Indian Recipes of the Year 2008



Lapsi (dalia) 100 gm
Sugar 100 gm
Ghee 4-5 tbsp
Elaichi powder 1 tsp
Kaju-kismis 2 tsp
Milk 1 cup
Water 1 cup
Salt 1/4 tsp


How to make Lapsi:

In a pan mix water and milk and put to boil.

In a kadai heat ghee and fry dalia(lapsi) on low flame till golden brown.

Add salt, boiled milk and water.

Allow to cook dalia on low flame.

Dalia takes some time to cook.

Add hot water or milk if necessary.

Now add sugar,elaichi powder and kaju kismis.

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

Lapsi is ready.

Serve hot with tea.

May 16th, 2008




Chana dal 1 cup
Coconut milk 2 cups
Jaggery 2 cups
Rice flour 2 tsp
Cashew nuts 6-8
Elaichi powder 1 tsp


How to make Madgane:

Soak chana dal for 30 min.

Boil dal with sufficient quantity of water.

Mix all the ingredients except elaichi powder and bring it to a boil till the jaggery is fully melted.

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

Lastly add elaichi powder.

Madgane is ready.

Serve hot or cold.

August 31st, 2008

Mango Pickle


Raw mangoes 4-5
Red chilly powder 2 tbsp
Turmeric powder 1 tsp
Asafoetida 1/2 tsp
Rai dal 2 tbsp
Methi powder 1/2 tsp
Oil 1 cup


How to make Mango Pickle:

Make mango pieces and apply turmeric powder and salt.

Keep aside for 1 hour.

After 1 hour drain out and discard the water.

Now add asafoetida, rai dal,methi powder, red chilly powder and oil and toss well.

Add more salt and oil if necessary.

Store in a air tight bottle.

After one week it will be ready to use.

June 30th, 2008

Mango Sasav


Mangoes 4
Coconut 2 cups
Jeera 1 tsp
Mustard seeds 1 tsp
Turmeric powder 1/4 tsp
Red chilly powder 2 tsp
Black peppercorns 8
Jaggery 1/2 cup
Tamarind pulp 1-2 tsp
Oil 1 tsp


How to make Mango Sasav

Wash,peel and make pieces of mangoes.

Dry roast 1/2 tsp mustard seeds in a pan till they crackle.

Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns.

Heat oil and add 1/2 tsp mustard seeds and allow to crackle.

Now pour the grind paste.

Add jaggery, tamarind pulp, salt, mango pieces and 1 cup of water.

Bring to a boil and simmer till all the water dries out.

Add more jaggery if necessary.

Serve hot with rice.

May 12th, 2008

Mango Sheera


Rava 1 cup
Mango 1
Sugar 1/2 cup
Ghee 1/4 cup
Milk 1 cup
Water 1 cup
Kaju-kismis 1 tsp
Elaichi powder 1/2 tsp


How to make Mango Sheera:

Mix water and milk and put to boil.

Peel mango and cut in cubes.

Heat ghee in a pan and fry rava till light golden over the low flame.

Add boiled milk and water and cover the pan for 2 min.

Now add sugar, kaju-kismis,elaichi powder and mango cubes.

Mix well and again cover the pan for 2-3 min.

Mango sheera is ready.

June 5th, 2008

Masala Banana Wafers


Kerala’s raw banana 6
Kashmiri mirchi powder 1 tsp
Coconut oil to fry


How to make Masala Banana Wafers:

Heat coconut oil in a kadai.

Peel and slice the banana very thinly.

Add banana slices immediately in hot oil.

Sprinkle salt water over the banana slices.

Fry it till crispy.

Drain and sprinkle mirchi powder on a wafers and toss.

Cool and store in an airtight container.

Masala banana wafers is ready to eat.

April 18th, 2008

Masala Chaas


Curd 2 cups
Chilled water 6-7 cups
Jeera powder 2 tsp
Coriander leaves 1 tbsp
Pudina leaves 4-5
Green chilli 2-3
Ginger 1/2″
Black pepper 5-6
Black Salt 2 tsp


How to make Masala Chaas:

In a blender take all ingredients except curd and water.

Blend till all ingredients mixes finely.

Now add curd and blend again for 2-3 min.

Add chilled water and mix well.Serve in tall glasses with fresh mint leaves.

May 5th, 2008

Medu Vada


Urad dal 2 cups
Black pepper powder 1/4 tsp
Coriander leaves 1 tbsp
Green chillies 6-8
Curry leaves 4-5
Rice flour


How to make Medu Vada:

Soak urd dal in water for at least 5 hours and grind it without water.

Add salt,black pepper powder and beat well to make it light and fluffy.

Add chopped coriander leaves,curry leaves and green chilly pieces.

Heat oil and Shape the mixture into flat rounds and make a hole in the center.

Add little rice flour if shape is not forming.

Fry first over high heat and then lower heat till golden brown.

Remove the vada out of oil and drain on absorbent paper.

Serve hot with green chutney or sambar.

January 24th, 2008

Mix Usal


Mixed Sprouts 2 cups
Tomato 1
Onions 2
Red chilly powder 1-2 tsp
Turmeric powder 1/2 tsp
Cumin seeds 1 tsp
Asafoetida 1/4 tsp
Fresh coconut 1/2 cup
Coriander leaves 1 tbsp
Oil 1 tbsp


How to make Mix Usal:

Boil sprouts in a pressure cooker.

Chop onion,tomato and coriander leaves.

In a pan heat oil and add cumin seeds and asafoetida.

When splutter add chopped onion and fry till transparent.

Add chopped tomatoes and fry again for 2-3 min.

Now add red chilly powder,turmeric powder and salt.

Pour boiled sprouts with fresh coconut.

Allow to boil for 2-3 min.

Mix usal is ready.

Serve with chopped coriander leaves.

July 12th, 2008



Jada besan 250 gm
Sugar 200 gm
Milk powder 1 cup
Ghee 150 gm
Cashew nuts 8-10
Elaichi powder 1 tsp


How to make Mohanthal:

Heat ghee in a pan and add besan.

Fry on a low flame till you get a nice smell (golden colour).

Remove from heat and transfer to a bowl.

Add milk powder and mix well and keep aside.

In another pan make syrup of one cup of water and sugar.

Boil till one string consistency.

Add besan mixture and elaichi powder.

Remove from heat and stir continuously till the mixture thickens.

Pour the mixture into greased thali and spread evenly.

Sprinkle cashew nuts pieces and set aside to cool.

Cut into squares.

Mohanthal is ready.

February 17th, 2008

Mooli Ki Sabji


Mooli (Raddish) 1 bunch
Tur dal 1 tbsp
Onion 2
Green chilly 3-4
Garlic cloves 4-5
Fresh coconut 1/2 cup
Sugar 1 tsp
Coconut oil 1 tbsp


How to make Mooli Ki Sabji:

Soak tur dal in water for 20 min.

Chop the mooli(with white root)finely and apply 1/2 tsp of salt.

Mash finely and wash it immediately.

In a pan heat oil and add garlic cloves.

Allow to turn brown.

Now add green chilly,onion and tur dal.

Fry for a minute and add chopped mooli.

Mix finely and cover the pan.

Put on a low flame for 2-3 minutes.

Add salt and allow to cook on low flame.

Lastly add fresh coconut with sugar.

Mooli ki sabji is ready.

April 5th, 2008

Moong Raita


Sprouted moong 1 cup
Tomatoes 2-3
Cucumber 1
Onion 1-2
Green Chilly 1-2
Yoghurt 1 cup
Coriander leaves 1 tbsp
Sugar 1 tsp


How to make Moong Raita:

Chop tomatoes,cucumber,onion and green chilly finely.

In a big bowl take sprouted moong and add above chopped vegetables.

Mix well and keep aside.

While serving add yoghurt,sugar and salt.

Moong raita is ready.

Garnish with finely chopped coriander leaves.

October 10th, 2008

Mori Masala


Mori fish 1
Coconut 1/2
Onion large 2-3
Malvani masala 2 tsp
Turmeric powder 1/2 tsp
Ginger 1/2″
Garlic cloves 4-5
kokum 2-3
Garam masala powder 1/2 tsp
Coriander leaves 1 tbsp
Oil 3 tbsp


How to make Mori Masala:

Make pieces of mori and clean it.

Apply turmeric powder,malvani masala, two chopped onion and salt.

Keep aside for 30 min.

In a kadai heat 1 tbsp oil and fry one onion till light brown.

Now add ginger pieces,garlic cloves and grated coconut.

Fry on a low flame till light brown.

Make a fine paste in a mixer using sufficient water.

Now in a another pan heat 2 tbsp oil and fry marinated mori for 2-3 min.

Cover the pan and allow to cook on a low flame for 4-5 min.

Now add coconut paste,kokum and garam masala powder.

Allow to boil on a mid flame.

Lastly add coriander leaves and remove the heat.

Mori masala is ready.

Serve with rice,chapati and chopped onion.

March 11th, 2008

Mutton Soup


Mutton bones 200 gm
Onions 1
Tomato 1
Cloves 6-8
Cinnamon 2″
Whole Peppercorns 10-15
Pepper powder 1/2 tsp
Chilli powder 1 tsp
Coriander powder 1 tsp
Coriander leaves 1/2 cup
Mint leaves 6-8
Butter 2 tsp


How to make Mutton Soup:

Chop onions,tomatoes,mint and coriander leaves.

Clean and wash bones.

Put in pressure cooker with all ingredients except butter,pepper powder and half portion of onions and coriander leaves.

Cook up to 7-8 whistles.

Allow to cool.

Now heat butter in a pan and saute onions for 2-3 min.

Now pour cooked bones mixture.

Add pepper powder and bring to boil.

Mutton soup is ready.

Garnish with coriander leaves and serve hot.

May 21st, 2008

Paav Bhaji Masala



Coriander seeds 1/2 cup
Cumin seeds 1/4 cup
Dry red chillies 6-8
Turmeric powder 1/2 tbsp
Amchur powder 1 tbsp
Garam masala powder 1 tbsp
Soonth powder 1/2 tsp
Hing 1/2 tsp
Cardamom 4
Cinnamon stick 1
Star anise 4
Fennel seeds 1 tsp


How to make Paav Bhaji Masala:

Heat a pan and roast the cumin seeds, coriander seeds,fennel seeds,Star anise,Cardamom,dry red chillies and cinnamon on a low flame till they begin to release their aroma.

Allow to cool.

Grind in a mixer till a fine powder along with other remaining ingredients.

Store in an air-tight container for further use.

August 10th, 2008

Palak Methi Dal


Tur dal 2 cups
Palak leaves 1/2 cup
Methi leaves 1/4 cup
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Tomato 1
Onion 1
Garlic cloves 2-3
Cumin seed 1 tsp
Kadipatta 1 string
Coriander leaves 1/2 cup
Oil 1 tbsp
Sugar(optional) 1 tsp


How to make Palak Methi Dal:

Chop palak,methi,tomato,onion and coriander leaves finely.

In a pressure cooker cook dal with chopped palak,methi,coriander leaves,onion and tomato.

Give 4-5 whistles.

Heat oil in a pan and add cumin seed and kadipatta.

Pour the dal mixture in a tadka.

Add red chilly powder,turmeric powder,sugar and salt.

Cook for 4-5 min. on low flame.

Palak methi dal is ready.

Serve with hot rice.

November 25th, 2008



Milk 1 lt
Lemon 1


How to make Paneer:

Boil the milk for 4-5 min.

Remove from the heat and keep aside for 5 min.

Then add lemon juice(remove seeds) and stir gently till all the milk curdles.

Cover the pan and keep aside for some time.

Pour over a thin muslin cloth and drain out the whey(water).

Cover with a cloth and place a weight on top to drain out completely.

Paneer is ready.

Cut into pieces as you want.

September 13th, 2008

Paneer Franky


Maida 500 gm
Paneer 100 gm
Capsicum 1
Green chilli 2
Onion 1
Turmeric powder 1/2 tsp
Red chilly powder 1 tsp
Chat Masala 1 tsp
Lemon Juice 1 tsp
Butter 1 tsp
Oil 1 tbsp


How to make Paneer Franky:

In maida add 2 tsp oil and salt.

Knead the dough using sufficient water.

Keep aside for 20 min.

Crush paneer with hand.

Chop onion,capsicum and green chilly.

In a pan heat oil and add green chilly and onion.

Saute till transparent.

Now add paneer,capsicum,turmeric powder and red chilly powder.

Saute on low flame till capsicum gets soft.

Lastly add salt,lemon juice and chat masala and mix well.

Now make rotis with little butter.

Put the paneer mixure on the roti and roll it up.

Warm the roll on butter till crispy.

Paneer franky is ready.

Serve with schezwan sauce.

January 28th, 2008

Pineapple Jam


Pineapple 1
Sugar 250 gm
Saffron 1/4 tsp
Elaichi powder 1 tsp


How to make Pineapple Jam:

Remove skin and eyes of pineapple and grate it.

Add sugar and saffron in pineapple pulp.

Put on low flame to boil for 10 min.

Lastly add elaichi powder and mix well.

Pineapple jam is ready.

November 9th, 2008

Pineapple Lassi


Thick curd 1 cup
Pineapple pieces 1 cup
Sugar 2-3 tbsp
Cold water 1/2 cup
Jaiphal powder 1/2 tsp


How to make Pineapple Lassi:

Blend all ingredients in a blender till smooth.

Refrigerate for 5 min.

Pour into tall glasses. 

Garnish with pista and pineapple pieces and serve.

July 17th, 2008

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