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Indias Glorious Vegetarian Cuisine


 Cooking Healthy Vegetarian, Vegan Meals at Home and Stocking A Pantry

Indian Vegetarian cusine is sophisticated, ancient and perfected over the years. It is based on sound nutritional principles. It is more than gourmet cooking as it incorporates fresh vegetables, fruits and herbs and small amounts of organic dairy. It is a huge success as it incorporated spices that add color, taste, intrigue and health as they are full of antioxidants.

The Thaili meal is the crowning jewel of India's vegetarian cuisine. It is a platter where food is placed according to nutritional principles, seasonalality and has many textures and tastes that one could call the meal a food symphony.

Vegetarian Cuisine Popularity
Today many Americans especially the young are  integrating quality vegetarian cuisine into their lifestyles. Our website and our products make it easy for all to cook tasty vegetarian food easily at home.We provide recipes for vegetarian dishes and showcase the ingredients and easy-to-understand instructions. You'll find that it's becoming easier to enjoy a quality vegetarian meal at home. We help you create meals that are also designed to enhance your health.

Select from dozens of vegetarian appetizers, soups, salads, entrees and desserts.

Our site offers practical vegetarian cooking ideas. It also incorporates the importance of diet, nutrition and lifestyle. We have many vegan and vegetarian meal ideas.

Indian Vegan Gourmet Food
Indian cuisine has countless Vegan gourmet cooking dishes that are becoming popular. Check out our recipe section for ideas. Our store had many lentil meal kits for your vegan pantry.

Background

India has a culinary culture unique to it, consisting of the tradition of vegetarianism. India may have been vegetarian during the Mohenjodaro and Harappa civilizations. This cuisine may have been reinstated in India during the 2nd century B.C by Emperor Ashoka.

We do know that the Aryans who migrated to India, and took control of Northern India, were meat eating people. During the ancient Aryan Vedic period meat was consumed regularly after an animal sacrifice to the Gods.  This changed with the rise of Buddhisim and Jainism, the founders of which preached the principle of ahimsa or ''non-violence''. The Brahman priests, who conducted animal sacrifices as offerings to God, also began to appreciate this Buddhist/Jain sentiment as it swept India. They began to embrace ahimsa by following a vegetarian diet and regarding it as superior to the Brahminical ideas of animal sacrifice.

Meat was consumed only after the animal was sacrificed to the gods. Among the animals that were sacrificed in Vedic times was the cow, which is considered taboo in the Hinduism of today.

Vegetarian Recipes Indian

Aloo Palak
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in a mixer, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside.


In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes. Add all the dry masalas and fry till ghee separates. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice. Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice.

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Navratana Kurma(Korma)
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup Yogurt
1/4 cup malai(cream)
3 tbsp. butter
salt to taste
Dry Masala:1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms

Wet Masala:1 large onion
1/4 cup coconut shredded
3 green chillies


Grind the dry and wet masalas separately. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside. Add butter to ghee and heat, add the wet masala and fry for 2 minutes. Add the dry masala and salt and fry 2 more minutes.Add the carrots and peas, mix together Yogurt and cream and add to gravy. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates. Garnish with grated cheese ,coriander and chopped cherries. Serve hot with naan, roti or paratha.


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Palak Paneer
1 lb. Spinach
1.5 cups onions 
2 clove Garlic
6-7 tbsps Ghee - 
Cummin seeds - 1 tbsp
1 cup Paneer cubes
Salt to taste
Garam Masala, Geera Powder, Chilli Powder-1/2 tsp of each

Cook the spinach in water. Drain the water and then make puree of the spinach leaves. Cut 4 of the onions finely and saute them till transparent. Grind the other onion and the garlic flakes to a fine paste. Add this paste to the sauted onions. Also add the puree and the spice powders. Add some water if necessary.Let boil for a minute or two. Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown, Add this paneer to the prepared palak. Serve hot with rice or rotis.


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Cabbage Kofta Curry

For Koftas
1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying
For Gravy
1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes

Take the shredded Cabbage in a bowl, add flour & make small round balls with the same. Deep fry the balls in the hot oil & keep aside .In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt according to taste & little bit of sugar. Let the paste cook till the oil seperates. Can add little water if the paste is too thick. Switch off the flame add the koftas & Cover till Serving. Before serving garnish with fresh coriander leaves.


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Coconut Baigan Masala
1 lb. japanese eggplant
1 cup onions cubed
2 tbsp of grated coconut (dried)
1 whole garlic clove
ginger
2 tbsp chilli powder
1 tsp turmeric powder
salt to taste
small lump of tamrind
1 tbsp garam masala powder
1 tsp jeera


Take all the ingredients grind it at once in mixer, do not add water. Add 2 tbsp of oil in pan and heat it, put the mixture in the pan. Fry the mixture properly. Take of the pan from stove and let it cool. Take the brinjal slit it in 4, fill the mixture in the brinjal. Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it. Add little water to the brinjal. Put small piece of jaggery to taste if required. Let it cook for 15-20 minutes. Coconut brinjal masala is ready


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Easy Vegetarian Indian Curries

Vegetable Korma Recipe
2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 teaspoon Coriander powder
1 - 1 1/2 teaspoon Salt
one pinch Turmeric powder
1/ 2" Cinnamon stick
2 Cloves
2 Cardamom
2 tablespoons Coconut powder
1 teaspoon Khus-Khus (poppy seeds)
1/ 4 teaspoon (3 cloves) Garlic
1 A small piece of Ginger

Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and cardamom and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn brown. Add garlic & ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes. Add Water (about a cup or two). Let the vegetables and turmeric powder cook.
Add coconut paste, khus-khus, salt and wait until cooked. Cook on low heat.


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Vegetable Curry Recipe
3 cups Vegetables
1/ 2 teaspoon Coriander powder
1/4 teaspoon Chili powder
1/ 4 teaspoon Garlic powder
1 teaspoon Salt
1 large Onion
1/ 2 teaspoon Mustard seeds
1/4 teaspoon Urad Dal
2 cups Tomatoes-crushed

Mix the garlic, coriander and the chili powder along with salt and place it aside. Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Be careful when you are doing this. Wait until the mustard seeds stop making any noise. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of step 1 and the crushed tomatoes. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 10- 15 min.)

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Okra (Bhindi) Side Dish  Recipe 
1 lb. Kg okra 
1 cup onions sliced thin
1/2 cup Tomatoes
1/ 4 tsp Turmeric
Salt to taste
Red pepper (optional)
Oil for frying

Wash the okra and dry it thoroughly. Cut the heads and cut into small circles. Chop the onions and tomatoes separately.
Deep fry the okra until very brown. Remove from heat and set aside. Pour out some oil. Add turmeric to hot oil. Add the onions and fry until golden brown. Add the fried okra, salt, pepper, and tomatoes. Cover and bake at 250 F for 15 minutes or cook in a pressure cooker for about half an hour.

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