Indian Vegetarian Recipes

Homemade Pizza Sauce Recipe

Vivek Kumar 0 Pizza, snacks Friday, October 16, 2015

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Homemade Pizza Sauce recipe will add authentic italian flavors to your homemade pizza. According to me pizza sauce is main ingredient to add flavors in pizza and by this homemade pizza sauce recipe you can add really nice flavors. You can also use this pizza sauce in red sauce pasta and macaroni. It is a simple recipe of pizza sauce by which you can make it at home only.</div>
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<h3>
I<b>ngredients for Homemade Pizza Sauce Recipe</b></h3>
<ul>
<li><b>Peeled Tomatoes- 8</b></li>
<li><b>Garlic- 10 (chopped)</b></li>
<li><b>Chilli Flakes- 1tsp</b></li>
<li><b>Oregano- 1 tsp</b></li>
<li><b>Basil (tulsi)- 7-8</b></li>
<li><b>Sugar- 1tsp</b></li>
<li><b>Tomato Sauce- 1tbs</b></li>
<li><b>Salt- 1tsp</b></li>
<li><b>Olive Oil- 2tbs</b></li>
</ul>
<h3>
Steps <strong>for Homemade Pizza Sauce Recipe</strong></h3>
<ul>
<li style="text-align: justify;"><strong>Firstly chop 3 tomatoes and make puree of rest of 5 tomatoes.</strong>
 With that also chop basil (tulsi) if you get italian basil then it 
would be great. You can also use half tea spoon of dry basil which is 
available at super stores.</li>
<li style="text-align: justify;"><strong>Heat up olive oil in a pan and put garlic in it, cook it till it turn light brown.</strong>
 after that add chopped tomatoes and basil (tulsi) in it. Cover pan with
 a lid and cook them till tomatoes turn soft, around for 3-4 minutes.</li>
<li style="text-align: justify;"><strong>After that mash tomatoes with a base of serving spoon and add tomato puree in it.</strong> With that add chilli flakes, oregano seasoning, sugar and salt.</li>
<li style="text-align: justify;"><strong>Mix them and cover pan with a lid, cook them for 4-5 minutes,</strong> or till its water get evaporate and our pizza sauce turn thicker.</li>
<li><div style="text-align: justify;">
<strong>Now our homemade pizza sauce is ready,</strong> you can apply it on pizza base while making pizza at home. You can also use this pizza sauce in red sauce pasta.</div>
<div style="text-align: justify;">
<em><strong>You can refrigerate this pizza sauce for 2-3 days.</strong></em></div>
</li>
</ul>
</div>

Homemade Pizza Sauce Recipe

Homemade Pizza Sauce recipe will add authentic italian flavors to your homemade pizza. According to me pizza sauce is main ingredient to...

Navratri Special Jeera Aloo Recipe

Vivek Kumar 0 Indian Festival Recipes, Vegetarian Friday, October 16, 2015

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On navratri potato dishes are in demand and today I will share a basic but most popular recipe of Navratri Special Jeera aloo recipe. Try my recipe of Jeera Aloo you will surely feel a difference. Recipe of Navratri Jeera aloo recipe is a simple and quick recipe to be served in vrat days. Surely share my vrat special recipe with your friends </div>
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<h3 style="text-align: left;">
Ingredients For Navratri Special Jeera Aloo Recipe</h3>
<ul style="text-align: left;">
<li>Boiled potatoes- 1/2 kg</li>
<li>Cumin Seeds (jeera) – 1tsp</li>
<li>Cumin seed powder-1/2tsp</li>
<li>Ginger- 1inch (chopped)</li>
<li>Green Chilli- 1 (sliced)</li>
<li>Lemon- 1</li>
<li>Amchur- 1/2tsp</li>
<li>Raw Peanuts- 2tbs</li>
<li>Black Pepper Powder-1/4 tsp</li>
<li>Salt- 1 tsp</li>
<li>Refined Oil- 2tbs</li>
</ul>
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</div>
<h3 style="text-align: left;">
Steps For Navratri Special Jeera Aloo Recipe</h3>
<ul style="text-align: left;">
<li>Firstly heat up oil in a pan, and fry raw peanuts till they turn dark golden brown. After that take them out in a pan.</li>
<li>Now in that oil only fry cumin seeds (jeera) , when they start popping, put ginger in pan. Now add ginger in it and cook it on medium flame till it turn golden brown.</li>
<li>Now add all spices into it, cumin seeds powder, amchur, salt and green chilli. After that add potatoes into it and mix them all together. Now add black pepper powder to it.</li>
<li>Add 1-2 tbs of water into it and cover pan with a lid, let potato cook properly and absorb flavors of spices. Cook them for 2-3 minutes.</li>
<li>Now our potatoes are ready just add fried raw peanuts for a crunch feel and serve it.</li>
</ul>
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<h3>
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Navratri Special Jeera Aloo Recipe

On navratri potato dishes are in demand and today I will share a basic but most popular recipe of Navratri Special Jeera aloo recipe. Tr...

Lavang Latika | Diwali Sweet recipes

Vivek Kumar 0 Indian Festival Recipes, Sweets Wednesday, October 14, 2015

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Lavang Latika is a popular bengali sweet, similar to our Suryakala and Chandrakala. I heard this for the first time when my co sister's mom made it and brought for us once. Generally she this sweet for Diwali. She is an expert in making this sweet and every year she brings a box full of this for her daughter, when she comes for vacation to chennai. Since we were in joint family we also eat this happily. I thought this a very complicated recipe and never asked her how she makes this. After a successful attempt of badusha during last diwali, i thought i will try this recipe of lavang latika. </div>
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<div style="text-align: justify;">
To my surprise, the recipe was too simple to try. My co sister who is also an expert in making this sweet gave me the recipe and few you tube videos helped me how to fold lavang latika. </div>
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<div style="text-align: justify;">
Actually there are 2 ways to fold this, i have given both the methods. To me both were easy only. This sweet was a super hit at home also i took for a friends meet too. Everyone liked it very much. I used my homemade khoya for this recipe. Check my diwali sweets collections too.</div>
<h3 style="text-align: center;">
Lavang latika</h3>
<div style="text-align: justify;">
<i><b>Preparation Time : 20 mins | Cooking Time : 1 hour  |Yields: 18</b></i><br />
<br />
<i><b>For the outer layer  </b></i><br />
Maida | All purpose flour   1 cup<br />
Sooji|Rava   2 tsp<br />
Salt   a pinch<br />
Oil | Ghee   2 tsp<br />
<br />
<i><b>For the filling</b></i><br />
Khoya    1 cup<br />
Sugar     1/4 cup <br />
Almonds or Pista or Cashew nuts  8<br />
Fresh coconut | Kopra   2 tblsp<br />
Cardamom   a pinch<br />
<br />
<i><b>For Syrup    </b></i><br />
Sugar     1/2 cup<br />
Water     1/2 cup <br />
<br />
<i><b>Other ingredients     </b></i><br />
Oil     for deep frying<br />
Cloves| Lavang   18(to seal the pockets) </div>
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<br />
<br />
Method:<br />
<ul style="text-align: left;">
<li>In a wide bowl add the flour, sooji and oil or ghee and salt. Mix well with your finger tips.</li>
</ul>
</div>
</div>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Add little water to make it a soft dough. Let the dough be soft but not loose. Also do not make it too stiff and dry. Knead it nicely for 5 minutes and keep it covered.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Crumble the khoya and slice the badam into fine pieces. I just coarsely pulsed it using mortar and pestle.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>In a pan add the sugar(1/4 cup, mentioned under "for filling") add 2 tblsp of water to this and allow the sugar to dissolve in water. Keep the flame low. </li>
<li>Add the crumbled khoya to this.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>When it starts becoming a whole mass add the coconut, cardamom powder and almonds. Instead of almonds you can add pista or cashews too. You can also add a combo of all these nuts too. </li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Cook this for 2  minutes in a low flame. This will come to a whole mass. Let the mixture has little moisture in that. Switch off the flame. </li>
<li>Keep the lavang ready.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Now let's start making the sugar syrup for lavang latika.</li>
<li>Dissolve the sugar in 1/4 cup of water and switch off the flame when it comes to <b>one string consistency.  </b>Cover it and keep. Before we put the fried pockets let us warm it up once.</li>
</ul>
<div>
</div>
<ul style="text-align: left;">
<li>Divide the dough into equal lemon size balls.</li>
<li>Take one small ball and dust it with plain flour.</li>
</ul>
</div>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Roll this into a medium thick(not so thin or not too thick) discs, like how we roll for pooris.</li>
<li>Place a tblsp of filling in the center.Do not spread it much. Also flatten it with your palm.</li>
</ul>
</div>
<img alt="lavang -latika " height="206" src="https://farm1.staticflickr.com/580/21934882410_7a8f19720a_z.jpg" title="lavang latika 9" width="640" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Now to fold, bring both the sides together and over lap it.</li>
</ul>
</div>
<img alt="lavang- latika " height="206" src="https://farm1.staticflickr.com/600/22133161971_dd435c8c19_z.jpg" title="lavang latika 10" width="640" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Now bring the other 2 sides together and over lap it. </li>
</ul>
</div>
<img alt="lavang -latika " height="206" src="https://farm6.staticflickr.com/5706/21936151769_17567f336c_z.jpg" title="lavang latika 11" width="640" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Put the lavang in the center so that the filling will not open while frying in oil. </li>
<li>Even you can apply little oil on the ends to hold the edges tight. Gently flatten the pockets with your palm. </li>
</ul>
</div>
<img alt="lavang -latika " height="206" src="https://farm6.staticflickr.com/5822/22123061365_e267da6f8e_z.jpg" title="lavang latika 12" width="640" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Keep this covered all the times. Heat oil for deep fry.</li>
<li>When the oil is hot, keep the flame low.  </li>
<li>Slowly put the lavang latikas inside the oil. Drop in batches. Do not over crowd the pan.</li>
<li>After sometime gently flip it. If needed bring the flame to medium but if you feel again the oil is heating up more, bring it back to low. Else inside will not get cooked.</li>
</ul>
</div>
<img alt="lavang -latika " height="206" src="https://farm6.staticflickr.com/5659/21934881280_a99da8187d_z.jpg" title="lavang latika 13" width="640" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Fry till golden brown and once done take it out from the oil and warm the sugar syrup slightly.</li>
<li>Drop the lavang latikas inside the sugar syrup.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Let this soak in the syrup for 2-3 minutes. Take it out from the syrup and arrange it on a plate. </li>
<li>Repeat this for the rest of the dough and filling.</li>
<li>Let me explain the other method of folding now.</li>
<li>Make a small disc (poori size) and keep the filling in the center.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Bring the sides together and over lap it as we did in the first method.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Now turn this upside down.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Now bring  the other edges together and over lap it. You can brush the edges with little water for better sealing.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Gently insert the clove in the middle.</li>
<li>Flatten it gently with your palms.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<div>
<ul style="text-align: left;">
<li>Deep fry this as mentioned above and put this in sugar syrup for 2-3 minutes and arrange it in a plate.</li>
<li>Check out this video of how to fold the lavang latika.</li>
</ul>
</div>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Whichever method you find it easier continue in that. I found both are easy and the lavang latikas came out very cute too.</li>
</ul>
</div>
  <script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
Notes:<br />
<ol style="text-align: left;">
<li>Always make the pooris medium thick and small.</li>
<li>If it is too thin the filling may come out from the oil while frying.</li>
<li>If it is too thick, it will take a lot of time to cook and also will be hard while eating.</li>
<li>This lavang latikas according to my cosister stays well for more than 2 weeks.</li>
<li>You can keep it in airtight containers and always handle with dry hands.</li>
<li>Instead of cooking the mawa in sugar syrup you can cook it in condensed milk too.</li>
<li>While eating you can take out the lavang and eat it. </li>
<li>You can add dry coconut(kopra) for the filling instead of khoya.</li>
</ol>
</div>
</div>
</div>
</div>
</div>
</div>
</div>

Lavang Latika | Diwali Sweet recipes

Lavang Latika is a popular bengali sweet, similar to our Suryakala and Chandrakala. I heard this for the first time when my co sister...

Sabudana Vada Recipe | Sago Patties

Vivek Kumar 0 Indian Festival Recipes, navratri special recipe Wednesday, October 14, 2015

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Sabudana Vada is one of the popular breakfast in India and i personally love the one i had on my trip to Mahabhaleshwar in Maharashtra. Today I am sharing my recipe of sabudana vada (sago patties) and I hope you all Love it. Many of us make Sabudana Vada during Navratri but you can add it in your regular breakfast meal or with evening tea.</div>
<div style="text-align: justify;">
<h3>
Ingredients for Sabudana Vada Recipe | Sago Patties</h3>
</div>
<div style="text-align: justify;">
<ol>
<li>Sabudana (Sago)- 150gm</li>
<li>Boiled Potato-4</li>
<li>Grinded Roasted Peanuts- 50gm</li>
<li>Salt – 1 spoon</li>
<li>Roasted Cumin Seed Powder- ½ spoon</li>
<li>Sugar- 1 Spoon</li>
<li>Chopped Ginger- 1 inch</li>
<li>Coriander- 50gm</li>
<li>Lemon-1</li>
<li>Chopped Green Chilli- 1</li>
</ol>
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Soak Sabudana (Sago) in water overnight for around 7-8 hours. For 1 bowl of sabudana take ¾ bowl of water.<br />
<br />
Peanuts should be grinded coarsely not too fine.<br />
<br />
So we will start with mixing all our ingredients with soaked sago. Mash potatoes and mix everything together with your hands and bind them with each other. If you get some problem while binding it then add some more peanut powder.<br />
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<b>After that we will make balls of our material and press them softly to give them a flat shape.</b><br />
Now to fry these sabudana vada or sago patties, we will heat up oil in a
 kadhai on high flame and after heating it properly we will low the 
flame to medium.<br />
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<b>Now put sabudana vada in kadhai and fry them.</b> When one 
side start turning golden brown at that time flip vadas and fry them 
till they evenly turned golden brown. After that take them out on a 
plate covered with tissue paper or kitchen paper so that it can absorb 
extra oil.<br />
<br />
<b>Here our Sabudana Vada are ready to be serve, You can serve it with hari chutney or imli ki chutney.</b></div>
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Sabudana Vada Recipe | Sago Patties

Sabudana Vada is one of the popular breakfast in India and i personally love the one i had on my trip to Mahabhaleshwar in Maharashtra. ...

Cafe Style Cold Coffee Make At Your Home

Shweta Pandey 0 Drinks Juices, Featured, snacks Wednesday, June 24, 2015

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Today I will tell you how to make Cold Coffee and I am sure you will love this. We will do something extra in making and in serving of this cold coffee to give a feel of Cafe Style. So next time when you and your kids want to have a Cafe Style Cold Coffee, surely try this :)<br />
<br />
Don't Forget To share It<br />
<h2>
I<b>ngredients for Cafe Style Coffee</b></h2>
<ul>
<li><b>Coffee Powder- 2 T Spoon</b></li>
<br />
<li><b>Sugar- 1.5 Tbs</b></li>
<br />
<li><b>Chocolate Sauce- 1 Tbs</b></li>
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<li><b>Chilled Milk (Full Cream)- 1/2 Liter</b></li>
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<li><b>Ice Cubes- 10-15</b></li>
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<li><b>Vanilla Ice Cream- 2 Scoops</b></li>
<br />
<li><b>Chocolate Powder (Garnishing)</b></li>
</ul>
<h3 style="text-align: left;">
Cafe Style Coffee Recipe Steps</h3>
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Firstly put Sugar, Coffee Powder and one cup of milk in a mixy jar. Mix them all, we always have to mix sugar and coffee in less milk so that our sugar and coffee will turn into a liquid form.<br />
<br />
After that put chocolate sauce (1 tea spoon), ice cubes, rest of milk and vanilla ice cream in it and mix everything. So see how fast we make our cold coffee. But rest of the things we will do while serving to make our Cold Coffee a Cafe Style Cold Coffee.<br />
<h3>
<b>Cafe Style Serving </b></h3>
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<img alt="cold-coffee-recipe-2-" class="alignnone size-full wp-image-1001" height="330" src="http://www.meenusmenu.com/wp-content/uploads/2015/06/cold-coffee-recipe-2-.jpg" width="620" /><br />
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Now for serving we will do some abstract with chocolate sauce in side our glass, now it will look superb when you put coffee in this glass. Don't fill full glass with coffee as we will put a scoop of ice cream on coffee. Not just this will will make it more soothing by sprinkling chocolate powder on it. You can also put choco chips on it to enhance its beauty.</div>
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<br /></div>
Here we are done with our Coffee, But Your are not done with this article!!<br />
<h3>
Yes You Have to share this recipe on Facebook for better results in coffee :D ;)</h3>
</div>

Cafe Style Cold Coffee Make At Your Home

Today I will tell you how to make Cold Coffee and I am sure you will love this. We will do something extra in making and in serving of t...

How To Knead Perfect Wheat Flour Dough | Aata Guthna?

Shweta Pandey 0 indian recipes, Tips amp; Advice, Vegetarian Wednesday, June 24, 2015

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Aata Guthna | Aata Madna | Knead Wheat Flour all are same thing said in different ways and same like that only one dough and we can make multiple Indian breads with that like Roti and different paranthas. So if you are thinking to enter the Indian Kitchen then Wheat Flour Dough should be in your skill list. Here I am telling you how to Knead Wheat Flour dough for chapati and parantha.</div>
<h2>
I<b>ngredients for Wheat Flour Dough</b></h2>
<ul style="text-align: left;">
<li>2 Bowl of Wheat Flour</li>
<li>1 Bowl of Water</li>
<li>1 tea spoon refined oil</li>
</ul>
<h3>
These ingredients are for 8-10 chapati<br /><span style="color: red;">This is a perfect ration to Knead Wheat Flour 2:1. Always follow this for perfect wheat flour for roti or chapati.</span></h3>
<h3>
</h3>
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<b>Firstly put wheat flour in a wide utensil and stir it with hands to bring it in a level.</b> Now put almost all water in it and we will put remaining water afterwards.</div>
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Now start mixing wheat flour with water, it will start sticking and becoming a mess for you :D But soon it will take its shape keep kneading it. Now when flour start binding put remaining water in it. <b>Punch it and transfer your all stress all anger in your hands and knead it properly!!</b></div>
<h3>
<img alt="chapati-aata-guthna2" class="alignnone size-full wp-image-1017" height="656" src="http://www.meenusmenu.com/wp-content/uploads/2015/06/chapati-aata-guthna2.jpg" width="620" /></h3>
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<b>Punch your dough harder to make your chapati softer. Bring your dough into a round shape. Now keep dough</b> for 10 minutes to set it. Now apply a tea spoon of refined oil and knead it once again.</div>
<div style="text-align: justify;">
<b>You can add half water and half milk to make chapati more softer. You can also put little bit of salt, red chilli powder and carom seeds (ajwain) to give your chapati a yummy twist.</b></div>
<h3>
Share This Important Recipe :)</h3>
</div>

How To Knead Perfect Wheat Flour Dough | Aata Guthna?

Aata Guthna | Aata Madna | Knead Wheat Flour all are same thing said in different ways and same like that only one dough and we can make m...

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