Vegetarian Indian Cuisine

Spiced Rice/Pulao

This is a rice dish from northern India and is very similar to pilafs found in Middle Eastern countries. It is made with rice, spices, raisins, and nuts. The best kind of Indian rice is basmati that has a delicate nutty flavor.

1/3 cup vegetable or peanut oil
�½ medium onion, sliced thin
5 whole cloves
�½ stick cinnamon
5 cardamom pods
�½ tsp. Ground coriander
1 cup basmati or long-grain rice, rinsed and drained
�½ tsp. Salt
1 Tbs. Butter or margarine
�¼ cup raisins
2 Tbs. Blanched slivered almonds or cashews

In a large pan, heat vegetable or peanut oil over medium-high heat. Add onion and cook about 5 minutes or until soft. Add cloves, cinnamon, cardamom, and coriander. Reduce heat to medium-low and cook for 1 minute. Stir in rice and fry until rice has been well coated with oil. Add salt and boiling water and bring mixture to a boil over medium heat. When the rice begins to boil, cover pan, reduce to low heat, and cook rice for 15 minutes or until all the water is absorbed and rice is tender. When the rice is cooked, heat butter in a small skillet over medium-high heat. Add raisins and nuts and fry for 1 to 2 minutes or until raisins are plump and the nuts are golden brown. Stir the raisin-nut mixture into the rice and serve immediately. Remember to remove the whole spices before enjoying your meal. This recipe serves 6 to 8.

Carrots with Grated Coconut/Gajar Nariyal

This dish uses black mustard seeds as opposed to yellow mustard seeds. In a pinch, you can use yellow mustard seeds if black seeds are unavailable but it is suggested to only use �½ tsp. This dish spices up ordinary carrots by combining sweet grated coconut and tangy mustard seeds.

6 carrots, peeled and cut into thin round slices
�½ cup grated coconut
1 tsp. Ground cumin
2 tsp. Ground coriander
2 tsp. Ground tumeric
5 Tbs. Vegetable oil
1 tsp. Black mustard seed
�¾ cup water
�¼ cup ground peanuts

In a mixing bowl, mix carrots, coconut, cumin, coriander, and tumeric. Heat oil over medium-high heat in a skillet. Add mustard seed and fry for 3 minutes or until the mustard sees pop. Add the carrot-coconut mixture and fry for 10 minutes. Add water, lower heat, and simmer for about 10 minutes or until the carrots are tender. Mix ground peanuts into carrots and serve. This dish will serve 4 to 6 guests.

Potatoes and Peas/Aloo Mattar

This recipe made with potatoes and peas can be a part of a vegetarian meal or can be eaten with chapatis for lunch or a snack. It is also tasty as a filling for samosas.

2 Tbs. Vegetable or peanut oil
1 chopped green chili
1 tsp. Chopped fresh ginger
1 small chopped onion
�½ tsp. Salt
3 large peeled, chopped potatoes
2 cups water
1 10 oz. Package thawed peas or 1 17 oz. Can drained green peas
�¼ cup cashews for garnish

In a large skillet, heat oil over medium-high heat. Add chili, ginger, garlic, onion and salt and fry for 3 minutes, stirring frequently, or until the mixture is brown and fragrant. Add potatoes and water and stir to mix. Cover skillet, lower heat and simmer about 20 minutes or until potatoes are tender. When the potatoes are cooked, add peas and simmer for 3 minutes or until peas are heated through. Serve potatoes and peas hot or at room temperature with cashews sprinkled on top. This recipe serves 4 to 6 guests.