Around The World On Your Plate

Ingredients: 1 cup onion sliced 1 clove of garlic minced  2 green chilies chopped 1/2 cup dill leaves 1 cup sweet corn 1 cup green peas 2 cup cooked noodles salt and pepper to taste cilantro and lime wedge to garnish 1-2 teaspoon butter/oil Method: Heat butter in a pan on medium and add onion to it once butter has melted. Next add garlic and green chilies and saute well until the rawness no longer remains. Now its time to add chopped dill leaves, you can add as much or as little as you like depending on your taste.  Saute this well. Next add sweet corn and green peas and mix well. Once the peas and corn has softened, add cooked noodles and mix everything well.   You can use rice noodles as well for this recipe.   Season well with salt and pepper, garnish with cilantro and lime (optional) and serve hot.

Preparation time:  30 minutes Serves: 4 Ingredients: To Grind: 1 small onion chopped 1 inch ginger peeled and sliced 3 stalks of lemon grass crushed and sliced 1 teaspoon sea salt Freshly ground black pepper 1-2 teaspoon red chilli flakes Other: 1-2 tablespoon Madras curry powder 1 can of coconut milk Lime wedge to garnish 1 box of firm tofu cubed (12 ounce) 3 tablespoons of oil Vegetables: 1 cup sliced onion 2 cups thinly sliced colorful bell pepper 1 cup sliced carrots 2 cups cauliflower cut into bite size pieces 1 cup sliced celery 1-2 cups green peas 1 cup snow peas (optional) Cilantro to garnish Method: Prepare lemon grass by separating the white and green.  First crush the lemon grass base and slice (white part) into rounds and set aside.  Now cut the green part into bigger chunks and keep which will later be used in the curry for its flavor. Now grind to paste either using a mortar and pestle or a grinder al...