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Vegetarian Exchange

RECIPE: Vegetarian Thai and Indian recipes

23 years ago

I adore Thai and Indian food! Most recipes I've found have been VERY meat oriented. I've found a veggie satay recipe, and a tip that tofu is a good paneer substitute. Anybody have Thai, Indian, or similar exotic recipes to share?

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Comments (15)

Janet
23 years ago
Here's a website I just recently found.

http://www.healthyeating.net/index.html?http://www.healthyeating.net/he_8-01.htm~mainFrame

I copied a number of the soup recipes from the Middle East that are posted there.
Janet
23 years ago
I just copied and pasted the above address I gave you and found it does not take you directly to the area I'm talking about. ARRRRGGGG! Anyway, it will get you to the basic website. Then in the left-hand column click on meatless recipes. That will bring up the page where you can then click on vegetarian recipes from the Vegetarian Resource Group. This is the place that has vegetarian recipes using lentils, vegetarian soups from the Middle East, Greek and Indian recipes, etc. I hope these instructions are clear enough and helpful.
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how interesting that deborah started this thread today--thank you! there is a very small (and CRAMPED) oriental market not terribly far from us and we stopped there yesterday to look around and pick up a few things just unknown to us. it was fun! i'd never had any thai food until 2 years ago and there was a nice restaurant that had a very small buffet every day. pad thai and tom gai soup were always there and most of the other dishes changed daily. i LOVED that soup and when i spotted fresh lemon grass yesterday, decided i had to attempt making it. there are about a dozen recipes for it on the "food down under" website and they are pretty similar to the one deborah posted. having said that, i simply don't recall the taste of either something like ginger (as a sub for galangel) or chili peppers in it but guess i'd be wrong about that :) in any case, i have dried red pepper flakes, or sweet chili paste with garlic or chipotle peppers in adobe sauce that i can use (VERY sparingly in our household). anyone have any suggestions on which might work best in this recipe? and maureen--ex or no, those sound like really great memories to me! it must have been quite the adventure for all of you! Here is a link that might be useful: tom gai
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India is such a huge country, with such a diversity of cultures, races, ethnic origins, available ingredients, outside influences, historical events...basically such a diversity of everything, that the term "Indian Cuisine" shouldn't even be used, except in the broadest sense. To know that the British held sway in India for as long as they did, one can't really credit that cream was not adapted as a culinary ingredient. Even if it had been completely unknown prior to that era, which can hardly be the case in any culture where milk is utilized, it surely would have worked it's way into usage by now. Yogurt is much more common (which isn't surprising, considering the lack of refrigeration in a primarily warm country)of course, but I have seen quite a few recipes calling for cream. And, though considering the antiquity represented by the cuisines of India, I am but the merest novice (I've only been playing with it for about 10 years), I think I can trust myself to recognize recipes that have been re-written for the non-Indian cook. Potatoes are quite the popular ingredient, used by many of the Indian peoples, both in meat dishes, vegetable dishes, and alone. In fact, one of the things I love about the use of the potato in India, is that with the creative and judicious use of spices, herbs and other vegetables, the potato as cooked by an Indian housewife can be the nutritious, healthy food that it so often isn't in Western cooking, by the time we lace it with butter, cream, or cheese as is so often our wont. Jessica, Indian cooking can be very healthy indeed! (Leaving out the tendency toward deep fried snack foods!) While many recipes call for ghee (a form of toasty, clarified butter), you needn't add it with a lavish hand as the flavor is quite rich and distinctive. In many recipes, you can substitute olive oil quite easily, if you prefer. The use of so many spices and herbs, and the various methods in which they are used lends such flavor to meats, vegetables and grains that the addition of copious amounts of fats or yet salt, becomes unnecessary. Naturally, there are those curries that include fatty coconut milk, but then, if you eat the way a person in India eats, you won't be eating a big bowl of it, but a small portion along with vegetables, legumes and grains. My love affair with the cuisines of India began with Dal. The lowly lentil, which was to my knowledge just something one made a pot of soup with sometimes, has been transformed into a magical food ingredient by the hands of Indian cooks. I have read that it is a rare meal in India that does not include some version of legume. What we classify as lentils, peas and beans are all, "dal." Dal can be served in soups, porridge, breads, crackers, chips, snack nibbles, fritters, used as a base for thick sauces, toasted into crunchy bits to add texture, as a base for curries and stews...gosh, I'm sure I've left some uses out. And they are so good for us! High in fiber, satisfyingly filling, cheap sources of protein, minerals and vitamins. Okay, enough of my raptures...:D Earlier in the thread, someone mentioned wanting a Southern Indian cook book? I've a wonderful book that introduced me to the Vegetarian cuisine of Southern India, a style of eating quite different from much of what we Westerners think of when we think Indian foods. The recipes are mostly excellent but I must caution that the use of hot chilies is quite lavish. I have been accused of having an "asbestos mouth" by friends, but still I cut back quite a bit on the number of green, hot chilies and dried peppers the recipes call for. I figure, I can always add some hot sauce at table if needs be. Here is a link that might be useful: Dakshin-vegetarian cuisine from south India
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Not my creations, from a magazine. I hope you enjoy them. I usually keep some cooked rice in the freezer and then find it easy to make a quick meal when necessary.
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I just found this forum, so hope this isn't too late for you. I modified this from a vegetarian cookbook for my vegan friends. You can substitute regular dairy milk for the coconut milk, if you wish, and/or leave off the red pepper flakes if you don't want a spicy soup. It's very good! SPICY CORN CHOWDER with Coconut and Lime (revised from vegetarian cookbook) 1 pkg KnorrÂs dry mix Vegetable Soup (vegetarian base) two 1-lb bags of frozen white corn, preferably C&W brand 1/4 tsp red pepper flakes 2/3 of a can of coconut milk, stirred well (freeze the remainder for other uses) 1/4 cup oyster sauce (vegetarian if a vegetarian soup is desired), optional 1/4 tsp lemon pepper (if oyster sauce is not available, increase to 1/2 tsp and add 1/4 tsp honey) Hot sauce to taste (we use Busha BrowneÂs Pukka hot sauce, but standard Tabasco sauce can be subbed) 1/4 cup lime juice (you may not need all of it; season to taste only) 1. In 6 cups of water, bring KnorrÂs soup mix to a boil, and simmer for 20 minutes. 2. Turn the heat back up, add the corn and red pepper flakes. Cover and bring back to a boil, then simmer for 3 minutes. Uncover, turn off the heat and let cool to lukewarm. 3. Add all other ingredients, being careful to add the hot sauce to taste. 4. Puree in blender, and reheat to serve. This makes 3 qts of soup: enough for 6 as a meal starter, or as a main course for 3-4.
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rosie
23 years ago
In the Asian section of the grocery store you'll find Thai Peanut sauce mix (don't remember the brand name but a % of the sale goes to saving elephants). You mix the packets with a 14 oz can of coconut milk (you can use the light version) and simmer until well heated. I stir fry mixed vegies (any combo that you like will work)and add them to the sauce along with about 1/4 cup of lightly salted dry roasted peanuts. Stir until everything is well covered with the sauce and pour over hot rice. It is a a nice tangy dish that's fast and easy to make.
Heidi Rogers
23 years ago
Try any book by Indian author Bharti Kirchner (she has written several). They are all available from the library and the recipes are fabulous! I love her book "Vegetarian Burgers" as these recipes lend themselves well to using up leftovers.
Savita
23 years ago
Hi, there are thousands and thousands variation of Indian vegetarian dishes....the majority of the country is vegetarian! If you are interested in purchasing cookbooks...Madhur Jaffrey's Indian Vegetarian Cooking is an ABSOLUTELY excellent place to start. Also if you search on the internet, for Indian recipes, you can find plenty of vegetarian recipes. I am Indian and would be more than proud and pleased to share some authentic recipes. I'll write some of them down later, while I sit and collect my thoughts...any suggestions? Hope this helps!

Savita
zan
Original Author
23 years ago
Savita! Oh, I'd love some authentic recipes. Most of my cookbooks are so meat oriented it is not even funny. I'd thought about buying the cookbook you mentioned, but wasn't sure if it was a good one, guess I'll be making a trip to Amazon... I'd love to know how to make nan in a standard oven, as well as a recipe for alu matar, vegetable korma (is there such a thing?) pulao, vegetable biryani, veggies vindaloo and bhuna, etc. Plus anything you love which you don't seem to find in Indian restaurants, as this is the entire basis of my personal experience with Indian food.
Carol Ann
23 years ago
Savita,

Thank you for the offer!!! I have found some good vegetarian recipes in a variety of cookbooks but would love to try anything you have to share, especially things with lentils or chickpeas.

We'll keep you busy for awhile, won't we? Thanks again! Looking forward to seeing what you have to share!

Carol
Carol Ann
23 years ago
Savita, one more request. Do you make your own garam masala? I would love to try your recipe if you have one. I have the ingredients but haven't mixed it up yet.

Thanks again!

Carol
zan
Original Author
23 years ago
Ooh, ooh, yeah! Garam masala!
Savita
23 years ago
Hey guys!

Sorry that I haven't been here in a while! Work has been keeping me busy!

Yes!...you will be keeping me busy, but I'm more than happy to share recipes. I'll write recipes bit by bit so that you guys don't get completely inundated with recipes all over the page!!

I actually don't make my own garam masala...I find it too be too much extra work! (so sue me I'm lazy!!)...but here is a good recipe you can use..

Garam Masala

Cumin Seeds - 7 tablespoons
Cardamom - 3 1/2 tablespoons
Black Pepper - 3 1/2 tablespoons
Fennel (Saunf) Seeds - 2 tablespoons
Black Cumin Seeds - 2 tablespoons
Coriander Seeds - 2 tablespoons
Cloves - 1 tablespoon
1" cinnamon stick
Bay Leaf - 1 tablespoon, crushed...about 2 leaves
Ginger Powder - 3/4 tablespoon (crushed dry root)
Mace - 1 tablespoon
Nutmegs - 2 (broken)

Procedure

Dry grind all ingredients except (if using) powdered ginger. Do not roast. Mix in the ginger
powder well. Store as general.

Makes: 1 1/2 Cups.

Hope this helps guys! I think if you were to use garam masala bought in the Indian grocery stores, it would be just as authentic and would save you gobs of time!

I'll be writing more recipes later!

Next...aloo mattar...by the way, do you want these recipes to be vegan? or lacto-vegetarian...I can give substitutes for dairy for those who are vegan!

Happy eating for now!!

Savita
Simon
23 years ago
This was looking really good!!

But it all kind of dried up a month after it started! What happened??

Anyway, if there's anybody out there, do you know a good recipe for tofu ka prao or tom kha hed/tofu that doesn't use fish sauce?? Or maybe just a good veggie substitute for fish sauce??

Thanks,

Simon
tanya
23 years ago
You all can go on http://www.bawarchi.com/ also to find vegetarian dishes. Sorry Savita, After looking at large varitey at this site , I thought I should save you typing so many receipies.
As everyone know, all cooks have their own way of cooking and same dish can differ in taste by them so I would like that Savita gives us her own tips and tricks as well as some of the dishes which she thinks is best.
Good Luck all.
Tanya
Gardener15
23 years ago
Fish sauce...I think you could use soya sauce as a substitute.
VV
23 years ago
Guys you can also go www.ammas.com they have tons of recipes mostly Indian.
grama_jj
21 years ago
I lived in Goa, India about 20 yrs ago and learned to make Dal from a neighbor. Unfortunately I have long forgot how and my childrens taste buds very much want this recipe. All I remember is cooking the spices in a spoon over a a fire we made after collecting wood, digging a hole in the ground, and walking two miles to the village market to buy the spices and lentils. I do realize it will be easier now if I can get the correct recipe as I have tried a few I found in cookbooks.
Thanks
grama jj

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