Posts filed under 'Vegetarian'

Schezuan Sauce


Kashmiri red chilly 15-16
Garlic cloves 1/2 cup
White vinegar 1 cup
Sugar 2 tsp
Oil 2 tbsp


How to make Schezuan Sauce:

Soak red chilly in warm water for 1 hour.

Drain out all the water from the chillies and discard it.

In a mixer take chilly,chopped garlic, sugar and salt.

Make a fine paste using vinegar instead of water.

Heat oil in a pan to smoking point and pour the ground paste.

Mix well and allow to cool.

Put in an air-tight container and refrigerate for further use.

Schezuan Sauce is ready.

June 5th, 2009

Dudhi Chana Dal Sabji


Dudhi 250 gm
Chana dal 2 tbsp
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Asafoetida 1/4 tsp
Kadipatta leaves 7-8
Ginger 1/2″
Onion 2
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Garam masala powder 1 tsp
Coriander leaves 1 tbsp
Fresh coconut 1 tbsp
Oil 2 tbsp


How to make Dudhi Chana Dal Sabji:

Soak chana dal for 30 min.

Peel and make pieces of dudhi(1″).

In a pan heat oil and add mustard seeds and cumin seeds.

After cracking add asafoetida, kadipatta and ginger.

Fry for a min and then add chopped onion and saute till it turns light brown.

Now add chana dal,red chilly powder , turmeric powder and garam masala.

Add dudhi pieces and mix finely.

Cover the pan for 2-3 min.

Now add salt and mix finely.

Cover again.

Allow to cook dudhi for 4-5 min.

Lastly add finely chopped coriander leaves and scraped coconut.

Dudhi chana dal sabji is ready.

Serve hot with roti or chapati.

3 comments May 22nd, 2009



Wheat flour 2 cups
Jeera powder 1 tsp
Oil 2 tsp


How to make Khakara:

In a pan take wheat flour,jeera powder,oil and salt and knead dough using sufficient water.

Make small size ball and roll out thin chapati.

Heat the tava and put the chapati on it.

Allow to cook one side and then turn it.

Now cook another side.

Roast the chapati till pink both the side pressing with the piece of clean cloth.

Enjoy hot khakara with pure ghee.

May 14th, 2009



Milk 1lt
Milk for paneer 1lt
Sugar for syrup 1 cup
Sugar for rabdi 4 tbsp
Maida 1 tsp
Lemon juice 1 tbsp
Kevara essence 2 drops


How to make Rasmalai:

Boil milk for paneer and add lemon juice to curdle the milk.

Stir continuously for 2-3 min and remove from the heat.

Remove water carefully and hang paneer in clean muslin cloth for 1 hour.

Boil another milk with 4 tbsp sugar.

Boil milk on low flame till reduce it to half to make milk syrup.

Rabdi is ready.

Allow to cool and refrigerate.

Take three cups of water and add 1 cup sugar and boil it for sugar syrup.

Boil for 2-3 min and keep aside.

Sugar syrup is ready.

Take paneer and Knead it very smooth.

Add 1 tsp maida and knead it again for 2-3 min.

Paneer is ready.

Boil 8-10 cups water in a big pan.

Make small size balls of paneer and press it like pedha.

Add all this balls in fully boiling water and two drops of kevara essence.

Boil it at high flame for 8-10 min.

Remove from water and add in sugar syrup for 5 min.

After 5 min squeeze out sugar syrup and soak in rabdi.

Rasmalai is ready.

April 27th, 2009

Bail Sharbat


Ripe bailphal 1
Sugar 3/4 cup
Elaichi powder 1/2 tsp
Water 1lt


How to make Bail Sharbat:

Break bailphal and take out pulp very carefully with spoon.

Add water and mix it with hand.

Do not crush pods otherwise sharbat will be bitter in taste.

Now pass it through a sieve.

In this concentrate add sugar and elaichi powder.

Mix it finely.

Add sugar if necessary.

Add cold water while serving.

Bail sharbat is very helpful in summer.

April 23rd, 2009

Tomato Rice


Basmati or delhi Rice 2 cups
Tomato puree 1 cup
Onion 2
Ginger garlic paste 2 tsp
Green chilly 1-2
Biryani masala powder 1 tsp
Tomato sauce 2 tsp
Red chilly powder 1/2 tsp
Turmeric powder 1/4 tsp
Kasoori methi 1 tsp
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil 2 tbsp
Khada masala


How to make Tomato Rice:

Wash and soak rice for one hour.

Drain after 1 hour and keep aside.

Chop green chilly,onion and coriander leaves finely.

In a pan heat oil and add khada masala.

After splutter add chopped green chilly and ginger garlic paste.

Fry on mid flame for 2-3 min.

Now add chopped onion and fry till light brown.

Add biryani masala,red chilly powder, turmeric powder, kasoori methi,sugar and salt.

Stir finely and allow to separate oil.

Now add rice and mix finely.

Add tomato puree,tomato sauce,sugar and 1/2 cup of hot water.

Mix finely and allow to cook rice on med flame.

Tomato rice is ready.

Garnish with finely chopped coriander leaves.

April 16th, 2009

Fruit Custard


Milk 500 ml
Vanilla custard powder 4 tbsp
Sugar 1 cup
Banana 6
Grapes 15-20
Apple 1
Orange 1
Strawberries 6-8
Pomegranate 1


How to make Fruit Custard:

In a bowl take custard powder and add milk.

Mix finely and cook on low flame.

Add sugar and cook mixture till thickens.

Keep aside and allow to cool.

Chill in the refrigerator for 1-2 hours.

Peel banana and cut into round shape.

Mix all the fruits in a bowl.

Pour the cold custard over the fruits.

Mix finely and serve.

April 10th, 2009

Green Chilly Ke Papad


Black gram flour 500 gm
Papad khar 15 gm
Green chilly 100 gm
Asafoetida 3 tsp
White pepper 1 tsp


How to make Green Chilly Ke Papad:

Roast pepper for a min.

Boil water and pour on green chilly.

Allow to cool and make fine paste with pepper.

In a big vessel take all ingredients and knead a stuff dough with water.

Cover the dough and keep aside for 6-8 hrs.

After 6-8 hrs smooth en the dough by taking small piece in hand.

Knead it by stretching again and again.

Divide the dough into even sized balls and roll out into very thin discs.

Spread the discs on a clean sheet and allow to dry in sun forĀ  two 2-3 days.

Store them in airtight container for further use.

April 6th, 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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