Vegetarian Delights with Yvonne Fernando

Mango Rice with Vegetarian Chilli Paste

Ingredients: 

• 750g Cooked Basmathi Rice
• 2  Green Mangoes grated.
• 50 g Green Peas.
• 50 g Toore Dhal Fried.

Tempering :  

• 5 tbs Oil.
• 1 Onion Sliced
• 3 Sprigs Curry Leaves.
• ¼ tsp Turmeric Powder.
• 1 tsp Mustard Seeds.
• 1 tbs Zensai Vegetarian Chilli Paste.
• 2 tbs  Garlic Chopped.
• 1 tsp Sugar.
• 1 tsp Salt.

• Heat oil in a deep pan, add mustard seeds, Garlic, Curry Leaves, Onion and fry 1 – 2 minutes. Add grated Mango, Sugar, Salt and Vegetarian Chilli Paste. Mix well add fried Dhal, Rice, and mix together. Lastly add Green Peas, Serve with Zensai Vegetarian Chilli Paste. 
• Then add garlic, ginger, soy sauce, Pandana juice. Add Bok Choy and rice mix well. Add Fish Sauce.
• To make the omelette: 3 eggs mixed with 3 tbs. Pandan juice, 1 tsp corn flour, ¼ tsp. salt and ¼ tsp. pepper.
• Mix the above ingredients together, heat a non-stick pan and pour one teaspoon oil and make two omelette rolls and sliced. Serve over the rice. 

Veg. Devilled Mushrooms

Ingredients: 

• 1 Packet Oyster Mushrooms shredded.
• 200 g Cauliflower sliced and  boiled.
• 1 onion sliced. 
• 1 Bell Pepper Sliced.
• 2 tbs Gralic Chopped.
• 1 tsp Ginger Chopped.
• 2 tbs Tomatoe  Sauce.
• 1 tbs  Zensai Veg. Chilli Paste.

Method:

In to the shredded Mushrooms add Zensai Chilli Paste, ¼ teaspoon Salt, mix together and dust the following ingredients, mix and coat.

• 4 tbs Rice Flour.
• 1 tbs Gram Flour.
• 1 tbs Flour.
• 1 tsp Chilli Flakes.
• ¼ tsp Salt.

Deep fry the Mushrooms in hot oil and repeat the same process for the cauliflower. Heat three tablespoons oil in a pan, add chopped Garlic Ginger, and fry for one  minute, Add Onions, Bell pepper, Vegetarian Chilli Paste and Tomatoe Sauce, mix well. Lastly mix with fried Mushrooms and Cautiflower.

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