OUR VEGETARIAN BLOG
Pakoras (hot vegetable fritters)
Serves 4 to 6 Pakoras are spicy fritters, ideal to serve hot as an appetizer or snack, with a tall, cool drink. Try them with a gin and tonic, or a Pimm’s and soda with a slice of cucumber in it. ⅔ cup chick-pea flour ¼ tsp. baking soda 5 Tbs. cold water ¼ tsp. ground…
Khagina (Indian spiced omelet)
Serves 4 to 5 • 5 large eggs • 5 Tbs. chick-pea flour • dash of black pepper • ¼ tsp. ground coriander • crushed seeds from 4 to 5 cardamom pods • ½ tsp. salt • ½ cup minced or finely chopped onions • 2 Tbs. chopped fresh parsley • 3 to 4 Tbs. yogurt • 3 Tbs. butter…
Raisin and tamarind chutney (a fresh chutney)
• Makes about 1½ cups. • 1 cup raisins • 1 Tbs. tamarind concentrate* • 6 to 8 Tbs. water • ½ tsp. ground ginger • ¼ tsp. cayenne pepper • ¼ tsp. salt 1. Combine all the ingredients in a blender or food processor and purée, scraping down as necessary, until there are…
Uppama farina with vegetables and spices
Serves 8 to 10 • ¼ cup vegetable oil • 1 medium-sized yellow onion, chopped • 1½ tsp. whole mustard seeds • 1 green chili, minced • 1 tsp. crushed dried red chilis • 1 cup farina • 5 cups hot water • ½ cup sliced green onions • ⅓ cup finely diced carrots • 1 large,…
Cachumber (an Indian salad)
Serves 4 to 6 • 2 large tomatoes • 1 large cucumber • ½ cup chopped green onions • ½ cup thinly sliced radishes • 2 Tbs. coarsely chopped fresh cilantro (coriander leaves) • 2 Tbs. lemon juice • ¾ tsp. salt • 1 tsp. finely minced green chilis • black pepper to taste…
Eggplant raita
Serves 6 to 8 • 1 large eggplant (about 1½ lbs.) • 2 Tbs. vegetable oil • ⅓ cup chopped onions • 1 tsp. peeled and grated fresh ginger • 1 tsp. Garam Masala • ¼ tsp. cayenne pepper • 1 small tomato, coarsely chopped • 1 tsp. salt, or more to taste • 2 cups yogurt • 1…
Cucumber raita
Serves 4 to 6 • 1 large cucumber • 2 to 3 Tbs. finely chopped onions • 2 cups yogurt • ¼ tsp. ground cumin • ⅛ tsp. cayenne pepper • salt • chopped fresh cilantro (coriander leaves) 1. Peel the cucumber, seed it, and coarsely grate it. Stir together the cucumber,…
Banana and coconut raita
Serves 6 to 8 • 2 Tbs. butter or Ghee • 1 tsp. mustard seeds • ¼ tsp. cayenne pepper • ½ cup flaked unsweetened coconut • 2 ripe bananas, mashed • ½ tsp. salt • 1 tsp. sugar • 2 cups yogurt 1. Heat the butter or ghee in a medium-sized, heavy-bottomed saucepan and add…
Tomato raita
Serves 6 to 8 • 1 lb. ripe tomatoes • 1 cup shredded coconut • 2 Tbs. minced green chilis • ½ tsp. salt • 2 cups yogurt • 1 Tbs. vegetable oil • 1½ tsp. whole mustard seeds • ½ tsp. crushed dried red pepper 1. Chop the tomatoes coarsely. If you have fresh-grated or…
Saffron rice
Serves 6 to 8 • ½ tsp. crushed saffron threads • 3 Tbs. warm milk • 2 Tbs. butter • ⅓ cup currants • ⅓ cup shelled, chopped pistachio nuts • 1½ cups long-grain white rice • 3 cups water • 1 tsp. salt • 1 Tbs. sugar • large pinch of cinnamon 1. Dissolve the saffron in…
Vegetable pilau
Serves 6 to 8 This pilau is a rather elaborate and satisfying dish and makes a nice meal when served with yogurt or raita, an assortment of chutneys, some chapatis, and fresh fruit. With the addition of dal and a vegetable curry, the meal becomes a feast. • 5 Tbs….
Plain pilau
Serves 6 to 8 This is a fragrant, delicate, slightly sweet rice dish: perfect with a searingly hot curry. It is called plain because some others are very much more complicated, but it is actually not plain at all; rather, quite wonderful. • 4 Tbs. butter • 2 cups…