Vegetarian Recipes Archives - Page 9 of 10

Lahsuni Palak

By Ranju | June 1, 2017

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

Ingredients
Spinach – 1 bunch
Onion, finely chopped – 1 no.
Garlic, finely chopped – 2 teaspoon
Ginger, finely chopped – 1 teaspoon
Tomato, finely chopped – 1 no.
Green chilli,, finely chopped – 1 tablespoon
Besan – 2 tablespoon
Desi ghee – 3 tablespoon
Red chilli powder – ½ teaspoon
Dhania powder – ½ teaspoon
Jeera – ½ teaspoon
Salt to taste.

Method
• Clean and wash spinach leaves and blanch it.
• Make coarse paste of spinach leaves in mixer.
• Heat desi ghee in thick bottomed kadai.
• Add jeera. Sauté till it turns brown.
• Add garlic. Sauté till it turns brown.
• Add onion and sauté for 2-3 mins.
• Add ginger, tomato and green chilli. Add red chilli powder and dhania powder.
• Sauté till desi ghee separates.
• Add besan. Sauté till besan is cooked.
• Add spinach.
• Add salt to taste
• Mix well.
• Cover it with lid and cook for 5 mins.
• Transfer in serving bowl and serve hot with roti.

Panchvati Dal

By Ranju | June 1, 2017

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

Ingredients
Mix Dals – 1 cup
(Moong Dal, Masoor Dal, Tur Dal, Matki Dal, Urad Dal, dehusked and split or dhuli)
Jeera – 1 teaspoon
Onion, finely chopped – 1 no.
Garlic, finely chopped – 1 teaspoon
Ginger, finely chopped – 1 teaspoon
Tomato, finely chopped – 1 no.
Green Chilli, finely chopped – 1 tablespoon
Turmeric powder – ½ teaspoon
Red chilli powder – ½ teaspoon
Everest Garam Masala – ½ teaspoon
Coriander leaves – 2 tablespoon
Desi ghee – 3 tablespoon
Salt to taste
Water – 6 cup

Method
• Wash and soak dal for 1 hr.
• Pressure cook dal with salt and turmeric powder for 2 whistles
• Heat ghee in kadai.
• Add jeera. Sauté it till brown.
• Add garlic, onion, green chilli and sauté till onion is brown.
• Add ginger and tomatoes. Sauté till ghee is separated.
• Add red chilli powder.
• Open the pressure cooker. Mix dal well.
• Transfer tadka in dal. Mix well.
• Adjust the consistency by adding water.
• Cook for 5 mins.
• Add garam masala and coriander leaves.
• Transfer in serving bowl. Garnish with desi ghee (1 tablespoon) and few coriander leaves.
• Serve hot with roti or rice.

Adraki Gobhi

By Ranju | June 1, 2017

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

Ingredients
Cauliflower – ½ kg.
Potatoes – 250 gm.
Green Peas – ½ cup
Onion, finely chopped – 1 no.
Garlic, finely chopped – 1 teaspoon
Ginger, finely chopped – 2 tablespoon
Green chilli, finely chopped – 1 teaspoon
Turmeric – ½ teaspoon
Red chilli powder – ¾ teaspoon
Jeera – ½ teaspoon
Everest Sabji Masala – ½ teaspoon
Dhania powder – ½ teaspoon
Garam masala – ½ teaspoon
Coriander leaves,, chopped – 2 tablespoon
Salt to taste

Method
• Cut cauliflower in small florets. Wash it.
• Peel, wash and cut the potatoes in 2” chunks.
• Heat oil in a thick bottomed kadai.
• Add jeera and sauté till it turns brown.
• Add garlic, onion, ginger, green chilli and sauté for few seconds.
• Add red chilli powder, turmeric powder, dhania powder. Sauté for few seconds.
• Add cauliflower and potatoes.
• Add salt to taste.
• Stir well. Sauté for 1-2 mins.
• Sprinkle some water. Cover it with lid.
• Stir occasionally.
• Cook on low flame till done.
• Add garam masala and Everest sabji masala and half the coriander leaves and stir well.
• Transfer in serving bowl. Garnish with remaining coriander leaves. Serve hot with rotis.

Zarda Pulav (Sweet Pulav)

By Ranju | June 1, 2017

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

Ingredients
Daawat Basmati Rice – 2 cup
Sugar – 1 ½ cup
Saffron – Pinch
Food Colour, yellow – ¼ teaspoon
Coconut, finely chopped – 2 teaspoon
Almonds, chopped – 10-15 nos.
Cashews, chopped – 5-6 nos.
Raisins – 10-15 nos.
Green Cardamom – 3-4 nos.
Clove – 3-4 nos.
Desi Ghee – 4 tablespoon
Pista, chopped – 5-6 nos.

Method

• Heat desi ghee in a kadai.
• Fry all dryfruits except raisins. Keep aside.
• Add cardamom, clove and saffron, and sauté for 5-10 secs.
• Add food colour and water.
• When water starts boiling add soaked Daawat Basmati Rice.
• Cover it with lid and cook the rice till half done on medium flame.
• Add sugar, coconut and raisins. Stir well.
• Steam cook (Dum) till rice is properly done.
• Transfer in servicing bowl.
• Garnish with fried dryfruits. Serve hot.

Cabbage Rice

By Ranju | June 1, 2017

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

Ingredients
Cooked and cooled Daawat Basmati Rice – 3 cup
Cabbage, shredded – 1 cup
Curry leaves – 10-15 nos.
Green chillies, finely chopped – 1 no.
Mustard seeds – ½ teaspoon
Refined Oil – 2 tablespoon
Freshly Squeezed Lemon Juice – 1 teaspoon
Coriander leaves, chopped – 10-15 nos.

Method
• Heat oil in thick bottomed kadai.
• Add mustard seeds and let it crackle.
• Add curry leaves and green chilli.
• Add cabbage. Sauté for 1 min.
• Salt to taste.
• Add Daawat Basmati Rice.
• Add freshly squeezed lemon juice.
• Stir well.
• Cover with lid for 2 – 3 mins.
• Transfer in serving bowl. Garnish with coriander. Serve hot.

Methi Pulav

By Ranju | June 1, 2017

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

Ingredients
Methi, chopped – 1 cup
(Fresh Fenugreek Leaves washed and finely chopped)
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Garlic Pods, chopped lengthwise – 2-3 Nos.
Ginger, chopped lengthwise – 10 gm
Black Cardamom Pods – 1 No.
Cinnamon – 1” stick
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Salt to taste
Water – 2 cups

Method

• Soak Daawat Basmati Rice for 20mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add all whole spices.
• Add onion, garlic, ginger and green chillies. Sauté till it turns brown.
• Add methi leaves and sauté for 2-3 mins.
• Add 2 cups water.
• Add salt to taste.
• Add soaked rice when the mixture starts boiling.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl. Serve hot.

Paprika Rice

By Ranju | June 1, 2017

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

Ingredients
Daawat Basmati Rice – 1 cup
Onion, chopped – 1 no.
Jeera – 1 teaspoon
Clove Pods – 2-3 nos.
Bay Leaves – 2-3 nos.
Refined Oil – 3 tablespoon
Paprika – 2 teaspoon
Coriander Leaves, chopped – 2 tablespoon
Salt to taste

Method

• Soak Daawat Basmati Rice for 20 mins. Drain. Keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add onion. Sauté till brown.
• Add paprika. Sauté for few seconds.
• Add water.
• Add soaked rice.
• Add salt to taste.
• Cover it with lid. Cook rice until half done.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Vegetable Pulav

By Ranju | June 1, 2017

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

Ingredients
Daawat Basmati Rice – 1 cup
Onion, chopped – 1 no.
Jeera – ½ teaspoon
Clove Pods – 2-3 nos.
Bay Leaves – 2-3 nos.
Cinnamon Stick – 1”
Green Peas, half boiled – ¼ cup
Vegetables (Carrot, Beans, Cabbage, Caspicum), finely chopped – 1 cup
Black Pepper, coarsely ground – ½ teaspoon
Salt to taste

Method

• Soak Daawat Basmati Rice for 20 mins. Drain. Keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera. Sauté till it starts crackling.
• Add onion. Sauté till brown.
• Add water.
• Add soaked rice.
• Add salt to taste and black pepper.
• Cover it with lid. Cook rice until half done.
• Add all the vegetables. Mix well.
• Cover with lid.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.

Curd Rice

By Ranju | June 1, 2017

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

Ingredients
Daawat Basmati Rice, boiled and cooled – 2 ½ cup
Refined Oil – 1 tablespoon
Milk – ¾ cup
Curd – ¾ cup
Curry Leaves – 10-15 nos.
Mustard Seeds – ½ teaspoon
Safed Urad Dal (Split De-Husked Black Gram) – 1 teaspoon
Coriander Leaves, chopped – 2 teaspoon
Whole Kashmiri Red Chilli – 2 nos.
Salt to taste

Method
• Pressure cook Daawat Basmati Rice and mash it slightly. Cool it.
• Take Rice in a bowl.
• Add curd and milk. Mix well. Keep aside.
• Heat refined oil in a small pan.
• Add mustard seeds, curry leaves, safed urad dal and broken whole kasmiri red chilli.
• Remove from flame.
• Add the tempering to the prepared curd rice.
• Add coriander leaves.
• Mix well. And, keep aside for 1-2 hours.
• Keep in refrigerator. Serve cold.

Video

Onion Pulav

By Ranju | June 1, 2017

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

Ingredients
Daawat Basmati Rice – 1 cup
Vegetable Oil – 3 tablespoon
Onion, chopped lengthwise – 1 Large
Black Pepper, coarsely ground – ½ teaspoon
Jeera – 1 teaspoon
Clove Pods – 2 to 3 Nos.
Green Chilli, chopped – 1 No.
Coriander leaves, chopped – 2 teaspoons
Water – 2 cups
Salt to taste

Method

• Soak Daawat Basmati Rice for 20 mins. Drain. And keep aside.
• Heat oil in thick bottomed Kadai.
• Add jeera and clove. Sauté till it starts crackling.
• Add onion. Sauté till it turns brown.
• Add 2 cups water.
• Add soaked rice when the mixture starts boiling.
• Add black pepper and salt to taste.
• Mix well. Cover with lid. Cook on medium flame till rice is half done and stir occasionally.
• Cook on low flame till rice is fully done and water is absorbed.
• Transfer into serving bowl and garnish with chopped coriander leaves.