Vegetarian Food

This great vegetarian curry is for cauliflower lovers and it shows that vegetarian cooking is full of many healthy options and that vegetrain meals can be tasty, healthy and fun . Consider at least 2-3 vegetarin meals each week , if not all the time as a way of a healthy lifestyle

2 lb cauliflower

1 1/2 oz butter

1 inch green ginger

1 onion

1 teaspoon turmeric

1 teaspoon curry powder or curry paste

1 teaspoon paprika

2 teaspoons salt

pinch of chilli powder

1 teaspoon garam masala

Break cauliflower into sprigs and cut into 1/2 inch pieces while keeping some of the stalk with the flowers

Wash and drain , in a frypan heat the butter and chopped ginger and onion, add the turmeric, curry powder / curry paste and the paprika,  , now adding the cauliflower and sizzle for 5-10 minutes , then adding salt and chilli powder then keeping pan lid covered on low heat until tender (frequently turning) with spatula to avoid crushing

Remove lid allowing liquid to be evaporated , then add garam masala 5 minutes before taking off heat , this vegetarin curry can be the center of the meal with rice of choice served around the outside of the plate/bowl , you can also try zucchini instead of the cauliflower for the perfect vegetarian curry
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2 tablespoonfuls of Allinson fine wheatmeal, 1 oz. of butter (or oil), 1 teaspoonful of

curry powder, 1 English onion chopped fine, 1 good tablespoonful of vinegar, a pinch

of mint and sage, and salt to taste. Fry the onions in the butter until nearly brown,

add the meal, and brown; add as much water as required to make the sauce the

consistency of cream; add the curry, vinegar, and seasoning. Let the whole simmer

for 5 to 10 minutes, strain the sauce, return to the saucepan, beat it up, and serve.

1 onion, 1 even teaspoonful of curry, ½ pint of water, ½ oz. of butter, 1 teaspoonful

of Allinson fine wheatmeal, a little burnt sugar. Grate the onion into the water, add

curry, butter, and salt, and let these ingredients cook a few minutes. Thicken the

sauce with the meal, and colour with burnt sugar.

3 English onions, 1 carrot, 1 good cooking apple, 1 teaspoonful of curry powder, ½

oz. of butter, 1 dessertspoonful of Allinson fine wheatmeal, salt to taste. Chop up the

onions, carrot, and apple, and stew them in ¾ pint of water until quite tender,

adding the curry and salt. When quite soft rub the vegetables well through a sieve;

brown the meal in the saucepan in the butter, add the sauce to this, and let it

simmer for a few minutes; add a little more water if necessary.

1 breakfastcupful each of lentils and rice, 1 lb. of fresh tomatoes or ½ a tinful of

tinned ones, 1 dessertspoonful of curry, 3 eggs, well beaten, 2 oz. of butter, some

breadcrumbs, and salt to taste. Roast the rice in a frying-pan in half of the butter

until browned; then set it over the fire with 1-1/2 pints of water and the lentils,

picked and washed. When tender set them aside to cool a little. Scald and skin the

tomatoes, cut them into slices and place them in a buttered pie-dish. Smooth the

curry with 1 spoonful of water; add the curry, the eggs, and salt to the cooked rice

and lentils, and mix all well. Spread all over the tomatoes, scatter breadcrumbs over

the top, cut up the rest of the butter in pieces and place them here and there over

the breadcrumbs. Bake the savoury for ¾ of an hour to 1 hour.

1 breakfastcupful of rice, 1 ditto of Egyptian lentils, 1 lb. of tomatoes, 1

dessertspoonful of curry, 2 eggs well beaten, 1 oz. of butter, salt to taste. Boil the

rice and lentils together until quite tender, and let them cool a little. Slice the

tomatoes into a pie-dish, mix the curry, eggs, and salt with the rice and lentils, add a

little milk it necessary; spread the mixture over the tomatoes, with the butter in bits

over the top, and bake the savoury from ½ to 1 hour.

8 oz. of rice, ½ oz. of butter, 1 good teaspoonful of curry, 2 eggs, pepper and salt to

taste, some oil or butter for frying, and 1 teacupful of raspings. Boil the rice in 1 pint

of water, adding the butter and seasoning. When the rice is dry and tender mix in

the curry, beat up 1 egg, and bind the rice with that. Form into balls, dip them in the

other egg, well beaten, then into the raspings and fry them a nice brown in oil or

vege-butter.

By E2se