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From: kg@elan.UUCP (Ken Greer)
Newsgroups: net.veg
Subject: Re: Busy Veggies
Message-ID: <133@elan.UUCP>
Date: Thu, 6-Feb-86 00:33:56 EST
Article-I.D.: elan.133
Posted: Thu Feb  6 00:33:56 1986
Date-Received: Sun, 9-Feb-86 05:43:16 EST
References: <870@decwrl.DEC.COM> <131@elan.UUCP> <4546@kestrel.ARPA>
Organization: ELAN Computer Group, Los Altos, CA
Lines: 56
Summary: Recipes: Alu-Gobi, Egg Foo Yung, Tofu Falafel

In article <4546@kestrel.ARPA>, ttp@kestrel.ARPA writes:
> >    a. Alu-Gobi (~15 minutes prep, Cook 20 minutes.)
> >    g. Egg Foo Young (~15-20 minutes)
> >    j. Tofu Falafel (~15 minutes).
> 
> Could you post recipes for these things that you cooked?  

Alu-Gobi  
--------
Alu means Potato. My Indian cookbooks says Gobi is cabbage,
but whenever I've ordered this, it's been Potatoes and Cauliflower.
Can any Indians help out here?

Recipe:
Heat about 2 tablespoons of oil in a pot.
Pour in a heaping teaspoon of black mustard seeds and 1/2 teaspoon
of cardomon seeds and cook for a minute.  Add a few tablespoons "curry"
powder (which you can buy or make -- see an Indian cookbook) and 
mix to a thin paste. Cook 15 seconds.  Throw in a large chopped onion, 
a few potatoes, one cauliflower, each of these chopped to about 1x1 
inch pieces give or take.  "Dry" saute for a few minutes, stiring lots,
until onion is translucent.  Pour in a half cup of water, cover and
cook at low heat for 20 minutes.  Don't stir, or you'll end up with mush.
And it's done.

Condiments a must: you can buy some very yucky chutneys or you can make
your own.  My favorite quick chutney:

Raisin-Ginger chutney
---------------------
In a cuisinart, throw in a cup of good raisins, a tablespoon of
fresh (I said fresh) ginger, chopped to help it blend, and enough
water, say 1/2 cup maybe. But keep it thick.  Blend.
Squeeze in a fresh lemon, blend some more.  It's done (and out of sight!)


Egg Foo Yung
------------

Beat a few eggs with a squirt of sesame oil and a hint of tamari.
Mix in some chopped scallions and lots of mung (and/or other) sprouts.
Make a (separate) sauce of 1 tsp. Marmite, 1/4 cup dry sherry, and
1/2 tsp. arrow root.  Cook egg mixture like an omlette. When it's just 
about done, throw in sauce and cook for 15 seconds max to thicken sauce.
Voila!

Tofu Falafal
------------
Dip sliced firm tofu in falafel mix.  Fry in minute amount of oil
(or bake.)  Sauce: Mix tahini, lots of lemon juice and some water 
to a thick sauce.  Serve with Pita bread. 

Enjoy!
-- 
Ken Greer
{amdahl,hplabs}!elan!kg