Chickpeas & Potato Curry ("Chole" in India)
This may seem a little tedious, but the final result is well-worth the labour. This dish is traditionally from the state of Punjab in India. Punjab is a state of agriculture, where mustard is one of the main crops. It is also a state where there ... [... more]
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Cucumber / Zuchinni Salad
Salads are an integral part of the culinary tastes of India. They are made from cucumbers, tomatoes, onions, carrots, spinach or potatoes. Each region of India has its own special salads and blend of spices to go with it. The salad listed here is ... [... more]
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Gujarati Potatoes
Gujarat is a part of India on the western coast, right at the Tropic of Cancer, between 20 and 25 deg. N. latitude. This recipe, adapted from Madhur Jaffrey, uses only one "mystery ingredient," asafoetida powder (you should find some if you're . [... more]
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Navrathan (9 Gems) Kurma
The name of the curry ' Navrathan' stands for 9 gems - that's 9 different vegetables are used to create a unique and outstanding curry. This curry used to be served to Kings in the princely states of India, before Independence. You can use any ... [... more]
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Spicy Green Beans
An incendiary vegetable dish from southern India, with a clean, clear heat that intensifies the flavor of green beans rather than masking it. Add chiles, salt, and just enough water to barely cover, about 1 cup. Uncover, raise heat to high, and ... [... more]
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Tomato Dip for any Snack
This simple and tasty side-dish can be used as a dip for chips, samosas (another snack from India ) or also as a spread on sandwiches. In India, these dips are generally called as "Chutney" and it is served along with rice or chapatis. Keep a .. [... more]
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Chili Lima Beans with Fresh Dill (Dalna)
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92 Dalnas are the ingenious creations of cooks from Orissa, in eastern India. Traditionally, the dish is prepared with yellow mung beans, but I have created this recipe using readily ... [... more]
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Potato Cutlets
There are so many tasty delights which can be made using potatoes as the main ingredient, I only hope you won't get tired of eating them! This dish is called 'Alu Tikki' in the streets of Bombay, one of the major metros of India. In Bombay, we ... [... more]
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Cabbage with Mustard Seeds
Adapted from "The Great Curries of India" by Camellia Panjabi (Simon & Schuster, 1995) Note: Most of you probably don't have a curry (kari) plant in your back yard like I do. But you can usually get the dried leaves (and sometimes the much . [... more]
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String Beans & Coconut Koora
Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View. From the San Jose Mercury News, 6/9/93. Cut beans, crosswise, into 1/4 inch pieces. Boil with salt and turmeric until tender, about 10 minutes. Drain and set aside. Heat . [... more]
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Diced Potatoes Cooked With Spinach
All over North India, potatoes are cooked with greens. Fenugreek greens are preferred, but spinach makes a good alternative. (serves 6) Bring 2 1/2 qts. water to a boil. Peel potatoes and dice into 3/4 inch cubes, then add to boiling water with 1 ... [... more]
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Hot Tomato Relish (Gujarati Kasundi)
This very popular relish is from Gujarat in western India. It makes a wonderful dipping sauce for finger foods. Heat oil in a medium-size skillet over medium-high heat. Add mustard and garlic. Cook, stirring, until mixture starts to brown, about ... [... more]
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