Live & Let Live Be a VEGetariAN

Bradford VEGetariAN Information Centre Formerly Bradford VEGetariAN Society (Founded June 1961) Affiliated to the Vegetarian Society UK Registered Charity No. 259358

1. Phov
2. Gujerati Tomatoes
3. Upkari
4. Upuma
5. Kheer Sevia

2 cups rice flakes,		1/2 lb. potatoes chopped in small pieces,
1 large onion, finely chopped,	1 tsp. cumin seeds,
1 tsp. mustard seeds,		1 tsp. Turmeric,
3 tbs. vegetable oil,		2 tbs. lemon juice.

1. Wash the rice flakes in a sieve and leave to drain.
2. Heat oil, brown onion and add all the ingredients except the rice flakes.
3. Cook on a low heat till the potatoes are tender,
4. Add rice flakes, mix well and cook for a few min, stirring well. Can garnish with coriander leaves.

14 oz tin of chopped tomatoes;	1 onion chopped;
2 tbs. vegetable oil;		1/2 tsp. Salt;
1/2 tsp. Pepper;	1 tsp. grated fresh  (or 1/2 tsp. ground) ginger;
1 tsp. brown sugar;		1 tsp. cumin seeds;
1 tsp. mustard seeds;		1 whole dried red chilli (optional),
1 tbs. gram (or Soya) flour,	pinch of asafoetida (hing).

1. Heat oil and add hing, cumin and mustard seeds.
2. Put in chillies and onions, as the seeds splutter, and sauté the onion.
3. Add the tomatoes and heat well, with the lid on.
4. Add the salt and black pepper, ginger and brown sugar.
5. Cover and simmer for 5 min.
6. Mix flour with 2 Tbs. cold water to make a paste.
7. Add to tomatoes, stirring and simmer for another minute.

1/4 Savoy cabbage;		2 large carrots;
1 tsp. mustard seeds;		1 tsp. Cumin;
1 tsp. udith (black gram) dal;	2 - 3 red chillies;
2 - 3 tsp. Oil;			1/2 pt water;
2-3 tsp. vegetable oil		1/2 tsp. Salt;
pinch of brown sugar.

1. Cut the cabbage and carrots into small pieces.
2. Heat the oil in a pan with the mustard seeds for about a minute.
3. Put in udith dal and chillies stirring all the time.
4. As the seeds start to splutter put in the vegetables, salt and sugar.
5. Stir, then add water. 6) Leave covered with a lid, for about 10 min. on medium heat.
6. Stir, if there is any liquid left, take off lid and heat for a little longer.
7. If wished, remove the chillies before serving. Garnish with coconut.

8 oz semolina,				1 large onion chopped,
2 oz cashew nuts broken,		4 oz frozen peas,
1 oz vegetable margarine,		3 tbs. vegetable oil,
1 tsp. mustard seeds,			1 tsp. udith (black gram) dal,
1 tbs. chopped coriander leaves (optional),	1 pt water,
3-4 tbs. lemon juice,			salt to taste.

1. Brown the semolina in the oven or in a pan stirring continuously over a low heat (can microwave for 2-3 min).
2. Heat margarine and oil. Fry the mustard seeds till they crackle.
3. Add dal and cashew nuts and fry 1 min.
4. Add onion and coriander, cook for 5 min.
5. Add 1/2 pt water, peas, lemon juice and salt.
6. Cook for 10 min.
7. Gradually sprinkle in the semolina and cook for 5 min, stirring continuously, adding more water till the semolina is all moist. The end result should be fairly dry and fluffy.

1 tbs. vegetable Margarine;		3 tbs. Sugar;
6 Cloves;				6 Cardamoms, skinned and crushed;
1 cup broken vermicelli,		3 cups Soya milk;
1 tbs. almonds blanched and sliced;	1 tbs. sultanas, fried in margarine,

1. Heat the margarine and gently fry the cloves and half the cardamom for 2 min.
2. Add the vermicelli and fry till golden;
3. Pour in the milk, bring to boil and cook for 10 min.
4. Stir in the sugar, sultanas and nuts.
5. Continue cooking till a nice thick mixture is formed.
6. Pour out into a dish and decorate with the rest of the cardamoms.
7. serve hot or cold.
8. (Some people prefer this dish to be dry, in which case, continue cooking the mixture until the excess moisture has been driven off. This dish is offered to Muslims at the end of a long fast since it is nourishing and easily digested.)