Ital Coleslaw

Ingredients:

1/2 Cucumber
2 medium sized carrots
3 medium sized tomatoes
3 ounces of beansprouts
1 tablespoon of vinegar
3 tablespoons of sunflower oil
1/2 cabbage or whole chinese leaf
-freshly ground black pepper to taste

Directions:

First wash cabbage or the chinese leaf,
drain and shred finely.

Next wash the cucumber and slice thinly,
peel and grate the carrots and slice the
tomatoes.

Next arrange the shredded cabbage onto a
serving dish. Edge the dish with slices
of cucumber.

In a bowl combine the grated carrots and
the beansprouts.

Mix together the dressing ingredients oil
vinegar with black pepper, use a fork and
beat until it’s well blended then pour on
top of the carrots and beansprouts.

Toss then arrange right in the center of
dish. Decorate with the sliced tomatoes.
Enjoy!

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Masala Puri

Masala Puri (give thanks to rakesh for this incredible recipe!)

Ingredients:
2 medium potatoes or several small potatoes
Soya yoghurt
Bombay mix - or anything similar
Chilly - hotter the better :-)
1 small onion
Fresh coriander leaves (coriander is best but if not available use dill, parsley, etc)

Tamarind sauce - See below on how to make your own tamarind sauce.
If you can't get tamarind use a combination of mustard (i.e. French
mustard) and tomato ketchup (yuck). Sounds awful, but it works!

Sultanas

1. Dice the potatoes into 1 cm cubes (I usually clean them but leave the skin on)
2. Boil the potatoes, until cooked but not too soft (nice and firm)
3. Put a few tablespoons of soya yoghurt into a large salad bowl
4. Add half the tamarind sauce (or all of the alternative mustard/ketchup mix) and stir well
5. Finely chop the chilly, and add to the salad bowl
6. Coarsely dice the onion, and add to the salad bowl
7. Add the potatoes and sultanas and mix. There should be enough of the yoghurt mix to cover all the ingredients.
8. Just before serving, add copious quantities of the bombay mix, and mix well. If you do this too early the bombay mix will get soggy, which is not a problem, but it is much better if it is crispy.
9. Serve on a plate as part of a meal or put in a bowl as a snack.
10. When serving, pour some of the remaining tamarind sauce on top,
and finish by garnishing with some finely chopped coriander leaves.

Making your own tamarind sauce:

Ingredients:
Tamarind seeds
Coriander powder
Black salt (to taste)
Jeera powder
Paprika powder
Chilly powder

Jaggery (unprocessed sugar). NB I once used molasses, and it was horrible, had to add amchoor powder to rescue the sauce

NB: All of the above ingredients are available at any Indian good shop
1.Boil the tamarind seeds until you get a nice thick sauce
2. Strain off the pulp (NB don't throw the pulp away, as you can reuse it several times - it is very strong)
3. Put the liquid back into the saucepan and keep boiling.
4. Add the other ingredients and keep boiling for 10 mins.
This sweet, sour, chilly sauce will last for about 3 months in the refrigerator. You can use it with many dishes. It's a great way to spice up a reheated meal, i.e. to bring life back to yesterdays left overs.

Crispy Raw Vegetable Summer Rolls

4 ounces dried rice noodles, softened with water, in 2 inch lengths
1 1/2 cups shredded carrots
1 1/2 shredded cucumber
2 tbsp. fresh cilantro
3 tbsp. peanuts (crumbled/crushed well!)
1 tbsp. soy
1 tsp. fresh ginger
1 tsp. minced garlic
6-10 rice pancake wrappers (7-8")

In a large bowl, toss together noodles, carrots, cukes, cilantro. In a small bowl, whisk the peanuts, soy, ginger, and garlic until smooth, then add to veg mix and toss. Soften the rice pancake in warm water (double them up!!!), and then wrap the veg mix like a spring roll.

Fry until golden in veg oil, then refrigerate and enjoy!