Healthcare needs of the poor

Vegetarian Indian food recipes are great to make at home. Using recipes to create Indian meals at home is a great way to save money and introduce your friends and family to authentic Indian food. While some of the recipes can be complicated and take some time, others are very simple and can create a rewarding an inexpensive meal. Some vegetarian Indian recipes are also great for Vegans. Here are a few of my favorites to make at home. I only include on involved on, the Vada Curry. This dish can become more simple each tie you make it.

Aloo Ka Bhartha (Better known as Boiled Potatoes)

5 large potatoes, Boiled and peeled
2 Onions, Chopped finely
2 Green Chiles, Chopped finely
3 Coriander leaves, Chopped finely
1 Tsp Mustard oil
1/2 Tsp Salt
½ Tsp Chili Powder
½ Tsp Jeera, Roasted and powdered

Place the potatoes in a large boil and mash them into large chunks. Do not make them completely smooth. Add the remaining ingredients and mix well. Serve warm.

Aloo Curry

1 lb Potatoes, peeled, boiled, and cut into small pieces
2 Onions
4 Green Chilies, chopped
2 Tomatoes, chopped
3 Tbsp oil
Mustard and Cumin seeds, to taste
1 Tsp, Coriander powder
1 Sprig Curry leaves
½ Cup Water
Salt, to taste

Begin by heating the oil in a pan. Season the oil with the mustard and cumin seeds to taste. Add the curry leaves and fry for about three minutes. Next, add the green chilies and onions. Fry them for about five minutes. Add the tomatoes and cook until soft. Now, add the potatoes and stir well. Add the water and salt to taste. Continue cooking until the water evaporates. Lastly, add the coriander powder and remove the dish from the heat. Garnish with coriander leaves.

Cashew Rice

2 Cups Rice, cooked
3 Tbsp. Cashews, roasted and powdered
Salt, to taste
2 Tbsp Dried Coconut
1 Pinch Tumeric powder
1 Pinch of Asafoetida
¼ Tsp. Mustard Seeds
2 Red Chilies
2 Tbsp oil
3 Coriander leaves, chopped

Heat the oil in a pan. Add the mustard seed, red chilies and asafetida. When combined add the cooked rice. Follow with remaining ingredients. Stir to combine and garnish with chopped coriander leaves. This dish can be served with curd.

Vada Curry

1 Cup Channa Daal (gram lentils)
2 Tbsp Green Coriander, chopped
2 Green Chilies, chopped
Oil
2 Medium Onions chopped
1 Tbsp Black Mustard seeds
10 – 15 Curry Leaves
1 Tbsp Ginger Paste
2 Tomatoes, chopped
2 Tbsp Gram Flour, mixed with 1 cup water
1 Tsp Coriander powder
1 Tsp Chili powder
½ Tsp Garam Marsala

Wash the gram lentils and soak them in water for 15 minutes. Next, drain the water and grind them coarsely. Add salt, the green coriander, and the green chilies. Heat a few inches of oil in a pot. Fry spoonfuls of this mixture in the oil to make small size vadey. They should be fried until golden and then drained on a paper towel. In another pan heat 3 tablespoons of oil. Add the onion and fry until they are golden. Add the black mustard seeds and curry leaves. Continue to fry for three minutes. Add the ginger paste and fry for three more minutes. Next, add the tomatoes, salt, coriander powder, chili powder, and garam marsala. Fry this until the oil separates. Add the besan-water (the gram flour mixed with water) and bring to a boil. Finally, add the fired vadey, mix well and cover. This should simmer for 5 minutes. This dish is wonderful accompanied by lemon rice.










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