VeggieFoodie

Yummy platter for family in just 20 minutes

2026-07-04T04:46:04.934+05:30

Cottage Cheese

🫑

🌽

🧅

Grated Ginger

Crushed Garlic 🧄

Pea

🥦

Cauliflower

Diced potato

Finely chopped tomato 🍅

Mushroom

🎉🎊🙌🏻🙌🏻🌹🎉🎊

2025-11-21T11:13:41.466+05:30

💐😍

2024-11-18T04:05:00.002+05:30

Aam Panna" mango drink' stomach and mind coolant

2020-06-08T04:01:00.002+05:30

Ingredients:
Unripe mango-8 big size
Chilled water- 4 glasses
White salt-1 tbsp
Black salt - 1 tsp
Freshly roasted cumin powder- 2 tbsp
Freshly roasted fennel powder- 1 tsp
Finely chopped mint fresh leaves - 2 tsp

Method:

Aam Panna ' spicy mango drink' stomach and mind cooler

2020-06-08T03:48:00.000+05:30

Mix veg 2020( kid's veggie)

2020-02-06T09:31:00.000+05:30

Ingredients:
Broccoli
Mushroom
Baby corn
Onion
Tomato
Capsicum
Carrot( chopped in similar size)
Oil
Salt
White pepper
Italian herbs

Recipe:
Heat a pan add oil. When the oil is hot add all the veggies mix well.let it cook on low flame.after 30 minutes add salt, pepper and mix well after 10 minutes add herbs mix well.remove from heat.
Now on a hot tawa put the veggies to sizzle.let it be there for 1 minute.mix well.remove from tawa.
Ready to eat .
Eat with rice, chapati, paratha,naan
Happy eating 😃
Always cook on low flame.

Aloo palak 2020 (kids favourite veggie) spinach potato 2020

2020-02-06T09:10:00.000+05:30

Ingredients

Potato-4 ( 6 pieces each)

Spinach- 1/2 kg (chopped)

Fresh green pea

Carrot-2 (chopped)

Onion-3 (chopped)

Turmeric-1/4 tsp

Salt- 1/2 tsp

Cumin- 1/2 tsp

Mustard oil- 2 tbsp

Recipe:

Heat the wok on high heat.add oil .when it is super hot add cumin.it will crackle immediately.now cook on low flame.

Add onion let it cook for 2-3 minutes then add potatoes add turmeric and salt.cook for 4-5 minutes. Add spinach, carrots. let it cook for 2 minutes now mix well .let it cook till it is almost cooked add pea mix well.cook till done add 1 cup water let it cook for another 5 minutes .

Your mouth watering veggie is ready to serve.

Eat with rice, chapati,kultche,paratha or only this veggie.

Happy eating 😃

Slow cooking brings out all juices present in all the veggies and that taste can't be defined in words.it can only .....

Bhindi masala/ spiced okra

2019-05-05T22:06:00.000+05:30

Ingredients
1/2 kg bindi
1 tsp cumin seeds
2 tablespoons brown mustard seeds
2 tablespoons posto seeds
1 teaspoon haldi
few green chillies
2 chopped tomatoes
10 garlic
salt to taste
Method
First wash the bindi and cut into small pieces.
Make a paste of thegarlic,green chillies, mustard and posto seeds and keep aside for a few minutes.
Heat the mustard oil in a pan.when it is hot /smoke starts to come add cumin seeds
then green chillies and then bhindi/okra.
Then add haldi and salt.when bhindi is almost cooked add the paste and a bit of water, chopped tomatoes mix well and cover the pan for ten minutes.if not up to mark cook for some more time.when done remove from stove. Transfer veggie in serving bowl garnish with chopped cilantro
Enjoy with rice,chapati,paratha.

healthy laddoo

2017-03-10T19:31:00.000+05:30

Ingredients:
1cup Fried gram
1cup Sugar
1 cup khoya
1 cup ghee( Add little by little)
Procedure:
In a mixer grinder grind fried gram and sugar to a fine powder. Add cardamom powder and mix well. Heat ghee and add little by little to the mixture. If needed add more ghee. With the help of a spoon, mix it well. The mixture should be slightly crumbly. Shape into laddus. Give lots of pressure to shape the laddus. If shaping comes very easy, then the laddus will not hold shape. When cool, serve.

MYSORE PAK

2017-03-10T18:12:00.000+05:30

"is saanjhh is aakash ka kya haal hai"
"jaise harr taraf gulaal hi gulaal hal"

Ingredients:
Besan(gram flour/cheakpea flour)-1 cup
sugar- 1 cup
pure ghee/clarified butter- 1 cup
water- 1/3 cup
cardamom powder- as per taste ,I used 4 green cardamoms

Method- Pressure cook sugar and water ,count 8 whisles switch off the flame.remove the vapour using laddle.
remove the lid ,pour the sugar syrup in handy pan,add cardamom powder and keep it on low flame.

Sieve besan ,Take a wok on medium heat pour ghee let it melt add besan little by little keep stirring ,don' t leave for single second.after adding besan start adding sugar syrup little by little which is on low flame ,add some syrup keep it back on the flame don' t forget u can' t stop stirring,it is little painful but no pain no gain .
chill dear when the sweet will melt in your mouth you will forget the pain.

Now the besan mixture will start leaving the wok .remove it in a greased plate,let it rest for 5 minutes cut itin your desired shape and relish.

Enjoy
Happy Holi

Amla murrabba ( gooseberry candy)

2014-02-02T00:06:00.004+05:30

Ever wonder why almost all Ayurvedic preparations contain amla? Or why it is suggested that everyone should have one piece of amla on a daily basis? Well studies have shown that amla or the Indian gooseberry is packed with nutrients and can actually help you live a longer healthier life. One of the most important fruits in Ayurveda, the fruit grows well in a warm climate. It is known to be a rich source of Vitamin C. So much so, that one small amla has as much Vitamin C as 2 medium oranges. Packed with compounds like polyphenols, minerals like Iron and zinc and vitamins like Carotenes and Vitamin B complex, amla can definitely keep a number of diseases at bay.( **)

Ingredients:

Amla(gooseberry)-1kg

Sugar- 750 gm

Water-750 ml

Green cardamom seeds powdered -6-7

Directions:

Wash and prick all the gooseberries with help of fork/knife.

as per your choice.But keep in mind that amla shouldn't break..

When gooseberries are pricked thoroughly .Boil them till tender.

Now remove from water .

Take a heavy and big wok add sugar and water When sugar dissolves and
starts boiling add gooseberries.close the lid and let it boil.Boil on low flame.

when boiling starts remove from fire and leave it for two days.

After two days boil them for 80-90 mins on low flame .add green cardamom

powder ,boil for another 10 mins and remove from fire .let it stand for an hour.

Taste it and say WOW . keep in a jar and enjoy whenever u want. preserve for months.

and its a BET u r going to make 4-5 kgs again.

Happy Cooking

Note:Taking one teaspoonful gooseberry juice with honey reduces hypertension.

MASOOR DAL (RED LENTIL)

2013-06-30T20:41:00.000+05:30

Masoor dal(red lentils) is a popular dish known to stimulate lactation in nursing mothers. ie; good for both mother and baby.is rich in iron and a great source of fibre,also rich in vitamins,folic acid,several minerals ,notably iron,zinc and is virtually fat free.It is exeptionaly nutricious and delicious too.nowadays i cant think lunch without masoor dal seasoned with various types of tadka/baghar/chhaunk/garnish.

and here is the recipe:
Ingredients:
Masoor dal 100g
1/2 tsp turmeric powder
2 tsp salt
1 litre water

Method:
Mix all the ingredients in a pressure cooker close the lid and place on the gas on high flame.after1 whistle bring the heat down and let it simmer for about 15 to 20 minutes. remove from gas.when cool remove the lid. this dal is ready to garnished.

for tadka/garnish
type 1(simple)
1 tbsp pure ghee
1 tsp carom seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds

method:
Heat ghee in a pan.add the seeds when splutter pour the dal/lentil mix very well.remove from fire.serve with rice or roti/indian flat bread.

type 2(my fovourite)
2 tbsp mustard oil
1 tsp carom seeds
1 tsp cumin seeds
1/4 tsp onion seeds
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 tbsp crushed garlic
1 tbsp crushed ginger

Method:
Heat oil a pan.add the seeds when splutter add crushed garlic and ginger ,add dal and mix well.Remove from fire.serve.new mums eat or drink atlest two times a day for your good health .:)

type 3(spicy)
1 tbsp oil
1 red dried chilly
1 chopped green chilly
1/2 tsp carom seeds
1/4 tsp onion seeds
1 finely chopped tomato
1 tbsp crushed garlic
1 tbsp crushed ginger
salt to taste
1 pinch turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder(optional)
2 tbsp finely chopped cilantro leaves

Method:
Heat oil a pan.add the seeds and red chilly when splutter add crushed garlic and ginger mix well,add turmeric and salt after 1 min add chopped tomato,mix .after 2 min add all the powders after 2-3 minutes a nice aroma will come.now por the dal add cilantro leaves and mix very well. remove from fire. serve weth rice or roti.

type 4(with herbs)
1 tbsp oil
1/2 tsp carom seeds
1/4 tsp onion seeds
1/2 tsp mustard seeds
hand full mint leaves
hand full curry leaves
hand full chopped coriander/cilantro leaves

Method:
Heat oil a pan.add the seeds and red chilly when splutter add curry and mint leaves one by one after a min add dal mix well add cilantro leaves.serve.

Aam ka chatpata achaar (green mango pickles)

2013-06-30T01:28:00.002+05:30

Ingredients:

Mango - 1 kg

Fennel (Saunf) - 2 tbsp

ajwain-2 tbsp

kalonji-2 tbsp

Roasted Fenugreek powder (Methi ) - 1 tbsp

Red chilli flakes - 5 tbsp

split mustard -2 tbsp

turmeric powder-2 tsp

Salt - 5 tbsp

mustard oil- 500ml

hing(asafoetida)-1/2tsp

Directions:

Wash,peel and cut the mangoes.Remove Mango seeds.

Mix Mango pieces with salt,turmeric and keep it in sun for 3-4hrs..

then remove extra water using tissue paper.

then add all the seeds,, split mustard and chilli flakes.

heat oil till it becomes hot,remove from fire ,add hing(asafoetida) .

let it cool.add oil ,mix very well,pour into the jar,keep in sun for 8-10 days.

mouth watering achaar (pickles) is ready to serve.its freshness remains for an year.

Mujhe nahin lagta tab tak bachega.

2013-02-19T01:41:00.001+05:30

2012-07-01T03:39:00.001+05:30

Mughlai Roti Recipe

INGREDIENTS

2 cups wheat flour
1 teaspoon yeast(dry)
1/2 teaspoon salt
1 teaspoon anise seeds, powdered
1/2 cup milk
1 teaspoon sugar
ghee(for frying)
water(for kneading)

DIRECTIONS

Put warm milk in a bowl.
Sprinkle yeast over it.
Leave it for 20 minutes.
Sieve flour with salt in a bowl.
Add aniseeds powder.
Now pour the yeast mixture and yield well.
Add little water if needed.
Make a soft dough, cover it.
Set aside in a warm place for 2 hours.
Knead again and allow it to rise.
Divide the dough into 10 parts, shape them into balls and roll into rounds about 5"-6" in diameter.
Now roast them until light brown on a hot griddle.
Before serving, smear ghee on each hot roti.

BACK TO BLOGGING

2012-06-25T20:57:00.000+05:30

I am attempting to get back into blogging. Yes!

OUR BUNDLE OF JOY: BLESSED WITH A BABY GIRL

2012-06-25T20:56:00.001+05:30

My dear blogger friends,
Greetings :)
Thanks to new blogger friends for joining my blog and thanks for writing beautiful comments which encourages me to share more recipes.
Oh i am here after 13 months.Such a long time. 13 months ago i was a daughter,a sister,a wife.
Those days i was a netbook worm and someone told me not to use it for more than 2 hrs a day during my pregnancy, but it wasn't possible for me so i left it altogether for an year :) .

DAY 1

DAY 3

4 MONTHS OLD

5 MONTHS OLD

So here is the news.I was busy with my pregnancy and afer that with my baby.Now 'm mom of little angel Anvie.My baby girl made her way into this world on a holiday ie, sunday 22 january 2012.She's very beautiful .We thank the super power that she is in our lives. we /every member in our family gave her some names.Sugu/Joe/Sugnu/Anvi/Beetroot/dularu ie,darling.how lucky I feel to have such a great baby ..i cant define in words. We have a routine that really suits because it is decided by her :).we love to make her smile and laugh.

Aam ka meetha achaar

2011-05-31T15:15:00.004+05:30

My Mom's recipe

Ingredients:

Mango - 1 kg

Fennel (Saunf) - 1 tbsp

ajwain-1 tbsp

kalonji-1 tbsp

Roasted Fenugreek powder (Methi ) - 1/2 tbsp

Red chilli flakes - 2 tbsp

turmeric powder-1/2 tsp

Salt - 2 tsp

Sugar - 500gm

Water - 3 Cup

Directions.

Take a pan, add water & sugar, mix well.

Wash,peel and chop the mangoes.Remove Mango seeds.

Dissolve Sugar. mix chopped Mango pieces with salt,turmeric ,add to the dissolved sugar

boil till it become thick .Keep aside to cool.add the seeds.mix well.

Serve and Enjoy.

Mango pickles :- http://saltiepie.blogspot.in/2013/06/aam-ka-chatpata-achaar-green-mango.html

sending this recipe to bookmarked recipe :volume 43 of Priya's Mharo Rajasthan's Recipe

Layered Roti/paratha

2011-05-30T16:36:00.000+05:30

Ingredients
2/1/2 cups wheat flour
salt
thin buttermilk or water.
Method
Knead soft dough with above ingredients.
Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all over
with brush.
Fold into half. Press brush onto it. Fold again to quarter. Press with fingers.
Roll in dry flour. Now roll out again to a triangle about the size of a roti.
Heat griddle and place roti on it. Turn to roast other side.
Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desired
curry or curd.

Lachchha Paratha/spiral paratha

2011-05-30T16:27:00.001+05:30

Ingredients

One and a half cups of atta (for about five parathas)
1 tablespoon vegetable oil
A pinch of salt

Knead a dough with enough water, keep covered for about 30 minutes. Divide the dough into equal portions, each should be about the size of a juicy lime!

Roll out flatbreads or rotis, dust with flour and drizzle some oil on the surface.

then spiral the strand to make a coil-like shape. Keep covered in the fridge for about 30 minutes to an hour.

Dust flour and roll our flat parathas with each section of the dough. Heat a griddle, pan or tava and cook the parathas on each side, about a couple of minutes turning regularly. Drizzle some oil or ghee and brown the sides. I like my parathas a little crispy. Crush the parathas gently with your hands to enhance the layers and serve. You can actually see the swirls! These Lachcha Parathas are great with curries and gravies.

Phulka

2011-05-30T16:19:00.001+05:30

Phulka
Ingredients
3 cups wheat flour
salt to taste
buttermilk
Method
Knead soft dough with above ingredients. divide into tiny balls.
Roll with help of dry flour to a thin round.Heat griddle and place phulka it.When dry on one side, turn. When brown spots appear on second side, turn again. rotating at same time. It will puff. Make as crisp
as desired.Apply ghee on crisp side and serve hot. Practice is required to make the phulka puff fully,
so don't lose heart. Serve hot with vegetable curries.

Muglai paratha

2011-05-30T16:13:00.001+05:30

Ingredients
1/2 cup rava (semolina)
2 cup wheat flour
2 cup maida (all-purpose flour)
1 cup milk
1 +1/2 cup oil
oil for frying
salt to taste
Method
Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough.
Cover and keep aside for at least an hour.
Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it and
make a circular roll.
Press and roll out again into a bigger round. Place the paratha on a hot tava and roast on
both sides.
Heat oil in a shallow pan and shallow fry this roasted paratha in it.
Serve hot with curd (yogurt) or any vegetable curry.
bookmarked from somewhere.

Naan

2011-05-30T16:08:00.000+05:30

Ingredients
3 cup maida
1 tbsp oil
2 tbsp butter
1/2 cup curd fresh
salt to taste
1/2 tsp baking soda
warm milk for kneading.
Method
Sieve together dry ingredients into a large rimmed plate. Add butter ,curd, oil and mix with fingers.add milk a little at a time, till a soft pliable dough is formed.Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly. make small balls and roll into a thick triangle, using dry dough if required.
Place on a pre-warmed griddle . Apply water on the top part with hands invert naan
and stick to griddle.
Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que
coals). Serve hot with a blob of butter on it.

Roomali Roti

2011-05-30T16:02:00.000+05:30

Ingredients
3 cup wheat flour
100 gm plain flour/maida
2 tsp salt
4 tbsp melted ghee or butter
Method
Sift flours, salt together. Rub in ghee till flour is crumbly. Add water, knead into soft, liable
dough.
Cover and keep aside for an hour. Knead again till smooth, divide into six parts. Shape
into rounds.Roll as thin as possible . Invert deep tawa /griddle.
When hot, spread roti over inverted griddle and allow to cook. Tiny black spots will appear
on it when done.
This roti cooks very fast. Approx. 45- 50 seconds each. brush with pure ghee and fold like a handkerchief (roomal) before serving.

Shahi Praatha

2011-05-30T15:47:00.001+05:30

Ingredients
2 cup wheat flour
100 gm grated paneer
1 chopped onion
1 chopped tomato
5 chopped green chillies
1 tbsp ginger-garlic paste
chopped coriander leaves to taste
2 tbsp oil
2 tbsp ghee
salt and red chili powder to taste

Method
To the flour add some water and knead into smooth dough.
Heat oil in a pan and fry the onions till pink. Add ginger garlic, paneer salt, red chilli powder,tomatoes.
Take two portions of the dough and make two thin roties.
On one roti , spread a tablespoon of paneer over it, sprinkle some green chillies, coriander and cover with the other roti. press the edges of the two roties tightly.
In a tava fry the paratha with a little oil, till both the sides are well done. Serve hot.