Vegetarian Recipes

Indian recipes blogs

noreply@blogger.com (Hosamane.S. KumudaShankar) — Fri, 12 Mar 2010 06:58:00 +0000

http://indianadigerecipes.blogspot.com

http://indiankannadarecipes.blogspot.com

http://indiannonvegetarianrecipes.blogspot.com

ONION SALAD

noreply@blogger.com (Hosamane.S. KumudaShankar) — Mon, 23 Nov 2009 15:07:00 +0000

Ingredients:
2 onions, medium sized - finely chopped
green chilli - finely chopped/minced/paste to taste
fresh mint, finely chopped - 1tbsp
fresh coriander leaves, finely chopped - 1tbsp
lemon juice - 1tsp
fresh grated coconut- 1tbsp(optional)
salt to taste

Method:
Mix all the ingredients - onions,greenchilli,mint,corianderleaves and lemon juice. Stir in the salt and coconut just before serving. Serve with all types of meal.

FRUIT SALAD

noreply@blogger.com (Hosamane.S. KumudaShankar) — Mon, 23 Nov 2009 14:24:00 +0000

INGREDIENTS:

seedless grapes, halved - 1 cup
apple, diced - 1 cup
banana, peeled and sliced - 1 cup
strawberries, sliced - 1/2 cup
pineapple chunks - 1/2 cup
pomegranate seeds - 2tbsps
honey - 2tsps (optional)
sugar to taste

Preparation:
Mix well all the fruits, honey and sugar. Serve immediately or chilled.

HESARUKAALINA SALAD/SPROUTED SALAD

noreply@blogger.com (Hosamane.S. KumudaShankar) — Sat, 21 Nov 2009 16:25:00 +0000

Ingredients:

Sprouted green gram / molake hesaru kaalu - 1 cup

grated carrots - 2 tbsps

grated coconut - 1tbsp

finely chopped onion - 2 tbsps

finely chopped / paste green chillies

finely chopped coriander leaves

1/4tsp lemon juice

pepper and salt to taste

Method:

Put sprouted gram, onions, green chillies, carrot and coconut into a serving bowl. combine the lemon juice, salt, pepper and coriander leaves. And mix well.

Serve with any meal and papad.

PALAK SOPPINA PALYA / PALAK SABJI

noreply@blogger.com (Hosamane.S. KumudaShankar) — Sat, 21 Nov 2009 10:02:00 +0000

Ingredients:
Palak leaves/spinach-cleaned,washed and finely chopped (palak soppu)
2tbsps finely chopped -onions
finely chopped or slit lengthwise- green chillies
1/4tsp mustard
1/4 jeera/ cuminseeds
1/2tsp bengal gram
1/2tsp urad dal
few curry leaves
chopped coriander leaves
shredded fresh coconut (optional)
salt to taste
oil as required

Method:
Heat the oil, add mustard, cumin seeds, when they splutter, add bengal gram,urad dal and curry leaves and fry for one minute. Add chopped greeen chillies and onions and fry for few minutes or until the onions are slightly browned. Then add salt and chopped palak leaves and mix well and cover it for few minutes or until leaves are cooked. Stirring occasionally. Remove from the heat. Stir coriander leaves and fresh coconut. Mix well and serve as a side dish or serve with chapati.

KHARA PURIS - MASALA PURIS

noreply@blogger.com (Hosamane.S. KumudaShankar) — Sat, 21 Nov 2009 09:38:00 +0000

Ingredients:
Wheat flour - 1 cup
rice flour - 2tbsps
grated coconut - 2tbsps
coarsely chopped green chillies - 1tbsp
finely chopped onions - 3 tbsps
chopped coriander - 1tbsp
chopped curry leaves - few
salt to taste
----
oil for deep frying

Method:
Mix all the ingredients well except oil. Add little water to the mixture, knead well .Make a soft dough. Make into small balls and press it down gently to make a flat. Dust each flattened small dough and roll out the puris.Repeat the procedure. Fry them in hot oil, until it turns lightly golden brown.

PUFFED RICE BHEL / BHEL PURI

noreply@blogger.com (Hosamane.S. KumudaShankar) — Thu, 29 Oct 2009 17:08:00 +0000

(simple method):
INGREDIENTS:
2 cups or more - puffed rice /muri/puri
2tbsps- finely chopped onion
1tbsp - chopped tomato
2tbsps- grated carrot
1tsp - green chilli paste or finely chopped (to taste)
1/4 tsp - chilli powder
1/2 tsp - lemon juice
1tbsp - finely chopped coriander leaves
1tbsp - oil
1/4 tsp - chaat masala (optional)
1tbsp - shredded coconut (optional)
salt to taste.

Instructions:
Put the vegetables in a big bowl. Add chilli powder, chaat masala(if used),salt,oil,lemonjuice and coriander leaves and fresh coconut(if used) and mix well. Then add puffed rice to the mixture. Mix well again. And serve immediately.

CASHEWNUT BURFI

noreply@blogger.com (Hosamane.S. KumudaShankar) — Thu, 15 Oct 2009 11:08:00 +0000

Ingredients:
Cashewnut- finely powdered - 1 cup
sugar - 2 cups
milk - 1 cup / condensced milk - 1cup
ghee - 1 cup
besan flour - 1 cup
cardamom powder - 1 tsp

Method:
Mix together all the ingredients. Put on a low flame. stirring continuously,when it leaves the side, put on a greased board or plate and level and cut. Cashewnut burfi is ready to eat.

CARROT PALYA / CARROT BHAJI

noreply@blogger.com (Hosamane.S. KumudaShankar) — Tue, 29 Sep 2009 22:08:00 +0000

Ingredients:
Finely grated carrots
Finely chopped onions
finely chopped green chillies
mustard
curryleaves
chopped coriander leaves
grated fresh coconut/coconut powder
salt to taste
oil

Method:
Heat the oil, add the mustard, curry leaves, chopped green chillies and add the chopped onions and fry for until onions are lightly brown. Then add the grated carrots and fry for 4-5 minutes, stirring frequently.
Add the salt to taste and cover for 1 or 2 minutes. Stir well and add the coriander leaves and grated coconut/coconut powder mix well. Serve with chapati or puris or side dish for any meals.

ALOO KI BHAJI / POTATO PALYA

noreply@blogger.com (Hosamane.S. KumudaShankar) — Tue, 08 Sep 2009 09:20:00 +0000

Ingredients:

Potatoes - 500gms
Oil - 2tbsps
Mustard - 1/4tsp
Channa dal - 1tbsp
Urad dal - 1tbsp
Turmeric powder - 1/4tsp
Curry leaves- few
Green chillies - to taste,chopped
Onion - 2 or 3,chopped
Salt to taste
Coriander leaves - finely chopped

Method:

Boil the potatoes in their jackets and allow to cool throughly. Peel the potatoes and mash them. Heat the oil in a pan and fry the mustard seeds until they pop. Add the channadal,uraddal,curryleaves,green chillies and the onions. Fry the onions until they are golden brown. Then add the turmeric,salt and mashed potatoes. Stir and fry gently until the potatoes are heated through. Remove from heat and stir in the coriander leaves potato masala/aloo ki bhaji is ready. Serve with dosa, puri or chapati.

CHIKKI / GROUNDNUT TOFFEE

noreply@blogger.com (Hosamane.S. KumudaShankar) — Fri, 21 Aug 2009 09:19:00 +0000

Ingredients:

Groundnuts/peanuts- 2 cups
sugar or crushed jaggery - 2cups

Method:

Roast peanuts, clean and pound roughly. In a pan take sugar or
jaggery and melt it on a slow flame. When it becomes watery,
pour powdered/crushed peanuts. Mix well and stir continuously.
When it leaves the sides pour on a greased plate or chopping
board and roll it with a rolling pin. Cut into desired shapes
when it cools.

RICE FLOUR ROTI / AKKI ROTTI

noreply@blogger.com (Hosamane.S. KumudaShankar) — Fri, 21 Aug 2009 09:02:00 +0000

Ingredients:

Rice flour - 4 cups
salt to taste
Hot water as required

Method:

Mix the salt and water to the rice flour knead well and make a pliable dough. And make small balls. flatten them with your finger tips or roll and roast on hot tava/griddle. Serve hot with coconut chutney or brinjal curry.

CHAKLI

noreply@blogger.com (Hosamane.S. KumudaShankar) — Fri, 21 Aug 2009 08:55:00 +0000

Ingredients:

Rice flour- 4 cups
gram flour - 1/2cup
chilli powder -2tbsps
jeera - 1 tbsp
ghee/butter/margarine - 2tbsp
hot oil - 2tbsp
hing/asafoetida -a pinch
salt to taste

Method:

Mix all the above ingredients using water. Knead to pliable dough. Press in chakli mould. Fry in preheated oil.

BANANA MILK SHAKE

noreply@blogger.com (Hosamane.S. KumudaShankar) — Mon, 17 Aug 2009 13:57:00 +0000

Ingredients:

2 Banana
1cup milk
2tsp sugar
1tsp vanilla essence/ cardmom powder

Method:

Take all the ingredients and mix it in mixer then pour in a glass and put some ice cubes and serve cold.

COCONUT CHUTNEY

noreply@blogger.com (Hosamane.S. KumudaShankar) — Thu, 06 Aug 2009 06:58:00 +0000

Ingredients:

2 cups - scraped coconut

5-6 greenchillies or to taste

1 inch ginger piece

4 garlic cloves

small marble size tamarind
2tbsps fried channadal(putani)
1/2 tsp -jeera
few curry leaves
few coriander leaves
salt to taste

Method:

Grind the all ingredients in a small grinder. chutney is ready.
Temper with little oil,urdadal and curry leaves(optional).

POTATO CHIPS

noreply@blogger.com (Hosamane.S. KumudaShankar) — Sun, 26 Jul 2009 10:59:00 +0000

http://ourindianreceipes.blogspot.com/

Ingredients:
Big size Potatoes - 4
red chilli powder - 1tsp
turmeric powder a pinch
salt to taste
oil for deep fry

Method:
Slice the potatoes into thin long pieces using chips slicer or processor. Add 1tbsp salt and soak in water for 10 minutes. Dry it on a large sheet of paper or cloth. Once it is dried, then deep fry in oil until it turns crisp. Add red chilli powder and turmeric powder, salt and mix well.

PURIS

noreply@blogger.com (Hosamane.S. KumudaShankar) — Sun, 19 Jul 2009 07:26:00 +0000

INGREDIENTS:

Maida / all purpose flour - 1 cup

wheat flour - 1 cup

ghee/butter - 2tbsp

salt -1/2tsp

sugar-1/4tsp

oil for deep frying

Method:

In a bowl, mix flour,butter or ghee, salt and sugar and mix well. Now add the water and mixing and kneading until a stiff dough has formed. cover and set aside for 20 - 30 minutes. Divide the dough into small lime size portions and make the balls. Flatten the ball into a round cake. Roll out the puris to about small disc size. Heat the oil and fry the all puris. Serve with aloo ki bhaji / any curry or chutney.

MIXED VEGETABLE MASALA / CURRY

noreply@blogger.com (Hosamane.S. KumudaShankar) — Thu, 09 Jul 2009 14:46:00 +0000

Ingredients:

Potatoes - peeled and diced

carrots - scraped and diced

beans - chopped tomatoes - chopped

peas - 1 cup

onion - finely chopped

greenchillies - 2-3

ginger paste
garlic paste

turmeric

coriander - 1tbsp

chilli powder - 1tsp

cumin powder - 1tsp

garam masala - 1tsp

oil - 4 tbsps

water

salt to taste

Method:

Heat the oil and fry the onions they are lightly browned. Add the ginger and garlic and fry for a minute. Add the tomatoes, green chillies and fry for 2-3 minutes.Add the turmeric,chilli powder, coriander and cumin powder. Add the vegetables and fry for few minutes. Then add the water and garam masala and mix well. Cover and cook until the vegetable are tender. Stir in the coriander leaves and remove from heat. Serve with chapati, roti, naan or parotha.

ONION BAJJI

noreply@blogger.com (Hosamane.S. KumudaShankar) — Thu, 09 Jul 2009 14:37:00 +0000

Ingredients;

Onions - large, sliced into half rings
green chillies -2, finely chopped
Besan /chick - pea flour
chilli powder - 1tsp
cumin powder - 1tbsp
coriander powder - 1tsp
rice flour - 1tbsp
pinch of baking soda
salt to taste
oil for deep frying

Method:

In a bowl mix all the ingredients besan, greenchillies, chilli powder, cumin powder, rice flour, 2 tbsps of hot oil , salt and soda mix well. Now add the sliced onions and little water and mixing until a soft but thick batter is formed and the onions are coated with this batter. Heat the oil (using a big spoon put in as many small amounts of the onion batter as the pan.) And fry for outside turns golden brown and crisp. Drain the bajjis on absorbent paper.

GULAB JAMUN

noreply@blogger.com (Hosamane.S. KumudaShankar) — Wed, 01 Jul 2009 22:54:00 +0000

Ingredients for dough:

All purpose flour or maida - 2tbsps
Semolina or soji or rava - 2tbsps
Khova or khoya - 500gms
Baking soda or baking powder - 1/2tsp

Ingredients for Syrup:

Sugar - 21/2 cups
Water - 2 cups
Kewra water (drops) -1/4tsp(optional)
Saffron a pinch or little
Cardmom powder -1/4tsp

Preparation Method:

1. Make the syrup, take a wide and deep saucepan, put sugar and water boil to 7-8 or more minutes till the syrup turns lightly chage the colour. Then add cardmompowder, kewrawater and saffron mix and keep aside.
2. Mix khova, maida and semolina and soda mix all well and add a little water or milk, knead to a smooth,soft dough like consistency. Let it stand for only five minutes.
3. Then form small balls and smoothen by rolling between your palms. Put a little sugar in the centre of each ball,seal and roll into balls again.
4. In a frying pan heat a oil or ghee , then deep fry all balls on a low flame until golden brown or more.Remove the balls with slotted spoon. keep aside.
5. When slightly cool. Put into the sugar syrup.
6. Serve after 30minutes or 1 hour ,hot or cold.

GREEN BEANS FRY

noreply@blogger.com (Hosamane.S. KumudaShankar) — Sun, 21 Jun 2009 15:30:00 +0000

Ingredients:

Green beans - 1/2 kg
garlic - crushed
butter - 2tbsps
cuminseeds - 1/2tsp
chilli powder - 1/4 tsp
samber powder - 1/2tsp
salt to taste
water - 2tbsps
grated coconut - 2 tbsps (optional)
chopped coriander leaves
oil- 1tsp

Method:

Heat the butter and oil and fry the cumin seeds, add the garlic and fry. Add the chilli powder and add the beans. Stir and fry for 3-4 minutes. Add the salt and water and mix well. cover the pan and simmer, until they are tender. stirring occasionally. Remove from the heat and stir in the coriander leaves and coconut.

CURD RICE / MOSARANNA

noreply@blogger.com (Hosamane.S. KumudaShankar) — Sun, 21 Jun 2009 15:02:00 +0000

Ingredients:

Cooked rice
salt to taste
curd/mosaru/yoghurt/laban
milk -1/4cup

For seasoning:
oil
mustard
jeera/cumin seeds
curry leaves
ginger, finely crushed
red chillies
green chilles
cashew nuts

For garnishing:
pomegranate and seed less grapes ( optional)
coriander leaves -finely chopped

Method:

Heat the oil and fry the mustard and jeera until the are brown. Add the chillies, curry leaves, red chillies, green chillies,crushed ginger and cashew nuts and fry for 1 minute. Remove the pan from the heat. Pour this seasoning to the rice and add curd/yoghurt, salt and milk and mix well. Add coriander leaves, pomegranate and grapes and mix well. Serve with any meals.

KAJJAYA / SWEET NIPPATTU

noreply@blogger.com (Hosamane.S. KumudaShankar) — Thu, 18 Jun 2009 06:29:00 +0000

Ingredients:
Rice flour - 1cup
Wheat flour - 1/2 cup
jaggery powder/paste - 1/2cup
grated dry coconut - 1/4cup (desiccated coconut)
cardamom powder-1/2tsp
gasgase/poppy seeds/khuskhus- 2tbsps
hot ghee - 1tbsp
a pinch of baking soda
oil for deep frying

Method:

Mix rice and wheat flour, Then add coconut, cardamom powder, hot ghee, poppyseed, jaggery powder and mix well . Add little water at a time to make smooth dough and knead well. Leave for 30 minutes. Cut into lemon sized balls. And flatten lightly into small puris in medium thickness. Then deep fry on medium flame until golden brown or more both sides, do not let it burn. Place them in a plate, drain and store when it cools. Very tasty to eat and enjoy!

CASHEW BURFI / KHAJU BURFI

noreply@blogger.com (Hosamane.S. KumudaShankar) — Wed, 17 Jun 2009 07:55:00 +0000

Ingredients:

.Cashew nuts - 100gms
.Evaporated milk or condensed milk or milk powder - 2tbsps
.Sugar - 2 cups
.Ghee - 2tbsps

Method:

.Grind the cashew nuts into a fine paste.
.In a vessel or pan keep the cashew paste on a low flame and keep on stirring until it becomes thick.
.Add sugar and milk while stirring.
.When the paste turns into a stiff ball add ghee.
.Remove from the stove and roll on a plate and cut them into required shape.

MILK BURFI:

noreply@blogger.com (Hosamane.S. KumudaShankar) — Wed, 17 Jun 2009 07:54:00 +0000

Ingredients:

Evaporated milk - 1 tin or 1cup - thick milk powder milk
Butter 100grms
Sugar powder 1 cup
cocoapowder 2tbsp
Maida (all purpose flour) 2tbsps

Method:

1.Take a thick pan and add all the above ingredients.
2.Stir constantly on gentle heat till the mixture leaves the side of the pan (approximately
15 to 20 minutes).
3.Pour evenly into a buttered dish. Allow to cool and set,cut into squares or diamondshapes.