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    Books: Cooking by Cuisine -> Cooking Indian

    A Taste of Serendib: A Sri Lankan Cookbook

    by:
    Mohanraj, Mary Anne




    Publisher:
    Lethe Press
    Published: December 1, 2003
    ISBN: 1590211006
    Format:Paperback
    Pages:112


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    Book Description
    From the Author
    Sri Lankan Tamil cooking is oriented around meat and fish; vegetable dishes are primarily meant to accompany a central meat dish. But many of the meat dishes here do work fine with vegetarian substitutes, such as seitan, tofu, and meat-simulators (such as the "Ground Meatless" from Morningstar Farms or the "Diced Chik" from Worthington). Also, if you freeze tofu, then thaw it and break it into pieces, it gives it a chewy texture; you can also deep-fry it, which is delicious but does make it soak up quite a lot of fat. An alternative to deep frying is to cut the tofu into rectangles or squares, lay them in an oiled pan in a single layer, then spray them lightly with spray oil and bake until golden brown. And of course, adding lentils or chickpeas to any vegetable dish is a good way to get added protein. They should work particularly well in the potato curry, for example.


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