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Indian food spices

    

 

 

Vegetable and lentils are an essential part of an Indian diet. Vegetable curries are either cooked dry, with the natural juices in the vegetables supplying the moisture, or with a little sauce, or made into a sort of purée (bhurta). A little water can be added to dry-cooked vegetables to prevent them from sticking to the pan during cooking. Very little spice is used in cooking vegetables, and they should never be overcooked.

 

 

 

 

 

 

SAAG PANEER                  (serves 2-4)

 

1 kg/2 lbs spinach

1 tsp cumin powder

2 tbsp chickpea flour

4 cloves of garlic finely chopped

1 onion chopped

salt to taste

¼ tsp chili powder

½ lbs or ¼ kg paneer

2 tbsp heavy cream

¼ cup oil

3 tbsp ginger julienned

2-3 tbsp fresh coriander

 

 

 

  • Chop spinach and set aside.

  • Heat oil, add cumin while heating. When oil starts to crackle, add garlic and onion, sauté until light brown, then add chickpea flour and mix well to avoid lumps.

  • Cook until oil emerges, then add spinach, and sauté until pan is dry.

  • Add salt, chili powder and paneer, finish with cream and serve garnished with julienned ginger and fresh coriander.

FRIED CAULIFLOWER      (serves 2)

 

1 small cauliflower

½ tsp onion seeds

2 tsp mustard seeds

1 tsp red chili (cut into 4-6 pieces)

½ tsp fenugreek seeds

4 dried chilies

1 tbsp oil

salt to taste

 

 

 

 

  • Heat the oil in a thick bottomed pan and then add mustard seeds.

  • Sizzle for a few seconds until the seeds have popped.

  • Add  the red chili, onion seeds, fenugreek seeds, stirring to mix.

  • Reduce the heat and gradually add the cauliflower and salt.

  • Stir-fry for 10-15 minutes or until golden brown, coating the cauliflower in the spice mixture.

  • Serve hot.

GOBI ALOO   (POTATO AND CAULIFLOWER CURRY)  (serves 3-4)

 

1 cauliflower,

2 potatoes

2 onions sliced

1 tsp whole cumin

1 tsp coriander powder

4 dried red chilies

2 tbsp garlic-ginger paste

½ tsp chili powder

salt to taste

1 tsp turmeric

2 fresh green chilies (opt)

2 tbsp chopped cilantro

¼ cup olive oil

1 cup of water

 

 

 

  • Heat the oil in a large pan. Add the cumin, dried red chilies, stirring to mix.

  • Add the onions and stir occasionally, until golden brown.

  • Add the garlic-ginger paste, chili powder, salt, turmeric and finely chopped green chilies (optional). Stir-fry for 2 minutes.

  • Add the chopped potatoes and cut small florets cauliflower to the mixture, stirring to coat the vegetables in the spice mixture.

  • Reduce the heat, add water. Cover the pan and let simmer for 10-15 minutes.

  • Transfer the vegetables to warmed serving plates and serve immediately.

OKRA MASALA            (serves 4)

 

1 lb/450 g okra

2 onions

1 tsp cumin

¼ tsp turmeric

1 tsp coriander powder

½ tsp salt

3 green chilies, finely chopped

2 curry leaves

1 tomato

1 potato

2 tbsp lemon juice

½ cup vegetable oil

fresh coriander, ginger-julienne to garnish

  • Rinse the okra and drain thoroughly. Chop and discard the ends. Cut the okra into small pieces.

  • Heat the oil in a large, heavy-bottom pan. Add the chopped onions, chilies, curry leaves, cumin, coriander and salt, and mix together. Stir-fry for 5 minutes.

  • Add the chopped potato.

  • Add the chopped tomato and sprinkle over the lemon juice.

  • Finally add the okra, mixing with a slotted spoon. Stir-fry the vegetable mixture over medium heat for 12-15 minutes.

  • Then transfer to serving plates, garnish with fresh cilantro and ginger - julienne. Serve hot.

GOBI MATAR

(CAULIFLOWER AND PEAS)

(serves 2-4)

 

1 small cauliflower

1 cup frozen peas

2 tomatoes

2 tsp whole cumin

2 tsp cumin powder

1 tsp coriander powder

2 dried red chilies

salt to taste

¼ tsp turmeric

½ tsp garam masala

2 tsp chopped cilantro

4 tbsp olive oil

 

 

 

  • Heat the olive oil in a thick bottomed pan.

  • Add cumin seeds and fry for 2-3 minutes. Add chili powder, coriander powder, cumin powder and red chilies.

  • Cut cauliflower into small florets and add to the spice mixture.

  • Fry for 10 minutes.

  • Add green peas and chopped tomatoes. Cover the pan and let simmer for 10-15 minutes.

  • Transfer the vegetables to serving plates, garnish with fresh cilantro and serve immediately.

SAUTÉED OKRA 

(serves 2-4)

 

1 lb/450 g okra

1 onion

1 tsp chopped ginger

1 tsp cumin

¼ tsp turmeric

½ tsp coriander powder

½ tsp salt

3 green chilies, finely chopped

2 curry leaves

3 tbsp vegetable oil

 

 

 

  • Rinse the okra and drain thoroughly. Chop and discard the ends. Dry it carefully.

  • Cut the okra into small pieces.

  • Heat the oil in a large, heavy-bottom pan. Add the chopped onion,  ginger and chilies, curry leaves, cumin, coriander and salt, and mix together. Stir-fry for 5-7 minutes.

  • Finally add the okra, mixing with a slotted spoon. Stir-fry the okra over medium heat for 10-13 minutes.

  • Then transfer to serving plates. Serve hot.

BRUSSELS SPROUTS WITH MUSTARD SEEDS

(serves 2-4)

 

1 lb/450 g brussels sprouts

2 tsp mustard seeds

2  dry red chilies

½ tsp coriander powder

½ tsp cumin powder

black pepper to taste

salt to taste

¼ cup water

  • Heat the vegetable oil in a thick bottomed pan.

  • Add mustard seeds and fry for 2-3 minutes.

  • Add red chilies, coriander powder, cumin powder.

  • Add the brussels sprouts.

  • Cover the pan and let simmer for 15 or until  minutes. fry for 10 - 15 minutes or until golden brown.

  • Add salt to taste.

  • Serve hot with roti.

 

OKRA WITH SPICES AND COCONUT MILK

(serves 4)

 

1 lb/450 g okra

2 onions finely chopped

3 tomatoes

1½ cups canned coconut milk

1 tsp chopped ginger

1 tsp garlic paste

1 tsp ginger paste

1 tsp cumin

¼ tsp turmeric

1 tsp coriander powder

½ tsp chili powder

1 tsp paprika

salt to taste

3 green chilies, finely chopped

2 curry leaves

3 tbsp vegetable oil

  • Clean the okra and cut into small pieces.

  • Heat the oil in a large, heavy-bottom pan. Add the chopped onions and cook over low heat, stirring occasionally, for 10 minutes, or until golden.

  • Add garlic and ginger paste and cook for 2 minutes.

  • Add cumin, coriander, paprika, turmeric and chili powder, stirring constantly for 2 minutes or until the spices give off their aroma.

  • Finally add the okra, mixing with a spoon. Increase the heat to medium, add the tomatoes and stir in the coconut milk. Season with salt to taste and bring to a boil,

  • Reduce the heat, cover, and let simmer for 25-30 minutes, or until the okra is tender. Serve immediately.

NEXT>>

 

More Vegetarian recipes:

CHANNA MASALA >>

DAL CURRY >>

DAL MAKHANI >>

DAL PAKWAN >>

MASHED SWEET POTATOES WITH COCONUT MILK

MIXED BEANS CURRY >>

LEMON DAL >>

LIMA BEANS >>

LOUKI CHANA DAL >>

SINDHI CURRY

SWEET POTATOES WITH GINGER AND LEMON 

 

 

 

 

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