Vegetarian Tacos

Vegetarian Tacos

Vegetarian Tacos

These mouth watering tacos are full of protein and vitamins


Tacos Shells:

½ cup corn flour

½ whole wheat flour + flour for dusting

1 tbsp oil

¼ tsp salt

Water, for dough

Oil for deep frying


1 small bunch green onions, chopped

2 carrots, peeled and grated

2 cucumbers, peeled and chopped

Few leaves of lettuce

½ cup cabbage, shredded

½ cup cheddar cheese, grated



1 cup kidney beans, boiled

1 onion, chopped

2 tomatoes, blanched and chopped

1 tsp carom (ajwain seeds), crushed

1 tsp cumin seeds, crushed

1 tsp chili powder

½ tsp salt

1 tbsp oil

½ cup Queso Fresco (Fresh Mexican Cheese), grated


Taco Shells:

Combine the flours, salt and oil.  Knead to make firm dough, adding water as needed. Keep kneading to make a smooth but firm dough. Divide into 10 equal portions. Shape each portion into balls.

Take a dough ball. Dust it lightly in whole wheat flour. Roll out each ball to make 5” taco shell with a rolling pin.

Heat oil for frying. Add one taco and fry both sides till light brown. While frying the second side, using tongs, fold the taco in half to form a taco shell. Be sure to keep enough room for the fillings. Drain and place on a paper towel to absorb the excess oil. Fry the remaining tacos in the same manner. Cool.  


Heat 1 tbsp oil in a pan. Sauté the onions until they turn translucent. Add blanched tomatoes, cooked kidney beans, salt, carom powder, cumin powder, chili powder and cheese. Mix well and cook for 5 minutes. Set aside. 

To serve:

Fill a taco shell with 1 tbsp of filling. Top with vegetables. Sprinkle with cheese.

Serve with garlic sauce and salsa.

Tip: Assemble the tacos just before serving to ensure that the shells remain crunchy. To save time, buy store made taco shells.

Variations: For low calories option:
Roast the tacos on a pan to make soft tacos. Replace kidney beans with canned black beans or pinto beans.

Vegetarian Dhan Shak

Vegetarian Dhan Shak

Vegetarian Dhan Shak

This traditional Persian (Parsi) dish is a favorite in India.

Grind to paste:

2 tbsp fresh coconut, grated

4 dry red chilies 

6 garlic cloves

1” fresh ginger

½ cup coriander

1 tsp cumin 

1 tsp coriander seed

Dry grind at first and then add 2 tbsp water. Grind to fine paste. 

For onion salad:

1 cup onion, thin sliced

1 green chili, chopped

Few leaves coriander, chopped

Salt, pinch

1 tsp lemon juice


Toss together and serve with dhanshak.


¼ cup tuver dal (pigeon peas)

¼ cup chana dal  (split chick peas)

¼ cup urad dal (black gram)

¼ moong dal (green gram)

1 small bunch spring onion

1 small bunch of fenugreek

1 carrot

1 tomato

6 to 8 French bean

1 small piece of pumpkin

1 potato

1 tbsp tamarind pulp

1 tsp salt

1 tsp jaggery

For cooking:

1 onion, chopped

1 tsp chili powder 

1 tbsp oil

1 tsp ghee 


1 cup vegetable stock


Rinse and drain the dal a few times and soak for a few minutes. Add 5 cup of water to a large pot. Add salt and all the dal and vegetables. Allow to cook for 25-30 minutes on a medium flame or until the dal is tender. Set aside to cool.

Blend the dal using a hand blender. Pass the through a soup strainer, set aside.

Heat thick bottom deep pan. Add oil and ghee. Sauté onion till light brown. Add the ground spice paste. Sauté till the spices start to release their aroma. Immediately add 1 tsp of water. Add chili powder, blended dal, tamarind pulp, jaggery and 1 cup vegetable stock or water. Bring to a boil. Reduce heat and allow to dal simmer for 5 to 10 minutes. Stir occasionally.

The consistency of dhanshak should be thick, like pumpkin soup.

Garnish with coriander leaves. Serve with brown rice or bread and onion salad.

Tip: Red pepper flakes can be substituted for Kashmiri chilies. Prepare in advance to enhance the flavor.
Variations: This dish can be eaten with sliced bread.

Kanda Batata Sambharia

Kanda Batata Sambharia

Kanda Batata Sambharia




250 gram pearl onions ( madras onion) 

250 gram small potato  

1 cup coriander chopped  

1/2 cup fresh  coconut grated

2 tbsp gram flour (besan) 

2 tbsp coriander powder  

1 tbsp chilli powder  

1 tsp turmeric  

1 tbsp sugar

1 tsp salt

1/2 tsp mustard

few fenugreek seeds

pinch of asafoetida  

4 tbsp cooking oil



peel onion, boil potato and peel. keep aside 


mix coriander, coconut, gram flour, chilli powder, coriander powder, turmeric, salt, sugar together  

heat pan on medium flame. Add oil , mustard fenugreek and asafoetida. when mustard crackles, add onion. stir for a minute. add potato and stir for minute. sprinkle mixed masala over it 

stir carefully

cover pan and cook at low flame for 5 to 8 minutes

remove from heat

serve hot with paratha

Makai Hara poha (Indian snacks)

Makai Hara poha (Indian snacks)


Makai Hara Poha

2 cup poha ( beaten rice) 

1 cup fresh corn kernel  

1/4 cup fresh grated coconut

2 green chill  

few curry leaves

1 tsp salt

2 tsp sugar

1 tbsp lemon juice



For green paste

1 cup coriender leaves

2 green chillies  

1/4 cup fresh grated coconut

1 tbsp lemon juice  

1/2. Tsp salt

1 tsp sugar

1 tsp cumin

make a smooth paste in mixer keep aside


For tempering

1 tbsp cooking oil

1/2 tsp mustard

pinch of asafetida   


For garnishing

1/2 cup Roasted peanuts  

1/4 cup pomegranate seed  

coriander leaves



wash poha under running water for a minute-and soak it for ten minutes

Heat the deep pan at medium flame add oil add mustard, green chillies, curry patta

and asafetida,  add corn and allow to cook it for few minutes at low heat, cover the pan 

add salt and sugar add green paste, mix well, add coconut, add poha and add lemon juice mix it very well. Cook for 1 minute 

Remove from heat

Transfer in serving plate garnish with peanut , pomegranate and coriander  

serve hot with masala tea

Oven roasted root vegetables

Oven roasted root vegetables

Oven Roasted root vegetables


2 sweet potatoes

4 red potatoes  

4 purple yam (kand)  

1/2 cup baby carrots  

3 red onion

To marinate

1 bulb Garlic peeled

2tbsp green chillies  

1" ginger

2tbsp soy sauce

4tbsp olive oil

11/2 tsp salt

1/2 cup parsley


Cut the onions into four. And separate the layers. 

Cut all the potatoes into half. Cut the yam into 2 inch cubes. 

grind coarse paste  garlic, chillies, ginger and parsley

combine olive oil, soy sauce and paste and salt in bowl mix well add all vegetables and mix well.

transfer in greased baking pan

back it in pre heated oven at 180c for 35 to 40 minutes or till it is golden brown  

serve hot with veggie cutlet and rice