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
  • Paneer Pulav Recipe

    March 22, 2009 By: admin Category: Variety Rice


    Basmati rice – 1 cup

    Paneer pieces – 1 cup

    Tomato – 1

    Onion – 1

    Small green chilli – 2

    Ginger garlic paste – 1 tsp

    Oil – 4 tsp

    Pudina and coriander leaves – little

    Saunf or sombu -1 tsp

    Cinamom -1

    Cardamom – 1

    Clove – 1

    Salt – to taste

    Water – as required


    1. Cook the basmati rice and keep separately.

    2. Take a pan, add oil, sombu, cinamom, cardamom, clove and fry for few mins.

    3. Now add ginger garlic paste, sliced green chilli, onion and tomato and allow it for 4-5 mins.

    4. Now add the paneer cubes and mix well.

    5. Add cooked rice, coriander and pudina leaves and sufficient salt and mix thoroughly.

    6. Keep it in low flame for 5 mins and serve hot.

    Serve with raita or sauce.

    Coconut Rice Recipe

    March 21, 2009 By: admin Category: Variety Rice


    Cooked Rice – 2 cups

    Coconut – 1 cup

    Green Chilli – 2

    Roasted groundnut – 1/2 cup

    mustard – 1/2 tsp

    salt – to taste

    oil – 2 tsp

    urad and channa dhal – 1 tsp


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

    2. Allow it to pop and add urad and channa dhal and fry till golden brown.

    3. Now add green chilli and saute.

    4. Add the coconut, salt and little sugar for taste.

    5. Fry for 2 mins and add the rice and mix well.

    6. Finally add the roasted groundnuts and serve.

    Garnish with curry leaves. Serve with appalam or vadaam. Best lunch box recipe.

    Soya Adai Recipe

    March 20, 2009 By: admin Category: Breakfast/Easy tiffin


    Soya balls – 30

    Toor dhal – 1/2 cup

    Channa dhal – 1/2 cup

    Boiled rice – 1/2 cup

    Finely chopped drumstick leaves or methi leaves – 1 cup

    Finely chopped small onion – 1 cup

    Coconut milk – 1 cup

    Red chilli – 10

    Ginger – a small piece

    Saunf or sombu – 1 tsp

    Jeera – 1 tsp

    Salt, oil – as required.


    1. Soak the soya balls in hot water and squeeze off the water and keep aside.

    2. Soak rice and the dhals for 2 hours and grind them along with soya balls, red chilli, salt, ginger, sombu and jeera.

    3. Add the finely chopped onion, drumstick leaves and coconut milk to the batter and mix well.

    4. Prepare dosas and serve.


    Note: Do not make the batter too watery as coconut milk is also added.

    Pudhina Thuvayal Recipe

    March 19, 2009 By: admin Category: Chutney/Thokku & podi


    Mint leaves – 2 cups

    Tamarind- a small piece

    Green chilli – 1

    Red chilli- 2

    Coconut- 2 tsp(optional)

    Urad dhal – 3 tsp

    Asafoetida- a pinch

    Ginger- a small piece

    Oil – 2 tsp


    1. Take a pan, add 1 tsp oil and fry the mint leaves along with green chilli and keep them aside.

    2. Now take the pan, add 1 tsp oil and fry urad dhal, tamarind, red chilli, ginger.

    3. Allow it cool and grind all the fried material along with coconut, asafoetida and salt.

    4. Add little water and make a fine paste.
    pudina-thuvayalThis thuvayal can be had with hot cooked rice by adding little oil.

    Rava Pongal Recipe

    March 18, 2009 By: admin Category: Breakfast/Easy tiffin


    Roasted rava- 1 1/2 cups

    Cooked moong dhal- 1/2 cup

    salt- to taste

    oil-2 tsp

    Ghee-1 tsp

    Pepper and jeera powder-1 tsp

    Roasted cashews to garnish

    Water – 2 cups


    1. Cook the moong dhal by adding water and keep it aside.

    2. Take a pan, add 2 cups of water allow it to boil.

    3. Now add the rava, cooked moong dhal and salt, mix well and allow the rava to cook.

    4. Take a separate pan add oil and roast the pepper and jeera powder  and add it to the pongal.

    5. Add ghee, curry leaves and roasted cashew and serve hot.


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