Posts filed under 'Vegetarian'

Kanda bhaji


Onion 1/2 kg
Besan 1/4 kg
Jeera powder 1 tsp
Whole coriander 1 tsp
Red chilly powder 1 tsp
Green chilly 2
Ginger garlic paste 1 tbsp
Soda bi carb 1/2 tsp
Coriander leaves 1 tbsp
Oil for fry


How to make Kanda bhaji:

Cut onions in slices. apply salt and keep aside for 20 min.

After 20 min add jeera powder,crushed whole coriander,red chilly powder, chopped green chilly,ginger garlic paste,soda and coriander leaves.

Now add besan and slowly slowly.

Heat oil in kadai and fry bhaji till golden brown.

Serve with tomato ketchup.

December 26th, 2006



Coconut 1
Kokum 8
Garlic cloves 4
Green chilly 1
Water 3 cups
Coriander leaves 1 tsp


How to make Solkadhi:

Soak kokum in little water for some time.

Scrape coconut add garlic cloves, green chilly and grind in mixture with warm water.

Strain coconut milk with the help of muslin cloth.add water if necessary and strain it again.

Now add salt and coriander leaves.

Solkadhi is ready.

December 22nd, 2006



Maida 250 gm
Ghee 1 cup
Sugar 1 cup
Milk 2 cups
Oil or ghee for fry
Salt 1/4 tsp


How to make Shankarpali:

In a milk add sugar and boil.and allow to cool.

In a dish take ghee and beat it.

Then add salt and boiled milk and make a tough dough by adding maida.

Keep aside for 2 hours.

After 2 hours roll out thick chapati and cut the shankarpali and fry it in oil till golden brown.

December 18th, 2006

Besan Laddu


Besan 1/2 kg
Rava 1 cup
Ghee 1/2 kg
Sugar powder 3/4 kg
Kismis 25 gm
Elaichi powder 1 tsp


How to make Besan Laddu:

First fry rawa and remove from the kadai and keep aside.

In the same kadai heat ghee and fry besan on low flame.

Stir continuously. colour should be change (20-25 min, colour golden brown).

Now add rawa and mix well. sprinkle little water.

After 2-3 min remove from the kadai and allow to cool.

Then add kismis, elaichi powder and sugar powder.

Mix well and make laddu.

December 18th, 2006

Rawa Laddu


Rawa 1/2 kg
Ghee 1/2 kg
Sugar( powder) 3/4 kg
Charoli 20 gm
Kismis 20 gm
Elaichi powder 1 tsp


How to make Rawa Laddu:

In a pan heat ghee and fry rawa on a low flame.(10-15 min).

Remove from the pan and allow to cool.

Then add sugar(powder),charoli,kismis and elaichi powder.

Mix well and make laddu.

December 18th, 2006

Green Dosa


Green moong 2 cups
Urad dal 1/2 cup
Green chilly 2
Ginger 1″


How to make Green Dosa:

Wash moong and dal and soak in water for 2-3 hours.

Then grind in mixture along with green chilly and ginger.

Add salt and keep batter aside for 1 hour.

On non stick pan grease little oil and make small dose.

Serve with tomato ketchup or red chutney.

December 15th, 2006

Corn Bhel


Corn kernel 1 cup
Potato 1
Kadak puri 4-5
Cucumber 1/2
Onion 2
Tomato 1
Green chutney 1 tsp
Sweet chutney 1 tsp
Chat masala 1/2 tsp
Coriander leaves 1/2 cup
Sev 2 cups


How to make Corn Bhel:

Boil potato and corn kernel.

Cut boiled potato,cucumber,onion and tomato into fine pieces.

Crush kadak puri by hand.

In a mixing bowl take green chutney, , Sweet chutney,chat masala, Salt and all chopped ingredients .

Mix well.

Corn bhel is ready.

Garnish with coriander leaves and shev.

December 15th, 2006



Big cucumber 1/2 kg
Idli rawa 1/4 kg
Jaggery 1/4 kg
Ghee 2 tbsp
Chana dal 1/2 cup
Coconut pieces 1/2 cup
Jeera powder 1 tsp
Kaju 1 tbsp
Turmeric powder 1/4 tsp
Elaichi powder 1 tsp


How to make Dhondas:

Grate cucumber. remove seeds.take cucumber juice.

Soak chana dal in water for 30 min.

In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil.

In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water.

Cook on low flame.then add grated jaggery and kaju.

Lastly add elaichi powder and mix well.

Keep on low flame for 10-15 min.

Dhondas should be cut by knife just like a cake.

December 12th, 2006

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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