Rasam Recipe

Vegetarian Risotto (without meat)

Ingredients

21    ounces    white rice, raw 
10 1/2    ounces    onions 
21    ounces    carrots 
14    ounces    water 
1    cup    sunflower oil ( for frying ) 
1    tablespoon    sesame seeds 
1/2    teaspoon    barberry 
1/4    teaspoon    ground cumin 
   to taste    salt & pepper 
3    bay leaves 

Directions

Roasted Potatoes with Vegetables

 Roasted  Potatoes with Vegetables

Ingredients
1 pound potatoes ( chopped, cubes )
½ cup carrot ( chopped, cubes )
½ cup onion ( chopped, cubes )
½ cup green pepper ( chopped, cubes )
1 teaspoon garlic ( finely chopped )
1 tablespoon vegetable oil
to taste salt, paprika and pepper
1 tablespoon parsley ( finely chopped )

Directions

Zucchini with Tomato

Zucchini with Tomato

Ingredients

2 tablespoons butter avocado
1 lb. tempeh, cubed
1 zucchini, diced
4 plum tomatoes, chopped
A glass of water
1 tsp. dried Basil
1 tsp. oregano powder
4 cloves garlic, minced
Salt and pepper to taste
Directions

Directions

Heat a tablespoon of avocado oil in a wok over medium-high heat. Stir in the tempeh and sauté for about 10 minutes. Add the dried rosemary, pepper and salt, stirring after each addition. Remove the tempeh from the heat and transfer to a warm platter. Raise the heat to high and stir in the last tablespoon of avocado oil. Stir in the garlic to stir-fry for about a minute  add the zucchini; continue to cook while stirring for about 3 minutes; return the tempeh to the wok; stir in the tomatoes and water. Reduce the heat, cover the wok, and simmer for about 5-7 minutes.  Bon appetite.

Servings 4 

Sote Aubergine 

Ingredients

3 tbsp. olive oil
3 garlic cloves, minced
1 Onion, chopped
1 Carrot  sliced
1 Bulgarian pepper  sliced
1 Tomatoes  sliced
1 tsp. oregano powder
1 Aubergine , sliced
2 cups spinach
Pepper and salt to taste

Directions

Mushroom with Asparagus

Mushroom with Asparagus

Ingredients

1    pound    asparagus ( fresh ) 

8    ounces    mushrooms ( fresh, cut ) 

2    fresh rosemary ( sprigs, minced ) 

1    clove(s)    garlic ( minced ) 

2    teaspoons    olive oil 

   to taste    sea salt 

   to taste    black pepper 

Directions