Indian Vegetarian Recipes

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

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XOXO
Shalu

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

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Shalu

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.

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.

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.

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!

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!

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