INDIAN VEGETARIAN FOOD RECIPE

Indian food

• Indian food is distinct from other cuisines not just in terms of taste but also in terms of cooking methods. It demonstrates a seamless fusion of several times and cultures. Similar to Indian culture, various civilizations have influenced Indian cuisine, which has influenced both its overall evolution and present form.
• India is a sizable country with many different states and regions. Every establishment offers a unique variety of cuisines and culinary styles. Locally grown fruits, vegetables, spices, and herbs are used in every regional cuisine. All of these regional delicacies combine to create the wonderfully delectable Indian cuisine.

Indian Vegetarian RECIPE

                        

Vegetarian Korma

Preparation Time: 25 m

Cooking Time: 30 m
Total Time: 55 m

Ingredients:

Vegetable oil, 1 1/2 tablespoons

One small onion, chopped; one teaspoon of fresh ginger root; four cloves of garlic; two potatoes; four carrots; one fresh jalapeno pepper, seeded and sliced.

3 tablespoons ground cashews without salt

4 ounces of tomato sauce in a can

two salty teaspoons

1 and a half tablespoons of curry powder

1 cup of green peas, frozen

1 cup of heavy cream, 1 cup of chopped red and green bell peppers, and half a green bell pepper.

a single bunch of fresh cilantro

Directions:

Warm the oil in a skillet over medium heat. The onion should be added and sautéed until tender. Sauté for another minute after adding the ginger and garlic. Potatoes, carrots, jalapenos, cashews, and tomato sauce should all be combined. To taste, combine salt and curry powder. Cooking potatoes for 10 minutes while stirring frequently is recommended.

The peas, red, green, and cream peppers should all be mixed together in the skillet. Simmering at a low temperature for 10 minutes with periodic stirring. Garnish with cilantro before serving.

DAAL MAKHNI

        Ingredients:

3/4 cup Urad Dal (black lentils)

Red kidney beans, 14 cup (rajmah).

2 tablespoons of cumin seeds

8 minced garlic cloves

2 inches of chopped ginger

Garam masala powder, 1 teaspoon

one-half cup fresh cream

1 tablespoon of chili powder

❇️3tablespoonsbutter

(two extra-large tomatoes, chopped)

Chopped onion, one

1 teaspoon of oilsalt

Directions:

 Soak the entire rajma and black urad in three to four cups of water overnight.

2-Boil the dal and rajma that have been soaked in water until they are soft. Add salt, red pepper flakes, and half of the chopped ginger as well.

3- Peel, chop the onion, ginger, and garlic, and blend.

4. Also cut the tomatoes.

5-Heat the butter and oil in a skillet with a thick bottom.

6-Add onion slices after adding cumin seeds, and keep cooking until the onions are golden brown.

7-Add the chopped tomatoes, ginger, and garlic.

8- Continue cooking until the masala fat starts to separate and the tomatoes are completely mashed.

9. Add the cooked dal and rajma.

10-Mash the dals with the back of the ladle while swirling constantly to give the dal a creamy texture.

11-Add the liquid and any additional water that is required, then simmer for fifteen minutes at a very low temperature.

After adding the fresh cream and garam masala powder, simmer the mixture for a further five minutes.

13-Add a few pinches of Kasoori methi powder to finish.

14-Serve hot with naan or paratha.

Using 4 tablespoons of thick tomato paste in place of the tomatoes will dramatically enhance the flavor and look of the dish.

                           PANEER KOFTA 

         Ingredients for gravy:

1) Tej Patta/Bay Leaf 1

2) Thinly slice or finely chop one big onion.

3) Ginger-garlic paste 1 tablespoon

Four to five tablespoons of freshly grated coconut

6) A half-teaspoon of turmeric (5) 2 tablespoons Charmagaz (Melon Seeds)

7) A dash of salt; 8) Kasoori methi (dry fenugreek), one teaspoon crushed.

 Kofte Ingredients :

1) 100g of finely grated Paneer or cottage cheese

2) A tablespoon or two of freshly chopped coriander

3. Mashed and cooked potatoes

Four) Two teaspoons of raisins

5) A finely chopped onion

Six) A dash of salt

7) A quarter-teaspoon of turmeric

8) One-half teaspoon of red pepper flakes

9) One-fourth of a teaspoon of cumin/jeera powder

10. One-fourth of a teaspoon of dry coriander/dhaniya powder

11) A tablespoon or two of freshly chopped coriander.

12. A quarter of a teaspoon of garam masala

Oil 2-4 tablespoons

Directions:

1) In a bowl, combine the grated cheese, mashed potatoes, onion, raisins, and the remaining ingredients.

2) Stir everything together, then add the chopped coriander and roll the mixture into little balls.

3) In the air fryer or the deep fryer, cook them for 15 minutes at 180 degrees Celsius. Check them frequently to see whether they have browned sufficiently. Remove them and keep them apart after you're done.

4) Add the bay leaf and tej patta to a pan of heated oil to start the gravy. Additionally, minced ginger, minced garlic, and onions should be added. Until golden brown, fry.

5) Add the bay leaf and tej patta to a pan of heated oil to start the gravy. Additionally, minced ginger, minced garlic, and onions should be added. Until golden brown, fry.

6) Add the tomatoes, finely diced, and cook until the edges begin to turn brown. Salted, kasoori methi, turmeric, chilli powder, and all the other spices should be added.

7) Combine a fine paste prepared from fresh coconut and melon seeds with some water before adding it to the pan. the gravy thoroughly. Just enough water can be added to change the consistency.

8) Put out the flame after adding the garam masala.

9) Pour the hot gravy over the koftas just before serving because if you leave them in the sauce for too long, the soft koftas might break.

10)Enjoy with parathas or rotis.

INDIAN  SHRIMP  CURRY

Preparation Time: 15 m
Cooking Time: 15 m
Total Time: 30 m

Ingredients:

one and a half teaspoons of peanut oil

2.half a minced sweet onion; 3.0 cloves of chopped garlic

4.1 teaspoons of ground ginger

One teaspoon of ground cumin and five and a half teaspoons of ground turmeric

6.1 teaspoons of paprika

7.Half a teaspoon of red chili powder

chopped tomatoes in an 8.1 (14.5 ounce) can

9.1 coconut milk cans (14 ounces)

10.1 salt shakers worth

1.1 pounds of cooked and peeled shrimp and

11.2 tablespoons of freshly chopped cilantro

Directions:

Instructions: Heat the oil in a big skillet over medium heat. Saute the onion until translucent, about 5 minutes. Give the skillet a few minutes to cool down after removing it from the heat. Combine the ground chile, onion, garlic, ginger, cumin, turmeric, paprika, and other seasonings over low heat (see Note). 

The tomatoes and coconut milk are then added to the skillet after adding salt.

Boil the mixture for about 10 minutes, stirring now and again. The shrimp, along with the fresh and dried cilantro, should be combined with the sauce mixture. Before serving, cook for a further minute.

Indian Chole Aloo Tikki

Preparation Time: 20 m
Cooking Time: 50 m
Total Time: 1 h 10 m

Ingredients:

1.2 potatoes

2.to taste, add salt and freshly ground black pepper; 

3.1/2 tablespoons divided vegetable oil

4.1 Cornstarch, tablespoons

5.1 teaspoons of ginger powder

6.1 teaspoons of cumin powder

Cayenne pepper, 7.1 teaspoons

8.1 tbsp freshly chopped cilantro

Black peppercorns, 9.1/2 teaspoon

10.2 total cloves

11.2 mini-chile peppers, dried, optional

Cumin seeds, 12.1 teaspoon

13 and 2 bay leaves

14.1 chopped onions

15.2 grated garlic cloves

16.1 (1/2 inch) of grated fresh ginger

Curry powder, 17.2 teaspoons

Ground turmeric, 18.1 teaspoons

Tomato paste, 19.1 teaspoons

Water, 20.1 teaspoons

21.1 chopped tomatoes

Garbanzo beans, in a 22.1 (15 ounce) can, drained

2.3 ounces of cilantro leaves

Directions:

In a large pot, place the potatoes, add the salted water, and bring to a boil. Once the meat is cooked, simmer for about 20 minutes before lowering the heat to medium. Drain and peel.

To the bowl of boiling potatoes, add cornflour, ginger, cumin, cayenne, cilantro, salt, and pepper. Utilize a fork to combine. Make 4 equal parts of the potato mixture, and then lubricate your hands with some vegetable oil. Make a potato patty that is 1/3 inch thick out of each half.

In a skillet, one tablespoon of vegetable oil is heated at medium heat. Cook potato cakes until browned, about 3 minutes per side. Remain toasty after turning off the heat.

Grind the cloves and peppercorns in a mortar and pestle.

In a pan, heat 2 additional teaspoons of vegetable oil over medium-high heat. Stirred in are bay leaves, cumin, and med chili peppers. leaving out the ginger, garlic, and onion. Cook and stir onion for about 5 minutes, or until golden. You should include curry powder, turmeric, and the pepper-clove combo.

Combine tomato paste and water. While stirring, tomato and tomato paste are added to the skillet. The tomato should be softened after cooking it for around 5 minutes at medium heat. Chickpeas should be added and simmered for 10 minutes.

After spreading chickpea sauce over the potato cakes, add cilantro leaves.