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o that the ingredients fit snugly in the bowl leaving just a
one inch gap at the top. As a substitute, an aluminum or brass bowl
with a tight fitting lid may be used.
After cutting up all the veggies, wash them well and place them in the
bowl. Add the mined onion, the masala pastes, and the green chillies.
Add the oil and mix well after adding salt. Cover the bowl with its lid.
Stir the vegetables occasionally over a medium-low heat, so they cook
in their own juices withot any addition of water. remove from heat when
the veggies are quite cooked and blended flavourfully with the spices.
Any combination of vegetables may be used in preparing Bati Chorchori.
This chorchori is a good accompaniment with rice.
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Date: Tue, 11 Jun 1991 20:53:25 GMT
From: mlb@cisco.com (Marcia Bednarcyk)
Subject: VEGAN: Barbequed Vegetables
malcolm@castle.ed.ac.uk (Malcolm Douglas Brown) writes:
\> Can anyone suggest vegetarian recipes for cooking on Barbeques? Nut
\> roasts are a possibility but ideas run dry after that.
Sure! Lots! When I grill, I like to grill my entire dinner on over the
coals, everything from appetizers to dessert. Here are some of the
things I've done:
1. skewered vegetables. Let marinate in Italian dressing or equivalent
over night to pick up flavor. Cherry Tomatoes, chunks of green
peppers, sweet onions, mushrooms, cubes of tofu (they really pick up
the flavor), etc. Soak the wooden skewers overnight before using to
slow down the rate at which they blacken.
2. Just skewered mushrooms. I separate these out because they are so
incredibly delicious grilled that I often make them alone. Be sure
to marinate them in some kind of oil-based marinade, or they dry out
and shrivel up. (Try a mixture of olive oil, fresh organo, and
garlic.) Brush on more of this oil as they're cooking. Be careful
not to overdo it because the oil causes flare ups.
3. Eggplant. This is also marvelous. Don't bother to salt/drain it, or it
tends to get too dry on the grill. I like to use the Japanese
eggplant sliced quite thin on the diagonal, grill until they start
to blacken, and then toss the slices in a dressing made of olive
oil, balsamic vinegar, oregano, salt, pepper, garlic, dash of sugar,
and dash of cayenne/red pepper flakes.
4. Corn on the cob. Take off all the silk you can, then soak it in water
in the husk. Put on the grill....yum.
5. Baked potatoes. Since I hate to waste heat, I often wrap up a few
potatoes in foil (wash first, and pierce skins) and set them over
the coals as they're burning out. I don't know how long they really
take, as I leave them overnight and they're done in the morning :-).
The coals give a very interesting flavor to the potato.
Something I've thought of to do at the next BBQ:
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