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  • Rava Kesari|Sooji sweet|Kesari|Easy sweet

    January 26, 2009 By: admin Category: Festives & Sweets


    Rava Kesari

    Rava Kesari

    Ingredients:

    Rava (sooji) – 1 cup

    Water- 1 1/2 cup

    Sugar – 1 cup

    Ghee – 3 tsp

    Kesari colour – a pinch

    Cashews, cardamom, badam – to garnish

    Method:

    1. Heat the tawa and add rava(sooji) and roast it.

    2. Remove the rava from tawa on to a plate.

    3. Take the tawa, add water and allow it to boil.

    4. Add rava to the boiling water and keep stirring.

    5. Mix the kesari color to little water and add it along with sugar.

    6. Allow the rava to get cooked. It will take 3-5 mins to absorb the water.

    7. Now take another pan, add ghee, cashew, cardamon and badam and roast it to golden brown.

    8. Garnish the Kesari with the roasted cashews.

    Delicious rava kesari is ready to taste..

    Vathakozhambu|Karakuzhambu|Kuzhambu recipe

    January 26, 2009 By: admin Category: Sambar/Gravy


    Ingredients:

    Tamarind -Big lemon size

    fenugreek – 1 tsp

    Chilli powder -2 tsp

    turmeric powder – a pinch

    Urad dhal -1 tsp

    Toor dhal – 1 tsp

    mustard – 1 tsp

    Gingely oil – 5 tsp

    salt – to taste

    asafoetida – a pinch

    curry leaves- to garnish

    Onion – 1 big (small – 10)

    vendaikay – 5 nos. (either onion alone or with lady’s finger or can use the dried vetral that is traditionally used like sundaikai or manathakkali vetral)

    Method:

    1.  Soak the tamarind and extract the juice adding water.

    2. Take a tawa and add 5 tsp oil and add mustard, toor  and urad dhal to it.

    3. Now add fenugreek and chopped onions and lady’s finger.

    4. Let the Onion and ladysfinger get cooked

    for few mins.

    5. Now add the tamarind juice to the tawa and add turmeric powder, asafoetida, chilli powder and salt.

    6. Let them boil till the raw flavour of tamarind fades and oil suspends on the top.

    7. Add curry leaves to garnish and serve with rice.

    Manathakkali Vetral Kuzhambu

    Manathakkali Vetral Kuzhambu

    Note: If you want, you can add a bit of jaggery(after step 6) to enhance the taste.

    Pudina rice|Green rice||Lunch box recipe

    January 25, 2009 By: admin Category: Variety Rice


    Ingredients:

    Basmati-2 cup(soak for 1/2 an hour)
    Chopped onion-1 1/2
    ginger-garlic paste-1tbsp
    cloves-2
    cinnamon-1 small stick
    oil-1 tbsp
    ghee-1 tbsp
    salt – to taste
    corriander leaves

    paste:
    ——-
    pudina -2 bunch
    green chilli-3-4
    grated coconut- 3 tbsp

    Method:
    1. Pour 1 tsp of ghee and fry the soaked raw rice for 5 mins in medium flame
    2. Remove the rice and keep it aside.
    3. Now add rest of the oil and ghee to the pan.
    4. Add cloves,cardamon and cinnamon to it.
    5. Add onion and ginger garlic paste to it.
    6. Add the grinded paste to it and stir it for 5-10 mins and then add 3 cups of water to it.
    7. Once the water begins to boil, add salt and rice to it.
    8. Pressure cook for 2 whistle and switch off the flame.
    9. You can garnish with corriander leaves and roasted cashews.

    Tomato thokku | Thakkali thokku | Thokku recipe

    January 25, 2009 By: admin Category: Chutney/Thokku & podi


    Ingredients:

    Tomato – 5
    mustard – 1/2 tsp
    red chilli powder – 2-3 tsp
    Oil – 3 tsp
    salt – to taste
    turmeric powder – a pinch

    Method:

    1. Cut the tomatoes into big pieces and grind them.
    2. Heat the tawa and add oil and mustard seeds.
    3. Add the grinded tomato to the tawa and stir it in low flame.
    4. Add turmeric powder, chilli powder and salt to it.
    5. Cook it till the raw flavour fades and oil suspends over the thickening paste.

    Tomato Thokku

    Tomato Thokku

    6. Serves as a good sidedish with idli, dosai, adai, etc.. and one can even mix it with rice and enjoy the lovely taste..

    Traditional puliyotharai/Poliyogare/Home-made pulikaychal

    January 24, 2009 By: admin Category: Chutney/Thokku & podi


    Ingredients:

    Tamarind- the size of one big lemon.
    Gingely oil- 5 tbsp.
    mustard-1/2 tsp.
    urud dhal(ulutham paruppu)- 1 tsp.
    channa dhal(kadala paruppu)- 1 tsp.
    curry leaves- few.
    groundnut- as desired.
    salt- to taste.
    fenugreek- 1/2 tsp.
    corriander seeds-1/2 tsp.
    red chillies- 3-5.

    Method:

    1.Roast fenugreek, corriander seeds and red chillies in 1tsp of oil and grind it in a mixer to get a powder.
    2. Add the remaining oil in the tawa and splatter mustard in it.
    3. Add the dhal varieties, curry leaves, salt, groundnuts and roast it till the dhal turns to golden
    brown colour.
    4. Remove the seeds of the tamarind and extract the juice from it by adding some water and add it to the tawa.
    5. Boil it till the raw flavour of the tamarind fades and till it becomes thick like a paste.
    8. Now add the prepared(fenugreek, corriander and chilly) powder to the paste.
    9. Add one cup of boiled rice to the above mixture and garnish it with corriander leaves and serve hot.

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