Side Dishes & Savories

When choosing for this dish, look for the smaller zucchini with thinner skin because they are the most tender for frying.

If you are cooking a complicated meal, this is something you can have everything prepared for, and simply do the battering and frying near the end. (It is lovely to have some paper towels or paper for the zucchini when they are done cooking, so some of the oil has a chance to run off neatly.)

Please be careful around the hot oil. It can splash and jump when water or wet veggies hit it.

Broadcasting from our community in Florence, Italy, Radio Krishna Centrale reaches more than fifteen million people. The most popular program, Radio Cucino (cooking lessons), is hosted by Krishna Caitanya dasa, who sometimes recites the prayers for his listeners' offerings during the show. Listeners often telephone the station to express their thanks for this recipe.

Once you've tasted a good samosa, you'll understand why samosas are the most popular of all Indian savories. For variations, mix fresh paneer into the filling and try different blends of spices.

You can find this recipe and more in The Hare Krishna Book of Vegetarian Cooking.

Known as "lady fingers" in India, okra is widely used in Creole cooking and is a popular soul food in America. If you can't find okra in supermarkets, look for it at Asian grocers. Choose pods that are small, firm, tender, and bright green.

The trick for cooking okra is to fry it until it looses that 'slimy' texture that turns so many people against any dish with okra in it.

This recipe is traditionally served with wedges of firm tomato and hot bhaturas. If you like, you can serve it with flatbreads breads and rice, or as a breakfast with yogurt and ginger tea.

Shanka has been learning to cook for a good deal of time, and has traveled far and wide to gain experience and add to his skill-set. He brought his Indian recipes together in a self-published book, Simple Vegetarian Cooking, Indian Style.

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.

This polenta dish is simple and very delicious. Great with any side of veggies, from grilled zucchinis to sautéed greens.

The great thing about quesadillas is their versatility. Any veggies or cheeses can be used. Feel free to play around with them; the combinations are endless.

I first tried this recipe about one year ago and now find myself making it at least once a month! It is quick and easy with a wonderful flavor and a beautiful appearance. You can alter the vegetables as needed and increase the coconut milk to change the consistency of the dish.