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Veg – iFood Chef http://ifoodchef.com Sun, 17 Aug 2014 13:39:47 +0000 en-US hourly 1 https://wordpress.org/?v=4.6.10 Khmeeri parathe http://ifoodchef.com/khmeeri-parathe/ Fri, 15 Aug 2014 19:13:30 +0000 http://ifoodchef.com/?p=169 Ingrideients-

maida (all purpose flour)   -2 cup

yeast.                   -1 table sp

sugar.                  -3 tea sp

salt.                     -1/2 tea sp

milk.                 -2 table sp

warm water.    According to need



if yeast. Is not available, you can use  yogurt as same as yeast





take a bowl for kneading the dough , mix the ingrideints one by one in the maida.

knead it by your hand and make a soft dough,then cover it with a  soft cotton ( malmal) hanky or any small piece of  cloth completely  for at least 1-2 hours.

now,after that , make a chapati, it should not be very thin nor very thic.spread out dessi ghee all over it and roll it slowly,slowly.

cut this roll in between and again make a chapati of the cutted rolles.

heat the tawa and cook it  by spread out dessi ghee of both sides.

serve it with seekh kebab or chicken tikka.


Sheer khurma http://ifoodchef.com/sheer-khurma/ Sat, 09 Aug 2014 15:23:31 +0000 http://ifoodchef.com/?p=156 Ingredients-

milk.   – 2 ltr

milk powder.  – 3 table sp

sugar.             – 2 bowl ( 8 table sp )

sewaiin ( vermicelli )   -250 gm

green cardamom.      –  3

almonds.         – 8 -10

cashew nuts.   – 8-10

coconut ( shredded). – 1 cup

raises.              -10 -15

desi ghee.        – 2table sp

cloves.             – 2



Method –

Slice all the dry fruits accept raises, heat a pan ( kadhai)  pour into 2 table sp desi ghee, and  put into  cloves ans cardamom , then add. Sewai. ( vermicelli ) stir it very gently till gets lovely brownish hue. Carefull for not to. Break too much.


Once  this is done,  add the milk and stir it very gently and slowly, once the milk comes to a boil, add the sugar and milk powder and keep stirring slowly slowly.

now add all the dry fruits and shredded coconut.all dry fruitless will be more delicious if, all fried in 1 table spoon desi ghee.


cover the lid of the pan ( kadhai ) and leave for 4 to 5 mins.


serve it in a sweet dish bowl and  garnish it with some more sliced dry fruites , spread on the top.

Stuffed karele ( bitter gourd ) http://ifoodchef.com/stuffed-karele-bitter-gourd/ Thu, 07 Aug 2014 15:48:07 +0000 http://ifoodchef.com/?p=145 Ingredients

– karele ( bitter gourd)

green coriender – 2 cup

green chilli.         – 3 ( finnely chopped )

onion.                   – 2 big size

tomato.                 – 3  medium size

Red chilli powder. – 1 tea sp

turmeric powder   – 1/2 tea garam masala.       –  1 tea sp

roasted fennel seed  – 1 tea sp

roasted  fenugreek seed.  – 1/2 tea sp

roasted onion seed ( kalougi ). –  1/2 tea sp

musterd oil.               – 2 table sp

– ginger paste – 1 tea spoon

– garlic paste – 1 tea spoon

– lemon juice – 1 table spoon

salt              – according to taste


first peel off the karela ( bitter gourd ) and take off all the seeds from inside.take a bowl and mix chopped onion,chopped tomato,chopped green coriender,green chilli , and add all the spices -red chilli powder,turmeric powder,garam masala,salt. Make a powder of all three spices – roasted fennel seed, fenugreek,and onion seed (kalougi ) and mix it with the spices,add two table sp mustard oil,mix it well.

Cut the karelas ( bitter gourd ) in between and make pockets of them. Fill the karelas ( bitter gourd) with the filling.take a pan and spread the  extra filling  in that then, put the karelas over it.cook it on a very low flame, for about 45 mints.

Garnish it with chopped green coriender and lemon slices.

Kalay Chanay (Black Chickpeas) Chaat http://ifoodchef.com/kalay-chanay-black-chickpeas-chaat/ Wed, 12 Sep 2012 02:55:30 +0000 http://ifoodchef.com/?p=118 chana masala spicy chickpeas chaatKalay Chana Chaat is one of the favorite snack for everyone, easy to cook and easy to take out on picnics and tours. As it last long without getting sour.

2 cups kalay channay (black chickpeas)
2 teaspoons chat masala
1 teaspoon khatai powder
1 teaspoon chili powder
1 teaspoon salt to find more about salt
3 tablespoons lemon juice

Soak the chick peas in warm water for several hours or overnight.

Then wash and boil the chickpeas in plenty of salty water until tender but still retain their shape. Discard the water.

Combine all the ingredients and chickpeas in a large bowl and mix well with hands or with a wooden spoon.

Transfer to serving dish.

Sprinkle more spices or lemon juice, if desire.

Sliced green chilies, diced the onions and tomatoes can be added to the chickpeas.

Paratha http://ifoodchef.com/paratha/ http://ifoodchef.com/paratha/#comments Mon, 10 Sep 2012 15:48:43 +0000 http://ifoodchef.com/?p=104 paratha IndianFoodDishes.com

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Punjabi Gobi Aloo Mutter Sabzi – Mix Veg Cauliflower, Potatoes and Green Peas http://ifoodchef.com/punjabi-gobi-aloo-mutter-sabzi-mix-veg-cauliflower-potatoes-and-green-peas/ Mon, 10 Sep 2012 15:44:30 +0000 http://ifoodchef.com/?p=96 Punjabi Gobi Aloo Mutter Sabzi   Mix Veg Cauliflower, Potatoes and Green PeasThis is a simple, wholesome dish that is perfect when served with hot Chapatis or Parathas. It makes for a quick and easy meal on those days when you can’t be bothered spending hours in the kitchen.


  • 1/2 kg cauliflower florets (fresh or frozen)
  • 2 large or 3 medium-sized potatoes, peeled (or not if you choose) washed and cut into 1″ cubes
  • 3 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 tsp cumin seeds
  • 1 large onion chopped fine
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 large tomatoes chopped finely
  • 2 green chillies slit lengthwise (optional)
  • 1 cup shelled peas (fresh or frozen)
  • Salt to taste
  • Chopped fresh coriander to garnish


  • If using fresh cauliflower, put the florets in a large bowl and cover with hot water. Add a tsp of salt and mix well. Keep aside for 10 minutes.
  • Put the potatoes in a microwave-safe dish and cover with hot water. Add salt to taste and mix well. Cook on high for 3-4 minutes. You can also do this in a pan on the stove top. Cook till potatoes are par-boiled. Drain water and keep aside.
  • Heat the cooking oil in a deep, heavy-bottomed pan on a medium flame. When oil is hot, add the cumin seeds and cook till spluttering stops. Now add the onion and fry till soft. Stir often. Add the ginger and garlic pastes now and fry for 1 minute.
  • Add all the spices and fry for 1 minute. Now add the chopped tomatoes and green chillies (if using). Stir well and fry till tomatoes start to get soft (about 2-3 minutes).
  • Now add the cauliflower florets, potatoes and peas. Stir well. Add salt to taste. Cover the pan and cook for 3-5 minutes. Turn off heat.
  • Garnish with chopped fresh coriander and serve with hot Chapatis or Parathas!
Roti Chapati – Indian Flat Bread http://ifoodchef.com/roti-chapati-indian-flat-bread/ http://ifoodchef.com/roti-chapati-indian-flat-bread/#comments Mon, 10 Sep 2012 15:43:43 +0000 http://ifoodchef.com/?p=98 roti chapati indian flat bread

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Methi Paratha recipe http://ifoodchef.com/methi-paratha-recipe/ Tue, 26 Jun 2012 03:23:15 +0000 http://ifoodchef.com/?p=42 Ingredients

  • 4 cups Flour (Whole wheat)
  • 2 cups Fenugreek Leaves
  • 1 cup Vegetable Oil
  • 1 tsp. Red Chilies(powder)
  • ½ tsp. Turmeric Powder
  • ½ tsp. Garlic(paste)
  • ½ tsp. Ginger(paste)
  • Salt to taste



  •     Mix together flour, washed and cut methi leaves, red-chili powder, haldi and salt.
  •     Add half cup of oil, Ginger and garlic paste.
  •     Knead the the dough well while adding water.
  •     Make equal sized balls of dough. Roll the ball in dry flour and make a round paratha.
  •     Shallow fry on a griddle (tava) to golden brown.
  •     serve hot with pickle or tea.


Paneer Paratha recipe http://ifoodchef.com/paneer-paratha-recipe/ Tue, 26 Jun 2012 02:19:14 +0000 http://ifoodchef.com/?p=25 100 gms Fresh Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
1 or 2 finely chopped Green Chilies
Salt, Red Chili powder and Garam Masala as per taste
Butter / Oil / Desi Ghee for frying


  •     Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
  •     In a bowl mix all the stuffing ingredients.
  •     Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
  •     Cook on a pre-heated Tawa (flat griddle plate).
  •     Turn it and pour half tablespoon oil or butter.
  •     Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
  •     Cook on a low heat till golden brown.
  •     Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
  •     Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.