Posts filed under 'Vegetarian'
Ingredients:
Raw mango 400 gms
Jaggery 500 gms
Methi seeds 1/2 tsp
Jeera powder 1/2 tsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Mustard seeds 1 tsp
Hing 1/2 tsp
Oil 1 tbsp
Salt
How to make Methamba:
Wash and peel the mango.
Cut mango into square pieces(1″).
Heat oil in a pan and add methi seeds.
Add mustard seeds,jeera powder,turmeric powder,red chilly powder and hing.
Add mango cubes and salt.
Mix finely and add 1 cup water.
Cover the pan and cook mango till tender.
Add jaggery and little water.
Cook again till methamba thickens.
June 26th, 2010
Ingredients:
Raw mango 2
Coconut 1
Green chilly 6-8
Garlic cloves 5-6
Ginger 1″
Coriander leaves 1 tbsp
Sugar 1 tsp
Salt
How to make Aam Ki Chutney:
Grate the coconut.
Mix all the ingredients.
Grind in a mixture to make fine paste.
Aam ki chutney is ready to serve.
June 15th, 2010
Ingredients:
For1 kg kairi (raw mango)
Kashmiri red chilly powder 125 gms
Turmeric powder 25 gms
Methi powder 50 gms
Mohari dal 100 gms
Hing powder 2-3 tsp
Salt 250 gms
Oil 250 ml
How to make Pickle Masala:
Heat oil in a pan.
Add all ingredients and mix finely.
Keep aside to cool.
Pickle masala is ready to use.
June 4th, 2010
Ingredients:
Rice 500 gms
Kashmiri red chilly powder 2-3 tsp
Jeera powder 1/2 tsp
Salt
How to make Rice Papad:
Clean and wash rice.
Spread on clean cloth to dry.
Next day grind rice finely and sieve.
Measure the flour in katori.
If you have 4 katori rice flour then boil 3 katori water.
In boiled water add salt, jeera powder and red chilly powder.
Now add rice flour and mix finely.
Cover the pan.
On a low flame cook for 2-3 min.
After 2-3 min.remove from the gas.
Take the mixture in a thali.
If the mixture is too tough add little water.
Knead the dough with oily hands.
Keep aside for 30 min.
Now roll out all papads as size you want.
Dry the papads in the sun for two days or till they are dry.
Rice papad is ready.
Enjoy!
May 29th, 2010
Ingredients:
Ragi flour 3 cups
Rice flour 2 cups
Onion 2
Green chilly 4-5
Dhania jeera powder 2 tsp
Coriander leaves 1 tbsp
Oil
Salt
How to make Ragi Dosa:
Chop onion,green chilly and coriander leaves finely.
In a bowl take all ingredients except oil.
Add water and make dosa batter.
Keep aside for 20 min.
Heat non stick tava and apply little oil.
Pour 1 tbsp batter on tava.
Spread little oil again.
When the edges begin to rise turn out dosa.
Spread little oil again and cook this side also.
Ragi dosa is ready.
Serve with coconut chutney.
May 24th, 2010
Ingredients:
Tomato 1 Kg
Onion 1
Kashmiri red chilly powder 1 tbsp
Lavang 5-6
Ginger 2″
Garlic flakes 20-25
Vinegar 1 cup
Sugar 3/4 cup
Salt
How to make Tomato Sauce:
Wash tomatoes and dry.
Chop tomatoes and onion finely.
Allow to cook tomatoes and onion till tender.
Add lavang,red chilly powder,finely chopped ginger and garlic.
Cook again for ten min.
Allow to cool and grind in a mixer.
Add sugar,vinegar and salt.
Cook again till thick on low flame.
Tomato sauce is ready.
Keep in a refrigerator in airtight bottle after cool.
May 14th, 2010
Ingredients:
Buttar 6-8
Sweet curd 3 cups
Jeera powder 2 tsp
Red chilly powder 2 tsp
Crushed black pepper 8-10
Sugar 1/2 cup
Salt
How to make Buttar Ke Dahiwade:
In a deep vessel take water and add 1 tsp salt.
Soak the buttar in this water for 10 min.
In a curd add sugar and whisk finely.
Add sugar if necessary.
Now remove the buttar from water and press it carefully.
Remove all the water.
In a serving dish take two buttars.
Pour 1 tbsp curd on buttars.
Sprinkle red chilly powder,jeera powder,crushed black pepper and salt.
Buttar ke dahiwade is ready.
Enjoy!
May 6th, 2010
Ingredients:
Thick curd 2 cups
Watermelon pieces 2 cups
Sugar 2 tbsp
Red colour 1/8 tsp (optional)
Crushed black pepper 1 tsp (optional)
How to make Watermelon Lassi:
Remove the seeds of watermelon.
In a blender mix with curd,colour and sugar.
Run the blender for 2-3 min.
Watermelon lassi is ready.
Keep in a refrigerator for 30 min.
Serve in a glass with garnishing crushed black pepper.
April 18th, 2010
More Vegetarian Recipes:
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