10 Best Vegetarian Restaurants In Pune | HungryForever

Pune may be termed as a foodie’s paradise when it comes to mouth-watering vegetarian food as the city has a world of restaurants which promise a gastronomical culinary voyage. Take a look at some of the best & popular vegetarian restaurants in Pune Read more

Handi Paneer Recipe | HungryForever

Handi Paneer is the special creamy and spicy recipe, Pieces of paneer and diced capsicum is cooked in special type of spicy gravy ,It is one of the most famous mouth watering Punjabi cuisine. 

INGREDIENTS

• 200 gm paneer
• 2 grated ginger
• 1/2 teaspoon turmeric powdere
• 1/2 teaspoon chilli powder
• 1/2 teaspoon Garam masala powder
• 1 tomato finely chopped
• 1/2 cup Water
• 2 stalks coriander leaves chopped
• 2 pinches powdered black pepper
• 4 tablespoon refined oil
• 3 onion chopped
• 1/2 cup beaten yoghurt

INSTRUCTIONS

1. Put oil in a handi, stir fry the chopped onions on medium flame, when done, reduce the flame to low. Then add two pieces of grated ginger, turmeric powder, chilli powder, garam masala and mix well.
2. Add the finely chopped tomato and green chilli, and cook on low flame for about 10 minutes.
3. Add half cup beaten curd and cook till dry, before adding salt. Add half cup water and bring it to a boil.
4. Mix in malai paneer and chopped coriander, cook till the masala dries.
5. Add pepper and remove from the flame. Serve in a large bowl and sprinkle coriander leaves over the dish.

Recipe Link: https://www.hungryforever.com/recipe/handi-paneer-recipe/

Pineapple Gojju Recipe | HungryForever

Pineapple Gojju Recipe is a sweet and spicy, tangy curry made using pineapples, typical to Kranataka. It is a festive dish and served during weddings and other celebrations when a traditional meal is served on a banana lead. It is rich in flavour, thanks to the pineapple and freshly ground spices that are used. It is best served with hot Steamed Rice, but can also be served with Chapatis. 

INGREDIENTS

• 1 1/2 cup Pineapples chopped
• 1/4 cup fresh or dry coconut
• 2 tablespoons urad dal
• 1 tablespoons tamarind paste
• 4 to 5 dry red chillies (for the bright red colour use Byadgi variety)
• 2 tablespoons jaggery
• salt to taste
• 1 teaspoon Mustard seeds
• 10 to 12 curry leaves
• 2 tablespoons Oil

INSTRUCTIONS

1. To begin making the Pineapple Gojju Recipe first place a pan on the heat. On a medium heat dry roast urad dal and set aside.
2. Then dry roast the coconut till it turn slightly brown and toasted. Make sure not to burn it. Remove it and set it aside.
3. Roast the red chillies with just a drop of oil, in the same pan.
4. When the above roasted ingredients have cooled, put them in a mixer jar and grind into a paste along with tamarind paste, using water as much as it is required.
5. Then, place a deep pan on the heat and add some oil to it. When it is warm, add mustard seeds and let it crackle. Add curry leaves and when they crisp up add in the pineapple chunks.
6. Saute them by tossing on a medium heat until they soften and the edges start browning. At this point add the ground paste followed by 2 cups of water and allow the curry to simmer.
7. Add salt and jaggery, mix well and bring it to a boil. Simmer for 10 mins more on a low heat, till the gravy turns thick.
8. Serve it hot with steaming hot Steamed Rice and ghee or with Chapatis. You can also store the gojju in an airtight container in th refrigerator for a few days.

Recipe Link : https://www.hungryforever.com/recipe/pineapple-gojju-recipe/

Veg Sagu Recipe | HungryForever

Mixed Vegetable Sagu or Saagu, as we call is a famous combination for breakfast varieties like Set dosa and Poori and is served in most of the darshinis and hotels in Karnataka. 

INGREDIENTS

• 2 cups of finely diced Mixed Vegetables(Carrot Potato,Beans,Green Peas,Cauliflower)
• 1 onion roughly chopped
• 1/2 tsp Mustard seeds
• 2 tbsp Oil/Ghee
• salt to taste

To grind

• 1 cinnamon stick
• 4-5 Cloves
• 1-2 Marathi Moggu
• 1/2 cup Fresh grated coconut
• 1 tbsp Khus khus
• 1 tbsp fried gram
• 5-6 green chillies
• A handful of chopped coriander leaves optional
• 1 tsp Oil

INSTRUCTIONS

1. Heat a tsp of oil in a kadai/pan and add green chillies and fry them, but be careful as the whole green chillies might burst.You can make a small slit if you want to avoid bursting.Add cinnamon,marathi moggu and cloves to it and fry for sometime.
2. Grind the fried ingredients with grated fresh coconut,khus khus, fried gram, coriander leaves and make it into a smooth puree.
3. In a cooker,heat oil crackle mustard seeds and fry chopped onions until pink.Now add vegetables and fry until they are slightly crisp.
4. Add the ground masala and fry until the mixture leaves the oil and then add enough salt and 1 - 1.5 cups of water and pressure cook for 1-2 whistles(do not over cook).Once the pressure is released add lemon juice to it and give a good stir.

Recipe Link : https://www.hungryforever.com/recipe/veg-sagu-recipe/

Channa Pulao Recipe | HungryForever

Channa Pulao is a flavourous and a very simple dish. As channa is rich in protein and fiber, this pulao is incredibly healthy and makes a wholesome meal.Try this Chana Pulao recipe which can be served during dinner or lunch with any raita of your choice.

INGREDIENTS

• 3 cups Chickpeas boiled kabuli chana
• 3 cups cooked rice
• 4 tablespoons ghee
• 1 teaspoon Cumin seeds
• 3-5 cloves garlic roughly chopped
• 3 green chillies chopped
• 1 inch Ginger chopped
• 2 medium onions chopped
• 3 medium tomatoes
• 1 teaspoon red chilli powder
• 1/2 teaspoon Turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon Garam masala powder
• Salt to taste
• 2 tablespoons fresh coriander leaves chopped
• 1 tablespoon fresh mint leaves chopped
• 1 Lemon juice

INSTRUCTIONS

1. Heat 3 tbsps ghee in a non-stick pan and add cumin seeds. When their colour changes, add garlic and sauté till it turns golden.
2. Add green chillies and ginger and sauté on medium heat for 1 minute. Add onions and sauté till translucent. Add tomatoes and cook till soft and mushy.
3. Add red chilli powder, turmeric powder, coriander powder and garam masala powder and cook on medium heat for 1 minute.
4. Add chickpeas, salt and 2 cups cooking liquor and mix well. Add coriander leaves and mint leaves and cook for 5-7 minutes.
5. Add rice, remaining ghee and lemon juice and mix well. Cook for 4-5 minutes on medium heat.
6. Transfer into a serving platter and serve hot.

Recipe Link : https://www.hungryforever.com/recipe/channa-pulao-recipe/