Posts filed under 'Vegetarian'

Gatte Ki Sabji

Ingredients for Gatte:

Besan 2 cups
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Oil 2 tsp


Ingredients for Sabji:

Curd 1 cup
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1/2 tsp
Cumin seed powder 1/2 tsp
Cumin seeds 1 tsp
Asafoetida 1/2 tsp
Kasoori methi 1 tsp
Sugar 1 tsp
Coriander leaves 1 tbsp
Oil 1 tbsp


How to make Gatte Ki Sabji:

In a bowl mix all gatte ingredients and make dough using sufficient water just like chapati dough.

Boil water in a big pan.

Roll out chapati and cut stripes evenly.

Cook this stripes in a boil water for 5 min.

Drain this and keep water aside for further use.

In a kadai heat oil and add cumin seeds.

Now add red chilly powder,turmeric powder, asafoetida,cumin seed powder and coriander powder.

Fry for a min. and add curd.

Mix finely and add kasoori methi,sugar and salt.

Now add water which is kept aside.

Cook on low flame for 5 min.

Gatte ki sabji is ready.

Garnish with finely chopped coriander leaves.

Serve with chapati or roti.

January 31st, 2009

Aavla Supari


Aavla 500 gm
Black pepper powder 1/4 tsp
Cumin seed powder 1 tsp
Sugar powder 1 tbsp
Lemon juice 1 tbsp


How to make Aavla Supari:

Make small pieces of aavla with steel knife.

Apply all ingredients finely and allow to dry it in sun rays for 2 days.

Aavla supari is ready.

January 22nd, 2009

Cabbage Raita


Cabbage 250 gm
Curd 2 cups
Fresh coconut 1/2 cup
Coriander leaves 1 tbsp
Mustard seeds 1/2 tsp
Kadipatta leaves 4
Whole red chilly 2
Asafoetida 1/4 tsp
Oil 1 tsp


How to make Cabbage Raita:

Grate cabbage and steam for 2-3 min.

Allow to cool.

In a bowl take cabbage,coconut,curd and salt.

Mix finely.

Heat oil in a pan and add seeds.

When seeds splutter add broken red chilly, kadipatta and asafoetida.

Pour this tadka over the cabbage.

Refrigerate for 10 min.

Cabbage raita is ready.

Garnish with finely chopped coriander leaves.

January 4th, 2009

Pulav Masala


Coriander seeds 1 cup
Cumin seeds 1/2 cup
Caraway seeds 1 tsp
Poppy seeds 1 tsp
Cloves 6-8
Black pepper 6-8
Cinnamon sticks 4
Cardamoms 4


How to make Pulav Masala:

Clean all ingredients and grind in a mixer to make a fine powder.

Sieve and keep in a air tight bottle.

Use this masala to make pulav.

December 30th, 2008



Muttar 50 gm
Sweet potato 50 gm
French beans 50 gm
Brinjal 50 gm
Red pumpkin 50 gm
Tur dal 50 gm
Yam 50 gm
Snake guard 50 gm
Raw papaya 50 gm
Raw banana 1
Potato 2
Onion 2
Tomato 1
Coconut 1
Whole red chilly 2-3
Coriander seeds 1 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Jaggery 1 tbsp
Tirphal 4
Oil 1 tbsp


How to make Khatkhatle:

Soak tur dal in warm water for half an hour.

Chop all vegetables in squares.

Heat oil and add chopped onion.

Fry for 2-3 min. then add chopped tomato.

Now add chopped vegetables(except pumpkin).

Add red chilly powder and turmeric powder.

Saute it for 2 min. and add 2 cups of water and soaked tur dal.

Cover the pan and allow to cook.

In a coconut add whole red chilly,tirphal and coriander seeds and grind fine paste using water.

Now add pumpkin and salt.

Cook again for 4-5 min.

Lastly add coconut paste and grated jaggery.

Mix well and boil for 2 min.

Khatkhatle is ready.

Serve hot with roti or chapati.

December 23rd, 2008



Rice 500 gm
Jaggery 250 gm
Ghee 50 gm
Khuskhus 50 gm
Banana 1/4


How to make Anarse:

Clean wash and soak rice for three consecutive days.

Change the water daily.

On the fourth day drain and spread rice on a clean cloth to dry in a shade.

When the rice is totally dried make a fine powder in a mixer and sieve it.

Add grated jaggery,smashed banana and 2-3 tsp of ghee.

Mix well and knead dough.

Add milk if necessary to make a soft dough.

Now make small balls of the dough.

Spread 1/2 tsp khuskhus on the plastic paper.

Press the ball on the khuskhus and make small puree by fingers.

Deep fry each anarse keeping the khuskhus coated side on the top.

Fry on low heat and only one side.

Repeat the same procedure for each ball.

Drain and allow to cool.

Anarse is ready.

December 18th, 2008

Arbi Kofta Masala


Arbi 250 gm
Green peas 1 cup
Onion 2
Tomato 2
Besan 1 cup
Green chilly 2-3
Kashmiri red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/4 tsp
Coriander leaves 1/2 cup


How to make Arbi Kofta Masala:

Wash arbi finely.

Boil arbi and green peas separately.

Allow to cool.

Put green peas aside.

Remove skin of arbi and mash it finely.

Add besan,finely chopped green chilly, coriander leaves and salt.

Mix finely and make kofte (small balls).

Fry the kofte in a hot oil till golden brown.

Drain and keep aside.

In another pan heat oil and add chopped onion.

Fry till transparent and add chopped tomato and fry for 2-3 min.

Now add kashmiri red chilly powder, turmeric powder,garam masala powder and salt.

Add boiled green peas and mix finely.

Add 1 cup of water and allow to boil.

Now add kofte and boil again without stir.

Arbi kofta masala is ready.

Garnish with finely chopped coriander leaves and serve.

December 14th, 2008



Fat milk 2 lt


How to make Khoya:

Boil milk in a heavy bottom pan.

Stir Continuously on low flame till it becomes solid.

Allow to cool.

Khoya is ready.

December 9th, 2008

More Vegetarian Recipes:
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