Recipe- Paneer Bhurji

Paneer Bhurji

Paneer 1 cup (Grated)
Onion 1 medium (Finely Chopped)
Green Chili 2 nos (Finely Chopped)
Ginger 2 tsp (Finely Chopped)
Oil 1 tbsp
Jeera 1 tsp
Hing /Asafoetida 1 pinch
Turmeric Powder 1 tsp

Coriander Powder 2 tsp
Red Chili Powder 1 tsp
Aamchur powder 1 tsp
Salt 1 tsp (or according to taste)

Recipe- Kuli Paniyaram/ Appe

Kuli Paniyaram/ Appe

Dosa Batter 2 cups
Onion 1 large (Finely Chopped)
Capsisum 1 small (Finely Chopped)
Carror 1 medium (Finely Chopped)
Curry Leaves 15-20 nos
Green Chilli 2 nos 
Oil 1 tbsp+ to fry
Mustard Seeds 1 tsp 
Salt 1 tsp
Baking Soda 1 pinch

Recipe- Gobhi Tandoor Se

Gobhi Tandoor Se

Gobhi/ Cauliflower 1 medium
Hung Curd 2 cups
Onion 1 medium (Finely Chopped)
Ginger Garlic Paste 1 tbsp
Red Chili Powder 2 tsp
Hing 0.5 tsp
Haldi Powder 1 tsp
Ajwain Seeds 1tsp
Roasted Jeera Powder 1 tbsp
Aamchur Powder 1 tsp
Coriander Powder 1 tbsp
Salt 1 tsp 
Black Salt 1 tsp
Dry Kasoori Methi Leaves 2 tbsp (Roughly Crushed)
Mustard Oil 1 tbsp
Laung/ Clove 2 nos
Curd 2 tbsp

Recipe- Semolina Bites

Semolina Bites

Suji/ Semolina 1.5 cups
Curd 2 tbsp
Salt 1 tsp or according to taste

Eno Salt 5 gm pkt (Unflavored)
Mustard Seeds 2 tsp
Curry Leaves 15-16 nos 
Green Chilli 2 nos (Optional)Oil 1 tbsp

Recipe- Aamras


Mango Pulp 2 Bowl
Sugar 4 tsp
Saffron 2 Pinch
Green Cardamom 4 nos
Nutmeg/ Jaiphal Powder 0.5 pinch
Fresh Milk 1 tbsp

Recipe- Whole Wheat Cake

Eggless Whole Wheat Choco Walnut Cake in Microwave

Whole Wheat/ Aata 1 cup
Choco Powder 0.25 cup
Baking Soda 0.5 tsp
Baking Powder 0.5 tsp
Sugar 0.5 cup
Walnuts 1 cup (Finely Chopped)
Oil 0.5 cup
Buttermilk 1 cup

Recipe- Pasta Salad

Pasta Salad

Pasta 1 cup
Broccoli 1 medium flower 
Mushroom 2 cups
Capsicum 1 small
Baby Carrot 1 cup
Olives 2 tbsp
Garlic Sauce 2 tsp
Red Chilli Flakes 2 tsp
Crushed Black pepper 1 tsp
Chilli Vinegar Seasoning 1 tbsp
Salt 1 tsp or as per taste
Olive Oil 2 tbsp 

Recipe- Cheesy Veggie Dip

Cheesy Veggie Dip

Thick Curd 0.5 cup
Cheese Spread/ Mayonnaise (Eggless) 2 tbsp
Grated Carrot 1 tbsp
Grated Capsicum 1 tbsp
Grated Cucumber 1 tbsp
Onion 1 small (Finely chopped)
Crushed Black Pepper 1 tsp
Red Chilli flakes 2 tsp
Salt 0.5 tsp or as per taste

Recipe- Bean Sandwich

Lobia/ Black eye bean Sandwich

Bread Bun (Long or Round type) 6 nos
Cucumber 1 large (Sliced) 
Salt 1 tsp or as per taste 
Crushed Black Pepper 1 tsp
For Cutlets
Lobia/ Black eye bean 0.5 cup
Onion 1 medium (Finely chopped)
Carrot 1 small (Finely chopped)
Capsicum 1 small (Finely chopped)
Salt 1 tsp or as per taste
Roasted Jeera Powder/ Bhuna Jeera Powder 1 tsp
Crushed Black Pepper 1 tsp
Red Chilli flakes 2 tsp
Aamchur Powder 0.5 tsp 
Bread Crumbs 2 tbsp+
Corn Flour 1 tbsp
For Dressing Sauce
Thick Curd 0.5 cup
Cheese Spread/ Mayonnaise (Eggless) 2 tbsp
Grated Carrot 1 tbsp
Grated Capsicum 1 tbsp
Grated Cucumber 1 tbsp
Onion 1 small (Finely chopped)
Crushed Black Pepper 1 tsp
Red Chilli flakes 2 tsp
Salt 0.5 tsp or as per taste

Recipe- Assorted Bagel

Assorted Bagel Bread Basket

Bagel Bread Dough
All Purpose Flour (Maida) 250 Gm 
Dry instant yeast 5 gm
Sugar 0.5 tablespoon
Water 150 ml
Salt 0.5 tsp
Oil/ Unsalted Butter 50 ml
Sugar 1 tbsp
Roasted Oregano 2 tbsp (For Dusting)
Roasted Zaatar (Thyme) 2 tbsp (For Dusting)
Chopped Olives 1 tbsp (For Dusting)
Sesame Seeds 2 tbsp (For Dusting)
Chocolate Chips 1 tbsp (For Dusting)
Olive oil 7 tsp

Recipe- Frozen Yogurt

Frozen Yogurt

Blackberries 7-8 nos
Ripe Banana 1 large
Sugar 3 tbsp
Thick Curd 2 cups
Milk 1 tbsp

  • Wash and cut the blackberries and deep freeze for an hour.
  • Peel and cut well ripe banana and deep freeze for an hour.
  • Now in a blender add frozen blackberries, banana, sugar and 1 tbsp milk, blend to a smooth paste.
  • Add thick curd and blend well.
  • Pour in to an airtight jar and deep freeze for 3-4 hours.
  • Now before serving remove from freezer and keep in refrigerator for 15 minutes.
  • This will help easy scooping.
  • garnish with banana and berries.
  • Serve chill.
You may choose your choice of fruits or berries, like strawberry, blueberry, mango, kiwi, banana etc.
Adjust sugar as per your taste.
For the smooth texture keep ice cream in refrigerator for 10-15 minutes before serving from deep freezer.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Choley


Chickpeas/ Choley 1 cup (Soaked overnight)
Salt 1 tsp (or according to taste)
Amla Powder 1 tsp
Ghee 1 tbsp
Hing /Asafoetida 1 pinch
Jeera 1 tsp
Onion 1 medium
Green Chili 5 medium
Ginger Garlic Paste 2 tsp
Tomato puree 1 cup
Red Chili 1 tsp (or as per your taste buds)

Chole Masala 3 tsp (Store brought)


  • Wash and drain choley properly.
  • Take a pressure cooker and boil choley with 1 tsp salt and 1 tsp amla powder.
  • When done mash choley a little bit with a heavy spoon (Fig 1). 
  • Now take 1 tbsp ghee in another pan and heat on high flame.
  • When ghee is hot enough add jeera and hing, let it cracker.
  • Then add chopped onion and fry untill pink in color.
  • Add Ginger garlic paste and fry.
  • Add green chili and fry (Fig 2).
  • Add tomato puree and fry til it starts leaving sides (Fig 3).
  • Add red chilli powder and chola masala, fry for few minutes.
  • Reduce the flame to low and cover the pan for 5 minutes.
  • Add boiled choley and mix well.
  • Cover and cook on low flame for another 10 minutes.
  • Garnish with onion, ginger and green chilis.
  • Serve hot with rice, bhature or chapati.

If you do not eat onion you may omit this from recipe and follow the procedure.
While boiling choley add amla powder, it will give dark color as well you may not need to put extra aamcur powder.
Mash them a bit for the gravy texture.
Adjust the chilis according to your taste.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Creamy Curd Dip

Creamy Curd Dip

Curd 2 cups
Ginger 1 tsp (Grated)
Green Chili 0.5 tsp (Grated)
Roasted Jeera Powder 1 tsp
Red Chili powder 0.5 tsp
Dry Mint Leaves Powder 2 tsp
Salt 0.5 tsp (or according to taste)

  • Hand curd in a muslin cloth for 1 hour so that all water/ whey gets drained from it.
  • Remove the hung curd in another bowl.
  • Add grated ginger, green chili, roasted jeera powder, red chili powder, dry mint leaves powder and salt, mix well.
  • Refrigerate for 10-15 minutes.
  • Garnish with jeera powder, red chilli powder and dry mint leaves powder and serve.

Adjust chilli as per your taste.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Green Mango Chutney

Green Mango Chutney

Fresh Coriander Leaves 1 Bunch
Fresh Mint Leaves 0.5 Bunch
Green Mango 2 Medium (Chopped Roughly)
Ginger 1 Inch pc (Chopped Roughly)
Green Chili 5-6 nos (Chopped Roughly)
Jeera 1 tsp
Red Chili powder 1 tsp
Hing /Asafoetida 1 pinch
Salt 1 tsp (or according to taste)

  • Wash coriander and mint leaves properly and soak in water for half an hour.
  • In a grinding jar add coriander leaves, mint leaves, green mango, ginger, green chili, jeera, red chilli powder, hing and salt.
  • Grind to a smooth paste with the help of little water.
  • Refrigerate for 10-15 minutes and then serve.

Clean and wash coriander and mint leaves properly as it has a lots of dirt.
Use water in batches to grind it. (Do not use too much of water)
Adjust chilli as per your taste.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- IceCream Fry Eggless

IceCream Fry
(Eggless and gelatin free)

Vanilla Ice cream 4 scoops (Eggfree and gelatin free)
Corn Flakes 1 cup
Oil to deep fry


  • Deep freeze ice cream scoops for half an hour.
  • Meanwhile roughly crush corn flakes in a wide bowl (Fig1).
  • Now after half an hour roll ice cream scoops one by one in crushed corn flakes (Fig 2).
  • And deep freeze again for an hour.
  • After an hour take it out and give a ball like shape by pressing gently in between your palms.
  • Deep freeze again for half an hour.
  • Roll again in roughly crushed corn flakes (Fig 3) and deep freeze for another 1 hour.
  • Now crush the corn flakes finely (Fig 4) and roll the balls again (Fig 5) and deep freeze for at least 1 hour (Fig 6).
  • Now when you want to serve, heat the sunflower oil on high and fry for 8-9 seconds (Fig 7).
  • Serve immediately.

Do not fry for more than 10 seconds, it may melt inside the oil. If it starts melting inside oil, switch off the flame and remove from gas. And be careful oil might spit on you.
You may keep it ready in your deep freezer and use as a quick dessert anytime.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Spaghetti Cup Cake

Spaghetti Cup Cake

Boiled Spaghetti 1 cup
Bread Slice 6
Butter 1 tsp
All Purpose Flour (Maida) 1 tsp
Milk 0.5 cup
Sweet corn 2 tbsp (Blanched in salty water)
Olives 1 tbsp (Roughly Chopped)
Cucumber 1 tbsp (Roughly Chopped)
Salt 1 tsp
Black Pepper Crushed 1 tsp
Cheese 4 tbsp (Grated)

Step 1
  • Boil the spaghetti in a salty water and keep aside (Fig 1).
  • Preheat the oven at 200°C.
  • Grease 6 muffin mold and keep aside.
  • Take 0.5 small cup of water in a wide plate and mix with a pinch of salt.
  • Now take one slice of bread and dip in water for a second turn and dip other side as well.
  • Now press the bread slice firmly with your palm to remove excessive water (Fig 2).
  • Now set this slice inside the muffin mold in a way that it takes shape of a muffin mold (Fig 3).
  • Do the same with all bread slices (Fig 4).
  • Now bake them at 200°C for 10 minutes after that bake at 160°C for another 10-15 minutes.
  • Making sure you do not want to make the bread crispy.
Step 2
  • Meanwhile lets make a white sauce.
  • For that take 1 tsp butter in a non stick pan and heat on medium flame.
  • When heated enough add 1tsp maida and fry till pink in color.
  • Now switch off the flame and add milk stirring continuously so that no lumps form.
  • Let the milk boil on medium flame and keep stirring at regular intervals (Fig 5).
  • When a boil comes reduce the flame to low and let it cook for 5-6 minutes.
  • Now add salt and crushed black pepper, mix well.
  • Add sweet corn, olives and cucumbers, mix well.
  • Let it cook for further 6-7 minutes (Fig 6).
  • When milk is thick in consistency add grated cheese and mix well.
  • Cook for another 2-3 minutes keeping it stir so that no lumps can form.
  • White sauce is ready, switch off the flame, cover the pan and keep aside.

Step 3
  • By then the bread slices must have baked enough (Fig 7).
  • Check and remove from the oven and fill it with boiled spaghetti (Fig 8).
  • Now pour aprox 1 tbsp of white sauce over the spaghetti (Fig 9).
  • Top it with some grated cheese (Fig 10).
  • And bake it again in preheated oven at 200°C for 10 minutes ot until the cheese looks golden brown in color (Fig 11).
  • When done remove from the oven and let it cool enough to handle.
  • Take the spaghetti cup cakes out of the mold (Fig 12).
  • Serve hot.
  • While setting the bread slices in molds, be careful as it might break.
  • But do not worry if it breaks do patch work as after baking it will look fine.
  • But be careful as no holes should be left otherwise the filling may come out later.
  • Keep checking while baking it as we do not want the bread crispy.
  • While making white sauce do not over burn the maida.
  • While adding milk switch off the flame to avoid lumps.
  • Keep stirring at regular intervals making sure no lumps can form.
  • You may add your choice of vegetables.
  • Boil white sauce to required consistency.
  • Be careful while unmolding the spaghetti cup cakes as it is really hot.
"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Spicy Tahari

(Potato and Cauliflower cooked with Rice in Indian Spices)

Basmati Long Grain Rice 1 cup (Washed and soaked in water for an hour)
Potato 1 medium (Washed and peeled then cut in to 1 inch cubes)
Cauliflower 1 medium (Washed and separated in florets)
Water 2 cups 
Salt 1 tsp or as per taste
Roasted Jeera Powder 2 tsp
Garam masala 1 tsp
Ghee 2 tbsp
Hing /Asafoetida 2 pinch
Cumin Seeds /Jeera 1 tsp
Black Pepper whole 1 tsp
Bay Leaves /Tej Patta 4-5 nos
Cloves /Laung 4-5 nos
Big Cardamom /Badi Elaichi 2 nos
Onion 1 big (Sliced lengthwise)
Green Chili 3-4 nos (Roughly chopped)
Ginger 1 inch (Sliced lengthwise)
Turmeric Powder 1 tsp
Coriander Powder 4 tsp
Red Chili Powder 2 tsp

  • Drain the soaked rice and keep aside.
  • Take ghee in a non stick pan and heat on medium flame.
  • When ghee is hot enough add hing and jeera and let it cracker.
  • Then add whole black pepper, bay leaves, cloves and cardamom, fry till golden brown.
  • Now add sliced onion and fry till pink in color.
  • Add chopped green chilis and ginger, fry till change in color.
  • Now add turmeric powder, coriander powder and red chili powder, fry.
  • Add cubed potatos and cauliflower florets, mix well and fry for 1-2 minute on high flame.
  • Now add salt and water and let it boil.
  • When boil comes add washed and already soaked rice, mix very gently.
  • Cover the pan and turn the flame to low.
  • Check in 7-8 minutes, when rice seems cooked and no water left, switch off the flame and cover the pan again for 5 minutes.
  • But if rice is not cooked, cook it for further 3-4 minutes on low flame.
  • Now when you serve garnish with roasted jeera powder, red chilli powder and garam masala. 
  • Serve hot with green chutney and curd.
Use only basmati long grain rice.
While washing rice be gentle as do not want to mash it.
Use only soaked rice for around half an hour.
Its important to drain the rice before proceeding as we do not want extra water in rice. 
You may also use variety of vegetables here.
Adjust salt and chili as per your taste.
For more aroma and taste top with 1 tbsp of ghee while serving.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Aalu Tikki Toast

Aalu Tikki Toast

Bread Slices 6
Boiled Potato 1 medium (Grated)
Onion 1 medium (Roughly Chopped)
Hing /Asafoetida 1 pinch
Roasted Jeera /Cumin Powder 1 tsp
Red Chilli Powder 1 tsp
Lemon Juice 1 tsp
Black Salt 0.5 tsp
Salt 0.5 tsp (or according to taste)

  • Take grated boiled potato in a bowl.
  • Add roughly chopped onion, hing, roasted jeera powder. red chilli powder, black salt and salt, mix well.
  • Now add lemon juice and mix to a smooth paste.
  • Spread the potato (aalu) paste over the bread slices.
  • Heat a non stick tawa on medium flame.
  • Apply 1 tsp ghee or oil on the potato (aalu) paste side of breads and fry on tawa at low flame.
  • Turn and fry the other side of bread till it becomes crispy.
  • Enjoy with ketchup.
You may also use instant dry potato flakes instead of boiled potato.If serving to kids, adjust salt and chili according to your child's taste and tolerance.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Double Chocolate Moist Cake

Quick Double Chocolate Moist Cake in Microwave
(Eggless and Gelatin free)

All Purpose Flour (Maida) 1.5 tbsp.
Choco powder 1 tbsp.
Edible Soda powder 1 pinch
Baking Powder 1 pinch 
Chocolate Chunks 2 tsp
Butter 1 tbsp
Sugar 1 tbsp
Curd 2 tsp
Cold Milk 1 tbsp
Crushed gems 1 tbsp (for garnish)
Chocolate syrup 1-2 tsp (for garnish)


  • Take butter and chocolate chunks in a microwave safe large cup.
  • Microwave for 1 minute and whisk well to smooth batter.
  • Add sugar and whisk well with the help of a fork.
  • Let it cool down.
  • Once cool down completely add milk and curd and whisk well making sure no lumps.
  • Now sift maida, choco powder, baking powder and edible soda powder in another bowl and fold in the cup.
  • Now microwave it for 7-8 minutes on high.
  • Check with the help of knife or tooth pick, if not cooked keep it for another 2-3 minutes.
  • When done sprinkle some crushed gems and 1-2 tsp of chocolate syrup.
  • Now with the help of a sharp knife remove the cake from the sides of the cup.
  • Flip over a plate and tap a bit the cake will come out easily. 
  • Serve warm with coffee or tea.

Check if your baking powder is not too old otherwise cake will not rise well. 
Add milk and curd only when the butter is cooled down completely.

"Be Vegetarian Be Happy"
"Live and Let Live"