Sai Ram!
 We plan to compile all the recipes mailed to us and present online on this website. Kindly help us by sending & sharing your recipes with other Sai devotees and vegetarians around the world. Note: A more categorized recipe
page with the name of the sender etc. is under construction.

Home           Submit your recipe here     or  Email to

Eggplant Salad


3 eggplant
2 tomatoes
2 teaspoon lemon juice
2 cups of olive oil

Peel the eggplants with stripes, and cut into 1/2 inch round slices Slightly fry them in the olive oil. After they cool down, cut the tomatoes into small pieces and also chop the parsley. Mix it with eggplants and salt and lemon juice. Serve it as a salad.


Dahl Palak (Spinach & Split Peas)

Serving Size: 4

1/2 C Split peas
2 C Water
1/4 Ts Turmeric
1/2 Ts Salt
1 Lb Spinach, chopped
3 Tb margarine
1 Tb Ginger, fresh and chopped
4 Garlic cloves, chopped
1 Tb Garam Masala
1 Tb Lemon juice
1 Pn Salt
Soak split peas in 2 cups water 1 hour.
Add turmeric and 1/2 ts salt to split peas.
Boil 10 mins in same water used to soak peas.
Add spinach and cook until most of the liquid has been absorbed and split peas are done.
Meanwhile, heat ghee/oil in a skillet.
Add ginger and garlic.
Cook until garlic is golden.
Add Garam Masala
at once add the seasoned ginger and garlic to the spinach-split pea mixture.
Add salt to taste and serve.




1. Tur(Arhar) dal - 100 grams
2. Potato - 1 (cut in 1" square pieces)
Drumstick - 2(cut in 2" long pieces)
Ladyfinger - 6 (cut in 1" pieces)
Ash gourd(Petha) - 100 grams( cut in 1" square pieces)
3. Tomato - 500 grams
4.. Red chillies - 6-8
Coriander seeds - 2 tablespoons
fenugreek seeds - 1 teaspoon
Asafoetida - 5 grams.
5. Turmeric powder - 1/8 teaspoon
6. Coconut oil - 1 tablespoon
7. Mustaard seeds(sarason) - 1/2 teaspoon
8. curry leaves - 2 strand

Method of preparation:
Wash and cook the dal with turmeric powder and water till soft. Boil and puree the tomatoes and keep aside. Roast on medium fire the red chillies, coriander seeds and asafoetida till the coriander seeds gives out a roasted smell. Add fenugreek seeds and roast for 1 more minute, Remove from fire, keep aside for 5 minutes and then grind the masalas to a fine powder. Cook the vegetables(except pieces of lady finger) with water and salt till half done. Add the pieces of ladyfinger and cook till all vegetables are done. Add the dal, tomato puree and masala powder. The consistency of the sambar should not be thick nor should it be too thin. Bring to a boil. Remove from fire. Heat the coconut oil in a frying pan. Add mustard seeds and curry leaves. When the mustard seeds crackle, remove from fire and add to the sambar. Your sambar is ready to serve

Note: If you like the taste of tamarind, you can use the pulp of 1 lemon size tamarind instead of tomatoes.







1.Split Green gram(washed)(Moong dhuli) - 100 grams
2. coconut(grated) - 2 tablespoons
3. cumin seeds(jeera) - 5 grams
4. garlic (optional) - 2 flakes
5 For garnishing:. ghee/coconut oil: 1 teaspoon
6. salt :to taste
7. curry leaves : 1 strand

Method of preparation:

Roast the dal till golden.Wash and cook with a pinch of turmeric(haldi) and salt till dal becomes soft.Grind the coconut, cumin seeds and garlicto a fine paste.Add to the dal and bring to a boil .Garnish with curry leaves and Ghee/oil.Remove from fire.Serve hot with rice ghee and pappad




Palak Paneer


Spinach 1/2 kg
Paneer 100 grams
Onion 1
Butter 3 tbsp.
Bay leaves 2-3
Cumin seeds 1 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil as required


1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
5. Add salt, black pepper powder, garam masala. Stir well.
6. Add paneer and cooked spinach (grinded). Mix well.
7. Put palak paneer in a baking tray .
8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.


Pasta with Creamy Pesto

Pesto Sauce
1 cup fresh basil

1/2 cup pine nuts

4 cloves garlic (I cheat and use the stuff in a jar)

1/2 cup shredded asiago cheese (non-processed parmesan is fine too)

1 t coarse ground black pepper

to taste salt

1/4 cup extra virgin olive oil

Alfredo Sauce
1/4 stick butter

1/2 cup milk (2%)

1 T flour

1/2 cup shredded asiago cheese (or freshly shredded parmesan)

cooked pasta of choice (our favorites: ribbed penne or capellini)

Process the first six ingredients in a food processor until uniformly chopped. Gradually add the olive oil while the processor is running. You'll definitely want to taste and add things as needed. Consistency will be a fairly thick paste.
Melt the butter in a medium pan. Add flour; cook and stir for 2 minutes with a wire whisk. Gradually add milk, stirring constantly. Cok until it starts to thicken. Add cheese.
When the sauce has thickened to your liking, add the pesto. Serve over hot pasta. Serves four or two depending on how "wet" you like your pasta.



Note: A more  categorized recipe page with the name of the sender etc. is under construction.

copyright 2004