Monday, August 17, 2009

Plantain roll


2 green plantains
pinch of cumin seeds
pinch of mustard seeds
1 tsp of asafoetida powder
1 tsp turmeric powder
1 dried chilli
1 1/2 tsp coriander/cumin powder mixture
2 tbsp vegetable oil
1/2 tsp indian chilli powder (add according to your spice level)
1/2-1 tsp of pure tamarind paste
salt to taste
2 large wheat rotis

Amul cheese slices
Jain tomato sauce
Tomato soup

Boil the plantains until the peel starts turning a brown/black color but before it is entirely black. Check with a fork, it should not be too soft. Cut plantains into cubes. Saute dried chilli pepper, asafoetida powder, cumin seeds, mustard seeds, coriander/cumin powder mixture, turmeric powder until it sizzles. Add plantain cubes and saute till it starts browning. Add salt to taste and tamarind paste. Cook until it starts charring. Put plaintains in the roti and roll. I am going to try adding cheese to see how it tastes. I am going to serve this with Jain tomato sauce and a bowl of tomato soup since the roll may be dry.


I am starting this blog on the second day of my religious week called Paryushan (Jain religion). Due to diet restrictions during the next 7 days I look forward to being even more creative while cooking.

Paryushan is a week to reflect on all the bad deeds one has done over the past year and to ask for forgiveness from all creatures and living beings. During this week in order to control desires, focus energy towards spirituality and cleanse the body our diet is limited to fruits, beans, nuts and dried masala that do not contain any of the following restricted foods: vegetables, roots (onion, garlic, ginger etc.) and breads.


I think it is a lot of fun to cook as a vegetarian, it encourages creativity. Every time I cook I try to find ways to modify and even invent new recipes. It also motivates healthy cooking. I love posting up recipes and I am an active member of the Vegetarian forum at I decided to start a blog where I can post up recipes and I would love your comments and suggestions.