Vegan Indian Recipes for Guests to Remember

Prep Work

1. Finely chop onion, ginger, green chilli, capsicum, tomato, and coriander leaves.

2. Grate the carrot finely.
3. Measure all the spices and besan.
4. Have water and oil set aside for cooking.

Method

1. Take besan/gram flour in a large bowl and add all dry spices.

2. Mix in chopped onions, ginger, green chillies, grated carrot, capsicum, tomatoes, and coriander leaves.

3. Pour half cup of water and mix well, then add another half cup and mix again.

4. Taste and adjust seasoning if needed.
5. Heat a pan and lightly grease it.
6. Pour a ladle of batter on the pan and spread it gently.
7. Cook on medium-low flame until edges start lifting.
8. Flip the chilla and cook evenly on the other side.
9. Serve hot with mint and tomato chutney.

Prep Work

1. In a large bowl, mix wheat flour and salt, then add oil and mix well. Gradually add water and knead into a smooth dough.

   
2. Cover the dough with a lid and let it rest for 1 hour for better texture.
3. After resting, divide the dough into small balls for rolling.
   

Method

1. In a kadai, heat oil on medium-high flame until hot

2. Roll each dough ball into a small circle, making sure the edges are thinner than the center.
   
3. Once the oil is hot, gently drop in the poori. Flip it gently to fry evenly until golden brown.
4. Remove from the oil and place on a paper towel to drain excess oil. Serve hot.
   

Prep Work

1. Soak green gram in water for at least 10 hours or overnight. This allows it to expand and soften.

2. Finely chop onion, green chilies, ginger, and coriander leaves. Keep curry leaves whole.

Method

1. Transfer half of the soaked green gram to a mixer jar. Add rock salt and grind in pulse mode without adding water. Scrape down the sides to get a coarse batter.

   
2. Add the remaining soaked green gram along with onion, green chilies, ginger, curry leaves, fennel seeds, and cumin seeds. Grind coarsely without water.
3. Mix both batches of batter together in a bowl. Stir in chopped coriander leaves and adjust salt if needed.
   
4. Take small portions of the batter, shape into vada using your hands or a banana leaf. Flatten slightly.
   
5. Heat oil in a kadai on medium flame until hot enough for deep frying.
6. Carefully drop vada into the hot oil and fry until golden brown and crisp. Fry in batches without overcrowding.
   
7. Remove the fried vada and place them on a paper towel to drain excess oil.
8. Serve hot and crispy with chutney or enjoy as is!
   

Prep Work

1. Soak the sabudana in water overnight. Strain it and set it aside.

   
2. Boil potatoes until soft, then peel and cube them.
3. Dry roast the peanuts in a pan until golden brown.
4. Once cooled, rub the peanuts between your palms to remove the skin.
5. Grind the roasted peanuts coarsely using a mixer.
   

Method

1. In a large bowl, mash the boiled potatoes until smooth.

2. Add soaked sabudana, green chilies, lemon juice, cumin seeds, rock salt, roasted peanut powder, and coriander leaves.
3. Mash and mix everything together until well combined.
   
4. Dab a little oil on your palms and shape the mixture into small patties.
   
5. Heat oil in a kadai for deep frying.
6. Gently drop the vadas into the hot oil and fry until golden brown.
7. Serve crispy sabudana vadas with tomato ketchup or chutney.
   

Prep Work

1. Finely chop the onion and keep aside.

2. Chop green chillies into small pieces.
3. Finely chop fresh ginger for better texture and taste.
4. Finely chop curry leaves and coriander leaves.

Method

1. Take rice flour, maida, and sooji in a large mixing bowl.

2. Add salt, chilli powder, onions, green chillies, ginger, curry leaves, and coriander leaves. Mix well.
   
3. Add hot oil and mix again until combined
4. Gradually add water and knead into a firm dough
5. Apply a little oil on the dough and let it rest for 15 minutes
   
6. In the meantime, heat oil in a kadai.
7. Take a small portion of dough and press it gently on a banana leaf into a flat disc.
   
8. Lightly dab water on top to prevent drying.
9. Drop the vadas into hot oil and fry until golden brown on all sides.Maintain the medium flame
   
10. Crispy and tasty Maddur Vadas are ready! Serve with coconut chutney or ketchup.
    

Prep Work

1. Blend Corn

   Pulse the boiled sweet corn in a mixer jar into a coarse mixture without adding water.

   

2. Chop Vegetables

   Finely chop onions, capsicum, green chillies, and coriander leaves. Grate carrot, ginger, and garlic.

Method

1. Mix Ingredients

   In a bowl, mix the blended corn with chopped onions, capsicum, ginger, green chillies, carrot, and garlic.

   

2. Add Spices

   Add salt, turmeric, kashmiri chilli powder, cumin, coriander, hing, garam masala, and amchur powder.

3. Form Dough

   Add besan, rice flour, and chopped coriander. Mix well until a dough forms.
   

4. Shape Cutlets

   Grease hands with oil, take portions of the dough, and shape them into patties.
   

5. Heat Oil

   Heat oil in a kadai on medium-high heat for deep frying.

6. Fry Cutlets

   Gently drop the cutlets into hot oil and fry until golden brown. Flip occasionally.
   

7. Drain & Serve

   Remove cutlets and place them on paper towels. Serve hot with ketchup or chutney.
   

Prep Work

1. Remove the edges of bread slices, tear them into pieces, and pulse in a mixer until coarsely ground.

   
2. Boil potatoes until soft, peel, and mash them smoothly.
3. Finely chop onion, green chillies, red and green capsicum, and grate the carrot.

Method

1. In a bowl, combine mashed potatoes, chopped onion, green chillies, grated carrot,red and green capsicum.

2. Mix in salt, cumin powder, chilli flakes, chaat masala, black pepper, garam masala, and coriander leaves. Adjust seasoning to taste.
   
3. Take oil and spread on the palms and take portions of the mixture and shape them into small rolls.
   
4. In a separate bowl, mix corn flour with water to make a smooth slurry.
5. Dip each roll into the slurry, then roll in breadcrumbs to coat evenly.
   
6. Heat oil in a pan over medium heat.
7. Deep-fry the rolls in hot oil until golden brown and crispy. Drain excess oil.
8. Serve immediately with mayonnaise, mint chutney, or ketchup.
   

Prep Work

1. Soak the tamarind in hot water for 10-15 minutes and extract the pulp.

   

2. Cook the rice (if not using leftover rice) and set it aside to cool slightly before mixing it with the tamarind curry.

Making the Masala Powder

1. Start by heating a pan on medium heat. Add the coriander seeds, chana dal, urad dal, peppercorns, and fenugreek seeds. Roast them lightly.

2. Toss in the white sesame seeds, and let it all roast for a few more seconds. Add the red chilies and continue roasting until everything turns golden brown.

   

3. Once the spices are well-roasted, transfer them to a plate and let them cool completely. Now, place them in a mixer jar, add the asafoetida powder, and grind it all into a fine powder. Set this aside.

   

Making the Tamarind Curry

1. In the same pan, add oil and heat it up.

2. Add chana dal, urad dal, and peanuts. Roast them for about 2 minutes until they’re nice and crisp.

3. Toss in mustard seeds, red chilies, and a pinch of asafoetida powder, followed by curry leaves. Give it a quick sauté.

4. Squeeze the pulp out of the tamarind and add the puree to the pan. Stir it all together.

   

5. Now, sprinkle in turmeric powder, rock salt, and mix everything well. Let it cook for about 10 minutes on medium heat.

6. Add jaggery powder and the ground masala powder. Mix it again and cook for another 5 minutes.

   

7. Taste and adjust seasoning if necessary.

Bringing It All Together

1. Once your tamarind curry is ready, take the required amount and mix it with freshly cooked rice. Let the rice sit for about 30 minutes for all the flavors to come together.

   

2. You can store any leftover tamarind paste in a glass jar and refrigerate it for future use.

3. Serve the tamarind rice after it’s rested, and pair it with crispy papads for that extra crunch!

Prep Work

1. Take cooked rice in a wide bowl. Add turmeric powder, salt, and a little oil. Mix well and set aside.

2.  Chop the green chilies.

3. Squeeze fresh lemon juice and keep it ready.

4. Gather all the tempering ingredients, so they’re handy while cooking.

Method

1. Heat oil in a pan and roast the peanuts until they turn golden brown.

2. Add chana dal, urad dal, cumin seeds, mustard seeds, and cashew nuts. Mix and sauté till they are nicely roasted.

3. Drop in the red chilies, green chilies, asafoetida powder, and curry leaves. Cook until the rawness of the green chilies and curry leaves is gone.

   

4. Now, gently add the seasoned rice to the pan.

5. Keep the flame low and mix everything well.

   

6. Finally, squeeze in the lemon juice and give it all a nice mix. 

   

7.  Turn off the stove and let the rice sit for about 30 minutes before serving (if you can resist!).

   

Prep Work

1. Cut cauliflower into small florets and soak in hot water. Drain well before using.

2. Gather cinnamon, cardamom, cloves, fennel seeds, and bay leaf for cooking.
3. Finely chop onions, ginger, garlic, and tomato for the masala paste.
   
4. Mix cauliflower with salt, turmeric, and chilli powder. Roast in oil until slightly crisp.
   

Method

1. Heat half of the oil in a pan. Add seasoned cauliflower and roast until golden brown. Set aside.

2. In the same pan, add remaining oil and whole spices. Sauté until aromatic.
3. Add chopped onions, garlic, ginger, cashews, and tomatoes. Cook until soft, then grind with water into a smooth paste.
4. Heat oil in a pan, add cumin seeds, then pour in the ground masala paste. Cook until oil separates.
5. Stir in turmeric, kashmiri chilli powder, cumin, coriander, garam masala, and salt. Mix well.
   
6. Pour water into the pan and bring the curry to a simmer.
7. Add roasted cauliflower and cooked peas to the pan. Mix well.
8. Cover and let it cook until flavors blend. Stir occasionally.
   
9. Crush kasuri methi and sprinkle it over the curry. Garnish with coriander leaves.
10. Serve hot with chapathi, roti, or rice. Enjoy!
    

Prep Work

1. Wash, trim edges, and make slits in each ivy gourd

   
2. Finely chop onions for the curry base.
3. Peel roasted peanuts and grind into a fine powder.
   
4. Cut ginger into thin julienne strips.
5. Cut green chilies lengthwise.

Method

1. Heat oil in a pan and fry the slit ivy gourd for 10 minutes until slightly golden. Remove and set aside.

   
2. In the same pan, add cinnamon,clove,cardamom, shahi jeera, and fennel seeds. Sauté until aromatic.
3. Add chopped onions and cook until golden brown.
4. Stir in ginger garlic paste and cook until the raw smell disappears.
5. Add turmeric, chili powder, coriander, and cumin powders. Stir well.
   
6. Pour in tomato puree and cook for 5 minutes.
7. Pour water(¼ portion) and let the curry simmer.
   
8. Mix in ground peanut powder, add remaining water and stir well.
9. Return fried ivy gourd to the pan, mix well, cover, and cook for 10 minutes.
   
10. Stir in garam masala, sugar, ginger juliennes, green chilies, and kasuri methi. Mix well.
    

Prep Work

1. In a mixer jar, add coconut, peppercorns, fennel seeds, and water. Grind into a smooth paste.

   
2. Finely chop onions, tomatoes, and brinjal. Slit green chilies.
   
3. Soak chopped brinjal in salted water to prevent browning.

Method

1. Heat oil in a pan. Add urad dal, mustard seeds, and cumin seeds. Let mustard seeds splutter and dal turn golden.

2. Add chopped onions and crushed garlic. Sauté until onions turn soft and slightly caramelized.
3. Toss in slit green chilies and curry leaves. Stir well to combine.
4. Sprinkle turmeric powder and salt. Mix well to coat the onions evenly.
   
5. Add chopped tomatoes, cover, and cook until they turn mushy.
6. Drain soaked brinjal and add it to the pan. Stir well and cook covered for 5 mins.
7. Sprinkle red chili powder and mix well to enhance the spice.
8. Add cooked black-eyed peas to the curry for added texture and protein.
9. Stir in the prepared coconut masala paste, adjust consistency with water (if needed), and let it simmer.
   
10. Finish with freshly chopped coriander leaves and serve hot with rice or chapati.
    

Prep Work

1. Grate fresh coconut and set aside

2. Roughly chop onions, tomatoes, and green chillies.
   
3. Take a small piece of tamarind and keep it ready.
4. Wash mint leaves thoroughly and drain.

Method

1. Heat oil in a pan, add chana dal and red chillies. Roast until golden brown.

2. Add grated coconut to the pan and switch off the stove. Transfer to a plate to cool.
3. In the same pan, heat oil and add chopped onions, green chillies, and garlic.
   
4. Add tamarind and chopped tomatoes. Sauté until tomatoes soften.
5. Stir in rock salt and washed mint leaves. Sauté well and turn off the heat. Let it cool.
   
6. Blend the roasted chana dal, red chillies, and coconut first. Then add the onion-tomato mixture with water and grind into a chutney.
7. Heat oil, add urad dal, mustard seeds, cumin seeds, red chillies, hing, and curry leaves. Sauté until mustard splutters.
8. Pour tempering over the chutney and mix well.
9. Tomato mint chutney is ready! Serve with idli or dosa.
   

Prep Work

1. Dry roast the peanuts on medium-low flame until fully browned colour.

   
2. Let them cool completely, then remove the skin. Set aside.
   

Method

1. Heat oil in a pan. Add chopped onions, garlic cloves, and red chilies.

2. Add tamarind bits and cook until onions turn soft and translucent.
   
3. Let the mixture cool, then transfer to a mixer jar.
4. Add roasted peanuts and rock salt. Grind into a fine powder.
5. Add water and grind again to make a smooth chutney consistency.
   
6. Heat oil in a tempering pan.
7. Add urad dal, mustard seeds, and cumin seeds. Let mustard seeds splutter.
8. Add red chilies, hing, and curry leaves. Sauté for a few seconds.
   
9. Pour tempering over chutney and mix well. Serve with idli or dosa.
   

Prep Work

1. Wash and chop the tomatoes into small pieces.

2. Peel garlic cloves and set aside.

Method

1. Heat oil in a pan. Add chopped tomatoes and tamarind, sauté well.

   
2. Add salt and boil the mixture for some time until the tomatoes are soft. Transfer to a vessel.
3. In a separate pan, dry roast fenugreek seeds, mustard seeds, and cumin seeds until aromatic.
4. Add garlic cloves and curry leaves to the pan and fry until fragrant. Let the mixture cool.
   
5. Blend the cooked tomatoes into a smooth paste (do not add any water). Transfer to a bowl.
   
6. Grind the roasted spice mixture into a slightly coarse powder.
   
7. Heat oil in a pan, add chana dal, urad dal, mustard seeds, asafoetida powder, red chilies, and curry leaves. Fry for a few seconds.
8. Add the tomato paste to the pan and mix well. Boil the mixture.
9. Add salt, turmeric powder, and chili powder. Stir well to combine.
10. Mix the ground spice powder into the tomato mixture and cook.
    
11. Pour some more oil and cook until the mixture thickens.check the seasoning and adjust if needed.
12. Let the pickle cool completely before transferring to a clean jar.
    

Prep Work

1. Wash the lemon

   Rinse the lemon thoroughly under running water

2. Peel the lemon

   Carefully remove the skin using a peeler or knife.

3. Extract lemon juice

   Cut the lemon and squeeze out the juice. Strain to remove pulp and seeds.
   

4. Gather ingredients

   Measure and set aside all ingredients for easy access.

Method

1. Heat the water

   Take water in a saucepan and heat it.

2. Add sugar

   Add sugar to the water and stir well.

3. Infuse with lemon skin

   Add lemon skin to the saucepan.

4. Boil the syrup

   Boil the mixture of sweet syrup.

5. Add mint and turn off heat

   Turn off the stove and add mint sprigs.
   

6. Brew the tea

   Take another container, add water, and tea granules.

7. Boil and strain tea

   Boil the tea for 5 minutes and strain into a bowl.

8. Mix tea and sugar syrup

   Strain and Add prepared sugar syrup into the black tea and mix it well.
   

9. Add lemon juice

   Stir in fresh lemon juice and let it cool completely.

10. Assemble the drink

    Place ice cubes, lemon slices, and mint leaves in a glass.
    

11. Pour and serve

    Pour the cooled lemon tea into the glass and serve chilled.