need indian vegitarian recipes which can be kept in the freezer for future use like gravies,maindishs,starters

Answer 1

Don't know about freezing, but check out these Indian vegetarian recipes:

http://www.epicurious.com/features/going_global/indian/profile

http://indianfood.about.com/od/vegetarianrecipes/

http://www.indiatastes.com/categories/rectable.shtml

http://www.recipezaar.com/recipes.php?q=vegetarian&categ=indian

http://www.syvum.com/recipes/ivrindex.html

http://www.vegcooking.com/CuisineTypeIndian.asp

Answer 2

Spinach Soup

2 cups shredded spinach (1 bunch)
2 tbsp. grated bottle gourd or white pumpkin
1 tsp. fresh cream (optional)
salt to taste
pepper to taste
1 small blob butter
2 cup water

Wash spinach well. Put in a large vessel.

Sprinkle 2-3 pinches salt and add gourd.
Boil covered, on high, till soft. (3-4 minutes after boiling)

Take of fire and put in colander.
Pour cold water over it.
Blend in a mixie till smooth.
Add water, mix and take in a deep pan.
Add all other ingredients, except cream.
Bring to a boil. Serve piping hot.
Beat cream and pour a swirl of it over individual bowls.

Serve with warm garlic rolls or soup sticks.


Making time: 25 minutes
Makes: 2 servings
Shelflife: Best fresh
For freezing, freeze after blending, defrost as required and complete remaining procedure.


Handi Sabzi Mixed

1 cucumber
1 onion large
1 ridge gourd
1 capsicum
1 carrot large
1 large potato
1 white radish small
10 frenchbeans
1 tomato large
2 cloves
1 1/2\" stick cinnamon
2 bayleaves
Salt to taste
2 tbsp. oil
8-10 mint leaves chopped
Grind together:
2 green chillies
1\" piece ginger
10 flakes garlic
1/4 coconut grated (2 tbsp. approx)

Clean vegetables as necessary. Chop into big pieces (except tomtato).

Grate tomato keep aside.

Heat handi, add oil, allow to smoke a bit.

When oil is hot, add whole spices.

Stir to splutter, add ground paste, stir for a minute.

Add chopped vegetables, stir fry for 3-4 minutes.

Add all other ingredients, and 1/2 cup hot water.

Bring to a boil, seal cover, and allow to cook on slow fire.

Cook for 20-25 minutes. Break seal before serving.

Seve hot with parathas, naan or sheermal.

Making time: 20 minutes
Makes: 6 servings


Vegetable Sizzlers

1 medium capsicum (should stand on its base)
1 medium tomato ripe and firm
1 carrot boiled, cut into 1/2\" slices
1 cup cabbage shredded
2 potatoes boiled and peeled
1 onion cut into rings or strips
3-4 beans boiled and halved
1 cup boiled rice
1 cup boiled noodles or spaghetti
1 tsp. red chilli powder
1 tsp. tomato ketchup
1/2 tsp. soyasauce
1 tsp. cornflour
1 tbsp. dried bread crumbs, fine
1 tbsp. butter
Salt to taste
1 tbsp. oil

Mix ginger, garlic,

Mash one potato well, cut fingers of the other.

Mix rice, mashed potato, cornflour, chilli powder, soyasauce, ketchup, salt.

Cut off cap from both tomato and capsicum. Scrape tomato from inside to form hollow.

Place capsicum in boiling water till limp. Drain and pat dry.

Fill both tomato and capsicum with rice filling. Brush with a little butter. Keep aside

Shape pattie of remaining mixture and shallow fry with oil. Keep aside.

To assemble sizzler:


Heat sizzler tray, place half butter in centre, add all vegetables, salt and stirfry.

Push to the sides, put remaining butter in centre. Add noodles, sprinkle salt and pepper, toss.

Push to sides inside the veggies. Place the capsicum, tomato and pattie in centre.

Turn carefully to sizzle all over.

Transfer tray to its wooden container.

Make tray very hot before serving and sprinkle very lightly with some white vinegar, to sizzle.

Serve piping hot with sauce, garlic rolls, etc.

Making time: 1 hour
Makes: 1 large serving bowl