Cauliflower

Tesco "Cauliflower" from Tesco
Energy 35kcal
Sugar 2.5
Fat 0.9g
Saturated 0.2g
Sodium trace

Tomato

Oaklands Brand "salad tomatoes" from Lidls
Energy 76kj / 18kcal
Protein 0.7
Carbohydrate 3.1
Sugars 3.1
Fat 0.3
Saturates 0.1g
Fibre 1.0
Sodium trace
Vitamin C 17.0mg

Tesco Express, Basford

Cauliflower (reduced) 716 35
Mushrooms (reduced) 250 35
Red pepper (reduced) 315 70
Garlic 2 72
Asparagus (reduced) 160 100

Tomato Curry

Stolen from : Harvey Day "The Best of Vegetarian Cooking: Indian Curries" [1984] p. 84

12 large tomatoes, fresh or canned
1 dessertspoonful garam masala
3 onions
1 dessertspoonful coriander leaves
1" stick cinnamon
1/2 coconut
1/2 in piece of green ginger
3 cloves garlic
1 tbsp vegetable fat
seeds 3 cardamoms
salt to taste

1. chop the ginger, onions, coriander leaves, garlic and garam masala
2. heat the fat and stir in the coconut flesh with the tomatoes (whole if fresh)
3. add remaining ingredients and stir over a low heat until the mixture thickens

I'm not sure why Harvey took the trouble to chop his onions first, there's *plenty* of time to do it while you're waiting for the tomatoes to lose their skins.
What's a dessertspoonful, I used 1 tbsp but perhaps it's more like 2 tbsp.
I used 18 salad toms because Lidls had them half price.
Harvey also doesn't mention any prep for the coconut, I figured half a coconut in 3 pieces just wasn't going to be nice so I put it through the grinder. When I say half I mean 1 coconut. The last recipe I used coconut in said 1/2 coconut or 200g and I found that 1 puny coconut was about 200g. I hope Harvey didn't get his coconuts from Pak foods like I did.
The toms took *ages* to get going, I thought it was never going to go watery so I smushed a few of them with the spatula. It's bubbling away on the stove now, so it's going ok. It's been 45 mins since I started, the rice was ready 10 mins ago. I cracked at an hour and served myself a portion. The flavour is very good, though the tomatoes were a bit thin in flavour; probably GM ones bred for looks - they were Lidl own brand. The coconut bits were getting hard going at the end of the portion, just needs longer in the grinder, or less of it and add some reduced coconut milk.
What I didn't eat first serving I left on the low heat to see how it went. Looks much the same.

Could use onion paste instead of onions, they don't get cooked so well, you could do the ginger, cinnamon and garlic and onions in the grinder together to a paste.

Broccoli Curry

Stolen from : Nita Mehta's "Vegetarian Curries" p. 67

Serves 4 - yep, no problem but work out for yourself how much your broccoli will go round, think of the number of florets per person and double it.

300g (1 decent sized) broccoli florets
1 large carrot - cut into 1/4" slices
juice 1/2 lemon
1 tbsp cashew halves (kaju tudka)
1 tsp raisins (kishmish)
2 onions - ground to paste
2 green chillis
1 tsp jeera (cumin seeds)
1/2 tsp ajwain (carom seeds)
1 tsp ginger-garlic paste
1 1/2 tsp dhania powder
1 tsp garam masala
pinch haldi
1 tsp salt
1/2 tsp pepper
2 cups milk
4 tbsp grated cheese

1. Cut both flowers of broccoli into medium florests with some stalk.
2. Boil 5-6 cups water with 2 tsp salt, 1 tsp sugar and juice 1/2 lemon.
3. Add broccoli florets and carrots to boiling water and cook them but you know, not too soft.
4. Strain them, use the water as stock for something else.
5. Fry the broccoli and carrots in some oil and give it some ground pepper.
6. Pick out the half of the broccoli you want to use for the puree, and keep the remaining broccoli / carrot aside.
7. Puree the selected broccoli with the green chillis and 1 cup milk.
8. Fry the kaju and the kishmish to your liking and set aside for adding at the end.
9. Flash fry some jeera in enough oil to fry the onion paste, but not until brown.
10. Add ginger garlic paste, stir for 1 min.
11. Add dhania powder, garam masala, haldi and a bit of salt, mix well.
12. Add the puree, cook on a low heat for a while (says until oil separates but I don't use that much oil so just until it looks right :)
13. Add 1 cup of milk and get it to boil and cook it through.
14. Add cheese
15. Add the broccoli & carrots and the nuts and rasins, mix it through, serve when your ready, give it some more cheese if you're feeling a bit bourgeoisie.

A bit less chilli would be better for most folk, mine were a bit strong.
My biggest excitement was I used the seed milk residue instead of the 1st cup of milk, which was the parts of the seed mix of sunflower, pumpkin and linseed that didn't fit through the filter, along with 30ml of milk acted as the required emulsifier. I used sultanas instead of raisins.
I've cut out some faffing about at the end, just get it in and get it finished, it's great - don't make more work for yourself.

The sultana / cashew motif was a winner, just enough to notice, not dominating.

I think you'd be better off with up to twice as much broccoli, the puree wasn't very green so I'd give that a bit more than 100g, there was plenty of sauce so you could add some more veg, french beans would be a good addition but chop them up fine but watch out you don't over do it, they are a strong texture.

Sago Milk Pudding

Stolen from : Sago seeds packet

3 cups fresh milk (or rancid if you prefer !)
1/2 cup sago seeds
1/2 cup sugar
6-7 cardamoms
1 1/2 tsp blanched almonds
1 1/2 tsp pistachio kernels (halved) [get your butler to do it]
1 1/2 tsp raisins (or 6 in old money)

1. get the milk boiling then add the sago
2. boil until it starts to thicken
   
3. add rest of stuff
4. keep boiling until you feel you've had enough (says 30 mins on packet)
   

I used seed milk (sunflower, pumpkin & linseed) and it goes thick quite soon so I added extra water. I also just added dried mangos and some sultanas and some whole cashews. These extra bits were a waste really, the sago & seed combo was quite nice. Good experiment :)

Vatana Batete No Rotlo

Stolen from : Tarla Dalal - Potatoes

4 large potatoes, boiled
1 cup green peas
2 tbsp rice flower (chawal ka atta)
juice 1 lemon
2 tbsp green chilli-ginger paste
1/2 tsp sugar
salt

1. grind peas to coarse
2. Mash the potatoes, add the peas, rice flour, lemon juoce, green chilli-ginger paste, sugar and salt; mix well.
3. Grease a 6"x6" tray.
4. Press the mixture into the tray to make an even layer.
5. Bake 200c for 20-25 mins until crisp

I used a large yam instead of potatoes, made some green chilli-garlic paste with too much chilli and a lime instead of lemon/sugar. It's in the oven now. Yep, too chilli, quite lemony but pretty damn good.

Stuffed Zucchini

Stolen from : The Higher Taste - a guide to gourmet vegetarian cooking and a karma free diet.

Serves 6, gouranga !

6 medium zucchini - slice in half lengthways
1/4 cup rice
1/2 cup water
2tbsp butter
1/4 tsp hing
1 stalk celery
1 1/2 tsp salt
1/4 cup olive oil
1/2 cup bread crumbs
juice of 1 lemon
1 cup parmesan cheese
1/4 cup chopped parsley

1. Scoop out insides of zucchini, put the bottom halves in some foil ready to fill & bake.
   
2. In a pan melt butter add hing & rice, Stir 1 minute and add water, salt, celery. Bring to a boil and then cover, lower heat, and simmer until rice is cooked (about 10 mins)
3. Steam chopped insides of zucchini for 5 mins. Add this with olive oil, bread crumbs, lemon juice and parsley to the cooked rice.
4. Fill the zucchinis with it, put the cheese on , put the tops on & wrap the foil over them.
5. Bake for 30 mins at 200c, unwrap & bake for 8 mins or until cheese goes brown.

I had 3 big zucchini, no butter & my rice was already cooked so I steamed the celery & zucchini insides, mashed 'em a bit, used wholemeal flour instead of breadcrumbs (!) and forgot the olive oil (though I hope I'll be glad of that) and used coriander instead of parsley and a lime instead of lemon. They're in the oven now. Now that was nice.

I had them with Vatana Batete No Rotlo great stuff

Lidl, Carrington

Broccoli 529 69
Tomatoes (offer) 460 39
Carrots 1000 55
Celery 677 59
Zucchini 992 196
Red Onions 750 34
Fine Wholegrain Oats 500 34

Sabudana Khichdi

Stolen from : The Beginner's Cook Book : Cereals and Pulses p. 51

4 portions (if you can give it away)

100g sago
50g peantus
1/2 lime
tsp sugar
100g potatoes
5g green chillies
2g curry leaves
30ml oil
salt
coriander leaves for garnish

1. Roast & crush peanuts coarsely
2. Rinse sago, leave for 2 hours
3. Boil peel & cube potato
4. Heat oil, add sliced chillies, ginger & curry leaves - sauté
   
5. Add sago, peanuts, sugar & salt - cook covered
6. Add cubes pots & lime juice
7. Stir & cook until sago is done

This was too greasy for me, I just wanted to see what sago was like. I tried to fry it in considerably less oil but there wasn't enough liquid. The sago never really cooked fully, I think the two hours leave time is helped by being somewhere that's 30C and not 15C.
Also I cooked rice for it when it seems you should have it instead of rice. Worse bit is I've got half of it left - I binned it when I got up to put my plate away, it looked so vile in all that grease.

There's a sago pudding recipe on the packet, I'm going to try that because sago is 94% protein.

I did some searches and every other recipe tells you to soak the sago not just wet it.
i.e.
http://www.vegan-food.net/recipe/1175/Tapioca-Beads-Sago-Khichidi/

Easy Mushroom curreh

450g mushrooms
400g tomatoes
1 chopped onion
1/2 tsp cumin seeds
1/4 tsp peppercorns
4 cardamoms
1/2 tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
1g chilli chopped
2 garlic
1" ginger

1. Fry cumin, peppercorns, cardamoms, turmeric for 2 mins in oil
2. Add the onion fry until golden
3. Add cumin, coriander, garam masala - fry 2 mins
   
4. Add chilli, garlic & ginger - fry 2 mins
5. Add toms - boil 5 mins
6. Add mushrooms - low heat & cover 10 mins

Eat

berridge road greengrocers, forest fields

sago seeds 400 56
yam 666 111

Veg Stall on Clinton St.

open cup mushrooms 450 50

Makhmali Babycorn

Stolen from : Nita Mehta - "Vegetarian Curries" p. 38

Serves 5-6 (4 at the most as main)

10-12 (150gm) babycorns - cut lengthwise into 2 long pieces
2 capsicums cut into 1" squares
1 large onion - ground to paste
4 tomatoes - ground to purée (hand powered whizzer worked fine)
1" piece ginger - grated (I ground mine)
1/4 tsp haldi
1 tsp dhania
1/2 tsp garam masala
1 1/4 tsp salt (or to taste)
1/2 tsp red chilli powder
1 cup milk (optional)
1/2 cup cream (optional)
2 tbsp kaju (cashews) soaked in warm water and ground to a paste

1. Heat 4 tbsp oil. Add capsicums and fry for a minute until crips (my capsicums took ages - I think it might be better to char them). But to one side
2. Fry baby corns for 3-4 mins until they start to brown, remove from oil and keep aside.
3. Fry the onion paste until golden.
4. Add haldi, dhania powder and garam masala and give it a good stir.
5. Add tomatoes, cook for 5 mins till dry & oil separates (I just gave it a good bhuno and left it a bit wet)
6. Add cashew paste, mix well
7. Add 1 cup water and boil.
8. Add red chilli powder and salt and the babycorns, simmer on low for 10 mins until thick
9. Add grated ginger and remove from the fire.
10. Add serving time, add milk to the thick masala to get a gravy (but not if it's already hot, it will curdle). Mix well. Keep on low heat stirring continuously till it comes to the boil.
11. Add fried capsicums and cream and serve immediately
    

Took me an hour to cook with (B) rasam. The capsicums took ages to fry to where they were tasty, I think searing them in a flame / blowtorch might have been better. I forgot to slice the babycorns and I don't think it detracted, in fact I think it's better they are left whole. I didn't do the milk / cream bit so I left the masala sauce wet enough to serve on its own, it worked pretty good. Was still good 3 days later, fried capsicums lose it a bit as they get limp from re-heating but the flavour gets through the babycorns.

(B) Rasam (dal type thing)

Stolen from : The Beginner's Cook Book : Cereals and Pulses p. 132


30g split red gram
115g (1) tomato
1 lime
few curry leaves
1/2 bunch coriander leaves
5 g (3) green chillies

Temper
1 tsp mustard seeds
2g black gram
1 pinch cumin
2 red chillies
pinch hing

1. Boil the gram till tender; remove the water
2. Cut tomatoes, slit green chillies & chop coriander
3. Add above to gram water. Boil
4. Heat oil & add tempering ingredients
5. When spices crackle add to boiling rasam, add salt & boil for 5 mins.
6. Remove from heat & add lime juice

This one's a bit confusing, it tells you to remove the water then boil in it. I softened the red gram in a bit of water and just left it in. I didn't even bother with the tempering and also forgot about the lime juice. Nevertheless it was really nice.

Asda, Hyson Green

baby sweetcorns 165 89

Tastees Superstore, Hyson Green

carrots 525 45
red pepper 290 63
green pepper 260 57
limes 4 100
yellow gram flour 1000 189
amchoor powder 85 59
rice flour 500 79
till seeds 400 89
tamarind fruit 200 49
Anardana (pomegranate seeds) 100 59

Dal Banjari

Stolen from "Dals" - Tarla Dalal p.51

Serves 6 (true)

1 cup urad dal
1/2 cup chana dal
1/4 tsp haldi
1 onion, sliced
2 laung (cloves)
1 stick cinnamon
2 dry whole chillies, chopped
2 tsp ginger-garlic paste
1 tsp finely chopped green chillies
1 tsp chilli powder
salt to taste

1. Pressure cook dals with haldi with 3 cups water for 4-5 whistles or until dal is cooked (because you can see through the pressure cooker right!)
2. Fry the onions, cloves, cinnamon and red chillies in some oil until the onions are done in a saucepan big enough to hold the dal in 4.
   
3. Add ginger-garlic paste, green chillies and chilli powder and saute for 2 mins.
   
4. Add the dal and boil for 4-5 mins or until you want to eat it.

None of the dals I have cooked seem watery enough to me. Even so, this one was good if not exceptional and it was very easy to make. I liberated the pressure cooker for stage 4 so I could cook something else and finish the dal off so they were cooked at the same moment.
Next day I added some more water and gave it a boil, much better.

Hyderabadi Baingan

Brinjals stuffed with a nutty filling and put in masala.
Stolen from Nita Mehta - "Pressure Cooking" p. 42

Serves 4 (actually true!)
200gm (8) small round brinjals (I used 1 big one)
pinch of hing
1 onion - finely chopped
2 tomatoes - finely chopped
3 whole dry red chillies
1/2 tsp garam masala
1 tsp dhania powder
1 pinch amchoor (I didn't have any)
juice of 1 lemon (I think that was a little too much but we'll see tomorrow) - yep try using a lime.

Filling
1 tbsp til (sesame seeds) [I only had poppy]
1 tbsp dhania saboot (coriander seeds)
pinch methi daana (fenugreek seeds)
3 tbsp moongphalli (peanuts)
1/4 tsp salt
1/2 tsp red chilli powder
1/2 tsp amchoor
1/4 tsp haldi

1. Roast together until the til turns golden : til, dhania & methi daana. Grind with the peanuts and add the haldi & 1/4 tsp salt.
2. Cur brinjals into 4 leaving the end on so they are whole but split.
3. Fill the splits with the ground stuff from 1.
4. Heat some oil in the pressure cooker, add pinch of hing, add whole red chillies then add the chopped onion and give it a good frying.
5. Add the chopped tomatoes and stir fry for 5 mins.
6. Add 1/4 tsp salt & 1/2 tsp garam masala, tsp dhania powder and the pinch of amchoor, mix for a minute.
7. Add the brinjal and fry it lightly on each side for 4-5 mins.
8. Add the lemon juice and 1 cup water.
9. Pressure cook for 1 whistle, keep on the heat for 1/2 minute and remove from heat.
10. One the pressure drops cook for another 2-3 mins or until the brinjal is how you like it.

It was slightly lemony but I thought it was really nice. I used one big brinjal so I had to add extra water and cook it a bit longer. I got 4 bits out of 1 brinjal and am looking forward to making it properly with smaller ones.

Rosemary's Health Foods, Lincoln St. Nottm

Unrefined Sesame Oil 500 316

J. Kerry, Victoria Market

red onion 866 130
ginger 66 35
white peanuts 500 115
lemon 1 30
spring cabbage 508 76