Few Quick and Easy Vegetarian Recipes to Try At Home
Part of the reason we’ve created this website is to bust myths around having a vegetarian diet - whether those myths are, ‘vegetarian food is not tasty’ or ‘cooking vegetarian food is too difficult and time-consuming’ or even, ‘vegetarian food does not provide enough nourishment to the body’. In this section, we offer you 4 simple recipes from different parts of the country that are not only delicious and nutritious, but also take minimal effort and time.
Recipes Loved By You
- Sev Tameta Nu Shaak2
- Sindhi Kadhi Recipe4
- Indian Fruit Salad1
- Fafda (a snack recipe from Gujarat)2
- Kerala Olan3
- Sweet and Spicy Fruit Chaat4
- Mango Shrikhand5
- Undhiyu (vegetable recipe from Gujarat)6
- Carrot Peera Pattichathu (a recipe from Kerala)7
More Recipe From Other States
Poha is a popular Maharashtrian breakfast recipe. It’s filling, quick to make and extremely appetising.
- 1 Cup White/ Red/ Brown Flattened Rice (chivda)1
- 1/2 Finely Chopped Onion2
- 1 Tbsp Oil3
- 1/8 tsp Asafoetida4
- 1 tsp Mustard Seeds5
- 8-10 Curry Leaves6
- 2-3 Whole Red Chillies7
- 1/2 Cup Boiled Potatoes (diced small)8
- 1/2 Tsp Turmeric9
- 2 Tsp Salt10
- 1 Tsp Green Chillies, Finely Chopped11
- 1 Tbsp Lemon Juice12
- 1 Tbsp Coriander Leaves, Chopped13
1. Soak and wash the flattened rice in a colander and leave the flattened rice in there to allow the water to drain out completely.
2. Heat the oil and add the asafoetida, mustard seeds, curry leaves and onions along with whole red chillies.
3. When onions are light brown, add the boiled potatoes.
4. Increase the heat, add salt, turmeric powder and chivda and mix well. Saute till mixed and heated through.
5. Turn off the heat, and mix in the green chillies, lemon juice and half of the coriander.
6. Transfer on to a serving dish, garnish with the rest of the coriander and serve.
Sev Tameta Nu Shaak
Sev Tameta is a tangy and delicious snack recipe from Gujarat.
- 1 1/2 Cups Sev1
- 2 1/4 Cups Tomato Cubes2
- 2 Tbsp Oil3
- 1/2 tsp Cumin Seeds4
- 1/2 tsp Asafoetida5
- 1/2 tsp Chopped Ginger6
- 1/2 tsp Turmeric Powder7
- 1 1/2 tsp Coriander-Cumin Seeds Powder8
- 1 tsp Chilli Powder9
- 1 tsp Sugar10
- Salt to Taste11
1. Heat the oil in a non-stick pan and add the cumin seeds, asafoetida and ginger.
2. When the seeds crackle, add the tomatoes, turmeric powder, coriander-cumin seeds powder, chilli powder, sugar and salt, mix well and simmer for 6-7 minutes or till the tomatoes are soft, while stirring occasionally.
3. Add 1 cup of water, mix well and cook on medium flame for 2 minutes, while stirring occasionally.
4. Remove from the flame, add the sev and mix well.
5. Serve with chips or pita bread.
Avial is tasty and healthy lunch/ dinner recipe from Kerala. There are two different ways of making it, one is by using tamarind as a souring agent and the other is with yogurt. Here, we’ve used yogurt to give it a more creamy texture and a richer taste.
- Mixed Vegetables (Raw Plantain, Elephant Yam, Yellow Cucumber, Carrot, Potato, Drumstick, Chayote Squash), cut into long strips1
- 2 to 3 Cups of Water2
- 1/2 Tsp Turmeric Powder3
- Salt to Taste4 To make Paste
- 1/2 Cup Grated Coconut1
- 1/4 Cup Fresh Yogurt2
- 1/2 Tsp Cumin Seeds3
- 2 to 3 Green Chillies4 For garnish
- 8-10 Curry Leaves1
- 2 Tsp Coconut Oil2
1. Cook the vegetables in water with turmeric powder, till the vegetables (especially the drumsticks) are soft.
2. Add salt once the vegetables are cooked.
3. Grind together the coconut, cumin, green chillies and yogurt to a fine paste.
4. Add this paste to the cooked vegetables and cook the vegetables for about 3-4 minutes till all the spices and yogurt are soaked into the vegetables.
5. Garnish/season with coconut oil and curry leaves.
Sindhi Kadhi Recipe
Sindhi Kadhi is a popular lunch/ dinner recipe in North India. It’s goes best with boiled rice and a side dish of stir-fried potatoes.
- 1/4 Cup Oil1
- 1/4 Tsp Asafoetida2
- 1 Tbsp Coriander Seeds3
- 1 Tsp Fenugreek Seeds4
- 1 tsp Mustard Seeds5
- 1 Tsp Cumin Seeds6
- 7-8 Curry Leaves7
- 1 Tbsp Finely Chopped Ginger8
- 1/4 Cup Gram Flour9
- 1 Tsp Salt10
- 1/2 Tsp Turmeric Powder11
- 2-3 Green Chillies12
- 1/4 Tsp Chilli Powder13
- 5 Cups Water14
- 2 Cups Mixed Vegetables (cut small)15
- 1 Cup Grated Tomato16
- 4-5 Pieces Kokum17
- 2 Tbsp Chopped Coriander Leaves18
1. In a non-stick pan, heat oil, add asafoetida, coriander seeds, fenugreek seeds, mustard seeds, cumin seeds and curry leaves.
2. Fry till the seeds splutter and then add the ginger and sauté over high flame to a light brown colour.
3. Add the gram flour and sauté till the mixture tends to collect together.
4. Put in the salt, turmeric, green chillies and chilli powder and mix well.
5. Gradually add water, stirring continuously so that no lumps are formed. Bring to a boil.
6. Add tomatoes and blend well. Stir-in the mixed vegetables and kokum, simmer till the vegetables are cooked through.
7. Garnish with coriander leaves and serve.
Indian Fruit Salad
- 1 cup(s) vanilla ice cream1
- A pinch of ground pepper2
- 2 mangoes3
- 2 bananas4
- 200 grams oranges5
- 200 grams red grapes6
- 100 grams pineapple7
- 100 grams cut papayas8
- 1 ounce lime juice9
- 1/4 cup fine sugar10
- 200 ounce of kiwi 11
1. Peel and seed mangoes and cut them into thin slices, reserving any scraps. Peel and diagonally slice bananas. Peel and section oranges, working over a bowl to make sure you don’t spill any juice.
2. Halve and seed both black and green grapes.
3. Peel and halve papaya, scoop out seeds and cut it into slices, reserving any scraps.
4. Place the fruit in a serving bowl and stir sugar, and scraps of mango and papaya in a blender and blend until smooth.
5. Add lime peel and pepper.
6. Pour over the fruit and chill for at least an hour before serving with vanilla ice cream.
Fafda (a snack recipe from Gujarat)
- 2 cups besan (chick-pea flour)1
- 1/4 tsp baking soda2
- 1/4 tsp ajwain (thymol)3
- 1/4 tsp haldi (turmeric)4
- 1 tbsp oil5
- 1/2 tsp salt6
1. Mix besan, soda, ajwain, haldi, 1 tbsp oil and salt together.
2. Add water and make a soft dough.
3. Take a portion of the dough and place it on a greased surface.
4. With the base of your palm, drag the dough in a straight line, holding the dough at the starting point with the other hand.
5. This will form a strip.
6. Fry these strips over medium heat till crisp.
7. Serve with ketchup or coriander chutney.
- 2 cups ash gourd1
- 1/2 cup black eyed beans2
- 2 green chilli (slit)3
- 2 and a 1/2 cups of water4
- 1 cup coconut milk5
- Salt to taste6
- 8-10 curry leaves7
- 1 tsp coconut oil8
1. Soak beans in water overnight. Add the soaked beans in a pressure cooker and pressure cook it with 1 cup of water for 1 whistle. Let the pressure subside. Drain the extra water and keep the beans and water separately.
2. Cook ash gourd slices, slit green chillies and 2 cups of water until it is soft. Ash gourd should not be overcooked.
3. Next add the cooked black eyed beans to the ash gourd and mix well. Add salt. Mix well.
4. Reduce the flame to low and add coconut milk and curry leaves. Cook for 1- 2 minutes on low flame. Continue stirring. Turn off the flame.
5. Remove from fire and add coconut oil. Cover and keep it aside for some time so that the flavour gets seeped in the dish.
6. Serve with appams or rice.
Sweet and Spicy Fruit Chaat
- Fresh Fruit, chopped or sliced (bananas, apples, guava, berries, mango, watermelon, etc).1
- Salt and Pepper2 Chat Dressing
- 1 teaspoon cumin seeds1
- 2 cups water2
- 1 cup coconut sugar or jaggery3
- 1/4 cup amchur powder (dried mango powder)4
- 2 teaspoons ground ginger5
- 1 teaspoon salt6
- 1/4 teaspoon cayenne7
- 1/2 teaspoon black salt8
- 1/4 teaspoon black pepper9
1. In a dry skillet, add cumin seeds and stir-fry until brown and fragrant.
2. Combine all of the ingredients, including freshly ground cumin into a small saucepan over medium heat.
3. Cook for 25 minutes or until reduced by about half. Stir occasionally.
4. Allow the mixture to cool down, strain the liquid through a strainer.
5. Store in an air-tight container in the fridge for up to one week.
Recipe for Chaat:
1. Assemble different fruits together in a bowl and sprinkle the fruit with a pinch of salt and pepper and mix well.
2. Drizzle chaat dressing on top of the fruit to taste and mix well.
- 1 Cup hung yogurt1
- 1/2 tsp Saffron2
- 1 Fresh mangoes, chopped3
- 1 tsp Cardamom powder4
- 3/4 Cup Castor sugar5
- 1/2 Cup mango puree6
1. Whisk hung curd and castor sugar together.
2. Add the mango puree and whisk some more until smooth.
3. Add saffron and cardamom powder to the mixture and mix again.
4. Add the chopped mango pieces and whisk again to make a thick mixture.
5. Serve chilled.
- 100 gms yam - peeled and diced1
- 100 gms potato - peeled and diced2
- 100 gms beans - diced3
- 100 gms raw banana - diced4
- 1/2 tsp asafoetida5
- 1/2 tsp whole cumin6
- Oil to fry7 For the muthiya:
- 2 cups chickpea flour1
- 1 tsp kastoori methi2
- 1 tsp red chilli3
- 1 tsp sathri or lemon flower4
- 1 tsp sugar5
- 2 tsp oil for binding6
- Salt to taste7
- 1/4 tsp cumin8
- 1/2 tsp turmeric9 For the masala:
- 1 Tbsp grated coconut1
- 3 tsp coriander powder2
- 1/2 tsp cumin3
- 1 Tbsp fresh coriander- chopped4
- 1/2 tsp turmeric powder5
- 1 tsp red chilli powder6
- 1/2 tsp oil7
- Salt to taste8
1. Fry all the vegetables lightly and keep them aside.
2. To prepare muthiya, mix all the ingredients in a bowl.
3. Make small balls from this mixture and fry.
4. To prepare the masala, mix all the ingredients. Keep aside.
5. Heat oil in a pan and add asafoetida and cumin.
6. Now add the masala mixture and cook for few minutes.
7. Finally add all the vegetables and muthiya balls
8. Cook till done.
Carrot Peera Pattichathu
- 1 cup chopped carrot1
- 3/4 cup grated coconut2
- 1/4 cup sliced shallots3
- 1 tsp green chilies (chopped)4
- 1/4 tsp ginger (chopped)5
- 1 small piece of kokum- 1 small piece6
- 8-10 curry leaves7
- Salt to taste8
- 2 tsp coconut oil9
- Water (as needed)10
1. Coarsely grind together grated coconut and shallots.
2. In a pan, combine together sliced carrot, coconut mixture and the
remaining ingredients. Sprinkle water as required.
3. Cover and cook until done and it is almost dry.
4. Serve with rice.