Indian Vegetarian Recipes

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Replies

  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    Hey everyone. Well. I think everyone can share there own vegetarian dishes. I want to try western vegetarian dishes. All I know is to make sandwiches. Hope you can share, in your free time.

    Love
    Shalu <3
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    Here you go
  • augustremulous
    augustremulous Posts: 378 Member
    @Shalini0072016 I'm afraid dark tamarind is the only kind I ever see here in Indian stores! Most Indians here cook with it.

    @amazetome, thanks for the tip about curry leaves! I might buy a plant from them.
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    Here you go
    Substitute
    There is no particular substitute for curry leaves. Instead you can use Basil @Pinkylee77
    Jaggery- brown sugar, muscovado sugar, demerara sugar @zenjen13

    Love
    Shalu <3
  • beadgalsarita
    beadgalsarita Posts: 47 Member
    If you have access, I believe panela/piloncillo is close to jaggery as well. You can find this at most Mexican/Latin American grocery stores, or regular grocery stores if the Latin American population is large enough.

    https://en.wikipedia.org/wiki/Panela
  • zenjen13
    zenjen13 Posts: 174 Member
    My tamarind is a paste in a block, when you say light coloured you mean the actual fruit? I have had the fruit before in a box but it went off before I could use it. Yes, I substitute Demerara for jaggery when it's called for.
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    Pav bhajji(Serves 3)

    1 serving- 200 cal

    Ingredients

    Potatoes- 3 (boiled & mashed)
    Ginger garlic paste
    Onion paste- 1 cup
    Tomato paste/puree- 2 cups
    Green chillies- 4 finely chopped(optional)
    Refined oil -2 to 3 tbsp
    Salt- To taste
    Chilli powder- 1 tsp
    Turmeric- 1 tsp
    Garam masala- 1tsp
    Chat masala- 1 tsp
    Butter- 1 tsp
    Whole wheat Burger buns or bread slices- 1( bun), 4 slices.
    Onion- 1/2 cup finely chopped
    Coriander-1/4 bunch finely chopped
    Lemon juice- 2tsps

    Preparation for Bhajji

    Heat a frying pan with oil, fry the onion paste, ginger garlic paste until golden. Add the tomato paste & cook it for 5 mins. Now, add the mashed potatoes and green chillies(optional), mix them well, make sure there are no lumps. Add all the spices, a cup of water & mix well.Transfer it to a serving bowl & garnish it with onions & coriander.

    Preparation for pav

    Heat a frying pan. Melt the butter(low flame. Add, salt, chilli powder, turmeric, gram masala, chat masala. Now slit the buns horizontally and toast them in the butter or toast the 4 slices of bread. Serve it with bhajji.

    Happy Healthy eating...

    Love
    Shalu <3
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    Beetroot fry(Serves 4)

    Ingredients

    Beetroot - 5 to 6 sliced into triangles
    Coconut- 1 cup grated
    Refined oil-4 tbsp
    Salt to taste
    Chilli powder- 1 tsp
    Turmeric- 1 tsp
    Fennel seeds- 1 tsp
    Water - 2 cups

    Preparation

    Take a blender. Blend the coconut & fennel seeds with 1 cup water into a thick paste. Heat a frying pan with oil & add the beetroot, salt, chilli powder, turmeric & mix it together well, fry it for 5 mins. Now add the coconut paste, saute it for 5 mins. Add another cup of water & cook it for 30 mins in low flame, stirring it once in 5 to 10 mins.The beetroot would shrink in size. Make sure it doesn't get burnt. Transfer it to serving bowl. Serve it with sambhar rice, curd rice or chapathis.

    Happy healthy eating...

    Love
    Shalu <3
  • AliceA2013
    AliceA2013 Posts: 65 Member
    Thank you for posting

    I don't know whether this is an authentic Indian recipe but it is delicious!
    http://www.goodhousekeeping.co.uk/food/recipes/aubergine-chickpea-and-sweet-potato-curry
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    Your welcome @AliceA2013
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    Tomato Rice( Serves 4)

    Ingredients

    Refined oil- 4 tbsp
    Tomatoes- 5 finely chopped(deseeded)
    Onion- 2 finely chopped
    Ginger garlic paste- 1 tsp
    Green chillies- 3 finely chopped
    Mustard seeds- 1 tsp
    Black gram- 1 tsp
    Split chick peas- 1 tsp
    Salt- To taste
    Chilli powder- 1 tsp
    Turmeric- 1/2 tsp
    Cooked white/brown rice- 4 cups( piping hot)
    Coriander-1/4 bunch finely chopped
    Curry leaves- 10

    Preparation

    Heat a frying pan with oil. Pop the mustard, black gram, chick peas. Start frying the onions, ginger garlic paste, green chillies until golden. Now add the tomatoes, spices and mix well. Fry it for around 15 to 20 mins. Keep stirring it. Don't let it get burnt. Once done. Add hot piping cooked rice to it and mix it well. Serve it hot and garnish it with coriander.

    Best combination with this rice would be a dollop of Greek yogurt.

    Happy healthy eating...

    Love
    Shalu <3
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    Hi everyone. Most of them have curd rice. By just adding curd to cooked rice. But, we can make it real delicious. Here you go.

    Curd rice

    Ingredients

    Greek yogurt/ yogurt- 250 ml
    Milk- 1 cup(chilled)
    Oil- 2 tbsp
    Mustard seeds- 1 tsp
    Black gram- 1 tsp
    Split chick peas- 1 tsp
    Salt- To taste
    Cooked White rice- 3 to 4 cups( cold)
    Green chillies- 5 finely chopped.
    Ginger- 1 inch (grated)
    Curry leaves- 10.
    Coriander- 1/4 bunch finely chopped.
    Pomegranate- 1 cup.

    Preparation

    Heat a frying pan with oil. Pop mustard, black gram, chick peas, fry the curry leaves, green chillies and turn off the flame. Transfer the contents to a serving bowl, now add rice, curd, milk, salt,ginger, pomegranate and mix well. Finally garnish it with coriander and serve it with mango pickle ( if you can find).

    Happy healthy eating...

    Note: The best rice to use for curd rice is. The previous day's. It tastes more delicious.

    Love
    Shalu <3
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    Hey there. Can anyone share hummus recipe, please? Thanks. Have a nice day. :)

    Love
    Shalu <3
  • Btheodore138
    Btheodore138 Posts: 182 Member
    Here's one of my favorite vegan Greek recipes for you! http://toriavey.com/toris-kitchen/2011/10/vegetarian-stuffed-grape-leaves/ If you can't find fresh grape leaves or jarred ones at a local store, you can order some on Amazon. Walnuts will also work in a pinch if you can't find pinenuts.
  • augustremulous
    augustremulous Posts: 378 Member
    Shalu, here is a hummus recipe as you asked:

    Soak 4 cups of dried chickpeas in water over night
    Drain, but reserve some of the liquid for later
    In a grinder or blender, pulse chickpeas and three cloves of garlic until roughly chopped
    Add 1/3 up of tahini and 1/4 cup of fresh lemon juice
    Add salt to taste, and blend until smooth. Add reserved chickpea water as necessary

    Serve flat on a plate. Make a slight indentation in the center, and add a extra virgin olive oil to taste, and sprinkle with chopped parsely and a dusting of sumac.
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    Thank you very much :)@augustremulous
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    If your eating it from a food court it would be 400 cal. Homemade is 200 cal. @crazyravr
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    Hi everyone. Today I am in no good mood. May be, after my singing class. I would feel better. Still want to update a recipe. Really. My mind is totally blank now. May be Gujarati Chapathi. May be I will go for a walk. I may feel better.

    Love
    Shalu <3
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    Got that @crazyravr
  • enterdanger
    enterdanger Posts: 2,447 Member
    I adore Indian food, but all my recipes are mostly northern Indian. I like a big pot of Rajma on a sunday afternoon. I've also been making a baked version of mathri's lately for snacking.

    I'm on the east coast in Delaware and our local farmers market has an immense asian section. I've been able to find pretty much every spice I need. I've also started to create a couple of masala dabbas for my spices (not just for indian food) I was thinking about picking up an idli maker, but I'm not sure how much use we'd get out of it.
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    Greens Chapathi

    Ingredients

    Whole wheat flour - 4 cups.
    Water- 2 to 3 cups.
    Palak/Any greens- 2 bunches finely
    chopped
    Coriander- 1 bunch finely chopped
    Salt-To Taste
    Chilli powder- 1 tsp
    Turmeric- 1/2 tsp
    Garam masala- 1 tsp
    Kasuri methi( dried fenugreek leaves) - 1 tsp
    Cumin seeds- 2 tsps
    Refined oil- For drizzling

    Preparation

    Take a large bowl. Mix the flour, palak, coriander, chilli powder, turmeric, salt, garam masala, kasuri methi, cumin seeds and mix it well together. Start adding water slowly and make it a soft dough to make chapathis.

    Take a tawa and heat it. Roll the dough into chapathis of 5 to 7 inches. Put the chapatti on the tawa and cook it on both sides. Spray oil on both sides and serve it with a dollop of Greek yoghurt.

    Happy healthy eating...

    Love
    Shalu <3
  • augustremulous
    augustremulous Posts: 378 Member
    @crazyravr lol I just assumed she would add some Indian chili powder to it. So I didn't bother mentioning it.

    A question for everyone on this thread. What kind of flours do you think I should try to replace white rice or white rice flour? What have you tried yourself?

    I went on a delicious dosa binge on Sunday (it was the first time I actually weighed out every single ingredient to find out exactly what the nutritional value was.) Turns out, they're not quite as bad as I thought, but they can definitely be improved nutrition-wise. In particular I'd like to get them filling enough so I can have just one ;)

    I was wondering what kind of substitutions I could make to the white rice in dosa batter. Brown rice would be a little better, because it would have some fiber and nutrients. In India there is something called ragi, or finger millet, which is chock full of nutrients and good for replacing white rice in recipes. Yet I have never once been able to find unrefined ragi in the United States, though ragi flour is available in Indian stores.

    What else should I try? Quinoa flour? Amaranth flour?

  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    You can try navrathan dosa, sweet corn dosa, green gram dosa, I will post the recipes. On a later note @augustremulous :)
  • Gamliela
    Gamliela Posts: 2,468 Member
    These are wonderful recipes. I follow your thread. Thank you!
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    Your welcome & Thank you for your love & support @Gamliela
  • Pinkylee77
    Pinkylee77 Posts: 432 Member
    my family teases me that I can not make a round Chapathi but I can make pasta in minutes. My chapathi are always misshapen
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
    That's alright if you can't roll out round. It took few months to learn in my childhood. My dad makes all the maps in the world with chapathis. Quick tip for you. Take a lid of round shape. Place it on the rolled chapathi and push it down. Remove the excess dough. There you go. A round chapathi for you. @Pinkylee77
  • KellieTru
    KellieTru Posts: 285 Member
    Pinkylee77 wrote: »
    my family teases me that I can not make a round Chapathi but I can make pasta in minutes. My chapathi are always misshapen

    Haha that's okay :)
    I'm the same way rolling out pizza doughs and pie crusts etc. anything that needs to be round.
    I figure that it proves the food was hand made at home and that a lot of love went into it :))
  • Pinkylee77
    Pinkylee77 Posts: 432 Member
    Shalini0072016 wrote: »
    That's alright if you can't roll out round. It took few months to learn in my childhood. My dad makes all the maps in the world with chapathis. Quick tip for you. Take a lid of round shape. Place it on the rolled chapathi and push it down. Remove the excess dough. There you go. A round chapathi for you. @Pinkylee77
    Shalini0072016 wrote: »
    That's alright if you can't roll out round. It took few months to learn in my childhood. My dad makes all the maps in the world with chapathis. Quick tip for you. Take a lid of round shape. Place it on the rolled chapathi and push it down. Remove the excess dough. There you go. A round chapathi for you. @Pinkylee77

    I love that idea
  • enterdanger
    enterdanger Posts: 2,447 Member
    augustremulous wrote: »
    @crazyravr lol I just assumed she would add some Indian chili powder to it. So I didn't bother mentioning it.

    A question for everyone on this thread. What kind of flours do you think I should try to replace white rice or white rice flour? What have you tried yourself?

    I went on a delicious dosa binge on Sunday (it was the first time I actually weighed out every single ingredient to find out exactly what the nutritional value was.) Turns out, they're not quite as bad as I thought, but they can definitely be improved nutrition-wise. In particular I'd like to get them filling enough so I can have just one ;)

    I was wondering what kind of substitutions I could make to the white rice in dosa batter. Brown rice would be a little better, because it would have some fiber and nutrients. In India there is something called ragi, or finger millet, which is chock full of nutrients and good for replacing white rice in recipes. Yet I have never once been able to find unrefined ragi in the United States, though ragi flour is available in Indian stores.

    What else should I try? Quinoa flour? Amaranth flour?

    I use a lot of Besan and Atta. I've also been known to use semolina. For rice, I just love white rice. I did find a brown jasmine rice that is ok, but seriously, the calories and nutrition really aren't that differnt. I've tried amaranth and disliked it.

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