Category: Vegetable

Indian, Potato, Rice, Vegetable, VegetarianLeave a comment

Potato Rice Curry

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Potato rice curry can be considered as a one pot preparation. It is both tasty and healthy. Ingredients Preparation Washing, rinsing, and cooking rice is a simple yet essential task when preparing a delicious meal. To achieve perfectly cooked rice, start by measuring the desired quantity of rice. In this case, the instructions suggest cooking the rice with 2 liters of water. Remember, the water-to-rice ratio may vary depending on the type of rice and personal preference. Once you have measured the rice, thoroughly rinse it under cold water to remove any impurities or excess starch. This step is crucial … Continue reading Potato Rice Curry

Indian, Vegetable, VegetarianLeave a comment

Zucchini Yogurt Curry

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Zucchini Yogurt Curry Ingredients Zucchini  Peeled and sliced into 2 inch pieces 500 gram Yogurt 500 ml Onion chopped 1 nos Green chillies sliced 4 nos Ginger chopped 1 tablespoons Turmeric powder 1 teaspoon Chilli powder 1/2 teaspoon Oil 2 tablespoons Mustard seeds 1/2 teaspoon Salt 3/4 teaspoon Preparation Peel and cut the zucchinis into 2 inch long pieces and slice each into small pieces. Slit the green chillies lengthwise Peel and slice the onion Heat oil in a pan add the mustard seeds and allow them to splutter. Add the chopped ginger and sliced onions and saute till golden … Continue reading Zucchini Yogurt Curry

Indian, Snack, Vegetable, VegetarianLeave a comment

Oats Cutlet, Tasty, Crispy and Easy

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Ingredients Rolled oats dry roasted 250 gram Potatoes boiled and mashed 250 grams Paneer 100 gram Carrot grated 2 nos Green Chilli finely chopped 2 nos Ginger Garlic paste 1 teaspoon Garam masala 1 teaspoon Salt to taste Oil to fry Preparation Boil the potatoes, peel them and mash them finely. Wash, peel and grate the carrots finely Dry roast the steel rolled oats for a few minutes and allow to cool. Mix the mashed potatoes, grates potatoes, roasted oats, salt, chopped chilly, ginger garlic paste, garam masala powder in a bowl. Take the batter of the size of one … Continue reading Oats Cutlet, Tasty, Crispy and Easy

Chutney, Indian, Vegetable, VegetarianLeave a comment

Indian Gooseberry Chutney

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Indian Gooseberry Chutney Ingredients Coriander leaves a bunch Gooseberry 200 grams. Green chilli 5 nos. Ginger a small piece Olive/coconut oil 1 tablespoon. Salt to taste Preparation Wash the coriander leaves and let it dry. Split the gooseberries, remove the seeds and slice into small pieces. Remove the seeds from the green chillies and chop them into small pieces. Remove the skin of the ginger and chop into small pieces. Put all these ingredients into a mixer bowl, add salt and oil and grind it into a smooth paste/chutney. Continue reading Indian Gooseberry Chutney

Indian, Milk, Vegetable, VegetarianLeave a comment

Carrot Kheer (Carrot Payasam)

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Carrot Kheer (Carrot Payasam) Ingredients  Carrot 500 grams Milk 1 litre Sugar 100 grams Saffron a pinch Almond flakes (pieces) 1 tablespoon Preparation Clean and peel the carrots, and cut them into small pieces. Cook the carrot pieces adding some milk till it becomes tender. Remove the carrot pieces from heat, add sugar to it and mash it to a paste. Cook the rest of the milk on low heat adding the saffrons. Add the carrot paste to this and mix well. Allow to cool. Serve chilled garnishing with fried almond flakes and saffron strands. Continue reading Carrot Kheer (Carrot Payasam)

Indian, Snack, Vegetable, VegetarianLeave a comment

Snake gourd Fry – Pdavalanga Fry.

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Snake gourd Fry – Pdavalanga Fry. Ingredients Snake gourd cut into small stripes 500 gram. Water 200 ml. Baking powder a pinch Salt to taste. For Seasoning Oil 1 tablespoon. Mustard seeds 1/2 teaspoon. Cumin seeds 1/2 tsp. Shallots sliced 2 tablespoon. Dried chillies 4 nos, Urid dal 1 tablespoon. Garlic chopped 1 teaspoon. Curry leaves 1 sprig. Asafoetida powder a pinch Salt to taste. Preparation. Cook Snake gourd stripes (padavalanga) adding water and baking powder for a few minutes.   Take off from the heat, drain and keep aside. Heat oil in a pan, add mustard seeds, cumin seeds, urid … Continue reading Snake gourd Fry – Pdavalanga Fry.

Apple, Chutney, Indian, Vegetable, VegetarianLeave a comment

Apple Mango Chutney

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Apple Mango Chutney Ingredients Unripe mangoes 200 grams Sour/unripe apples 200 grams Chilli powder 1/2 teaspoon Sugar 1 teaspoon Garlic minced 1 teaspoon Ginger chopped a small piece Raisins 2 tablespoon Water 250 ml Vinegar 200 ml Cardamom seeds from 2 pods Preparation Peel and slice mangoes and apples. Put them into a thick-bottomed pan, add water, garlic and cook till tender. Add chilli powder, cardamom and raisins and cook till all water is absorbed. Add vinegar, mix well and take off from heat and allow to cool before storing. Continue reading Apple Mango Chutney

Beetroot, Vegetable, VegetarianLeave a comment

Beetroot Stir-fry with Coconut Slices

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Beetroot Stir-fry with Coconut Slices Ingredients Beetroot 250 gram Onion sliced 1 nos. Oil 1 Tablespoon Dried red chillies 3 NOS. Mustard seeds 1/2 teaspoon. Sliced coconut or dried coconut flakes 2 tablespoons. Salt to taste. Pepper powder as per taste Preparation. Peel, wash and cut the beetroot into pieces. Grate it finely using a grater. Chop the onion finely. Slice the cocont pieces finely. Break the dried chillies into small pieces. Heat oil in a pan, add the mustard seeds and allow to splutter. Add the sliced onions, and dried chillies and saute well till the onions turn golden … Continue reading Beetroot Stir-fry with Coconut Slices