Posts filed under 'Vegetarian'

Aaloo Ki Tikki


Potatoes 4
Onion 1
Green Chilies 2-3
Roasted white sesame 1 tbsp
Roasted cumin powder 1 tsp
Chat masala 1 tsp
Kasoori Methi 1 tbsp
Coriander leaves 1/2 cup
Bread Crumbs 1 cup


How to make Aaloo Ki Tikki:

Boil potatoes and mashed it finely.

Add chopped onions,green chilies, coriander leaves,chat masala,cumin powder,sesame,kasoori methi and salt.

Mix finely and make balls and give shape of tikkis.

Take some bread crumbs on a paper and dip and roll the tikkis to coat completely.

In a non-stick pan heat little oil and fry tikkis both the sides till golden brown on low flame.

Serve hot with green chutney or sweet chutney.

October 15th, 2008

Moong Raita


Sprouted moong 1 cup
Tomatoes 2-3
Cucumber 1
Onion 1-2
Green Chilly 1-2
Yoghurt 1 cup
Coriander leaves 1 tbsp
Sugar 1 tsp


How to make Moong Raita:

Chop tomatoes,cucumber,onion and green chilly finely.

In a big bowl take sprouted moong and add above chopped vegetables.

Mix well and keep aside.

While serving add yoghurt,sugar and salt.

Moong raita is ready.

Garnish with finely chopped coriander leaves.

October 10th, 2008

Raghavdas Laddu


Fine rawa (Semolina) 500 gm
Sugar 400 gm
Raisins 50 gm
Ghee 1 cup
Coconut 1
Elaichi powder 1 tsp
Vanila essence drops 2-3


How to make Raghavdas Laddu:

Scrape the coconut slowly.

Heat ghee in a kadai and roast rawa on low heat till light golden.

Remove rawa from kadai and fry scraped coconut on low flame for 2-3 min.

In another pan make syrup of sugar and two cups of water.

Make syrup of one string consistency.

Now mix all the ingredients in sugar syrup finely.

Cover the pan and allow to cool.

Make laddu of the mixture and serve.

Delicious raghavdas laddu is ready.

October 5th, 2008

Sheer Kurma


Milk 8 cups
Vermicelli 1 cup
Ghee 2 tbsp
Sugar 1 cup
Raisins 10-12
Almonds 10-12
Pistachios 10-12
Elaichi powder 1 tsp
Nutmeg powder 1/8 tsp
Chironji 2 tbsp
Saffron strands 8-10


How to make Sheer Kurma:

In a pan boil the milk.

Soak saffron in one tbsp warm milk.

Heat ghee in a thick-bottomed pan and fry vermicelli on low flame for few minutes until light golden.

Pour milk on vermicelli and reduce heat and simmer till milk thickens and turns light pink in colour.

Add sugar,elaichi powder,nutmeg powder,saffron,raisins,chironji,blanched and slivered almonds and pistachios.

Bring to boil and then simmer for about 4-5 minutes.

Add sugar if necessary.

Sheer kurma is ready.

Serve hot.

October 1st, 2008

Tomato Dal


Moong dal 100 gm
Green chilly 5-6
Tomatoes 4
Turmeric powder 1/2 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Asafoetida 1/4 tsp
Curry leaves 5-6
Coriander leaves 1 tbsp
Oil 2-3 tsp


How to make Tomato Dal:

Boil dal in a pressure cooker.

Chop tomato,green chilly and coriander seeds finely.

Remove water from the dal and mash it finely.

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

when seeds started to splutter add curry leaves,asafoetida,tomato pieces and chopped green chilies.

Fry it for 2-3 minutes and cover the pan.

Allow to cook tomatoes finely.

Now add boiled dal,turmeric powder and salt.

Add water if necessary.

Cook on low flame for 4-5 minutes.

Garnish with finely chopped coriander leaves.

Tomato dal is ready.

Serve hot with rice.

September 22nd, 2008

Khajur Imli Ki Chutney


Khajur (dates) 500 gm
Imli (tamarind) 200 gm
Jaggery (gud) 250 gm
Red chilli powder 1 tsp
Chat masala 1/2 tsp


How to make Khajur Imli Ki Chutney:

Remove all seeds from khajur and imli.

Grate jaggery finely.

In a pan mix all the ingredients and add 1/2 litre water.

Simmer for it for 30 minutes.

Remove from the heat.

Allow to cool and strain the mixture through a sieve.

Store in refrigerator for further use.

September 18th, 2008



Milk 1 lt
Lemon 1


How to make Paneer:

Boil the milk for 4-5 min.

Remove from the heat and keep aside for 5 min.

Then add lemon juice(remove seeds) and stir gently till all the milk curdles.

Cover the pan and keep aside for some time.

Pour over a thin muslin cloth and drain out the whey(water).

Cover with a cloth and place a weight on top to drain out completely.

Paneer is ready.

Cut into pieces as you want.

September 13th, 2008

Veg Lollypop


Potato 8
Chat masala 1 tsp
Ginger garlic paste 2 tsp
Green chilly paste 1/2 tsp
Lemon juice 2 tsp
Corn starch 2 tbsp
Baby corns 6-8
Oil to fry


How to make Veg Lollypop:

Boil potato in a pressure cooker(6-8 whistles).

Allow to cool and mashed finely.

In a potato mixer add chat masala ginger garlic paste,green chilly paste,lemon juice,corn starch and salt.

Mix finely and put this thick batter on baby corns head and fry it till golden.

Veg lollypop is ready.

Serve hot with tomato ketchup or sauce.

September 8th, 2008

More Vegetarian Recipes:
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