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My experiment with different vegetarian recipes from across the world

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Goan Mushroom and Broad beans Xacuti

on April 25, 2020

broad beans coconut Entree Goan cuisine Indian Cuisine Mushroom

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Sauteed Snap Peas and Spicy Tofu

on June 12, 2014

Asian Easy Kid Friendly Snap Peas Tofu

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Quinoa and Vegetable Soup

on June 02, 2014

Easy Fusion Kid Friendly Quinoa Soup

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Cantaloupe and Tomatillo Salsa

on May 21, 2014

Appetizers Cantaloupe Easy Fusion Guilt-free healthy Trinidadian Cuisine

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Rohit's Paneer Kathi Roll

on March 26, 2014

Easy egg Leftovers North Indian Cuisine Paneer Rumali Roti Semi-homemade

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Banana Bread Cupcakes

on March 21, 2014

Baking Bananas Buttermilk Cakes and Cupcakes Easy KA Artisan Stand Mixer Recipes

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Spinach and Mushroom Lasagna Roll Ups

on March 19, 2014

Italian Cuisine Kid Friendly Lasagna Mushroom Spinach Valentine's Day

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Tomato, Parsley and Goat Cheese Bruschetta on Ciabatta

on February 23, 2014

Appetizers Bread Easy Goat Cheese Italian Cuisine Kid Friendly Tomato Valentine's Day

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Very Berry Cranberry Oatmeal Muffins

on February 13, 2014

Breakfast Dish Cranberry Dessert Muffin Oatmeal Valentine's Day

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Veggie Spaghetti and Meat(less)balls

on December 28, 2013

Easy Italian Cuisine Spaghetti

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Black Bean and Quinoa Soup

on November 10, 2013

Black Bean Easy Mexican Cuisine Quinoa Soup

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Easy Vegetarian Tacos

on July 31, 2013

Fajita Veggies Mexican Cuisine Spinach and Chickpea Patty Tacos

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Tomato Chaat

on January 24, 2013

Bangalore Chaat Snack South Indian Cuisine

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Christine's Baby Bak Choy with Braised Shiitake Sauce

on January 23, 2013

Bak choy Chinese Cuisine Guest Post Mushroom

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Vegetarian Corn Dogs

on December 08, 2012

American Cuisine Appetizers Snack Tofurkey

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Mushroom Vindaloo

Vindaloo is a hot and spicy dish from the Goa region of India . Authentic Goan Vindaloo is not a curry but more of a sauce-based dish, which tastes better as it ages. Its heavy use of vinegar and the traditional meat of pork are due to the Portuguese influence on the area. Vindaloo is a popular Indian restaurant meal, where it is often made with chicken but here we are making it with mushrooms. Ingredients: 1 pack of button mushrooms (about 3 cups diced if big and whole if small) 1/4 cup chopped onions 1 tsp ginger 3 cloves garlic 1 cup chopped tomatoes 1 tsp cumin powder 1 tsp garam masala 1 tsp chili powder 1 pinch turmeric powder 1 tbsp white vinegar 1 cup yogurt 2 tbsps chopped coriander leaves 2 tbsps vegetable oil Salt to taste Method: 1. Grind onions, garlic and ginger into a fine paste. Keep aside. 2. Grind tomatoes to a fine puree. 3. Heat oil in a pan; addthe onion, garlic and ginger paste and saute in medium heat until the raw smell of the onion is go...

Coconut Chutney

A perfect accompaniment to Dosas, Idlis and vadas. Ingredients: 4 tbsps grated coconut 2 tsps dalia or roasted channa dal or bengal gram dal 1 inch piece ginger peeled 4 tbsps fresh coriander chopped 4 green chillies chopped (to taste) 1 tsp mustard seeds 1 tsp urad dal 1/2 tsp hing or asafoetida powder 4 curry leaves 1 red chilli cut into pieces 2 tbsps oil Salt to taste Method: 1. Grind the roasted channa dal, grated coconut, ginger, coriander, green chillies and salt. 2. Pour the chutney into a bowl and add water for desired consistency. 3. Heat oil in a pan and add mustard seeds and let them splutter. 4. Then add urad dal,red chillies, curry leaves and hing. 5. Fry for 2 mins or until the urad dal turns brown and pour on the chutney. Taste and add salt if necessary.

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