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Einherjar
04 March 2010, 01:32 PM
So, I'm still new to this whole vegetarianism thing as most of you know. I've found a few recipes for ginger tofu stir fry and polenta with cheese, tomatoes, and parsley that I like, but I'm iffy on just looking up recipes and trying them without knowing anyone that has tried and liked said recipes.

So I figured I would make this thread for anyone to share recipes they have and like so that in the future it could give a good heads up for anyone else on the forums that is new to vegetarianism.

Eastern Mind
04 March 2010, 03:30 PM
Vannakkam Einherjar:

If you search on Indian vegetarian cooking, you will get enough recipes to last you into this lifetime and the next. Even video with explanations. I find Indian food to be the simplest and perhaps the healthiest (watch the salt, oil, and sugar amounts) to prepare. Some ingredients such as curry leaves and many spices are best found in an Indian shop.

Aum Namasivaya

smaranam
04 March 2010, 04:22 PM
Namaste Einherjar

Glad to see that you are ready for the new recipes.

Here is an easy one to begin with - but it needs mung daal, your first adventure to the Indian stores.

Mung Dosa - Easy Lentil Pancakes

Ingredients

1 cup mung daal
2 T chopped corriander OR parsley
2 t dry corriander powder
1 t salt (adjust)
1" piece ginger - finely chopped
a pinch or dash of Hing [asofoetida]

Method :

1. Lightly rinse and then soak the mung daal overnight or for at least 4 hours.
2. Grind the soaked daal with chopped ginger and all other ingredients except the fresh corriander leaves.
Use the water from the soaked daal for the batter , so as to not lose the nutrients.
3. Add finely chopped corriander ( if not available, parsley ) leaves.

4. Grease a non-stick pan with a few drops of oil.
5. Pour about 2T of the batter in the centre.
6. Spread quickly with a spatula, to make a thin pancake (NOT THICK)
7. With a teaspoon sprinkle a few drops of oil on and around the surface of the Dosa.
8. Turn upside down when the lower side is slightly golden and done.
9. Let the other side cook for a few minutes. Only the first one side will be darker.

devisarada
04 March 2010, 04:29 PM
Sounds yummy! But what do you serve them with?

Eastern Mind
04 March 2010, 05:22 PM
Vannakam:

ahh.. Dosa

When I was in India, we had dosa every day for breakfast. Partly because they're so good, but also because it was the only thing we knew the waiter would understand when we said it, as all the menus were in Tamil. "Masala dosa" was like 'vannakkam', and 'Nandri' .... one of about ten Tamil words I know.

Einherjar: They can be tricky. Don't give up. The heat has to be just right. Enjoy.

Aum Namasivaya

ravrajsharma
04 March 2010, 06:35 PM
Hey great initiative guys......smaranam it sounds lovely....

I really like the thought of having a food recipe section in our forum.....

Cheers

smaranam
05 March 2010, 07:09 AM
Namaste everyone,

Thanks for your encouragement.


Sounds yummy! But what do you serve them with?

:) Of Course, Chutney that we are waiting for. Let us hope this does not chase our friend away. Ingredients are flexible.

Chutney to go with Dosa
Very Simple Coconut-Mint Chutney

Ingredients

1/2 cup dessicated OR grated coconut
1/4 cup corriander (cilantro)
2 T fresh mint leaves stemmed

2 T yogurt ---> VEGAN Substitute - {1/4 tsp lemon juice, 2T roasted-peanuts/almonds/cashews/pumpkin seeds - you choose}


a dash of water if chutney(sauce) becomes too thick

1/2 t salt - adjust

1 t sugar


Method

Mix all ingredients except yogurt.
Blend in a blender (you just used it for the dosa batter anyway).
Add yogurt , mix
Your condiment - chutney is ready.

OPTIONAL
To make chutney tastier, pour oil-tempering over it and mix.
Tempering (tadkA)

2T Oil
pinch of hing [asofoetida]
1/4 t mustard seeds
1/4 t cumin seeds
4-5 curry leaves (optional)

>> Heat 2T Oil in a smallest non-stick pan - (you can get a tiny special deep vessel with wooden handle)
>> add hing, mustard seeds
>> As the mustard seeds crackle and pop add cumin seeds , 4-5 curry leaves(optional)
>> Turn of heat within a few seconds of crackling.
>> Pour over chutney and mix

Serve on the side with Mung Dosa above.

Please note :
This is a condiment, not to be eaten in heaps, its all coconut-cholesterol. However, coconut is said to help with Ph Balancing. A little is good here and there.

Mung Dosa can be made with sprouted whole green mung too , with this green chutney - a green meal.

Grains , Legumes, Lentils can be found in Grocery, Whole Foods as well as Indian Stores.
http://www.mannaharvest.net/-c-1188.html?osCsid=61ac03226cfbc70a4b00bc34556b0791

Krsna Das
05 March 2010, 07:49 AM
Does any body know how to cook Mochar Ghanto (bengali dish)?

I've heard Nityananda Prabhu liked it very much.

Jivattatva
05 March 2010, 02:22 PM
This first recipe I like to share is simple but rich in protein.


Fried tofu in tomato sauce

Ingredients

200 g tofu block
Oil
5 medium very ripe tomatoes diced or a 400g can of diced tomato from supermarket
2 inches celery stalk with some leaves, sliced into thin pieces and the leaves chopped into small pieces
ground pepper
table salt




Cut tofu block into square or cubes

Fry tofu in oil until brown. Set aside.

Sautee tomatoes for 12 minutes in oil or for 7 minutes if canned tomatoes is used.

(put a small amount of water into sauce if it starts to dry up when sauteeing)

Before turning off the fire ,put in fried tofu into tomato sauce and stir to cover tofu with sauce.

Add celery in.

Sprinke with pepper and salt to taste.

Garnish with chopped celery leaves



Serve with rice and/or with vegetable salad

Then offer to your ishta deva. And enjoy

Einherjar
07 March 2010, 12:46 PM
That Dosa sounds real good. Not entirely sure about the Chutney, but I'll try just about any food once.

smaranam
07 March 2010, 06:12 PM
Mung Dosa - Easy Lentil Pancakes


Corn Salad
Stuffing for Mung Dosa

Ingredients

10 corn cobs

2 t Salt or as per taste

1 t Pepper

4 T Melted butter OR olive oil

1 t lemon juice

1 t sugar or better still , honey

1 t corriander-cumin powder OR oregano

1 t red chilli powder - optional
2 T chopped corriander (cilantro) OR parsley

OPTIONAL
1 cup finely chopped bell peppers (capsicum)

METHOD


>>Put corn to boil

>>Mix all remaining ingredients in a large large bowl/vessel.

>>Rinse boiled corn in running cold water to cool.

>>Cut corn kernels in straight flat carpets
>>Chop/grate in the blender only to make coarse pieces
>>Add to the salad mixture and toss

Serve
As a filling for the Mung Dosa, to make wraps OR just as a salad on the side.

Corn Salad Serves 10

smaranam
08 March 2010, 09:26 AM
Does any body know how to cook Mochar Ghanto (bengali dish)?

I've heard Nityananda Prabhu liked it very much.

Namaste

Mochar Ghanto for Prabhu NityAnanda straight from a Bengali kitchen
http://mkhadse.tripod.com/raj/food/Mochar_Ghonto.htm

GoogleImage Results
http://images.google.com/images?client=safari&rls=en&oe=UTF-8&q=Mochar+Ghonto&um=1&ie=UTF-8&ei=CUSUS7HlOpWINt-ZifQM&sa=X&oi=image_result_group&ct=title&resnum=4&ved=0CB0QsAQwAw

We call it keLphUl - the banana flower.

If one ever finds themselves eating mochar ghonto , or keLphUl any other way, or jackfruit at the North Pole with Santa or Innuits, know that it was one of Shri KRshna's pranks.

Krsna Das
08 March 2010, 10:40 PM
Thanks Smaranam Ji, for the recipie.

Nityananda Prabhu can now eat atleast one bengali dish in my home. He must be tired of eating punjabi dishes everyday. :)

smaranam
09 March 2010, 08:37 AM
You are welcome, KrsnaDasJi

There is no dearth of Bengali recipes on the internet. Many creative cooks have blogs nowadays.

I don't think Gaura-Nitai will get sick of your Panjabi food.

I am sure you know about this - MahAprabhu's dinscharyA story ?
http://nitaaiveda.com/SG_Translated_and_Main_Scriptures/Nityananda_Gauranga_Daily_Pastimes.htm

Scroll down to (2) Second Period of the Day:
PRATAH LILA: Morning Pastimes
6:00 - 8:24 A.M.

List of Chaitanya MahAprabhu's favourite foods acc. to Sachidevi and VishnuPriyA, traveling into the 15th/16th century Bengal :

sweets: rasgulla rasmalai laddoo sweet rice kheer kshira (condensed milk)
sweet pies made of farina (wheat farina - like semolina or rava)

savory and sour: eggplant spinach and other leafy greens , sauted and steamed with ghee, corriander, cumin , turmeric, *black pepper ...
coconut cereal , pea soup (like a dahl made of peas), Patties made of ground kidney-bean or ground peas, marinated mango , plum pickles

:)


Haribol

smaranam
09 March 2010, 08:59 AM
Namaste

The Food Channel (http://food.krishna.com/) at Krishna.com is a good source for both new and seasoned vegetarians. Its spiritual food. All Sattvic.


Click on Recipes on the Menu bar on top. Some are exotic, elaborate, rich, but there are some simple ones too.

Pasta (http://food.krishna.com/recipe/pasta)
Polenta Puttanesca (http://food.krishna.com/node/231)

Soups (http://food.krishna.com/recipe/soup)

Suke Aaloo - Potato sabji as dosa stuffing : masala dosa (http://food.krishna.com/node/173) (There is no need to roast the cumin seeds)

Vegetable Dishes (http://food.krishna.com/recipe/vegetables)
Some of these can be served over white rice, or perhaps well cooked barley, buckwheat ?

Rice Dishes (http://food.krishna.com/recipe/rice)


More recipes can be found in the forum - on top menu bar (Food Channel Home page).
There are cookbooks too, that one can purchase.

A recommendation : The Higher Taste (http://food.krishna.com/node/104) This book not only has all you need, it will help anyone convince others of importance of vegetarianism (Chapter 6).


Jai Shri Krshna

Einherjar
26 March 2010, 12:21 AM
Well, I tried the Mung Dosa and I wasn't a very big fan. I wound up having to eat it the next day though so it wasnt very fresh and we didn't do the corn salad stuffing.

But. Let me say. I'm extremely disappointed in all of you for not mentioning Dal Makhani! I just tried it for the first time (it was precanned, and I made it as a soup) and I have to say I think I'm in love. Haha.

Anyone have any other recipes that would have similar flavor profiles?

smaranam
26 March 2010, 09:06 AM
But. Let me say. I'm extremely disappointed in all of you for not mentioning Dal Makhani! I just tried it for the first time (it was precanned, and I made it as a soup) and I have to say I think I'm in love. Haha.

Anyone have any other recipes that would have similar flavor profiles?

Looks like you like Panjabi food (You Tube series - malai kofta, dal makhani, veg korma, gobi manchirian ...) (http://www.youtube.com/watch?v=mWgB7u312B0&feature=channel), but i would skip the onion and garlic.

Manjulaji's Palak Paneer (http://www.youtube.com/watch?v=Saj9TS-wVaw&feature=channel) and everything else, bypasses onions, she makes good sweet dishes and pakoras

Gateway to Indian Cuisine : TarlA DalAl - a renowned vegetarian chef (http://www.tarladalal.com)
If you scroll down all the way there are quick links to all regional menus by category. Complete AhAr - diet.

There is an entire universe of traditional regional Indian vegetarian food on the internet, including personal blogs with mom's cooking.

Post #15 - above, is also a gateway to a whole menu , and all Sattvic.

There, under Vegetable dishes, you will find a very simple vegetable-dahl, curried vegetables, matar-paneer (she calls it royal cheese with peas :) )

There are soups , pastas, muffins and breads too.

I recommend to you The Higher Taste (http://www.thekrishnastore.com/Detail.bok?no=4252&bar=_shp_books) - I don't have it, but it has tested worldwide recipes , also less than $3 ! Has content that will help you convince others of vegetarianism.

Sattvic Food (http://www.sattvicfood.com/)
More on Vegetarianism and recipes (http://www.stephen-knapp.com/vegetarian_recipes_and_resources.htm)

The Indian Vegetarian Cookbook (http://www.vedamsbooks.com/no25662.htm)

I go for plain and simple food and that tendency goes into my cooking too. Let us not forget that for those interested in spirituality, the food should be pleasant but not overly exotic to engage the senses. That would be rAjasic.

smaranam
26 March 2010, 02:47 PM
Namaste Einharjar

KrsnaDas Ji cooks Panjabi Food for his beloved Radha Krshna. Am i right ?
Get hold of him ! Prasadam, blessed food, straight.

:)

smaranam
26 March 2010, 03:24 PM
Namaste

One Pot Meals : Khichadi Variations

Like stews and some pasta dishes, Khichadi can be one of the simplest Indian One-pot whole meal, falling in the category of comfort food. Also one of the easiest to cook.
Khichadi means everything mixed together.

A basic mung daal-rice-spinach khichadi in its simplest form is quite complete by itself. It can be modified and stretched to many variations depending on what ingredients are easily available.

Ingredients

1 cup uncooked rice OR wheat bulgar (cracked wheat)

1/2 cup mung daal
3 cups water or double the level of ingredients in the pot.
1 cup chopped leafy green vegetable (any one of - spinach OR chard)

1/4 cup carrots peeled and grated (optional)
1 medium green bell pepper (capsicum)

1 pinch/dash of hing (asofoetida powder)

1 t cumin seeds (jeerA)

1 t dry corriander powder (dhaniyA)
1 t garam masala

1/2 t turmeric

1 1/2 t salt (adjust)

2 t sugar
1 t lemon juice , & optionally chopped corriander and grated coconut for garnish
2 T Ghee OR Oil

Method - varies according to ingredients chosen.

1. Rinse the mund daal

2. If using rice , rinse rice.

3. Heat ghee/oil in a pot.

4. Add hing, cumin and corriander powder.

5. Add rice and lentil (mung daal) and saute for a few minutes.
** If using wheat bulgar instead of rice , do not add it now. It cooks fast.
6. Add the bell pepper and the leafy greens.
7. Toss and mix, sauteing for a minute.
8. Add turmeric, salt , garam masAla, sugar and toss.

9. Add water.
10. When the veggies and lentil are a bit tender, add bulgar wheat (if using instead of rice)

11. Let the Khichadi cook till done, closing with a lid when most water is gone.
If the khichadi seems to be about cooked, and water hasn't evaporated, leave pot open till water evaporates.
12. Garnish with lemon juice (or squeeze a lemon) , chopped corriander and grated coconut.


Possible Variations


1. Replace mung daal with sprouted whole green mung , lentils or matki. Soak overnight. Drain water and allow sprouting in a warm place. Do not cover. Sprouted legumes are more nutritious.

2. Replace lentil i.e. mung daal with split peas OR a can of
- chick-peas (garbanzo beans)

- black-eye susan

- black , white or red beans


If using canned beans , the above recipe can be followed for a rice khichadi. If using dry beans, these have to be either presoaked overnight (at least 6 hrs) OR soaked in hot/boiling water for 1-2 hrs.
They will double in size and should be precooked or pressure-cooked till tender before adding the other ingredients to the Khichadi pot.

3. Replace capsicum (bell pepper) with cabbage or green beans.

NayaSurya
12 May 2010, 01:46 PM
Cranberry cookies *this is my children's favorite cookie<3



-1 cup (2 sticks) unsalted butter, room temperature
-3/4 cup sugar
-2 tablespoons milk
-1 teaspoon pure vanilla extract
-2 1/2 cups self rising flour
-1/2 cup chopped pecans
-3/4 cup dried cranberries- (Due to the restrictions about overly stale fruits I make this with fresh cranberries that have been blanched in boiling water for a few minutes.)


In the bowl cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.


Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart.

Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.


With all the food restrictions I hesitate to post recipes because they may be offensive. But, I realize I will not learn if I do not post and have others correct me. So, if I post something that is not good, please let me know. We are learning<3