DAHI / CURD VADA

ING:- 2 CUPS OF URAD DAL


5 CUPS OF CURD


1 TEA SP. OF CUMIN SEED POWDER


1 TEA SP. RED CHILLI POWDER.


3 GREEN CHILLIS, ½ INCH GINGER, 8 TO 10 CURRY LEAVES MAKE A PASTE.


4 TEA SP. OF (SWEETNED CHUTNEY)SEE RECIPE BELOW


OIL FOR FRYING.


PRO:- FIRST  SOAK DAL FOR 2 TO 3 HOURS.


DRAIN WATER AND GRIND IT TO SMOOTH PASTE


ADD GREEN CHILLI GINGER CURRY LEAVES  PASTE AND SALT IN IT.


MAKE SMALL VADAS AND FRY IT GOLDEN-BROWINSH


AFTER FRYING PUT IT IN WATER FOR 5 MIN.


AFTER 5 MIN PRESS THE VADAS SLIGHTLY AND TAKE  THEM OUT  OF WATER.


TAKE CURD ADD 1 TEA SP. OF SUGAR, SALT FOR TASTE, CUMIN SEED POWDER STIR IT NICELY AND ADD ¼ CUP OF MILK IN IT.


WHEN U R ABOUT TO SERVE TAKE ONE BOWL KEEP 4 TO 5 VADAS IN IT.


SPREAD THIS CURD MIXTURE ON IT.SPRINKLE CORINDER LEAVES, CUMIN POWDER, TAMARIND  CHUTNEY,CHILLI POWDER,AND SEV ON IT.


YOUR DAHI VADA IS READY.


SWEETENED CHUTNEY


ING:- 1 CUP OF SUGAR.


1 CUP OF JAGGERY


¼ CUP OF TAMARIND


1 TEA SP. OF CUMIN POWDER


1 TEA SP. OF CHILLI POWDER


1 TEA SP. OF LEMON JUICE


½ TEA SP. OF SALT


PRO:- FIRST MIX SUGAR, JAGGERY AND TAMARIND ADD ½ CUP OF WATER IN IT.


HEAT IT AND KEEP STIRRING AS SUGAR MELTS TURN OFF THE FLAME.

WHEN IT COOLS SMASH TAMARIND AND JAGGERY AND SEIVE THIS LIQUID.AFTER THAT ADD SALT, LEMON JUICE, CHILLI POWDER, CUMMIN POWDER IN IT. HEAT IT FOR 15 MINS.KEEP STIRRING AND AS THE MIXTURE THICKENS SLIGHTLY YOU CAN TURN OFF THE FLAME.




REMARK:- THIS CHUTNEY ALSO TASTES GOOD WITH DHOKLAS
THIS CHUTNEY STAYS UP TO 15 TO 20 DAYS.

VEG CUTLET

ING:- 2 CUP OF SMALL CHOPPED CARROTS.


1 CUP OF SMALL CHOPPED BEANS


1 CUP OF SMALL CHOPPED ONIONS


1 CUP OF MATAR


1& ½ CUP OF BOILED & SMASHED CHOPPED POTATOES


2-3 SLICES OF BREAD


½ TO ¾ CUP OF BREAD CRUMBS


2 TEA SP. OF GINGER,GARLIC,ONION PASTE


¼ CUP OF CORIANDER LEAVES


SALT & SUGAR TO TASTE


OIL


PRO:- BOIL POTATOES AND SMASH IT


BOIL CARROT, BEANS


BOIL MATAR AND SMASH SLIGHTLY


MIX THESE VEGGIES IN SMASHED POTATOES ,ADD ONION,GINGER ,GARLIC ,GREEN CHILLI PASTE,CORIANDER LEAVES, ADD SALT AND SUGAR TO TASTE


ADD WET BREAD SLICES MIX ALL THESE NEATLY


MAKE SMALL PIECES OF THIS MIXTURE


ROUND IT AND PRESS LIGHTLY OR U CAN GIVE ANY TYPE OF SHAPE


LIKE HEART SHAPE


THEN DIP THIS IN BREAD CRUMBS AND SHALLOW FRY IN OIL


IF U WANT TO DEEP FRY THEN TAKE 2 CUPS OF WATER ADD 2-3 TEA SP. OF MAIDA IN IT. MIX WELL.


THEN DIP CUTLET IN THIS BATTER APPLY SOME BREAD CRUMBS AND THEN DEEP FRY IN OIL AND SERVE WITH SAUCE .

UDID VADA (MEDU VADA)

ING:- FOR SAMBER


1 CUP OF TOOR DAL


1 ½ SMALL CHOPED TOMATO


1 CUP SMALL CHOPPED (DHUDHI)


2-3 LADY FINGER (OKRA) CUT IN TWO PARTS


1 ONION CHOPPED IN MEDIUM SIZE


1 POTATO CUT IN BROAD CUBES


1 DRUMSTICK


2 TEA SP. GINGER, GARLIC PASTE


3 SP. SAMBER MASALA


1 TEA SP. LEMON JUICE


½ CUP OF GRATED COCONUT


TAMARIND,JAGGERY, SALT, CHILLI POWDER  FOR TASTE


¼ TEA SP.METHI SEEDS


¼ TEA SP. MUSTARD SEEDS


¼ CUMIN SEEDS


4-5 CURRY LEAVES


ING:- FOR VADA


2 CUP OF URAD DAL SOAK IN WATER FOR 2-3 HOURS


1 TEA SP.GINGER SMALL CHOPPED


2 GREEN CHILLES CHOPPED IN SMALL PIECES


4-5 BLACK PEPPER


SALT FOR TASTE


PRO:- FIRSTLY, SOAK URAD DAL FOR  2-3 HOURS


HOW TO MAKE SAMBAR


TAKE TOOR DAL PRESSURE COOK THIS DAL ALONG WITH TOMATO AND DHUDHI

THEN BLEND  IT. ADD 6-7 CUPS OF WATER TO  MAKE DAL LIQUID.

ADD SAMBAR MASALA, SALT, LEMON JUICE, CHILLI POWDER IN IT.


ADD TAMARIND AND JAGGERY IF U LIKE


TAKE A PAN ADD 1TABLE SP. OIL WHEN OIL HEATS ADD MUSTARD , CUMIN SEEDS, METHI SEEDS,CURRY LEAVES, 2-3 RED CHILLIS IN OIL.


WHEN IT SPLUTTERS ADD ONION WHEN ITS COLOUR CHANGES TO BROWN ADD GARLIC,GINGER PASTE .


ADD POTATO WHEN IT SOFTENS ADD BOLIED DRUMSTICK, LADY FINGER WHEN IT SOFTENS.ADD TURMERIC POWDER & ADD DAL IN IT.


BOIL IT 10-12 MIN.UR SAMBAR IS READY.






HOW TO MAKE SAMBAR MASALA


1TEA SP. CUMIN SEEDS


3TEA SP. CORIANDER SEEDS


1 TEA SP. CHANA DAL


1 TEA SP. URAD DAL


1 TEA SP.METHI SEEDS


¼ TEA SP. MUSTARD SEEDS


¼ TEA SP. TURMERIC


¼ TEA SP.FENNEL SEEDS


7-8 BLACK PEPPER


5-6 DRY RED CHILLES


`PINCH OF HING


7-8 TEA SP. OF CURRY LEAVES


2 TEA SP. OF CORIANDER LEAVES


FRY ALL THESE WITHOUT OIL GRIND IT IN MIXTURE.


THIS MASALA WILL BE USEFUL FOR ONE TIME.






HOW TO MAKE VADA






TAKE OUT URAD DAL FROM WATER. ADD SALT & BLACK PAPER GRIND IT.


THEN ADD SMALL CHOPPED GINGER,GREEN CHILLI, SMALL CHOPPED CURRY LEAVES IN MIXTURE,MIX WELL.


TAKE FRY PAN ADD 2 CUP OF OIL IN IT.HEAT OIL


IF U HAVE VADA MAKER THEN PUT THIS MIX. IN MAKER & PUT VADAS IN OIL FRY IT UP TILL  ITS COLOUR CHANGES TO GOLDEN BROWN


DRAIN THE VADAS ON ABSORBENT PAPER. 


EAT HOT VADA WITH HOT SAMBAR.


(TIP :- IF U DON’T HAVE VADA MAKER THEN TAKE ONE GLASS PUT ON IT SMALL PIECE OF WET CLOTH TAKE ½ TABLE SP.OF MIX. ON THIS CLOTH ROUND MIX. DO SMALL HOLE IN MIX. & PUT THIS VADA IN OIL & DEEP FRY IT.)

SABUDANA VADA

ING:- 2 CUP OF SABUDANA SOAKED IN WATER.


1 LARGE POTATO BOILED & CHOPPED IN SMALL PIECES


2 TEA SP.GREEN CHILLI, GINGER,GARLIC PASTE.


2 TEA SP. CORNFLOUR


2 TEA SP. BREAD CRUMBS


2 TEA SP. HALF CRUSHED PEANUTS

2 TEA SP. CORIANDER LEAVES


1 TEA SP. CUMIN SEEDS


1 TEA SP. LEMON JUICE.


SALT & SUGAR FOR TASTE


OIL FOR FRYING


PRO:- SMASH SABUDANA WITH HAND ADD ALL THESE INGREDIENTS  IN IT. MIX WELL.


MAKE SMALL BALLS PRESS SLIGHTLY DEEP FRY IT.TAKE OUT WHEN ITS COLOUR CHANGES TO GOLDEN BROWN. DRAIN THEM AND SERVE WITH TOMATO SAUCE.

POTATO VADA’S

POTATO VADA’S

MATAR (GREEN PEAS) PATIS

MATAR (GREEN PEAS) PATIS

Various Indian vegetarain Recepies for Festive season

MAKAI ALOO TIKKI

Tomato Omelet Recipe by Mrs. Mayura Rohit Shah Gulbarga

                         

Tomato Omelet Recipe by Mrs. Mayura Rohit Shah.

                       

Ingredients:

2 cups Gram flour.
Half  cup Wheat flour.
1 cup Rice flour
1 big tomato
3-4 green chillies
5-6 pieces of garlic
cumin seeds, salt
coriander leaves
oil.

Procedure:

• Fry tomato in oil

• Make a mixture of gram flour,Rice flour  and wheat four. Add fried tomatoes, salt, cumin   seeds, chopped chilies, garlic, and mix well to medium consistency.

• Apply oil to non stick pan and put mixture in the pan so that it will spread evenly.

• Put the pan on medium flame and cover the pan with lid.

• After 3-4 minutes, change the side.

• Here we go. Tomato Omelet is ready to eat with sauce.

Dhokla Recipie

INGREDIENTS:



• 3/4 TH GLASS OF WATER


• 3 TEASPOON SUGAR


•  HALF TEASPOON CITRIC ACID.


• 3/4TH TEA SPOON SALT


• ONE AND HALF CUP BESAN/GRAM FLOUR

•  3-4 DROPS OF LEMON JUICE  AND HALF TEASPOON SODA -BI-CARB (EATING SODA)

   PROCEDURE:


• TAKE A 3/4TH GLASS OF WATER AND ADD 3 TEASPOON SUGAR, HALF SPOON CITRIC ACID ,3/4TH TEASPOON SALT ,FEW DROPS OF LEMON JUICE IN TO THE WATER AND STIR TO DISSOLVE PROPERLY.


• ADD ONE AND HALF CUP OF BESAN (GRAM FLOUR) TO THE ABOVE LIQUID TO MAKE IT MEDIUM CONSISTENCY THICK. ADD HALF TEASPOON OF SODA BICARBONATE (EATING SODA) TO THE MIXTURE AND STIR MIXTURE SO THAT DARK YELLOW COLOR TURNS LIGHT WHITISH YELLOW .


• KEEP WATER IN COOKER TO BOIL. PLACE MIXTURE IN A GERASED PLATE AND KEEP THE PLATE ON THE TOP OF COOKER. COVER THE PLATE WITH COOKER LID WITHOUT THE WHISTLE.


• STEAM THE MIXTUER FOR 15 TO 20 MINUTES.


• DHOKLA IS READY.


• FOR GARNSHING DHOKLA PREPARE TADKA AS GIVEN BELOW-


• TAKE OIL IN SMALL FRYING PAN .WHEN THE OIL HEATS ADD MUSTARD SEEDS (MOHARI) AND CUMIN SEEDS (JEERA); SESAME SEEDS ALONGWITH TWO TO THREE GREEN CHILLIES AND CURRY (KADI PATTA) LEAVES.


• PUT THIS TADAKA ON DHOKLA AND GARNISH WITH CORRIANDER LEAVES. (KOTHIMBIR LEAVES).

EGGLESS CAKE RECIPE

INGREDIENTS:

• 1 cup PLAIN FLOUR

• 3/4th CUP MILK

• ½ CUP BUTTER OR GHEE

• 1/2 CUP MILK POWDER,

• 6-7 DROPS OF VANILLA ESSENCE,

• 1/2 TEASPOON ENO,

• 3/4TH TEASPOON BAKING POWDER.

PROCEDURE:

• MIX ONE CUP MAIDA, HALF TEA SPOON ENO, 3/4TH SPOON OF BAKING POWDER AND SEIVE THIS MIXTURE THREE TIMES TO MAKE CAKE SPONGY.

• HEAT PAN AND MELT BUTTER IN IT, ADD SUGAR, MILK, MILK POWDER AND VANILLA ESSENCE TO IT.

• ADD ABOVE MIXTURE TO PAN AND STIR WELL TO MAKE A MEDIUM CONSITANECY. TRANSFER THIS TO GREASED PAN.

• PRE HEAT OVEN TO 180 DEGREE CENTIGRADE.

• KEEP GREASED PAN WITH CAKE MIXTURE IN THE OVEN FOR 20-25 MINUTES.

• YOUR CAKE IS READY TO EAT.

Eat Veggie and Live Longer !!

Welcome to this pretty new blog devoted to veg recipes. From today onward, I will post one veg recipe in this blog. My recipes will be useful for the vegetarian people who are staying abroad and facing lot of problems due to unavailability of vegetarian food. Do not get panic and try these veg recipes .

Be happy  and healthy!!