Looking for good vegetarian meal recipes.

[truhavoc]

or at least semi-healthy meals. My fiance is south indian and I am looking for a good vegetarian indian recipe (preferably something spicy) or something else light and appetizing on these hot summer days. I know there has to be at least someone here with a good idea.

Also: I was in Chicago and ate at a place called Orange for breakfast. I had some "frushi" (fruit sushi) which was quite possibly the best thing I have ever had. Anybody ever heard of it or know how to make it??

[leftynyc]

1. Try the Moosewood cookbooks by Mollie Katzenbaum

I think she has a website. All her stuff is vegetarian.

[truhavoc]

3. Checking it out right now, thanks

http://www.molliekatzen.com/ for everyone else

[Beaverhausen]

22. Best brownie recipe is in that cookbook

and not to mention the quiche. YUM!!!

[Gothic Sponge]

2. A good cookbook is:

The Essential Vegetarian Cookbook by Diana Shaw, and Kathy Warinner.

[IdaBriggs]

4. Cheese Potatoes (My Recipe)

This is not an Indian recipe, but people drive four to five hours when I decide to make it, so I usually do it in ten pounds of potatoes increments. I will try to make it "easier" for one or two people --

Bake two large baking potatoes. (Don't use the microwave, because for some reason, it tastes better in the oven -- and remember to prick the skins with a fork!) :)

When potatoes are baked, remove from oven and let cool for a bit. Either cut them in half, or make a slit on one side, and "scoop" out the filling. Put it in a bowl, and add --

1/2 cup of sour cream per pound of potato,
1/2 cup of shredded SHARP cheddar,
Some garlic (I like fresh minced),
and pepper to taste.

You can also add onion salt, or seasoned salt, but honestly, the salt content of the cheese takes care of it.

Mix the potato mixture enough so things are "mixed" but still have "chunks" of potatoey goodness. This is NOT supposed to be like mashed potatoes.

Put the filling back in the potato skins. Bake in the oven until the cheese melts.

You can prepare everything in advance, and then just do the final "melt" bake stuff as convenient. Depending on the size of the potato, it can be used as either a main course, or a side dish. You can also choose to cut the skins up into the potato mixture, and melt everything in a bowl (which works better when you have to do twenty pounds at a time).

Enjoy!

Ida M. Briggs

[truhavoc]

5. Sounds delicious

Thanks Ida for the suggestion, I might have to try it sometime later this week because today she is in a "healthy" mood which means the sour cream and cheese would be a big turn off. I will have to try it as soon as possible!

[IdaBriggs]

12. It Is!

And thank you for the compliment! I will tell you it is NOT a "good for you" recipe, but more on the "comfort" food level, especially on cold fall evenings. You can also move the ingredients up and down the scale depending on taste. You don't need to add butter because the cheese takes care of that; you can also use the "light" sour cream, but frankly, the one time I did that, I got universal scorn! :) My normal measurements are (1/2 pound of sour cream and 1/2 pound of cheese per pound of potato, but again, we're talking LARGE quantities. Some of the other recipes I'm reading are also looking DELICIOUS! So glad this thread was started! :) Best, Ida

[truhavoc]

21. Baking them tomorrow! Also welcome to DU!!! n/t

[ParanoidPat]

6. Have you ever tried Tempeh?

Here's a link to a site with some recipes. :)

http://www.soyfoods.com/recipes/

Tempeh Pasta Salad is an easy recipe for a warm summer meal.

Cube Tempeh and steam for 8 - 10 minutes in a covered frying pan.
Drain off water and brown cubes on all sides in Olive Oil.
Prepare a package of your favorite salad pasta. (Tri colored 'twists' work well!)
Cut up one each, green pepper, red pepper, sweet onion, salad tomato, stalk of celery and/or any other veggies you may like. (cucumbers, zucchini, etc.)
Open and drain a can of small black olives.
Prepare a 'dressing' of olive oil and a small amount of Balsamic Vinegar mixed with Italian seasoning, salt, black pepper and garlic powder.
Mix all ingredients well in a large bowl and refrigerate till cold.

Nice light meal for a hot day and it's good for you. :evilgrin:

[Kolesar]

7. Stir fried vegetables with chili peppers on rice

Use chopped garden vegetables like broccoli, bell peppers, cauliflower, onions, peas. Get more adventurous with water chestnuts or bean sprouts. Stir fry them in oil in an electric skillet, frying pan, or wok. Put finely chopped jalapenos or chilies in toward the end of the fry. Toward the end, I usually put on some of that stir fry sauce from the grocery store.

If you want legume proteins, cube some firm tofu and stir fry it too.

Some people put pine nuts, orange slices, or peanuts in a stir fry.

I'll bet there are stir fry recipes on the internet somewhere. I usually just wing it.

[starroute]

8. Some curries from my Indian cookbook

(I haven't tried these, but the cookbook is generally reliable.)

Spinach and Yellow Split Peas (for 4)
In a deep pan, boil 1/2 cup yellow split peas, 1 tsp turmeric, and salt to taste for 10 minutes. Add 1.5 lb spinach and cook over low heat for 30 minutes. Meanwhile, saute 2 chopped onions in 1 Tbsp butter until golden. Add 1 Tbsp curry powder and cook 5 minutes, then add spinach and peas. Cook uncovered 10-15 minutes until most of liquid absorbed.

Springbean Curry (for 4)
Cut 1 lb fresh stringbeans into 1-inch pieces. Heat 2 Tbsp butter and fry 1 chopped onion and 1/4 tsp ground ginger until onions are light golden brown. Add 1 tsp turmeric and salt and let fry 2-3 minutes. Add 2 tomatoes cut in wedges, mix well, and cook until most of the liquid has evaporated. Add beans and 2 potatoes cut in quarters, mix well, cover, and cook until tender. Add 1 Tbsp lemon juice and 2 tsp curry powder about 5 minutes before removing from heat.

Banana Curry (for 4-6)
Cut 1.5 lb green plantains (or bananas) into 1-inch pieces. Heat 1/4 cup oil in a heavy skillet. Add 1/2 tsp turmeric and 1/2 tsp caraway seeds and cook about 3 minutes. Add plantains, salt, 1/2 tsp crushed red pepper. Mix carefully and cook over low heat for 10 minutes. Add 1 tsp curry powder and 1/2 pint yogurt and simmer another 10 minutes until curry is dry. (Be careful not to break or mush bananas or let them stick to the pan.)

Mixed Vegetable Curry (for 4)
Combine in a bowl 1/2 lb green peas, 1/2 lb string beans, 1/2 lb carrots (in 1/4-inch slices), 1 lb white potatoes (quartered). (Or other vegetables of your choice.) Add about 1 tsp salt to a pot of boiling water, pour over vegetables, and let stand 10 minutes. Meanwhile, saute 1 large sliced onion in 2 Tbsp shortening until golden. Add 1/2 tsp ginger, 1/2 tsp garlic powder, 1/2 Tbsp coriander, 1/4 tsp fenugreek seeds, 1/2 Tbsp cumin, 1/2 Tbsp tomato paste, 1/4 pint yogurt, and vegetables. Cook over low heat about half an hour.

[truhavoc]

15. These sound very good, I will give them a try!

Thanks a bunch, I will let you know how they turn out

[chookie]

9. Curried Chickpeas

This is a South Indian recipe called "Chole" -- spicy and delicious

I am assuming you do not have lots of Indian ingredients on hand, so I will adapt it to American pantry and easy for you, although there are 3 ingredients** you will have to get from a special store

A can of chickpeas
A can of tomatoes (Italian is best)
3 TBs ghee** or mix vegetable oil and butter
3 TSP garam masala** (Badshah brand is my fave)or curry powder (Not NEARLY as nice)
1 tsp turmeric
1.5 TB shredded fresh ginger root
1.5 tsp minced green chilis (jalopenos, whatever)
1.5 tsp paprika
.5 tsp cayenne pepper
1 TB ground coriander**
.5 tsp asafoetida** or 2 cloves of minced garlic
1.5 tsp salt
4 TSP lemon juice
.25 cup chopped cilantro

Heat ghee or oil and butter mixture in heavy non-stick pan. Stir fry ginger, chili and garlic until brown. Remove pan from heat and sprinkle in the turmeric, paprika, ground coriander, and cayenne. Put pan back on heat and add the tomamotes and stir fry for a few minutes.

Then stir in the salt and chickpeas, plus .5 cup water and the lemon juice. Reduce heat, and simmer on low covered until liquid is reduced to thick sauce. Sprinkle with garam masala. Stir in chopped cilantro.

Serve with basmati rice.

GOD THIS IS SO GOOD and you will love it!!!

If you have Indian spices on hand, let me know. I cook Indian and have lots of other recipes, if you're up to it.

Have fun.

[truhavoc]

13. I have the spices, lay it on me!

This is a very good recipe, we have chole, or what some call chenna frequently! Here is what I am thinking of making tonight:

Eggplant In Curry-Coconut Sauce

1/2 cup ghee, recipe follows
1 yellow onion, chopped
1 tablespoon curry powder, recipe follows
1 cup unsalted cashews, coarsely chopped
1/2 cup shredded coconut
2 cups unsweetened coconut milk
2 cups vegetable broth
8 baby eggplants
1 cinnamon stick
1 dried red chile
Salt
1/2 lemon, juiced
Mint leaves, for garnish

Sounds like a change, I will definitely await your recipes...possibly we can swap sometime. I'm looking for a good sambhar and dosa recipe if you have one??

[chookie]

17. Dosas? I LOVE them

Oh -- you ARE serious about Indian cooking! Dosas are heavenly, aren't they? I like to make my own batter, even if it is somewhat time-consuming. After much experimentation, I find that 3:1 ration of rice to urad dal works best, and my best results have come from River Rice or parboiled.

2/3 urad dal
1.5 cup rice (River rice, parboiled, or other long grain)
1 tsp salt
1 tsp cumin
.25 tsp asafoetida

Wash urad dal and rice separately through several changes of water. Put dal in bowl and cover with 3 cups water. In separate bowl, drain the washed rice and cover with 3 cups water. Allow dal and rice to soak over night.

Drain dal, and put it in food processor or blender (blender works best for me). Process for 1.5 minutes, then add .5 cup water in TSP amounts. Keep pushing dal down into cup to facilitate even grinding. Stir in .25 cup warm water and continue to process for 2 minutes, until batter is light and frothy. Transfer to large bowl.

Drain rice and put in food processor/blender. Process for 1.5 minutes, until ground to look like Cream of Wheat cereal. Add .5 cup water and process for 1 minute, then add .25 cup water and process for 4 minutes into a fine paste-like batter. Add to the bowl with processed dal.

Cover the bowl with cloth and allow to ferment in a warm place for about 1 day. When fermented, add salt and thin to batter like light cake batter (I prefer it lighter). It can keep in fridge for 3 days covered, but raise to room temp before cooking.

MAKING DOSA (this is not easy, for me, at least, and even after years, mine are still kinda ugly even if delicious). Preheat a thick griddle or tawa at least 10 in in diameter. Brush hot surface with ghee and wipe off excess. Test surface with sprinkle of water -- when its right temperature, the water will dance and sputter on the surface.

With ladle, put .33 cup batter on center of pan, and immediately spread around in outward spiral with bottom of ladle, keeping batter as thin as possible. When dosa has set, drizzle with ghee or oil on surface and around edges, then cover the pan, and cook for 2 minutes. Then gently ease a spatula under it to loosen it, and gently gently form into a hollow jellyroll .

To serve, add the potato mixture (will follow)and serve with coconut chutney.

Potato masala recipe
2 TSP ghee or oil
1 tsp mustard seeds
1 tsp minced chili
2 medium potatoes, boiled, peeled and chopped
.25 tsp turmeric
.5 tsp garam masala
.5 tsp chat masala or black salt
.25 tsp ground coriander
2 TSP water
1 TSP lemon juice
3 TSP minced cilantro

Heat oil or ghee on medium, and add mustard seeds. When they pop, add chilis and potatoes, then turmericchat masala, ground coriander and 2 TSp water. Stir fry for 2 minutes, then add the lemon juice and when down add the fresh cilantro.

I have an EXCELLENT sambar recipe -- let me get back to you with it later today.

[Beaverhausen]

10. my fav cookbook- recipes for all seasons

http://www.amazon.com/exec/obidos/tg/detail/-/1567180159/qid=1091563023/sr=1-6/ref=sr_1_6/103-2597943-9281463?v=glance&s=books

[ChavezSpeakstheTruth]

11. Here's a place to check

http://www.recipesource.com/ethnic/asia/indian/

[chookie]

14. Where to find Orange's Frushi recipe

Cooking Light June 2004 issue has a collection of Chef Gomez's recipes (from Orange), including Frushi.

Sorry -- I don't have it, but it should be easy to find in library or from a pal.

[truhavoc]

16. I found a link on the website, however I need to subscribe to get it..

Its a possibility, I like what I've seen so far. Thanks A BUNCH for the tip, I would have never found it.

[chookie]

18. My sambar recipe

Boil 1 cup toor dal in 8 cups water for about 45 minutes.

Steam some veggies to add (i.e. small pieces of .5 cauliflower, half an eggplant, 1 big tomato or a can of tomatoes)

Add 2 TSP tamarind paste to boiled water, add 1 more cup of water, then add the steamed veggies.

Add a few cracked curry leaves, 3 TSP sambar masala, 1 TSP salt, .5 tsp turmeric and .5 tsp chili powder (or to taste).

Then chaunk: (heat oil in a small pan or chaunk pan)
2 TSP oil
2 tsp mustard seeds
.5 tsp cumin seeds
.5 tsp hing (asafoetida)
and when seeds pop, add to dal soup.

Finish with .25 cup minced cilantro.

I LOVE sambar!!!!!!

[chookie]

19. An easy "tiffin" recipe for hot days -- Chickpea flour puras

CHICKPEA PURA for 5 people
(kinda like a omelette/pancake)

1.5 cup Besan(chickpea) flour -- sift and roast slightly
1tsp adjwan seed
1 tsp whole black pepper
.5 tsp baking soda
2 tsp salt
.5 cup yogurt

.5 cup green peas
1 spring cilantro
.5 cup corn
.5 bell pepper in small pieces
1 tomato in small pieces
2 TB chopped chili

Add water to besan to make thick batter, mix well.
Add vegetables to batter.
Heat frying pan
Pour batter onto pan and circle with oil
Turn the pancake, splatter with oil and circle with oil again.
Clean skillet and repeat.

Nice with hot mango chutney

[starroute]

20. Boy, some of these look great

And way more authentic than what I've been making. Next time I get to the Indian grocery down the road, I'm going to have to bring an ingredient list with me and stock up.