Indian Vegetarian Recipes

 Today's recipe is specially for   rice lovers. We are going to make Paneer Pulao with green peas.So we can call it Matar Paneer Pulao also.So let us begin. Ingredients Rice (Basmati or kolum) - 2 cups Fresh paneer cubed - 100  grams  Fresh or frozen green peas - 2 cups Onions (large sized) 2,  garlic cloves - 4 to 5 or garlic paste - 2 tablespoons,  Green chilly sliced - 2  whole spices :bay leaf - 1,green cardamom-5, black cardamom-1,cinnamon stick-1 inch, black peppercorns- 6, cloves - 2 Powder spices : Red chilly powder -1 tablespoon or to taste Garam masala powder - 2 tablespoons  coriander cumin powder 2 tablespoons Turmeric powder 1 tablespoon Salt 3 tablespoons or to taste   Ghee or clarified butter - 2 tablespoons Vegitable oil - 4 tablespoons  Water - 5 cups  Method : In a mixing bowl , take 1/2 tablespoon of butter and beat it.Add 1 teaspoon of the mentioned powder spices and salt to it. Mix it all nicely.N...

  Today we are going to make a spicey snack out of Cabbage and that is Cabbage Cake.It is popularly known as Kobiche Bhanole in Maharashtra. Its a spicey, tasty and light snack can be enjoyed at anytime hunger. Lets look for the ingredients  Ingredients: Cabbage (chopped roughly)- 4 cups Chickpea flour - 2 cups  Carrom seeds - 1 tablespoon  Fennel seeds - 1 tablespoon Turmeric powder - 1 teaspoon  Asafoetida powder - a pinch  Red chilly powder - 2 tablespoons or to taste  Garam masala powder - 1 tablespoon  Salt - to taste Water-to requirement  Cooking Oil - for shallow frying. Method : In a mixing bowl, add chopped cabbage, salt and spices and combine together.Crumble gently. Rest the mixture for 10 minutes. After 10 minutes the cabbage will relive juices.Now add the chickpea flour little by little. We have to make a smooth dough. Now its time to cook.Heat a pan on medium gas flame.Add 2 tablespoons of oil in it. Now take a small portion of ...

  Today we are going to make another tasty sabji out of brinjal.I guarantee that people who do not like to eat  brinjal will definitely fall in love with brinjal.So let's begin. Ingredients  : Small/medium sized Brinjals- 10 nos. Small sized potatoes - 4 to 5 nos. Any type of beans (Surti papdi/broad beans) completely optional  Green chilly -1 no. Lemon - 1 no. For masala paste  : Fresh grated coconut 1 cup ,Onions (medium sized) - 2 nos. Tomatoes - 2 to 3 nos.green chilly 1,garlic cloves-2 chopped coriander leaves 1/2 cup, chopped mint leaves 1 cup, salt to taste. Spices  : [ Coriander cumin powder- 2 tablespoons turmeric powder 1 tablespoon,  red chilly powder 1 tablespoon,  asafoetida powder 1 teaspoon , amchur ( dry mango)powder   black cardamom 2 nos , star anise 1 no.] Cumin seeds - 1 tablespoon Salt to taste   Method  : At first , we will make a masala powder by mixing all the spice powders mentioned above. Black ca...

  Today we are making a special sabji of cauliflower that is Kadahi Gobhi Masala.It's special because of its unique taste and texture.It is a very good option for dinner parties and loved by non -vegetarians also. So let us start  Ingredients: Cauliflower florets cleaned and washed - 4 cups  onions roughly chopped - 1 cup  tomatoes roughly  chopped  - 2 cups Green chilly and Galic paste -2 tablespoons Special Kadahi Masala (3 black cardamoms, cinnamon stick -1 inch,coriander seeds -4 tablespoons, cumin seeds-4 tablespoons). Salt -to taste Cooking Oil- 7 tablespoons  Water -for boiling the florets Cilantro for garnishing. Preparations: Blanch the cauliflower florets into boiling water and let them cook partly. Remove the florets from water and drain them.  For  kadahi masala,  slightly roast the spices mentioned in ingredients and grind them to a coarse powder. Method: Heat 7 to 8 tablespoons of cooking oil in a pan.Fry the...

  South indian cuisine is famous in all over world.It is happily consumed by all age groups.The speciality of the south indian food is  Less Ingredients,More Taste. Today we are going to make one of the most popular southern breakfast and that is Steamed Idli. Let's have look for ingredients. Ingredients : Par-boiled rice 2 cups  Split black lentils 1 cup Salt to taste  Vegetable oil 1 tablespoon Preparations : Take the par-boiled rice and split black lentils in different bowls. Wash the rice finely and soak for 5 hours.Let the rice covered. Repeat the above procedure with split black lentils also. After 5 to 6 hours, grind the rice and split gram lentils together into a fine paste by adding salt to taste.You can use 1/2 to 1 cup of water. Now transfer this batter into a very deep bowl and cover it.Keep it aside in a warm place to ferment.This will take 10 to 12 hours. After the mixture is fermented , mix it once nicely and pour into the greased idli moulds. Fil...

India is a multi cultured multi    religion and multi language country.There are so many castes, dressing styles and of cource,various methods of cooking food. Today , we are going to make an authentic Gujrati recipe called Undhiyu.In Gujrat,it's made in winter season especially on the occasion of Uttarayan. Undhiyu is the popular dish of Surat in Gujrat hence it is named as Surti Undhiyu. It is a combination of vegetables cooked with spices and fried flour balls called as Muthiya. Let's look for the ingredients:         Ingredients: For Muthiya Fenugreek leaves plucked washed and chopped finely - 4 cups Coriander leaves washed and chopped finely - 2 cups Wheat flour - 2 cups Chickpea flour - 2 cups  Green chilly paste 1 teaspoon  Garlic paste 1 teaspoon Coriander seeds crushed - 1 tablespoon Sesame seeds -1/2 teaspoon Water - 1/2  cup or as required  Salt - 1 tablespoon or to taste  Sugar - 3 tablespoons or as required  Oil - ...

  Indian Cuisine has an important part for dessert or sweet dish. Today we are making  Vermicelli Kheer or Sevai Kheer. Let's have a look  Ingredients: Full fat milk -  500 ml vermicelli - 2 cups Clarified butter /Ghee - 4 tablespoons Sugar - 1.5 cup Nuts (cashew, almonds , raisins) 1/2  cup Green Cardamom  - 2 nos. or cardamom powder 2 teaspoons Saffron strands(optional) -2 to 3 Method : For this recipe, you may use the roasted vermicelli or non roasted vermicelli. If you are using non roasted vermicelli , saute the vermicelli on a tablespoon of butter till the vermicelli gets slightly pinkish colour. There is no need to saute if you are using the roasted vermicelli. Saute the nuts in 1 tablespoon of ghee. Keep a heavy bottom kadhai / pan on the gas.Add the milk to it.Add a cup of normal water to milk in order to prevent milk fats from sticking to the bottom.Mix the water and milk well and stir it continuously. We have to cook milk stirring continuously on...