These recipes are both nutritional and delicious, and are appropriate for a vegetarian diet, also free of onions and garlic -and, great for prasadam. If you have any recipes you would like to see added to this list please email us your recipes so we can share them with others. Are only requirements are that they are free from onion and garlic, and be vegetarian.
1 cup masoor daal (lentil) Wash and boil daal in 2-1/2 cup of water. Mash the daal when completely done. Heat 3 tbsp. of oil. Roast cumin seeds until red. Pour the mashed daal into the wok and add turmeric powder, asofoetida, salt, and green chilli. Let daal simmer for at least 10 to 15 minutes. The more you simmer, better it tastes.
2 cups toor dal Wash and mix dals well. Soak for 15 minutes. Pressure cook till soft. Mash dal and keep aside when it is hot. Heat ghee in a deep pan. Add Cumin seeds, allow to splutter. Add ginger and green chillies. Fry till soft, then add dals, red chilli powder and salt and mix well. Bring it to boil. Allow it to cook for 5 more minutes on a low heat. Garnish with chopped coriander.
2 cups masoor dal Rinse dal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add dal. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As dal cooks, uncovered, water will evaporate and mixture will thicken. Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. Add ginger and chiles. Fry for a few minutes then add remaining 1 teaspoon each garam masala, asofoetida and turmeric. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens. Pour in pot of dal and simmer to blend flavors.
1 cups Vegetables steamed (peas, beans, carrots, cauliflower, etc.) 2 tbsp Raisins 2 tbsp Cashew nuts or slivered almonds 2 tsp Salt 1 tsp Turmeric powder 1/2 tsp Cinnamon powder 1/4 tsp Clove powder 1/4 tsp Nutmeg powder 1/4 tsp Chilli powder ½ tsp Asofoetida 1/4 tsp Coriander powder 3 tbsp Butter
1-1/2 Liters Milk Boil milk and sugar together. Reduce to half (kheer). Combine lukewarm thickened milk and mango. Chill and offer, garnished with fresh mint.
1/2 cup basmati rice Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander. In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan. Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly. Remove from the heat and set aside. Remove the cardamom pods from the pudding and sprinkle with the rose water. Serve warm or chilled in dessert bowls.
4-1/4 cups full cream Milk To Garnish: Boil milk in a kadai for 15 minutes on low heat, stirring it occasionally. In the meantime, wash and peel a tender sweet pumpkin. Grate It. Boil for 15 minutes with half a cup of water. Remove it and squeeze out the water. Add pumpkin to the milk that is already cooking in the kadai. Cook the mixture till the milk is reduced to half of the original quantity. Add sugar and raisins and cook for 5 minutes more. Set aside and allow it to cool. Add some vanilla essence or rose water and stir it. Garnish with cardomom powder, raisins and almond halves, and offer.
Cauliflower - 3 cups (in florets) Chop all vegetables. Heat three tablespoons ghee in a kadai, add the cumin seeds and asofoetida powder. When the cumin seeds splutter add the capsicum, green chillies and ginger into the hot ghee along with tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric, fry a bit, add salt, sugar and quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander leaves and another tablespoon of ghee. Fry till done and offer.
½ cup peas Boil all vegetables and cashew nuts in water till just done. Add turmeric and salt. Drain and reserve the water. Mix the curd with the ground paste and add to the vegetables. Add reserved water to make a thick gravy. Heat 2 tblsp coconut oil and add the curry leaves and cumin seeds. When they pop, pour over the curry and mix gently.
6 c Potatoes, unpeeled, scrubbed And diced In a little peanut oil fry the spices. Steam the vegetables until ¾ done, then mix in the spices. Add tomatoes, chopped, and curry powder. Cover and simmer until all veggies are tender. |
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