Vegetarian Recipes - Page 3
Cabbage Upkari Recipe
Ingredients
1. Finely chopped cabbage (1 small)
2. urad dal (1tsp)
3. channa dal (1tsp)
4. mustard seeds (1tsp)
5. hing (a pinch)
6. finely chopped onion (2 med.)
7. dry red chillies (5-6)
8. curry leaves (1sprig)
9. shredded coconut (2tbsp)
10. cooking oil (2tbsp)
11. salt (to taste)
Method of preparation:-
1. Take a pan, heat the oil in it and add mustard seeds, dals, curry leaves and red chillies in the pan. Fry them until the mustard seeds get crackle.
2. Now add the chopped onions and fry them until the onions get translucent and starts turning brown. Add the chopped cabbage, some water and salt in the pan.
3. Now cover the pan and cook the cabbage on low heat until it gets cooked. Add the shredded coconut and the hing in the cooked cabbage and then mix them well. Heat it for few minutes and then serve it hot with rice and dal.
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Bisi Bela Huli Anna Recipe
Ingredients
1. Rice (1c)
2. toor dal (1/2c)
3. Bisi Bhele Huli Anna powder (5tsp)
4. chopped green chillies (4)
5. mustard seeds (1/2tsp)
6. curry leaves (1sprig)
7. urad dal (1tsp)
8. channa dal (1tsp)
9. chopped cashew nuts (2tsp)
10. ghee or clarified butter (3tbsp)
11. chopped vegetables like potatoes, green beans and carrots (2c)
12. thick tamarind juice (1/2c)
13. salt (to taste)
Method of preparation:-
1. Take rice and the toor dal, wash them together and cook them with chopped vegetables under pressure until they get completely cooked. Add the tamarind juice in it and then mix it well. Add the bisi bhele huli anna powder in it. Now keep it aside.
2. Take a pan, place it over heat. Heat the ghee in it and add the mustard seeds, curry leaves, green chillies, urad dal, cashew nuts and channa dal. Fry them in the ghee.
3. When the seasoning gets ready then adds the rice and vegetable mixture in the pan and add the salt according to taste. Now the dish is ready to serve.
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Erucheri Recipe
Ingredients
1. Plaintanos (2)
2. fresh coconut (1 1/2c)
3. turmeric (a pinch)
4. crushed black pepper (1/4tsp)
5. mustard (1/2tsp)
6. urad dal (1/2tsp)
7. curry leaves (for seasoning)
8. red chilli (1)
9. salt (to taste)
10. oil for seasoning
Method of preparation:-
1. Take plaintanos, peel it and then cut it into small pieces after slitting lengthwise into quarters. Take a pan, put the pieces of plaintanos with enough water to cover it. Then add salt, turmeric and pepper in it.
2. Cook it on low heat until the plaintanos get really cooked. It takes about 25 minutes or more to cook. Take half of the fresh coconut, grind it and then add it to the cooked plaintanos.
3.Take a pan, heat coconut oil and prepare the seasoning in it with mustard, curry leaves, urad dal and remaining grated coconut. Fry them until turn reddish brown in color. Now pour this seasoning onto the cooked plaintanos and the ericheri gets ready to serve.
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Coriander Tomato Chutney Recipe
Ingredients
1. Fresh coriander leaves or cilantro parsley (1c)
2. grated coconut (1/2c)
3. tamarind (a pinch)
4. tomato (1large)
5. green chilies (2)
6. salt (to taste)
7. oil (3spoon)
8. mustard seeds (1tsp)
9. urad dal (2tsp)
Method of preparation:-
1. Take fresh coriander leaves. Wash them and pick the leaves from the stem. Cut the tomato in to medium size pieces. Now take all the ingredients except mustard seeds, oil and urad dal. Grind them in the blender into a thick paste.
2. Take a fry pan, place it over heat. Heat 3 spoons of oil in the pan and then add the mustard seeds in the hot oil. When the seeds get splutter then add the urad dal and fry it for few minutes.
3. Now add the ground paste of all the ingredients in the pan and fry it until the raw smell of the ingredients disappears. Take off the pan from the heat. Put the chutney in a bowl and keep it to cool and then place it in the refrigerator.
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Bread Besan Bajji Recipe
Ingredients
1. Bread (4slices)
2. onion (1/2)
3. coriander powder (1/4tsp)
4. channa dal (1c)
5. chilli powder (1sp)
6. oil for frying
7. salt (to taste)
8. coriander leaves (few)
Method of preparation:-
1. Take onion and cut it into very small pieces. Take a grinder; make the paste of channa dal by adding some water and mix salt in it in the grinder.
2. Mix it well and then add chopped onion, chilli, coriander powder and some coriander leaves for taste.
3. Take a kadai, heat oil in it for frying. Now take bread slices and cut into four pieces and then dip them in the channa dal paste.
4. Deep fry them in the hot oil until they turn golden brown. Drain them from the oil and serve them hot with hot sauce or Ketchep.
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Tikha Baigan Masala Recipe
Ingredients
1. Brinjal (1/2kg small size)
2. garlic (1whole)
3. onion (3-4)
4. ginger
5. turmeric powder (1tsp)
6. chilli powder (2tbsp)
7. grated coconut (2tbsp)
8. garam masala (1tbsp)
9. jeera (1tsp)
10. salt (to taste)
Method of preparation:-
1. Take a mixer, Put all the ingredients in the it except brinjal and grind them without adding water.
2. Take a pan, heat 2 tablespoon of oil in the pan. Put the mixture in the pan and fry it properly. Now take off the pan from the heat and keep it to cool.
3. Take brinjals, wash them and dry them. Make 4 slits on the each brinjal. Fill the fried mixture in each brinjal.
4. Take a kadai, place it over heat. Heat 2 tablespoon of oil in it and then put the stuffed brinjals in the kadai. Cook the brinjals and add little water to the brinjal. Put the small piece of jaggery to give the taste to the dish if required.
5. Cook it for about 15-20 minutes. Now tikha brinjal masala is ready and serve it hot with chapatti or rice.
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Lentil and Vegetable Broth Recipe
Ingredients
For stock:-
1. Moong dal (2tbsp)
2. tomatoes (2large)
3. onions (2)
4. water (6c)
For topping:-
1. Chopped onion (1)
2. chopped spinach (1/2c)
3. chopped tomato (1)
4. shredded cabbage (1/2c)
5. baked beans or tomato Ketchup (2tbsp)
Method of preparation:-
1. First to prepare the stock, cut the onion and tomato into big pieces. Add moong dal and 6 cups of water and cook it in the pressure cooker. When it gets cooked then blend this mixture with a blender. Strain it to get the stock.
2. Take a pan, heat the oil in it. Fry the onions in it for about 1 minute. Add the vegetables and again fry for about 1 minute. Now add the sock in the pan and boil it for about 10 minutes.
3. Then add the thinly chopped beans and tomato and boil for few minutes. Now add salt and pepper according to taste. When it gets ready then serve it in serving bowls.
Number of servings -6
Cooking time – 20 minutes
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Hara Nariel Ka Shorba Recipe
Ingredients
1. Coconut (2)
2. curry leaves (2)
3. cornflour (6tsp)
4. ghee (2tbsp)
5. cumin seeds (1tsp)
For paste:-
1. Green chillies (2small)
2. chopped coriander (2tbsp)
3. lemon juice (1tsp)
Method of preparation:-
1. Take the coconuts, grate them and then add the 6 cups of warm water in the grated coconuts. Pour this in a blender and then blend it. Now strain it to get the coconut milk.
2. Take a pan, place it over heat. Heat the ghee in it and then fry the cumin seeds for about 1 minute. Then add curry leaves and the paste of green chillies and the coriander leaves with lemon juice in the pan and again fry for 1 minute.
3. Mix the cornflour in the coconut milk and then add this mixture to the paste in the pan. Boil it for few minutes. When it gets ready then serve it.
Number of servings – 6
Cooking time – 10 minutes
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Chole Recipe
Ingredients
1. Kabuli channa (1c)
2. tomatoes (2)
3. chopped onions (2)
4. potatoes (2)
5. amchur powder (1tbsp)
6. dhana-jeera powder (1tbsp)
7. garam masala (1tbsp)
8. chili powder (2tsp)
9. soda bi-carb (1/2tsp)
10. black pepper powder (1/tsp)
11. salt (to taste)
12. ghee (3tbsp)
For garnish :-
1. slices of tomatoes and ginger
2. few whole green chillies
3. chopped coriander leaves
Method of preparation:-
1. Soak the channa for about 6 hours. Rinse the channas and cook them in pressure cooker by adding soda bi- carb in it. Now take the potatoes and tomatoes and cut them into big pieces.
2. Take a pan, heat the ghee in it and then fry the potatoes in it until get soft. Take out the potatoes from the pan and then put the chopped onions in the same ghee and cook for a little time. Add the chilli powder and dhana- jeera and fry them.
3. Now add the boiled channas and salt, cook them for 5 minutes. Then add the garam masala, black pepper and amchur powder, again cook for 2 minutes. Add the fried potatoes and tomatoes and again cook for about 2 minutes.
4. When the dish gets ready then decorate it with coriander leaves, chillies and the slices of ginger and tomatoes. Serve it hot with chapatti or rice.
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Kadhi Recipe
Ingredients
1. Buttermilk (1cup)
2. kadhi patta (a few)
3. besan (1/4c)
4. hing (a pinch)
5. water (1c)
6. salt and chilli powder (to taste)
7. turmeric powder (1/2tsp)
8. oil or ghee (1tsp)
9. mustard seeds (1/2tsp)
10. garlic powder (1/4tsp)
11. a little bit of minced ginger
To make pakode:-
1. Besan (1/2c)
2. salt and chilli powder (to taste)
3. garam masala (a little)
4. baking soda (1/4tsp)
5. oil for deep frying
Method of preparation:-
1. First make the pakode of besan by deep frying it in the oil and keep them aside.
2. Take a large bowl, put the buttermilk in it and add the besan in it. Mix it well and then add the salt, chili powder, ginger and garlic in the butter milk so that they mix thoroughly.
3. Now heat up the oil in a pan. Add the mustard seeds, turmeric powder, kadhi patta and hing and then pour the liquid or the buttermilk mixture into the pan. Add the water in it and keep it to simmer until the kachcha taste of the besan is gone. If the water gets evaporated then add the more.
4. Now add the pakode to the kadhi and boil it until the pakode get completely soaked. When the kadhi gets ready then garnish it with chopped corianders and serve it hot with rice or chapattis.
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