Tasty Veg Recipe

[nusrat-diu]

Recipe of Cabbage Carrot Bhujia

Ingredients
4 tablespoons oil
1-tablespoon whole black mustard seeds
1 dried red chili
1 cabbage, finely sliced
350 grams carrots, coarsely grated
1 green chili, cut into thin strips and seeds removed
1/2-teaspoon sugar
4 tablespoons chopped, fresh coriander
1-tablespoon fresh lemon juice
Method
Heats oil in a frying pan
Sauté mustard seeds and dried red chili 1-minute
Add cabbage, carrots and green chili.
Reduce heat to low, stir-fry the vegetables for about 30 seconds.
Add sugar and coriander, stir-fry for another 5 minutes or until vegetables are tender. Add lemon juice. Remove red chili before serving.

[nusrat-diu]

Chhole Bhature Recipe

Bhature

Ingredients
Refined flour 3 cups
Cooking oil 1 tbsp
Plain Yoghurt 1/2 cup
Baking powder 1 tsp
Method
Sieve together the refined flour and baking powder
add ghee and yoghurt
Mix well using palms of your hands. Make a smooth dough using water as needed
Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment overnight
Make small balls from the dough, roll into thick round chapati or tortilla like shapes.
Deep fry in oil on both sides until golden brown
Serve with hot Punjabi chhole

Chhole Recipe

Ingredients
Cooked Chick Peas or Garbanzo beans
Garam masala 1/2 tsp
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Chili powder 1/2 tsp
Dry Mango Powder 1 tsp
Dry Coriander powder 1 tsp
Finely Chopped Large Onion 1
Salt to taste
Cooking Oil
Chopped Coriander 1 tbsp
Method
Heat oil in a pan, add onions, ginger garlic paste,
Fry until golden brown
Add coriander powder and garam masala, and fry for 2 minutes
Now add chickpeas, salt, chili powder, 1-cup water and cook until the gravy thickens. Later add mango powder, chopped coriander and cook for 2 minutes.
Serve hot with bhatura.

[nusrat-diu]

Recipe Of Dahi Bada

Ingredients For Bada
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin (jeera) powder
Red chili powder to taste
Method For Bada
Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.
For Dahi
Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.
Serving
In a deep dish arrange vada and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.
Garnish with coriander.
Serve the dahi vadas chilled

[nusrat-diu]

Veg Pakoda Recipe

Ingredients
Onion-2
Greenchilli-2
Potato-1 big
Carrot-1
Curry leaves
Besan flour
Cumin seeds-a pinch
Salt -as needed
Red chilly powder-1/2 tsp
Turmeric powder-a pinch
Method
Grate onion, potato &carrot into thin &even length.
Make a thick mixture with besan flour and water.
Add chili powder, salt turmeric &cumin seeds(crushed).mix well
Now add the grated vegetables & mix well.
Heat a pan with enough oil for deep frying (say 2 cups)
When the oil is really hot, put small amounts of the mixture into it &deep fry until light brown.(it make stick together so add little by little and try to separate &avoid sticking while putting each next one.)There will be little sticking on to each other, which is ok. Take from oil and allow draining oil by placing on a tissue paper.
Try with ketchup or pudina chutney

[nusrat-diu]

Dhokla Recipe

Dhokla is a very popular Gujarati dish. It is very easy to prepare. Here is Dhokla recipe.

Ingredients:
1 cup of rice
¼ cup of black gram skinless (urad dal)
¼ cup of yogurt
1 ½ cup of warm water
Salt to taste
1 one-inch piece ginger
4 green chillies
½ tsp of soda bi-carbonate (baking soda)
1 tbsp of lemon juice
2 tbsp of oil
2 tbsp of coriander leaves
Method:
Roast the rice and the dal on medium heat for four to five minutes. Allow it to cool and then grind into a semi-coarse powder.
Put the powder in a bowl. Add yoghurt (little sour) and warm water into the bowl. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.
Add salt and let it ferment for eight to ten hours. Make a paste of ginger and green chillies. Once fermented, mix the ginger, green chilli paste with the batter. Grease the dhokla platter or a thali. Boil water in the steamer/boiler.
Pour half of the batter in another vessel. In a small bowl, add one-fourth-tspn soda bi-carbonate, half tspn oil and half tspn lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.
Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. Check with a knife. If the knife comes out clean, it is cooked.
Sprinkle some finely chopped coriander leaves and serve hot with green chutney.

[nusrat-diu]

The Recipe of Pista Lassi

Ingredients
Chilled Fresh Curds - 2cups
Sugar - 1tbs
Cardamom Powder - 1/2tsp
Pistas - 2-3nos
Pista Essence - 2drops
Crushed Ice - 1/2cup
Hot Milk - 1tsp
Method
Coarsely grind pista. Dissolve sugar in curd.
Mix all the ingredients together. Blend well in an electric blender. Chill the lassi and serve.

[nusrat-diu]

Recipe of Dry fruit Kheer


Ingredients
Leftover plain Boiled Rice 1 cup
Cream Biscuits 8-10 [Vanilla or Cardamom flavour only]
Dry fruits 1/2 cup
Milk fresh 1 cup
Milk cream fresh 1/2 cup [optional]
Vanilla essence 2, 3 drops.[if served chilled]
Method
Mix leftover rice, biscuits and milk.
Boil it for about ten minutes or till it thickens a little. Mash the rice and biscuits with a masher so that biscuits mix well.
Add the cream and dry fruits. Mix well and boil for 2 minutes.
Pour the kheer in a bowl and add the essence.
Keep it in the freezer to chill or you can serve it hot also.

[shaikat]

Very good recipe...

[nusrat-diu]

Gulab Jamun Recipe

Ingredients
1 cup Bisquick
2 cup Carnation Powder
2 cup Water
1 1/2 cup Sugar
4 pods Cardamom Seeds
4 tbsp Butter
6-8 drops Rose Water
1/8 cup Yogurt
1/2 cup Milk
Oil
Method
Heat butter and pour in a bowl. Add bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary.
Make a smooth ball, cover and let rest for around 30 minutes. Make 12-14 small balls.
Heat the water, add sugar, and bring to boil, add cardamom seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown, almost black.
Soak in sugar syrup for a few hours until they double in size
Serve hot or cold

[nusrat-diu]

Pav Bhaji Recipe
Pav Bhaji is a very popular Marathi Snack. Here is Pav Bhaji recipe.

Ingredients:
Potato medium size - 4
Cabbage chopped - 1 cup
Cauliflower flowerets - 1 cup
Green Peas -1/2 cup
Onions finely chopped - 2
Tomato finely chopped - 2
Method:
Cut potato into small pieces. Wash the vegetables with water.
Cook all the vegetables (cabbage, cauliflower, potato, peas) in a pressure cooker .Mash them coarsely. ( If you are using frozen peas, then no need to pressure cook the peas)
Heat 2 tbsp. of butter in a frying pan or kadhai.
Add green chili,chopped onions and fry it until it become light golden brown in color. Then add chopped tomato and cook till it becomes tender.
Add pavbhaji masala, chili powder, turmeric powder, garam masala, salt, and cook again for 4-5 minutes. (Incase you are using the frozen peas then add now)
Add the boiled vegetables, lemon juice and mix well. Simmer till it becomes thick, Stir and mash into pieces in between.
Slit the pavs horizontally.
Apply little butter on tava and roast the pavs till hot and soft.
Garnish bhaji with chopped coriander leaves and onions. Serve hot with pav and tomato sauce/green chutney.

[nusrat-diu]

Rasmalai Recipe

Ingredients
4 Measuring cup milk for channa (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
saffron, cardamom, pista, almonds
lemon juice
Method
First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
Then drain it in a thin muslin cloth or handkerchief.
Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar.
Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
Toss that balls in the pressure cooker and bring two whistles.
In the mean time see the milk for ras may be ready.
Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
When the milk is cool add channa balls to it.
Refrigerate it.
And it is ready to serve.

[nusrat-diu]

Masala Cashew Recipe
With big cashew nuts and a little bit of masala Masala Cashew can be prepared instantly for your guests.

Ingredients
500 gms. Whole big cashew nuts
Salt to taste
1/2 tsp. red chili powder
3-4 pinches garam masala
2 pinches citric acid powdered
3 tbsp. ghee
Method
Heat ghee in a deep frying pan.
Add cashews few at a time.
Fry till light brown on low flame.
Drain, keep aside in a colander.
Repeat for remaining cashewnuts.
Sprinkle all other ingredients over them.
Toss with hand till masalas are well blended with cashewnuts.
Cool completely to room temperature before storing in airtight container

[nusrat-diu]

The recipe of Shahi Pulao
There are different kinds of Pulao. But Shahi Pulao is really rich in taste.

Ingredients
3 cups basmati rice, wash & soaked for 30 minutes.
Layer 1

Grind to a paste
1" piece ginger
3 green chilies
2 tbsp. coconut grated
2 sprigs mint leaves
½ cup coriander leaves
4 flakes garlic
1 carrot
1 capsicum
6-7 french beans
1-sprig sping onions greens chopped
Layer 2

Grind to a paste
1 tbsp. sesame seeds
1 tsp. soaked khuskhus seeds
1 onion
5-6 blanched green chilies or white pepper
1 cardamom
1 clove
1 bay leaf
1/2" piece cinnamon
1 potato
1 onion
Other ingredients
6-7 whole shelled walnuts
15 cashew nuts halved
15 almonds, blanched and halved
1 tbsp. raisins
1 tbsp. cheese or paneer grated
1 tbsp. coriander leaves finely chopped
2 bay leaves
1-cup milk
Salt to taste
Pepper to taste
3 tbsp. ghee or oil
Method
Put plenty of water to boil, add salt and bay leaves, bring to boil.
Add rice and cook till done but not mushy.
Drain water, cool in large plate.
Heat half ghee in a heavy pan , add carrots.
Fry till tender, drain, add French beans to same fat.
Repeat frying till tender, drain, add capsicum.
Fry, drain, add paste for layer 1.
Fry paste for 3 minutes, add salt, spring onions, stir.
Take off fire, add fried vegetables back, and keep aside.
Heat remaining ghee in another pan.
Fry and drain cashews, almonds, potato slices.
Add onions , stir fry till light golden.
Add raisins, salt, half the milk, and paste for layer 2.
Add fried dry fruit, stir and cook for 3 minutes,
Take off fire , keep aside.
To proceed
Take a deep casserole about 6-8 inches wide.
Divide rice into 3 parts.
Grease insides of casserole; spread one part of rice at bottom.
Spread layer 1 mixture evenly over the rice.
Spread second layer of rice over mixture.
Mix layer 2 mixtures with the remaining rice.
Spread evenly over 2nd rice layer.
Sprinkle milk over layers.
Sprinkle cheese evenly to cover casserole.
Cover the casserole with a lid or clingfilm, making cuts for steam to escape.
Bake in preheated oven at 250°C for 9-10 minutes.
Garnish with fresh ground pepper, coriander and walnuts before serving.
Serve hot with pakodi kadhi or raitha

[nusrat-diu]

Lemon Rice Recipe
Lemon Rice is a very popular South Indian dish. Here is Lemon Rice recipe.

Ingredients:
2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts
Method:
Heat oil in a pan and add mustard seeds, allow it to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well. Lemon rice is ready to be served.

[nusrat-diu]

Recipe of Mini Samosa
Here is the recipe of Mini Samosa that can add a flavour as snacks.

Ingredients
2 cups of all purpose flour (maida)
1 cup of vegetable oil
Salt (depending upon the taste)
moong daal (soak 6-8 hrs in Plenty of water with baking soda)
1 tbs red chili powder
1 tbs garam masala
1 tbs coriender powder
1 tbs salt
tbs amchur
3-4 pinches asafoetida powder
tbs cumin seeds
Vegetable oil for frying
Method
Grind the moong daal with minimum quantity of water.
Add oil in heavy pan.
Add cumin seeds, asafoetida powder and daal paste in it.
Stir it properly. Add salt,garam masala,coriender powder,chili powder and amchur powder.
Stir it until the mixture dried very well.
Preparation for cover
Sieve all-purpose flour, add salt.
Add vegetable oil (so that you can make bowls) and mix it very well.
Then add small quantity of water and make smooth dough.
Make small round rolls with dough.
Roll it like chapatti (chapatti should be around 4-5 inches in diameter).
Cut it into 2 equal halves along the diameter.
Put small water along the diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the mini samosas will turn out oily and soggy.
Drain on rack or kitchen paper
Serve hot with green chutneys.