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  • Sprouts Vegetable Salad Recipe

    May 29, 2009 By: admin Category: Snacks


    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


    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

    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.

    Gobi 65 Recipe

    May 22, 2009 By: admin Category: Snacks


    Cauliflower – 1 medium(clean and break into big florettes)

    Ginger finely chopped – 1 tsp

    Garlic finely chopped – 1/2 tsp

    Besan/gram flour – 1/4 cup

    Corn flour – 2 tablespoon

    Red chilli powder – 1/4 tsp

    Oil – 3 tablespoon

    Water – little

    Milk – 1 tablespoon

    Salt-to taste


    1. Boil the florettes for 3-4 minutes in plenty of water, to which add tablespoon of milk.

    2. Drain and pat dry on a clean cloth.

    3. Make thin batter out of besan flour and 2 tbsp cornflour, adding 1/4 tsp each of ginger and garlic and red chilli powder and salt to taste.

    4. Dip the florettes in the batter one by one and deep fry in hot oil.

    5. Serve hot with toothpicks or miniforks and chilli,garlic sauce or tomato sauce.

    Spicy gobi 65 ready for parties.

    Radish Chapati Recipe

    May 22, 2009 By: admin Category: Breakfast/Easy tiffin


    Wheat flour – 2 cups

    Grated radish – 1 cup

    Chilli powder, salt – as required

    Oil – little (at the end before serving)


    1. Prepare chappathi dough adding the grated radish, chilli power, salt and little water to wheat flour.

    2. Leave it for sometime to soften.

    3. Now make small balls with the dough and prepare chappathi and serve with vegetables or with raita or dhaal.

    4. Do not add oil to the chappathi as done for ordinary ones.

    Tasty, spicy and healthy radish chappathi can be served.

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