In early October, the day of vegetarianism was celebrated, which is celebrated since 1977 and opens the month of "vegetarian awareness", which includes several holidays for adherents of this movement. By the way, vegetarianism appeared as a power system, but as a religious movement. In the ancient Indian manuscripts (Vedas) it was said that the killing of animals and the use of their meat lead to "Pollution of Karma".
Autumn fragrant vegetables
Kitchen: Eastern European
Category: Hot
Cooking time: 30 minutes
Dish cleared on: 4 people (a)
You will need: Potatoes 5 Skpomidors 5 Stsoskov 4 Stskobachki 4 Celery Standelle 3 Stadgean Cheese 300 Glezing 300 Glimonic Juice 100 mltoplen oil 10 tbsp. L.Asafetida 1/3 h. L. L. L. Green Picker 1 Small Podkorn Fresh Ginger Small Piece Hammer Pepper 1/3 hp L.Paprika 2 h. L. Molothy Coriander 2 h. L. Sahar 2.5 Art. L. Semin Kumin 1 h. L. Sol 3 h.
Cooking method:
onePotatoes clean and cut into large cubes, chopped tomatoes with quarters, cut the carrots with circles, with zucchini or zucchini remove the skin and cut into cubes.
2.
Ginger rubbing on the grater. Potato cubes to lubricate with baked oil and send to the oven until ready.
3.
Adygei cheese cut into cubes and fry on the oil to a golden crust. In a saucepan with a thick bottom heat 3 tbsp. l. Fed oil. Fry in it kumin. Add ginger and sliced sharp pepper, black ground pepper, asafetide. Mix. After 1-2 minutes, pour serum. Boil. Squeeze lemon juice. Add carrots, pour paprika and coriander. Before boil and cook on a small heat for 15-17 minutes.
four
In the finished broth (Masalu) put the cubes of zucchini, semiring celery. Boil to soft vegetables. Add potatoes, tomatoes. Salt. Cover with a lid and cook until readiness.
Indian pilaf
Cuisine: Indian
Category: Hot
Cooking time: 1 hour
The dish is calculated on: 6 people (a)
You will need: Rice for Plov 1 Stackamine 2-3 Folded oil by taskinitsa 1 Palcocosoy chips 3 Art. L.temaya Raisin 2 Art. L.Kunjut 2 tbsp. L.GAZADIKA 4 Copper Peas 5-6 pcs. Suite 2 Stacanasol to taste
Cooking method:
one
Rice pour hot water. Through 15 minutes, rinse with warm water to the transparency of water. Raisin soak warm water and rinse.
2.
In a saucepan with a thick bottom, heat a few spoons of fused oil. Put coconut chips, sesame, crushed cinnamon stick and carnation. Mix and fry a few minutes first on medium heat, then on a few more few minutes.
3.
Add fig. Mix and fry on a small fire of 7 minutes, periodically stirring. Carrots cut into a parsing. Raisins and carrots put to rice.
four
Gently pour pilaf boiling water. How water boils, cover with a lid and down to a minimum fire. The lid lay a towel wet in warm water. Do not open pilaf 30-35 minutes. Turn off the fire and do not open the pilaf for another 10-15 minutes.