Ready in 1 hour | Serves 2
Prasadam is a traditional Indian dish, made up of various small bowls (thali) with many small portions including rice, plain or seasoned, a portion of legumes and various additional dishes.
Ingredients
Brown rice with cashews
- 1 pack of Arnaboldi brown rice with lentil and rosemary fantasy
- a handful of natural cashews
Pakora
- 100 g chickpea flour
- 1 grated carrot
- 1 grated courgette
- half an eggplant
- a pinch of salt
- typical Indian spices to taste (paprika, cumin, turmeric or coriander)
Samosa
- 200 g of flour
- 2 tablespoons oil (or ghee)
- 75 ml of water
- 1 boiled potato
- 100 g of raw spinach
- 100 g frozen peas
- a pinch of salt
- a pinch of curry
Preparation
To make the pakoras, create a thick batter with chickpea flour and julienned fresh vegetables. Sauté and add traditional Indian spices, such as paprika, cumin powder, turmeric, and coriander.
Shape the dough into meatballs, grease the parchment paper, and bake at 180°C (350°F) for 15-20 minutes. Flip the meatballs halfway through cooking!
Now proceed with preparing the samosas . Start with the dough: mix the flour with two tablespoons of oil or ghee (clarified butter), the water, and a pinch of salt. Knead the dough and set it aside.
Meanwhile, for the filling, sauté the peas with the chopped, previously boiled potatoes and fresh spinach in two tablespoons of oil. Season with Indian spices and salt. With the leftover mixture, you can create another small dish to serve with the prasadam.
Divide the dough you set aside and shape it into thin oval discs. Cut them in half, fill them, and then close them. Bake at 180°C (350°F) for 15-20 minutes, along with the pakoras.
Move on to cooking the Arnaboldi brown rice with lentils and rosemary. Pour 700 ml of cold water into a nonstick saucepan and add the contents of the packet. Bring to a boil, then simmer for 16-18 minutes over low heat, stirring occasionally. For even more flavor, add a handful of cashews at the end.
Put all the dishes together on a large plate and serve!
Recipe by
Sabrina Steriti - The Traveling Stall
The Traveling Stall is a Turin food delivery service, 100% organic and 0 km .
Every week, Il Baracchino offers a different menu with tasty and always new dishes. Its offerings are all vegetarian or vegan, and its couriers travel exclusively by bicycle, for a 100% eco-sustainable lunch!
To find out more about Il Baracchino Itinerante, visit their website and social media pages:
