Tasty Veg India

By : Reena jain



Moong Dal Kachori


For The Doughkachori

250 grams plain flour (maida)

1/4 cup oil

½ tsp ajwain

salt to taste

For  Filling

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.

Serve immediately.



spaghetti-1cupTasty Veg -Vegetarian  Recipes's photo.
Tomato ketchup- 1 tbsp
Dried bread crumbs-1/2 cup
Chopped coriander-2 tbsp
Chopped green chilies-1 tsp
Chili flakes-1tsp
Oregano-1/2 tsp
Salt-1 tsp
Milk-1/3 cup
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

Matar  Ki RAJ Kachori




  • 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





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



GRILLED  OPEN SANDWICH #sandwich #recipe #foodie #independence #freedom #food



  • 2 tbs olive oil
  • 1 tbs  vinegar
  • 1 tbs lemon juice
  • few chopped fresh mint
  • 1 tbs honey
  • 2 garlic clovesopensanwich
  •  salt
  • Topping
  • 1  bell pepper
  • 1 onion
  • 1/2 cup cheese
  • 1tomato
  • 1 cucumber
  • 1/4 cup olive oil
  •  salt
  • 4  slices of bread


  1. Make the dressing first. In a

small bowl, whisk together all

dressing ingredients.

  1. Roast the bell peppers.

Gently remove and discard

the seeds. chop the pepper.

chop tomatoes, onion and


  1. 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.

  1. Spoon equal amount of dressing

over each of the “sandwiches” and

top with any herb( mint or basil )

Serve immediately.

#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


#Pizza #Food #Recipe #Noodles


  • 2 pizza base
  • 1 cup boiled noodles
  • 1 onion
  • 1 tomato
  • 1 capsicum                                                                                      images5
  • 4-6  black olives
  • 4-6  baby corn
  • 1 tbs oregano
  • 1 tbs  chilli flakes
  • 1/2 cup grated mozzrella cheese
  • 4 tbsp tomato sauce


  1. On the pizza bread,apply a layer of

tomato sauce.

2.Boil noodles and mix some

sauce in the noodles.

Spread a layer of  noodles

evenly upon the pizza base.

  1. Chopp all the vegetables and

arrange upon the noodles evenly.

4.spred oregano and chili flakes.

  1. Top it with mozzarella cheese .

6.Place the arranged pizza in the

preheated oven and bake for 15-20

minutes until the crust turns

golden brown and crispy.

  1. Serve hot.


Spring roll is a type of Chinese food

consisting of shredded vegetables

wrapped in a pancake made fromdownload (22)

rice flour or maida and then fried.

It is generally served with tomato sauce

or soy sauce.

Recipe ….



  • 1cup chopped spring onions
  • 3-5 frenchbeans
  • 1 carrots
  • 1 bellpepper
  • 1/2cabbage
  • 1/2 cup boiled vermecilie
  • 2 tsp soy sauce
  • 1 tbsp oil
  • salt to taste


Boil vermecilie drain and keep aside.

Heat oil in a pan

add ginger garlic and onion.

sauté  till it becomes tranceprent

Add spring onions, carrots, capsicum,

beans, cabbage and salt and toss.

Add pepper powder and soy sauce

Cook till the vegetables soften.

mix vermecilie in the vegetables.

Place spring roll  wrapper like

diamond on a clean, dry surface.

Place 1 tablespoon of filling

near corner. No more

than that Overstuffed spring

rolls break  in the oil.

Fold  the edges and roll tightly.

In a bowl, blend the cornflour

and 2 tablespoon of cold water.

Apply cornflour paste to open end

and seal. Keep the rolls under a

damp cloth.

deep fry till golden and crisp.

Drain on paper napkin . Cut

into smaller pieces and serve.



cucumber 1

rice 1 cup


cheese 1/2 cupCapture1

jalapeno 2

vinegar 1 tbs



Combine the water and rice

in a saucepan and bring to

boil. Cover, reduce heat to

low and simmer for 20

minutes, or until rice is

tender. Remove from the

heat and stir in the vinegar

and salt. Set aside to cool.

Thinly slice the

cucumbers  long ways

you can use a vegetable peeler.

Arrange 4-6 strips of cucumber

spread rice on cucumber .

put cheese  jalapeno and

avocado paste on the rice.

roll the cucumber to make sushi.

For the dipping sauce take sugar

in a bowl. Add salt, vinegar, garlic,

half cup of water, soy sauce, fresh

red chili and boil for 3-4 min.

put some coriander leaves.

Cheesy Lasagna


  • Eggplant 1
  • Zuchhini 2-3images
  • Lasagna sheets 4-6
  • onion, chopped 1/4 cup
  • small tomatoes 2
  •  sauce 1/2 cup
  • garlic clove, minced 1
  • dried oregano 1/2 tbs
  • dried basil 1 tbs
  • dried thyme 1 tbs
  •  water
  •  pepper 1 tbs
  • cottage cheese (or low
  • fat ricotta) 1/2 cup
  •  mozzarella cheese 1 /2 cup
  •  flour 2 tbs


Slice zucchini and eggplants lengthwise

Cook zucchini until tender,

Boil lasagna sheet drain

and set aside. Fry eggplants and

onions until eggplant are  brown

and onions are tender.

In a baking dish place layer of

Eggplants then lasagna .

Mix cottage cheese, half of shredded

cheese, oregano, basil ,sauce

thyme and flour.spread mixture.

Top with half of zucchini & tomatoes

and cottage cheese mixture.

Top with lasagna and

remaining eggplants and zucchini.

Put last lasagna on the top.

Bake uncovered at 375 degrees F for

30 minutes.

Sprinkle with remaining cheese.

Bake 10 minutes longer.

Let stand 10 minutes before serving.

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