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Category Archives: Veg Dish

Seeme Badanekai Bajji

Recipe: Wash seeme badanekai. peel. Cut into big pieces and boil along with 2 – 3 green chillies until soft. Keep aside and cool. Blend together 1/4 cup of coconut gratings along with boiled green chillies and make a paste. Lastly add boiled seeme badanekai to this and blend little bit. Take into vessel. Then add finely chopped 2 green chillies and chopped onions. Lastly add 2 – 3 tbsps yogurt and chopped coriander leaves.

seeme

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Posted by on April 5, 2018 in Veg Dish

 

Coriander leaves Sweet Gojju

Ingredients: 1 tbsp grated coconut, 2 – 3 green chillies, 1 bunch coriander leaves, 1/2 tap tamarind paste, marble size jaggery (according to your taste) and 1/2 tap salt.

Method: All above the ingredients put in to mixie and grind to smooth paste. Tamper with mustard seeds and curry leaves in ghee.

corrtibre

 
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Posted by on March 2, 2018 in Veg Dish

 

Brinjal (Goola, Vaingana) curry

Ingredients: Brinjal 4 Nos, Roasted Peanuts ¼Bowl, Coconut ¼ Bowl, One Chopped Tomato 1, Tamrind/Tamrind paste 1 Tea Spoon, Curry leaves 8 – 10 Nos, Coriander Leaves 10-15 No’s, Cumin seeds 1 Tea Spoon, Turmeric Powder ½ Tea Spoon, Smashed/chopped Garlic 1 Tea Spoon, Red chilli powder 1 Tea Spoon, Salt ½ Tea Spoon, Oil 1 Table Spoon

Method: 1. Take the Mixi Container and add 3 Table spoon roasted peanuts, 2 spoon coconut, coriander leaves, Tamrind/Tamrind paste, curry leaves, 1 Tea spoon Cumin seeds, 1 Tea spoon Red Chilli Powder and grind it for 2 minutes. Now Masala is ready for making Brinjal Curry. 2. Now cut the Brinjal. 3. Add small quantity of water to the Masala that was prepared, also add salt to taste and mix it well. 4. Take the Masala and fill it in the Brinjal. 5. Keep the pan for heating, once it’s heated add 1 Table spoon oil. 6. Add ½ tea spoon Cumin seeds, add Garlic, curry leaves and fry it for a minute. 7. Add Tomato and fry it for a minute, 8. Add half spoon Turmeric powder and mix it. 9. Add Brinjal and the remaining Masala Mix, mix it and add small quantity of water. 10. Cook for 7-8 minutes, brinjal curry is ready to eat.briunh

 
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Posted by on March 2, 2018 in Veg Dish

 

White Sauce Pasta

Ingredients
for white sauce:
  • 1 tbsp butter
  • 2 cloves garlic, finely chopped
  • 1 tbsp maida / plain flour / all-purpose flour
  • 1 cup milk
  • ¼ tsp pepper, crushed
  • ¼ tsp red chilli flakes
  • salt to taste
for boiling pasta:
  • 1 cup penne pasta / any pasta of your choice
  • 5 cups water or as required to boil
  • salt to taste
for pasta:
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • ½ green capsicum, finely chopped
  • ½ red capsicum, finely chopped
  • 10 florets broccoli
  • 3 tbsp water, or as required
  • ¼ tsp pepper, crushed
  • salt to taste
  • few basil leaves, chopped
  • ¼ tsp red chilli flakes
  • 3 tbsp parmesan cheese, grated
Instructions ( 1 cup =255 ml)
white sauce for pasta recipe:
  1. firstly, in a large vessel add butter and saute garlic.
  2. also saute maida.
  3. furthermore, add milk in 3 batches and whisk 2-3 times.
  4. continue to whisk till a thick paste is formed.
  5. further, add pepper, red chilli flakes and salt.
  6. mix well and get the sauce to a boil. keep aside.
cooking pasta recipe:
  1. firstly, in a large vessel add water, pasta and salt.
  2. cook the pasta for 10-12 minutes.
  3. finally drain the pasta and keep aside.
white sauce pasta recipe:
  1. firstly, in a large pan heat butter and saute onions.
  2. also saute vegetables.
  3. then add prepared white sauce and saute well.
  4. also add little water.
  5. further, add boiled pasta.
  6. then season with salt and pepper.
  7. give a good mix and add basil leaves, chilli flakes.
  8. further mix and transfer to a serving bowl.
  9. finally grate parmesan cheese and serve.

Thanks to http://hebbarskitchen.com

wspasta.jpg

 
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Posted by on June 13, 2017 in Veg Dish

 

Dahi Baigan ( Eggplants in Spicy Curd)

A FAMOUS RECIPE FROM ORIYA CUISINE

INGREDIENTS

Eggplant /Baigan – 250 Gms round one
Fresh curd – 2 Cup
Roasted cumin powder – 1 Tsp
Chilly powder – 1/4 Tsp
Black salt – 1/2 Tsp
Common salt – to taste
Sugar – 2 – 3 Tbsp /to taste
Oil – 1/3 Cup

Temparing

Onion – 1 medium finely chopped
Garlic cloves – 5 finely chopped
Red chilly – 4
Mustard seeds – 1 Tsp
Curry leaves – few leaves
Mustard oil – 1 Tbsp
Coriander leaves – 1 Tsp finely chopped

METHOD

1 – Wash eggplants and cut into 1/2″ thick pieces. Sprinkle 1/4 tsp salt on pieces and rub it. Keep aside.

2 – Heat 1/2 oil in a heavy bottom fry pan on high heat. Reduce heat and fry all eggplant’s pieces both sides till golden brown colour. Again heat of oil and repeat this process on rest of pieces. Keep them in a plate.

3 – Take curd n sugar in a large bowl. Stir continuesly till turns into smooth paste. Add salt, cumin powder, chilly powder, black salt and mix very well. Now add 1/2 cup of water to make it little thin consistency.

4 – Put all fried pieces in curd and mix very gently.

FOR TEMPARING

5 – Heat oil in a small pan / temparing pan on medium heat. Now add chilly, mustard seeds and curry leaves n fry for 30 seconds.

6 – Add chopped garlic cloves and onion in oil and fry till pink colour. Add this mixture in curd and mix well.

7 – Sprinkle green coriander leaves and serve cold with rice and chapati in any meal.

Show your love as likes and comments. Feel free to ask any question regarding this recipe

baigndahi.jpg

 
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Posted by on May 20, 2017 in Veg Dish

 

Kurkuri Bhindi Fry

Wash bhindi, cut into lengthwise thin stripes. Remove seeds.  Add salt, haldi powder, hing powder, red chilli powder,coriander powder & amchur powder. Mix well. Mix corn flour n deep fry.

kbf

 
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Posted by on November 23, 2016 in Veg Dish

 

Pineapple upkari

Chop pineapple and boil it in water along with 2 slit green chillies for 10 minutes. Now add Jaggery (as per your taste) & little salt. When it melts add 2 taps corn flour or maida (mix with little water) to pineapple mixture. Boil for 4 – 5 minutes. Season with oil, mustard seeds, udid dal, redchilli bits & curry leaves.

pineapple-upkari

 
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Posted by on November 18, 2016 in Veg Dish