Indian Recipes of the Year 2007

Fruit Cake


Maida 150 gm
Sugar 100 gm
Butter 100 gm
Eggs 2
Baking powder 1/2 tsp
Caramel 2 tbsp
Orange peel 50 gm
Cherries 50 gm
Tutty-fruity 50 gm
Cashew nuts 50 gm
Mixed spice 1/2 tsp
Rum 2 tbsp
Nescafe 1 tbsp
Lemon 1


How to make Fruit Cake:

Chop tuty fruity,cashew nuts,orange peel and cherries.

Soak them in rum,lime juice,mixed spice and salt for 8 hrs.

Sieve maida with baking powder and mix in the fruit.

Beat butter and sugar till light and fluffy.

Beat egg and add mixture little by little in the flour.

Add all ingredients and mix well.

Put in a greased cake tin and bake it till dark brown at 150′ C,300 ‘ F for 60 min.

Fruit cake is ready.

April 3rd, 2007

Garam Masala Powder


Coriander seeds  200 gm
Cinnamon sticks 5 gm
Cardamom 5 gm
Cloves 5 gm
Black pepper corns 5 gm
Shahijeera  5 gm
Badishape  25 gm
Khuskhus  25 gm
Jaipatri   2 tsp
Jaiphal   1


How to make Garam Masala powder:

Dry roast all ingredients separately.

Powder the mixture and sieve finely.

Allow to cool and keep in air tight bottle.

November 2nd, 2007

Garlic Kadhi


Fresh coconut 1 cup
Red chilly powder 1/2 tsp
Garlic cloves 8-10
Kadipatta leaves 4-5
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Oil 2 tsp
Cocum 2


How to make Garlic Kadhi:

Grind grated coconut along with red chilly powder and garlic.

Add sufficient water,salt and cocum.
In a pan heat oil and add kadipatta, mustard seeds and cumin seeds.

When they crackle add coconut mixture and allow to boil.

Garlic kadhi is ready.

June 6th, 2007

Gobi Manchurian


Cauliflower florets 10-12
Cornflour 3 tbsp
Maida 1/2 cup
Ginger garlic paste 4 tsp
Spring onion 1 bunch
Red chilly 2
Red chilly powder 1/4 tsp
Soya sauce 1 tbsp
Vinegar 1/2 tbsp
Ajinomoto 1/2 tsp
Oil 4 tsp


How to make Gobi Manchurian:

Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside.

In another bowl make a batter of half cornflour, maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt.

Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside.

In another kadai take 4 tsp oil and fry pieces of red chilly and remaining portion of ginger garlic paste.

Add chopped spring onion and salt fry for a min.

Now add remaining cornflour in two cup of water and dissolve finely and add and bring to boil.

Add more water if necessary and boil till it becomes transparent.

Add florets,soya sauce and vinegar and remove from the heat.

Serve hot with noodles.

March 27th, 2007

Green Bombil Masala


Bombil 6
Coconut 1/2
Green chilly 4
Garlic cloves 4
Ginger 1/2″
Coriander leaves 1 cup
Turmeric powder 1/4 tsp
Oil 2 tsp
Lemon juice 1 tsp


How to make Green Bombil Masala:

First make pieces of bombil and apply turmeric powder and salt.

Keep aside for 1 hr.

Make green fine paste of coconut,green chilly,garlic cloves,ginger,coriander leaves and salt.

Wash bombil and remove the water completely.

Apply green paste to bombil and keep aside for 20 min.

After 20 min heat oil in a pan and add bombil masala.

Now add lemon juice.

Allow to cook on low flame for 4-5 min.

Green bombil masala is ready.

Serve with chapati or roti.

December 12th, 2007

Green Chutney


Green chillies 5
Coriander leaves 1 cup
Pudina leaves 1/2 cup
Garlic cloves 2
Ginger 1/2″
Lemon juice 2 tsp
Jeera 1 tsp
Sugar 1 tsp


How to make Green Chutney:

Chop Coriander leaves and green Chilly.

Take chopped Coriander & Chilly with Pudina leaves, Garlic cloves, Ginger, Lemon juice, Jeera, Sugar and Salt in a mixture. Add little water to it and grind fine paste.

Green chutney is ready.

1 comment December 17th, 2007



Milk powder 2 cups
Maida 1 tbsp
Sugar 2 cups
Baking soda 1/2 tsp
Elaichi powder 1 tsp
Lemon juice 1 tsp
Rose essence
Ghee or dalda


How to make Gulabjam:

Take sugar in a pan and add 2 cups of water and cook to make syrup.

Allow to boil and keep on low flame for 5 min.

Add lemon juice and rose essence.

In a big bowl take milk powder, maida, soda ,elaichi powder and 6 tsp melted ghee and mix finely.

Add little milk if necessary. and knead soft dough lightly.

Make small balls and fry in kadai till dark brown on low flame.

Add to the hot syrup.

Gulabjam is ready.

June 6th, 2007



Cumin seeds 2 tsp
Coriander leaves 1/2 cup
Mint leaves 1/2 cup
Green chilly 2
Sugar 2 tbsp
Black salt 1/2 tsp


How to make jaljeera:

Roast cumin seeds on tava.

Mix with coriander leaves,mint leaves and green chilly.

Make fine paste in a mixture.

Add 3-4 glasses of water,black salt,salt and sugar.

Mix well and allow to cool in refrigerator for one hour.

Jaljeera is ready.

May 29th, 2007

Kadai Paneer


Paneer 250 gm
Capsicum 2
Onion 4
Tomato 4
Ginger 1 “
Red Chilly Powder 1 tsp
Bay Leaf 2
Cloves 4
Cinnamon 1
Orange Colour 1/8 tsp
Butter 1 cup


How to make Kadai Paneer:

Cut paneer and capsicum in long pieces.

Make fine paste of onion, tomato, ginger and salt.

Heat butter in a pan.

Add bay leaf, cloves, cinnamon.

Then add ground paste,red chilly powder and orange colour.

Allow to cook on medium flame till oil separates.

Add paneer and capsicum pieces.

Cook again for 4-5 min on low flame.

When the capsicum are done remove from the flame.

Kadai paneer is ready.

Serve hot with naan or roti.

November 15th, 2007



Rice flour 6 cups
Maida 1 cup
Sesame seeds 1 tsp
Red chilly powder 1 tsp
Butter 1 cup
Hot water


How to make Kadboli:

In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt.

Mix well and knead dough using hot water.

Cover the dough and keep aside for 40 min.

After 40 min knead again and make small balls out of dough.

Now make into rope and give kadboli shape.

Heat oil in a kadai and fry kadbolis on low flame till dark brown.

Allow to cool and store in airtight container.

October 24th, 2007

Kairi Cha Pannah


Raw mango 1 kg
Sugar 1/2 kg
Jeera powder 1 tbsp
Black salt


How to make Kairi Cha Pannah:

Boil mangoes in pressure cooker.

Cool,peel and mash it.

Strain the pulp in a bowl.

Add all ingredients and mix well.

Fill in the bottle and put in the refrigerator.

While serving add crushed pepper and chilled water.

April 12th, 2007

Kaju Curry


Kaju 1 cup
Potato 2
Onion 3
Coconut 1/2
Red chilly powder 1 tsp
Garam masala powder 1/2 tsp
Turmeric powder 1/2 tsp
Coriander leaves 1 tbsp
Oil 2 tbsp


How to make Kaju Curry:

Soak kaju in hot water for 15-20 min.

Peel potato and make pieces.

Grate coconut and chop onion.

In a kadai, heat 1 tbsp oil and fry chopped 1 onion till brown.

Then add grated coconut and also fry it till golden.

Make fine paste in mixture with little water.

In another pan heat oil and fry onion till transparent.

Separate each kaju and add in onion. Fry again.

Now add potato pieces,red chilly powder, garam masala powder, turmeric powder and salt.

Allow to cook for 5-6 min with 1 cup of water on low flame.

When potato is ready then add grind coconut. Allow to boil.

Kaju curry is ready garnish with coriander leaves.

January 29th, 2007

Kaju Katlee


Cashew nuts 250 gm
Sugar 250 gm
Milk 200 ml
Elaichi powder 1 tsp
Silver foil


How to make Kaju Katlee:

Make cashewnut paste.

Mix paste in milk and sugar.

In a kadai keep mixture to boil on low flame.

Stir continuously.

When mixture collects together and becomes dough like remove from the heat.

Pour the mixture on greased thali.

Spread the mixture evenly with the help of rolling pin.

Place the silver foil on the top.

Allow to cool and cut into diamond shape pieces.

February 20th, 2007

Kele ki sabji


Raw banana 3
Green chilly 2-3
Cumin seeds 1 tsp
Kadipatta leaves 4-5
Turmeric powder 1/4 tsp
Fresh coconut 1 tbsp
Coriander leaves 2 tsp
Oil 2 tsp


How to make kele ki sabji:

Peel bananas and cut into cubes.

Put banana pieces in water.

In a pan heat oil and add cumin seeds.

Now add green chilly pieces and kadipatta.

Fry for a minute then add banana pieces and turmeric powder.

Cover the pan and allow to cook for 2-3 min on low flame.

Add water if necessary.

Now add salt. cover again and cook for 2-3 min.

Lastly add fresh coconut and chopped coriander leaves.

Kele ki sabji is ready.

September 7th, 2007

Khajoor Chutney


Khajoor (dates) 100 gm
Red chilly 4
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Tamarind pulp 1 tbsp
Jaggery(grated) 2 tbsp


How to make Khajoor Chutney:

Remove the seeds of khajoor, wash it and make pieces.

Mix all ingredients except jaggery and grind fine paste in a mixture.add water if necessary.

Pour grind paste in a bowl add jaggery and mix well.

Add water and make consistency.

Khajoor chutney is ready.

February 9th, 2007

Khajoor Ke Laddu


Khajoor 500 gm
Dessicated coconut 2-3 tbsp
Almonds 4
Cashew nuts 5
Elaichi powder 1 tsp


How to make Khajoor Ke Laddu:

Take out the seeds of khajoor and cut them into small pieces.

Mix all the ingredients and put the mixture into the mixer.

Roll the mixture into small balls.

Roll the laddus into the dessicated coconut.

Laddu is ready.

August 2nd, 2007

Khajoor roll


Seedless khajoor 500 gm
Ghee 1 tbsp
Kaju 6-8
Badam 4-5
Elaichi powder 2 tsp


How to make khajoor roll:

In a kadai heat ghee and fry khajoor on low flame.

Mash finely with masher.

Add chopped kaju, badam pieces and elaichi powder.

Mix well and roll it in greased plastic paper.

Keep in refrigerator for one hour.

Cut into pieces.

August 3rd, 2007



Kheema 250 gm
Onion 2
Tomato 1
Ginger garlic paste 2 tsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Coriander leaves 1 cup
Oil 2 tbsp


How to make Kheema:

First wash kheema.

Then cook in a pressure cooker with little water.

Make onion paste and chop tomato and coriander leaves.

In kadai heat oil and fry onion paste for 2 min.

Then add ginger garlic paste and fry for some time.

Now add chopped tomato and again fry for 2 min.

Add red chilly powder,turmeric powder, garam masala powder,and salt.

Lastly add cooked kheema.

Cover the pan and allow to cook for few min on low flame.

Remove from the gas when it absorb water.

Kheema is ready.

Garnish with chopped coriander leaves.

April 10th, 2007

Kheema Paratha


Kheema 250 gm
Maidav 250 gm
Baking powder 1/2 tsp
Onion 1 large
Tomato 1 large
Ginger garlic paste 2 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/2 tsp
Coriander leaves 1/2 cup


How to make Kheema Paratha:

Sieve maida, add salt and baking powder and knead the dough with lukewarm water.

Keep aside for 20 min.

In kadai heat 2 tsp ghee and fry finely chopped onion till golden then add tomato pieces and cook till mash.

Add ginger garlic paste and fry for 2 min.
Then add kheema and fry again.

Add red chilly powder,turmeric powder,garam masala powder,and salt.

Cook kheema in cooker.

Add coriander leaves and allow to cool.

Take some dough and make bati.

Stuff kheema mixture in this bati and close the mouth of bati.

Roll out paratha as usual.

Kheema paratha is ready.

May 4th, 2007



Whole Milk 2 Lt.
Sugar 6 tbsp
Almonds chopped 10
Elaichi powder 2 tsp
Saffron 1/4 tsp


How to make Kulfi:

Boil milk with saffron till it is reduced half.

Allow it to cool and then add sugar and mix it.

Add almonds,elaichi powder in it.

Put this mixture into Kulfi Moulds.

Freeze it.

Kulfi is ready.

May 24th, 2007

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