Posts filed under 'Vegetarian'

Sweet Corn Paratha

Ingredients:

Sweet corn kernels 1 cup
Wheat flour 1 cup
Maida 1/2 cup
Ginger garlic paste 1/2 tsp
Green chilly paste 1/2 tsp
Coriander leaves 1 tbsp
Oil
Salt

 

How to make Sweet Corn Paratha:

Mix wheat flour and maida.

Add 1 tbsp oil and little salt.

Knead soft and smooth dough.

Cover the dough and keep aside for 20 min.

Grind sweet corn.

In a pan heat 2 tsp oil and add green chilly and ginger garlic paste.

Now add ground sweet corn.

Mix finely and cook for 2-3 minutes on low flame.

Add salt and chopped coriander leaves.

Cook again for 2 minutes.

Remove from heat and allow to cool.

Now make small balls of the dough.

In each ball stuff the corn mixture.

Roll out paratha.

Heat non stick pan and roast the paratha by both side using ghee or oil.

Sweet corn paratha is ready.

Serve hot with any raita or achaar.

February 3rd, 2011

Veg Manchow Soup

Ingredients:

Carrot 100 gms
Cabbage 100 gms
French beans 6-8
Mushroom 4-5
Spring onions 2 stems
Ginger 1″
Garlic cloves 6-8
Green chilly 2-3
Cornflour 1 cup
Soya sauce 1 tbsp
Tomato sauce 1 tbsp
Black pepper powder 1/2 tsp
Noodles 1 cup
Oil
Salt

 

How to make Veg Manchow Soup:

Boil noodles and deep fry in oil till crispy.

Keep aside.

Chop all vegetables finely.

Heat 2 tbsp oil and stir fry ginger,garlic and green chilly pieces.

Now add chopped vegetables and stir fry for 2 minutes.

Add 2 cups of water and salt.

Allow to cook for 4-5 min on low flame.

Now add soya sauce,tomato sauce and black pepper powder.

Simmer the soup for two to three minutes.

Mix the cornflour in a water and add it to the soup.

Cook till the soup thickens.

Veg man-chow soup is ready.

Serve hot with crushed fried noodles.

January 17th, 2011

Sabudana Cutlet

Ingredients:

Sabudana 2 cups
Potato 2
Roasted peanuts 3/4 cup
Green chilly 8-9
Sugar 1/2 tsp
Coriander leaves 2 tsp
Oil
Salt

 

How to make Sabudana Cutlet:

Boil potato and remove the skin.

Clean,wash and soak sabudana for 2 hours.

Crush peanuts.

Chop green chilly and coriander leaves.

Mix all ingredients except oil.

Mix finely and give cutlet shape.

Deep fry in hot oil till crispy.

Sabudana cutlet is ready.

Serve hot with green chutney.

January 2nd, 2011

Ambadyache Raite

Ingredients:

Ambade 6-8
Fresh coconut  3 cups
Jaggery  2 cups
Cumin seeds 1 tsp
Red chilly powder  1 tsp
Turmeric powder 1/2 tsp
Mustard seeds 1 tsp
Oil   2 tsp
Salt

 

How to make Ambadyache Raite:

Remove the skin of ambade.

Wash and keep aside.

In a mixer take coconut,cumin seeds,red chilly powder and turmeric powder.

Grind a paste with enough water.

Heat oil in a kadai and add mustard seeds.

When seeds are starting to flutter add ambade.

Fry ambade for two minutes in the oil.

Add coconut paste and mix well.

After 2-3 minutes add salt and jaggery.

Allow to cook on a low flame till thick consistancy.

Ambadyache raite is ready.

Serve with chapati,roti or bhakri.

December 5th, 2010

Sitaphal Ice Cream

Ingredients:

Sitaphal 2-3
Milk 500 ml
Milk powder 150 gm
Fresh cream 60 gm
Sugar 1 cup
Vanilla essence

 

How to make Sitaphal Ice Cream:

Remove seeds of  sitaphal.

Mix all ingredients.

Sugar should be dissolve.

Keep mixture in refrigerator to set.

Check your refrigerator to set on coolest setting.

After one hour remove mixture from refrigerator.

Run the mixture in a mixer for a min.

Pour the mixture in a tray.

Set the mixture again in refrigerator for 3-4 hours.

Sitaphal  ice cream is ready.

November 17th, 2010

Gharge

Ingredients:

Red pumpkin 400 gms
Jaggery 400 gms
Wheat flour
Salt
Oil to fry

 

How to make Gharge:

Wash pumpkin remove seeds and grate using grater.

In a pan cook grated pumpkin on a low flame for 2-3 min.

Add grated jaggery and switch off the gas.

Mix finely.

When jaggery melted completely add wheat flour.

Add salt and knead dough.

Don’t use water.

Heat oil in a kadai.

Roll out small puris.

Fry all puris in a hot oil till golden brown.

Gharge is ready to eat.

September 16th, 2010

Ginger Garlic Paste

Ingredients:

Ginger 100 gms
Garlic cloves 20-25

 

How to make Ginger Garlic Paste:

Peel the garlic cloves finely.

Wash ginger finely and make small pieces.

In a mixer grind together to make a fine paste.

Add little water if necessary.

Keep in a bottle for use.

August 28th, 2010

Kulthachi Peethi

Ingredients:

Kuleeth flour 1 cup
Onion small 1
Green chilly 1-2
Turmeric powder 1/4 tsp
Fresh coconut 1 tbsp
Coriander leaves 2 tsp
Oil 2 tsp
Salt

 

How to make Kulthachi Peethi:

Chop onion,green chilly and coriander leaves finely.

In a pan heat oil and fry green chilly and onion for 2-3 min.

Add 2-3 cups of water and allow to boil.

Add kuleeth flour, turmeric powder, coconut,coriander leaves and salt.

Allow to cook on low flame.

Stir continuously.

Cook peethi for 4-5 min.

Keep consistency as you wish.

Kulthachi peethi is ready.

Serve hot with rice or bhakri.

August 18th, 2010

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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