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  • Aloo Channa Pulav Recipe

    October 02, 2010 By: admin Category: Variety Rice


    Rice – 2 cups

    White Channa (Kondai kadalai) – 1 Cup

    Aloo – 1 Cup (cut into cubes)

    Bay leaves – 2

    Cloves – 4

    Cinnamom – 3-4

    Ginger garlic paste – 1 tsp

    Onion – 3 Sliced

    Green Chilli – 3 nos

    Oil – 3 tsp

    Ghee – 2 tsp

    Curry & Coriander leaves  - for garnishing

    Salt – to taste

    Water – as required

    Aloo Channa Pulav Recipe

    Aloo Channa Pulav Recipe


    Soak Channa overnight and keep them.

    1. Take a pressure cooker and add oil.

    2. Add the cloves, cinnamom and bay leaves.

    3. Now add the sliced onions, sliced green chilli and also the ginger garlic paste.

    4. Sauté them until the raw flavor fades.

    5. Now add the Potato cubes and the channa.

    6. Add the raw rice directly without soaking in water or without washing it.

    7. Mix well and add ghee (if you are diet conscious you can add gingelly or sesame or til oil) and saute.

    8. Now add the required salt and water.

    9. Mix well and allow the rice to cook for 2 whistles.

    10. After steam subsides, open the cooker and garnish with the curry and coriander leaves.

    Serve hot with Raita.

    Note: Adding gingelly oil in good for health and helps the rice to come well (non-sticky).

    Thenga Poli Recipe

    August 25, 2010 By: admin Category: Festives & Sweets


    Coconut – 1 full(grated)

    Jaggery – 2 cups

    Cardamom – 1/2 tsp

    Maida – 1 cup

    Turmeric – a pinch

    Salt – a pinch

    Water – little

    Oil – as required

    Thengai Poli

    Thengai Poli


    1. Add little salt, turmeric to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.

    2. Grind coconut and jaggery and fry them in ghee to thicken. And stuffing is ready.

    All other steps remain the same like dhal Poli.

    Paruppu Poli Recipe

    July 29, 2010 By: admin Category: Festives & Sweets

    Paruppu Poli

    Paruppu Poli


    Channa dhal – 1 cup

    Jaggery – 3/4 cup

    Grated coconut – 2 tsp

    cardamom powder – 1/2 tsp

    Maida – 1 cup

    turmeric powder – a pinch

    Salt – a pinch

    water – little

    Oil – as required


    1. Add little salt, turmeric to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.

    2. Cook the channa dhal and remove off the excess water.

    3. Grind cooked channa dhal, jaggery, coconut and cardamom. Do not add water while grinding.

    4. Add 1 tsp ghee to frying pan and add the ground paste and allow it to thicken.

    5. Prepare medium sized balls with the grounded mixture after it cools down. Stuffing is ready.

    6. Take a clean plastic sheet or plantain leaf and grease it with oil.

    7. Make small balls with the maida dough and keep each one in the leaf and flatten it a bit and keep the stuffing.

    8. Properly close the maida and flatten again using hand. (just like thin poories but little small in size)

    9. Cook them in a tawa adding ghee and oil. Cook until they are cooked on both sides.(again like chappathi)

    Dhal poli or paruppu poli is ready. Add ghee while serving.

    Spicy Masala Sambar Recipe

    July 06, 2010 By: admin Category: Sambar/Gravy


    Toor dhal – 2 cups

    Any vegetable suitable for sambar–I have taken ladysfinger

    Tamarind – small lemon size

    Salt – to taste

    Spicy Masala Sambar

    Spicy Masala Sambar

    Masala Items:

    Channa dhal or kadalai parupu – 2 tsp

    Dhaniya or coriander seeds – 3 tsp

    Dry Red chili – 4-5

    Toor dhal – 1/2 tsp

    Pepper – 3-4 nos

    Fenugreek – 1/4 tsp

    Tomato – 1 medium size

    Onion – 1 medium size

    Grated Coconut – 5 tsp

    Oil – 2 tsp


    Oil – 1 tsp

    Mustard – 2 tsp

    Curry leaves


    1. Cook and keep aside the toor dhal.

    2. Fry all the masala items (excluding coconut) together for few mins in low flame allowing the onions to turn pink and the dhal to turn golden brown.

    3. Allow the fried items to cool down and get them grinded along with coconut to a fine paste.

    4. Extract tamarind juice and add the masala paste and add required salt.

    5. Since i have taken ladysfinger, I have fried it in little oil and added it to the tamarind masala gravy.

    6. Allow the mixture to boil well.

    7. Keep the cooked toor dhal ready and add it when the mixture starts thickening.

    8. Allow it to boil and season it with the seasoning ingredients.

    9. If you like, you can add a small piece of jaggery for enhancing the taste.

    Spicy and tasty masala sambar is a nice combination with rice.

    Mixed Paruppu Chutney Recipe

    June 30, 2010 By: admin Category: Chutney/Thokku & podi


    Toor Dhal – 1 tsp

    Channa Dhal – 2 tsp

    Onion – 1 no small

    Red Chili – 2

    Green chili – 1 (if required)

    Coconut – 1/4 cup

    Tamarind – a small piece

    Fried gram or pottu kadalai – 2 tsp

    Salt – to taste


    Oil – 1 tsp

    Mustard – 1/2 tsp

    Urad Dhal – 1/2 tsp

    Curry leaves


    1. Take a tawa add 1/2 tsp oil and add all the ingredients and fry until golden brown.

    2. Add coconut at the end before turning off the stove.

    3. Leave it for few mins and grind to fine paste adding the fried gram. (Do not add pottu kadalai to the frying items)

    4. Season it with the seasoning ingredients and serve with dosa or idli.

    The taste was yummy. If needed you can also add urad dhal to the frying items and get it grinded.

    Hope you try out and leave your comments.

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