Indian Vegetarian Recipes
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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
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@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?
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You can try navrathan dosa, sweet corn dosa, green gram dosa, I will post the recipes. On a later note @augustremulous
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These are wonderful recipes. I follow your thread. Thank you!0
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Your welcome & Thank you for your love & support @Gamliela0
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my family teases me that I can not make a round Chapathi but I can make pasta in minutes. My chapathi are always misshapen0
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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. @Pinkylee770
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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) 0 -
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. @Pinkylee77Shalini0072016 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 idea0 -
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.0 -
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 0 -
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
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