Vegetarian Recipes Archives - Page 6 of 10

Quinoa Salad

By Ranju | June 24, 2017

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

Ingredients
Quinoa – 1 cup
Cucumber, finely chopped – 1 no.
Onion, finely chopped – 1 no.
Tomato, cored, seeded and diced – 1 no.
Parsley Leaves, chopped – 1 teaspoon
Mint Leaves, chopped – 2 tablespoon
Extra Virgin Olive Oil – 2 tablespoon
Vinegar – 1 tablespoon
Lemon Juice – 1 tablespoon
Freshly Ground Black Pepper – 1 teaspoon
Avocado (optional), peeled, seeded and diced or Raw Sweet Mango, chopped – 1 no.
Pomegranate Seeds – ¼ cup
Salt to taste

Method
• Boil water in a sauce pan. Add quinoa. Stir well.
• Cook it uncovered over a medium heat until it is done.
• Strain and rinse well with cold water shaking the sieve well to remove all the moisture.
• When dry, transfer quinoa in a large bowl. Add onion, cucumber, tomato, parsley, mint, olive oil, vinegar, lemon juice, pomegranate seeds, salt and pepper. Toss well.
• Transfer in serving tray and garnish with avocado or raw sweet mango.

Methi Malai Paneer

By Ranju | June 24, 2017

Time To Cook	Serving	Measures
Preparation Time = 25 mins. Cooking Time = 25 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Paneer (Cottage Cheese) – 250g.
Onion, chopped – 1no.
Ginger, paste – 1 teaspoon
Garlic, paste – ½ teaspoon
Tomatoes, pureed – 1 no.
Cashew, soaked – 10-12 nos.
Methi Leaves – ¼ cup
Malai – ¼ cup
Milk – ¼ cup
Kashmiri Red Chilli Powder – 1 teaspoon
Jeera (Cumin) – 1 teaspoon
Haldi (Turmeric) Powder – ½ teaspoon
Dhania (Coriander) Powder – 1 teaspoon
Vegetable Oil – 3 tablespoon
Laung (Cloves) – 2-3 nos.
Green Chillies, slit lengthwise – 1 no.
Salt to taste

Method
• Heat oil in pan. Add jeera, clove and sauté.
• Add ginger, garlic, green chilli and onion. Sauté for few minutes.
• Add tomato puree.
• Add red chilli powder, turmeric powder, dhania powder and sauté till it thickens and oil separates.
• Let it cool.
• Transfer it in a mixer jar. Add some water. Add soaked cashews and puree it.
• In same pan heat 1 tsp oil. Add methi leaves and sauté it till it wilts.
• Add the paste from the mixer jar and sauté it for a min.
• Mix malai and milk well.
• Add milk and malai. Sauté it on a low flame while stirring continuously so that milk doesn’t curdle.
• Add salt to taste. Add paneer in it. Mix well. Add garam masala powder.
• Cover and simmer it for 2 mins.
• Transfer it in serving bowl and serve with chapatti or paratha.

Dal Makhani

By Ranju | June 24, 2017

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

Ingredients
Whole Black Gram (Sabut Urad Dal) – 1 cup
Red Kidney Beans – 2 tablespoon
Ginger, grated – 2 tablespoon
Garlic, chopped – 1 tablespoon
Onion, chopped – 1 large
Tomato, pureed – 2 nos.
Green Chillies, chopped – 2 nos.
Red Chilli Powder – 1 teaspoon
Bay Leaves – 2 nos.
Cloves – 5-6 nos.
Big Cardamom – 1 no.
Kasuri Methi – 1 teaspoon
Malai – ¼ cup
Milk – ¼ cup
Garam Masala Powder – 1 teaspoon
Desi Ghee – 4 tablespoon
Jeera – 1 tablespoon
Hing – ⅛ teaspoon
Coriander leaves – 3 tablespoon
Ginger, cut into thin strips – ½ tablespoon
Salt to taste

Method
• Mix urad dal and rajma and soak it overnight.
• Cook mixed dal with ginger, garlic, green chillies and salt in a pressure cooker for 4-5 whistles.
• Remove it from gas stove and let it cool.
• Open the cooker. Mix water and cook it on a low flame for 1 – 1 ½ hr. stirring occasionally.
• Heat desi ghee in a pan. Add hing, jeera, tej patta, cloves and saute for ½ min.
• Add chopped onion and saute till it becomes translucent.
• Add pureed tomatoes, kasuri methi and red chilli powder.
• Cook it until ghee separates.
• Add milk and malai and cook it on low flame while stirring continuously.
• When it starts boiling transfer tadka in dal and mix well. Adjust consistency with water.
• Cook it for another 15 – 20 min. until it becomes smooth.
• Add garam masala powder and transfer it in serving bowl.
• Garnish with chopped coriander leaves, ginger strips and white butter.
• Serve with laccha paratha or tandoori roti.

Coleslaw Salad

By Ranju | June 22, 2017

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

Ingredients
Green Cabbage, shredded – 1 cup
Purple Cabbage, shredded – 1 cup
Chinese Carrot, shredded – 1 large
Hung Curd – 1 cup
Mayonnaise – 2 tablespoon
Sugar, powdered – 1 tablespoon
Mustard Powder – ¼ teaspoon
Onion, grated – 1 no.
Lemon Juice – 1 tablespoon
White Pepper – ¾ teaspoon
Celery, chopped – 2 inch stalk
Walnut, crushed – 3 – 4 nos.

Method
• In a big bowl add hung curd, mayonnaise, half the walnut, celery, lemon juice, sugar, salt, pepper and mustard. Mix well.
• Squeeze the onion and mix in the dressing.
• Add cabbages and carrot. Mix well.
• Transfer in salad tray and garnish with remaining walnut.

Video

Mango Yoghurt

By Ranju | June 17, 2017

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

Ingredients
Mango pulp – ½ cup
Thick Yoghurt, hung curd – 1 cup
Sugar, powdered – 1 tablespoon

Method
• Take a big bowl. Put yoghurt and mango pulp and sugar and whisk it.
• Transfer in small dessert bowls or small glasses.
• Put them in refrigerator for 1 hr.
• Garnish with mint spring.
• Serve chilled.

Video

Broccoli Salad

By Ranju | June 17, 2017

Time To Cook	Serving	Measures
Preparation Time = 10-15 mins. Cooking Time = 5 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Broccoli Florets – 1 Bowl
Crushed Garlic – ½ Teaspoon
Honey – 1 Teaspoon
Vinegar – 1 ½ Teaspoons
Chilli Flakes – ½ Teaspoon
Olive Oil – 1 Tablespoon
Roasted Sesame Seeds – 1 Tablespoon
Walnuts – 1 Tablespoon
Salt – As per taste

Method

• Lightly blanch broccoli florets in a boiled water with a pinch of salt
• Let the florets be in the water for 2-3 minutes
• Remove florets from boiled water and put them into ice cold water to retain their green colour
• Remove the florets from ice cold water and dry them using kitchen towel

For Dressing
o In a bowl take ½ teaspoon crushed garlic
o Add 1 ½ teaspoon honey
o Add 1 ½ teaspoon vinegar
o Add ½ teaspoon chilli flakes
o Add 1 tablespoon olive oil
o Mix well

• Add broccoli florets to dressing mixture
• Mix well
• Add 1 tablespoon walnuts
• Add 1 teaspoon roasted sesame seeds and keep the rest for garnishing
• Add salt to taste
• Mix well
• Put the mixture in a plate for serving
• Garnish with roasted sesame seeds
• Broccoli salad is ready

Aam Panna Concentrate

By Ranju | June 3, 2017

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

Ingredients
Raw Mangoes – ½ Kg.
Sugar – ½ kg.
Black salt – 2 teaspoon
Roasted jeera powder – 2 teaspoon
Black pepper – 1 teaspoon
Mint leaves – 1 cup
Salt to taste

Method
For Concentrate
• Make sugar syrup with 1 cup water. Cook on low flame till sugar dissolves.
• Peel and cut mangoes. Separate seeds and skin.
• Take the pulp and pressure cook it with little water till 2 whistles.
• Let it settle. Open the pressure cooker.
• Put mango pulp in mixer jar. Put all the remaining ingredients.
• Add churn it.
• Add little water. Sieve it.
• Cook it for 10 mins.
• Let it cool. Strain it and keep in a bottle or a jar in a refrigerator.
For Drink
• Take 2-3 tablespoon concentrate in a glass.
• Mix cold water and ice. Serve chilled.
• Garnish with mint leaves.
• You can keep the concentrate for upto 1 week in refrigerator.

Tandoori Aloo Paratha

By Ranju | June 3, 2017

Time To Cook	Serving	Measures
Preparation Time = 20 mins. Cooking Time = 25 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
For dough
Wheat flour – 2 cup
Refined oil – 1 tablespoon
Water for kneading.
Salt to taste.
For stuffing
Potatoes, boiled – ½ kg
Onion, chopped – 1 no.
Garlic, chopped – ½ teaspoon
Ginger, chopped – 1 teaspoon
Green chilli, chopped – 1 tablespoon
Red chilli powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Jeera – 1 teaspoon
Ajwain – 1 teaspoon
White till – 1 teaspoon
Ground anardana – ½ teaspoon
Coriander leaves, chopped – ¼ cup
Kasuri methi – 1 teaspoon
Salt to taste
For serving
Butter – 3 tablespoon
Dahi – 2 cup
Mango pickle as per liking

Method
For dough
• Knead atta with little oil, salt and sufficient water.
• Make a soft dough.
• Cover it.
• Keep it for 15 mins
For stuffing
• Boil potatoes. Peel and mash them with potato masher properly.
• In a deep bowl put potatoes and add all ingredients for stuffing.
• Mix well. Taste the mixture. If you need you can add more masala according to your taste.
For rolling
• Divide dough in 8 equal portions. Make round balls. Dust them with wheat flour.
• Flatten each ball and shape them into 3” disc with rolling pin in such a way that the edges are thinner than the centre.
• Place the potato stuffing in the centre. And, seal the edges.
• Roll the stuffed balls into rotis.

Apply little water with hand on the upper side of the rotis for shinning.
Place the rotis in electric or gas tandoor. Cook on the medium heat on both sides till it is done.
Serve it with butter and dahi. You can serve mango pickle with it.
Note – parathas can be made on tava with little ghee or oil.

Kadhi Pakode Wali

By Ranju | June 3, 2017

Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 30 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
For Kadhi
Dahi – 250 gm
Besan – ½ cup
Curry leaves – 8-10 nos.
Rai (mustard seeds) – ½ teaspoon
Dhania (coriander seeds) – 1 teaspoon
Hing – ¼ teaspoon
Whole bore chilli – 8-10 nos.
Methi dana (fenugreek seeds) – ½ teaspoon
Kasuri methi – 1 tablespoon
Onion, sliced lengthwise – 1 no.
Ginger, chopped – 1 tablespoon
Green chilli, chopped – 1 teaspoon
Garlic, chopped – ½ teaspoon
Red chilli powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Dhania powder – 1 teaspoon
Garam masala – 1 teaspoon
Coriander leaves, chopped – 2-3 tablespoon
For pakode
Besan – ½ cup
Onion, chopped – 2 tablespoon
Green chilli, chopped – 1 no.
Dhania (coriander leaves), chopped – 1 teaspoon
Red chilli powder – ¼ teaspoon
Garam masala – ¼ teaspoon
Oil for frying
Baking soda – 1 pinch
Salt to taste

Method
For pakode
• In a bowl mix all ingredients and make a paste with water.
• Heat oil in a pan and fry pakode. Keep aside.
For kadhi
• In a bowl put dahi and besan and mix with hand blender. Mix water. Keep aside.
• Heat oil in a kadai. Add hing, rai, kadi patta, bore chillies, methi dana and coriander seeds. Saute for few seconds.
• Add garlic, onion, green chillies and ginger. Saute till onion turns brown.
• Add kasuri methi, red chilli powder, dhania powder, haldi.
• Add dahi and besan mixture
• Add salt to taste and mix well. Adjust consistency by adding water.
• Stir continuously so as avoid curdling.
• Keep it on a full flame.
• When it starts boiling reduce the flame.
• Add pakode.
• And, let it boil for 15-20 mins. On low flame.
• When it is done, add garam masala
• Transfer in a serving bowl.
• Garnish with coriander leaves and serve it with rice, roti or paratha.

Masala Khichdi

By Ranju | June 2, 2017

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

Ingredients
Daawat Basmati Rice – ½ cup
Moong chhilka dal (split with husk) – ½ cup
Onion, chopped – 1 no.
Tomato, chopped – 1 no.
Ginger, chopped – 1 teaspoon
Garlic, chopped – 1 teaspoon
Green chilli, chopped – 1 teaspoon
Red chilli powder – ¾ teaspoon
Jeera – ¾ teaspoon
Black pepper powder – ½ teaspoon
Clove – 1 no.
Hing (Asafetida) – 1 pinch
Coriander leaves, chopped – 3 tablespoon
Salt to taste

Method
• Mix dal and Daawat Basmati Rice. Wash and soak it.
• Pressure cook dal and rice with sufficient water and salt for 3-4 whistles on medium flame.
• Heat desi ghee in a pan. Add hing, jeera, garlic, onion, green chillies, ginger and saute for 1-2 mins.
• Add tomatoes and cook until tomatoes become soft and ghee separates out.
• Add red chilli powder, black pepper and add khichdi in it.
• Adjust the consistency by adding water. And, cook for 5 mins.
• Put in serving bowl. Garnish with ghee and coriander leaves. Serve hot.