Posts filed under 'Vegetarian'

Pudina Chutney

Ingredients:

Pudina 1 bunch
Coriander leaves 1/4 bunch
Ginger 1/2 “
Garlic cloves 4-5
Lemon juice 1 tsp
Ginger 1 tsp
Green chillies 5
Sugar 1 tsp
Salt

 

How to make Pudina Chutney:

Clean pudina,ginger and coriander leaves.

In a mixer grind all ingredients using little water.

Pudina chutney is ready.

September 4th, 2007

Mix Veg Soup

Ingredients:

Bottle gourd pieces 1/2 cup
Cabbage 1/2 cup
Carrot 2
French beans 4
Butter 1 tsp
Fresh cream 2 tbsp
Salt
Pepper

 

How to make Mix Veg Soup:

Grate cabbage and carrot.

Make pieces of bottle gourd and french beans.

Cook all vegetables in pressure cooker.

Then blend in mixer and strain.

In a pan heat butter and add blended vegetables.

Add water to make consistency.

Now add grated carrot and salt.

Allow to boil.

Serve hot with fresh cream and crushed pepper.

August 31st, 2007

Coconut Burfi

Ingredients:

Coconut 1
Sugar 300 gm
Ghee 150 gm
Elaichi powder 2 tsp
Lemon colour 1/4 tsp

 

How to make Coconut Burfi:

Grate coconut finely.

In a kadai heat ghee and add grated coconut.

Now add sugar and mix well.

Stir continuously and cook on low flame till the mixture becomes thick and starts leaving the edges.

Add colour and elaichi powder.

Mix well.

Grease a thali with ghee and turn over the mixture of coconut on it.

Spread it evenly on the thali.

Allow to cool then cut into pieces.

August 26th, 2007

Naralibhaat

Ingredients:

Rice 2 cups
Ghee 3/4 cup
Coconut 1
Jaggery 2 cups
Cloves 4
Kaju 8-10
Kismis 10
Keshar colour 1/4 tsp
Elaichi powder 1 tsp
Salt

 

How to make Naralibhaat:

Wash rice and keep aside for 30 min.

Scrap coconut and grate jaggery finely.

Boil 3 cups of water.

In a pan heat ghee and add cloves.

Then add rice and fry on a low flame for 4-5 min.

Add boiled water and allow to cook on low flame.

Now add colour,kaju,kismis,salt,coconut and jaggery.

Cover and cook till done.

Spread elaichi powder and mix well.

Remove from the gas after 2-3 min.

Naralibhaat is ready.

August 26th, 2007

Sabudana kheer

Ingredients:

Sabudana 2 tbsp
Milk 4 cups
Sugar 1 cup
Elaichi powder 1 tsp
Water 2 cups

 

How to make Sabudana Kheer:

In a pan soak sabudana in water for 1 hour.

Place this pan on gas add water if necessary and allow to cook for 4-5 min on low flame.

Add milk and sugar and boil again for 2-3 min on low flame.

Lastly add elaichi powder and serve hot.

August 25th, 2007

Sarson ka Saag

Ingredients:

Sarson leafy vegetable 2 bundles
Palak 1 bundle
Onion 2
Ginger 1″
Garlic cloves 4
Green chillies 2-3
Tomatoes 2-3
Makki flour 1 tbsp
Red chilly powder 1 tsp
Garam masala powder 1/2 tsp
Turmeric powder 1/2 tsp
Mustard seeds 1/2 tsp
Methi seeds 5-6
Ghee
Salt

 

How to make Sarson Ka Saag:

Chop the sarson leafy vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min.

Cool and grind coarsely.

Add some makki flour and boil this without covering the pan until all the liquid dries up.

In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds.

Then add chopped onions, ginger, garlic and salt .

Fry well and add above saag.

Mix well and simmer for 2-3 min.

Sarson ka saag is ready.

Enjoy Sarson ka Saag with Makai ki Roti.

August 22nd, 2007

Makai ki roti

Ingredients:

Makai flour 500 gm
Ajwain 25 gm
Methi leaves 1/4 bunch
Spring onions 2
Warm milk
Ghee
Salt

 

How to make makai ki roti:

Chop methi leaves and spring onion.

In a big bowl take makai flour and add 1 tsp ghee,salt,ajwain,chopped methi leaves and spring onion.

Knead dough with warm milk and keep aside for 5 min.

Make balls and pat it on a plastic paper like a bhakri.

Fry this roti on a hot tava with ghee.

Makai ki roti is ready.

Enjoy hot Makai ki roti with sarson ka saag and butter.

August 18th, 2007

Modak

Ingredients:

Rice flour 2 cups
Water 1&1/2 cup
Coconut 1
Jaggery 2 cups
Elaichi powder 1 tsp
Haldi leaves(optional) 2-3
Ghee
Salt

 

How to make modak:

In a pan take fresh grated coconut and jaggery.

Mix well and cook on low flame up to dry.

Add elaichi powder and keep aside.

In another pan boil water and add 1 tsp ghee, rice flour and salt.

Cook on low flame for 2-3 min.

Allow to cool for 2-3 min, then knead the dough finely.

Use little ghee while kneading.

Make small balls and roll out small puris.

Stuff the coconut, jaggery mixture in each puri and give shape of modak.

You can also do with modak mould.

In a idli pan place haldi leaves or cotton cloth and steam all modak for 10 min.

Modak is ready.

August 15th, 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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