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Indian Recipes


Indian Vegetable Recipes

Steamed Vegetable Dishes -  my recipes will send you into culinary heaven - enjoy these recipes. In India we have a large repertoire of steamed, moist vegetables.   Subtly spiced, and seasoned Indian vegetables come alive with color, taste and aroma.    We serve them with griddle hot chappatis and rice along with dals and yogurt.
The vegetables are generally seasoned then stir-fried and then steamed in their natural juices.  Vegetables may also be pan fried or deep-fried and then cooked with other vegetables to add texture dimension to the dish.  Below are   vegetable dishes that are popular in most Indian homes.
Hint: Keep the spices ready in a plate for quick use until you are comfortable with the recipes or use an Indian masala box

Vegetable Recipes

Vegetables Gujarati Style or Shak Recipe
Ingredients:
Choose from 1lb fresh green beans cut into 1 inch lengths or any other vegetable like 1 package coleslaw or cauliflower florets or carrots and peas.
4 tbsp. vegetable oil
1 tbsp. black mustard seed
4 cloves garlic (peeled & finely chopped)
A few thin strips of fresh ginger
1 hot red dried chili (crushed)
1 tsp. salt
˝ tsp. sweetened coconut flakes
black pepper to taste
Method:
1. Heat the oil in a large frying pan over a medium flame. When hot put in the mustard seeds. As soon as they begin to pop add the garlic/ginger and stir until lightly brown. Add the crushed red chili and stir for a few seconds. Add the green beans, salt and sweet coconut. Stir to mix.
2.  Turn heat to medium/low. Add 1/2 cup water.  Stir and cover the beans for 7-8 mins until they have absorbed the spiced flavors.
3.  Add the black pepper, mix and serve.

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vegetable spice blend  A taste of Heaven -
Spice Blend for Wonderful Veggies

- Heat 2 tsp. ghee/ oil in a pan
- Add 1 tsp. subji/vegetable spices
- 1 tsp. fresh ginger minced,
- 16oz veggies and salt to taste.
- Steam till veggies are butter soft.
Gently fold into veggies.
-1 tsp. yogurt or 1 tsp. lime juice
-Optionally add a 1/4t of natural sweetner like jaggery
or  for a sweet and sour taste and you may also add coconut shredded or coconut milk.

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Vegetables North Indian Style or Subzi Recipe
Ingredients:
Choose from 1lb fresh green beans cut into 1 inch lengths or any other vegetable like cauliflower florets, potatoes or carrots and peas.
1" thick piece of ginger chopped
4 cloves garlic minced
1 cup Water
4 tbsp. Vegetable oil
3 tsp. Whole cumin seeds
2 tsp. Ground coriander seeds
2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.)
Salt and pepper to taste
3 tbsp. Lemon juice (or to taste)
Method:
1.Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute. Pour in the ginger-garlic. Stir and cook for about two minutes. Put in the coriander and stir a few times. Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon.
2.  Put in the vegetables and salt and one cup of water and simmer them. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender and steamed and the water has been absorbed.
3.  Remove the cover. Add the lemon juice and a generous amounts of freshly ground pepper.  Garnish with cilantro.

Vegetables South Indian Style or Poriyals Recipe
Ingredients:
Choose from 1lb fresh green beans cut into 1 inch lengths or any other vegetable like 1 package coleslaw or cauliflower florets or carrots and peas.
2 tablespoons fresh grated coconut or 2 tablespoons flaked coconut
salt to taste
2 tablespoon water
Seasonings
2 teaspoon oil
1 teaspoon cumin seeds
1 teaspoon black gram dal (washed urad dal), picked over and rinsed
1 teaspoon Bengal gram dal (yellow split peas, chana dal), picked over and rinsed
1 red chilli (chili pepper), halved
1/2 teaspoon asafoetida powder
a few curry leaves
Method
Heat 2 teaspoons oil in a heavy saucepan. Add the mustard seeds, cumin seeds, black gram dal, halved red chilli, asafoetida powder, and a few curry leaves.
When the mustard seeds splutter, add the chopped beans, salt to taste, and 2 tablespoons water. Cover saucepan with a lid and simmer over a low heat until the beans are tender. Add the grated coconut. Mix thoroughly.

Spices for Vegetable Recipes

Curry Leaves (Fresh) Ginger Root  Garlic Cloves (Fresh)  Green Chilies (Fresh) Fresh Mint Leaves  Baking Spice Mace Powder or Javentri Whole Nutmeg Kasturi Methi or Fenugreek Leaves (Shambalileh). Fried Onions Panchpuran- Indian Five Spice Blend - magical flavor for tomatoes, squash, zucchini, fish Saffron Asafoetida or Hing (Vandevi) Mustard seeds or Rai. Black Pepper (Ground) Cardamom Pods Green Whole Red Chili Ground Turmeric Ground or Haldi Coriander Seed or Dhania Coriander Ground Cumin Seed or Indian Jeera Cumin Ground Fennel Seeds or Saunf Cloves Fenugreek Seed Amchur - Green Mango Powder Poppy Seed or Khas Khas Ajwain Seed, Bishops Weed, Carom Black Salt - Rock Salt or Saindhav Whole Round Chilies Garam Masala (WholeSpices) Blend Anardana / Pomegranate Seed Curry Powder Cinnamon (Malabar Cinnamon) Ginger Ground Black Cardamom Black Pepper (Whole) Sesame Seeds White Kallonji Nigella Seeds Sesame Seeds Natural Coconut - Shreded and Unsweetened Coriander-Cumin Blend Garam Masala Powder Cardamom Seeds Green Cardamom Powder Nutmeg Powder Spice Box - Traditional Indian ,   Fennel Powder Clove Powder. Caraway Seeds or Shahi Jeera or Kala Jeera Tamarind Paste - Tamarindo, Tamar Hind Ghee - Clarified Butter 64oz Ghee - Claified Butter Ghee - Clarified Butter Jaggery - Dried Sugarcane Juice Ghee - Clarified Butter Ginger-Garlic Paste Garlic Paste Ginger Paste ,   Coconut Milk Coconut Cream Powder .


Cauliflower Potato dry Curry or Allu Gobi Recipe
Ingredients:
1 cauliflower cut in florets
3/4 tsp. turmeric
4 potatoes peeled and cubed
1 tsp. red Chili Powder
1/4 c Oil
3 tomatoes chopped
1 tsp. cumin seeds
1 tsp. garam Masala Ginger, fresh,
1" 2 tsp. coriander powder
3 garlic cloves
Salt and lime juice to taste.
Method:
1.  Heat oil and sauté cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes.
2.  Sauté the potatoes and then add turmeric, coriander powder and chili powder, and sauté again. Add tomatoes and simmer for about 5 minutes.
3.  Add cauliflower and garam masala and heat for about a minute.
4.  Lower heat, cover and let simmer for about 15 minutes. The vegetable dish should be steamed through and the potatoes and cauliflower should be soft and succulent after having soaked up the spices.
5.  Garnish with cilantro and season with a twist of fresh lime juice.


Okra or Bhindi Recipe
Ingredients:
1 lb. okra
2 small Onions sliced
2 small Tomatoes, chopped
1/4 t Turmeric
Salt and chili red pepper to taste (optional)
Oil for frying
Method:
1.  Wash the okra and dry it thoroughly. Cut off the heads and cut into small circles.
2.  Pan fry or deep fry the okra until brown. Remove from oil and set aside.
3.  In a pan heat a teaspoon of oil and add onions and turmeric and fry until golden brown.
4.  Add the fried okra, salt, pepper, and tomatoes. Cover and let cook on low for 15 minutes.  Garnish with a dollop of yogurt (optional)


Browned Potatoes or Khasta Allu Recipe
Ingredients:
7 medium-sized potatoes or 20 - 1 inch size baby potatoes, boiled in their jackets and cold, then peeled and cubed or left whole if they are baby potatoes.
10 tablespoons vegetable oil
1/8 teaspoon ground asafetida
1 teaspoon whole cumin seeds
1 tbsp. corriander powder
12 whole fenugreek seeds
3 whole dried hot red peppers
1/2 teaspoon ground turmeric
1 1/2 teaspoons salt (or to taste)
1 tablespoon lemon/lime juice

Method:
In a wok, karhai, or 12" pan, heat the oil over medium flame. When very hot, put in first the asafetida, 5 seconds later the cumin seeds, then the mustard seeds and they will start popping and sizzling. Quickly add the red peppers and corriander powder. As soon as the red peppers swell and darken, add the diced potatoes. Fry for 15-20 minutes, until the potatoes are browned unevenly. They will brown on the sides and this is part of the process of cooking this dish.  Keep scraping the potatoes off the sies of the wok and mixing the potatoes so as to coat all the potatoes with the spices and to make them crusty on the outside.  The potatoes should be soft inside but crusty and brown outside.  Squeeze lemon/lime juice over potatoes, and add the salt.  Garnish with cilantro.

Indian Vegetable Recipes  
Alu Methi Recipe- Potato Fenugreek Hash Potato Recipe
Asparagus, Peas, and Fenugreek Leaves ,   
Avial - Mixed Veggies Kerala Style ,   
Baingan Raita or Eggplant Raita Dip Recipe ,     
Carrot Potato Dill ,   
Eggplant Puree / Baingan Bharta Recipe from Punjab
Louki (Zucchini) Channa Dal ,         
Masala Bhindi (Okra in Spicy Gravy)
Okra cooked Delhi Style ,   
Pan Fried Potato Hash with Indian Spices ,   
Pan Sauteed Okra with Cumin ,   
Paneer Corn Curry ,   
Spinach and Paneer - Palak Paneer Punjabi Style ,
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 ,  
Vegetables Gujarati Style or Shak ,   
Vegetarian Kebab (4 Spinach and Green Pea Patties) ,
Karela Subzi - Bitter gourd in Coconut Milk
South Indian potatoes with Mustard Seeds ,   
Spiced Tomato Dish - Tamatar Bartha Recipe ,   
South Indian potatoes with Mustard Seeds ,   
Spiced Tomato Dish - Tamatar Bartha Recipe ,   
Pan Fried Potato Hash with fresh Fenugreek leaves
Potatoes crusted with Fennel, Mustard and Nigella ,  
Recipe - Steamed Cauliflower ,   
Vegetable Lentil Medley - Recipe
Sweet and Sour Hubbard or Acorn Squash ,


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