Search

Tasty Veg India

By : Reena jain

Tag

Indian Food

Cheesy Bread (Buns)

How to make cheesy buns| Cheese stuffed buns.

Advertisements

Tasty Recipes

Explore the tasty vegetarian recipes.

Crunchy Cashew nut Chikki

Ingredients

  • 250 grams Cashew nuts
  • 1 cup of Gur (jaggery)
  • 2-3 tsp of Buttercashew-brittle
  • ½ tsp cardamom powder

Method

  • Part the cashew nuts into 2 halves.
  • Put in 1 tsp of butter in a big size pan to heat.
  • Add jaggery in the hot butter and stir.
  • When the jaggery gets completely melt, turn off the heat.
  • Now, add the cashew nuts pieces and mix well.
  • Mix cardamom powder in the mixture.
  • Grease a tray with little butter.
  • Spread the cashew mixture over it.
  • Cut the Chikkis with a knife into small shapes, when it’s hot .
  • Allow Chikkis to cool.
  • Eat the crunchy Chikkis.

Matar  Ki RAJ Kachori

 

INGREDIENTmatar

 

  • Suji – 2 cup
  • Maida – 1/2 cup
  • chilli powder
  • Salt
  • Oil

 

Ingredients for Stuffing

 

  • Green Peas 1 cup
  • onion – 1
  • Curd – 400 gms
  • Green Chilies -2
  • Ginger-2 to 4 slices
  • Cumin seeds – 2 tea spoon (roast and grind)
  • Turmeric powder -1/2 tsp
  • Salt
  • coriander powder
  • Black pepper – 1 tea spoon.
  • Red chili powder – 1 tea spoon
  • tamarind chutney – 1/2 cup.
  • coriander chutney – 1/2 cup.
  • Sev bhuiya – 1/2 cup.
  • Pomegranate – 1/2 cup
  • Coriander leaves – 1/2 cup

 

 

Directions

 

Mix Semolina, Maida, 1/2 tsp Red

chili powder & salt with water. Make

 

a stiff dough.

 

Divide the dough into 6 equal

parts & roll out into a 5 inches

 

round Poori. Deep fry on Medium

 

heat till they are golden brown &

 

crispy. Allow to cool.

  1. To make the filling heat oil in a pan

put cumin seeds  , onion , ginger and green peas.

Add turmeric  powder, coriander powder, salt

and chili powder.

Cook peas for 5 minutes.

 

4.Take a Kachori in the serving plate

 

& make a big hole in the center.

 

 

5.Pour tamarind chutney , coriander

 

chutney and yogurt over it.

 

6.Garnish with pomegranates and

 

sev.

PAV BHAJI

# Food #Recipe #PavBhaji #IndianFood

INGREDIENTS

  •  Potatoes- 2pav
  • capsicum -2
  • Cauliflower- 200 g
  • Cabbage- 200 gms
  • Peas- 1/2 cup
  • carrot- 2
  • Ginger paste- 2 tsp
  • Garlic paste- 2 tsp
  •  Onion- 3
  •  Tomatoes-3-4
  • Cumin seeds- 1 tsp
  •  Turmeric powder- 1/4 tsp
  • Red chilli powder- 2 tsp
  •  Pav bhaji masala- 2 tbsp
  •  Salt to taste
  •  Butter-2 tbsp

For Serving

  1. Pavs- 12
  2. Butter- 1-2 tbsp
  3. Onion- 1, finely chopped

4.cucumber-1

  1. Lemon wedge- 4
  2. Coriander leaves- 1 tbsp, finely

chopped

  1. green chutney

METHOD

Chopp all the vegetables

and boil  chopped veggies.

Heat oil and 1 butter  in a

pan, saute the onion. add

ginger garlic paste and fry till

slightly browned.

  1. Add tomatoes and cook for

5-6 minuts. Now add

capsicum and boiled veggies.

Add turmeric and red chilli

powder,salt and pav bjaji powder

and mix well.

with the masher mash bhaji.

cook for 10 min.

Now take some Pav bread

and place it on a pan.put butter

on pav Roast the  pav bread .

Garnish the Pav Bhaji with sliced

onion corrinder and serve with

cucumber & chutney.

RAJ KACHORI

Raj kachori is a spicy snack famous

in various parts of India

Raj Kachori is full of variousdownload (5)

flavours. It is crispy from outside

and soft from inside .It is a perfect

evening snack.

view recipe

INGREDIENT

  • Suji – 2 cup
  • Maida  – 1/2 cup
  • chilli powder
  • Salt
  • Oil
  • Ingredients for Stuffing the Raj
  • Kachori
  • Potato – 2-3 (boiled)
  • sprouts- 1/2 cup
  • Dahi bhalla-4-6
  • papri -4-6
  • Curd – 400 gms
  • Cumin seeds – 2 tea spoon (roast and grind)
  • Black pepper – 1 tea spoon.
  • Red chilli powder – 1 tea spoon
  • tamrind chutney – 1/2 cup.
  • corianderchutney – 1/2 cup.
  • Sev bhuiya – 1/2 cup.
  • Pomegranate – 1/2 cup
  • Coriander leaves – 1/2 cup

 

             Directions

  1. Mix Semolina, Maida, 1/2 tsp Red

chilli powder & salt with water. Make

a stiff dough.

  1. Divide the dough into 6 equal

parts & roll out into a 5 inches

round Poori. Deep fry on Medium

heat till they are golden brown &

crispy. Allow to cool.

3.Take a Kachori in the serving plate

& make a big hole in the center.

4.Fill the raj kachori basket with

papri, dahi bhalla, boiled chick

peas, potato,sprouts and ginger.

Sprinkle seasoning.

5.Pour tamarind chutney , coriander

chutney and yogurt over it.

6.Garnish with pomegranates and

sev.

MASALA DOSA WITH SAMBAR

MASALA DOSA

INGREDIENTS

  • 1  cup rice
  • 1/2 cup black gram ( urad dal)
  • Salt – to taste4
  • For Masala
  • urad daal  1tbs
  • chana daal 1 tbs
  • peanuts 1/2 cup
  • potatoes 2-3
  • tomato 1
  • greenbeans 100 gm
  • onion 1
  • garlic 1 tbs
  • ginger 1 tbs
  • corriander leaves
  • curry leaves
  • hing 1/4 tbs
  • salt
  •  turmeric 1/2 tbs
  • musterd seeds 1/2 tbs
  • green chilies 2-3

DOSA BATTER-

wash rice and urad daal 3-4

times. soak this in 6 cups of water

for about 4-5 hours.

Blend rice and daal and

Make a batter and keep it

aside overnight to ferment.

For the dosa masala:

Wash and cut potatoes into half

and pressure cook for 3 whistles.

After it cools, peel the skin and

mash it and Keep it aside.

Cut onions lengthwise, finely chop

green chillies and ginger.

Heat oil, add mustard seeds, when

it splutters, add hing, urad dal

and channa dal.

When dal turns golden brown, add

finely sliced onions, green chilli,

ginger and curry leaves. Saute for a

few minutes until onion turns pink.

Add the tomatoes, potatoes, salt

green beans , peanuts and

corriander leaves , mix  well

For the dosa:

Heat a little oil in a pan and

spread the dosa batter over it.

Pour oil around the dosa .

when dosa becomes crisp

Place some filling in the dosa,

fold and  serve hot.

SAMBAR

INGREDIENTS

  • 1 cup arhar  dal
  • 3-4 french beans
  • 100 gm pumpkin
  • 1 potatoes
  • 1 onions
  • 1 tomatoes
  • 10  gm tamarind
  • 2  tbs sambar powder
  • ½ tsp red chilli powder
  • ½ tsp turmeric
  • hing 1/4 tbs
  • 2 cups water
  • salt
  • for the tempering (tadka)
  • 2-3 tbsp  oil
  • 2 to 3 dry red chillies
  • 1 tsp mustard seeds
  • 1/4 tbs hing
  • 2 to 3 cloves garlic
  • 12 to 15 curry leaves

INSTRUCTIONS

  1. first soak the

tamarind in 1 cup warm

water for 30 mins.

  1. Add salt and turmeric in dal

and boil dal in 3 cups of water

in the pressure cooker for

3-4  whistles on high flame.

  1. once the pressure

settles down remove the lid.

  1. now add all the chopped

veggies in the boiled dal.

  1. cook again for 2-3 whistle

When it cooles down remove the lid.

  1. add the sambar powder

and tamarind pulp.

  1. let the sambar boil for

10-12 minutes on a low flame.

  1. keep on stirring at intervals
  2. in a pan heat some oil

and put mastard seeds.

  1. then fry the garlic, ginger

red chilies, hing and curry

leaves.

  1. pour the whole tadka

( tempering )in the sambar.

serve with dosa , idli or rice.

MATAR MAKHANA

Ingredients

  • green peas 2 cup
  • makhana 2 cups
  • Turmeric (Haldi) 1/4 tbs
  • Dried fenugreek
  • Leaves 1/2 tbs  download (19)
  • Cashew nut (Kaju) 1/2  cup
  • Garam Masala 1/2 tbs
  • Clarified Butter1 /2 cup
  • Cream (Malai) 1/2 cup
  • Onion (payaz) 2 big
  • Tomato 2
  • Ginger 1″ piece
  • Garlic 4-5 cloves
  •  Red Chilli 2 tbs
  • Poppy seeds

Method

Heat  butter in a pan.

Fry Makhana in this and keep

aside.

Break cashew nuts into two

pieces and keep aside.

In a pan take oil and put

onion, tomato, garlic, ginger,

poppy seeds and red chillies

cook till it starts separating oil.

Add turmeric powder, dried

fenugreek leaves, salt and

cook them for 2-3 minutes.

Now add fried makhana,

cashew nuts and green peas.

and  cook it for 3-4 minutes.

Then add a cup of water and

let it simmer for 8-10 minutes.

finish it by adding cream and

hot spices .

Serve matar makhana

hot with naan.

Blog at WordPress.com.

Up ↑