Indian Recipes World

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Latest Recipes


  • 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
  • Easy Vegetable Sambar Recipe
  • Green Peas Cheese Rolls Recipe
  • Fried Idly|Idly recipe|Spicy idly

    January 29, 2009 By: admin Category: Breakfast/Easy tiffin


    Ingredients:

    Idly – 5 nos

    Chopped onion-1cup

    Oil-3tsp

    Mustard-1/2 tsp

    Urad dhal-1/2 tsp

    Channa dhal-1/2 tsp

    Chilli powder-1 tsp

    Salt –to taste

    Curry leaves.

    Method:

    1. Cut the idly in to pieces.
    2. Take a tawa, add oil and mustard seeds.
    3. After mustard pops out, add channa and urad dhals.
    4. Add onion, once the dhal turns golden brown.
    5. Now add the chilli powder and salt and mix well.
    6. Finally add the idly pieces and mix well.

    Add curry leaves and serve hot.

    Onion Rice|Onion Recipe|Lunch box recipe

    January 29, 2009 By: admin Category: Variety Rice


    Ingredients:

    Onion – 1 cup chopped

    Rice – 1 cup boiled

    Mustard – ½ tsp

    Oil – 2 tsp

    Channa dhal – ½ tsp

    Urad dhal – ½ tsp

    Turmeric powder – a pinch

    Salt – to taste

    Green chillies- chopped 1 tsp

    Curry and corriander leaves – to garnish

    Method:

    1. Taka a tawa, add oil and mustard to it.
    2. After mustard pops out, add channa dhal and urad dhal and allow it to roast to golden brown.
    3. Now add chillies and chopped onion.
    4. Add turmeric powder and salt.
    5. Allow the onion to get cooked for few mins.
    6. Now add the boiled rice and mix well.
    7. Garnish with fresh curry and corriander leaves.

    Instant Sambar|Easy sambar|Sambar Recipe

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


    Ingredients:

    Tamarind – small lemon size

    Onion or any vegetable chopped – ½ cup

    Sambar powder – 2 tsp

    Toor dhal – 1 cup boiled

    Oil – 2 tsp

    Mustard seeds – ½ tsp

    Turmeric powder – a pinch

    Asafoetida – a pinch

    Salt – to taste

    Curry leaves – to garnish

    Method:

    1. Soak the tamarind in water and extract the juice.
    2. Take a tawa, add oil and mustard seeds.
    3. After mustard pops out, add the chopped onion or vegetables to it.
    4. Allow the vegetables to get cooked and add the tamarind juice.
    5. Now add sambar powder, asafoetida, turmeric and salt.
    6. Stir well and allow it to boil.
    7. Now add the boiled toor dhal to it.
    8. Stir well and garnish with curry leaves. Your sambar is ready.

    Vendaikay poriyal|Lady’s finger curry|Curry recipe

    January 28, 2009 By: admin Category: Sidedish


    Lady's finger poriyal

    Lady's finger poriyal

    Ingredients:

    Vendaikai/ladysfinger – 250 gms

    Mustard- 1/2 tsp

    Oil – 2 tsp

    Urad dhal – 2 tsp

    Chilli powder – 1 tsp

    Turmeric powder – a pinch

    Grated Coconut – 3 tsp

    Salt – to taste

    Curry leaves – to garnish

    Method:

    1. Wash and dry the ladysfinger and chop it to small pieces.
    2. Take a tawa, add oil, mustard and urad dhal.
    3. After mustard pops out, add the chopped vendaikai.
    4. Allow it to get cooked for few mins.
    5. Now add turmeric powder, salt and chilli powder to it.
    6. Finally add the grated coconut and garnish with curry leaves.

    Tomato rasam|Thakkali Rasam|Rasam recipe

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


    Tomato Rasam

    Tomato Rasam

    Ingredients:

    Tamarind – a small piece

    Tomato – 2 full (either chopped or Make it into juice)

    Rasam powder – 2 tsp

    Curry and corriander leaves

    Toor dhal -1/2 cup boiled

    Asafeotida – a pinch

    Turmeric powder – a pinch

    Salt – to taste

    Mustard – 1 tsp

    Oil/ Ghee – 1 tsp

    Method:

    1. Soak the tamarind and extract the juice by adding water.
    2. To the tamarind extract, add rasam powder, asafoetida, turmeric and salt.
    3. Allow the mixture to boil.
    4. Now add the tomato (either chopped or the juice)
    5. When the mixture starts boiling, add the boiled toor dhal and stir well.
    6. If you find the rasam to be thick, you can add water and dilute it.
    7. Take a tawa, add oil or ghee and add mustard seeds. After mustard pops out, add this to the boiling rasam and turn off the stove.
    8. Add corriander and curry leaves to garnish.

    Your yummy rasam is ready. You can have it with rice to refresh yourself.

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