Indian Vegetarian Recipes

PeachesNcreamgal

Shalu Do you make paneer(cottage cheese) at home?? I love paneer so much!! I want to eat it regularly because of its protein content but its to expensive to buy it all the time If you could share some tips for delicious homemade paneer that would be great!!

Shalini0072016

@PeachesNcreamgal

Yes. I do make paneer @ home with whole fat milk. I am right now, busy doing household cores. I will update in few hours.I am a vegetarian. Though I do know chicken dishes due to the cook shows I watch. I will share if possible. I never cook non vegetarian. I really don't know the taste as well.

Love
Shalu

Shalini0072016

I am so sorry. Had a very busy & tiring day. Will try to update this weekend. Until then, Good night & sleep tight

Love & Hugs
XOXO
Shalu

Shalini0072016

Hi everyone. finally I got my laptop. Now, its going to be easy for me to update the recipes.

Here you go.

Homemade Paneer(Cottage Cheese) @PeachesNcreamgal

Ingredients

Whole Cream Milk- 4 litres
Lime Juice- 2 big

Preparation

Heat the 4 litres if milk in a big vessel. Once it starts heating up, squeeze in the lime juice into, wait until the complete milk curdles up. Once the milk has curdled, strain the whey water away with a muslin cloth. Squeeze away the excess water from the curdled milk. Now transfer the curdled milk into a bowl. Break them up and knead it until it becomes soft. Now, take a square shaped box, put the paneer into it, spread it evenly. Close the box. Put the box in the freezer. Place a 2 to 4 pound weight on the box. Leave it in for 2 to 3 days, to get a milky soft paneer. Remove the box from the freezer, pour warm water, to de freeze it. Shift it to a plate and cut into cubes and use in your favorite dishes.

Love
Shalu

Shalini0072016

Milk Cake, Vegetarian cake. It takes almost 6 hours to make 4 pounds of this cake. Hope to update this recipe.

Love
Shalu

Shalini0072016

Indian Chole

Ingredients

Onion Paste- 1 cup
Ginger Garlic paste- 2 tsps
Tomato paste- 2 cups
Soaked Chick peas- 2 cups(Overnight)
Chilli Powder- 1 tsp
Turmeric powder-1/2 tsp
Garam Masala- 1 tsp
Salt- To taste
Clarified Butter- 3 tbsps
Coriander- 1/4 bunch(finely chopped)
Water- 2 cups

Preparation.

Pressure cook the chick peas until soft and tender. Heat a frying pan with clarified butter. Fry in the onion paste and ginger garlic paste until golden. Add the tomato paste and cook it for 5 mins. Add the pressure cooked chick peas to it and mix well, Add water and all the spices. Cook for another 10 mins. Transfer it to a serving bowl and garnish it with the coriander. Serve it hot with puris and chapathis.

Love
Shalu

Sarahb29

Holy moley what a fantastic thread, thank you!!

Shalini0072016

Carrot and Cucumber Salad with Creamy Mustard Dressing by Vikhas Khana- Serves 4

Ingredients

4 tablespoons plain yogurt
2 tablespoons sesame seeds, toasted and ground
2 teaspoon cumin seeds, toasted and ground
1/2 pound cucumbers, peeled seeded and diced
1/2 pound carrots, grated
Salt to taste
2 tablespoons mustard oil
1/2 teaspoon mustard seeds
1/2 teaspoon nigella seeds
1 green cayenne chile, slit lengthwise and seeded
1/4 teaspoon cayenne
1/2 teaspoon turmeric
1 tablespoon fresh lemon juice
2 tablespoons mint leaves, minced

Preparation

In a small bowl add the yogurt, sesame and cumin and mix well to make a smooth paste. Add the cucumber, carrot and salt. Set aside.

Heat the oil in as small skillet over medium heat. Add the mustard, nigella, and chile and cook for about a minute, stirring until the spices are aromatic. Add the cayenne and turmeric.
Stir and pour the flavored oil over the cucumbers; toss gently. Add the lemon juice and chill.

Serve cold topped with mint leaves

Love
Shalu

Shalini0072016

Butter Fruit (Avocado) Chutney

Ingredients:

Butter fruit (avocado) – halved, seeds discarded, chopped: 1
Black pepper powder: ½ tsp.
Lemon juice: 1 tbsp.
Olive oil: 1 tsp.
Salt to taste

Method

Place the butter fruit pieces in the jar of a mixer.
Add salt, black pepper powder, and lemon juice; grind to a smooth paste.
Transfer into a bowl, mix in the olive oil, and serve.

Tip: This dish can also be made into the popular dip, guacamole. Add a few tablespoons of finely diced capsicum and/or fresh tomatoes, and chopped fresh coriander leaves. It can be used to dress salads or as a dip for vegetable sticks, crackers or chips.

Shalini0072016

Drumstick Leaf Chutney

Ingredients:

Drumstick leaves – washed, drained, pat-dried with tea towel: 1
Oil: 2 tbsp.
Cumin seeds: ¼ tsp.
Red chilies: 5-7
Split Bengal gram (dhuli chana dal): ¼ tsp.
Split black gram (dhuli urad dal): ¼ tsp.
Mustard seeds: ¼ tsp.
Tamarind – marble-sized piece; soaked in water: 1
Coconut – grated: ¼ cup
Salt to taste

Method

Heat 1 tablespoon of oil in a pan; roast the cumin seeds, red chilies, and dals. Remove from the pan and set aside in a separate plate.
Add the drumstick leaves to the pan with 1 tbsp oil, and sauté until soft. Allow to cool.
Take the whole chilies from the plate and grind them along with the sautéd drumstick leaves, tamarind, coconut, and salt to a slightly coarse paste. Add the dals and cumin seeds from the plate and grind everything for a few seconds, maintaining the slightly coarse texture.

Shalini0072016

Hearty Sweet Potato Pie

Ingredients

Sweet potatoes : 500 gm
Cabbage, finely sliced : ¼ cup
Mushrooms : ½ cup
Chickpeas (Kabuli chana) : ½ cup
Hard cheese, grated : ½ cup
Carrot, medium-sized, sliced : 1
Celery sticks, sliced; optional : 2
Tomatoes, ripe, de-seeded : 3
Fresh mint leaves, finely chopped : ¼ cup
Coriander leaves, roughly chopped : ½ cup
Bread slices : 3-4
Butter : 1 tbsp
Olive oil : 2 tbsp
Balsamic vinegar : 1 tbsp (or 1 tbsp white vinegar with ¼ tsp sugar)
Lemon zest (grated lemon/lime peel): ½ lemon (or 1 lime)
Freshly ground black pepper : 1 tbsp

Method

Soak the chickpeas overnight. Pressure-cook them the next day with a teaspoon of salt. Drain the chickpeas and keep aside 1 cup of the water/stock in which the chickpeas were cooked, for later use.

Slowly toast the bread slices, cut them into small pieces, and leave them out to dry. Coarsely powder the toast pieces in a grinder to make bread crumbs and keep them aside.

Preheat the oven to 200°C.

Peel and chop the sweet potatoes into roughly 2 cm chunks. Boil them in salt water for 10 to 15 minutes, or until tender. Drain the water and leave the sweet potato chunks to dry. Then mash the cooked sweet potatoes with the butter and a pinch of salt and pepper until smooth; set aside.

Add the coriander powder with 1 tablespoon olive oil in a medium-sized pan over medium heat. Then add the sliced cabbage, carrots, and celery. Add half of the chopped green coriander leaves. Cook these vegetables for around 5-7 minutes, or until soft.

Meanwhile, roughly chop the mushrooms and tomatoes. Add to the pan along with the vinegar. Cook for a few minutes, then turn up the heat, and allow it to boil. Add the chickpeas and the stock, and cook until slightly thickened. Add the remaining coriander leaves and transfer the mixture to a large baking dish (roughly 25 cm x 30 cm).

Spread the mashed potatoes over the top, using the back of a spoon. Mix the grated cheese, lemon zest, breadcrumbs, and 1 tablespoon of olive oil. Sprinkle the mix over the mash, then place it in the hot oven for around 10 minutes, or until completely hot. Place under the grill (top heating element in the oven) for a further 2 to 3 minutes, or until golden brown. Garnish with finely chopped mint leaves and serve.

Shalini0072016

I have been posting the recipes, directly from the online. I really don't know, if they are interesting and mouth watering. But, I can definitely say that, they are 100% healthy.

Love
Shalu

Shalini0072016

Ash Gourd Halwa

This halwa is a tasty, sticky treat containing the positive-pranic and healthful ash gourd. Daily consumption of ash gourd greatly enhances one’s intellectual capabilities.

Yield: Serves 4

Ingredients:

Ash gourd (white pumpkin), peeled, grated: 300-400 g
Ghee: 1 cup
Cashews: 10
Sugar: 1 cup
Green Cardamom powder: 1 tsp

Method

Squeeze the grated ash gourd pulp by hand to remove excess liquid or, alternatively, allow the pulp to sit in a sieve/colander for some time until the juice runs out.
Heat the ghee and sauté the cashews in it until golden brown. Remove the cashews with a slotted spoon and keep aside until needed.
To the same ghee, add the grated ash gourd and sauté for 3-4 minutes. Add the sugar and cardamom powder.
Cook, stirring continuously, until the halwa begins to leave the sides of the pan and becomes a homogenous mass. Add the fried cashews and mix well.
Cool and serve.

Shalini0072016

Cashew Burfi or Kaju Katli Recipe

Caution: This kaju katli recipe results in extremely tasty burfis which may leave you wanting more and more!


This recipe yields thirty 2-inch pieces

Cashew nuts – 1 cup
Sugar – 1 cup
Water – 3/4 cup
Cardamom – a pinch
Ghee – 6 tbsp
8-inch diameter serving plate (stainless steel/glass)
Apply ghee to the plate and keep it aside. Grind the cashew nuts into a fine powder in a blender. Ensure this does not become a paste. Heat a pan and add water and sugar. Allow this sugar syrup to boil until it reaches single-string consistency. (One-string consistency can be checked by lifting a ladle from the syrup. If the syrup drops in a single string and not two or three, it has reached the proper consistency.)

Gently add the powdered cashews in small quantities while stirring and folding it into the sugar syrup. Make sure lumps do not form by stirring continuously. Add ghee in small quantities while continuing to stir. Once the mixture becomes thick, slightly bubbling, and is no longer sticking to the edges of the pan, the mixture is ready. Pour the burfi mixture onto the plate with ghee. Allow it to cool for about 30 minutes and then cut into 2-inch squares.

That’s it for our kaju katli recipe. Now that the sweet is done, let’s add some spice with our Cashew Pakoda recipe.

Shalini0072016

Cashew Pakoda Recipe


This recipe yields four servings.

Cashew nuts – 1 cup
Ragi flour – 1 cup
Rice flour – 1/2 cup
Corn flour – 1/2 cup
Finely chopped mint leaves – 1/4 cup
Fennel seeds – a few
Ginger – 1/4 inch
Red chili powder – 1 tsp
Salt – a pinch
Melted butter – 2 tsp
Water
Oil
Mix all the ingredients except the oil with sufficient water to make a soft dough. Heat the oil and drop small clumps of the dough into the oil. Fry until the cashews in the dough are golden brown. Remove onto a plate lined with a paper towel (to remove excess oil). Serve!

Shalini0072016

I am feeling so good, that I am being able to surf from the net and update it directly into this discussion. Please post your request. I will make sure, that I update them as well.

Love
Anu

Shalini0072016

Spicy Thattai Recipe (Makes 25 to 30)


Roasted Rice Flour – 300g
Roasted Channa Dal Powder – 70g
Roasted Peanut Powder – 70g
Soaked Channa Dal – 25 gm
Melted Butter – 3 Tsp.
Sesame Seeds (Black or White) – 4 Tsp.
Cumin Seeds – 1 Tsp.
Red Chilli Powder – 2 Tsp. or to taste
Curry Leaves – 10 to 12 leaves
Salt – to taste
Any Vegetable Oil – for frying

Mix all the ingredients with water sufficient to make a smooth dough. Pinch the dough into balls, roughly 1.5 inches in diameter. On a wet muslin cloth, press the dough flat until it is about 2/3rd mm thick. Deep fry in hot oil until golden brown. Remove from oil and place on a paper towel to absorb the excess oil. Wait for the thattais to cool and serve!

Shalini0072016

Mixed Avocado Salad with Crunchy Seeds

Here’s a fun, crunchy salad you can try when you’re looking for a light but delicious precursor to the main meal.

Yield: Serves 4

Ingredients:

For the Salad

Ripe Avocado (butter fruit): 1
Pumpkin seeds: 1 tbsp
Sunflower seeds: 1 tbsp
White Sesame seeds: 1 tbsp
Capsicum: 2
Grapes (or fresh pineapple chunks): 1 cup
Iceberg lettuce: 1 (medium-size)

For the Dressing

Ripe Avocado: 2
Juice of 1 Lime
Black Pepper powder (fresh, coarsely ground): 1 tsp
Olive oil: 4 tbsp
Salt : 1/2 tsp
Honey: 2 tbsp
Zest of 1 Lime

Method

Toast the pumpkin, sunflower, and sesame seeds in a lightly oiled pan until golden (not golden brown). Cool completely.
Peel the avocado and cut into 1-inch-long slices.
Wash the capsicums and cut into 1-inch squares.
Cut the grapes in half (lengthwise). Deseed if necessary.
Cut the iceberg lettuce into medium-size chunks.
Puree the ingredients for the dressing in a mixer and keep it aside.
Mix the salad vegetables and grapes in a big glass bowl.
Drizzle the dressing on the salad just before serving. Toss the salad, taking care not to over-mix the ingredients. Sprinkle the toasted seeds on top.

Note: If the seeds for garnish are not available, they can be replaced with cashew halves.

skjaimini9

Shalini0072016 wrote: »

Cucumber Salad

Ingredients

Cucumber- 4 cups (finely chopped)
Capsicum-1 cup( finely chopped, deseeded)
Tomato- 2 cups( finely chopped, deseeded)
Oilve Oil- 2 tbsps
Mustard seeds- 1 tsp
Black gram- 1 tsp
Split chick peas- 1 tsp
Coriander-1/4 bunch(finely chopped)
Peanuts- 1 cup( soaked overnight)
Lime- 1 small
Ingredients

Take a bowl add the chopped cucumber, tomatoes, capsicum, peanuts, coriander and mix well.

Now, take a frying pan heat the oil, pop the mustard, black gram & chick peas. Pour this mixture into the salad. Squash the lime into it & mix it well. Serve it normally or with tortillas.

Note: You can follow the same procedure with snake guard.
Shred the skin off with a knife, deseed it & then finely chop it.

Love
Shalu

Nice recipes plz add me

Shalini0072016

Hi everyone. My health condition is very bad & the internet has lost it's speed. I am sleeping for hours. I really want to get back to what I really was. But, it's really getting hard day by day. The tablets are not working on me, which were given by my doc. Today, I am going for a reconsultation. Hope, this time, I would feel better.

Love
Shalu

Shitty_Dieter

Hopefully yo

Shalini0072016 wrote: »

Hi everyone. My health condition is very bad & the internet has lost it's speed. I am sleeping for hours. I really want to get back to what I really was. But, it's really getting hard day by day. The tablets are not working on me, which were given by my doc. Today, I am going for a reconsultation. Hope, this time, I would feel better.

Love
Shalu

Hopefully you'll heal soon. I love Indian food and seeing this thread made my day. I'll be sure to try every single recipe you post, and will read them all soon. Thanks for sharing everything!

Shalini0072016

Sorry!!! I am still sick

priyankarai2005

Get well soon dear

silmacri

Thank you for sharing your recipes. I love Indian food. Do you have a recipe for Butter Chicken?

shalinij911

Hi All. I have created new account. I will posting using this one

Domilg23

wow - i saved so many recipes for future dinner, hanks for share!

Shalini0072016

@silmacri. I don't know to cook non vegetarian.

Shalini0072016

Hi everyone. Thinking of getting back to updating the Delicious recipes. What say?

Pinkylee77

love to see some. What do you do on the extremely hot days

Shalini0072016

Well. It's Rainy Season in India. On extremely hot days. I eat foods which has more water content. Cook foods which keeps my body cool.
Watermelons
Cucumbers
Ash guard
Bottle guard.
Millet porridge
Curd rice( My style)
Buttermilk.

We apply Mehendi to our hands. As, it makes the whole body cool down.

@Pinkylee77