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Articles 1 to 12 of 29:
Nendram Pazham Halwa
Peel and slice the banana fruit Heat the oil/margarine (2 tbsp) in a kadai. When the fruit is well mashed add the sugar and cook till the sugar melts and becomes thick again. Add powdered cardamom and decorate with roasted cashew nuts. Fully ripe ... [... more]
International Vegetarian Union |
Cucumber salad boats
Sprinkle little salt in each cucumber boat and put them upside down to drain the water that comes out. Mix all the ingredients of the filling and stuff in the prepared boats. Arrange them on a serving plate and keep in fridge till serving ... [... more]
International Vegetarian Union |
Mixed Vegetable Salad
Having to stay at home and also control my weight I concocted this recipe as a low cal nutritious accompaniment for phulkas, rice, bread, dosas etc.Nos served-2 preparation time 5-7 mins cooking time - nil Lastly toss all the ingredients together ... [... more]
International Vegetarian Union |
Spicy Eggplant Salad (Bonjan) from Afghanistan
Sprinkle them with 2 tsp. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel. Heat the oil in a skillet and lightly brown eggplant slices over moderate heat ... [... more]
International Vegetarian Union |
Zalatta (cucumber salad)
Sprinkle with 2 teaspoons of salt and allow to sweat for a while. Squeeze dry and cover with malt vinegar, add 1 teaspoon coarsely chopped ginger, 1 dessertspoon parsley, 1 chopped green chili (optional). Zalatta can keep for a long time if ... [... more]
International Vegetarian Union |
Coconut Burfi - A South Indian sweet
Add the powdered cardamom and mix it thoroughly and stop heating. After the sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick. (3) After sufficient stirring, add the fried cashewnut pieces andoil/margarine ... [... more]
International Vegetarian Union |
Spicy Cabbage Salad/Curry
In a pan heat a little oil, add mustard seeds, cumin seeds, peanuts, finely chopped (or grated) ginger, and chopped chiles. For variations, add all/any of peas, julienned carrots, bell peppers... Chop up cabbage very fine. (You can grate it if ... [... more]
International Vegetarian Union |
Cucumber / Zuchinni Salad
Salads are an integral part of the culinary tastes of India. They are made from cucumbers, tomatoes, onions, carrots, spinach or potatoes. Each region of India has its own special salads and blend of spices to go with it. The salad listed here is ... [... more]
International Vegetarian Union |
Eggplant Cooked in the Pickling Style
May be served as a first course on lettuce leaves or as a vegetable with other cold dishes. Jeffrey credits the recipe to Shankerlal, chef at the Palace Hotel in Udaipur. Source: Madhur Jaffrey, Indian Cooking Number of Servings: 6 1) Put the ... [... more]
International Vegetarian Union |
Spicy Cucumber and Green Pepper Salad
This is a salad which delights the tastebuds, tingles and leaves you asking for more. It is made with tiny slices of cucumber and green pepper (or red pepper / orange pepper) mixed together with herbs and spices. You can eat this salad anytime, ... [... more]
International Vegetarian Union |
Coconut Loozena
Moisten, but do not soak, 7 oz of coarse desiccated coconut in enough cold water to resemble the consistency of a freshly grated coconut (about 2 tablespoons). Bring to the boil and simmer for five to ten minutes when the sugar should form ... [... more]
International Vegetarian Union |
Tomatoes & Onion Salad
This is another tasty salad which is prepared using tomatoes and onions. Then add green chillies and grated ginger and fry for 2 minutes. Now, add onions to it and fry until they are slightly brownish. In a serving bowl, put the diced tomatoes, ... [... more]
International Vegetarian Union |
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