Indian Vegetarian recipes

Roasted Eggplant and Tomatoes Stew Recipe – Healthy Lunch Ideas

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Super delicious, flavourful roasted tomatoes and eggplant stew..you can blend it to make it soup or enjoy it as a stew. I liked it either way. Hope you will give this recipe a try and will share it with friends and family too. If you like eggplants then do try our eggplant chutney or tasty eggplant curry.

Ingredients/Method

1 large Aubergines/ eggplants/ brinjal
3-4 tomatoes
1-2 tsp salt ( adjust per taste)
1 tsp pepper
1 tbsp curry powder
3 -4 tbsp oil
1 large ( or 2 medium size onions)
1 tsp cumin seeds/ Jeera
3-4 cloves of minced garlic
Cilantro for garnish

Method:
– Preheat oven to 425 F. Roast tomatoes and eggplant for 40 mins. These eggplants and tomatoes have been cut in bite size pieces and seasoned with spices. Turning half way through.
– When they are done. set them aside. In a pan, heat some oil and fry onions and garlic. Mix in eggplants and tomatoes. Mix well.
– Add water and bring to boil. Season with pepper and add coriander seeds. Serve over rice.

How to make Rasam at home? South Indian Spicy Soup Recipe

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Learn how to make Rasam (South Indian spicy, flavourful, tamarind soup) with this recipe video. This soup can be served as an appetizer or as a main with some sort of rice dish. Every family has their own rasam recipe and here’s mine 🙂

Ingredients/ Method

-Small piece of tamarind to make tamarind juice- 1/2 cup of water to soak pulp in
– 2-3 tbsp oil
– 1/2 tsp mustard seeds
– 1/2 tsp cumin seeds
– 1/4 tsp asafoetida (hing)
– 1 dried red chilli
– 10-12 dried curry leaves
– 2-3 cloves of garlic chopped
– 1/2 tsp turmeric
– 1/2 tsp salt
– 1/2 tsp pepper
– 2 small tomatoes
– 3-4 cups of water
– cilantro leaves for garnish

– Begin by soaking small portion of tamarind pulp in water. After about 10-15 mins, remove the pulp and pass the juice through a sieve. Set the juice aside.
– Heat Oil in a pan and fry mustard+cumin seeds. Add asafoetida, curry leaves, dried red chilli (crushed or whole as per your preference), garlic cloves. Fry for 3-4 mins.
– Add tomatoes. Add turmeric. Let tomatoes become tender.
– Add tamarind juice. Mix well. Add water and bring to boil. then let simmer for 4-5 mins.
– Add salt, pepper and garnish with cilantro leaves before serving. Serve warm.

Like South Indian Food? Try Hot and Spicy South Indian style Potatoes and South Indian Style Lentils Curry

 

How to make Veg momos? Holi Recipes

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Veg Momos is a tasty Indian street food which can be steamed, deep fried or pan-fried. It originates from Nepal and Tibet but nowadays has become very popular in Northern region of India. So, if you are thinking what to make this New year’s Eve for your friendly get together then give this recipe a try.

Bamboo Steamer I used in this recipe is from: Bang Good Website. Good Bang for your buck 🙂
Interested in buying, check out: http://bit.ly/1NDaOQ5


Ingredients/ Method

1 cup flour ( i used 3/4 cup all purpose flour and 1/4 cup whole wheat)
Roughly 1 cup of water
1 tsp of oil

For stuffing:

3-4 garlic cloves chopped
Small piece of chopped ginger and onion
2-3 tbsp oil
2-3 cups of veggies of your choice . I use mushrooms, carrots, beans, corn and peas
Salt Per taste
1/2 tsp red chilli pwd
1/2 tsp cumin powder
1-2 tsp soy sauce

Method:
Prepare the dough by mixing flour, water and oil. Let Dough stand for 30 mins covered in a wet cloth or lid
Prepare the stuffing in a pan/wok by stir-frying veggies , spices along with onion, ginger and garlic.
When you are ready to make the momos, add stuffing into small portion of flattened out dough. Seal the ends and shape as you like.
Place all the momos in the steamer and cook until done. This bamboo steamer needs 10-12 mins and I place the momos either in a foil or parchment paper.

When done, serve with a sauce of your choice.

How to make chunky Mushroom soup? Soup recipes

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Hope you guys had a great holiday season. Lets make 2016 even more amazing. If one of your goals in 2016 is to take your health in control then this is a great soup recipe to try because this mushroom soup is not only flavourful, nutritious, easy to make but also helps you in weight management, boosts your immune system and helps in absorption of Vitamin D 🙂

Ingredients (Serves 2-3 people)

250 Gms of Mushrooms
1 small onion
1 large tomatoes
1-2 tbsp of ginger-garlic paste ( or minced ginger/garlic paste)
2-3 tbsp of oil
1 tsp mustard seeds
1 tsp salt
1/2 tsp red chilli powder
1/2 tsp turmeric
1 tsp cumin powder
4-5 Stalks of cilantro leaves

Method:

1. Wash and pat dry mushrooms and cut them in small pieces.
2. Chop up onions, tomatoes and mince ginger-garlic paste.
3. Heat oil in the cooker. Once oil is hot, add mustard seeds.
4. Give seeds 30 secs. Add onions, ginger-garlic paste. Mix well.
5. Add Salt, Red chilli pwd and Turmeric. Give everything 2-3 mins. When onions become golden brown, add tomatoes.
6. Let tomatoes cook for 3-4 mins. Add mushrooms and cumin powder. Saute mushrooms for 3-4 mins.
7. Add water and cilantro leaves.
8. Cover the pressure cooker with the lid and cook for 2 whistles. Turn the heat off and let cooker cool down. Once its cool, open the lid and serve soup with sandwich of your choice or enjoy on its own.

How to make Lentils Soup? Soup Recipes

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Gluten free, Vegan, Protein rich, Fiber rich and flavourful..this Lentils soup is easy to make and it stores really well.

Ingredients/ Method

1 cup of Lentils ( yellow and orange daal)
2-3 tbsp oil
1 tsp mustard seeds
1 large onion
2 chopped tomatoes
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tsp salt (adjust per taste)
1 tsp Red chilli powder
1 tsp roasted cumin powder
1 tsp turmeric
6 cups of water
Cilantro leaves for garnish

Method:

– Heat oil in a cooker. Add mustard seeds. Give 1-2 mins. Add onions, ginger and garlic. Add spices. Mix well. Give them 3-4 mins.
– Add tomatoes and cook them well. Add lentils. Add 6 cups of water.
-Close the lid and cook for 2-3 whistles. Let the cooker cool down and then open it.
– Garnish with cilantro leaves and serve warm.

How to make hearty Chickpea Vegetables soup? Soup Recipes

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Gluten free, Vegan, protein rich, fiber rich and flavourful..this soup will keep you full for hours. This healthy chickpea soup is a must try for all soup lovers.

Ingredients/ Method

1 cup chickpeas soaked overnight
1 tsp Salt (more towards the end can be added to adjust per your taste and requirement)
1 tsp Roasted Cumin Powder
1 tsp Turmeric
1 tsp Paprika
1 large chopped Onion
1 tbsp chopped Ginger
2-3 garlic cloves chopped
1 large Tomato or two small tomatoes
2-3 tbsp oil
1 bay leaf
1 cinnamon stick
1-2 cups of veggies
4-5 cups of water
Bunch of Cilantro leaves for garnish

– You can use canned chickpeas or if you are using fresh ones (like I am), Soak them in water overnight.
– Heat oil in a cooker. Fry cinnamon and bay leaf with ginger-garlic and onions. Mix well. Give them 2-3 mins.
– Add veggies.
– Add salt, cumin powder, paprika and turmeric. Fry veggies for 3-4 mins.
– Add tomatoes and let them become tender. Add half of cilantro leaves now..Add half as garnish towards the end.
– Mix and add chickpeas (discard the water they were soaking in). Add water.
– Close the lid and cook for 3-4 whistles. Longer if you didn’t presoak the ingredients.
– Garnish with cilantro leaves and serve warm.

How to make Punjabi Aloo Vadiyaan? Punjabi Recipes

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Here’s a recipe for my mother’s special Punjabi Aloo Vadi Curry which is loved by all of us kids including my brother, sister in law and other members of the family. This spicy curry includes Paneer, Soya chunks, Peas, Potatoes and of course World famous Amritsari Vadiyaan.

Ingredients/ Method
1-2 Vadiyaan ( If spicy)
3 Potatoes
1 large onion
3-4 cloves of garlic chooped
Small piece of ginger
1 cup Soya chunks
2 cup Peas
250-300 gm Paneer
Spices per taste. We used
2 tsp salt
2 tsp turmeric
1 tsp red chilli pwd
1 tsp garam masala
3 tbsp tomato paste
2 ladles full yogurt ( or 1 cup)
5-6 cups of water
1 tbsp dried fenugreek leaves ( Kasoori Methi)

Method:
1. Break vadi into chunks ( with your rolling pin or another heavy object like hammer). Fry chunks until shade darker and vadi starts to emit nice aroma.
2. Boil 2 potatoes in a pot. Once done peel the skin and mash them.
3. In a large pot, fry onions, ginger and garlic in 2 tbsp oil. saute for couple of mins and once they start to change color, add spices, fry till golden brown. Add Tomato paste and yogurt.
4. Add vadiyan and chopped potato and peas. Mix well.
5. Add water, soya chunks and mashed potatoes. Let everything come to a boil and then add paneer and simmer for 5-6 mins.
6. Add Kasoori Methi and serve with your favourite Indian Flatbread.

 

New Delhi Tofu Peas Curry Recipe – Indian Vegetarian Food

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Tofu Peas Curry Recipe

 

Simple, Healthy and Flavourful, this Tofu Peas curry is easy to prepare and is gluten free. Enjoy it with Roti, Rice or naan. Tofu is a great substitute for Paneer and more nutritious. While Paneer is Dairy, Tofu is protein so another great reason to try this dish.

Ingredients:

350 gms Firm Tofu
1/2 tsp cumin seeds
2 onions(small) or 1 large
1 tsp coriander seeds ( we crush and use them in our recipe to get maximun flavour)
2 tbsp julienned ginger
2-3 cloves of garlic finely chopped or minced
1 tsp fennel seeds ( i cursh it with coriander seeds and add it in the wok)
3-4 medium size chopped tomatoes
1 tsp red chilli flakes (optional)
1 tsp salt
1 tsp turmeric
1 cup peas
1/2 tsp vinegar
1/2 tsp Garam Masala
1 cup peas
1-2 cups water
2-3 tbsp oil for cooking and some for sauteeing Tofu
4-5 stalks of cilantro leaves( coriander chopped) for garnish

Method:

1. Cut Tofu into bite size pieces and saute in some oil until golden brown. Set aside.
2. Heat 2-3 tbsp oil in a wok. Fry cumin, fennel and coriander for 30 secs and add onions, ginger and garlic. Mix well and add salt, turmeric and red chilli flakes.
3. Cook until onions are golden brown. Once masala looks ready, add tomatoes and peas. Cook until tomatoes are tender.( would be another 4-5 mins)
4. Add water and bring it to boil. Add tofu pieces and let them simmer in the curry for 3-4 mins. Add Garam masala and top off with Cilantro leaves.

Serve with Roti, Paratha, Naan or Rice.

 

Indian Side Dish – Zucchini Potato Masala Recipe

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Potato Zucchini Recipe

Yet another easy, delicious, healthy vegan side dish or enjoy it as a main with Roti, Parantha or your favourite bread. Combining two common vegetables Zucchini and Potatoes to create this flavourful Indian dish. 

Ingredients:

2 farm fresh zucchini’s
2 tbsp vegetable oil of your choice
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 dried red chilli
1 small or 1/2 med onion
3-4 cloves of garlic
2 large potatoes
2 small tomatoes ( or 1 large)
1/2 tsp garam masala
Cilantro leaves to garnish

1. Begin by peeling the skin of the zucchini’s ( unless you like it on, keep it on by all means) and chop it in small pieces. Do the other prep work like chop the onions, potatoes and tomatoes.
2. In a pan, heat 2 tbsp oil. Once it is hot, add mustard seeds and cumin seeds. Let them splutter for a min and crushed red chilli. Mix well. Add onions and garlic. 
3. Add salt and Turmeric and fry for 3-4 mins.
4. Add potatoes. Cover and cook for 3-4 mins. 
5. Add tomatoes and let them become tender. Cover and Give it about 2-3 mins.
6. Add zucchini. No need to add water. If you must, add 2 tbsp. Keep stirring to ensure even cooking and to not let anything stick to the bottom of the pan. 
7. Once potatoes and zucchini are cooked ( soft), finish off by adding garam masala and cilantro leaves.
Serve with Roti, Parantha or your favourite bread.

 

Easy Tofu Mushroom Fry- Indian Recipe

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Tofu Mushroom fry

Combine Pan- Fried Tofu with Masala Mushrooms cooked with Indian spices, onions and tomatoes and you get this delicious and easy side dish which can be enjoyed with Roti, Paratha, rice or with your favourite kind of bread. Try it on its own for a tasty, light snack. Throw it over noodles and take it for lunch. 

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Ingredients/ Method
200 gms Tofu
7-8 mushrooms
1 thinly sliced onion
2 large tomatoes
2-3 inch piece of ginger julienned
4 tbsp oil ( 2 for pan-frying tofu, 2 for mushrooms)
1/2 tsp mustard seeds
1 tbsp soy sauce
Salt ( per taste), we recommend 1/2 to 1 tsp
1 tsp curry powder
Cilantro for garnish
1/2 tsp red chilli flakes and 1/2 tsp Turmeric

– Begin by pan-frying tofu until its golden brown.
-Once they are golden, set them aside
– In another pan, heat 2 tbsp oil and once hot, add mustard seeds.
– Add onions, ginger, soy sauce, salt, turmeric and red chilli flakes.
– Once onions are brown, add mushrooms. mix well and fry for 3-4 mins. 
– Add tomatoes and let them become tender. Add Tofu. Stir with other components. Give it 2-3 mins. 
– Add curry powder and garnish with cilantro leaves. 
Serve with rice, roti or noodles.