Share your vegetarian-Indian recipes!

try this. i think you'll love it Ingredients: Cauliflower 1/2 kg. Potato ( medium size) 2 Onions finely chopped 1 Tomato finely chopped 1 Green peas 1/2 cup Ginger paste 1/2 tsp. Garlic paste 1/2 tsp. Thinly sliced Green Chilli 2 Cumin powder (Roasted) 1 tsp. Red chilli powder 1 tsp. Turmeric Powder 1/4 tsp. Garam masala powder 1 tsp. Coriander powder 1/2 tsp. Vegetable oil 3 tbsp. Salt to taste Chopped green coriander leaves for garnishing Method: 1. Cut cauliflower and potato into medium sized cubes and thoroughly wash it. 2. Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds. 3. Add chopped onions and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender. 4. Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala and salt. Mix well. 5. Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom. Garnish with coriander leaves and serve hot.

I have a vegan recipe website and here are a few of our indian dishes: http://www.recipesforvegans.co.uk/sweetpotatocurry.html http://www.recipesforvegans.co.uk/butternutsquashcurry.html http://www.recipesforvegans.co.uk/onionbhajis.html http://www.recipesforvegans.co.uk/vegetablesamosas.html hope this gives you some ideas.

Kadhi...it tastes nice, atleast I like it much. Ingredients... Buttermilk(sour)-4 cups Besan(ground gram dal) - 4 tea spoons Ginge freshly grated - 1 table spoon Ghee - 2 table spoons Mustard - 1 tea spoon Jeera(cumin seeds) - 1 tea spoon Turmeric - 1 tea spoon Curry leaves - 5-6 medium size Green chillies (chopped) - 2 medium spicy Asafotida - 1/2 tea spoon Coriander leaves for garnishing sugar(optional) Salt to taste Method... 1. Add besan to buttermilk and mix it well. 2. Put it for boiling in a sauce pan 3. heat ghee in small pan, add mustard and cumin seeds 4. add asafotida and mustard powder as the mustard stops spluttering 5. add green chillies and curry leaves to this heated tadka 6. pour this mixture of ghee and spices to boiling buttermilk 7. add salt and grated ginger 8. allow it to boil for 10 min. it goes well with plain rice and can be consumed as a soup .