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Vidhya’s Vegetarian Kitchen

A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.

semi home made

Lemon Sevai | Lemon Flavored Instant Rice Vermicelli

· 37 Comments

Lemon sevai – vegan and gluten-free lemon flavored rice vermicelli recipe with instant store-bought sevai mix, and that’s what I am going to share today. This recipe is perfect for those days when the time is pressing or when you want a light yet delicious meal. You can prepare this sevai for any meal, be it breakfast, lunch, evening tiffin or dinner even. Now let’s learn how to make this elumichai sevai or lemon vermicelli with step by step pictures and some tips to get perfect sevai.

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Microwave Ricotta Cheese Sandesh | Instant Ricotta Cheese Sondesh

· 9 Comments

Diwali Special Sweet Recipe – A delicious Bengali Sweet Sondesh or Sandesh prepared with Ricotta cheese in the microwave with the delicate flavors of rose syrup. For the people outside India, Diwali is just another working day. Not everyone has the luxury to take off. But at the same time, we don’t want to miss the celebrations, fun and of course food. If you are looking for a quick yet delicious sweet recipe, then you are at the right place. Check out this microwave ricotta cheese Sondesh recipe that can be prepared within 15 minutes, flat.

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Vegetarian Enchilada Casserole

· 36 Comments

Vegetarian Enchilada Casserole is a semi-home made Mexican recipe that can be assembled quickly and prepared in a jiffy. All you need is some veggies, enchilada sauce, cheese and tacos. Just assemble all the ingredients and bake.. Boom you are done. :-) Welcome to the 22nd day of baking mania. So one more week to go. :-) Learnt a lot in this series and at the same time I got a chance to get back to some of my old forgotten recipes. One such recipe is this vegetarian enchilada casserole. Its a complete semi home made recipe. ;-) ;-) 

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Tortilla Bhel Cups with sprouted moong dhal

· 21 Comments

Earlier submitted this recipe for one of the Facebook event called #FFHTeatime. I would like to have munchy and crunchy savory snacks along with tea. I like explore tea with different condiments. You can find about it here. Tea time becomes much more fun when friends are with you. These bite sized bhel cups are mess free and easy grab snacks too.

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Kala khatta Popsicle

· 34 Comments

A simple home made popsicle with two ingredients – Kala khatta syrup and water. Kala means black color in hindi and Khatta means sour. This syrup is prepared from the jamun fruit. It is a sweet and sour syrup perfect for ice golas and popsicles. This is one of the popular street side food. 

Kalakhattacola

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Semihome made kheer with Evaporated and Condensed milk – Under 30mts khana

· 20 Comments

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This week theme for the BM is festival recipes. For any festival or function or even any auspicious day, we make kheer/payasam, vadai, pachadi and kosambari or kosamalli. When these festival days falls on weekend, there is no issues in preparing these dishes. But if it falls on weekday, morning becomes really hectic and crazy. With packing lunch boxes and preparing neividiyams, it becomes really difficult. Here are three dishes that can be prepared with less than 30 minutes. The first one is the kheer. I am using evaporated milk and condensed milk along with regular milk. Evaporated milk is dehydrated milk and it has longer shelf time. Basically as we say tamil it is the sunda kachina paal. It saves a lot of time.

Kheer with evaporated and condensed milk

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:

  • Condensed Milk – half a can (7 oz)
  • Evaporated Milk – 1 can
  • Semiya/Vermicelli or Poha or even rice – 1/2 cup
    •  I am using pre roasted vermicelli for this recipe
  • Regular milk – 3/4 cup
  • Crushed cardamom and cloves – 1 tsp
  • Dry fruits and nuts – 2 tbsp
  • Ghee – 2 tsps

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Steps:

  • Heat a heavy bottom vessel and add the 3/4 cup of regular milk.
  • Let it heat for about 2-3 mts and then add the vermicelli.
  • Let the vermicelli cook for about 4 mts.
  • Now add the evaporated milk and condensed milk.
  • Mix well and make sure the condensed milk dissolves completely.
  • Add the crushed cardamom and cloves.
  • Let it simmer for about 6-7 minutes.
  • In a separate kadai heat the ghee and roast the dry fruits and nuts and add it to the kheer.

Thats it, yummy kheer is ready within 30 minutes.

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Submitting this post for Blogging Marathon #46 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#46

Coconut Sweet Puffs

· 28 Comments

I wanted to try this recipe during vinayaka chatuthi itself. But somehow ended up eating the entire pooranam ;-) ;-) Basically this is  a sweet puff with left over pooranam / sweet coconut filling. Its very simple and semi home made as I used the store bought off pastry sheets. As I mentioned before, these puff pastry sheets come in handy and you can make countless dishes with them

Coconut Sweet Puffs

  • Difficulty: Easy
  • Print

Prep Work: Make sure the pastry sheet is in room temperature. Either you can thaw it or just keep it outside till it reaches room temperature.

For the filling: Coconut Pooranam

  • Grated coconut – 1 cup
  • Jaggery – 3/4 cup (Adjust according to your taste)
  • Water – 1/4 cup
  • Elaichi/Cardamom powder – 2 tsp
  • Poppy seeds/kasa kasa – 2 tsps (optional)
  • Ghee – 2 tsps

For the puff:

  • Store bought pastry sheet – 1 sheet
  • All purpose flour – 2 tbsps (for dusting)
  • Cooking spray / oil – for binding

Steps:

Pooranam or filling:

  • Heat the kadai and add ghee.
  • Once its hot, add poppy seeds, if you are using.
  • Let it roast for couple of minutes, then add water and jaggery.
  • Let the jaggery dissolve completely and then add coconut and elaichi powder.
  • Cook till the water gets evaporated and keep it aside.

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Puff Process:

  • Preheat the oven to 400 degree F and grease a cookie sheet or cover it with parchment paper / aluminum foil.
  • Dust the surface for rolling the sheet with the flour.
  • Basically I cut the sheets into 6 equal sizes and rolled them individually.
  • Add 2 tbsps of pooranam in the middle and close the edges.
  • Apply oil in the edges which acts as an binding agent.
  • Bake them for 15 mts or until they are golden brown.

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Submitting this post for Blogging Marathon #46 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#46

Baked Garbanzo beans – Crunchy snack

· 30 Comments

I am participating november’s months blogging marathon too. As it is three-day post for 4 weeks, it’s not difficult. And I like preparing food on a theme based. So this week is going to be car snacks.  We want the car snacks to be mess free and also easy to make. With things to pack and get ready, baking would be best choice and if its semi homemade it well and good.

So here are my three car snacks, which are baked dishes and couple of them are semi homemade too. As I am a savory person, I am starting with a savory snack. For this use can use canned beans or home-made garbanzo beans too. In case of home-made garbanzo beans, soak them overnight and pressure cook them by adding little salt.

Baked Garbanzo beans - Crunchy snack

  • Servings: Yields 5-7
  • Difficulty: Easy
  • Print

Ingredients:

  • Low sodium garbanzo beans – 1 can
  • Salt – 1 tsp
  • Red chili powder – 1 tsp
  • Chat masala – 1 tsp
  • Olive oil – 2 tbsp
  • Garam masala – 1/2 tsp (optional)

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(Adjust the spices according to your taste)

 Steps:

  • Pre-heat the oven to 450 degree F.
  • Meanwhile add the oil and dry spices to the garbanzo beans and mix well.
  • In a cookie tray, place a parchment paper or foil and spread the beans.
  • Bake it for unto 30-35 mts or till they become crunchy.

Thats it. Yummy crunchy garbanzo beans is ready.

Let it cool and you can pack them in Ziploc. It’s a yummy and crunchy snack perfect for the trip.

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Submitting this post for Blogging Marathon #46 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#46