Posts Tagged ‘vegetarian’

1 cup methi leaves(chopped)
3/4 cup toor daal or masoor daal
1/2 cup potato(boiled and cut into cubes)
1/2 cup chopped tomato
1/2 cup chopped onion
1 tea spn mustard seeds
3-4 green chilies
1/2 tea spn coriander powder(optional)
4-5 curry leaves


Cook daal (do not mash it) and keep aside.
Heat oil and add 1/2 tea spoon mustard. When they start popping, add chopped onion. Fry till they become translucent (do not make them brown). Add chillies and grind it into a smooth mixture.
Heat remaining oil and add mustard and curry leaves. Fry for some time and then add chopped tomatoes. Close the lid and cook till the tomatoes are completely cooked and all water is evaporated.
Add methi leaves and cook for 5min. Now add the cooked daal, ground mixture, potatoes and salt. Mix everything and cook for 2-3 min. Add coriander powder, mix well and cook for about 2min again.
Serve hot with chapathi or rice.

Serves : 3
Preparation time : 30min


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Difficulty: Medium | Prep Time: 30-45 mins | Cook Time: 30 mins | Yield: 4-5 servings

300-400 gms Baigan (Brinjal/Aubergine)
1 medium sized Onions
1 small Tomato
2 tsp Jeera (Cumin Seeds) Powder
1 tsp Dhania (Coriander Seeds) Powder
½ tsp Red Chillie Powder
1 Egg*
3 tbsp Oil
Salt to taste


  1. Cut the baigan into big pieces and boil them till soft. After they have cooled, gently take out the peals from the baigan pieces. You may peel the baigan before boil them to make it easier for you. If the baigan are very fresh you may not peel them at all.
  2. Mash the baigan well and leave aside.
  3. Chop the oninons and the tomatoes.
  4. Heat the oil in a pan and add the onions. Fry till translucent.
  5. Add the jeera, dhania and the red chillie powder. Add a little water and fry the masala.
  6. Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smoothe paste.
  7. Now add the tomatoes and a bit of salt. Adding of the salt will soften the tomatoes quickly and allow it to mix with the masala well.
  8. Cook this for some more time till oil starts to leave the sides.
  9. Add the baigan and the remaining salt according to your laste.
  10. Stiring continuosly, cook till the water from the baigan evaporates.
  11. Now add the egg and mix it well.
  12. Continue to stir till the egg gets cooked well and it’s fully blended into the baigan. Also you should ensure that the water has fully evaporated.
  13. Now remove from heat and serve hot with steamed rice or roti.

*Strict vegetarians, may omit adding the egg.

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Daal Puri/Kachori

Difficulty: Difficult | Prep Time: 4 hrs | Cook Time: 1 hr | Yield: 20 pieces

For the Filling
½ cup Masoor Dal
1 Medium Onion
1½ Ginger paste
1 Green Chilli
½ tsp Chilli Powder
6 tbsp Oil
Salt to taste

For the Puri
2½ cup Madia (Flour)*
½ tsp Salt
¼ tsp Sugar
1 tbsp Oil
Oil for Deep Frying**


  1. Wash and soak the dal in water for about 3 hrs.
  2. Slice the onion and finely chop the green chilli and keep aside.
  3. Once the daal soaked well, make a smooth paste of it in a mixer adding as little water as possible.
  4. Now to make the filling, heat oil in a pan and add the onions.
  5. Fry the onions till translucent.
  6. Add the ginger paste and chopped green chilli. Fry for another 2-3 mins.
  7. Now add the dal paste, chilli powder and salt. Ensure that the salt is a bit on the higher side as this would give a better taste to the puris.
  8. Cook till the dal is mixed well with the onions and all the water has evaporated. Do not cook it for too long as it’ll tend to make the filling very dry and hard to use later on.
  9. Now in a bowl, add the maida, salt and sugar and mix well.
  10. Then add the oil and evenly rub it into the flour.
  11. Now knead this flour with warm water and make it into a soft dough. The dough should be soft but not sticky. It’s easier to make stuffed puri if the dough is soft.
  12. Now divide the dough and the filling into 20 equal portions each. Roll each of them into smooth balls
  13. Make smooth round balls of the dough first and then flatten them by appying pressure with your fingers and between your palm.
  14. Now place a ball of filling at the center and cover it with the dough. Ensure that the filling is in the center and the opening is sealed properly. Roll it between ur palm and flatten slightly. Repeat for the rest.
  15. Now grease a flat surface with a little oil and with a rolling pin, roll each of them into about 5” diameter round and ¼ cm thick. While rolling, the pressure should applied evenly and gently or else the filling may tend to come out of the puris.
  16. Heat oil in a pan and deep fry the puris one at a time. The puris would puff up once fried on one side. Flip and fry the other side for until slightly blown on each side. Please note, oil needs to be properly heated before frying the puris. Then again, if it gets too hot, then the puris would become too brown too soon. Hence, you need to regulate the temperature while you fry.
  17. Serve it hot with Aaloo Sabji.

*You may also use wheat flour instead of plain flour. In that case you need not add the oil in the dough.
**If you do not want to deep fry, you may roast each puris on a flat pan. Once roasted, on both sides, add 1 tsp of oil and shallow fry them evenly. The picture above is of shallow fried puris.

Aaloo ki Sabji

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 10 mins | Yield: 3-4 servings

3 medium Aaloo (Potato)
½ tsp Dhania (Coriander) Powder
½ tsp Jeera (Cumin) Powder
¼ tsp Haldi (Turmeric) Powder
1 tsp Chilli Powder
½ tsp Kasoori Methi (Dried Fenugreek leaves)
½ tsp Hing (Asefotida) Powder
2 tbsp Ghee (Clarified Butter)*
Salt to taste


  1. Boil the potatoes. Peal and crush them a little with your hands to get uneven pieces.
  2. In a pan heat the ghee.
  3. Add the kasoori methi and then the dhania, jeera, haldi, and chille powders. Add a little water and fry the masala for 2-3 mins.
  4. Then add the potatoes, salt and lastly the hing.
  5. Stir and add 2 cups of water.
  6. Simmer with covered lid for about 5 mins.
  7. Serve hot with kachori or puri or even chapati.

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Difficulty: Easy | Prep Time: 15 mins | Cook Time: 15 mins| Yield: 3-4 servings

2 Medium Potatoes
100 gms Methi Leaves
¼ tsp Methi Seeds
1 Dry Red Chillie
1 Green Chillie
4 tbsp Oil
Salt to taste


  1. Peal and dice the potatoes into about ¼” cubes.
  2. Take out the methi leaves from its stems and clean them very well.
  3. Now finely chop them, add about ½ tsp of salt and leave them aside for about 5 mins.
  4. Chop the green chillies
  5. Heat oil in a pan and add the dry red chillie and the methi seeds.
  6. Now add the potatoes and fry till golden brown.
  7. Add the methi after squeezing out the excess water in them.
  8. Add salt according to taste and the green chillies.
  9. Continue frying the methi along with the potatoes till the methi is lightly fried. But make sure not to over fry them or else it’ll become too dry.
  10. Serve with roti.

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Difficulty: Medium | Prep Time: 15 mins | Cook Time: 45 mins| Yield: 4-5 Servings

For the Pakora

½ cup Besan
2 Green Chillies*
½ tsp Baking Powder
2 tsp Oil
Salt to taste


  1. Sieve the besan.
  2. Chop the green chillies.
  3. Mix the 2 tsp oil and the baking powder with besan.
  4. Add a little water and mix it with the besan well to get a smooth paste. The consistency should be very thick, but light enough so that you can make them drop into the oil with a spoon or your hands.
  5. Heat the oil for deep frying.
  6. Now drop about 1 tbsp of the besan mixture into the oil. Ideally use your hand so as to get round shapes. Makes about 12 pakoras.
  7. The pakoras would puff up a little. Fry till golden brown and take them out on an absorbent paper.
  8. Leave them aside.

For the Kadi

2 cups of Yogurt
½ cup Besan
½ tsp Coriander Powder
½ tsp Turmeric Powder
½ tsp Red Chillie Powder
½ tsp Cummin Seeds
¼ tsp Mustard Seeds
10-12 Curry Leaves
2 Green Chillies*
Pinch of Hing (Asefotida)
2 tbsp Oil
1 tsp Ghee
Salt to taste


  1. Sieve the besan.
  2. Chop the green chillies.
    In a bowl, mix the yogurt, coriander powder, turmeric powder and red chilllie powder.
  3. Beat them well.
  4. Heat the oil and the ghee.
  5. Add the mustard and cumin seeds. Let them splutter.
  6. Now add the curry leaves and green chillies. Saute for a few seconds.
  7. Add the hing.
  8. Now add the yogurt mixture and salt to taste.
  9. Add about 2½ cups of water and the pakoras.
  10. Let this come to a boil.
  11. Simmer and cook for about 10 mins.
  12. Check seasoning and remove from heat.
  13. Garnish with fresh coriander leaves.
  14. Serve hot with plain rice.

*You may vary the quantity according to your taste.

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Difficulty: Easy | Prep Time: 10 mins | Cook Time: 30 mins| Yield: 4-5 servings

1½ Large Baigan (Brinjal/eggplant/Aubergine)
1 medium Onion
1 medium Tomato
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Jeera Powder
2 tsp Dhania Powder
½ tsp Haldi Powder
1 tsp Red Chillie Powder
2 tsp Channa Masala Powder*
¼ cup Oil
Salt to taste


  1. Wash and cut the baigan into big pieces (about 12 per baigan).
  2. Finely slice the onion and chop the tomato.
  3. Heat oil and fry the baigan till they are lightly brown and soft. Press lightly ans squeeze out the oil from the baigan before removing them from the pan.
  4. Leave the fried baigan aside.
  5. In the same oil, add the chopped onion and fry till they have softened.
  6. Add the ginger garlic paste and fry them along with the onion for about 2-3 mins.
  7. Now add the powdered masala, stir and add a little water.
  8. Fry the masala till oil separated and the water is fully dry.
  9. Now add some water again and repeat the process for frying the masala.
  10. Once again when oil starts to separate, add the chopped tomatoes and salt according to taste.
  11. Cook until the tomatoes are soft.
  12. Now add the fried baigan and stir so that the gravy is mixed well with the baigan pieces. Add about ½ cup water and cover the pan.
  13. Simmer and cook for about 2-3 mins.
  14. Uncover, and increase the heat to maximum and let the water (if any) evaporate fully.
  15. Once the oil starts appearing at the sides and the gravy is almost dry remove the baigan from the heat.
  16. Serve hot with roti/paratha or any rice of your choice.

*Channa or Chole masala would do. Or use any similar variant

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Difficulty: Easy | Prep Time: 10 mins | Cook Time: 15 mins| Yield: 3-4 Servings

1 Large Potato
¼ Green Capsicum*
¼ Red Capsicum*
1 tbsp Sambar Masala Powder
½ tsp Red Chilli Powder
3 tbsp Oil


  1. Peal, wash and dice the potatoes into about ¼”-½” cubes.
  2. Clean and wash capsicums. Cut them in squares of about the size of the potatoes.
  3. Heat the oil in a pan.
  4. Add the potatoes and fry on medium heat.
  5. Once the potatoes are lightly brown in colour, add the capsicums.
  6. Add the salt according to taste.
  7. Fry till the capsicums are also fried a little and the potatoes and the capsicums are cooked.
  8. Now add the sambar masala and the red chlli powder.
  9. Stir for about a minute and remove from heat.

*Add any kind of coloured capsicums as per availability. It looks better if you can use both the colours.

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