Posts filed under 'Vegetarian'
Ingredients:
Urad dal 2 cups
Black pepper powder 1/4 tsp
Coriander leaves 1 tbsp
Green chillies 6-8
Curry leaves 4-5
Rice flour
Oil
Salt
How to make Medu Vada:
Soak urd dal in water for at least 5 hours and grind it without water.
Add salt,black pepper powder and beat well to make it light and fluffy.
Add chopped coriander leaves,curry leaves and green chilly pieces.
Heat oil and Shape the daal mixture into flat rounds and make a hole in the center.
Add little rice flour if shape is not forming.
Fry first over high heat and then over lower heat till golden brown.
Remove the vada out of oil and drain on absorbent paper.
Serve hot with green chutney or sambar.
January 24th, 2008
Ingredients:
Raw jackfruit 500 gm
Tur dal 1/2 cup
Coconut 2 cups
Turmeric powder 1/2 tsp
Curry leaves 5-6
Cumin seeds 1 tsp
Bright red chilies 5-6
kokum 2
Oil 2 tsp
Salt
How to make jackfruit curry:
Soak dal in water for 10 min.
Clean the jackfruit and take edible portion.
Then cook dal and jackfruit with a turmeric powder and little oil.
Grind coconut and red chilies to a very smooth paste.
In a pan heat oil and add cumin seeds and curry leaves.
Add dal and jackfruit.
Allow to boil then add coconut paste and salt.
Lastly add kokum and mix well.
Cook for 4-5 min.
Jackfruit curry is ready.
Serve hot with rice.
January 17th, 2008
Ingredients:
Sesame seeds 250 gm
Peanuts 100 gm
Sugar 500 gm
Water 1 cup
How to make Til Chikki:
Roast til for a min.
Add sugar and water in a pan.
Keep on a low flame and allow to boil.
Cook till the syrup when dropped in a cup of cold water, forms a hard lump.
Add til and crushed peanuts.
Cook for another 2 minutes.
Remove from heat.
Pour the mixture into greased dish.
Spread evenly and allow to cool.
Til chikky is ready.
See Also:
January 14th, 2008
Ingredients:
White sesame seeds 1/2 kg
Chikki gul (jaggery) 1/4 kg
Dry coconut pieces 1/4 cup
Peanuts 1/4 cup
Chana dal 1/4 cup
Elaichi powder 1 tsp
Ghee 1 tsp
How to make Til Laddu:
Roast sesame seeds over medium heat till slight golden.
Roast coconut pieces and peanuts.
Crush peanuts into small pieces.
In a nonstick pan heat jaggery over medium heat.
Add 1 teaspoon ghee into it.
When it starts bubbling up and changes color to light brown, pour all remaining ingredients and mix well.
Apply some ghee to the palm and form laddu as quisk as you can.
If the mixture gets cold, heat again and make laddu again.
Make all the laddus and let them cool.
They turn hard after cool.
Til laddu is ready.
See Also:
January 11th, 2008
Ingredients:
Green chana or green peas 1 cup
Potato 4
Carrots 4
Brinjal 2
Ghevada 50 gms
Groundnut 1 tbsp
Sesame(white til) 1 tbsp
Green chilly 4-5
Coriander leaves 1 cup
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/2 tsp
Oil 1 tbsp
Salt
How to make Bhogichi Bhaji:
Peel the carrots and potatoes.
Make small pieces of ghevada.
Cut potato,brinjal and carrot into pieces.
Remove green chana from the pods.
Make fine paste of coriander leaves and green chilly.
Roast groundnut and sesame and make powder.
Now in a pan heat oil and add mustard seeds and cumin seeds.
Allow to splutter then add turmeric powder.
Add potatoes,carrots,green chana and ghevada.
Fry for a min. then add green paste.
Cover the pan and allow to cook on low flame for 2-3 min.
Now add brinjal pieces and mix well.
Add 1/2 cup of water and salt.
Cover the pan and keep on low flame and allow to cook.
Lastly add roasted powder.
Garnish with fresh coriander leaves.
January 8th, 2008
Ingredients:
White til (sesame seeds) 50 gm
Sugar 250 gm
Water 1 cup
How to make Til Halwa:
First clean the til.
In a pan add sugar and water.
Allow to boil to make sugar syrup on low flame.
Remove dirt while making syrup.
Make syrup of 1 string.
Place big thali on fire.
Pour sesame seeds on hot dish.
Spread seeds and allow to splutter.
Now add 1 tsp of sugar syrup and mix with wooden spatula.
Keep the flame low.
Add another tsp of syrup and mix with spatula.
(Actually syrup should be spread by hand but it is risky.)
Repeat the same procedure till size you want(big or small).
Til halwa is ready.
You can add colour in syrup to make colourful til halwa.
See Also:
January 4th, 2008
Ingredients:
Fat milk 2 lt
Sugar 1 cup
Elaichi powder 1 tsp
Badam pista pieces 1 tbsp
Saffron 1/2 tsp
How to make Basundi:
Soak saffron in 2 tsp warm milk for 10 min.
Boil the milk in a deep pan.
Stir frequently.
When it starts boiling reduce the heat.
Boil the milk till reduce 2/3.
Add sugar,badam pista pieces,elaichi powder and soaked saffron.
Boil further for 5-7 minutes on low flame.
Remove from heat and allow to cool.
Chill in refrigerator and serve.
January 1st, 2008
Ingredients:
Potatoes 40 gms
Green peas 40 gms
French beans 40 gms
Cauliflower 40 gms
Capsicum 40 gms
Carrots 40 gms
Cabbage 40 gms
Cluster beans 40 gms
Bottle gourd 40 gms
Onions 3
Paneer 150 gram
Tomato puree 1 cup
Turmeric Powder 1 tsp
Red chilli powder 2 tsp
Ginger Garlic paste 1 tbsp
Coriander powder 1 tsp
Garam Masala powder 2 tsp
Cashewnuts 6-8
Raisins 10-15
Coriander leaves 1 tbsp
Milk 1cup
Oil 6 tbsp
Salt
How to make Shahi Navaratan Kurma:
Boil all vegetables in a cooker.
Heat oil in a pan and fry onions till golden brown.
Now add ginger-garlic paste and fry till oil seperates.
Add turmeric powder,chilli powder,coriander powder, garam masala powder and salt.
Fry for 2-3 minutes.
Now add tomato puree and Stir well and cook the mixture for 2-3 minutes.
Add dry fruits.
Add milk and Bring it to boil.
Reduce the heat and cook until the gravy becomes thick.
Add paneer and stir well.
Finally add boiled vegetables in above gravy and cook for 5 minutes on low flame.
Shahi Navaratan kurma is ready.
Garnish with chopped coriander leaves.
Serve hot with chapati or roti.
December 29th, 2007
More Vegetarian Recipes:
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