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Here are some mouth-watering, time saving, unconventional, truly distinctive vegan dishes with an exciting flavor for old and young combined. Each one uses delicious combinations of fresh vegetables, spices and other ingredients. The result is an exciting new collection of dishes that will delight the palate with an authentic Indian, truly out-of-the-ordinary flavor.

GREEN PEAS

Ingredients:
1 cup flour
1/2 cup wheat flour
1 tbsp oil
1/2 cup green peas
1" ginger-paste
1 tbsp. aniseeds paste
4 green chili paste
oil
salt to taste

Method:
Heat oil in a pan, add the ginger paste, chili paste and the aniseed paste. Fry this mixture for 2 minutes, then add the green peas and salt. Cook this for 5 minutes then allow it to cool. Next, you grind the peas mixture in a blender. Mix together the flours, oil and salt adding water til you form a smooth dough. Take a small ball of dough and roll it out, place little filling in the centre and close to form a pouch. Roll this out and fry. Serve hot.


SPINACH

Ingredients: (for a serving size of 4-5)
2 packets frozen spinach, thawed
1" cube of ginger, finely diced
dry red chili - 3
Dash of Asafoetida
Potatoes - about 4 medium-large ones
Dried fenugreek leaves
Fennel seeds
Salt to taste


Method:
Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 minutes. Heat oil, preferably in a pan. To the hot oil, add ginger, asafoetida, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 minutes of frying, add salt, the dried chilis, and the potatoes. Mix evenly, and add the fenugreek leaves - then fry for a few minutes. At this point, you might add a little water if you so desire. Serve hot and enjoy !!


KESARIA RAABDI

Ingredients
Whole Wheat/Plain Wheat flour -- 1 cup
Sugar -- 6-7 tbsp
Milk -- 4 cups
Unsalted Butter -- 4 tbsp
Chopped Almonds -- 1 tbsp or to taste
Chopped Pistachio nuts -- 1 tbsp or to taste
Raisins -- 1 tbsp or to taste

Method:
Melt un-salted butter in a pan on a mild flame for a few minutes. Now add wheat flour to this. Stir till the flour is very very light brown in color. (At this point of time you can smell the aroma around!). Add milk to wheat flour. Add sugar to mixture. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick). Add Almonds, Pistachio, Saffron (extremely good for winter) .


YOGURT POTATO

Ingredients :
1 lb medium potatoes ( 1/2 kg )
8 oz yogurt( 250 grams )
1 teaspoon white cumin powder
1 teaspoon turmaric
1 teaspoon chopped coriander leaves
1 teaspoon chopped green chilis
2 teaspoon ground spices
1/2 teaspoon red chili powder
5 ozs oil ( 1/2 cup )
Salt to taste

Methods :
Deep fry the peeled whole potatoes in the oil, on a low fire , until light brown. Remove from the oil. Heat 5 ozs oil, add cunim powder and fry for one minute. Add turmaric, red chili powder, and yogurt and stir until light brown. Add the fired potatoes, salt and 1 1/2 to 2 teacups water and cook on a low fire until potatoes are tender. Mix chopped coriander, green chilis, and spices. Remove from the fire. Serve hot at lunch or dinner.


GOBI MANCHURIAN

"Gobi Manchurian", though originally a chinese dish, has been localized by Indian Resturants to satisfy the taste buds of those who long for something spicy along with cocktails or before a big meal. This dish can be served as an appetizer or a dry side dish itself.

Ingredients:
Cauli Flower (Gobi)
Corn Flour (or Corn meal)
Sweet & Sour Ketchup
3 Cloves Garlic, fine chopped
1/2 " Ginger, fine chopped
6 to 8 green chilis, cut longitudinally
Ajinamoto (MSG) - available in Chinese Stores
Soy sauce - available in chinese stores

Method:
First pluck the flowerettes from the Cauliflower. You may cut them into bitesize pieces.
Make a batter of Corn meal by adding water to 1 cup of corn meal. Add a little salt to taste and mix well to a thin paste.
Dip the cauliflower pieces in the batter completely and fry them until light brown. Spread them on a paper towel so that the extra oil soaks into the towel.
In a frying pan (non stick), put 1 tablespoon of oil (Sesame or Peanut oil will give you that special taste) and heat it for a minute in low to medium flame. Put the cut garlic, ginger and green chilis and fry them until they start to turn brown. Add 2 tablespoons of sweet & sour sauce and 2 spoons of soy sauce to this and start turning the mixture for about 2 minutes so as not to let it stick to the pan.
Now add the fried cauliflower peices to this mixture and depending upon the dryness of the mixture, you may add 2 more tablespoons of the sweet & sour sauce. Continue stirring for about 10 minutes. For the last 2 minutes, add a pinch of Ajinamoto (MSG - optional) to the manchurian. You can add salt to taste.
The whole process takes about 20 minutes to prepare.

Finale: Arrange the preparation (Manchurian) in a tray with toothpicks on them and serve them when they are still hot and crunchy.
Observations: Depending upon how hot you like it, you can add/reduce the pieces of green chilis. You may also increase garlic/ginger pieces depending upon who your guests are.
Depending on how dry/fluidy you like your manchurian, you need to reduce/add the sweet & sour sauce and soy sauce.
Very little Ajinamoto (MSG) is to be added to give the Chinese aroma to your manchurian. God help you if added more.


STUFFED TOMATOES

Ingredients:

1 1/2 lbs tomatoes ( 750 grams )
6 ozs French beans ( 180 grams )
3 carrots
6 ozs peas ( 180 grams )
1 turnip
3 to 4 green chilis
8 ozs potatoes ( 250 grams )
1 1/2 onions
2 teaspoon fresh ginger pieces
A few coriander leaves
4 teaspoon flour
1 1/2 tablespoon ghee
1/2 teaspoon black pepper
2 teaspoon cunim powder
8 teaspoon tomato ketchup
Salt to taste

Method:
Scoop out the pulp from the tomatoes. Steam all chopped vegetables and boil potatoes. Fry the chopped onions, ginger, green chilis until light brown; then add salt, black pepper and flour and fry . Add two tablespoons of tomato pulp, steamed vegetables and small pieces of potatoes and cook for five minutes until dry. Cool it and fill in tomatoes. Heat the oil in a fry pan, put stuffed tomatoes, cumin seeds and tomato ketchup. Add half teaspoon salt and cook for 3 minutes. Turn the tomatoes and again cook for 2 minutes. Remove from the fire. Serve hot with potato chips.

So, now you have some tips and tricks about making some spicy, attractive vegetable dishes in your hand. Let's enjoy a healthy life ahead with some exciting delicacies at our disposal at a much lesser effort.