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  • Vazhaithandu Paruppu Usili Recipe

    April 02, 2009 By: admin Category: Sidedish


    Plantain stem- 2 cups

    Toor dhal-1/4 cup

    Channa dhal- 1/4 cup

    Red chilli- 6

    Jeera- 1/2 tsp

    Salt- to taste

    Oil- 1 tsp

    Curry leaves- little

    Fenugreek- 1 tsp

    Asafoetida- a pinch


    1. Chop the plantain stem into fine pieces and keep it soaked in water mixed with a teaspoon of butter milk.

    2. Soak the toor dhal and channa dhal for some time. Once it becomes soft grind it along with red chillies, jeera, salt and curry leaves into a rough paste.

    3. Now steam cook the grinded material for 7 min.

    4. Cook the plantain stem by adding little water.

    5. Take a pan, add oil, fenugreek, asafoetida , curry leaves and cooked plantain stem. Cook for 2 min.

    6. Add the steam cooked dhal mixture after making it to fine powder by mashing with hand.

    7. Mix the materials added and remove from flame.

    Soya Oothappam Recipe

    March 31, 2009 By: admin Category: Breakfast/Easy tiffin


    Grated Soya – 1 cup

    Finely chopped Onion – 1 cup

    Dosa Batter – as required

    Salt – to taste

    oil – little

    chopped coriander leaves – to garnish


    1. Fry the grated soya in little ghee or oil and keep it aside.

    2. Now add little oil to tawa and add onion and fry till they turn pink and add the fried soya, salt and add it to the dosa batter.

    3. Mix well and prepare little thick dosas by spreading on the dosa pan.

    4. Garnish with coriander leaves on the top and allow it to cook.

    Serve with any chutney. It will be delicious and also healthy breakfast.

    Chow-Chow Kootu Recipe

    March 29, 2009 By: admin Category: Sambar/Gravy


    Chow-Chow – 2 nos

    Moong dhal – 1/2 cup

    Grated coconut – 2 tsp

    Jeera – 1/2 tsp

    Green chilli – 2

    Oil – 1 tsp

    Mustard – 1/2 tsp

    Urad dhal – 1 tsp

    Turmeric – a pinch

    Salt – as required


    1. Half cook the moong dhal and keep it.

    2. Cut the chow-chow to small pieces and add them to the moong dhal and allow it to cook.

    3. Add turmeric and little water. Do not add much water as this vegetable will give out water when cooked.

    4. Grind coconut, jeera and green chilli to a fine paste and add it to the cooked chow-chow.

    5. Add salt and mix well.

    6. Allow it to boil and garnish with roasted urad and mustard.

    Chow-chow kootu or subji serves as a good side dish for chappathi or can be had even with rice.


    More kuzhambu recipe

    March 28, 2009 By: admin Category: Sambar/Gravy


    Curd – 2 cup

    Chepan kelangu – 10 (either potatoes after cooking or ladysfinger after frying can also be added)

    Jeera – 1 tsp

    Toor Dhal – 2 tsp

    Ginger – a small piece

    Green chillies – 2

    Turmeric – a pinch

    Salt – to taste

    Grated coconut – 3 tsp

    Asafoetida – a pinch

    Oil & mustard – 1 tsp each

    Curry leaves to garnish


    1. Soak the toor dhal in water for 15 mins.

    2. Cook chepan kelangu separately after washing them. Peel off the skin and cut them if needed.

    3. Grind jeera, coconut, green chillie and the soaked toor dhal along with ginger.

    4. Now make the curd little watery adding little water.

    5. Add turmeric and asafoetida to this and keep it on stove in low flame.

    6. Now add the grinded material and cooked chepan kelangu and add salt.

    7. This kuzhambu should not boil for more than 4 – 5 mins.(like milk when it starts raising, the stove should be turned off)

    Garnish with popped mustard seeds and curry leaves.


    Ugadi Festive Recipes – Pachadi, Dhal Vada, Coconut and Dhal Poli or Obbattu

    March 27, 2009 By: admin Category: Festives & Sweets, Uncategorized

    Ugadi means beginning of New Astronomical cycle. Telugu and kannada speaking people celebrate it as New Year, it falls on the first day of the month of Chaitra, as per lunar calender. Ugadi begins with oil bath, homes decorated with kolams and mango leaves strung door ways to herald positive energy.

    Ugadi pachchadi(as spelled as pachadi) is very important dish for this day 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.

    Ugadi Recipes:

    • Neem Flower pachadi
    • Raw mango pachadi
    • Dhal Vada
    • Poli both with dhal and coconut

    Neem flower Pachadi recipe


    Fresh neem flowers – 1 tablespoon( cleaned)
    jaggery – 1 cup


    1. Prepare jaggery syrup and filter it to another pan and heat it again until it starts thickening.
    2. Add the neem flowers to it after frying them in little ghee.

    Neem flower pachadi is ready.

    Raw mango pachadi Recipe


    Raw mango – medium size 1
    Jaggery – 1 cup


    1. Peel off the raw mango skin and cut them to pieces and get them cooked.
    2. Prepare jaggery syrup and add the cooked mango to it and allow it to boil a few mins.

    Raw mango pachadi is ready.

    Dhal Vada Recipe


    Tor Dhal – 1 cup
    Channa dhal – 1 cup
    Dry red chilli – 3
    Green chilli – 2
    curry and coriander leaves – 1 table spoon
    grated coconut – 3 tsp
    salt – to taste
    Ginger – a small piece
    Oil – for frying


    1. Soak the toor dhal and channa dhal in water for 2 hours and get them grinded along with dry chilli, green chilli, curry, coriander leaves, coconut, salt, ginger.
    2. Do not make it too fine.
    3. Also do not add too much water. Make sure the mixture is thick.
    4. Take small quantities from the grinded mixture and prepare small flattened vadas and deep fry in oil until they turn golden brown.

    Dhal vada is ready.

    Poli – Dhal Poli recipe


    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(parupu poli) is ready. While serving add little ghee.

    Coconut Boli Recipe


    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


    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.

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