In any meal, the main course comprises the most filling and important part of the meal. The main course is served after the starters or snacks and is followed by the dessert. It may be made up of a single sumptuous dish, or a combination of a couple of dishes. It is common to find Subzis, curries or Dal served with Roti, parathas or rice as part of the Indian main course recipes.
On the other hand, dishes like biryanis, pasta, pizzas and baked dishes make up one-dish meals. When planning a menu, one must focus on the main course because it leaves a lasting impression on the diners, being the most comprehensive course of the meal. One dish meals are generally easy to make which ensure you never sleep with an empty stomach as they are also quite filling.
Subzis/Sabzis are vegetables , pulses/dals cooked with a myriad of spices and tempered with aromatic, flavorful ingredients like cumin/mustard seeds, curry leaves, asafetida. Indian cuisine is vast and food of every region is influenced not only by locally available ingredients but also, cultural background of the community and seasonal availability. The markets are flooded with a number of gourds like bottle gourd, bitter gourd during summers. Whereas with the arrival of monsoon, the markets brim with luscious, green leafy vegetables like spinach, fenugreek leaves, dill leaves.
Winters showcase green garlic, mogri, fresh toovar, yam that are used to make winter special traditional subzis. Vegetables like tomatoes, onion, cucumbers, beetroot are available around the year.
In case of North India, the sabzis make abundant use of dairy products and rich ingredients like dry fruits. Southern India uses vegetables like jackfruit, yam, raw banana, yellow banana, ash gourd and pumpkin with coconut milk and curry leaves to cook an array of dishes. In western Indian states like Gujarat, they make use of a combination of vegetables perked up with a sweet ingredient like jaggery/sugar giving it a spicy-sweet flavor and in regions like Rajasthan, they make use of lots of curd/ buttermilk instead of water. Eastern India makes use of panch phooran masala to enhance the flavor of subzis. Explore subzis from all over India in our section and make delectable Kashmiri Dum Aloo, Manglorean Drumstick Curry, Rasawala Sev Tameta, Bengali Style Jackfruit Curry, Dahi Bhindi ki Subji, Shahi Paneer Mutter
Indian flatbreads like roti, chapatti and parathas are mostly made with wheat flour but, you can also make use of plain flour or multigrain flour. They are usually served with subzis and dals or with accompaniments like achaar and curd. Each region has its specific type of flatbread and indigenous ways of making them. Parathas can be made into different varieties by stuffing them with vegetables or a combination of vegetable and cheese/paneer, seasoned with enough spices to make delectable stuffed parathas.
Cooking in the tandoor is another aspect widely used for making crispy yet soft flatbreads. Tandoori Naan, Tandoori Kulcha, Tandoori Laccha Paratha, Tandoori Missi Roti and Tandoori roti are some popular flatbreads made in a clay pot oven and tastes amazing with North Indian gravies and Mughlai subzis. Aloo kulcha and Paneer kulcha smeared with butter taste amazing as they are and can be relished as breakfast with a tall glass of sweet lassi.
Puris are the perfect accompaniment for certain subzis like aloo bhaji , oondhiya and desserts like shrikhand, aamraas. These deep-fried , piping hot puris are surely soul satiating if not thought about the number of calories consumed. You can even enhance the taste by adding various spices, beetroot/ palak puree or sometimes using different flours and leafy vegetables to make delights like Masala Puris Served with Curds and Chunda a common breakfast in Gujarati households. Spinach Puri, Beetroot Puri, Nachni Soya Puri, Phudina Puri are some variants you can try.
For most Indians, lunch and dinner are incomplete without dal or kadhi with rice. Dals are a staple in India. They are lentils cooked and tempered with whole spices and seeds, while some are enhanced using masala pastes. Peppy ingredients like kokum, lemon juice, tamarind are added to give a zingy flavor whereas jaggery /sugar balances the tangy taste. An addition of coconut paste, crushed groundnuts, cream boosts the flavor fourfold. Traditional Indian meals feature dal as it acts like a soupy accompaniment and also provides with the necessary daily nutrients for a healthy body. No matter whether it is prepared as Rasam or as Maa ki Dal, Dal Banjari or as Dal Tadka, every region has its favourite dals and every meal is sure to include a bowl of it!
Kadhi is another soupy accompaniment made using curd/buttermilk and besan. The flavor highly relies on the tempering and can be enhanced by adding vegetables or pakodi. Punjabi Pakoda Kadhi from the North , Kokum Kadhi, Gatte ki Kadhi from west, have a look at these wide ranges of Kadhis and try these simple side dish to enjoy with rice, khichdi or sometimes even with roti/rotla.
There are numerous types of rice available in India which are used to make different varieties of rice preparation. Basmati rice is used for Biryani/pulao, Surti Kolam is used for khichdi, parboiled rice is used to make idli and dosa batters. They can be served plain or with currys/kadhi and dal or transformed into a delicious one-dish meal. From traditional Biryani, Curd Rice, Khichdi to Creamy Beetroot Risotto, Chinese Fried Rice, Mexican Rice we have them all. Whether you want to cook something in a jiffy or something elegant with elaborate preparation , you can find a rice dish for every occasion.
Enjoy our collection of Indian Main Course Vegetarian Recipes given below.
subzi recipe collection. Indian subzi recipes, sabji recipes. Popular all over India, subzis/curries can be enjoyed for lunch or dinner along with Indian breads or rice. They are quite filling and ignite the meal with an exciting spark. Subzi can be dry, semi-dry or with some sort of gravy, especially some like curries are enjoyed with rice. They are generally made using vegetables and dals/pulses/beans or a combination of both, perked up with spices and tempered with aromatic ingredients. They provide our body with the necessary nutrients. Different regions have different traditional subzis like the aloo gobi from punjab, baingan bhaja from west bengal, gatte ki subzi from rajasthan, oondhiya from gujarat, Maharashtrian bharleli vaangi, cashew curry from the malvan region, etc.
For people who are health conscious, we have a collection of Low Cal Subzis made using less oil or no oil , not adding carb-rich vegetables like potatoes, steaming koftas instead of frying etc. Veg Methi Kofta Curry made with flours of multiple grains, perked up with lemon juice and ginger-green chilli paste and steamed to perfection is a delectable treat.
International Curries are a blend of vegetables with different sauces to create innovative curries like the brinjal and bok choy in black bean sauce, cauliflower in schezuan sauce, kung pao vegetables that can be had along with rice, noodles.
We have a wide range of subzis that can be cooked in a microwave like the authentic Kadai Paneer, pleasantly sweet Makai Korma with coconut gravy, Darbari Aloo Mutter Sabzi and the list goes on. These subzis hardly require any preparation and can be whipped up in few minutes. Looking for a quick paneer subzi? This Baby Corn and Paneer Jalfrazie is a vibrant gravy made using tomato puree and ketchup, capsicums and spring onions with a myriad of spice powders, is a delight to behold and devour. Quick Paneer Subzi is another delightful subzi that requires only a handful of ingredients and not more than 20 minutes to cook. If you wish to eat a chunky subzi with contrasting flavours then Pineapple, Capsicum and Tomato Sabzi is what you are looking for.
Dry and Semi-Dry Subzis
Sukhi subzis are subzi with hardly any water content present. They are best eaten with roti, puri or paratha and taste amazing when served along with a bowl of dal/kadhi. Dry subzis are generally combined with batata (potato) to make delights like Kobi Batata Nu Shaak, Tendli Batata nu Shaak, Karela Bateta Nu Shaak. Subzis with beans and sprouts are something on which vegetarians rely for nutrients apart from paneer/soya chunks/ tofu. They are high in protein and fiber and stomach filling. Rajma-Chawal is a popular comfort food in the Northern region. Rajma is red kidney beans cooked in a wide array of ingredients ranging from ginger and green chillies to tomatoes and onions, spices and masala powders too. Apart from kathol (pulses), one can even include green leafy vegetables in their diet to get the necessary fibres, vitamins. Spinach, dill leaves, fenugreek leaves, amaranth leaves are widely used to make different subzis like Aloo Gobi Methi Tuk, Suva Palak Methi Subzi, Suva Moong Dal Subzi.
Semi-dry subzi are subzis with slight gravy, they can be vegetable based or dal/pulses/bean. The irresistible Pindi Chole is a classic dish from the Punjabi repertoire, flavoured with an assortment of spices and other ingredients like ginger, garlic, tomatoes and onions. Another classic recipe is Sev Tameta Nu Shaak from the Gujarati cuisine, a delectable combination of tomatoes tempered with aromatic ingredients and sev. You can eat them with chapatti or rice.
A subzi with gravy makes the meal a little fuller. You can skip cooking dal/kadhi if you add one such subzi in your menu. Indian gravies are made of ingredients like tomatoes, onions, cashews, khus khus and milk. The flavour varies from slightly sweet to moderately spicy and very spicy. The choice of gravy and vegetables vary from season to season and also on locally available ingredients. Instead of adding water, you can make curd, milk-cream based gravies. Red gravy made using tomatoes and an array of spices, Green gravy made with spinach puree, white gravy made with ingredients like cashews, coconut and/or cream together with onions are three popular basic Indian gravies that are further enhanced with the addition of various vegetables, koftas, wadis or paneer to improve their texture and flavours and create endless varieties of subzis. Vegetable Kadai, Lehsuni Paneer Palak Subzi, Quick Vegetable Korma are some popular subzis with gravy. Do check our wide section of subzis with gravies and try these delights and become a master of the main course.
Enjoy our subzi recipe collection. sabji recipes, Indian subzi recipes given below.
indian vegetarian rice recipes. indian rice recipes. A meal without a rice bowl on the table seems so incomplete! Indeed, rice is one of the staple grains in India, and there are numerous types of rice available in our country. From the Basmati rice used for pulaos and Biryanis to the Surti Kolam used for khichdi, the parboiled rice available to make idlis and dosas, and the innumerable varieties of South Indian rice like Ponni and Sona Masuri. For most Indians, meals like lunch and dinner generally include at least a cup of rice, along with rotis and other dishes.
Rice can be served plain, with accompaniments like dal, subzis, sambhar and rasam, or it can be prepared into one-dish meals like pulaos, Biryani, Khichdi and baked rice dishes. Whether you want to have something light or heavy, you can find a rice dish to match your requirement. International Favorites can be Indo-Chinese, Mexican or Thai. Serve them with various accompaniments to make a fuller meal.
Indian Vegetarian Biryani Recipes
Biryani is a delectable Indian dish, made of layering rice and flavorful gravy. It is then cooked by dum method i.e closed lid lined with a dough or simply pressure-cooked. You can even make them in a non-stick pan. Most biryanis are topped with saffron and mint before cooking, which enhances the taste and aroma of the dish! When served with raita and papad, they make a wholesome meal. Kabuli Chana Kofta Biryani and Lajjatdar Handi Biryani are my favorite Biryani recipes that you must try making at home. Enjoy it hot and fresh with a garnish of fried onions.
Khichdi Recipes
Khichdi is a one-pot meal made using rice and dal. To enhance the flavor you can add spices or vegetables. It is not only light on the stomach but also, nutritious. Khichdi is surely my comfort food when served with a bowl of curd, tangy pickle and crunchy papad. When you have a long day at work or are looking for an easy recipe, you can quickly pressure cook khichdi with whichever dal is available at home. Check our collection of 103 Khichdi recipes.
Apart from this, you can toss cooked rice with spices and condiments to create an array of Pulao and International Favorites. Pulao is an authentic Indian rice preparation which is extremely aromatic and mildly spiced. If your pulao is bland, serve it with kadhi, else a simple raita or a cup of masala curd will do.
Traditional Rice Preparations
Depending upon locally available ingredients, each Indian region has some of the other traditional speciality. Here is a list of some popular Traditional Indian rice recipes :
2. Tendli Bhaat
By just skipping the addition of ingredients like onion, garlic and root vegetables, you can transform any rice preparation into a Jain variant. Many quick rice recipes can be made, packed and carried in the lunch box.
Enjoy our collection of 675 rice dishes, indian rice recipes and other rice recipe articles below.
102 Khichdi Recipe
43 Low Cal Rice Recipe
215 Pulao Recipes
98 Quick Rice Recipes
147 Traditional Rice Recipes
88International Favourites Recipes
16 Jain Rice Recipes
6 Soya Based Rice Recipes
Indian Dal and Kadhi Recipes | Easy Dal Recipe Collection | Delicious Kadhi Recipes for Everyday Meals | Dals and Kadhis are side-dishes without which an Indian meal never seems complete! They balance a cereal-based meal in terms of nutrition and flavour, making it more satisfying in all respects. Be it a Sambhar or More Kuzhambu from south India or a Panchmel Dal or Pakoda Kadhi from the north, these are indispensable parts of a traditional meal! Dals are made of pulses or lentils while Kadhi is made of curds. Both rely on tempering for their exquisite flavour, and both categories can be enhanced by adding vegetables and spices. Here we show you some exciting ways in which Dals and Kadhis can be prepared…
The Dal Tadka is one of the most popular dals while eating out at Indian restaurants and even roadside dhabas. Punjabi Dal Tadka is made from 2 different kinds of dals, chana dal and toovar dal which are first pressure cooked with water, salt, turmeric, ginger, garlic and green chillies. Then the vegetables are cooked in oil with the dal and then the ghee tempering with spices is added to this Restaurant style Dal Tadka.
Amritsari dal, as the name suggests is a dal from the city of Amritsar in North India. Prepared with whole black lentils or whole urad, this Punjabi Amritsari dal is ready in a jiffy when cooked in a pressure cooker, without compromising on the taste. Dal Amritsari makes a protein rich dish as both, chana dal and urad dal are rich in protein.
North-indian cuisine is wholesome and rich with generous use of dairy products. Be it their sabzis, dal or desserts, everything is simply delicious and finger-licking good! So, we have got you a super luscious recipe Dal amritsari also known as langarwali dal.
Gujarati Dal Recipes
With a characteristic sweet and sour taste, this traditional Gujarati dal recipe is quite reflective of Gujarati culture and uses the typical ingredients and spices. While Gujarati toovar dal is an everyday dal, it takes on a festive hue when ingredients like peanuts and yam are added to toor dal. For such grand occasions, the Gujarati tuvar dal is boiled over and over again to get the best flavour.
Varan is a famous Maharashtrian dish of lentil curry. The toovar dal is prepared in a simple and homely manner that will appeal to everybody. Onions, tomatoes, green chillies and spices add to the flavour to the toovar dal varan making it a perfect accompaniment to cooked rice. Serve this satiating Maharashtrian varan bhaat hot and fresh, without forgetting the dollop of ghee!
Kadhi is a traditional Gujarati preparation of a wonderful sweet and spicy curd mixture thickened with besan (gram flour), which can be enhanced in many ways using other ingredients like pakoras and koftas. Remember never to boil the kadhi on a high flame as it tends to curdle. If you want your traditional gujarati kadhi thick, then add more besan or reduce the quantity of water. It’s really a personal choice of how to make gujarati kadhi! A little sugar is added to the gujarati kadhi to give a sweet and sour taste.
Punjabi pakora kadhi is made with freshly prepared pakodis of besan perked up with coriander, green chillies and these pakodis are floated in a mouth-watering kadhi. The Punjabi pakora kadhi is quite richly flavoured with an assortment of spices ranging from cloves and cinnamon to fenugreek and coriander seeds, and the pakoras are an added attraction that make the kadhi pakora thoroughly irresistible!
Make sure you simmer the Punjabi pakoda kadhi for just a minute or two after adding the pakodas so that they absorb the flavours but do not become soggy.
Masoor dal recipe is a versatile Indian food which can find a place in every household. Learn how to make masoor dal with spinach. This protein rich dal, the unbeatable combination of masoor dal with spinach nourishes your body with protein, iron and folic acid. This ensures overall cell health. The protein helps in cell growth and maintenance, while the iron is a way to ensure a proper supply of oxygen to all cells of the body. This is a great way of achieving glowing skin and bouncy hair.
Kadhi is generally a healthy option because it gives fat-soluble vitamins like Vitamin A, Vitamin D, Vitamin E and Vitamin K. We have gone a step further and modified the traditional Gujarati version of Kadhi, to make it a low-cholesterol and diabetic-friendly.
We have used low-fat curd and reduced the ghee to just 1 tsp. in this healthy kadhi recipe. Low-fat curd is suitable for adults with heart problems and those on a weight-loss, low-fat or low-calorie diet.
Dal banjara is a delicious Rajasthani dal recipe made with chiklewali urad dal and chana dal. It is derived from Rajasthan, however has gained popularity all over India due to its unique taste. dal banjara and langarwali dal are two quite similar dals, they are derived and originated from different regions yet the ingredients used are same.
Maa Ki Dal, flavoured with tangy tomatoes, curds and cream- it’s a rich feeling you can enjoy. Ensure that the beans and dal are soaked well overnight.
We have made this Maa Ki Dal in a pressure cooker and this pressure cooker Maa ki Daal is very popular as it saves loads of time for the busy housewives. The taste of pressure cooker Maa ki Daal is not compromised as it tastes the same as the traditional restaurant style Maa Ki Dal which is simmered all night long to get the unique flavour.
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