Indian Vegetarian Recipes

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  • Pinkylee77
    Pinkylee77 Posts: 432 Member
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    Sleep well. Have a good day tomorrow.
  • Sleepyscribbler
    Sleepyscribbler Posts: 20 Member
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    I've been an Indian food addict for fifty years, ever since the first Indian restaurants started opening in the UK, notably in Glasgow: for Glaswegians curry counts as one of Scotland's national dishes: no kidding. So I've been thoroughly enjoying reading the recipes in your thread and plan to copy them into another great app I have for collecting recipes. It's called Paprika and I can very highly recommend it both for keeping and sharing recipes. (You can even use a little gizmo to grab recipes, complete with any pic, straight off almost any web page with just one click. How cool is that?)
    But I have a couple of questions: what is Bombay rava? And when you say refined oil do you mean mustard oil, palm oil, or something else?
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
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    Hi there. That's really interesting.
    Bombay Rava- Semolina
    Refined oil- Sunflower Oil/ Palm Oil.

    I exactly don't know, how does Olive oil tastes. It's way too costly here in India, as they are imported. So, we mostly used Sunflower oil. You can also use Rice Bran oil.

    Love
    Shalu <3
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
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    @Sleepyscribbler
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
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    Your welcome @drcrusher
  • pico79
    pico79 Posts: 18 Member
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    Excellent thread! Thanks for the recipes, Shalu!
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
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    Your welcome @pico79
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
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    Yam Stir Fry

    Yam- 250 GMs( sliced) 1 inch long
    Refined oil- 3 tbsps
    Salt- To taste
    Chilli powder- 1 tsp
    Turmeric- 1 tsp
    Water- 1/2 cup( if needed, another 1/2)

    Preparation

    Heat a frying pan with oil. Add the yam & fry it for 2 mins. Add all spices and water, mix well together. Cook it for 30 mins on low flame & keep stirring it once in 5 mins. It should be crispy on the outside & soft on the inside. Transfer it to a serving bowl & serve it with any South Indian Rice dishes.

    You can also. Different stir fries. Following the same procedure

    Raw banana( sliced)
    Potato( cubed)


    Happy healthy eating...

    Love
    Shalu <3
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
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    Hot Sambhar/ Puli Kuzhambu( High in calories)

    Ingredients

    Tamarind- 1 lemon size ( soaked in 2 cups of water)
    Chilli powder- 1 heaped tsp
    Coriander- 2 heaped tsps
    Turmeric- 1 tsp
    Salt- To taste
    Onion- 1 cup finely chopped
    Tomatoes- 2 cups finely chopped
    Refined oil- 5 tbsps
    Mustard seeds- 1 tsp

    Preparation

    Squash the tamarind well & get the tamarind juice, in which add all spices & mix well. Keep it aside. Now. Heat a frying pan with oil, pop mustard, fry in onions until golden, add tomatoes until soft & tender, now add the tamarind juice to this. Let it boil until the tamarind smell goes away. Transfer it to serving bowl. Serve it with rice, chapathis, idlis. It's heaven when you have it with curd rice.

    Happy eating...

    Love
    Shalu <3
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
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    Hey everyone. Can anyone share a authentic White sauce? :smile:

    Love
    Shalu <3
  • Pinkylee77
    Pinkylee77 Posts: 432 Member
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    When you say white sauce do you mean a white cream sauce?
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
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    A white sauce for whole wheat pasta. I use wheat flour, instead of plain flour for making the sauce. But, I don't get the right taste :(@Pinkylee77
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
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    Coconut burfi( High in Calories, eat in moderation)

    Ingredients

    Coconut- fresh( grated) or dessicated- 4 cups
    Sugar- 2 cups
    Water- 4 cups
    Cardamom powder- 1 tsp.
    Clarified butter- 5 tsps.

    Preparation

    Take a heavy bottom vessel. Heat 4 tsps of clarified butter. Add the coconut & fry in for 2 to 3 mins. Make sure, it does not get burnt. Transfer this to a plate. In the same vessel, add sugar, water, cardamom powder & mix it well. Let it caramelize. The caramelized sugar should not be too thick or too thin. Take a small drop of it( don't burn your hands) on to your index finger & hold it together with your thumb. When you release your fingers a small string should form. That's the right consistency. Now add the fried coconut to it & start stirring in without lumps. Once the coconut is well cooked & mixed, turn off the flame. Grease a plate or tray with 1 tsp of clarified butter. Pour in the mixture to this plate & spread it evenly. Cut them into desired shapes when hot. Let it cool down for an hour. Take the pieces and store them in air tight container. Shelf life is 1 week.

    I love this a lot. It's my birthday cake every year. Hope you will all like it.

    Happy feasting...

    Love
    Shalu <3
  • watchfood
    watchfood Posts: 1 Member
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    Thanks Shalini- your recipes are really tasty! Keep up the good work!
  • MissMonicaC4
    MissMonicaC4 Posts: 279 Member
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    These recipes sound divine! Should start a blog
  • ChaleGirl
    ChaleGirl Posts: 270 Member
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    Brilliant idea and recipes. I must try some of them soon. Thank you!!x
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
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    Your welcome & Thank you for your love & support. @watchfood
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
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    Thank you @MissMonicaC4
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
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    Thank you @ChaleGirl
  • Shalini0072016
    Shalini0072016 Posts: 269 Member
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    Banana salad

    Ingredients

    Bananas- 4 (sliced).
    Walnuts- 1 cup( coarsely chopped)
    Honey- 1oz
    Peanut nougat bar- 1big bar( broken pieces)

    Preparation.

    Mix all ingredients in a big bowl. Freeze it for an hour & have it chilled

    You can freeze it, blend it into smoothie & have it as well.

    Happy healthy eating...

    Love
    Shalu <3

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