Vege Delights With Yvonne Fernando

For Vegetarian Lovers Mango Rice

Ingredients

• 500g Cooked Basmathi Rice
• 300g Season Mango peeland grated
• 100g Cooked Peas
• 4 Springs Curry Leaves
• 4 Dry Red Chilies cut into pieces
• 4 tbs. Vegetable Oil
• 2 tbs. Mustard Oil
• 1 tbs. Mustard Seeds
• 1 tbs. Channa Dhal
• 1 tbs. White Urad Dhal
• 1 Onion sliced
• 1 tsp. Fresh Turmeric ground
• 3 Green Chillies chopped
• 3 Pods Garlic sliced
• ½ tsp. Cardamom and ClovePower
• ½ inch Piece Ginger chopped
• 1 tsp. Sugar
• 1 tsp. Salt
• 1 Carrot grated
• 2 Red Chilies sliced

Method:

Heat a Wok, add vegetable oil, mustard oil, mustard seeds, garlic, ginger, cardamom, clove powder, channa dhal, urad dhal and fry for 3-4 minutes. Add curry leaves dry red chilies, ground turmeric, onions and cook for 2-3 minutes. Add mango, salt, sugar and cook for 2-3 minutes. Add carrot, rice and mix well. Add green chilies, red chilies and mix. Serve hot.

Spinach Fritters

Ingredients

• 200g Spinach Finely shredded
• 250g Gram Flour
• 1 tsp. Baking Powder
• ¼ tsp. Turmeric Powder
• 5 tsp. Coriander Leaves chopped
• 1 tbs. Chilli Flakes
• 5 Pods Garlic chopped
• ¾ Cup Water
• 1 tsp. Salt

Method:
Mix all above ingredients together, adding water gradually to form a thick batter. Set a side for 15 minutes. Heat oil and drop a spoonful of batter into hot oil, cook for 3-4 minutes in batches. Serve with dipping sauce.

Dipping Sauce:
1 Cup Yoghurt
3 ¼ tsp. Chili Powder
2 Pods Garlic Crushed
1 tsp. Chaat Masala
3 tbs. Coriander Leaves chopped
Mix above ingredients together and serve with fritte