Indian Vegetarian Recipes

Indian Recipes : Vegetarian Recipes from India Authentic delicious vegetarian recipes from various regions of India with different Indian cooking styles for those who love Indian cuisine, Indian curry recipes and Indian culture ! These traditional Indian food recipes are easy to cook, healthy, and nutritious with natural ingredients to help track calories. Listed below are a large number of easy to follow vegetable recipes from India for breakfast dishes, soups, salads, appetizers / starters, snacks, vegetable dishes and curries (palak paneer, paneer makhani, paneer tikka masala), dals (lentils, or daals), rice dishes (vegetable biryani and vegetable pulao / pilaf / pilau), savory dishes using yoghurt / curd, and desserts. All recipes allow you to recalculate ingredient amounts and cooking times for 2 to 12 servings. Subdirectories: CookingRecipes using conventional cooking methods.

How to make Homemade Paneer - an Indian cheese recipe video by Show Me The Curry Translate this page into your language: Paneer is an Indian cheese which is used in many recipes for appetizers, main courses and desserts. It does not melt when heated. Pan-Fried Vegan Cheeseburger Wrap I made this up shortly after making my second batch of my vegan unprocessed cheese slices. It's amazing. Tasted just like I remember cheeseburgers tasting like but in a crispy fried wrap which just makes it even better. Damn. Vegan junk food at it's finest :-P Obviously, you can put whatever you would normally like in a burger in this wrap.

Falafel Wrap with Tzatziki Sauce - Yummy Addiction Do you remember my recent post about the trip to Paris? This post inspired me to make these cute falafel balls! We tried them once and were in LOVE so I thought it’s a great chance to taste them and experience that unique flavor again. I love these balls. They are so delicious, easy to make, and healthy.

How to cook the perfect toad in the hole "A homely and savoury dish" according to Mrs Beeton, toad in the hole was originally made with any old meat that came to hand – the original domestic goddess suggests rump steak and lamb's kidney, while a reference a century earlier glosses it as "baked beef in a pudding" and Hannah Glasse gives a recipe for pigeons in a hole. Charles Francatelli's Plain Cookery Book for the Working Classes (1852), meanwhile, is frank about the main attraction of the toad – its price. "To make this a cheap dinner, you should buy 6d. or 1s. worth of bits or pieces of any kind of meat, which are to be had cheapest at night when the day's sale is over. The pieces of meat should be first carefully overlooked, to ascertain if there be any necessity to pare away some tainted part, or perhaps a fly-blow, as this, if left on any one piece of meat, would tend to impart a bad taste to the whole, and spoil the dish" he writes, temptingly. The toad

Basil Pesto Recipe Step 1 Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool. Step 2 Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped.

Damper Recipe Step 1 Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Step 2 Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tablespoons extra water if the mixture is a little dry. How to cook perfect dal Not all comfort food transcends cultures. I find it difficult to imagine turning to spam fried rice to mend a broken heart, or stuffed cabbage to banish winter blues (although this recipe does sound pretty damn good), but I fell in love with the soupy, wholesome qualities of dal on our very first meeting. Unlike many of its British equivalents (mash, hotpot, steamed puddings, even the surprisingly similar pease puddings which preceded the potato in this country), dal is a dish which can comfort all year round: the fresh, sharp spices and clean herbs work as well for me on a cooling summer evening as a dark winter's night. Madhur Jaffrey writes evocatively of the "deep satisfaction" of the dish – "you can take meats and fish and vegetables from an Indian" she says in her Curry Bible, but you cannot take away his dal – "the core of his meal". A bit of a soak? Cooking liquid

Omelet Muffins In a perfect world, we’d all sit down every morning to a leisurely, healthy breakfast. In the real world, however, we’ve all done our share of eating breakfast in our cars, on the bus or at our work desk. Sometimes, where you eat the breakfast you grabbed on your way out the door can’t be helped. What can be helped, however, is what you eat. Simple Indian Recipes Have any of u ordered a roti or plain rice in a restaurant? Has there been a situation, where you visit a nice restaurant, order an idly, and you are served only idly? Would you visit the same restaurant again? Anyone likes to eat a plain rice or a plain chapathi, or even a plain dosa or idly or Upma or noodles without any accompaniment?

Budget Bytes: chicken & lime soup $6.39 recipe / $1.07 serving It’s soup season and I couldn’t be happier. Soup is tasty. Soup is filling. Soup freezes well. Soup is where it’s at. This is kind of a remake of my old caldo xochitl recipe, but better. Potato, Leek and Bacon Soup recipe Recipe #8610 Submitted by: Kelly_Always_Cooking Serves: 4-6 Preparation time: 15 to 30 minutes 21 reviews Serves: 4-6Preparation time: 15 to 30 minutesThis beautifully creamy and hearty soup is easy, delicious and is bound to please every member of the family. Falafel - Traditional Recipe for Chickpea Falafel Falafel is a traditionally Arab food. The word falafel may descend from the Arabic word falāfil, a plural of the word filfil, meaning “pepper.” These fried vegetarian fritters are often served along with hummus and tahini sauce (known as a “falafel plate.”) They’re also great served with toum, a Middle Eastern garlic sauce.