Aloo Baingan Sabzi

Aloo Baingan is a great combination of aloo and Baingan. Generally, kids don't like eating baingan but if you make it along aloo they might love eating it. This is a healthy dish and can be served with any type of bread as well as rice. It is very easy to make and takes no time. If kids don't like eating baingan's then cut baingan's in very small pieces.

Ingredient

• 3 Potato
• 5-6 small size Baingan's
• 1 Tomato(cut into pieces)
• 1 tsp grated Garlic
• 1 small Onion (cut length wise)
• 1/2 tsp Ginger Chilli paste
• 1/4 tsp Cumin Seeds
• Pinch of Asafoetida
• Salt to taste
• 1/2 tsp Red Chilli powder
• 1/4 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1/4 tsp Garam Masala
• 1/4 tsp Amchur (Dry Mango Powder optional)
• 1/4 cup Coriander leaves for Garnishing
• 2 tbsp oil
• Water

Method

1. Peel the potato's and cut them into pieces. Now take baingan's and cut them also into pieces. Wash baingan and potato pieces. (No need to peel baingan, however if you don't like its skin then you can remove it.)
2. Heat oil in a kadai. When oil is hot enough add cumin seeds and asafoetida powder to it.
3. Then, add ginger chilli paste and garlic to it. Stir it well.
4. Now add tomato to it and stir for few seconds then, add potato and baingan's to it.
5. Add salt and turmeric powder and  mix it well. Add little water and cover the kadai with a lid. Place flame on low and let it cook for 10-12 minutes till they become tender.
6. We add water to it so that sabzi do not stick to the bottom of the kadai.
7. Now when potato and baingan's are cooked add red chilli powder, coriander powder, garam Masala and amchur powder to it. Mix all well and then add Onions to it.
8. Again cover kadai with a lid for another 1-2 minutes to let onions cooked.
9. Now as this is not a gravy sabzi its dry one so if their is excess water then place flame on high and stir it till there is no more water left.
10. Now at last garnish it with coriander leaves and serve with any bread or rice.

Tip

• If you have kitchen knig masala then you also use it. Take 1/4 tsp of kitchen king masala and add it when you put garam masala and all.

Mooli Paratha

Mooli Paratha is again one of the most delicious paratha's and are great to be served during breakfast.

Ingredient

• 2 Mooli (Radish)
• Salt to taste
• 1/4 tsp Red Chilli powder
• 1/4 tsp Garam Masala
• 1/4 cup Coriander leaves
• Whole wheat flour dough

Method

1. Wash the radish. Peel and grate the radish. Squeeze and drain the water from the radish.
2. Take a bowl. Mix radish, salt, green chillies, garam masala and coriander leaves. Mix all ingredients well and prepare the mooli paratha stuffing..
3. Prepare dough of whole wheat flour like you prepare for roti's and chapati's.
4. Now divide the dough in equal parts.
5. Take one piece and roll it down little bit. Place the prepared stuffing at the center of the roti. Seal by pulling the edges of the rolled dough and prepare a small ball.
6. Do the same with all the pieces.
7. Now take each rolled balls one by one. Use some whole wheat flour for rolling so that you can easily roll down paratha's.
8. Roll each ball in the whole wheat flour and then roll them down. If needed then sprinkle the flour in between on the rolled paratha to make it more easier.
9. Heat the tawa or a pan. When its ready take 1 tsp ghee or oil and spread it out on the pan. Now place paratha on it.
10. After a minute turn it. Now spread oil on it and cook paratha from both side. Use spatulla to cook paratha.
11. Now your paratha's are ready. Serve them with cold yogurt or pickle of your choice.
12. You can also serve Mooli paratha's with Lehsun ki chutney or Hari Chutney.

Paneer Paratha

Gobhi Paratha

Aloo Paratha

Gobhi Paratha

Gobhi Paratha's are one of my favorite paratha's and are great in breakfast especially on sunday when everyone wants some different, healthy and tasty.

Ingredient

• 2-3 cup shredded Cauliflower
• 2 green chilies finely chopped
• 1/2 tsp grated ginger
• 1/4 tsp Red Chilli powder
• 1/4 tsp Garam Masala
• 1/4 cup Coriander leaves
• Salt to taste
• Oil or Ghee
• Whole Wheat flour dough

Method

1. Take a bowl and add shredded cauliflower, green chilies, ginger, red chilli powder, salt, garam masala and coriander leaves to it. Mix all the ingredients well.
2. Prepare dough of whole wheat flour like you prepare for roti's and chapati's.
3. Now divide the dough in equal parts.
4. Take one piece and roll it down little bit. Place the prepared stuffing at the center of the roti. Seal by pulling the edges of the rolled dough and prepare a small ball.
5. Do the same with all the pieces.
6. Now take each rolled balls one by one. Use some whole wheat flour for rolling so that you can easily roll down paratha's.
7. Roll each ball in the whole wheat flour and then roll them down. If needed then sprinkle the flour in between on the rolled paratha to make it more easier.
8. Heat the tawa or a pan. When its ready take 1 tsp ghee or oil and spread it out on the pan. Now place paratha on it.
9. After a minute turn it. Now spread oil on it and cook paratha from both side. Use spatulla to cook paratha.
10. Now your paratha's are ready. Serve them with cold yogurt or pickle of your choice. You can also use Lehsun ki Chutney or Hari chutney while serving paratha's.

Paneer Paratha

Aloo Paratha

Mooli Paratha

Paneer Paratha

Ingredient

• 150gms Paneer
• Salt to taste
• 1/2 tsp Red Chilli powder
• 1/2 tsp Garam Masala
• 1 small onion finely chopped
• 1/4 cup coriander leaves
• 1-2 green chillies finely chopped
• 1/2 tsp grated ginger
• ghee or oil 

Method

1. Mash paneer well and add salt, chilli powder, garam masala, chillies, ginger, onion, and coriander leaves to it. Mix all ingredients well and prepare stuffing.
2. Prepare dough of whole wheat flour like you prepare for roti's and chapati's.
3. Now divide the dough in equal parts.
4. Take one piece and roll it down little bit. Place the prepared stuffing at the center of the roti. Seal by pulling the edges of the rolled dough and prepare a small ball. 
5. Do the same with all the pieces. 
6. Now take each rolled balls one by one. Use some whole wheat flour for rolling so that you can easily roll down paratha's.
7. Roll each ball in the whole wheat flour and then roll them down. If needed then sprinkle the flour in between on the rolled paratha to make it more easier.
8. Heat the tawa or a pan. When its ready take 1 tsp ghee or oil and spread it out on the pan. Now place paratha on it.
9. After a minute turn it. Now spread oil on it and cook paratha from both side. Use spatulla to cook paratha.
10. Now your paratha's are ready. Serve them with cold yogurt or pickle of your choice.

Tip

• Do not add salt before to the paneer masala. When you are going to make paratha's at that time only add salt and mix it well else it leaves water that makes making paratha a tough task.
• When you want to make paneer paratha, keep paneer outside the water atleast 1hour before so that the water that it has soaked it leaves behind while making masala. It eases making paneer paratha.

Aloo Paratha

Gobhi Paratha

Mooli Paratha

Aloo Paratha

Stuffed Paratha's are favorite of everyone and especially aloo paratha's. They taste great and are all time hit. Serve aloo paratha's with curd and pickle like mango pickle or red chilli pickle.

Ingredient

• 3 Boiled Potato's
• Salt to taste
• 1/2 tsp Red Chilli powder
• 1/2 tsp Garam Masala
• 2 green chilies finely diced
• 1/2 tsp grated ginger
• 1 small onion finely chopped
• 1/4 cup coriander leaves
• Ghee or oil

Method

1. Peel and mash potato's. Add salt, red chilli powder, garam masala, onion, coriander leaves, green chillie's and ginger to it. Mix all the ingredients well and prepare the stuffing.
2. Prepare dough of whole wheat flour like you prepare for roti's and chapati's.
3. Now divide the dough in equal parts.
4. Take one piece and roll it down little bit. Place the prepared stuffing at the center of the roti. Seal by pulling the edges of the rolled dough and prepare a small ball. 
5. Do the same with all the pieces. 
6. Now take each rolled balls one by one. Use some whole wheat flour for rolling so that you can easily roll down paratha's.
7. Roll each ball in the whole wheat flour and then roll them down. If needed then sprinkle the flour in between on the rolled paratha to make it more easier.
8. Heat the tawa or a pan. When its ready take 1 tsp ghee or oil and spread it out on the pan. Now place paratha on it.
9. After a minute turn it. Now spread oil on it and cook paratha from both side. Use spatulla to cook paratha.
10. Now your paratha's are ready. Serve them with cold yogurt or pickle of your choice.

You may also like:

Paneer Paratha

Gobhi Paratha

Mooli Paratha

Chilli Potato's

Chilli potato is a mouth watering and yummy starter. One who loves Chinese flavor and potato then he must try out this dish. Your stomach can be full but you will always like to have some more. Basically it is a combination of Indo Chinese taste. Children's love to eat chilli potato. If you want less spicy then adjust green chillies according to your taste.

Ingredient

• 5 large potato's
• 5 tbsp Cornflour
• 2 Capsicum, diced
• 1 large onion, sliced
• 2 tsp Garlic
• 3-4 green chillies, slit sidewise
• 1 tbsp Red Chilli powder
• 2 tbsp Soya Sauce
• 1 tbsp Vinegar
• 1/4 tsp Ajino Motto
• 1/2 tsp Sugar
• Salt to taste
• Spring Onion for garnishing
• Oil to deep fry

Method

1. Boil the potato's. Boil them until just fork tender. Now peel them and cut them side wise.
2. Coat the sliced potato's with cornflour and deep fry them until golden brown.
3. Now heat 2tbsp of oil in a frying pan and add garlic to it. Now add onion and capsicum to it. Stir it for a minute.
4. Saute vegetables till they are tender.
5. Now add soya sauce, salt, half cup water, ajino motto and sugar to it. Stir it and mix them well.
6. Now take 1 tbsp of cornflour in a bowl and add little water to it. Prepare its mixture and this mixture to the above ingredients. Mix all of them well.
7. Add vinegar, potato and green chill's to it. Again saute it for 2 minutes.
8. At last garnish with spring onions and serve them hot.

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Veg Crispy

Chilli Paneer

Schezwan Noodles

Schezwan Noodles

If you are chinese lover, then i'm sure you will surely love schezwan noodles too. There is variety of noodles that you can make easily at home including veg and non veg. But as this blog is totally dedicated to vegetarian recipes only here i will give you the recipe of veg schezwan noodles. You can even make chicken schezwan noodles, egg schezwan noodles etc.

Ingredient

• 1 Packet Veg Hakka Noodles
• 4 tbsp Ching's secret schezwan Sauce
• 1 cup shredded cabbage
• 1 Capsicum (length wise diced)
• 1 Onion, sliced
• 1 Carrot, sliced
• 1 tsp grated garlic
• 1 tsp sugar
• 1 tsp Chilli sauce
• 2 tsp soya sauce
• 1 tsp Tomato Ketchup
• 2tbsp Oil
• Spring Onion for garnishing
• Salt to taste

Method

1. Heat 4-5 cups of water in a wok. Bring it to a boil and then add some salt and 1 tbsp of oil to it. Now add noodles to it and cook it for 4-5 minutes till they are done.
2. Drain out the excess water and allow it to cool. Mix it well so that salt is evenly mixed.
3. Now heat remaining oil in a pan. When done add garlic to it. Now add all the vegetables to it and saute them for few minutes till they are 70% cooked.
4. Now add all the sauces to it, that it, chilli sauce, soya sauce, tomato ketchup, schezwan sauce and sugar. Fry everything for a minute or 2 minutes.
5. Now add salt and noodles to it. Mix them well. Now cover it with a lid and cook the noodles on low flame for about 8-10 minutes.
6. At last garnish with spring onion and serve them hot.

Tip 

• Spread noodles in a plate and allow it to cool. This reduces the chances of noodles to get sticky.
• If you feel like your boiled noodles are getting sticky take 1-2 tsp oil spread it over the noodles and mix it well. This will not allow noodles to get sticky.

You may also like:

Chilli Potato

Chilli Paneer

Veg Hakka Noodles

Manchow Soup

Mutter Paneer

Paneer Mutter Masala is one of the oldest dish of paneer that i have loved to eat. My mummy makes it great and i have learned this dish from my mom. It tastes great with roti, chapati's, paratha, jeera rice etc. Its too easy to make and looks great when served in front of guests. This is a dish that is normally loved by everyone.

Ingredient

• 200 gms of Paneer Cubes
• 1/2 cup green peas
• 1/2 tsp Cumin seeds(Jeera)
• 2-3 Tomato's
• 1/4 tsp Red chilli powder
• 1 tsp Coriander powder
• 1/4 tsp Garam masala
• 1/8 tsp turmeric powder
• 1 tsp Sugar
• 1 tbsp Fresh Cream (Malai)
• Salt to taste
• 1 tbsp Ghee
• 1/2 cup milk
• Water
• Coriander leaves for garnishing

Method

1. Boil the water and put green peas into it. Boil it for 8-10 minutes till it becomes soft or give it a whistle in pressure cooker.
2. Heat ghee in a kadai. Now add cumin seeds to it. When cumin seeds splutter then prepare tomato paste in the grinder and add it to the kadai.
3. Add salt, turmeric powder, red chilli powder and coriander powder to it. Cook tomato paste on low flame.
4. Cook it till oil starts separating. Turn flame to high and then add fresh cream to it. Stir it continuously and cook for 1-2 minutes. 
5. Now add boiled green peas to it. Add garam masala, sugar and milk to it. Stir it continuously and cook it again for 1-2 minutes.
6. Then add paneer cubes to it.
7. At last garnish with coriander leaves. Cover it with a lid and cook it for 1  minute on low flame. Then turn off the flame and serve it hot with chapati's, roti, paratha or anything you wish.

Tip

• While serving if you feel there is no gravy or very less then you can use milk or some water to increase the gravy. Add it to the dish bring it to a boil and then serve.

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Shahi Paneer

Paneer Butter Masala

Paneer Bhurji

Veg Hakka Noodles

Chinese dishes are generally favorite of every one whether it be noodles, fried rice chinese soups or chinese starters. Especially, children's love to eat noodles and fried rice. Veg hakka noodles are very easy to make and is a mouth watering dish.

Ingredient

• 1 Packet hakka Noddles
• 1 Capsicum (length wise diced)
• 1 Onion (length wise diced)
• 1/2 cup Cabbage
• 1 small Carrot (length wise diced)
• 3-4 cloves of Garlic
• 1 Green chilli
• 1 tbsp Soya Sauce
• 1 tbsp Green Chilli Sauce
• 1/4 tsp Ajino Motto 
• 4 tbsp Oil
• Salt to taste
• 1/2 tsp Black Pepper powder
• 1/2-1 tsp Sugar
• Spring Onion for garnishing
• Water

Method

1. Boil water in a kadai and add 2 tbsp of oil into it. When water starts boiling add Hakka noodles to it.
2. Cook Noodles for 3-4 minutes. Noodles should be 80% cooked.
3. When noodles are done drain out the water.
4. Pour some water of room temprature  on the noodles about 3-4 glass so that noodles do not stick together.
5. Now take 2 tbsp of oil in kadai and heat it up. Now, add grated garlic and green chilie's to it.
6. Now add sliced carrot to it. Cook for two minutes. Then add capsicum, cabbage and onion to it.
7. Mix all veggies well and cover the kadai with a lid. Cook vegetables till they are tender but also crunchy.
8. When veggies are done add salt, black pepper powder, soya sauce, chilli sauce, sugar and ajino motto to it. Mix it properly. Now add boiled noodles to it. Mix everything nicely and again cover it with a lid and cook for another 2-3 minutes.
9. At last garnish with spring onion and serve hot.

Tip

1. Serve hakka noodles with Veg Manchurian.
2. Wash noodles with cold water properly to avoid sticking.
3. While adding noodles to the cooked veggies add them slowly and gradually. Stir them continuously to get totally separated noodles.
4. Ajino motto is not compulsory if you want you can use else you can skip it.

You may also like:

Veg Crispy

Chilli Paneer

Schezwan Noodles

Manchow Soup

Cheese Dosa

Most of the time mother's are worried that their children don't eat any healthy food. For kids cheese dosa is a perfect dish. They will definitely love to eat and its healthy and nutritious also. It tastes great and i simply love cheese dosa. You can top cheese dosa with other ingredients also that children's love to eat like sweet corn or use some paneer masala filling along with cheese.

You can try little variations and make cheese dosa even more tasty and healthy.

Ingredient

• Idli/Dosa Batter
• 2-3 Cheese cubes or 3tbsp grated cheese
• Oil

Method

1. Heat your non stick pan or tawa. Now pour the batter and cook it in the same way as you do for your masala dosa or paper dosa.
2. Cook it on one side or both side as you like.
3. Now sprinkle the grated cheese all over the dosa and wait till the heat of the dosa melts cheese.
4. Use cheese nicely to get more taste. Now serve it as it is or fold it in the way you do.
5. You can serve it all alone or with any side dish of your choice.

Tip

1. You can use sweet corn masala also as its filling and make it sweet corn cheese dosa.
2. If you like paneer you can even use paneer masala of paneer dosa as your filling along with cheese. This will make your dosa "Paneer cheese Dosa".
3. These are little variations you can try and make different variety of dosa's.

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Sambhar

Coconut Chutney

Paneer Dosa

Lehsun Ki Chutney

Paneer Dosa

If you are a lover of paneer and likes eating it with any dish then, here is one more recipe that i'm sure you will definitely like it and that is "Paneer Dosa". Dosa served with the filling of paneer makes it a richer and more presentable dish. Personally i love Masala dosa, but many of my family members are paneer lovers so they prefer paneer dosa.

Ingredient
For Dosa

• Idli/Dosa Mix
• Oil

For Filling

• 200gms of Paneer
• 1 Capsicum finely chopped
• 1 small Onion finely chopped
• 1 Tomato chopped or 2tsp Tomato sauce or tomato puree
• Salt to taste
• Red chilli powder
• 4-5 Curry leaves
• 1/2 tsp Garam Masala
• 1/2 tsp Cumin seeds
• 2tbsp Oil

Method
For Filling

1. Soak paneer in hot water for 10 minutes. Then, drain the water and scramble the paneer.
2. Heat oil in a kadai. When oil is hot enough add cumin seeds to it.
3. When cumin seeds splutters the, add curry leaves to it. Then, add chopped onions to it.
4. After a minute add chopped capsicum to it.
5. When capsicum is 70%cooked then add salt, chili powder, garam masala and scramble paneer to it.
6. Mix all the ingredients well and saute for 4-5 minutes on low flame.
7. Now add chopped tomato's or tomato puree or tomato sauce to it.
8. Again cook for another 2minutes and your paneer masala for dosa is ready.

For Dosa

1. Heat the non stick Tawa or pan. Before pouring dosa on the pan check whether tawa is ready or not (Check Masala Dosa recipe for it).
2. Now take 1/2 cup of dosa mix and pour at the center of the tawa. Spread out the dosa in circular way outwards and spread it evenly.
3. Now use oil to cook it like you do while making chila's. 
4. You can cook it on both side or even on one side as you like. When cooked, place prepared Paneer masala on one side and roll it in the way as you wish. 
5. Your Paneer dosa is ready to be served. 
6. Serve it with what ever side dish you like.

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Sambhar

Coconut Chutney

Idli Sambhar

Idli Dosa Mix

Rawa Dosa

Dosa has many variety. You keep on doing little variation and you get a new variety of dosa. Rawa dosa is again a dosa in which we introduce semolina in its batter and we get a new dosa that is: Rawa Dosa. Its tastes is totally different and awesome. You must try it if you are a dosa lover just like me. You can have it as plain rawa dosa or you can even use the masala of masala dosa as its filling.

Ingredient

• 3 tbsp Rawa or Sooji (Semolina)
• 2 tbsp Maida
• 1 1/2 tbsp Rice flour
• 1-2 finely chopped green chillies
• 1/2 tsp Mustard seeds
• 1 tsp Cumin Seeds
• Pinch of Asafoetida
• 1/2 tsp Grated Ginger
• 4-5 Curry leaves
• 1/4 tsp Black Pepper
• Salt to taste
• Oil

Method

1. Mix Sooji, Maida and Rice flour. Now add salt to the water and mix water to the mixture of flours. Batter should be little dilute so use 2 cups of water.
2. Now heat oil in a kadai. When heated add mustard seeds, curry leaves, chopped green chillies, cumin seeds, asafoetida, ginger and black pepper. Wait for few seconds and then mix it in the prepared batter. (You can use all the mentioned ingredients of this step or omit some as of your liking and taste)
3. Keep the batter aside for at least 30 minutes.
4. Now take the batter in a spoon and pour it on all sides in circular way as you cannot spread rava dosa.
5. You should thin dosa's to make it crispy.
6. It takes little more time to cook than ordinary dosa's. 
7. Leave it for few minutes to make it crispy and then turn to other side to cook. Now you dosa is ready to be served with green chutney or lehsun chutney, coconut chutney or any other combination of your like.
8. When you want to pour next dosa make sure to mix the batter well everytime as all the seasoning will be settled on top and rest batter at bottom.

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Masala Dosa

Coconut Chutney

Paper Dosa

Paper Dosa means plain dosa that is with no filling. It should be thin like paper and very crispy. In breakfast every one likes to have something very light and healthy. And as we are also in a bit hurry so, paper dosa is a very perfect dish for the breakfast as it is light and healthy and also because for dosa's we prepare the batter one night before only. This makes it very easy and fast to make paper dosa.


Ingredient

• Idli Dosa Batter
• Oil

Method

1. Heat the non-stick pan. Pan should neither be too hot neither too cold. Check the pan by pouring a drop of water. If water sizzles it means pan is ready.
2. Now pour 1/2 cup of dosa batter at the center of the pan. Use back of the spoon to spread the batter.
3. Spread it in circular motion outwards and spread it evenly.
4. Use oil for cooking. Cook the dosa from both side properly.
5. Serve hot paper dosa with sambhar, coconut chutney and red chutney that is lehsun ki chutney. You can even use any other combination with it.

Tip

• Dosa batter should be thinner then normal dosa batter.
• Use non stick pan or tawa for making dosa's. Don't use any other sort of tawa else you have problems while taking out dosa's.

You may also like:

Sambhar

Coconut Chutney

Idli Dosa Mix

Masala Dosa