Saturday, April 29, 2017

Chocolate Sooji Halwa | Sooji Halwa With A Twist

Chocolate Sooji Halwa | Sooji Halwa With A Twist

Sooji Chocolate Halwa  This halwa recipe is a variation of the traditional sooji halwa which we are known very well..A very common Indian dessert sooji ka halwa. This recipe will surely be a hit among chocolate lovers, Especially kids.

I added Cocoa powder which gives a really good color and taste to this. This can be made with chocolate just add chocolate instead of cocoa powder and skip sugar if using sweet chocolate.. Rest all ingredients will be same like sooji halwa..

Chocolate Sooji Halwa

  • Sooji (Semolina) - 1/2 cup
  • Ghee (clarified Butter) - 1/4 cup
  • Water - 2 cups
  • Cocoa Powder - 2 tbsp
  • Sugar - 1/2 cup
  • Cardamom Powder - 1/4 tsp
  • Almonds For Garnishing Sliced 
  1. First boil 2 cups of water, Once starts boiling switch off  heat and keep aside for later use.
  2. Now in a pan add ghee, once ghee starts melting add sooji.
  3. Fry Till little bit brown in color ( it will take around 6 -7 minutes on medium heat).
  4. Add cocoa powder, cardamom Powder and mix.
  5. Now add hot water slowly and stir continuously for about 3 -4 minutes.
  6. when it is thick add sugar. As soon as sugar is added it will release some water.
  7. Once again mix and let it cook till ghee separates.
  8. Garnish with sliced almonds and enjoy.

Friday, April 28, 2017

Pizza Without Oven | Tawa Pizza | Paneer Pizza Without Oven Recipe

Pizza Without Oven | Tawa Pizza | Paneer Pizza Without Oven Recipe

Pizza without oven sounds great as in summers our whole house gets really heated. And it is really easy and super fast to cook pizza on stove top. Back In India we used to buy pizza base from market but here i have a big oven so whenever we need we can enjoy homemade pizza..

But in oven it takes more time and you have to preheat. But on stove top it's really quick and easy and texture is so soft. Just one thing to keep in mind while cooking is keep the heat to low otherwise it can burn.

In this pizza recipe i used marinated paneer which i personally really liked. It gives Indian flavors to pizza.

Pizza Without Oven

  • All Purpose Flour (Maida) - 1 cup
  • Whole Wheat Flour - 1/2 cup
  • Active Dry Yeast - 2 tsp
  • Lukewarm Water For Yeast - 1/2 cup
  • Lukewarm Water for Kneading dough 
  • Sugar - 1 tsp
  • Salt - 1/2 tsp 
  • Oil - 2tsp

For Paneer Topping 
  • Paneer Cubes - 3/4 cup
  • Yogurt (dahi) - 2 tbsp
  • Salt - 1/2 tsp
  • Turmeric Powder - 1/4 tsp
  • Cumin Powder - 1/4 tsp
  • Red Chili Powder - 1/4 tsp
  • Garam Masala  - 1/4 tsp
  • Oil - 1 tsp

Toppings For Pizza 
  • Pizza Sauce - 3 tbsp
  • Mozzarella Cheese - 1/2 cup
  • Parmesan Cheese (optional) - 2 tbsp
  • Bell Pepper - 1/2
  • Onion - 1/2
  • Salt As Needed
  • Black pepper As Needed 
  • Coriander Leaves for garnishing

  1. First take lukewarm water add yeast and sugar, mix well and let this mixture become frothy.
  2. Add Both Flours in a bowl with salt and oil now add that yeast mixture and start mixing.
  3. Add little more water and knead to a soft dough.
  4. Spread some oil on the dough, cover and keep in some warm place for 1 hour or until dough is double in size.
  5. Meanwhile prepare paneer topping, Take paneer cubes add yogurt (dahi), Salt, cumin powder, red chili powder, garam masala, oil mix and keep aside for 30 minutes.
  6. Heat a pan add marinated paneer cubes and cook till it dries out.
  7. Now check on dough, by this time it will be double in size. 
  8. Sprinkle some flour on work surface and take out dough from bowl and cut in half.
  9. Roll each half in to a ball and start rolling in to thick circle about half a inch thick.
  10. Spread some oil on heated pan and put rolled pizza base, cook on low heat till it is little bit brown.
  11. Once brown turn and spread pizza sauce, mozzarella cheese, bell pepper, onions, paneer cubes, olives, coriander leaves, salt and pepper and parmesan cheese (optional).
  12. Cover and cook on low heat till cheese melts and cooks from bottom side, Keep checking in between.
  13. Once done remove the cover, cut and enjoy.

Thursday, April 27, 2017

Roti/Chapati Ladoo Recipe | Tortilla Truffle | Kids Lunch Box Recipe Ideas

Roti/Chapati Ladoo Recipe | Tortilla Truffle | Kids Lunch Box Recipe Ideas

With every Parent one thing is very common, making their kids eat healthy stuff. Even i am in the same boat struggling each and every day to feed my kid healthy food.

When we were kids my mom used to make Roti ladoo, very healthy and nutritious with added ghee (Clarified Butter) and nuts like almonds and cashews.

So today's Recipe is Roti/Chapati Ladoo. Very yummy and quick to prepare. I used fresh Roti in this recipe.

Roti/Chapati Ladoo Recipe 

  • Roti/Chapati Cooked - 2 nos.
  • Ghee (Clarified Butter) - 1 tbsp
  • Jaggery Powder - 1 tbsp
  • Nuts Powder - 1/2 tbsp 
  1. First Break roti roughly in to pieces.
  2. Add in grinder jar with ghee, jaggery powder, nuts powder.
  3. Grind Coarsely.
  4. Take about a tbsp of mixture and roll to make small balls.
  5. Enjoy.

Jaggery Rice | Gur Waley Chawal | Sweet Rice Recipe

Jaggery Rice | Gur Waley Chawal | Sweet Rice Recipe by veggie recipe house

Jaggery rice is an easy and quick dessert. This recipe is traditional way of making rice with ghee and gur (jaggery) Nut are added to enhance flavor.

In my home i make jaggery rice more often. It tastes delicious..I add fennel seeds, cloves, Cardamom Powder and nuts. But all this depends on personal likings and taste these are not required but i like it this way..

Color of jaggery rice totally depends on jaggery (gur) you are using..There are many varieties of jaggery available in market some are more darker than other.

Jaggery Rice

  • Rice Basmati - 1 cup
  • Jaggery (Gur) - 3/4 cup
  • Ghee (Clarified Butter) - 1 1/2 tbsp
  • Water To Soak Jaggery - 1 1/2 cup
  • Water To Cook Rice - 1 cup
  • Fennel Seeds  - 2 tsp
  • Cloves - 5
  • Almond Sliced - 5 to 6
  • Cashews Sliced - 5 to 6 
  1. First Soak Rice in water for 30 minutes and jaggery in 1 1/2 cup water for 30 minutes.
  2. After that wash and drain the water from rice.
  3. If Jaggery has some dirt than strain it and reserve the water.
  4. Now in a cooker add 1 1/2 tbsp of ghee, add cloves, fennel seeds, cardamom powder, almonds, cashews, raisins.
  5. Fry till little bit brown.
  6. Add washed and drained rice, water 1 cup and jaggery water 1 1/2 cup.
  7. Mix cover the lid and cook for 1 whistle.
  8. Serve warm or cold as you like.

Tuesday, April 25, 2017

Mint And Coriander Chutney | Green Chutney For Snacks And Appetizers

Mint and Coriander Chutney | Green chutney by Veggie recipe house

Mint And Coriander Chutney It is a spicy dip made with mint and coriander. That Goes along with every Indian appetizer.. This is a must chutney with every indian snack

Tastes great and good for digestion as it has mint, coriander, ginger which is easy on stomach. I added 1 green chili but you can adjust the chili according to your liking. Made with fresh mint and coriander leaves. You do not need tons of spices to make this easy chutney. Very easy and quick recipe.

Must try!!

Mint And Coriander Chutney

  • Mint Leaves - 4 cups
  • Coriander Leaves - 2 cups
  • Green Chili - 1
  • Salt - 1 tsp
  • Sugar - 1 tbsp
  • Ginger An Inch
  • Lemon Juice - 1 tbsp
  • Water To Grind - 1/4 cup 
  1. First remove mint and coriander leaves from stems.Wash.
  2. Add in blender jar along with green chili, sugar, salt, lemon juice, ginger, water..
  3. Grind to a smooth paste.
  4. Serve. 

Monday, April 24, 2017

Quesadilla And Fruit Yogurt Lunch Box Recipe | Pizza Quesadilla Kids Lunch Box

quesadilla / pizza paratha kids lunch box recipe

For all the moms it's really hard to pack lunch for picky eaters..i posted earlier also four lunch box recipes so thought of doing again..

Kids love to eat pizza even my toddler, since he started pre school he always demands for pizza. So i thought of making Pizza quesadilla with vegetables. This recipe uses roti/Tortilla as base..

I am sure all the kids are going to love this pizza quesadilla. There is no particular measurements. You can adjust the cheese and vegetables amount according to your preferences. with this i packed yogurt with can add any fruit of your choice..

Recipe Video:

Quesadilla Lunch Box Recipe - Fruit Yogurt

  • Roti/Tortilla (Uncooked) - 1
  • Mozzarella Cheese As Needed
  • Pizza Sauce - 1 tbsp
  • Bell Pepper Chopped - 1 tbsp
  • Shredded Carrots - 2 tbsp
  • Salt To Taste
  • Black Pepper - A pinch
  • Clarified Butter (Desi Ghee) To apply 

  1. First roll Roti/Chapati. Now heat a tawa and put roti.
  2. Cook from one side Just little bit (you do not have to cook Perfectly).
  3. Now Spred Pizza Sauce on whole roti.
  4. One one half of roti spread cheese, Shredded Carrots, Bell pepper. 
  5. Now sprinkle salt and pepper.
  6. Cover with other half and press lightly.
  7. Apply Clarified butter and turn.
  8. Apply butter on other side and take out in a plate and cut in triangles.
  9. Pack in Lunch Box with ketch up. 
For Fruit Yogurt/Dahi 
  • Mix Fruits and little bit of sugar in yogurt and pack in lunch box

Saturday, April 22, 2017

Dahi Puri | Dahi Golgappa | Dahi Poori Chaat Recipe

Dahi puri is one of my favorite snack. This Dahi Puri chaat is another famous Indian street food that is made with stuffing puri/Golgappa with boiled potatoes, Sweet and sour chutney and yogurt/Dahi..

Instead of boiled potato, Moong beans, White chana can be used as stuffing. Chili and salt can be adjusted according to taste. I added beaten yogurt/Dahi. If yogurt is very thick add little water and whisk, I added Kewra essence for flavor but this is totally optional.

This bite size snack Can be a perfect party snack..preparing mint and tamarind chutney is very simple. Chilled yogurt works best in this recipe.

Dahi Puri | Dahi Golgappa

  • Puri/Golgappa - 8
  • Boiled And Chopped Potato - 1/4 cup
  • Boondi soaked and Squeeze - 1/4 cup 
  • Sweet and Sour Tamarind Chutney - 3 tbsp
  • Mint And Coriander Chutney - 2 tbsp
  • Kewra Essence (Optional) - 2 to 3 drops 
  • Salt To Taste
  • Black Pepper Powder - 1/4 tsp
  • Curd/Yogurt - 3 tbsp
  • Water For Adding In Yogurt - 1/8 cup
  • Sev - 1/4 cup
  • Coriander Leaves for garnishing
  • Roasted Cumin Powder - A pinch 
  1. Prepare Mint chutney, Tamarind chutney. Mix 1 tsp water in both chutney to dilute it.
  2. In a bowl add yogurt/Dahi. If dahi is thick add little bit water. Add few drops of kewra essence.
  3. In a bowl add potatoes and Boondi. Add salt, coriander, black pepper and cumin powder and mix.
  4. Gently make a hole on top of each golgappa with finger.
  5. Fill each golgappa with potato mixture and both chutney.
  6. Now pour yogurt/dahi on each golgappa.
  7. If you want drizzle more chutney on top.
  8. Sprinkle salt, Red chili powder, cumin powder.
  9. Garnish with Coriander leaves and sev.
  10. Serve.

Friday, April 21, 2017

Veg Hakka Noodle

Hakka Noodle - An Indo - Chinese noodle loved by every body whether kids or adults. An all time favorite dish, Serve it as whole meal or side dish..

This recipe uses Hakka noodle, vegetables and a few of sauces and spices. I added basic veggies like onion, bell pepper and purple cabbage ( green cabbage can be used in place of purple cabbage). This recipe can be customized according to taste and preferences. You can add any vegetable of your choice.

One thing to keep in mind while boiling noodle is do not overcook them otherwise noodle will be sticky. After boiling pour cold water to stop further cooking, If you want apply little oil on noodles this will prevent them from sticking together.

All vegetables and noodle must be tossed on high can serve these noodle with veg Manchurian if you like..

Veg Hakka Noodle

Ingredients To Boil Noodle
  • Noodle - 1 pack (150 gm)
  • Salt - 1/2 tsp
  • Oil - 1tsp 
  • Water - 4 cups
Ingredients To Toss Veggies And Noodle
  • Oil - 1 tbsp 
  • Garlic cloves minced - 3
  • Green Onion - 1/4 cup
  • Thinly slices Bell pepper - 1 small
  • Onion Thinly Sliced - 1/2 cup
  • Cabbage Purple - 1/2 cup shredded
  • Carrots Thinly Cut - 1
  • Salt To Taste
  • Black Pepper Powder - 1/4 tsp
  • Soy Sauce - 2 tsp
  • Vinegar - 2 tsp
  • Chili Sauce - 1 tbsp
  • Tomato Ketchup - 1 tbsp 
  • Mung Bean Sprouts As Needed

  1. Boil the Noodles as per instructions given on pack or add noodles in boiling water along with oil and salt and cook till noodles are cooked but not mushy.
  2. Drain Noodles and keep aside.
  3. Cut vegetables as thinly as possible.
  4. Heat 1 tbsp of oil and add garlic and onions fry for 10 seconds.
  5. Add all vegetables and cook till little bit cooked but still crunchy for about 2 -3 minutes.
  6. Add soy sauce, salt, black pepper powder, vinegar, Chili sauce, ketch up, mix well.
  7. Add boiled noodles, Mix toss until all noodles are well coated.
  8. Switch off the flame and serve.

Thursday, April 20, 2017

Stuffed Bread Pakora - Quick Indian Snack Recipe

Stuffed Bread Pakora - Bread Pakora popular indian street food, makes a perfect evening snack with a hot cup of tea. In rainy days we used to enjoy this quick bread snack. Not just rainy days it can be enjoyed at any time of the year.

Bread pakora can be stuffed and without stuffing. Stuffed with boiled poatato and covered with gram flour batter It is the one snack you can't ignore.

Preparing is very simple. Just boil potato and add spices then make gram flour batter and dip each stuffed bread pakora in batter and then deep fried in oil.

One thing to keep in mind while frying this bread pakora is fry on medium to high heat otherwise it will soak the oil. Let's go through the ingredients.

Stuffed Bread Pakora

Ingredients For stuffing
  • Potato Boiled And Mashed - 1
  • Onion Chopped - 1/2
  • Ginger Chopped - 1/2 tbsp
  • Salt To Taste
  • Baking Soda - 1/4 tsp (optional)
  • Mint Chutney - 1/2 tbsp
  • Garam Masala - 1/2 tsp
  • Red Chili Powder - 1/2 tsp 
  • Coriander Leaves - 1/8 cup
Ingredients For Covering
  • Bread Slices - 4
  • Gram Flour (Besan) - 1 cup
  • Water - 1 1/4 cup
  • Carom seeds (Ajwain) - 1/2 tsp
  • Turmeric Powder - 1/2 tsp 
  • Oil For Frying 

  1. Take boiled and mashed potato in a bowl and add onion, salt, coriander leaves, garam masala, red chili powder. Mix and keep aside.
  2. Take Bread slices apply mint chutney and on one bread slice spread about a tbsp of potato mixture and cover with other slice.
  3. Now cut through in the center, diagonally to make two slices. Keep aside.
  4. Add besan (Gram Flour) in a bowl. Add salt, carom seeds (Ajwain), turmeric powder, red chili powder.
  5. Now dip each slice in the batter and coat well from all sides.
  6. Drop this bread in to med to high heat oil and fry till brown from one side.
  7. Turn and fry from other side.
  8. Once done drain on paper towel to remove excess oil.
  9. Serve with chutney or ketchup.

Monday, April 17, 2017

Apple, Pear And Spinach Smoothie - For both kids and Adults

Apple, Pear And Spinach Summer Smoothie by Veggie Recipe House

Apple Pear and Spinach Smoothie - Whether you are looking for breakfast or a summer refreshing treat, A glass of smoothie is perfect. A great way to involve fruits and veggies in diet whether kids or adults.

I made this smoothie without dairy but if you want add little bit yogurt then it is calcium packed smoothie.

This smoothie is packed with spinach, apples and pear. A touch of honey adds sweetness. you can add any fruit on hand, mix up any combination and enjoy a healthy refreshing drink.

Recipe Video:

Apple, Pear And Spinach Smoothie

  • Spinach - A Handful
  • Apple - 1 peeled and sliced
  • Pear - 1 peeled And Sliced
  • Honey - 1 tbsp
  • Ice cubes - 3 To 4 
  1. Add All the above Ingredients in the grinder jar and grind to a smooth puree.
  2. Pour in glass and enjoy.

  • Tastes great when fresh.
  • For a chilled smoothie keep the fruits in fridge before using.
More Summer Drinks: 

Citrus Kick - Banana, Orange And Kiwi Smoothie - Fruit Smoothie

Citrus Kick - Banana, Orange And Kiwi Summer Smoothie by Veggie Recipe House

Banana, Orange and Kiwi Smoothie -  For summer everyone needs something cool and refreshing This fruit smoothie is not only delicious but also healthy. Involving smoothie in your diet is a great way to stay healthy.

I love making these smoothies as my husband and toddler really like having this in summers. A great way to start day. I made this smoothie without dairy but if you want add little bit yogurt then it is calcium packed smoothie.

I added banana, orange juice with pulp and kiwi. This fruit smoothie is packed with Vitamin c, Fiber and antioxidents. A touch of honey adds sweetness and has many health benefits. you can add any fruit on hand and mix up any combination and enjoy a healthy refreshing drink.

Let's go through ingredients !!

Recipe Video:

Banana, Orange And Kiwi Smoothie Recipe

  • Banana - 1 sliced
  • Juice And Pulp From 1 orange
  • Kiwi - 1 peeled 
  • Honey - 1 tbsp
  • Ice Cubes As per Taste 
  1. First peel and cut banana. peel kiwi.
  2. Cut the orange in half and juice ( i added pulp but it can be skipped ).
  3. Add all the above ingredients in the blender jar and grind until smooth and creamy.
  4. Pour in glass and enjoy.

  • Tastes great when fresh.
  • For a chilled smoothie keep the fruits in fridge before using.

Saturday, April 15, 2017

Paan Ice Cream - Betel Leaves Ice Cream - No Ice Cream Mashine Needed

Paan Ice Cream by Veggie Recipe House

In India, in many regions after having lunch or dinner chewing paan is a tradition. Mitha paan is another version of regular paan that do not contain the strong flavors, areca nuts and tobacco.

Mitha (Sweet) Paan is very delicious and refreshing to chew. Sweet paan is made of betel leaves, fennel powder (saunf), gulkand (Sweetened rose petel), cardamom, nuts, Cherry and many more flavors are added.

How about having Paan Ice Cream? You do not need to look for paan ice cream in the market, just throw everything in a blender and paan ice cream is ready.

Let's go through ingredients..!!

Paan Ice Cream - Betel Leaves Ice Cream 

  • Paan Leaf - 4
  • Whipping Cream - 2 cups
  • Sugar - 1/2 cup
  • Milk - Cardamom Powder - 1 tsp
  • Fennel Seeds (Saunf) - 1 tbsp
  • Tutti Frutti - 1 tbsp
  • Gulkhand (Sweetened rose petals) - 1 tbsp 
  1. Wash and cut the paan leaves.
  2. Add in grinder jar along with cardamom powder, fennel powder, gulkhand, tutti frutti, sugar and milk.
  3. Grind until puree.
  4. Now with this pureed mixture add whipping cream.
  5. Whip until thick But not peaks.
  6. Pour in the air tight container or cake tin, sprinkle tutti frutti.
  7. keep covered for at least 3 - 4 hours.
  8. When solid, scoop and enjoy

Tuesday, April 11, 2017

Palak Chole - Chana Palak - Chickpeas In Spinach Gravy Recipe

Chole Palak By Veggie Recipe House

Whenever we think of chole, chole bhature, chana masala comes in our mind. But chole (Chickpeas) with palak (spinach) makes a great combination, in health and taste both. Chana Palak is a delicious recipe. Chickpeas are cooked in spinach gravy with onions and tomatoes.

Palak Chole can be relished with naan, roti or paratha.

Recipe Video:

Palak Chole - Chana Palak Recipe

  • Spinach (Palak) - 1 bunch (200gm)
  • Chickpeas (Chole) - 1 cup
  • Onion finely chopped - 1 big
  • Tomato chopped - 2 medium 
  • Water - 4 cups
  • Oil - 2 tbsp
  • Cumin Seeds - 1 tsp
  • Bay Leaf - 1 
  • Cloves - 3 to 4
  • Turmeric - 1 tsp
  • Red chili powder - 1/2 tsp
  • Garam Masala - 1 tsp
  • Salt To Taste
  • Garlic minced - 2 cloves
  • Ginger chopped - 1/2 tbsp 
  1. Soak Chickpeas (Chole) overnight or 8 hours.
  2. Then drain the water and wash with fresh water.  Add in to pressure cooker with 4 cups of water and salt. 
  3. Cover the lid and cook for 5-6 whistles about 20 minutes.
  4. let the pressure go by itself  and open the lid.
  5. Once the chole is soft drain the water and keep chole aside for later use.
  6. Now add water in a heated pan add spinach and boil for 5 minutes. After that take out the spinach in fresh water to stop the further cooking. (This helps in retaining the spinach color green). 
  7. Keep the spinach aside and do not throw the water in which spinach is cooked keep for later use. 
  1. Heat oil in a pan add bay leaf, cloves and cumin seeds saute for a minute.
  2. Now add ginger, garlic, onion and cook till onions are light brown in color.
  3. Then add tomato and cook till tomatoes are soft.
  4. After that add turmeric powder, red chili powder, garam masala, salt mix well and cook for 20 to 30 seconds.
  5. Add spinach puree and 1 cup of spinach water that reserved after boiling spinach.
  6. Cook for 3-4 minutes.
  7. Add cooked chole and let this simmer for about 10 minutes.
  8. Turn off the heat and serve.

Sunday, April 9, 2017

Malai Kofta (Cheese Balls In Creamy Gravy) Recipe

Malai Kofta by veggierecipehouse

Malai Kofta as name suggests there is milk cream in gravy and kofta is made with paneer and other spices. There are so many different ways of making malai kofta. This recipe is the traditional version of making malai kofta. 

Today i m sharing north Indian style kofta with onions and tomatoes. This malai kofta is rich and creamy made with cashew nut paste and milk cream which gives richness to this dish.

So i divided this recipe in three parts first kofta is made for that paneer and other ingredients are kneaded. And for gravy tomato and onion puree is cooked along with cahew nut paste. for grinding the cashew paste i added water, instead of water milk can be added.

 Add koftas just before serving. And enjoy this yummy and creamy dish with naan, roti or paratha.

Malai Kofta by veggierecipehouse

Malai Kofta (Cheese Balls In Creamy Gravy) Recipe

Ingredients For Kofta
  • Potato Boiled And Mashed - 1 big
  • Paneer crumbled - 150 gms
  • Ginger And Garlic Paste - 1/2 tbsp
  • Cilantro (Dhaniya) - 1/8 cup
  • Salt To Taste
  • Coriander Powder - 1/2 tsp
  • Roasted Cashews And Raisins To fill In Kofta - 7 to 8 both
  • Corn Starch - 2 tbsp 
  • Oil For frying
Ingredients For Gravy 
  • Tomato Puree - 1 cup
  • Onion Paste - 1 cup
  • Turmeric Powder - 1 tsp
  • Salt To Taste
  • Oil - 2 to 3 tbsp
  • Cumin Powder - 1 tsp
  • Coriander Powder - 1/2 tsp
  • Red Chili Powder - 1/2 tsp
  • Garam Masala - 1 tsp
  • Ginger And Garlic Paste - 1/2 tsp
  • Green Chili Chopped - 1 
  • Water - 1/2 cup
  • Whipping Cream - 1/2 cup
For Cashew Paste
  • Cahews - 1/2 Cup
  • Water - 2 to 3 tbsp 
  1. First for kofta take paneer in bowl lightly mash it and add potato, ginger and garlic paste, coriander powder, salt, Cilantro, corn starch and knead to a dough.
  2. Now make balls out of this dough and lightly press it on palm. Fill with roasted cashews and raisins and roll again in a ball.
  3. Fry kofta balls till lightly brown on all sides.
  4. For cashew Paste add cashews and water in to a grinder jar and grind till smooth. Keep aside.
  5. For Gravy add oil in a heated pan. once oil is hot add onion paste along with ginger and garlic paste and saute till all the things are lightly brown.
  6. Now add turmeric powder, cumin powder, coriander powder, red chili powder,, garam masala saute for about a minute.
  7. Add tomato puree, cashew paste, green chili and saute till tomato puree is thick and oil leaves the sides.
  8. After that add water about 1/2 cup and salt cover and cook about 5 minutes.
  9. remove the cover add whipping crem about half cup mix and cook for 2 minutes.
  10. Gravy is ready just before serving add kofta balls garnish with nuts and cilantro.

Recipe Video: 

Aloo Chana Chaat - Chickpea and Potato in Sweet and Sour Sauce

Aloo Chana Chaat by veggierecipehouse

This Indian street food salad aloo chana chaat is Spicy potato and chickpea snack in sweet and tangy sauces with added spices.

This is delicious and easy to prepare recipe which you can prepare in few minutes. This recipe  is so yummy and fulfilling, Even kids will enjoy this snack. I have kept it very simple added lemon juice, mint chutney and tamarind chutney which gives sweet and tangy flavor. Some eat this snack warm and add yogurt it is totally up to likings but i like it more with chutney only.

Recipe Video:

Aloo Chana Chaat - Chickpea and Potato in Sweet and Sour Sauce

  • Chickpeas (Chana) - 1 cup boiled
  • Potato - 1 cut 
  • Onion Cut into pieces - 1 small
  • Tomato - 1 cut
  • Tamarind Sauce - 1 tbsp
  • Mint Chutney - 1 tbsp
  • Salt to Taste
  • Red Chili Powder - 1/2 tsp
  • Mango Powder - 1/2 tsp
  • Lemon Juice  - half lemon
  • Roasted Cumin Powder - 1/2 tsp 
  • Coriander Leaves - 1/8 cup
  1. In a mixing bowl add boiled chickpeas, boiled potatoes, onion, tomato, green chili, coriander leaves, mango powder, red chili powder, salt, cumin powder, tamarind sauce, mint chutney and lemon juice in the end. Toss with spoon.
  2. Serve this delicious chana chaat.

Friday, April 7, 2017

Strawberry Jam Recipe - No Preservatives No Pectin

Strawberry Jam by veggierecipehouse

Making jams at home is really easy and tastes delicious and moreover it don't have any preservatives. Homemade jams are much healthy as sugar quantity can be reduced according to the taste and preference. i usually make jams at home, tried different flavors like strawberry and blueberry, pineapple, pear.

I always make small batches so no need for canning and this quantity is enough for about two months. In my home, jam is used almost everyday whether it's on toast or paratha. And my toddler loves jam.

This recipe has strawberry, sugar and lemon juice so simple with just three ingredient. For storing , Just store in any clean glass container and keep refrigerated. It stays good for longer time if you use clean dry spoon every time you scoop it out.  

Strawberry Jam Recipe - No Preservatives No Pectin

  • Strawberries - 2 pounds
  • Sugar - 2 cups
  • Lemon Juice - 1/2 tsp
  1. First wash and remove stems from strawberries.Then cut them in small pieces.
  2. Add sugar in strawberries and keep covered for about 30 minutes.
  3. After 30 minutes strawberries will release some juice
  4. Now in a heavy bottom pan add strawberries and it's juice.
  5. Boil it on low heat for about 15 to 20 minutes.
  6. Mash strawberries with potato masher while cooking.
  7. Keep stirring in between
  8. Keep boiling till jam is thick.
  9. when jam is thick add lemon juice and cook for 2-3 minutes.
  10. Check the consistency by taking small amount on plate and tilt the plate if it is not falling off then it's done.  
  11. Now let this cool little bit and then store in glass jar and refrigerate immediately. 
Recipe Video:

Chana Masala - Chickpeas Curry - Garbanzo Beans Gravy

Chana Masala by veggierecipehouse

Today i am sharing Chana masala recipe punjabi style. In this recipe a few of spices are used like chana masala powder and kashmiri mirch.

Chana Masala powder is another version of All spice powder (Garam Masala) that already have all the spices along with dry mango powder which gives slight sour taste to this dish. If using all spice powder(garam masala) then you need to add dry mango powder.

I have also used Kashmiri Mirch. This is Indian red pepper, which is mildly hot gives color to the dish. Serve Chana Masala hot with roti, poori, paratha, naan or rice accompanied with lemon and onion.

Chana Masala - Chickpeas Curry

  • Chickpeas (Garbanzo Beans) - 1 cup  
  • Water - 2 1/2 cups
  • Oil - 2 to 3 tbsp
  • Onion finely chopped - 2 medium size
  • Tomato finely cut - 2 medium size
  • Ginger and Garlic Paste - 1/2 tbsp
  • Green Chili cut - 1
  • Chana Masala Or All Spice Powder - 1 tsp
  • Dry Mango Powder (if using all spice powder)- 1/2 tsp
  • Indian Kashmiri Chili - 1/2 tsp
  • Cloves - 3 to 4
  • Cumin seeds - 1 tsp
  • Turmeric Powder - 1 tsp 
  1. First wash and soak chickpes in water for about 7-8 hours.
  2. Then drain the water and rinse chana in fresh water.
  3. Now heat oil in pressure cooker, once oil is hot add cumin seeds, cloves and let the cumin seeds crackle.
  4. Add onions and saute till onions are little bit brown about 2-3 minutes.
  5. Add ginger and garlic paste saute for 20 - 30 seconds.
  6. Now add turmeric powder, kashmiri mirch, chana masala, green chili and cook for another 10-20 seconds.
  7. Add chopped tomatoes mix and cook covered till tomatoes are soft. 
  8. Once tomatoes are soft add chickpeas along with water and salt.
  9. Cover and cook for 6 to 7 whistles on medium heat.
  10. Remove cover garnish with cilantro and serve with rice or roti.

Recipe Video:

Thursday, April 6, 2017

Pineapple Fried Rice - Thai Fried rice - Vegetarian Recipe

Pineapple Fried Rice by veggierecipehouse

Pineapple fried rice is one of my favorite fried rice recipe. It is so delicious and tasty that you can't resist having more. Day old cooked rice is best for this recipe or you can say leftover rice. It is a great idea to add some taste in leftover rice.

i first tried these in an Asian restaurant and really liked. They added all the Asian vegetables and grilled the rice. It was so flavorful so thought of giving it a try. And taste was so close to that restaurant pineapple fried rice.

Pineapple Fried Rice by veggierecipehouse

So in this recipe i used fresh pineapple chunks, tofu and other easily available vegetables. i used a grilled pan to match that restaurant style fried rice flavor. Bit you can use any other pan

i served these rice in pineapple shell for that just cut pineapple in half vertically and scoop out all the pulp and whatever left just scrape out and use in the recipe. So next time your guests are visiting serve them these pineapple rice it will surely be a hit!!

Pineapple Fried Rice - Thai Fried rice

  • Rice (Day old cooked rice) - 3 cups
  • Pineapple cut in big pieces - 1 cup
  • Fine chopped pineapple - 1/2 cup
  • Tofu (Firm) - 1 cup
  • Cashews - 10 to 12
  • Raisins - 10 to 12
  • Soy Sauce - 2 tsp
  • Carrot - 1 cut in rounds
  • Red Bell Pepper - 1/2 cut in slices
  • Onion - 1 big cut in slices
  • Red chili powder - 1/2 tsp
  • Salt To Taste
  • Garlic chopped - 2 cloves
  • Spring Onions - 1/4 cup
  • Oil - 2 tbsp 

  1. First Heat oil on medium heat add tofu and fry till all sides are little bt brown.
  2. Once tofu is done take it out and in the same pan add 1 tbsp oil and add garlic and onions.
  3. Saute for about 1 mins after that add carrots, bell pepper, cashews and raisins and stir fry for about one minute. keep this aside.
  4. In the same pan add big pineapple chunks fry till it is little brown on all sides mix it with prepared carrot and bell pepper mixture.
  5. Add spring onions, fried tofu, red chili powder, salt cook for about 20 to 30 seconds.
  6. In the end add rice, soy sauce and finely chopped pineapple. mix and cook for about 4-5 minutes.
  7. Switch off the heat and serve as you like!!

Recipe Video: 

Wednesday, April 5, 2017

Pista Biscuits Recipe - Eggless Pistachios Cookies

Pista Biscuits by veggierecipehouse

One of the most popular pista biscuits loved by all whether kids or adults. In india, biscuits are a must with tea in every household. These pistachio (pista) cookies are so delightful prepared with Flour, butter and pista nuts. It has creamy taste and full of flavor.

I also added Kewra essence that is so good that while baking whole house was filled with it's aroma. I usually make these for my toddler as he really enjoys eating these pista cookies.

Storing these cookies is really easy just let them cool completely and store in air tight container. It stays fresh for longer time.

It's texture and rich taste makes these biscuits best accompaniment with tea. Do give it a try !!

Pista Biscuits Recipe -  Eggless Pistachios Cookies

  • All purpose flour (Maida) - 1 1/2 cup
  • Butter - 113 gms 1 stick 
  • Vanilla Custard powder - 1 tbsp
  • Sugar - 1/2 cup
  • Baking Powder - 1/2 tsp
  • Pistachio (pista) crushed - 12 to 15 pieces
  • Cardamom Powder - 1 tsp
  • Vanilla Essence (optional) - 1/2 tsp
  • Kewra Essence - 1/2 tsp
  • Milk - 3 tsp 

  1. Sieve Maida, Baking powder and custard powder in a bowl.
  2. Take butter and sugar mix it till light and fluffy.
  3. Add vanilla essence, kewra essence, crushed pista, cardamom powder in butter sugar mixture.
  4. Now add half of Flour and mix really well it will be crubly texture. Add remaining half and mix with hands.
  5. knead to a smooth dough using 3 tsp milk.
  6. Now Shape into a log. (flatten little bit using hands to give shape).
  7. Wrap in cling sheet and keep in refrigerater for atleast 1 hour. More is fine.
  8. Preheat oven at 350f / 180c.
  9. After 1 hour dough will be firm, cut with knife in to 1/4 inch thick pieces.
  10. Place on cookie sheet and press crushed pista into the cookies.
  11. Bake in preheated oven at 350f / 180c for 12 to 15 minutes. Keep checking
  12. When sides are light brown take out from oven. let this cool completely.
  13. Serve and Enjoy.

Pista Biscuits by veggierecipehouse

Tuesday, April 4, 2017

Crispy Onion Rings Recipe - How To Make Onion Rings

Onion Rings by veggierecipehouse

Onion rings are my favorite appetizer, so easy to make and tastes absolutely delicious. It has crispy outside and perfectly cooked from inside. Coated with flour and bread crumbs and deep fried in oil. It can be served as a side dish or a snack.

Bread crumbs coating make these rings crispy. These onion rings stays crispy even after fifteen minutes. I used Italian herb crumbs which gives a nice flavor and crunch to these yummy onion rings.

Crispy Onion Rings

  • Onion - 1 big
  • All Purpose Flour - 1 cup
  • Corn flour - 1 tbsp
  • Bread Crumbs To roll on rings
  • Salt - 1/2 tsp
  • Black Pepper Powder - 1/2 tsp
  • Baking Powder - 1/2 tsp
  • Red Chili Powder - 1/2 tsp
  • Milk - 1 cup 
  1. First cut onion into rounds and separate the rings.
  2. Now add flour, corn flour, salt, baking powder, red chili powder, black pepper powder mix well.
  3. Now add milk and mix. Batter should not be too thick or too thin.
  4. Dip onion rings in batter first and then in bread crumbs.
  5. Heat oil in a pan on medium heat and fry coated onion rings until golden brown.
  6. drain out in paper towel and serve with ketch up.

Onion Rings by veggierecipehouse

Sunday, April 2, 2017

Sooji - Suji Ka Halwa - Rava Sheera ( Navratri Recipe)

Sooji Ka Halwa navratri by veggierecipehouse
Sooji Halwa is prepared for many religious occasions. One of them is Navratri Pooja, In this halwa is prepared along with kala chana and puri. Sooji halwa is prepared in every household differently but method is same. Some people they roast Sooji in darker color, some in lighter color. So color and Sugar depends on taste and likings.

I usually add less sugar in this recipe i used half cup sugar so proportion for sooji, ghee, sugar and water will be like 1:0.5:1:2  this is the usual ratio but you can increase and decrease sugar and water according to taste.

Sooji - Suji Ka Halwa ( Navratri Recipe)

Serving Size - 2 to 3

  • Clarified Butter (Desi Ghee) - 1/4 cup
  • Semolina (Sooji) - 1/2 cup
  • Sugar - 1/2 cup
  • Water - 2 cups
  • Raisins - 6 to 7
  • Almonds blanched and cut thinly - 5 to 6

  1. First in a heated pan add ghee and let this heat on medium heat
  2. Then add sooji and fry till little bit brown, stirring continuously. It will take about 10 - 12 minutes.
  3. Meanwhile keep 2 cups water with 1/2 cup sugar in a pan on medium heat let the sugar melt in water then switch off heat and keep on side.
  4. When ghee starts leaving the sides of pan and color of sooji changes to brown add sugar water mixture slowly, as soon as water is added to sooji it will bubble up.
  5. Stir quickly, sooji will absorb the water and swell.
  6. Add raisins and almonds.
  7. Keep stirring, When this mixture is cooking it can splutter so be careful. 
  8. Keep stirring till the whole mixture starts thickening and starts leaving the sides of pan.
  9. Garnish with almonds and Enjoy.

Sooji Ka Halwa navratri by veggierecipehouse

Saturday, April 1, 2017

Eggless Orange Cake - With Orange icing Recipe

Eggless Orange Cake by veggierecipehouse

Baking a cake is really fun for me, gathering the ingredients and then seeing that cake rising evenly and perfectly. i feel so happy and relieved !! Who doesn't like fluffy and spongy cakes.. i guess everybody likes. I really like the flavor and color of this cake it came out pretty well.

As this orange cake is eggless so i replaced egg with condensed milk. And the result was soft and fluffy cake with full of flavor. i also used orange zest (orange peel), for that just take an orange and grate the outer skin, It adds nice flavor to the cake.

For icing this cake i have used store bought whipped topping but you can make fresh by whisking whipping cream till it forms peaks. 

Eggless Orange Cake by veggierecipehouse

Eggless Orange Cake - With Orange icing Recipe

Wet Ingredients 
  • Butter  - 1/2 cup or 100gms / 1 stick
  • Sweetened Condensed Milk - 1 cup
  • Sugar - 2 tbsp
  • Orange Juice - 1/4 cup
  • Orange Zest (Orange Skin Grated) - 1 tbsp
  • Vanilla Extract - 1 tsp 
Dry Ingredients 
  • All Purpose Flour (Maida) - 1 cup
  • Baking soda - 1/2 tsp
  • Baking Powder - 1 tsp 
For Orange Icing 
  1. Whipped Topping - 200 gm
  2. Orange Marmalade - 2 tbsp
  3. Orange slices in rounds - 3
  1. First preheat oven to 350 f/180 c. 
  2. Grease cake tin by spreading little oil and flour, tap off extra and keep on side.
  3. Then in a deep bowl take Butter, Condensed Milk and Sugar, Mix till the mixture is light and fluffy.
  4. Now take above mentioned and run through the sieve. 
  5. Add dry ingredients to wet little at a time and mixing gently. 
  6. when all the batter is mixed add orange juice, vanilla extract and orange zest and mix really well so that no lumps are there.
  7. Now add this prepared batter to the cake tin and bake for 35 - 40 minutes. After 30 minutes keep checking by inserting toothpick.
  8. when toothpick comes out clean take out cake and let it cool. 
  9. Take out the cake from tin and transfer to wire rack for further cooling.
Directions For Assembling and Icing The Cake
  1. Take whipped topping add orange marmalade and decorate the way you like.
  2. when Icing is done, Garnish with orange slices.
  3. Cut and Enjoy.

Sabudana Kheer - Tapioca Pudding (Fasting Recipe)

Sabudana Kheer by veggierecipehouse Navratri

Sabudana/Tapioca kheer is very delicious and creamy dessert. It is not only eaten in during navratri fasting but can be enjoyed any time.  Best served when chilled.

Tapioca perls are cooked in milk and with dry fruits and saffron, It gives a nice aroma and color to this dessert. First you have to soak sabudana for some time, soaking reduces the cooking time of sabudana.

Recipe Video:

Sabudana Kheer (Tapioca Pudding)

  • Tapioca Pearls (Sabudana) - 1/2 cup
  • Milk - 2 cups
  • Sugar - 1/4 cup
  • Cardamom Powder - a pinch
  • Saffron Strands - 5 to 6
  • Pistachio cut thinly - 5 to 6
  1. First wash and soak Tapioca pearls in water for about 2 hours. This will be double in size after soaking.
  2. Start boiling milk in a heated pan on medium to high heat. Add 1/4 cup water, It prevents milk from sticking to bottom of pan.
  3. Once milk starts to boil reduce heat to medium. And let it boil for 8-10 minutes, stirring in between.
  4. Once milk is half of original quantity add soaked tapioca after draining water.
  5. Start boiling again till tapioca pearls becomes tranparent.
  6. Add sugar, cardamom powder, saffron strand and pistachio.
  7. Let this cook for another 3-5 minutes.
  8. Serve chilled.