Veg Meals Recipe

Prepare filling

Mash boiled potatoes in a bowl. Add grated carrot, boiled peas, chopped onion, green chilies, grated ginger, garam masala, chopped coriander, salt and 2 tbs cornflour. Mix thoroughly to form a moldable mixture.

Divide mixture into 12 equal portions. Shape each into flat round cutlet. Coat each cutlet lightly with cornflour (diluted with little water) then roll in bread crumbs to coat.

Heat oil in a wide pan over medium heat. Shallow fry cutlets 3–4 minutes per side until golden brown and crisp. Drain on paper towels and keep warm.

Make coconut-cashew paste

In a blender, combine grated coconut, cashews, 2 tbsp water and 1/4 tsp salt; grind to a smooth paste. Keep aside.

Heat 2 tbs oil in a pan. Add cumin seeds and curry leaves. When cumin splutters, add chopped onion and sauté until translucent. Add ginger-garlic paste and slit green chilies; sauté 1–2 minutes.

Add chopped tomatoes, turmeric, red chili powder and coriander powder. Cook until tomatoes soften and oil separates.

Add mixed vegetables, 1/2 cup water, salt. Cover and simmer 8–10 minutes until vegetables are tender but not mushy.

Stir in the coconut-cashew paste and 1/2 cup water (or coconut milk if using). Simmer 4–5 minutes, adjust salt and consistency. Garnish with coriander and serve hot.

Rinse 2 cups rice under running water until water runs clear. Drain.

In a pot, bring 4 cups water to boil with 1/2 tsp salt and 1 tbs ghee/oil. Add rice, stir once, cover and simmer on low 12–15 minutes until water absorbed. Turn off and let rest 5 minutes, then fluff with fork.

Heat oil in a pan. Add mustard seeds; when they pop add urad dal and chana dal. Fry until golden. Add peanuts and fry 1–2 minutes.

Add chopped green chilies, curry leaves and turmeric. Stir briefly. Add cooled cooked rice, salt and lemon juice. Mix gently to combine without breaking grains. Adjust lemon and salt to taste. Serve warm.

In a pot, add chopped tomatoes, tamarind concentrate, rasam powder, turmeric, salt and 2 cups water. Bring to boil and simmer 8–10 minutes until tomatoes break down.

Add cooked, mashed toor dal and remaining water. Simmer 3–4 minutes. Add jaggery if using and adjust salt.

In a small tadka pan, heat 1 tsp ghee/oil. Add mustard seeds; when they crackle add dried red chili, asafoetida and curry leaves. Pour tempering into rasam. Garnish with chopped coriander and serve hot.

In a pot, add chopped vegetables, turmeric and 2 cups water. Cook until vegetables are half done (8–10 minutes).

Add tamarind extract, sambar powder and salt. Simmer until vegetables are tender (5–7 minutes).

Add cooked toor dal to the vegetable-tamarind mixture. Mix well and simmer 4–5 minutes. Adjust consistency with water and salt.

Heat oil in small pan for tempering. Add mustard seeds, fenugreek seeds and curry leaves. When mustard pops, pour into sambar. Stir and cook 1–2 minutes more. Serve hot.

If using vegetables (ash gourd/okra), lightly steam or cook them in a little water until tender. Keep aside.

Whisk yogurt with 1 cup water, turmeric and salt until smooth. Do not boil after adding yogurt to avoid curdling.

Heat oil in small pan. Add mustard seeds; when they pop add broken red chili and curry leaves. Pour this tempering into the yogurt mixture. Add cooked vegetables if using and heat on very low for 1–2 minutes just until warm. Garnish with chopped coriander and serve immediately.

Cook and mash dal until smooth. Steam or cook chopped vegetables until tender.

In a blender, grind grated coconut, cumin seeds and green chili with 2–3 tbs water to a coarse paste.

Combine cooked vegetables and dal in a pan. Add turmeric, salt and the coconut-cumin paste. Simmer 3–4 minutes to blend flavors. Garnish with curry leaves and serve.

Heat oil in a pan. Add mustard seeds; when they pop add urad dal and chana dal. Fry until dal turns golden.

Add chopped beans, salt and a splash of water. Cover and cook on medium-low until beans are tender (8–10 minutes), stirring occasionally.

Once beans are cooked, add grated coconut and curry leaves. Mix and cook 1 minute. Serve warm.

Crisp appalams in microwave, oven or over open flame according to package instructions just before serving. Serve with mango pickle on the side.

Mix whole wheat flour and salt in a bowl. Gradually add water and knead to a soft pliable dough (about 8–10 minutes). Rest covered 20 minutes.

Divide dough into 8 equal balls. Roll each into thin circles using a little dry flour.

Heat tava or skillet on medium-high. Cook chapathi 30–40 seconds on one side until small bubbles appear, flip and cook other side 30–40 seconds; press gently to puff. Apply a little ghee or oil if desired. Keep warm in a cloth until serving.

Heat 1 tbs ghee in a pan. Fry cashews and raisins until golden; remove and set aside. In same ghee, roast vermicelli on medium heat until light golden.

Add milk to the roasted vermicelli and bring to a gentle boil. Reduce heat and simmer 8–10 minutes until vermicelli is tender, stirring occasionally.

Add sugar and cardamom powder. Stir and simmer 2–3 minutes until sugar dissolves and payasam thickens slightly. Stir in fried cashews and raisins. Serve warm or chilled.