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Vegeterian Indian Recepies, ABCD EFGH IJKL MNOP QRSTU VWXYZ, Surat (2026)

03/01/2019

============ RECEPIE NO 291 ===============
******** ALOO CHEESE FRANKIE ********

Ingredients

For The Rotis
3/4 cup plain flour (maida)
1/2 tbsp oil
salt to taste
plain flour (maida) for rolling
oil for cooking

For The Potato Rolls
1 1/2 cups boiled , peeled and mashed potatoes
1/2 cup grated processed cheese
3 tbsp cornflour
2 tsp finely chopped green chillies
1/2 tsp garam masala
1 tsp lemon juice
salt to taste
oil for deep-frying

To Be Mixed Into Masala Water
2 tbsp water
1/2 tsp chilli powder
1 tsp dried mango powder (amchur)
1/4 tsp garam masala
salt to taste

To Be Mixed Into An Onion Masala Mixture
1/2 cup chopped onions
1/2 tsp chilli powder
1/2 tsp dried mango powder (amchur)
salt to taste
Method

For the rotis
Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
Divide the dough into 6 equal portions and roll each portion into a 125 mm. (6”) diameter circle using a little plain flour for rolling.
Heat a non-stick tava (griddle) and cook each roti, using a little oil, till golden brown spots appear on both the sides. Keep aside.

For the potato rolls
Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 6 equal portions and roll each portion into a cylindrical roll.
Heat the oil in a deep non-stick kadhai and deep-fry, 3 rolls at a time, till they turn golden brown in colour from all the sides. Keep aside.

How to proceed
Place a roti on a clean, dry surface and drizzle little masala water evenly over it.
Place a potato roll in the centre, finally top with a little onion masala mixture, roll it up tightly and seal it with a toothpick.
Repeat steps 1 and 2 to make 5 more frankies.
Serve immediately.

13/01/2018

============ RECEPIE NO 290 ===============
******** CRISPY FRIED CORN ********

Ingredients for Spicy Crispy Corn :
Sweet corn - 1 cup
Corn flour - 2 tbsp
Salt - 1/2 tsp
Red chili powder - 1/2 tsp
Oil - for frying
For Serving

Green chili - 2 (finely chopped)
Green coriander - 1 to 2 tbsp (finely chopped)
Lemon - 1/2 or 1 tsp lemon juice

How to make Crispy Fried corn :

To boil :
Take a vessel, fill with 2 cups water.Turn on flame. Let the water boil.Put the sweet corn to boil in water for 5 to 6 minutes.

Check if it seems puffy after 5 minutes. Once boiled well. Take it out from water.Put it in the sieve. Keep in bowl.

Add cornflour, red chili powder, salt. Mix all ingredients well, till sweet corn is coated and the corn doesn't look powdery.

To fry :
Heat oil in wok. Check the oil. Once rightly hot, put the sweetcorn to fry.Spread it with a ladle. Keep the flame low medium and roast sweetcorn for 3 minutes.

Fry for 1 to 2 more minutes on high flame. Gradually increase flame. Keep check on it. Cover the wok if corn splatters.

To take out the sweetcorn, Take an extra sieve, take out sweet corn, hold it on the edge of the wok. Meanwhile reduce flame, keep fried sweet corns in a plate. It takes 5 minutes to fry sweetcorn once. Fry all the sweet corn likewise.

For garnishing, take finely chopped green chili, green coriander, Add black pepper or dry mango powder. Add a little lemon juice to it. Mix all ingredients well.

Crispy sweet corn are ready to be served. You can serve it as an appetizer at a party or just munch on it.

Suggestion :

If it is still powdery, then add 1/2 or 1 tsp water.
You can eat sweetcorn just like this.If you add chaat masala to it,then add less salt initially or skip it.Chaat masala itself has much salt.
It has salt, chili, it is crispy too.You can add more red chili if desired.
When you fry the sweet corn,oil should not be very hot.it should be medium hot.flame should be low,then put sweet corn to fry.If you put it to fry on high flame suddenly then it would splatter out of the wok.

13/01/2018

============ RECEPIE NO 289 ===============
******** MAKHMALI PANEER TIKKA ********

Ingredients :

3 cups paneer (cottage cheese) ,
cut into 50 mm. (2”) cubes

To Be Mixed Into A Marinade
3/4 cup thick fresh hung curds (chakka dahi)
1/4 cup cheese spread
1 tsp green chilli paste
2 tbsp cashewnut powder
1/2 tsp garam masala
salt to taste

Method :

Combine the paneer cubes with the prepared marinade and toss gently till the paste coats the paneer pieces evenly from all sides. Keep aside for 15 minutes.
Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°c (400°f) and grill till the paneer is done (approx. 15 minutes).
Remove from the oven and serve hot.

29/09/2017

============ RECEPIE NO 288 ===============
******** BADAM BARFI ********

DIWALI SPECIAL.

Ingredients:

3/4 cup almonds (badam)
1/2 cup cow's milk
a few saffron (kesar) strands strands
1 tsp warm cow's milk
1 1/2 tbsp ghee
2 tbsp sugar
1/4 tsp cardamom (elaichi) powder
DRY FRUIT CHIPS FOR GARNISH.

Method :

Combine the almonds and enough hot water in a deep bowl, cover with a lid and keep aside to soak for 2 hours. Drain well.
Peel the almonds.
Blend them in a mixer along with the milk till smooth. Keep aside.
Combine the saffron and warm milk in a small bowl, mix well and keep aside.
Heat the ghee in a broad non-stick pan, add the almond paste, mix well and cook on a slow flame for 4 minutes, while stirring continuously.
Add the sugar and cardamom powder, mix well and cook on a slow flame for 4 minutes, while stirring continuously.
Pour the mixture immediately into a greased 175 mm. (7”) diameter plate and spread it evenly to make a square.
Cut into 18 equal pieces using a sharp knife.
Cool and keep aside for 30 minutes.
Serve or store in an air-tight container.
Use as required.

29/06/2017

============ RECEPIE NO 287 ===============
******** CHILLY BABY CORN ( CHINESE ) ********

Ingredients:

1 cup sliced baby corn
2 tbsp oil
3 slit green chillies
1/2 tsp finely chopped ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped spring onion greens and whites
2 tsp finely chopped celery (ajmoda)
1/2 cup sliced capsicum
1 tsp soy sauce
1 tbsp chilli sauce
1/2 tsp vinegar
1 tsp sugar
salt to taste
1 tsp cornflour
oil for deep-frying

To Be Mixed Into A Batter (using 1/2 Cup Of Water)
1/2 cup plain flour (maida)
1/4 cup cornflour
1/4 tsp freshly ground black pepper (kalimirch)
salt to taste

For The Garnish:

2 tbsp chopped spring onion greens.

Method :

Combine the cornflour and 2 tbsp of water in a small bowl and mix well. Keep aside.
Heat the oil in a deep non-stick pan and dip a few babycorn pieces in the prepared batter and deep-fry few at a time till they are light brown in colour from all the sides. Drain on an absorbent paper and keep aside.
Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic, spring onion whites and greens, and celery and sauté on a medium flame for 2 minutes.
Add the capsicum, and sauté on a medium flame for 1 minute.
Add the soy sauce, chilli sauce, vinegar, cornflour-water mixture, sugar and salt, mix well and cook on a medium flame for few seconds, while stirring it continuously.
Add the deep-fried babycorn, mix well and cook on a medium flame for 1 to minutes, while stirring it continuously.
Serve immediately garnished with spring onion greens.

06/04/2017

============ RECEPIE NO 286 ===============
******** Chocolate Truffle Ice Cream ********

Ingredients:

1/2 cup chopped dark chocolate
2 tsp cornflour
1 cup milk
1/4 cup castor sugar
3/4 cup fresh cream

Method :

Combine the cornflour and 2 tablespoons of cold water in bowl, mix well and keep aside.
Heat 2 tablespoons of water in a broad non-stick pan and bring to a boil. Remove from the fire, add the dark chocolate and mix well to get a smooth sauce. Keep aside.
Heat the milk in a deep non-stick pan for 2 to 3 minutes.
Add the cornflour-water mixture, castor sugar, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Remove from the heat and allow it to cool completely.
Once cooled, add the fresh cream and melted chocolate mixture and mix very well using a whisk.
Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.
Pour the mixture into a mixer and blend till smooth.
Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
Thaw the ice-cream for 2 t o3 minutes and then scoop and serve immediately.

21/02/2017

============ RECEPIE NO 285 ===============
******** PANEER AUR BABY CORN KA SALAN ********

Ingredients:

1 cup baby corn cubes , blanched
1/2 cup paneer (cottagte cheese) cubes
2 thickly sliced bhavanagari chillies
2 tbsp oil
2 cups finely chopped onions
2 tbsp roasted peanuts
2 tbsp sesame seeds (til)
2 tbsp freshly grated coconut
1 tsp fennel seeds (saunf)
1 tsp nigella seeds (kalonji)
2 tsp ginger-green chilli paste
1 tsp garlic (lehsun) paste
1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1 cup finely chopped tomatoes
salt to taste
1 tsp tamarind (imli)
2 tsp grated jaggery (gur)

Other Ingredients:

oil for deep-frying

Method:

Combine the tamarind with ¼ cup of water in a bowl , mix well and keep aside.
Heat the oil for deep-frying in a small non-stick kadhai and deep-fry the bhavagri chillies on a medium flame for 30 seconds. Drain on absorbent paper and keep aside.
Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn golden brown in colour.
Add the peanuts, sesame seeds, coconut, fennel seeds, nigella seeds, ginger-green chilli paste, garlic paste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Add the chilli powder, coriander powder, turmeric powder, tomatoes and salt, mix well and cook on a medium flame for 4 minutes while stirring occasionally or till the tomatoes soften. Keep aside and allow it to cool completely.
Transfer the gravy into the mixer and blend to a smooth paste. Keep aside.
Heat a deep non-stick pan, add the prepared onion-tomato paste, tamarind pulp, jaggery and 1 cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the fried bhavnagri chillies, baby corn and paneer, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.

31/01/2017

============ RECEPIE NO 284 ===============
******** Aloo and Paneer Roll ********
RECIPE IN HINDI.

सामग्री

आटे के लिए
१/४ कप मैदा
१/४ कप गेहूं का आटा
१/२ टेबल-स्पून तेल
नमक , स्वाद अनुसार

भरावन के लिए
१ १/२ कप उबले , छिले और किसे हुए आलू
१ १/२ कप कसा हुआ पनीर
२ टेबल-स्पून टेबल-स्पून तेल
१ टी-स्पून जीरा
२ टी-स्पून बारीक कटी हुई हरी मिर्च
२ टेबल-स्पून कटा हुआ हरा धनिया
२ टेबल-स्पून बारीक कटे हुए पुदिने के पत्ते
नमक , स्वाद अनुसार

मिलाकर सलाद बनाने के लिए
१/२ कप कसा हुआ गाजर
१/२ कप बारीक लंबी कटी पत्तागोभी
१ टी-स्पून चाट मसाला

अन्य सामग्रियाँ
६ टी-स्पून ग्रीन चटनी
गेहूं का आटा , बेलने के लिए
तेल , चुपड़ने और पकाने के लिए

विधि :

आटे के लिए
एक गहरे बर्तन में सारी सामग्रियों को डालिए और पर्याप्त पानी का उपयोग कर एक मुलायम आटा गुंधिये।
आटे को ६ बराबर भागों मे बाँट लीजिए और थोडे गेहूं के आटे का उपयोग करते हुए १२५ मिमी (५”) व्यास के गोलआकार में बेल लीजिए।
एक नॉन-स्टिक तवा गरम करिए और रोटियों को आधा कच्चा पकाइए और एक तरफ रख दीजिए।

भरावन के लिए
एक नॉन-स्टिक तवा गरम करिए और उसमे जीरा डालिए।
जब जीरा चटखने लगे, उसमे हरी मिर्च डालिए और मध्यम आंच पर कुछ सेकंड्स के लिए भूनिए।
उसमे आलू, पनीर, धनिया, पुदिने के पत्ते और नमक डालिए, अच्छे से मिला लीजिए और मध्यम आंच पर २ से ३ मिनट, बिच बिच मे हिलाते हुए पकाइए।
भरावन को ६ बराबर भागों में बाँट लीजिए और प्रत्येक भाग को लंबे अंडाकार जैसा आकार दीजिए और एक तरफ रख दीजिए।

आगे की विधि
सलाद को ६ बराबर भागों में बाँट लीजिए और एक तरफ रख दीजिए।
एक समतल और शुष्क सतहपर आधी पकी हुई रोटी डालिए और १ टी-स्पून ग्रीन चटनी को उस पर एक समान फैलाइए।
रोटी के एक छोर पर भरावन का १ भाग रख दीजिए, सलाद का एक भाग भरावन के ऊपर रख दीजिए और रोटी को कस कर रोल करिए।
बचे हुए ५ रोल बनाने के लिए क्रमांक २ और ३ की प्रक्रिया को दोहराइए।
एक नॉन-स्टिक तवा गरम करिए और उसपर थोडा तेल चुपडिए।
उस पर रोल रखिये और थोड़े तेल की मदद से, हर तरफ से भूरा होने तक पकाइए।
प्रत्येक रोल को २ तिरछे भागों में काटिए और टमॅटो कैचपके साथ गरमा गरम परोसिए।

02/01/2017

============ RECEPIE NO 283 ===============
******** Punjabi Bharwan Baingan *********
WINTER SPECIAL.

Ingredients

For The Onion-coconut Paste
1 cup roughly chopped onions
1 cup freshly grated coconut
1/4 cup coriander (dhania) seeds
3 whole dry kashmiri red chillies , broken into pieces
1 tbsp roughly chopped garlic (lehsun)
1 tbsp roughly chopped ginger (adrak)
3 cloves (laung / lavang)
2 small sticks cinnamon (dalchini)

For The Stuffing
2 tbsp oil
1/4 cup roasted and coarsely powdered peanuts
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 tsp sugar
salt to taste
1 tsp lemon juice
2 tbsp finely chopped coriander (dhania)

Other Ingredients
14 small brinjal (baingan / eggplant)
5 tbsp oil
2 tsp cumin seeds (jeera)
1/2 tsp finely chopped garlic (lehsun)
1 bayleaf (tejpatta)

Method :

For the onion-coconut paste
Combine the onions, coconut, coriander seeds, dry red kashmiri chillies, garlic, ginger, cloves and cinnamon in a deep non-stick pan and dry roast on a medium flame for 2 minutes. Keep aside to cool completely.
Once cooled, blend in a mixer to a smooth paste using approx. ¼ cup of water. Keep aside.

For the stuffing
Heat the oil in a broad non-stick pan, add the prepared onion-coconut paste, peanuts, turmeric powder, chilli powder, coriander-cumin seeds powder, sugar and salt and mix well.
Add the lemon juice and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Keep aside.

How to proceed:

Slit the brinjals in the centre to make a criss-cross mark that divides each brinjal into 4 parts joined at the stem.
Stuff the slits of each brinjal with the prepared stuffing and keep the remaining stuffing aside.
Heat the oil in a deep non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the garlic and bayleaf and sauté on medium flame for a few seconds.
Add the stuffed brinjals, mix gently, cover it with a lid and cook on a medium flame for 7 minutes, while stirring occasionally.
Lower the flame, add the remaining 1 cup of water and little salt and mix gently. Cover it with a lid and cook for 10 minutes, while stirring occasionally. Keep tossing the brinjals occasionally to avoid it from breaking.
Serve hot with rotis or parathas.

11/10/2016

============ RECEPIE NO 282 ===============
******** MILK CAKE ( KALAKAND ) *********
DIWALI SPECIAL.

Ingredients for Milk Cake
Milk – 2.5 liter
Sugar – 1 cup (250 grams)
Ghee – ½ tsp
Lemon – 1
Cardamom powder – 1 tsp
Dryfruits chips for garnishing.

METHOD :

Take milk in a vessel with heavy bottom and place it on flame for simmering for making milk cake. Simmer the milk on high flame first. When the milk starts simmering, start stirring the milk (it is important to stir the milk constantly else it can stick to the bottom of the vessel).
Cook until milk remains 1/3 in quantity. When the milk remains 1/3, reduce the flame. Now to make the milk grainy, add 3 to 4 tsp lemon juice into it and mix well. Leave it as it is for half a minute on low flame. Don not stir the milk (with lemon juice, milk gets grainy in texture).
After half minute is over, stir the milk again constantly and cook until it gets denser in consistency on low flame. When the milk gets thick and grainy in texture, add sugar and keep stirring constantly.
Cook until milk gets really thick in consistency. When the milk gets thick in consistency, the color gets brown in color and it emits good aroma. The mixture is ready, reduce the flame and stir constantly. Now add green cardamom in to the mixture and mix well.
For making cardamom powder, peel the cardamoms; take out seeds and ground to make powder.
Take a small vessel for setting the milk cake and grease it nicely with some ghee. The mixture has got turned thick in consistency, now it can be set. Turn off the flame now. Transfer the mixture to the vessel and cover it nicely to set.

Keep aside the vessel to set. Within 24 hours, milk cake sets completely. To take out the milk cake from the vessel, run a knife all around it and re-heat the vessel over the flame for 5 to 6 seconds to separate it out from the vessel. Now flip the vessel over a plate, tap on the top to separate out the milk cake.
Milk cake is ready, cut it into chunks with any shape or size. The color of milk cake from inside is dark as it stills cooks when kept to set. This makes the color dark inside. Mouth drooling milk cake is ready.

GARNISH IT WITH SOME DRY FRUIT CHIPS.

Time – 90 minutes

Suggestion:
It is very important to stir the milk while simmering. Stir it really well, by bringing the ladle to the bottom of the vessel so that milk doesn’t stick to the bottom.
You need to have patience and plenty of time for making the milk cake. Make sure that after adding sugar, you cook the mixture until it gets thick in consistency. Only then the cake will set appropriately.
It takes 24 hours for setting the milk cake.
For making 800 to 900 grams of milk cake.

20/09/2016

============ RECEPIE NO 281 ===============
******** SUPER RAJMA MASALA *********
RECIPE IN GUJARATI , HINDI , ENGLISH.

સામગ્રી:

૨ કપ પલાળીને બાફેલા રાજમા
૨ કપ સમારેલા ટમેટા
૩ ટેબલસ્પૂન તેલ
૧/૨ કપ સમારેલા કાંદા
૧ ટેબલસ્પૂન લસણ-આદુ-લીલા મરચાંની પેસ્ટ
૧ ટીસ્પૂન મરચાં પાવડર
મીઠું , સ્વાદાનુસાર

વિધિ :

એક ઊંડી નૉન-સ્ટીક કઢાઇમાં ટમેટા અને ૧ કપ પાણી મેળવી મધ્યમ તાપ પર ૮ થી ૧૦ મિનિટ સુધી અથવા ટમેટા બરોબર બફાઇને નરમ થાય ત્યાં સુધી, વચ્ચે-વચ્ચે હલાવતાં રહી, બાફી લો.
તેને ઠંડા થવા થોડો સમય બાજુ પર રાખી લીધા પછી મિક્સરમાં ફેરવી સુંવાળું પલ્પ તૈયાર કરી તેને બાજુ પર રાખો.
એક ઊંડી નૉન-સ્ટીક કઢાઇમાં તેલ ગરમ કરી તેમાં કાંદા મધ્યમ તાપ પર ૨ થી ૩ મિનિટ સુધી સાંતળી લો.
તે પછી તેમાં લસણ-આદુ-લીલા મરચાંની પેસ્ટ, મરચાં પાવડર અને ૨ ટેબલસ્પૂન પાણી મેળવી સારી રીતે મિક્સ કરી મધ્યમ તાપ પર ૧ થી ૨ મિનિટ સુધી રાંધી લો.
છેલ્લે તેમાં રાજમા, ટમેટાનું પલ્પ અને મીઠું મેળવી સારી રીતે મિક્સ કરી મધ્યમ તાપ પર ૨ થી ૩ મિનિટ સુધી, વચ્ચે થોડા-થોડા સમયે હલાવતા રહી, રાંધી લો.
ગરમ ગરમ પીરસો.

===================================================

सामग्री:

२ कप भिगोए और उबले हुए राजमा
२ कप कटे हुए टमाटर
३ टेबल-स्पून तेल
१/२ कप कसा हुआ प्याज़
१ टेबल-स्पून लहसुन-अदरक-हरी मिर्च का पेस्ट
१ टी-स्पून लाल मिर्च पाउडर
नमक स्वादअनुसार

एक गहरी नॉन-स्टिक कढ़ाई में टमाटर और 1 कप पानी मिलाकर मध्यम आँच पर, टमाटर के नरम होने तक या 8 से 10 मिनट के लिये पका लें। बीच-बीच में हिलाते रहें।

हल्का ठंडा कर मिक्सर मे पीसकर मुलायम पल्प बना लें। एक तरफ रख दें।

एक गहरी नॉन-स्टिक कढ़ाई में तेल गरम करें, प्याज़ डालकर मध्यम आँच पर 2-3 मिनट के लिये भुनें।

लहसुन-अदरक-हरी मिर्च का पेस्ट, लाल मिर्च पाउडर और 2 टेबल-स्पून पानी डालकर अच्छी तरह मिालयें और मध्यम आँच पर 1 से 2 मिनट तक पकाऐं।

राजमा, टमाटर का पल्प और नमक डालकर अच्छी तरह मिालयें और मध्यम आँच पर 2 से 3 मिनट तक पकाऐं। बीच-बीच में हिलाते रहें।

गरमा गरम परोसें।

===================================================

Ingredients:

2 cups soaked and boiled rajma (kidney beans)
2 cups roughly chopped tomatoes
3 tbsp oil
1/2 cup grated onions
1 tbsp garlic-ginger-green chilli paste
1 tsp chilli powder
salt to taste.

Method :

Combine the tomatoes and 1 cup of water in a deep non-stick kadhai and cook on a medium flame for 8 to 10 minutes or till the tomatoes turn soft, while stirring occasionally.
Allow them to cool slightly and blend in a mixer to a smooth pulp. Keep aside.
Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes.
Add the garlic-ginger-green chilli paste, chilli powder and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes.
Add the rajma, tomato pulp and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Serve hot.

27/08/2016

============ RECEPIE NO 280 ===============
******** Eggless CREAM Mayonnaise *********
MAKE AT HOME.

Ingredients :

Cream - 1 cup (200 grams)
Oil - 1/4 cup (50 grams)
Vinegar - 2 tsp
Black pepper - 1/4 tsp (coarsely ground)
Mustard powder - 1/2 tsp
Salt - 1/2 tsp
Powdered sugar - 1 tsp

How to make Cream Mayonnaise

For making cream mayonnaise, take chilled cream and place it in mixture jar, followed by oil, powdered sugar, salt, mustard powder and black pepper. Churn everything really well. Open the lid of jar and add vinegar to it. Churn again.
Cream mayonnaise is now done and ready.
Take it out in a bowl.

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