Posts filed under 'Vegetarian'

Garam Masala Powder


Coriander seeds  200 gm
Cinnamon sticks 5 gm
Cardamom 5 gm
Cloves 5 gm
Black pepper corns 5 gm
Shahijeera  5 gm
Badishape  25 gm
Khuskhus  25 gm
Jaipatri   2 tsp
Jaiphal   1


How to make Garam Masala powder:

Dry roast all ingredients separately.

Powder the mixture and sieve finely.

Allow to cool and keep in air tight bottle.

November 2nd, 2007

Tikhat Gathi


Besan 250 gm
Turmeric powder 1/4 tsp
Kashmiri red chilly powder 2 tsp
Carom seeds 1/2 tsp


How to make Tikhat Gathi:

In a mixing bowl take besan,red chilli powder,turmeric powder,carom seeds and salt.

Mix well and add 2 tbsp hot oil.

Knead the dough using sufficient water.

Keep aside for 20 min.

Heat oil in a kadai and put some dough into a ganthia mould and press out ganthias directly into hot oil and deep fry till golden brown.

Drain and allow to cool.

Store in an airtight container.

October 29th, 2007



Rice flour 6 cups
Maida 1 cup
Sesame seeds 1 tsp
Red chilly powder 1 tsp
Butter 1 cup
Hot water


How to make Kadboli:

In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt.

Mix well and knead dough using hot water.

Cover the dough and keep aside for 40 min.

After 40 min knead again and make small balls out of dough.

Now make into rope and give kadboli shape.

Heat oil in a kadai and fry kadbolis on low flame till dark brown.

Allow to cool and store in airtight container.

October 24th, 2007

Lasun Chakli


Rice flour 4 cups
Besan 1 cup
Carom seeds 1 tsp
Sesame seeds 2 tsp
Dry lasun chutney 3 tsp
Sugar 1 tsp
Oil to fry


How to make Lasun Chakali:

In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt.

Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil.

Add the flour mixture into the hot water.

stir continuously on low flame.

Cook till the mixture gets a dough consistency.

Remove from the heat. cover and allow to cool for ten minutes.

Heat sufficient oil in a kadai.

Knead the dough finely.

Put a portion of the dough into a chakli mould and press out chaklis on a greased paper.

Fry the chaklis into the hot oil and deep fry till crisp and golden.

Chakli is ready.

Allow to cool and keep in airtight container.

October 20th, 2007

Boondi Kadhi


Boondi 100 gm
Curd 1 cup
Besan 1/4 cup
Haldi 1 tsp
Red chilly powder 1 tsp
Jeera 1/2 tsp
Pepper corns 6
Dry red chilly 2
Ginger 1/2″
Coriander leaves 1 tbsp
Oil 2 tbsp


How to make Boondi Kadhi:

In a mixing bowl take besan,haldi,red chilly powder,salt and curd.

Mix well and add 4 cups of water.

In a pan heat oil and add jeera, peppercorns,red chillies and chopped ginger.

Saute it for 2-3 min.

Then add besan batter and allow to boil on low flame.

Stir continuously.

Now add boondi and simmer for another 2-3 min on low flame.

Garnish with chopped coriander leaves and serve hot with plain rice.

October 16th, 2007

Amla Chutney


Shreded coconut 1/2 cup
Amla 2
Green chillies 2
Garlic cloves 2
Ginger 1/2 inch
Coriander leaves 1/4cup
Sugar 1/2 tsp


How to make Amla Chutney:

Cut amla into four pieces and remove seed.

Mix all other ingredients in a mixer and grind fine paste using little water.

Amla chutney is ready.

October 7th, 2007

Aalu ke Parathe


Wheat flour 6 cups
Potatoes 6-8
Onion 1
Green chilly paste 2-3 tsp
Ginger paste 1 tbsp
Garam masala powder 1/2 tsp
Dhania powder 1/4 tsp
Chat masala powder 1/2 tsp
Lemon juice 1 tsp
Coriander leaves 2 tbsp
Oil 1 tbsp


How to make Aalu ke parathe:

Knead the dough of wheat flour,salt,oil and chopped coriander leaves.

Keep aside for 20 min.

Boil the potatoes and mash them finely.

Heat oil in a pan and add chopped onion. fry till transparent.

Then add mashed potatoes,garam masala powder, dhania powder,lemon juice and salt.

Mix well and allow to cool.

Now make equal balls with the dough and stuff the potato mixture.

garam masala powder, chilly paste, ginger paste,chat masala, dhania powder, lemon juice and salt.

Mix well and allow to cool.

Now make equal balls with the dough and stuff the potato mixture.

Roll out parathas and shallow fry them in butter till golden brown .

Serve hot with salad.

October 5th, 2007

Badam Anjir Halwa


Anjeer 200 gm
Pure ghee 1&1/4 cup
Badam powder 1 tbsp
Milk powder 1/2 cup
Sugar 1&1/2 cup
Elaichi powder 1 tsp
Badam pieces 2 tsp
Hot water 1/2 cup


How to make Badam Anjir Halwa:

Boil anjeer in hot water for 5 min and make a puree.

In a pan heat ghee and fry Anjir puree for a min.

Then add milk powder and badam powder.

Saute over a medium flame for about 2 minutes.

Now add hot water and sugar.

Cook till the sugar has dissolved, stirring continuously.

Lastly add elaichi powder and mix well.

Garnish with badam pieces and serve hot.

October 2nd, 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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