Posts filed under 'Vegetarian'

Tomato Sauce

Ingredients:

Tomato 1 Kg
Onion 1
Kashmiri red chilly powder 1 tbsp
Lavang 5-6
Ginger 2″
Garlic flakes 20-25
Vinegar 1 cup
Sugar 3/4 cup
Salt

 

How to make Tomato Sauce:

Wash tomatoes and dry.

Chop tomatoes and onion finely.

Allow to cook tomatoes and onion till tender.

Add lavang, red chilly powder and finely chopped ginger and garlic.

Cook again for ten min.

Allow to cool and grind in a mixer.

Add sugar, vinegar and salt.

Cook again till thick on low flame.

Tomato sauce is ready.

Keep in a refrigerator in airtight bottle after cool.

May 14th, 2010

Buttar Ke Dahiwade

Ingredients:

Buttar 6-8
Sweet curd 3 cups
Jeera powder 2 tsp
Red chilly powder 2 tsp
Crushed black pepper 8-10
Sugar 1/2 cup
Salt

 

How to make Buttar Ke Dahiwade:

In a deep vessel take water and add 1 tsp salt.

Soak the buttar in this water for 2-3 min.

In a curd add sugar and whisk finely.

Add sugar if necessary.

Now remove the buttar from water and press it carefully.

Remove all the water.

In a serving dish take two buttars.

Pour 1 tbsp curd on buttars.

Sprinkle red chilly powder, jeera powder,crushed black pepper and salt.

Buttar ke dahiwade is ready.

Enjoy!

May 6th, 2010

Watermelon Lassi

Ingredients:

Thick curd 2 cups
Watermelon pieces 2 cups
Sugar 2 tbsp
Red colour 1/8 tsp (optional)
Crushed black pepper 1 tsp (optional)

 

How to make Watermelon Lassi:

Remove the seeds of watermelon.

In a blender mix with curd,red colour and sugar.

Run the blender for 2-3 min.

Watermelon lassi is ready.

Keep in a refrigerator for 30 min.

Serve in a glass with garnishing crushed black pepper.

3 comments April 18th, 2010

Pohe Ke Vade

Ingredients:

Pohe 2 cups
Potato 1
onion 2
Green chilly 2-3
Lemon juice 1 tsp
Sugar 1 tsp
Fresh coconut  1 tbsp
Coriander leaves 1 tbsp
Oil
Salt

 

How to make Pohe Ke Vade:

Clean and wash pohe.

Remove the water completely.

Boil the potato,remove the skin and mash finely.

Chop onion,green chilly and coriander leaves finely.

In a poha add mashed potato, onion,green chilly, lemon juice, sugar,coconut,coriander leaves and salt.

Mix finely.

Shape it into small balls and flatten them.

Heat oil in a kadai and fry vades untill golden brown.

Serve hot with green chutney or tomato ketchup.

April 13th, 2010

Papaya Ki Sabji

Ingredients:

Raw papaya 1
Chana dal 1/2 cup
Green chilly  2-3
Mustard seeds 1 tsp
Turmeric powder 1/2 tsp
Hing 1/4 tsp
Kadipatta leaves 4-5
Jaggery  1 tsp
Fresh coconut 1 cup
Coriander leaves 1 tbsp
Oil 1 tbsp
Salt

 

How to make Papaya Ki Sabji:

Soak chana dal in warm water for 20 min.

Remove skin of papaya and make small pieces in square shape.

Chop green chilly and coriander leaves.

In a kadai heat oil and add mustard seeds.

When seeds start to splutter add hing and kadipatta leaves.

Now add green chilly and soaked dal.

Stir and cover the pan on low flame for 2-3 min.

Add papaya pieces and turmeric powder with 2 cups of water.

Add salt and mix finely.

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

Lastly add coconut, jaggery and coriander leaves.

Papaya ki sabji is ready.

April 4th, 2010

Tomato Bharela

Ingredients:

Tomato 6
Onion 4
Potato 2
Grated coconut 2 cups
Malvani masala 1 tsp
Garam masala 1/2 tsp
Haldi  powder 1/4 tsp
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil 2 tbsp
Salt

 

How to make Tomato Bharela :

Wash the tomatoes and cut the top portion of each tomato.

With a spoon scoop out the pulp of the tomato carefully.

Throw out the seeds and keep the tomatoes aside.

Now chop the onions,tomato top and coriander leaves finely.

Make the 4 pieces of each potato.

In a kadai take 1 tbsp of oil and fry half portion of onions.

Add grated coconut and fry it till golden brown.

Make a fine paste in a mixer.

Now in a thali take chopped onion, tomato pieces,coriander leaves, malvani masala, garam masala, haldi powder,half portion of coconut paste, sugar and salt.

Mix finely.

Stuff this mixture in each tomato.

Now in a kadai heat oil and fry potato pieces for 2-3 min.

Place the stuffed tomato near the potatoes.

Cover the pan and cook for 2-3 min on low flame.

Lastly add remaining portion of coconut paste and mix finely.

Add water if necessary.

Cover the pan and cook again till the oil separates (appx 5 min).

Tomato bharela is ready.

Serve hot with chapati or bhakari.

March 28th, 2010

Dal Palak

Ingredients:

     

Moong dal 2 cups
Palak 1 small bunch
Onion 1
Red chilly powder  1 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tsp
Jeera powder 1 tsp
Lemon juice 2 tsp
Oil  1 tbsp
Salt

 

For tadka:

Ghee 2 tbsp
Asafoetida 1/4 tsp
Kadipatta leaves 5-6
Cumin seeds 1 tsp

 

How to make Dal Palak:

Wash palak and chop it finely.

Soak dal for 30 min and cook it with turmeric dal till smash.

Chop onion finely.

In a pan heat oil and fry onions till golden brown.

Now add ginger garlic paste and fry for a min.

Add finely chopped palak leaves and fry on a low flame for 2-3 min.

Pour cooked dal with red chilly

powder,jeera powder and salt.

Cook dal on low flame till dry.

In a small pan heat ghee and give tadka of cumin seeds, asafoetida and kadipatta.

Pour this tadka on dal.

Mix finely.

Lastly add lemon juice.

Dal palak is ready.

March 14th, 2010

Methi Muthia

Ingredients:

Methi leaves bunch 1
Besan 1 cup
Wheat flour 1 cup
Rice flour 1 cup
Dahi 1 cup
Red chilly powder 2 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tsp
Dhaniya jeera powder 1 tsp
Garam masala powder 1 tsp
Sugar 1 tsp
Oil   1 tbsp+ to fry
Salt

 

How to make Methi Muthia:

Mix all ingredients together and form a stiff dough.

Add water if necessary.

Heat oil in kadai.

Make 1 inch balls from dough and give it oval shape.

Deep fry this balls till golden brown.

Methi muthia is ready.

Serve hot with green chutney or tomato ketchup.

March 8th, 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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