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file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm INDIAN DELIGHTFUL VEGETARIAN RECIPES CHAPTERS • North Indian Vegetarian Dishes • South Indian Vegetarian Recipes • West Indian Vegetarian Receipes • East Indian Vegetarian Receipes • Andhra Receipe • Bengali Recipes • Goan Recipes • Hyderabadi Recipes • Maharashtrian Recipes • RAJASTHANI RECIPE • Gujarathi Recipes • Punjabhi food • Cabbage Recipes • CAKE RECIPES • CHUTNEY RECIPE file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm (1 of 625) [7/4/2012 7:40:38 AM] file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm • COOKIE RECIPES • Coconut Recipes • Corn Recipes • DAL RECIPES • PICKLE RECIPE • JAM & JELLY RECIPES • Kebab recipes • PANEER RECIPES (Cottage Cheese) • PUDDING RECIPES • RAITA RECIPES • RICE RECIPES • SALAD RECIPES • SAUCE RECIPE • SOUP RECIPES • DIWALI RECIPES • NAVRATRI RECIPES • ONAM RECIPES file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm (2 of 625) [7/4/2012 7:40:38 AM] file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm • RAKHI RECIPES • VALENTINES DAY RECIPES ________________________________ I. North Indian Vegetarian Dishes Contents 1. LOBIA RECIPE (Black Eye Beans Curry) 2. Punjabhi Khadhi 3. RAJMA (RED KIDNEY BEANS) RECIPE 4. PESHAWARI CHANA RECIPE 5. RAJASTHANI GATTA CURRY RECIPE 6. METHI KE GATTE RECIPE 7. PAKODI KI KADHI RECIPE 8. RAJASTHANI PAPAD KI SABJI RECIPE 9. CHANE JAISELMER KE RECIPE 10.PANEER KOFTA RECIPE 11. PANEER KORMA RECIPE 12. Paneer Makhani 13.Paneer Pasanda 14. SHAHI PANEER RECIPE 15. PANEER MAKHANA CURRY RECIPE 16. PUNJABI ALOO AMRITSARI RECIPE 17. BHINDI ANARDANA RECIPE 18. PANEER TAASH KABAB RECIPE 19. KARELA MASALEDAR RECIPE 20. KHOYA MATAR RECIPE 21. SARSON KA SAAG 22. SANGRI KI SABZI RECIPE 23. PAPAD KA SHAAK RECIPE file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm (3 of 625) [7/4/2012 7:40:38 AM] file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm 24. RAJASTHANI BHINDI RECIPE 25. ALOO KA BHARTA RECIPE 26. STUFFED ALOO RECIPE 27. ALOO MANGODI RECIPE 28. ALOO METHI RECIPE 29. CHILLI PANEER RECIPE 30. KADHAI PANEER RECIPE 31. How To Make Paneer 32. MATTAR PANEER RECIPE 33. PALAK PANEER RECIPE 34. PANEER BHURJI RECIPE 35. BHINDI BHAJI RECIPE 36. LAUKI KE KOFTE RECIPE 37. HARA CHANA MASALA RECIPE 38. MALAI KOFTA RECIPE 39. SINDHI KADHI RECIPE 40. NAVRATAN KORMA RECIPE 41. STUFFED TOMATO RECIPE 42. Vegetable Curry 43. Makhani Arbi Masala 44.Pindi Chana 45.Stuffed Bhindi 46.Stuffed Capsicum 47.Rajma Rasmisa 48.Aloo Dahi Wale 49.DUM ALOO 50.Aloo Ghobi 51.Aloo Ki Sabji 52.ALOO BADIYAN RASEDAAR 53.Aloo Took 54.Baigan Aloo 55.Aloo Palak LOBIA RECIPE (Black Eye Beans Curry) file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm (4 of 625) [7/4/2012 7:40:38 AM] file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm Ingredients: 2 cups Lobia (Black Eye Beans) 1 1/2 tsp Salt To Taste 1 1/2 tsp ground coriander 3/4 tsp ground cumin 1/2 tsp ground turmeric 2 tbsp oil 1 small onion, chopped 2 large cloves garlic, chopped 1 (3/4-inch piece) ginger root, peeled and chopped 1/2 tsp Scant cumin seeds 1 medium tomato, chopped Preparation: ● In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil. ● Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes. ● Heat oil in deep saucepan. Add onion, garlic, ginger and cumin. ● Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved. ● Mixture should be soupy ● Top ● PUNJABI KADHI RECIPE Ingredients: 1 cup Gram flour 1/4 cup Chopped onion 1/4 cup Chopped potato 1 tsp Ajwain. 1 tsp Red chili powder. file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm (5 of 625) [7/4/2012 7:40:38 AM] file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm 1 tsp Chopped ginger. 1/2 tsp Baking powder. Oil for deep frying Salt As per taste 1 cup Kadhi Curd (yogurt) 1/4 cup Gram flour 2 no. Dry red chili whole 1 tsp Turmeric powder. A pinch Asafetida 1 tsp Fenugreek seeds. 2 tbsp Oil. Salt As per taste Preparation: ● Mix all pakora ingredients except oil and add about ½ cup of water. Mix well. ● Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. ● Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. ● Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally. ● Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes. ● Serve punjabi kadhi hot with steamed rice. ______________________top__ RAJMA (RED KIDNEY BEANS) RECIPE Ingredients: 2 cups Rajma ( Red kidney beans) Salt To taste 1 Pinch Turmeric powder 1 Onions, chopped 5 Garlic cloves, chopped file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm (6 of 625) [7/4/2012 7:40:38 AM] file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm 1 inch Ginger, chopped 3 Green chillies, chopped 3 Tomatoes, chopped 1/2 tsp Corainder powder 1 tsp Red chilli powder 1/2 tsp Garam masala 2 tbsp Oil Handful Corainder leaves Preparation: ● Soak rajma overnight. Wash and pressure cook the rajma. Keep aside. ● Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown. ● Add onions and tomatoes. Cook until masala separates from oil. ● Add salt, turmeric powder and mix well. ● Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir. ● Simmer the flame and cook until a thick gravy is formed. ● Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or rice. TOP PESHAWARI CHANA RECIPE Ingredients: 1 tsp garam masala powder 1/2 cup onion chopped 1 bay leaf 3/4 cup tomatoes chopped salt to taste 2 tblsp coriander powder 1 tsp turmeric powder 1 tblsp chana masala 2 tsp tea leaves 2 green chillies slit 1 tblsp ginger paste 1 tblsp garlic paste 2 tblsp oi 1 tsp cumin powder file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm (7 of 625) [7/4/2012 7:40:38 AM] file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm 1 tblsp red chilli powder 1 cup chick peas How to make peshawari chana : ● Soak kabuli chana overnight. ● Mix in a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside. ● Heat up oil mix in bayleaf and cut onion, stir fry until golden brown in colour. ● Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, stir fry for some time. ● Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala. ● Sprinkle garam masala and salt mix well and serve hot. _________________________________________________________________________TOP RAJASTHANI GATTA CURRY RECIPE Ingredients: 200 gms Besan 1 tsp Dhaniya powder 2 tbsp Ghee 250 gms Curd 1 tsp Salt 2 tsp Oil 1 tsp Red chilly powder 1 pinch Haldi How to make rajasthani gatta curry : ● Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and ghee. file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm (8 of 625) [7/4/2012 7:40:38 AM] file:///E|/DKS/PUTTAKKA/Puttakka%20Projects/for%20indian%20veg%20recipes%20project/indianvegriceipes.htm ● Make a stiff dough. Make 5-6 thin and long strips of the dough. ● Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces. ● Strain the curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and haldi to the curd. Mix well. ● Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture. ● Cook it for 5-7 minutes while stirring continuously till it comes to a boil. ● Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve shahi gatta curry with missi roti and pakori ki kadhi. TOP METHI KE GATTE RECIPE Ingredients: 2 - 3 pinch asafoetida 1 tsp red chilli powder 2 cup fenugreek leaves (methi) chopped 1 tsp coriander powder 3 cup bengal gram flour (besan) salt to taste 3 1/2 tblsp mustard oil Tempering 3 1/2 tblsp Mustard Oil 1 tsp Mustard Seeds 1 Red Chilli crushed 1 tsp Coriander Powder 1 tsp Dry Mango Powder (amchur) 1 tsp Garam Masala Powder 1 -2 pinch Asafoetida How to make methi ke gatte : ● Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.
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  • We Are Exporter and Manufacturer of a Healthy Range of Fresh And

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    We are exporter and manufacturer of a healthy range of fresh and delicious indian snacks, popup snacks, banana chips, chivda, namkeen mixtures, potato chips, farali chivda, corn-cheese balls, tomato balls etc. - Profile - Established in the year 1993, we, “Chheda Specialities Food Pvt. Ltd” are prominent manufacturers and importers of Savoury Snacks. We made a humble start 17 years back but slowly and steadily earned a respectable position in the market through our premium range of snacks. It is manufactured using high quality ingredients and authentic spices to provide our clients with the best snacks available in the market. We strive hard to provide unmatched satisfaction to our clients through our impeccable snacks. Our professionals ensure that the snacks offered by us are in compliance with the set industry norms and exceeds the expectations of the clients. All these efforts have enabled us to earn the membership of Snack Food Manufacturers Association. Under the able guidance of our mentor, "MR. ASHOK M CHHEDA & MR. KISHORE M CHHEDA ", we have proved our metal in the market. With their futuristic outlook and over 17 years of experience, we have been able to understand & meet the exact requirements of the clients. Their emphasis on quality and client satisfaction has helped us in developing cordial relationship with our wide spread clientele. Popup Snacks: We offer a wide range of Popup Snacks to our clients, in a variety of flavors. We process these delicious items in a hygienic environment using pure ingredients. We offer these in vacuum packaging to maintain the freshness, taste, color and aroma for a longer period.
  • Bhojwani Foods

    Bhojwani Foods

    +91-7126423231 Bhojwani Foods https://www.indiamart.com/bhojwanifoods/ Started in the year 2013, this organization Bhojwani Foods is sharply growing in the market and providing best quality mouth food products. About Us Started in the year 2013, this organization Bhojwani Foods is sharply growing in the market and providing best quality mouth food products. Our firm is involved in the supplying and manufacturing of Instant Chakli Mix, Instant Dahi Vada Mix, Instant Dhokla Mix, Instant Dosa Mix, Instant Idli Mix, Instant Sambar Vada Mix, Instant Khaman Mix, Instant Upma Mix, Instant Uttapam Mix, Singada Atta, Rajgira Atta and Upvas Mix. These food products are optimal in quality and prepared with the use of best quality material. Food experts of our organization make these food products very precisely in dust free workplace to let patrons have best quality approved products with longer expiry. Moreover to this, these foodies are easy to avail from market in sealed packing. With the team of food experts and microbiologists, we have presented these products in the market in different packing size and extreme pure form. Highly advanced machines are fixed at our unit for proper mixing and manufacturing of best quality products. Easy to consume, these foodies are supplied in the market with perfect packing and after complete examination done by food biotechnologies and microbiologists. Moreover to this, we obtain appreciable quality products from reliable sources available in the across country market. Under the leadership of our mentor Mr. Akash Bhojwani we have been able to present optimal quality products in national market. His much experience of..