Indian Dinner Recipes: Many people will engage in leaving out onions and garlic as part of their diet. These alliums are unnecessary in the recipes that are given below since they are quite tasty.
In its place, they replace them with cabbage or leeks which also have sulphur rich compounds that give them similar flavours with those of onions and are non-toxic in IBS-related diseases as well as safe low FODMAP foods (1).
Here are some healthy recipes of vegetarian main and side dishes that would be ideal during Navaratri or any fasting/vrat/upvas day.
Introduction
Some of the sub cuisines in Indian cuisine do not employ the use of onion and garlic. They grow an immense variety of food which is nutritious and delicious. They are likely to add other volume ingredients such as tomatoes or neutral veggies and spice up with spices such as fenugreek (methi) and oregano.
They, too, rely on asafetida or kala namak(Indian sulphur salt) and the dry mango powder (amchur) in order to give them a tangy touch.
Vrat ke aloo (Jeera Aloo) or Cumin Potatoes is one of the most popular side dishes of both roti and paratha of the weekdays in Northern India.
It also employs abundant amount of jeera to boiled potatoes in the form of whole cumin seeds, and ground cumin. It’s a very simple recipe and can be enjoyed during fasting times such as vrats or navratri.
Jeera Aloo with Roti
With these ingredients the dish has an Indian taste that is earthy, and filling to the stomach with its seasonal taste and aroma, and thus makes a good side dish with roti (Indian flat bread) or rice. It is a simple aloo jeera recipe; it possesses a few simple ingredients and it might become a household recipe.
Vegetable cumin seeds jeera (cumin seeds) are the secret of the taste of this dish. They are small, oval shaped seeds, and have the most incredible blend of warmth, and nuttiness that are with potatoes. The spices are leveled with coriander powdered (dhania), which gives flavor to the dish.
Boiled potatoes are then served with simple spices, and freshly ginger and green chilies, hing (asafetida) and amchur powder. These are the herbs and spices absorbed in the boiled potatoes to give the out of this world dish that would be perfect when it comes to serving the guests.
Sattvic Moong Dal
This is a quite simple and delicious food, an ideal solution whenever he or she wants to have a sattvic type of food. This is a healthy blend of quinoa, fresh vegetables and herbs, light dressing.
The quinoa will be high in the contents of protein, fiber and anti-oxidant and the vegetables will ensure that nutrient vitamins and minerals such as potassium and folate are included.
This sattvic is made with using mung dal (or split yellow lentils), which is cooked with tomatoes and dry roasted cumin seeds.
Other spices that have been used in the preparation of the dal are turmeric powder, green chillies which have not only been used to give the dish its flavor, but also in their medicinal value in that they are anti-inflammatory and antioxidants.
It is a traditional Indian food with no onions and garlic in it and rich in flavour and nutrients. Combine in a pot wet mung dal, tomatoes and roasted cumin seeds. Bake until tender and sprinkle with salt, pepper and turmeric. Serve as a side or dish to rice or roti.
Khichdi Paneer
Khichdi is a most soothing Indian cuisine; it is just a rice and lentils cooked to tenderness. It is combined with the paneer and this makes this khichdi so thick that it can be served on its own and this also provides such a nice home cooked flavor to this khichdi.
Measure 20 g ghee, and melt in a medium heavy pot under medium heat. Add cumin seeds, and bring it smoking, along with bay leaves and cinnamon stick, sauté until it smells good. Add grated ginger and asafoetida and mix to coat ingredients.
Add rice and dal and butter it, toasting them lightly, by stirring them to ensure that they are mixed with the ghee (this will prevent it sticking together, gluey khichdi).
Add water, turmeric powder, salt, sugar, green chillies and red chili powder. Turn on cover and cook till khichdi is tender. Add dumplings paneer and peas. Serve with black pepper and remaining 5 g ghee and then serve.
Tomato Curry
It is a quick, easy, and delicious tomato curry which is ideal with any form of protein e.g. chicken, prawns or beans. It’s vegan too! Tofu nuggets are roasted in a small quantity of oil, curry powder and ground garlic and then put in the sauce, but can be replaced by any other type of protein.
Put a little oil in the pan and then add in onion and cook on medium-high heat until it has been softened then add in the spices, garlic and chilli and cook a few more minutes.
Stir in the tomatoes, salt and thin coconut milk and simmer until the sauce has turned a bit thick (25 minutes). Add the seasoning and taste and subsequently serve it with rice.
Vegetable Pulao with Cumin Lauki
This nutritious, cozy and slightly spiced assortment of veggies, fragrant rice and herbs is extremely simple to prepare. It may also be a regular dinner, lunch box or even as a party or get together lunch.
Mix different vegetables, including carrot, french beans, and peas, bell peppers, mushrooms or cauliflower. Add soya chunks or paneer cubes to make it more full and a good protein source.
You can also skip adding green onions and garlic if you wish to. Then in such a case, use any onion red, yellow or white.
Rinse and rinse rice till the water appears clear. Wet in a half hour, and strain. Heats ghee (or heats heats oil) in a heavy bottom pan.
When the ghee is warm the entire spices of fennel seeds, sticks cinnamon, bay leaves, cumin seeds, green cardamom, cloves and a blade of mace are added. Roast several minutes. Then chicken, fried onions and chopped then fried until it acquires a beautiful golden brown colour.
Chana Dal Curry
Red lentils which are used in this chana dal are beans (masoor dal) which adds a buttery tangy flavor to the dish, and vegetable stock, which is used as a flavouring.
Spice is added by garlic and ginger, earthiness and a savory taste are provided by turmeric, cumin seeds and fenugreek. Pre-soaking chana dal (as required) will help to reduce the cooking time.
The South Indian cuisine is prepared in a sequence whereby the tadka or tempering is cooked initially to fry the entire spices in hot oil to precipitate all the spicy flavours that are within the spices and then all the other ingredients are incorporated.
I prefer this way of making dal, as the tadka and spices are marinated in the cooking dal, and they come forth with a better taste.
The result is neither too rich nor spicy, a hug in a bowl. It is also good healthy and has a sufficient portion of filling lentils, iron, vitamin A, Potassium and folate courtesy of the tomatoes, garlic and fenugreek.
Learning this easy recipe of dal curry will allow you to base on it to create the more flavourful recipes such as Dal Tadka or Sambar with few additional steps.
Kadhi made of Curd and Rice
One of the most relaxing culinary of the world is Curdhi, a gently-cooked mixture of rice and yogurt, which would make your taste buds dance in your mouth.
It can be prepared very quickly and can be stuffed with various mouth watering ingredients such as the grated carrots, small pieces of cucumber or pomegranate seeds to add some crunchiness to it and a burst of colour.
To make your homemade curd or dahi, combine milk and boil it, and leave it to cool down to warm. Then add a quarter tsp of curd to half cup of milk. Place in a warm location and stir to add and leave to set.
To spice up your bland curd add a fast tempering with mustard seeds, curry leaves and the dried red chilies. The sizzle is so pleasant, and the taste is indisputable! It also has sprinkled roasted cashews to give it an added oomph.