Category: Vegetarian Recipes

Find Vegetarian Recipes: Exploring Indian Vegetarian Cuisine

Indian cuisine is a treasure trove of delicious and nutritious vegetarian recipes. Whether you’re looking for vegetarian recipes or explore a variety of Indian vegetarian recipes, Manjula’s Kitchen offers an extensive collection of dishes that cater to every taste. Let’s delve into some mouth-watering vegetarian Indian recipes that are both easy to prepare and packed with flavor.

Why Find Vegetarian Recipes?

Health Benefits: Vegetarian recipes are often lower in saturated fats and cholesterol while being high in vitamins, minerals, and fiber.
Environmental Impact: Choosing vegetarian meals can reduce your carbon footprint, as plant-based foods typically require fewer resources than meat-based foods.
Ethical Reasons: Many people choose vegetarianism for ethical reasons, preferring not to consume animal products.

Breakfast Recipes

Aloo Paratha

Aloo Paratha is a popular Indian breakfast made with whole wheat flatbread stuffed with spiced mashed potatoes. This dish is a classic example of Indian recipes vegetarian style. It’s hearty, flavorful, and perfect for satisfying Indian breakfast ideas. Serve it with yogurt and pickle for a complete meal.

Upma

Upma is a savory semolina porridge cooked with vegetables and tempered with mustard seeds, curry leaves, and green chilies. This dish is a staple in South Indian recipes and a fantastic option when you wants vegetarian recipes that are quick and nutritious. Upma is often enjoyed with a side of coconut chutney.

Lunch Recipes

Chole (Chickpea Curry)

Chole is a robust chickpea curry cooked in a rich tomato-based gravy with aromatic spices. This dish is a beloved part of Indian vegetarian recipes and is usually served with rice or bhature (deep-fried bread). It’s a hearty and comforting meal that is both satisfying and nutritious.

Paneer Butter Masala

Paneer Butter Masala is a rich and creamy curry made with paneer (Indian cottage cheese) cooked in a spiced tomato and cashew gravy. This dish is a favorite among vegetarian Indian recipes and pairs well with naan or jeera rice. The creamy texture and flavorful sauce make it a hit at any meal.

Dinner Recipes

Baingan Bharta

Baingan Bharta is a smoky and flavorful eggplant dish that is a must-try in vegetarian recipes in Indian cuisine. The eggplants are roasted until soft, then mashed and cooked with tomatoes, and spices. It’s a delicious and nutritious dish that pairs well with roti or rice.

Dal Makhani

Dal Makhani is a rich and creamy lentil dish made with black lentils and kidney beans simmered in a buttery tomato sauce. This dish is a staple in North Indian cuisine and a perfect example of Indian vegetarian recipes. It’s best enjoyed with naan or basmati rice for a complete meal.

Snack Recipes

Samosa

Samosa is a popular Indian snack consisting of a crispy pastry filled with spiced potatoes and peas. This snack is a favorite among those who want vegetarian recipes that are both delicious and easy to make. Samosas are typically served with tamarind or mint chutney.

Bhel Puri

Bhel Puri is a tangy and spicy snack made with puffed rice, vegetables, and tamarind sauce. This dish is a quintessential part of street food in India and a great addition to your collection of vegetarian Indian recipes. It’s light, flavorful, and perfect for an evening snack.

Dessert Recipes

Gulab Jamun

Gulab Jamun are soft, deep-fried balls made from khoya (dried milk) soaked in a sweet syrup flavored with cardamom and rose water. This dessert is a beloved part of Indian recipes vegetarian and is often served during festivals and special occasions. The melt-in-your-mouth texture and sweet flavor make it a favorite.

Kheer

Kheer is a creamy rice pudding flavored with cardamom and garnished with nuts and raisins. This dessert is a classic in vegetarian recipes in Indian cuisine and is easy to prepare. Kheer is a perfect ending to any meal and is often enjoyed during celebrations.

Enhancing Your Vegetarian Menu

To enhance your vegetarian menu, consider exploring related categories that complement these vegetarian Indian recipes. Adding Indian snacks like samosas and bhel puri can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as gulab jamun and kheer. Incorporating healthy recipes like upma and baingan bharta can offer lighter options for your meals. Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including North Indian recipes like chole or dal makhani can add a touch of authenticity to your meal.

Tips to Find Easy Vegetarian Recipes

Online Recipe Sites: Websites like AllRecipes, Epicurious, and BBC Good Food offer a vast collection of vegetarian recipes. Use search filters to find easy vegetarian recipes that fit your time constraints and skill level.
Cooking Apps: Apps like Tasty, Yummly, and Mealime can help you find the vegetarian recipes you need. These apps often provide step-by-step instructions and video tutorials.
Social Media: Platforms like Instagram, Pinterest, and YouTube are excellent resources to find vegetarian recipes in India. Follow vegetarian chefs and influencers for inspiration and new ideas.
Cookbooks: Invest in a few good vegetarian cookbooks. Authors like Madhur Jaffrey and Meera Sodha offer fantastic collections of vegetarian recipes.
Cooking Classes: Consider taking a vegetarian cooking class to learn new techniques and find easy vegetarian recipes that you can incorporate into your routine.

FAQs About Finding Vegetarian Recipes

Q: How can I find vegetarian recipes that my whole family will enjoy?

A: Look for versatile and customizable recipes like build-your-own taco bowls, pasta dishes, and stir-fries. These can easily be adapted to suit different tastes.

Q: Are there any quick ways to find easy vegetarian recipes?

A: Yes, use cooking apps, social media platforms, and online recipe databases. These resources often have filters for easy and quick recipes.

Q: Where can I find vegetarian recipes in India?

A: To find vegetarian recipes in India, explore Indian cooking blogs, YouTube channels by Indian chefs, and cookbooks dedicated to Indian cuisine.

Q: Can I find vegetarian recipes that are also gluten-free?

A: Absolutely. Many vegetarian recipes are naturally gluten-free. You can also look for specific gluten-free vegetarian recipes online or in specialized cookbooks.

Q: What are some good sources to find easy vegetarian recipes?

A: Good sources include online recipe websites, vegetarian cookbooks, cooking apps, and social media platforms where chefs and home cooks share their recipes.

Conclusion

Embarking on a journey to find vegetarian recipes can be both exciting and rewarding. Whether you’re looking to find easy vegetarian recipes for a quick meal or seeking to vegetarian recipes India for an authentic culinary experience, there are endless possibilities to explore.

Manjula’s Kitchen is one such brand which provides authentic reference point to all kinds of vegetarian recipes and providing alternatives to even dietary plans be it vegan, high protein, low carb or low calorie. We got all the healthy recipes across various platforms from Pinterest to YouTube to Instagram to Facebook. Manjula’s kitchen recipes are available in video and blogging format allowing every one enjoy its flavorful recipes.

Vegetable Lasagna Delight
Recipe submitted by Poornima Omaknt
Vegetable Lasagna Delight

Vegetable Lasagna is one of my daughter's favorite dinner. They like the way I make it with black beans, spinach, broccoli and mixed vegetables. It’s a great party dish. You can prepare this ahead of time. Just bake before the party and serve hot!

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Course vegetable
Cuisine Indian

Servings 10 slices

Ingredients

Ingredients:
12 oz package (12 strips) Oven ready Lasagna noodle
1 1/2 Cup Marinara Sauce
4-6 tsp Olive Oil
16 oz (1 bunch) Fresh Spinach chopped
1 Cup Broccoli
1 Cup Cauliflower Florets
1 1/2 Cup Green Beans, carrot, onion (chopped)
1 1/2 cup
 Black and red beans (cooked)
Green Chili – to taste (finely chopped )
4 cloves Garlic (finely chopped)
1 tsp
 Italian Seasoning- dry parsley and oregano
1 tbsp
 Crushed Red Chili Pepper
2 cups
 Shredded Mozzarella Cheese
1 cup
 Shredded Parmesan Cheese
Fresh Basil Leaves – handful, chopped
 Italian Parsley and cilantro – chopped finely
1 tsp Chili powder
Salt – to taste

Instructions

Method
Soak both beans together 6-8 hrs. Then pressure cook for 2 whistles. Then add salt, chili powder and keep aside.
Take a pan stir fry spinach with 1tsp butter and salt and few chopped green chilies and garlic for 2min and keep aside.
Heat 2 tsp of Olive Oil in a medium non-stick pan then add cumin seeds, crushed red pepper, chopped green chili, garlic, parsley ,oregano, onion then add broccoli, cauliflower, green beans, carrots and salt. Stir fry for a 2-3min then keep aside..
Mix both the shredded cheese in a bowl and keep aside.
Preheat Oven to 375 degrees Fahrenheit.
Now Spray the bottom and sides of a 9″ x 13″ baking pan with cooking oil.
Cover the bottom of the pan with few spoons of Marinara Sauce – just enough to coat.
Layer 3 noodles(sheets) next to each other on top of the sauce.
Lightly coat the top of noodles with a little more sauce.
Spread cooked beans and spinach 1tbsp. then layer with ½ cup cheese
Again Place 2nd layer of noodles on top of the cheese (side by side).
Lightly spread sauce on the noodles.
Now Spread stir fried vegetables mixture evenly and again layer with ½ cup cheese mixture on top of the sauce.
Layer 3 noodles again and spread with sauce, cooked black beans, remaining stir fry vegetables, spinach and 1/2 cup cheese mix.
Finally repeat same process with 3 more noodle sheets, finally add reaming beans, veggie, sauce and sprinkle cheese mixture over the top.
Cover with foil and Bake for 45 minutes at 375 degrees Fahrenheit.
Finally allow the Lasagna to rest for 15 minutes before cutting. Garnish with chopped parsley. Serve as it is OR with salad for a complete meal.

Notes
Tips
Use glass baking tray for best results! You can also try with other vegetables too.

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October 4, 2012
Baked Vegetable Casserole
Recipe submitted by Stephen Davidson
Baked Vegetable Casserole

This super-easy casserole is a perfect healthy dish to feed an army. If you've got kids who need to get some veggies in them, a nice crunchy topping can go a long way. It would also be a perfect veggie option for a big Thanksgiving or Christmas or Celebration-type dinner, when there's lots of mouths. Or make it all for yourself and have leftovers for lunch! Mmmmmm, leftovers.

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Course vegetable
Cuisine Indian

Servings 0

Ingredients

Ingredients:
1 package firm tofu
200g/3 generous cups fresh bread crumbs
1 head cauliflower
3 large carrots
1 large potato, or handful small
1/2 butternut squash, or 1 small
5 medium sized white onions
1 tsp turmeric
1 tsp chili powder
1 tsp ground cumin
1 tsp salt (to taste)
generous helping of freshly ground pepper
drizzle of olive oil

Instructions

Method
Preheat the oven to 180/350.
Slice the onions and roughly chop all of the other veggies. The squash can be peeled with a veggie peeler, and don't forget to scoop the seeds.
Mix all of the veggies with the turmeric, chili powder, cumin and a pinch of salt and spread in a large pyrex baking dish.
Drain the tofu and crumble by hand into the bread crumbs.
Add a generous amount of fresh ground pepper and salt to taste, then mix by hand until combined.
Crumble on top of the veggies, and drizzle on some olive oil to help it crisp up on top.
Bake for 45-50 minutes, until top is golden brown and veggies are cooked.
Makes 6 big servings or many sides.

Notes
Additional Notes
The toppings may look a little unconventional, but the tofu in it crisps up nicely on the top and stays soft on the bottom. The salt and pepper and oil combination reminds me a bit of the crispy fried tofu that my local Chinese did in Vancouver. It might even be nice with some garlic rubbed in though I’d change the spices inside in that case. It’s a very flexible recipe though, so do just throw in whatever you think will be nice!
I’d recommend making your bread crumbs for this- store-bought ones can be a bit powdery and dry, especially the gluten-free type. Just take a few pieces of leftover bread and whizz it in a food processor. If you don’t have one, rip/crumble with your fingers (or if your bread is hard, there’s always the option of toasting it, putting it in a bag, and whacking it with a rolling pin).

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October 4, 2012
Urad Dal Puri (Bedmi Puri Kachori)
Urad Dal Puri (Bedmi Puri Kachori)

Urad Dal Puri, also known as Bedmi Kachori, is a hearty dish of fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy. Delicious and festive, it is an excellent option with any meal and sure to be a crowd-pleaser!

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Course Bread
Cuisine Indian

Servings 8 puries.

Ingredients

Ingredients:
1/4 cup urad dal (available in Indian grocery stores)
1 cup whole wheat flour (roti atta)
1 tablespoon fennel seed powder (Saunf)
1 tablespoon coriander powder (dhania)
1/8 teaspoon asafetida (hing)
1/4 teaspoon dry ginger powder (sonth)
1/2 teaspoon red chili flakes adjust to taste
1/2 teaspoon salt
2 tablespoon oil
Oil to fry

Instructions

Method
Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible.
In a bowl mix all the spices. Add to the flour and mix well.
Add the dal paste (pithi) to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute. Cover the dough with a damp cloth and let it sit half an hour or more.
Oil your palm and knead the dough again and divide into eight equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.
Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.
Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
Urad dal puris are best served hot and crisp. Store in a covered container after they cool to room temperature.

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September 30, 2012
Methi Chutney (Fenugreek Chutney)
Methi Chutney (Fenugreek Chutney)

Methi Chutney is a popular North Indian condiment. Methi Chutney is packed with flavors, sourness from mango, sweetness from raisins; some bitterness from fenugreek, mixed with spices it has a very unique taste. Traditionally this is served with Kachories (fried puffed bread with lentils) and Puri (fried puffed bread).

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Course Chutney
Cuisine Indian

Servings 6 people

Ingredients

Ingredients:
2 tablespoons fenugreek seeds (methi), available in Indian grocery stores
4 dry mango slice, available in Indian grocery stores
1/4 cup raisins (kishmish)
4 dates sliced in fours length wise (kajoor)
1/8 teaspoon asafetida (hing)
1/4 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder (lal mirch) adjust to taste
1 tablespoon coriander coarsely ground (dhania)
1 tablespoon fennel seeds coarsely ground (saunf)
1-1/2 tablespoon mango powder (amchoor)
1 teaspoon salt, adjust to taste
1 tablespoon sugar adjust to taste
Approx. 1-1/2 cup water

Instructions

Method
Soak fenugreek seeds 6 hours or more. The seeds will swell to be about 3 times in volume. Drain the water.
In a pressure cooker add 1-1/2 cups of water and all the ingredients except sugar cook over medium high heat. After cooker start steaming lower the heat to medium and let it cook for about 8-10 minutes.
Open the pressure cooker after steamed has escaped, mix it well mash the mango slices.
Add the sugar, mix it well and let it simmer for 2-3 minutes. Chutney should have consistency of thick gravy, if needed add little more water.
Methi chutney can be served warm or at room temperature.

Notes
Notes
Methi Chutney can be refrigerated for about one month.

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September 27, 2012
Quinoa Vegetable Pilaf (Pulav)
Quinoa Vegetable Pilaf (Pulav)

Quinoa vegetable pilaf is a protein rich, gluten free and delicious dish. It is quick and easy to make. This can be served as a main dish or side dish.

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Course rice
Cuisine Indian

Servings 2 people

Ingredients

For quinoa
1 cup quinoa
1-1/2 cup of water
1 tablespoon oil
1/2 teaspoon salt
Pinch of turmeric
For vegetables
1/2 cup peas
1/2 cup corn
1/2 cup carrot cut in small pieces
1 tablespoon thinly sliced ginger
1 green chili minced
1 tablespoon oil
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1 bay leave
1/2 teaspoon salt adjust to taste
1 1ablespoon lemon or lime juice
3/4 cup tomato chopped for garnishing

Instructions

Method
Wash quinoa gently changing water several times.
In a sauce pan combine quinoa, water, oil, salt and turmeric. Bring to a boil, cover and reduce the heat to low. Let it simmer until quinoa is tender and water is absorbed. This should take about 15 minutes.
While quinoa is cooking heat the oil in other saucepan over medium heat, Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add the cumin seeds, black mustard seeds, and bay leave, as seeds crack add all the vegetables, carrot, corn, green peas, ginger, green pepper, and salt.
Let the vegetable cook over medium heat until vegetables are tender but firm.
Turn off the heat. Add quinoa to the mix of vegetable and gently fold it.
Finish off by adding lemon juice and tomatoes.

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Quinoa Vegetable Pulao: A Gluten-Free, Protein-Rich, Vegetarian Recipe

Quinoa vegetable pilaf is a protein rich, gluten free and delicious rice based vegan dish. It is quick and easy to make. This can be served as a main dish or side dish.

Preparing the Quinoa for Quinoa Pulao Recipe:

In this essential step of the quinoa pulao recipe, it’s crucial to ensure the quinoa is thoroughly rinsed, thereby eliminating any bitterness or unwanted residues that might affect the final dish. By washing the quinoa gently and changing the water several times, you’re not only improving its flavor but also enhancing its overall texture.

The combination of quinoa, water, oil, salt, and turmeric in the saucepan sets the foundation for a flavorful base, infusing the quinoa with aromatic spices and seasoning it perfectly for the upcoming cooking process. Bringing this mixture to a boil, covering it, and then simmering it over low heat allows the quinoa to absorb the flavors while achieving the ideal tender consistency, typically taking around 15 minutes.

Sautéing the Vegetables for Quinoa Vegetable Pilaf:

In this next phase of crafting the quinoa vegetable pilaf, heating oil in a separate saucepan is the initial step to infusing the dish with rich flavors. Testing the oil’s readiness with a cumin seed ensures that the temperature is optimal for the subsequent sautéing process, guaranteeing that the vegetables are cooked to perfection.

Incorporating a blend of cumin seeds, black mustard seeds, and bay leaves into the hot oil adds depth and complexity to the dish, creating a flavorful base that complements the nutty taste of quinoa. As the seeds crackle, adding a medley of vibrant vegetables – including carrot, corn, green peas, ginger, green pepper, and salt – infuses the pilaf with a colorful array of nutrients and textures, enhancing both its visual appeal and nutritional value.

Combining Quinoa and Vegetables for Quinoa Pilaf with Vegetables:

In this pivotal moment of assembling the quinoa pilaf with vegetables, the careful integration of cooked quinoa with the sautéed vegetables ensures a harmonious fusion of flavors and textures. Gently folding the quinoa into the vegetable mixture allows for even distribution, ensuring that every bite is bursting with a delightful medley of ingredients.

This meticulous process of combining the quinoa and vegetables not only enhances the dish’s visual presentation but also ensures that each component contributes to its overall flavor profile, resulting in a balanced and satisfying culinary experience.

Final Touches to Complete Quinoa Indian Vegetarian Recipes:

As the quinoa Indian vegetarian recipe nears completion, adding the final touches of lemon juice and tomatoes imparts a burst of freshness and acidity, elevating the dish to new heights of flavor complexity. The tangy notes of lemon juice complement the earthy undertones of the quinoa and vegetables, while the juicy sweetness of tomatoes adds a delightful contrast, creating a symphony of flavors that tantalize the taste buds.

These carefully selected ingredients not only add vibrancy and depth to the dish but also reflect the diverse culinary influences of Indian cuisine, making this quinoa recipe a true celebration of flavor and tradition.

If you loved our quinoa vegetable pilaf recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Mango Rice, Quinoa Vegetable Pilaf and Lemon Rice.
September 21, 2012
Aloo Jeera (Potatoes with Cumin Seeds)
Aloo Jeera

Aloo Jeera is a quick & easy yet a delicious side dish. This can compliment any meal. A whole cumin seeds have a slightly nutty flavor. In this recipe cumin seeds are one of the main spices. It makes up for a nice vegetable dry dish as a lunchbox option.

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Prep Time 5 minutes
Cook Time 10 minutes
plus boiling potatoes 25 minutes
Total Time 15 minutes

Course Side Dish
Cuisine Indian

Servings 4 people

Ingredients

4 cups about 5 medium size potato boiled peeled and cut into bite size pieces
2 tbsp oil
1-1/2 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 tbsp ginger thinly sliced adrak
2 green chili seeded and sliced length wise hari mirch
1-1/2 tsp crushed coriander dhania
1/4 tsp turmeric haldi
1/4 tsp red chili powder
1 tsp salt
1 tsp mango powder amchoor
2 tbsp cilantro finely chopped hara dhania

Instructions

Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan. Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.
Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.
Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.
Turn off the heat and add cilantro. Mix it well and serve it hot.

Notes
Notes: Jeera Aloo also can be served as snack or chat drizzling with whipped yogurt and tamarind chutney. Make sandwiches, use left over Roti or Paratha and roo Aloo Jeera to make a Wrap and these wrap make a good lunch box meal.

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September 14, 2012
Indian Horchata Recipe
Recipe submitted by Samahita Kabra
Indian Horchata Recipe

The Mexican rice drink called Horchata has been adapted to Indian tastes. It is not only a refreshing drink but also very good for health.

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Course Beverages
Cuisine Indian

Servings 0

Ingredients

Ingredients
1/2 cup long grain rice
2 inch cinnamon stick
2 cardamom pods
2 cups warm water
1/2 cup powdered sugar
1/2 cup coconut milk
1 tsp flaked almonds

Instructions

Method
Rinse rice and pour warm water on top.
Add cinnamon stick and cardamom pods. Cover and let the rice soak overnight or for at least 10 hours.
Puree the soaked rice in a blender along with cinnamon stick and cardamom pods.
Strain pureed rice and water through muslin cloth, squeezing it firmly to extract as much flavor as possible.
Blend the powdered sugar and coconut milk with the rice extract.
Serve chilled in a tall glass with ice. Sprinkle flaked almonds on top for texture.

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September 5, 2012
Rice Dumpling in Vegetable Stew
Recipe submitted by Sujina
Rice Dumpling in Vegetable Stew

Rice Dumpling in Vegetable Stew is a healthy recipe because it does not use a drop of oil! I like vegetable stew with any type of bread as well as appam, paratha etc. So I tried this recipe with rice dumpling in it. It comes out really good. It contains sweet aroma of cinnamon and ginger .Hope all of you like its taste.

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Prep Time 15 minutes
Cook Time 2 hours 15 minutes

Course rice
Cuisine Indian

Servings 0

Ingredients

For rice dumpling:
1 Cup Rice powder (I used nirapara pathiri powder,from Indian store)
1 Cup Lukewarm Water
1/2 tsp salt
For vegetable stew:
1 Cup Potato (medium sized cubes)
1/4 Cup Carrot (medium sized cubes)
1 Cup Onion (medium sized cubes)
1/2 tsp Ginger chopped
1/2 tsp Cinnamon small pieces
2 Green chili (cut in to half)
1/4 Cup Coconut milk (1/4 cup coconut powder in 1 cup of hot water or you can use bottled coconut milk/fresh coconut milk)
1/2 tsp Salt (or to taste)

Instructions

To make rice dumplings:
Put rice and salt in a bowl and mix well. After that mix with small amount of water at a time and make a soft dough.If you are not getting soft dough ,pour some more water.
Put enough water in a steam pot.Make small dumpling with rice mix and place it in steamer plate and put inside the vessel.
Steam at least 5 minutes.
Dumpling is ready. Cool it for 2-3 minutes.
To make vegetable stew:
Put all ingredients except coconut milk in a pressure cooker with just enough amount of water(not too much water) and keep it for one whistle.
After the cooker cools,open the lid and add coconut milk and rice dumplings in it.
Let it cook for 2-3 minutes or it become a good consistency (not too watery).

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September 5, 2012
Grilled Roasted Red Pepper Artichoke Panino
Recipe submitted by Anu
Grilled Roasted Red Pepper Artichoke Panino

Grilled roasted red pepper artichoke Panino Sandwich is a quick, easy to make, and delicious.

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Course snacks
Cuisine Indian

Servings 0

Ingredients

Ingredients:
1 loaf of focaccia bread, slit in half
2 tbsp of plain or flavored cream cheese spread!
1 large roasted red bell pepper, store bought or you could do it yourself over an open flame or in the oven
4 oz marinated artichoke hearts
1 cup shredded Mexican style cheese
1 tbsp extra virgin olive oil

Instructions

Method
Heat a grill pan on the stove.
Meanwhile, slit the focaccia crosswise into two.
Spread the cream cheese spread evenly on one of the surfaces of the bread.
Start layering the other ingredients, like so, first, with the strips of bell pepper, followed by the artichoke hearts, and the cheese.
Close the bottom of the sandwich with the other half. Press it slightly.
Drizzle 1 tbsp. of olive oil, on the grill pan.
Transfer the Focaccia gently onto the grill pan, place a plate over it, place 2 canned items on it to press down your sandwich and create your own panino!
Let it cook for about 3-4 minutes on one side.
Gently, turn it around, and grill for an additional 4 minutes until you see grill marks.
Gently transfer it onto a board, slice it in quarters and enjoy with a bowl of soup or your favorite bag of chips!!

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July 7, 2012
Dosa Sandwich
Recipe submitted by Sravanthi Raj
Dosa Sandwich

Dosa Sandwich is the classic dosa you know and love, made into a sandwich. These are easy to make and great for kids. They are great for a lunch box or a picnic.

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Prep Time 30 minutes

Course sandwich
Cuisine Indian

Servings 3 sandwich

Ingredients

Ingredients:
6 Bread slices [ am taking 100% whole wheat ]
1 teaspoon Butter
1/2 teaspoon Cumin seeds
5-6 Curry leaves
1/2 Chopped Onion
1/8 teaspoon Turmeric
1/2 teaspoon Ginger garlic paste
1 cup Capsicum [ 1/2 inch size ]
1 cup Carrot [ grated ]
1 cup aloo [ boiled & smashed ]
1/2 teaspoon Redchilly powder
salt as per taste
1 teaspoon Vangi bath masala powder
1/4 cup cilantro
for Dosa:
1 cup Rice
1/4 cup Urad dal
Salt as per taste
Pinch of Cooking soda

Instructions

Method
First prepare the dosa batter, wash the Rice & Urad dal soak it at least 8 Hours.
Place the ingredients in the blender make a smooth batter & add salt and soak it 8 hours.
for Stuffing:
Heat the butter in a Saucepan, once the butter melted add cumin seeds.
After the cumin seeds crack, add the chopped onion & curry leaves. Cook it till onion get lite golden brown colour.
Add the ginger garlic paste, turmeric mix it well.
Add the Capsicum mix it & cook it for about 2 minutes.
Next add the Grated carrot cook it another 2 minutes & add the smashed aloo mix it
then add all the Spices { Redchilly powder,salt & vangi bath masala }. Let it cook for a few minutes.
Turn off the flame & add the cilantro.
for Sandwich
Take the dosa batter add pinch of cooking soda mix it well.
Heat the tawa & add butter .
Take the bread slice & dip into a batter both sides completely.
Place the bread on the tawa, cook it on medium heat about 1 minute & on top of it sprinkle some carrot & cilantro { for decoration } .
Then cook it another side of the bread. Then do it same for all the breads.
Take the dosa bread slice & speard with stuffing and top with the other slice of dosa bread to make the sandwich.
Then do it same for another bread slices.
Cut in to two pieces ( as shown in photo ).

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July 7, 2012
Pinwheel Sandwiches
Recipe submitted by Shweta Agarwal
Pinwheel Sandwiches

Pinwheel sandwiches are a bright idea for picnic baskets, birthday parties and even lunch boxes. They are wonderful and tasty little sandwiches which are absolute delights. If you have school friends coming over, or taking a long road trip these are perfect for that or any other occasion.
But the best part is that it can be made a day or two in advance and refrigerated so it saves you the last minute rush. One can fill in peas, cottage cheese, potatoes and for sweet tooth jam or chocolate spread.

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Course sandwiches
Cuisine Indian

Servings 0

Ingredients

Ingredients:
1 packet of large bread
1 boiled potato mashed
½ cup of peas boiled and mashed
Salt to taste
2 tbsp chopped coriander
½ tsp dry mango powder (amchur)
1 tsp of red chilli powder –adjust to taste
1/2 cumin (jeera)
1 tbsp oil

Instructions

Method
Cut the crust or sides of bread. With the help of rolling pin roll the bread such that it is flat.
Heat oil in the pan and add cumin
When cumin crackles add in it potato, peas, salt, chili powder, dry mango powder and chopped coriander. Let mixture cool down.
Take bread slice and spread on it the filling (do not spread thick layer)
Roll it in the shape of log and cover it with silver foil and refrigerate till (this will help it to take the shape).
Just before serving take the foil out and cut them into pieces.

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July 7, 2012
Mediterranean Aubergine Sandwich
Recipe submitted by Katherina
Mediterranean Aubergine Sandwich

This recipe is a delicious preparation for aubergine that is inspired by my husband’s Palestinian family. Simple ingredients turn out into surprisingly delicious taste.
Zaatar is traditional arab seasoning made of herbs, including wild thyme and sumac, and sesame seeds that add nuttiness and crunch.
Its a nice appetizer dish that goes well most vegetarian and can be in a vegan form without adding cheese.

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Course sandwiches
Cuisine Indian

Servings 0

Ingredients

Ingredients:
1 large aubergine
1 medium onion
3 tablespoons tomato puree
3 tablespoons zaatar
1 small clove of garlic
Olive oil
Salt to taste
Wholemeal pitta bread (NOT the longlife pitta bread from supermarket – its horrible, if you can’t get fresh pitta bread substitute for any flat bread of your choice, I am sure that naan bread would work well too)
Optional: Mozzarella cheese

Instructions

Method
Slice the aubergine into 1cm slices
Mix three to four tablespoons of olive oil with one pressed clove of garlic
Brush the oil lightly over the aubergine. Sprinkle with a little salt and remember – don’t go heavy with the oil
Put the aubergine slices on a tray under medium hot grill and grill both sides until the aubergine starts turning gold and is cooked through
Meanwhile slice the onion into half circles and sautee in two tablespoons of oil until it starts turning golden color
Add tomato puree, zaatar and salt to taste and heat through
Now spread the tomato mix carefully over the grilled aubergine slices. You can leayer this and leave to marinate for some time – even overnight the taste will become only better, however it never lasts that long in my house, even my 19 month old toddler craves this
Now layer on wholemeal pitta bread (or bread of your choice and you can enjoy as it is or add some mozzarella and put under the grill to melt

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July 7, 2012
Salted Mint Lassi (Salted Yogurt Drink)
Salted Mint Lassi (Salted Yogurt Drink)

Lassi is a healthful yogurt-based drink, popular throughout India. Mint and ginger give it a tangy and refreshing taste. Mint Lassi is a great compliment to any meal, especially during summer.

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Course Beverages
Cuisine Indian

Servings 2 people

Ingredients

Ingredients:
2 cups of yogurt (dahi, curd)
¼ cup mint leaves (podina)
1 teaspoon ginger juice*
½ teaspoon salt
1/4 teaspoon black salt (optional)
1/8 teaspoon roasted cumin seed powder* (bhuna jeera)
Few mint leaves for garnishing
½ cup of ice cubes

Instructions

Method
Blend mint leaves with two tablespoons of yogurt to make a paste. Add yogurt, ginger juice, salt, black salt, and one cup of water. Blend just enough to make the drink smooth; don’t over-blend as it will froth.
Pour it over ice cubes and garnish with roasted cumin seed powder and mint leave.
Lassi can be made one day in advance and refrigerated.

Notes
*Note:

Making Ginger juice: shred the ginger using a fine grater or zester and squeeze the pulp using fingers.

Roasting Cumin seeds: Toast cumin in a heavy skillet over medium heat, stirring frequently, until aromatic and brown in color. You can make a small jar of this in advance and keep it for couple of months. This is used in many recipes.

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May 28, 2012
Curried Quinoa Salad with Roasted Cauliflower
Recipe submitted by Madhu
Curried Quinoa Salad with Roasted Cauliflower

Curried Quinoa Salad with Roasted Cauliflower is very filling and nutritious. Its a healthy appetizer for those trying to cut down on their meal and find a comforting solace in salad option.

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Course Salad
Cuisine Indian

Servings 0

Ingredients

Ingredients:
1/2 Cup Quinoa
1 Cup Homemade Vegetable Stock / Water
Turmeric – a pinch
1/4 tsp Coriander Powder
1/4 tsp Cumin Powder
Salt
1/4 tsp Red Chili Powder
For roasting cauliflower:
1 small Cauliflower (cut into 1 inch florets)
1/4 tsp Turmeric
Salt
1 Tbsp Olive Oil
Other
1/2 Cup Red Kidney Beans cooked (if using canned beans, drain and wash well with water)
1/2 Cup Cucumber chopped
Parsley / Cilantro – a couple of sprigs, chopped
Roasted Cashew nuts – a handful
Dried Cranberries / Raisins – a handful
For dressing :
1 Tbsp Olive Oil
1/4 Cup Plain Greek Yogurt
1 Tbsp Lemon Juice
Lemon Zest – of half a lemon
Salt
Pepper

Instructions

Method
Place the quinoa in a strainer and wash well under running water for 2 minutes. Place the quinoa along with vegetable stock in a pan and add turmeric, coriander powder, cumin powder, red chili powder and salt. Bring it to boil. Then simmer and cook till all the liquid is absorbed and the quinoa looks transparent. Keep aside.
Preheat oven to 400F. Place the cauliflower florets on a aluminium foil lined baking tray. Sprinkle salt and turmeric on top. Drizzle olive oil and bake for 30 minutes till the florets are cooked and slightly brown and caramelized.
In a serving bowl, place the quinoa, roasted cauliflower, red kidney beans, chopped cucumber, parsley, cashew nuts, cranberries and mix together.
Whisk the yogurt and olive oil together. Then make a simple dressing by mixing it with lemon juice, lemon zest, salt and pepper. Pour the dressing over the top of the salad and serve.

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May 8, 2012
Slice Salad
Recipe submitted by Aarti Dedakiya
Slice Salad

Slice Salad is a unique-looking salad that is both sweet and refreshing. You can easily vary it by replacing/adding other fruit. It can be even served as a dessert recipe.

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Course Salad
Cuisine Indian

Servings 2 people

Ingredients

Main Ingredients:
1 red Apple
1/2 Cup of Orange
4 to 5 leaves of Lettuce
10 pieces of Paneer cubes
Salad Dressing Ingredients:
1 tablespoon olive oil
2 tablespoons fresh orange juice
1 tablespoon fresh strawberry juice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dry basil leaves
1/2 teaspoon chili flakes

Instructions

Method
Take 4 to 5 full leaves of lettuce and place them over the plate
Cut apples into 4 pieces and slice them with a slicer.
Arrange the apple slices circularly on the lettuce base.
Arrange the orange pieces on the inner edge of the apple slices.
Arrange the paneer cubes at the center.
To make the salad dressing, mix the above-listed salad dressing ingredients and mix it well.
Dressing the salad with the above-mixed salad dressing.

Notes
Variation
You can choose any kind of fruit you like.

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May 8, 2012