Category: Vegetarian Recipes

Vegetarian Recipes

Aam Panna

Aam Panna

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Aam Panna
Aam Panna
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 20 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Raw Mangoes – ½ Kg
Sugar – 1 Bowl
Ginger, Crushed – 1 Tablespoon
Mint Leaves – 1 Small Bowl
Black Salt – ½ Teaspoon
Roasted Cumin Powder – 1 Teaspoon
Salt To Taste

Method
• Peel and cut mangoes
• Remove seeds and skin and take the pulp
• Transfer the pulp in a pressure cooker
• Add 1 to 1 ½ cups of water
• Add crushed ginger
• Pressure cook it till 1 whistle
• After 1 whistle, put off the flame
• After pressure cooker cools down, remove the lid
• Add sugar and mint leaves
• Add salt, black salt and roasted cumin powder
• Mix well with hand blender
• For storing it, cook it again with little water
• Cook till it boils and sugar is fully cooked
• When the mixture becomes syrupy, put off the flame
• Allow it to cool and strain it
• After it cools down completely store it in a sterilized jar
• Jar can be sterilized by rinsing it with boiling water and then drying it completely
• Aam panna concentrate can be stored in a refrigerator for a month
• For serving a drink, take 2 – 3 teaspoons of concentrate
• Add ice cold water
• Add ice cubes, if required
• Garnish with mint leaves and serve cold

Video

Beetroot Amla Detox Juice

Beetroot Amla Detox Juice

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Beetroot Amla Detox Juice
Beetroot Amla Detox Juice
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 0 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Beetroot, Chopped – 1 Bowl
Carrots, Chopped – 1 Bowl
Amla (Indian Gooseberry), Chopped – 1-2 Nos.
Mint Leaves – 1 Small Bowl
Coriander Leaves – 1 Small Bowl
Celery, Chopped – ½ Bowl (Optional)
Lemon Juice – 1 No.
Black Salt to taste

Method
• Take a jar of a mixer grinder
• Add beetroot, carrot and amla in it
• Add mint leaves, coriander leaves, celery and 1 cup water
• Grind nicely in a mixer grinder
• Add little water to adjust consistency
• Add juice of 1 lemon
• Add black salt to taste
• Mix well
• Transfer in a tall stem glass
• Garnish with mint leaves
• Beatroot Amla Detox Juice is ready
• Serve immediately

Video

Watermelon Strawberry Pomegranate Juice

Watermelon Strawberry Pomegranate Juice

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Watermelon Strawberry Pomegranate Juice
Watermelon Strawberry Pomegranate Juice
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 0 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Watermelon, Chopped – 1 Bowl
Pomegranate Seeds – ½ Bowl
Strawberries, Chopped – ½ Bowl
Mint Leaves – 5-6 Nos.
Black Salt to taste (optional)

Method
• Take a jar of mixer grinder
• Add watermelon, pomegranate and strawberries
• Add a few mint leaves
• Blend the mixture well in a mixer grinder
• Pour the juice in a glass
• Add black salt (optional)
• Garnish with mint leaves
• Serve chilled

Video

Gobhi Gajar Shalgam Ka Achar

Gobhi Gajar Shalgam Ka Achar

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Gobhi Gajar Shalgam Ka Achar
Gobhi Gajar Shalgam Ka Achar
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 15 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Cauliflower, Florets – ½ Kg
Carrots, Juliennes – ½ Kg
Turnip (Shalgam), Chopped – ½ Kg
Cumin Seeds – 3-4 Teaspoons
Cloves – 1 Teaspoon
Black Peppers – 2 Teaspoons
Black Cardamom – 5-6 Nos.
Cinnamon Stick – 1 No.
Ginger Paste – 1 Cup
Garlic Paste – ½ Cup
Jaggery – ½ Cup
Vinegar – 1 Cup
Mustard Oil – 1 Cup
Salt – 2 Teaspoons (Big)
Red Chilli Powder – 2 Teaspoons (Big)
Split Mustard Powder, Achari – 2 Teaspoons (Big)

Method
• Take cauliflower florets, carrot juliennes and chopped shalgam
• Keep all the vegetables (cauliflower, carrots and shalgam) in boiled water for 2 minutes
• Strain the vegetables
• Remove the excess water by keeping vegetables under fan or in the sunlight
• Lightly roast all the whole spices
• When they cool grind them in a mixer grinder
• Meanwhile, take a frying pan
• Add mustard oil and heat it till it smokes
• While mustard oil is getting heated take a sauce pan
• Add vinegar and jaggery
• And, keep it for boiling till jaggery dissolves completely
• When mustard oil starts smoking add ginger paste
• Add garlic paste and mix well
• Meanwhile if jaggery has dissolved completely in vinegar put off the flame
• And, if the roasted whole spices have cooled down, grind them in a mixer grinder
• When ginger garlic paste kept for heating in mustard oil turns brown, add red chilli powder
• Add 3 teaspoons of ground whole spices to it
• Add mustard powder and salt
• Add jaggery and vinegar mixture to it
• Add boiled vegetables to it
• Simmer while mixing it well
• Don’t cook it much since the vegetables are already boiled
• Put off the flame
• After cooling store it in a sterilized jar for longer life
• A jar can be sterilized by rinsing it with a boiled water and drying it in a sunlight
• Gobhi gajar shalgam achar is ready to serve within 3-4 days

Video

Bajra Bathua Paratha

Bajra Bathua Paratha

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Bajra Bathua Paratha
Bajra Bathua Paratha
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 15 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Bajra Atta – 1 Bowl
Bathua Leaves, Chopped – 1 Bowl
Ginger, Crushed – 1 Inch
Onion, Chopped – ½ No.
Sesame Seeds – 2 Small Teaspoons
Carom Seeds – 2 Small Teaspoons
Green Chilies, Chopped – 1 No.
Red Chilli Powder – ½ Teaspoon
Boiled Potatoes – 2 Nos.
Salt to taste
Oil for frying
White Butter for garnishing
Curd for serving

Method
• First of all chop Bathua leaves
• Take a big bowl
• Mesh potatoes in it
• Add bathua leaves
• Add onion
• Add crushed ginger
• Add green chilli
• Add salt to taste
• Add red chilli powder
• Add sesame seeds
• Add carom seeds
• Add bajra atta
• Add little oil
• Knead the mixture well using water
• Dough is ready
• Make medium sized dough balls
• Meanwhile keep tava on flame
• Pat the dough bowl in about 10 inch round paratha
• Grease pre-heated tava with little oil
• Put paratha on tava and cook well on both sides
• Add little oil if required
• Remove paratha from tava once it is fully cooked on both the sides
• Garnish paratha with white butter
• Serve hot with curd

Video

Cheese Chilli Garlic Bread

Cheese Chilli Garlic Bread

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Cheese Chilli Garlic Bread
Cheese Chilli Garlic Bread
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 10 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Bread Slices – 4 Nos.
Butter – 2 Teaspoons
Crushed Garlic – 1 Teaspoon
Chilli Flakes – ½ Teaspoon
Mixed Herbs – 1 Teaspoon
Pizza Cheese – 1 Block

Method
• Take 2 big teaspoons of butter in a bowl
• Let it come to a room temperature
• Add 1 teaspoon crushed garlic
• Add ½ teaspoon chilli flakes
• Add 1 teaspoon mixed herbs
• Mix well and apply the mixture on bread slices
• Put grated cheese on the bread slices
• Put bread slices on [re-heated tava or in an oven or a tandoor
• Cover tava with lid and keep it on a low flame for sometime
• Let the bread slices become crispy and the cheese on the top melt
• Remover the bread slices from tava
• Cut the bread slices with a pizza cutter
• Place the slices on a serving plate and serve hot

Video

Lettuce Salad

Lettuce Salad

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Lettuce Salad
Lettuce Salad
Time To Cook
Serving
Measures
Preparation Time = 15 mins.
Cooking Time = 0 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Lettuce Leaves – 1 Big Bowl
Fresh Strawberries, Diced – 1 Bowl
Black Currants – 1 Bowl
Apple, Chunks – 1 Bowl
Mint Leaves – 1 Tablespoon
Salt – As per taste
Black Pepper, Powder – ¼ Teaspoon
Olive Oil – 1 Teaspoon
Strawberry Crush – 2 Teaspoon
Lemon Juice – 1 Lemon

Method
• Make small pieces of lettuce leaves in a big bowl
• Take a small bowl for making salad dressing
• Add lemon juice of 1 lemon
• Add strawberry crush
• Add salt as per taste
• Add black pepper
• Add olive oil
• Mix well. Salad dressing is ready
• Add strawberries to bowl containing lettuce leaves
• Add black currants
• Add diced apple
• Add salad dressing
• Mix well
• Add mint leaves
• Lettuce salad is ready

Video

Strawberry Yogurt

Strawberry Yogurt

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Strawberry Yogurt
Strawberry Yogurt
Time To Cook
Serving
Measures
Preparation Time = 15 mins.
Cooking Time = 0 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Hung Curd – 1 Bowl
Fresh Strawberries, Diced – 1 Bowl
Sugar, Powdered – 2 Teaspoons
Fresh Mint Leaves – 2-3 Nos.

Method
• Mash the fresh diced strawberries in a mixture grinder
• Save a few pieces of strawberries for garnishing
• Take a big bowl
• Add hung curd
• Add sugar
• Add mashed strawberries
• Beat the mixture nicely
• When it is ready, serve it in a tall stem glass
• Garnish with diced strawberries and fresh mint leaves
• Serve chilled

Video

Strawberry Compote

Strawberry Compote

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Strawberry Compote
Strawberry Compote
Time To Cook
Serving
Measures
Preparation Time = 5 mins.
Cooking Time = 15 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Fresh Strawberries – 1 Cup
Sugar – ¼ Cup
Water – Very Little

Method
• Heat the pan
• Add diced strawberries
• Add sugar
• Mix well
• Add little water
• Cook for 5-6 minutes
• Turn off the flame
• After it cools down fill it in a jar
• Keep it in a refrigerator and use it whenever required

Video

Moong Sprouts Pulav

Moong Sprouts Pulav

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Moong Sprouts Pulav
Moong Sprouts Pulav
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 10 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Basmati Rice, Soaked – 1 Cup
Moong (Green Gram), Sprouts – 1 Cup
Onion, Chopped – 1 No.
Tomato, Chopped – 1 No.
Ginger, Chopped – 1 Teaspoon
Garlic, Chopped – 1 Teaspoon
Cloves – 2-3 Nos.
Cinnamon – 1 Stick, 1 inch
Black Cardamom – 1 No.
Cumin Seeds – 1 Teaspoon
Black Pepper Powder – ½ Teaspoon
Red Chilli Powder – ½ Teaspoon
Coriander Leaves – 2 Tablespoons
Cooking Oil – 3 Teaspoons
Salt – To Taste

Method
• Heat the pan
• Add cumin seeds when oil gets heated
• Add black cardamom
• Add 2-3 cloves
• Add chopped garlic
• Add chopped onion
• Add chopped ginger
• Add chopped tomato, when onion turns brown
• Add red chilli powder
• Add black pepper powder
• Add moong (green gram) sprouts
• Cook for 1-2 minutes
• Add soaked basmati rice
• Add 2 cups water for 1 cup rice
• Add little more water for cooking the sprouts
• Add salt to taste
• Close the lid and cook on high flame, stirring intermittently
• Once the rice is half done, simmer it on low flame
• Cook it till the water gets absorbed and rice gets cooked
• Check whether rice is cooked
• If rice is cooked well, add coriander leaves
• Pulav is ready
• Transfer in a serving dish

Video