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Alfredo Mostaccioli

Alfredo Mostaccioli
Serves 8
My friends adore this "Alfredo sauce" and you can use it with any variety noodles which will maintain sauce properly. I've also utilized this like a basic for producing a white-colored pizzas and is particularly superb!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 (16 oz) bundle mostaccioli
  2. 1 glass hefty lotion
  3. 1/2 mug butter
  4. 1/2 mug grated Parmesan dairy products
  5. 1 glass cut refreshing parsley
  6. 1 tsp sea salt
  7. 1/4 tsp fresh soil black colored pepper
  8. 1/8 tsp garlic natural powder
Instructions
  1. Take a huge cooking pot of gently salted h2o to your boil. Put prepare and spaghetti for 8 to 10 minutes or right up until al dente; strain.
  2. Blend hefty butter and lotion within a Dutch stove or sizeable, hefty saucepan above method heating. Warmth right up until butter melts, mixing at times; take care not to deliver combination into a boil. Mix in Parmesan cheeses, parsley, sea salt, garlic and pepper natural powder. Chuck with made noodles and offer right away.
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Cripsy Palak Raita

Cripsy Palak Raita Recipe by Shireen AnwarCripsy Palak Raita Ingredients:

  • Yogurt (beaten) 500 grams
  • Red Chili Powder 1 tsp
  • Salt ½ tsp
  • Cumin (roasted & crushed) 1 tsp
  • Spinach (chopped & dried) ½ kg

How to make: Cripsy Palak Raita

  1. Wash dry and chopped palak
  2. Deep fry palak in little oil till crisp.
  3. Keep palak aside.
  4. Take a serving bowl, beat yogurt and add in seasonings, top with fried palak.
  5. Cripsy Palak Raita is ready to serve.

Bhindi Gosht

Bhindi Gosht Recipe by Shireen AnwarBhindi Gosht Ingredients:

  • Mutton (boiled) half kg
  • Ladyfinger (deep fried) 250 grams
  • Oil half cup
  • Onions (chopped) 2
  • Button Red Chilies 8
  • Ginger Garlic Paste 1 tbsp
  • Turmeric ¼ tsp
  • Salt 1 tsp
  • Cumin Seeds 1 tsp
  • Whole Black Pepper 6
  • Green Cardamoms 2
  • Curry Leaves 2 sticks
  • Red Pepper (crushed) 1 tsp
  • Red Chili Powder 1 tsp
  • Coriander Powder 1 tsp
  • Tomatoes 2
  • Green Chilies 4
  • Yogurt half cup

How to make: Bhindi Gosht

  1. Boil mutton, heat oil in a pan, fry onion till golden brown.
  2. Add whole red chilies, ginger garlic, choperized tomatoes.
  3. Boil mutton turmeric salt, zeera seeds, black pepper, Elaichi, and curry leaves sticks, fry well.
  4. Now add crush pepper dhania powder, whipped yogurt, green chilies, fry well when oil comes on top.
  5. Lastly add bhindi, let it rest on dum.
  6. Serve bhindi gosht with tandoori roti or  naan.

Palak Qeema

Palak Qeema Recipe by Shireen AnwarPalak Qeema Ingredients:

  • Mince ½ kg
  • Spinach (chopped) 2 cups
  • Onion (sliced) 1
  • Fenugreek Leaves 3 bunches
  • Dill (chopped) ½ bunch
  • Ginger Garlic 1 tbsp
  • Salt 1 tsp
  • Red Chili Powder 1-1/2 tsp
  • Turmeric quarter tsp
  • Yogurt ½ cup
  • Milk ½ cup
  • Cumin (roasted & crushed) 1 tsp
  • Green Chilies for garnishing
  • Coriander (chopped) for garnishing

How to make: Palak Qeema

  1. Heat oil inside a pan add chopped onion fry till light golden brown.
  2. Add ginger garlic mince, all dry seasonings, fry well add 1 cup water cover and cook toll mince half done.
  3. Add spinach fenugreek leaves and dill.
  4. When mince half done add the greens.
  5. cook and Cover till done lastly add milk coriander leaves green chilies allspice powder fry well and take off.
  6. Palak Qeema is ready to serve, hot.

Dahi Vegetable Chops

Dahi Vegetable Chops Recipe by Shireen AnwarDahi Vegetable Chops Ingredients:

  • Mutton Chops ½ kg
  • Potatoes 2
  • Tomatoes 3
  • Peas ½ cup
  • Ginger Garlic 1 tbsp
  • Red Chili Powder 1 ½ tsp
  • Allspice half tsp
  • Salt 1 ½ tsp
  • Oil half cup
  • Yogurt 3/4 cup
  • Mixed Whole Spices 1 tbsp

How to make: Dahi Vegetable Chops

  1. Heat oil add whole spices.
  2. when brown add chops with above seasoning and yogurt fry well.
  3. Add 1 ½ cup water for chops to have tender when chops half done add tomatoes slice and peas potatoes.
  4. When vegetable tender, Sprinkle with coriander leave and green chilies.
  5. Dahi Vegetable Chops is ready to serve.

Bengan ka Bharta

Bengan ka Bharta Recipe by Shireen AnwarBengan ka Bharta Ingredients:

  • Aubergine 3
  • Oil ½ cup
  • Garlic (chopped) 1 tbsp
  • Green chilies (chopped) 4
  • Curry Leaves 15
  • Red Chili Powder 1 tsp heaped
  • Coriander Powder 1 tsp
  • Turmeric ½ tsp
  • Cumin Seeds 1 tsp
  • Ginger Garlic 1 tsp
  • Yogurt (beaten) 1 ½ cup
  • Coriander Leaves ½ cup

How to make: Bengan ka Bharta

  1. Greased bengan with little grill and oil on the open flame, for 10 -15 min or roast in oven Till bengan tender.
  2. Take away the skin from bengan and prick well having a fork heat oil.
  3. Inside a kadahi add chopped garlic, green chilies, curry leaves.
  4. Add in dry seasonings with ginger garlic paste, cumin seeds, fry masala well adding little water.
  5. Then add mashed bengan, cook for 10 minutes.
  6. Lastly add beaten yogurt coriander leaves, mix well.
  7. Bengan ka Bharta is ready to serve hot.

Chatkhara Pasta Macroni

Chatkhara Pasta Macroni Recipe by Shireen AnwarChatkhara Pasta Ingredients:

  • Macaroni (boiled) 3 cups
  • Yellow Gram Lentils (boiled) ¾ cup
  • Yogurt (whipped) 1 cup
  • Tomatoes (chopped) 2
  • Coriander Leaves 3 tbsp
  • Turmeric half tsp
  • Coriander Powder 1 tsp
  • Red Chili Powder 1 tsp
  • Ginger Garlic 1 tbsp
  • Chili Garlic Sauce 2 tbsp
  • Sweet Chili Sauce 2 tbsp
  • Oyster Sauce 1 tbsp

How to make: Chatkhara Pasta Macroni

  1. Boil pasta, keep aside, and boil channay ki daal keep aside.
  2. Beat yoghurt add in all of the seasonings and sauces.
  3. Heat oil in the wok add yoghurt mixture fry for a couple of mins.
  4. Add in bowl pasta, boiled daal, and mix well.
  5. Garnish Pasta Macroni with coriander leave and serve.

Pao bhaji

Pao bhaji Recipe by Shireen AnwarPao bhaji Ingredients:

  • Potato (boiled & cubed) 1
  • Cauliflower (boiled and chopped) 1
  • Peas (boiled) half cup
  • Carrots (boiled & cubed) 1
  • Tomatoes (chopped) 3
  • White cumin seeds 1 tsp
  • Oil quarter cup
  • Turmeric 1 tsp
  • Chili powder 1 ½ tsp
  • Cumin powder half tsp
  • Allspice half tsp
  • Salt 1 tsp
  • Pao bhaji masala/bhujia masala 1 tbsp heaped
  • Butter 2 – 3 tbsp
  • Red Chili powder ¼ tsp
  • coriander & green chilies (chopped) for garnishing
  • Onion (chopped) 3 tbsp

How to make: Pao bhaji

  1. Heat oil add whole cumin seeds with boil vegetable and break vegetables with spoon.
  2. Add choaprized tomatoes again break vegetables and all sorts of the seasoning with pao bhaji masala.
  3. In Another pan heat butter.
  4. Add chili powder about the pao bhaji and pour hot butter ahead lastly sprinkle with greens and chopped onion.
  5. Pao bhaji is ready to serve.

Achaari Lobia Tinday

Achaari Lobia Tinday Achaari Lobia Tinday Recipe by Shireen AnwarIngredients

  • 250 gm White lobia (soaked & boiled)
  • 1/2 kg Apple Gourd (peeled & sliced)
  • 1/2 cup cooking oil
  • 1 tsp Mustard Seeds
  • 1 tsp Coriander Seeds
  • 1 tsp Nigella Seeds
  • 1 tsp White Cumin Seeds
  • 1 tsp Fennel Seeds
  • 2 sticks Curry Leaves
  • 1 tbsp heaped Garlic (chopped)
  • 1 tbsp Ginger (chopped)
  • 1 tsp heaped salt
  • 1 cup Onions (chopped)
  • 3 Tomatoes (chopped)
  • 1 tbsp Chicken Powder
  • 1 tsp Red Chili Powder
  • ¼ tsp Turmeric

How you can make: Achaari Lobia Tinday

  1. Soak and Boil lobia keep aside.
  2. Heat oil within the pan, add all of the seeds with curry leaves, chopped onion, fry till light golden brown.
  3. Add finally chopped tomatoes, fry well, add slice tindey.
  4. Lastly add boil lobia with half cup water cover by leaving lobia and tinday on dum.
  5. Garnish Achaari Lobia Tinday with chopped leaves and green chili.

Hyderabadi Meat Potatoes Recipe

Ingredients

  • Hyderabadi Meat Potatoes Zubaida Tariq Recipe1/2 kg Mutton pieces
  • 1/2 kg Potatoes (Peeled and cut)
  • 1 tbsp Red chili powder
  • 1 tsp turmeric powder
  • 2 tbsp White sesame seeds
  • 1/2 tbsp cumin powder
  • 2 onions (finely cut)
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • Few Curry leaves
  • 1/2 cup tamarind pulp
  • 2 Whole Green chilies
  • salt to taste
  • 1 cup oil

Cooking Method

  1. Roast sesame seeds and cumin on an iron griddle and grind.
  2. Cook mutton with ginger and garlic paste, onions, turmeric, red chilies, oil and salt in a pot till tender.
  3. Add green chilies and roasted masala, fry lightly.
  4. Heat oil in a frying pan, fry potatoes, add to pot.
  5. Hyderabadi Meat Potatoes is ready to serve,  hot.