Posts filed under 'Vegetarian'

Dal Khichadi

Ingredients:

Rice 1 Cup
Toor dal 1 cup
Onion 2
Tomato 2
Green peas 1/2 cup
Green Chilly 2
Ginger Garlic paste 2 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Cumin seeds 1 tsp
Kadipatta 6-8 leaves
Coriander leaves 2 tbsp
Ghee 2 tbsp
Salt as per taste

How to make Dal Khichadi:

Mix rice, dal and wash.

Add 6 cups of water and green peas.

Cook in a pressure cooker till 5 whistles.

Chop onion.tomato,green chilly and coriander leaves finely.

In a kadai heat ghee on a low flame.

Add cumin seeds and allow to flutter.

Now add kadipatta and onion and fry for 2-3 min.

Add choped tomato and fry.

Now add ginger garlic paste.

Fry for 2-3 min.

Now add red chilly powder,turmeric powder and salt.

Fry mixture till smooth paste.

Lastly add rice dal mixture.

Mix finely.

Dal khichadi is ready.

Serve hot with finely chopped coriander leaves and a spoonful of ghee.

March 24th, 2017

Biryani Masala Video

Ingredients :

Red Chilli 8 nos
Coriander powder 3 tsp
A piece of Ginger
Garlic 15 cloves
Shallots 10 nos
Green chilli 3 nos
Coriander leaves 1 cup
Mint leaves 1 cup
Water 4 to 6 tsp

Note: The above measurements are for 1Kg of rice


How to make Biryani Masala

First Blend Red Chilli & Coriander powder.

Then add Ginger, Garlic, Shallots, Green chilli & blend it.

Now add 1 cup of Coriander leaves & blend it.
(add a tea spoon of water if needed)

Add 1 cup of Mint leaves & blend it.

Finally add 4 to 6 tsp of Water & blend it to a paste consistency.

May 28th, 2016

Aloo Makai Nawabi Tikki Video

Ingredients :

Oil 3 tsp
Ginger 1 tsp chopped
Onion 4 tsp chopped
Green chilli 1 chopped
American Corn 4 tsp
Turmeric powder 1/4 tsp
Chill powder 1 tsp
Salt to taste
Jeera powder 1/2 tsp
Mashed Aloo (Potato) 1 cup
A few Coriander leaves
Maida 4 tsp
Corn flour 4 tsp
Water
Cornflakes 1 cup
Oil for Deep frying


How to make Aloo Makai Nawabi Tikki

Heat Oil in a pan. Add Ginger, Onion, Green Chilli & saute it for a few minutes.

Now, add cooked American Corn & mix it.

Then add Turmeric powder, Chill powder, Salt, Jeera powder & mix it well.

Finally add Mashed Aloo (Potato) & Coriander leaves.

Mash it well while mixing.

Turn off the stove & cool the mixture.

Now we will make a batter.

In a bowl add equal amount of Maida & Corn flour.

Add water & mix it to a thick batter consistency.

Once the mixture cools down, mash it well & make a balls.

Dip the balls in the batter & coat it with Cornflakes. Flatten it lightly between your palms.

Once the Oil is hot, deep fry it till it turns golden brown colour.

Serve it with Mint chutney.

February 23rd, 2016

Mushroom Pulav Video

Ingredients :

Mushroom 200 gms
Basmati Rice 1 cup
Onion 3 thinly sliced
Green Chilli 2
Coconut Milk 2 cups
Ghee 2 tbsp
Cinnamon 1
Cloves 4
Cardamom 2
Bay leaves 2
Salt to taste
Ginger & garlic paste 1/2 tsp


How to make Mushroom Pulav:

First of all, soak the Basmati Rice in water for an hour.

In a pressure cooker, add Ghee, Cinnamon, Cloves, Cardamom & Bay leaves.

Then Add Onions, Green chilli & sauté till it turns transparent.

Now add Ginger & garlic paste, Mushrooms, Salt & sauté it for about 5 to 10 minutes.

Its time to add the soaked Basmati Rice & mix well.

Finally add two cups of Coconut Milk diluted with water.

Ratio for 1 cup of Rice add 2 cups of Coconut Milk diluted with water.

Check for seasoning if required add Salt.

Pressure cook it in medium low & turn off the stove after one whistle.

Your Mushroom Pulav is ready.

January 10th, 2016

Bread Upma Video

Ingredients :

Bread 4 slices
Onion 1 finely chopped
Tomato 1 chopped
A few Coriander leaves
A few Curry leaves
A piece of Ginger chopped
Green chilli 1
Salt to taste
Turmeric powder 1/4 tsp
Chilli powder 1 1/2 tsp

For Tempering

Oil 4 tsp
Urad Dal 1/4 tsp
Chana Dal 1/4 tsp
Mustard seeds 1/4 tsp


How to make Bread Upma:

Heat Oil/Ghee in a kadai.

Add the Ingredients for Tempering Urad Dal, Chana Dal & Mustard seeds.

Once the Mustard seeds starts splattering, add the chopped Onions, Green chilli, Curry leaves & chopped Ginger.

Sauté the Onion till it turns transparent. Then add Turmeric powder, Chilli powder, Salt & mix it well.

Now add the chopped Tomatoes. Sauté it till it becomes soft & mushy.

Its time to add the Bread pieces & mix it gently.

Towards the end, add a tea spoon of oil & check for seasoning.

Turn off the stove, add the chopped Coriander leaves & mix it.

Bread Upma is ready serve hot with Tomato ketchup or Onion raita.

November 26th, 2015

Ganesh Chaturthi special Besan Laddu Video

Ingredients :

Chana dal 1 cup
Dry ginger powder 1/2 tsp
Ghee 1/2 cup
Powdered Sugar 1 cup
A few Cardamom pods



How to make Ganesh Chaturthi special Besan Laddu :

Dry roast the Channa dal in a wide pan or kadai.

Let it cool down and grind it into a fine powder.

Roast the split cashew nuts in ghee and keep aside.

I used regular sugar and added some Cardamom pods, grinded it to make flavoured powdered sugar.

Mix flavour powdered Sugar to the basan dal flour.

Add ginger powder, roasted cashew nuts & mix it well with flour.

Gradually add ghee and knead it in to a dough.

Then roll small ladoos from the dough.

Your laddu is ready.

September 15th, 2015

Fruit Custard Video

Ingredients :

Apple 1 chopped
Mango 1 chopped
Pomegranate 1 chopped
Banana 2 chopped
Milk 1 litre
Custard powder 3 tbsp
Sugar 1 cup

Click to see full recipe »

July 27th, 2015

Carrot Masala Vada Video

Ingredients :

Channa dal 200 gms
Carrot 2 grated
Onion 1 chopped
Mint leaves 4-5
Cchopped Coriander leaves 1tbsp
Curry leaves 4-5
Ginger chopped 1′
Garlic 4 cloves chopped
Green chilli 1 finely chopped
Cumin seeds 1/2 tsp
Salt to taste
Oil for frying

Click to see full recipe »

April 25th, 2015

More Vegetarian Recipes:
Page 2, Page 3, Page 4, Page 5, Page 6, Page 7, Page 8, Page 9, Page 10, Page 11, Page 12, Page 13, Page 14, Page 15, Page 16, Page 17, Page 18, Page 19, Page 20, Page 21, Page 22, Page 23, Page 24, Page 25, Page 26, Page 27, Page 28, Page 29, Page 30, Page 31, Page 32, Page 33, Page 34, Page 35, Page 36, Page 37, Page 38, Page 39, Page 40, Page 41, Page 42, Page 43, Page 44


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