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    Food Guide 101: 30 Lip-Smacking Vegetarian Recipes To Satiate All Your Taste Buds

    Whoever thought that being a vegetarian will guarantee only boring food is in for a surprise. Gone are the days of the predictable vegetarian menu, vegans are getting adventurous and playing up with different ingredients making up for lip-smacking food items. Every year, 1st October is celebrated as World Vegetarian Day. This day initiates October as the vegetarian awareness month to promote the joy, compassion and life-enhancing possibilities of vegetarianism. Try out these delicious recipes now!

    30 Best Indian Vegetarian Recipes To Satiate Your Cravings

    1. Veggie Besan Chilla

    A simple besan chilla, upgraded to be immune boosting and nutrition-rich, in this simple recipe. This recipe is good for 3-4 servings. You can eat this directly after your workout and put all the required nutrients into your body.

    Ingredients:

    • 1 carrot
    • 1 onion
    • 1/5th of a small yellow pumpkin (you can use vegetables as per your choice)
    • 2 teaspoons of kalonji 
    • 2 teaspoons of jeera
    • 1 teaspoon of red chilli powder
    • ½ teaspoon of turmeric (haldi)
    • 2 tablespoons of sesame seeds (til ke beej)
    • 1 teaspoon of cooking soda
    • Salt 
    • 1 ½ cups of besan
    • Water 
    • Coconut or olive oil

    Method: 

    1. Start with grated vegetables. Mix well.
    2. Add all the spices next and add cooking soda.
    3. Take besan and mix it with the vegetables and spices.
    4. Next, add water to the dough and mix well. Make sure the mixture is not very thin. 
    5. Take small amounts of the mixture and spread it on a hot pan.
    6. Put a spoonful of oil over the chilla and let it cook. 
    7. Flip it when brown and let the other side cook.
    8. Enjoy with chutney or pickle.

    2. Black Chana Patties

    The easiest way to get your meals to be more satiating, fibre dense and mineral-rich, is to add beans! Beans are great for bone health, heart health and gut health and perfect for diabetics and PCOS. An interesting way to eat more beans is to make these patties that are great for sandwiches, rolls and in a salad!

    Ingredients:

    • 2 cups of boiled black chana
    • 2 medium-sized onions
    • 2 amlas de-seeded
    • 4-5 green chillies
    • A big handful of cilantro (dhaniya)
    • 3 tablespoons of sesame seeds (til ke beej)
    • 2 tablespoons of roasted cumin powder (jeera)
    • Salt
    • 2 tablespoons of cold-pressed oil (or olive oil)

    Method: 

    1. Mix and grind to form a coarse paste. 
    2. Make large patties and bake in the oven at 180*C for 15-20 minutes.
    3. And enjoy!

    3. Kadai Paneer

    Cooked with bell peppers in a spicy masala, this is a go-to recipe for North Indians and is enjoyed with butter naan, paratha or roti

    Prep Time: 15 minutes

    Cook Time: 25 minutes

    Servings: 4

    Ingredients:

    For Kadai Masala:

    • 2 tablespoons of coriander seeds
    • 2 dried red chillies
    • 4 green cardamom (elaichi)
    • 1 teaspoon of fennel seeds (saunf)
    • 3 cloves (laung)

    For Kadai Paneer:

    • 1 tablespoon of butter 
    • 1 tablespoon of oil 
    • 1 medium onion, finely chopped
    • 1 green chilli, sliced
    • 2 teaspoons of ginger-garlic paste
    • 3-4 medium tomatoes, finely diced
    • 1/4 teaspoon of garam masala
    • 3/4 teaspoon Kashmiri red chilli powder
    • 1 inch ginger, julienned
    • 1/2 cup of water 
    • 2 tablespoons of heavy cream
    • 3/4 teaspoon of salt 
    • 1 teaspoon of sugar
    • 1 large green bell pepper (capsicum) cut into 1-inch pieces
    • 225 grams of paneer cubed (If using store-bought paneer, make sure to soak it in warm water for 20-25 minutes before using)
    • 1 teaspoon of kasuri methi, crushed
    • Dhaniya for garnish

    Method:

    1. Take a small kadai, dry roast the spices for kadai masala for 3 to 4 minutes on medium heat until it’s fragrant. You can add more red chillies for a spicier masala.
    2. Remove the kadai from heat and transfer the roasted spices to a spice grinder.
    3. Let it cool down a bit and then grind to a fine powder. Set aside. You can also make this kadai masala in advance and store it.
    4. In another large kadai, melt butter with oil on low-medium heat.
    5. Add the chopped onions and sauté for 3 minutes until softened. Then add the sliced green chilli and ginger garlic paste and sauté for another 1 to 2 minutes.
    6. Add the chopped tomatoes. Mix and cook for around 5 minutes until the tomatoes are extremely soft.
    7. Then add 3 to 4 teaspoons of the kadai masala that you prepared earlier. If you’re more of a spice girl, add the whole mix. Also, add the garam masala and Kashmiri red chilli powder.
    8. Add half of the ginger julienne. Stir the spices and cook for about 30 seconds. Then add 1/2 cup water and stir.
    9. Add cream, salt and sugar and mix it. Cook for 1-2 minutes.
    10. Add in the paneer and capsicum and mix. Cover the pan or kadai with a lid and cook for 5 to 6 minutes on medium heat until the capsicums are slightly softened. Do not overcook them.
    11. Add the crushed kasuri methi to the pan. 
    12. Garnish with remaining ginger julienne and dhaniya. Serve your scrumptious kadai paneer with butter naan or paratha.
    Add aromatic freshly ground pepper powder to your dishes. Buy peppercorns from Vaalarankatti Farms at the Red Dot Shop here.

    4. Baked Whole Grain Mathri

    This is a very non-traditional approach to Mathri, but a nutritious and guilt-free one! The Mathri recipe can be used for your health!

    Ingredients:

    • 2 cups of moringa leaves washed (shahjan)
    • 1-1.5 cups of chopped methi greens 
    • 1 cup of whole wheat flour
    • 3/4 cup of besan or chickpea flour
    • 4-5 tablespoons of cold-pressed coconut oil
    • 2 tablespoons of sesame seeds (til ke beej)
    • 2 tablespoons of flaxseed powder (alsi)
    • 1 teaspoon of baking powder
    • 1 teaspoon of baking soda
    • Fennel seeds (saunf)
    • Kalonji seeds
    • Cumin seeds (jeera)
    • Asafoetida (heeng)
    • Red chilly powder
    • Turmeric powder (haldi)
    • Dry ginger powder
    • Dry mango powder (amchur)
    • Salt to taste

    Method: 

    1. Mix the above in a stiff dough, with a bit of water.
    2. Preheat the oven to 200*C.
    3. Make small balls and flatten them slightly.
    4. Bake for 15 minutes. Turn the Mathris and bake for another 10. 
    5. Let them cool to crisp up.

    5. Paneer Lababdar

    This famous North Indian dish is best enjoyed with jeera rice & dal tadka or naan. With a rich and creamy gravy, paneer lababdar can make your knees go weak any day and anytime.

    Prep Time: 15 minutes

    Cook Time: 20 minutes

    Servings: 4

    Ingredients:

    • 2 cups of tomatoes
    • ½ cup of water
    • 15 cashews (or almonds without skin)
    • 2-inch cinnamon (dalchini)
    • 4 cloves (laung)
    • 4 cardamoms (elaichi)
    • 3 dried chillies
    • 1 bay leaf (tej patta)
    • 2 tablespoons of oil
    • 1 cup of finely chopped onions
    • 1 tablespoon of ginger-garlic paste
    • 1 ½ tablespoon of coriander powder
    • ½ teaspoon of garam masala
    • ½ teaspoon of Kashmiri red chilli powder
    • ¾ tablespoon of sugar
    • Salt (as per taste)
    • 2 green chillies, slit
    • ½ teaspoon of dried fenugreek leaves (kasuri methi)
    • 200 grams of paneer (diced in cubes)
    • 3 tablespoons of heavy cream
    • 2 tablespoons of coriander leaves (dhaniya)
    • 3 tablespoons of grated paneer 
    • 1 cup water (or as needed for the gravy)

    Method:

    1. Firstly, add the tomatoes, dried chillies, cashews, dalchini, laung and elaichi to a pot and add water. Boil it until the tomatoes turn soft and pulpy.
    2. Cool this and add the entire thing to a mixture and puree it until smooth. If you need more water, add it and blend again since the mixture has to be very smooth. 
    3. Heat oil in a pan and add 2 tablespoons of oil. Add the tej patta and sauté for a minute.  
    4. Next, add the chopped onions and fry them until uniformly golden in colour. 
    5. Next, add 1 tablespoon ginger-garlic paste and again cook till the raw smell goes away. This will take not more than 2 minutes. After this, pour the tomato and the spice puree into the pan.
    6. Add the spices and cook the entire mixture covered for another 2-3 minutes until the gravy thickens. Pour water and sugar and cover it again and cook until you can see the oil separating on top of the thick gravy.
    7. Taste the gravy and check if you require more salt. Add kasuri methi at this point in time. Along with this, add the grated paneer, paneer cubes and a slit green chilli. 
    8. Keep the pan covered for 5-6 minutes allowing the paneer to soak in the delicious gravy. Transfer to a serving bowl and garnish with some dhaniya leaves. Your paneer lababdar is ready!

    6. Coconut Rice

    An aroma of curry leaves and fresh coconut makes this delicious recipe of coconut rice flavorful and a favourite down the southern parts of India. Easy and quick to make, coconut rice is the perfect lunch recipe that is light on the stomach yet extremely high on nutrients.

    Prep Time: 15 minutes

    Cook Time: 20 minutes

    Ingredients:

    • 2 tbsp of oil
    • 1/2 tbsp of peanut
    • 1 tsp of mustard seeds
    • 1 tsp of cumin seeds (jeera)
    • 1/2 tbsp of chana dal, soaked
    • 1/2 tbsp of urad dal, soaked
    • 10 curry leaves (kadipatta)
    • 1 red whole chilli
    • 1/2 green chilli
    • 12 cashew nut
    • 1/2 tsp of salt
    • 1 cup of coconut, grated
    • 2 cups of Basmati rice (cooked)
    • 2 tbsp of coconut, grated

    Method:

    1. Take oil in a pan and add peanuts.
    2. Saute peanuts and add mustard seeds.
    3. Saute them together and add cumin seeds.
    4. Mix them together followed by soaked chana and urad dal.
    5. Saute all the ingredients together.
    6. Now add curry leaves, red whole chilli and green chilli.
    7. Saute them well.
    8. Add cashew nuts followed by salt to the pan and mix thoroughly.
    9. Now add grated coconut to the pan.
    10. Mix the coconut thoroughly with the other ingredients to infuse the coconut flavour completely.
    11. Now put the cooked rice in the pan.
    12. Mix it well together.
    13. Add grated coconut to the rice and mix again.
    14. Serve hot.

    Tip: Adding a fistful of grated carrot or little grated raw mango or a tablespoon of lemon juice, mint leaves or coriander leaves can make the dish more delicious.

    Hydrating, anti-inflammatory, full of electrolytes, and naturally moisturizing – nariyal is sarvagunn sampanna! Here are recipes, desi nuskhe and more.

    7. Aloo Matar Paneer

    With only 5 minutes of prep time, this instant one-pot, aloo matar paneer is one of the household favourites and gets done in less than 20 minutes!

    Prep Time: 5 minutes

    Cook Time: 15 minutes

    Servings: 3

    Ingredients:

    • 2 teaspoons of oil – 10 ml
    • ½ teaspoon of jeera
    • 1 bay leaf (tej patta)
    • ½ inch dalchini
    • ¾ cup of onion and tomato paste
    • 1 ¼ cup of water 
    • 180-200 grams paneer cut into cubes
    • 1 medium potato cut into 1-inch cubes
    • ⅓ cup green peas (matar)
    • ¼ teaspoon of garam masala
    • ½ teaspoon of Kashmiri red chilli powder 
    • ½ teaspoon of salt 
    • 1.5 tablespoons of yoghurt (dahi)
    • 1 teaspoon of kasuri methi
    • A pinch of sugar
    • Dhaniya (to garnish)

    Method:

    1. Add oil in a pan or instant pot, add the jeera and the tej patta and let the spices sizzle and become fragrant.
    2. Add 3/4 cup onion-tomato paste to it. Then add 1 cup water followed by the cubed paneer, potato and matar.
    3. Add garam masala, Kashmiri red chili powder and salt.
    4. Close the pot or pan with a lid. Cook this on high heat for about 5-6 minutes. Then lower the heat to medium and cook for another 7-8 minutes. 
    5. Stir and add the remaining 1/4 cup of water. If you want a thinner gravy, you’re free to add more water. 
    6. Add in the whisked dahi and stir continuously until the dahi is nicely combined. Make sure the dahi is at room temperature before you add it or else it might split badly and not get mixed properly. 
    7. Add in the crushed kasuri methi, a pinch of sugar and stir.
    8. Garnish with dhaniya leaves and serve this aloo matar paneer with roti or warm rice.
    Buy one of the hottest bird’s eye chillies here at the Red Dot Shop, TC46’s own desi one-stop shop.

    8. Idli 

    This dish feels like you’re biting into a soft, fluffy cloud of rice. And you can never go wrong with a plate of idli dunked in sambar with a side of chutney

    Prep time: 10 minutes

    Cook time: 10 minutes

    Ingredients:

    • 1 cup of urad dal
    • 2 cups of idli rava
    • 1 teaspoon salt
    • Oil to grease

     Method:

    1. In a large bowl, soak 1 cup of urad dal for 4 hours. 
    2. Drain off the water and transfer to a blender or grinder. Blend to smooth and fluffy batter adding water as required.
    3. Transfer the batter to a large bowl and keep it aside.
    4. Now in another bowl take 2 cups of idli rava. Rinse and drain the water 2-3 times, until the water runs clear. Then squeeze off water from idli rava and add to urad dal batter. Mix well till it’s combined properly. 
    5. Cover and rest in a warm place for 8-10 hours or till the batter ferments and doubles.
    6. After 8 hours, the batter should double, indicating well fermentation with air pockets present.
    7. Add 1 teaspoon of salt to the batter and mix gently without disturbing the air pockets.
    8. Scoop the batter into an idli plate greased with oil.
    9. Place in a steamer and steam for 10 minutes on medium flame or till a toothpick inserted comes out clean.
    10. Finally, soft idlis are ready to serve along with chutney and sambar.

    Find here 5 fermented rice recipes inspired by MasterChef Kishwar’s Panta Bhaat.

    9. Tawa Paneer

    Make this semi-dry paneer dish with onions, tomatoes and spices and keep your affair with paneer going strong.

    Prep Time: 10 minutes

    Cook Time: 25 minutes

    Servings: 3

    Ingredients:

    For The Paneer Marinade:

    • 225 grams of paneer cut into small cubes
    • 3 tablespoons of plain dahi
    • 1 teaspoon of Kashmiri red chilli powder
    • 1 teaspoon of kasuri methi
    • 1/4 teaspoon of salt

    For The Curry:

    • 2 tablespoons of oil 
    • 1 tablespoon of butter 
    • 1 medium onion, chopped
    • 1-inch ginger, chopped
    • 1-2 green chillies, chopped
    • 2 medium tomatoes, pureed 
    • 2 tablespoons of tomato puree store-bought
    • 1 teaspoon of dhaniya powder
    • 1/2 teaspoon of garam masala
    • 1/2 teaspoon of Kashmiri red chilli powder 
    • 1/2 teaspoon of dried mango powder (amchur)
    • 1/2 teaspoon of salt 
    • 1/2 cup of water
    • 1 teaspoon of kasuri methi
    • 1 tablespoon of heavy cream
    • 2-3 stalks green onions chopped
    • A pinch of elaichi powder

    Method:

    1. To a bowl add dahi and mix until smooth using a whisk. Next, add 1 teaspoon of Kashmiri red chilli powder, 1 teaspoon of kasuri methi and salt. Mix everything together.
    2. Add the paneer cubes to this marinade and mix. Cover and refrigerate this for about 20 minutes before starting to cook.
    3. Heat 1 tablespoon of oil on a flat tawa on medium heat. Once the oil is hot, add the marinated paneer cubes to a single layer. Cook for around 5 minutes until lightly browned. Make sure you don’t brown the paneer or else it will turn super-hard and chewy. Remove on a plate.
    4. To the same tawa, now add the remaining 1 tablespoon of oil and then 1 tablespoon of butter.
    5. Once the butter melts, add the onions and cook for around 5 to 6 minutes until it starts becoming golden in colour.
    6. Then add the ginger and green chilli and cook for 2 minutes. At this point in time, add the pureed tomato and mix. Cook for around 5-6 minutes until the tomatoes are cooked and soft completely.
    7. Once tomatoes are done, add all the remaining spices and salt. Stir and cook for 30 seconds.
    8. Then add 1/2 cup water, mix it with the masala. Push the water towards the centre using a spatula if it flows towards the sides (since you’re cooking on a flat tawa).
    9. Add the pan-fried paneer and green onions. Cook for 1 to 2 minutes. Again, make sure to not overcook the paneer.
    10. Garnish with crushed kasuri methi, more green onions and serve hot!

    10. Mango & Coconut Pannacotta

    Fresh mango pulp and coconut milk come together to serve you a decadent Italian dessert – panna cotta. All you need is a few simple, easily available ingredients and thirty minutes. Top it with mint leaves to add a dose of freshness.

    Prep Time: 05 minutes

    Cook Time: 30 minutes

    Ingredients:

    • 1 cup of ripe mango pulp
    • 1 cup of coconut milk
    • 1 cup of fresh cream
    • 1 1/2 tbsp of vegetarian gelatin
    • 1/3 cup + 2 tbsp of castor sugar
    • Few drops of vanilla essence
    • 1 ripe mango, peeled
    • Fresh mint leaves for garnishing 

    Method:

    1. Take gelatin in a bowl.
    2. Add 1 tbsp hot water, mix well and let it dissolve completely.
    3. Heat cream in a deep non-stick pan.
    4. Add castor sugar and vanilla essence, mix well.
    5. Bring to a boil.
    6. Add half the gelatin to mango pulp and remaining to the coconut milk, mix well.
    7. Add half the cooked cream to mango pulp and remaining to coconut milk, mix well.
    8. Spread a layer of mango cream into a shot glass and refrigerate for 1/2 hour or till set.
    9. Spread a layer of coconut cream over the mango cream layer and refrigerate for 1/2 hour or till set.
    10. Repeat both layers once more after each layer sets properly.
    11. Cut mango into small dice.
    12. Top pannacotta with mango dices.
    13. Garnish with mint leaves and serve chilled.

    Mango Recipes 101: Find here recipes to prepare everything from starters to desserts & drinks.

    11. Bombay Sandwich

    If you’ve ever tried a Bombay sandwich, you would know how filling it is. And that’s why you can use this recipe when you are adding sandwiches as a replacement to kids’ core meals like breakfast or lunch.

    Serves:

    Ingredients: 

    • 2 potatoes, boiled and thinly sliced
    • 3 large sandwich bread slices
    • 50 gms of cheese spread
    • 20 gms of spicy peanut butter
    • 4-5 pieces of sliced onion
    • 4-5 pieces of sliced tomato
    • 4-5 pieces of sliced capsicum
    • 4-5 pieces of sliced cucumber
    • 30 gms of shredded cheese
    • chaat masala to taste

    Method: 

    1. Apply cheese spread on a bread slice. Spread peanut butter on top of it.
    2. Add slices of aloo and sprinkle chaat masala as per your taste. 
    3. Later top it with thinly cut tomato and onion slices and cover with the second slice of bread.
    4. Spread cheese spread generously on top of the second slice.
    5. Add cucumber, capsicum, onion and potato slices and sprinkle chaat masala. Sprinkle it with shredded cheese.
    6. Spread cheese spread and Peanut Butter With Byadgi Chilli on the third bread slice and cover the sandwich.
    7. Grill and serve hot
    Buy delicious peanut butter spiced with Byadgi chilli from the Red Dot Shop here. 

    12. Chilli Paneer

    Chilli Paneer is one of the most popular and loved recipes from Indian Chinese cuisine. You can make it in a gravy style or dry, either way, it’s lip-smacking good!

    Prep Time: 20 minutes

    Cook Time: 10 minutes

    Serves: 3

    Ingredients:

    For Batter:

    • 2 tablespoons of cornstarch 
    • 3 tablespoons of all-purpose flour
    • ½ teaspoon of ginger paste
    • ½ teaspoon of garlic paste
    • ¼ teaspoon of crushed black pepper or black pepper powder
    • ¼ teaspoon of Kashmiri red chilli powder
    • Salt as required
    • ¼ cup water or add as required

    For Frying Paneer:

    • 3 tablespoons of oil
    • 200 to 250 grams paneer- cut into cubes

    For Chilli Paneer Gravy Or Sauce

    • 2 small spring onions or ⅓ cup of chopped spring onions
    • 2 – 3 green chillies – slit or sliced
    • 2 teaspoons of finely chopped ginger
    • 2 teaspoons of finely chopped garlic
    • 1 small to medium capsicum or ½ cup of sliced green bell pepper
    • 2 teaspoons of soy sauce
    • 1 teaspoon of red chilli sauce
    • ¼ teaspoon of black pepper powder
    • ½ teaspoon of Kashmiri red chilli powder
    • ½ – 1 teaspoon of sugar or add as required
    • Salt as required
    • ½ – ⅔ cup of water or add as required
    • 1 tablespoon of cornstarch 
    • 2 – 3 tablespoons of water for dissolving cornstarch
    • ¼ – ½ teaspoon rice vinegar or white vinegar – optional
    • 2 – 3 spring onion greens to be added later

    Method: 

    Making Batter:

    1. In a bowl take 2 tablespoons of cornstarch and add 3 tablespoons of maida (all-purpose flour).
    2. Next add 2 teaspoons of finely chopped ginger, garlic,  ¼ teaspoon of crushed black pepper or black pepper powder and ¼ teaspoon of Kashmiri red chilli powder. Also, season with salt as required.
    3. Add ¼ cup water or add as required and mix very well to get a smooth batter without any lumps.
    4. Now add paneer cubes to the batter.
    5. With a spoon gently coat the paneer cubes with the batter.

    Frying Paneer:

    1. Heat 3 tablespoons of oil in a frying pan. Once hot, add in the marinated paneer. 
    2. Flip a couple of times and fry till the paneer cubes are crisp and golden. Also do not overdo the frying as then the paneer cubes can become hard.
    3. Remove the fried paneer cubes and place them on kitchen paper towels for the extra oil to be absorbed.

    Making Chilli Paneer Gravy Or Sauce:

    1. In the same pan, there will be some oil left. So no need to add any extra oil. Add 2 teaspoons of finely chopped ginger, garlic and 2 to 3 green chillies (slit or sliced).
    2. Stir fry on medium to high flame for some seconds and add ⅓ cup of chopped spring onions.
    3. Stir fry spring onions for 1 to 2 minutes on medium to high flame and add ½ cup of sliced capsicum.
    4. Stir fry on medium to high flame for 3 to 4 minutes. The capsicum only needs to be slightly cooked.
    5. Lower the flame and then add ½ teaspoon Kashmiri red chilli powder. Then add 2 teaspoons of soy sauce and 1 teaspoon of red chilli sauce.
    6. Stir and mix the sauces and red chilli powder with the remaining stir-fried ingredients. Add ½ – ⅔ cup water and mix well.
    7. Let the mixture come to a simmer on medium to medium-high flame.
    8. Meanwhile, take 1 tablespoon of cornstarch in a small bowl. Add 2 – 3 tablespoons of water for dissolving cornstarch. Mix very well to get a smooth paste.
    9. Lower the flame and then add this corn starch paste to the gravy. As soon as you add cornflour paste to the gravy, mix the paste very well so that no lumps are formed.
    10. Add ½ – 1 teaspoon sugar and salt as per taste. Do keep a check on salt as soy sauce and red chilli sauce already have salt in them.
    11. Mix very well and simmer till the sauce has slightly thickened and the corn starch has cooked. You can check the taste and you should not feel any raw taste coming from the cornstarch in the sauce.
    12. Add the fried paneer cubes and mix paneer cubes very well with the gravy.
    13. Switch off the flame and then add ¼ – ½ teaspoon rice vinegar or white vinegar. You can skip vinegar if you want.
    14. Then add about 2 to 3 tablespoons of chopped spring onion greens. Mix very well. Check the taste of gravy and if you want, you can add more soy sauce, chilli sauce, salt, black pepper or sugar.
    15. Serve restaurant-style chilli paneer garnished with some spring onions.

    13. Mexican Pizza

    Italian techniques combined with Mexican flavours – an unforgettable gastronomic experience! Topped with Mexican gems like kidney beans and tossed with a fiery hot sauce, this pizza recipe is going to be a stellar one!

    Prep Time: 15 minutes

    Cook Time: 1 hr

    Ingredients:

    For Pizza Base:

    • 1 cup of flour (atta)
    • 1 1/2 cups of maize flour (makke ka atta)
    • 3 tsp of oil
    • 3/4 tsp of salt
    • Water
    • Oil

    For Pizza Topping:

    • 3 cups of rajma
    • 3 onions, finely chopped
    • 8-9 tbsp of tomato ketchup
    • 3 tbsp of ghee
    • 3 tbsp of butter
    • 1 1/2 cups of tomato puree

    For Hot Sauce:

    • 1 kg tomatoes, chopped
    • 1 chopped onion
    • 6 red chillies (dry) (lal mirch)
    • 2 tbsp of oil
    • 3 tsp of sugar
    • 1/2 tsp of ajwain
    • Salt to taste

    For Garnishing:

    • 1/2 cup of sour cream
    • 1 cup of grated cheese
    • 1/2 cup of chopped spring onions
    • Sliced jalapenos

    Method:

    Prepare Pizza Base:

    1. Mix the flours, add 3 tsp of oil and salt and make a soft dough with water.
    2. Roll out thin rounds and deep fry in oil till crisp.
    3. Keep aside.

    Prepare Pizza Topping:

    1. Soak the beans overnight, boil and drain.
    2. Keep the liquid aside and mash the beans.
    3. Heat ghee and butter together. Saute the onions till transparent. Add the beans and mix well. Stir in the puree, ketchup and salt. Cook till the colour darkens, keep mashing the mixture as it cooks.
    4. Keep aside.

    Prepare Hot Sauce:

    1. Soak the chillies in half a cup of water.
    2. Saute the onions in the oil and add the tomatoes and chillies with the water. Cook till the tomatoes are done, cool and blend it in a mixer.
    3. Then heat the sauce again. Add the ajwain, sugar and salt. Cook for another 10 minutes and keep aside.

    Prepare The Garnishing:

    1. Take the fried pizza and spread some rajma, jalapenos and sauce.
    2. Sprinkle some onions and spread a spoonful of sour cream.
    3. Finally, sprinkle the cheese and grill for five minutes.
    4. Serve immediately.

    14. Tikka Masala Baked Pasta

    This preparation of pasta is when India meets Italy. This pasta sauce recipe is an Indian version of baked pasta.

    Prep Time: 20 minutes

    Cook Time: 35 minutes

    Ingredients:

    • 1 box of pasta (cooked)
    • 1 jar of marinara sauce
    • 1 cup heavy whipping cream
    • 2 tablespoons of butter
    • ½ large onion (diced)
    • 4 cloves of garlic sliced
    • 1 tablespoon of ginger paste
    • 2 tablespoons of tandoori masala
    • 2 teaspoons of cumin powder (jeera)
    • 1 teaspoon of garam masala
    • 2 tablespoons of fenugreek leaves (kasuri methi)
    • 2 tablespoons of honey
    • ½ cup grated parmesan cheese
    • 3 chillies
    • 1 packet of Paneer
    • 2 tablespoons of yoghurt (dahi)
    • 2 tablespoons of tandoori masala
    • 2 tablespoons of oil
    • Pinch of red food colour

    Method: 

    1. Preheat the oven to 450-degrees Celsius.
    2. Take a bowl and add yoghurt, tandoori masala, oil, red food colour, and pieces of Paneer.
    3. Bake Paneer for about 6 minutes until golden brown.
    4. Now take a medium pot and melt butter, onions, sliced garlic, and ginger paste and cook it for about 5 minutes.
    5. Add tandoori masala, cumin, garam masala, and roast paneer for about 30 seconds.
    6. Add marinara sauce and let it simmer then add heavy whipping cream, kasuri methi and honey.
    7. Let the mixture simmer for about 2 minutes.
    8. Now, add pasta to the mixture and let it simmer for another 2 minutes.
    9. Sprinkle parmesan cheese and top it with baked paneer and chopped chillies.
    10. Serve it hot.

    Love pasta? Find here 10 delicious pasta recipes to savour!

    15. Shahi Paneer

    A rich, creamy and delicious paneer recipe, often paired with naan or rice. This recipe will surely be the star of the evening if prepared. 

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Serves: 4

    Ingredients: 

    For Onion Tomato Puree:

    • 1 tablespoon of  butter
    • 2 pods of cardamom (elaichi)
    • 1-inch cinnamon (dalchini)
    • 1 pod black cardamom (badi elaichi)
    • 3 cloves (laung)
    • 1 onion sliced
    • 3 cloves of garlic
    • 1-inch ginger, chopped
    • 2 tomatoes, chopped
    • 1 cup of water
    • 1 teaspoon of salt

    For Curry:

    • 1 tablespoon of butter
    • ½ tablespoon of shahi jeera
    • 1 bay leaf (tej patta)
    • ¼ teaspoon of turmeric (haldi)
    • 1 teaspoon of Kashmiri red chilli powder
    • ¼ cup of cream (malai)
    • 15 cubes paneer/cottage cheese
    • Few threads of saffron (kesar)
    • ½ teaspoon of kasuri methi (crushed)
    • ¼ teaspoon of garam masala 

    Method:  

    1. Firstly, in a kadai, heat 1 tablespoon of butter and saute 2 pods of cardamom, 1-inch cinnamon,1 pod black cardamom and 3 cloves. 
    2. Then add 1 onion, 3 clove garlic and 1-inch ginger. Saute slightly until onion softens and add 2 tomatoes and saute slightly. Pour in 1 cup of water and 1 teaspoon of salt and mix well.
    3. Cover and boil for 20 minutes or until it softens completely. After it cools, transfer to a blender. Blend to smooth paste without adding any water.
    4. Sieve the puree making sure the puree is smooth and silky and keep aside.
    5. In a large kadai, heat 1 tablespoon of butter and saute ½ teaspoon of shahi jeera and 1 bay leaf.
    6. Keeping the flame on low, add ¼ teaspoon of turmeric and 1 teaspoon of chilli powder. Saute slightly until the spices turn aromatic.
    7. Add in the prepared tomato-onion puree and mix well.
    8. Further, add ¼ cup of cream and mix until everything is well combined and add the cubes of paneer, a few threads of saffron and mix well.
    9. Cover and simmer for 5 minutes or until flavours are absorbed well.
    10. Now add ½ teaspoon kasuri methi and ¼ teaspoon garam masala, mix well and enjoy! 

    16. Mushroom Risotto

    Mushroom risotto is an authentic Italian dish. Creamy mushrooms packed with deliciousness, this dish is a great option for chilly winter nights.

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Ingredients: 

    • ¾ cup mushrooms
    • ½  tablespoon garlic
    • 3 teaspoon taco seasoning
    • 1 teaspoon salt
    • ½ cup onion
    • 1 ¼ cups of short-grain rice
    • 2 tablespoons of low-fat cream
    • 2 cups of water

    Method:

    1. Heat a non-stick pan and add onions, garlic. Sauté it well. 
    2. Now add sliced mushrooms and rice.  
    3. Mix it well and cook it for about 4 minutes. 
    4. Now, take a cup of water and dissolve the taco seasoning in it. 
    5. Add this mixture to the rice and cook it for about 15 minutes.
    6. Next, add the cream to the pan and mix it well. 
    7. Let the rice and mushrooms cook for about 5-6 minutes. 
    8. Your tasty mushroom risotto is ready!

    17. Evening Roti With Nut Butter

    This is for your evening snack that is not too heavy that you will need to skip dinner, it’s simple, easy and veg! You can also pack this up for your kid’s lunch.

    Love Nut Butters? Try these 10 winning recipes submitted by TC46’s Insta fam.

    Ingredients: 

    • Fresh rotis
    • Marzipan Nut Butter 
    • Jam (optional)

    Method:

    1. A class tiffin recipe. Add a generous amount of nut butter to your roti.
    2. Roll it in a cylinder and enjoy. 
    3. You can also add jam to your nut butter roti
    Buy Marzipan Nut Butter here from the Red Dot Shop, TC46’s e-commerce website.

    18. Mushroom Manchurian

    This mushroom recipe is a fantastic Indo-Chinese concoction. Mushroom manchurian is a crispy appetizer, the showstopper recipe for your house parties.  

    Prep Time: 30 minutes

    Cook Time: 15 minutes

    Ingredients:

    • ½ cup all-purpose flour (maida)
    • 3 tablespoons cornflour
    • 1 teaspoon ginger-garlic paste
    • ½ teaspoon black pepper powder
    • 1 teaspoon soya sauce
    • ⅓ cup of water 
    • Salt & sugar as required
    • 200-250 grams white button mushrooms
    • 4 small spring onions (chopped)
    • 3 green chillies (chopped)
    • 2 teaspoon garlic (chopped) 
    • 2 teaspoon ginger (chopped)  
    • 1 teaspoon celery (chopped)
    • ½ teaspoon black pepper powder
    • 1 medium-size green or yellow bell pepper (chopped) 

    Method:

    1. Take a bowl and add all the ingredients along with ⅓ cup water for making a smooth batter.
    2. Heat oil and dip the mushrooms in the batter & deep-fry them until golden brown.
    3. Take another bowl, heat oil and add the spring onions and stir-fry them for 1 minute.
    4. Add the celery, green chilli, ginger, garlic and stir-fry.
    5. Add black pepper, salt, sugar and soya sauce.
    6. Now add the fried mushrooms to this sauce. Stir it well.
    7. Serve the dry mushroom manchurian.

    19. Pancakes

    Pancakes are the quintessential breakfast food. You can enjoy fluffy, yummy vegan pancakes with this recipe:

    Prep Time: 10 minutes

    Cook Time: 3 minutes (per pancake)

    Ingredients:

    • 125 gms plain flour
    • 2 tablespoon sugar                 
    • 1 tablespoon baking powder     
    • ½ tablespoon salt                     
    • 240 ml of non-dairy milk (almond milk, soy milk, oat milk)     
    • 1 teaspoon vanilla                   
    • Maple syrup or honey (to serve)

    Method:

    1. Take a medium-sized bowl and sieve all the dry ingredients into it, one by one
    2. Slowly pour the milk and vanilla into the batter while continuously whisking to make a  smooth batter
    3. Let it rest for 5 minutes
    4. Heat a non-stick pan over medium heat. Pour about ½ cup batter onto the pan
    5. Look for bubbles on the top of the pancake, then flip it
    6. Cook the pancake evenly till it is golden on both sides
    7. Drizzle with maple syrup or honey and enjoy!

    20. Paneer Pakora

    This is by far the best recipe and dish to have this season. Onion bhajis will always take the first place, but you need to give paneer pakoras a try before dismissing them. It’s crispy, soft and beautiful.

    Prep Time: 5 minutes

    Cook Time: 20 minutes

    Serves: 3

    Ingredients: 

    • 125 – 150 grams of paneer
    • 1 cup of besan (gram flour)
    • 1 pinch of turmeric powder (haldi)
    • 1 – 2 pinches of red chilli powder
    • 1 pinch asafoetida (hing)
    • 1 – 2 pinches of garam masala 
    • ½ teaspoon carom seeds (ajwain)
    • ⅔ – ¾ cup water or as required
    • Salt as required
    • Mustard oil for deep frying, as required
    • ½ – 1 teaspoon of chaat masala for sprinkling

    Method: 

    1. Slice paneer into cubes or squares and keep aside.
    2. Add gram flour into a mixing bowl or vessel and add turmeric powder, red chilli powder, garam masala powder, asafoetida, carom seeds and salt. Mix well.
    3. Pour ⅔ to ¾ cup of water in parts and mix well. Make a thick flowing smooth batter without any lumps.
    4. Heat mustard oil or your preferred oil for deep frying in a kadai or pan. Keep the heat to medium or medium-high heat.
    5. When the oil becomes medium-hot, add the batter coated paneer cubes carefully in the medium-hot oil.
    6. When one side is lightly golden, gently turn over the pakora with a slotted spoon. Continue to fry the paneer pakora until golden and crisp.
    7. Remove the paneer pakora with a slotted spoon. Place them on paper towels to remove excess oil.
    8. Serve hot paneer pakora sprinkled with some chaat masala paired with coriander chutney or tomato ketchup.
    Pakoras tastes best with a piping cup of coffee. Shop for fresh and organic coffee powder from Vaalarankatti Farms at the Red Dot Shop here.

    21. Desi Masala Pasta

    Pasta recipes are easy to make. One of them is Indian style desi masala penne pasta. Either savour it as an evening snack or pack it for the lunch box.

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Ingredients:

    • 1 cup penne pasta
    • water to boil
    • ½ teaspoon salt
    • 1 teaspoon oil
    • 1 teaspoon butter
    • 2 clove garlic (chopped)
    • 1-inch ginger (chopped)
    • ½ onion (chopped)
    • 1 cup tomato pulp
    • ¼ teaspoon turmeric (haldi)
    • ½ teaspoon red chilli powder
    • 2 tablespoons tomato ketchup
    • ½ teaspoon garam masala
    • ½ teaspoon salt
    • 2 tablespoons corn
    • ¼ capsicum (chopped)
    • ¼ carrot (chopped)
    • 2 tablespoons peas (Matar)
    • 7 florets broccoli
    • 3 tablespoons water
    • ½ teaspoon mixed herbs, basil, oregano

    Method:

    1. Sauté ginger, garlic in oil and butter, then add onion until it turns soft. 
    2. Now, add tomato pulp and sauté well till the pulp thickens.
    3. Add turmeric, chilli powder, garam masala, salt and all the vegetables. Sauté for a minute.
    4. Then, add water and simmer for about 5 minutes.
    5. Add tomato sauce, mixed herbs cooked pasta, and mix it well.
    6. Desi style penne pasta is ready to serve.

    22. Dahi Kabab

    Dahi ke kebab is a popular vegetarian snack option to prepare on special occasions or festivals. Made with spiced yoghurt mixed with besan, paneer and a host of spices, these simply melt in your mouth. 

    Prep Time: 10 minutes

    Cook Time: 1 hour

    Serves: 8

    Ingredients:  

    • 1/2 cup of curd (dahi)
    • ¾ cup of paneer, crumbled
    • 1/4 cup besan 
    • 1 tablespoon coriander leaves, finely chopped
    • 1 tablespoon of green chillies, finely chopped
    • 2 tablespoons of onions, finely chopped
    • 1 teaspoon salt
    • 1 teaspoon cumin seeds (powdered), roasted (jeera)
    • Oil, for frying
    • Breadcrumbs

    Method: 

    1. Mix all the ingredients except the ghee, and chill for an hour.
    2. Shape the mixture into flat rounds (like tikkis) and coat with breadcrumbs
    3. Pan-fry over medium heat till brown on both sides.
    4. The kebabs are quite soft, so you have to handle them carefully.
    5. Serve hot with green chutney.

    23. Corn Fritters

    Hot and delicious bhutta is an easy sell to kids. Package the corn as fritters and it’s the perfect salty treat that they’d be happy to chow down.

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Servings: 5-6

    Ingredients:

    • 150-gram corn (bhutta)
    • 1 small onion, chopped
    • 2 garlic cloves
    • 2 green chillies
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 tablespoon polenta/cornmeal
    • 1 tablespoon gram flour (besan)
    • 1 tablespoon maida
    • ½ teaspoon cumin powder (jeera)
    • 1 tablespoon oil
    • 4-5 tablespoons vegetable oil for frying
    • A pinch of smoked paprika
    • 2 tablespoons milk
    • 1 teaspoon red chilli powder

    Method:

    1. In a pan, fry the chopped onions, garlic, corn kernels and green chillies lightly for 2 minutes.
    2. Transfer this into a food processor with polenta/cornmeal, maida, besan, baking powder, baking soda, jeera powder and paprika, blitz to make a stiff dough. Add a little milk if it’s too dry.
    3. Shape this mix into small balls and deep fry until crispy brown. Add a tissue paper lining in your kid’s tiffin box and add these hot corn fritters into them. The tissue paper will soak in all the excess oil making it extra-healthy for your kids! 
    4. You can serve it with bell pepper sauce that’ll add colour and a tangy taste.

    24. Mini Mushroom Pizza

    Get ready to gorge on these little pockets of cheesy delights. A delicious snack for parties, these Mini pizzas topped with mushrooms, corn and cheese are sure to get everyone’s attention. Ready in a jiffy, these are an absolute crowd pleaser!

    Prep Time: 20 minutes

    Cook Time: 25 minutes

    Ingredients:

    • 2 pizza bases
    • 1 cup of cheese
    • 1 cup of mushrooms
    • 1 cup of sweet corn kernels

    For Pizza Sauce:

    • 3 cups of tomato puree
    • 2 tbsp of onions
    • 1 tsp of garlic
    • 1 tsp of rosemary
    • Salt and pepper to taste

    Method:

    1. Take the pizza base on a countertop. Use a cookie cutter to cut small circles and make dimples in it using a fork. Pop it in the preheated oven and leave for 5 minutes.
    2. In a pan, saute the garlic and onion. Add tomato puree, rosemary, and salt. Cook till the sauce is nice and thick. A pinch of sugar can be added to sweeten the sauce a bit.
    3. Take toasted pizza bases, pour some sauce. Top it with mushrooms, sweet corn kernels and grated cheese.
    4. Bake in the oven for 2 minutes till the cheese melts.

    Find here 10 homemade scrumptious pizza recipes that will satiate your cheesy cravings.

    25. Paneer Cutlet

    This is the perfect snack for those lazy afternoons or your kids. It’s crispy, healthy and full of proteins. 

    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Serves:

    Ingredients: 

    For Cutlet

    • 2 cups of paneer, crumbled
    • 1 cup of potato, boiled and mashed
    • 2 tablespoon of onion, finely chopped
    • ½ carrot, grated
    • 1 green chilli, finely chopped
    • ½ teaspoon of ginger paste
    • ½ teaspoon of Kashmiri red chilli powder 
    • 2 tablespoon of coriander leaves, finely chopped
    • ½ teaspoon of dry mango powder (amchur)
    • ½ teaspoon of garam masala
    • 2 tablespoons of cornflour
    • ½ teaspoon of salt (or as required)

    For Maida Paste

    • ¼ cup of cornflour
    • ¼ teaspoon of pepper powder
    • 2 tablespoons of maida 
    • ¼ teaspoon of salt
    • ½ cup of water

    Other Ingredients

    • 1 cup of bread crumbs
    • Oil for shallow frying

    Method: 

    1. Firstly, in a large mixing bowl combine all the ingredients listed for the cutlet.
    2. Now, prepare maida paste by combining all the ingredients listed for the paste. Mix well to form lump free and flowing consistency batter.
    3. Prepare a small ball sized patties greasing hand with oil. Greasing oil prevents the dough from sticking.
    4. Now dip in prepared maida paste and cover the batter on all sides.
    5. Further coat with bread crumbs on all sides. 
    6. Now shallow fry or deep fry or pan fry in hot oil. alternatively, bake in a preheated oven at 180 degrees celsius for 12 minutes.
    7. Fry on medium flame, flipping occasionally till it turns golden brown.
    8. Finally, serve paneer cutlet with mint dip or tomato sauce.

    26. Schezwan Fried Rice

    This easy-to-make, popular Indo-Chinese recipe is again a family staple and you’ve definitely tried different varieties of it. For this recipe, we will keep it vegetarian. However, you can add protein as per your liking. 

    Prep Time: 5 minutes

    Cooking Time: 30 minutes

    Servings: 3

    Ingredients: 

    • 1½ cups of rice, cooked (any form of fried rice turns out to be the best if the rice used is your leftovers)
    • ¼ cup spring onions
    • ¾ cup chopped carrots
    • ¾ cup french beans, chopped
    • ¾ cup chopped capsicum
    • 1½ tablespoon oil
    • ½ teaspoon ginger
    • 1 teaspoon garlic
    • 1 medium onion, chopped
    • 2 tablespoon chopped celery (optional)

    For The Sauce:

    • 1½ tablespoon oil
    • 1½ tablespoon soya sauce
    • 1 tablespoon tomato ketchup
    • ½ to ¾ tablespoon vinegar
    • 1 teaspoon red chilli paste
    • ½ tablespoon sugar
    • Pinch of salt (can be adjusted later)
    • ½ teaspoon black pepper powder
    • 3 tablespoon water to cook the sauce

    Method:

    1. Take a hot wok and add oil to it. Once the oil is hot enough, add the ginger and garlic. Fry it for a few seconds. Add the onions next and fry till golden in colour. 
    2. Make the schezwan sauce ready. To prepare it, take a small pan and add all the ingredients unless the sauce thickens. Add a few more tablespoons of water and cook it further till it thickens again. Remove the sauce from the pan and keep it aside. (Do this step side by side or prepare it earlier)
    3. In the same wok, where the onions were being fried, add the spring onion whites, carrots, beans and capsicum until cooked. Do not overcook them or else they will lose their crunch.
    4. Add the schezwan sauce at this stage, the cooked rice and spring onion greens. 
    5. Mix and stir fry this mixture till it is combined for not more than 2-3 minutes. Taste the rice and adjust the seasoning accordingly.
    6. Your delicious schezwan fried rice is ready to be served hot and fresh!

    27. Keto Grilled Vegan Veggie Plate

    Keto vegan recipes are extremely easy to make once you get hold of the right and fresh ingredients. This vegan-friendly veggie plate is extremely nutritious and diabetes-friendly. 

    Prep Time: 15 minutes

    Cook Time: 30 minutes

    Servings: 2

    Ingredients:

    • 1/3 cup of eggplant (baingan) sliced into half-inch-thick slices
    • ½ zucchini or squash sliced into half-inch-thick slices
    • ¼ cup of olive oil
    • ½ tablespoon lemon juice
    • 10 black olives
    • ½ cup of almonds
    • ½ cup of full-fat coconut cream
    • 1 cup of leafy greens
    • 1 tablespoon salt
    • 1 tablespoon pepper

    Method:

    1. Salt the sliced eggplant (baingan) and zucchini and keep aside for 10 minutes. This will drain water from these veggies.
    2. Preheat the oven to 225 degrees C.
    3. Pat-dry the eggplant and zucchini stick with a clean kitchen towel.
    4. Place them on a baking tray lined with parchment or a baking sheet. Use a silicone brush and brush them with olive oil and season with pepper.
    5. Bake for 15 minutes or until golden on top. Make sure you take out the baking tray and flip them halfway. Instead of using an oven, they can also be grilled directly on a grill pan over medium heat.
    6. When complete, place them on a plate and drizzle some olive oil and fresh lemon juice.
    7. Serve with coconut cream, almonds, olives and leafy greens.
    8. Another tip to keep in mind, dry roast the almonds for more added flavour! This serves as a great weekend vegetarian keto dinner recipe unless you want to settle for a hot warm bowl of soup.

    Find here 6 delicious & quick recipes for your keto vegetarian diet.

    28. Tomato Bhath

    Tomato bhath is usually a Udupi restaurant special. There are various varieties of tomato bhath that can be found in different regions of Karnataka. However, this recipe is a TC46 Special!

    Prep Time: 15 minutes

    Cook Time: 25 minutes

    Servings: 2

    Ingredients: 

    • 2 potatoes, medium-sized, cut into cubes
    • 8 beans, cut
    • ¼ cup beetroot, cubed
    • 1 medium onion
    • 3 large tomatoes
    • 1-2 green chillies, split
    • 3 tablespoon dhania, chopped
    • 1 tablespoon ginger garlic paste
    • ½ teaspoon chilli powder
    • ½ teaspoon black pepper powder
    • 3 tablespoons of oil or ghee
    • ¼ teaspoon turmeric (haldi)
    • Salt, as per taste
    • 1½ cups of rice (soaked previously for 30 minutes)
    • 2½ cups of water
    • 1 tej patta
    • ½ teaspoon jeera 
    • 4 elaichi
    • 1 star anise
    • 2 cloves
    • 2 inch cinnamon
    • 6 peppercorns (optional)

    Method:

    1. Prepare all the vegetables and spices and keep it ready beforehand. The 30 minutes soaking time for your rice is not included in this preparation time. 
    2. Pour oil or ghee into a pressure cooker and add all the whole spices and fry them till a nice aroma leaves your kitchen. 
    3. Add ginger-garlic paste and fry till the raw smell wears off. At this point add tomatoes, salt and turmeric and keep frying till the tomatoes turn mushy and break down.
    4. Add pepper, red chilli powder and all the veggies and fry them till the raw smell goes away. This can take about 4-5 minutes.
    5. Drain the water from the rice and add it to the pressure cooker along with the dhania leaves. If using Basmati rice, pour about 2½ cups of water and let it whistle once over medium heat. If using aged, brown or non-Basmati rice, let it whistle twice.
    6. When the pressure releases, use a fork and fluff up the rice. Your tomato bhath is ready to be served.

    Find here 10 recipes to spice up your bowl of steamed rice.

    29. Moong Dal Samosa

    Thinking about ditching potatoes to stay healthy? Try packing these moong dal samosas for your kid.

    Prep Time: 10 minutes

    Cook Time: 40 minutes

    Serving: 5-6

    Ingredients:

    For Samosa Pastry:

    • 2 cups of refined flour (sifted)
    • 1 teaspoon salt
    • 2 tablespoons oil
    • Coldwater, to knead

    For Filling:

    • 3 cups of green gram (moong dal, husked), soaked
    • 2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • ⅛ teaspoon asafoetida (hing)
    • 3 teaspoon garam masala
    • 3 teaspoon chilli powder
    • 2 tablespoons fennel seeds (saunf), powdered
    • 2 teaspoon coriander (dhaniya) powder
    • Salt, to taste
    • 1½ teaspoon mango powder (amchur)

    Method:

    1. Grind the lentils coarsely.
    2. Heat 2 tablespoons of oil and add the cumin seeds (jeera) and asafoetida (hing).
    3. When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling.
    4. Saute over low heat till the mixture is well fried. It will stop sticking to the pan when done.
    5. Take the mixture off heat and leave to cool.
    6. Add the salt to the flour, and rub the oil into it.
    7. Add water and knead into a stiff dough and leave to rest for 15 minutes or so.
    8. Shape dough into smooth balls, and roll the balls into thin rounds.
    9. Cut these into halves.
    10. Take one half, wet the edges, and fold the straight edge at the centre and join by one half overlapping the other to form into a cone.
    11. Press the overlapping portion, and fill the cone and press the edges together to seal.
    12. The oil should be hot when you add the samosas to it, then lower the heat and let cook till brown. Enjoy!

    Find here 10 healthy recipes that your kids will love!

    30. Paneer Bhurji

    This spicy scrambled paneer with onion, tomatoes and spices is a great alternative for egg bhurji. It tastes great with flatbread or on toast!

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Serves: 4

    Ingredients:  

    • 1 tablespoon of vegetable oil
    • 1 tablespoon of ghee
    • 1/2 teaspoon of cumin seeds (jeera)
    • 1/4 teaspoon of fennel seeds (saunf)
    • 1/4 teaspoon of asafoetida (hing)
    • 1 medium red onion, chopped
    • 1-2 green chillies, crushed using a mortar-pestle
    • 1-inch ginger, crushed using a mortar-pestle
    • 4-5 large garlic cloves, crushed using a mortar-pestle
    • 2 medium tomatoes, deseeded and chopped
    • 1 teaspoon of coriander powder
    • 3/4 teaspoon of pav bhaji masala
    • 1/4 teaspoon of turmeric powder (haldi)
    • 1/4 teaspoon of red chilli powder or to taste
    • 3/4 teaspoon of salt or to taste
    • 2 cups of crumbled paneer
    • 2 tablespoons of coriander, chopped
    • Lemon juice

    Method: 

    1. Crumble the paneer and set it aside. Also crush the green chilli, ginger and garlic using mortar and pestle and set them aside.
    2. Heat oil and ghee in a pan on medium heat. Then add the cumin seeds and fennel seeds and let them sizzle for a few seconds.
    3. Then add the hing and stir. Add the chopped onion, along with crushed green chillies, ginger and garlic and stir. Cook for 5 minutes until lightly browned. You can add a pinch of salt here so that onions cook faster.
    4. Add the chopped tomatoes and cook for 3 minutes until softened.
    5. Then add coriander powder, pav bhaji masala, turmeric and red chilli powder. Add salt and mix and cook the spices for 30 seconds.
    6. Then add the crumbled paneer and mix everything. Cook the paneer for 2 to 3 minutes. Do not overcook else it will become rubbery and chewy. Add in the cilantro.
    7. Squeeze in some fresh lemon juice and serve paneer bhurji with paratha or on a toast! You can also sprinkle some garam masala or pav bhaji masala on top before serving.

    These vegetarian recipes are proof that veg food doesn’t have to be a boring salad or bland smoothie. It can be complex, delicious dishes from multiple cuisines, which even a non-vegetarian would love. So give these dishes a try and see yourself embrace a healthier life with no compromise.

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