What started out as a personal site is now a resource pool for lovers of Indian vegetarian foods. You will find recipes of authentic healthy and tasty Indian foods, a whole range of southern Indian flavors in particular. Some are a mix and match of spices I grew up with new ones I have discovered. Over time, this site will expand to other cuisines, all vegetarian.
Delve in. Explore these pages of Vidya Swamy's Kitchen to understand this intricate cuisine of all times. Get inspired!
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A healthy diet does not mean giving up any of your favorite foods. In this context, it simply means balance.There is an incredible variety in vegetarian diets I can help you discover. Find recipes.
True, lentils are filled with proteins. By enhancing the dish just a bit you can transform it into a scrumptious meal.
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UPCOMING WORKSHOP
The next workshop is on Saturday, August 14, 2010 from 1:00 - 3:00 P.M. at Hillwood Farm in Media, PA. The focus will be on a couple unique vegetarian recipes, and at least one gluten-free recipe, cooked primarily with spices used in natural Ayurvedic healing. More...
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"At your next summer barbecue, try out Vidya’s recipe for this vegetable or meat kabob marinade that uses a variety of healthful spices". Read more...
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Bhajji (Vegetables dipped in a lentil batter)
Bhajji is one of the most tasty appetizers of southern India. A medium-spiced lentil batter is created. Then any vegetable of our choice is dipped in the batter, then dropped in hot oil and fried until it turns golden brown. Best when had with chutneys and saambar (a thick lentil soup like sauce) as shown above.
Pointer 1: Preferred vegetables are red onions, potatoes, cauliflower, eggplant, bell pepper.
Ponter 2: The consistency of the batter should be exactly like pancake batter.
Pointer 3: Increase batter quantity as needed using the same ratios as indicated below.
Ingredients:
- 1 cup gram flour^
- 1/5 cup rice flour^
- 1 Tbsp. red chilli powder^
- 1 pinch of asafoetida
- Water to create the batter
- Salt to taste
- Vegetables - onion, potato, eggplant or any of your choice
Method:
Onion, potato and eggplant should be used as thin round slices for dipping into the batter. Cauliflower can be used as flowerlettes in a size of your preference. Create batter by mixing the2 flours, chilli powder, asafoetida^ and salt. Add water as you make the batter so the consistency is just right.
Frying: Pour oil in a frying pan or wok^ and set in high heat. After the oil gets hot, lower the heat to medium. Next dip the vegetables in the batter to completely cover them. Then slowly drop the battered vegetable into the hot oil. Let it fry on one side. Then flip to the other side until both sides turn golden brown. (see picture above). Remove with the ladle and place on paper towel for the oil to drain. Batter can be created a couple hours ahead and placed in the refrigerator until ready to use.
Serving: Bhajjis can be served with ketchup or spicy chutneys or any dipping sauce of your choice.
^Please contact me for help with any of these ingredients or utensils.
Balti (wok) and Idli pan
The woks you see are the most used for cooking, sauteing and frying. They are usually available in cast iron, stainless steel or heavy anodized aluminum.
The spice box on the right is a must in a kitchen that desires Indian food.
Order: Contact me via the contact form or email me at vswamy@vidyaswamyskitchen.com for these or any other utensils or spices you come across on this Web site .
Read July 23rd that got many comments - Vanity is not just women's trait. Men are as vain.
Blog if you desire to see a new recipe.
Read 'A classic summer dessert' - July 23rd blog.
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The recipes you see on this site will give you the taste of home cooked food, natural and wholesome. There are no additives or preservatives of any kind. Hence the taste will be different from the restaurant foods that are more overwhelming in their spices, greasy and have loads of MSG and, other taste enhancers.
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