Vegetarian Food

Ingredients - Imli - 1 cup Oil - 2 tbsp Salt - 1 tbsp Sugar - 1 cup Fenugreek seeds- Methi dana - 1/2 tsp Cumin seeds - Jeera - 1/2 tsp Coriander seeds - Dhaniya beej - 1 tsp Fennel seeds - Saunf - 1 tsp Dried ginger powder - 1/4 tsp Black pepper powder - 1/2 tsp Process - Wash and soak Imli in hot water for 30 minutes. Make a paste of soaked Imli in a blender. Now sieve the Imli paste in a saucepan, add 1/2 cup water in the paste to make this process quick and easy. Boil this paste on simmer for 5 minutes. Add all the ingredients and mix well.  Bring it to boil on high flame once. Add some more water if you do not want the consistency to be very thick. Let it simmer for 15 minutes on low flame. Imli chutney is ready to serve. You can keep it refrigerated for 6-7 weeks. 

Ingredients- Tuvar daal - 1 cup Imli Paste (tamarind paste) - 2 tbsp if making fresh from raw imli- 1tsp of ready-made pulp Onion - finely chopped - 1/3 cup Curry leaves - 4-5 leaves Red whole chilies - 2 Asafoetida - Hing - 1/4 tsp Mustard  seeds - 1/2 tsp Cumin seeds - 1/2 tsp Oil - 2 tbsp Ginger garlic paste - 1 tsp Turmeric powder - 1/2 tsp Red chili powder - 1/2 tsp Salt - 1 tsp, or according to your taste Process- Put 2 tsp oil in a pressure cooker and turn on the stove. We will make tadka before boiling the daal. Once the oil is hot enough, put mustard seeds, cumin seeds, asafoetida, ginger-garlic paste, whole chilies, and curry leaves in hot oil. Now add chopped onion and let it cook for a minute. Add turmeric powder and red chili powder and mix well. Once the spices and onions are cooked well, add imli paste. Add some water and let it simmer for 5 minutes. Now add washed daal in the pressure cooker with 2 cups of water. Add salt and mix all the ingredien...

Ingredients for two pizzas (6" ) Tomatoes - 4 med size Garlic Cloves - 10-12 cloves ( approx finely chopped 4 tsp) Fresh Basil Leaves - 10-12 leaves Onion - 1 small finely chopped Red chili powder - 1/2 tsp Sugar - 1 tsp Salt to taste Olive oil - 4 tsp Process - Rub some olive oil on all the washed tomatoes. Now make a small cut on one side of tomatoes and hold the tomatoes with the help of a fork and fire roast tomatoes on stove flame directly for 2-3 minutes. Roast all the tomatoes and let them cool for 3-4 minutes. In a cooking pan, put some olive oil to heat and add finely chopped onions. Remove the skin of tomatoes and cut them roughly in small pieces. Add these chopped tomatoes and chopped garlic together in frying onions. Add some salt and cover the pan. Let it simmer for 5-7 minutes. Now you try and crush the tomatoes while cooking it. Add sugar and chili powder, mix well. When you see oil is separated and tomatoes are mashed and cooked, turn off the stove and ...

Ingredients - All-purpose flour - 2 cups Dry Active Yeast - 1 tsp Sugar - 2 tsp Milk - 1/4 cup Oil/ Butter - 3 tbsp Dried Oregano - 1/ tsp (optional) Dried Basil Leaves - 1/2 tsp (optional) Pizza Seasoning / Mixed Herbs - 1 tsp Salt - 1 tsp Process - Put lukewarm milk in a kneading bowl. Add active dry yeast and sugar in the milk and mix well. Cover the bowl and keep it aside for 10 minutes, this will activate the yeast, and you can see bubbles formed in the milk after 10 minutes. Add all-purpose flour, salt, and all the seasoning in the bowl. Knead a very soft dough with the help of water or milk. The dough will be very soft and sticky at the beginning, but as you continue to knead it, it will slowly become manageable. The dough should be very soft. Now put oil on the dough's surface and cover the bowl with a wet towel or airtight lid. Let it ferment for an hour. After an hour, the dough will be almost double in size. Knead it once again and then divide it into 2 piec...

Ingredients - All-purpose flour - Maida - 1 cup Corn flour - 1 tbsp Gram flour - Besan - 1 tbsp Semolina - Suji - 1 tbsp Salt - 1/2 tsp Baking Powder - 1/2 tsp Melted Ghee - Approx - 1/2 cup Sugar powder - 4 tbsp Cumin - Jeera - 1/2 tbsp Carom seeds - Ajwain - 1/4 tbsp Milk - 1 tbsp Process - Mix all the ingredients in a kneading bowl. Add 1/4 cup of melted Ghee and mix all the ingredients very well so that sugar and salt are mixed properly. Now put 1 tbsp of milk and start making a dough. Keep adding melted ghee until you are able to make a very soft dough. Remember, we need to make this dough with ghee. Now take out a lemon sized dough ball and flatten it a bit. Place all these cookies in a lined baking tray. Bake these cookies in a preheated oven at 180 degree Celsius for 15-18 mins. You can smell the goodness and check if the color is perfectly golden brown, turn off the oven. Tools I Recommend 💖 1. Stainless Steel Mixing Bowls Set – Perfect for combining all your...

Ingredients - Oil - 2 tbsp Butter- 2 tbsp Cabbage - roughly chopped - 1/2 cup Lauki - Bootle Gaurd - roughly chopped - 1/2 cup Eggplant - remove skin and chop roughly - 1/2 cup Capsicum - finely chopped - 1/4 cup Fresh Peas - optional - 1/4 cup Corn - 1/4 cup Potato - remove skin and chop roughly - 1 cup Spring onion - finely chopped - 1/2 cup onion - finely chopped - 1/4 cup Tomato - finely chopped - 1/2 cup Green chilies, ginger, and garlic - paste 1/2 tsp each or finely chopped 1/2 tsp each Salt to taste Red chili powder - 1/2 tsp Coriander powder - 1/2 tsp Turmeric powder- 1/4 tsp Pav Bhaji Masala - 2 tsp Chopped coriander leaves - 1 tbsp Lemon juice- 1 tsp Process - Put oil in a pressure cooker and turn on the stove flame. Add green chili, ginger and garlic paste. Let it cook on a slow flame for 1 minute. Now add chopped onion and cook it for another 1 minute. Add red chili powder, coriander powder, turmeric powder and pav bhaji masala with tomatoes, saute ...

Ingredients- Tomatoes - 4 medium size Garlic - 7-8 cloves or 2 tsp garlic paste Sesame seeds - 2 tsp Red whole chilies- 2 or red chili powder - 1/2 tsp Oil for tempering Curry leaves- 5-6 leaves Mustard seeds- 1/2 tsp Salt - 1 tsp Process - Take a frying pan and heat up 1tbsp oil in it. Once the oil is hot enough for tempering, add some mustard seeds and chili, then add whole garlic cloves and roughly chopped tomatoes. Cover the frying pan and let it cook until it becomes dry, keep stirring every 2-3 minutes to make sure it doesn't get burnt. Add some salt. Once the water is evaporated and tomatoes are cooked, turn off the stove and let it cool down completely. Meanwhile, dry roast sesame seed and grind into dry powder with the help of a mixer grinder. Now in the same jar, add cooked tomato and garlic mix. Make a smooth paste. chutney is ready now we have to make tempering for the same. Taste once, and if you need to add salt, add some at this stage. Now for tempering, ...