Tasty Veg India

By : Reena jain



Tasty Recipes

Explore the tasty vegetarian recipes.


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







For Dough:

  •   2 cups maida                                                                                   images
  • 1/2 tsp salt
  • 1tsp oil
  • 1/2 tsp baking powder

For Filling:

  • 1 carrots
  • 1 capsicum
  • 1/2 cabbage
  • 2Tbsp oil
  • 1 cup onion
  • 2-3 cloves garlic
  • 1 tsp Soya sauce
  • 1/4 tsp ajinomoto
  • 1/4 tsp black pepper
  • salt

for tomato suace

  • tomato 2
  • garlic 2 cloves
  • more



  • 2 cup sweet corn
  • 1 green capsicum
  • 1 carrotimages (33)
  • 1 tomato
  • 1 spring onion
  • 1/2 cucumber
  • 2 tbs vineger
  • 2 tbs honey
  • 1 tbs mustard paste
  • 1 tbs lime juice
  • 2 tbs olive oil
  • 1 tbs black pepper
  • salt


Boil sweet corns.

finely chopp spring onions.

Dice  green capsicum, carrot

cucumber and tomato.

In a bowl take Honey-Mustard

lime juice, salt and black pepper.

Gradually whisk olive oil .

add vineger and whisk properly.

Mix sweet corns and all the

veggies in a deep bowl.

pour the dressing and mix well.

keep in refrigerator for 3 hours.

serve chilled.




  • 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


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.



  • 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


  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


  1. pour the whole tadka

( tempering )in the sambar.

serve with dosa , idli or rice.

CHEF of THE Month Contest

Here comes an interesting contest for all the foodies.

Now you can grab an opportunity to showcase your recipes on Tasty Veg India.

The contest is very simple. All you have to do is :

1)Select a Recipe (Only Veg!!!)

2)Give your details along with your recipe.

3)Post it on our FB Page (TastyVeg) .

How to Win:

The more the number of likes  the more is your chance to win.

The winner will get the title of chef of the month and his/her recipe will be showcased in our website.

VEG “Roti ” WRAP


  •  4 tortillas
  •  1/2 cup cream Cheeserotiwraptrafasie
  •  1/2 mayonnaise
  •  1/2  cup chilli suace
  •  Cabbage
  •  Carrot
  •  olives
  •  bellpeper
  •  onion
  •  mint leaves
  •  cucumber
  •  potatoes fried
  • 1 cup shredded cheese


  1. In a medium bowl,

combine cream cheese,

mayonnaise and souce.

  1. Spread this mixture evenly over tortillas.
  2. Chop all the vegetables . keep all

These chopped  vegetables and fried

potatoes on tortillas.

Spread cheese evenly over tortillas.

  1. Starting at one end, roll

each tortilla tightly and

wrap individually in

plastic wrap.

  1. Slice each roll and serve.

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