Ingredients
Method
Mix the flavourings, if using, with the raw cashew cheese. Stuff the mushrooms with this and bake at 180 °C in a pre-heated oven for 15 – 20 minutes, until lightly browned on top. Serve hot.
Use the removed stems in curries, biryani, etc.
This tasty snack is so easy to make and everyone enjoys them. Once you start making them, you can make them with many variations. Best served with kimchi.
For the Sauce
Ingredients
Method
Mix all the ingredients of the sauce together and let it sit. This sauce can also be stored for a few days.
For the Pancakes
Ingredients
Method
Mix the whole wheat flour with water, until you get a thick consistency which is suitable for pancakes (can be poured on a pan and not run). Add the spring onion greens and onions and salt and let it sit for 1/2 an hour. Heat a hot iron griddle. Pour the pancakes in the size desired. Mini pancakes of 2″ diameter are nice too. Cook on both sides.
Serve with the sauce and kimchi.
Variations
Instead of the spring onions and onions, use sweet potatoes that have been blended in a blender to make a paste. Add less flour to get the right consistency.
Mixture of zucchini, carrots and onions or shredded spring onion
Shredded radish
Shredded pumpkin, with spring onions
Vegetables of your choice.
Serves 3-4
Ingredients
Method
According to taste, mix all the ingredients together in a bowl. Garnish just before serving.
Serves 3-4
Ingredients
Method
Boil the peanuts in hot water for few seconds. Drain, rinse with cold water and drain again. Add date paste, soy sauce and the 2 cups of water to the peanuts. In a pan, boil this, until no water remains. Spread this out and mix the sesame seeds in. Serve.
Serves 25-30
Ingredients
Method
In a large skillet, saute the onion and peppers for 2 to 3 minutes, or until onions are soft. Reduce heat to medium-low and add the remaining ingredients (except buns) and stir well to combine. Allow to simmer for at least 15 more minutes. Spoon onto hamburger buns and serve hot with any condiment you desire.
Serves 5-6
Ingredients
To Make the Sandwich
Method
Soak urad and moong dals separately for 2 hours (it is better to use half and half – equal quantities of both dals the first time until you get a feel for it). Grind the soaked dals in the blender, until you obtain a slightly coarse (but almost smooth) paste. Pour into a large bowl. Allow this mixture to ferment for 8-12 hours, depending on the room temperature. In summer, 8 hours is sufficient, but on cooler days, it takes longer. You can tell whether ready or not by the smell. It should have a slightly sour, fermented smell. Add water so that it is of the consistency of dosa batter (somewhat similar to pancake batter). Add salt to taste.
Pour the batter into a square baking dish to a height of about ¼”. Cool, turn out and cut into bite-sized squares. Spread coriander chutney on a square; arrange sliced tomatoes and cucumbers or even sprouts on top and cover with another square and serve.
Serves 6-8