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Vegan Indian Recipes - Salads and Sweets
International Vegetarian Union — Sprinkle them with 2 tsp. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel. Heat the oil in a skillet and lightly brown eggplant slices over moderate heat ...More…
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Munthiri koothu
International Vegetarian Union — The jaggery syrup can be added accordingly no need to add all the syrup made of 1kg of jaggery Coconut powder-2 cups (fried brown) Kesar colour-1 pinch 5. Slowly add the cooled jaggery syrup and mix the flour simultaneously pouring the ...More…
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Bengali Kheer (Rice Pudding)
International Vegetarian Union — Here's an Indian pudding I made, I love it, you don't really have to use white sugar I don't think, another better sweetener could be used I think, maybe even maple syrup. In large saucepan combine milk, rice, and bay leaf. Cook on high heat ...More…
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Tandoori Onion Salad
International Vegetarian Union — Serve as a relish with naan, papadam, and other Indian breads or with tandoori dishes. Thinly slice 3 red or sweet onions, sprinkle with 1 tablespoon kosher salt, and drain in a colander for 1 hour. Rinse and pat dry. Dissolve 2 tablespoons dark ...More…
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Rajma Salad
International Vegetarian Union — In a glass bowl add all the ingredients except the vinegar and lemon juice. Pour the vinegar and lemon juice over the salad and let it marinate for 30 minutes. Toss just before serving. 1 cup rajma beans(soaked overnight and pressure cooked) 2 ...More…
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Potato Mtballeh
International Vegetarian Union — 1.wash potatoes & place in a borosil dish, with the boiling water. sprinkle salt. cook at high for 14 - 15 mins, till potatoes are cooked 2.cool the potatoes in running water, peel & cut into cubes. 3.put these potatoes in theserving bowl & ...More…
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Orange skin pachadi/raita
International Vegetarian Union — Soak tamarind in water and squeeze out thick juice of about one cup. Cut the tomatoes into big pieces and grind it to a fine puree. Put the orange skin pieces in a vessel and add half cup water and cook on medium flame till the skin is soft. Add ...More…
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Moong dhal and raw mango salad
International Vegetarian Union — Grind coconut, green chillies , salt and raw mango ( a little coarse). Heat a small pan and add oil , add mustards seeds , red chilly and curry leaf . It can be used as a low calorie salad by adding little coconut. Soak moong dhal for 5 hours. ...More…
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Curried Eggplant Salad with Peas
International Vegetarian Union — Spread on a baking sheet and roast in oven. Turn them a few times until golden tender, 25 - 30 minutes. Cool on sheet. (recipe called to toss in oil, salt, and pepper before roasting; you could use a quick spray of cooking oil, or try a bit of ...More…
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Curried Brown Rice Salad
International Vegetarian Union — I made this for today's vegetarian potluck at work. It's modified just a bit from a recipe at the fatfree archive. Steam the onion in a bit of water or vegetable broth until it is soft. Add the cumin and curry powder and cook for a couple of ...More…
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Coconut Carrot Karishma
International Vegetarian Union — chopped coriander leaves grate carrots coconut and beetroot. add chopped dhania patta. add sugar,salt jeera powder and lime juice. heat oil,add little mustard seeds and curry patta. put oil tadka in salad. 1/2 coconut 1/2 beetroot jeera ...More…
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Chana Salad
International Vegetarian Union — Cook the beans except the mung sprout till half boiled. Half boil the brocolli also. Finely cut carrot, cucumber, onion, tomato and lettuce. Add salt and lemon juice. Add little black pepper. Mix all the ingradients. This salad is very tasty, ...More…