Wednesday, February 27, 2013

Indian Vegetarian Recipes

India is famous all over the world for vegetarianism. The Indians are vegetarian as behind this there is a history. At the end of the Vedic period, the anti-meat eating sentiment was felt. In this period the rise of Jainism and Buddhism was at peak and their founders gave the preaching principal by the name "ahimsa" or ''non-harming''. They were against the practice of sacrificing and consuming the flesh of animals. This concept was highly appealing to the general man. Hindu priests provoked this concept as they wanted to win these converters into their folds back. A number of people embraced ahimsa and said no to meat.

Kosumbari (Salad)
Kosumbari is the most famous salad of Karnataka. It is very easy to make and is highly pretentious. In Maharashtra it is known as KOSUMBIR. At different festivals like major festivals lunch and marriages, it is considered a necessary element. It is offered in most temples as Prasada.

  • Moong Dal
  • Green Gram split
  • Chana Dal
  • Payar Paripu
  • Bengal gram
  • Green chilies (4-5)
  • Kothumbarisoppu (kothumalli, coriander leaves, dhaniya leaves)
  • Fresh cucumber and carrot (optional) lime
  • Mustard for oggarane' (tarka, vagar).
  • KadalaParipu
  • Freshly grated coconut
  1. Soak 50g Kadale' beLe' and50g HesarubeLe' for one an hour.

  2. Soak them separately.

  3. Take the coconut and grate it about one handful.

  4. Now take out the soaked materials.

  5. Take one cucumber peel it off and cut into very small pieces.

  6. Take two green chilies and chop them.

  7. In a banale take a spoon of oil and heat it.

  8. Put the mustard in the oil.

  9. Then add green chilies along with a nip of asaphotida.

  10. Now add the entire things.

  11. You can add salt to taste.

  12. Squeeze juice of half a lemon.

  13. Stir it for a while and add the grated coconut.

  14. Add cucumber. You may also add the carrots but it is optional for a little variation.

  15. Salt is not only used for the taste but it also brings out water from the cucumber and this makes the consumption easier and quicker.

  16. You may use both kadale' beLe' and hesarubeLe' or only Kadale' beLe' can also be used.

Mexican Grilled Sandwich (Cuban)

  • Bread slices (twelve)
  • Tomato chopped finely one
  • Boiled potato chopped finely one
  • Salt and pepper (to taste)
  • Onion chopped finely (one)
  • White sauce (one cup)
  • Green chilies chopped (1-2)
  • Tomato sauce two tablespoons
  • Grated cheese one cup
  • Boiled corn one cup
  • Chili sauce two tablespoons
  • Amul butter three table spoons
For white sauce:
  • Maida one tablespoon
  • Amul butter one tablespoon
  • Milk one cup
  1. Take a pan and prepare white sauce in it.

  2. In the pan add butter and maida and then fry it lightly.

  3. Slowly add the milk in maida mixture.

  4. Stir it.

  5. Add half of the grated cheese, chilies, chopped onions, potato, tomato, salt and pepper to taste and boiled corn.

  6. Take the bread slices and lightly toast them.

  7. On one side of each slice apply butter.

  8. On the same side of the toast spread white sauce-vegetable mixture.

  9. Now on the each slice put the grated cheese on the top.

  10. Sprinkle chili and tomato sauce on them.

  11. Now bake them in the oven at 160centigrade for 10 minutes or wait till cheese gets melted.

  12. Mexican grilled sandwich is ready to serve.

  13. Serve hot and enjoy.

1 comment:

yvs vamsi krishna said...

Thanks for posting the full details,its really a good information
veg manchurian recipe