Passion To Cook

Indian food blog sharing vegetarian recipes

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Aam Panna Recipe

| Aam Panna Recipe |

Aam Panna Recipe- Aam ka panna is a tangy Indian summer cooler drink renowned for its heat-resistant properties. Here is a simple recipe for how to make aam panna. Green mango panna or aam panna is a great remedy for heat stroke. In Punjab and Himachal, Aam Panna is made little thick and is famous as Baanji and is eaten as a side dish with chapati or parantha.

Ingredients:

Green Mangoes- 1/2 kg

Sugar or Jaggerry- 250 gms

Onion- 1 medium pc

Red chili powder- 1 tea spoon

Fresh mint leaves- 10 to 12 leaves

Cumin seeds-1 tea spoon

Fenugreek seeds- 1 tea spoon

Cinnamon- 1 inch stem

Garam Masala- 1/4 tea spoon

Salt- to taste

Water- 2 glass

 

Method:

  1. Peel the raw mangoes and rinse in water.
  2. Steam the peeled raw mangoes with water in pressure cooker for 3-4 whistles till they become completely soft and pulpy.
  3. Meanwhile dry roast fenugreek, cumin and cinnamon on a pan and make smooth powder of it.
  4. Let the mangoes get cool down, mash them to take out the mango pulp and make it smooth using hands or blender and remove all the seeds.
  5. Add jaggerry, salt, chilli powder, garam masala and 1/4 tea spoon of fresh masala made.
  6. Mix the ingredients or blend to make it smooth. Add chopped onion and mint leaves to the recipe.
  7. Transfer the ready aam panna to a serving bowl and garnish with fresh mint leaves. You can serve the tangy dish with dinner or lunch as a side dish or as a drink by adding little more water to it.

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Chocolate Oreo Cake Recipe | 5 Minute Oreo Cake Recipe

Chocolate Oreo Cake Recipe | 5 Minute Oreo Cake Recipe– This cake recipe is the instant recipe for making super soft and spongy cake. Chocolate Oreo Cake is the easiest cake as it do not require any preparation time or setting time. Ingredients used in this cake are basic and all easily available in our kitchens. So have a look and try for your kids and yourself.  [Read more…]

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Aam Ka Achaar , Mango Pickle Recipe

| Aam Ka Achaar | Mango Pickle Recipe |

Aam Ka Achaar Recipe- Summer season is incomplete with out making few batches of every ones favourite pickles and preserves. Mango pickle tops the list as it is every ones favourite and easily available and reasonably priced during summer season. There are so many types of mango pickles made with slight difference in each recipes.

Mango pickle or Aam Ka Achaar is a spicy and tangy condiment. Almost every Indian household has their own favorite recipes for Mango Pickle.

You can also try Aam Ka Hing Wala Achar Recipe

 

Ingredients-

Raw Mango (Kachchi Kerry)- 2 kg

Fenugreek seeds (Methi Dana)- 50 gm

Onion seeds (Kalaunji)– 25 gm

Fennel seeds (Saunf) – 25 gm

Red chilli Powder – 50 gm

Turmeric powder – 50 gm

Mustard oil – 200 ml

Salt- 200 gm

 

Method-

  1. Wash and peel the raw mangoes. Cut them in cubes of four or six pieces removing the seeds.
  2. Spread the mango pieces to dry under sun on a clean cloth for about 5 to 6 hours.
  3. Now take a large bowl and transfer all the dry ingredients- methi dana, saunf, kalaunji, chilli powder, turmeric powder and salt. Mix all the spices well.
  4. Put oil to the dry ingredients and mix generously to coat all the spices with oil.
  5. Now add dry mango pieces to the masala and mix with hands, so that all the mango pieces are well blended with masala.
  6. Transfer the achaar to the air tight clean dry container and close tight.
  7. Keep the container under sun for about 4 to 5 days stirring it occasionally.
  8. After around week, your tangy and spicy Aam ka Achaar will be ready for eating.

 

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Stuffed Idli Recipe | Instant Stuffed Masala Idli

Stuffed Idli Recipe | Instant Stuffed Masala Idli- Idli is a traditional breakfast in South Indian households. It is a savoury cake that is popular throughout India and neighboring countries like Sri Lanka. The cakes are usually four to five inches in diameter and are made by steaming a batter consisting of urad dal and rice or Suji(rawa) for its instant idli version. [Read more…]

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Khaman Dhokla in Microwave Recipe

| Khaman Dhokla in Microwave Recipe |

Khaman Dhokla Microwave Recipe- Dhokla or Khaman Dhokla is one of the famous dish of Gujrat that is liked world wide. Dhokla recipe or khaman dhokla is a quick, gluten-free, healthy, steamed Gujarati snack made with besan.

(Besan) Khaman dhokla microwave, is a tasty Gujarati snack. This salty snack has a texture similar to cake. This is a popular street food in Gujarat.  The best snacks are usually easy and quick to make. This is a delicious snack, or side dish that can go with any meal.

Ingredients-

For Dhokla batter-

Besan (Gram flour) – 1 cup

Suji (Rawa/ Semolina)- 1/4 cup

Curd- 1/2 cup

Salt-1 tea spoon

Turmeric powder- 1 tea spoon

Sugar- 2 tea spoon

Baking Powder- 2 tea spoon

For tempering-

Water- 1 cup

Sugar- 3 to 4 table spoon

Salt- 1 table spoon

Lemon juice- 1 table spoon

Green chilli- 3 to 4 pc

Curry leaves-5 to 6 pc

Mustard seeds- 1 table spoon

Method-

  1. Transfer besan, suji, salt, turmeric powder, sugar and baking powder in a large bowl. Mix allthe dry ingredients well.
  2. Add curd and water to make smooth batter for dhokla.
  3. Take a microwavable square bowl and grease it with little oil. Put the ready batter to the greased bowl and microwave it for around 4 2 to 3 minutes.
  4. Check the dhokla with knife. (dip the knife in dhokla, if it comes out clean then the dhokla is ready)
  5. Let the dhokla get cool at room temperature and then cut it into square pieces.

For Tempering-

  1. Heat oil in a pan, add curry leaves, chillies and mustard seeds to the oil.
  2. Add a cup of water, salt and sugar. Cook to the boil and close the flame.
  3. Now add lemon juice and spread the water over dhokla pieces.
  4. Let the dhokla absorb all the water to get nice watery spongy flavor and get cool in refrigerator or just at room temperature.
  5. Now you can serve and enjoy the khaman dhokla with sweet n sour tempering over it.

 

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Veg Chilli Momo Recipe

| Veg Chilli Momo Recipe |

Veg Chilli momoVeg Chilli Momo Recipe- Hot and spicy Veg Chilli Momo is a delicious healthy recipe in a veg version of its original non-veg counterpart extremely famous in Nepal. But with its good taste and healthy recipe, it is very much loved snacks dish in hilly areas of India too.

Simply momos are made in Steamed form (Steamed veg momo recipe). But to experiment and change its original flavor, I have also tried its other variants like Fried Vegetable Momo, Cheese Momo, Noodle Momo, Tawa Momo (Kothey).

 

Ingredients:

Fried Momos– 6 to 7 pc

Cabbage– 1/4 bunch

Tomato- 1 pc

Bell Pepper- 1 pc

Onion- 1 large pc

Vegetable oil- 4 table spoon

Soya sauce- 1 table spoon

Tomato ketchup- 2 table spoon

Momo chutney– 4 to 5 table spoon

Salt- to taste

 

Method:

  1. I have used fried momos in this recipe. For its complete preparation, click the link-Fried Vegetable MomoVeg Chilli momo
  2. Wash and cut all the vegetables in thin long slices and keep a side for later use.
  3. Heat a spoon of oil in an open pan. Add onion slices to the pan and cook for a while at low flame till it turns light pink in colour.
  4. Add all other vegetables and cook until they get soft and light in colour. Season with salt and red chilli powder.
  5. Add soya sauce, ketchup and momo chutney to the cooked veggies. Stir well to mix all the ingredients.
  6. Add fried momos to the pan and mix generously at high flame for a minute.Veg Chilli momo
  7. Close the flame and serve hot with red kachumber salad.Veg Chilli momo

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Sookhi Urad Dal | Dry Urad Dal Recipe

| Sookhi Urad Dal | Dry Urad Dal Recipe |

Sookhi Urad Dal | Dry Urad Dal Recipe- Punjabi recipe for Sookhi Urad Dal | Dry Urad Dal is a Punjabi style lentil dish made with skinned urad dal and lot of Indian spices. Urad dal is very easy to make and delicious. Sukhi urad dal is a very good tiffin option where in you can pack in some protein without making a messy affair. It is well served with chapati, parantha or naan.

 

Ingredients:

Skinned Urad Dal- 1 cup

Onion- 2 medium pc

Tomato- 2 medium pc

Fresh Green Coriander- 1/2 bunch

Ginger- 1 inch stem

green chilies- 4 to 5 pc

Red chill powder- 1 tea spoon

Cumin seeds- 1 tea spoon

Garam masala- 1 tea spoon

Turmeric powder-1 tea spoon

Amchur powder-1 tea spoon

Coriander powder- 1 tea spoon

Salt- to taste

Oil -2 table spoon

 

Method:

  1. Wash and soak dal for 10 minutes before cooking. Wash and chop the onions, ginger, green chilies, tomatoes and coriander leaves separately.
  2. Heat oil in a pressure cooker and add cumin seeds to crack. Add chopped ginger and let it turn brown.
  3. Add chopped onion and green chilies. Cook at medium flame till it turns to light pink.
  4. Now add chopped tomatoes and season with salt, chili powder, garam masala, coriander powder and turmeric powder. Cook the masala until tomatoes get soft.
  5. Transfer the soaked dal to the cooker and mix into the masala.
  6. Add 3 cups of water, mix well and close the lid. Cook for 3 whistles and close the flame.
  7. Let the steam evaporate at its own and then open the lid. Add chopped coriander leaves and mix to the ready dal.
  8. Transfer the hot dal to the serving dish and garnish using coriander leaves before serving.

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Stuffed Capsicum Recipe, Bharwan Shimla Mirch Recipe, Stuffed Bell Pepper Recipe

| Stuffed Capsicum Recipe, Bharwan Shimla Mirch Recipe, Stuffed Bell Pepper Recipe |

Stuffed Capsicum Recipe or Bharwan Shimla Mirch RecipeStuffed Capsicum Recipe or Bharwan Shimla Mirch Recipe or Stuffed Bell Pepper Recipe- Stuffed peppers is a dish which exists in different names and forms around the world. Bharwan Shimla Mirch Stuffed Bell Pepper Recipe is one of several stuffed vegetable (Bharvan subji) dishes. It consists of bell peppers stuffed with boiled potatoes, and onions and seasoned with chili, turmeric, coriander, salt, etc. The peppers are then either browned in a Tava (frying pan) or baked in an oven until the peppers are turned to soft.

 

Ingredients:

Bell Pepper- 5 to 6 medium to large pc

Boiled Potato-4 medium pc

Onion- 2 medium pc

Red chill powder-1 tea spoon

Garam masala- 1 tea spoon

Turmeric powder-1 tea spoon

Amchur powder-1 tea spoon

Salt- to taste

Oil -2 table spoon

 

Method:

  1. Finely chop onion and mash with boiled potato in a bowl. Season with salt, chilli powder, turmeric powder and amchur powder.
  2. Cut the top of bell peppers and fill the potato stuffing generously into  a bell pepper. Similarly stuff all the bell peppers.
  3. Heat oil in a thick bottom karahi, place all the stuffed peppers into it. Cover the karahi with a lid and let them cook at low flame.
  4. Turn the bell peppers occasionally to cook evenly from all the sides until they turn light brown.
  5. Peppers will get softer and moist when cooked from inside. Close the flame once cooked.
  6. Steamy hot and spicy Bharwan Shimla Mirch Stuffed Bell Pepper is ready for your lunch or dinner. It tastes delicious with tandoori roti or Naan.