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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An empty fridge without veggies? Fret not – try these delicious garbanzo beans stir fry instead of dry vegetable curry. A perfect side for your rice and a perfect mid-morning or mid-afternoon snack. This garbanzo beans sundal is an easy-to-make stir-fry which is full of vitamins and proteins. Check out the video recipe and how I served this along with the tomato rice.
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Every Indian dal recipe is unique and comforting. This Konkani style Dal, popularly known as dalithoy or daali is one such warming and an easy to make recipe. Check out the detailed method of this Vegan Konkani style dal recipe prepared with split pigeon pea/toor dal. Jump to Recipe | Print Recipe
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Get your daily dose of valuable nutrients with these delicious Roasted Brussel Sprouts with honey and Balsamic Vinegar with a generous drizzle of sesame seeds. This roasted Brussels sprouts is a perfect vegetarian side for any parties be it Thanksgiving or Christmas. Check out the detailed recipe with step by step pictures below.
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All we need after the delicious Diwali goodies are the simple food. Today I am going to share one such recipe. It is the Green Tomato Kootu or the Raw Tomato gravy with coconut, or as we Thakkali Kai Kootu as, we say in Tamil. It’s a simple kootu prepared with green/raw tomatoes, moong dal and with fresh ground coconut masala. Wondering what makes this kootu special? Read on further to know why it’s unique and also for the step by step picture recipe for this green tomato kootu.
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I am going to share the last dal recipe from the North Eastern states. It is the daineiiong from Meghalaya.It is pronounced as Dai-Nei-Iong, and it is one of the staple foods of Khasi tribe of Meghalaya. So what is Daineiiong? It’s the Meghalaya style dal prepared with lentils and black sesame seeds. Here comes my version daineiiong with brown masoor dal and toor dal.
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We are in the last week of this blogging marathon. Only six more recipes to go and I couldn’t believe I have already posted twenty recipes. Today’s recipe is from Haryana, and it is the Hara Dhaniya Cholia / Cilantro and green chickpeas curry. Let’s learn how to make this yummy curry in both pressure cooker and instant pot.
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We are traveling from east to west today. Yes from Manipur to the beautiful Goa. I am going to share a famous Goan curry prepared with fresh ground coconut masala and white peas. It’s the Tonak, precisely Chanya Tonak meaning dry peas curry. Serve this lip-smacking, quick-to-make tonak with roti or naan or pav or even with biryani. You will be showered with praises for sure. Check out the instant pot and pressure cooker version of this recipe here.
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After posting quite a few North Indian and North Eastern state recipes, I am back with a South Indian recipe. This dal is one among the comfort and staple food of Andhra/Telangana region. It’s the Dosakaya Pappu / the yellow cucumber dal. It is a flavorful lentil curry prepared with split pigeon peas and yellow cucumber. Here is instant pot and pressure cooker version of the simple yet delicious dosakaya pappu.
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Rajma Gogji / Razma Shalgam – a special winter recipe from the land of Kashmir prepared with Kashmiri red kidney beans and turnip. This vibrant and delicious gravy with the flavors of Kashmiri masala, pairs well with rice. Check out how to make this simple no onion no garlic, vegan curry in the Instant Pot and Pressure Cooker.
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We are halfway through this mega blogging marathon, and today I am going to share Kothalere Rondha Matidail. Tongue twister name huh? Ok, let me translate it. It’s the Assamese special sweet and spicy dal prepared with the unique blend of black gram, jackfruit, and raw papaya. Sounds interesting right? Especially the addition of jackfruit intrigued me a lot. Check out the interesting findings of the Assamese cuisine and also the recipe.
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Welcoming you all to the 12th day of this “Protein Rice Series.” Today I am going share a Bihari/Jharkhand style Dal Palak recipe popularly known as Dal Sagga prepared with spinach and mixed dals with the flavors of carom and cumin seeds. This dal is yet another No Onion No Garlic, Vegan and gluten free dal recipe.
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Matki Usal or Matki chi Usal – This traditional Maharashtrian dish is a spicy stew prepared with sprouted moth beans. It is loaded with a lot of nutrients. Thanks to the moth beans sprouts. There are different ways to make this usal. Check my version of preparing the usal with Maharashtra’s signature spice – the goda masala, and of course in Instant Pot. :-)
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The next recipe that I am going to share in this Protein rich series is the Dalma, an Orissa special recipe. It is yet another simple dal prepared with mixed veggies and of course with split pigeon peas /toor dal. Like sobji dal, this forms a complete meal with rice as the dal is loaded with different veggies. The interesting fact is, this dal pairs nicely with dosa and idli too. :-) Check out the instant pot and pressure cooker version of this Dalma.
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Finally, I am posting my favorite recipe, Olan – the rich and creamy coconut milk stew with the goodness of black eyed peas/cow peas, red and white pumpkin. This olan is very mild, soothing because of the healing properties of coconut and coconut milk and of course, it is vegan and gluten free. Check out the video instructions and a detailed recipe below.
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Betang Meh. Unique name huh? The recipe is also unique as its name. Betang Meh is a mild gravy/curry from the state of Nagaland prepared with kidney beans and spinach with the hint of ginger. It’s a five ingredient fix. All you need is kidney beans, spinach, ginger, salt, and water. That’s it. Check out the instant pot and pressure cooker version of Betang Meh and also the different ways to serve them.
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Sambar and chutney are the most commonly used Tiffin accompaniments. But are you looking for alternatives? Then you are at the right place and here is a recipe for you with moong dal. Today I am going to share delicious tiffin accompaniment from Andhra/Telangana. It is the Pesaru Pappu Charu with Munakkaya or the drumsticks. Here are the instant pot and pressure cooker version of the same.
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The next recipe that I am going to post under theme “protein-rich recipes.” is the Mizo Dal. It’s is a simple dal recipe from Mizoram. After four no onion no garlic recipes, here comes a dal recipe with both onion and garlic. :-) But of course vegan and gluten free. Like trevti dal, we use three different types of dal to prepare this recipe, and it is the moong dal, toor dal, and masoor dal. Check out the super simple mizo dal that I made in instant pot with step by step pictures.
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After three back to back lentil recipes, today I am going to share a delicious and a lip-smacking bean based curry, a perfect rice accompaniment from the state of Karnataka. It’s the Avarekalu Huli Saaru, a winter special, mild coconut based gravy prepared with field beans/hyacinth beans. Here is my no onion – no garlic version of the Averakalu huli saaru that I made in instant pot. ( I promise, the recipe that I am going to post tomorrow is not a no onion no garlic recipe.)
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After green gram dal masiyal from TN and sobji dal from Bengal, the third instant pot recipe that I am going to post is from the land of Gujarat – The Trevti Dal. Trevti means three and as the name suggests we prepare this dal with toor dal, channa dal, and moong dal. Like sobji dal, this is also a no onion-no garlic, vegan and a gluten-free dal recipe. Check out the quick video recipe and the detailed written recipe below.
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The second recipe that I am going to share as a part of this mega marathon under the theme “protein-rich dishes” is the flavorful mixed vegetable dal that is prepared with roasted moong dal. This Sobji dal is a popular recipe from the Bengali Cuisine, and it is known as Sobji Diye Bhaja Muger Dal, meaning roasted moong dal with veggies. This dal is a no onion-no garlic, vegan and gluten-free recipe as well. Here are the instant pot and pressure cooker method of preparing the same.
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So it begins – the month protein-rich dishes. The first recipe that I am going to post under the theme is Mashed Green Gram Dal or Patchai Payaru Masiyal as we say in Tamil. It’s a no-onion no garlic, vegan and gluten-free recipe with any soaking time involved. It’s a simple mashed dal tadka/kadaiyal prepared with green gram with the hint of tamarind. As I posted the theme details and what made me choose this sub-theme of Indian legume-based recipes yesterday, I am not going to explain the same today. So let me get into recipe directly. :-) Let’s check out the first recipe, a video one from the state of Tamil Nadu under Instant Pot Indian Legume Recipes.
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Little Millet / Samai Ammini Kozhukattai – A healthy and a delicious savory neivediyam for this Vinayakar Chaturthi, prepared with little millet dosa mix. You can prepare this vegan ammini kozhukattai in 30 minutes. Last week I posted the sweet nei appam, so this week it got to be a savory one. With Vinayakar Chaturthi coming up in two days, what’s better than this savory ammini kozhukattai? This ammini kozhukattai can be prepared any time for a healthy munch. These spicy balls are perfect for hunger pangs too.
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I am posting a salad recipe after a long time. Today I am going to share the vegan version of my favorite and a great salad that you can find on the menu of all the Thai restaurants here in the US. Yes, it the Green Mango and Papaya Salad. Be it a potluck or BBQ party; this crunchy salad is a great addition to jazz up your menu. So here comes the vegan version of the famous Thai salad – Green Mango and Papaya Salad.
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