Posts filed under 'Vegetarian'

Methi Kabab

Ingredients:

Methi 1 bunch
Besan 2 cups
Rice flour 1 cup
Onion 2
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Dhania jeera powder 1 tsp
Ginger garlic paste 2 tsp
Coriander leaves 1 cup
Lemon juice 1 tsp
Chat masala 1 tsp
Oil
Salt

 

How to make Methi Kabab:

Clean methi leaves and coriander leaves.

Chopped onions,methi leaves and coriander leaves.

Add red chilly powder, dhania jeera powder,turmeric powder and ginger garlic paste.

Mix well. then add besan, rice flour,salt, lemon juice and chat masala.

Use little water. and fry kabab in oil till golden.

Serve with tomato ketchup.

October 15th, 2006

Bundi raita

Ingredients:

Bundi 100 gm
Curd 250 gm
Red chilly powder 1 tsp
Jeera powder 1 tsp
Sugar 1/2 tsp
Coriander leaves 2 tsp
Salt

 

How to make Bundi raita:

In a bowl take curd. add red chilly powder,,jeera powder, sugar and salt.

Beat finely with spoon. then add bundi and mix well.

Put in refrigerator for 1 hour.

Garnish with coriander leaves.

October 13th, 2006

Batatawada

Ingredients:

Potato 1/2 kg
Onion 3
Besan 1 bowl
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Kadipatta leaves 5-6
Green chilly 4
Ginger 2 inch
Garlic cloves 6
Turmeric powder 1/2 tsp
Coriander leaves 1 tbsp
Oil to fry
Salt

 

How to make Batatawada:

Boil potatoes and mashed.

Cut onions and make paste of green chilly, ginger and garlic.

Make batter of besan with salt to fry batatavada.

In a pan take 1 tbsp oil.add to this mustard seeds,cumin seeds and kadipatta.

Now add chopped onions and fry for some time.

Add grind masala and fry.then add turmeric powder and salt.

Lastly add mashed potatoes and mix well.

Remove from the gas. add coriander leaves.

Mix well and make balls .

Deep balls in besan batter and fry in oil.

Batatavada is ready. enjoy with pudina chutney.

October 9th, 2006

Gajar ka halwa

Ingredients:

Carrot 1 kg
Khoya 250 gm
Sugar 600 gm
Ghee 2 tbsp
Milk 1/2 lt
Elaichi powder 1 tsp
Kaju-kismis

 

How to make Gajar ka halwa:

First fry khoya on 1 tsp ghee and keep aside.

In a pan take ghee and fry grated carrot on high flame.

Cover the pan and cook on steam for 4-5 min.on low flame.

Add boiled milk and khoya.mix well.

Now add sugar and allow to cook.

When mixture becomes thick add elaichi powder and kaju kismis.

Allow to cool and then keep in refrigerator.

1 comment October 7th, 2006

Misal Pav

Ingredients:

Chavli 1 cup
Onion 4
Tomatoes 2
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Farsan 2 cups
Coriander leaves 1 tbsp
Grated coconut 1/2 cup
Oil 2 tsp
Lemon 1
Pav 4
Salt

 

How to make Misal Pav:

Wash chavli and pressure cook.

Give 4 whistles and keep aside.

Cut tomatoes,onions and coriander leaves.

In a pan take 2 tsp oil and fry 1/4th portion of chopped onion.

When onion is transparent add turmeric powder and red chilly powder.

Fry for one min.

Now pour boiled chavli with salt.

Cook chavli and add coconut.

Usal is now ready.

While serving in a plate take hot usal 2-3 tablespoons ,chopped tomato pieces.chopped onions,farsan and coriander leaves.

Add little salt and lemon juice.

Mix well.

Eat misal with pav

October 4th, 2006

Aalepak

Ingredients:

Ginger 250 gm
Khoya 125 gm
Sugar 400 gm
Ghee 2 tsp

 

How to make Aalepak:

First clean the ginger.remove the skin and grind in mixture with little water.

In a pan take khoya and fry on low flame for 2-3 min.

Then add ginger paste and sugar.and allow to cook.

When mixture becomes thick add ghee and mix well.

Pour in greased plate and allow to cool.

Cut the Aalepak into small pieces.

October 4th, 2006

Pink Salad

Ingredients:

Beetroot 2
Curd 1 cup
Cumin powder 1 tsp
Green chilly 2
Coconut grated 1 tbsp
Sugar 1/4 tsp
Oil 1 tsp
Salt

 

How to make Pink Salad:

Cook beetroot in pressure cooker.then peel it and grate it.

In a pan take curd,salt,sugar,cumin powder and grated coconut.

Add grated beetroot.mix well.

In another pan heat oil and add chopped green chillies.remove from the gas.

Pour all ingredients in and mix well.

Pink salad is ready.

September 30th, 2006

Pulao

Ingredients:

Basmati rice 1/2 kg
Tomato puree 1 cup
Green peas 1 cup
French beans 10-12
Carrots 2
Onion 5
Cloves 10
Pepper 10
Dalchini sticks 2-3
Green chillies 4-5
Coconut 1/2
Turmeric powder 1/2 tsp
Coriander leaves 2 tsp
Cashew nuts 10-15
Ghee or oil 4 tbsp
Salt

 

How to make Pulao:

First clean and wash rice.drain all water and keep aside for 1 hour.

Cut vegetables in shape as you want.

Grate coconut and extract coconut juice with warm water.

In a cooker pan take 4 tbsp ghee or oil

Add cloves,dalchini and pepper.

Then add chopped green chillies and onions .

Fry till onion is brown in colour.

Now add rice and saute it for 2-3 min.

Add vegetables, tomato puree,coconut juice and salt.

Close the cooker and give 1 whistle on full pressure and keep on low flame for 2-3 min.

Remove from the heat and allow to cool.

Pulao is ready.

Garnish with coriander leaves and fried cashew nuts.

September 28th, 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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