Vegetarian Recipes Archives - Page 7 of 10

Amritsari Aloo Tikki

By Ranju | June 2, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 25 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Potatoes, boiled – ½ kg.
Corn flour – 3 tablespoons
Refined oil for frying
For stuffing
Chana dal – 1 cup
Ginger, chopped – 1 teaspoon
Green chilli, chopped – 1 teaspoon
Red chilli powder – ½ teaspoon
Dhania powder – ½ teaspoon
Jeera – 1 teaspoon
Amchur powder – 1 teaspoon
Coriander leaves – 3 tablespoon
Salt to taste
For serving
Curd, beaten – 1 cup
Onion, chopped – ½ cup
Tomatoes, chopped – ½ cup
Imli chutney – ½ cup
Green chutney – ½ cup
Nylon sev – ½ cup
Coriander leaves – 2 tablespoon
Salt to taste

Method
• Mash the potatoes well till free from lumps.
• Add corn flour and salt. Mix well.
For stuffing
o Boil chana dal in pressure cooker till it is done. Drain excess water.
o In a pan heat oil. Add jeera, ginger, green chilli, red chilli powder, dhania powder and saute for few seconds.
o Add dal, amchur powder, salt and coriander leaves. Mix well.
o Let it cool.
• Divide potato mixture in equal portions.
• Grease your palm with oil. Take little potato mixture on your palm. Flatten it. Fill it with stuffing and close the edges. Make a ball. Flatten it slightly. Make all tikkies.
• Shallow fry them with oil on tava or a frying pan till outer crust becomes crispy from both sides.
For serving
o Take 2 tikkies in a plate. Toss with Amritsari chana, green and sweet chutney, onion, tomatoes and dahi.
o And, toss it with nylon sev and coriander leaves.

Sabudana 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
Sabudana (sago) – 200 gm.
Potatoes, boiled and cut in chunks– 2 nos.
Green chilli, chopped – 1 no.
Ginger, chopped – 1 teaspoon
Red chilli powder – ¼ teaspoon
Peanuts, roasted, dehusked and coarsely ground – ½ cup
Coriander leaves, chopped – ½ cup
Refined oil – 3 tablespoon
Sugar – ¼ teaspoon
Salt to taste

Method
• Soak sabudana for 20 mins. Drain excess water and keep it for 3-4 hrs. till it becomes soft and spongy.
• Heat oil in a pan. Add jeera, green chillies, ginger and saute for few seconds.
• Add potato chunks, red chilli powder.
• Add salt to taste.
• Add sabudana and peanuts. Add little sugar.
• Mix well and cook till sabudana becomes transluscent.
• Add coriander and serve hot.

Sabudana Vada

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
Sabudana (sago) – 200 gm.
Potatoes, boiled – 2-3 nos.
Green chilli, chopped – 1 no.
Ginger paste – 1 teaspoon
Red chilli powder – ½ teaspoon
Peanuts, roasted, dehusked and coarsely ground – ½ cup
Coriander leaves, chopped – ½ cup
Refined oil (for frying)
Salt to taste

Method
• Soak sabudana for 20 mins. Drain the water and keep it for 3-4 hrs. till becomes soft.
• Mash the boiled potatoes.
• Take sabudana and potatoes in a deep bowl and put all ingredients. Mix well.
• Divide it in equal portions and make balls.
• Deep fry all balls and put them on brown paper.
• Serve it with green chutney and sweet imli chutney.

Lahsuni Shalgam

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
Shalgam (Turnip) – ½ kg.
Desi ghee – 3 tablespoon
White butter (for garnish) – 1 tablespoon
Onion, chopped – 1 no.
Garlic, chopped – 1 teaspoon
Ginger, chopped – 1 teaspoon
Makai (or wheat) ka atta – 1 tablespoon
Jaggary (or sugar)– 1 tablespoon
Turmeric – ½ teaspoon
Red chilli powder – ½ teaspoon
Garam masala – ½ teaspoon
Coriander leaves, chopped – ½ cup
Jeera – ½ teaspoon
Salt to taste

Method
• Peel, wash and cut shalgam in chunks.
• Boil it along with turmeric and little water in a pressure cooker till it becomes soft and tender.
• Open the pressure cooker. Drain excess water.
• Add Makai ka atta, jaggary and mix it with hand blender.
• Heat desi ghee in pan. Add jeera, garlic, onion, ginger and saute till onion becomes brown. Add red chilli powder, garam masala and salt.
• Add shalgam in it and cook for 10 mins. On low flame.
• Transfer it to serving bowl. Garnish with coriander leaves and white butter.
• Serve it with makki ki roti.

Grilled Veg Sandwich

By Ranju | June 2, 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
Chinese carrot, grated – 1 cup
Cabbage, thinly shredded – 1 cup
Capsicum finely chopped – ½ cup
Black pepper – ½ teaspoon
Cheese spread – 3 tablespoon
Bread slices – 8 nos.
Mustard sauce (optional) – 1 teaspoon
Salt to taste

Method
• Mix all the ingredients in a deep bowl.
• Spread the mixture on a slice of bread and cover it with another slice of bread.
• Make all the sandwiches and grill them with butter.
• Cut the sandwiches in triangular shapes and serve with sauce.

Grilled Aloo Sandwich

By Ranju | June 2, 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
Potatoes, boiled – 4 nos.
Sandwich Bread – 8 slices
Jeera – ½ teaspoon
Ginger paste – ½ teaspoon
Green chilli paste – ½ teaspoon
Amchur – 1 teaspoon
Kasuri methi – 1 tablespoon
Coriander leaves – 2 tablespoon
Onion, chopped – 2 tablespoon
Jeera Powder – 1 teaspoon
Red chilli powder – ½ teaspoon
Refined oil – 1 tablespoon
Butter – 2 tablespoon
Salt to taste

Method
• Cut boiled potatoes in small chunks.
• Heat oil in a pan. Add jeera and onion. Sauté it.
• Add ginger, chilli paste, kasuri methi, red chilli powder and jeera powder.
• Add potatoes. Add salt, amchur powder and coriander leaves and cook it for 2 mins.
• Let it cool for few mins.
• Take a slice of bread. Spread the potato mixture on slice and cover it with another slice of bread.
• Make all the sandwiches and grill them in a griller with butter.
• Cut the sandwiches in triangular shapes.
• Serve it with tomato ketchup and green chutney.

Makki Ki Roti

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
Makki ka atta – ½ kg.
Coriander leaves – ½ cup
Ajwain – ½ teaspoon
Red chilli powder – ½ teaspoon
Salt to taste

Method
• Take makki ka atta in bowl.
• Add all ingredients and knead it with lukewarm water and make a soft dough.
• Keep it for 5 mins.
• Divide it equal portions.
• Heat tava and grease it with oil.
• Roll it on chakla (pastry board) with little dry atta.
• Transfer makki ki roti on tava carefully and cook with ghee until brown.
• Serve with sarson ka saag.

Sarson Ka Saag

By Ranju | June 2, 2017

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

Ingredients
Sarson ka saag (Mustard Leaves) – 2 bunches
Palak (Spinach) – 1 bunch
Bathua – 1 bunch
Onion, finely chopped – 1 no.
Green chillies – 5-6 nos.
Garlic – 8 -10 cloves
Ginger, chopped – 3 tablespoon
Jeera – 1 teaspoon
Red chilli powder – 1 teaspoon
Makai ka atta – 2 tablespoon
Desi ghee – 3 tablespoon
White butter (for garnish) – 2 tablespoon
Salt to taste

Method

• Clean and wash all leaf vegetables.
• Boil with green chillies, garlic and salt with enough water in a pressure cooker for ½ hr. on medium flame or till done.
• Open the pressure cooker. Add Makai atta and salt to taste. Mix it with hand blender.
• Heat ghee in a pan. Add jeera, onion and ginger. Saute for few minutes.
• Add red chilli powder and transfer the saag in it and cook for 10 mins.
• Transfer in a serving bowl and garnish with white butter.
• Serve with roti.

Shahi Tukda – Air Fried

By Ranju | June 2, 2017

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

Ingredients
Bread slices – 6 nos.
Milk – 1 cup
Condensed milk – 2 tablespoon
Sugar – 1 tablespoon
Mixed dryfruits (almonds, cashews and pistachios), chopped – ¼ cup
Ghee or butter – 2 tablespoon

Method
• Boil milk with sugar for 10-15 mins.
• Mix condensed milk in it.
• Dry roast dryfruits and keep aside.
• Spread butter or ghee on bread slices and cut the slices in square or triangular shapes.
• Roast bread slices in air fryer until it turns brown.
• Soak roasted slices in sweet milk mixture and lay it in a serving dish.
• Garnish with dryfruits. Serve it immediately otherwise it becomes soggy.

Video

Green Chana Kebab

By Ranju | June 2, 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
Green chana – 1 cup
Ginger, chopped – 1 teaspoon
Onion, chopped – 2 tablespoon
Green chilli, chopped – 1 no.
Refined oil for frying
Red chilli powder – ¾ teaspoon
Jeera powder – ¾ teaspoon
Chaat masala – ½ teaspoon
Breadcrumbs – ½ cup
Lemon juice – 1 teaspoon

Method
• Soak chana overnight. In the morning boil it in pressure cooker till it becomes soft.
• Drain excess water. Churn chana with green chilli, ginger in a mixture grinder.
• In a deep bowl mix chana with all ingredients and mix well.
• Divide the mixture in equal portions and give shape of kebabs.
• Shallow fry on a tava or frying pan.
• Serve with imli chutney and green chutney.