Posts filed under 'Vegetarian'



Maida 5 cups
Besan 1 cup+1 tbsp
Sesame seeds 1tbsp
Khuskhus 1/2 tbsp
Ginger garlic paste 1 tbsp
Red chilly powder 3/4 tbsp
Garam masala powder 1 tsp
Cumin Powder 1/2 tbsp
Coriander Powder 1/2 tbsp
Fennel seeds 1/2 tsp
Asafoetida 1/4 tsp
Dry coconut 1 cup
Sugar 2 tsp


How to make Bhakarwadi:

In a dish take maida,1 cup besan and add salt .

Knead hard dough with 2 tbsp oil and a little water.

Cover with a moist cloth.

Roast coconut,sesame and khuskhus seeds lightly.

In a mixer take sesame,khuskhus,grated coconut and Fennel seeds.

Run a mixie for a minute.

In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt.

Mix well and add 2 tsp water.

Take a midium size lump and roll into thin chapati.

Spread above filling thinly all over chapati.

Make a tight roll press down edges.

Cut into 1″ pieces and deep fry in hot oil.

Fry till cover is crisp and golden brown.

February 7th, 2008

Kolhapuri Techa


Groundnut 100 gm
Green Chillies 10-12
Garlic cloves 6
Coriander leaves 1 bunch
Lemon juice 2 tsp


How to make Kolhapuri Techa:

Roast groundnut,remove skin and make a powder in a mixture.

Grind coriander leaves,garlic and green chilly separately.

Mix the groundnut powder to the above paste.

Now add salt and lemon juice.

Kolhapuri techa is ready.

Serve with Bhakri or chapati.

February 1st, 2008

Paneer Franky


Maida 500 gm
Paneer 100 gm
Capsicum 1
Green chilli 2
Onion 1
Turmeric powder 1/2 tsp
Red chilly powder 1 tsp
Chat Masala 1 tsp
Lemon Juice 1 tsp
Butter 1 tsp
Oil 1 tbsp


How to make Paneer Franky:

In maida add 2 tsp oil and salt.

Knead the dough using sufficient water.

Keep aside for 20 min.

Crush paneer with hand.

Chop onion,capsicum and green chilly.

In a pan heat oil and add green chilly and onion.

Saute till transparent.

Now add paneer,capsicum,turmeric powder and red chilly powder.

Saute on low flame till capsicum gets soft.

Lastly add salt,lemon juice and chat masala and mix well.

Now make rotis with little butter.

Put the paneer mixure on the roti and roll it up.

Warm the roll on butter till crispy.

Paneer franky is ready.

Serve with schezwan sauce.

January 28th, 2008

Medu Vada


Urad dal 2 cups
Black pepper powder 1/4 tsp
Coriander leaves 1 tbsp
Green chillies 6-8
Curry leaves 4-5
Rice flour


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 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 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

Jackfruit curry


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


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

Til Chikki


Sesame seeds 250 gm
Peanuts 100 gm
Sugar 500 gm
Water 1 cup


How to make Til Chikki:

Roast til for two 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

Til Laddu


White sesame seeds 1/2 kg
Chikki gul (jaggery) 400 gm
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 quick 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

Bhogichi Bhaji


Green chana or green peas 1 cup
Potato 4
Carrots 4
Brinjal 2
Ghevda 50 gm
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


How to make Bhogichi Bhaji:

Peel the carrots and potatoes.

Make small pieces of ghevda.

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 ghevda.

Fry for a min.

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 ground nut and sesame powder.

Garnish with fresh coriander leaves.

January 8th, 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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