Quick indian vegetarian recipes

Healthy indian vegetarian recipe – indian fried macaroni

Ingredients (use vegan versions):

• sliced green chilies
• freshly ground red chili paste or hot chili sauce
• tomato sauce
• quartered tomatoes
• boiled and diced potatoes
• crumbs of firm tofu
• sliced onion
• bean sprouts
• finely sliced cabbage
• yellow noodle (oil noodle)
• salt

Directions:
Heat oil and fry onion well. Add crumbs of tofu, tomatoes, potatoes and
cabbage. Next, throw in noodles and bean sprouts, and fry for a short
while. Throw in green chilies, red chili and fry briefly. Season with, salt,  tomato sauce and chili sauce.

Serve with sliced cucumber and tomato sauce.

Serves: 1

Preparation time: 10 mins

Healthy indian vegetarian recipe – Indian French Toast

Ingredients (use vegan versions):

• 1/3 cup besan (chick pea) flour
• 1/4 cup mashed tofu
• 3/4 cup water
• 3-4 tablespoon non-hydrogenated vegan margarine
• 2-4 hot green chilies (I recommend finger hots. Serranos and
  Jalapenos both seemed a little out of place.)
• 1/4 cup cilantro
• 1/2″ slice fresh ginger
• 2 tablespoon chopped onion (I use a little more.)
• 1/2 teaspoon salt/to taste, but it needs at least a little.
• 4 slices vegan bread. (I like sourdough, and I recommend not using a really dark
  type.)

Directions:
Put everything but the vegan bread and margarine into the blender/food
processor/ other implement of destruction and blend until the herbs
are medium chooped. Pour the resulting batter into a wide shallow
dish. (She says it’ll keep three days covered in the frig, if you
plan meals that far ahead. I don’t.)
Melt the margarine in a big skillet or frying pan. Soak one slice of
vegan bread at a time in the batter until pretty gloppy, then toss into the
skillet and fry until the bottom is medium brown, then flip and cook
about another minute.
Serve right off the stove.

Serves:

Indian vegetarian cooking – Hot Indian “Milk” Drink

Ingredients (use vegan versions):

• 1/2 liter of your favorite unflavored soya milk (thicker is better)
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice (optional)
• 1 tsp sweetener (your choice, I use raw vegan sugar – you can also use more or less)

Directions:

One of the things I was missing sorely was something a friend of mine
introduced me to many many years ago, and which he called “Indian
milk”. This was simply a hot milk drink, not unlike hot cocoa, but
with an indian twist. I don’t think the recipe has ANY authenticity,
and I don’t even know where it came from, or if indeed it has anything
to do with India, but it IS delicious, especially after any outdoor
activity (I just LOVE that drink after going skating!). So recently I
made the jump and tried it with soya milk, and it came out even better
than the original!
In a large cooking pot (at least twice the size needed to contain your
soya milk), mix everything together and heat on high while stirring
constantly. Bring to a boil (remember to stir constantly!), and the
concoction will froth up. Remove from heat, let the froth subside, and
repeat this cycle three more times. This is why your pot has to be
bigger: the frothing would cause a major spill if you used a smaller
pot. Serve and drink while hot. Makes two servings. You can also
adjust sweetness in your cup. Some people may want to strain this, as
the ground spices sometimes have some coarse particles,
This is a very nice hot drink, with a definite Indian-food flavour,
spicy-sweet and rich. The original recipe using milk also called for a
tablespoon of butter for each serving (yuk!), and that was intended to
make the drink rich-tasting. The thicker soya milk already has that
thick rich texture, and is much lower in fat content than this buttery
thing. I will probably try to experiment with using some cardamon some
time. Enjoy.

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