Indian Recipes World

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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
  • Channa Idli Recipe

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


    Black or White channa – 2 cups

    Fenugreek – 1 tsp

    Urad dhal – 2 tsp

    Pepper, Jeera – little

    Cabbage, beans, peas – 3/4 cup

    Onion – 1/4 cup

    salt – as required


    1. Soak channa, fenugreek, urad dhal in water for 4 hours and get them grinded to a fine paste along with pepper, jeera and salt.

    2. Leave it for minimum 2 hours to get fermented.

    3. Now add onion, cabbage, beans, peas and prepare like the normal idlies.

    4. Rich channa idli is ready to be served with sambar.

    This will be filling and a good dish for those who are dieting.

    Carrot Poriyal Recipe

    April 15, 2009 By: admin Category: Sidedish


    Chopped carrot – 2 cups

    Green chilli – 1

    Urad dhal – 1 tsp

    Turmeric powder – a pinch

    Salt – to taste

    Oil – 1 tsp

    Mustard – 1 tsp

    water – little


    1. Take a tawa, add oil and add mustard seeds.

    2. Allow the mustard to pop and add urad dhal and sliced chilli.

    3. Add the chopped carrot and sprinkle little water.

    4. Add turmeric and allow it to cook.

    5. After it gets cooked add salt and mix well.
    Spicy carrot poriyal is ready. If interested you can garnish with curry leaves or can add curry powder instead of chilli.

    It is not recommended for diabetic patients.

    Tamil New Year or Chithirai Thirunal – Raw Mango Pachadi Recipe, Payasam Recipe

    April 13, 2009 By: admin Category: Festives & Sweets, Uncategorized

    The Tamil New Year, Varsha Pirappu or Puthandu, is observed on the first day of Tamil month Chithirai, the first month as per traditional Tamil Calendar. Chithirai 1 or the Chithirai thirunal is an auspicious day for Tamil speaking people in India (Tamil Nadu) and across the world, especially in Sri Lanka, Singapore, Malaysia and South Africa. In 2009, the date of Varsha Pirappu or Tamil New Year is April 14. This day is also celebrated as Vishu by Malayalis.

    A major highlight of the Tamil New Year is the viewing of ‘Kani’ – meaning auspicious things. Legend has it that viewing auspicious things on this day will bring good fortune throughout the year.

    The special and important dish for this day is pachchadi(as spelled as pachadi)  as it blends all tastes and signifies life. Pachadi is a mix of all tastes in life, the sweet, the sour, the bitter, the spicy and the salty. It is made with raw mango and neem flowers where neem flowers is a must.

    Raw Mango-Neem Flower Pachadi Recipe


    Neem flower – 4 tsp

    Raw mango – 1 medium size

    Jaggery – 1 cup

    Salt – a pinch

    Green Chilli – 1

    Turmeric – a pinch

    Mustard – 1/2 tsp

    Oil/ghee – 2-3 tsp


    1. Peel off the raw mango skin and cut them to pieces, add pinch of turmeric and get them cooked.

    2. Prepare jaggery syrup and add the cooked mango to it and allow it to boil a few mins.

    3. Fry the neem flowers in little ghee and add it to the jaggery-mango.

    4. Finally garnish with roasted mustard and green chilli.


    This neem flower raw mango pachadi is ready.

    Javvarisi Payasam Recipe or Sabudhana Kheer Recipe


    Javvarisi or Sago or sabudhana- 1/2 cup

    Milk – 3/4 litre

    Sugar – 1 cup

    Cardamom powder – a pinch

    Cashew, badam, dry grapes – to garnish


    1. Add 3/4 to 1 cup water to this javvarisi and get them cooked in a cooker leaving for 1 whistle.

    2. keep stove in low flame and boil the 3/4 litre milk until they become 1/2 litre.

    3. Then add sugar and cooked javvarisi and keep stirring.

    4. Add the cardamom powder, ghee – roasted cashew, badam and add dry grapes and serve hot.


    Javvarisi payasam or sabudhana kheer is ready.

    Malai Kofta Recipe

    April 10, 2009 By: admin Category: Sambar/Gravy


    For the Kofta:
    potatoes – 5
    Grated paneer- 3 tsp
    Thick malai
    cashewnuts chopped- 4-5
    raisins – 1 tbsp
    finely chopped green chillies – 2-3
    sugar – 1/4 tsp
    coriander powder – 1 tsp
    cumin powder – 1 tsp
    red-chilli powder – 1 tsp
    cardammom powder – 1/2 tsp
    Salt – To Taste
    cooking oil/ghee – 3 tbsp
    Oil – for frying the koftas

    For the gravy:
    onions chopped – 2
    Garlic crushed – 2
    ginger crushed- 1 inch
    tomato puree – 3 tomatoes
    red-chilli powder -1 tsp
    garam masala powder-1/2 tsp
    corainder powder – 1/2 tsp
    cumin powder – 1/2 tsp
    powdered poppy seeds – 2 tsp
    sugar – 1/2 tsp
    ground peanuts/cashewnuts – 1 tbsp


    1. Boil the potatoes till tender.

    2. Peel, mash and add salt to taste and keep it aside.

    3. Mix all the other ingredients for the kofta into a paste.

    4. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.

    5. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.


    6. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.

    7. Add the pureed tomatoes and the masala powders.

    8. Add the sugar and the ground peanuts.

    9. The gravy will begin to thicken. You can also add some malai to thicken it some more.

    10.Mix in some water if necessary.

    11.When the gravy comes to a boil, add the koftas. Heat through and serve the malai kofta.
    Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

    Tomato Mint Biryani Recipe

    April 07, 2009 By: admin Category: Variety Rice


    Basmati rice – 1 cup

    Ripe tomato – 4

    Pudina or mint leaves – 1 cup

    ginger garlic paste – 1 tsp

    Onion big – 1

    Cinnamom – a pice

    Clove -2

    Turmeric powder – a pinch

    Garam masala powder – 1 tsp

    Salt, oil – as required


    1. Wash and soak the rice in water for few mins.

    2. Grind the tomato finely without adding water.

    3. Add oil to heating pan and add cinnamom, clove, ginger garlic paste, chopped onions and pudina leaves.

    4. Fry them and add turmeric powder, garam masala, tomato paste, salt and water and allow it to boil.

    5. Finally add rice and mix well and close the pan.

    6. Allow it to cook for 7 -10 mins in low flame.

    Tomato Mint biriyani is ready to be served with raita.

    Pudina is rich in iron so it is advised for pregnant ladies and anaemic people.

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