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Thread: Recipe Sharing

  1. #1
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    Post Recipe Sharing

    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.

  2. #2
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    Re: Recipe Sharing

    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

  3. #3

    Re: Recipe Sharing

    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.
    || Shri KRshNArpaNamastu ||

  4. #4

    Smile Re: Recipe Sharing

    Sounds yummy! But what do you serve them with?

    Pranam,

    Devi

  5. #5
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    Re: Recipe Sharing

    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

  6. #6
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    Re: Recipe Sharing

    Hey great initiative guys......smaranam it sounds lovely....

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

    Cheers

  7. #7

    Re: Recipe Sharing

    Namaste everyone,

    Thanks for your encouragement.

    Quote Originally Posted by devisarada View Post
    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....00bc34556b0791
    || Shri KRshNArpaNamastu ||

  8. #8
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    Re: Recipe Sharing

    Does any body know how to cook Mochar Ghanto (bengali dish)?

    I've heard Nityananda Prabhu liked it very much.

  9. #9

    Re: Recipe Sharing

    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

  10. #10
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    Re: Recipe Sharing

    That Dosa sounds real good. Not entirely sure about the Chutney, but I'll try just about any food once.

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