Posts filed under 'Vegetarian'

Basundi

Ingredients:
Fat milk                        2 lt
Sugar                           1 cup
Elaichi powder           1 tsp
Badam pista pieces 1 tbsp
Saffron                         1/2 tsp

How to make Basundi:

Soak saffron in 2 tsp warm milk for 10 min.
Boil the milk in a deep pan.
Stir frequently.
When it starts boiling reduce the heat.
Boil the milk till reduce 2/3.
Add sugar,badam pista pieces,elaichi powder and soaked saffron.
Boil further for 5-7 minutes on low flame.
Remove from heat and allow to cool.
Chill in refrigerator and serve.

January 1st, 2008

Shahi Navaratan kurma

Ingredients:

Potatoes 40 gm
Green peas 40 gm
French beans 40 gm
Cauliflower 40 gm
Capsicum 40 gm
Carrots 40 gm
Cabbage 40 gm
Cluster beans 40 gm
Bottle gourd 40 gm
Paneer 150 gm
Onions 3
Tomato puree 1 cup
Turmeric Powder 1 tsp
Red chilli powder 2 tsp
Ginger Garlic paste 1 tbsp
Coriander powder 1 tsp
Garam Masala powder 2 tsp
Cashew nuts 6-8
Raisins 10-15
Coriander leaves 1 tbsp
Milk 1cup
Oil 6 tbsp
Salt

 

How to make Shahi Navaratan Kurma:

Boil all vegetables in a cooker.

Heat oil in a pan and fry onions till golden brown.

Now add ginger-garlic paste and fry till oil separates.

Add turmeric powder,chilli powder, coriander powder, garam masala powder and salt.

Fry for 2-3 minutes.

Now add tomato puree and Stir well and cook the mixture for 2-3 minutes.

Add dry fruits.

Add milk and Bring it to boil.

Reduce the heat and cook until the gravy becomes thick.

Add paneer and stir well.

Finally add boiled vegetables in above gravy and cook for 5 minutes on low flame.

Shahi Navaratan kurma is ready.

Garnish with chopped coriander leaves.

Serve hot with chapati or roti.

December 29th, 2007

Potato Roll

Ingredients:

Boiled potatoes 1/2 kg
Onion 2
Coriander leaves 1/2 cup
Green chutney 2 tbsp
Bread slices 8
Oil
Salt

 

How to make Potato Roll:

Mash potato finely.

Mix together potatoes, chopped coriander leaves, onion and salt.

Add green chutney, and mix again.

Make the small balls and give shape of roll.

Take water in a bowl and add little salt.

Remove the edges from the bread slices and dip each slice in water.

Gently squeeze to remove excess water.

Place a potato roll in the center of each slice and fold the edges of the slice to cover the Potato roll completely.

Deep fry in hot oil on a low flame till golden brown.

Serve hot with any chutney.

December 25th, 2007

Veg Fruit Cake

Ingredients:

Milkmaid 1 tin
Maida 250 gm
Baking soda 1 tsp
Baking powder 1 tsp
Butter 125 gm
Vanilla essence 1 tsp
Soft drink 1 cup
Dry fruit pieces 1 cup

 

How to make Veg Fruit Cake:

Sieve maida, soda, baking powder together.

Rub maida and butter finely.

Add milkmaid, and vanilla essence to the flour.

Mix well and Add the soft drink.

Rub little maida to the dry fruit pieces and add in above mixture.

Mix well.

Preheat the oven at 150 c for 8-10 minutes.

Pour the mixture in greased and dusted tin.

Put the tin in the oven and bake it at 150 c for 10 minutes.

After 10 min decrease the temperature at 100 c and bake for 5 min.

Allow to cool completely.

Veg fruit cake is ready.

December 20th, 2007

Green Chutney

Ingredients:

Green chillies 5
Coriander leaves 1 cup
Pudina leaves 1/2 cup
Garlic cloves 2
Ginger 1/2″
Lemon juice 2 tsp
Jeera 1 tsp
Sugar 1 tsp
Salt  

 

How to make Green Chutney:

Chop Coriander leaves and green Chilly.

Take chopped Coriander & Chilly with Pudina leaves, Garlic cloves, Ginger, Lemon juice, Jeera, Sugar and Salt in a mixture. Add little water to it and grind fine paste.

Green chutney is ready.

1 comment December 17th, 2007

Dudhi Halwa

Ingredients:

Small Dudhi 1
Hot milk 6 cups
Sugar 2 cups
Khoya 1 cup
Ghee 2 tsp
Elaichi Powder 1 tsp
Kaju 4-5
Badam 4-5

 

How to make Dudhi Halwa:

Remove the skin of the dudhi and grate it.

In a heavy bottomed pan heat the ghee.

Add grated dudhi in a pan and Saute it for 2-3 min.

Then fry khoya for a min.

Now add hot milk.

Allow to cook on mid flame.

Simmer for 30 minutes.

When the halwa is almost dry, add the sugar and mix well.

Stir till the moisture has evaporated.

Lastly add elaichi powder and kaju badam pieces.

Mix well and serve.

December 14th, 2007

Vaangi Bhath

Ingredients:

Rice 2 cups
Brinjal(vaangi) 500 gm
Onions 4
Tomato 1
Dhania powder 2 tsp
Red Chilly powder 2 tsp
Haldi 1/4 tsp
Oil 4 tbsp
Coriander leaves
Salt

 

How to make Vaangi Bhath:

Wash rice,drain and keep aside for 10 min.

Cut the brinjal into 4 pieces.

In a pan heat oil and fry chopped onion till transparent.

Add the brinjal pieces and fry for 2-3 min.
Now add dhania powder,tomato pieces, salt,haldi and red Chilli powder and saute for 4-5 minutes.

Add rice and fry for a min only.

Pour enough hot (appx.3&1/2 cups) water and allow to cook on low flame.

Add hot water if necessary.

Vaangi bhath is ready.

Garnish with plenty coriander leaves.

December 9th, 2007

Balushai

Ingredients:

Maida 4 cups
Curd 1&1/2 cup
Ghee 1&1/2 cup
Sugar 6 cups
Baking soda 1 tsp
Lime juice 1 tsp
Rose essence
Ghee to fry

 

How to make Balushai:

Make the syrup of 2 string consistency and add rose essence and lemon juice.

In a plate sieve flour and baking soda together and keep aside.

In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min.

Now add maida and soda.

Knead the dough smoothly.

Use curd if necessary.(no water)

Make small balls off the whole dough and press them a bit.

Make thumb impression in center.

Cover with a damp cloth and keep aside for 10 min.

Heat ghee in a pan and fry balushai on a low flame till golden brown.

Remove from ghee and drop it one by one into the syrup.

Allow it to soak for 10 min.

Remove from the syrup after 2-3 min.

Balushai is ready.

December 7th, 2007

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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