Indian Vegetarian Recipes

Indian Vegetarian RecipesIndian Vegetarian RecipesIndian Vegetarian RecipesIndian Vegetarian Recipes

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Indian Vegetarian Recipes

Compiled by: Nitin Mehta


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Carrot BrCarrot BrCarrot BrCarrot Brothothothoth (Gajar Soup)(Gajar Soup)(Gajar Soup)(Gajar Soup)

Carrots (called Gajar in India) make a bright, colorful and healthy soup preparation.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 14Cooking time (approx.): 14Cooking time (approx.): 14Cooking time (approx.): 14 minutesminutesminutesminutes Style: Indian Vegetarian Style: Indian Vegetarian Style: Indian Vegetarian Style: Indian Vegetarian 2 big carrot(s) chopped 2 medium potato(es) chopped 1 big onion(s) chopped 2 tablespoon(s) butter 1 teacup(s) milk salt, black pepper and oregano to season.

1. Boil the chopped carrot(s) and potato(es) in a vessel for about 7 minutes or till tender and

cooked. Cool. Add some water and blend in a liquidizer. Strain and keep aside the puree.

2. Heat butter on medium level in a pan for a few seconds. Add the chopped onions. Fry on

medium heat for about 4 minutes or till onions are transparent.

3. Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on

low heat for about 3 minute(s). Sprinkle oregano.

Serve hot with: bread sticks.


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Cream of Vegetable SoupCream of Vegetable SoupCream of Vegetable SoupCream of Vegetable Soup (Sabzi Soup)(Sabzi Soup)(Sabzi Soup)(Sabzi Soup)

A nutritious and enjoyable way of having vegetables.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 13Cooking time (approx.): 13Cooking time (approx.): 13Cooking time (approx.): 13 minutesminutesminutesminutes Style: Indian Vegetarian Style: Indian Vegetarian Style: Indian Vegetarian Style: Indian Vegetarian 200 grams (about 8 oz.) mixed vegetables (beans, carrots, potatoes) finely chopped. 1 medium onion(s) chopped 2 tablespoon(s) butter 1-tablespoon(s) plain flour (maida) 4 teacups milk 1 teacup(s) water salt and pepper to taste

1. Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.

2. In a pan, heat butter on medium level for a few seconds. Add the chopped onions and fry for

about 3 minutes or till onions are transparent.

3. Add the flour and milk. Stir well. Now add the vegetables and water. Mix well and keep on

medium heat for about 4 minutes. Season with salt and pepper.

Serve hot with: croutons.


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Potato and Kidney Potato and Kidney Potato and Kidney Potato and Kidney Bean SaladBean SaladBean SaladBean Salad

(Aloo Rajma ka (Aloo Rajma ka (Aloo Rajma ka (Aloo Rajma ka Salad)Salad)Salad)Salad)

Potatoes (called Aloo in North India) and kidney beans (called Rajma in North India) combine to give this healthy salad.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 5Cooking time (approx.): 5Cooking time (approx.): 5Cooking time (approx.): 5 minutesminutesminutesminutes Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian 4 potatoes boiled, peeled and cubed 2 cup(s) kidney beans boiled 2 onion(s) finely chopped 1 green chilli(es) crushed with salt 1 teaspoon(s) oil salt, pepper and lemon juice to taste fresh coriander or parsley to garnish

1. Heat oil in a pan on medium level for a few seconds. Add the onions and green chillies. Fry on

medium/high heat for about 2 minute(s) or till the onions are transparent.

2. Add the pre-boiled potatoes cubes, kidney beans, salt, pepper and lemon juice. Keep on low

heat for about 3 minutes.

3. Garnish with finely chopped fresh coriander.

Serve chilled or at room temperature.


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Green Peas and Carrot Green Peas and Carrot Green Peas and Carrot Green Peas and Carrot SaladSaladSaladSalad

(Matar Gajar ka Salad)(Matar Gajar ka Salad)(Matar Gajar ka Salad)(Matar Gajar ka Salad)

Green peas (called Matar) and carrots (called Gajar in India) are seasoned with herbs to give this light and nutritious dish.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 5Cooking time (approx.): 5Cooking time (approx.): 5Cooking time (approx.): 5 minutesminutesminutesminutes Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian 2 big carrot(s) chopped 1 cup(s) green peas shelled 1 big onion(s) finely chopped 1 green chilli(es) crushed with salt a few mint leaves chopped. salt, pepper and lemon juice to taste. Fresh coriander or parsley to garnish

1. Boil the carrots and peas with water on medium / low heat for about 5 minutes or till they are

cooked but firm. Cool.

2. Now add the chopped onions, chillies, mint leaves, salt, pepper and lemon juice. Mix well.

3. Garnish with finely chopped fresh coriander / parsley.

Serve cold.


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Cottage Cheese CutletsCottage Cheese CutletsCottage Cheese CutletsCottage Cheese Cutlets (Paneer Tikkis)(Paneer Tikkis)(Paneer Tikkis)(Paneer Tikkis)

Cottage cheese (also called Paneer in India) combined with potatoes and spices when fried as cutlets / patties simply melt in the mouth

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 4Cooking time (approx.): 4Cooking time (approx.): 4Cooking time (approx.): 4 minutesminutesminutesminutes Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian 300 grams (about 12 oz.) cottage cheese crumbled 2 big potato(es) boiled and mashed 2 big slice(s) bread 1 onion(s) finely chopped 2 green chilli(es) finely chopped 2 tablespoon(s) cornflour 2 tablespoon(s) coriander leaves finely chopped oil for shallow frying, salt and pepper to taste

1. Place the bread slice(s) in water just enough to soak them for about a minute. Squeeze gently

between palms of hand and discard excess water. Tear into small pieces and keep aside.

2. Mix the cottage cheese, potato(es), onion(s), green chilli(es), corn flour, chopped coriander

leaves, bread pieces, salt and pepper. Shape the mixture into patties.

3. Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes. Reduce

heat to low. Place 4-5 patties on the griddle and fry for 3 minutes on each side or till both the

sides are golden brown. Fry the remaining patties in the same way.

Serve immediately with: Green Chutney (Hari Chutney) and Tomato Ketchup.


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Steamed Spinach DumplingsSteamed Spinach DumplingsSteamed Spinach DumplingsSteamed Spinach Dumplings (Palak Vada)(Palak Vada)(Palak Vada)(Palak Vada)

Soft steamed dumplings loaded with iron - rich spinach.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 20Cooking time (approx.): 20Cooking time (approx.): 20Cooking time (approx.): 20 minutesminutesminutesminutes Style: Indian Vegetarian Style: Indian Vegetarian Style: Indian Vegetarian Style: Indian Vegetarian

4 cups spinach leaves

4 tablespoons wheat flour

2 tablespoon(s) bengal gram flour (besan)

2 tablespoon(s) semolina (rava)

2 teaspoon(s) each of chopped ginger and garlic

4 green chilli(es) chopped fine

1-teaspoon(s) cumin seeds

½ teaspoon(s) each of turmeric powder and soda bi-carb

2 tablespoon(s) chopped coriander leaves

1-tablespoon(s) lemon juice

1-tablespoon(s) fresh cream

2 tablespoon(s) oil

salt and pepper to taste 1. Combine all the ingredients in a bowl. Mix well and knead into a soft dough using water.

2. Divide the dough into portions and make a thin long roll with each portion.

3. Steam for about 20 minutes. Cool and cut into slices.

Variation: If you wish to have crisp spinach dumplings, deep-fry the slices to a golden brown color.

Serve hot with: Green chutney (Hari Chutney)


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Spicy SemolinaSpicy SemolinaSpicy SemolinaSpicy Semolina (Khara Rava)(Khara Rava)(Khara Rava)(Khara Rava)

Semolina (also called Rava in India) tempered with spices makes for a simple and delicious snack.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 8Cooking time (approx.): 8Cooking time (approx.): 8Cooking time (approx.): 8 minutesminutesminutesminutes Style: Maharashtrian Style: Maharashtrian Style: Maharashtrian Style: Maharashtrian 1 cup(s) semolina (or cream of wheat) 1 medium onion(s) sliced finely 4 tablespoons ghee (clarified butter) / butter 1 teaspoon(s) each of mustard and cumin seeds 1 teaspoon(s) ginger chopped 2 green chilli(es) slit / chopped 2 tablespoon(s) grated coconut if available 4 curry leaves 2 cup(s) water salt to taste fried cashewnuts and finely chopped coriander leaves to garnish

1. Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a

golden color on medium / low level for about 2 minute(s). Keep aside.

2. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the

cumin seeds and fry till the seeds splutter fully. Add the onion(s), ginger, green chilli(es) and

stir-fry on medium level for about 3 minutes or till the onions are transparent and soft.

3. Mix in the semolina, curry leaves and salt. Add water to this and mix well. Cover and cook on

low heat for about 3 minutes or till the mixture is almost dry.

Garnish with fried cashew nuts, grated coconut and finely chopped coriander leaves

Serve hot with: Coconut Chutney (Nariyal Chutney)


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Savory BreadSavory BreadSavory BreadSavory Bread (Bread Masala)(Bread Masala)(Bread Masala)(Bread Masala)

A unique and quick way of enjoying the humble bread.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 13Cooking time (approx.): 13Cooking time (approx.): 13Cooking time (approx.): 13 minutesminutesminutesminutes Style: North Indian Style: North Indian Style: North Indian Style: North Indian 6 big bread slices cut fine 1 cup(s) yoghurt beaten well 1 big tomato(es) finely chopped 1 teaspoon(s) each of mustard and cumin seeds ½ teaspoon(s) each of turmeric powder and chilli powder 4 green chillies finely chopped 6 curry leaves 2 tablespoon(s) oil salt to taste finely chopped coriander leaves to garnish

1. Soak the bread pieces in yoghurt for about 10 minutes. Keep aside.

2. Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the

seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on

medium level for about 3 minutes or till the tomatoes are cooked and soft.

3. Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time

before serving.

Garnish with finely chopped coriander leaves.

Serve hot with: Onion Chutney (Pyaz ki Chutney)


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Quick OkraQuick OkraQuick OkraQuick Okra (Jhatpat Bhindi)(Jhatpat Bhindi)(Jhatpat Bhindi)(Jhatpat Bhindi)

Okra (also called Bhindi in India) cooked like this is healthy and delicious.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (aCooking time (aCooking time (aCooking time (approx.): 11pprox.): 11pprox.): 11pprox.): 11 minutesminutesminutesminutes Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian 300 grams (about 12 oz.) okra cut into small (1/4") pieces 1 medium onion(s) sliced finely 3 tablespoon(s) oil 1 teaspoon(s) each of red chilli, coriander and cumin powders ½ teaspoon(s) each of turmeric powder and hot spice mix (garam masala) powder 2 green chilli(es) slit a squeeze of lemon and salt to taste

1. Heat oil on medium level in a pan for about 2 minute(s).

2. Add onions, and stir fry on medium level for about 4 minutes or till they are very lightly

browned. Add red chilli powder, turmeric powder, coriander powder, cumin powder and

garam masala. Fry again for a few seconds.

3. Add the okra and the slit green chilli(es). Add a dash of lemon and sprinkle salt to taste. Mix

well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm.

Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti).


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Cottage Cheese with Green Cottage Cheese with Green Cottage Cheese with Green Cottage Cheese with Green Bell PeppersBell PeppersBell PeppersBell Peppers

(Paneer Simla)(Paneer Simla)(Paneer Simla)(Paneer Simla)

Cottage Cheese and Green Bell Peppers (called Paneer and Simla in India) combine to give a colorful, exciting dish.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 8Cooking time (approx.): 8Cooking time (approx.): 8Cooking time (approx.): 8 minutesminutesminutesminutes Style: North IndianStyle: North IndianStyle: North IndianStyle: North Indian Vegetarian Vegetarian Vegetarian Vegetarian 200 grams (about 8 oz.) cottage cheese cut into (1/2") cubes 2 green bell pepper(s) cut into long thin strips 4 flakes garlic crushed 2 tablespoon(s) oil 1 teaspoon(s) each of red chilli, coriander and hot spice mix (garam masala) powders 8 tablespoons tomato puree salt and sugar to taste

1. Heat oil and garlic on medium level in a pan for about 2 minute(s). Add green bell pepper

strips and stir fry on high heat for a few seconds.

2. Add red chilli powder, coriander powder, garam masala (optional) powder, tomato puree, salt

and sugar. Mix well. Cook on medium heat uncovered for about 3 minute(s).

3. Add cottage cheese. Mix well and keep aside. Just before serving, heat on medium level

covered for 3 minute(s).

Serve hot with: Cumin Rice (Jeera Chawal), white rice, or sliced bread.


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Red Hot PotatoesRed Hot PotatoesRed Hot PotatoesRed Hot Potatoes (Batata Song)(Batata Song)(Batata Song)(Batata Song)

Potatoes (also called Batata in parts of India) spiced up with tomatoes and onions give a curry that will add zing and taste to any meal

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 9Cooking time (approx.): 9Cooking time (approx.): 9Cooking time (approx.): 9 minutesminutesminutesminutes Style: South Indian Vegetarian (Konkani) Style: South Indian Vegetarian (Konkani) Style: South Indian Vegetarian (Konkani) Style: South Indian Vegetarian (Konkani) 4 big potatoes boiled and cut into cubes 2 medium onion(s) sliced finely 1 big tomato(es) chopped finely 1 teaspoon(s) red chilli powder or as per taste ½ teaspoon(s) tamarind paste or as per taste 4 tablespoons oil salt to taste

1. Heat oil on medium level in a pan for about 2 minute(s). Add finely sliced onions and fry on

medium heat till they are lightly browned. Now add red chilli powder and fry for a few more

seconds on low heat till you get a good roasted aroma.

2. Add chopped tomatoes and fry again on medium / low heat for 3 minute(s) or till the tomatoes

are tender and the oil has left the sides of the pan.

3. Add now the tamarind paste and the boiled potato cubes. Sprinkle some water and salt to taste.

Mix thoroughly. Cover and keep on low heat for about 4 minutes.

Serve hot with: Subtly Tempered Rice (Nucchi), white rice or Indian bread (Roti).


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Eggplant and Potato CurryEggplant and Potato CurryEggplant and Potato CurryEggplant and Potato Curry (Vagan Bateta nu Shak)(Vagan Bateta nu Shak)(Vagan Bateta nu Shak)(Vagan Bateta nu Shak)

Eggplants (also called Vagan in Gujarat) give a soft touch to potatoes (also called Bateta in Gujarat).

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (apprCooking time (apprCooking time (apprCooking time (approx.): 12ox.): 12ox.): 12ox.): 12 minutesminutesminutesminutes Style: Indian Vegetarian (Gujarati) Style: Indian Vegetarian (Gujarati) Style: Indian Vegetarian (Gujarati) Style: Indian Vegetarian (Gujarati) 4 medium eggplants sliced 4 medium potatoes peeled and sliced 4 medium tomatoes sliced 1 teaspoon(s) each of red chilli, turmeric, coriander and cumin powders 1 teaspoon(s) hot spice mix (garam masala) powder (optional) 4 tablespoons oil 4 cups water sugar and salt to taste finely chopped coriander leaves to garnish

1. Heat oil in a pan. Add the tomatoes,spices and little sugar. Fry on medium heat for 3

minute(s) till the tomatoes are soft.

2. Add potatoes and eggplants. Fry again for about 5 minutes.

3. Add the water and cook covered on medium / low heat for 4 minutes or till the vegetables are

cooked.

Garnish with finely chopped coriander leaves before serving.

Serve hot with: Sprouted Field Beans Pulav (Vaal ni Dal no Pulav), white rice, or Indian bread (Roti).


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Mixed Mixed Mixed Mixed Vegetable Vegetable Vegetable Vegetable

StewStewStewStew (Kerala (Kerala (Kerala (Kerala

Vegetable Vegetable Vegetable Vegetable Stew)Stew)Stew)Stew)

Mixed vegetables in a mild coconut milk gravy give this healthy and delicious stew from Kerala (God's own country).

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 18Cooking time (approx.): 18Cooking time (approx.): 18Cooking time (approx.): 18 minutesminutesminutesminutes Style: South Indian Vegetarian (Kerala) Style: South Indian Vegetarian (Kerala) Style: South Indian Vegetarian (Kerala) Style: South Indian Vegetarian (Kerala)

4 teacups chopped mixed vegetables (potatoes,

carrots, cauliflower, french beans, and green bell

peppers)

2 medium onion(s) sliced

4 tablespoons oil

4 whole green cardamoms

4 whole cloves

1" cinnamon stick(s)

2 green chilli(es) slit

2 teaspoon(s) ginger cut into strips (juliennes)

1 teaspoon(s) black peppercorns coarsely crushed

2 cup(s) coconut milk (canned unsweetened

coconut milk is available in Asian markets)

2 cup(s) water

A few curry leaves and salt to taste

1. Heat the oil in a pan on medium level till it is hot. Add the green cardamoms, cloves and

cinnamon. Fry for a few seconds. Now add the green chilli(es), ginger and the sliced onions.

Saute on medium heat for 2 minute(s) or till the onions are transparent and soft.

2. Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 15

minutes or till the vegetables are cooked..

3. Add the peppercorns and the coconut milk. Simmer on very low heat (so that the coconut milk

does not curdle) for about 1 minute(s).

Serve immediately with: Coconut Rice (Nariyal Chawal) or white rice.


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Potatoes with Poppy Potatoes with Poppy Potatoes with Poppy Potatoes with Poppy SeedsSeedsSeedsSeeds

(Aloo Poshto)(Aloo Poshto)(Aloo Poshto)(Aloo Poshto)

Potatoes and Poppy Seeds (also called Aloo and Poshtodana respectively in Bengal) combine in an unusual way to give this Bengali speciality.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking timCooking timCooking timCooking time (approx.): 22e (approx.): 22e (approx.): 22e (approx.): 22 minutesminutesminutesminutes Style: Indian Vegetarian (Bengali) Style: Indian Vegetarian (Bengali) Style: Indian Vegetarian (Bengali) Style: Indian Vegetarian (Bengali) 6 big potatoes peeled and cubed 2 tablespoon(s) poppy seeds (khus khus) roasted 3 whole dry red chilli(es) 3 green chilli(es) ½ teaspoon(s) turmeric powder 3 tablespoon(s) oil ½ cup(s) water salt to taste chopped fresh coriander to garnish

1. Grind the roasted poppy seeds along with the green chilli(es) and a few tablespoons of water

to a very fine paste. Keep aside. Heat half of the oil in a pan for 2 minute(s) till very hot.

Shallow fry the cubed potatoes in batches on medium heat till they are lightly browned. Drain

on a paper towel and keep aside.

2. Now, heat the remaining oil in the same pan. Add the whole dry red chilli(es) and turmeric

powder. Fry briefly. To this, add the poppy seed paste and fry again on medium / low heat for

5 minutes till the oil has left the sides of the pan.

3. Add now the fried potato cubes and mix well. Add water and salt. Stir, cover and keep on low

heat for 15 minutes till the potatoes are soft.

Garnish with chopped fresh coriander

Serve hot with: Subtly Tempered Rice (Nucchi), white rice or Indian bread (Roti).


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Goanese Goanese Goanese Goanese Vegetable Vegetable Vegetable Vegetable

CurryCurryCurryCurry

A tempting Goan speciality of mixed vegetables cooked in a traditional coconut milk gravy.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 11Cooking time (approx.): 11Cooking time (approx.): 11Cooking time (approx.): 11 minutesminutesminutesminutes Style: Indian Vegetarian (Goan) Style: Indian Vegetarian (Goan) Style: Indian Vegetarian (Goan) Style: Indian Vegetarian (Goan) 4 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and shelled green peas) 2 medium onion(s) chopped 1" piece ginger chopped 2 flake(s) garlic chopped 2 green chilli(es) chopped 1 teaspoon(s) hot spice mix (garam masala) (optional) 2 cup(s) coconut milk (canned unsweetened coconut milk is available in Asian / Indian markets) 1 cup(s) water 3 tablespoons butter / ghee (clarified butter) salt to taste finely chopped coriander leaves to garnish.

1. Parboil the chopped vegetables and keep aside. Heat half the quantity of butter / ghee

(clarified butter) in a pan on medium level till it is hot. Add the chopped onion(s). Saute on

medium heat for 4 minutes or till the onions are transparent and soft. Now, add the chopped

ginger, garlic and green chilli(es). Stir fry briefly for a few seconds. Let it cool. Grind this to a

fine paste. Keep aside.

2. Heat the remaining quantity of butter / ghee (clarified butter) in the same pan. Stir fry the paste

on medium level till all the water has evaporated and the butter / ghee has left the sides of the

pan. Now, add the parboiled vegetables and salt. Mix well. Cover and cook on medium / low

heat for 3 minutes or till the vegetables are fully cooked.

3. Add the garam masala (optional), coconut milk and water. Simmer on very low heat (so that

the coconut milk does not curdle) for about 4 minutes.


Serve immediately with: Coconut Rice (Nariyal Chawal) or white rice.


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Scrambled Cottage CheeseScrambled Cottage CheeseScrambled Cottage CheeseScrambled Cottage Cheese (Paneer Akuri)(Paneer Akuri)(Paneer Akuri)(Paneer Akuri)

A unique Parsi speciality that is relatively simple and quick to make, yet very delicious.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 8Cooking time (approx.): 8Cooking time (approx.): 8Cooking time (approx.): 8 minutesminutesminutesminutes Style: Indian Vegetarian (Parsi) Style: Indian Vegetarian (Parsi) Style: Indian Vegetarian (Parsi) Style: Indian Vegetarian (Parsi)

4 cups crumbled cottage cheese (paneer)

2 medium onion(s) chopped

1 teaspoon(s) cumin seeds roasted

2 flake(s) garlic chopped

2 green chilli(es) chopped

1 teaspoon(s) hot spice mix (garam masala)

powder

½ teaspoon(s) turmeric powder

2 medium tomato(es) chopped

4 curry leaves chopped (optional)

2 tablespoons butter / ghee (clarified butter) / oil

salt and pepper to taste

finely chopped coriander leaves to garnish.

1. Heat the butter / ghee (clarified butter) / oil till it is very hot. Drop in the cumin seeds and let

them splutter. Add the chopped green chilli(es), garlic and curry leaves (optional). Stir fry for

a few seconds. Now add the chopped onion(s) and saute on medium heat for 2 minute(s) or

till the onions are translucent and crunchy.

2. Add the chopped tomato(es), turmeric powder, salt and pepper. Stir fry on medium / low heat

for 3 minutes or till the fat leaves the sides of the pan.

3. Now, add the garam masala powder and the crumbled cottage cheese. Mix well. Cover and

cook on low heat for about 3 minutes.


NOTE: Tofu could be used in place of Cottage Cheese.

Serve immediately with: buttered toast or sliced fresh white bread.


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Spicy TurnipsSpicy TurnipsSpicy TurnipsSpicy Turnips (Masala Shalgam)(Masala Shalgam)(Masala Shalgam)(Masala Shalgam)

This authentic Punjabi dish retains the natural taste of turnips.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 21Cooking time (approx.): 21Cooking time (approx.): 21Cooking time (approx.): 21 minutesminutesminutesminutes Style: North Indian Vegetarian (Punjabi) Style: North Indian Vegetarian (Punjabi) Style: North Indian Vegetarian (Punjabi) Style: North Indian Vegetarian (Punjabi) 500 grams (about 20 oz.) turnips peeled chopped and washed 2 large onion(s) chopped 2 tomato(es) chopped 1 teaspoon(s) each of grated garlic and ginger 2 green chilli(es) chopped 1 teaspoon(s) each of sugar, cumin powder and coriander powder ½ teaspoon(s) turmeric powder 1 cup(s) water 2 tablespoons butter / oil salt to taste finely chopped coriander leaves to garnish.

1. Heat the butter / oil in a pressure cooker till it is medium hot. Add the chopped green

chilli(es), grated ginger and garlic. Fry briefly. Add the chopped onion(s) and saute on

medium heat for 3 minute(s) or till the onions are lightly browned.

2. Now, add the chopped tomato(es), salt, and the turmeric, cumin and coriander powders. Stir

fry on medium / low heat for 3 minutes or till the fat leaves the sides of the cooker.

3. Add the chopped turnips and mix. Add the water and stir well. Close the cooker and bring to

maximum pressure on high heat. Now, reduce the heat and cook on low level for about 15

minutes. Open the cooker after all the steam has escaped. Add the sugar and very lightly mash

the cooked turnips. Keep on the flame for a few minutes to dry out excess water if any.


NOTE: A heavy bottomed vessel could be used in place of the pressure cooker. The quantity of water may be more than doubled and accordingly, the entire cooking process would take a longer time.

Serve immediately with: hot white rice, Indian bread (Roti) or sliced fresh white bread.


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Bottle Gourd YakhniBottle Gourd YakhniBottle Gourd YakhniBottle Gourd Yakhni (Al Yakhin)(Al Yakhin)(Al Yakhin)(Al Yakhin)

A typical Kashmiri speciality that enhances the taste of bottle gourd when fried and combined with yoghurt.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 12Cooking time (approx.): 12Cooking time (approx.): 12Cooking time (approx.): 12 minutesminutesminutesminutes Style: North Indian Style: North Indian Style: North Indian Style: North Indian Vegetarian (Kashmiri) Vegetarian (Kashmiri) Vegetarian (Kashmiri) Vegetarian (Kashmiri)

500 grams (about 20 oz.) bottle gourd peeled, cut

into roundels and washed

2 teaspoon(s) cumin seeds

4 cloves

½ teaspoon(s) each of asafoetida and dry ginger

powder

2 whole red chilli(es)

1 teaspoon(s) aniseed powder (saunf powder)


powder

2 cup(s) yoghurt beaten

2 cup(s) water

2 tablespoon(s) oil

salt to taste

oil for deep frying

1. Pat dry the bottle gourd roundels. Heat the oil for deep frying in a pan and fry the bottle gourd

roundels till they are slightly browned. Drain and keep aside. Heat oil in another pan till very

hot. Add the cloves, asafoetida and cumin seeds. Fry on medium heat for 2 minute(s) or till

the cumin seeds are a shade darker.

2. Add the deep fried bottle gourd roundels, aniseed powder, dry ginger powder, whole red

chilli(es), salt and water. Let it come to a boil on high flame. Reduce the flame and keep on

medium / low heat for 5 minutes or till the bottle gourd roundels are tender.

3. Now, mix in the beaten yoghurt and stir slowly till it has fully blended with the curry. Let it

boil on low heat for about 5 minutes. Mix in the garam masala powder and put off the flame.

Serve immediately with: hot white rice or Indian bread (Roti).


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Whole Cauliflower in Mughlai GravyWhole Cauliflower in Mughlai GravyWhole Cauliflower in Mughlai GravyWhole Cauliflower in Mughlai Gravy (Gobi Musallam)(Gobi Musallam)(Gobi Musallam)(Gobi Musallam)

Whole Cauliflower (Gobi) marinated and cooked with a spicy gravy in a typical Mughlai style.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 20Cooking time (approx.): 20Cooking time (approx.): 20Cooking time (approx.): 20 minutesminutesminutesminutes Style: North Indian Vegetarian (Mughlai) Style: North Indian Vegetarian (Mughlai) Style: North Indian Vegetarian (Mughlai) Style: North Indian Vegetarian (Mughlai)

2 small sized cauliflowers (whole)

6 cup(s) water

1 teaspoon(s) each of turmeric, hot spice mix

(garam masala) and red chilli powders

2 green chilli(es)

1 tablespoon(s) each of ginger, garlic finely

chopped


2 teaspoon(s) coriander seeds

1" piece cinnamon broken

4 green cardamoms

2 tablespoon(s) cashewnuts

2 large onion(s) finely sliced

4 tablespoon(s) milk

1 cup(s) tomato puree

1 cup(s) water

2 tablespoon(s) grated paneer / cottage cheese

(optional)

4 tablespoon(s) oil

salt to taste

fresh cream (optional) and finely chopped

coriander leaves for garnishing

• In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts

till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind

together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little

water.

1. In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot

water for about 10 minute(s). Remove from water, wash well and wipe dry.

2. Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil).

Cover and cook while stirring occasionally on medium level till the cauliflowers are browned

lightly and cooked. Remove fried cauliflowers from the pan and keep aside.

3. Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates.

Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few

seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame

and add the milk slowly whilst stirring to get a thick gravy. Stuff a little of this gravy in

between the cauliflower florets and stems. Add some water to the remaining gravy to get a

desired consistency. Add some of the chopped fresh coriander, grated paneer / cottage cheese

(optional) and simmer for about 5 minutes.

4. Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the

gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is

heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving

plate and heat through in a preheated oven.


Page 21 of 40

Garnish with fresh cream (optional) and finely chopped coriander leaves.

TIPS:

• To make this dish richer, a desired amount of fresh cream could be added at the stage when the

cauliflowers are almost but not fully done.

Serve hot with: Ghee Rice, white rice or Indian bread (Roti).


Page 22 of 40

Split Red Gram DalSplit Red Gram DalSplit Red Gram DalSplit Red Gram Dal (Gujarati Tuvar Dal)(Gujarati Tuvar Dal)(Gujarati Tuvar Dal)(Gujarati Tuvar Dal)

Split red gram (also called Tuvar Dal in India) is cooked this way in Gujarat for health and nutrition.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 32Cooking time (approx.): 32Cooking time (approx.): 32Cooking time (approx.): 32 minutesminutesminutesminutes Style: Indian Vegetarian (Gujarati) Style: Indian Vegetarian (Gujarati) Style: Indian Vegetarian (Gujarati) Style: Indian Vegetarian (Gujarati) 1 cup(s) split red gram (tuvar dal) 1 tomato(es) chopped finely 2 tablespoon(s) oil 1 teaspoon(s) each of mustard and cumin seeds 1 tablespoon(s) finely chopped ginger 2 green chilli(es) slit 4 cups water 4 curry leaves ½ teaspoon(s) each of asafoetida and turmeric powder a squeeze of lemon, jaggery and salt to taste

1. Soak the split red gram in water for about an hour. Add turmeric powder, salt and a drop of oil

to the gram along with the water in which it was soaked. Now, heat on medium level till it

comes to a boil and then on low level for about 20 minutes or till the gram is fully cooked.

2. Heat oil in a pan till it is hot and drop in the mustard seeds followed by the cumin seeds and

then asafoetida. Fry on medium level for about 2 minute(s) till the seeds splutter. Add this to

the cooked red gram and let it come to a simmer.

3. Add the rest of the ingredients and simmer for about 10 minutes.

Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti).


Page 23 of 40

Spinach DalSpinach DalSpinach DalSpinach Dal (Palak Dal)(Palak Dal)(Palak Dal)(Palak Dal)

Spinach (also called Palak in India) cooked like this with split green gram (also called Moong Dal in India) is iron-rich and healthy

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking Cooking Cooking Cooking time (approx.): 11time (approx.): 11time (approx.): 11time (approx.): 11 minutesminutesminutesminutes Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian

1 cup(s) split green gram (moong dal)

1 bunch(es) spinach chopped

1 medium tomato(es) chopped

1 medium onion(s) chopped



1 tablespoon(s) finely chopped ginger

2 green chilli(es) slit

2 flake(s) garlic

2 tablespoon(s) butter / ghee (clarified butter)

red chilli powder and salt to taste

fresh coriander leaves to garnish.

1. Soak the split green gram in water for about an hour. Grind the garlic, green chilli(es), ginger

and onion(s) to a fine paste. Add the turmeric and red chilli powders to the paste and mix.

Heat the butter /ghee (clarified butter) in a pan and fry the cumin seeds till they splutter. Add

the paste and fry till fat leaves the sides. Now add tomato(es) and salt. Fry / cook on medium

level for about 3 minutes.

2. Add the soaked gram and double the water. Cover and boil on medium / low level for about 5

minutes or till the gram is tender.

3. Add the chopped spinach and simmer for about 3 minutes or till the spinach is cooked.

Garnish with finely chopped fresh coriander leaves.

Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).


Page 24 of 40

Sweet and Sour DalSweet and Sour DalSweet and Sour DalSweet and Sour Dal (Aamti)(Aamti)(Aamti)(Aamti)

Split red gram cooked the Maharashtrian way gives this dal a sweet and sour taste.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking timCooking timCooking timCooking time (approx.): 17e (approx.): 17e (approx.): 17e (approx.): 17 minutesminutesminutesminutes Style: Indian Vegetarian (Maharashtrian) Style: Indian Vegetarian (Maharashtrian) Style: Indian Vegetarian (Maharashtrian) Style: Indian Vegetarian (Maharashtrian)

1 cup(s) split red gram (tuvar dal)

4 cups water


1 teaspoon(s) red chilli powder

1 teaspoon(s) tamarind paste

1 tablespoon(s) jaggery

1 teaspoon(s) ghee (clarified butter)

1 teaspoon(s) each of mustard and cumin seeds

3" piece ginger finely chopped

4 small green chillies finely chopped


asafoetida and salt to taste

finely chopped coriander leaves

1. Heat the water in a heavy bottomed vessel and drop the split red gram into it. Bring it to a boil.

As it boils, add the tamarind paste, jaggery, red chilli powder, turmeric powder and salt. Cook

on medium / low heat for 12 minutes or till the gram is soft but not mashed. Keep aside.

2. Heat the ghee (clarified butter) in a pan till very hot . Add the mustard seeds and let them

splutter. Now, add the cumin seeds and the asafoetida. Fry on medium heat for 1 minute(s) or

till the cumin seeds are a shade darker. Add this to the cooked gram mixture.

3. Add the chopped coriander leaves, green chillies and ginger. Cook covered on medium / low

heat for 4 minutes.

Garnish with the garam masala and keep covered for some time before serving.

Serve hot with: Sprouted Field Beans Pulav (Vaal ni Dal no Pulav), white rice, or Indian bread (Roti).


Page 25 of 40

Ghee RiceGhee RiceGhee RiceGhee Rice

Flavored rice (called Basmati rice in India) cooked in dollops of ghee / butter with lots of onions resulting in a very flavorful and rich dish. It's so easy, quick and yummy.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 15Cooking time (approx.): 15Cooking time (approx.): 15Cooking time (approx.): 15 minutesminutesminutesminutes Style: Indian VeStyle: Indian VeStyle: Indian VeStyle: Indian Vegetarian getarian getarian getarian 2 cup(s) Basmati rice 4 cups warm water 1" cinnamon stick broken 2 each of bay leaves and cloves 1 teaspoon(s) black peppercorns 6 medium sized onions finely sliced 4 tablespoons clarified butter (ghee) / butter salt to taste

1. Heat the clarified butter (ghee) / butter in a heavy-bottomed pan till hot. Add the whole spices

and fry for a few seconds. Add the onion slices and saute for a few seconds on high level.

Lower the heat and saute on medium / low level till the onions are transparent and soft.

2. Add the rice and saute for a few seconds. Pour in the warm water and add the salt. Bring to a

boil, cover and cook on a low level for about 15 minutes or till the rice is done and all the

water has evaporated. Separate the grains of rice with a fork.

TIPS:

• Ghee may be readily available off the shelf in Indian stores. However, it is important that

it be fresh stock. • Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain

Basmati rice, any other long-grained rice is fine.

• Traditionally the rice in this dish is cooked with hot water till soft and little mushy unlike the

firm and grainy rice like above. However it tastes simply amazing either ways.

Serve hot with any of the Vegetable Dishes.


Page 26 of 40

Cumin RiceCumin RiceCumin RiceCumin Rice (Jeera Chawal)(Jeera Chawal)(Jeera Chawal)(Jeera Chawal)

Cumin seeds (called Jeera in India) provide a quick and simple way of making rice (or Chawal) aromatic.

Serves:4Serves:4Serves:4Serves:4 CookCookCookCooking time (approx.): 19ing time (approx.): 19ing time (approx.): 19ing time (approx.): 19 minutesminutesminutesminutes Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian 2 cup(s) uncooked long grain rice (called Basmati rice in India) 2 teaspoon(s) cumin seeds 1 tablespoon(s) butter or ghee (clarified butter) 4 cups water salt and a dash of lime juice to taste

1. Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for

about 2 minute(s).

2. Add the cumin seeds and fry for 2 minute(s) till the seeds splutter.

3. Add the rice, lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and

cook covered on low level for 15 minutes till all water evaporates.

Serve hot with: Cottage Cheese with Green Bell Peppers (Paneer Simla) or any other curries / dals of your choice.


Page 27 of 40

Green Peas RiceGreen Peas RiceGreen Peas RiceGreen Peas Rice (Matar Pulav)(Matar Pulav)(Matar Pulav)(Matar Pulav)

Green peas (called Matar in India) are a good way to add color and taste to white rice.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 21Cooking time (approx.): 21Cooking time (approx.): 21Cooking time (approx.): 21 minutesminutesminutesminutes Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian 2 cup(s) uncooked long grain rice (called Basmati rice in India) 2 cup(s) shelled green peas 4 medium onions chopped 2 green chilli(es) slit 1" piece ginger grated 2" cinnamon stick 4 tablespoons butter or ghee (clarified butter) 4½ cups water salt to taste


about 2 minute(s).

2. Add green chilli(es), ginger and cinnamon. Fry for a few seconds. Now, add onions and fry on

medium heat for 4 minutes till the onions are transparent (not brown).

3. Add the rice, green peas, water and salt. Mix well. Bring to boil on high heat. Reduce heat and

cook covered on low level for 15 minutes or till all water evaporates.

Serve hot with: Quick Okra (Jhatpat Bhindi) or curries of your choice.


Page 28 of 40

Coconut RiceCoconut RiceCoconut RiceCoconut Rice (Nariyal Chawal)(Nariyal Chawal)(Nariyal Chawal)(Nariyal Chawal)

An exciting combination of coconut and plain white rice (called Nariyal and Chawal respectively in India).

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 8Cooking time (approx.): 8Cooking time (approx.): 8Cooking time (approx.): 8 minutesminutesminutesminutes Style: South Indian Vegetarian Style: South Indian Vegetarian Style: South Indian Vegetarian Style: South Indian Vegetarian 4 teacup(s) cooked long grain rice (called Basmati rice in India) 2 teacup(s) grated coconut 1 teaspoon(s) mustard seeds 2 teaspoon(s) each of split black gram and split bengal gram ½ teaspoon(s) asafoetida 4 green chilli(es) chopped 2 red chilli(es) broken into bits 4 tablespoon(s) butter or ghee (clarified butter) a few curry leaves and salt to taste a handful of fried cashewnuts to garnish.


about 2 minute(s). Add the mustard seeds and fry till they splutter.

2. Now add the grams, red chilli bits, asafoetida and fry for a few seconds till the grams turn light

brown. Add the chopped green chilli(es), curry leaves and the grated coconut. Saute on

medium / low heat for about 4 minutes till the coconut is light brown in color.

3. Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 2 minute(s)

or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits.

Suggestion: Great way to use left-over rice. Serve hot immediately with: Kerala Mixed Vegetable Stew (Kerala Vegetable Stew) or any other curries of your choice.


Page 29 of 40

Hot and Hot and Hot and Hot and Sour RiceSour RiceSour RiceSour Rice (Bisi Bele (Bisi Bele (Bisi Bele (Bisi Bele Huli Anna)Huli Anna)Huli Anna)Huli Anna)

Plain white rice (called Anna in Karnataka) cooked with lentils, spices and tamarind (Huli) juice is a delicious meal by itself.

Serves: 4 Cooking time (approx): 27 minutesServes: 4 Cooking time (approx): 27 minutesServes: 4 Cooking time (approx): 27 minutesServes: 4 Cooking time (approx): 27 minutes Style: South Indian Vegetarian (Karnataka) Style: South Indian Vegetarian (Karnataka) Style: South Indian Vegetarian (Karnataka) Style: South Indian Vegetarian (Karnataka)

1½ cup(s) uncooked rice

1½ cup(s) split red gram (tuvar dal)

6 cups water

2 cup(s) of mixed vegetables chopped (potatoes,

brinjals and beans)

1 lemon size ball(s) of tamarind or 2 teaspoon(s)

tamarind paste

1 cup(s) hot water to soak the tamarind 1

tablespoon(s) oil

1 teaspoon(s) mustard seeds

6 tablespoons ghee (clarified butter)

salt to taste, a handful of fried cashewnuts to

garnish.

For the spice mix powder:

2 tablespoon(s) split bengal gram(chana dal)

2 tablespoon(s) split black gram(urad dal)

3 tablespoons coriander seeds

3 tablespoons grated coconut

6 dry red chillies or to taste

2" cinnamon stick

6 curry leaves

½ teaspoon(s) each of asafoetida and turmeric

powder

1. Roast the nine ingredients of the spice mix in a little oil. Cool and then dry grind. Keep aside.

Soak the tamarind ball in the hot water and extract the juice. Keep aside. Boil the water in a

heavy-bottomed pan, add the split red gram (tuvar dal) to it and cook till it is half-done. Now,

add the rice, the spice mix powder, tamarind juice / tamarind paste, chopped mixed vegetables

and salt. Keep on low heat for about 10 minutes.

2. Heat the oil in a pan on medium / low heat for about 2 minute(s). Add the mustard seeds and

let them splutter. Pour this over the rice mixture.

3. Add the ghee (clarified butter) to this mixture. Allow to simmer on a low flame stirring

continuously for 15 minutes till the rice is fully cooked and all the ghee (clarified butter) is

used up.

Garnish with fried cashewnuts just before serving.

Suggestion: The spice mix powder can be made days in advance and stored in an air-tight bottle. Serve hot with: salted potato chips or fried poppadoms


Page 30 of 40

Potatoes in YoghurtPotatoes in YoghurtPotatoes in YoghurtPotatoes in Yoghurt (Aloo Raita)(Aloo Raita)(Aloo Raita)(Aloo Raita)

Potatoes (also called Aloo in India) seasoned with spices in yoghurt give this cool dish.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 15Cooking time (approx.): 15Cooking time (approx.): 15Cooking time (approx.): 15 minutesminutesminutesminutes Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian 4 medium potatoes 2 teacup(s) yoghurt lightly beaten 1 teaspoon(s) each of red chilli and cumin seed powders 4 cups water 1 teaspoon(s) lemon juice salt, pepper and sugar to taste fresh coriander or parsley to garnish

1. Boil the potatoes with water on medium heat for about 15 minutes or till done. Cool. Peel and

cut into cubes.

2. Now add the potatoes, half of the red chilli and cumin seed powders, salt, sugar, pepper and

lemon juice to the lightly beaten yoghurt. Mix well.

3. Decorate on top with the remaining red chilli and cumin seed powders.

Garnish with finely chopped fresh coriander / parsley.

Serve chilled.


Page 31 of 40

Tomatoes in YoghurtTomatoes in YoghurtTomatoes in YoghurtTomatoes in Yoghurt (Tamatar ka Raita)(Tamatar ka Raita)(Tamatar ka Raita)(Tamatar ka Raita)

Tomatoes (also called Tamatar in India) tempered with mustard seeds and combined with yoghurt give this refreshing dish.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking timeCooking timeCooking timeCooking time (approx.): 4 (approx.): 4 (approx.): 4 (approx.): 4 minutesminutesminutesminutes Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian 4 large tomatoes finely chopped 4 cups yoghurt lightly beaten 1 teaspoon(s) of mustard seeds 1 tablespoon(s) oil 4 green chillies chopped Salt and pepper to taste.

1. Season the lightly beaten yoghurt with salt and pepper.

2. Heat the oil on high flame till hot. Drop in the mustard seeds and let them splutter.

3. Now, to this add the tomatoes, green chillies and mix well. Fry on high heat for 4 minutes or

till the fat separates from the sides of the pan. Cool. Pour this mixture over the seasoned

yoghurt and mix lightly.

Serve chilled.


Page 32 of 40

Cucumber in YoghurtCucumber in YoghurtCucumber in YoghurtCucumber in Yoghurt (Kheere ka Raita)(Kheere ka Raita)(Kheere ka Raita)(Kheere ka Raita)

Cucumber (also called Kheera in India) combined with well-chilled yoghurt is very cooling on a hot day.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 10Cooking time (approx.): 10Cooking time (approx.): 10Cooking time (approx.): 10 minutesminutesminutesminutes Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian 2 teacup(s) cucumber finely chopped or grated 4 teacups yoghurt lightly beaten 2 teaspoon(s) of cumin powder 1 tablespoon(s) finely chopped coriander leaves 1 small onion(s) very finely chopped 2 green chilli(es) finely chopped or crushed with salt salt and sugar to taste.

1. Season the lightly beaten curds with salt and sugar.

2. Sprinkle salt over the grated / chopped cucumber and keep aside for about 10 minutes.

3. Now, gently squeeze the water out from the cucumber. Then, mix the cucumber into the

yoghurt along with the chopped onions, coriander leaves and green chilli(es). Keep

refrigerated till needed.

Just before serving, sprinkle cumin powder all over the raita.

Serve chilled with Sprouted Field Beans Pulav or any other rice dishes of your choice.


Page 33 of 40

Carrot PuddingCarrot PuddingCarrot PuddingCarrot Pudding (Gajar Halwa)(Gajar Halwa)(Gajar Halwa)(Gajar Halwa)

Carrots (also called Gajar in India) prepared like this make a healthy sweet dish.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (apprCooking time (apprCooking time (apprCooking time (approx.): 19ox.): 19ox.): 19ox.): 19 minutesminutesminutesminutes Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian Style: North Indian Vegetarian 200 grams (about 8 oz.) carrots grated 1 cup(s)milk 2 tablespoon(s) condensed milk 2 tablespoon(s) fresh cream 4 tablespoons fine sugar 2 tablespoon(s) ghee (clarified butter) a little cardamom powder, and chopped nuts (like almonds and raisins).

1. Heat ghee (clarified butter) on medium level in a pan till hot. Add grated carrots and mix well.

Fry the carrots for about 10 minutes or till they are cooked.

2. Mix milk, sugar and condensed milk (replace condensed milk with 4 tablespoons khoya, if

available). Add to carrots and keep on low heat uncovered for about 7 minutes, stirring

periodically.

3. Dot with fresh cream. Sprinkle cardamom powder and chopped nuts. Keep on low heat for

about 2 minute(s).

Serve hot or cold.


Page 34 of 40

Semolina PuddingSemolina PuddingSemolina PuddingSemolina Pudding (Rava Sheera)(Rava Sheera)(Rava Sheera)(Rava Sheera)

A tasty sweet dish from South India with Semolina (also called Rava in India).

SeSeSeServes: 4rves: 4rves: 4rves: 4 Cooking time (approx.): 12Cooking time (approx.): 12Cooking time (approx.): 12Cooking time (approx.): 12 minutesminutesminutesminutes Style: South Indian Vegetarian Style: South Indian Vegetarian Style: South Indian Vegetarian Style: South Indian Vegetarian 2 cup(s) (about 8 oz.) semolina (or cream of wheat) 2 cup(s) milk 10 tablespoons sugar 5 tablespoons ghee (clarified butter) 3 cups water a little cardamom powder, chopped nuts (like cashewnuts and almonds) and raisins

1. Mix the milk, sugar and water in a vessel. Bring to boil and keep on medium / low heat

uncovered for 2 minute(s) stirring periodically. Keep aside

2. Heat ghee (clarified butter) in a pan on medium level till it is hot. Add semolina. Stir well and

fry on low heat for 7 minutes or till the semolina is lightly roasted.

3. Now add the milk mixture. Stir well. Keep on low heat for about 3 minutes, stirring

periodically (after every minute), till the mixture is dry.

Sprinkle cardamom powder, chopped nuts and raisins.

Serve hot.


Page 35 of 40

Lacy Rice and Coconut Lacy Rice and Coconut Lacy Rice and Coconut Lacy Rice and Coconut PancakesPancakesPancakesPancakes (Appam)(Appam)(Appam)(Appam)

The traditional lacy pancakes from Kerala (south India) are relished with all the Kerala curries, especially the stews, and can be served with almost any Indian curry! Isn't it worth

knowing this recipe?

Serves: 4Serves: 4Serves: 4Serves: 4 CoCoCoCooking time (approx.): 3 minutes eachoking time (approx.): 3 minutes eachoking time (approx.): 3 minutes eachoking time (approx.): 3 minutes each Style: South Indian (Kerala) Vegetarian Style: South Indian (Kerala) Vegetarian Style: South Indian (Kerala) Vegetarian Style: South Indian (Kerala) Vegetarian 2 cup(s) raw rice soaked for 4-5 hours 4 cups coconut shavings 1 cup(s) cooked rice a pinch of yeast granules dissolved in some coconut water or little hot water salt and sugar to taste

1. Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine

thick paste. Do not add too much water. Coconut water may be preferably used instead of

water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste. Allow to

ferment at room temperature for at least 6 hours.

2. Heat a small non-stick wok. Pour approximately half a cup of batter and quickly but gently

swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer

collects at the bottom. Cover with a lid and cook each appam on medium heat for about 3

minute(s) or till the edges have become golden crisp and the centre is soft and spongy.

Another sign of doneness would be when the edges start coming off the wok.

TIPS:

• Coconut water should not be thrown once the coconut is broken. The coconut can be cracked

over a bowl to collect the water. Coconut water is very nutritious; hence, one can drink it or

use it in stews instead of water. In this recipe, it has been used for grinding the coconut and

rice. This will make the pancakes fluffy and spongy.

• A special traditional metal wok called 'appam chatty' in Kerala is used to cook the appams. Oil

is a must in these woks. Nowadays a special non-stick 'appam chatty' has replaced the metal

one giving oil-free appams. Any small non-stick wok can be used for this purpose.


Page 36 of 40

• A well-fermented batter will form small holes all over the appam while cooking. This makes

the appams very light.

Serve hot with : recipes such as Mixed Vegetable Stew (Kerala Vegetable Stew), Goan Vegetable Curry, and Vegetables in a Spicy Gravy (Sabzi Kurma).


Page 37 of 40

DeepDeepDeepDeep----fried Savory Bunsfried Savory Bunsfried Savory Bunsfried Savory Buns (Vade)(Vade)(Vade)(Vade)

Vades are a traditional Maharashtrian preparation of a mix of ground pulses made into a dough, rolled into roundels and deep-fried till golden crisp. Like rotis and appams, vades are

served with meals to mop up a curry.

Serves: 4Serves: 4Serves: 4Serves: 4 Style: Maharashtrian Vegetarian Style: Maharashtrian Vegetarian Style: Maharashtrian Vegetarian Style: Maharashtrian Vegetarian

800 teaspoon(s) red chilli powder

1 teaspoon(s) turmeric powder

1 tablespoon(s) oil

salt to taste

warm water as required to knead dough

oil to deep fry

Dry-roast the following separately, cool,

then grind dry and fine to get vade powder:

12 cup(s) raw rice

2 cups(s) split bengal gram (chana dal)

1 tablespoon(s) split black gram (urad dal)

1 tablespoon(s) coriander seeds


1. Mix well the salt, turmeric powder and red chilli powder along with the vade powder. Make a

hole in the centre and pour in the oil. Gently mix into the flour and knead into a firm dough

with warm water.

2. Divide into marble-sized balls. Spread each ball into a flat roundel with greased palms. Heat

the oil till hot. Put in the roundel and deep-fry on medium heat till well-puffed, crisp and

golden. Drain on absorbent kitchen paper.

TIP:

• The vade powder can be made in larger quantities in advance and ideally stored in airtight

containers to be used as required.

Serve hot with : recipes such as Eggplant and Potato Curry (Vagan Bateta nu Shak), Bottle Gourd Yakhni (Al Yakhin), and Green Peas Curry (Vatanyachi Bhaji).


Page 38 of 40

Appetizing Kokum in Coconut Appetizing Kokum in Coconut Appetizing Kokum in Coconut Appetizing Kokum in Coconut MilkMilkMilkMilk

(Sol Kadi)(Sol Kadi)(Sol Kadi)(Sol Kadi)

Had as an effective appetizer just before meals and during meals, or even as a digestive after meals. It is very much a part of meals in most Goan and Konkan homes.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time (approx.): 12Cooking time (approx.): 12Cooking time (approx.): 12Cooking time (approx.): 12 minutesminutesminutesminutes Style: Goan Vegetarian Style: Goan Vegetarian Style: Goan Vegetarian Style: Goan Vegetarian 1 coconut(s) scraped and blended into a paste 4 cup(s) water 2 tablespoon(s) kokum peels 1 teaspoon(s) chopped garlic 1 teaspoon(s) chopped ginger 1 teaspoon(s) cumin seeds 1 green chilli(es) chopped salt and sugar to taste

1. Boil the kokum peels with half the water for about 8 minutes. Grind and strain through a fine

sieve. Keep aside the kokum juice obtained.

2. Combine the coconut paste and the remaining water in a saucepan. Boil on low heat for about

4 minutes. Strain and squeeze out the coconut juice. Combine the kokum and coconut juices.

3. Pound the ginger, garlic, cumin seeds and green chillies. Mix into the kokum and coconut

juices. Strain again. Mix in salt and sugar to taste.

TIPS:

• Sol Kadi can be had as a drink. Also, some like to pour it over boiled rice and relish it. Hence,

the consistency can be adjusted as desired by adding or reducing the amount of water.

• Kokum is a fruit whose peels are sun-dried and stored to use as a souring agent. It is very

abundant in the west coast region of India and is considered a good digestive.

• Kokum peels may be available off the shelf in dried form in Indian stores.

Serve chilled before, after or with meals.


Page 39 of 40

Appetizing Kokum in YoghurtAppetizing Kokum in YoghurtAppetizing Kokum in YoghurtAppetizing Kokum in Yoghurt (Quick Sol Kadi)(Quick Sol Kadi)(Quick Sol Kadi)(Quick Sol Kadi)

Had as an effective appetizer just before meals and during meals, or even as a digestive after a spicy meal. It is very much a part of meals in most Goan and Konkan homes.

Serves: 4Serves: 4Serves: 4Serves: 4 CooCooCooCooking time (approx.): 4king time (approx.): 4king time (approx.): 4king time (approx.): 4 minutesminutesminutesminutes Style: South Indian Vegetarian Style: South Indian Vegetarian Style: South Indian Vegetarian Style: South Indian Vegetarian 2 cup(s) yoghurt 4 cup(s) water 2 tablespoon(s) kokum peels 2 teaspoon(s) chopped and pounded garlic 2 green chilli(es) chopped and pounded with salt 2 teaspoon(s) mustard seeds 2 sprig curry leaves 2 tablespoon(s) oil salt and sugar to taste finely chopped coriander leaves to garnish (optional).

1. Boil the kokum peels with some water for about 4 minutes. Strain the red water and discard

the peels. Let cool.

2. Combine the yoghurt, water, pounded spices and the kokum water. Mix well and strain. Mix in

salt and sugar to taste.

3. Heat the oil in a pan and crackle the mustard seeds. Drop in the curry leaves. Pour this

seasoning over the sol kadi.

Garnish with finely chopped coriander leaves (optional).

TIPS:

• Sol Kadi can be had as a drink. Also, some like to pour it over boiled rice and relish it. Hence,

the consistency can be adjusted as desired by adding or reducing the amount of water.

• Kokum is a fruit whose peels are sun-dried and stored to use as a souring agent. It is very

abundant in the west coast region of India and is considered a good digestive.

• Kokum peels may be available off the shelf in dried form in Indian stores.

Serve chilled in tall glasses before, after or with meals.


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Coconut ChutneyCoconut ChutneyCoconut ChutneyCoconut Chutney (Nariyal Chutney)(Nariyal Chutney)(Nariyal Chutney)(Nariyal Chutney)

Grated coconut combined with spices makes for an exciting dip (called Chutney in India) with snacks.

Serves: 4Serves: 4Serves: 4Serves: 4 Cooking time: 2Cooking time: 2Cooking time: 2Cooking time: 2 minute(s)minute(s)minute(s)minute(s) Style: South Indian Vegetarian Style: South Indian Vegetarian Style: South Indian Vegetarian Style: South Indian Vegetarian 4 tablespoons grated coconut 2 teaspoon(s) bengal gram (chana dal) roasted 1" piece ginger peeled and chopped 4 tablespoons fresh coriander leaves chopped 4 green chillies chopped 1 teaspoon(s) each of mustard seeds and black gram (udad dal) ½ teaspoon(s) asafoetida powder 4 curry leaves 1 red chilli(es) broken into bits 2 tablespoon(s) oil lemon juice and salt to taste

1. Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste

using a little water. Pour the paste / chutney into a bowl and adjust the consistency using

suitable amount of water.

2. Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the

mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry

leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.

3. Add salt and lemon juice to the chutney.

Serve at room temperature with: Spicy Semolina (Khara Rava) or any other snacks of your choice.

Indian Vegetarian Recipes

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