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VEGETARIANISMO (VEGANISMO) - EL ESTILO DE VIDA NOBLE
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Sabroso Aloo Bodi Tama de Nepal con papas, bambú y frijoles de ojo negro (nepalés)
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(For all ingredients, please use organic versions if available) Aloo Bodi Tama 1 pound potatoes 1 pound black eyed peas 100 grams bamboo shoots ½ teaspoon red chili powder 1½ teaspoons salt ½ teaspoon turmeric powder 1 teaspoon coriander and cumin powder ½ teaspoon garlic paste ½ teaspoon ginger paste 50 grams oil 1 onion 5 grams cilantro
Soy Choyela 200 grams soy protein chunks 1½ teaspoons salt 50 grams oil 1 teaspoon garlic paste 1 teaspoon ginger paste ½ teaspoon red chili powder Aloo Bodi Tama- Boil the potatoes and then peel the skin.
- Heat some oil in a frying pan.
- Meanwhile, chop the onions and then fry them until they are red.
- Add in the bamboo shoots.
- Add in the turmeric.
- Put on the cover for a while, and then add in the beans.
- Let them cook for a while before adding the garlic paste.
- Add in the chili powder. Add in the salt.
- Add in the boiled potatoes. Let them fry for some time.
- Stir once a while and cover it for a while.
- Add in the cilantro leaves. Mix.
- Cover it again for a while.
- Add in a little amount of water, and let it boil.
- The dish is ready.
Soy Choyela- Boil some water, and then add in the soy protein for a while.
- Stir it to let all the soy soak in water.
- Remove the hot water, and then pour cold water to let the soy protein cool.
- Squeeze it until no water is left.
- Add some salt and ginger to it according to taste.
- Add also some garlic paste according to taste.
- Add coriander, cumin, coriander powder according to taste too.
- Add chili powder as per taste.
- Add a bit of raw oil.
- Knead it so that all the spices saturate into it from all sides.
- Heat the oil for a while.
- Fry the soy protein and keep mixing so it won’t get burnt.
- It should be fried until it does not become red.
- When it is ready, add in some coriander leaves to it. Mix.
- The Choyela is ready.
Serve the Aloo Bodi Tama and the Soy Choyela with steamed rice.
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File NO: 1833 |
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