Spiced Mexican Mango Drink

NONALCOHOLIC (for alcoholic version, add white wine, rum, tequila or vodka to the finished drink).

BLEND:

  1. 1/2 c cubed fresh ripe mango
  2. 1/4 tsp tamarind paste
  3. 1 tsp Cholula hot sauce
  4. 1/2 tsp salt
  5. 1/2 c water
  6. juice of 1/2 lemon

Enjoy on ice.

 

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Ginger Rasam

Rasam is a spicy broth. It’s a South Indian specialty, and both delicious and healthy. This recipe is adapted from Dakshin by Chandra Padmanabhan. I HIGHLY recommend this book for the best in South Indian Vegetarian recipes. Photos of each recipe are included as well 🙂

BLEND:

3 tbsp red gram dal (or pigeon peas, or toor dal)[masoor], soaked in 1 c water for 30 min
3-4 tsp cumin seeds
1 tsp black peppercorns
3 green chilies [I used 1/2 jalapeno]
2-3 pieces of fresh ginger (each piece 1 in)[I used a 1×1 cube of ginger]
3 tsp grated coconut
1 tbsp powdered jaggery
1.5 c water

VAGHAR in 2 tsp ghee:

1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafoetida powder (hing)
1/2 tsp turmeric
1 red chili pepper, halved [I used 1/2 dried red pepper]
a few curry leaves

Add salt to taste.

Add water as necessary (consistency is of a broth, not a soup).

Add a spoonful of tamarind concentrate.

Let simmer over low heat for as long as you can (1 hour or so).

Garnish with chopped cilantro.

Enjoy!

 

 

Spicy Szechuan Salad

Salad:

1 small head crinkly Chinese cabbage, sliced in long, thin strips
1 small head red or purple cabbage, sliced in long, thin strips
2 c fresh bean sprouts
2 c fresh alfa alfa sprouts
1 or 2 carrots, cut into julianne strips
8 radishes, thinly sliced

Dressing:

1 clove garlic, finely chopped
2 tsp dried basil, pounded in a mortar and pestle
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/3 c wine vinegar
1/3 c soy sauce
1/3 c sesame oil
1 tbsp hot chili flavored sesame oil