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  • 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
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  • Instant Vegetable Rice Recipe
  • Onion Tomato Chutney Recipe
  • Prawn Gravy Recipe
  • Aloo Kabab Recipe

    March 17, 2009 By: admin Category: Snacks


    Gram flour – 1/2 cup

    Bread slice – 2 (make it to fine powder)

    Mashed potato – 2 cup

    Ginger- garlic paste – 1 table spoon

    Mint leaves – 1/4 cup(finely chopped)

    Chilli powder – 2 tsp

    Garam masala -2 tsp

    Salt – to taste

    Oil – 1 cup

    Sliced capsicum, tomato – to garnish


    1. Take a bowl, add gram flour, mashed potato, ginger- garlic paste, mint leaves, chilli powder, garam masala and salt. Mix well.

    2. Now make elongated balls with the mixture.

    3. Now dip the balls in bread powder and deep fry in oil.

    4. Take a stick and arrange using the sliced vegetables along with the kabab.


    Serve with tomato sauce.

    Fish Cutlet recipe | Fish cutlet

    March 16, 2009 By: admin Category: Non Veg Recipes

    Ingredients :

    Boneless fish – 200 gms

    Onions- 3

    Small potatoes,  – 3

    Ginger garlic paste -1 tsp

    Green chillies -3

    Pepper powder – 1 tsp

    Garam masala -1 tsp

    Eggs -3

    Bread crumbs- ½ cup

    Chopped coriander leaves- 1 tablespoon

    oil – for frying

    Salt – to taste.


    1. Boil the fish flesh with a little salt and keep it aside.

    2. Boil the potatoes and mash them.

    3. Finely chop the green chillies, onion and keep it aside.

    4. Now take a pan and pour 2 tablespoons oil and when the oil is hot, add the onions, ginger garlic paste and green chillies and saute till the onions are golden brown.

    5. Now add the boiled fish and cook till all the water evaporates and it becomes a dry mixture.

    6. Sprinkle the pepper powder and garam masala.

    7. Mix well and then add the mashed potatoes and cook till an aroma begins to rise.

    8. Turn of the flame and add the coriander leaves and salt to taste.

    9. Now mix it all up and make small balls of this mixture and set it aside.

    10. Take a bowl and beat the eggs. In another plate spread the powdered bread crumbs.

    11. Now take the small balls and make it a little flat for cutlet and dip it in the egg and then roll it in the bread crumbs, so that each cutlet is coated evenly on all sides.

    12. Take a non stick pan, add little oil and fry the cutlet. Allow it until golden brown.

    Serve with tomato sauce.

    Mushroom Salad/Mushroom Salad Recipe

    March 16, 2009 By: admin Category: Sidedish


    Mushroom – 100 gms(button mushroom)

    Onion chopped – 1 cup

    Chopped pudina – 1 cup

    Chopped coriander leaves – 1 cup

    Ginger garlic paste – 1 tsp

    Salt – to taste

    Curd – 2 cups

    Ghee – little


    1. Take a pan, add ghee, cleaned and chopped mushroom, ginger garlic paste and fry for few seconds.

    2. Now add onion, pudina and cook for few mins.

    3. Now add this fried mixture to curd and add salt and coriander leaves and serve.

    Murukku recipe | Thenkuzhal Murukku Recipe

    March 15, 2009 By: admin Category: Snacks, Uncategorized


    Raw Rice – 4 cup

    Urad dhal – 1 cup

    Salt – to taste

    Dalda or butter – 1 table spoon

    Sesame or jeera – 1 tsp

    Oil – to fry


    1. Fry urad in a dry pan until they turn golden brown and grind them to fine powder along with rice.

    2. Take this grinded flour and add salt, butter and jeera and mix well.

    3. Add little water and mix well and make a dough(chappathi dough consistency)

    4. Make require size balls to fit in the murukku aachu or murukku nazhi.


    Muruku kuzha with thenkuzhal achchu

    5. Put the murukku maavu inside and press with the other one and make the proper murukku in a plate and keep them reay to fry in oil.

    6. Heat oil in a pan and add the ready murukku that is kept in the plate. Dee fry till golden brown and murukku is ready to eat.

    Note: Murukku is kept prepared in plate as the water mixed murukku maavu should not be kept for long time. The colur will change to dark brown if kept and hence keet them ready and deep fry in oil.


    Chicken Biryani | Chicken Biryani Recipe

    March 15, 2009 By: admin Category: Non Veg Recipes


    Rice – 2 cups

    Chicken – 500 gms

    Small onions chopped – 1 ½ cup

    Green chillies – 4 to 6

    Ginger garlic paste – 2 tsp

    Tomatoes chopped -3

    Chilli powder – 1tsp

    Spices powder – 2 tsp(recipe given below)

    Salt – as required

    Lemon – half

    Coriander leaves chopped – 1 table spoon

    Mint leaves chopped – 1 table spoon

    Oil – 2 table spoon

    Ghee or butter – 1 table spoon

    Water – 4 cups

    Spices powder:

    Cinnamon – 4pcs (1″size)

    Cardamom – 3

    Cloves – 3

    Heat a pan without oil and roast these spices in medium flame for 2min and powder it.


    1. Heat oil and ghee in pressure pan.Add chopped onions and sliced green chillies and fry till onions become transparent.

    2. Add ginger garlic paste and cook for 2min.

    3. Add chopped tomatoes and saute for 3min.

    4. Add chilli powder, spices powder, salt and chicken, and add 1cup water and mix well.

    5. Close the pan and allow for 2 whistles.

    6. Allow the pressure and heat to subside and then open the pan.

    7. Add lemon juice, chopped coriander leaves, mint, remaining 3 cups water and rice. Mix well and close the pan and allow for 1 whistle.

    8. After steam subsides, open and mix the biryani well from bottom to top and serve with onion raitha.

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