Indian Vegetarian Recipes
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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
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Here you go0
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@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.0 -
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 0 -
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/Panela0 -
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.0
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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 0 -
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 0 -
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-curry0 -
Your welcome @AliceA20130
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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
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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 0 -
Hey there. Can anyone share hummus recipe, please? Thanks. Have a nice day.
Love
Shalu 0 -
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.0
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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.0 -
Thank you very much@augustremulous 0
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If your eating it from a food court it would be 400 cal. Homemade is 200 cal. @crazyravr0
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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 0 -
Got that @crazyravr0
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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.0 -
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 0 -
@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 0
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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
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