indian vegetarian cooking recipes

indian vegetarian cooking recipes

indian vegetarian cooking recipes

India recipes ?!?!??!?!?!?

Could you give me a lot of vegetarian recipes from India or America .... I am not still the best cook! But hopefully soon I can be a good cook! I hope so! So please help me! Thanks in advance!

Nobody can ruin the potatoes, even if they want that here is a simple recipe of potatoes to start. LASANIYA POTATO RECIPE 1 cup bengal gram flour (besan) 1 / 4 teaspoon turmeric 2 powder tblsp oil 3 / 4 teaspoon chili powder 1 / 2 cup yogurt 10 cloves garlic, minced 1 teaspoon cumin seeds 2 teaspoons coriander 300 gms, baby potatoes tblsp coriander leaves chopped 1 oil for frying 1 / 2 tsp Garam masala How to make sweet potato powder lasaniya: * Remove the potatoes and cleft center, but not division. * Heat oil and fry till golden on medium heat. FRY * Heat Up 2 tblsp of oil in a kadhai, mix seed cumin and saute until they crackle. * Mix the chopped garlic and stir for a while, but do not let Brown. * Then mix in flour and sautéed chickpeas for another five minutes over low heat. * Mix coriander powder, garam masala, red chili powder, turmeric powder and saute for one minute. * Remove the kadhai from heat and mix with the yogurt, a little water. * Mix and saute again. * Mix half the chopped coriander and fried potatoes. * Stir fry over low heat up for 10-15 minutes. * Serve hot decorated with the remaining chopped coriander. To serve as a garnish with this pulao and Kadhi Peas Pulao Ingredients: 2 cups Basmati rice 1 cup peas, 2 teaspoons + ginger garlic paste, 3 cups water, 1 teaspoon anise 2 cinnamon sticks, 5 cloves, 2 bay leaves 4 cardamom, 1 chopped onion, 2 green chilies, 7 tablespoons vegetable oil or butter, coriander leaves, salt to taste. Method: Soak rice in water for half an hour. Heat oil in a skillet for about 2 minutes. Add anise, bay leaves, cinnamon sticks, cardamom and cloves. shaking for a few seconds. Add onion, green fresh ginger, garlic and pasta and peas. Stir and fry for about 2 minutes. Add rice. Fry until rice becomes opaque (about 3 minutes). Add salt and water. Stir and cook once. Decorate with coriander leaves and serve cups Kadhi * 2 * 2 tablespoons yogurt: Singhare ka atta * 2-3 tablespoons * 1 tablespoon sugar: Rock salt * 1 tsp: chilli powder * 1 / 4 tsp: Cinnamon powder * 2 tsp: Cumin seeds * 1 sprig: curry leaf * 3-4 no: the whole red chili 2 tablespoons: leaves chopped cilantro 2 tablespoons oil: * 4 cups: Water and the Beat yogurt together until smooth.Add atta salt, chili powder, cinnamon, sugar and water and mix well. Based on strong in skillet, heat oil, add cumin, curry leaves and red chilies. When the cumin begins to babble, add the yogurt mixture, increase the flame and simmer. Leave simmer for about 15-20 minutes. Serve hot garnished with coriander leaves. That will make a full meal. Good Luck.

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Butter Paneer - Indian Vegetarian Recipes Video



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Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind.This is her long-awaited second book. To prepare it, Julie Sahni traveled extensively throughout the regions of her native India, to assemble a splendid second volume of Indian culinary delights. Whereas her first book explored the riches of Moghul cuisine, this totally new collection systematically reveals the never-before-described treasures of India's vegetarian and grain cooking.The book begins with a simple explanation of the ingredients and techniques characteristic of this cuisine. For the first time anywhere, Julie describes every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them. From this book alone you will become master both of India's wonderful curries and of the many new varieties you will now know how to create for yourself.In addition to a thorough going mastery of cooking with curry, this book provides a complete experience of India's incredibly varied vegetarian and grain dishes. Try the heavenly spread of yogurt cheese flavored, with fresh herbs, a favorite of the Gujarati Jains. Be adventurous: make Steamed Rice and Bean Dumplings in Spicy Lentil and Radish Sauce, traditionally served as tiffin one of the great classics of Indian vegetarian cooking.Vegetarians, the super health-conscious, and meat eaters who want to vary their menu with exciting new dishes, all will want to sample the vegetarian masterpiecesvirtual one-dish feasts-that are the very heart of this book: Malabar Coconut and Yogurt-Braised Vegetables; Hearty Blue Mountain Cabbage and Tomato Stew; Baked Zucchini Stuffed with Vegetarian Keema and BuIgur; Madras Fiery Eggplant, Lentil, and Chili Stew; and so many many others. To accompany these dishes, Julie provides an abundance of chutneys, pickles, breads, rice dishes, dals, vegetable...

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5 Comments

  1. Waffelrezept

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