30 min.

Basic Carob Cupcakes

Average: 2.8 (4 votes)

It's not simple to just convert a recipe for chocolate cupcakes to carob cupcakes because there isn't a direct chocolate-to-carob substitution. And baking cupcakes is different than making icing when it comes to adding carob powder. These are basic carob cupcakes that are lovely served with a simple icing, or can be topped with a rich butter icing and fruit if you want to dress them up a little.

Seb Ki Chatni (Apple Chutney)

Average: 3.5 (10 votes)

Practically any type of apple will make a good apple chutney. Select firm, ripe ones and avoid those that are oversized and mealy.

The recipe may also be used for making chutneys from other fruits, such as peaches, plums, apricots, mangos, guavas, gooseberries and blackberries. Omit the asafetida if you like, and use the dried chilies according to taste.

Paneer Sak (Steamed spinach with fresh cheese)

Average: 4 (11 votes)

High in the Tirumala hills lies Tirupati temple, the home of the richest Deity in the world, Lord Venkateshvara, and described by Srila Prabhupada, in Krishna book, as the "the most important place of pilgrimage in southern India". Catering to the needs of tens of thousands of pilgrims who visit every day, the temple executives have developed a management system which Srila Prabhupada said was super excellent and which he urged ISKCON leaders to study.

Matthi (Indian crackers)

Average: 4.7 (3 votes)

Matthi are pan-fried crackers that are not intended to be too crispy. They're great as snacks, for serving with a chutney, or as a side for almost any Indian meal since they're so versatile.

If they turn out too tough, you'll need to put a little more oil in the dough since they should be crispy at the edges and more bready in the middle. And if you put in too much water or kneed them too hard, they'll end up hard to chew.

Quick and Easy Split Mung Dahl

Average: 3.4 (16 votes)

As a vegetarian I am often asked how I get my protein. The simple answer to this is that I get protein from a variety of sources including beans, tofu, soy products, dairy products and delicious dahl. This is my go-to dahl when I want a quick, healthy and protein filled dinner.

Sesame Lemon Asparagus

Average: 4 (1 vote)

Asparagus goes well with Peddaha, as the two dishes are light yet filling at the same time.

Cranberry Sauce

Average: 3 (2 votes)

Bright and colorful, this dish is surprisingly easy to make. The sweetened tartness of the cranberries deliciously offsets the other main dishes.

Tomato Sauce

Average: 2 (2 votes)

This tomato sauce is used in preparing vegetarian nutloaf, and also makes a great pasta sauce.

Lemon Cream Cheese Fudge (Nimbu Sandesh)

Average: 3.2 (5 votes)

Bengal is the home of Indian sweet manufacturing and of all Bengali sweets, sandesh is the most famous. It is prepared from only two ingredients: paneer (homemade curd cheese) and sugar. Use one-quarter part sugar to the volume of kneaded cheese curd. Sandesh is very simple to make, provided you prepare the curd cheese properly. You should also knead your cheese to the correct silky-smooth, neither-wet-nor-dry texture. Sandesh must be cooked in a scrupulously clean pan over very low heat.

Potato and Cauliflower Pakora

Average: 3.6 (14 votes)

Pakoras are spiced vegetable fritters that are loved by most people who are lucky enough to try them. The great thing about pakoras is that you can use any vegetable you wish, my personal favorite is cauliflower, potato or if I'm feeling extra fancy paneer. These tasty appetizers are best offered and served with a spicy chutney, or as my daughter likes them with tomato ketchup. Pakoras are best hot fresh from the frying oil, however they can be reheated on a cookie sheet in the oven.

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