A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.
Vegan Zucchini Kofta Curry – Delicious and soft melt-in-mouth zucchini koftas (Indian style fried zucchini chickpea dumplings or the vegetarian meatballs) in a creamy tomato gravy. These zucchini koftas aka vegetarian meatballs are a wholesome vegan dish that pairs great with rice and roti as well. Check out the detailed Zucchini Kofta curry recipe with step-wise pictures below.
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A delicious South Indian Style kurma with vegetables and fresh ground coconut masala with the flavors fennel seeds made in Instant Pot – a delectable side for chapati, poori and brinji rice.
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Read about the marvelous book – The Indian Vegetarian Cookbook by Dr. Pushpesh Pant published by Phaidon Press and check out the recipe that I tried from the book – the delicious Rajasthani Stuffed Dumpling Curry prepared with chickpea flour, popularly known as Bharwaan Gatte with step by step pictures.
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Paneer makes any recipe rich and exotic. Today, I am going to share an easy peasy paneer curry that doesn’t involve any grinding, not much chopping too. With some handful of peas, paneer, and onion you make this yummylicious paneer curry. Wondering why am I calling this as yellow paneer curry recipe? Check out the detailed recipe and know what spices go inside with step by step pictures.
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India is known for its spices and today I going to share a vegetarian version of the famous Goan curry – Xacuti which is prepared with the roasted aromatic Indian spices and coconut. It is a perfect accompaniment for rice and roti. I went with kiddo’s current favorite mushroom for the meat replacement instead of paneer/tofu or mixed vegetables. Check out this flavorful Mushroom Xacuti recipe with step by step pictures below.
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Disclosure: This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #simpleswap #CollectiveBias
Are you looking for a light, yet delicious recipe that can be whipped up quickly? Then you are at the right place. Today I am going to share a rich and creamy curry prepared with Tofu and Tomatoes. Wondering how rich and creamy can be light? Of course, it can be if we use the right ingredients. I went with plant-based protein Tofu and also with light coconut milk and Mazola® Corn Oil.These elements make them vegan as well as better for you. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. Check out the detailed Tofu and Tomato Curry recipe with stepwise pictures.
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Kadarangai Gojju is a sweet and sour gravy/curry prepared with wild lemon/kadarangai. :-) It is a perfect side for rice especially yogurt rice but it can be served as a rice accompaniment too. I usually make this gojju in thick consistency making it look more like a pickle. Check out the detailed Kadarangai Gojju recipe with step by step pics below. Jump to Recipe | Print Recipe
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Get your daily dose of vitamins, minerals, and anti-oxidants with this fresh seasonal produce recipe. Sarson ka Saag is a famous Punjabi recipe prepared during winter with mustard greens. Sarson ka Saag with Makki ki roti is a favorite combo worldwide. Check out the detailed recipe with step-wise pictures below. Jump to Recipe Print Recipe
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After a few Thanksgiving recipes, I back with a Royal and Rich India recipe – The Shahi Paneer. Shahi Paneer is a favorite roti/naan accompaniment from our Indian Subcontinent prepared with whole spices, nuts, paneer, cream, yogurt and with a hint of saffron. The word Shahi means Royal and now you why we use all those fancy and not-so-fancy ingredients. Check out the detailed post below.
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I am going to share an easy peasy paneer gravy recipe that you can prepare in a jiffy without tomatoes. I can hear you asking how come paneer gravy without tomatoes? Hmmm, let’s think. How about using pasta/pizza sauce for the same? Errr that’s what I did. :-) Here comes my super simple Instant Pot Paneer gravy with pasta sauce.
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The next recipe that I am going to share today under the theme “Latin American Cuisine” is the Brazilian Vegetable Curry with Coconut Milk and Tomato Sauce. Sounds, more like Indian curry right? Yes, This main course vegetable curry from Brazil is more like our Indian vegetable curry prepared with oven roasted vegetables, coconut milk, and tomato sauce but without any dry spice powders/masalas. This vegan curry is a perfect side for rice, any flatbread and even idli and dosa.
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Kadhi – this yogurt based dish is one among the signature recipes of India, and there are many kadhi varieties based on the region. Be it Sindhi kadhi or Punjabi kadhi each and every kadhi has its own and unique ingredients. Today I am going to share the Gujarati Kadhi recipe, and Gujarati Thali is incomplete without this simple kadhi. It is comparatively lighter than the Punjabi kadhi, and all you need is some day to day spices, gram flour, and yogurt to prepare this exotic recipe.
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If its samosa yesterday, it has to be samosa chole today. :-) Like Tikkis, samosas can be served in multiple ways and one among them is the samosa chole and like sambar vadai, the fried samosa are soaked in the spicy chick pea gravy and topped with onions, cilantro and of course green chutney and sweet chutney. It is of my favorite way of having samosa. I always opt for samosa chole instead of plain samosa and this is very filling too. A plate of samosa chole with a lassi can be a meal on its own.
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Mambazha puliserry is one among the popular puliserry recipes from God’s own country, Kerala. It’s is a sweet and sour and mild curry prepared with ripe mangoes cooked in yogurt coconut gravy. Traditionally this recipe calls for the nattu manga or small ripe mangoes. All we need to do is peel and skin and use it whole. But as I couldn’t find naattu manga I went with regular mangoes.
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This flavorful coconut based tomato gravy or as we say in Tamil Thakkali Kurma(தக்காளி குருமா) is a perfect side for idli, dosa, idiyappam, sevai and of course roti. Even though it’s simple and humble onion-tomato gravy the fresh ground coconut based masala elevates the taste and make it rich and delicious.
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Ratatouille is a traditional French Vegetable Stew prepared mainly with tomatoes which is the key ingredient and along with onions, garlic, eggplant, squash, zucchini, bell peppers and herbs. According to wiki, there is much debate on how to make a traditional ratatouille. Basically it’s sautéing and then baking then I thought why not prepared it in my own easy way with slow cooker? So here is the slow cooker Ratatouille – a perfect summer recipe.
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Palak Paneer is one of the great sides for roti or naan or kulcha. Palak means spinach in Hindi and as the name suggest it is prepared with spinach and paneer. This is a healthy side with the goodness of vitamins and minerals from the spinach and protein from the paneer.
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Soy bean / Soya beans / Soy beans is an edible legume/bean native to East Asia. Garbanzo beans are used for the traditional chole, but how about replacing it with soy beans? Here is my take on the traditional chole but with soy beans. I have already posted the no onion no garlic South Indian style channa masala. So today I am posting the other version with soy beans.
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Saag Paneer is a popular Punjabi recipe which is usually prepared during winter as the saag or mustard greens are widely available during that time. I combined mustard greens, regular spinach and cabbage and cooked this gravy. Last week when I found these greens in the local farmers market, I was elated and got a bunch right away.
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Matar Paneer is yet another popular paneer recipe that goes well with roti and rice too. Vaandu loves to have this matar paneer with rice. Matar is peas in hindi and as the name says it is the peas and paneer in a rich tomato based gravy. The secret ingredient in this recipe is the 1/4 tsp of Shahi Paneer Masala. This masala makes this dish delectable and rich.
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Yesterday I posted the Parotta recipe and today of course it’s going to be the side dish for that. You might have guessed it already; yeah it’s the salna – the vegetarian Salna. The highlight of this recipe is that it’s a zero oil recipe and I got this recipe from our chef friend Srini who in turn got it from a Street Side stall during his food exploration. It’s the street side food or as we call it in Tamil Thalluvandi (தள்ளுவண்டி) style Salna. Usually the Thalluvandi style salna is thin in consistency.
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After muthiyas, here comes another Gujarati Recipe – Tameta Nu Shaak which merely means Tomato Curry. Shaak means Subzi in Gujarati. This Tameta nu Shaak is a delicious tomato curry topped up with Sev that goes well with roti and rice, and it is pretty much similar to the onion-tomato thokku. It is also known as Sev Tameta as the curry is topped up with sev.
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I think Paneer Butter Masala (PBM) is everyone’s favorite. Be it a potluck or party paneer, plays a major role and one recipe with paneer menu makes the entire menu rich and this PBM is one such perfect recipe which is easy to prepare over the weekday and also to prepare in bulk quantity for potlucks. I prepare this recipe as a semi homemade. The tomato paste and the heavy cream do the magic. I use heavy cream or regular milk depending upon the situation.
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Each and every family has their own kurma or korma recipes and all those recipes are awesome and authentic. I have tasted my mother’s version, my chithi’s version and my friend’s version and of course the restaurant version. Each of these just differs in couple of ingredients but that change in ingredients gives altogether a different and unique taste. I have already posted two kurma recipes (Vegetable kurma and Turnip Kurma) and here is my third one. I love kurma with roti/chapatti and also with rice. Yeah, I can have kurma and plain rice.
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