Grape Vine Leaf & Chickpea Flour Rolls
Patora are usually made from fresh colocacia leaves, but here I have used fresh leaves from a grape vine in my garden. The idea came to me from making vine leaf pakoras or bhajias. I thought that if I can make pakoras from them, then why not ... [... more]
Mamta's Kitchen |
Pea and beet leaf salad
1. Place the peas, beet leaves and herbs in a large bowl and toss to combine. 2. In a small bowl, whisk together the salad dressing; the oil, vinegar and mustard. 3. Pour the dressing over the leaves and toss the salad well before ... [... more]
BBC |
Colocasia* (Eddoes) Leaf Rolls
Bottom Picture: Spread besan paste on top of leaves. Step 6 and 7 Patora are made of fresh colocacia leaves which are approximately 10x10 inch 25x25cm) and heart shaped. They look a little like water lily leaves. In UK, they are available only in ... [... more]
Mamta's Kitchen |
Coriander Leaf Raita
All amounts are approximate, adjust to taste. Serves 4 as a side dish. Place everything except garnish ingredients in a bowl and mix with a fork. Serve chilled, garnished with coriander leaves and roast cumin. A handful of coriander leaves, ... [... more]
Mamta's Kitchen |
Chestnut & Apple Soup
Add the thyme and the bay leaf together with three quarters of the apple, reserving the remainder for garnish. Continue cooking over a low heat until the apple is softened. Serve hot, sprinkled with the reserved chopped apple. Allow to cool ... [... more]
Vegetarian Society |
Curry Leaf Chutney
Note from Mamta: This chutney comes from South India, mainly Kerala region. I had it for the first time on my recent visit to India in March 2008. It is so full of flavour, delicious! We later made it with roasted peanuts, fried urad (split black ... [... more]
Mamta's Kitchen |
- stuffed vine leaves
Lay a plate on top of the rolls so that they do not unroll during cooking. When the mixture is cool use ltsp to fill each vine leaf. [... more]
Vegetarian Society |
Leek Mousse
This elegant starter is made from leek purée wrapped in leek leaves. When cold it slices well and is easy to serve. Blanch the outer leaves in boiling water for 2 minutes until soft, then remove. Take one leaf, cover a section of the base of the .. [... more]
Vegetarian Society |
Rambutan, Pineapple and Tofu Curry
This curry originates from Penang Island, Malaysia. I discovered it when eating at the Coconut Club Restaurant. Vegan. Kaffir Lime Leaf, Black Eye and Aduki Bean Croquettes Feast from the East intro page [... more]
Vegetarian Society |
Kaffir Lime Leaf, Black Eye and Aduki Bean Croquettes
Chico Francesco of Portuguese, Sicilian and Goan descent, has travelled the world for years not in search of sea, sun and sand, but looking for fine and unusual ingredients, recipes and gourmet food. His ethnic background has helped and ... [... more]
Vegetarian Society |
Kaffir Lime Leaf, Black Eye and Aduki Bean Croquettes
I bought these delicious croquetes while shopping down one of the busy streets in Chiang Mai. I have adapted the recipe to create a more interesting balance of flavours. Rambutan, Pineapple and Tofu Curry Feast from the East intro page [... more]
Vegetarian Society |
Rocket and potato soup
approx 3/4pint/428ml chicken stock (vegetarians can substitute vegetable stock) 2. Season with salt and freshly ground black pepper, add the garlic, bay leaf and thyme. Stir and heat for another 1-2 minutes. 3. Pour in the chicken stock and bring ... [... more]
BBC |
