A Gathering of Veggie Deliciousness!
Mooli Fry: Spice-Coated Radish Mooli fry prepared in a way that tames the pepperiness of its core ingredient – fresh white radish. Ingredients White radish – 400 grams Salt – 1/3 teaspoon Mustard seeds – 1/2 teaspoon Asafoetida powder – a pinch Oil – 2 teaspoons Coriander leaves – 1/2 cup chopped Salt –1/4 teaspoon…
Masoor Dal (Red Lentils) Tadka Masoor dal (red lentils) with ghee tempering. Served with curry, chutney and chapatis. Ingredients Masoor dal (red lentil) – 1 cup Onion – 1 Tomatoes – 2 Green chili – 1 Ginger – 1-inch stick Asafoetida – 1/2 teaspoon Red chili powder – 1/2 teaspoon Coriander powder – 1 teaspoon Turmeric…
Potato Drumstick (Moringa Pod) Curry Potato drumstick (moringa pod) curry with the fiery flavors of mustard and garlic. Ingredients Potatoes – 2 Drumstick (sahjan)* – 2 Lime juice – 1 tablespoon Coriander powder – 1 teaspoon Cumin powder – 1/2 teaspoon Turmeric powder – 1/2 teaspoon Green chilies – 2 (more if you want it…
Spinach in Spiced Coconut Milk Fried spinach in spiced coconut milk – the creaminess of coconut plays off spinach beautifully in this vegan-friendly dish. Ingredients Spinach – 150 grams Salt – to taste Coconut milk – 1 cup light* + 1/2 cup thick Shallots (sambar onions) – 10 Garlic – 6 cloves Pepper corns –…
Arbi Masala: Curried Colocasia Colocasia is the potato’s less popular cousin, but when cooked right, can charm you like none other. Try this arbi masala (curried colocasia) to see how. Ingredients Arbi (colocasia/taro root) – 400 grams Tomatoes – 2 Onions – 1 large Garlic – 4 cloves Ginger – 1/2 inch stick Garam masala…
Peanut Sesame Rice Peanut sesame rice. A no-onion-no-garlic dish especially good for lunchbox meals. Ingredients Peanuts – 1 cup Sesame seeds – 1/3 cup Dry red chilies – 4 Salt – to taste Plain boiled rice – 1 bowl Peanut podi – 1 tablespoon Ghee – 1/2 teaspoon Instructions View the full recipe at The…
Stuffed Baby Eggplant in Peanut Sesame Sauce Stuffed baby eggplant in a deliciously thick peanut sesame sauce. No onions or garlic. Ingredients Baby eggplant – 10 Peanuts – 1/4 cup Sesame seeds – 1/4 cup Tamarind – ball of 2cm diameter Roasted cumin powder – 1 teaspoon Dry red chilies – 5 Coriander powder – 1…
Zucchini Cherry Tomato with Mustard This zucchini cherry tomato curry is vegan-friendly and lip-smacking delicious. Ingredients Zucchini – 250 grams (1 small) Cherry tomatoes – 200 grams (about 30 cherry tomatoes) Ground mustard* – 1/2 tablespoon (increase if you like it sharper) Paprika powder** – 1/2 teaspoon Garlic – 6 fat cloves Salt – to…
Spinach Cheese Pasta Spinach cheese pasta: Pasta in a healthy, tasty sauce – a greens lover’s delight. Ingredients Pasta – 2 cups Onion – 1, finely chopped Garlic – 5 cloves Spinach leaves – 2 bunches, cleaned and stems removed Cream – 1 tablespoon Milk – 1 tablespoon Cream cheese – 1 tablespoon Salt – to…
Pumpkin and Kidney Bean Curry Pumpkin and red kidney beans make a hearty, richly flavored curry with the heat of dry red chilies and the tang of tamarind. Ingredients Pumpkin – 400 grams Red kidney beans – 1/2 cup (if using dried), 1 cup (if using canned) Tamarind – 1 lemon-sized ball Jaggery – 1…
Dahi Wali Lauki: Bottle Gourd Yogurt Curry Prep time: Cook time: Total time: Serves: Bottle gourd wedges shallow-fried and simmered in fennel-flavored yogurt curry. An exotic dahi wali lauki that uses no onion, garlic or tomatoes. Ingredients Bottle gourd – 350 grams Green chilies – 2 Plain yogurt – 1 cup Salt – to taste…
Aloo Posto Aloo posto – potatoes cooked in poppy seed paste, with mustard oil and five spice tempering. A delicately flavored Bengali vegan dish. Ingredients Potatoes – 4 medium-sized White poppy seeds – 2 tablespoons Green chilies – 2 Turmeric powder – 1 teaspoon Salt – to taste Panch phoron – 1 teaspoon Mustard oil –…