Indian Vegetarian Recipes
Replies
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Summer is killing. I am feeling more weak. My workouts have gone down. Need some motivation.A real quick recipe for my lovely followers
Sweet corn dosa
Ingredients
Sweet corn - 4 cups ( frozen)
Salt- To Taste
Green Chillies- 5 to 7
Water- 3 cups.
Fennel seeds- 1 tsp.
Cumin seeds- 1 tsp.
Curry leaves- 10 to 15 finely chopped
Coriander- 1/4 bunch finely chopped
Preparation
Blend the sweet corn, salt, chillies, fennel seeds, cumin seeds, water together. Make sure the batter is not too thin or too thick. It should be of medium consistency. Add curry leaves and coriander & mix well
Heat a tawa. Take some batter and pour it on tawa and spread it evenly. Spray some oil & let it cook on both sides. Serve it hot with coconut chutney or mint chutney or peanut chutney.
Happy healthy eating...
Lots of love
Shalu
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Wow. 1.1k views. Thanks for all your support & love. Will keep updating new recipes
Lots of love
Shalu 0 -
augustremulous wrote: »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.
don't you need to cook the chickpeas? I wasn't aware that soaking alone was enough to make them edible.0 -
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?
have you thought about buckwheat flour? It's used to make crepes in France, so I imagine using it in dosas wouldn't be that large of a leap. Not sure if buckwheat is much healthier than rice flour, but you can research!0 -
beadgalsarita wrote: »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?
have you thought about buckwheat flour? It's used to make crepes in France, so I imagine using it in dosas wouldn't be that large of a leap. Not sure if buckwheat is much healthier than rice flour, but you can research!
I have tried buckwheat, its a little too bitter for my taste though. Oat flour is too slimy, but is fine enough. Best of luck, it is fun to experiment.
Such a great thread is this.
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beadgalsarita wrote: »
don't you need to cook the chickpeas? I wasn't aware that soaking alone was enough to make them edible.
oops. Yes, cook the chickpeas. I forgot to write in that step after the first line. Sorry.
Lesson: don't always believe the internet, people!
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Thank you @augustremulous0
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Can you post a simple chutney recipe? I must try your corn dosa when I can get to the city for curry leaves0
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My husband is feom Madras so over the years I have learned many Indian recipes. Thank you for sharing more.Shalini0072016 wrote: »Bitter guard fry
I am not sure, whether bitter guard is available in US & UK. It is very good for health. Cleanses your stomach & helps in reducing sugar levels for diabetics.
Ingredients
Bitter guard- 4 long ( sliced)
Onion- 1 cup( finely chopped)
Tomatoes- 2 cups( finely chopped)
Tamarind- 1 small lemon size
Jaggery- small 1 inch piece
Refined oil- 4 tbsp
Salt- To taste
Chilli powder- 1 tsp
Turmeric- 1/2 tsp
Water- 1 to 1/2 cups
Preparation
Heat a frying pan with oil. Fry the onion until golden brown. Meanwhile, soak the tamarind in 1/4 cup of water. Now add the bitter guard & fry for 2 mins. Then add tomatoes, fry for another 5 mins. Squash the tamarind, strain the tamarind water & pour it into the pan, add the spices & jaggery, let it cook for 2 mins. Add the water, the vegetables should be covered. The water should simmer down, the bitter guard should be well cooked & it would have shrinked in size as well. Transfer it to a serving bowl & garnish with coriander. Serve it with curd rice, sambhar rice, chapathi.
Happy healthy eating.....
Love
Shalu0 -
Shalini0072016 wrote: »Hey everyone. I need a information. Do you people find puris for pani puri in Indian Store? If your not familiar with it. Just Google pani puri and find out through images. I love them like hell. I am most happiest person in the cosmos when I am having it. I make it @ home. As it has been hard for me to find chaat bandhar here in Chennai, India.
Waiting for your replies...
Would love to post the recipe for it as well.
Happy healthy eating...
Lots of love
Shalu
There is a new grocery store here in Mesa Arizona that I can get pani puris in and everything else I need. It is a great place and has a great CHAT corner0 -
Wow. That's amazing @Daleann33720
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I am from Madras as well @Daleann33720
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Hi everyone. Meanwhile I am really. I have not being posting from past few days. Just depressed. I thought of updating you people. I will share few chutneys & how to make pani puris @ home
Love
Shalu 0 -
South Indian Peanut chutney @Pinkylee77
Ingredients
Roasted peanuts- 1 cup( skinless)
Green chillies or red chillies- 4 to 5
Sea salt- To taste.
Tamarind- 1 inch piece.
Water- 1 cup
Preparation.
Blend it all together with water & have it with hot idlis & dosas. You can try it with baked nachos too.
Love
Shalu 0 -
@Shalini0072016 thank you for sharing your wonderful recipes.
@crazyravr you are correct. I also like to use them to dress salads occasionally. I make a traditional tamarind date chutney and a mint chutney pretty much weekly. I like to use them on non-indian food (like rice bowl)s as sauce.
Alot of my recipes came originally from Anupy Singla's Indian For Everyone cookbook. Her stuff is solid and she gives you options on how to make things traditionally or to vary them a bit to make them easier or healthier.
I keep thinking about picking up one of the cookbooks for making Indian food in a crockpot, but I just don't see how I can make the correct adjustments to the spices...Anyone use a crockpot for Indian cooking?0 -
@crazyravr I'd love to see a post of a recipe if you have one handy. I do my curries old school on the stove. I worry about how spicy stuff will get in the 10 hours I'm at work if I do crockpot. I have little kids...they have crap palates. I blame it on my husband.0
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Thank you for the chutney recipe0
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I have bookmarked your recipe posts. Thanks so much, Indian food is one of my favourites!0
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yum yum yum!!!0
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i have a pressure cooker, do you ever use one?
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Just wondered if you have a recipe for Tarka Dal? Many thanks x0
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I am so excited to read your posts! I am learning about Indian foods from many wonderful coworkers at my job and I have been thinking I need a friend to teach me. I found you! I will begin by taking a recipe to Patel Brothers (we have a location near my house) and getting the correct ingredients. I will post here when I complete a recipe. Thank you.0
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There are many recipes in which you use pressure cooker. I will share, as many as possible. Meanwhile. Check out the recipes. I have used pressure cooking. @zoemay1010
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Tadka Dal @kefullarton27
Ingredients
Whole chick peas(black or normal)- 2 cups( soaked overnight)
Red chillies- 5 to 7
Salt- To Taste
Sesame oil(black) - 5 tbsp
Mustard seeds- 1 tsp.
Cumin seeds- 1 tsp
Water - 4 to 5 cups.
Preparation.
Drain out the soaked chick peas. Pressure cook it with 4 cups of water, for 30 to 45 mins on Sim. Mash the finely cooked chick peas add a cup of water & salt & mix it well. Transfer it to a serving bowl. Take a frying pan & heat the oil, pop the mustard & cummin, finally fry in the red chillies( break it into pieces). Pour this mixture on the dal. Serve it with whole wheat paranthas, parathas, chapathis.
Happy Healthy Eating...
Love
Shalu 0 -
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I am running on a tight schedule. Sorry to my loving friends & well wisher's. Will make sure. To keep you all posted. Thank you all for your love & support. It's weekend. So, I am going to post as many as possible.
Love
Shalu 0 -
Hey everyone
I think, most of them are skipping the cooking, as there are not able to find curry leaves. Let me tell you all one thing. It is not really necessary to use curry leaves. It's optional. So, if you can't find them. It's alright. You can cook without them. Curry leaves are mainly used in South Indian cooking( Specially Tamil Nadu). The thing is, we get it for free, when we buy vegetables.
So. A simple thing. If you people can find. Dry, powdered curry powered in Indian Stores. You can use them as well. Here in India, children don't eat curry leaves, so we mix it in the form of powder. So, they eat it up, not knowing about the curry leaves.
So. Just start cooking my dear sweetheart friends.
Meanwhile. I hope. Everyone is able to understand my English. I am not that good in English. Forgive me for my mistakes.
Happy healthy eating....
Love
Shalu 2 -
Jumping for joy seeing your post!!! LOVE Indian food. Thank you!0
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I LOVE this thread! Shalu, thank you so much! I absolutely love south Indian dishes and the only places here serve more northern/Punjab dishes. Your posting these recipes is a wonderful gift!
Do you have a good recipe for masala dosa (I've got a dosa mix I use, but have not found a good filling recipe yet. I can't wait to recreate one of my all time favorite dishes of masala dosa, sambar, coconut chutney, and idli.
Now I'm in the mood for a Bollywood movie
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