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touchofindia · 9 months

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Indian Vegetarian Food | Touchofindia.com.au

Experience the rich flavors and diverse range of dishes from India, in Upper Mount Gravatt, Chermside, Indooroopilly and in Pacific Fair

#Indian Vegetarian Food

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indischwindisch · 1 year

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Chana Dal Karela (Lentils with Bitter-gourd)

You would never want to have karela (bitter-gourd) any other way once you try this recipe.

You would never want to have karela (bitter-gourd) any other way once you try this recipe. About This Recipe I didn’t particularly like karela (known and bitter gourd or bitter melon) until I tried my mother-in-law’s chana dal karela. It was so good that I would ask her to make it whenever she visited us. Eventually I asked her to teach me the recipe. She not only showed me how to make this…

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#bitter gourd recipe #bitter melon recipe #bitter melone rezept #chana daal recipe #chana dal #chana dal karela #Chana dal recipe #indian vegetarian food #indian vegetarian recipes #indisch kochen vegetarisch #Indisch Linsen Rezept #indisch vegetarisch rezept #indische küche #Indische Rezepte #indisches essen #rote linsen rezept #Vegetarian recipes #vegetrisch rezept

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petermorwood · 8 months

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I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

#food and drink #indian food #curry #vegetarian curry #lentils #I COULD MURDER A CURRY #GNU Terry Pratchett

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vegan-nom-noms · 3 months

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Vegan Falafel Curry With Naan Bread

#food #dinner #recipe #recipes #vegan #veganism #vegetarian #savoury #curry #falafel #falafels #naan #naan bread #tasty #foodporn #food porn #indian

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fattributes · 3 months

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Kulfi Tiramisu

#food #recipe #dessert #tiramisu #kulfi #cardamom #espresso #coffee #cashew #pistachio #coconut #vanilla #brown sugar #vegetarian #vegan #dairy free #cake #baking #indian

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tastesoftamriel · 1 year

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Hackle-lo and Scuttle Curry

One of the Telvanni Peninsula's most famous dishes, this simple, mild curry of hackle-lo and firm scuttle is delightfully rich and flavourful, yet simultaneously mild and balanced. Serve with wickwheat flatbread or steamed saltrice. Suitable for vegetarians! For a vegan version, replace paneer with tofu, and butter with coconut oil.

You will need:

225g paneer, cut into generous cubes (Indian cottage cheese CANNOT be substituted with regular cottage cheese! If you can't find paneer, use tofu or fresh mozzarella)

125g baby spinach

2 onions, finely diced

2 tbsp concentrated tomato purée

3 tbsp unsalted, unroasted cashews

1 tsp ginger paste

5 cloves garlic, minced

2-3 green chilis, sliced (like finger chilis or even fresh jalapeños), optional if you prefer it mild

1/2 tsp garam masala

2 cloves

2 cardamom pods, crushed lightly

1 tsp cumin

1 tbsp cinnamon

2 tbsp sugar

175ml water

2 tbsp butter

Coconut oil or vegetable oil

Salt and pepper, to taste

Cream, to serve (optional)

Method:

Combine the cloves, cardamom, cumin, and cinnamon in a pot, and gently cook on low heat with the butter and 1 tbsp coconut oil to release the aroma.

Toss in half the onions and fry until golden brown. Add the ginger paste and minced garlic, and continue to fry until they release their aroma. Add the tomato purée, salt and pepper, sugar, and garam masala. Continue stirring until well combined, then remove from heat, add the water, and purée until smooth with a blender or immersion blender. Set aside.

In a wok or large pot, fry the rest of the onions and chilis until glossy and aromatic. Add the spinach, and gently stir fry until the spinach has wilted and released most of its water. The spinach should still be green and not overcooked.

Transfer to a blender or use an immersion blender once again. Add the cashews. Purée until smooth and transfer to a bowl.

Put the tomato purée mix back on the heat and bring to a gentle bubble, then immediately remove from the heat and add the spinach purée. Stir until totally incorporated. Throw in your paneer and gently stir until well coated in curry.

Serve hot immediately, with either basmati rice or naan/roti on the side. Drizzle with cream to serve, if desired.

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rats-are-cute-recipes · 6 months

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Paneer and Vegetable Korma

Usually korma is made with chicken, but I wanted to try something vegetarian. I'm getting a little sick of chicken! My brother absolutely refuses to eat anything without meat in it, but he liked this just fine. Finally a reprieve from chicken!

Ingredients

♡ 1/4 cup olive or coconut oil

♡ 1 large onion, diced

♡ 4 cloves garlic, minced

♡ 1 tsp ginger paste

♡ 1 small tomato, diced (optional)

♡ 3/4 cup greek yogurt

♡ Bay leaf

♡ 1 tsp ground cumin

♡ 1/4 tsp ground coriander

♡ 1/4 tsp ground cardamon

♡ 1/8 tsp black pepper

♡ 1/8 tsp ground cloves

♡ 1/8 tsp ground cinnamon

♡ 1/2 tsp chili powder

♡ 1/2 tsp turmeric

♡ 1/2 tsp paprika

♡ 1 tsp garam masala

♡ salt, to taste

♡ 1/2 cup carrots, diced

♡ 1 cup potatoes, diced

♡ 1 large zucchini, sliced

♡ Paneer or tofu

♡ 1/2 cup to 3/4 cup water

♡ Cilantro to top

Inatructions

☆ Heat oil in large pan at medium heat. Add onions and stir

☆ Heat onions until almost translucent, then add garlic and ginger paste

☆ Once all items from pan are cooked, transfer them to a food processor or blender

☆ Add tomato and yogurt to the food processor and blend until smooth

☆ Add the blended mixture back into the pan an stir in spices. Saute until mixture reaches a simmer

☆ Add in vegetables and paneer/tofu. Let simmer for 10-12 minutes

☆ Add 1/2 to 3/4 cup water, depending on your desired consistency. Stir and let simmer for 2 to 3 minutes.

☆ Serve topped with cilantro

#gluten free #my recipe #my recipes #gluten free recipe #gluten free recipes #vegetarian #gluten free indian food #indian food #nut free #egg free #celiac #curry

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certifiedceliac · 11 months

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Caramalized Onion Tadka Dal (via Vegan Richa)

#gluten free #dairy free #gf food #gluten free foods #vegan #vegetarian #lentils #onions #indian food #soy free #nut free

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slicedblackolives · 4 months

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I read this article once by Christina Thomas dhanraj, about Indian food. They were well fed as kids but they couldn't for shame tell people about all the good food they were eating. Because they were Dalits ( funeral cryers if i am not wrong) and through generations, different kinds of cuisine was part of their culture, where the focus was making nutritious dishes out of animal organs. Blood pudding is a thing in India as well. I didn't know that before reading this article. So for her then to see 5 star Indian restaurants now having savarna chefs, who are trained in foreign schools, to cook the same thing her mother tried to hide from her neighbours...it boils her blood.

I can’t find this article, maybe it was a twitter thread. Anyway this is a thing for me as well, because while we’re also UC, I’m pahari and we’ve always been culturally meat eaters and eating bone marrow was always a thing in my family but I couldn’t tell anyone because even my meat eating UC friends would cheee chee. but now u can buy osso bucco at high end restaurants lol.

#asks #anonymous #Indian cuisine #I genuinely hate Indian vegetarian food I never cook it when I have the option

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dinosaurwithablog · 1 month

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I made samosas!!! I have never had them so I don't know what they should taste like, but these are delicious 😋 😍 it's a burst of flavor in every bite!!!! I used Indian spices that I've never experienced. They are delightful and sooooooo good. I'm gonna be making samosas as a regular part of my diet. They're vegetarian flavor bombs!! I love them!!! ❤️ I need to make more now! 🤗😍 what a great way to eat potatoes 🥔 😋 mmmmmmmm ❤️ 😋

#samosas #indian cuisine #delicious 😋#cooking #vegetarian food #happiness #love #try new things #flavor bomb #Indian spices #mmmmmmmmmmmm 😋#i want more

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kushi-s · 16 days

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(via Vegetarian Indian Dinner Recipes | Easy Dinner Ideas - Cook with Kushi)

#vegetarian #veganfood #veganrecipes #vegan #dinner #dinner recipes #indian #food

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indischwindisch · 1 year

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Hyderabadi Baingan (Eggplants Hyderabad Style)

Having peanuts, coconut and tamarind, this dish has a unique flavor profile. A must try for all eggplant lovers.

I love the texture and flavors that the peanuts and coconut add to the curry. A must try for all eggplant lovers. I got introduced to hyderabadi baingan through my mother-in-law. Having some unusual ingredients like peanuts, coconut and tamarind, these eggplants have a unique flavor profile. I really liked it and asked her for the recipe. Ingredients At a Glance Notes: All of the ingredients…

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#aubergines #aubergines curry #aubergines indian recipe #aubergines recipe #baingan recipe #baingan sabzi #brinjal recipe #eggplant curry #eggplants #eggplants Indian recipe #eggplants recipe #indian vegetarian food #indian vegetarian recipes #indisch vegetarisch rezept #vegetarisch rezept

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robinksimblr · 1 year

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DAL MAKHANI A CUSTOM HOMESTYLE RECIPE

Dal Makhani is a fairly modern lentil dish similar in composition to butter chicken. Originally it was intended to be a vegetarian dish that would complement it. It usually contains both cream and butter as well as a tasty blend of spices.

It has all three sizes (8 servings, 4 servings and single serving)

Vegetarian-Safe, Contains Lactose!

Please don’t re-upload as your own!

Optional my lentils and Icemunmun Garlic Ginger Paste, Cardamom and Corriander, as well as EA tomato and onion (can be cooked without)

This food item REQURES the latest version of my food enabler object.

DOWNOAD (PATREON + MTS + SFS)

#sims4mods #sims4cc #sims4food #sims4mm #my stuff all #my stuff mods #my stuff food #food #homestyle food #Homestyle #vegetarian #contains lactose #indian #indian food

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vegan-nom-noms · 8 months

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