Vij - Indian vegetarian recipes

byVanitaAlpha Editions Published by Alpha Editions Copyright Author ISBN: 978-93-85505-15-7 All rights reserved No part of this book may be reproduced, stored in a retrieval system, transmitted or utilised in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Application for such permission should be addressed to the publisher. The views expressed in the book are of the contributors and not necessarily those of the publishers. ContentsINTRODUCTION Indian cuisine is almost 5000 year old and is popular all over the world and is one of the most unique and original cuisines of the world. The culinary appeal of Indian cooking has taken the Western culture by storm because those who have tried know how good Indian food can be. There is an ever increasing appreciation of and interest in Indian food around the world.

The fact that you can find Indian restaurants in almost every country in the world is a testimony to the popularity, variety and great taste of Indian food. Indian cooking is well known for its sophisticated and subtle use of many spices, herbs and flavorings. Spices form the most important element in enhancing the flavor of a dish and creating unique aromas in Indian cuisines. Spices like chilli pepper, cumin, turmeric, ginger, hing and coriander form an integral part of Indian food. Other common items in Indian cuisine are rice or bread (rotis), a variety of lentils (dals), regional vegetables, yoghurt, ghee, paneer (Indian cheese), savory pickles and chutneys. Sweets are essential in Indian cuisine as well.

Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef. Food is such an important part of Indian culture as in most cultures, and plays an important role in the family life and in festival celebrations. Most families in India still sit down together to enjoy their meals with one another. There are a couple of main courses and they are usually served along with different pickles, chutneys and of course different types of Indian bread, which is called roti. Indian cooking is different through India.

With different styles of preparation so as a matter there are no accepted style of cooking. Every household has a unique way of cooking as per taste. With this book I bring out the various important Vegetarian dishes cooked in almost every Indian household. This book is a compilation of various recipes which I have either tried myself or prepared with the help from my friends and families. As a result I owe this book to all of them who have appreciated and criticized my cooking, it is because of them I have been able to come up with this idea of publishing my work. Indian VegetablesAloo Gobi(Potatoes & Cauliflower)Ingredients : 1 large cauliflower 2 potatoes, boiled & peeled 1 tbsp coriander, finely chopped 1 green chillies 1 onion, finely chopped tsp turmeric powder tsp dhania powder 1 tsp lemon juice 2 tbsp curds tsp cumin seeds 3 tbsp oil or ghee To be ground into paste: 2 tbsp coconut, grated cup coriander, chopped 3 green chillies tsp ginger grated 1 tsp garlic grated 1 onion tsp wheat flour Directions to make Break cauliflower into florettes.

Simmer in boiling water for 3 to 4 minutes. Drain, keep aside. Chop potatoes into medium chunks. Heat oil in a pan, add cumin seeds, allow to splutter. Add onion and green chilli, saute till pink. Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.

Add curds, stir continuously, till boiling resumes. Add potatoes, cauliflower, cook till gravy thickens. Stir occasionally to avoid burning. When gravy is thick and oil separates, add lemon juice and it is done . Garnish with coriander, serve hot. Dum Aloo(Fried Potatoes in Gravy)Ingredients : 3 tbsp Oil 1 Bay leaf 1 Onion tsp Ginger tsp Garlic tsp Cumin Seeds tsp Turmeric 1 tsp Chili Powder tsp Yogurt tsp Salt 2 tsp Coriander powder 1 lb Potatoes 1 Tomato 1 Capsicum Directions to make Heat oil, add bay leaf and onion.

Fry for 3-4 minutes. Add ginger and garlic and fry for another minute. Add mustard and cumin seeds. The potatoes should be sliced, and the tomatoes and cap- sicum cut up. Add these, mix well, and cook for 4-5 minutes, continuously stirring. Sprinkle with turmeric, coriander and chili powder.

Beat the yogurt and blend into a smooth mixture. Add yo- gurt and salt. Mix gently, cover and cook for about 10 minutes on low heat. Serve Hot Aloo gobhi Methi(Potatoes,Cauliflower & Fenugreek)Ingredients : 4 (500 g) large potatoes with skin 200 g fenugreek Salt to taste 5 tbs (75 ml) oil 2 g mustard seeds 24 curry leaves 20 g ginger paste, strained 10 g garlic paste, strained 800 g cauliflower, cut into medium sized flowerettes 1 tsp (9 g) yellow chilli powder 1 tsp (9 g) amchur powder tsp (2 g) cummin powder tsp (1.5 g) fresh black pepper powder, coarsely ground A generous pinch of kasuri methi For the garnishing: 30 g fresh pomegranate seeds Directions to make Quarter the potatoes and then halve each quarter lengthwise. Blanch in salted boiling water until al dente (almost cooked, but not soft and squishy). Drain and keep aside.

Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness. Wash in running water, drain and keep aside. Heat oil in a kadai or wok and season with mustard seeds. When they crackle, add curry leaves. Stir for some time. Add the ginger paste and garlic paste.

Stir-fry until the moisture evaporates. Then add fenugreek and stir for a few seconds. Add cauliflower, yellow chilli powder and salt. Stir well. Lower the heat. Cover and cook (for about six minutes) until al dente.

Uncover and increase to medium heat. Add potatoes and stir-fry for five minutes. Sprinkle amchur powder, cummin powder, pepper powder and kasuri methi. Stir well. Check the seasoning and remove from heat. To serve:Remove to a serving dish, garnish with pome-granate and serve with tandoori paratha, bidari paratha or puri.

Serve hot Aloo Palak,(Potatoes & Spinach)Ingredients : 3 cups chopped spinach 2 large onoins chopped fine 2 large potatoes boiled and peeled 1 tomato grated 2 green chillies 1 piece ginger 1 tsp. lemon juice tsp. wheat or other flour 1 tsp. red chilli powder 1 tsp. cinnamon-clove powder tsp. garam masala tbsp. butter 4 tbsp. ghee salt to taste Directions to make Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. ghee salt to taste Directions to make Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.

Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in a mixer, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside. Cut the potatoes into big pieces.

Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes. Add all the dry masalas and fry till ghee separates.

Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice. Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently.