Curry

Rich and creamy,
not oily nor greasy,
simple to make,
quite quick and easy.
A space where spices
sing together
a song from back home.
One base, one paste,
3 different curries,
For vegans, Raw vegans
and fish lovers in a hurry.

Base Paste:

Cardamom seeds    1 teaspoon
Cumin seeds           2 teaspoons
Coriander seeds      4 teaspoons
Cloves                    1 teaspoon
Cinnamon               2 sticks

Cashews                1 cup
Coconut                 3 tablespoons
(dessicated)

Fresh coriander     2 cups
Fresh mint             1/2 cup
Curry leaves          1/2 cup
Grated ginger        1 tablespoon
Tamarind pulp       2 tablespoons
Fresh red chili       1 piece

Sea Salt                 2 teaspoons

Grind the whole spices together. Keep aside

Process the rest of the ingredients together.
Add water if necessary, just till all is combined
well enough to form a paste.
Now add the ground spices to the paste and process.
Taste, add more salt, or add red chili powder if
you like it hot.

* You can dry roast the whole spices
separately before grinding them,
but this is a matter of choice.
Both work very well, it is a question of taste,
like whether you prefer your bread toasted or not!
I am happy with either.

This paste will form the base of all 3 curries.
It rendered 10 heaped tablespoons.
You can use only what is required for the curry
you choose to make.
Freeze the rest in ice cube trays
for using it again to make another curry, another day.

RAW VEGAN CURRY

Raw Vegan Curry:

Add 2 heaped tablespoons of the Base Paste

to 2 cups of Coconut Milk and mix well together.

Add more sea salt to taste if desired.

Pour this sauce over raw vegetables of choice

and dehydrate for 4 to 6 hours.

I used broccoli florets, mixed bean sprouts

sweet red peppers and zucchini.

Serve with parsnip rice or raw crackers.

Garnish with grated carrots, lemon slices

and fresh coriander.

VEGETARIAN/VEGAN CURRY

Vegetarian/Vegan Curry:

2 tablespoons - Base Paste
1/2 can - Coconut Milk
1 cup - diced fresh Tofu
1 cup - steamed green beans
1/2 cup - sliced sweet red peppers (capsicum)

Lemon juice and fresh coriander (cilantro) to garnish.

Gently heat the coconut milk in a deep pan.
Add the base paste and mix it well into the milk.
Simmer for 5 minutes.
Add the beans, peppers and tofu and continue
to simmer gently for another 5 minutes.
Add sea salt to taste as desired.

FISH CURRY IN A HURRY

Fish Curry:

1 can - Coconut Milk

6 tablespoons - Base Paste

4 fillets - Salmon (Use any other fish, as per liking)

1/2 cup - sliced sweet red pepper (capsicum)

Cut the fish fillets into medium size pieces.

Gently heat the coconut milk in a deep wide pan.

Add the Base paste and mix well.

Simmer for 5 minutes.

Add the fish and the pepper and continue

to simmer on low heat till the fish is cooked.

Squeeze lemon juice and garnish with fresh coriander.

Notes:

The cashews and the coconut

make this a rich and creamy curry sauce,

so there is no need for any OIL at all!!!

Raw Food is not heated beyond
40C to 46C or 104F to 115F, thus it
retains all its nutrients and enzymes.
I use an Excaliber dehydrator.
The sauce becomes thicker, the color darker,the taste intense, the spices stronger.

We ate the Vegetarian curry with rotis
made with a mixture of 3 flours -
sorghum (jowar ka atta)
amaranth (rajgiri ka atta)
millet ( bajra or nachni)

The fish curry was served with saffron rice.
Trevor had two huge helpings,
he does love his fish - an Irish man after all ;-)

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Fresh

 

  

Macaroni, fettucine, canneloni,

Tortellini, linguini, ravioli.

Pasta is dear to my heart,

and so hard to refuse.

In chilly London days, it makes

a great alternative to soup.

Sometimes I go hunting for it in health food stores,

but one day, I'll show you how to make your own......

For now, when summer is still around

even if it is almost ready to go,

let's make pasta like you've never seen before? ;-)

Summer Tagliatelli: 
Raw cucumber pasta......


1 cucumber
half a red pepper
3 tablespoons of yogurt
2 teaspoons of olive oil
fresh grated coconut

sea salt, lime, herbs, spices, parsley.

Chop a red pepper into tiny cubes, keep aside.
Take 3 tablespoons of yogurt and whisk it
with a teaspoon of olive oil and a pinch of sea salt.

Take a cucumber and peel the skin away,
using a flat peeler. Then continue peeling, making strips
and turning the cucumber around,
till you hit the seeds, then stop.
Add sea salt to taste and drain for 2 minutes.
Gently tap the tagliatelli strips with kitchen paper,
to get rid of excess moisture.

Add the red pepper cubes and coconut
to the cucumber, mix gently.
Arrange it on a plate with your hand.
Squeeze some lime juice over it and
scoop the yogurt into the center.
Sprinkle some herbs or spices of choice.
Drizzle some olive oil and add a sprig of fresh parsley.

Viola, its ready to eat.
Fresh and light, what a delight :-)

 

Notes:

No cooking involved, how easy is that?? :-)
I use English cucumbers for longer strips.
The seedy soggy center is sometimes used to make cuke lemonade.
I used goats milk yogurt.
I found a lovely spice blend the other day at Marks and Spencers,
it has paprika, sweet red peppers and thyme.
If you want to make it spicy and different,
use roasted cumin powder, chili flakes and fresh coriander instead.
If you don;t have fresh grated coconut, use some chopped nuts and seeds.
You can use a deep wide ring like I did, to get a round shape to this dish.
Just looks nice this way :-)

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.