Recipestable

Tag: Vegetarian

  • Cashew Nuts Onion Pakora Recipe

    Cashew Nuts Onion Pakora

    Cashew Nuts Onion Pakora is a perfect tea time snack. Wow! tempting and crunchy pakora’s and that too with cashew nuts,yummy.  If you don’t have cashew nuts you can just try with onion. Follow the same ingredients and same amount, except the cashew nuts add one more red onion. Check it out the Cashew Nuts Onion Pakora Recipe here!!

    Cashew Nuts Onion Pakora recipe
    Photo: Cashew Nuts Onion Pakora Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1/2 cup gram flour
    • 1/2 cup rice flour
    • 1 cup cashew nuts, chopped
    • 2 onions, thinly sliced
    • 4 green chilies, chopped
    • 4 tbsp coriander leaves
    • a pinch of baking soda
    • 1 tsp red chili powder
    • salt to taste
    • water as required
    • oil for frying

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place gram flour and rice flour in a mixing bowl.

    Step 2

    Add onion, cashew nuts, green chilies, coriander leaves, red chili, baking soda and salt. Mix well and make a thick batter by using little water.

    Step 3

    Heat enough oil in a frying pan over high heat.

    Step 4

    Drop small pieces of the batter into the hot oil. Deep fry Pakoras for 5 minutes or until crispy and golden brown.

    Step 5

    Take it from the oil and drain on an absorbent paper. Cashew Nuts Onion Pakora is ready to serve. ENJOY!!

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    • Serve hot with Chilli Pakora Sauce.

    [/tab] [/tabs]

    If you like Cashew Nuts Onion Pakora recipe and make it then let me know your feedback by commenting below.

  • Turnip Paratha Recipe

    Turnip Paratha (Shalgam Paratha):

    As you know me, I am always on a hunt to try different veggies. So this Sunday, at local sabzi shop, White Turnip caught my eye. This is a root vegetable called as Shaljam or Shalgam in Urdu. The best way to try out a new veggie is to make a stuffed paratha. It turned out great.
    Whole wheat is good for you, we all know that but if you would like to maximize that goodness? Thats exactly what this recipe is about. I used whole wheat flour, milk and oil to make this paratha.
    I’m so excited to share my Turnip Paratha recipe with you. This Turnip paratha recipe was given to me by a good friend (Nabeela).

    Yes, Turnip (Shalgam) Paratha, sounds strange but you´re gonna love this stuffed bread. Try out this delicious turnip paratha recipe and I am sure you are going to love it. You can have this paratha along with yogurt, raita or any kind of pickle.

    Check it out the Turnip Paratha recipe here!!

    turnip paratha

    [divider]

    [one_fourth]Prep Time: 1 hour[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings:6[/one_fourth] [one_fourth_last]Difficulty Level: Difficult[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For paratha dough:

    • 3 cups whole wheat flour
    • 1/2 cup milk
    • 2 tablespoon oil
    • 1/2 teaspoon salt
    • water as required

    For Paratha Stuffing

    • 4 medium sized turnip (shalgham)
    • 2 green chilies, finely chopped
    • 3 tablespoon ghee or butter
    • 2 tablespoon oil
    • 2 tablespoon chopped fresh coriander
    • 1 teaspoon chopped ginger
    • 1 teaspoon cumin seeds, roasted and crushed
    • 1 teaspoon coriander seeds, roasted and crushed
    • 1 teaspoon red chili powder
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon garm masala powder
    • salt according to taste

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Expert Tip’s[/tab_title][tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    To Make Paratha Dough:

    Step 1

    Place wheat flour, salt, milk and oil in a mixing bowl.

    Step 2

    Knead a soft dough with water.

    Step 3

    Cover with a wet cloth and set aside for 30 minutes.

    To Make Paratha Stuffing:

    Step 1

    Peel off the turnips and grate them.

    Step 2

    Heat 1 tablespoon oil in a pan. Add cumin seeds.

    Step 3

    When it start crackle, add grated turnips.

    Step 4

    Saute till most moisture is gone.

    Step 5

    Now add coriander seeds, red chili, ginger, green chili, turmeric powder, garam masala and salt.

    Step 6

    Cook and stir for 4-5 minutes or until all the ingredients are mixed well and stuffing turns dry.

    Step 7

    Allow to cool completely.

    To Make Turnip Paratha:

    Step 1

    Make 6 round balls from the dough.

    Step 2

    Roll each ball in the shape of roti (about 5-inch diameter) to hold the stuffing.

    Step 3

    Put 2-3 tablespoon stuffing in the center of roti and gather the edges into a round ball.

    Step 4

    Roll each stuffed bread gently dusting flour as per desired thickness.

    Step 5

    Heat a tawa or griddle over medium heat.

    Step 6

    Put the stuffed paratha on the hot griddle (tawa). Cook for 2 minutes then flip the paratha and apply ghee or oil on the paratha.

    Step 7

    Cook 2-3 minutes longer or until the paratha color changes to light golden brown. Transfer into a serving platter. Delicious Turnip Paratha is ready to serve. ENJOY!!

    [/tab] [tab]

    1. Half cook the parathas and put them in a zip lock bag.
    2. Keep it in the freezer and you can thaw and cook them when required.
    3. This saves a lot of time for especially for working women.

    [/tab][tab]

    • Serve hot  with curd or pickles or curry.

    [/tab] [/tabs]

    If you like Turnip Paratha recipe and make it then let me know your feedback by commenting below.

  • A Taste of Pakistan: Homemade Achari Bhindi Recipe

    Achari Bhindi

    Ladyfinger (bhindi) is prepared with pickled spices and yogurt.  With pungent achari spices and sour yogurt, Bhindi takes a new avatar. Make for lunch and serve with chapati and salad. Check it out the Achari Bhindi Recipe here!!

    Achari Bhindi recipe
    Photo: Achari Bhindi recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1/2 kg Okra (bhindi), sliced
    • 2 tablespoon sesame oil
    • 1 teaspoon red chili powder
    • 1 teaspoon lemon juice
    • 1/4 teaspoon turmeric powder
    • salt to taste

    For Tempering:

    • 4 tablespoon sesame oil
    • 1/4 teaspoon mustard seeds
    • 1 pinch asafoetida
    • 3 dry red chilies
    • few curry leaves

    For Achari Powder:

    • 1 teaspoon mustard seeds
    • 1 teaspoon fenugreek seeds
    • 1 teaspoon coriander seeds
    • 1/4 teaspoon fennel seeds
    • 1/4 teaspoon cumin seeds
    • 1/4 teaspoon asafoetida

    To Be Toasted Each Separately and Powdered Together

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heay oil in a wide pan over medium heat.

    Step 2

    Add sliced okras, salt, turmeric and red chili powder. Stir-fry till it turns crispy.

    Step 3

    When the vegetable is 3/4 th done. Then add the achari powder.

    Step 4

    Now fry over high heat.

    Step 5

    Heat oil in a separate sauce pan. Add tempering items.

    Step 6

    Now run this seasoning over the above masala made.

    Step 7

    Finally squeeze lemon juice on top. Achari Bhindi is ready to serve.

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    • Serve hot with roti.

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    If you like Achari Bhindi recipe and make it then let me know your feedback by commenting below.

  • Flavorful Mix Vegetable Biryani Recipe: A Crowd-Pleaser!

    Mix Vegetable Biryani

    This is the first time I had such a wonderful mix vegetable Biryani. The taste was out of this world. This rice dish is packed with vegetables for a quick and easy dinner option. A very simple and easy Mix Vegetable Biryani recipe without much spices. I had this with mint raita and it tasted awesome. Perfect for lunch box and as one pot meal. Check it out the mix vegetable biryani recipe here!!

    mix vegetable biryani recipe
    Photo: mix vegetable biryani recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg basmati rice
    • 3 medim potatoes, cut into finger and soaked in salted water
    • 2 medium carrots, diced
    • 2 medium onions, thinly sliced
    • 1 small cauliflower, flowerets separated
    • 1 cup green peas
    • 1 cup fresh green baens, cut into small pieces
    • 1/2 cup yogurt
    • 1/2 cup cooking oil or ghee
    • 2 boiled eggs
    • 2 lemons
    • 1 Bay leaf
    • 5 cardamoms
    • 1 inch cinnamon stick
    • 1 tablespoon ginger garlic paste
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon cumin seeds, crushed
    • 1/4 teaspoon cloves
    • Salt to taste

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat a little oil in a pan and fry all the vegetables separately.

    Step 2

    Then fry the sliced onions till golden brown.

    Step 3

    Take out half of the fried onions from pan and leave half in the pan.

    Step 4

    Now add yogurt, ginger and garlic paste, the fried vegetables and the garam masala (spices) to the same pan.

    Step 5

    Also squeeze lemon juice on it and let it cook on low heat.

    Step 6

    Put the rice in a sieve and wash thoroughly.

    Step 7

    In another pan boil water. Add the washed rice, vinegar and garam masala (spices) and boil.

    Step 8

    Let it cook for about 12 minutes so that it is parboiled. Drain and keep aside.

    Step 9

    Place a layer of rice in a large pan (the same one you used for boiling the rice), then put a layer of the vegetable mixture and again put a layer of the remaining rice.

    Step 10

    Sprinkle fried onions and sliced boiled eggs on the rice.

    Step 11

    Put the pan on a heated griddle (tava). Cover with a tight lid. Do not stir.

    Step 12

    Allow cooking for another 20 minutes on very low heat.

    Step 13

    Once the dish is cooked, leave it covered for a few minutes.

    Step 14

    Then remove the lid, fluff up the rice with a fork. Mix Vegetable Biryani is ready to serve.

    [/tab] [tab]

    • Serve with raita.

    [/tab] [/tabs]

    If you like  Mix Vegetable Biryani  recipe and make it then let me know your feedback by commenting below.

  • A Flavorful Fusion: Mattar Cheese Pulao Recipe!

    Mattar Cheese Pulao

    A quick one pot meal yet flavorful. Try this Mattar Cheese Pulao recipe from a member of the Recipestable Community and send us your feedback please.

    Mattar Cheese Pulao Recipe
    Photo: Mattar Cheese Pulao Recipe

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    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time:40 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup basmati rice
    • 1 cup green peas
    • 1 onion
    • 2 green chillies
    • 1 cup grated cheese
    • 1 bay leaf
    • 2 cups water
    • 2 cloves
    • few pepper corns
    • 1 inch cinnamon stick
    • 2 tablespoons oil
    • salt to taste.

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cut the onion into thin long slices.

    Step 2

    Mince the green chillies and set it aside.

    Step 3

    Take a pan and pour the oil.

    Step 4

    Bring to heat and when it’s nice and hot add the cloves, bay leaf, cinnamon, green chillies, pepper corns and saute briefly.

    Step 5

    Then put in the onions and saute till the raw smell leaves.

    Step 6

    Put in the peas, rice and mix it up well.

    Step 7

    Add the water and cover with a tight lid and cook till the rice is ready.

    Step 8

    Garnish with the grated cheese. Mattar Cheese Pulao is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve with any curry or raita.

    [/tab] [/tabs]

    If you like Mattar Cheese Pulao recipe and make it then let me know your feedback by commenting below.

  • Recipe: Lobia Biryani

    Lobia Biryani

    Lobia Biryani is an easy, quick and healthy one pot meal. This is a delicious veggie biryani consists of Kidney beans layered with mint leaves, tomatoes and green chillies over boiled rice. Goes great with any kind of raita. Try this Lobia Biryani recipe and don’t forget to share your experience with us!!

    Lobia Biryani recipe
    Photo: Lobia Biryani Recipe

    Prep Time: 10 minutes

    Cook Time: 1 hour

    Servings: 6

    Difficulty Level: Medium

    Ingredients

    • 1 kg boiled basmati rice,(boiled with cumin seeds and mint)
    • 1 cup lobia (kidney beans)
    • 1 cup yogurt
    • 1/2 cup oil or ghee
    • 1/2 cup tomato paste
    • 4 onions, thinly sliced
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 2 tablespoon jayfal and jawintri powder
    • 2 tablespoon kewra essence
    • 2 green cardamom pods
    • 2 black cardamom pods
    • 1 cinnamon stick
    • 4 cloves
    • 1/2 black pepper
    • 1 teaspoon cumin seeds
    • 1 teaspoon red pepper
    • 1 teaspoon food colour
    • 1/4 teaspoon turmeric powder
    • salt to taste

    For Layers on Rice:

    • 1/2 cup mint leaves
    • 8 green chillies, thinly sliced
    • 2 lemon slices
    • 1/2 cup tomato slices

    Directions:

    Step 1

    Fry onion in oil ,put garlic and ginger paste in it.

    Step 2

    Then put all ingredients of garam masala with tomato paste and yogurt, then put lobia (kidney beans) it with high quantity of water for tenderizing it.

    Step 3

    After that when lobia is also absorbs water keep frying it till then it leaves oil in it.

    Step 4

    In a big pan make one layer of rice ,spread lobia’s gravy on it with tomato, lemon slices and green chillies with mint leaves.

    Step 5

    Then make another layer and repeat that method as above again.

    Step 6

    Put yellow food colour on the top of the side of rice with kewra essence.

    Step 7

    Leave it for 15 minutes for taking dam. Lobia Biryani is ready to serve.

     

    • Serve with fresh salad or raita.

     

    If you like  Lobia Biryani recipe and make it then let me know your feedback by commenting below.

  • Cauliflower Curry Masala Recipe

    Cauliflower Curry Masala

    You’ve probably heard of Chicken curry; well this is almost the same thing but with a twist. Instead of chicken use cauliflower!! Cauliflower Curry Masala is a vegetable curry that makes for a good side with rotis. Traditional Pakistani cauliflower and potato curry recipe from my grandmother (Nani Jan). We used to eat this all the time growing up. My sister likes it with paratha.

    Cauliflower Curry Masala Recipe
    Photo: Cauliflower Curry Masala Recipe

     Check it out the Cauliflower Curry Masala Recipe here!!

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 large Cauliflower, cut into florets
    • Oil for deep frying
    • 2 onions
    • 2 green chilies
    • 8-9 cloves of garlic
    • 1 inch piece of ginger
    • 2 tomatoes made into a puree
    • 1 tsp red chili powder
    • 1 tsp coriander powder
    • 1 tsp garam masala powder
    • 1/2 tsp turmeric powder
    • 1 tsp kasoori methi
    • Salt to taste.

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    First deep fry the washed cauliflower florets and keep aside.

    Step 2

    Now heat 2 tablespoon oil in a wok.

    Step 3

    Make a paste of onions, green chilies, ginger and garlic and put it in the wok.

    Step 4

    Saute till it changes color and add the tomato puree to it.

    Step 5

    Now add all the spices, salt and kasoori methi and sauté till oil separates.

    Step 6

    Add the florets, and a cup of water and mix well. Garnish with chopped fresh coriander. Cauliflower Curry Masala is ready to serve.

    [/tab] [tab]

    • Serve with chapati, paratha or any bread.

    [/tab] [/tabs]

    If you like Cauliflower Curry Masala recipe and make it then let me know your feedback by commenting below.

  • Cabbage Paratha Recipe

    Cabbage Paratha Recipe

    Cabbage Paratha

    A simple paratha recipe with grated cabbage as stuffing. It is an easy to prepare cabbage paratha recipe. It is so versatile and healthy that it can be served in breakfast, lunch or dinner. The additional benefit of green vegetable in a discreet way makes it ideal to be served to kids who are fussy about veggies in curries and dals. Try this Cabbage Paratha recipe, it’s perfect for a lazy dinner night!

    Cabbage Paratha Recipe
    Photo: Cabbage Paratha Recipe

    [divider]

    [one_fourth]Prep Time: 25 minutes[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 cups whole wheat flour
    • 250 gm cabbage
    • 2 green chilies, finely chopped
    • 2 tablespoon ghee or clarified butter
    • 2 tablespoon coriander leaves
    • 1 teaspoon cumin seeds
    • 1 teaspoon red pepper
    • 1/2 teaspoon garam masala powder
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Shred the cabbage finely.

    Step 2

    Put it in a large bowl, sprinkle some salt over it and keep aside.

    Step 3

    Chop chillies and coriander very fine and add to cabbage.

    Step 4

    Put garam masala, red pepper, cumin seeds, wheat flour, add little water and knead well.

    Step 5

    Heat a griddle (tawa), roll out paratha of kneaded flour, use ghee for roasting. Roast well. Cabbage Paratha is ready to serve.

    [/tab] [tab]

    • This cabbage paratha is best enjoyed with a bowl of plain yogurt.
    • You can also serve with pickles, dals etc.

    [/tab] [/tabs]

    If you like Cabbage Paratha  recipe and make it then let me know your feedback by commenting below.

  • A Veggie Lover’s Dream: Easy and Flavorful Karahi Bhindi Recipe!

     Karahi Bhindi

     Karahi Bhindi  is a tangy and delicious recipe made of ladyfinger and a blend of other Indian spices. It is a great recipe for vegetarians. If prepared correctly with patience, this vegetable gives a delightful taste. Try this Karahi Bhindi Recipe, hope you’ll love it.

    karahi bhindi recipe
    Photo: karahi bhindi recipe

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm Lady finger,washed and pat dry
    • 2 onion, thinly sliced
    • 2 tomato, finely chopped
    • 2 green Chilies, thinly sliced
    • 1 teaspoon red chili powder
    • 1 teaspoon cumin powder
    • 1/2 teaspoon dried mango powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon garam masala powder
    • 1/4 teaspoon turmeric powder
    • few coriander leaves, finely chopped
    • salt to taste
    • Vegetable oil as required

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Slit lady finger into thin slices.

    Step 2

    Take a karahi with oil and heat it. Fry ladyfinger slices until they turn crispy and golden brown.

    Step 3

    Keep fried ladyfinger separate.

    Step 4

    Leave about 2 tbsp oil in karahi and drain the rest.

    Step 5

    Add cumin seeds and green chillies and fry for about 30 seconds.

    Step 6

    Add onion slices and chopped tomato, fry again until light brown.

    Step 7

    Add mango powder, red chili, gram flour and fry for 3 to 4 minutes.

    Step 8

    Now add fried ladyfinger and remaining ingredients. Mix them properly.

    Step 9

    Heat for few seconds and remove from the flame.

    Step 10

    Garnished with chopped coriander leaves. Karahi Bhindi is ready to serve.

    [/tab] [tab]

    • Serve with chapati.

    [/tab] [/tabs]

    If you like Karahi Bhindi Recipe  and make it then let me know your feedback by commenting below.

  • Potato Cumin Paratha Recipe

    Potato Cumin Paratha

    Potato Paratha,all time favorite and popular paratha. Yes, this one has cumin in it. This Potato Cumin Paratha taste delicious with fresh, thick cream or a knob of unsalted, home-made butter. Check it out the Potato Cumin Paratha recipe!!

    Potato Cumin Paratha recipe
    Photo: Potato Cumin Paratha Recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 4 [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Paratha:

    • 2 cups wheat flour
    • 2 tablespoon oil
    • 1/2 teaspoon salt
    • warm water (to prepare dough)
    • Ghee or butter for frying

    For Paratha Filling:

    • 2 boiled potatoes, mashed
    • 4 green chilies, finely chopped
    • 4 tablespoon chopped coriander
    • 4 tablespoon cumin seeds, roasted
    • 1 tablespoon lemon juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon red pepper flakes

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Mix all the ingredients of filling in a bowl, expect cumin seeds.

    Step 2

    Take another bowl and mix flour, salt, sugar and oil. Then add water and knead the dough for 6-8 minutes.

    Step 3

    When it get smooth stop and cover it with a damp cloth for 30 minutes.

    Step 4

    After that make small balls from the dough.

    Step 5

    Take a wheat dough ball, flatten it with your palm.

    Step 6

    Fill it with 3 tbsp filling and close it again. Now dust it with cumin seeds from both sides.

    Step 7

    Flatten it in a round disk of 5 inch.

    Step 8

    Heat up the griddle (tava) and gently place the rolled out paratha over it.

    Step 9

    Cook it from one side for 4-5 minutes over medium flame. Then add ghee over it and fry it from both sides until pink.

    Step 10

    So make all parathas with same procedure. Potato Cumin Paratha is ready to serve.

    [/tab] [tab]

    • Serve with cumin yogurt sauce.

    [/tab] [/tabs]

    If you like Potato Cumin Paratha recipe and make it then let me know your feedback by commenting below.

  • Baby Corn Masala Recipe

    Baby Corn Masala

    An unique combination of baby corn with delectable spicy flavours.  This Baby corn masala is a tasty vegetarian dish. Baby Corn Masala is very yummy and does not require much time to get cooked. The foodies will surely love it. Definitely worth to try this simple but tasty recipe.
    Try this baby corn masala recipe, a rich peanut based delicious gravy, perfect for roti, chapati and pulao. ..!!

    Baby Corn Masala recipe
    Photo: Baby Corn Masala Recipe

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time: 35[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm Baby Corn, peeled
    • 4 cups Water
    • 1 Onion,finely chopped
    • 2 tomatoes,finely chopped
    • 1 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp cumin seeds
    • 1/2 tsp fenugreek seeds
    • 1/2 tsp onion seeds
    • 1/2 tsp mustard seeds
    • 1/2 tsp aniseed
    • 4 tbsp vegetable oil
    • 1/4 cup fresh coriander Leaves,finely chopped
    • 1 cup peanuts,roasted & ground
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place baby corn in a bowl and Cut into 1-inch pieces.

    Step 2

    In a pressure cooker, put baby corn along with salt, water and turmeric powder. Cook for 10 minutes or until soft and tender.

    Step 3

    Remove from the heat and set aside.

    Step 4

    Heat 4 tbsp oil in a deep skillet or wok over high heat.

    Step 5

    Add cumin seeds, onion seeds, aniseed, fenugreek seeds and mustard seeds in it.

    Step 6

    Fry for 1` minute or until seeds start to crackle.

    Step 7

    Add chopped onion; cook and saute for 3-4 minutes or until raw smell of onions goes out.

    Step 8

    Then add chopped tomato and cook for 2 minutes. Season with salt and red chili. Cook for 2 more minutes.

    Step 9

    Put cooked baby corn and remaining water in it.

    Step 10

    Sprinkle fresh coriander leaves over it. Baby Corn Masala is ready to serve.

    [/tab] [tab]

    • Serve hot with roti.

    [/tab] [/tabs]

    If you like baby corn masala recipe and make it then let me know your feedback by commenting below.

  • Skip the Takeout: Easy & Delicious Baby Corn Manchurian Recipe!

    Baby Corn Manchurian

    This is a crispy, crunchy and a dry version of baby corn Manchurian.  Glossy, juicy baby corn Manchurian recipe, perfect for fried rice and as a starter. Try this Baby Corn Manchurian recipe and don’t forget to share your experience with us!!

    Baby Corn Manchurian recipe
    Photo: Baby Corn Manchurian Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 20 Baby corn
    • 2 onions, finely chopped
    • 2 cloves garlic, finely chopped
    • 4 green chilies, finely chopped
    • 1/2 cup corn flour
    • 1/4 rice flour
    • 1/4 cup tomato sauce
    • 2 tablespoon cashew peanut powder
    • 2 tablespoon chopped green onion
    • 2 teaspoon ginger garlic paste
    • 2 teaspoon chili garlic sauce
    • 1 teaspoon soy sauce
    • oil for deep frying
    • salt to taste

    [/tab] [tab]Yield: 5 servings Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Boil baby corns in a little salty water.

    Step 2

    Take a bowl and mix corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled baby corns.

    Step 3

    Pour oil in a pan and heat it. Now fry the baby corns.

    Step 4

    Remove them from the pan and drain out excess oil on clean paper towels.

    Step 5

    Pour 3 tbsp oil in a pan and heat it. Add onions, green chillies and garlic, saute until golden brown.

    Step 6

    Add the deep-fried baby corns, soya sauce, tomato sauce, chilli-garlic sauce and salt to it.

    Step 7

    Fry for about 10 minutes over medium heat. Baby Corn Manchurian is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

    If you like Baby Corn Manchurian recipe and make it then let me know your feedback by commenting below.

  • Onion Paratha Recipe

    Onion Paratha

    I often make different type of parathas at home but many of these paratha recipes are not posted on my website. So i have decided to post these paratha recipes one by one.

    This Onion paratha is an amazing flat bread that is flavoured with spiced onion. This paratha can be have for breakfast or a quick brunch or lunch. Accompanied with a side vegetable dish or raita this onion paratha make for a complete meal. Check it out the Onion Paratha recipe here!!

    Onion Paratha recipe
    Photo: Onion Paratha Recipe

    [divider]

    [one_fourth]Prep Time: 40 minutes[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 Cups wheat flour
    • 1 medium Onion, finely chopped
    • 2 green chilies, finely chopped
    • 2 tbsp fresh coriander leaves, finely chopped
    • 1 tsp mango powder
    • 1 tsp pomegranate seeds
    • 1/2 tsp red chili powder
    • salt to taste
    • water as required to knead a dough
    • oil or ghee to shallow fry

    [/tab] [tab]Yield:4 servings Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place flour and salt in a medium bowl. Knead by using water and make a soft dough. Set aside.

    Step 2

    In a small bowl, combine onion, green chilies, pomegranate seeds and coriander leaves.

    Step 3

    Season with salt, mango powder and red chili.

    Step 4

    Make small balls of the dough.

    Step 5

    Take two balls and roll them into a small round or a roti.

    Step 6

    Place 2 tbsp onion mixture in the center of a roti. Cover with second roti. Press evenly by using fingers.

    Step 7

    Again roll it into a medium sized roti.

    Step 8

    Heat a griddle over medium heat.

    Step 9

    Place onion paratha over it and fry on both sides for 3-4 minutes or until golden. Onion paratha is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with green chutney and curd.

    [/tab] [/tabs]

  • Green Onion Pulao Recipe

    Green Onion Pulao Recipe _ A simple and tasty pulao using spring onions. Try this Green Onion Pulao Recipe and don’t forget to share your experience with us!!

    Green Onion Pulao Recipe
    Photo: Green Onion Pulao Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cup long grain rice , soaked
    • 1 cup spring onions, thinly sliced
    • 3 tbsp vegetable oil
    • 1 tsp cumin seeds
    • 3-4 garlic cloves,finely chopped
    • 1 tsp chili powder
    • 1/2 tsp black pepper, crushed
    • 1 tbsp lemon juice
    • 1 cup green tops of spring onions, finely chopped
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat the oil in a pan and add the cumin seeds.

    Step 2

    As they begin to change colour, add the spring onions and garlic and saute until brown.

    Step 3

    Stir in the rice and mix gently.

    Step 4

    Add three cups of water, salt and garam masala powder and mix.

    Step 5

    Cover and simmer until the water has been absorbed and the rice is cooked.

    Step 6

    Sprinkle lemon juice over the rice and serve hot. Garnished with green onion tops. Enjoy!

    [/tab] [tab]

    [/tab] [/tabs]

  • Mint Pulao Recipe

    Mint Pulao is a tasty cuisine. It also offers health benefits. Mint is rich in Vitamin C. This Mint Pulao recipe requires mint leaves and common ingredients. This mint flavored pulao, best served with curd base raita. Check it out the Mint Pulao recipe here!!

    mint pulao recipe
    Photo: mint pulao Recipe

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups basmati rice
    • 2 large potatoes
    • 1 cup shelled peas
    • 1 bunch mint leaves
    • 6 green chillies
    • 1 piece ginger small
    • 3 onions medium
    • ½ tsp turmeric powder
    • 3-4 cloves
    • 2 cardamoms
    • 1 bay leaf
    • Salt to taste
    • Ghee to fry

    For Garnishing:

    • Mint leaves
    • Boiled peas
    • Red cherries

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Clean and wash the rice.

    Step 2

    Place in a container with 2 cups of water and salt to taste.

    Step 3

    Wash potatoes and place in another container with 2 cups of water in it.

    Step 4

    Pour 2 cups of water and place the container with rice and potatoes in a pressure cooker and cook for 10 minutes. Remove and keep aside.

    Step 5

    Grind together coconut, green chilies, and ginger and turmeric powder.

    Step 6

    Peel and dice potatoes. Slice onions.

    Step 7

    Heat oil, add onions and sauté. Add cardamom, bay leaves and cloves.

    Step 8

    Add the ground masala paste and peas and fry till the raw flavor is lost and the peas get cooked.

    Step 9

    Add potatoes, rice and salt if necessary . Mix well.

    Step 10

    Squeeze lime juice and remove from fire. Garnish with mint leaves, red cherries and peas. Mint Pulao is ready to serve.

    [/tab] [tab]

    • Serve with Raita.

    [/tab] [/tabs]

  • Dhal Curry Recipe

    Cheap, delicious and healthy – dal is the perfect comfort food supper. Try this Dhal Curry Recipe and don’t forget to share your experience with  us!!

    Dhal Curry Recipe
    Photo: Dhal Curry Recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 sliced onion
    • 1 chopped tomato
    • 1 tsp garam masala
    • 1/2 cup moong dhal
    • 2 medium size potato
    • Salt to taste
    • a pinch of turmeric powder
    • 3 tsp vegetable oil
    • 1 tsp mustard
    • 1 tsp cumin seeds

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Boil the potatoes, peel and smash it.

    Step 2

    Cook the moong dhal and blend it. Set aside.

    Step 3

    In a skillet heat oil, add mustard when it crackles add cumin seeds.

    Step 4

    Add onion, tomato stir and cook till onions are golden.

    Step 5

    Add boiled moong dhal and smashed potatoes followed by salt, turmeric powder and garam masala. Fry for a minute.

    Step 6

    Add some water and keep boiling for 3 minutes. Dhal Curry is ready to serve.

    [/tab] [tab]

    • Serve with boiled rice.

    [/tab] [/tabs]