vegetarian indian food recipes

vegetarian indian food recipes

vegetarian indian food recipes

Recipes from India, there is no response in the recipe section: (?

I am hosting a dinner with my future in laws as my guests soon. I want to make Indian food for them, I have been practicing very basic (and sometimes more complicated) recipes cookbooks lately and would to make a meal for them. I do not know if they are good but what if someone has some vegetarian, authentic Indian recipes that you've done, it would be much appreciated. Are of the udder Pradesh, so the recipes in this region would be helpful.

I love Pav Bhaji, but Gujarati and more than a mouthful. For future in-laws, you need a good meal. A typical meal consists of Punjabi cakes, dal, vegetable dishes, raita and pulao. Is your future in laws so you need to do more than one party. Nothing is simple kitchen for future laws! Congratulations and good luck, I'm sure it will be delicious! They are lucky to have a daughter in law like you who are willing to go such great efforts to help them! Need some Punjabi vegetable dishes: Dal Maharani Recipe Dals (also known as lentils or legumes) are an integral part of Indian cuisine. They come in many different varieties and are eaten throughout India. Dals are healthy, nutritious and is enjoyed both vegetarians and non vegetarians alike. Dals are low in fat and are also an excellent source of protein and fiber. Dals's versatility is impressive and the Indians have found many creative culinary uses for this type of lentils simple. Dals are used in soups, curries, snacks and even desserts. They are used to make fritters (vadai), papad, dosas, halva ... the possibilities are endless! Dal Maharani is a traditional dish in Punjabi. It's delicious combination of lentils and various beans delicately spiced in a creamy sauce. This recipe is literally fit for a queen ( "Maharani" is the Hindi word for Reina). Any grocery store in India have a large selection of different Dals, but feel free to canned beans used for this recipe, is a huge time saver! DAL MAHARANI Ingredients: 1 large onion, finely chopped 2 medium tomatoes, finely chopped 3.4 small incision Thai longitudinal green chilies 2 cloves garlic, finely chopped 1 inch piece ginger, peeled and finely chopped ½ cup beans (Rajma) ½ cup lentils, all black or gram black (whole urad dal) salt to taste ½ teaspoon turmeric (haldi) ½ tsp cumin powder ½ teaspoon ground coriander 1 teaspoon Garam masala 1 teaspoon red chili powder ½ teaspoon cumin seeds ½ teaspoon mustard seeds pinch of asafoetida 1 bay leaf (fresh or dried is well) ¼ cup cream (or use yogurt), butter, butter or oil (vegetable or canola) freshly chopped cilantro leaves for garnish Method: If you are using dried beans and lentils, all black, soaked overnight in enough water to cover. The next day, drain and rinse well before using. Beans and lentils, all black is cooked very quickly if you use a pressure cooker. Otherwise, cook the two together on the stove in a large pot of water. Simply bring the water and Dals to a full boil, cover and simmer until tender but not soft. Drain and reserve the extra liquid. When cooled a bit, have a cup of the mixture and grated Dals in a thick paste (use the back of a wooden spoon, spatula or fork). Obviously you can skip the overnight soaking and cooking steps If you are using canned beans and lentils. But Drain and rinse canned beans and lentils. Also, remember that a cup of mashed lentils and mixed beans. Set aside until needed. In a large pot over medium high heat, add 1-2 tablespoons of ghee or oil. When hot, carefully add the mustard seeds. When you stop splashing, add cumin seeds and a pinch of asafetida. Then add the onion, green pepper, ginger and garlic. Stir fry for few minutes until onion begins to brown slightly. Now add the seasonings (salt, turmeric, cumin, coriander powder, red chilli powder and garam masala). Stir fry another few minutes until fragrant and then add the tomatoes. Stir to mix, then add all the cooked lentils and beans. Mix well and add the mashed lentils and beans. Add any reserved cooking liquid (or water), enough to just cover. Cover and simmer 10-15 minutes, should have absorbed the Dals all the delicious flavors and thickened. Add the cream, stir well and garnish with chopped fresh coriander leaves. Serve with warm rotis and fragrant Basmati rice. ** NOTE: Feel free to make this recipe using canned beans. Use 1 can 15 oz throughout each type of beans (lentils, kidney and all black). Remember, canned beans and lentils are usually pre-cooked and ready to use. ********************************** **************** ******************** Recipe Paneer Kadai Paneer is an essential component of Indian cuisine, especially in northern India and Punjabi dishes. It's usually a soft cheese made from milk whole, similar to a farmer's cheese. It has a firm texture and is not a melting cheese that can withstand long cooking time and still have the ability to maintain shape, texture and flavor. Home made paneer has a fresh taste wonderful and it is also easy to do, but the store bought paneer is so good and is readily available at any Indian grocery store. You can also substitute ricotta cheese firm or extra firm tofu, too. Feel free to use organic milk and make your own home organic paneer ago. HOME MADE paneer Yield: 8 ounces Ingredients 6 cups whole milk (can use 2% milk also) ¼ cup freshly squeezed lemon or lemon juice ¼ cup water METHOD: In a large heavy bottomed pot over medium-high heat, add water and milk and bring to a gentle boil. Add the lime juice or lemon and reduce heat to medium low. Bring to boil and stir until it separates from milk and curd. Remove from heat and let cool. Line a strainer with gauze or thin muslin in 3 layers. Place this in a large bowl and drain the curdled milk cheese mixture. Using the ends of the gauze, twist a ball to remove any excess whey (or liquid). Then using the ends of the gauze, tie the remaining cheese on a very tight package and press or squeeze out excess liquid. Then hang gauze tied over a bowl to drain for at least 2-3 hours. The liquid (or serum) can be reserved and actually used in curries and also in making deliciously chapathis soft phulkas or roti. After the whey has been completely drained, wrap the solid paneer in the cheesecloth and place on a large baking sheet. You will have to weigh this down, using a heavy cast iron pot or pan, a pot of water or even a foiled covered brick will work. Use your imagination and creativity. After 30 minutes, your paneer is ready to use. Carefully separate the paneer and cut into 1 inch cubes, pan fry in a little oil or ghee until browned on all sides. Drain well and add to your favorite recipe paneer. Fried paneer cubes can be stored in an airtight container up to 3 days in the refrigerator or several months in the freezer. Variations: Instead of lemon juice or lime, you can use 1 cup buttermilk or 1 cup plain yogurt 3 tablespoons white wine vinegar. Add buttermilk or yogurt will give your paneer a slightly acidic taste. Use lemon or lime juice will give your paneer a wonderful citrus flavor and use vinegar paneer will give a strong bitter taste. Try them all and chose your favorite method. TIPS: I find much easier paneer cut into cubes after cooling for at least 30-45 minutes. Kadai Paneer (Paneer Wok fried with vegetables) Ingredients: 8 ounces paneer (Cubed and fried bread) 2 large garlic cloves, finely chopped 1 inch piece ginger, peeled and finely chopped 2 small green bird chilies Thai, cut lengthwise in half 1 large onion, thinly sliced large mushrooms 8.10 white button, cut in half 1 medium bell pepper (red or green), diced 2 plum tomatoes, chopped 1 tablespoon turmeric 2 teaspoons garam masala 1 tsp cumin 1 teaspoon ground red chili powder ½ cup roasted cashews, unsalted salt to taste 2-3 tbsp oil (vegetable or canola) juice of ½ lemon leaves fresh chopped cilantro for garnish Method: In a wok or large skillet over medium heat, add oil and onion. Stir until lightly browned and add the green pepper, ginger and garlic. Stir in turmeric, garam masala, ground cumin, red chili powder and salt. Stir for another 4-5 minutes and add the vegetables. Stir for 2-3 minutes, reduce heat to low and add the cashews and fried paneer cubes. Garnish with fresh cilantro leaves and chopped lemon juice. Serve with basmati rice scented chapathis hot roti. Variations: feel free to add your favorite combination of vegetables like carrots, peas, sweet corn, zucchini ... ******************************************* *************************** Kadhi Kadhi Pakoras Pakoras recipe is an ideal dish for vegetarians. This delicious recipe combines Punjabi pakoras crunchy (fritters) with a slightly spicy creamy yogurt sauce. Makes 4 servings Ingredients KADHI pakoras: pakoras: chiles 1 cup besan (Bengal gram or chickpea flour) 1 medium onion, finely chopped 2 small green Thai split in half lengthwise 1 inch piece ginger, peeled and finely chopped 1 clove garlic, cup, ¼ finely chopped cilantro leaves, finely chopped ½ teaspoon ground cumin 1 teaspoon garam masala ½ teaspoon red chili powder 1 teaspoon salt water if necessary frying oil (vegetable or peanut) Yogurt Sauce: 1 ½ cups besan (Gram or Bengal gram flour) 2 cups good quality plain yogurt 2.3 dried red chilies ½ tsp cumin seeds 1 teaspoon mustard seeds ½ teaspoon black seeds of fenugreek (methi), chopped ½ tsp turmeric teaspoon salt 1 pinch of asafoetida (hing) 4-6 fresh curry leaves 3 cups water 2 tablespoons oil (vegetable or canola oil), chopped fresh cilantro leaves for garnish METHOD: To make the Pakoras In a large bowl, combine all ingredients except oil. Add the water slowly as needed to form a very thick and sticky dough. Heat oil in a deep fryer or cast iron wok. When the oil is hot, using a spoon (a spoon works well), carefully drop spoonfuls of mass in the hot oil. If you coat the spoon with a little oil or nonstick cooking spray will make it easier

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The Indian Vegan Kitchen (Paperback)


The Indian Vegan Kitchen (Paperback)


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A registered dietician and cooking instructor presents a collection of healthy recipes for vegans seeking authentic Indian cuisine, with a focus on vegetables and the use of soy products, and including notes on the history of the dishes presented. Orig...

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Indian Cooking Made Easy presents a collection of authentic, yet easy-to-prepare dishes from all over India-from tasty appetizers and snacks, to vegetarian entrees to traditional chicken and lamb dishes. Also included are directions fo...

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Easy Indian Food Recipes : Making Indian Vegetable Curry



Indian recipes have become synonymous with healthy ingredients! Indian food is well known for its ability to retain the healthy, nutritious quality based on ancient texts and knowledge passed on from one generation to another. And the good news is that nowadays they have got even better and well satisfy the requirements of modern men and women. The uniqueness of Indian menu can be well interpreted from the fact that all the food items posses a couple of ingredients---one working to nullify the side effect of the other and compliment each other nutritional value. Indian food is of course a great way to lead a healthy life. The great Indian food recipes have transformed the way people used to think earlier that healthy food is always dull and boring.

The appreciation for Indian culture and the understanding of its cuisine have increased considerably in western countries and contemporary Indian restaurants are coming up in different parts of the world. But unfortunately most people think Indian food as hot, spicy, oily, rich on fat, complicated and time-consuming to cook, etc…Indian food has remained highly understood up-till now. In reality they are extremely high on health benefits, nutrition, carbohydrates and proteins. Although they are slightly time consuming but with right preparation method it can be reduced to a considerable extent.

Vegetarian recipes are regarded as the most efficient nutriment as plants are the basis of the food chain, next to the source of life itself, which is solar energy. Indian vegetarian dishes are loaded with antioxidants. Vegetarianism deals with our spiritual growth, which is evident from the growing number of vegetarian all over the world. Meat eater gets frequently angry and violent than vegetarian as the animal instincts becomes stronger every time we eat meat. Nutrition obtained from vegetarian diet has more sustaining power. Vegetarianism is a path to healthy lifestyle! Vegetarian diet posses lower fat content, lower saturated fat, lower cholesterol, more carbohydrates, vitamin, mineral, fiber and less protein which results in less obesity, less hypertension, less osteoporosis, fewer cases of heart attack, bowel disease and cancer.

Vegetarianism prepares the ground work for the health of body, mind and soul. Vegetarian diet not only improves your health and fitness but also assist you in spiritual enhancement. In order to achieve good health and purity of your body, mind, soul and planet, adopt vegetarianism.

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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (Hardcover)


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This definitive, one-stop vegetarian cookbook by the author of How to Cook Everything showcases more than two thousand different recipes and variations for simple but delicious meatless meals. Recipes include salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages.

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