Vegetarian recipes allow much garnishing and appetizing opportunities. Packed with nutrients diet vegetarian recipes are essential part of the Indian diet. One can definitely reduce the crushed cashew nuts in a gravy or lessen the generous portions of ghee and also the oil to adopt a low fat diet. The variety in raita or curd based accompaniments is a variety in boondi raita, cucumber raita, onion and tomato raita. A little garnishing of coriander leaves makes the raita attractive.
Maharashtrian koshumbis or salads are interesting. The variety lies in grated carrots, cucumbers, cabbage and topped with a phodni (curry leaves, rai, asofoetida in a little oil). Pickles are essential in an Indian diet. The Aavakai mango pickle is a seasonal export from India. Punjab is famous for the in-house pickles of assorted small size cut vegetables. The long green chilli marinated in oil and a pickle filling is mouth watering. Garlic pickle is good for health too.
A parantha or Indian bread has the goodness of wheat flour and can be mixed with grated vegetables to suit a variety. Easy to spread and made as a pancake this makes a nutritious breakfast or suits even a lunch. Methi or fenugreek parantha, spinach parantha, onion parantha, masala parantha, cabbage or cauliflower parantha. One can try interests in a pea parantha and also a simple jeera or ajwain parantha if one is hard pressed for time.
The normal thali or lunch/dinner consists of chapattis, vegetables and a dal. Rice varieties are simple steamed ones, pressure cooked or vegetable pulavs and biryanis. Continental effects are seen in the vegetables for pulav referring to a spring onion – corn pulav. Jeera rice is excellent for digestion. Dum biryani is cooked together with rice and vegetables.
Indian vegetarian curry recipes normally form a base with sautéed onion and tomato. The spice or masala include a dhani-jeera powder, turmeric, pepper, dried mango powder for a sour effect. Khada masala refers to whole spices like cloves, jeera, star aniseed, cardamom which are regulars in a pulav and other North indian recipes. Sourness is usually cultivated by amchur powder or dried mango powder, tamarind, kokum or a tomato. The spice is usually made of red chilies, green chilies and pepper.
Paneer or cottage cheese serves as a filling vegetable dish. Use a little bit of pepper to garnish over the kadai masala which is usually capsicum, onion and tomato fried and topped with fresh masalas. A pea and cottage cheese gravy goes well with rice and also chapattis. The onion-tomato gravy can be arrived at by mixing the same or cut into small pieces. . The art lies in frying the onion to brown and mixing the salt and spices correctly.