Indian Recipes World

Archive for May, 2009

Spicy Egg Roll Recipe

May 31, 2009 By: admin Category: Sidedish No Comments →

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Egg – 1

Madras Onion/small onions – 2

Green Chilli – 2

Pepper Powder – a pinch

Ginger Garlic paste – 1/4 tsp

Turmeric – a pinch

garam masala – a pinch

Oil – little

Salt – to taste


1. Take a pan, add little oil, fry green chilli and onion and make it to a fine paste.

2. Now add pepper powder, ginger garlic paste, turmeric, salt, garam masala and mix well.

3. Beat the egg and add that to the above mixture.

4. Now take a flat pan, add little oil and spread the above mixture into a small dosa and allow it to cook.

5. Roll the dosa and serve hot with tomato sauce.

Spicy Egg Roll

Note: If you make this in dosa pan, you wont need much oil and which is good for dieting people.

Faluda Recipe

May 30, 2009 By: admin Category: Ice Creams & Desserts, Uncategorized No Comments →


Apple – 1 cup

Pineapple – 1 Cup

Pista Icecream – 1 cup

Faluda – 100 gms

Rose Milk – 2 cup

Rose Syrup – 1/2 cup

Jelly – 1 cup

Rose essence – 1/2 tsp

Rose Color – 2 drops

Milk – to boil falooda


1. Cook the falooda in milk and soak it in rose syrup.

2. Take a serving glass, spread the soaked falooda upon which spread the jelly and the sliced fruits.

3. Now add the rose milk and serve with scoop of icecream.

Note: Take 2 cups sugar and 1 cup water and allow it to boil and cool. Now add rose essence and the rose color. This serves as the rose syrup.


Sprouts Vegetable Salad Recipe

May 29, 2009 By: admin Category: Snacks No Comments →


Green gram sprouts – 1 cup

Chopped Onion – 1

Tomato – 2

Grated carrot – 1

Sliced Cucumber – 1/2 cup

Coriander – to garnish

Salt -to taste

Pepper – as required

Chaat masala – a pinch

Lemon Juice – 1 tsp


1. Wash and chop tomato, onion, coriander leaves.

2. Peel off the skin and chop the cucumber to fine pieces.

3. Steam cook the sprouts by sprinkling water and adding a pinch of salt.

4. Take a bowl add cucumber, grated carrot, onion, tomato, cooked sprouts, salt, pepper and chaat masala and mix well.

5. Now add the lemon juice and mix well.

6. Garnish with coriander leaves and serve.

This salad is very good for all age group. Since rich in fibre it is good for dieting people, diabetic and cholesterol patients.

Easy Coconut Thuvayal Recipe

May 28, 2009 By: admin Category: Chutney/Thokku & podi No Comments →


Grated Coconut – 1/2 cup

Red Chilli – 2-3 nos

Salt – as required

Asafoetida – a pinch

Water – as required


1. Add coconut, red chilli, salt, asafoetida to mixie jar and ground to a semi-fine paste adding little water.

2. If interested you can add little curry and coriander leaves before grinding. (This is purely optional as some might not like the change in color)

Easy Coconut Thuvayal can be served with rice and as a side dish for dosa or idli.

Raw Mango Pickle Recipe

May 27, 2009 By: admin Category: Pickles No Comments →

Ingredients :

Raw Mango – 6 no medium

Red chilli powder – 200gms

Turmeric powder – 1/4 tsp

Fenugreek – 100 gms

Mustard – 100 gms

Asafoetida – 1/4 tsp

Salt Crystals – 300 gms

Gingelly Oil – 300 ml

Method :

1. Wash dry and slice the mangoes to small cubes, removing the pitt and leave it for few mins to dry.

2. Grind the crystal salt and keep it ready.(This salt will taste well)

3. Now add salt and chilli powder, mix well and leave it for 2 days.

Mango Pickle

4. Roast fenugreek and mustard in a dry tawa and grind them when they come to room temparature.

Fenugreek and Mustard Powder

5. Heat Oil adding asafoetida and turmeric powder.

6. When the oil comes to room temperature, add the powder that we prepared and add the oil and mix it with the mango.
Fenugreek-Mustard Powder added to the chilli-salted mango
This mango pickle will taste very good when served after 4 or 5 days and can be stored longer.

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