Indian Veg. Recipes Spot

A blog about Indian vegetarian meals, healthy snacks, Innovative food, continental food, yummy lunch,dinner, break fast recipes, beauty and fashion.

Monday, April 22, 2019

April 22, 2019

Dalia dhokla


                                    Dalia dhokla

 
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Dalia dhokla is a healthy version of traditional Gujarati dhokla. Tried it with my imagination and came out so good and is healthy on stomach. I have used red chili powder and turmeric powder to make it little spicy and look beautiful. I hope you will like this recipe. So let us start.

Recipe cuisine - Indian

Recipe course – snack

Preparation time – 20 minutes ( after soaking )

Servings – 4

Recipe Ingredients:

1 cup Dalia ( broken wheat)
1 cup curd
1 tea spoon lemon juice
½  turmeric powder
1 tea spoon red chili powder
Salt to taste
1 tbsp refined oil
¼ tea spoon mustard seeds
½ tea spoon sesame seeds
¾ sachet Eno
4-5 curry leaves
1 green chili chopped
Coriander leaves for garnish
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Recipe instructions:

Soak the Dalia in 3 cups water for an hour.
Drain the water. Add curd ,salt to taste, lemon juice, red chili powder, turmeric powder and mix well.
Rest for 30 minutes.
After 30 minutes, add ¾ Eno sachet, mix in one direction gently, por the batter in the steamer and steam for 10-12 minutes on high flame.
Let it cool, de mold the dhokla and cut into cubes or you can make shapes of your choice with the help of molds.
Heat 1 tbsp refined oil in a tadka pan, add mustard seeds and sesame seeds, pinch of asafoetida , chopped green chili and curry leaves and remove from heat.
Drizzle the tadka on the dhokla.
Yummy and healthy Dalia Dhokla is ready to serve.
Serve with green chutney or tomato ketchup.





Tuesday, April 16, 2019

April 16, 2019

Kair Sangri sabzi


                                     Kair Sangri sabzi


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Kair sangri is a traditional Rajasthani dish made with dried kair berry and sangri. It is also called Panchkutta ki sabzi because it primarily consist of 5 ingredients, kair, sangri, amchur, gunda and kumati. Very delicious and spicy in taste. Best recipe to prepare when there is no vegetable at home. Try for once and you will become fan of it.

Recipe cuisine - Indian

Recipe course – side dish

Preparation time – 15-20 minutes ( after soaking )

Servings – 4

Recipe Ingredients:

250 gm kair sangri
8-10 raisins
2 tbsp mustard oil
½ tea spoon cumin seeds
Pinch of asafoetida
¼ tea spoon dry mango powder
1 tea spoon red chili powder
½ tea spoon turmeric powder
1 tea spoon roasted cumin coriander powder
¼ tea spoon dry mint powder
¼ tea spoon garam masala
Salt to taste
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Recipe instructions :

Wash the kair sangri for 2-3 times and soak it in water for 4-5 hours.
Again wash it and cook it in a pressure cooker for 2 whistles.
Wash finally so all the dust is removed properly and drain the water.
Heat mustard oil in a pan. Add cumin seeds, when they crackle, add asafoetida and kair sangri and mix well.
Mix all the spices along with salt to taste and cook it stirring for 4-5 minutes.
Add raisins and mix well.
Delicious kair sangri sabzi is ready to serve.





Monday, April 08, 2019

April 08, 2019

Mango Mint chutney


                           Mango Mint chutney


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Refreshing and cooling, this mango Mint chutney is perfect for these summers. It is prepared from raw mango, but I have boiled it little as I don,t like very sour taste of raw Mango.  Can be served with paratha, puri, chapati or even a slice of bread. So let us start.

Recipe cuisine - Indian

Recipe course – Dip

Preparation time – 10 minutes

Servings – 4-5 servings

Recipe Ingredients:

1 medium size raw Mango
1 small white onion
2-3 garlic cloves
1 green chili
5-6 fresh mint leaves
½ tea spoon cumin seeds ( without roasted )
3 tea spoon sugar or jaggery as per requirement
Salt to taste

Recipe instructions:

Remove the skin of the mango and chop it finely. If you don,t like very sour taste, you can boil it for ten minutes and then remove the pulp and use it.
Cut the onions and green chilli into pieces.
Wash the mint leaves and chop them.
Add all the ingredients along with cut mango or mango pulp in a mixer and grind it to a smooth paste.
Yummy and tangy mango mint chutney is ready.
You can refrigerate it for 4-5 days.


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Gapes chutney

Wednesday, April 03, 2019

April 03, 2019

Idly chaat recipe



                                    Idly chaat recipe


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Idly chaat recipe is another innovative recipe made from leftover idly. If you are bored of eating fried idly made from leftover idly, try this new yummy recipe of leftover idly. Very easy, quick and yummy recipe.
So, let us start.

Recipe cuisine - Indian

Recipe course – Snack

Preparation time – 15 minutes

Servings – 4-5 servings

Recipe Ingredients:

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4-5 idly
1 medium size tomato
1 medium size onion
1 medium size cucumber ( kheera)
1 tbsp green chutney
1 tea spoon idly coconut chutney
2 tbsp tomato ketchup ( or as per taste )
½ tea spoon Chaat Masala
½ sachet Maggie Masala
1 tbsp refined oil
½ tea spoon Mustard seeds
Pinch of Asafoetida

Recipe instructions:

Cut the idly into small pieces and keep aside.
Heat 1 tbsp refined oil in a non-stick pan, add mustard seeds and Asafoetida and then idly pieces, sprinkle Maggie Masala and saute for 4-5 minutes.
Turn off the gas and let it cool.
Remove the pulp of tomato and chop them finely.
Chop the onions also finely.
Remove the seeds of cucumber and chop it finely.
Finally, take the idl in a bowl, add 1 tea spoon idly chutney, 1 tbsp green chutney, tomato ketchup as per taste and all the chopped vegetables and mix well.
Sprinkle chaat Masala and serve immediately.
Yummy Idly chaat is ready.
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Mini idly burger 

Monday, April 01, 2019

April 01, 2019

Bread Upma recipe


                                          Bread Upma recipe

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Bread Upma recipe can be made with leftover bread and you can turn an ordinary breakfast to yummy Breakfast. We all cook this recipe in our kitchen. Sharing Bread Upma recipe in my style

Recipe cuisine - Indian

Recipe course – Breakfast

Preparation time - 20 minutes

Servings – 3 servings

Recipe Ingredients:

4-5 Bread slice
1 onion chopped
1 green chili chopped
1 tomato chopped
Green coriander leaves chopped
3-4 curry leaves
½ tea spoon mustard seeds
½ tea spoon red chili powder
½ tea spoon turmeric powder
Salt to taste
Pinch of asafoetida
½ tea spoon white lentil ( soaked in water for 2 hours )
½ tea spoon chickpea lentil ( soaked in water for 2 hours )
2 tbsp refined oil

Recipe instructions:

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Break the bread into pieces and grind it coarsely or you can crush it with hands into small pieces.
Heat oil in a non-stick pan.
Add mustard seeds, when they crackle, add asafoetida , curry leaves , white lentils and chickpea lentils and saute for 2 minutes.
Now add onions and cook for 2-3 minutes.
Mix all the spices and salt to taste and then add tomatoes.
Cook till the tomatoes become soft.
Finally, add the crushed bread and cook for 2-3 minutes.
Bread Upma is ready. Garnish with green coriander leaves and serve hot.
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