Posts filed under 'Vegetarian'

Rasam

Ingredients:

Tur dal 1 cup
Tomato 1-2
Rasam powder 2-3 tsp
Turmeric powder 1/2 tsp
tamarind pulp 2 tsp
Asafoetida 1/4 tsp
Mustard seeds 1/2 tsp
Curry leaves 4-5
Coriander leaves 2 tsp
Oil
Salt

 

How to make Rasam:

Cook tur dal in a pressure cooker and smash it finely.

Add 2 cups water,tamarind pulp,turmeric powder,salt, rasam powder and chopped tomatoes.

Keep on flame till tomato cook well.

In a small pan heat oil and add mustard seeds,curry leaves and asafoetida.

Pour this tadka in dal and add finely chopped coriander leaves.

Boil for 2-3 min.

Rasam is ready.

Serve hot with rice.

July 5th, 2008

Mango Pickle

Ingredients:

Raw mangoes 4-5
Red chilly powder 2 tbsp
Turmeric powder 1 tsp
Asafoetida 1/2 tsp
Rai dal 2 tbsp
Methi powder 1/2 tsp
Oil 1 cup
Salt

 

How to make Mango Pickle:

Make mango pieces and apply turmeric powder and salt.

Keep aside for 1 hour.

After 1 hour drain out and discard the water.

Now add asafoetida, rai dal,methi powder, red chilly powder and oil and toss well.

Add more salt and oil if necessary.

Store in a air tight bottle.

After one week it will be ready to use.

June 30th, 2008

Sakharbhat

Ingredients:

Basmati rice 2 cups
Sugar 1&1/2 cups
Cashew nuts 1 tbsp
Raisins 2 tbsp
Ghee 3 tbsp
Cloves 6
Tejpatta 2
Elaichi powder 1/2 tsp
Saffron 1/4 tsp
Orange colour

 

How to make Sakharbhat:

Wash rice and keep aside for 30 min.

Heat ghee and fry raisins, cloves,tejpatta and cashewnuts for 2 min.

Add rice and fry on low flame for 5 min.

Add hot water and cook till rice is completely done.

Now add sugar,saffron(diluted),elaichi powder and colour.

Mix well and cook for 4-5 min.

Spread 2-3 tsp ghee if necessary.

Sakharbhat is ready.

June 26th, 2008

Rava Thalipeeth

Ingredients:

Rava 2 cups
Green chilly 1-2
Ginger 1″
Fresh coconut 1/2 cup
Sugar (optional) 2-4 tsp
Coriander leaves 1 tbsp
Oil
Salt

 

How to make Rava thalipeeth:

Mix rava with 1 cup of water and add sugar,salt and soak for 30 min.

Now add finely chopped green chilly, ginger,coriander leaves and fresh coconut.

Mix well.

Make 4 equal balls.

On plastic paper roll out one ball with the help of your fingers.

In a non stick tava heat little oil and fry this thalipeeth by one side.

Add more oil. thalipeeth should be crispy.

After 2-3 min turn it and fry another side.

Enjoy thalipeeth with dahi.

June 15th, 2008

Rasam Powder

Ingredients:

Chana dal 1 cup
Urad dal 1 cup
Kashmiri red chilly 10-15
Cumin seeds 1 tbsp
Coriander seeds 1 tbsp
Black peppercorns 1 tsp
Asafoetida 1 tsp

 

How to make Rasam powder:

In a kadai fry ingredients one by one without oil.

Allow to cool lightly and make powder in a mixer.

Keep in a airtight bottle.

June 10th, 2008

Mango Sheera

Ingredients:

Rava 1 cup
Mango 1
Sugar 1/2 cup
Ghee 1/4 cup
Milk 1 cup
Water 1 cup
Kaju-kismis 1 tsp
Elaichi powder 1/2 tsp

 

How to make Mango Sheera:

Mix water and milk and put to boil.

Peel mango and cut in cubes.

Heat ghee in a pan and fry rava till light golden over the low flame.

Add boiled milk and water and cover the pan for 2 min.

Now add sugar, kaju-kismis,elaichi powder and mango cubes.

Mix well and again cover the pan for 2-3 min.

Mango sheera is ready.

June 5th, 2008

Dalia Kheer

Ingredients:

Dalia (lapsi) 1/2 cup
Sugar 1 cup
Ghee 1/4 cup
Milk 2 cup
Water 2 cup
Eliachi Powder 1/2 tsp
Kismis 8-10

 

How to make Dalia Kheer:

In a pan heat ghee and fry dalia over low flame till light golden.

Add hot water and milk.

Allow to cook for 4-5 min.

Then add sugar and kismis.

Add water or milk if necessary.

Lastly add elaichi powder and mix well.

Dalia kheer is ready.

June 1st, 2008

Aaloo Palak

Ingredients:

Spinach 2 bunch
Potatoes 4-5
Green chilly 2-3
Cumin seeds 1 tsp
Kasoori methi 1/4 tsp
Whole red chillies 4-5
Ginger 2″
Sugar 1 tsp
Ghee 1/2 cup
Salt

 

How to make Aaloo Palak:

Washed and chopped palak finely.

Boiled potatoes, peeled and chopped.

Heat the ghee in a pan and add cumin seeds, whole red chillies .

Add the ginger, green chilly pieces and saute it till light brown.

Now add potato pieces and fry on high flame till brown.

Add chopped spinach,salt and sugar and mix well.

Allow to cook over high flame till the spinach is tender and excess water has dried.

Aloo Palak is ready.

Serve with roti or chapati.

May 26th, 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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