Authentic Vegetarian Cuisine
These cucumber bites are an instant hit at parties and get togethers. I have used a Cheese spread here. You may grate any cheese of your choice.
Ingredients :
Method : Deskin the Cucumber and slice them. Top them with the Cheese spread. Sprinkle pepper powder and garnish with small wedges of tomato and a sprig of coriander leaf.
Copyright © 2017 by Vinaya Prabhu. All rights reserved.
A highly nutritious and delicious salad, the Boiled Chana Salad is an Indian delight. Each region of India has it’s own version of it. Serve it as an appetizer or as a snack.
Ingredients :
Method :
Wash and, soak the Chana for eight hours. Pressure cook with salt. Allow it to cool thoroughly. Chop the onion, tomato and the green chillies fine. Crush the green chillies with salt. Mix everything together and drizzle with lemon juice. Sprinkle the chaat masala, mix thoroughly and serve garnished with coriander leaves.
Copyright © 2017 by Vinaya Prabhu. All rights reserved.
A very popular breakfast in Southern India, Vellappam is accompanied either by a Stew, Vegetable Curry or Chicken curry. The soft and lacy appams are dipped into the gravy or one can even pour the gravy into the Appam which resembles a miniature basket.
Ingredients:
Method :
Wash and soak the rice for five hours. Grind to a smooth batter with Poha. Add salt and the soda bi carb and thin down to a batter which is runny but not watery. Allow to ferment for 10-12 hours. Heat the Appam pan. Pour a ladleful of batter in, the center and swirl the pan so that the batter coats the edges of the pan thinly. Drizzle oil, cover and cook. Gently tease the Appam from the pan and place it on a plate. .
Mix vegetable curry
Method :
Boil all the vegetables except the tomatoes with a little salt. Grind the coconut, tomatoes, ginger and green chillies to a smooth paste. Drop it into the boiled vegetables. Adjust salt. Add a pinch of sugar and boil well for a couple of minutes. Garnish with coriander leaves.
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Vegetable Bullets can be served as an appetizer or as a snack by itself. Teamed with a tomato ketchup or a green chutney, it is delicious and filling too.
Ingredients :
Method:
Deskin the potatoes. Chop them along with the other vegetables. Boil all the vegetables together . Mash them coarsely. Grind the green chillies, ginger and garlic to a coarse paste. Tip it into the mashed vegetables. Dip the slices of bread in water, squeeze them well and drop them into the vegetable mash. Add the lemon juice, salt and finely chopped coriander leaves. Mix thoroughly. Pinch pieces of the dough and shape into bullets. Coat them with vermicelli. Heat oil. Drop the Vegetable Bullets three at a time in the hot oil and fry till they are a golden brown. Serve hot with tomato ketchup or green chutney.
This measurement yields 24 Vegetable Bullets.
Copyright © 2017. All rights reserved.
The Vegetable Stew here is flavoured with ginger and green chillies and it is a fragrant and rich coconut based dish. I have adapted it to cater to the family’s taste.
Ingredients :
Method :
Boil the potatoes and onions with salt chopped ginger and chillies till done. Add the boiled peas, chopped tomatoes and sugar. Boil well. Extract coconut milk by grinding the grated coconut to a smooth paste and squeezing out the milk. Strain it. Grind the residue again with a little water and strain the coconut milk. Add the first and the second extract to the stew. Boil and garnish with coriander leaves.
Copyright © 2017. All rights reserved.
Another favourite snack is the Sabudana/ Sago pearl vada. It is popular as an evening snack and is accompanied by a yoghurt dip.
Ingredients:
Method :
Wash and soak the sabudana in just enough water to cover it for 5 hours. Mash the boiled potatoes and grind the green chillies and sugar. Add salt, whole jeera, lemon juice the peanut crush and the chopped coriander leaves and mix well. Refrigerate for two hours. Pinch portions of the dough and roll into balls. Flatten them as shown in the picture. Heat oil. Fry them in batches of four till they are crisp and golden.
For the dip.
Method :
Add all the above mentioned ingredients to the curd and mix well. Serve with the vada.
Note:The vada dough is refrigerated for a couple of hours so that the vadas do not soak up oil.
Copyright © 2017. All rights reserved.
Sabudana or Sago pearls are used to make khichdi, vadas and even kheer. A porridge made of sabudana settles a gippy tummy fast. It is also powdered, turned into a thin porridge and fed to infants when they start on solid food.
Ingredients :
Method : Wash the sabudana four or five times. Soak in just enough water to keep it moist for about four hours, tossing it hourly. After four hours you will find that the sabudana puffed up and soft at the centre. Add the sugar, salt, crushed peanut powder, lemon juice, half of the coriander leaves and grated coconut. Heat the mixture of ghee and oil. Add a tsp of jeera and after it splutters add the green chillies and curry leaves. Toss and add the chopped potatoes and salt. Cook till done. . Add the sabudana. Mix well and transfer to the microwave. Cook for two n half minutes. Remove and toss again. Cook further for another two minutes. Remove and garnish with the remaining coriander leaves and grated coconut. Serves four adults.
Copyright © 2017. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
Each country has it’s own version of our Indian Roti subzi. Tried my hand at a vegetarian version of Fajita which is basically a Tex-Mex cuisine and it turned out simply delicious.
Ingredients :
Method :
Thinly slice the Bell peppers, baby corn and onions. Boil the sweet corn and the baby corn al dente. Saute all the vegetables in the garlic flavoured butter for about five minutes on a high flame taking care to see that that they are done but retain their crunch. If you do not have garlic flavoured butter, finely crush around seven to eight cloves of garlic, drop in 3 tbsps of salted butter and a sprinkling of chilly flakes. Mix and use. Add the herbs, salt, pepper and the salsa sauce. Mix well. Heat the corn tortilla or the chapati. Spread a couple of heaped tablespoons of the mixture on it. Either tightly fold it like a wrap or enjoy it as you would a pizza.
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For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.
Vegetable Makhanwala literally means vegetables sautéed in butter. Cashew paste and cream give the dish it’s rich creamy texture. Best enjoyed with Roti, Naan or Chapati.
Ingredients :
Method :
Chop the potatoes, French beans and carrot. Tip them into boiling salted water along with the peas. When three fourth done add the chopped cauliflower. Do not overcook the vegetables. Puree the onions, tomatoes, ginger, garlic and green chillies. Heat the ghee. Add the puree and roast on a slow flame till it starts leaving the sides of the pan. Add the chilly, pav bhaji and garam masala powders and toss for a couple of minutes. Drop in the Paneer and toss for a minute. Add the cooked vegetables and while waiting for it to boil, powder the cashews and grind them along with the cream to a smooth paste. Crush the kasuri methi and tip it into the Vegetable Makhanwala along with the cashew and cream paste. Give one boil. Switch off and garnish with finely chopped coriander leaves.
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Rava or Semolina idlis are a popular breakfast all over South India. They are generally accompanied by a vegetable Sagoo and chutney. I personally prefer them with the chutney as the flavours are not masked by the spices used in the Sagoo.
Ingredients :
Method :
Heat the oil. Add the mustard. After it crackles add the urad dal. After it turns golden add the chopped chillies, hing and curry leaves. Add the Rava and roast for a couple of minutes. Allow to cool thoroughly. After it has cooled add the butter milk, chopped coriander leaves and salt. Mix well and allow to sit for 5 mnts. The Rava would have absorbed all the butter milk. Add water to make it to the required dropping consistency. Keep the steamer boiling. Grease the idli moulds with ghee. Place a roasted cashew in the centre. Surround it with the grated carrot and then the coriander leaves. Add the soda bi carb to the batter and mix it thoroughly. Pour it into the moulds and immediately place it into the vessel in which the water is boiling. Cover and steam for ten minutes. Remove and allow to cool a bit before separating the idlis from the mould. Serve with coriander chutney.
Chutney
Method :
Powder the Dalia first. Add all the remaining ingredients and grind to a smooth paste with as much water as required. This chutney needs no seasoning.
This measurement yields 16 idlis.
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