I spent 1/2 the day Saturday and all morning Sunday preparing 5 Indian dishes that I translated form cooked into raw. My son Alleh came over Sunday morning and took some pictures, and my sweetheart Dave video taped the preparation and the photographing. I have not seen any of the finished film products but I do have some recipes for you.
This is my favorite one called:
Kobbari Annam, a classic south Indian dish.
Coconut Rainbow Rice:
1 1/2 cups jicama
1 cup fresh mature coconut (don't substitute dry)
1/3 cup cashews soaked and dehydrated
1 red hot chili or just enough for you taste buds
1/2 tsp Celtic sea salt or to taste
1 tbsp coconut butter
1/2 tsp mustard seeds ground
1/4 bunch cilantro
1/4 each red, yellow, orange bell pepper
1/4 cup purple cabbage
Put jicama and coconut into food processor and pulse till it's a little like rice consistency.
Melt the coconut butter on very low just so it is very soft and mix in mustard seeds, chillies and salt. Chop up the rest of the veggies and mix all ingredient together! Give thanks and serve.
Widibooks: Jicama (pronounced hickama) is a legume, a relative of the beam family. It is a popular dietary staple in Latin America and widely grown in Mexico and Central America. There are many names for Jicama including: the Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato.
More on the next post!
Enjoy,
Shanti
1 comment:
...and it was all yummy yum! How to videos coming soon! Stay tuned!
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