Vegan Indian Recipes for Guests to Remember

Prep Work

1. Chop Vegetables

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

2. Grate Carrot

   Grate the carrot finely.

3. Measure Ingredients

   Measure all the spices and besan.

4. Keep Water & Oil Ready

   Have water and oil set aside for cooking.

Method

1. Mix Dry Ingredients

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

2. Add Vegetables

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

3. Add Water in Batches

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

4. Check Seasoning

   Taste and adjust seasoning if needed.

5. Heat the Pan

   Heat a pan and lightly grease it.

6. Pour & Spread Batter

   Pour a ladle of batter on the pan and spread it gently.

7. Cook First Side

   Cook on medium-low flame until edges start lifting.

8. Flip & Cook Other Side

   Flip the chilla and cook evenly on the other side.

9. Serve Hot

   Serve hot with mint and tomato chutney.

Prep Work

1. Prepare the dough

   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. Rest the dough

   Cover the dough with a lid and let it rest for 1 hour for better texture.

3. Divide the dough

   After resting, divide the dough into small balls for rolling.
   

Method

1. Heat the oil

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

2. Roll the dough

   Roll each dough ball into a small circle, making sure the edges are thinner than the center.
   

3. Fry the poori

   Once the oil is hot, gently drop in the poori. Flip it gently to fry evenly until golden brown.

4. Drain and serve

   Remove from the oil and place on a paper towel to drain excess oil. Serve hot.
   

Prep Work

1. Soak green gram

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

2. Chop ingredients

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

Method

1. Grind green gram

   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. Grind remaining gram with spices

   Add the remaining soaked green gram along with onion, green chilies, ginger, curry leaves, fennel seeds, and cumin seeds. Grind coarsely without water.

3. Combine and mix

   Mix both batches of batter together in a bowl. Stir in chopped coriander leaves and adjust salt if needed.
   

4. Shape vada

   Take small portions of the batter, shape into vada using your hands or a banana leaf. Flatten slightly.
   

5. Heat oil

   Heat oil in a kadai on medium flame until hot enough for deep frying.

6. Deep fry vada

   Carefully drop vada into the hot oil and fry until golden brown and crisp. Fry in batches without overcrowding.
   

7. Drain excess oil

   Remove the fried vada and place them on a paper towel to drain excess oil.

8. Serve

   Serve hot and crispy with chutney or enjoy as is!
   

Prep Work

1. Soak sabudana

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

   

2. Boil potatoes

   Boil potatoes until soft, then peel and cube them.

3. Roast peanuts

   Dry roast the peanuts in a pan until golden brown.

4. Remove peanut skin

   Once cooled, rub the peanuts between your palms to remove the skin.

5. Grind peanuts

   Grind the roasted peanuts coarsely using a mixer.
   

Method

1. Mash potatoes

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

2. Combine ingredients

   Add soaked sabudana, green chilies, lemon juice, cumin seeds, rock salt, roasted peanut powder, and coriander leaves.

3. Mix thoroughly

   Mash and mix everything together until well combined.
   

4. Shape vadas

   Dab a little oil on your palms and shape the mixture into small patties.
   

5. Heat oil

   Heat oil in a kadai for deep frying.

6. Fry vadas

   Gently drop the vadas into the hot oil and fry until golden brown.

7. Serve hot

   Serve crispy sabudana vadas with tomato ketchup or chutney.
   

Prep Work

1. Chop onions

   Finely chop the onion and keep aside.

2. Chop green chillies

   Chop green chillies into small pieces.

3. Chop ginger

   Finely chop fresh ginger for better texture and taste.

4. Chop curry & coriander leaves

   Finely chop curry leaves and coriander leaves.

Method

1. Mix dry ingredients

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

2. Add spices & chopped ingredients

   Add salt, chilli powder, onions, green chillies, ginger, curry leaves, and coriander leaves. Mix well.
   

3. Pour hot oil

   Add hot oil and mix again until combined

4. Knead the dough

   Gradually add water and knead into a firm dough

5. Rest the dough

   Apply a little oil on the dough and let it rest for 15 minutes
   

6. Heat oil

   In the meantime, heat oil in a kadai.

7. Shape the vadas

   Take a small portion of dough and press it gently on a banana leaf into a flat disc.
   

8. Dab water

   Lightly dab water on top to prevent drying.

9. Fry the vadas

   Drop the vadas into hot oil and fry until golden brown on all sides.Maintain the medium flame
   

10. Serve hot

    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. Prepare bread crumbs

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

   

2. Boil and mash potatoes

   Boil potatoes until soft, peel, and mash them smoothly.

3. Chop vegetables

   Finely chop onion, green chillies, red and green capsicum, and grate the carrot.

Method

1. Mix ingredients

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

2. Add spices

   Mix in salt, cumin powder, chilli flakes, chaat masala, black pepper, garam masala, and coriander leaves. Adjust seasoning to taste.
   

3. Shape rolls

   Take oil and spread on the palms and take portions of the mixture and shape them into small rolls.
   

4. Prepare batter

   In a separate bowl, mix corn flour with water to make a smooth slurry.

5. Coat rolls

   Dip each roll into the slurry, then roll in breadcrumbs to coat evenly.
   

6. Heat oil

   Heat oil in a pan over medium heat.

7. Fry rolls

   Deep-fry the rolls in hot oil until golden brown and crispy. Drain excess oil.

8. Serve hot

   Serve immediately with mayonnaise, mint chutney, or ketchup.
   

Prep Work

1. Soak the tamarind

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

   

2. Cook the rice

   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. Roasting the Whole Spices

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

2. Adding Sesame and Chilies

   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. Grinding the Masala

   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. Heating the Oil

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

2. Roasting Dal and Peanuts

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

3. Tempering with Spices

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

4. Adding Tamarind Pulp

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

   

5. Spicing the Curry

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

6. Final Flavoring

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

   

7. Adjusting Taste

   Taste and adjust seasoning if necessary.

Bringing It All Together

1. Mixing with Rice

   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. Storing Leftovers

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

3. Serving

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

   

Prep Work

1. Prepare rice

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

2. Chop chillies

    Chop the green chilies.

3. Prepare lemon juice

   Squeeze fresh lemon juice and keep it ready.

4. Gather tempering ingredients

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

Method

1. Roast the Peanuts

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

2. Sauté the Dals and Nuts

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

3. Add Aromatics

   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. Combine with Rice

   Now, gently add the seasoned rice to the pan.

5. Mix on Low Heat

   Keep the flame low and mix everything well.

   

6. Add the Lemon Juice

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

   

7. Rest Before Serving

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

   

Prep Work

1. Chop cauliflower

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

2. Prepare whole spices

   Gather cinnamon, cardamom, cloves, fennel seeds, and bay leaf for cooking.

3. Chop vegetables

   Finely chop onions, ginger, garlic, and tomato for the masala paste.
   

4. Roast cauliflower

   Mix cauliflower with salt, turmeric, and chilli powder. Roast in oil until slightly crisp.
   

Method

1. Roast cauliflower

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

2. Cook spices

   In the same pan, add remaining oil and whole spices. Sauté until aromatic.

3. Make masala paste

   Add chopped onions, garlic, ginger, cashews, and tomatoes. Cook until soft, then grind with water into a smooth paste.

4. Sauté masala

   Heat oil in a pan, add cumin seeds, then pour in the ground masala paste. Cook until oil separates.

5. Add spice powders

   Stir in turmeric, kashmiri chilli powder, cumin, coriander, garam masala, and salt. Mix well.
   

6. Add water

   Pour water into the pan and bring the curry to a simmer.

7. Add cauliflower & peas

   Add roasted cauliflower and cooked peas to the pan. Mix well.

8. Simmer the curry

   Cover and let it cook until flavors blend. Stir occasionally.
   

9. Finish with kasuri methi

   Crush kasuri methi and sprinkle it over the curry. Garnish with coriander leaves.

10. Serve & enjoy

    Serve hot with chapathi, roti, or rice. Enjoy!
    

Prep Work

1. Prepare ivy gourd

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

   

2. Chop onions

   Finely chop onions for the curry base.

3. Grind peanuts

   Peel roasted peanuts and grind into a fine powder.
   

4. Julienne ginger

   Cut ginger into thin julienne strips.

5. Slit green chilies

   Cut green chilies lengthwise.

Method

1. Fry ivy gourd

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

   

2. Sauté whole spices

   In the same pan, add cinnamon,clove,cardamom, shahi jeera, and fennel seeds. Sauté until aromatic.

3. Cook onions

   Add chopped onions and cook until golden brown.

4. Add ginger garlic paste

   Stir in ginger garlic paste and cook until the raw smell disappears.

5. Add powdered spices

   Add turmeric, chili powder, coriander, and cumin powders. Stir well.
   

6. Add tomato puree

   Pour in tomato puree and cook for 5 minutes.

7. Add water

   Pour water(¼ portion) and let the curry simmer.
   

8. Add peanut powder

   Mix in ground peanut powder, add remaining water and stir well.

9. Add ivy gourd

   Return fried ivy gourd to the pan, mix well, cover, and cook for 10 minutes.
   

10. Add final spices

    Stir in garam masala, sugar, ginger juliennes, green chilies, and kasuri methi. Mix well.
    

Prep Work

1. Grind the masala

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

   

2. Chop vegetables

   Finely chop onions, tomatoes, and brinjal. Slit green chilies.
   

3. Soak brinjal

   Soak chopped brinjal in salted water to prevent browning.

Method

1. Heat oil & temper

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

2. Sauté onions & garlic

   Add chopped onions and crushed garlic. Sauté until onions turn soft and slightly caramelized.

3. Add green chilies & curry leaves

   Toss in slit green chilies and curry leaves. Stir well to combine.

4. Add turmeric & salt

   Sprinkle turmeric powder and salt. Mix well to coat the onions evenly.
   

5. Cook tomatoes

   Add chopped tomatoes, cover, and cook until they turn mushy.

6. Add brinjal

   Drain soaked brinjal and add it to the pan. Stir well and cook covered for 5 mins.

7. Add chili powder

   Sprinkle red chili powder and mix well to enhance the spice.

8. Stir in cooked lobia

   Add cooked black-eyed peas to the curry for added texture and protein.

9. Add ground masala

   Stir in the prepared coconut masala paste, adjust consistency with water (if needed), and let it simmer.
   

10. Garnish & serve

    Finish with freshly chopped coriander leaves and serve hot with rice or chapati.
    

Prep Work

1. Prepare coconut

   Grate fresh coconut and set aside

2. Chop vegetables

   Roughly chop onions, tomatoes, and green chillies.
   

3. Prepare tamarind

   Take a small piece of tamarind and keep it ready.

4. Rinse mint leaves

   Wash mint leaves thoroughly and drain.

Method

1. Roast chana dal

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

2. Add coconut

   Add grated coconut to the pan and switch off the stove. Transfer to a plate to cool.

3. Sauté onions

   In the same pan, heat oil and add chopped onions, green chillies, and garlic.
   

4. Add tamarind and tomatoes

   Add tamarind and chopped tomatoes. Sauté until tomatoes soften.

5. Add salt and mint

   Stir in rock salt and washed mint leaves. Sauté well and turn off the heat. Let it cool.
   

6. Grind chutney

   Blend the roasted chana dal, red chillies, and coconut first. Then add the onion-tomato mixture with water and grind into a chutney.

7. Prepare tempering

   Heat oil, add urad dal, mustard seeds, cumin seeds, red chillies, hing, and curry leaves. Sauté until mustard splutters.

8. Mix tempering

   Pour tempering over the chutney and mix well.

9. Serve

   Tomato mint chutney is ready! Serve with idli or dosa.
   

Prep Work

1. Roast the peanuts

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

   

2. Peel the peanuts

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

Method

1. Sauté aromatics

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

2. Cook tamarind

   Add tamarind bits and cook until onions turn soft and translucent.
   

3. Grind chutney base

   Let the mixture cool, then transfer to a mixer jar.

4. Blend with peanuts

   Add roasted peanuts and rock salt. Grind into a fine powder.

5. Adjust consistency

   Add water and grind again to make a smooth chutney consistency.
   

6. Prepare tempering

   Heat oil in a tempering pan.

7. Add spices

   Add urad dal, mustard seeds, and cumin seeds. Let mustard seeds splutter.

8. Final tempering touch

   Add red chilies, hing, and curry leaves. Sauté for a few seconds.
   

9. Mix and serve

   Pour tempering over chutney and mix well. Serve with idli or dosa.
   

Prep Work

1. Chop tomatoes

   Wash and chop the tomatoes into small pieces.

2. Peel garlic

   Peel garlic cloves and set aside.

Method

1. Sauté tomatoes

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

   

2. Cook tomatoes

   Add salt and boil the mixture for some time until the tomatoes are soft. Transfer to a vessel.

3. Roast spices

   In a separate pan, dry roast fenugreek seeds, mustard seeds, and cumin seeds until aromatic.

4. Sauté garlic

   Add garlic cloves and curry leaves to the pan and fry until fragrant. Let the mixture cool.
   

5. Grind tomatoes

   Blend the cooked tomatoes into a smooth paste (do not add any water). Transfer to a bowl.
   

6. Grind spices

   Grind the roasted spice mixture into a slightly coarse powder.
   

7. Prepare seasoning

   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. Cook pickle base

   Add the tomato paste to the pan and mix well. Boil the mixture.

9. Adjust seasoning

   Add salt, turmeric powder, and chili powder. Stir well to combine.

10. Add ground masala

    Mix the ground spice powder into the tomato mixture and cook.
    

11. Final cooking

    Pour some more oil and cook until the mixture thickens.check the seasoning and adjust if needed.

12. Cool and store

    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.