Explore the tasty vegetarian recipes.
For The Dough
250 grams plain flour (maida)
1/4 cup oil
½ tsp ajwain
salt to taste
1/2 cup moong dal
1 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp ginger-green chilli paste
1 tsp chilli powder
salt to taste
2 tbsp besan
1 tsp garam masala
1 tsp dried mango powder (amchur)
oil for deep-frying
For the dough
Combine maida , salt , ajwain and oil in a deep bowl and knead into a soft dough.
Cover the dough with a wet muslin cloth and keep aside for 20 minutes.
For the moong dal filling
Heat the oil in a broad non-stick pan, add the cumin seeds and moong dal sauté on a medium flame for a few seconds.
Add the ginger-green chilli paste, chilli powder, salt.
Switch off the flame, add the besan, garam masala and dried mango powder and mix well.
Take a small portion of dough and roll out into a 3 inch diameter circle.
Place 1 spoon of the moong dal filling in the center.
Bring together all the sides, seal it tightly and remove any excess dough.
Roll the filled portion again
Heat the oil in a deep non-stick kadhai and deep-fry, 6 kachoris at a time on a medium flame, for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
Drain on an absorbent paper.
Tomato ketchup- 1 tbsp
Dried bread crumbs-1/2 cup
Chopped coriander-2 tbsp
Chopped green chilies-1 tsp
Corn flour-3 tbsp
1 Boil potatoes and after cooling peel potato .Mash the boiled potatoes.
2 Boil spaghetti drain water and sprinkle little oil on spaghetti.
3 Roughly chop the boiled
4 Take a bowl and add mashed potatoes and
chopped spaghetti, 2
tbsp bread crumbs,tomato
ketchup, green chillies and all the
spices and mix well.
5 Take a bowl add milk and cornflour and mix well.
6 Make long rolls from the potato and spaghetti mixture.
7 Dip them in cornflour paste andthen roll them into bread crumbs .
8 Deep fry in hot oil till crisp and golden.
9 Drain on a tissue paper and serve hot
- 250 grams Cashew nuts
- 1 cup of Gur (jaggery)
- 2-3 tsp of Butter
- ½ tsp cardamom powder
- 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.
- 1 cup maida/ flour
- 1 tsp baking powder
- 3/4th cup sugar, powdered
- 1 1/2 Tbsp cocoa powder
- 1/2 tsp vanilla essence
- 4Tbsp butter
- 3/4th cup milk
- 1 Tbsp coffee powder
- 4 Ice cream cone
Pre-heat the oven to 200 degrees C. Line the cupcake moulds with paper cupcake liners.
In a bowl sift maida, baking powder, cocoa powder and sugar.
Add in softened butter, vanilla essence, coffee paste and milk till a smooth batter forms.
Pour the batter into the moulds and bake at 180 degrees until done. (Approximately 15-20 minutes)
You check if they’re done by inserting a toothpick into the cupcake.
If the toothpick comes out clean, it means it’s done.
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed.
Stir in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
If frosting is too thick, beat in more milk, a few drops at a time.
Stir the food coloring into the frosting, adding more food coloring as necessary to achieve your desired green color.
Place the sugar cones atop the cupcakes then pipe leaves onto the trees.
Apply a thin layer of frosting on the exteriors of the sugar cones.
Garnish with the edible silver ball sprinkles and dust with powdered sugar.
- Suji – 2 cup
- Maida – 1/2 cup
- chilli powder
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
- 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
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.
- 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
- 2 tbs olive oil
- 1 tbs vinegar
- 1 tbs lemon juice
- few chopped fresh mint
- 1 tbs honey
- 2 garlic cloves
- 1 bell pepper
- 1 onion
- 1/2 cup cheese
- 1 cucumber
- 1/4 cup olive oil
- 4 slices of bread
- Make the dressing first. In a
small bowl, whisk together all
- Roast the bell peppers.
Gently remove and discard
the seeds. chop the pepper.
chop tomatoes, onion and
- Generously brush the slices of
bread with olive oil on both
sides and sprinkle with salt.
Grill the bread until golden brown
on both sides, 2 -3minutes .
5.Top with chopped veggies and
sprinkle cheese on it.
Bake for 3-4 minutes.
- Spoon equal amount of dressing
over each of the “sandwiches” and
top with any herb( mint or basil )
1.To prepare chenna Boil milk in
a heavy bottomed pan.
Add lime juice and stir.
chenna separates from milk.
Pour the chenna into a bowl
lined with muslin cloth. wash
the chenna with water .
squeeze out the water.
- In a pressure cooker heat water
and add sugar. Boil till the
sugar completely dissolves.
3.Turn out the chenna onto a
mash the chenna well to
make a smooth paste.
divide the chenna into 10-12
equal portions and make small
smooth balls with no cracks.
4. drop all the balls gently into
the hot sugar syrup. Put the cooker
lid on and bring to pressure. Reduce
heat to simmer and pressure cook for
- Open the cooker lid. we will see
rasgullas floating in the syrup .
Transfer the rasgullas and syrup into
a bowl. Add cardamom powder
Refrigerate till nicely chilled.