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From vegetarian dishes originating in Southern India to appetizers from Maharashtra we know that you’ll be amazed by the different flavors you’ll be able to create.

Paneer bhurji is one of the easiest paneer recipes that can be made with less effort and time. Serve with rice or naan

Ingredients:

•Paneer cubes 2 cups
•Onion 2
•Capsicum 1
•Red chilli powder/ pepper powder 1/2 tsp
•Garam masala powder 1/2 tsp
•Dhaniya/ coriander seeds powder 1 tsp
•Lemon juice 1 tsp
•Milk 2 tblsp
•Ginger, finely chopped 1 tblsp
•Green chillies 2
•Coriander leaves, finely chopped 2 tblsp
•Jeera 1 tsp
•Oil 1 tblsp

Method

•If you are using frozen paneer, either thaw it until room temperature or boil water and keep immersed for 10 minutes. •Drain the water completely and crumble it in a mixer(just add in two batches and give it a run)
•Heat a pan with oil and splutter jeera, add finely chopped ginger and green chillies, followed by finely chopped onion. Fry till transparent and add the chopped capsicum.
•Fry for a minute without changing its crispiness and add coriander leaves, all the powders and give it a quick stir without burning them. Add milk, salt and cook for 2 minutes until the milk evaporates.
•Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry and add the lemon juice and mix well.
•Serve hot with roti or naan or any stuffed parathas too…Wrap it or just have it as a side dish, you can even eat its as such! Tastes awesome and damn easy to make!

Recipe and Picture taken from rakskitchen.net

Traditional rajma curry made in non-traditional way. Rajma cooked in pot (without pressure cooker, without boiling them).

View the recipe video here: Red kidney beans curry, Rajma recipe

Ingredients:

•Red kidney beans(Soaked overnight) – 1 cup
•Lime juice – from 1/2 lime
•Coriander leaves – to garnish
•Salt – as required
•Oil – 2 tbsp
•Jeera – 1 tsp
•Onion – 1/2 chopped finely
•Tomatoes – 2 to 3 small chopped roughly
•Ginger – 1 inch piece
•Garlic pods – 3
•Cinnamon – 2 inch stick
•Cloves – 3
•Star anise – 1(crushed)
•Bay leaves(1-2)
•Cardamom – 1
•Turmeric powder – 1/4 tsp
•Red chilli powder – 1 tsp
•Garam masala powder – 1 tsp
•Coriander powder – 1 tsp

Method

•Heat oil in a pan, add jeera allow it to crackle then add onions.
•Once onions turn slightly browned, add Cinnamon,Cloves,Star anise,Cardamom and bay leaves. Fry for 2 minutes.
•Then add ginger and garlic, fry for two minutes more.
•Add tomatoes.
•After 3-4 minutes,Add little water(say 1/4 cup) and bring it to gravy consistency.
•When the mixture starts boiling, simmer and let it cook on very low flame till oil starts to seperate – it may take around 15 – 20 mins.Add required salt.
•Add kidney beans , and simmer for another 30 minutes. Squeeze lime juice on the gravy just before serving. Garnish with coriander leaves and serve with hot rotis or rice.

Picture taken from freeindiancookingrecipes.blogspot.com

There are days when all one needs is a lowfat yummy curry. Easy to make, looks exotic, and satisfies taste buds craving an Indian meal. Always enjoy it with your loved ones. Serve with rice or naan

Ingredients:

•1 tablespoon olive oil, or as needed
•1 large red onion, minced
•2 Indian green chilies, halved
•4 bay leaves
•1 teaspoon ground turmeric
•1 pinch asafoetida powder
•salt to taste
•1 (15 ounce) can diced tomatoes
•2 tablespoons ground coriander
•1 tablespoon garam masala
•1 teaspoon red chile powder
•2 cups water
•2 cups green peas
•1 (16 ounce) package medium-firm tofu, cubed

Method

•Heat olive oil in the pressure cooker over medium heat;
•Cook and stir red onion, green chilies, bay leaves, turmeric, asafoetida powder, and salt until onions are translucent, about 10 minutes.
•Add tomatoes, coriander, garam masala, and chile powder; mix well.
•Place lid on pressure cooker; cook until onions are tender and spices are fragrant, 8 to 10 minutes.
•Remove the lid; add water. Return lid and bring mixture to a boil. Remove the lid; add peas and tofu; stir to combine.
•Lock the lid onto the pressure cooker; bring up to ‘one whistle’ pressure over medium heat. Reduce heat to low to maintain pressure, and cook until tofu is cooked through and onions are tender, about 20 minutes.
•Remove from heat, release pressure, and let stand for 30 minutes to allow flavors to blend.

Picture taken from allrecipes.com and delectable-victuals.blogspot.com

Learn how to make delicious Carrot pudding at festival or holiday season called Gajar ka halwa (or gajrela). All you need is full fat milk, carrots, sugar, cardamom pwd, dry fruit and whipped cream

View the recipe video here: Gajar ka Halwa | Carrot Halwa Recipe

Ingredients:

•Delhi carrots(or regular ones) – 500 gms
•Milk – 500 ml,boiled/Whipped cream -200 gms
•Sugar – 1 heaped cup
•Ghee – 3 tbsp or more according to your taste
•Cashewnuts – 10-12,chopped
•Cardamom – seeds of 2,crushed
•Saffron – a few strands

Method

•Wash and scrub the carrots well under running water.Snip the ends and peel.Grate using the medium grater attachment of your food processor or use a box grater.Alternatively, cut the carrots into pieces and use the blender to get the finer shredded pieces
•In a thick bottomed kadai,add a tbsp of ghee and saute the carrots for 3-5 minutes,or till the carrots become slightly pale.
•Add milk and give a good stir.Simmer the gas and let the carrots cook in the milk on a low flame.Stir once in a while.It will take anywhere from 30-40 minutes to dry up,so it helps if you are using a non-stick pan OR you can use whipped cream, it will take lesser time
•Mix in the sugar and stir well.The mixture will again liquefy now and change in colour.Let the sugar dry up now-about 7-12 minutes.Now add ghee a tsp at a time till the carrots gets a nice glaze and dry up completely.A little liquid at the bottom of the pan is fine since it will continue to cook as it cools down.
•In another pan,add a tsp of ghee and roast the chopped cashews till they turn golden brown in colour.Now mix in the roasted cashews and the crushed cardamom to the cooked carrots.
•Crush a few saffron strands in your palm and mix in that too(not in the picture).Let it cool for a while.

Picture and recipe taken from divyascookbook.com and honeywhatscooking.com

Lady Finger/Okara/Bhindi Vegetable is a easy to make recipe as it hardly takes 15mins to make the same. Try it out. This simple dish tastes great with hot chapatis (Indian flatbread) or paranthas (pan-fried Indian flatbread).

View the recipe video here: Super simple Indian Okra recipe, Bhindi ki sabzi, Okra masala

Ingredients:

•2 Large Onions Sliced.
•500 gms Bhindi/Lady finger
•Salt
•Lal Mirch/Red Chilli Powder
•Haldi/Turmeric Powder
•Garam Masala
•Refined Oil/Mustard Oil 2 Tbsp

Method

•Wash the Lady Finger/okara 1 hour prior to cutting. Slice the Lady finger vertically/horizontally as desired.
•Heat Oil in a pan/khadai. Add cumin seeds,. Fry the onions first.
•Add half of the salt, turmeric, garam masala and red chilli powder. Saute for a minutes or two.
•Add bhindi and cover and cook for a few minutes (About 4 to 5).
•Remove the lid and cook, stirring lightly to just toss the bhindi. Should not take more than 5 minutes. Adjust seasonings. If you mix the seeds come out and the sliminess increases.
•Remove and serve hot with roti or dal-rice.

Picture taken from vegetarianrecipes.net

Makhane ki kheer is one of the popular recipes in the state of Bihar. Lotus seeds are fried in ghee and crushed a little. Milk is boiled for sometime and crushed makhana is added along with preferred flavorings and sliced dried nuts. Saffron gives the kheer a distinct flavor and color.
Makes: around a cup of Puffed Lotus Seeds Kheer.

Ingredients:

•Phool Makhana 12 – 15
•Milk 1 1/2 Cups
•Sugar 1/2 – 3/4 Cup
•Cardamom Powder a pinch
•Saffron Threads a Small Pinch
•Almonds 3
•Pistachios 5
•Ghee 1 tsp

Method of preparation:

•Soak almonds in little bit of hot water for sometime and peel off the skin.
•Slice the pistachios and almonds.
•Heat ghee in a pan on medium heat, add phool makhana and fry for around 5 minutes or until they crisp up.
•Lightly cool and roughly mash the fried phool makhana.
•Heat milk in a heavy sauce pot on medium flame.
•Let the milk bubble for 5 – 10 minutes, add mashed phool makhana, cardamom powder, saffron threads, almonds and pistachios.
•Let the milk boil for 5 more minutes, stir in sugar and remove from heat.
•Stir to let the sugar dissolve completely and add more if necessary.
•Serve puffed lotus seeds kheer hot or cold.

Notes:

Make sure not to boil for longer period after adding phool makhana.

Suggestions:

If the milk is too thin, boil it to thicken that is before adding phool makhana.

Variations:

You can flavor the kheer with nutmeg or rose water instead of cardamom powder. Also add dried nuts like cashews along with pistachios. Raisins can also be used. Little bit of condensed milk can also be added.

Recipe and picture taken from talimpu.com