Posts filed under 'Vegetarian'

Kulthachi Peethi


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


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

Dal Dhokli

Ingredients for Dal:

Tur dal 2 cups
Onion (small) 1
Tomato(small) 1
Ginger garlic paste 2 tsp
Green chilly 3-4
Curry leaves 4-5
Hing 1/2 tsp
Cumin seeds 1 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Ghee 2 tbsp


Ingredients for Dhokli:

Wheat flour 1 cup
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Carom seeds (Ova) 1/2 tsp
Asafoetida 1/2 tsp
Oil 2 tsp


How to make Dall:
Soak dal for 30 min.

In a pan heat ghee and add cumin seeds.

When jeera started to splutter add chopped green chilly and curry leaves.

Now add finely chopped onion and fry till golden brown.

Now add hing,red chilly powder, turmeric powder and ginger garlic paste.

Saute for a min.

Add finely chopped tomato.

Fry this masala till oil seperates.

Now add soaked dal with water in this masala.

Cook dal in a pressure cooker (4-6 whistles).

Remove from the cooker.

Add salt and boil.

Keep aside.

How to make Dhokli:

In a pan take all ingredients of dhokli.

Knead a stiff dough using little water.

Roll out chapati of the dough.

Cut into square pieces.

How to make Dal Dhokli:

Add all the pieces into cooked dal.

Boil dal for 10-12 min on low flame.

Dal dhokli is ready.

Serve hot dal dhokli garnish with green coriander leaves.

July 28th, 2010

Sprouted Moong Ki Usal


Sprouted moong 2 cups
Green chilly 4-5
Jeera 1 tsp
Kadipatta leaves 4-5
Fresh coconut 1 tbsp
Coriander leaves 1 tbsp
Oil /td>

2 tsp


How to make Sprouted Moong Ki Usal:

Chop green chilly and coriander leaves finely.

In a pan heat oil and add jeera.

When jeera started to splutter add green chilly and kadipatta leaves.

Fry for a minute and then add sprouted moong.

Mix finely.

Add 2 cups of water and allow to cook.

Add salt and cook again for 2-3 min.

Add little water if necessary.

Lastly add coconut and coriander leaves.

Sprouted moong usal is ready.

July 15th, 2010

Dal Soup


Tur dal 1/2 cup
Green peas 1 tbsp
Carrot 1
Cornflour 2 tsp
Black pepper powder 1/2 tsp


How to make Dal Soup:

Pressure cook the dal with vegetables.

After cool down remove the vessel.

Take out all vegetables.

In another pan smash the vegetables finely.

In this add cooked dal water.(not dal)

Mix finely.

Put the pan on low flame.

Now add salt and black pepper powder.

In a katori take cornflour and 1/4 cup of water.

Mix finely and add in above mixture.

Keep stirring.

Cook till soup consistency.

Dal soup is ready.


July 7th, 2010



Raw mango 400 gms
Jaggery 500 gms
Methi seeds 1/2 tsp
Jeera powder 1/2 tsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Mustard seeds 1 tsp
Hing 1/2 tsp
Oil 1 tbsp


How to make Methamba:,

Wash and peel the mango.

Cut mango into square pieces(1″).

Heat oil in a pan and add methi seeds.

Add mustard seeds,jeera powder,turmeric powder,red chilly powder and hing.

Add mango cubes and salt.

Mix finely and add 1 cup water.

Cover the pan and cook mango till tender.

Add jaggery and little water.

Cook again till methamba thickens.

June 26th, 2010

Aam Ki Chutney


Raw mango 2
Coconut 1
Green chilly 6-8
Garlic cloves 5-6
Ginger 1″
Coriander leaves 1 tbsp
Sugar 1 tsp


How to make Aam Ki Chutney:

Grate the coconut.

Mix all the ingredients.

Grind in a mixture to make fine paste.

Aam ki chutney is ready to serve.

June 15th, 2010

Pickle Masala


For1 kg kairi (raw mango)

Kashmiri red chilly powder 125 gms
Turmeric powder 25 gms
Methi powder 50 gms
Mohari dal 100 gms
Hing powder 2-3 tsp
Salt 250 gms
Oil 250 ml


How to make Pickle Masala:

Heat oil in a pan.

Add all ingredients and mix finely.

Keep aside to cool.

Pickle masala is ready to use.

June 4th, 2010

Rice Papad


Rice 500 gms
Kashmiri red chilly powder 2-3 tsp
Jeera powder 1/2 tsp


How to make Rice Papad:

Clean and wash rice.

Spread on clean cloth to dry.

Next day grind rice finely and sieve.

Measure the flour in katori.

If you have 4 katori rice flour then boil 3 katori water.

In boiled water add salt, jeera powder and red chilly powder.

Now add rice flour and mix finely.

Cover the pan.

On a low flame cook for 2-3 min.

After 2-3 min.remove from the gas.

Take the mixture in a thali.

If the mixture is too tough add little water.

Knead the dough with oily hands.

Keep aside for 30 min.

Now roll out all papads as size you want.

Dry the papads in the sun rays for two days or three days.

Rice papad is ready.


May 29th, 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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