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Indian Vegetarian Foods
Vegetarian Cook Books
Indian vegetarian recipes
THE WORLD'S LARGEST VEGETARIAN CUISINE
India has a culinary culture unique to it, consisting of the tradition of vegetarianism,
which was instigated in India during the 5th century B.C. India may have been vegetarian
during the Mohenjodaro and Harappa civilizations. We do not know for sure as its script
has not been unlocked.
However we do know that the Aryans who migrated to India and took control of Northern
India, were people who loved to eat meat. During the ancient Aryan Vedic period meat was
consumed regularly after an animal sacrifice to the Gods. This changed with the rise
of Buddhisim and Jainism, the founders of which preached the principle of ahimsa or
''non-violence.'' The Brahman priests, who conducted animal sacrifices as offerings to
God, also began to appreciate this sentiment as it swept India. They began to embrace
ahimsa by following a vegetarian diet and regarding it as superior to the Brahminical
ideas of animal sacrifice.
Meat was consumed only after the animal was sacrificed to the gods. Among the animals that
were sacrificed in Vedic times was the cow, which is considered taboo in the Hinduism of
today.
THE SYMBOL OF MOTHER AND GOOD NATURE
The cow is considered sacred due to the following reasons:
1. The cow was regarded as ones mother as it sacrificed the milk meant for its calf
and provided milk for the people. It is therefore a symbol of a 'mother' in India
2. The cow was also kept at many Indian homes for its milk and the animal became a
part of the family.
3. At the beginning of the Epic period (c.l000- 800 BC), cow’s meat was said to
be common food that added vigor not only to the body but also to the mind. A theory
suggests that during the 5th century it was discovered that the cattle population was
decreasing at an alarming rate. People began to realize that a live cow was a greater
asset than its meat.
4. Ghee (clarified butter), milk and yogurt were vital for temple rituals, this
animal began to enjoy a greater value alive.
5. In the Atharvaveda (vedic text) beef-eating was prohibited as it was likened to
committing a sin against one's ancestors.
6. Other factors that contributed to the rise of vegetarianism in India was that
kings such as Ashoka (c. 322-183 13C) discouraged the killing of all animals. The powerful
turned benevolent Emperor Ashoka of that time popularized a vegetarian cuisine. Even
today a majority of Indians are vegetarian.
7. The two other individuals that helped make India vegetarian are Mahavir and
Buddha who were India's greatest spiritual teachers. (Also the ancient, urban Dravidian
civilization may have been vegetarian.)
This was the start of the taboo of eating beef in India.
Mindful Eating
Atharva veda also classified foods into sattavic, rajasic and tamasic taking the
philosophy of vegetarianism many steps further. In this system meats were classified as
spent energy along with overeating and over-ripe food and these foods were discouraged as
they did not contribute to the whole being which included mind, body and soul.
This value of eating for mind, body and soul made its way beyond the Vindhya Mountains of
Central India establishing itself more firmly in the south of India that the North of
India. Here, it gained immense popularity even amongst the non-Brahmins who deemed it as
leading a meritorious lifestyle. Thus vegetarianism became more linked with the cuisines
of southern India. The south of India went on to develop a complex, rich and intricate
vegetarian cuisine which is very unique and complex yet pure and simple.
However not all Brahmins (learned men) of India became vegetarian. A classic example would
be the Kashmiri Brahmins who continue to pride themselves on their mutton and chicken
dishes. There are also the Brahmins of Bengal who eat fish.
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Vegetarian
Indian Recipes
Alu Methi - Potato Fenugreek Hash Potato Recipe ,
Asparagus, Peas, and Fenugreek Leaves ,
Avial - Mixed Veggies Kerala Style ,
Baingan
Raita or Eggplant Raita Dip Recipe ,
Besan Ladoo - Indian Cookie Balls ,
Black Chick Peas in Yogurt Curry ,
Boondi
Raita Recipe ,
Carrot Pachadi Kerala Style ,
Carrot
Pachadi Recipe - Kerela Style ,
Carrot Potato Dill ,
Carrot Pudding or Gajjar Halwa ,
Chilka Urad Dal with Squash ,
Cucumber
Raita - Summer Yogurt Salad Recipe ,
Dal Makhani - Black Dal Chili or Mah ki Dal ,
Eggplant Puree / Baingan Bharta Recipe from Punjab ,
Fragrant Chori Lentils ,
Fragrant
White Urad Dal - I
Indian
Flat Breads and Equipment ,
Kala Channa - Black Garbanzo Salad ,
Karela Subzi - Bitter gourd in Coconut Milk ,
Louki (Zucchini) Channa Dal ,
Masala
Bhindi (Okra in Spicy Gravy) ,
Masoor Dal with Fried Onion Garnish ,
Mixed
Lentil (Dal) Chili Recipe ,
Moong Dal Tadka - Yellow Split Moong Lentils ,
Moong Dal Whole (Green Gram Lentil) ,
Mung dal flavored with Black Mustards Seeds ,
Okra cooked Delhi Style ,
Onion,
Tomato, Cucumber Raita -Yogurt Salad Recipe ,
Pakoda ,
Pan Fried Potato Hash with fresh Fenugreek leaves ,
Pan
Fried Potato Hash with Indian Spices ,
Pan Sauteed Okra with Cumin ,
Paneer Corn Curry ,
Parsi Poro Recipe - Pan Omelet ,
Potato
Raita -Yogurt Salad Recipe ,
Potatoes
crusted with Fennel, Mustard and Nigella ,
Punjabi Kadhi ,
Punjabi Kidney Bean Curry - Rajmah ,
Recipe
- Sprouted Moong Dal ,
Recipe - Steamed Cauliflower ,
Recipe for Chapati or Roti or Pulka ,
Rice
Lentil Medley - India's popular Kedgeree ,
Sambhar or Lentil Vegetable Stew - South Indian ,
South
Indian potatoes with Mustard Seeds ,
Spiced Tomato Dish - Tamatar Bartha Recipe ,
Spinach and Paneer - Palak Paneer Punjabi Style ,
Spinach
Raita - Yogurt Salad Recipe ,
Spinach with Scallions India's North West Frontier ,
Spring Greens Bengali Style - Recipe ,
Spring Vegetable Soup - Recipe ,
Steamed Carrot and Beans Recipe ,
Steamed Carrots and Peas Lightly Spiced ,
Steamed Zucchini Recipe - Indian Style ,
Stir
Fry Indian Cabbage Vegetable Recipe ,
Stir Fry Mustard Greens and Spinach Indian Style ,
Stir Fry Spinach Indian Style ,
Sweet and Sour Gujarati Tuvar Dal ,
Sweet and Sour Hubbard or Acorn Squash ,
Vegetable Lentil Medley - Recipe ,
Vegetables Gujarati Style or Shak ,
Vermicelli Dessert called Payasam or Kheer ,
Whole Brown Lentill - Masoor Dal Biryani ,
Yogurt
with Bananas Raita - Yogurt Salad Recipe .
Aloo
Palak
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
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste
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. Serve hot with
naan or parathas or even rice.
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Navratana Kurma(Korma)
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup Yogurt
1/4 cup malai(cream)
3 tbsp. butter
salt to taste
Dry Masala:1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala:1 large onion
1/4 cup coconut shredded
3 green chillies
Grind the dry and wet masalas separately. Chop all the fruit fine. Heat ghee and fry
cashews, drain and keep aside. Add butter to ghee and heat, add the wet masala and fry for
2 minutes. Add the dry masala and salt and fry 2 more minutes.Add the carrots and peas,
mix together Yogurt and cream and add to gravy. Allow to thicken a bit, add fruit, cashews
and raisins and boil till the gravy is thick and the fat separates. Garnish with grated
cheese ,coriander and chopped cherries. Serve hot with naan, roti or paratha.
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Palak Paneer
Spinach - 500 gms
Onions - 5 medium sized
Garlic - 2-3 flakes
Ghee - 6-7 tbsps
Cummin seeds - 1 tbsp
Paneer - 150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder-1/2 tsp of each
Cook the spinach in water. Drain the water and then make puree of the spinach leaves. Cut
4 of the onions finely and saute them till transparent. Grind the other onion and the
garlic flakes to a fine paste. Add this paste to the sauted onions. Also add the puree and
the spice powders. Add some water if necessary.Let boil for a minute or two. Cut the
paneer to cubes of desired size (preferably not too small). Fry this in oil till golden
brown, Add this paneer to the prepared palak. Serve hot with rice or rotis.
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Cabbage Kofta Curry
For Koftas
1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying
For Gravy
1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes
Take the shredded Cabbage in a bowl, add flour & make small round balls with the same.
Deep fry the balls in the hot oil & keep aside .In a seperate pan heat 1 tsp of oil
& add bay leaves & the paste, salt according to taste & little bit of sugar.
Let the paste cook till the oil seperates. Can add little water if the paste is too thick.
Switch off the flame add the koftas & Cover till Serving. Before serving garnish with
fresh coriander leaves.
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Coconut Baigan Masala
1/2 kg brinjal (small size)
3-4 onions (cut in big pieces)
2 tbsp of grated coconut (dried)
1 whole garlic
ginger 2 tbsp chilli powder
1 tsp turmeric powder
salt to taste
small lump of tamrind
1 tbsp garam masala powder
1 tsp jeera
Take all the ingredients grind it at once in mixer, do not add water. Add 2 tbsp of oil in
pan and heat it, put the mixture in the pan. Fry the mixture properly. Take of the pan
from stove and let it cool. Take the brinjal slit it in 4, fill the mixture in the
brinjal. Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook
it. Add little water to the brinjal. Put small piece of jaggery to taste if required. Let
it cook for 15-20 minutes. Coconut brinjal masala is ready
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Easy
Vegetarian Indian Curries
Vegetable Korma Recipe
2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 teaspoon Coriander powder
1 - 1 1/2 teaspoon Salt
one pinch Turmeric powder
1/ 2" Cinnamon stick
2 Cloves
2 Cardamom
2 tablespoons Coconut powder
1 teaspoon Khus-Khus (poppy seeds)
1/ 4 teaspoon (3 cloves) Garlic
1 A small piece of Ginger
Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and cardamom
and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn brown. Add
garlic & ginger paste and fry for a minute or so. Add vegetables and fry for about 3
minutes. Add Water (about a cup or two). Let the vegetables and turmeric powder cook.
Add coconut paste, khus-khus, salt and wait until cooked. Cook on low heat.
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Vegetable Curry Recipe
cup Vegetables
1/ 2 teaspoon Coriander powder
1/4 teaspoon Chili powder
1/ 4 teaspoon Garlic powder
1 teaspoon Salt
1 large Onion
1/ 2 teaspoon Mustard seeds
1/4 teaspoon Urad Dal
2 cups Tomatoes-crushed
Mix the garlic, coriander and the chili powder along with salt and place it aside. Pour
about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard
seeds will split and the oil may spill. Be careful when you are doing this. Wait until the
mustard seeds stop making any noise. Add onions and fry until the onions turn brown. Add
the vegetables, the mixture of step 1 and the crushed tomatoes. Fry for about 5 minutes,
if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook.
(This might take about 10- 15 min.)
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Okra (Bhindi) Side Dish Recipe
1/2 Kg okra
2 small Onions
2 small Tomatoes
1/ 4 tsp Turmeric
Salt to taste
Red pepper (optional)
Oil for frying
Wash the okra and dry it thoroughly. Cut the heads and cut into small circles. Chop the
onions and tomatoes separately.
Deep fry the okra until very brown. Remove from heat and set aside. Pour out some oil. Add
turmeric to hot oil. Add the onions and fry until golden brown. Add the fried okra, salt,
pepper, and tomatoes. Cover and bake at 250 F for 15 minutes or cook in a pressure cooker
for about half an hour.
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Mung Dal Curry Recipe
1 cup mung dal - 5 cups water
Raisins 50 Gms
100 Gms Grated coconuts
3 Tbsp Ghee
Salt to taste
1 tsp corn flour
1 tsp Lime juice
1 tsp garam masala
½ cup coconut milk
To grind:
2 tbsp coriander leaves
1 tsp green chillies
1 tsp dry ginger powder or a small piece of ginger
½ tsp turmeric powder
30 Gms cashew nuts
1 tbsp sesame seeds
½ tsp cumin seeds
Pressure cook green grams. Add grated coconut into boiling water and keep aside. for five
minutes. Filter the grated coconuts with a muslin cloth. Keep the coconut and coconut milk
separately. Grind the coconut with other ingredients under the grinding section. Heat ghee
in a pan and add masala and fry fry for 5 minutes. Add some water if necessary. Add green
grams and cook for 5 minutes. Add garam masala and corn flour mixed with some water. Add
lime juice before serving and serve hot with coriander leaves.
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Potato Korma Recipe
Potatoes ¼ kg
Fresh broad or butter beans seeds ¼ kg
Beans seeds ¼ kg
Onions 3
Yogurt 1 ½ cup
Garam masala ¼ tsp
To grind
Coconut ½
Cashew nuts 8-10
Poppy seeds 2 tsp
Green chillies 7
Cut onions into long thin pieces. Dice potatoes into one inch square pieces and cook in
pressure cooker along with butter beans using just enough water to cover it. Take care to
not overcook. Grind other ingredients with enough water. Heat ghee and fry onions till
translucent. Add the ground masala, cooked vegetables without water and beaten yogurt to
it. Add garam masala just before removing from fire.
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Easy Greens Gravy Recipe
4 cups spinach chopped, washed and drained
1 cup bottle gourd grated
1 small onion finely chopped
1/2 tsp. ginger grated
2 tsp. wheat or millet flour
3 green chillies
1 tbsp. paneer cheese grated (optional)
salt to taste
1 tsp. lemon juice
1/2 tsp. cinnamon-clove powder
3 tbsp. oil
Take spinach in a large vessel, add gourd. Toss to mix. Sprinkle 2 tbsp. water all over
it. Cover and put to boil on high, for 3 minutes. Cool in a plate or run under tap water
to cool. Put in a mixie, add chillies, flour and a few pinches salt. Run till semi-smooth.
Heat oil in a pan, add ginger, stir. Add cinnamon clove powder, and stir. Add onions, stir
fry till light pink. Add blended spinach mixture, all other ingredients except cheese Stir
and allow to cook till thick or 3-4 minutes. Add prepared vegetable at this stage. Allow
to cook for 2-3 minutes more. Garnish with grated cheese before serving.
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Vegetables in Yogurt Curry Recipe
1 cup fresh Yogurt
1/2 cup fresh cream
1 tsp. grated cheese or paneer
3/4 cup milk
1 tbsp. cashewnuts broken
1 tbsp. peanuts husked & lightly roasted
1 tsp. khuskhus seeds soaked in 2 tbsp. milk for 1 hour
3 green chillies
1 piece ginger
1 tsp. coriander finely chopped
1 slice dayold bread white
1 tsp. sugar
3-4 canned cherries (optional)
salt to taste
1/5 tsp. cinnamon-clove powder
1 tbsp. ghee or oil
Grind together in a dry mixie, cashew, peanuts and bread. Grind together in a wet mixer,
onion, ginger, chillies, khuskhus with milk. Heat oil in a heavy pan, add onion mixture,
saute for 3-4 minutes. Add Yogurt and cook, stirring continuously till whiteness of Yogurt
disappears. Add milk, bring to a boil, add sugar, salt, dry mixture, spice powder, cream.
Stir gently till boil resumes. Add vegetables, etc. at this stage. Cook covered for few
minutes till thickened.
Garnish with grated cheese, coriander and cherries.
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Sindhi Sabzi( Sindhi vegetables) Recipe
1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladysfinger
(okra)
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 flakes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida
Clean and wash dals. Clean, wash and chop spinach and vegetables except tomato. Heat oil
in a pressure cooker, add all the vegetables, spinach and dals. Mix well, add enough water
to cover the contents. Add all masalas and mix. Place whole tomato on top, cover and
pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents. Heat 1/2 tbsp. ghee add a pinch of
asafoetida add to the mashed vegetable. Serve hot with paratha or steamed rice.
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South Indian Curries,Gravies and more..
South Indian curries and gravies are famous for thier taste as well as thier healthy
appeal. Compared to North Indian Curries, the South Indian states of Karnataka, Tamil
Nadu, Andhra Pradesh And Kerala have thier own recipes to boast about..Here we Present a
collection of Traditional and modern South Indian recipes that are relatively easier to
make as well as healthy..Keep watching this page for more-:)
Avial Recipe (Vegetables curry in Yogurt)-Traditional Tamil dish
Cubed White Squash (pumpkin) -- 1 cup
Chopped French Beans, Cauliflower,Drumstick, Bell Pepper, Potato -- 3 cups(mixed together)
Green Chilies -- 4 (medium sized)
Plain Yoghurt -- 2 cups
Grated Fresh Coconut -- 1 cup
Curry Leaves -- 10
Coriander Leaves -- 4 tsp.
Mustard -- 1/8 tsp.
Turmeric -- 1/8 tsp.
Cooking oil -- 1/2 cup
Fried Red Chilies -- 2
Sugar -- 1 tsp.
Cumin -- 1 tsp.
Split Black Gram -- 1/8 tsp.
Asafoetida -- a pinch or two
Salt to taste
In a deep pot boil the mixed vegetables in a cup of water until tender. Keep aside. (If
there is any water left in the pot, do not discard it). In a blender, blend yogurt, sugar,
cumin, grated coconut, turmeric, salt, coriander leaves, a cup of water until well mixed.
Pour this mixture into the
pot containing the vegetables and keep it on medium heat. Add the green chilies sliced
lengthwise and simmer the contents for ten minutes. (Remember to stir frequently, as
yogurt tends to stick to the bottom of the pot).
Remove from heat and keep aside. In a wide skillet heat oil on medium. When oil is hot add
dry red peppers and fry for one minute. Then add mustard seeds, black gram and curry
leaves. When the mustard seeds pop, add asafoetida. Immediately add the vegetables and
sauce from the pot. Cook for a minute or two. Remove from heat. Goes well with plain white
rice, pita, paratha, puri.
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More Kozhambhu Recipe
-Another Traditional Tamil recipe, also called Majjige Huli in Karnataka.
Yogurt - 2 cups (Serves 4)
Coriander seeds 2 tsp
Cumin seeds 2 tsp
Red Chili powder 1 tsp
Chana Daal 1 tsp
Rice or rice powder 1 tsp
Coconut (grated) 2 tsp
Salt 2 tsp
Mustard 1 tsp
Turmeric a pinch
Red Chili 1
Fry Coriander seeds, Cumin seeds, Chana Daal, Red Chili in a little oil. Grind the mixture
with the coconut and add to the beaten yogurt. Add turmeric and bring to a boil.
Stir in rice powder, and heat on low until consistent texture is achieved. Heat oil and
mustard seeds and add to the mixture.
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Tomato-Onion Gojju
- Traditional dish from Tamil Nadu and Karnataka
1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked
2 onions, chopped (if using little ones in a bag, about five)
2 ripe tomatoes, diced
6 hot green chilles, slit and cut into pieces
curry leaves
1 tspn mustard
1/2 tspn turmeric
garlic (optional)
salt to taste
3-4 tbspn oil
Chop the tomatoes and onions into very tiny pieces. Heat oil, add mustard seeds, when
popping add curry leaves, chillies,
onions and fry till onions become transcluscent. Add tomatoes andfry for another five
minutes. If using tamarind paste add a cup and half of water, or pour equal quantity of
extract from fresh pulp. Throw in the turmeric, salt and garlic. Let it simmer for a while
until the gravy becomes a little thick Remove from heat ans serve with rice.
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Pitla(Pitlai) Recipe
3 tablespoons besan (bengal gram flour)
1/2 tsp hing(asoefetida)
1 medium tomato chopped finely
1 tablespoon chopped coriander leaves
1 sprig curry leaves
1/2 tsp mustard seeds
1 small onion, chopped finely
1 tsp roasted cumin-coriander powder
1 tablespoon lemon juice/tamarind juice
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
Fry the besan in a little oil till it turns light brown. Set aside. Heat some oil and add
the mustard and curry leaves. When they crackle, add the onions and fry till they turn
brown. Add the cumin-dhania, red chili and turmeric and fry for a minute.
Now add the besan and keep frying for 2 minutes. Add the tomatoes and the coriander and
some water to get a liquid consistency. Add salt to taste. Now add the lime/tamarind juice
and heat through till it boils. Add hing and serve hot with chapatis or white rice.
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Mixed Vegetable Curry Recipe
1 cup mixed vegetables sliced, boiled (use carrot, cauliflower, beans, peas, potato,
etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red chilli powder
salt to taste
1 tsp.lemon juice
2 cloves
1" piece cinnamon
2 tbsp. butter
Drain the boiled vegetables, keep stock aside. Blend together, coconut, chillies, sesame
seeds, cinnamon, cloves in mixie. Heat butter, add seeds, allow to splutter. Add ginger,
garlic and paste. Stir fry for 3-4 minutes. Add vegetables except tomatoes. Add 1/2 cup
stock. Cover, simmer for 5 minutes. Add salt, chilli powder,tomatoes and cook till gravy
is thick. Serve hot with parathas or chappatis.
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Potato White Stew (Kerala) Recipe
4 potatoes
1 piece large ginger
Curry leaves
1/4 tsp Mustard seeds
3 pieces cardamom
2 onions
3 green chillies
1 small coconut
4 small piece cinnamon
6 pieces cloves
Oil 2-3 Tbsp
salt to taste
Cook potatoes and cut them into small cubic pieces. Cut onion ginger, chillies thin and
lengthwise. Grate coconut and make a thick milk using 2 1/2 - 3 cups of water. heat 2
Tbsp. oil, add mustard seeds, curry leaves, Onion, green chillies, 3 cardamom, cinnamon,
cloves and ginger. Fry slightly, add potatoes, slt and coconut milk. Cook for 5-10
minutes. When the gravy becomes thick , remove from the flame. Serve hot with chapathis,
dosas or rice.
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Pineapple Gojju Recipe
1 canned (small) crushed pineapple
1 table sp sesame seeds
1 table sp urad dhal
1 table sp channa dhal
3 red chillies
2 green chillies
1 tsp chick peas
1/4 tsp asafoetida (hing)
1/2 tsp tamarind paste
a small piece of jagerry OR 1 table sp brown sugar
1/2 cup grated coconut
Salt to taste
1/4 tsp turmeric powder
4-5 table sp's Oil for frying
1 tsp mustard seeds
Dry fry sesame seeds, urad dhal, channa dhal, red chillies and asafoetida till they all
turn roasted(frying time 5-6 mins)
Grind the fried ingredients with green chillies, chick peas, tamarind paste, jaggery (or
brown sugar) and grated coconut to a smooth paste (add little water while grinding).
In the meantime, keep oil in a kadai and let it heat for a minute. Then put mustard seeds
and turmeric powder and allow mustard seeds to pop. Then put the canned crushed pineapple
to it and fry the pineapple for about 15 mins approximately. Later on, add the ground
paste to the fried pineapple and fry further 10 mins.Add salt according to taste
Remove kadai from the heat. This goes well as a side dish with chapatis or rice &
rasam and can be eaten hot or cold.
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Katirikka Rasavangi Recipe
One eggplant(Brinjal)
1/2 tbsp tamarind paste
1 1/2 tspn coriander seeds
1 tspn chana dal
3-4 dried red chillies
4 tbsp coconut (dry will do but fresh is better)
1/2 cup cooked toovar dal (with turmeric)
1/2 tspn mustard seeds
a pinch asafoetidacurry leaves
A little oil for roasting and seasoning
salt to taste
Cube eggplant. In about a cup of water dissolve the tamarind-coriander paste. Set on
stove, add eggplant to tamarind water, a little turmeric, salt and let cook until eggplant
is done but has not lost its shape. In a pan with very little oil roast red chillies,
coriander seeds, chana dal and asafoetida. When you can get the aroma of roasted coriander
or the red chillies have turned a dark, dark red remove from heat and let cool. Throw into
blender with coconut, add 3 tbsp water and grind slowly into paste. Add a little water if
blade gets stuck. Remove from jar and wash it out with water and save this.
Mash cooked dal with a spoon until blended and add to cooked eggplant. Now add the coconut
paste and its water. Keep on low heat till it starts to simmer a little. Take off heat.
Season with spluttering mustard seeds and curry leaves. Variations: You can throw in a
handful of chick peas from a can into this, thin it out somewhat and have it as katirikka
sambar. Alternately, you can make the cooked dal with half toor and half chana dal, in
which case you should not cook until mashed. Remove a trifle before it gets fully done.
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Vazai Thandu Curry(Banana Stem curry) Recipe
Vazai Thandu(Banana Stem)Washed and finely chopped
Moong dhal 2 t.spoon
Urad dhal 1/4 t.spoon
Red chilli 2
Mustard 1/4 t.spoon
Hing a small pinch
Ginger a small pinch
Green chilli 1
Grated coconut 2 t.spoons
Butter milk 1/4 cup
Cooking oil 2 t.spoon
Salt 1/2 t.spoon
Soak vazai thandu, moong dhal, butter milk and salt together for 15 minutes.Fry mustard,
urad dhall, red chilli, hing, green chilli, and ginger in oil.Squeeze the butter milk out
the soaked vazai thandu, and addthe vazai thundu to the above
pan. Let it cook for 10 minutes,and then add the grated coconut to the above.
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Pepper Rasam Recipe
1 small tomato, chopped into small cubes
1 1/2 tsp peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 tsp thick tamarind juice
1/2 tsp sugar or jaggery water
1 tsp chopped coriander leaves
A pinch of hing(asoefetida)
Salt to taste
2 tsp ghee(clarified butter)
6 cups of water
Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder. Mix
together the water, tomato, pepper,salt sugar(jaggery) and tamarind juice. Bring it to a
boil on a low flame. Season with mustard, hing, curry leaves and cumin in ghee. Garnish
with chopped coriander. Eat when hot with plain rice.
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Dals and Lentils
This collection includes common dal and lentil gravies from both North and South India.
These dals can be usually prepared in under 15-20 minutes.
Rajma Recipe
2 cups Red kidney beans
3cups. Water
1 tspTurmeric
1 Tbsp Salt
1/4 cup Oil
1 cup Onion, Chopped
1" piece Ginger, chopped
1 tsp Garam Masala
3 Chopped tomatoes
Coriander leaves for garnishing
Wash beans and boil for 2-3 hours or 1/ 2 hour in a pressure cooker. In the meantime make
Masala of onions, garlic, ginger and tomato. Add to the beans and cook again until most of
the liquid dries up and the beans are soft and thoroughly cooked.
Garnish with coriander leaves and serve.
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Masur Dal(Red Lentils) Recipe
1 cup masur dal (red lentils)
3 1/2 cups water
1 small onion thinly sliced
1 inch ginger
2 tbsps vegetable oil
1/4 tsp turmeric
2 cloves garlic
1 small onion
1 tsp cumin seed
1/2 tsp salt
Wash the dal well and drain. If you are using a pressure cooker, put the dal, salt, water,
turmeric, ginger, and garlic in the cooker and cook until the second whistle. Remove
pressure. If you are not using a pressure cooker, boil the water and add the dal, salt,
turmeric, ginger, and garlic. Cover the pot and simmer for 30 mins. While the dal cooks,
heat the oil in a skillet and add the cumin. Fry until golden brown and add onions. Stir
until onions start to brown.
When the dal is done, pour the contents of the skillet into the dal and heat on low heat,
until the dal thickens.
Serve Hot with rice garnished with coriander leaves.
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Black Lentils(Kali dal) Curry Recipe
1 cup kali dal(mah dal/black lentils)
6 cups water 1 fresh green chili chopped
3 tbsps vegetable oil
1 inch ginger, peeled and chopped
into tiny pieces
2 tsp coriander powder
1 tsp garam masala
1 tsp cumin seeds
1 tsp salt
1 tsp black pepper
2 tsp heavy cream (optional)
Coriander leaves to garnish
Wash the dal in several changes of water. Drain and add the water. Add salt, coriander
powder and half of the ginger; cook on low heat for 2 - 3 hours or pressure cook for 30
mins. Meanwhile, heat the oil, add remaining ginger, chili, and fry until golden brown.
Add the cumin and pepper and stir.
Pour the above mixture into the dal and simmer for at least another 30 minutes. Add heavy
cream and simmer until the lentils are thoroughly soft.
Garnish with coriander leaves before serving.
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Moong dal Recipe
Green Gram dal 1/2 cup
Gram da l50 gms
toor dal 50 gms
cumin seeds 1tsp
red chilli powder 1 tbsp
turmeric powder - a pinch
salt - to taste
curry leaves 8-10
asafoetida 1 pinch
mustard 1/2 tsp
lime juice 2 tsp
water about 1 litre
oil or ghee 2 tbsp
Wash the dals with fresh water. boil water in a pan. When the water comes to a boil, add
dals mixed with 1 tsp of oil, turmeric powder and salt, cook till done on high flame, if
required add alittle hot water. When dals are cooked add lime juice, coriander leaves and
remove from fire. In a seperate pan, heat the remaining oil or ghee with mustard, cumin
seeds, asafoetida, green chillies, tomato, red chilli powder and add 1/4 cup water. when
the oil comes on the top , pour this mixture over the cooked dals.
Serve hot garnished with coriander leaves.
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Sambar Recipe
Usually prepared regularly in South India, is eaten along with Rice or Idly.
1 cup Toor Dal
1 teaspoon Tamarind
3 teaspoons Salt
a pinch Turmeric
1 pinch Hing
3 Red chilies
1/ 4 cup Grated coconut
1 teaspoon Mustard
10 Coriander leaves
1 Green peppers cut into pieces
1 Onion chopped
1 Tomato cut into pieces
2 teaspoons Channa Dal
3 teaspoons Dhania seeds
Boil the toor dal with 3 cups of water. Fry channa dal, dhania seeds, hing, and red
chilies for a few minutes, and then fry them with the grated coconut. Grind the above
mixture with water. Fry the green pepper in oil for a few minutes. Boil the tamarind
paste, water, salt, turmeric, tomato and vegetables.
Add the mixture from step 3 and cook for about 5 minutes. Add boiled dal and bring it to a
boil. In the meantime fry the mustard seeds and onion. Add the above ingredients &
coriander leaves to the mixture.
-------------------------------------------------------------------------------
Mushroom Peas Recipe
1 cup shelled peas
3 cups mushrooms
3 medium sized tomatoes
4 tbsp oil
4 cloves
1 stick of cinnamon
salt to taste
1/4 tsp turmeric powder
coriander to garnish
For the paste ( grind to a paste)
1 piece ginger
6-7 flakes of garlic
1 onion
2 red chillies- deseeded
Grind as a powder
1 tbsp coriander seeds
1 tsp of cardamom
1 tsp cumin seeds
Light roast dhania , jeera and cardamom. cool and powder finely.Put tomatoes in boiling
water, rremove the skin and puree.
grind onion, garlic, ginger and red chillies to a paste. heat oil in a pan. add cloves and
cumin seeds. wait for a minute.Add ground onion masala paste, salt and turmeric powder.
stir fry till onion turns golden brown and seperates from oil. add tomato puree. cook till
dry and oil seperates. ass mushrooms to the fried masala, lower the heat and stir for 4-5
minutes.add peas and stir for another 1-2 minutes on low flame.add powdered dry masala of
jeera, dhania and cardamom. mix well.
add enough water to get a gravy. boil and simmer covered till the peas get cooked and the
oil seperates.
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Cauliflower Stalk Curry Recipe
4-5 small cauliflower pieces
1 large onion finely chopped
1" piece ginger chopped
2 tomatoes chopped finely
1 green chilli chopped
1 tsp dhania powder
1/2 tsp garam masala powder
1/2 tsp red chilli powder
salt to taste
1/4 tsp turmeric powder
3-4 tbsp oil
Cut off the head of cauliflower. From the stem, remove the side leaves , leaving 1-2 soft
leaves at the top. peel the hard stem a little from the lower end. cut each stalk into 4
long pieces. soak the stalks in a pan full of hot water for 5- 10 minutes. was well to
remove dirt. scrub well in between side leaves.
heat oil; add onions and cook till light brown. add ginger and fry for a minute. add
masalas; dhania powder, garam masala, red chillli powder, salt and turmeric powder. cook
for 2-3 minutes till the masala turns brown. add tomatoes and green chilli. cook on medium
flame for about 5 minutes, till the tomatoes are well blended and the oil seperates. add
the stalks and stir fry for 5 minutes. cover and cook on low flame for 30 - 35 mintues
till the stalks are cooked; occasionally put 2-3 tbsp of water on the lid, which makes the
water hot as it seeps in. cook stirring occasionally till crisp and tender. do not
overcook them and make it soft , otherwise it'll not taste good.
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Mattar Paneer Recipe
1 medium sized onion, peeled and chopped
1 inch cube of fresh ginger, peeled and chopped
6 tbl veg. oil
paneer (plus 2 cups of the whey)
1 whole dried red pepper
1 tbsp. ground coriander seeds
1/4 tsp ground turmeric
3 medium sized tomatoes, peeled and minced
1 tsp salt
1/8 tsp freshly ground black pepper
3 cups shelled fresh or 2 packages frozen peas
Put the chopped onion and ginger into a blender or food processor along with 1/3 cup water
and blend until you have a smooth paste. Leave paste in the blender container. Heat oil in
a heavy 10 inch wide pot over a medium flame. When hot put in the pieces of paneer in a
single layer and fry until golden brown on all sides. This happens pretty fast. Remove to
a plate. Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper
over so that it browns on both sides. Now put in the contents of the blender (keep your
face averted as the paste might splatter).
Fry, stirring constantly, for about 10-12 minutes, or until paste turns a light brown
color. Add the coriander and turmeric and fry, stirring, for another minute. Put in the
minced tomatoes. Stir and fry for another 3 to 4 minutes or until the tomatoes turn a
dark, reddish brown shade. Now pour in 2 cups of the whey. Add the salt and the black
pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes.
Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or
until the peas are cooked.
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Masoor Dhal & Onions Recipe
(Mushoor dhal pyaj)
2/3 cup masoor dhal
1 tbsp. oil
1 large onion, sliced
1 tsp. turmeric powder
2 tsp. salt or to taste
Coriander leaves -small bunch
Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the onions
for five minutes, stirring constantly. Add the lentils and another three cups of water and
turmeric powder, heat till the mixture starts boiling, season with salt and turn off the
heat. Serve hot garnished with coriander leaves.
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Methi Aloo Recipe
1 lb. small potatoes(washed and scrubbed well)
4 tbsp mustard oil
3-4 flakes garlic
1/2 tsp red chilli powder
1/2 tsp turmeric powder
5 tbsp cooking oil preferably mustard oil
salt to taste
Remove the stems of methi and chop the leaves finely. rub 1 tsp of salt and keep aside.
wash and scrub the potatoes if not already done. Do no peel them. If small potatoes are
not available medium potatoes can be used (3-4) and cut into 1" cubes.Wash methi
several times in the water. Strain it. heat oil until it smokes. reduce the flame. add
garlic, when it changes colour, add potatoes. cook for 5 minutes. add methi, turmeric
powder salt, garam masala and red chilli powder and mix well. Cook covered for 15-17
minutes, till the potatoes are cooked. Uncover and cook for 5 more minutes. serve hot with
rice or chappathis.
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