Posts filed under 'Vegetarian'

Masala Dosa


Rice 1&1/2 cups
Urad dal 1/2 cup
Potatoes 4
Onion 2
Green chilly 2
Chana dal 1 tsp
Mustard seed 1/2 tsp
Turmeric powder 1/2 tsp
Coriander leaves 2 tsp
Oil 1 tbsp


How to make Masala Dosa:

Masala (Bhaji):

Soak chana dal for 20 min.

Chop green chilly and onions in thin slices.

Heat 1 tbsp oil and add mustard seeds, green chilly,chana dal,chopped onions and turmeric powder.

Fry on medium heat till onions are turned into golden brown.

Add chopped potatoes and salt.mix well and cook some 2-3 min.

Lastly add chopped coriander leaves and mix well.

Masala (Bhaji ) is ready.

Dosa (Cover):

Soak rice and urad dal Separately at least 5 hour in water.

Grind to fine paste.

Mix together, add salt with water to make batter.

Leave in room temperature for 8-10 hours.

Heat non stick tava with little oil.

Pour 1 cup of mixture on pan in circular motion to make thin dosa.

Cook only one side.

Dosa (cover) is ready.

Add masala(Bhaji) on the dosa and roll.

Masala dosa is ready.

Serve hot with Coconut Chutney and sambar.

September 29th, 2007

Chocolate Fudge


Coco Powder 3/4 cup
Milk Powder 3 cups
Elaichi powder 1 tsp
Sugar 5 cups
Pure ghee 2 tbsp


How to make Chocolate Fudge:

In a kadai add the sugar and 1/2 cup of water.

Boil it till one string consistency.

Add ghee,coco powder and milk powder.

Stir well and add elaichi powder.

When it leaves the sides of the pan pour it on a greased thali or plate.

Allow to cool then cut into square pieces.

September 25th, 2007

Chat Masala


Red chillies 6-8
Coriander seeds 1 tbsp
Cumin seeds 1 tbsp
Amchoor powder 1 tbsp
Black salt 1 tbsp
Black pepper 2 tsp


How to make Chat Masala:

Roast cumin seeds,coriander seeds and red chillies for 2-3 min.

Mix all ingredients and grind in a mixer.

Chat masala is ready.

September 21st, 2007

Chana Chat


Green chana 1 cup
Onion 3
Tomatoes 2
Chat masala 1/2 tsp
Red chilly powder 1 tsp
Lemon juice 2 tsp
Coriander leaves 1 tbsp
Fine sev 1/2 cup


How to make Chana Chat:

Soak green chana in water for 4-5 hours.

Then boiled in pressure cooker with little water (6-8 whistles).

Chop onions,tomatoes and coriander leaves finely.

Remove water from chana and mix chopped onions,tomatoes, chat masala, red chilly powder,lemon juice and salt.

Mix well and garnish with finely chopped coriander leaves and shev.

September 21st, 2007

Anjir Burfi


Anjir 2 cups
Milk 2 cups
Milk powder 10 tsp
Sugar 1 cup
Elaichi powder 1 tsp
Ghee 1 tbsp


How to make Anjir Burfi:

Wash Anjir and Chop them finely.

Boil milk and add chopped Anjir.

Cook on slow flame till Anjir turn soft.

Add sugar and again cook for 2-3 min.

Now add milk powder dissolve in little milk.

Cook the mixture on a slow flame adding little ghee until of dough-like consistency.

Lastly add cardamom powder and mix well.

Pour the mixture in greased thali and spread evenly.

When cool, cut into pieces.

Anjir burfi is ready.

September 12th, 2007

Batate pohe


Jade pohe 200 gm
Potato 2
Onion 2
Green chillies 4
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Turmeric powder 1/4 tsp
Kadipatta leaves 4-5
Hing 1/4 tsp
Grated coconut 1/2 cup
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil 1 tbsp


How to make Batate pohe:

First clean poha, wash, drain and keep aside.

Chop potato in thinly pieces.

Cut onions,green chilly and coriander leaves.

In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta.

Then add onions and saute it till brown.

Now add potato pieces and fry for a min.

Sprinkle little water and cover the pan.

Allow to cook potato on low flame.

Add turmeric powder and salt.

Now add poha and mix well.

Lastly add sugar,grated coconut and coriander leaves.

Cover the pan and keep on low flame for 2-3 min.

Batate pohe is ready.

September 12th, 2007

Vermicelli kheer


Vermicelli 50 gm
Sugar 4-5 tbsp
Hot milk 1 lt
Elaichi powder 1 tsp
Ghee 1 tbsp
Hot water 2 cups


How to make vermicelli kheer:

In a pan heat ghee and fry vermicelli (shevaya) till golden on low flame.

Add hot water and allow to cook for 5 min on low flame.

Now add sugar and stir till it melts.

Add milk and boil for 10 min. on low heat.

Lastly add elaichi powder and mix well.

Vermicelli kheer is ready.

September 10th, 2007



For muthia:

Besan 150 gm
Methi leaves 1 bunch
Ginger garlic paste 1 tsp
Til 1 tbsp
Chilly powder 2 tsp
Curd 1/2 cup
Ajawain 1 tsp
Oil 1 tbsp+fry


For vegetables:

Surati papadi beans 100 gm
Sweet potatoes 100 gm
Potatoes 100 gm
Brinjals 100 gm
Kand 100 gm
Yam 100 gm
Green peas 100 gm
Onions 2
Raw banana 2


For masala:

Coconut 1 cup
Coriander leaves (chopped) 1 cup
Ginger garlic paste 2 tbsp
Dhania powder 2 tbsp
Red chilly powder 1 tbsp
Turmeric powder 1 tsp
Garam masala powder 1 tsp
Aamchur powder 2 tsp
Sugar 1 tbsp
Oil 1 tbsp


For tadka:

Whole red chilly 2
Ajwain 1 tsp
Hing 1/4 tsp
Oil 1 bowl


How to make Undhiyo:

Mix all above muthia ingredients in a bowl and knead dough without using water.

Make small balls and deep fry in oil till golden and keep aside.

Make pieces of all vegetables.

Mix all masala ingredient and apply to chopped vegetables.

In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing.

Now pour all vegetables in tadka and fry again for 2-3 min.

Add 2-3 cups of water and cover the cooker.

Allow to cook on low flame for 30-40 min.

Allow cooker to cool.

Now add fried muthias and mix well.

Undhiyo is ready.

September 9th, 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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