Indian Recipes for Vegetarian Dishes
Cottage Cheese with Green Bell Peppers
(Paneer Simla)
Serves: 4
Cooking time (approx.): 8 minutes
Style: North Indian Vegetarian
200 grams (about 8 oz.) cottage cheese cut into (1/2") cubes
2 green bell pepper(s) cut into long thin strips
4 flakes garlic crushed
2 tablespoon(s) oil
1 teaspoon(s) each of red chilly, coriander and hot spice mix (garam masala)
powders
8 tablespoons tomato puree
salt and sugar to taste
Heat oil and garlic on medium level in a pan for about 2 minute(s). Add green
bell pepper strips and stir fry on high heat for a few seconds.
Add red chilly powder, coriander powder, garam masala (optional) powder, tomato
puree, salt and sugar. Mix well. Cook on medium heat uncovered for about 3
minute(s).
Add cottage cheese. Mix well and keep aside. Just before serving, heat on medium
level covered for 3 minute(s).
Serve hot with: Cumin Rice (Jeera Chawal), white rice, or sliced bread.
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Red Kidney Beans Curry
(Rajma Masala)
Serves: 4
Cooking time (approx.): 30 minutes
Style: North Indian Vegetarian (Punjabi)
2 cup(s) red kidney beans soaked overnight
4 cups water
2 medium onion(s) finely chopped
2 bay leaves (optional)
1 tablespoon(s) each of finely chopped ginger and garlic
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) cumin seeds
2 teaspoon(s) red chilly powder
2 big tomato(es) finely chopped
1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders
2 tablespoon(s) coriander powder
3 tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing
Drain the soaked red kidney beans and wash them well. Place them in a pressure
cooker (for speedy cooking). Add the water and some salt. Close the cooker and
cook on high level. After one whistle, cook on low level for about 10 minutes or
till the beans are soft.
Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin
seeds. Add the bay leaves (optional), asafoetida and chopped ginger-garlic. Fry
briefly. Add the chopped onions and fry till they are golden brown. Add all the
spice powders except hot spice mix. Add the chopped tomatoes. Fry till the oil
separates. Add the cooked red kidney beans along with its stock, sprinkle salt,
mix well and cook on medium level for about 15 minutes.
Add the hot spice mix. Cover and cook on medium level for about 5 minutes.
Garnish with finely chopped coriander leaves.
TIP:
If the absence of a pressure cooker, the beans can be cooked in a normal pot.
However this would take at least double the time.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Roti.
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Corn and Green Bell Pepper Curry
(Makai Simla Mirch)
Serves: 4
Cooking time (approx.): 12 minutes
Style: Indian Vegetarian (Gujarati)
2 cup(s) cooked corn kernels
1 green bell peppers finely chopped
1 teaspoon(s) cumin seeds
1 teaspoon(s) ginger paste
2 green chillies finely chopped
2 tablespoon(s) plain flour
2 cup(s) milk
1 teaspoon(s) sugar
½ teaspoon(s) white pepper powder
4 tablespoons ghee (clarified butter) / butter / oil
salt to taste
Heat the ghee / butter / oil in a heavy-bottomed pan on medium level and crackle
the cumin seeds. Add the chopped green chillies and ginger paste. Fry lightly.
Add the plain flour and fry on very low level for about 2 minute(s).
Mix in the corn and green bell peppers. Add the milk slowly whilst stirring
taking care that no lumps are formed. Cook on low level for about 10 minutes or
till the gravy thickens. Season with salt, sugar and white pepper powder.
TIP:
The use of clarified butter / ghee is essential for this dish to taste good.
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Sambar
½ cup (heaped) thur dal (parippu)
2 Tbs. coconut gratings
1 Tbs. Bengal gram dal
2 sprig curry leaves
1 tsp. mustard seeds
tamarind lump (the size of a marble)
2 tsp. (heaped) coriander seeds
2 Tbs. oil
½ tsp. cumin seeds
1 bunch coriander leaves
½ tsp. fenugreek
seeds salt to taste
8 pepper corns
chunks of vegetables (tomato, turmeric, onion, squash, potato,
asafoetida (ingua) okra, raw banana, 6 red chilies (just about anything)
Preparation
Wash thur dal thoroughly.
Boil 1 liter of water. Drop dal in boiling water. Cook until soft.
Take a little oil in a frying pan on another flame. Roast mustard, coriander,
fenugreek, cumin, pepper, turmeric, red chilies, asafoetida, Bengal gram dal,
coconut gratings and 1 sprig of curry leaves - all in the same sequence, until
brown.
Grind all the roasted ingredients with tamarind to a fairly smooth paste.
To the cooked thur dal, add vegetable pieces and a few coriander leaves. Cook
until tender.
Then add salt along with ground masala (paste made above) and some water.
Boil well. When done, remove from flame.
Garnish with bits of coriander leaves. This is usually served with idli.
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