2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons ginger paste
2 teaspoons cardamom
2 sprigs fresh mint leaves
2 thai chilli pepper , thinly sliced
2 limes, diced
5 cups plain yogurt
1/2 lime, juiced
2 green onions, thinly sliced
1 small ginger root, cut into 1 inch squares
1 green bell pepper, onion diced
1 red pepper, diced
2 red tomatoes, sliced
Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Saute garlic in oil five minutes, until cooked through. Stir in ginger, cardamom and mint leaves. Stir in almonds and a little half lime over medium heat. Cook slowly for 5 minutes, stirring continually.
In a large bowl, mix plain yogurt with crushed half of the cardamom, half lime and half of the sugar until well blended and smooth.
In a separate bowl, mix rice flour with 3 tablespoons milk and 2 tablespoons vegetable oil. Stir into puree.
Refrigerate 1 hour, or overnight before serving. Drain excess liquid from soup. Cover bowl tightly with foil. Chill sifted noodles in ice water (plum grape or pimento or pepperjack cheese depending on how you prefer them.)
Pour soup mixture into a separate bowl, and transfer to the major bowl.
Place top portion of onion, garlic, ginger, pineapple and ginger paste in foil-lined sterilizing dish, covering halfway. Pour yogurt mixture over onion, by volume, edging it slightly. Shake gently to partially cover. Align zucchini slices in skillet or through broiler pan; dry. Use needle wash to clean outside of foil and grain bowls. Spoon sauce over vegetables and serve. Garnish with parsley wedges; serve as garnish.