Looking for the light indian vegetarian dinner recipes or for indian dinner menu ideas you have entered into the right blog.
Here we provide you 15 best light indian vegetarian dinner recipes and we will tell you how to prepare them quick and easily.
From this you can prepare them easily by this method you can make indian veg recipes for dinner party.
If you want to know summer dinner ideas or summer food in india for free methods and suggestions.
Please stick to the end you can learn healthy and tasty indian vegetarain recipes.
Please include attribution to swadistindia.blogspot.com with this graphic.
This recipe can be prepared very easy at home and provide you all the nutritients required for the body.
It is very easy to prepare this recipe at home. In this Blog.
I have shared step by step instructions on how to make the recipe at home. This is completly vegetarian light dinner.
Ingredients
⦁ Rice - 1 1/2 Cup
⦁ Spinach - 2 Cup
⦁ Paneer - 120 gm
⦁ Onion - 1
⦁ Peas - 1 Cup
⦁ Garlic - 8 cloves
⦁ Green Chilli - 2
⦁ Black Cardamom - 3
⦁ Bay Leaves - 2
⦁ Cinnamon - 2
⦁ Salt
⦁ Cumin Seeds - 1 1/2 tsp
⦁ Turmeric Powder - 1/2 tsp
⦁ Garam Masala - 1/4 tsp
⦁ Kashmiri Red Chilli Powder - 1 tsp
⦁ Cloves - 5
⦁ Green Cardamom - 3
⦁ Ginger - 2 inch
Preparation:
Cook Rice:
Wash rice altogether and absorb cold water for 30 minutes. Following 30 minutes channel the rice and keep aside.
Bubble 6-7 cups of water in a major pot. Add depleted rice and salt to bubbling water. Try not to cover the pot and let rice cook for around 10-12 minutes or until very much cooked.
Watch out for rice while cooking, since it ought not be overcooked. Whenever overcooked then rice will be soft and clingy. Rice ought to be cooked well however each grain ought to be isolated.
When rice is cooked pour it on the sifter and expel all the water from rice. Spread rice on the huge plate and let it cool totally.
Green Paste:
Wash spinach leaves altogether and whiten in bubbling water for 3 minutes. Take some ice 3D shapes in a bowl and move spinach leaves with assistance of utensils or sifter into this bowl with ice. Put in a safe spot and let it cool.
When spinach is sufficiently cool, move into crushing container (press overabundance water delicately), alongside ginger, green bean stew and bubbled green peas. Granulate these fixings into smooth glue. Put aside this green glue.
Palak Paneer Pulao:
Warmth 1 tsp of oil in a non-stick dish and sauté paneer 3D squares on low to medium fire until delicately brilliant earthy colored. Expel paneer shapes from the container and put in a safe spot.
In a similar dish heat 1 tsp oil and 2 tsp spread and include cinnamon stick, green cardamom and cloves, sauté for few moments and afterward include cumin seeds.
When cumin seeds change the shading include hacked cabbage and green pepper, sauté for 2-3 minutes. At that point include hacked tomatoes and salt, blend well and sauté until tomatoes are delicate and soft for around 3 minutes.
Presently include green glue, blend well and include cumin powder, coriander powder and pav bhaji masala. Cook this blend for 4-5 minutes on low to medium fire.
Turn the warmth on low fire and add rice to this green blend and blend everything tenderly so rice doesn't break. Include paneer 3D shapes and salt if necessary. Mood killer the warmth and press lime juice, blend well and serve.
Kathi in Bengali basically means Stick. So let's make this veg kathi roll reicpe
Note
⦁ light dinner recipes vegetarian south indian
⦁ summer dinner ideas vegetarian indian
Ingredients:
⦁ Boiled Potato - very small 15-16
⦁ Boiled Soya - 15-16
⦁ Marinated in: Sattu - 3-4 tbsp
⦁ Black Salt - 1/2 tsp
⦁ Sesame Powder - 1 tbsp
⦁ Cumin Powder 1 tsp
⦁ Garam Masala - 1 tsp
⦁ Salt - apt
⦁ Red Chili Paste - 2 tbsp
⦁ Mint Powder - 1 tsp
⦁ Ginger Garlic Paste - 1 tsp
⦁ Yogurt - ½ cup
⦁ Opt - Kalonji and Lemon juice
⦁ Oil - 3 tbsp
Preparation:
Stage 1 - Prepare Soya Chunks and Small Potato by boiling them.
Add soya and potato, cover and marinate - 30 mins
Stage 2- Lacha paratha
Maida - 1 ½ cup
Salt - apt
Oil - 1 tbsp
Stage 3: Eggless Omelet / Egg
Besan - 1 cup
Maida - ⅓ cup
Salt - apt
Baking Powder - ½ tsp
Stage 4: Prepare Lacha Paratha
Oil - 5 tbsp
Dry Maida
Oil - to cook paratha
Stage 5: Make Kathi Kebab
Oil - as required to cook
Skewer Sticks
Stage 6: Make Filling of Kathi Roll
Onions - 3 sliced
Capsicum - 1 cut lengthwise
Lemon - 1 tbsp
Black Salt - ½ tsp
Stage 7: Make Lachha Paratha and Filling
Oil - to cook roti
Onions Sliced - 3
Green Chutney - 3-4 tbsp
3.Corn Vegetable soup
Corn vegetable soup is one of the best light indian vegetarian dinner recipes. It is good for the body and you can get good life from this recipe.
Enjoy the recipe.....
For vegetable stock
Ingredients:
• Carrots 1 (roughly chopped)
• Celery ½ cup
• Turnip ½ cup
• Onions 1 medium size (roughly chopped)
• Cabbage ½ cup
• Garlic 4-5 cloves
• Water 5 litres
Preparation:
1.Set a stock pot or a big size deep pan or kadhai and add the vegetables and water, simmer for 45 minutes or at least 2 hours. Strain the water and reserve the stock.
2.The stock can be used in preparation of any gravy, it’s the most important ingredient for vegetarian soup and can used for several other uses.
For making soup
Ingredients:
• Sweet corn ½ cup
• Oil 1 tbsp
• Garlic 1 tbsp (chopped)
• Ginger 1 tbsp (chopped)
• Spring onion 3 tbsp (chopped)
• Carrots ½ cup (chopped)
• Capsicum 1/3rd cup (chopped)
• French beans 1/3rd cup (Chopped)
• Vegetable stock 2 litre
• Sugar 1 tsp
• White pepper 1 tsp
• Green chilli sauce 1 tbsp
• Salt to taste
• Sweet corn ½ cup
• Cornstarch 3 tbsp + water 100 ml
• Vinegar 1 tsp
• Spring onion greens 3 tbsp (chopped)
Preparation:
1.Add the sweet corns in a grinding jar and add water, grind into a fine puree.
2.Set a pan or wok on high flame, add oil, garlic and ginger, sauté for few seconds, add spring onions, carrots, capsicum and french beans, saut them for 2-3 minutes, continuing the flame on high heat.
3.Add the vegetable stock, sugar, salt & pepper as per taste and green chilli sauce, mix together and simmer for 7-8 minutes.
4.Add the pureed corn, sweet corn, mix well and bring to a boil, boil it for 10-15 minutes until the scum or froth forms a layer, remove the froth or scum and discard it.
5.Add the cornstarch and water mixture to the soup, mix well and cook until the soup is thick.
6.Add vinegar and spring onion greens, mix well.
7.Your soup is ready to be served, serve it hot.
4.Soya Biryani
Soya biryani is not only tasty rice recipe but also very nutritious as soya chunks are rich in proteins..
Ingredients
To marinate Soya chunks
⦁ Soya Chunks - 1 Cup
⦁ Hot Water
⦁ Curd - 1/4 Cup
⦁ Turmeric Powder - 1/4 Tsp
⦁ Chili Powder - 1 Tsp
⦁ Salt - 1/2 Tsp
To make pulao
⦁ Basmati Rice - 1 Cup (250 Ml)
⦁ Ghee - 2 Tbsp
⦁ Oil - 1 Tbsp
⦁ Whole Spices
⦁ (Cinnamon, Clove, Cardamom, Bay Leaf & Cumin Seeds)
⦁ Onion - 2 Nos Chopped
⦁ Green Chili - 2 Nos Chopped
⦁ Pound Ginger & Garlic - 1 Tsp
⦁ Tomato - 2 Nos Chopped
⦁ Turmeric Powder - 1/4 Tsp
⦁ Chili Powder - 1 Tsp
⦁ Garam Masala - 1 Tsp
⦁ Mint Leaves
⦁ Coriander Leaves
⦁ Salt
⦁ Water - 1 1/2 Cups
Preparation:
1. Soak soya chunks in hot water for 15 mins
2. Soak rice for 20 mins
3. Squeeze the soya chunks and marinate it with curd, red chili powder, turmeric powder, salt.
4. Let it sit for 20 mins
5. Heat a pressure cooker with some oil, add cumin seeds, cardamom, cloves, bay leaf, cinnamon and roast them
6. Add onions, green chilies and saute
7. Add pound ginger garlic and saute along
8. Add tomatoes and saute
9. Add turmeric powder, red chili powder, garam masala and saute
10. Add the soya chunks and cook for 5 mins
11. Add coriander leaves, mint leaves, salt and mix well
12. Add the soaked rice and add enough water
13. Pressure cook for 2 whistles and let it rest for 10 mins
14. Serve the Soya chunks rice hot with some raita.
5. Dal Dhokli
Dal Dhokli is one of the most loved Gujarati dish. Made by cooking dough slices in dal this recipe has an amazing taste which is a bit of sweet and spicy both.
Do try it at home and let us know your feedback in the comments below.
Ingredients
For the Dal
• Toovar Dal - ½ cup
• Tomato - 1 no
• Green chili - 2 nos
• Peanuts - 3 tbsp
• Turmeric p/w - 1/8 tsp
For Dhoklis
• Wheat flour - ½ cup
• Gram flour / Besan - 1 tbsp
• Red chili p/w - 1 tsp
• Turmeric p/w - ¼ tsp
• Coriander p/w - ½ tsp
• Cumin p/w - ½ tsp
• Carom seeds - ¼ tsp
• Chopped coriander leave – 1 tsp
• Oil - 2 tbsp
• Salt - to taste
For tempering
• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Ginger paste - ½ tsp
• Finely chopped garlic - 1 tsp
• Curry leaves - 1 spring
• Asafoetida / Hing - 1/8 tsp
• Broken dry red chili - 2 nos
• Turmeric p/w - ¼ tsp
• Red chili p/w - 1 tsp
• Coriander p/w - 1 tsp
• Chopped tomato - 2 nos
• Jaggery / Sugar - 1 tbsp
• Chopped coriander leaves - 1 tbsp
Preparation:
For dal :
1. Wash toovar dal 2 times.
2. Combine the dal & water in a pressure cooker
3. Add 1 tomato, 2 green chilies, peanuts, turmeric p/w
4. Pressure cook for 3 whistles.
5. Mash the dal to smooth consistency. Add water.
For dhoklis :
1 Combine wheat flour, gram flour, red chili p/w, turmeric p/w, coriander p/w, cumin p/w, carom seeds, coriander leaves, and salt to taste, oil.
2 Mix well making sure all the spices are mixed well.
3 Add water as required and knead to make a semi soft chapatti dough.
4 Dough is ready. Rest it for 10 minutes.
5 Divide dough into 2 equal portions. Dust little four and roll it out in a thin circle.
6 Cut the chapatti into medium pieces of any desired shapes.
For the tempering:
1. In a large kadai heat 2 tbsp. oil / ghee. Add mustard seeds, finely chopped garlic, ginger, cumin seeds. Sauté it for a minute.
2. Add asafoetida / hing p/w, curry leaves, dry red chilies, turmeric p/w, red chili p/w, coriander p/w, fresh coriander leaves (optional), chopped tomatoes.
3. Cook it on medium flame until tomatoes turn soft and mushy.
4. Add cooked dal and mix well adjusting consistency as required.
5. Add salt, jaggery. Mix well
6. Once the dal comes to a boil, drop in dhokli pieces and give a good mix well.
7. Cover and boil for 10-15 minutes or until dhokli is cooked completely.
8. Finally, add coriander leaves and switch off the flame.
9. Enjoy dal dhokli with hot steamed rice :)
INGREDIENTS
⦁ Pearl millet - 150 grams
⦁ Split mung beans - 70 grams
⦁ Ghee - 40 milliliters
⦁ Mustard seeds - 1 teaspoon
⦁ Asafoetida - 1/8 teaspoon
⦁ Cumin - 1 teaspoon
⦁ Onions - 110 grams
⦁ Ginger - 1 tablespoon
⦁ Tomato - 110 grams
⦁ Carrot - 150 grams
⦁ Green Beans - 45 grams
⦁ Green peas - 110 grams
⦁ Green Chili - 1 tablespoon
⦁ Turmeric - 1/4 teaspoon
⦁ Salt - 1 teaspoon
⦁ Curry leaves - 15 - 20
⦁ Water - 700 milliliters
PREPARATION
1. In a pan, add 150 grams pearl millet and roast for 2 - 3 minutes.
2. Now, in a another pan, add 70 grams split mung beans and roast for 2 - 3 minutes.
3. Heat 40 milliliters ghee in a pressure cooker, add 1 teaspoon mustard seeds, 1/8 teaspoon asafoetida, 1 teaspoon cumin and saute 3 - 5 minutes.
4. Add 110 grams onions, fry till translucent or until it turns golden brown in color.
5. Add, 1 tablespoon ginger and saute until a nice flavour comes out.
6. Now, add 110 grams tomato and saute until it turns soft and pulpy.
7. Then, add 150 grams carrot, 45 grams green beans, 110 grams green peas and saute on a medium flame for 2 - 3 minutes.
8. Add, 1 tablespoon green chili, 1/4 teaspoon turmeric, 1 teaspoon salt, 15 - 20 Curry leaves and mix it well.
9. Now, add roasted pearl millet, 70 grams split mung beans and mix it.
10. Add 700 milliliters water and cover it with lid.
11. Cook on medium heat for 3 whistles.
12. Garnish with coriander.
13. Serve.
Ingredients to make Healthy Oats Pizza :
⦁ 2 tbsp Oats
⦁ 2 bread slices
⦁ 1 Chopped onion
⦁ 1 Chopped tomato
⦁ 1/2 tsp chopped garlic
⦁ 1 tsp Cumin seeds
⦁ 1/2 tsp Chaat Masala
⦁ Salt to taste
⦁ 1 tsp pizza seasoning
⦁ 2 tsp tomato sauce
⦁ 1 chopped green chilli
⦁ 1/4 cup corn
⦁ 1/4 cup grated cheese
⦁ Water as required
Method to make Oats pizza :-
1. Heat 1 tsp oil in a pan, add Cumin seeds, garlic and chopped onion, once the onion turns brown add 1/2 cup chopped tomato, add salt to taste and 1/2 tsp Chaat Masala, once the tomatoes are soft add 2 tbsp Oats add water and cook for 2-3 minutes. Switch off the flame. Make sure their is not water left.
2. Now take a bread slice, grease olive oil on both sides. Now spread tomato sauce on once side.
3. On top of sauce, spread cooked oats evenly and press a little. Than spread cheese and veggies on top. You can select topping of your choice.
4. Sprinkle some pizza seasoning on top.
5. Now heat a pan or tava place the bread oats pizza on it & cover it with a lid. Cook for 2 min on very low heat. Once cheese starts to melt, remove the oats bread pizza from pan.
6. Your Oats pizza is ready to serve.
⦁ 1 cup broken wheat (daliya)
⦁ 1 tsp coconut oil
⦁ 10-12 curry leaves
⦁ ½ cup soaked mix lentils ???
⦁ 1 small carrot, cut into ½ inch pieces
⦁ 10-12 French beans, cut into ½ inch pieces
⦁ ½ tsp cumin seeds
⦁ Salt to taste
⦁ Tempering
⦁ 1 tbsp coconut oil
⦁ 1 tsp cumin seeds
⦁ 1 tsp mustard seeds
⦁ 1 large onion, sliced
⦁ Salt to taste
⦁ 6-7 garlic cloves, chopped
⦁ ½ inch ginger piece, roughly chopped
⦁ 2-3 green chillies, chopped
⦁ 8-10 curry leabes
⦁ ½ tsp Tata
Preparation:
1. Heat 2½ - 3cups water in a deep pan.
2. Dry roast broken wheat in a pressure cooker for 2 minutes or till fragrant. Add 1 tsp coconut oil, 10-12 curry leaves, ½ cup mix of soaked split skinless red lentil and soaked split skinless green gram, 1 small carrot cut into ½ inch pieces and 10-12 french beans cut into ½ inch pieces, ½ tsp cumin seeds, salt, and mix and saute for 1-2 minutes.
3. Add the hot water, mix, increase the heat to high and cook till 1 whistle is given out, reduce the heat to low and cook for 5-7 minutes further.
4. To make the tempering, heat coconut oil in a non-stick pan, add 1 tsp cumin seeds and mustard seeds 1 tsp and saute for a few seconds.
5. Add 1 large onion sliced and a pinch of salt, mix and saute for 1 minute. Add 6-7 garlic cloves roughly chopped, ½ inch giner roughly chopped, 2-3 grene chillies chopped, 8-10 curry leaves and saute well.
6. Add ½ tsp Tata Sampann Turmeric Powder, ½ tsp red chilli powder, salt and 1 mediumchopped tmato and mix well. Cook for 2-3 minutes.
7. Add 10-12 broccolli florets, ½ cup frozen green peas and saute for a minute. Cover and cook for 2 minutes.
8. Open the cooker once the pressure has reduced completely, transfer the cooked daliya into the pan and mix well. Add ½ cup hot water and mix.
9. Add a pinch of garam masala powder and mix, cover and cook for 1 minute.
10. Add 2tbsps coriander leaves , mix and transfer into a serving bowl. Drizzle a little ghee
9.Aloo Gobi Masala
Ingredients :
⦁ Peeled Potatoes (छीले हुए आलू ) - 3 (300 gms )
⦁ Cauliflower Floret (फूलगोभी ) - 300 gms
⦁ Tomatoes (टमाटर ) - 2 (200 gms )
⦁ Ginger (अदरक ) - 1/2 Inch piece
⦁ Green Chilies (हरी मिर्च ) - 2
⦁ Oil (तेल ) - 2 to 3 tbsp
⦁ Green Coriander (हरा धनिया ) - 2 to 3 tbsp ( finely chopped)
⦁ Cumin seeds (जीरा ) - 1/2 tsp
⦁ Asafoetida (हिंग ) - 1/2 pinch
⦁ Turmeric powder (हल्दी पाउडर ) - 1/2 tsp
⦁ Coriander powder (धनिया पाउडर ) - 1 tsp
Preparation:
1. Take peeled potato, kept in water. Cut into pieces. Wash cauliflower florets as well.
2. Turn on flame, heat a pan, add cumin seeds and slightly roast. Add potatoes, cauliflower stir.
3. Add tsp salt, turmeric powder. Stir the spices and roast the sabzi for 2 minutes.
4. Cover and cook it for 5 minutes then stir it. Keep flame minimum.
5. To prepare masala, heat wok, put 2 tbsp oil in wok to heat. When hot add cumin seeds, asafoetida, bay leaves, cinnamon stick, cloves and black pepper. Roast these.
6. Add tomato- green chili - ginger paste to masala. Add red chili powder, coriander powder. Roast the spices, till oil separates from it.
7. After 5 minutes, stir the sabzi. Then cover and cook for few minutes on low flame. Meanwhile Masala is roasted, stir at regular intervals.
8. Check the sabzi. It is cooked for 20 minutes. Masala is cooked too, add water to it. Add salt, ginger juliennes, garam masala some green coriander and mix it.
9. Masala is boiled, Pour the masala and mix with the sabzi, cook for 4 to 5 minutes.
Serving :
10. Sumptuous Party style Gobhi Aloo Sabzi is ready.Take out the sabzi in a bowl and relish with your meal.
10.Mexican Rice
Ingredients
For Mexican masala
⦁ 1 ½ tbsp Cumin seeds, जीरा
⦁ ¾ tbsp Coriander seeds, धनिया के बीज
⦁ 1 tbsp Oregano, ऑरेगैनो
⦁ Salt to taste, नमक स्वादअनुसार
⦁ 1 tbsp Red chilli powder, लाल मिर्च पाउडर
For Salsa
⦁ 4 medium size Tomato, puree, टमाटर प्यूरी
⦁ 1 big size Onion, chopped, प्याज
⦁ 2 Green chilli, chopped, हरी मिर्च
⦁ 3 tbsp Coriander leaves with tender stem, chopped, धनिया के पत्ते
⦁ Salt to taste, नमक स्वादअनुसार
⦁ ½ tbsp Lemon juice, नींबू का रस
For Nachos
⦁ 1 cup Wheat dough, गेहूं का आटा
⦁ ½ cup Corn flour, मकई का आटा
⦁ 1 tbsp Prepared mexican masala, मैक्सिकन मसाला
⦁ Oil for shallow frying, तेल
For Mexican Rice
⦁ 1 tbsp Oil, तेल
⦁ 2 Garlic cloves, finely chopped, लहसुन
⦁ 1 medium Onion, chopped, प्याज
⦁ ¼ cup Corn kernels, blanched, मकई के दाने
⦁ ¼ cup Carrot, peeled, chopped, गाजर
⦁ ¼ cup Capsicum, chopped, शिमलामिर्च
⦁ 1 Green chilli, chopped, हरी मिर्च
⦁ ¼ cup Kidney beans, boiled, राजमा
⦁ ¼ cup Black Eyed Beans, boiled, लोबिया
⦁ ½ cup Tomato puree, टमाटर प्यूरी
⦁ 3 tbsps Prepared mexican masala, मैक्सिकन मसाला
⦁ 2 cup cooked Rice, पके हुए चावल
⦁ ¼ cup Tomato, chopped, टमाटर
⦁ Salt to taste, नमक स्वादअनुसार
⦁ 2 tbsp Coriander leaves, finely chopped, धनिया के पत्ते
For Garnish
⦁ Fried Nachos, crushed, तला हुआ नाचोस
⦁ Cheese, grated, चीज़
⦁ Coriander sprig, धनिया
Process
For Mexican masala
1.In a pan, add cumin seeds, coriander seeds and dry roast them well.
2.Transfer it into a plate, add oregano and transfer this mixture into the grinder jar, add salt to taste and grind it into fine powder.
3.Transfer this into a bowl, add red chilli powder, mix it well and keep it aside for future use.
For Salsa
1.In a grinder jar, add tomatoes and grind into a smooth puree.
2.Transfer half of the puree into the bowl and keep half for future use.
3.Add chopped onion, green chilli, coriander leaves with stem, salt to taste and lemon juice mix it well.
For Nachos
1.In a bowl, take wheat dough, add corn flour, prepare mexican masala and knead it well.
2.Roll it with a rolling pin in round shape.
3.Heat a pan, roast the nachos on medium heat and cut it into small triangle shapes.
4.Heat oil in a deep pan, fry the nachos until crisp and golden in color.
5.Remove it on a absorben paper.
For mexican rice
1.Heat oil in a kadai, add chopped garlic, onion and saute well.
2.Add corn kernels, carrot, capsicum, green chilli and saute well.
3.Add boiled kidney beans, black eyed beans and saute for 2 minutes.
4.Keep the vegetables chunky.
5.Add remaining tomato puree and prepare mexican masala and mix well.
6.Add cooked rice and mix everything well.
7.At the end add chopped tomato, salt to taste and coriander leaves and toss it well.
8.Garnish it with some salsa on top, fried crushed nachos and grated cheese on top with coriander sprig.
9.Serve hot mexican rice.
Ingredients
⦁ 4 tablespoon Oats, roasted
⦁ 1/4 cup Green Peas
⦁ 1/4 cup Carrot, chopped
⦁ 1/4 cup Potato, diced
⦁ Salt to taste
⦁ 400 ml Water
⦁ 1 teaspoon Desi Ghee
⦁ 1/4 teaspoon Mustard Seeds
⦁ 1/2 teaspoon Cumin Seeds
⦁ 1/4 teaspoon Asafoetida
⦁ Curry Leaves
Preparation:
1.Put the oats in a saucepan, add pinch of salt and cinnamon. Pour in the milk.
2.Bring to a boil, reduce the heat to medium-low and simmer for about 10 minutes, stirring frequently until thickens or until you have the consistency you require.
3.Remove from heat, add mashed banana, honey/maple syrup (optional) and stir.
4.Transfer to a bowl, top with banana and walnuts or any other topping that you like and drizzle some honey or maple syrup (optional).
Ingredients
⦁ 2 Banana
⦁ 1/2 cup Sugar
⦁ 5 drops Vanilla Extract
⦁ 1/2 cup Milk
⦁ 2 Eggs
⦁ 1-1/2 cups Maida
⦁ 1 teaspoon Baking Powder⦁ Butter
Preparation:
1. Combine oats, banana, baking powder, salt, milk, eggs, honey and vanilla in a bowl; blend until smooth, stopping and stirring the mixture with a spatula as necessary to keep it moving.
(If your batter seems too thick, add milk a little at a time until it reaches your desired consistency.)
2. Heat a large skillet over medium heat until hot; add 2 teaspoons butter and swirl to coat.
3. Scoop batter by 1/4 cupfuls onto a hot skillet and cook until the batter starts to bubble.
(If batter seems to be cooking too fast, reduce heat; too slow increase heat slightly.)
4. Flip and cook through.
5. Transfer to serving plate and repeat with remaining batter.
6. Serve pancakes with butter and maple syrup or honey
Ingredients: mulghai paratha
⦁ 1 tbsp Oil
⦁ 1 Onion, chopped
⦁ 1 tsp Garlic paste
⦁ 1/2 cup Capsicum, chopped
⦁ 1/2 cup Cabbage, chopped
⦁ 1/2 cup Carrot, chopped
⦁ 1/2 cup Green Peas, chopped
⦁ 1/2 cup Cauliflower, chopped
⦁ 2 Green Chillies, chopped
⦁ 1/2 tsp Garam Masala
⦁ 1/4 tsp Turmeric powder
⦁ 1/2 tsp Cumin seed powder
⦁ 1/2 tsp Red Chilli powder
⦁ 1/2 tsp Amchur powder
⦁ Salt to taste
⦁ 1/2 cup Coriander leaves, chopped
⦁ 100 gms Paneer, grated
⦁ 1 Potato, boiled&mashed
For the outer covering:
⦁ 1 cup Plain Flour
⦁ 1/2 tsp Salt
⦁ 1 tbsp Oil
⦁ 1/2 tsp Baking powder
⦁ Luke warm water as required
⦁ Flour Paste (Flour+Water)
Method of preparation:
For Stuffing:
⦁ Heat oil in a pan, add onion, garlic paste, saute it for a minute.
⦁Add capsicum, cabbage, carrot, green peas, cauliflower, cook them for 2-3 minutes on high flame.
⦁Add green chillies, garam masala, turmeric powder, cumin seed powder, red chilli powder, amchur powder, salt, coriander leaves, paneer, potato and mix well.
⦁Turn off the flame and let it cool down.
For the outer covering:
⦁ In a bowl, add flour, salt, oil, baking powder, mix well with water and make a dough.
For the paratha:
⦁ Half roast the rotis without oil or butter.
⦁ Fill the fliing in it and fold it like a envolope with the help of flour paste.
⦁ Place the parathas on the pan and let it cook without oil on both sides for few seconds.
⦁ Drizzle some oil and cook it on all sides till it gets nice golden spots.
⦁ Cut it from middle and our Mughlai Paratha is ready to serve.
14.Burnt Garlic Rice
Ingredients:
⦁ 1 cup boiled rice
⦁ 1 cup fresh beans
⦁ 1 tbsp soy sauce
⦁ Crushed black pepper
⦁ 1 tbsp celery finely chopped
⦁ 1 spring onion finely cut
⦁ 2 tbsp garlic
⦁ Yellow corn
⦁ 1/2 tbsp sugar
⦁ Salt to taste
Preparation:
1. Heat oil. Once the oil is hot, add finely chopped garlic, finely chopped celery, finely chopped green chillies, finely chopped carrots and finely chopped french beans.
2. Allow the vegetables to cook for 3 to 4 minutes.
3. Add soya sauce, green chilli sauce and vinegar.
4. Add boiled rice.
5. Add salt to taste.
6. Mix it well.
7. Add spring onions and leaves.
8. Burnt Garlic Fried Rice is ready to serve.
9. Garnish with spring onions and leaves along with fried garlic flakes.
Ingredients for Instant Oats Dosa with peanut Chutney :- (serve 4)
measuring cup used, 1 cup = 250 ml
• 1 cup quick cooking oats
• 3/4 cup rava (sooji or semolina)
• 1 cup fresh dahi (curd or yogurt)
• 1 tsp roasted Cumin seeds powder
• 1 tsp coriander powder
• Salt to taste
• Red chilli powder as per taste
• 1 cup water ( extra if required)
• Oil for preparing oats dosa
For peanut chutney
• 1 cup roasted peanuts
• 1 tsp chopped green chillies
• 1 tsp chopped ginger
• 1 tsp garlic
• Salt to taste
• ¼ tsp coriander powder
• ¼ tsp roasted Cumin seed powder
• Some water
• Salt to taste
• Oil, 1 tsp mustard seeds and some curry leaves for tempering
Method for preparing Instant Oats Dosa :-
1.Grind 1 cup quick cooking oats in a mixer or grinder to a fine flour.
2.Take this oat flour in a mixing bowl. then add 3/4 cup rava/sooji//semolina, add 1cup fresh curd, salt coriander powder, Cumin seeds powder, red chilli powder, add 1 cup water. stir and mix to a smooth consistency without any lumps.stir again and keep aside for few minutes.
3.Then check the consistency and add some more water. the consistency should be thin and flowing like rava dosa batter.
4.On a medium flame heat a cast iron pan or a non stick pan. stir the batter in the bowl and take a ladle full of oats dosa batter and pour it from the circumference to the center. And spread the batter.
5.Sprinkle some oil around the sides and in the small holes or gaps and cook the Oats dosa.
6. Once the base becomes crisp and golden, flip and cook the other side. fold on the tava and remove.
7. Take in a plate and preferably serve these instant oats dosa hot.
For making peanut Chutney
i.In a mixer jar add one cup roasted peanut, salt, ginger, garlic, coriander powder, Cumin seed powder, green chopped chilli add water and make a paste.
ii.For tempering heat oil in a small pan add 1 tsp mustard seeds and some curry Leaves once cooked add it to the Chutney and cover it with a lid to let the flavour infuse.
So, finally we have learn 15 Best light Indian Vegetarian Dinner Recipes in a simple and quick way.
So if you like this post please share with your friends and if you have best result. Please Comment Below.
For more authentic vegetarian indian recipes visit our website Here you can different recipes in indian style recipes for free.
 |
| light dinner recipes vegetarian indian |
From this you can prepare them easily by this method you can make indian veg recipes for dinner party.
If you want to know summer dinner ideas or summer food in india for free methods and suggestions.
Please stick to the end you can learn healthy and tasty indian vegetarain recipes.
Please include attribution to swadistindia.blogspot.com with this graphic.
Best indian vegetarian recipes for dinner side dishes (veg)
1.Palak Paneer Pulao
Palak paneer pulao recipe is a complete meal and full of nutrition.  |
| palak paneer pulao |
This recipe can be prepared very easy at home and provide you all the nutritients required for the body.
It is very easy to prepare this recipe at home. In this Blog.
I have shared step by step instructions on how to make the recipe at home. This is completly vegetarian light dinner.
Ingredients
⦁ Rice - 1 1/2 Cup
⦁ Spinach - 2 Cup
⦁ Paneer - 120 gm
⦁ Onion - 1
⦁ Peas - 1 Cup
⦁ Garlic - 8 cloves
⦁ Green Chilli - 2
⦁ Black Cardamom - 3
⦁ Bay Leaves - 2
⦁ Cinnamon - 2
⦁ Salt
⦁ Cumin Seeds - 1 1/2 tsp
⦁ Turmeric Powder - 1/2 tsp
⦁ Garam Masala - 1/4 tsp
⦁ Kashmiri Red Chilli Powder - 1 tsp
⦁ Cloves - 5
⦁ Green Cardamom - 3
⦁ Ginger - 2 inch
Preparation:
Cook Rice:
Wash rice altogether and absorb cold water for 30 minutes. Following 30 minutes channel the rice and keep aside.
Bubble 6-7 cups of water in a major pot. Add depleted rice and salt to bubbling water. Try not to cover the pot and let rice cook for around 10-12 minutes or until very much cooked.
Watch out for rice while cooking, since it ought not be overcooked. Whenever overcooked then rice will be soft and clingy. Rice ought to be cooked well however each grain ought to be isolated.
When rice is cooked pour it on the sifter and expel all the water from rice. Spread rice on the huge plate and let it cool totally.
Green Paste:
Wash spinach leaves altogether and whiten in bubbling water for 3 minutes. Take some ice 3D shapes in a bowl and move spinach leaves with assistance of utensils or sifter into this bowl with ice. Put in a safe spot and let it cool.
When spinach is sufficiently cool, move into crushing container (press overabundance water delicately), alongside ginger, green bean stew and bubbled green peas. Granulate these fixings into smooth glue. Put aside this green glue.
Palak Paneer Pulao:
Warmth 1 tsp of oil in a non-stick dish and sauté paneer 3D squares on low to medium fire until delicately brilliant earthy colored. Expel paneer shapes from the container and put in a safe spot.
In a similar dish heat 1 tsp oil and 2 tsp spread and include cinnamon stick, green cardamom and cloves, sauté for few moments and afterward include cumin seeds.
When cumin seeds change the shading include hacked cabbage and green pepper, sauté for 2-3 minutes. At that point include hacked tomatoes and salt, blend well and sauté until tomatoes are delicate and soft for around 3 minutes.
Presently include green glue, blend well and include cumin powder, coriander powder and pav bhaji masala. Cook this blend for 4-5 minutes on low to medium fire.
Turn the warmth on low fire and add rice to this green blend and blend everything tenderly so rice doesn't break. Include paneer 3D shapes and salt if necessary. Mood killer the warmth and press lime juice, blend well and serve.
2.Veg Kathi Roll
We will make Veg Kathi Roll Recipe which is also known as Kati Kebab Paratha Roll in Calcutta Style.  |
| veg kathi roll |
Kathi in Bengali basically means Stick. So let's make this veg kathi roll reicpe
Note
⦁ light dinner recipes vegetarian south indian
⦁ summer dinner ideas vegetarian indian
Ingredients:
⦁ Boiled Potato - very small 15-16
⦁ Boiled Soya - 15-16
⦁ Marinated in: Sattu - 3-4 tbsp
⦁ Black Salt - 1/2 tsp
⦁ Sesame Powder - 1 tbsp
⦁ Cumin Powder 1 tsp
⦁ Garam Masala - 1 tsp
⦁ Salt - apt
⦁ Red Chili Paste - 2 tbsp
⦁ Mint Powder - 1 tsp
⦁ Ginger Garlic Paste - 1 tsp
⦁ Yogurt - ½ cup
⦁ Opt - Kalonji and Lemon juice
⦁ Oil - 3 tbsp
Preparation:
Stage 1 - Prepare Soya Chunks and Small Potato by boiling them.
Add soya and potato, cover and marinate - 30 mins
Stage 2- Lacha paratha
Maida - 1 ½ cup
Salt - apt
Oil - 1 tbsp
Stage 3: Eggless Omelet / Egg
Besan - 1 cup
Maida - ⅓ cup
Salt - apt
Baking Powder - ½ tsp
Stage 4: Prepare Lacha Paratha
Oil - 5 tbsp
Dry Maida
Oil - to cook paratha
Stage 5: Make Kathi Kebab
Oil - as required to cook
Skewer Sticks
Stage 6: Make Filling of Kathi Roll
Onions - 3 sliced
Capsicum - 1 cut lengthwise
Lemon - 1 tbsp
Black Salt - ½ tsp
Stage 7: Make Lachha Paratha and Filling
Oil - to cook roti
Onions Sliced - 3
Green Chutney - 3-4 tbsp
3.Corn Vegetable soup
 |
| corn vegetable soup |
Enjoy the recipe.....
For vegetable stock
Ingredients:
• Carrots 1 (roughly chopped)
• Celery ½ cup
• Turnip ½ cup
• Onions 1 medium size (roughly chopped)
• Cabbage ½ cup
• Garlic 4-5 cloves
• Water 5 litres
Preparation:
1.Set a stock pot or a big size deep pan or kadhai and add the vegetables and water, simmer for 45 minutes or at least 2 hours. Strain the water and reserve the stock.
2.The stock can be used in preparation of any gravy, it’s the most important ingredient for vegetarian soup and can used for several other uses.
For making soup
Ingredients:
• Sweet corn ½ cup
• Oil 1 tbsp
• Garlic 1 tbsp (chopped)
• Ginger 1 tbsp (chopped)
• Spring onion 3 tbsp (chopped)
• Carrots ½ cup (chopped)
• Capsicum 1/3rd cup (chopped)
• French beans 1/3rd cup (Chopped)
• Vegetable stock 2 litre
• Sugar 1 tsp
• White pepper 1 tsp
• Green chilli sauce 1 tbsp
• Salt to taste
• Sweet corn ½ cup
• Cornstarch 3 tbsp + water 100 ml
• Vinegar 1 tsp
• Spring onion greens 3 tbsp (chopped)
Preparation:
1.Add the sweet corns in a grinding jar and add water, grind into a fine puree.
2.Set a pan or wok on high flame, add oil, garlic and ginger, sauté for few seconds, add spring onions, carrots, capsicum and french beans, saut them for 2-3 minutes, continuing the flame on high heat.
3.Add the vegetable stock, sugar, salt & pepper as per taste and green chilli sauce, mix together and simmer for 7-8 minutes.
4.Add the pureed corn, sweet corn, mix well and bring to a boil, boil it for 10-15 minutes until the scum or froth forms a layer, remove the froth or scum and discard it.
5.Add the cornstarch and water mixture to the soup, mix well and cook until the soup is thick.
6.Add vinegar and spring onion greens, mix well.
7.Your soup is ready to be served, serve it hot.
4.Soya Biryani
 |
| soya biryani |
Ingredients
To marinate Soya chunks
⦁ Soya Chunks - 1 Cup
⦁ Hot Water
⦁ Curd - 1/4 Cup
⦁ Turmeric Powder - 1/4 Tsp
⦁ Chili Powder - 1 Tsp
⦁ Salt - 1/2 Tsp
To make pulao
⦁ Basmati Rice - 1 Cup (250 Ml)
⦁ Ghee - 2 Tbsp
⦁ Oil - 1 Tbsp
⦁ Whole Spices
⦁ (Cinnamon, Clove, Cardamom, Bay Leaf & Cumin Seeds)
⦁ Onion - 2 Nos Chopped
⦁ Green Chili - 2 Nos Chopped
⦁ Pound Ginger & Garlic - 1 Tsp
⦁ Tomato - 2 Nos Chopped
⦁ Turmeric Powder - 1/4 Tsp
⦁ Chili Powder - 1 Tsp
⦁ Garam Masala - 1 Tsp
⦁ Mint Leaves
⦁ Coriander Leaves
⦁ Salt
⦁ Water - 1 1/2 Cups
Preparation:
1. Soak soya chunks in hot water for 15 mins
2. Soak rice for 20 mins
3. Squeeze the soya chunks and marinate it with curd, red chili powder, turmeric powder, salt.
4. Let it sit for 20 mins
5. Heat a pressure cooker with some oil, add cumin seeds, cardamom, cloves, bay leaf, cinnamon and roast them
6. Add onions, green chilies and saute
7. Add pound ginger garlic and saute along
8. Add tomatoes and saute
9. Add turmeric powder, red chili powder, garam masala and saute
10. Add the soya chunks and cook for 5 mins
11. Add coriander leaves, mint leaves, salt and mix well
12. Add the soaked rice and add enough water
13. Pressure cook for 2 whistles and let it rest for 10 mins
14. Serve the Soya chunks rice hot with some raita.
5. Dal Dhokli
 |
| dal dhokli |
Do try it at home and let us know your feedback in the comments below.
Ingredients
For the Dal
• Toovar Dal - ½ cup
• Tomato - 1 no
• Green chili - 2 nos
• Peanuts - 3 tbsp
• Turmeric p/w - 1/8 tsp
For Dhoklis
• Wheat flour - ½ cup
• Gram flour / Besan - 1 tbsp
• Red chili p/w - 1 tsp
• Turmeric p/w - ¼ tsp
• Coriander p/w - ½ tsp
• Cumin p/w - ½ tsp
• Carom seeds - ¼ tsp
• Chopped coriander leave – 1 tsp
• Oil - 2 tbsp
• Salt - to taste
For tempering
• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Ginger paste - ½ tsp
• Finely chopped garlic - 1 tsp
• Curry leaves - 1 spring
• Asafoetida / Hing - 1/8 tsp
• Broken dry red chili - 2 nos
• Turmeric p/w - ¼ tsp
• Red chili p/w - 1 tsp
• Coriander p/w - 1 tsp
• Chopped tomato - 2 nos
• Jaggery / Sugar - 1 tbsp
• Chopped coriander leaves - 1 tbsp
Preparation:
For dal :
1. Wash toovar dal 2 times.
2. Combine the dal & water in a pressure cooker
3. Add 1 tomato, 2 green chilies, peanuts, turmeric p/w
4. Pressure cook for 3 whistles.
5. Mash the dal to smooth consistency. Add water.
For dhoklis :
1 Combine wheat flour, gram flour, red chili p/w, turmeric p/w, coriander p/w, cumin p/w, carom seeds, coriander leaves, and salt to taste, oil.
2 Mix well making sure all the spices are mixed well.
3 Add water as required and knead to make a semi soft chapatti dough.
4 Dough is ready. Rest it for 10 minutes.
5 Divide dough into 2 equal portions. Dust little four and roll it out in a thin circle.
6 Cut the chapatti into medium pieces of any desired shapes.
For the tempering:
1. In a large kadai heat 2 tbsp. oil / ghee. Add mustard seeds, finely chopped garlic, ginger, cumin seeds. Sauté it for a minute.
2. Add asafoetida / hing p/w, curry leaves, dry red chilies, turmeric p/w, red chili p/w, coriander p/w, fresh coriander leaves (optional), chopped tomatoes.
3. Cook it on medium flame until tomatoes turn soft and mushy.
4. Add cooked dal and mix well adjusting consistency as required.
5. Add salt, jaggery. Mix well
6. Once the dal comes to a boil, drop in dhokli pieces and give a good mix well.
7. Cover and boil for 10-15 minutes or until dhokli is cooked completely.
8. Finally, add coriander leaves and switch off the flame.
9. Enjoy dal dhokli with hot steamed rice :)
Light dinner indian recipes for weight loss
6.Millet Masala Khichdi
Servings - 2 - 3 |
| millet masala khichdi |
INGREDIENTS
⦁ Pearl millet - 150 grams
⦁ Split mung beans - 70 grams
⦁ Ghee - 40 milliliters
⦁ Mustard seeds - 1 teaspoon
⦁ Asafoetida - 1/8 teaspoon
⦁ Cumin - 1 teaspoon
⦁ Onions - 110 grams
⦁ Ginger - 1 tablespoon
⦁ Tomato - 110 grams
⦁ Carrot - 150 grams
⦁ Green Beans - 45 grams
⦁ Green peas - 110 grams
⦁ Green Chili - 1 tablespoon
⦁ Turmeric - 1/4 teaspoon
⦁ Salt - 1 teaspoon
⦁ Curry leaves - 15 - 20
⦁ Water - 700 milliliters
PREPARATION
1. In a pan, add 150 grams pearl millet and roast for 2 - 3 minutes.
2. Now, in a another pan, add 70 grams split mung beans and roast for 2 - 3 minutes.
3. Heat 40 milliliters ghee in a pressure cooker, add 1 teaspoon mustard seeds, 1/8 teaspoon asafoetida, 1 teaspoon cumin and saute 3 - 5 minutes.
4. Add 110 grams onions, fry till translucent or until it turns golden brown in color.
5. Add, 1 tablespoon ginger and saute until a nice flavour comes out.
6. Now, add 110 grams tomato and saute until it turns soft and pulpy.
7. Then, add 150 grams carrot, 45 grams green beans, 110 grams green peas and saute on a medium flame for 2 - 3 minutes.
8. Add, 1 tablespoon green chili, 1/4 teaspoon turmeric, 1 teaspoon salt, 15 - 20 Curry leaves and mix it well.
9. Now, add roasted pearl millet, 70 grams split mung beans and mix it.
10. Add 700 milliliters water and cover it with lid.
11. Cook on medium heat for 3 whistles.
12. Garnish with coriander.
13. Serve.
7.Oats Pizza
 |
| oats pizza |
⦁ 2 tbsp Oats
⦁ 2 bread slices
⦁ 1 Chopped onion
⦁ 1 Chopped tomato
⦁ 1/2 tsp chopped garlic
⦁ 1 tsp Cumin seeds
⦁ 1/2 tsp Chaat Masala
⦁ Salt to taste
⦁ 1 tsp pizza seasoning
⦁ 2 tsp tomato sauce
⦁ 1 chopped green chilli
⦁ 1/4 cup corn
⦁ 1/4 cup grated cheese
⦁ Water as required
Method to make Oats pizza :-
1. Heat 1 tsp oil in a pan, add Cumin seeds, garlic and chopped onion, once the onion turns brown add 1/2 cup chopped tomato, add salt to taste and 1/2 tsp Chaat Masala, once the tomatoes are soft add 2 tbsp Oats add water and cook for 2-3 minutes. Switch off the flame. Make sure their is not water left.
2. Now take a bread slice, grease olive oil on both sides. Now spread tomato sauce on once side.
3. On top of sauce, spread cooked oats evenly and press a little. Than spread cheese and veggies on top. You can select topping of your choice.
4. Sprinkle some pizza seasoning on top.
5. Now heat a pan or tava place the bread oats pizza on it & cover it with a lid. Cook for 2 min on very low heat. Once cheese starts to melt, remove the oats bread pizza from pan.
6. Your Oats pizza is ready to serve.
8.Veg Dalia
Ingredients |
| veg dalia |
⦁ 1 cup broken wheat (daliya)
⦁ 1 tsp coconut oil
⦁ 10-12 curry leaves
⦁ ½ cup soaked mix lentils ???
⦁ 1 small carrot, cut into ½ inch pieces
⦁ 10-12 French beans, cut into ½ inch pieces
⦁ ½ tsp cumin seeds
⦁ Salt to taste
⦁ Tempering
⦁ 1 tbsp coconut oil
⦁ 1 tsp cumin seeds
⦁ 1 tsp mustard seeds
⦁ 1 large onion, sliced
⦁ Salt to taste
⦁ 6-7 garlic cloves, chopped
⦁ ½ inch ginger piece, roughly chopped
⦁ 2-3 green chillies, chopped
⦁ 8-10 curry leabes
⦁ ½ tsp Tata
Preparation:
1. Heat 2½ - 3cups water in a deep pan.
2. Dry roast broken wheat in a pressure cooker for 2 minutes or till fragrant. Add 1 tsp coconut oil, 10-12 curry leaves, ½ cup mix of soaked split skinless red lentil and soaked split skinless green gram, 1 small carrot cut into ½ inch pieces and 10-12 french beans cut into ½ inch pieces, ½ tsp cumin seeds, salt, and mix and saute for 1-2 minutes.
3. Add the hot water, mix, increase the heat to high and cook till 1 whistle is given out, reduce the heat to low and cook for 5-7 minutes further.
4. To make the tempering, heat coconut oil in a non-stick pan, add 1 tsp cumin seeds and mustard seeds 1 tsp and saute for a few seconds.
5. Add 1 large onion sliced and a pinch of salt, mix and saute for 1 minute. Add 6-7 garlic cloves roughly chopped, ½ inch giner roughly chopped, 2-3 grene chillies chopped, 8-10 curry leaves and saute well.
6. Add ½ tsp Tata Sampann Turmeric Powder, ½ tsp red chilli powder, salt and 1 mediumchopped tmato and mix well. Cook for 2-3 minutes.
7. Add 10-12 broccolli florets, ½ cup frozen green peas and saute for a minute. Cover and cook for 2 minutes.
8. Open the cooker once the pressure has reduced completely, transfer the cooked daliya into the pan and mix well. Add ½ cup hot water and mix.
9. Add a pinch of garam masala powder and mix, cover and cook for 1 minute.
10. Add 2tbsps coriander leaves , mix and transfer into a serving bowl. Drizzle a little ghee
9.Aloo Gobi Masala
 |
| aloo gobi masala |
⦁ Peeled Potatoes (छीले हुए आलू ) - 3 (300 gms )
⦁ Cauliflower Floret (फूलगोभी ) - 300 gms
⦁ Tomatoes (टमाटर ) - 2 (200 gms )
⦁ Ginger (अदरक ) - 1/2 Inch piece
⦁ Green Chilies (हरी मिर्च ) - 2
⦁ Oil (तेल ) - 2 to 3 tbsp
⦁ Green Coriander (हरा धनिया ) - 2 to 3 tbsp ( finely chopped)
⦁ Cumin seeds (जीरा ) - 1/2 tsp
⦁ Asafoetida (हिंग ) - 1/2 pinch
⦁ Turmeric powder (हल्दी पाउडर ) - 1/2 tsp
⦁ Coriander powder (धनिया पाउडर ) - 1 tsp
Preparation:
1. Take peeled potato, kept in water. Cut into pieces. Wash cauliflower florets as well.
2. Turn on flame, heat a pan, add cumin seeds and slightly roast. Add potatoes, cauliflower stir.
3. Add tsp salt, turmeric powder. Stir the spices and roast the sabzi for 2 minutes.
4. Cover and cook it for 5 minutes then stir it. Keep flame minimum.
5. To prepare masala, heat wok, put 2 tbsp oil in wok to heat. When hot add cumin seeds, asafoetida, bay leaves, cinnamon stick, cloves and black pepper. Roast these.
6. Add tomato- green chili - ginger paste to masala. Add red chili powder, coriander powder. Roast the spices, till oil separates from it.
7. After 5 minutes, stir the sabzi. Then cover and cook for few minutes on low flame. Meanwhile Masala is roasted, stir at regular intervals.
8. Check the sabzi. It is cooked for 20 minutes. Masala is cooked too, add water to it. Add salt, ginger juliennes, garam masala some green coriander and mix it.
9. Masala is boiled, Pour the masala and mix with the sabzi, cook for 4 to 5 minutes.
Serving :
10. Sumptuous Party style Gobhi Aloo Sabzi is ready.Take out the sabzi in a bowl and relish with your meal.
10.Mexican Rice
 |
| mexican rice |
Preparation time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 2
Ingredients
For Mexican masala
⦁ 1 ½ tbsp Cumin seeds, जीरा
⦁ ¾ tbsp Coriander seeds, धनिया के बीज
⦁ 1 tbsp Oregano, ऑरेगैनो
⦁ Salt to taste, नमक स्वादअनुसार
⦁ 1 tbsp Red chilli powder, लाल मिर्च पाउडर
For Salsa
⦁ 4 medium size Tomato, puree, टमाटर प्यूरी
⦁ 1 big size Onion, chopped, प्याज
⦁ 2 Green chilli, chopped, हरी मिर्च
⦁ 3 tbsp Coriander leaves with tender stem, chopped, धनिया के पत्ते
⦁ Salt to taste, नमक स्वादअनुसार
⦁ ½ tbsp Lemon juice, नींबू का रस
For Nachos
⦁ 1 cup Wheat dough, गेहूं का आटा
⦁ ½ cup Corn flour, मकई का आटा
⦁ 1 tbsp Prepared mexican masala, मैक्सिकन मसाला
⦁ Oil for shallow frying, तेल
For Mexican Rice
⦁ 1 tbsp Oil, तेल
⦁ 2 Garlic cloves, finely chopped, लहसुन
⦁ 1 medium Onion, chopped, प्याज
⦁ ¼ cup Corn kernels, blanched, मकई के दाने
⦁ ¼ cup Carrot, peeled, chopped, गाजर
⦁ ¼ cup Capsicum, chopped, शिमलामिर्च
⦁ 1 Green chilli, chopped, हरी मिर्च
⦁ ¼ cup Kidney beans, boiled, राजमा
⦁ ¼ cup Black Eyed Beans, boiled, लोबिया
⦁ ½ cup Tomato puree, टमाटर प्यूरी
⦁ 3 tbsps Prepared mexican masala, मैक्सिकन मसाला
⦁ 2 cup cooked Rice, पके हुए चावल
⦁ ¼ cup Tomato, chopped, टमाटर
⦁ Salt to taste, नमक स्वादअनुसार
⦁ 2 tbsp Coriander leaves, finely chopped, धनिया के पत्ते
For Garnish
⦁ Fried Nachos, crushed, तला हुआ नाचोस
⦁ Cheese, grated, चीज़
⦁ Coriander sprig, धनिया
Process
For Mexican masala
1.In a pan, add cumin seeds, coriander seeds and dry roast them well.
2.Transfer it into a plate, add oregano and transfer this mixture into the grinder jar, add salt to taste and grind it into fine powder.
3.Transfer this into a bowl, add red chilli powder, mix it well and keep it aside for future use.
For Salsa
1.In a grinder jar, add tomatoes and grind into a smooth puree.
2.Transfer half of the puree into the bowl and keep half for future use.
3.Add chopped onion, green chilli, coriander leaves with stem, salt to taste and lemon juice mix it well.
For Nachos
1.In a bowl, take wheat dough, add corn flour, prepare mexican masala and knead it well.
2.Roll it with a rolling pin in round shape.
3.Heat a pan, roast the nachos on medium heat and cut it into small triangle shapes.
4.Heat oil in a deep pan, fry the nachos until crisp and golden in color.
5.Remove it on a absorben paper.
For mexican rice
1.Heat oil in a kadai, add chopped garlic, onion and saute well.
2.Add corn kernels, carrot, capsicum, green chilli and saute well.
3.Add boiled kidney beans, black eyed beans and saute for 2 minutes.
4.Keep the vegetables chunky.
5.Add remaining tomato puree and prepare mexican masala and mix well.
6.Add cooked rice and mix everything well.
7.At the end add chopped tomato, salt to taste and coriander leaves and toss it well.
8.Garnish it with some salsa on top, fried crushed nachos and grated cheese on top with coriander sprig.
9.Serve hot mexican rice.
Healthy dinner recipes | indian vegetarian
11. Oats Porridge
 |
| oats porridge |
⦁ 4 tablespoon Oats, roasted
⦁ 1/4 cup Green Peas
⦁ 1/4 cup Carrot, chopped
⦁ 1/4 cup Potato, diced
⦁ Salt to taste
⦁ 400 ml Water
⦁ 1 teaspoon Desi Ghee
⦁ 1/4 teaspoon Mustard Seeds
⦁ 1/2 teaspoon Cumin Seeds
⦁ 1/4 teaspoon Asafoetida
⦁ Curry Leaves
Preparation:
1.Put the oats in a saucepan, add pinch of salt and cinnamon. Pour in the milk.
2.Bring to a boil, reduce the heat to medium-low and simmer for about 10 minutes, stirring frequently until thickens or until you have the consistency you require.
3.Remove from heat, add mashed banana, honey/maple syrup (optional) and stir.
4.Transfer to a bowl, top with banana and walnuts or any other topping that you like and drizzle some honey or maple syrup (optional).
12.Banana Pancakes
 |
| banana pancakes |
Ingredients
⦁ 2 Banana
⦁ 1/2 cup Sugar
⦁ 5 drops Vanilla Extract
⦁ 1/2 cup Milk
⦁ 2 Eggs
⦁ 1-1/2 cups Maida
⦁ 1 teaspoon Baking Powder⦁ Butter
Preparation:
1. Combine oats, banana, baking powder, salt, milk, eggs, honey and vanilla in a bowl; blend until smooth, stopping and stirring the mixture with a spatula as necessary to keep it moving.
(If your batter seems too thick, add milk a little at a time until it reaches your desired consistency.)
2. Heat a large skillet over medium heat until hot; add 2 teaspoons butter and swirl to coat.
3. Scoop batter by 1/4 cupfuls onto a hot skillet and cook until the batter starts to bubble.
(If batter seems to be cooking too fast, reduce heat; too slow increase heat slightly.)
4. Flip and cook through.
5. Transfer to serving plate and repeat with remaining batter.
6. Serve pancakes with butter and maple syrup or honey
13.Mughlai Paratha
 |
| mughlai paratha |
Ingredients: mulghai paratha
⦁ 1 tbsp Oil
⦁ 1 Onion, chopped
⦁ 1 tsp Garlic paste
⦁ 1/2 cup Capsicum, chopped
⦁ 1/2 cup Cabbage, chopped
⦁ 1/2 cup Carrot, chopped
⦁ 1/2 cup Green Peas, chopped
⦁ 1/2 cup Cauliflower, chopped
⦁ 2 Green Chillies, chopped
⦁ 1/2 tsp Garam Masala
⦁ 1/4 tsp Turmeric powder
⦁ 1/2 tsp Cumin seed powder
⦁ 1/2 tsp Red Chilli powder
⦁ 1/2 tsp Amchur powder
⦁ Salt to taste
⦁ 1/2 cup Coriander leaves, chopped
⦁ 100 gms Paneer, grated
⦁ 1 Potato, boiled&mashed
For the outer covering:
⦁ 1 cup Plain Flour
⦁ 1/2 tsp Salt
⦁ 1 tbsp Oil
⦁ 1/2 tsp Baking powder
⦁ Luke warm water as required
⦁ Flour Paste (Flour+Water)
Method of preparation:
For Stuffing:
⦁ Heat oil in a pan, add onion, garlic paste, saute it for a minute.
⦁Add capsicum, cabbage, carrot, green peas, cauliflower, cook them for 2-3 minutes on high flame.
⦁Add green chillies, garam masala, turmeric powder, cumin seed powder, red chilli powder, amchur powder, salt, coriander leaves, paneer, potato and mix well.
⦁Turn off the flame and let it cool down.
For the outer covering:
⦁ In a bowl, add flour, salt, oil, baking powder, mix well with water and make a dough.
For the paratha:
⦁ Half roast the rotis without oil or butter.
⦁ Fill the fliing in it and fold it like a envolope with the help of flour paste.
⦁ Place the parathas on the pan and let it cook without oil on both sides for few seconds.
⦁ Drizzle some oil and cook it on all sides till it gets nice golden spots.
⦁ Cut it from middle and our Mughlai Paratha is ready to serve.
14.Burnt Garlic Rice
 |
| burnt garlic rice |
Ingredients:
⦁ 1 cup boiled rice
⦁ 1 cup fresh beans
⦁ 1 tbsp soy sauce
⦁ Crushed black pepper
⦁ 1 tbsp celery finely chopped
⦁ 1 spring onion finely cut
⦁ 2 tbsp garlic
⦁ Yellow corn
⦁ 1/2 tbsp sugar
⦁ Salt to taste
Preparation:
1. Heat oil. Once the oil is hot, add finely chopped garlic, finely chopped celery, finely chopped green chillies, finely chopped carrots and finely chopped french beans.
2. Allow the vegetables to cook for 3 to 4 minutes.
3. Add soya sauce, green chilli sauce and vinegar.
4. Add boiled rice.
5. Add salt to taste.
6. Mix it well.
7. Add spring onions and leaves.
8. Burnt Garlic Fried Rice is ready to serve.
9. Garnish with spring onions and leaves along with fried garlic flakes.
15.Oats Dosa
 |
| oats dosa |
Ingredients for Instant Oats Dosa with peanut Chutney :- (serve 4)
measuring cup used, 1 cup = 250 ml
• 1 cup quick cooking oats
• 3/4 cup rava (sooji or semolina)
• 1 cup fresh dahi (curd or yogurt)
• 1 tsp roasted Cumin seeds powder
• 1 tsp coriander powder
• Salt to taste
• Red chilli powder as per taste
• 1 cup water ( extra if required)
• Oil for preparing oats dosa
For peanut chutney
• 1 cup roasted peanuts
• 1 tsp chopped green chillies
• 1 tsp chopped ginger
• 1 tsp garlic
• Salt to taste
• ¼ tsp coriander powder
• ¼ tsp roasted Cumin seed powder
• Some water
• Salt to taste
• Oil, 1 tsp mustard seeds and some curry leaves for tempering
Method for preparing Instant Oats Dosa :-
1.Grind 1 cup quick cooking oats in a mixer or grinder to a fine flour.
2.Take this oat flour in a mixing bowl. then add 3/4 cup rava/sooji//semolina, add 1cup fresh curd, salt coriander powder, Cumin seeds powder, red chilli powder, add 1 cup water. stir and mix to a smooth consistency without any lumps.stir again and keep aside for few minutes.
3.Then check the consistency and add some more water. the consistency should be thin and flowing like rava dosa batter.
4.On a medium flame heat a cast iron pan or a non stick pan. stir the batter in the bowl and take a ladle full of oats dosa batter and pour it from the circumference to the center. And spread the batter.
5.Sprinkle some oil around the sides and in the small holes or gaps and cook the Oats dosa.
6. Once the base becomes crisp and golden, flip and cook the other side. fold on the tava and remove.
7. Take in a plate and preferably serve these instant oats dosa hot.
For making peanut Chutney
i.In a mixer jar add one cup roasted peanut, salt, ginger, garlic, coriander powder, Cumin seed powder, green chopped chilli add water and make a paste.
ii.For tempering heat oil in a small pan add 1 tsp mustard seeds and some curry Leaves once cooked add it to the Chutney and cover it with a lid to let the flavour infuse.
Conclusion
So, finally we have learn 15 Best light Indian Vegetarian Dinner Recipes in a simple and quick way.
So if you like this post please share with your friends and if you have best result. Please Comment Below.
For more authentic vegetarian indian recipes visit our website Here you can different recipes in indian style recipes for free.
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