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The Vegetarian Curry Bible
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Add the rice and stir-fry for three minutes. Next, add the sugar,
vegetarian oyster sauce, chilli bean sauce and soy sauce and stir-fry for
two minutes.
Add the egg mixture and stir-fry for another minute. Turn on to a
platter. Finally, make the garnish. Wipe the wok clean with kitchen
paper and reheat it. When hot, add the oil.
Vegetable Biriyani
by Sunita
Ingredients
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2 cups of assorted vegetable, cut into longish pieces
(You can use green beans, peas, carrots, cauliflower, etc)
cups rice
1 cup curd(yoghurt)
Salt to taste
6 green chillies, minced
1 tsp fresh garlic paste
1 tsp fresh ginger paste
2 tsp chopped mint leaves
2 tsp chopped coriander leaves
2 tomatoes, chopped
1 tsp fresh dhania (coriander) powder
1 tsp fresh cumin powder
1 tsp red chilli powder
1 tsp clove powder
1 tsp cinammon powder
1 tsp chopped cashewnuts
1 stick cinammon, broken into bits
2 cloves
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When it is hot and slightly smoking, fry the eggs.
Using a slotted spoon, place the cooked eggs on top of the rice and
sprinkle with the spring onions and coriander.
Serve at once.
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2 cardamoms
2 medium sized onions, sliced finely
2 tbsp ghee(clarified butter)
A pinch of saffron(orange coloring)
1-2 tsp milk
1 cup deep fried onion slices for garnish
1/2 cup chopped mint and coriander leaves for garnish(Optional)
Method
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Combine together ingredients 3 to 15 and mix well.
Add the vegetables to it and let it marinate for about 1/2 hr.
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