(Last Updated on : 17/07/2013)
Dishes are a synagogue to the vegetable lovers. When the most of the world is paying accolades homage to the Western Culture and the adverse food habits Indian Vegetable Dishes are an entreaty to the Health diva.
Indian cooking places vegetable to the pedestal of an all rounder. It is hardly confined to side dishes rather they are turned into appetizers, snacks, soups, main dishes, relishes, pickles, conserves, desserts, sweetmeats, breads and beverages. Just about any vegetable can be cooked in all these forms, using different ingredients and techniques. Vegetables served as side dishes with an Indian meal are cooked in just about every way conceivable to man.
Indian vegetable are not only easy to cook but even time savvy and healthy. They require some spices to enhance the flavour of the savour. Some spices, such as turmeric, cayenne pepper, ginger powder and mango powder are often added with or after the vegetables, because they burn so easily. The heat is then reduced and the vegetables are cooked in their own moisture and vapour. Finally the heat is increased and the vegetables go through a second stir-frying, to get nicely browned and develop a beautiful shiny glaze. Sometimes a little oil or ghee is added to the vegetables at the end, to increase the glaze. Vegetables cooked thus have a roasted flavour and very soft texture, though the pieces hold their shape. Certain vegetables are often cooked prior to frying such as potatoes, yams, plantain (green banana) and beetroot and this is done because the full robust aroma of fried spices remains intact, as these vegetables oblige for a lot of water and time to cook and prolonged moist cooking robs the spices of much of their fried flavour.
Gobhi Matar Rasedar
is the dish, with its bright contrasting colours and lovely bouquet of fresh herbs, is a spectacular entree. For the cauliflower, peas and potatoes, green peppers, green beans, courgettes and or mushrooms can be substituted. The consistency of the dish should be like thin vegetable soup, with the vegetables cooked until soft. Dum Aloo
is one of the common Indian vegetable dishes almost neutral taste that allows them to absorb deeply the flavours of spices
. In this recipe, whole potatoes are first peeled and pricked so that the seasonings will penetrate fully, saut‚ed, and then simmered in spice-laced yogurt sauce. Dum Aloo, is a popular dish throughout North India, is cooked by the "dum" process.
like most South Indian dishes begins with sizzling black mustard
seeds. But perhaps because it is such a simple entree, it has become known in all of India. Traditionally it is served with poori for a Sunday brunch, accompanied by tea in North India and coffee in the South, but it is perfectly suitable as a light luncheon dish. The lack of garlic makes this dish a truly Indian vegetarian dish.
is a delicacy that all Indians particularly northerners love. In India Matar Paneer is prepared with the mixture of spices and with the individual touch, are absolute masterpieces. The most popular, Matar Paneer is made with moist pieces of saut‚ed cheese with sweet green peas wrapped in a luscious red sauce bursting with the fragrance of spices and fresh coriander leaves.
The flavour and texture of the paneer are of prime importance because if the paneer
is dry and too solid, the cheese pieces will taste hard and rubbery, and the sauce will not penetrate the paneer, leaving it with a bland taste. It should be moist but not wet; and finally, its texture should be close and compact, not porous.
belongs to the gourd or melon family, which includes such vegetables as ivy gourd (known popularly as pumpkin), ash gourd (known as Chinese winter melon) and squash gourd (known simply as squash). In India, tinda is considered a delicacy and cooked in many wonderful ways like stir-fried with spices, stuffed and baked or cooked in spicy gravy.