Tasty Veg India

By : Reena jain


July 2015

Greek Peanut Butter Dip


DAL MAKHANI #Cooking #Food #Recipe #Recipes #DalMakhani #IndianFood #MainCourse


  • 1/2 cup whole uradimages (7)
  • 1/2 cup kidney beans
  • 1 tbs ginger garlic paste
  • 1 tsp Red chili powder
  • 1 tsp garam masala
  • 1 tsp. turmeric powder
  • 1 tsp cumin powder,
  • 1tsp coriander powder
  • 3-4 tbs butter
  • A large pinch of hing
  • (Asafoetida)
  • 2 tomatoes
  • 1onion
  • 1/2 cup fresh cream.
  • 1/4 cup chopped coriander leaves
  • Salt


  1. Wash and soak whole urad

and rajma for 4-5 hours in water.

  1. Put water, dal and rajma with

salt and turmeric in cooker.

3.cook for 5-6  whistles.

  1. Melt butter in a pan. Add hing

and chopped onions and cook until

light golden brown in color

add ginger garlic paste and sauté.

  1. Add chopped tomatoes. Sauté

and add  coriander powder and

red chili powder and sauté until

tomatoes are well mashed.

  1. Mix it well and simmer for

15-20 minutes.sprinkle the

garam masala on daal.

  1. Add fresh cream and 2 tbsp of

butter and let it simmer for

5-6 minutes and turn off the

heat. Garnish with coriander

leaves before serving.

Delicious DONUTS


#Cooking #SnackTime #Recipes #Food #Recipe #Donuts

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  • 4 tbsp sugar
  • 350 g flour (maida)
  • 1/4 tsp salt
  • 8g instant yeast
  • 50g butter
  • 150ml  buttermilk
  • 1/4 tsp nutmeg
  • Chocolate Glaze
    • 1/4 cup condensed milk
    • 1/4 cup dark chocolate chips
    • 1 tbsp butter
    • Sugar Glaze
      • 1/2 cup powdered sugar
      • 1 tsp water
      • 1/4 tsp vanilla


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#CHILLI  #POTATOES #Food #Recipes #Snacks



  • 4 potatoeschilli2
  • 2 tsp cornflour
  • 1 onion
  • 1 tbsp oil
  • 1/2red chilli
  • 1/4 tsp black pepper
  • 2 tsp chopped green chillies
  • 1 tbsp chopped garlic
  • 1 tsp chopped ginger
  • 1 capsicum
  • 1 tbsp tomato ketchup
  • 1 tbsp chilli sauce
  • 1tbs vinegar
  • 1 tsp soy sauce
  • salt to taste
  • For The Garnish
  • 1 tbsp finely chopped spring onion
  • whites and greens

View Recipe




  • olive oil 1 tbssalad-543042_640
  • lemon juice 1tbs
  • vinegar 1tbs
  • salt to taste
  • dried oregano 1tsp


  • cheese 1/2 cup
  • olives 4-5
  • lettuce leaves 3-4
  • tomatoes 2
  • cucumber 1
  • onion 1
  • green pepper 1
  • yellow pepper 1
  • Walnuts 1/4 cup


Whisk dressing ingredients together

until blended.

Add salt to taste.

cut all the vegetables into thin

rings . Torn lettuce into small pieces.

Combine all salad ingredients,

except cheese, in large bowl.

sprinkle the dressing.Toss well

Sprinkle walnuts  and cheese

over and serve.

#Delhi #India #Tourism #HistoricalMonuments Delhi    The Capital of India 

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Shruti Hassan to star with Ajay Devgn in Milan Luthria’s Baadshaho!

#food #recipe #aloo #dumAloo DUM ALOO


  • potato 4-6
  • tomato 2
  • onion 1
  • oil to fry
  • ginger garlic paste 1tbs
  • cumin seed 1tbs
  • chili powder 1tbs
  • turmeric 1tbs250px-Kashmiri_Dum_Aaloo
  • garam masala 1tbs
  • coriander powder 1tbs
  • salt
  • coriander leaves
  • ginger strips

1.Peel, wash and prick potatoes all

over with the help of a fork. Keep

in salted water for fifteen minutes.

2.Heat sufficient oil in a kadai and

deep-fry the potatoes on medium

heat till golden brown. Drain and

place on an absorbent paper and

keep aside.

3.Heat mustard oil in a

pan to smoking point. Cool and

heat again. Add cumin seeds and

asafoetida and cook on medium

heat till the cumin seeds change


  1. Add onion and sauté for

three to four minutes or till the

onion turns light golden.

5.Add ginger-garlic paste and sauté

for a minute. Add a little water and


  1. Add tomatoes and sauté for a

minute. Add a little water and

cook till tomatoes turn pulpy.

7.Add red chili powder, cumin powder,

coriander powder, turmeric powder

salt and a little water and stir.

8.Add fried potatoes and mix well

and cook for two minutes. Add a

little water and salt. Mix well and

simmer for five minutes or till the

potatoes absorb the gravy.

9.Add garam masala powder and stir.

Remove from heat and serve hot

garnished with coriander leaves

and ginger strips.

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