Recipe from The Talleygram, February 28,
Jyoti's Tasty Tip:
One of the mystical countries that I hope to visit is Tibet. At this rate I don't see how. Anyway, knowing some history and culture of this country, I would like to pay homage by creating an entree that will showcase the simplicity and spirituality of the people. Try it. If my husband, Marc, says it's good, it must be good.
Remember, it's all about the taste! Chef Jyoti
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Serves 6 Preparation time: 45 minutes
Ingredients: 2 tablespoons organic canola oil1 teaspoon panch puran (combination of 5 Indian spices) 1 teaspoon curry powder 1 teaspoon cumin powder 1/4 teaspoon cardamom powder 1 small organic white onion 3 cloves organic garlic, minced 1 teaspoon organic ginger, grated 1/2 large organic green pepper, diced small 1/2 large organic red pepper, diced small 1 small organic cauliflower, cut into flowerettes 1 package organic extra firm tofu, cubed and deep-fried 1/2 cup organic tomato puree 1 cup filtered water 1 tablespoon organic tahini 1/2 bunch organic cilantro, chopped 1 teaspoon sea salt and black pepper or to taste |
Directions:
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Original Talley's recipe by Chef Jyoti Friedland
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