FoodBix.com — Indian Vegetarian Recipes

Sattu ki Kachori Recipe

by FoodBix on November 10, 2012

Sattu kachori recipe

Today we will make sattu ki kachori. It is also known as makuni in Bihar. It is very easy to prepare sattu ki kachori and it also consumes less time. This kachori can be stored for up to 4-5 days in an air tight container. Sattu ki kachori is a best dish to be served in breakfast or during supper. Kids will surely love eating this recipe.

Let’s start with the procedure of making sattu ki kachori.

Ingredients for Sattu Ki Kachori

Maida – 1 cup
Sattu – ½ cup
Green coriander – finely chopped
Onion – 1 (grated)
Lemon – ½
Garlic – 2 cloves (finely chopped)
Carom seeds – ½ tsp
Green chilly – 1 (finely chopped)
Ginger – 1 inch piece (grated)
Salt – as per taste

How to make Sattu Ki Kachori

Firstly knead the dough. For this add salt as per you taste and 1 tsp oil in the flour so that the kachori comes out very soft. Mix all ingredients nicely with your hands. Now add little water at a time and knead the flour. Make sure the dough it not too lose or too tight.

For making stuffing take a big bowl and add sattu, green coriander powder, carom seeds, garlic, green chilies, onion paste, garlic paste, salt and lemon juice. Add ½ tsp oil into it as oil helps making kachori crunchier and if you want to add more flavor then prefer using mustard oil. Sprinkle some water to bind the stuffing so that it becomes easy to fill in kachori’s. Stuffing is now ready.

Sattu ki kachori recipe

Now divide the dough into small equal parts. Take one part and roll it giving it a round shape. Dust the ball with dry flour and roll it into a round circle with 1-2 inch diameter. Place 1 tsp stuffing into it with utter care and seal from all sides nicely making sure the stuffing doesn’t pops out. Flatten it with rolling pin giving a round shape and like wise prepare all kachori’s. Makuni is ready; now fry them.

For this take oil in a pan and place it on flame for heating. When oil gets hot; reduce the flame and gently place the makuni in pan. Fry on low flame until it turns golden brown in color from all sides. Like wise fry all makuni. All kachori’s are ready; take them out in a plate with absorbent paper.

Mouth drooling and delicious sattu ki kachori is ready. Serve with mint chutney or coriander chutney or tomato sauce and enjoy eating this wholesome dish.

Suggestion:

Makuni or sattu ki kachori can also be prepared with wheat flour instead of maida.

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Paneer 65 Recipe

by FoodBix on November 10, 2012

Paneer 65 recipe

Paneer 65 is a favorite cocktail snack recipe. It is basically batter coated fried paneer chunks. Paneer 65 is an Indo-Chinese appetizer which can be prepared instantly and can be served as starter in any party or even during supper. The crispy and delectable fried paneer 65 are typically enjoyed with onion rings and mint chutney.

Let’s start with the procedure of making Paneer 65 recipe.

Ingredients for Paneer 65

Paneer chunks – 2 cup
Corn flour – 1 tbsp
Gram flour – 1 tbsp
Rice flour – 1 tbsp
Garam masala powder – 1 tbsp
Coriander leaves – 1 tbsp
Salt – as per taste

How to make Paneer 65

In a big bowl add corn flour, gram flour, rice flour, salt, garam masala powder and mix all ingredients nicely. Add little amount of water at a time and prepare a batter with thick consistency to marinate the paneer chunks.

Now place the paneer chunks in the batter and coat them nicely with the batter. Keep these marinated chunks for ½ hour in refrigerator. After ½ hour shallow fry the chunks.

Paneer 65 recipe

Take 1 tbsp oil in a pan and place it on flame for heating. When oil gets hot gently place the marinated chunks in the pan. Fry them on medium flame until they turn golden brown in color. Fry from all sides nicely. Like wise fry all paneer chunks.

Take them out in a plate with absorbent paper so that excess oil gets absorbed. Delectable and yummy Paneer 65 is ready.

Serve steaming hot Paneer 65 with coriander chutney or mint chutney or tomato sauce and enjoy eating.

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Lauki Kofta Recipe

by FoodBix on November 10, 2012

Lauki kofta curry recipe

Lauki koftas are prepared with bottle gourd better known as lauki. This makes best combination with lachha soya parantha. If you don’t like eating cooked lauki vegetable then try making lauki koftas you’ll like eating them and they are very delicious.

Let’s start with the procedure of making Lauki Kofta.

Ingredients for Lauki Kofta

Bottle gourd – 3 cup (grated)
Gram flour – 2 cup
Onion – 1 cup (chopped)
Tomato – ½ cup (chopped)
Tomato puree- 2 tsp
Green chilly – 2-3 (chopped)
Mango powder – 1 tsp
Cumin powder – 1 tsp
Red chilly powder – ½ tsp
Turmeric powder – ½ tsp
Coriander powder – ½ tsp
Ginger-garlic paste – 1 tsp
Asafoetida – 1 pinch
Coriander leaves – 1 tbsp (chopped)
Gram masala powder – 1 tsp
Salt – as per taste

How to make Lauki Kofta

Take grated lauki in a plate and add gram flour in it. Mix them nicely. Don’t add any spices to the mixture. Now fry the lauki balls.

Take oil in a pan. When oil gets hot gently place the balls in the pan. There is no need to give them accurate round shape. Fry until they get golden brown in color. Keep the flame low or medium. Like wise fry all balls. Take them out in a plate covered with absorbent paper.

Lauki kofta recipe

Take 2 tbsp oil in a pan. When oil gets hot add ginger-garlic paste, chopped green chilies and chopped onions. Sauté for 1-2 minutes until onions become little brown. Now add chopped tomatoes, some salt and sauté until tomatoes become tender. Also add coriander powder, turmeric powder, red chilly powder, cumin powder, mango powder, asafoetida and tomato puree. Mix all ingredients nicely and cook for 1-2 minutes on high flame.

Lauki kofta curry recipe

Now add 2-3 cups water in the pan. Cook until the gravy boils for once. When gravy starts boiling add kofta balls. Cover the pan with lid and cook for 4-5 minutes on medium flame. Gravy is cooked. Now add gram masala powder. Stir it nicely and cook for another 1-2 minutes. Take it out in a bowl.

Garnish with some chopped green coriander leaves. Mouth watering and delicious lauki kofta is ready. Serve hot with rice, chapatti or parantha.

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Nutrela Rice Recipe

by FoodBix on November 9, 2012

Nutrella rice recipe

Nutrela rice is the easiest and fast meal to prepare any day. It is easy to prepare and taste awesome. Serve with curd or raita to have one pot meal. These can be packed into lunch boxes of kids and surely they will love eating it.

Let’s start with the procedure of making Nutrela Rice recipe.

Ingredients for Nutrela Rice

Rice – 1 cup (cooked)
Nutrela – 1 cup (soaked)
Tomato – 1 (chopped)
Green peas – ½ cup
Onion – ½ cup (chopped)
Cumin seeds – 1 tsp
Coriander powder – ½ tsp
Red chilly powder – ½ tsp
Turmeric powder – 1 pinch
Salt – as per taste

How to make Nutrela Rice

Take 1 tbsp oil in a pan and place it on flame for heating. When oil gets hot add cumin seeds, chopped onions and sauté for few second. Now add green peas, soaked Nutrela (soak it for 10-15 minutes in lukewarm water and squeeze out the extra water), salt, and turmeric powder. Mix well and cook on low flame for 2 minutes.

Nutrella rice recipe

Nutrela pulao recipe

Also add chopped tomatoes, coriander powder, red chilly powder and sauté for another 1-2 minutes until tomatoes become tender. Now add cooked rice and some more salt. Cook on low flame and keep mixing. Rice is ready; take it out in a serving bowl.

Garnish with some chopped coriander leaves. Delectable and yummy Nutrela rice is ready. Serve hot with curd or raita and enjoy eating.

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Nutrela Potato Curry

by FoodBix on November 9, 2012

Nutrella potato curry recipe

Nutrela potato curry is a low calorie and must for those who yearn for health and foods. Nutrela is believed to be high in protein and works as a substitute for meat. This curry can be prepared in minimal durations and best accompanied with steaming hot rice or chapatti.

Let’s start with the procedure of making Nutrela Potato Curry.

Ingredients for Nutrela Potato Curry

Nutrela – 2 cup
Potato – 2 medium (chunks)
Tomato – 1 (chunks)
Bay leaf – 1
Coriander powder – ½ tsp
Whole garam masala – ½ tsp
Cumin powder – ½ tsp
Red chilly powder – ½ tsp
Turmeric powder – ½ tsp
Ginger paste – ½ tsp
Onion – 1 (chopped)
Garam masala powder – 1 tsp
Salt – as per taste

How to make Nutrela Potato Curry

Firstly boil 2 cup water in a bowl. When water becomes lukewarm; pour it out in a bowl and dip soya chunks into it. Soak them for 1-2 minutes. Meanwhile fry the potatoes. Take 1 tbsp oil in a pan. When oil gets hot add place the potatoes chunk sin the pan and fry until they turn little brown in color.

Take 2-3 tsp of oil in a pan. When oil gets hot add bay leaf, whole garam masala, cumin seeds, chopped onions, turmeric powder, ginger paste and sauté for 1 minute. Now add cumin powder, red chilly powder, chopped tomatoes and some salt. Cook until tomatoes become soft.

Nutrella potato curry

Nutrella potato curry recipe

Now add fried potatoes, coriander powder and half of water. Reduce the flame. Cover the pan with lid and cook for 3-4 minutes until potatoes become soft. Now add soaked soya chunks after draining the excess water.

Sprinkle salt and garam masala powder. Add 2-3 cup of water or as per your desire. Cover the pan and cook for 4-5 minutes more. Curry is ready; take it out a serving plate. Garnish with some chopped green coriander leaves.

Delicious and mouth watering dish is ready. Serve with plain rice, chapatti or parantha.

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Noodle Rolls Recipe

by FoodBix on November 9, 2012

Noodles roll recipe

We often eat noodles or chowmein, but have you ever tired making noodle rolls? Noodle recipe or noodle wrap is an Indo-Chinese recipe made with numerous of variations. This roll recipe is delicious to eat and easy to make. Try making noodle roll in different way today. These can be served as snack or accompany your supper. Kids will surely love eating these rolls.

Let’s start with the procedure of making noodle roll.

Ingredients for Noodle Roll

Noodle – 2 cup (boiled)
Onion – 1 small size (chopped)
Tomato – 1 small (chopped)
Frozen peas – ½ cup
Oil – 2 tsp
Soya sauce – 1 tsp
All purpose flour – ½ cup
Wheat flour – ½ cup
White vinegar – 2 tsp
Tomato sauce – 1 tbsp
Curd – 1 tbsp
Chilly sauce – 1 tbsp
Salt – as per your taste

How to make Noodle Roll

Take ½ tbsp oil in a pan. When oil is hot, add chopped onions and green peas. Sauté for few minutes until onions turn light brown and peas become soft. Also add chopped tomatoes and salt. Cook until tomatoes become tender. Now add boiled noodles, soya sauce, vinegar and some more salt in the pan. Mix all ingredients nicely.

Sprinkle some grated cheese over the cooked noodle. Turn off the gas. Cover it and keep aside and now we will make rolls.

Noodles roll recipe

Add maida, wheat flour, oil, some salt and curd. By adding curd, rolls turn out to be soft. Add little water at a time and knead the flour. Keep the dough hard like that of dough used for making puris. Cover the dough with some wet muslin cloth and keep it aside for ½ hour so that it gets fermented. Knead for 2-3 minutes more to make even it.

Take little amount (lemon size) of dough and make small ball. Now with the help of rolling pin roll balls. Dust the ball with dry flour and roll into a thin roti with a 5-6 inch diameter. Like wise prepare all roti’s.

Noodles roll recipe

Preheat a tawa for cooking the roti’s. When tawa is hot, place roti on it and cook until it gets brown spots on both sides. Spread oil on both sides to cook it evenly. Like wise cook all roti’s. Now make noodle rolls.

Take one roti, evenly spread come chilly sauce and tomato sauce first. Now stuff the noodles and roll it nicely covering with a tissue paper from bottom. Like wise prepare all rolls.

Very delicious and yummy noodles are ready. Serve hot with any chutney or sauce.

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Moong Dal Pancakes Recipe

by FoodBix on November 9, 2012

Moong dal pancake recipe

These pancakes are common all over India with different spices used to prepare them. Moong dal is rich in protein and used in a variety of traditional Indian vegetable dishes. They have a nutty flavor and are easy to cook. There are three types of moong dal – a whole green moong, a split green moong with skin and a split washed yellow moong. For this recipe we are using the third type.

Let’s start with the procedure of making Moong Dal Pancake

Ingredients for Moong Dal Pancake

Moong dal – 1 cup (soaked)
Paneer – 100 gram (grated)
Heeng (asafoetida) – 2 pinch
Ginger – 1 inch piece (grated)
Green chilly – 2-3 chopped
Green coriander – 1 cup (finely chopped)
Salt – as per your taste

How to cook Moong Dal Pancake

Firstly we will grind our soaked dal. Add soaked dal and heeng (asafoetida), pour very little amount of water and grind it coarsely. Add ginger, chopped green chilies, salt, coriander leaves as per your taste in a dal. Mix them well. Beat the dal rigorously with a fork so that it becomes soft.

Moong dal pancake recipe

Batter is ready, now we will prepare our pancakes. Take one ladle of batter, place it very gently in pan and spread it evenly in a round shape (You can give any shape). Pour little oil on the sides of the cake to avoid sticking to the pan. After cooking it from one side turn it very gently.

When it’s cooked from both the sides add grated paneer on the top (You can also use add some dry fruits). Cook all the pancakes like wise. You can use ghee instead of oil. To make it crispier you can add 1 tbsp sooji or rawa into the batter.

Moong Dal Pancakes are ready. Serve hot with tomato sauce or green chutney.

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Mixed Vegetable Dal recipe

by FoodBix on November 9, 2012

Mix veg dal recipe

It is a simple and delicious dal recipe and is easy to make. It can be served with rice or chapatti.

Let’s start the procedure of making Mix Dal Veg.

Ingredients for Mix Dal Veg

Arhar dal – 1 cup
Chana dal – 1 tbsp
Moong dal – 1 tbsp
Pumpkin – 1/2 cup
Tomato – 1/2 cup (chopped)
Carrot – 1/2 cup (chopped)
Green peas – 1/2 cup
Caulli flower – 1/2 cup
Cumin seeds – 1 tsp
Cinnamon, Clove and Cardamom powder – 1 tsp
Green chilies – 2-3 chopped
Fenugreek seeds – 1 tsp
Ginger-Garlic paste – 1 tsp
Turmeric powder – 1 pinch
Sugar – 1 tsp
Salt – as per your taste

How to cook Mix Dal Fry

Firstly we will boil our dal. Put 2-3 cup of water in a pressure cooker, add chana dal, moong dal, arhar dal, pinch of salt and turmeric powder. Mix well. Cook on high flame for one simmer. After one simmer turn off the gas & let the steam escape. Dal is cooked.

Now we will fry our all vegetables. In a pan heat oil, add cumin seeds, methi seeds, green chilli and ginger garlic paste in hot oil. Sauté it for one min. When all seeds crackles add all vegetables, salt and turmeric powder in 2-3 tsp of water. Mix them well. Use any vegetable of your preference. Cover it and cook for 5-7 min on medium flame. Keep checking occasionally. If it needs more water then add little water and cook.

Mix veg dal recipe

When vegetables are cooked well add dal, sugar, salt, cinnamon, cloves, cardamom powder and tomatoes. Mix well. Add little water as per desired consistency you want.
(at this stage you can add 1-2tsp of tamarind water if you want). Cook it for 4-5 min on medium flame. Dal is ready. Take it out in a bowl.

Mix Dal Fry is ready. Garnish with some coriander leaves. Serve hot with rice or roti.

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Mix Veg Recipe | Indian Mix Vegetables Recipe

by FoodBix on November 9, 2012

Mix veg recipe

When you are not able to decide of cooking which vegetable then making mix vegetable is the best option. Mix vegetable is an easy Indian food recipe. It is an all rounder and perfect for dinner table that can go well with anything. Try cooking mix vegetable today. You and your family will surely like it.

Let’s start with the procedure of making mix veg.

Ingredients for making Mix Vegetable

Cauliflower florets – 1 cup
Capsicum – 1 cup (diced)
Beans – 1 cup (diced)
Green peas – 1 cup
Carrot – 1 cup (diced)
Tomato – 1 cup (chunks)
Coriander leaves – 1 tbsp (chopped)
Ginger paste – 1 tsp
Cumin seeds – 1 tsp
Coriander powder – 1 tsp
Red chilly powder – ½ tsp
Turmeric powder – ½ tsp
Asafoetida – 1 pinch
Salt – as per taste

How to make Mix Vegetable

Take 2 tbsp oil in a pan. When oil gets hot add cumin seeds, capsicum, carrots, beans, salt and mix them nicely. Cover the pan with lid and cook for 3-4 minutes until all vegetables get half cooked.

When vegetables get cooked, add cauliflower florets, ginger paste, tomato cubes, turmeric powder, red chilly powder and some salt. Mix all ingredients nicely. Avoid using water. If vegetables stick to pan add some more oil. If you are using fresh green peas then add them at this stage of cooking and if using frozen peas then add them later.

Mix veg recipe

Cover the pan and cook for 5-7 minutes until all vegetable get tender and cooked properly. Now add green peas to the cooked vegetables, coriander powder, asafoetida and cook for 2-3 minutes more on medium flame. Mix veg is ready. All vegetables have become soft. Now take them out in a bowl.

Garnish with some chopped coriander leaves. Spicy and delicious mix veg is ready. Serve hot with chapatti, puri or parantha.

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Mattar Mushroom Recipe

by FoodBix on November 9, 2012

Matar mushroom recipe

Matar mushroom is a mouth watering dish. It tastes very good with roti as well as puri. It is so tempting that you cannot resist eating it. It can be served as side dish or main course dish. It is very simple and tasty masala recipe.

Let’s start with the procedure of making Matar Mushroom.

Ingredients for Matar Mushroom

Mushroom – 2 cup
Green peas – 1 cup
Onion – ½ cup (chopped)
Tomato – ½ cup (chopped)
Ginger-garlic paste – 1 tsp
Green chilly – 2 (chopped)
Coriander leaves – 1 tbsp
Cumin seeds – 1 tsp
Garam masala powder – 1 tsp
Coriander powder – 1 tsp
Red chilly powder – ½ tsp
Turmeric powder – 1 pinch
Tomato puree – 1 tsp
Salt – as per taste

How to make Matar Mushroom

Take 1 tbsp oil in a pan. When oil is hot add cumin seeds, chopped green chilies, chopped onions and sauté for few minutes until onions become little brown. Now add ginger-garlic paste, chopped tomatoes and salt. Cook until onions become tender.

Matar mushroom recipe

Add green peas, mushroom, garam masala powder, coriander powder, turmeric powder, red chilly powder and salt. Mix all ingredients nicely. Now add 1 cup of water. Cover the pan with help of lid and cook for 8-10 minutes. Keep checking occasionally.

Curry is ready. Take it out in a serving plate. Garnish with some chopped coriander leaves.

Lip smacking and yummy matar mushroom is ready. Serve with chapatti, parantha, naan or rice and enjoy eating.

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