Something particularly impressive about Auntie’s cooking and teaching skills, is that she managed to communicate everything across in spite of her knowing minimal English and me knowing absolutely no Hindi at all. When this recipe began, I asked the name and what told “Vegetable”. “Vegetable what?” I enquired. “No, Vegetable. Just Vegetable.”
“Vegetable curry?” I pushed
“No!” I was told sternly “Not curry! Vegetable!”
A loving, patient and wise woman, I thought better than to question this name further. So, without any more delay, here is the recipe for
Auntie’s Jaipur Vegetable
Next on Auntie’s lesson plan was her delicious recipe for an irresistible vegetable spring roll! Like all the recipes we were taught on this day, the quantities are enough to feed a whole hostel of hungry volunteers! So I would half all of the below.
For the filling
- Half a white cabbage
- 2 or 3 green pepper
- 2 large carrots
- 1 table spoon of soy sauce
- 2 table spoons of red chilli paste
- 1 table spoon of green chilli sauce
- 2 teaspoons of vinegar
- 5 tablespoons of ketchup
- 1 table spoon of salt
- Half teaspoon of Ajinomoto seasoning
For the roll
- 1kg of white flour
- 1 teaspoon of salt
- 2 eggs
- 2 pints of water
- 1 tablespoon of cornflour
For the cook
- Lots and lots of vegetable oil!
A few of weeks ago, I paid a visit to London to catch up with friends, celebrate the aforementioned exciting news, and celebrate a birthday.
I had forgotten all the fantastic foodie delights that are to be found in this marvellous city!