Faculty of Allied Health Sciences > Nutrition and Food Engineering

Tasty Veg Recipe

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nusrat-diu:
How to Make Sandesh
Ingredients
Samolina (Sooji, Rava) 2 cups
Sugar 1 cup
Ghee 2 tbs
Small Cardamom powder 1/2tbs
Grated Coconut 1
Method
Heat ghee in the pan. Add semolina and fry it till it turns light brown. Keep aside.
Make 1 string sugar syrup and add cardamom powder.
Put the pan on fire again and add coconut and sugar syrup. Mix all the ingredients and stir it till it starts forming lumps. Cool it a little then put it in the moulds and make different shapes.

nusrat-diu:
Carrot Halwa Recipe
Carrot Halwa (Gajar Halwa) is a very popular North Indian sweet dish. Here is carrot halwa recipe.

Ingredients:
Carrots - 6 (grated finely)
Milk - 3 cups
Sugar - 1 cup
Mawa - 1/2 cup (powdered milk)
Khoya - 3 tsp (ricotta cheese)
Almonds - 1/8 cup (chopped)
Cardamoms - 5 (skinned and crushed fine)
Pistachios - 2-3 (powdered)
Ghee - 1/4 cup (clarified butter)
Raisins - 1 tsp
Method:
Boil the carrots in the milk in an open pan maintaining a low flame. Constantly stir.
When carrots are cooked, take them out and drain any excess milk.
Pour milk powder (mava), the ricotta cheese and the sugar to the cooked carrots.
In a frying pan heat the ghee, now add the carrot mixture and keep high flame until the carrot paste loses the milky texture and later turns into golden brown color.Make sure sugar has totally dissolved.
Add the raisins, cardamoms, powdered pistas and the almonds.
Heat through and serve either hot or cold with cream on the side.

nusrat-diu:
Begun Bhaja Recipe
Begun Bhaja is a popular Bengali cuisine. Here is Begun Bhaja recipe

Ingredients:
Begun (Brinjal) - 1 big or 2 small (which makes 8 pieces of ½" each)
Besan (Bengal Gram Flour) - 4 tbsp.
Method:
Pour 2 cups of water in Besan and mix well. The consistency of the mix should be lighter
Add salt and mix once again.
Slice the Begun into ½" thick pieces.
Heat oil in a pan. Dip the Begun slices into Besan mixture to coat it fully.
Fry the coated pieces in oil in medium heat till it turns into golden brown.

nusrat-diu:
Bisi Bele Bhath Recipe
Bisi Bele Bhath is a very popular South Indian dish. It is very easy to prepare. Here is Bisi Bele Bhath Recipe

Ingredients:
Red gram dal (tur) - 1/2 cup
Rice - 1 1/2 cups
Brinjals - 2 small
Onion - 1 no.
Carrot - 1 no.
Drumsticks - 2 nos (optional)
Tamarind - size of a small lime
Dry red chillies - 6 (you can reduce or increase as per your taste)
Green chillies - 4 nos
Fenugreek seeds - 1 tsp
Coriander seeds - 1 tbsp
Mustard - 2 tsp
Cashewnuts - 20 gms
Fresh grated coconut - 1 tbsp
Asafoetida - 1/2 tsp
Curry leaves - Few
Coriander leaves - Few
Poppy seeds(khus khus) - 1 tsp
Aniseeds(saunf) - 1/2 tsp
Cloves - 4 nos
Cardamoms - 4 nos
Cinnamon - Small piece
Ghee / butter / margarine / oil - for frying
Salt - as per taste
Method:
Peel the onions and cut into big pieces.
Chop the vegetables into 2.5 cm pieces.
Wash rice and dhal. Place it in one of the containers and add 2 1/2 cups of water, a pinch of turmeric powder and chopped vegetables and cook it in a pressure cooker .
Heat a little oil in a frying pan. Add 3 red chillies, fenugreek, coriander seeds and grated coconut. Fry until fenugreek turns golden brown in color.
Powder the above and keep it aside.
Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom and aniseeds. Powder them and keep it aside.
Soak tamarind in a little water and extract juice.
Heat little oil, add remaining dry red chillies, mustard, curry leaves and green chillies.
When the mustard crackles, add to the rice and mix well.
Add tamarind juice and salt to taste and mix thoroughly.
Heat little ghee and fry cashewnuts until golden brown in color. Add to the rice along with powdered ingredients and masala powder.
Mix well. Remove from fire. If you like ghee, add just before serving.

nusrat-diu:
Appam Recipe
Appam is a famous South Indian dish. Here is Appam recipe.

Ingredients:
Raw rice soaked for 4-5 hours - 2 cup(s)
Coconut shavings - 4 cups
Cooked rice -1 cup
Salt and sugar to taste
A pinch of yeast granules dissolved in some coconut water or little hot water
Method:
Drain the soaked rice and grind it along with the coconut shavings
Cook the grinded mixture rice to a fine thick paste. Do not add too much water.
Add the yeast and mix lightly. Also add salt and sugar to taste.
Allow to ferment at room temperature for at least 6 hours. Heat a small non-stick wok. Pour approximately half a cup of grinded mixture and gently swirl the pan around such that only a thin layer of the grinded mixture covers the sides and a thick layer collects at the bottom.
Cover with a lid on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy.

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