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Indian Veg Recipes recipes


Last Updated : Jul 10,2018



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Indian Veg Recipes, Food, Cuisine

Indian cuisine is a vast and varied one. It is reflective of the myriad cultures and traditions that make up this vibrant country of ours. Every region has its own way of cooking and serving food, as well as customs and practices concerning food. The food of each region is greatly influenced by not just the local availability of vegetables, fruits, herbs and spices, but also by the historical and cultural background of that community. Indians are so fond of the traditional food that they take along the knowledge and practices even when they go abroad.

With the advent of cookbooks and online portals, recipes do get passed on from region to region, but still, you can find distinct differences in the way the food tastes, because of the availability of ingredients and common cooking practices in each region. Pav Bhaji made in South India, for example, is quite different from how it tastes in the North; and likewise, Idli and Sada Dosa made by North Indians might be quite different from how the South Indians make it!

India’s cuisine is categorized mainly based on the region – Punjabi, Gujarati, Rajasthani, Maharashtrian, South Indian, Bengali, Hyderabadi, Mughlai and so on. Depending on the region, the main course might focus on Roti or rice, with accompaniments like Subzis, Dal, Sambhar, etc. Bajra Roti and Green Pea Pulao together with Pyazwali Bhindi and Dum Aloo could make an interesting meal, just as Cabbage Poriyal, Sambhar, Rasam and Rice would too.

North Indian Veg Recipes

The cuisine of North India includes not only Punjabi food but also, Amritsari, Kashmiri cuisine. Each state has something different to offer. While Punjabi’s use lot of ghee and dairy products, Kashmiri cuisine is majorly non-vegetarian with use of saffron and other spices. People from Punjab, Amritsar and Delhi believe in having heavy breakfast of parathas smeared with white butter along with a tall glass of sweet lassi and accompaniments like fresh curd and mango pickle, Chole Bhature or Chole Kulcha. They also indulge in delectable street food like Momos, Samosa, Aloo Tikki chaat, Ram laddoo, Golgappe . Apart from that Tandoor is an essential cooking method in North Indian Cuisine. From tongue-tickling appetizers like Paneer Tikka & Mushroom and capsicum tikka to flatbreads ranging from Tandoori Naan, Roti and Kulcha, they love everything baked and grilled in clay pot ovens. Rich gravies, spicy vegetable, sizzling appetizers, delectable desserts sum up North Indian food!

Descending from the Mughal empire, Mughlai cuisine is known for heavy use of aromatic and rich ingredients resulting in spicy, fragrant, lip-smacking delights. It has been one of the much admired and popular cuisines among food lovers across India. The preparation of Mughlai food is time-tested and involves slow cooking and vast preparation. Dishes like kebabs, kofta, pulao, sabzis and biryani typically include Mughlai blend and flavours. Some of the popular dishes are Mughlai Vegetable Biryani, Shahi Pulao, Baingan Musasalam, Nawabi Curry, Mughlai Makhani Paneer, Mughlai Roti.

Western Indian Food

When you come to Western India, you will come across Gujarati cuisine which is an amalgam of flavor. They are mostly vegetarian and use many native vegetables and an array of spices to season them. Dals and shaak (subzis) have a sweet flavor because of the addition of jaggery. The farsaans (snacks) and mishthans (dessert) are much-loved aspects of Gujarati cuisine. The Gujarati thali is a grand feast consisting of dal, bhaat, rotli, shaak, farsaan and mishtan with accompaniments like kachumber, athanu and papad. Curd and buttermilk are a quintessential part of their meals.

Rajasthan being dearth of water uses curd and buttermilk widely in cooking and vegetables being limited in supply, they eat lots of pulses and dal. It is known for its endless varieties of Kachori. Pyaaz ki kachori, Shahi raj kachori, Khasta kachori are some popular local breakfast dish in Rajasthan and sold at most 'namkeen' shops. Maharashtrian cuisine is a zingy and spicy one, which makes abundant use of aromatic and flavourful ingredients like peanuts, sesame seeds , chillies, kokum, cashew nuts , coconut, and so on. Mumbai , the city of dreams has some out of the box street food delights to offer like Schezuan Chopsuey Dosa, Mysore masala dosa, Tawa Pizza, Toasted Samosa sandwich and how can you forget the famous Vada Pav, Misal Pav, Bhajji Pav !

South Indian Cuisine

Going down South, people are very fond of rice which is also their staple food. South Indian cuisine relies on extensive use of traditional spices like mustard seeds, curry leaves, red chillies, broken urad dal and chana dal that impart flavor when added as a tempering to the food . Breakfast delights like Idli, Dosa and uttapams are much loved all over India.

Kadubu, Benne dosa, Neer dosa, Bisi bele bhath are some classic Karnataka dishes. Mangalorean cuisine is different from Udupi, which is different from Mysore, and a food connoisseur can easily tell the difference! So, every corner of Karnataka has a culinary anecdote to tell with distinct flavours, native ingredients and exclusive cooking techniques.

There is a lot of similarity between the food cooked in Kerala, and that of coastal Tamil Nadu. Tamil cuisine is a balance of spices and dals along with a combination of different masalas. Kitchen shelves are stocked with sambhar powder, milagai podi , rasam powder and popular tempering ingredients like coriander seeds, red chillies , chana dal , ginger, green chillies, garlic and curry leaves. Coconut is abundantly found in Kerala and hence widely used in food preparation. Even curries make use of coconut milk instead of water. Native fruits and vegetables like jackfruit, yam, raw banana, yellow banana, ash gourd and pumpkin are used to cook an array of dishes.

The region spanning Andhra Pradesh and Telangana have their own cooking style which is a spicy one. Unlike other cuisines where pickle is merely an accompaniment, here it is the best part of the meal! Pesarattu dosa or Moong dal dosa is a classic dish from the Andhra cuisine. Gongura leaf is a quintessential Telugu ingredient, used to make delicious pachadis and peppy rice preparations.

What comes to your mind when you think of Hyderabadi food? Biryani ! Hyderabadi food has much more to offer than the famous Biryani with Mirch Ka Salan. It is highly influenced by Mughlai, Persian and Arabic cuisine. Rich and flavorful sabzi, desserts loaded with dry fruits, delectable side dishes and unique flatbreads. Haleem, Double ka Meetha, Bidari Paratha, Osmania biscuit, Hyderabadi Tutti Fruti biscuit and endless varieties of Biryani are some famous food from the city.

East Indian Cuisine

Bengali sweets like Sandesh, chum chum, rasgulla are popular not only in India but also, around the globe. Bengalis love fish and all things fish but, when it comes to vegetarian food they are big fans of chaat like Puchka, Jhalmuri, Ghugni, Doi Bora, Batata Puri. Also, Kolkata is known for street food like kathi roll, egg rolls, momos, Chowmein. They make extensive use of Panch phoran masala in their cooking. It is a spice blend made using fennel seed, mustard seeds, nigella seeds, fenugreek seeds and cumin seeds.

Indian cuisine is also famous for its mithai, which includes an unending list of delightful
recipes like ladoos, halwas, rabdis, jamuns, malai sweets, etc. The deeper one ventures into Indian cuisine, the more they can appreciate the diversity and limitless variety it offers.


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Recipe# 106
18 Jul 18

 
 by Tarla Dalal
Kadhi is a traditional gujarati preparation of a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas. Remember never to boil the kadhi on a high flame as it tends to curdle. Gujarati kadhi goes very well ....
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Recipe# 597
23 Nov 14

 
 by Tarla Dalal
No reviews
An interesting life is always a tasty blend of happiness and joy! this recipe, with a rare combination of mildly-bitter methi and pleasantly-sweet bananas, proves this point yet again. Elders of the gujarati community usually like recipes such as kela methi nu shaak where contrasting flavours comple ....
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Recipe# 32881
19 Jul 18

 
 by Tarla Dalal
Oh, how versatile the humble lemon is, lending itself as beautifully to pickling candying, seasoning as to a variety of other uses. Interestingly, most restaurants down south serve lime pickle along with the 'meals', as the lemon is easy to procure and pickle, as well as liked by almost everybod ....
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Recipe# 22789
20 Jul 18

  This recipe has an associated video
 by Tarla Dalal
Aloo Methi is an everyday recipe... easy, tasty and awesome. Yet, every time you taste it, it feels exotic, with the softness of potatoes and the pleasing bitterness of methi. Indeed, this Indian favourite deserves the global fame that it has earned! You will f ....
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Recipe# 2024
20 Jul 18

  This recipe has an associated video
 
by Tarla Dalal
Richness personified, the Anjeer Halwa is a really striking dessert made of puréed figs, powdered almonds and milk powdered, cooked with ghee and a little bit of sugar to add to the natural sweetness of figs. The almonds and figs complement each other beautifully in flavour and texture, while the mi ....
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Recipe# 42079
20 Jul 18

 
 
by Tarla Dalal
This is an interesting pakoda that combines the vibrant colour of spinach and the exciting crunch of onions with a dash of spice powders for flavour. We have combined the right amounts of besan and rice flour to give the Palak Pakora an awesome crunch. A must-try recipe, the Palak Pakora will ad ....
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Recipe# 33448
19 Jul 18

  This recipe has an associated video
 by Tarla Dalal
A wonderful dessert that can be prepared in minutes. It does not require much advance preparation, and can be whipped up even at short notice. Rava sheera is traditional, yet modern in its simplicity, making it a sheer delight. Sheera makes a traditional and delightful combination with
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Recipe# 2529
17 Jul 18

  This recipe has an associated video
 by Tarla Dalal
The Kesar Pista Badam Biscuit is a real delicacy with rich spicy notes. Assorted nuts give these biscuits a delectable crunch, while an array of spice powders give it a tantalising aroma. To press the nuts into the dough, roll lightly with a roller pin so that you don’t thin down the dough layer, bu ....
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Recipe# 40869
19 Jul 18

  This recipe has an associated video
 by Tarla Dalal
Kerala Parota or Malabar Parota is a unique dish from Malayalam cuisine, which is not to be confused with North Indian parathas. The Kerala Parota is made of a plain flour dough, rolled in a special way using a lot of oil for greasing. This gives it a characteristic texture that is flaky and slightl ....
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Recipe# 3862
17 Jul 18

  This recipe has an associated video
 by Tarla Dalal
A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal kachori, right in your own kitchen. With a flavourful moong dal mixture as filling, this kachori is deep-fried patiently on a slow flame to achieve tha ....
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Recipe# 7561
16 Jul 18

 
 by Tarla Dalal
Parathas just got more interesting. An unusual combination of cabbage and paneer for the filling adds a novelty value to this dish!
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Recipe# 41971
16 Jul 18

 
 by Tarla Dalal
Ribbon sev, made of rice flour and besan is one of the most popular jar snacks in South India. We bring you this famous snack, albeit in a healthier form. Made from a dough of besan and whole wheat flour spruced up with a dash of spices, this Baked Ribbon Sev is so healthy and equally tasty! You ....
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Recipe# 3853
19 Apr 15

 
 by Tarla Dalal
Amlana is a delicious Rajasthani drink made with tamarind pulp, perked up with spices like pepper and cardamom. The addition of black salt imparts a wonderful flavour, which is further enhanced by the minty garnish. Chill this drink really well before serving!
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Recipe# 1653
16 Jul 18

  This recipe has an associated video
 by Tarla Dalal
The Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis , Dosas , Appe , be it plain, veggie-topped, or more exotic options like Rava Idli or
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