Julia

19 мар. 2019 г.6 мин. чтения

10 incredibly delicious vegetarian Indian dishes

Indian cuisine is one of the most diverse cuisines in the world. On the territory of India there is a huge number of peoples, and they all have their own cultural characteristics and traditions. What is common is that in the preparation of dishes, Indians abundantly use spices, herbs, legumes, vegetables and fruits. In Indian cuisine, most products are fried in boiling oil - vegetables are used to make a crispy pakora, and air puri is served with spicy sweet potatoes. Many dishes in India are eaten by hand or wrapped in fresh bread cakes. Bread is baked here of all kinds, shapes and flavors. On the streets of India it is easy to meet merchants with self, fried, triangular pies with a sharp filling. But the most famous Indian dish that has long been loved all over the world is fragrant curry. Curry is a whole group of Indian sauces. Depending on the region, curries are cooked with legumes, meat, fish and served with boiled rice. As for desserts, Indian sweets are usually made from nuts, fruits, cereals and legumes - always with the addition of spices. The favorite Indian sweetness of Laddu - balls of ground nuts, coconut chips, spices and chickpea flour - is fried in ghee oil and served on national holidays.

1. Eggplant, stewed in sour cream, with bell pepper

INGREDIENTS

Eggplant 2 pieces

Tomatoes 2 pieces

Onion 2 heads

Sweet pepper 2 pieces

Sour cream 5 tablespoons

Salt to taste

Ground black pepper to taste

PREPARATION INSTRUCTION

1. Cut eggplants into slices 1 cm thick, add salt, let stand 10 minutes, squeeze.

2. Put the slices of onion, pepper, tomatoes, eggplants in a glass saucepan, stew under a lid for 6 minutes, add sour cream, pepper and stew for another 2 minutes.

2. Vedic sweets with chickpeas

INGREDIENTS

Chickpeas 150 g

Sunflower seeds 3 tablespoons

Roasted Almonds 100 g

Honey 2 tablespoons

Vanilla sugar 15 g

Ground cinnamon 1 tsp

PREPARATION INSTRUCTION

1. Soak chickpeas in water for 12 hours, then drain, rinse and cook for 40–60 minutes and dry on a towel.

2. If desired, chickpeas can be manually peeled off to get a more tender mass.

3. In a blender, mix all the ingredients until a crumbly mass, similar to shortbread dough.

4. You can roll balls from the resulting mass or use molds, give any shape;)

3. Red lentil soup with spices and cilantro

INGREDIENTS

Red lentils 1 cup

Water 5 glasses

Ghee 2 tablespoons

Cumin (zira) 1 tsp

Black mustard seeds 1 tsp

Asafoetida pinch

Garlic 2 cloves

Turmeric 1 tsp

Curry leaves 5 pieces

Masala ½ tsp

Salt ½ tsp

Cilantro 1 bundle

PREPARATION INSTRUCTION

1. Wash the lentils twice and soak overnight.

2. Drain the water in the morning. Place the lentils in a saucepan, cover with 4 cups of water, bring to a boil and cook, without closing, on medium heat for 30 minutes. Stir occasionally to avoid sticking to the bottom. Add a glass of water and cook for another 15–20 minutes or until the lentils are soft. Then set aside.

3. Prepare masala (spice mix): take 1 teaspoon of cloves, 1 teaspoon of cardamom, 1 teaspoon of black pepper, 5 bay leaves, 1 teaspoon of cinnamon, 5 teaspoons of cayenne pepper (you can change the quantity according to taste). Fry each spice separately, then carefully grind and mix all the ingredients. Keep locked up.

4. Add melted mustard seeds, cumin and asafoetida to melted butter or vegetable oil heated in a dipper or in a small frying pan. When the seeds begin to crackle, add, stirring, garlic and fry it until slightly brown. Now add the chopped curry leaves, chopped cilantro, turmeric and masala. Stir quickly.

5. Then mix this mixture into the soup. Salt and add the remaining water or as much water as is needed for the desired thickness of the soup. Cook for 2 minutes after boiling and serve with rice and chapati or bread.

4. Masala tea with milk

INGREDIENTS

Milk 1 cup

Water ½ cup

Green cardamom seeds 5 pieces

Black cardamom seeds 1 piece

Black tea 1 tsp

Black peppercorns 2 pieces

Ginger root 1 piece

Clove 2 pieces

Ground Nutmeg Pinch

Ground cinnamon ½ tsp

Honey to taste

Sugar to taste

PREPARATION INSTRUCTION

1. First, prepare masala-mixture of spices. To do this, clean the ginger root and rub it on a coarse grater about 1–2 cm.

2. Cardamom razlamyvaem, scrub the grains and together with other ingredients (except ginger), grind to powder in a coffee grinder or mortar.

3. Mix milk with water, bring to a boil. Add spices, cook for 2-3 minutes over low heat. Add honey or sugar to taste. I usually put a teaspoon of honey.

4. Add tea (granulated or leaf) and cook for 2–3 minutes over low heat. Remove from heat, let it brew for 5 minutes. Poured into cups through a strainer, and enjoy the wonderful taste of masala tea.

5. Lentils with potatoes and carrots in sour cream

INGREDIENTS

Lentils 1 cup

Potatoes 4 pieces

Carrots 2 pieces

Bow 1 head

Garlic 2 cloves

Sour cream 200 g

Water 1.5 cups

Curry 1 tsp

Cumin (zira) 1 tsp

Salt to taste

Greens to taste

PREPARATION INSTRUCTION

1. Chop onions and garlic finely, and potatoes and carrots - slices or semi-circles. Lentil wash.

2. In a deep frying pan, fry the onion with garlic in vegetable oil until slightly golden and add cumin with curry. We continue to fry for another minute.

3. We send lentils, slices of potatoes and carrots to the pan with fragrant roasting. Slightly mix, lay out the sour cream and pour water. Salt, close the lid and leave the lentils to simmer over low heat.

4. When the lentils become soft and absorb almost all the liquid, remove the pan from the heat. Sprinkle with greens on top.

6. Sesame Balls

INGREDIENTS

Sesame seeds 200 g

Butter 150g

Powdered milk 90 g

Coconut 50g

Vanilla sugar 1 tsp

Icing sugar 90 g

PREPARATION INSTRUCTION

1. Melt the butter, fry the sesame (about 110 grams) in it to golden brown, cool.

2. Mix powdered milk, chips, powdered sugar vanilla sugar.

3. Combine both mixtures, leave for an hour.

4. Fry the remaining sesame in a dry frying pan.

5. Mix the mixture thoroughly, divide into 10 parts, roll the balls and roll in sesame.

7. Potato salad with mint and flavorful dressing

INGREDIENTS

Potatoes 4 pieces

Sour cream 2.5 tablespoons

Cucumbers 1 piece

Fresh mint 1 tablespoon

Lemon juice 1 tablespoon

Salt ½ tsp

Fresh red pepper 1 piece

½ tablespoon coconut shavings

Cumin (zira) 1 tsp

Mustard seeds 1 tsp

Vegetable oil 2.5 tablespoons

PREPARATION INSTRUCTION

1. Boil the potatoes in their skins, cool, peel, cut into cubes, about 1 cm.

2. Cut the cucumber into slices, like potatoes.

3. Chop the fresh mint leaves.

4. Mix everything by adding lemon juice and salt.

5. Fill with sour cream.

6. Heat the butter in a saucepan, fry the mustard in a small fire until the grains stop popping. Add cumin for 20 seconds until it turns brown, fry finely chopped peppers. The last toss the coconut shavings, for 5 seconds.

7. Pour the contents of the pan gently into the salad. Stir, add sour cream if necessary. Chill.

8. Indian Rice with Pine Nuts and Raisins

INGREDIENTS

Raisins 2 tablespoons

300 g rice

Butter 25 g

Pine nuts 2 tablespoons

Curry ¼ tsp

Salt to taste

PREPARATION INSTRUCTION

1. Put the raisins in a cup, cover with warm water and leave for 15-30 minutes.

2. At this time, cook the rice: pour the rice into the pan with boiling unsalted water, mix with a wooden spatula and cook on high heat for 12-15 minutes, until the rice is soft. Put the rice in a large colander and rinse well under cold water. Let the water drain.

3. Drain the raisins and dry them with paper towels. Melt the butter in a saucepan, add the nuts, and cook, stirring actively, for 2-3 minutes, until they turn golden brown. Pour curry, stir. Add the raisins and rice and cook over low heat, stirring for 10 minutes. Salt, mix well. Serve immediately.

9. Subji with cream panir

INGREDIENTS

Zucchini 1 piece

Tomatoes 2 pieces

Broccoli 200 g

Cream 20% 150 g

Adygei cheese 200 g

Dill to taste

Ground paprika 1 tsp

Ground coriander 1 tsp

Asafoetida 1 tsp

Salt 1 tsp

PREPARATION INSTRUCTION

1. Cut the cheese into cubes, cut the dill, fry in the drain. Butter dill and cheese until golden brown, can be salted. Remove from heat.

2. Cut the courgette into medium cubes, divide the broccoli into small florets, cut the tomatoes into large cubes so as not to fall apart.

3. In a pan with plant. or plums. butter, fry broccoli, add zucchini, simmer for 5-7 minutes, add half of the tomatoes, simmer for 5 minutes - check for readiness of broccoli and zucchini with a fork -

if ready, mix cream with spices, add Adyghe cheese (or paneer) to vegetables in a frying pan, stir the remaining tomatoes and cream for 5 minutes. Remove from heat.