Vegetarian Recipes
Brinjal Curry Recipe
Ingredients
Brinjals (8 med. Not round ones), red chilies (3 cut into pieces), ginger (3 inches), coriander (2inches), oil (4tsp), tamarind juice thick (1tsp), cumin seeds (1/2tsp), turmeric powder (1/2tsp), mustard seeds (1/2tsp), urad dal (1tsp), channa dal (1tsp) and salt (to taste).
Method of preparation:-
Take green chilies, coriander leaves and ginger, mix them nicely to make a paste. Cut the brinjal into 2 inch pieces. Take a pan, place it over heat. Heat the oil in it and add urad dal, channa dal, cumin seeds and mustard seeds in it. Keep them to splutter then add the red chilies and fry them. Now put the brinjal pieces, turmeric powder and salt in it. Fry them for sometime and then cover the pan with a plate. When the brinjals are half cooked then add ginger- coriander paste and tamarind juice in the brinjal pieces and mix them well. Cover the pan and stir the mixture frequently. Cook it for 5-6 minutes. When the curry gets ready then sprinkle the coriander leaves and serve it with plain rice.
Email This Recipe To Your Friend
Dhal Makhani Recipe
Ingredients
Toor dal (1 1/2c), chopped coriander leaves (2tsp), tomatoes cut into large size pieces (2med.), turmeric powder (a pinch).
For seasoning:-Butter (1/2stick), chopped onions (1small), mustard seeds (1tsp), hing (a pinch), cumin seeds (1tsp), red chilly powder (1tsp), curry leaves (1sprig), turmeric powder (1/2tsp), chopped green chilies (4-5), dhania powder (1tsp) and salt (to taste).
Method of preparation:-
Take toor dal, wash it and drain it and then the dal and tomatoes and tomatoes with a pinch of turmeric powder in a cup of water until the dal gets soft. Add salt in it according to taste. Take a saucepan, place it over heat. Heat the butter in it and then prepare the seasoning in it. First add the chopped onions in the heating butter. When the onions get fried then add all the other seasoning ingredients except the turmeric, red chilly and dhania. Fry until the onion begins to turn its color. Now add the powders like red chilly, turmeric and dhania and fry them for a minute. Now take off the pan from the heat and then add the boiled dal with tomatoes to it. Add the chopped coriander leaves in the dal and mix it well. Add the salt if necessary and 1 cup of water. Keep it for boiling. When it gets ready then serve it hot with plain rice or rotis.
Email This Recipe To Your Friend
Pitla Recipe
Ingredients
Bengal gram flour or besan (3tbsp), lemon juice or tamarind juice (1tbsp), asafoetida or hing (1/2tsp), roasted cumin- coriander powder (1tsp), finely chopped tomato (1med.), finely chopped onion (1small), chopped coriander leaves (1tbsp), mustard seeds (1/2tsp), red chilly powder (1tsp), turmeric powder (1/2tsp) and salt (to taste).
Method of preparation:-
Take a pan, place it over heat. Heat a little oil in it.Fry the besan in it until it turns light brown. Keep it aside. Heat some oil and then add the curry leaves and mustard seeds in it. When the mustard seeds gets crackle then add the onion and fry them for a minute fry them until they turn brown. Add the dhania- cumin, turmeric and red chilly and them for a minute. Now add the besan and then fry for 2 minutes. Add the coriander and the tomatoes and some water to get a liquid consistency. Add salt according to taste. Now add the lime or tamarind juice and heat it until it gets boil and then add hing and serve it hot with plain rice or chapattis.
Email This Recipe To Your Friend
Mor Kohazumbu Recipe
Ingredients
Buttermilk (5c), cumin seeds (1 1/2tsp), turmeric powder (1tsp), mustard seeds (1tsp), slit, greenchillies (4-5), coriander seeds (2tsp), shredded coconut (2-3tbsp), curry leaves (1sprig), oil for seasoning, water for diluting the buttermilk and salt (to taste).
Method of preparation:-
Take ½ teaspoon of turmeric and add it to the buttermilk and then mix it well. If the buttermilk is too thick then add water to it. Add salt in it and keep it on low heat until the buttermilk reaches the room temperature. Then take it from the heat and keep it aside. Take a pan, place it over heat. Heat oil in it and then roast the coconut, remaining turmeric, coriander, jeera and green chilies. Then blend them to a smooth paste. Now add the paste of coconut to the warm buttermilk. Again place it on the heat. Heat it for about 4-5 minutes. Then season it with curry leaves and the mustard seeds. It becomes delicious when eaten with hot plain rice.
Email This Recipe To Your Friend
Home Made Paneer Recipe
Ingredients
Whole milk (5c) and vinegar (2tbsp).
Method of preparation:-
Take 5 cups of whole milk; boil it in an open pan. When the milk gets boiled then add 2 teaspoon of vinegar and wait for sometimes until the milk gets curdle completely. When the milk gets curdled then takes off the pan from the heat and keep it sit for about 10 minutes. Take a cotton muslin cloth and then pour the curdled milk onto the muslin cloth ant tie it with a tight knot. When all the water from the paneer is drained then open the knot of the cloth and shape it into a rectangular block. Now place it in another piece of clean muslin cloth, wrap it properly and then keep it in the refrigerator for overnight. Next day cut the paneer into cubes and deep fry it in hot oil. Then drain it and store it in the fridge.
Email This Recipe To Your Friend
Malai Kofta Recipe
Ingredients
For Kofta:-Potatoes (1 1/2lb), finely chopped green chilies (2-3), crumbled paneer, khoya and thick malai (2 heaped tablespoon), raisins (1tablespoon), sugar (1/4tsp), chopped cashew nuts (4-5), cardamom powder (1/2tsp), cumin powder (1tsp), coriander powder (1tsp), cooking oil or ghee (3tbsp), red chilly powder (1tsp), oil for frying the koftas and salt (to taste).
For gravy:-Chopped onions (2med.), pureed tomatoes (3large), crushed garlic (3flakes), crushed ginger (1inch), sugar (1/2tsp), cumin powder (1/2tsp), red chilly powder (1tsp), dhania powder (1/2tsp), powdered poppy seeds (2tsp), garam masala powder (1/2tsp), ground peanuts or cashew nuts (1tbsp).
Method of preparation:-
Take potatoes, wash them and boil them until they get tender. Then peel them and mash them in a bowl and the add salt to taste. Keep the bowl aside. Put all the kofta in a blender and then blend them together to make a paste for the koftas. Make the round balls of mashed potatoes and then place a little of the prepared mixture in the centre of each round. Now seal the edges of the stuffed rounds. Take a Kadai, place it over heat. Heat the oil in it and deep fry each Kofta until it gets golden brown. Then drain it and keep it aside. Now blend together the garlic, ginger, onion and poppy seeds. Put 3 tablespoon of oil in a pan, place it over heat. Heat the oil and fry the blended mixture in the pan until the oil starts separating. Add the masala powders and pureed tomatoes and then add the ground peanuts and sugar. Cook it for sometime. When the gravy will begins to thicken then add some malai to thicken it some more time. When the gravy gets ready then adds the fried Koftas, heat them and serve. Garnish the malai Kofta with chopped coriander leaves.
Email This Recipe To Your Friend
Bhaingan Bhartha Recipe
Ingredients
Brinjal or eggplant (1large), finely chopped tomatoes (2), finely chopped onion (1med.), cooked green peas (1c), chopped coriander leaves (1/2c), finely chopped green chilies (4), turmeric powder (1/2tsp), red chilly powder (1 1/2tsp), dhania-jeera powder (1 1/2tsp), amchoor (1/2tsp), cooking oil (3tbsp), sugar (1tsp) and salt (to taste).
Method of preparation:-
Take a brinjal, rub oil on it. Bake it in an oven or on the direct flame until the skin shrinks and the liquid starts oozing out of the brinjal. This will take about 30-45 minutes at 400 degrees F if it is baked in an oven. Then take it out from the oven and peel it and mash it in a bowl and then add salt in it. Take a pan, place it over heat. Heat the remaining oil in it and then add the chopped onions in the pan. Fry them until the onions get translucent. Now add the chopped tomatoes and green chilies in the pan. Fry them until they get mix together. Add all the spices and the sugar and then fry them for a minute. Now add the mashed brinjal in the pan and mix it well. Add the peas and again cook for 4-5 minutes. Add chopped coriander leaves and a little bit of water to make a thick consistency. Mix it well. When it gets ready then serve it hot with plain rice or paratha.
Email This Recipe To Your Friend
Bharwa Bhaingan Recipes
Ingredients
Rounded firm brinjals (8-10 small), roasted and grated fresh coconut (3tbsp), chopped and roasted onions (3med.), coarsely powdered roasted groundnuts (3tbsp), roasted red chilly powder (2tsp), oil (2-3 tbsp), curd (1/2c), roasted cloves (1tsp), roasted and powdered dhania-jeera (2tsp), mustard and cumin seeds (1/2tsp), chopped and roasted coriander leaves (1 small bunch) and salt (to taste).
Method of preparation:-
Take brinjals, wash them and clean them. Make two slits to make a cross on the brinjals. Rub them with curd and salt and then keep them aside for sometimes. Take a bowl; put all the roasted masala ingredients in it. Mix them well and then mix them in the blender with some curd to make a smooth filling. Now take some of this mixture and put it in each slits of brinjals. Take a heavy non stick pan, place it over heat. Heat oil in it and hen add mustard and cumin seeds and wait until they get splutter, then put the brinjal in the pan. Put the remaining mixture of roasted masala in the pan to cover the vegetable. Add some water in it. Reduce the heat to low and simmer it until the vegetables get tender and cooked.
Email This Recipe To Your Friend
Aloo Dum Recipe
Ingredients
Potatoes (10small), ginger (a small piece), onions (3med.), green chillies (4-5), yogurt (1/2c), shredded coconut (2-3tbsp), cardamom pods (2-3), poppy seeds (1tbsp), cooking oil or ghee (2tbsp), red chilli powder (1tsp), gram masala powder (1tsp), dhania powder (2 1/2tsp), chopped coriander leaves (1tbsp), cumin seeds (1/2tsp), oil for deep frying and salt (to taste).
Method of preparation:-
Take potatoes, wash them and boil them. Peel them and then prick them with a fork. Take a frying pan, place it over heat. Heat the oil in it for frying. Then fry the potatoes in hot oil until they turn slightly brown. Drain them and keep them aside. Take a shallow pan, heat oil in it and then fry onions in it until they turn light brown. Make a paste of coconut, ginger, green chillies and cardamom and poppy seeds in a grinder. Now add this paste to the onions and fry it until oil gets separate. Add cumin powder, dhania powder, chilli powder and then stir it for 5 minutes. Add the yogurt salt and the fried potatoes. Then add enough water to cover the potatoes. Reduce the heat and simmer it for about 10 minutes until the gravy gets thicken. Add the garam masala powder and then mix it well. When the dish gets ready then put it in a serving dish and garnish it with chopped coriander. Serve it hot with chapatti and naan.
Email This Recipe To Your Friend
Puli Injis Recipe
Ingredients
Piece of ginger (2”), a small piece of jaggery, balls of tamarind (2large), cumin seeds (1tsp), garlic (12cloves), mustard seeds for seasoning (1tsp), red chillies (3), finely roasted methi seeds (1/2tsp), green chillies (3) and salt (to taste).
Method of preparation:-
Make a fine paste of lightly roasted cumin seeds with red chillies and half of the fenugreek and garlic. Now chop the ginger, green chillies and the remaining garlic. Take a bowl, soak the tamarind in some hot water in the bowl and then extract the juice of the tamarind. Put the chopped ingredients in the tamarind juice. Put this mixture in the pan and keep on boiling. Take a pan, place it over heat. Heat 3 teaspoon of oil in it and add remaining fenugreek and mustard seeds in the pan. When the mustard seeds get crackles then add the ground masala and fry it until the masala turns its color. Now put the chopped ingredients, tamarind juice, jaggery and salt to taste. Keep it for boiling and boil it until the juice gets thicken. When it gets ready then takes it off from the heat and keeps it to cool. Then put it in the bottle and should keep it for a week.
Email This Recipe To Your Friend