Posts filed under 'Vegetarian'

Panch Phoran powder

Ingredients:

Mustard seeds (rai) 1/2 cup
Cumin seeds (jeera) 1/2 cup
Black onion seeds (kalonji) 1/2 cup
Fennel seeds (saunf) 1/2 cup
Fenugreek seeds (methi dana) 1/4 cup

 

How to make Panch Phoran powder:

Roast all the ingredients separately.

Take care not to burn any of the ingredients.

Allow to cool for 10-15 min.

Mix and grind all ingredients into fine powder.

Panch phoran powder is ready.

Panch phoran powder is used in pickles.

November 21st, 2009

Piyush

Ingredients

Shrikhand 1 bowl
Fresh buttermilk 1 bowl
Sugar 2 tbsp
Kesar sticks 5-6
Pista 5-6

 

How to make Piyush:

In a big bowl take shrikhand, buttermilk and sugar together.

Whisk finely.

Serve chilled with pista pieces and kesar

November 14th, 2009

Karela Fry

Ingredients:

Karela 3-4
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Lemon juice 2 tsp
Oil
Salt

 

How to make Karela Fry:

Peel the thorny skin of karela.

Make slices in finger shape.

Throw out all the seeds.

Apply salt and keep aside for 20 min.

After 20 min.wash karela slices.

Squeeze finely.

Apply red chilly powder,turmeric powder and lemon juice to karela slices.

Heat oil in kadai and fry this slices on medium flame till crispy.

Karela fry is ready to serve.

November 6th, 2009

Phirni

Ingredients:

Milk 1 lt
Rice flour 1 cup
Sugar 1 cup
Badam
Pista
Elaichi powder

 

How to make Phirni:

In a bowl take 2 cups of milk and add rice flour.

Mix finely and make a paste without any lumps.

Mix above paste in milk and allow to boil on low flame.

Keep stirring till it thickens.

Remove from the fire and add sugar.

Mix well and keep boiling again for 4-5 min.

Now add elaichi powder and finely chopped badam and pista.

Phirni is ready.

Serve chilled in small earthen pots.

October 24th, 2009

Moong Dal Ki Chakli

Ingredients:

Moong dal 2 cups
Wheat flour 500 gms
Red chilly powder 2 tsp
White sesame 1 tbsp
Jeera powder 2 tsp
Dhania powder 1 tsp
Oil to fry
Salt

 

How to make Moong Dal Ki Chakli:

Place wheat flour in a muslin cloth and tie with a string.

Place in a steamer and steam for 18-20 minutes.

Cook moong dal very finely and smash it.

Remove the string of muslin cloth and beat the flour with a spoon to make powder.

Add cooked and smashed moong dal, red chilly powder,sesame,jeera powder, dhania powder and salt.

Mix finely and knead dough with water.

Dough should be a soft but not sticky.

Place some dough in the chakli press and make chakli on a plastic sheet.

In a kadai heat oil and fry  4-5 chaklis on a medium flame.

Fry all the chaklis.

Moong dal ki chakli is ready.

Allow to cool and store in airtight container.

October 11th, 2009

Fried Modak

Ingredients:

Wheat flour 2 cups
Coconut 1
Jaggery 2 cups
Elaichi powder 1 tsp
Ghee or oil to fry
Salt

 

How to make Fried Modak:

In a wheat flour add salt and oil.

Knead dough and keep aside.

In another pan take fresh grated coconut and jaggery.

Mix well and cook on low flame upto dry.

Add elaichi powder and mix well.

Make small balls of dough and roll out small purees.

Stuff the coconut mixture and give shape of modak.

Fry modak in a hot ghee or oil.

Fried modak is ready.

October 2nd, 2009

Watermelon Shake

Ingredients:

Watermelon
Milk
Sugar
Rose syrup
Red colour

 

How to make Watermelon Shake:

Take watermelon of good quality.

Remove seeds and make small pieces of only red part.

Grind in a mixer for a minute.

Add milk,sugar and rose syrup as per the taste.

Add pinch of red colour and mix finely.

Watermelon shake is ready.

Serve chilled.

September 23rd, 2009

Phodnicha Bhat

Ingredients:

Cooked rice 2 cups
Onion 2
Green chilly 2-3
Kadipatta leaves 4-5
Turmeric powder 1/4 tsp
Mustard seeds 1/2 tsp
Asafoetida 1/4 tsp
Coriander leaves 1 tbsp
Oil 1 tbsp
Salt

 

How to make Phodnicha bhat:

Chop onion,green chilly and coriander leaves finely.

In a pan heat oil and add mustard seeds.

When it starts to splutter add finely chopped green chilly and kadipatta.

Now add finely chopped onion and fry for 2-3 min till transparent.

Add asafoetida and turmeric powder.

Now add cooked rice with salt.

Mix finely and cover for 2-3 min on low flame.

Lastly add finely chopped coriander leaves and mix again.

Cook again on low flame for a min.

Phodnicha bhat is ready to serve with any pickle.

September 17th, 2009

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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