Ethnic

Asian Sweet Potato Noodles

INGREDIENTS:
12 oz. Sweet Potato Noodles, soak overnight for 4 hours
5 Dried Shitake Mushrooms, soak overnight
1 Pot Boiling Water
1 Pot Cold Water with Salt
1 Carrot, matchstick cut
1 Red Sweet Pepper, matchstick cut
1 Yellow Sweet Pepper, matchstick cut
2 Zucchini Green, matchstick cut
2 Tbsp. Molasses
½ tsp. Salt
2 Tbsp. Sesame Seed Oil
½ tsp. Ginger, minced
1 Tbsp. Toasted Sesame Seed Oil
½ tsp. Black Pepper

1. While the noodles are still in soaking water, cut in half. Drain the water, put into pot of boiling water and cook for 2 minutes. Drain and put in ice cold water and salt to stop cooking. Rinse and repeat until noodles are thoroughly cooled down.

2. Drain water and use salad spinner to take off excess water (Small batches). Place into large bowl.

3. Stirfry red and yellow peppers, carrots, zucchini, and mushrooms in Oil Core Skillet.

4. Put into bowl with noodles. Add rest of ingredients. Mix thoroughly.

Asian Vegetable Stirfry

INGREDIENTS:
3 Handfuls American Cabbage, sliced thin at least
1 Medium Onion, sliced thin
1 Zucchini, sliced
1 tsp Garlic, minced
black peppers
3 Tbsp Grape Seed Oil Salute Sante
2 tsp Ginger, minced
½ tsp Salt

1. Heat pan to 350 degrees.
2. Add grape seed oil to pan. Quickly add vegetables and stir until desired texture is reached.
3. Add the garlic, ginger, salt and pepper.

Crunchy Seasoned Bean Sprouts

INGREDIENTS:
1 or 2 6oz. Containers of Organic Crunchy Sprouts “The Sproutman” - Peas, Aduki, and Lentil
1 Drop Lemongrass Essential Oil
4 Tbsp. Grapeseed Oil
1 Medium Red Onion, finely chopped
2 Inch Piece Fresh Ginger, finely chopped
3 Cloves Garlic, finely chopped
1 tsp. Cumin
1 tsp. Curry Powder
½ tsp. Garam Masala

1. Rinse the bean sprouts. Cover with water in a bowl and add 1 drop of lemongrass essential oil. Let stand while you prepare the rest.

2. Chop the ginger and garlic. Put in pedestal and mortor dish. Hand grind to blend the flavors.

3. Saute the onion in the grapeseed oil until lightly brown or begin to caramelize over low heat. Then add the garlic and ginger mixture. Let cook slowly a few minutes. Do not overcook the garlic. Overcooking will then give the garlic a funny burned taste if left too long to saute.

4. To the pan add the curry powder. Lightly warm the curry powder.

5. Rinse the bean sprouts and add to pan.

6. In another small skillet warm the oil. To this add the teaspoon of the ground cumin seeds.

7. Scrap oil into the sprouts. Stir, cover and simmer a few moments to desired texture.

8. Add garam masala to the mixture. Salt and pepper to taste if desired and/or add some fresh ground Melegueta (Optional).

Important!!
In this recipe, the steps have to be followed. It is like making perfume with different notes which will combine at the end for this unique flavor.

DO NOT ADD THE SEASONINGS ALL AT ONE TIME!!!

Lamb Bone Soup

from Devarapalli Halleluyanna

INGREDIENTS:
6 to 8 Lamb Bones, cut into 3 inch pieces
3 – 4 Cups Water
2 Medium Red Onions, chopped
3 Medium Tomatoes, chopped
4 Green Chilies - optional
4 Cloves
3 – 3 Inch Pieces Cinnamon Sticks
4 Whole Black Pepper
1 Tbsp Tumeric Powder
1 tsp Crushed Cardamom Seeds
2 Tbsp Ginger Garlic Paste – 3 Cloves Garlic and 2 Inch Piece Ginger
4 Tbsp Grapeseed Oil
½ Tbsp Garam Masala Powder
½ Bunch Cilantro, chopped
2 Bay Leaves

1. Clean the lamb bones with tumeric powder and rinse.

2. In a pressure cooker heat the oil over medium heat. Add the onions and sauté until golden brown.

3. Add tumeric powder and sauté for another minute.

4. Add the bay leaf, cinnamon stick, cardamom and cloves – sauté for about 2 minutes.

5. Add the chopped tomatoes, the chilies, the cleaned lamb bones and stir until the bones change color from the heat (approximately 3 minutes.)

6. Now add the water and cilantro and stir well. When you finish, you can add more water if desired.

7. Salt to taste and finally add the garam masala. Cook for another minutes and serve.

Lentil Soup

By: Halleluyamma Devarapalli

INGREDIENTS:
1 ½ Cups Red or Yellow Lentils
3 Cups Water
4 Carrots, chopped in hunks
1 Tomato
1 Medium Squash, zucchini type
¼ Cup Tamarind Paste
1 ½ Tablespoons Curry Powder
1 Tablespoon Mustard Seeds
1 Tablespoon Black Grain, optional
1 Tablespoon Cumin Seed
2 Dried Red Chilies
1 Red Onion, chopped
4 Tablespoons Oil
2 Curry Leaves
Cilantro

1. Rinse the lentils under water and add to the pressure cooker with the chopped carrots and water. Bring to a whistle and cook 5 minutes

2. Make juice out of the tamarind past by squeezing the paste in some water. Seeds are like stone and you will have fiberious pieces that will not dissolve. Strain and add the juice to the cooked lentils.

3. Put the cooked mixture into a blender until smooth.

4. Add back to the pot. To this add the chopped squash and curry powder to the soup. Add more water if thinner soup consistency is desired.

5. In a separate pan heat the oil and add the cumin seeds, mustard seeds, black grain seeds, and onions. Saute this mixture. Add curry leaves after a minute.

6. Add to the cooked lentils. Let this mixture cook until the squash is done.

7. Salt to taste. Garnish with chopped Cilantro.