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  • Badam Halwa | Badam Halwa recipe | Halwa recipe

    February 10, 2009 By: admin Category: Festives & Sweets


    Ingredients:

    Badam seeds – 100 gms
    Sugar – 200 gms
    Saffron/Kesari color – a pinch
    Ghee – 150 gms
    cardamom powder- a pinch
    Milk – 1 tumbler
    cashew, pista, badam – to garnish

    Method:

    1. Soak the badam seeds in hot water and peel off the skin.
    2. Now grind the badam into a fine paste by adding milk.
    3. Keep a pan, and prepare thick sugar syrup.
    4. Add the grinded paste with the sugar syrup and keep on stirring.
    5. Now add the color, ghee and cardamom powder and keep stirring until you obtain a halwa consistency.
    6. After transferring to serving bowl, garnish with pista and badam.

    Badam halwa

    Badam halwa

    Soya Manchurian | Soya Recipe

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


    Ingredients:

    Soya balls- 1cup
    Maida-1/2 table spoon
    Corn flour-1/2 table spoon
    Pepper power- 2 tsp
    Garlic- 10 pods
    Green chilli-3
    Soya sauce-1 tsp
    Capsicum-1
    Salt -to taste
    Oil
    Spring onion-to garnish

    Method:

    1. Soak the soya balls in hot water for 10 min and squeeze the excess water.
    2. Take a bowl add the maida, corn flour and pepper powder and mix well.
    3. Now dip the soya balls in the maida mixture and deep fry in oil.
    4. Take another pan add oil, chopped garlic, green chilli, capsicum and soya sauce and mix well by adding water to obtain a gravy.
    5. Allow it to boil for some time.
    6. Now add the roasted soya ball to the gravy and garnish with spring onion.

    Snake Guard Subji | Podalangai kootu | Snake guard recipe

    February 09, 2009 By: admin Category: Sambar/Gravy


    Snakeguard kootu

    Snakeguard kootu

    Snake Guard- 2 cups (chopped available as dwarf or long snake guard)
    Channa dhal- 2 tsp
    moong dhal- 1/4 cup
    coconut scrapping-2 tsp
    jeera-1/2 tsp
    green chilli- 2 nos
    salt – to taste
    oil-2 tsp
    mustard-1/2 tsp
    urad dhal- 1/2 tsp
    curry leaves to garnish

    Method:

    1. Cook channa and moong dhal by adding water.When it is half cooked add the snake guard and cook well.
    2. Grind coconut,jeera and chillies into a fine paste.
    3. Once the dhal and snake guard is cooked add the grinded paste, salt and stir well.
    4. Take a pan,add oil,mustard and urad dhal. Once mustard pops add it to the kootu and garnish with curry leaves.
    A tasty dish ready to be served with rice and chappaties.

    Aviyal recipe | Kerala recipe | Vegetable aviyal

    February 09, 2009 By: admin Category: Sambar/Gravy


    Ingredients:

    Sliced: carrot, beans, chow-chow, plaintain, yam, potato, snake guard, drumstick – 4 cups
    Grated coconut – 3 tsp
    green chillies – 5
    fresh curd -1 cup

    Aviyal

    Aviyal

    jeera – 1/2 tsp
    coconut oil – 2 tsp
    mustard – 1 tsp
    Salt -to taste
    Curry leaves – to garnish

    Method:

    1. Cook all the sliced vegetables by adding little water.
    2. Grind coconut, jeera and green chillies into fine paste by adding little water.
    3. Now take a bowl, add all the cooked vegetables along with ground paste and salt and stir well(make sure you dont mash the vegetables while stirring)
    4. After few mins, add fresh curd and turn off the stove.
    5. Add one tsp coconut oil over the aviyal and mix well.
    6. Take another pan, add oil and mustard and garnish over the aviyal along with curry leaves.

    Coconut chutney | Thaengai chutney | Naariyal chutney | Chutney recipe

    February 08, 2009 By: admin Category: Chutney/Thokku & podi


    Coconut Chutney

    Coconut Chutney

    Coconut scraped – 4 tsp
    Fried gram – 3 tsp
    Green chilli – 2-4 nos
    oil – 1 tsp
    mustard – 1/2 tsp
    salt – to taste
    urad dhal -1/2 tsp
    curry leaves – to garnish
    asfoetida – a pinch.
    water

    Method:

    1. Take a mixie jar, add coconut, fried gram, green chilli, salt and make it into a thin paste by adding little water.
    2. Now keep a pan, add oil, mustard, urad and curry leaves.
    3. Add asafoetida after taking the pan from the flame and immediately garnish over the coconut chutney.

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