Latest Recipes

• Kadhai Paneer Recipe
• Easy Kuzhi Paniyaram Recipe
• Capsicum Masala Rice Recipe
• Easy Mint Rice Recipe
• Easy Pepper Jeera Adai Recipe
• Aloo Channa Pulav Recipe
• Thenga Poli Recipe
• Paruppu Poli Recipe
• Spicy Masala Sambar Recipe
• Mixed Paruppu Chutney Recipe
• Vegetable Oats Dosa Recipe
• Kothavarangai Paruppu Usili Recipe
• Instant Vegetable Rice Recipe
• Onion Tomato Chutney Recipe
• Prawn Gravy Recipe

• String Bean Curry Recipe

  July 23, 2009 By: admin Category: Sidedish

  
  

  Susbcribe and Receive Indian Recipes in Email (1 per day)

  Ingredients:

  String bean or kaaramani kai – 250 gms

  Green Chilli – 2

  Grated coconut – 3 tsp

  Oil – 1 tsp

  Mustard – 1/2 tsp

  Urad dhal – 1 tsp

  Turmeric – a pinch

  Water – to cook

  Salt – to taste

  Method:

  1. Wash and chop the string bean and keep it ready.

  2. Take a tawa, heat oil and add mustard and urad dhal.

  3. After mustard pops, add the sliced green chilli.

  4. Now add the chopped string bean and add turmeric and sprinkle little water.

  5. Close with a lid and allow it to cook for 5 mins and add salt.

  6. Finally add grated coconut, mix well and serve.

  

  String Bean poriyal or curry

  No Comments →

  Corn Pulao Recipe

  July 21, 2009 By: admin Category: Variety Rice

  
  

  Susbcribe and Receive Indian Recipes in Email (1 per day)

  Ingredients:

  Basmati rice – 2 cup

  Water – 4 cup

  Corn – 2 cups

  Garam Masala powder – 2 tsp

  Pepper powder – 1/2 tsp

  Chilli powder – 2 tsp

  Salt – to taste

  Oil – 2 tablespoon

  Coconut milk – 2 cup

  Tomato Paste – 2 cup

  Finely chopped Onion – 1 cup

  Cooked Carrot, beans and peas – 2 cup

  For Masala:

  Cinnamom – 2

  Poppy seeds – 1 tablespoon

  Dry Chilli – 6

  Jeera – 2 tsp

  Coriander seeds – 1 tablespoon

  Ginger – 1 inch piece

  Garlic – 6

  For frying:

  Elachi – 4

  Cinnamom – 4

  Clove – 4

  Jeera powder – 2 1/2 tsp

  Bay leaves – 4

  Butter – 1 table spoon

  Method:

  1. Grind the masala ingredients and keep it ready.

  2. Take a tawa, heat oil add grinded masala and saute till raw flavour fades.

  3. Add the coconut milk, garam masala powder, pepper powder, chilli powder along with tomato paste and allow it to boil for sometime till it becomes a thick paste.

  4. Take another tawa, heat oil, add onion, cooked vegetables, cooked corn, salt and saute.

  5. Soak the rice for 10 mins.

  6. Take a pan, add butter along with frying ingredients and fry for sometime and add the soaked rice and little salt and add water and allow it to cook.

  7. Take a baking bowl, spread the cooked rice, overlay with cooked vegetables and the third layer be the masala prepared and the final layer be the chopped coriander leaves.

  8. Close the bowl with silver foil and bake it in oven for 20 mins at 180 degree centigrade.

  Rich Corn pulao ready.

  Basmati rice – 2 cup

  Water – 4 cup

  Corn – 2 cups

  Garam Masala powder – 2 tsp

  Pepper powder – 1/2 tsp

  Chilli powder – 2 tsp

  Salt – to taste

  Oil – 2 tablespoon

  Coconut milk – 2 cup

  Tomato Paste – 2 cup

  Finely chopped Onion – 1 cup

  Cooked Carrot, beans and peas – 2 cup

  For Masala:

  Cinnamom – 2

  Poppy seeds – 1 tablespoon

  Dry Chilli – 6

  Jeera – 2 tsp

  Coriander seeds – 1 tablespoon

  Ginger – 1 inch piece

  Garlic – 6

  For frying:

  Elachi – 4

  Cinnamom – 4

  Clove – 4

  Jeera powder – 2 1/2 tsp

  Bay leaves – 4

  Butter – 1 table spoon

  Method:

  1. Grind the masala ingredients and keep it ready.

  2. Take a tawa, heat oil add grinded masala and saute till raw flavour fades.

  3. Add the coconut milk, garam masala powder, pepper powder, chilli powder along with tomato paste and allow it to boil for sometime till it becomes a thick paste.

  4. Take another tawa, heat oil, add onion, cooked vegetables, cooked corn, salt and saute.

  5. Soak the rice for 10 mins.

  6. Take a pan, add butter along with frying ingredients and fry for sometime and add the soaked rice and little salt and add water and allow it to cook.

  7. Take a baking bowl, spread the cooked rice, overlay with cooked vegetables and the third layer be the masala prepared and the final layer be the chopped coriander leaves.

  8. Close the bowl with silver foil and bake it in oven for 20 mins at 180 degree centigrade.

  

  Corn Pulao

  Rich Corn pulao ready.

  No Comments →

  Pudina (Mint) Hot n Sweet Chutney Recipe

  July 20, 2009 By: admin Category: Chutney/Thokku & podi, Sidedish

  
  

  Susbcribe and Receive Indian Recipes in Email (1 per day)

  Ingredients:

  Pudhina -2 cups

  Ginger – small piece

  Green chilli – 2

  Jaggery – a small piece

  Salt – to taste

  Thick tamarind juice – 3 tsp or lemon juice – 1 table spoon

  Method:

  1. Grind pudhina,ginger, green chilli, jaggery and salt to a fine paste.

  2. Mix the lemon juice or tamarind juice to the green chutney and mix well.

  This chutney will taste sweet and sour and goes well with stuffed chapaties and parathas.

  Ingredients:

  Pudhina -2 cups

  Ginger – small piece

  Green chilli – 2

  Jaggery – a small piece

  Salt – to taste

  Thick tamarind juice – 3 tsp or lemon juice – 1 table spoon

  

  Ingredients for hot n sweet mint chutney

  Method:

  1. Grind pudhina,ginger, green chilli, jaggery and salt to a fine paste.

  2. Mix the lemon juice or tamarind juice to the green chutney and mix well.

  

  Hot n Sweet Mint Chutney

  This chutney will taste sweet and sour and goes well with stuffed chapaties and parathas.

  No Comments →

  Pepper Sukku Kuzhambu Recipe

  July 19, 2009 By: admin Category: Sambar/Gravy

  
  

  Susbcribe and Receive Indian Recipes in Email (1 per day)

  Ingredients

  Brinjal – 4

  Pepper – 1/2 tsp

  jeera – 1/2 tsp

  coriander seeds – 1 tsp

  dried ginger- a small piece(sukhu)

  tamarind – small lemon size

  garlic – 15 pods

  turmeric – a pinch

  coconut – 2 tsp

  tomato – 1

  gingely oil -5 tsp

  salt – to taste

  curry leaves and coriander leaves to garnish

  Method

  1. Taka a pan add little oil and fry the sukhu and keep it separately.

  2. Now fry the coriander seeds,pepper and jeera.

  3. Grind the fried ingredients along with coconut and tomato.

  4. Extract the tamarind juice .

  5. Take a pan, add oil,sliced brinjal and garlic and fry for few min till the garlics raw flavour fades.

  6. Now add the grinded material, turmeric, tamarind juice and allow it boil.

  Garnish with curry and coriander leaves.

  Ingredients:

  Brinjal – 4

  Pepper – 1/2 tsp

  Jeera – 1/2 tsp

  Coriander seeds – 1 tsp

  Dried ginger – a small piece (sukku)

  Tamarind – small lemon size

  Garlic – 15 pods

  Turmeric – a pinch

  Coconut – 2 tsp

  Tomato – 1

  Gingely oil -5 tsp

  Salt – to taste

  Curry and coriander leaves – to garnish

  Method:

  1. Taka a pan add little oil and fry the sukhu and keep it separately.

  2. Now fry the coriander seeds, pepper and jeera.

  3. Grind the fried ingredients along with coconut and tomato.

  4. Extract the tamarind juice .

  5. Take a pan, add oil, sliced brinjal and garlic and fry for few min till the garlics raw flavour fades.

  6. Now add the grinded material, turmeric, tamarind juice and allow it boil.

  Pepper Sukku Kuzhambu

  Garnish with curry and coriander leaves.

  No Comments →

  Cheese Peas Kachori Recipe

  July 18, 2009 By: admin Category: Snacks

  
  

  Susbcribe and Receive Indian Recipes in Email (1 per day)

  Ingredients:

  For kachori

  Maida – 1 1/2 cup

  Salt – 1/2 tsp

  Ghee – 2 tsp

  Baking Soda – a pinch

  For Stuffing

  Cooked green peas – 1 cup

  Mashed potato – 1 cup

  Finely Chopped green chilli, ginger and corainder – as required

  Garam Masala powder – 1 tsp

  grated Cheese – 3/4 cup

  Salt – to taste

  Oil – for frying

  Method:

  1. Take a bowl, add maida, salt, ghee, soda and mix well.

  2. Add little water and prepare the dough.(chapati dough consistency)

  3. Allow it for 15 mins.

  4. Take another bowl, add cooked peas, mashed potatoes, green chillies, ginger, coriander leaves, garam masala powder and salt and mix well.

  5. Make small balls of the above mixture.

  6. Stuff the grated cheese 1 tsp each in each ball.(just like kozhukattai)

  7. Flatten the cheese stuffed balls and keep them ready.(like vada)

  8. Make small balls of the maida dough and flatten.(small poories)

  9. Take the flattened cheese balls and keep them inside the small poori prepared and take another poori to close it over the top.

  10. Seal the corners of both the poories with little water so that the stuffing don’t come out.

  11. Heat oil in a tawa and deep fry them and the Kachories are ready.

  For Kachori:

  Maida – 1 1/2 cup

  Salt – 1/2 tsp

  Ghee – 2 tsp

  Baking Soda – a pinch

  For Stuffing:

  Cooked green peas – 1 cup

  Mashed potato – 1 cup

  Finely Chopped green chilli, ginger and coriander – as required

  Garam Masala powder – 1 tsp

  grated Cheese – 3/4 cup

  Salt – to taste

  Oil – for frying

  Method:

  1. Take a bowl, add maida, salt, ghee, soda and mix well.

  2. Add little water and prepare the dough.(chapati dough consistency)

  3. Allow it for 15 mins.

  4. Take another bowl, add cooked peas, mashed potatoes, green chillies, ginger, coriander leaves, garam masala powder and salt and mix well.

  5. Make small balls of the above mixture.

  6. Stuff the grated cheese 1 tsp each in each ball.(just like kozhukattai)

  7. Flatten the cheese stuffed balls and keep them ready.(like vada)

  8. Make small balls of the maida dough and flatten.(small poories)

  9. Take the flattened cheese balls and keep them inside the small poori prepared and take another poori to close it over the top.

  10. Seal the corners of both the poories with little water so that the stuffing don’t come out.

  11. Heat oil in a tawa and deep fry them and the Kachories are ready.

  Cheese Peas Kachori

  No Comments →

  ← Previous Entries

  Next Entries →
  Page 11 of 45« First...«78910111213141516»...Last »