La fille Farmers Market, Pt 2: Spiced Rice et indienne de chou

Since I wrote the first part of my Farmers Market Daughter poste, quelques bonnes choses se sont passées. J'ai entendu de Dammi qui est au Sri Lanka avec sa mère à nouveau. C'était agréable de renouer avec son. Elle a été très touché par mon histoire au sujet de son.

I also have been in contact with Sauvez les animaux vont Vegan Bistro and encouraged them to make a Facebook page. Avec optimisme, lots of you will go “comme” la page even though they are in Ithaca. They are amazing activists. Visitez leur site Web too and show them some sweet vegan love! I wish they were here in Woodstock. We don’t have vegan cupcakes here 🙁

Deb at Save Animals Go Vegan Bistro let me know about a documentary made by Ithaca fimmakers, Tribe of Heart. They have a newly released DVD called “Royaume pacifique: The Journey Home” which features animal rights advocates including those from the Maple Farm Sanctuary.

Here is a trailer of the film:

Comme promis, here are the recipes that go along with the Pakoras de légumes et de concombre Raita. The first is a Spiced Rice – brown rice cooked with the aromatic spices of cumin, coriandre, fenugrec, moutarde, and garam masala. It tastes even more delicious than it smells.

Then there is an Indian Cole Slaw. Green and red cabbage, scallions and carrots are tossed with vinegar, gingembre frais, lime juice and spices. It’s the perfect side dish, fresh and crunchy, to balance the fried pakoras and the tender rice. This meal really brings back special memories for me. Jouir de!

Indian Spiced Rice

1 c. fenugreek seeds

1 c. graines de moutarde

1 c. graines de cumin

1 c. coriander seeds

1 c. garam masala

½ cuillère à café. curcuma

¼ c. poivre de Cayenne

1 tasse à court riz brun à grain

2 eau tasses ou de bouillon de légumes faible en sodium

Sel casher à déguster

Coriandre fraîche pour garnir

In a medium saucepan over medium heat, add the spices and let cook about a minute until fragrant. Add the rice to the pan and toss to coat with the spices. Let cook a minute or two, then add the water. Porter à ébullition, then cover and reduce to simmer until the water is absorbed, sur 30-40 minutes. Turn off the heat and let sit an additional 10 minutes. Remuer avec une fourchette, add salt to taste and garnish with cilantro.

Indian Cole Slaw

2 Tbs. Le vinaigre de cidre

1 Tbs. jus de lime frais

1 c. gingembre frais, râpé

1 c. garam masala

1/4 c. poivre noir

1 c. sel casher

1/2 c. de cumin moulu

1-2 c. nectar d'agave

1/2 head green cabbage, déchiqueté

1/2 head small red cabbage, déchiqueté

2 carottes, déchiqueté

4 échalotes, tranchés

Mélanger le vinaigre, de jus de lime, gingembre, spices and agave in a small bowl and whisk until it’s fully mixed. Taste for any adjustments. Place the cabbage, carrots and scallions in a large bowl and toss with the dressing. Set sit until ready to serve.

Le “V” Parole: Dites-le. Mangez-le. Vivre.

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