Indian Recipes of the Year 2007

Choco burfi


Drinking chocolate 4 tbsp
Milk 1/2 cup
Sugar 2 cups
Kaju pieces 1 tbsp
Sugar powder 1/4 cup
Ghee 1 tsp
Elaichi powder 1 tsp


How to make Choco burfi:

Mix all ingredients in a pan (except sugar powder).

Keep on a gas and allow to cook on low flame.

When batter becomes thickly remove from the heat.

Mix finely then add sugar powder and mix again.

Pour on greased vessel and flat it with the help of roll pin.

Allow to cool.

Cut into pieces.

March 10th, 2007

Chocolate Fudge


Coco Powder 3/4 cup
Milk Powder 3 cups
Elaichi powder 1 tsp
Sugar 5 cups
Pure ghee 2 tbsp


How to make Chocolate Fudge:

In a kadai add the sugar and 1/2 cup of water.

Boil it till one string consistency.

Add ghee,coco powder and milk powder.

Stir well and add elaichi powder.

When it leaves the sides of the pan pour it on a greased thali or plate.

Allow to cool then cut into square pieces.

September 25th, 2007

Coconut biscuits


Maida 150 gm
Butter 100 gm
Coconut powder 50 gm
Sugar powder 50 gm
Vanila essence 1 tsp
Baking powder 1/2 tsp


How to make Coconut biscuits:

Beat butter and sugar then add all ingredients one by one.

Mix well and knead dough with the help of little milk.

Roll out thick chapati and then cut biscuits with the biscuit cutter.

Bake in oven for 15 to 20 min.

June 20th, 2007

Coconut Burfi


Coconut 1
Sugar 300 gm
Ghee 150 gm
Elaichi powder 2 tsp
Lemon colour 1/4 tsp


How to make Coconut Burfi:

Grate coconut finely.

In a kadai heat ghee and add grated coconut.

Now add sugar and mix well.

Stir continuously and cook on low flame till the mixture becomes thick and starts leaving the edges.

Add colour and elaichi powder.

Mix well.

Grease a thali with ghee and turn over the mixture of coconut on it.

Spread it evenly on the thali.

Allow to cool then cut into pieces.

August 26th, 2007

Coconut Chutney


Coconut 1/2
Green chilly 2
Ginger 1″
Mustard seeds 1/2 tsp
Kadipatta 4 leaves
Red chilly 1-2
Oil 1 tsp


How to make Coconut Chutney:

Grate coconut and add green chilly,ginger and salt.

Grind in a mixture to make a fine paste with little water.

In a pan heat oil add mustard seeds, broken red chilly and kadipatta and stir till the mustard seeds crackle.

Pour grind paste in the pan and mix well.

Coconut chutney is ready.

January 15th, 2007

Coconut Dosa


Rice 2 cups
Grated coconut 1 cup


How to make Coconut Dosa:

Soak rice in water for 5-6 hours.

Drain it. mix grated coconut and salt.

Grind in a mixture using enough water.

Place tava on a flame and greased it with little oil.

Pour the batter and cover the tava on low flame.

After 2 min remove the cover and turn the dosa.

Again cook for 2 min and remove from the heat.

Coconut dosa is ready.

Enjoy with green chutney.

March 10th, 2007

Coconut Juice


Coconut  1
Jaggery  1&1/2 cup
Cardamom powder 2 tsp
Hot water 2-3 cups


How to make Coconut Juice:

In a mixture take grated coconut and add little hot water.

Grind and make coconut milk. repeat again and strain the milk.

In coconut milk add jaggery,salt and cardamom powder.

Coconut juice is ready. serve with Puranpoli.

July 22nd, 2007

Crab Masala


Black crabs 6
Coconut 1/2
Onions 4
Tomato 1
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Coriander leaves 1/2 cup
Oil 2 tbsp


How to make Crab Masala:

Clean crabs and apply finely chopped two onions,tomato,red chilly powder,turmeric powder,garam masala powder,and salt.

Keep aside for 30 min.

In kadai heat 1 tbsp oil and fry 2 onions till golden then add grated coconut and fry for 2-3 min on low flame and allow to cool.

Make a fine paste with little water.

In another pan heat 1 tbsp oil and fry crab mixture for 2-3 min. and cover the pan to cook for 5 min.

Lastly add coconut paste and coriander leaves.

Mix well.

Crab masala is ready.

Enjoy with roti.

1 comment April 14th, 2007



Potato 250 gm
Onion 4
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Garam masala powder 1 tsp
Tamarind pulp 2 tsp
Sugar 1 tsp
Asafoetida 1/4 tsp
Chat masala 1/2 tsp
Pomegranate 1 cup
Masala peanuts 1 cup
Coriander leaves 1/2 cup
Pav (bun) 6
Amul butter 2 tbsp


How to make Dabeli:

First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt.

Mix well and check the seasoning.

Chop onion and coriander leaves finely.

In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min.

Remove from kadai.mix chopped onion, coriander leaves,masala peanuts and pomegranate.

Mix well and stuff in buns.

In a pan heat amul butter and fry stuffed buns.

Dabeli is ready.

January 26th, 2007

Dahi Chawal


Cooked rice 4 cups
Curd (dahi) 1/2 kg
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Kadipatta 6-8
Hing 1/2 tsp
Whole red chilly 4
Green chilly 2
Urad dal 1 tsp
Chana dal 1 tsp
Oil 4 tsp


How to make Dahi Chawal:

In a kadai heat oil and put mustard seeds,cumin seeds, kadipatta,red chilly,green chilly, urad dal and chana dal.

Fry dal till the colour becomes light brown.

Beat the curd without adding water.

Now pour the curd in kadai with hing and salt.

Lastly add rice and mix it for 2-3 min on low flame.

Remove in the serving plate and decorate with coriander leaves.

January 12th, 2007

Dahi pohe


Pohe 1 cup
Curd 2 cups
Green chilly 2
Mustard seeds 1/2 tsp
Urad dal 1/2 tsp
Jeera 1/2 tsp
Kadipatta leaves 4-5
Sugar 1/2 tsp
Oil 2 tsp


How to make Dahi pohe:

Wash pohe and drain it.

Add dahi,sugar and salt. mix finely.

In a pan heat oil and add urad dal.fry it till light brown on med flame.

Now add mustard seeds and when it starts to crackle add jeera,chopped green chilly and kadipatta.

Pour the seasoning on dahi pohe and mix well.

Dahi pohe is ready.

April 7th, 2007

Dahi Pohe


Pohe 1 cup
Milk 1/2 cup
Dahi 1 cup
Red chilly powder 1/2 tsp


How to make Dahi Pohe:

Wash the pohe with water then soak with milk for 10 min.

Then add dahi,red chilly powder and salt .
Mix all together.

Dahi pohe is ready.

November 11th, 2007

Dry Coconut Chutney


Dried coconut 200 gm
Garlic cloves 10-12
Whole red chilly 4-5
Tamarind 2 tsp
Sugar 2 tsp


How to make Dry Coconut Chutney:

Grate dried coconut and mix all ingredients.

Grind in a blender till smooth paste.

Keep in a fridge and use as require.

April 18th, 2007

Dudhi ki Sabji


Small dudhi 1
Tur dal 1 tbsp
Peanuts 1 tbsp
Red chillies 2
Turmeric powder 1/2 tsp
Sesame seeds 4 tsp
Coriander seeds 1 tsp
Fennel seeds 1 tsp
Garlic cloves 5-6
Coriander leaves



First fry tur dal in a kadai till golden without oil.

Then fry peanuts.

Keep aside.

Lastly fry red chillies,sesame seeds,coriander seeds,fennel seeds and garlic cloves.

Allow to cool.

Then add turmeric powder and asafoetida.

Make a powder in a mixer and keep aside.

How to make dudhi ki sabji:

Cut dudhi in a cubes.

In a pan boil 1 cup of water.

Add dudhi cubes and salt.

Allow to cook for 5 min.

Add masala and again cook for 2-3 min on low flame.

Add a little water if necessary.

Dudhi ki sabji is ready.

Garnish with coriander leaves.

June 20th, 2007

Dudhi Halwa


Small Dudhi 1
Hot milk 6 cups
Sugar 2 cups
Khoya 1 cup
Ghee 2 tsp
Elaichi Powder 1 tsp
Kaju 4-5
Badam 4-5


How to make Dudhi Halwa:

Remove the skin of the dudhi and grate it.

In a heavy bottomed pan heat the ghee.

Add grated dudhi in a pan and Saute it for 2-3 min.

Then fry khoya for a min.

Now add hot milk.

Allow to cook on mid flame.

Simmer for 30 minutes.

When the halwa is almost dry, add the sugar and mix well.

Stir till the moisture has evaporated.

Lastly add elaichi powder and kaju badam pieces.

Mix well and serve.

December 14th, 2007

Dum Aaloo


Baby potatoes 1/2 kg
Curd 1 cup
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Jeera powder 1 tsp
Dhania powder 1 tsp
Amchur powder 1 tsp
Garam masala powder 1 tsp
Coriander leaves 1 cup
Tejpatta 2
Oil 3 tbsp


How to make Dum Aaloo:

Boil potatoes, peel and prick it all over with the help of fork.

In a bowl take curd and add all masala powders and salt.

Mix well and apply to potatoes.

Marinate the potatoes for at least 1 hour.

After 1 hour heat oil in kadai and add potatoes.

Fry it for 2-3 min then add 1 cup of water.

Cover and cook till the fat leaves the masala.

Again cook for 2-3 min on low flame.

Dum aaloo is ready.

Garnish with coriander leaves and serve.

March 2nd, 2007

Egg Kheema


Boiled Eggs 6
Onions 4
Tomatoes 2
Ginger, garlic chilly paste 1 tbsp
Kashmiri mirchi powder 1 tsp
Garam masala powder 1 tsp
Dhania powder 1 tsp
Jeera powder 1 tsp
Turmeric powder 1/2 tsp
Coriander leaves 1 tbsp
Butter 2 tbsp


How to make egg kheema:

Grate eggs and chop onion,tomato and coriander leaves.

Heat butter in a pan and add chopped onion and saute it till golden brown.

Add green chilly ginger garlic paste, mirchi powder,dhania jeera powder, garam masala powder, turmeric powder and saute for few seconds.

Now add chopped tomatoes and salt.

saute it till oil separates.

Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame.

Egg kheema is ready. Serve hot with chapati or bread.

September 17th, 2007

Egg Sandwich


Slice bread 4
Boiled eggs 2
Tomato 1
Onion 1
Cheese slices 2
Pepper powder 1 tsp


How to make Egg Sandwich:

In a bowl take chopped boiled eggs and add finely chopped onion and tomato,pepper powder and salt.

Mix well.

Apply butter on bread slices.

Spread egg mixture on the bread.

Place the cheese slice over it.cover the sandwich with another slice.

And place it in the sandwich toaster till the bread is golden.

Serve with tomato ketchup.

June 15th, 2007

Eggs Kabab


Boiled eggs 6
Onion 2
Besan 1 tbsp
Red chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Pepper powder 1/2 tsp
Coriander leaves 1 tbsp
Egg white 1


How to make eggs kabab:

In a big bowl grate the boiled eggs finely.

Add all other ingredients except oil.

Mix well and Knead into smooth dough.

Make small balls and press.

Heat Oil in kadai and fry kababs till golden brown.

Serve with tomato ketchup.

July 16th, 2007

Fish Cutlet

Fish Cutlet Ingredients:

Fish 5 pieces
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Ginger garlic paste 2 tsp
Bread slices 2
Corn flour 1 tbsp
Egg 1
Coriander leaves 1 cup
Rava 1 cup
Tamarind pulp 1 tsp


How to make Fish Cutlet:

Apply salt and turmeric to fish and keep aside for 10 min.

After 10 min wash fish cleanly and steam it for 4-5 min.

Remove all the bones and mash it with hand.

Soaked bread slices in water and squeezed.

Now in a bowl take boneless fish,chilly powder,garam masala powder, ginger garlic paste,bread slices,cornflour,chopped coriander leaves, tamarind pulp and salt.

Mix finely and make round cutlets.

In another bowl beat egg.

In kadai heat oil.

Dip cutlets in egg mixture and roll them in rava.

Fry it till golden brown on mid flame.

Serve Fish Cutlet with chutney or ketchup.

April 3rd, 2007

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