Free Indian Recipe for
Cheela Tomato - Vegetarian Recipes
1 pound tomatoes, peeled and pureed
1 pound besan or gram flour
4 green chillies, minced
1 small bunch of coriander leaves, minced
1 teaspoon til (sesame seeds)
1 teaspoon turmeric powder
Salt and chilli powder to taste
6 teaspoons sugar
Cheela Tomato Recipe Directions:
1. Form a soft batter by mixing together all the above ingredients.
2. Heat a griddle (tawa) to smoking. Then lower the heat and grease it well with ghee.
3. Put 1/4 cup of batter on it and spread it into a thin even round shape. When the undersides turn golden, put a little more ghee around the edges and turn over.
4. Remove from heat when both sides turn golden brown. Serve piping hot with green chutney.
Sunday, September 9, 2007
Bhindi Dopiyaza - Vegetarian Recipes
Free Indian Recipe for
Bhindi Dopiyaza - Vegetarian Recipes
1 lb. okra
2 medium onions, chopped
1/4 teaspoon garlic paste or powder
1/4 teaspoon coriander paste or powder
1/8 teaspoon cumin
3 large tomatoes
2 tablespoon oil
1/2 cup chopped cilantro
Bhindi Dopeaza Recipe Directions:
Cut the tip and the very bottom from the okra just to clean it, but do not slice. Heat oil in a pan over medium heat. Add onion and cook for 3 minutes. Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro. Serve with rice, naan or pita bread.
Bhindi Dopiyaza - Vegetarian Recipes
1 lb. okra
2 medium onions, chopped
1/4 teaspoon garlic paste or powder
1/4 teaspoon coriander paste or powder
1/8 teaspoon cumin
3 large tomatoes
2 tablespoon oil
1/2 cup chopped cilantro
Bhindi Dopeaza Recipe Directions:
Cut the tip and the very bottom from the okra just to clean it, but do not slice. Heat oil in a pan over medium heat. Add onion and cook for 3 minutes. Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro. Serve with rice, naan or pita bread.
Bhakari - Vegetarian Recipe
Free Indian Recipe for
Bhakari - Vegetarian Recipe
2 cups whole wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water
Bhakari Recipe Directions:
Combine the flour, salt, oil, milk, and half the water in a bowl. Mix using a wooden spoon or fingers. Add more water, 1 tablespoon (15 ml) at a time until the dough forms a ball. Knead the dough with lightly oiled hands for 10 minutes. The dough should be fairly firm. Allow the dough to rest, covered with a dish cloth, for 15 minutes.
Divide the dough into 4 to 6 pieces. Roll each piece into a round 1/4 inch thick. Heat a flat griddle or large skillet over moderate heat. Cook the dough, one piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the bottom. Turn the dough and repeat. The dough may balloon slightly during cooking. Repeat with remaining pieces of dough.
Makes 4 to 6 pieces.
Bhakari - Vegetarian Recipe
2 cups whole wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water
Bhakari Recipe Directions:
Combine the flour, salt, oil, milk, and half the water in a bowl. Mix using a wooden spoon or fingers. Add more water, 1 tablespoon (15 ml) at a time until the dough forms a ball. Knead the dough with lightly oiled hands for 10 minutes. The dough should be fairly firm. Allow the dough to rest, covered with a dish cloth, for 15 minutes.
Divide the dough into 4 to 6 pieces. Roll each piece into a round 1/4 inch thick. Heat a flat griddle or large skillet over moderate heat. Cook the dough, one piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the bottom. Turn the dough and repeat. The dough may balloon slightly during cooking. Repeat with remaining pieces of dough.
Makes 4 to 6 pieces.
Alu Began - Vegetarian
Alu Began - Vegetarian Recipes
1 lb. potatoes (alu)
1 lb. eggplant (began)
2 medium onions, chopped
1/4 tablespoon ginger paste or powder
1/4 teaspoon garlic paste or powder
2 medium tomatoes
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
Salt to taste
3 tablespoon oil
1/2 cup chopped cilantro
Alu Began Recipe Directions:
Cut potatoes, eggplant and tomatoes in small cubes.
Heat the oil in a pan. Fry the onion for 1 minute. Add garlic, ginger, cumin, turmeric and coriander; mix together for 2 minutes. Add potato and eggplant, and cook for 13 to 15 minutes. Add tomato, and cook for 3 minutes. Sprinkle with cilantro. Serve hot with nan, pita bread or rice.
1 lb. potatoes (alu)
1 lb. eggplant (began)
2 medium onions, chopped
1/4 tablespoon ginger paste or powder
1/4 teaspoon garlic paste or powder
2 medium tomatoes
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
Salt to taste
3 tablespoon oil
1/2 cup chopped cilantro
Alu Began Recipe Directions:
Cut potatoes, eggplant and tomatoes in small cubes.
Heat the oil in a pan. Fry the onion for 1 minute. Add garlic, ginger, cumin, turmeric and coriander; mix together for 2 minutes. Add potato and eggplant, and cook for 13 to 15 minutes. Add tomato, and cook for 3 minutes. Sprinkle with cilantro. Serve hot with nan, pita bread or rice.
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