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  • Ridge Gourd Subji Recipe

    June 26, 2009 By: admin Category: Sidedish


    Ridge Gourd or Peerkangai or Beera Kaaya or dodka – 2

    Onion – 2

    Garlic – 4

    Oil – 2 tsp

    Mustard – 1 tsp

    Coriander powder – 1 tsp

    Chilli powder – 1/2 tsp (depending on taste)

    Turmeric- a pinch

    Salt – to taste

    Water – as required


    1. Take a pan, add oil, mustard and allow it to pop.

    2. Add onion and garlic, cook till it becomes pink.

    3. Now add chopped ridge gourd(peel off the skin),turmeric and sprinkle water and keep it closed fow few minutes.

    4. Add chilli powder, coriander powder and salt .

    5. Mix well and allow it for some time.

    Ridge Gourd or Peerkangai Sabji

    Ridge Gourd or Peerkangai Sabji

    Spicy and delicious ridge gourd subji is ready. Goes well with chapatis.

    Note: Do check the taste of the ridge gourd while cutting them. Some ridge gourd might taste bitter. In that case, please do not use them.

    Brinjal Drumstick Masala Recipe

    June 23, 2009 By: admin Category: Sidedish


    Drumstick – 2 cups

    Brinjal Sliced – 2 cups

    Onion Sliced – 2

    Garlic – 2

    Chilli Powder – 2 tsp

    Coriander Powder – 1 tsp

    Turmeric – 1/4 tsp

    Mustard – 1/2 tsp

    Oil – 3 tsp

    Salt – to taste

    Water – as required


    1. Take a tawa, heat oil and add mustard, onion and garlic.

    2. Leave for few mins until raw flavor fades.

    3. Now add brinjal and drumstick and sprinkle water and leave it to cook.

    4. Once vegetables are cooked, add turmeric, chilli powder, coriander powder and salt.

    5. Mix well and leave it for 5 mins.

    Brinjal Drumstick Masala

    Brinjal Drumstick Masala

    This spicy masala can be served with rice.

    Tomato Gravy Recipe

    June 20, 2009 By: admin Category: Sambar/Gravy


    Tomato – 1/4 kg or 4-5 nos

    Madras onions or Small onions – a small cup

    Garlic – 5 – 10

    Ginger – 2 inches piece

    Green Chilli – 2

    Red Chilli – 4

    Pottu kadalai or fried gram dhal – 2 tsp

    Coconut scrapings – 2 tsp

    Cinnamom(pattai) -two small pieces

    Clove (Lavangam)- 2

    Poppy seeds (kasa kasa) – 1 tsp

    Fennel seeds( Sombu or perunjeeragam) – 1 tsp

    Oil- 6 tsp

    For seasoning:

    Mustard -1 tsp

    Channa and urad dhal – 1 tsp

    Curry leaves – to garnish

    Salt – to taste


    1. Take a tawa, add little oil and fry red and green chilli; onion; tomato; ginger and garlic; clove, cinnamom, fennel seeds and poppy seeds; coconut scrapings and fried gram, each separately.

    2. Allow it to come to room temperature.

    3. Now grind all the ingredients to a fine paste adding little water.

    4. Now take a tawa, heat 2 tsp oil and add mustard, urad, channa dhal and curry leaves.

    5. Add the grinded gravy and add salt.

    6. Allow it to boil for 5 mins and serve hot.

    Tomato Gravy

    Tomato Gravy

    This serves as a best side dish for blank items like idli, dosa and rice. This gravy will taste spicy.

    Spicy Easy Pasta Recipe

    June 16, 2009 By: admin Category: Breakfast/Easy tiffin


    Pasta – 2 cups

    Tomato – 1

    Onion – 1

    Soy Sauce – 1 tsp

    Tomato Sauce – 2 tsp

    Green Chilli Chopped – 2 or Chilli sauce – 1/2 tsp

    Water – as required

    Salt – as required

    Curry leaves – to garnish

    Vegetable Oil – 1 tsp


    1.Cook the pasta in sufficient water and drain the water.

    2. Take a pan, add oil and saute chopped onion, tomato and green chilli.

    3. When the raw flavor fades, add tomato, soy sauce and salt.

    4. Add the coked and drained pasta and mix well and leave it for few mins.

    Spicy Easy Pasta

    Spicy Easy Pasta

    5. Garnish with Curry leaves and serve hot.

    It can be serve as an easy breakfast in the morning or as a evening tiffin for kids.

    Plaintain Kootu Recipe

    June 12, 2009 By: admin Category: Sambar/Gravy

    Vazhakai Kootu or Vazhakai Poricha Kootu or Plantain Kootu


    Plaintain or raw banana – 2

    Black eyed peas – 1 cup

    Grated Coconut – 3 tsp

    Red Chilli – 4

    Coriander seeds – 1 1/2 tsp

    Channa Dhal – 2 tsp

    Coconut Oil – 1 tsp

    Mustard, oil, urad dhal – 1 tsp each

    Salt – to taste

    Tamarind – a small piece

    Turmeric – a pinch

    Asafoetida – a pinch

    Water – as required

    Curry leaves – to garnish


    1. Remove the skin and clean the plaintain and keep them chopped.

    2. Do not leave it outside in air as it will turn black. Always cut the raw banana and place them inside water.

    3. Get the black eyed peas or the white kaaramani cooked.

    4. Take a tawa, add little oil and fry channa dhal, coriander seeds, red chilli and curry leaves.

    5. Get them grinded along with coconut and asafoetida into a fine paste adding little water.

    6. Add little water and prepare tamarind juice.

    7. Take a tawa, add plantain and add sufficient water to get it cooked.

    8. Add tamarind juice when its half cooked and add turmeric and kaaramani and mix well.

    9. Leave it for few mins and add the grounded paste along with salt and allow it to boil for few seconds.

    Vazhakai Kootu

    Vazhakai Kootu

    10. Garnish with coconut oil and roasted mustard and urad dhal.

    Note: Make sure the kootu is in a gravy consistency. If needed add little water while mixing the grinded paste.

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