Indian Recipes : Vegetarian Recipes from India Authentic delicious vegetarian recipes from various regions of India with different Indian cooking styles for those who love Indian cuisine, Indian curry recipes and Indian culture ! These traditional Indian food recipes are easy to cook, healthy, and nutritious with natural ingredients to help track calories. Listed below are a large number of easy to follow vegetable recipes from India for breakfast dishes, soups, salads, appetizers / starters, snacks, vegetable dishes and curries (palak paneer, paneer makhani, paneer tikka masala), dals (lentils, or daals), rice dishes (vegetable biryani and vegetable pulao / pilaf / pilau), savory dishes using yoghurt / curd, and desserts. All recipes allow you to recalculate ingredient amounts and cooking times for 2 to 12 servings. Subdirectories: CookingRecipes using conventional cooking methods. See also:
Pan-Fried Vegan Cheeseburger Wrap I made this up shortly after making my second batch of my vegan unprocessed cheese slices. It's amazing. Tasted just like I remember cheeseburgers tasting like but in a crispy fried wrap which just makes it even better. Damn. Vegan junk food at it's finest :-P Obviously, you can put whatever you would normally like in a burger in this wrap. Pan-Fried Vegan Cheeseburger Wrap Makes 1. • 50g frozen soy mince (I use Tesco own label) • 1 shallot, or a couple tablespoons finely chopped onion. • 1 small clove garlic, finely chopped • pinch of smoked sea salt • 5 grinds of black pepper • 1 tsp vegetable oil • 1 large white wrap • lettuce, preferably iceberg. • dill pickle slices • yellow mustard (French's) • a little extra oil to fry, no more than a teaspoon. Heat the oil in a frying pan and add the soy mince, shallot or onion and garlic. Warm the wrap up briefly in a dry frying pan so it's pliable. Fold both ends over then roll up burrito style. Nutritional Information: Calories: 409 Fat: 16.6g Sat Fat: 2.9g
Simple Vegan Recipes - Easy Vegan Meals One Hot Stove Basil Pesto Recipe Step 1 Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool. Step 2 Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. Source Australian Good Taste - March 2006 , Page 60 Recipe by Michelle Southan Photography by Ben Dearnley To freeze half (for up to 4 months): Transfer half the pesto to a small airtight container and smooth the surface.
How to make base gravy the way it's done in Indian Restaurants and takeaways 365 Days of Pure Vegetarian © | Cooking with Compassion ~ recipes from India & around the world Omelet Muffins In a perfect world, we’d all sit down every morning to a leisurely, healthy breakfast. In the real world, however, we’ve all done our share of eating breakfast in our cars, on the bus or at our work desk. Sometimes, where you eat the breakfast you grabbed on your way out the door can’t be helped. What can be helped, however, is what you eat. A grab-and-go breakfast is exactly what Amy Schoenherr had in mind when she submitted her recipe for Omelet Muffins to the Primal Cookbook Challenge. Keep in mind that while omelet muffins are pretty darn perfect for breakfast on the go, they’d also be great for a weekend brunch. Ingredients: 6 eggs1/4 – 1/2 cup cooked meat, cut or crumbled into small pieces1/2 cup diced vegetables1/4 tsp salt1/8 tsp ground pepper1/8 cup mayonnaise1/8 cup waterOptional Ingredient Idea: Make a Mexican Omelet Muffin by adding 1/4 cup shredded cheese, onions, and lightly drained salsa to the eggs. Directions: Preheat oven to 350 degrees. In a bowl, beat the eggs.
Falafel Wrap with Tzatziki Sauce - Yummy Addiction Do you remember my recent post about the trip to Paris? This post inspired me to make these cute falafel balls! We tried them once and were in LOVE so I thought it’s a great chance to taste them and experience that unique flavor again. I love these balls. They are so delicious, easy to make, and healthy. Falafels are absolutely vegan. These delicious bite-size falafels have a beautiful nutty texture and so much flavor. Well, it’s better to make the tzatziki sauce first. As I said, it’s so easy to make falafel! You can fill your wrap with all kinds of goodness. Mmmm… the taste is gorgeous! If you have never tried falafel, you are missing out on something AMAZING!! So, are you hungry now? Falafel Wrap with Tzatziki Sauce Author: Yummy Addiction Serves: 4 Tzatziki Sauce: Line a colander over a bowl with several layers of cheesecloth.
Indian Food Recipes - Andhra Cuisine - Sailu's Kitchen Potato, Leek and Bacon Soup recipe Recipe #8610 Submitted by: Kelly_Always_Cooking Serves: 4-6 Preparation time: 15 to 30 minutes 21 reviews Serves: 4-6Preparation time: 15 to 30 minutesThis beautifully creamy and hearty soup is easy, delicious and is bound to please every member of the family. Ingredients 12 medium potatoes, cut into 1cm cubes 2 large leeks, thinly sliced 4 cups vegetable stock 1 tablespoon crushed garlic 4 rashers bacon, diced 1 teaspoon dried thyme leaves 1 x 375 mL can evaporated milk 150 mL thickened cream Method Fry bacon in a splash of olive oil until crispy. Recipe notes My boyfriend also likes to put it in the fridge until its cold and eat it as a dip with bread. Reviews Tasty soup Reviewed by:Amazon, Sep 22 2013 4:36PM (more reviews by Amazon) “I made this for our tea tonight. Creamy and delicious Reviewed by:Megsy13, Sep 21 2013 9:20PM (more reviews by Megsy13) “I made this last night, but used chicken stock and followed several reviewers who left out the evaporated milk (as I didn't have any).
Damper Recipe Step 1 Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Step 2 Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tablespoons extra water if the mixture is a little dry. Source Australian Good Taste - January 2002 , Page 93 Recipe by Alison Roberts Photography by Steve Brown Note: Damper was traditionally made in a cast-iron pot with a lid, called a "camp oven".