Indian Vegetarian Recipes Made Simple and Easy
Indian Vegetarian Pakora Recipe
learn how to make delicious vegetable fritters
Iin India pakoras are a national passion. You can buy them there from little handcarts on the street or in snack places.Here you can learn how to make them easily at home.
The preparation and cooking time after assembling ingerdients: about 10 minutes.
Resting time of the dough: 10 minutes
Cooking time: about 30 minutes
Batter:
1 1/3 cup chickpea flour (garbanzo bean flour)
3/4 teaspoon baking powder
1/2 teaspoons crushed chillies
3/4 teaspoons salt
1/2 teaspoon cinnamon
1 teaspoon ground cumin seeds
9 teaspoons cold water
Pakora suggestions
(you can use the vegetable of your choice):
Thin rounds of zucchinu
Small cauliflower flowerets
Potato rounds
Carrot rounds or strips
Thin-sliced eggplant wedges
Under-ripe banana, thinly sliced
Pumpkin, cut into squares
...Be creative
1. Sift the flour. Add spices and salt. Miw well. Add water slowly, beating with a whisk until batter is smooth. The batter should have the consistency of heavy cream.
2. Cover the batter and set aside for 10 minutes.
3. Whisk again for a couple of minutes and stir in the baking powder. Set aside.
4. Heat 3 inches of ghee or oil in a wok or pan until it is hot (355 F). Dip 5 or 6 of your selected ingredients in the dough and slip them one at a time in the hot ghee or oil. Fry until the pakoras are golden-brown, turning to brown evenly. Leavy greens may take as little as 1 minute per side, potaios may take up to five minutes per side. Remove with a slotted spoon. Serve hot.
Indian Vegetarian Recipes- Cooking Class
how to make a tasty vegetable dish (subji) with poatatos, peas and tomatos
Indian Vegetarian Gourmet: Beyond Curries - Potatoes & Peas
Hema kundargi simplifies and demystifies Indian cuisine for the western kitchens, beyond curries. Here she demonstrates a quick and easy spicy tomato gravy for potatoes and peas.
Runtime: 5:38
7917 views
10 Comments:
Indian Vegetarian Tomato Chutney Recipe
Compliments the pakoras
This Tomato Chutney is the hit! Wherever we made it everybody gave it praise and loved it the most. And it's easy to make! Great as a dip for the pakoras.Simple Tomato Chutney
Preparation and cooking time (after assembling ingredients): about 25 minutes
Makes: about 1 cup
2 tablespoons ghee
1-2 whole dried red chilies
1 teaspoon cumin seeds
1-inch piece of cinnamon stick
1 2/3 cups coarsely chopped, peeled ripe tomatoes
3 tablespoons sugar or jaggery
1/2 teaspoon salt
1. Heat the ghee in a large frying pan over moderate heat. When it is hot but not smoking, add the chilies, cumin seeds and cinnamon stick, and fry until the cumin seeds turn brown.
2. Carefully add the tomatoes, sweetener and salt, and stir the sizzling ingredients for 10-15 minutes until the chutney is fairly dry. Serve warm, at room temperature or chilled. It can be kept, tightly covered and refrigerated, for 2-3 days.
Amazon Spotlight
Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Amazon Price: $26.37 (as of 07/14/2009)
This is one of the greatest- if not the greatest- cookbook ever written on Indian Vegetarian Recipes. Yamuna devi lived and learned in India for many years. She got introduced to Indian Vegetarian cooking by the great sadhu (saint) A.C. Bhaktivedanta Swami Prabhupada.
Indian Vegetarian Halavah Recipe
Aromatic Indian Desert
Nobody can resist this one! Wonderful aromatic, sweet desert. Warming and satisfying.Semolina Halavah with golden raisins
Preparation and cooking time (after assembling ingredients): about 25 minutes
Serves: 6
2 cups water
3/4 cup sugar
1/3 cup golden raisins
1/2 cup ghee
1 cup semolina
1/4 cup sliced almonds
1. Combine the water and sugar in a heavy 2 quart saucepan over low heat and, while stirring, dissolve the sugar. Raise the heat and bring the mixture to a boil. Gently boil it for a few minutes. Add the raisins and set aside, covered.
2. Heat the ghee in a large saucepan over moderately low heat. When it is hot, add the semolina and rhythmically stir-fry until the grains swell and darken to a warm golden color, about 10 minutes. Remove the pan from the heat.
3. Stirring steadily, gradually pour syrup into the semolina. At first the grains may sputter, but will quickly cease as the liquid is absorbed. Place the pan over very low heat and, stirring steadily, cook until the grains absorb the liquid and the texture is fluffy, up to 10 minutes. Best if served hot or warm.
Roti, Chapati (Flat Indian Bread)Indian Vegetarian Recipe by Manjula
Goes good with almost every dish
Roti, Chapati (Flat Indian Bread) Recipe by Manjula
http://www.ManjulasKitchen.com INGREDIENTS: This recipe makes 4 Roti's: 1/2 Cup Whole wheat flour Pinch of Salt 1/4 Cup and 1 tablespoon of luke warm water 1/4 teaspoon of Oil 1 teaspoon of Ghee or clear butter Please send comments to: ManjulasKitchen@yahoo.com
Runtime: 7:51
880244 views
10 Comments:
Indian Vegetarian Moong Dal Kichari Recipe
which means rice, beans and peas cooked as one dish
Rice and Moong Dal Kichari with Cauliflower and peasPreparation time (after assembling ingredients): 5 minutes
Serves: 4 to 6
1 cup basmati rice
1 small cauliflower, washed, dried and cut into flowerets
1 pinch of hing (asafotida)
4 tablespoons ghee or vegetable oil
1/2 tablespoon shredded fresh ginger root
1 tablespoon minced seeded hot chilies (or as desired)
1 tablespoon cumin seeds
2/3 cup split moong dal (or split peas)
3/4 cup fresh green peas
7 cups water
2 1/2 teaspoons salt
1 tablespoon ghee
1. Clean, wash, soak and drain rice and dal.
2. Have the cauliflower and hing ready next to the stove. Heat 4 tablespoons of ghee in a 4-5 quart saucepan over high heat. When it is hot, stir in ginger root, chillies and cumin seeds. Fry until the cumin seeds turn brown (they will darken in seconds).
3. Quickly add the hing and immediately follow with the cauliflower. Turn it about with a spoon, frying for 4-5 minutes or until slightly browned and partially cooked. Add the rice and dal and fry for about 1 minute.
4. Pour in the fresh peas, water and tumeric and bring to a full boil over high heat. Reduce the heat to low, partially cover and slowly cook, stirring occasionally, for 1- 1 1/2 hours or until rice and dal are soft and the mixture is similar to oatmeal in consistency. As the kichari thickens, stir frequently to prevent sticking. Before serving, add the salt and 1 tablespoon ghee.
Simple Mung Dahl
Everyday fare for millions in india is an easy "meat substitute".
Simple method is if you dont have a pressure cooker soak over night. If you have a pressure cooker, no need to soak. It will cook in about 20 minutes or less in a pressure cooker, double that in a normal pot.
Take your mung, and add to pot with 4-8 X water to bean depending on desired consistency. Add a bunch of spices. Cumin is always good. A little cayenne, ginger, coriander and tumeric, and you have the traditional transcendental blend.
Cumin and coriander seeds can be made into a chaunce, which is thrown into the pot at the end instead of cooking together with the beans. This is done by frying them in a little oil and thrown i just after the beans are finished cooking.
The spices can go in either way. Beginning or end. Same with vegetables. It is up to your desired cooked-ness. Carrots or eggplant obviously should be thrown in early, but spinach or broccoli can be thrown in after the beans are cooked so they are more raw. Also, cilantro or parsley go in at the end.
So that's it, just cook the beans in water. Throw in spices, salt, olive or coconut oil, ghee or butter, some veggies (tomato, squash, broccoli, cauliflower, peas, etc.) and some salt.
Basmati Rice
Such good rice.
Basmati rice is aromatic. Unlike some rices that are just starchy without much flavor, basmati rice is very delicious, by itself or accompanied by dahl or veggies or yogurt, or even made sweet with some honey, coconut butter, and some dried fruit (called pushpanna and offered to Krishn especially on Holy days).So to make basmati rice is very simple. Just take some rice and rince it 3 times. Add to a pot, and cover with water. 2X water to rice is the basic formula. Add a little salt. Add some oil or ghee now or at the end.
Cook until boiling for 1 minute. Then cover w/ airtight lid and let stand for 20 minutes.
If cooking in a pressure cooker, simply cook until maximum pressure is reached and remove from heat. Let the pot sit with full pressure until it decreases gradually.
Indian Vegetarian Recipes
Great selection of videos to learn the art of Indian vegetarian cooking
Here is a nice selection of Manjula's cooking classes.
Makes every meal a celebration.
Thanks to Srila Prabhupada - the greatest cook
Srila Prabhupada introduced the art of Indian Vegetarian Cooking in 1965 in New York
His Divine Grace A.C.Bhaktivedanta Swami Prabhupada taught us how to cook Indian Vegetarian Recipes. He brought the best food into the Western world - Indian Vegetarian Food called prasadam. He not only taught how to cook in the best possible way, he taught how everything is spiritualized by offering to Krishna, or God, before eating, with an attitude of gratefulness to the creator. We are eternally grateful to him, showing us this wonderful way of life."Every decision what food we eat is a vote for the kind of world we want."
Reader Feedback
bobbyfoster369
try www.indianfoodsco.com - best ever recipes
Posted June 19, 2009
rituscooking
These recipes are good. Welcome to the world of Indian cooking. There is a wide variety of Indian food to enjoy.
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Ritu
Indian Vegetarian Cooking
Posted April 28, 2009
jimb12345 wrote...
this is so good. great lens.
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Posted April 28, 2009
seegreen wrote...
Hi, I wanted to let you know that I added this lens to my tasty vegetarian recipes lens.
Posted April 15, 2009
Swisstoons wrote...
I enjoyed this! Indian cuisine is perhaps my favorite. Madhur Jaffrey's has got the best Garam Masla mixture in her "Indian Cookery" along with delicious recipes for Tandoori Chicken, potatoes & cauliflower, and many excellent dals. 5-starring, lenrolling and favoriting this lens.
Posted April 04, 2009
Lamarena wrote...
Thank you for these recipes! :) Great lens, 5****... You made me hungry now and I'm definitely heading today to one of the Govinda's restaurants here in Dublin for lovely prasadam :) All glories to Srila Prabhupada for this divine food!
Posted April 03, 2009
LaraineRose wrote...
I have never tried Indian Food. I'm going to go shopping tomorrow. I'll pick some of the ingredients and I hope they turn out as good as they should. I love trying out other nations recipes. 5*s for this yummy lens. I am lensrolling you to my Maureen O'Hara lens where you will find Irish recipes to try if you like.
Posted April 03, 2009
LeanneAttwell wrote...
Great lens! I'm a vegetarian and I love Indian food.
Posted February 26, 2009
Graceonline wrote...
Omigums, your recipes are mouthwatering and your images and videos visually appealing. I'm definitely eating with my eyes first. Yum. Thank you for a scrumptious lens.
Posted February 01, 2009
Graceonline wrote...
Omigums, your recipes are mouthwatering and your images and videos visually appealing. I'm definitely eating with my eyes first. Yum. Thank you for a scrumptious lens.
Posted February 01, 2009
flighty02 wrote...
Great lens, I love cooking and eating Indian food! Welcome to The Cooks Cafe
Posted January 30, 2009
Frankster wrote...
Another wonderful lens. I hope to travel to India to see Wildlife SOS and their bear sanctuaries. They are Saving the Dancing Bears and other wild animals in India. I have also been looking for vegetarian recipes and learning what is eaten in India, so this lens is a great find! 5 stars, favorite and lensrolled to my
Posted January 27, 2009
CreativeArtist wrote...
Lots of good sounding recipes. Welcome to the Vegetarian Recipes Group.
Posted January 25, 2009
EverythingMouse wrote...
I love Indian vegetarian food. Thanks for all of the ideas!
Posted January 04, 2009
Adam Guthrie wrote
What a great lense, I love the manjula's videos I have made many of her recipes. Her Chapati's are delicious and very easy to make. I have put together a blog dedicated to Indian vegetarian cooking if you get a chance you can check it out at www.indianvegetarianrecipesblog.com
Posted October 30, 2008
hlkljgk wrote...
Great lens! So much so I featured it on mine. :)
Vegetarian Comfort Foods
Posted October 14, 2008
EverythingMouse wrote...
Great resources and recipes here. I have been a vegetarian for most of my life, and I love Indian food. Thanks for a great lens.
Posted March 31, 2008
by Utsahan
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