Indian Veg Recipe
Explore vegan and vegetarian Indian recipes. Indian food recipes blog with easy step by step instructions, photos, videos to make cooking healthy and flavorful.
Green Chutney recipe
How to make Green Chutney recipe at home with step by step recipe. Any sandwich recipe or chaat recipe is incomplete without the Green Chutney. But also there are numerous variations to the traditional Green Chutney recipes, this one is the most famous and closest to the street-style spicy Green Chutney. It is also known as Bombay Sandwich Chutney Recipe. Its a green colored spiced chutney recipe which is used for a sandwich, chaat, etc. and it is prepared with mint and coriander leaves.
Green Chutney is a flavourful dressing made with fresh mint, coriander, garlic, ginger, cumin and curd or lime juice. It is one of the most basic chutneys that is eaten with all kinds of Indian snacks, chaat and sandwiches, etc. I also use the same chutney to use in chaat snacks like bhelpuri, dahiwada, aloo chaat, vadapav, papdi chaat, samosa, aloo tikki, veg cutlet, bread rolls.
Spicy Green Chutney Recipe
Generally, this green chutney usually used by Mumbai’s street food vendors for Bombay sandwich recipe. However, in the present day, the green chutney recipe has been popularized and available as ready to use packages in many retail stores. And also it is used as a dip for various snacks i.e., we can say it, it is a multipurpose chutney.
Moreover, this chutney can be used in a vegetable sandwich like add only tomatoes or cucumber or onion and spread this chutney on bread and serve. This Green Chutney is a refreshing chutney and can be prepared in just 15 minutes and also can be stored in the fridge for minimum 3-4 days and in a deep freeze, it’s also frozen for 3-4 months, but convert it into ice cubes and store in the freezer. Its best idea for who are finding less consuming time work people.
Sweet Shankarpali Recipe is a sweet maida biscuits or diamond shaped biscuits. Shankarpali recipe is a sweet flavor snack recipe. This is enjoying while tea time or evening snacks. Moreover, it is one of the most commonly must snack during Diwali Festival Season.
Total Time: 35 minutes (Prep time 15 mins + Cook time 20 mins)
Course: Snack
Cuisine: Indian
Author: KS Recipes
Ingredients
Instructions
1.) Firstly, take a bowl and add sugar and water and mix till sugar dissolves.
2.) Secondly, take another bowl and add maida, wheat flour.
3.) Moreover, add salt and ghee.
4.) Then mix all the ingredients well with both palms till flour hold the shape in hand.
5.) Now add sugar water in flour in batches as required to knead the dough.
6.) Prepare Shankarpali dough as paratha’s dough.
7.) Now take small ball size dough on rolling board.
8.) Then roll it with a rolling pin until roti’s thickness.
9.) Now cut this roti in a diamond shape and remove small edges or corner’s dough.
10.) Take deep fry this shankarpali in hot oil on medium to high flame till light golden brown.
11.) Your shankarpali aka shakkarpara is ready to serve.
Veg Handi Recipe | Vegetable Handi | Veg Diwani Handi Recipe
Veg Handi recipe is easy to make and it tastes exactly like restaurant style sabzi and good for health as it has lots of vegetables in it. You can add cabbage, capsicum, onion, cauliflower, carrots, beans, green peas and paneer for a taste of restaurant style or also you can add seasonal vegetables as per your choice.
Total Time: 60 minutes (Prep time 25 mins + Cook time 35 mins)
Course: Main Course
Cuisine: Indian
Servings: 3 People
Ingredients
• 3 Medium Size Tomato (Roughly Chopped)
• 1 1/2 Medium Size Onion (Roughly Chopped)
• 3 Tbsp Cashew
• 3-4 Garlic Clove (Roughly Chopped)
• 1 Tbsp Ginger (Roughly Chopped)
• Water as required
• 2 Tbsp Oil
• 1 Tbsp Butter
• 1 Cup Cabbage (Finely Chopped)
• 1/2 Cup Onion (Finely Chopped)
• 1/2 Cup Capsicum (Finely Chopped)
• 1/4 Tbsp Turmeric Powder
• 1 Tbsp Red Chilli Powder
• 1/2 Tbsp Kashmiri Red Chilli Powder
• Salt as per taste
• 2 Tbsp Coriander Powder
• 1 Tbsp Kitchen King Masala Powder
• 1/2 Tbsp Garam Masala
• 1/4 Cup Milk
• 1 Tbsp Fresh Malai (Fresh Cream)
Instructions
1.) Firstly take a cooker and add roughly chopped tomato, roughly chopped onion, cashew, ginger and garlic.
2.) Now add ¼ cup of water in it. Then cover the cooker with lid and cook for 4-5 whistle on low to medium flame.
3.) Cool completely and blend to a smooth paste without adding more water. Then sieve once so paste goes very smooth and there is no any lumps.
4.) Furthermore, take kadai and add oil and butter in it.
5.) Then add capsicum, onion and cabbage in it and saute till transparent.
6.) Now remove it in another bowl.
7.) In the same kadai, add coriander powder, turmeric powder, red chilli powder and kashmiri red chilli powder. Saute dry masala for 10-20 seconds.
8.) Add tomato and onion gravy in it and mix well. Then add salt in it. And again mix gently.
9.) Now cover the kadai with a lid and simmer.
10.) When oil starts to separate from gravy then add garam masala and kitchen king masala.
11.) Again simmer till oil separates from the gravy.
12.) Now add milk and water in it and simmer for 5 minutes.
13.) Then add sauteed vegetables in the gravy.
14.) In last, add malai and mix well.
15.) Veg Handi is ready. Enjoy it with homemade wheat butter chapati or butter tandoori roti.
Sambar Recipe – How To Make Sambar Recipe
Sambar is served with idli, dosa or medu vada or uttapam. Sambar recipe is very easy to make at home at any time. Any South India recipes are incomplete without sambar and chutney.
View the full recipe at https://indianvegrecipe.com/sambar-recipe/
Total Time: 1 hours (Prep 35 mins + Cook 25 mins)
Course: Breakfast, Dinner, South Indian
Cuisine: Indian
Servings: 4 People
Ingredients
For Sambar Powder Masala
• 1 Tbsp Oil
• 1/2 Tbsp Yellow Methi
• 1 Tbsp Cumin Seeds (Jeera)
• 1/2 Tbsp Rice
• 1 Tbsp Coriander Seeds
• 1/2 Tbsp Chana Dal
• 1 Small Green Cardamom
• 1/2 Tbsp Hing
• 2 Clove & Cinnamon
• 5-6 Garlic Clove
• 1/2 Inch Ginger
• 2 Tbsp Coconut (Fresh or Dry)
• Curry Leaves
• 1 Tbsp Kashmiri Red Chilli Powder
• 1/2 Tbsp Turmeric Powder
• 3-4 Dry Red Chilli
• 1 Big Onion (Roughly Chopped)
• Salt as per Taste
• Water (For Grinding)
For Sambar
• 1 Cup Tomato, Bottle Gourd (Chopped)
• 1 Green Chilli
• Water
• Salt as per Taste
• 1/4 Cup Tamarind Pulp
• 2 Cup Cooked Tuvar Dal
For Tempering
• 2 Tbsp Oil
• 1 Tbsp Mustard Seeds
• Curry Leaves
• 3-4 Dry Red Chilli
• 1/2 Tbsp Hing
Instructions
1.) Firstly, take kadai and add oil, methi, jeera, rice, coriander seeds, chana dal, cardamom, hing, cloves & cinnamon, garlic, ginger, coconut, curry leaves. Cook all these ingredients till aroma starts.
2.) Secondly, add dry red chilli, turmeric powder, kashmiri red chilli powder, onion and salt. Mix well and cook for 5 minutes.
3.) When masala cools down, grind it with water in paste form in the mixer grinder.
4.) Now in the same kadai, add oil and tomato, bottle gourd, green chilli and water. And cook well.
5.) Furthermore, when vegetables cooked, add sambar powder paste, cooked tuvar dal, tamarind pulp in it. And mix well. Cover with lid and boil for 10 minutes.
6.) Now take a bowl to prepare tempering for sambar. Add oil. And when oil warm, add mustard seeds, hing, curry leaves and dry red chilli.
7.) Pour this tempering in sambar. And mix it well. And boil sambar for 10-15 minutes.
8.) Now your sambar is ready to serve
Explore here for more recipe.
Coconut Ladoo Recipe
Coconut Ladoo is easy to make with basic ingredients which include desiccated coconut, milk and sugar by easy steps. A Coconut ladoo is a famous Indian Sweet recipe for any festive occasion especially in Diwali, Navratri, Ganesh Chaturthi, etc.
Total Time: 35 minutes (Prep time 10 mins + Cook time 25 mins)
Course: Main Course
Cuisine: Indian
Servings: 14 Ladoo
Ingredients
• 2 Cups Desiccated Coconut
• ¾ Cup Sugar
• 1½ Cup Milk
• ¼ Tbsp Cardamom Powder
• ¼ Cup Desiccated Coconut (For Coating)
Coconut Laddu Recipe Instructions:
1.) Firstly, take kadai and add desiccated coconut and milk. Mix well.
2.) Secondly, when milk starts evaporated then add sugar and cardamom powder. Mix and cook well.
3.) Cook till texture get crumbly. And rest for 10 minutes.
4.) Now grease your hand with ghee and take a pinch of mixture and roll in a round shape like ladoo.
5.) Then coat with desiccated coconut.
6.) Prepare all ladoo like this. And rest in the fridge for 10 minutes.
7.) Finally, coconut ladoo is ready to serve.
Chole recipe also know as** Chana masala recipe** is a delicious curry recipe from Punjabi cuisine which is popular in all over India. Chole chana recipe is prepared from white chickpeas, tomatoes, onion and dry masala. You can also add chole masala powder which is easily available at every provision stores.
Total Time: 1 hours 15 minutes (Prep 45 mins + Cook 30 mins)
Course: Main Course
Cuisine: Indian
Servings: 4 People
Ingredients
• 2 Bowl Kabuli Chana ((Boiled))
• 2½ Tomato
• 1 Onion ((Big))
• 2 Green Chilli
• 4 Cloves Garlic
• 1 Inch Ginger
• 3 tbsp Peanuts
• 2 tbsp Sesame Seeds
• 1 Inch Cinnamon Stick
• 10 Black Pepper
• 3 tbsp Oil
• 1 tbsp Cumin Seeds
• 1 tbsp Mustard Seeds
• ¼ tbsp Asafoetida (Hing)
• Curry Patta
• ½ tbsp Jaggery
• Salt as per Taste
• 1 tbsp Red Chilli Powder
• ½ tbsp Turmeric Powder
• 1 tbsp Kashmiri Red Chilli Powder
• 1 tbsp Coriander Powder
• 1 tbsp Kitchen King Masala
• ½ tbsp Garam Masala
Instructions
1.) Instructions
Firstly, ready all gravy like below.
In onion gravy, take 1 onion, 2 green chilli, 1 inch ginger and 4 clove garlic. And grind in a smooth paste.
In tomato gravy, take 2½ tomato and grind in a smooth paste.
In peanuts masala, take 3 tbsp peanuts, 2 tbsp sesame seeds, 1 inch cinnamon stick and 10 black pepper. And grind in a smooth paste.
2.) Secondly, take kadai and add oil, mustard seeds, cumin seeds and hing.
3.) When mustard seeds and cumin seeds start crackles then add curry patta and onion gravy. Mix well.
4.) Now add tomato gravy and mix gently. Cover the kadai with a lid and let gravy sizzled till oil starts to separate from gravy mixture.
5.) Furthermore, add all spices like red chilli powder, kashmiri red chilli powder, turmeric powder, salt, coriander powder, kitchen king masala and jaggery (for balancing sourness in sabzi). And mix well. Cover with lid and simmer till oil starts to separate.
6.) Then add boiled chickpeas and peanuts masala powder. And mix well, make sure there are no lumps of masala and simmer till all masala cooked well. (In this stage, if you need gravy base sabzi then add boiled chickpeas water in it. If need more water then add simple drinking water otherwise skip to add normal water.)
7.) Lastly, add coriander powder and garam masala powder. Then mix properly and again simmer for a few minutes.
8.) Now your Chole, chickpeas or chana masala is ready to serve.
How to make Coconut Chutney Recipe at home with step by step photo recipe. Coconut chutney recipe also know as nariyal chutney is easy to make with few steps. Coconut chutney is a side dish which served with any South Indian recipes like Idli, Dosa and Vada. Nariyal Chutney is prepared with fresh coconut, roasted chana dal, green chilli, ginger, garlic, coriander, salt and water. And then tempered with mustard seeds, asafoetida and dry red chilli.
Ingredients
Instructions
1. Firstly, take a mixer grinder tub and add fresh roughly chopped coconut in it and grind coarse.
2. Then add green chilli, ginger, roasted chana dal, roasted peanuts, coriander leaves, salt as per taste. Add water as required and grind it till smooth consistency.
3. Now transfer in another bowl.
4. Furthermore, take tempering bowl, add oil, mustard seeds, curry leaves and dry red chilli.
5. When tempering start sizzled, instantly poured it on coconut chutney. And mix well.
6. Your coconut chutney is ready to serve.
Butter Naan Recipe | How to Make Naan (Tawa Naan)
Course: Main Course
Cuisine: Indian
Servings: 14 Piece of Naan
Total Time 30 minutes (20 mins Prep + 10 mins Cook)
Ingredients
Instructions
1.) Firstly, take a bowl and add maida, sugar, baking powder, baking soda, salt, curd,
oil and mix well and start kneading the dough with lukewarm water for 10 minutes
and lastly grease with few drops of oil.
2.) Cover with a moist cloth and rest for 1-2 hours in a warm place.
3.) After 2 hours, knead the dough slightly with few drops of oil to remove any air
present in the dough.
4.) Pinch a ball sized dough.
5.) Gently roll to round shape using a rolling pin. Make sure you do not make too thin
or thick and also keep the size in mind. It should not be larger than your tawa size.
6.) Grease with water over naan.
7.) Furthermore, slowly flip over and put it on hot tawa of water side of naan and
slightly press so its stick to tawa.
8.) Now after a minute, few bubbles started to seen on naan.
9.) Then flip the tawa upside down and cook naan directly on flame till they turn
golden brown. Make sure its bake properly from all sides but try to don’t burn.
10.) Gently scrape the naan from bottom and remove.
11.) Also, brush with some butter / ghee. Finally, serve butter naan hot with your
favorite curry like butter paneer masala
Explore vegan and vegetarian Indian recipes. Indian food recipes blog with easy step by step instructions, photos, videos to make cooking healthy and flavorful.
