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Recipes
Tapioca Mix veggies
By sweta
Method Wash thoroughly and soak sabudana in water
- 2 cup sago (tapioca),
- 3 medium potatoes,
- 4 green chilies (adjust as per your liking),
- 2 tsp lemon juice (optional),
- 1 small piece ginger (optional),
- 1/2 cup peanut powder,
- 2-3 tsp sugar,
- salt to taste,
- 1 tbsp clarified ghee/oil,
- 2 tsp cumin seeds,
- coconut and coriander leaves for garnishing.
Carrot SALAD
By sweta
Method 1. Peel and grate carrots
- 2 fresh carrots,
- 3-4 green chilies,
- 4 tsp peanut powder,
- coriander leaves,
- 1 tsp lemon juice,
- salt,
- and sugar.
- For tempering:
- 2 tsp oil,
- 1 tsp mustard seeds,
- 1/2 tsp asafoetida,
Yellow pumpkin cooking
By sweta
Peel of the konhraa and cut it into half-inch cubes
- Konhra (Yellow Pumpkin) – half kg.
- Vegetable oil – 4 tbsp
- Panchforan seeds- ½ tsp
- Tejpatta – 2
- Dried red chilly – 1 (broken into half)
- Haldi (turmeric) powder – ¼ tsp
- Red chilly Powder – ½ tsp
- Gur (Brown Sugar) – 3 tbsp
- Salt – ¾ tsp
- Sugar – 1 tsp
Palak Paneer
By sweta
Pressure cook paalak, tomato, onion and ginger with 1-cup water for 2 minutes
- Paalak ( spinach ) – 500 gm ( chopped)
- Paneer – 250 gm (cut into cubes)
- Onion – 1 small (chopped)
- Ginger – ¼ inch (chopped)
- Tomato – 1 big size (cut into quarters)
- Salt
- Oil – 2tbsp
- Garlic flakes – 8 (chopped)
- Tejpatta – 2
- Green chilly – 2 (chopped)
- Jeera (Cumin seeds) – ½ tsp.
- Kasoori methi – 1 tbsp (roasted on a dry tava and crushed to powder)
- Besan – 2tbsp
- Garam masala powder
- Malai (fresh cream)– 1 tbsp
- Grated paneer – 1 tbsp
Coconut chutney
By sweta
1. Grind together coconut, chilies, salt, sugar and coriander leaves
- (The exact amount of the ingredients is not given as one can vary the amount of each as desired)
- fresh grated coconut,
- green chilies,
- coriander leaves,
- salt and sugar,
- 2 tsp lemon juice
Onion Coconut Masala
By sweta
Method 1. Slice onions
- 2 big onions,
- 10 garlic cloves,
- 1 piece ginger,
- 2 teaspoon poppy seeds,
- 5 cloves,
- 2 cinnamon sticks,
- 1/2 cup grated dry coconut,
- salt to taste
Tempered Eggplant Wedges
By sweta
Wash the eggplant. Cut lengthwise into 1/4 inch slices
- 1 big eggplant,
- 1 cup gram flour,
- 1/2 cup rice flour,
- turmeric powder,
- chili powder, (as per the taste)
- 1/2 tsp asafoetida,
- 2 tsp each coriander and cumin powder
- salt to taste
- 2 tsp chili powder,
- salt to taste,
- oil for shallow frying.
pomegranates in Curd
By sweta
Raita is curd preparation, mainly consumed as a side dish with the main vegetarian or non vegetarian course
- anaar ka raita
- 2. paalak saag ka raita
- 3. kheera/kakri+onion+tomato+green chilly ka raita
- 4. aalu ka raita (called kachaalu !)
- 5. lauki ka raita
- 6. shimla mirchi ke pakode wala raita
Raita - Colourful
By sweta
Mix the curd well to make it smooth, put the chopped vegetables and refrigerate
- Kheera/Kakri+Onion+Tomato+Green Chilly Ka Raita
- Chopped vegetables:
- Tomato – 1
- Kheera – 1 medium
- Onion – 1 small
- Green chilly - 2
- Thick Curd – 2 cups
- Raita masala ( or chaat masala + pepper powder ) – 2 tsp
- Kaala namak – to taste
- Common salt - to taste
Potato raita
By sweta
Chop off the potatoes into 1 cube pieces or a little smaller
- Boiled potato – 2 medium size
- Thick Curd – 2 cups
- Raita masala ( chaat masala + pepper powder ) – 2 tsp
- Kaala namak – to taste
- Common salt - to taste