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Vegetarian Recipes

We are a leading Hotels / Restaurants of Luchi And Aloo Hing Torkari, Mushroom Corn Soup, Quick Mushroom Pizza, Aloo Dum, Aloo Paratha and Pav Baji from Kolkata, India.
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Ingredients

 

. 200gm refined flour.

. 165ml water.

. 1tsp white oil.

. To taste salt.

. For frying white oil.

 

 

Method

 

Sift together flour and salt. Add oil, water and knead till the dough is smooth.

Make 25 balls. Roll out the balls into flat round 8cm in diameter.

Heat oil in a deep frying pan and fry the luchis one by one.

 

 

Makes: 6 luchis.

 

Aloo Hing torkari

 

Indrigeint

. 5 potatoes peeled and cut into cubes.

. 1 tspmustard, fenugreek, aniseed, cumin and onion seeds ( kalo jira),

Mixed together (pach phoron).

. 1 pinch termuric powder.

. 1 pinch Asafoetida, soaked in 2tbs water.

. To taste salt.

. 2tbs oil.

. 2tsp ghee.

 

 

Method

 

Heat oil in a pan. Add the mix seeds. Just when the seeds crackle a bit then add potatoes and turmeric. Simmer, cover cook till the potatoes cook well.

Add cup water, cook for 2mins more. Add Asafoitida water mixture and stir. Add ghee. Remove and serve.

 

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Mushroom Corn Soup

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Ingredients:

 

 .2 cups button mushrooms, washed and sliced.

 

.1/3tin tinned cream style sweet corns.

 

.2tbs corn flour.

 

.2 soup bowls water.

 

.To taste salt, pepper.

 

.3 soup bowls vegetable stock.

 

.2 tsp vinegar.

 

.1tbs garlic paste.

 

.1tsp Ajinomoto(optional).

 

 

 

 

 

Method:

 

 

 

1. In a pan heat 4 bowls stock, mushrooms, corns, garlic paste and 1 bowl water. Put it to boil.

 

2. Add salt, pepper and vinegar. Stir and cook for 5 minutes.

 

3.Mix corn flour with water and make a thick paste. Add the mixture gradually in the pan and stir. Check that there are no lumps.

 

4. Cook for 5 minutes till the soup get thick. Add Ajinomoto and serve hot.

 

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Quick Mushroom Pizza

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Ingredients:

 

 .2 medium                  pizza base.

 

.1                                egg yolk, beaten. ( optional )

 

.1/2 cup                       onion, finely chopped.

 

.2tbs                           olive oil or white oil.

 

.1 cup                           mushroom, sliced.

 

.2tsp                             garlic, finely chopped.

 

.to taste                         salt, pepper.

 

.1/2 cup                         pureed tomatoes.

 

.2tbs                              tomato ketchup

 

.1/2tsp                          chili powder.

 

.1/2tsp                           oregano.

 

.1 cup                              cooking cheese, grated.

 

.2tsp                               prepared mustard.

 

 

 

Method:

 

 1. Stir onion and garlic in oil. Add mushrooms, tomato puree, salt and pepper. Cook the mixture for few minutes. Add ketchup, chili powder and oregano. Cook for 5 minutes.

 

2. Spread egg yolk around the edge of the pizza base. Spread mustard on the center of the base. Top it with mushroom mixture.

 

3. Sprinkle generous quantity of cheese.

 

4. Place the pizza in preheated oven for 2-3mins or just till cheese melts.

 

 

MAKES: 2 Pizza.

 

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Aloo Dum

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Ingredients

 

. 500gm baby potatoes, skin peeled.

. 4 large onion, pasted.

. pinch turmeric powder

. to taste salt and sugar.

. 2tsp red chili powder.

. 1 cups green peas.

. 2 tomatoes, chopped.

. 1tsp garam masala powder.

. 2tsp garlic paste.

. 1tsp ginger paste.

. 3 Bay leaves.

. cup oil.

. 1tsp ghee.

 

 

Method

 

Heat oil and add onion paste, garlic and ginger paste. Saut till it gets slight brown.

Add to tomatoes, turmeric, red chili powder and stir for few minutes.

Add potatoes, salt and little water. Simmer, cover and cook till the potatoes are tender and cooked well.

Mix garam masala and ghee with the potatoes. Serve hot.

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Aloo Paratha

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Ingredients

 

Stuffing:
. 5 Potatoes, boiled and mashed.
. 2 large onion, finely chopped.
. cup Coriander leaves finely chopped
. 1tsp ginger paste.

. 2tsp garlic paste.

. 2-3 green chilies, chopped.

. 1tsp cumin and dry chilies, dry roasted and powdered.

. 1tsp red chili powder and garam masala.

. as required butter.

paratha

. 2cups whole wheat flour(atta)/ refined flour(maida).

. 1tbs oil

. to taste salt.

. for frying oil or butter.

 

 

 

Method

 

 

Mix flour, salt, oil and water and make into dough like made for any kind of parathas.

In a pan heat 1tbs butter. Add all the ingredients for stuffing. Mix well. Keep aside and let it cool.

Divide the dough into balls; roll the balls of dough into medium size paratha. Spread the stuffing on one paratha and cover it with the second paratha. Roll it again so that all the edges get closed.

Heat oil or butter in a frying pan and fry the parathas one by one.

 

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Pav Baji

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Ingredient

 

. 12 buns

. medium cauliflower, chopped

. medium cabbage, chopped.

. 3 onion, chopped

. 5 tomatoes, chopped.

. 1 cup green peas, shelle.

. 4tsp pav baji masal

. 4 potatoes, boiled and mashed.

. to taste salt.

. 1 tbs coriander leaves, chopped.

. 1inch ginger, chopped.

. 5pods garlic, chopped.(optional)

. 1tsp cumin and coriander powder.

. 3-5 green chilies, chopped.

. cup lime juice.

. 50gm butter.

. 2-3tbs oil.

 

 

Method

Boil all the vegetables.

Heat oil in a pan. Add onions and fry for 2mins. Add ginger and garlic. Stir for 2mins.

Add tomatoes, salt and all powder masalas. Cook for some time.

Add all vegetables and mashed potatoes.

Add 1cup water and cook till it starts boiling. Keep mashing the vegetables and potatoes.

When its cooked well .Add lime juice and mix well.

Take the pavs and slit them from middle. Heat a pan, spread butter on pavs and fry them till they change color to golden brown.

Serve baji and pavs together.

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Ras Malai

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Ingredients

 

. 12 Rasgollas.(Rosogolla)

. 3cups milk.

. 2 tbs sugar.

. 1tbs almond, sliced.

. 1tbs pistachio, sliced.

. tsp black cardamom powder.

. tsp saffron.

 

Method

 

Boil milk on medium heat for 12-15mins. Stir constantly.

Mix sugar and cardamom powder.

Add Rosgollas and boil for 4-5mins.

Remove and transfer in a serving bowl. Garnish with almond, pistachio and saffron.

Serve cold.

 

 

Makes : 12 ros malais.

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Shingara

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Ingredients

 

. 1 cups+1tbs refined flour.

. tsp salt.

. 3tbs white oil.

. cup water.

 

Stuffing

. 4 potatoes, boiled and peeled.

. cup oil.

. 1large onion.

. 1 cup green peas, shelled.

. 5gm ginger, chopped.

. 3 green chilies, chopped.

. 1tsp coriander and cumin powder.

. 1tsp garam masala.

. 1tsp red chili powder.

. tsp turmeric powder.

. 3tbs water.

. to taste salt.

. for frying oil/vanaspati.

 

Method

 

Dough

Sift together flour and salt into a bowl. Mix oil. Gradually add water and knead till dough is smooth and elastic. Keep cover with damp cloth for hr.

 

Stuffing

Cut 3 potatoes in cube shape. Mash 1 potato.

Heat oil and add onion. Fry till its light brown. Add peas, green chilies, ginger and water. Stir and cover and cook till peas get tender and water has evaporated.

Add potatoes cubes, salt, turmeric, chili powder, cumin and coriander powder. Stir for few minutes and add mashed potatoes. Stir fry for 2mins. Remove and let it cool.

 

Shingara

Knead dough and make 12 balls on a floured board, roll a ball of dough into flat round 15cm in diameter.

Cut round in half with knife. Damp the cut edge of one half with water. Pick up and form a cone, making a cm overlapping seam. Press the seal. Fill cone with stuffing.

Close the cone by sticking the open edges together with little water.

Assemble all shingaras in the same way.

Heat oil in a pan on high heat for 5mins. Then reduce heat to medium. Add shingaras in hot oil and fry till golden brown.

Serve hot.

 

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Creamy Pasta

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Ingredients

 

 . 4 cup pasta
. 1 cup cheese, grated.
. 3 tsp butter
. 1 cup milk
. 1 tsp oregano, dried parsley, dried rosemary (optional).

. 1 large onion, chopped.

. 2 cloves garlic, chopped.
. To taste salt and pepper.
. As required olive oil.

 

Method

Boil the pasta with 1tbs oil and salt. Do not over boil. When boil drain and keep aside.
Heat olive oil in a pan
Add chopped onion, garlic and fry for some time.
Add butter let it melt. Add milk and bring to boil.
Add salt, pepper, oregano, parsley, and rosemary into it.
Add the grated cheese and melt it properly to form a creamy sauce.
Add the boiled pasta into the sauce and toss it well with the sauce so that everything mixes properly

 

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Potato Balls

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Ingredients:

 

Batter-

 

.1 2/3 cups gram flour.

 

.2tsp rice flour.

 

.to taste salt.

 

.1/2tsp cooking soda.

 

.1tsp red chili powder.

 

.210ml water.

 

 

 

Potato mixture-

 

.5gm ginger.

 

.4flakes garlic.

 

.2-3 green chilies

 

.to taste salt, sugar.

 

.4large potatoes, boiled, peeled and mashed.

 

.2tbs coriander leave, finely chopped.

 

.1 tsp lime juice.

 

.1 tsp oil.

 

.1/4tsp mustard seeds.

 

.1/2tsp split skinned black gram.

 

.1/4tsp cumin seeds.

 

.10 curry leaves

 

.1 tbs grated cheese.

 

.2 cups oil for frying.

 

 

Method:

 

Batter-

 

1.Sift together gram flour, rice flour, cooking soda, chili powder and salt into a bowl. Add water, stirring constantly to make a thick and smooth batter. Keep aside.

 

Potato mixture

1. Grind ginger, garlic and green chilies into a paste.

 

2. Mix -garlic paste, potatoes, coriander leaves, lime juice, salt and sugar. Keep aside.

 

3. Heat oil in a pan for 30 second. Add mustard seeds. When cracking, add black gram. Stir for few seconds. Add cumin seeds and curry leaves. Stir-fry till gram is light golden brown. Mix potatoes and cheese properly. Remove and make 10 balls.

 

4. Heat oil in deep frying pan for 5mins. Dip 5 balls in batter to coat. Add one after other to hot oil fry until brown. Fry all balls in same way. Remove and drain. Serve hot with tea or coffee.

 

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