Cooking Recipes indian traditional cooking vegan


This type of vegetable kurma can be had with roti,parotta ,ghee rice or fried rice.

Masala to be grinded

  • Coconut grated ……1/2 to3/4 cup
  • Green chillies……..3 to 4
  • Cashew nuts………7 to 8
  • Small onions……….6 nos
  • Garlic…………few flakes
  • Ginger chopped………1 inch size
  • Fennel seeds……..2 TBS
  • Cinnamon……..2 pieces
  • Poppy seeds…….2tbs
  • Cloves…….3nos

All these are to be grinded raw.

Vegetables like carrot,beans,potato,beans all these are to be cut and boiled or can be cooked in cooker in one whistle.

  • Onion……..2 finely chopped
  • Salt as needed
  • Oil …..2 TBS
  • 1 TSP…….fennel seeds.
  • Chopped coriander leaves 1 tbs


  1. Ina saucepan put oil then add fennel seeds
  2. Now add chopped onions to it.
  3. After frying add the grinded paste.fry till the raw smell goes.
  4. Add the boiled or cooked vegetables,required salt to it.when it mixes well add chopped coriander leaves.
Cooking Recipes lunch box recipe traditional cooking

 Bishi bhela bhath

Another rice variety from me.Many prepare this in different ways. I learnt this from my mother.In this method rice and djal are cooked and then it is prepared.


Rice_________3/4 cup

Toordhal____1/2 cup

Tamarind____a small lime size

Turmeric powder____1/4 TSP

Asafoetida______ 1/4 TSP

Onions_____ 2No

Veggies___peas,carrot,beans and potato cut into small squares.

Ghee_____ 3 to 4 tbs

Salt as required

Chopped coriander leaves

To roast and grind into coarse powder.

Red chillies___ 3to4

Channa dhal___3 TBS

Coriander seeds__3tbs

Cumin seeds……..1 tsp

Fenugreek seeds…..1/2 tsp

Dry roast these ingredients and grind into powder.

For frying:

Oil ___2 TBS


Coconut 3 to 4 TBS

Fry these ingredients lightly and then grind it coarsely without adding water.

For seasoning:

Mustard seeds_____1/4 TSP

Urad dhal__________1/2 TSP

Curry leaves______few


  1. Cook rice and dhal separately.
  2. Keep cooker in stove.pour3 TBS ghee into it.
  3. Put onions first saute a little then add cut veggies saute
  4. Add tamarind extract (enough for cooking veegies)
  5. Now add turmeric powder,hing and salt.
  6. After the veggies are half way done add the powder to it and allow it to boil.
  7. Add cooked shal first and then cooked rice finally coarsely grounded coconut.
  8. Add seasoning and chopped coriander leaves.
  9. If needed add more ghee
  10. It will be loose initially but will set after sometime.
  11. Serve with papad or vadams.