Indian Recipes!?

Question

I am looking for some yummy yet fairly simple Indian food recipes. No meat, please...

Thanks a bunch!

Answer 1

Chaat - Dahi Batata Puri

INGREDIENTS

1/2 cup garbanzo beans

2 cups plain yogurt

1 teaspoon grated fresh ginger

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander seed

1/4 teaspoon rock salt

1/4 teaspoon ground black pepper

salt to taste

1 large potato - peeled, boiled and mashed

32 thin wheat crackers

1/4 cup green chutney

1/4 cup sweet and sour chutney

1/2 cup red onion, minced

1/2 cup chopped fresh cilantro

1/2 cup crushed potato chips

DIRECTIONS

Boil the garbanzo beans in water for about 30 minutes or until tender when pierced with a fork; drain well.

Beat the yogurt together with the following: fresh grated ginger, chili powder, cumin powder, coriander powder, rock salt or black salt, black pepper and salt.

Season the mashed potato with salt.

Break each puri gently with a fork to create a tiny opening on the top. Arrange the puris in 4 plates, 8 in each plate. Or, if using wheat crackers arrange them on a platter or plates. Place the potatoes on top of each cracker. Place about 1 tablespoon of potato in each puri or on each cracker. Place a few garbanzo beans on top of the potato. Spoon the spiced yogurt on top. Spoon green chutney and sweet and sour chutney on top of it. Garnish with the chopped onion, cilantro, and sev on top. Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.

Answer 2

SINDHI SAI BHAJI Recipe

Ingredients:

1 cup yellow split gram (chana dal or dried split chickpeas)

1 medium onion, finely chopped

1” piece of ginger, peeled and finely minced

2 cloves of garlic, finely minced

2-3 small green Thai chilies, split in half lengthwise

1 medium tomato, finely chopped

1 small green bell pepper, medium dice

½ Japanese eggplant, cubed

12-15 green beans, trimmed and cut into 1” pieces

1 carrot, peeled and cut into thin round pieces

1 medium potato, peeled and cubed

1 cup of cauliflower florets

1 cup of frozen baby peas

10 ozs fresh baby spinach

1 bunch fresh dill (leaves only), finely minced

salt & pepper, to taste

1 tbsp cumin seeds

1 tsp turmeric

2 tbsp tamarind concentrate (or 2 tbsp tam powder)

¼ cup heavy cream or yogurt, optional

2 tbsp oil, vegetable or canola

METHOD:

In a medium size bowl, soak the chana dal in enough cold water to cover for at least 30 minutes. Drain well and set aside until needed.

In a large deep skillet on medium high heat, add the oil. When hot, add the cumin seeds and stir fry for just a minute. Then, add the onions, green chilies, ginger and garlic. When the onions are just starting to brown, add the drained chana dal. Stir well and let cook for a few minutes before adding the spices (salt, pepper and turmeric). Stir fry for a few more minutes and then add the carrots and potatoes. Stir to mix well, let cook for 4-5 minutes and then add the green beans and the eggplant. Stir and let cook for an additional 4-5 minutes before adding just enough water to barely cover (1.5-2 cups). Bring the dal/vegetable mixture to a gentle boil, cover, reduce the heat and let simmer gently for 10-15 minutes. The dal and vegetables should be softened but not mushy.

Remove about 1-2 cups of the “stew” (including both dal and vegetables) into a large mixing bowl and using a potato masher or a large slotted spoon, mash the vegetables and dal into a thick paste. Return this back to the stew and slowly stir in to combine. This will naturally cause the stew to thicken.

Now add the spinach, dill, green bell pepper, cauliflower florets, tomatoes and frozen peas. Add the tamarind concentrate and stir to combine well. Continue to cook uncovered for an additional 8-10 minutes. The dish should have very little liquid but not be completely dry; the vegetables should be tender and delicious. Finish the dish with a little heavy cream or yogurt for a creamier version if desired.

http://www.bellaonline.com/subjects/1365...

Answer 3

try egg korma, boil eggs and cut in half when cooled add to korma sauce, delicious

Answer 4

Try these sites, they have lots of great ideas and recipes for vegetarian Indian food:

http://www.indianvegetarian.com/recipes....

http://www.syvum.com/recipes/ivrindex.ht...

http://www.ivcooking.com/

http://allrecipes.com/Recipes/World-Cuis...

http://www.recipedelights.com/indianvegd...

Answer 5

Curry potato with phartha roti and some mango anchar on the side...... Tha is what we talking about.

Curry Potato -

potatos, curry, salt, seasonings, onions, pepper, garlic, oil.

Method - Peel potatos and cut into 1" cubes, wash them and leave in water so that it wouldn't turn colour, cut up onions and pepper, grate garlic. Put a pot to hot then add oil, once heated you add the oinion, garlic and pepper, let it fry then add the curry, stir and add a little bit of water, let that fry a bit, then add the potatos, stir and add salt and the seasonings and some more water so that it can cook until tender.

Pharatha roti -

flour, salt, butter, baking powder, water, oil.

Method - put the flour, salt and baking powder in a bowl, add the butter and gradually add water kneading with your hands until it is soft but not sticky to your hands. Add some oil to your hands and rub it to the dough.  Make small balls and roll then out into a circle, mix together some more butter and oil and paste it on the ball that you rolled out, then you roll it as though you're making currants roll and then put the edges together, and stick it together. Leave the rolled balls to stand for about 1/2 hour. You can now heat your roti making plate (taawah) and take your rolling pin and roll out the balls. Place them on your heated plate and flip them a few times allowing them to cook evenly on each side (about 1-2 minutes per side).

Mango Anchar -

mango, sugar, salt, peppers, garlic, oil, anchar massala

Method - put the cut up mangos to boil in some water, when if soften strain it and put another pot to heat with some oil, once it is heated add the garlic and peppers, put the soften mangos in the pot and stir it up, add the sugar, anchar massla and salt, stir and allow it to cook for about 15 minutes but keep stiring it ever so often. Once the sugar melt and everything is incorperated it will be done.

Hope this helps, enjoy......

Answer 6

daal which is simple lentils - or subzi which is mixed veggies w/spices. very tasty very authentic - i wish i had the recipies just google them