Posts filed under 'Vegetarian'

Sweet Kachori


Maida 1/4 kg
Soda 1 tsp
Coconut 1
Sugar 1/2 cup
Kaju-kismis 1 tbsp
Elaichi powder 1/2 tsp
Pure ghee 1 tsp


How to make Sweet Kachori:

Sieve maida and knead dough with soda and1 tbsp oil and keep aside.

In a kadai heat pure ghee and add scrapped coconut and sugar.

Fry for 2 min.

Now add kaju kismis and elaichi powder.

Mix finely and allow to cool.

Make small balls of maida dough and stuff coconut mixture and close carefully.

Heat oil in a kadai and fry stuffed kachori till golden brown on medium flame.

Remove from kadai and drain.

Sweet kachori is ready.

Serve with curd.

December 5th, 2008

Arbi Ki Sabji


Arbi 500 gm
Tomato 1
Onion 1
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Chat masala powder 1/2 tsp
Coriander leaves 1/4 cup


How to make Arbi Ki Sabji:

Wash arbi and boil in a pressure cooker.

Peel and cut into cubes.

Deep fry this arbi pieces in hot oil till crispy.

Apply red chilly powder,turmeric powder, chat masala and salt.

In a kadai heat 1 tbsp oil and add chopped onion.

Fry onion till transparent then add chopped tomato.

Again fry for 2-3 min.

Now add fried arbi pieces.

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

Arbi ki sabji is ready.

Garnish with finely chopped coriander leaves.

Serve hot with chapati or roti.

November 30th, 2008

Palak Methi Dal


Tur dal 2 cups
Palak leaves 1/2 cup
Methi leaves 1/4 cup
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Tomato 1
Onion 1
Garlic cloves 2-3
Cumin seed 1 tsp
Kadipatta 1 string
Coriander leaves 1/2 cup
Oil 1 tbsp
Sugar(optional) 1 tsp


How to make Palak Methi Dal:

Chop palak,methi,tomato,onion and coriander leaves finely.

In a pressure cooker cook dal with chopped palak,methi,coriander leaves,onion and tomato.

Give 4-5 whistles.

Heat oil in a pan and add cumin seed and kadipatta.

Pour the dal mixture in a tadka.

Add red chilly powder,turmeric powder,sugar and salt.

Cook for 4-5 min. on low flame.

Palak methi dal is ready.

Serve with hot rice.

November 25th, 2008

Veg Khichadi


Rice 1 cup
Mung dal 1/4 cup
Potato 1
Green peas 1 tbsp
Carrot 1
Onion 1
Brinjal 1
Tomato 1
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Jeera 1/2 tsp
Jeera powder 1 tsp
Green chilly 2
Tejpatta 1
Oil 1 tbsp


How to make Veg Khichadi:

Make small pieces of all vegetables.

Wash rice and keep aside.

Heat oil in pressure cooker.

Add tejpatta, jeera and green chilly pieces.

Now add all chopped vegetables and mix well.

Add washed rice and mung dal.

Fry for 2-3 min.

Now add red chilly powder,turmeric powder,jeera powder,salt and mix it well.

Add 2 cups of hot water.

Cover the cooker and give one whistle on low flame.

Veg khichadi is ready.

Serve hot with curd or any pickle.

November 14th, 2008

Pineapple Jam


Pineapple 1
Sugar 250 gm
Saffron 1/4 tsp
Elaichi powder 1 tsp


How to make Pineapple Jam:

Remove skin and eyes of pineapple and grate it.

Add sugar and saffron in pineapple pulp.

Put on low flame to boil for 10 min.

Lastly add elaichi powder and mix well.

Pineapple jam is ready.

November 9th, 2008

Bread Ke Pakode


Bread slices 4-5
Besan 1 cup
Red chilly powder 1 tsp
Carom seeds 1/4 tsp
Coriander leaves 2 tbsp
Oil to fry


How to make Bread Ke Pakode:

Cut the bread slices into any shape.

Mix besan with water and add red chilly powder,carom seeds,finely chopped coriander leaves and salt.

Mix batter finely for 2-3 min.

Heat oil in a kadai.

Dip every slice in the batter and fry in oil on low flame till golden brown.

Drain on a tissue paper.

Bread ke pakode is ready.

Serve with tomato ketchup.

November 4th, 2008

Ginger Pickle


Ginger 100 gm
Lemon 2
Red chilly powder 1/4 tsp


How to make Ginger Pickle:

Remove the skin and wash ginger finely.

Make strips of ginger and combine all the ingredients in a bowl.

Mix well and keep aside for 2 hours.

Ginger pickle is ready.

Store refrigerated in air tight container for next 1 week.

October 26th, 2008

Halim Laddu


Halim 100 gm
Jaggery 200 gm
Coconut 1
Pure ghee 1 cup
Elaichi powder 1 tsp


How to make Halim Laddu:

Soak halim in coconut water or plain water.

Scrape coconut and grate jaggery finely.

Add coconut and jaggery in halim.

Keep aside for 30 min.

Take ghee in a thick bottom pan and add halim mixture.

Cook on low heat till jaggery melts completely.

Add elaichi powder and mix well.

Remove from heat.

While mixture is warm roll it into laddus.

Cool and store in an airtight container.

October 21st, 2008

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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