Indian Recipes of the Year 2008

Pineapple Shake


Pineapple 1
Cold Milk 2 cups
Sugar 1 cup
Essence 2 drops


How to make Pineapple Shake:

Peel the pineapple.remove black part and make small pieces.

Grind in a blender and filter it.

In above juice add milk,sugar,essence and whip.

Serve in a tall glass with some crushed ice.

March 7th, 2008

Pulav Masala


Coriander seeds 1 cup
Cumin seeds 1/2 cup
Caraway seeds 1 tsp
Poppy seeds 1 tsp
Cloves 6-8
Black pepper 6-8
Cinnamon sticks 4
Cardamoms 4


How to make Pulav Masala:

Clean all ingredients and grind in a mixer to make a fine powder.

Sieve and keep in a air tight bottle.

Use this masala to make pulav.

December 30th, 2008



White peas 2 cups
Besan 2 tsp
Onion 2
Tomato 2
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Dhana jeera powder 1 tsp
Garlic cloves 5-6
Coriander leaves 1 tbsp
Oil 2 tbsp


How to make Ragda:

Soak white peas for 4-5 hours.

Cook in a pressure cooker(4-5 whistles).

Chop onion,tomato and coriander leaves finely.

Heat oil in a kadai and add crushed garlic cloves.

Allow to turn it golden brown and add chopped onions.

Fry till transparent and then add chopped tomatoes,red chilly powder,turmeric powder and dhana jeera powder.

Now add besan and fry it on low flame for 2-3 min.

Add boiled peas and salt.

Allow to boil for 5 min.

Add water if necessary.

Lastly add finely chopped coriander leaves.

Ragda is ready.

Serve with paav (bun).

August 21st, 2008

Raghavdas Laddu


Fine rawa (Semolina) 500 gm
Sugar 400 gm
Raisins 50 gm
Ghee 1 cup
Coconut 1
Elaichi powder 1 tsp
Vanila essence drops 2-3


How to make Raghavdas Laddu:

Scrape the coconut slowly.

Heat ghee in a kadai and roast rawa on low heat till light golden.

Remove rawa from kadai and fry scraped coconut on low flame for 2-3 min.

In another pan make syrup of sugar and two cups of water.

Make syrup of one string consistency.

Now mix all the ingredients in sugar syrup finely.

Cover the pan and allow to cool.

Make laddu of the mixture and serve.

Delicious raghavdas laddu is ready.

October 5th, 2008



Tur dal 1 cup
Tomato 1-2
Rasam powder 2-3 tsp
Turmeric powder 1/2 tsp
tamarind pulp 2 tsp
Asafoetida 1/4 tsp
Mustard seeds 1/2 tsp
Curry leaves 4-5
Coriander leaves 2 tsp


How to make Rasam:

Cook tur dal in a pressure cooker and smash it finely.

Add 2 cups water,tamarind pulp,turmeric powder,salt, rasam powder and chopped tomatoes.

Keep on flame till tomato cook well.

In a small pan heat oil and add mustard seeds,curry leaves and asafoetida.

Pour this tadka in dal and add finely chopped coriander leaves.

Boil for 2-3 min.

Rasam is ready.

Serve hot with rice.

July 5th, 2008

Rasam Powder


Chana dal 1 cup
Urad dal 1 cup
Kashmiri red chilly 10-15
Cumin seeds 1 tbsp
Coriander seeds 1 tbsp
Black peppercorns 1 tsp
Asafoetida 1 tsp


How to make Rasam powder:

In a kadai fry ingredients one by one without oil.

Allow to cool lightly and make powder in a mixer.

Keep in a airtight bottle.

June 10th, 2008

Rava Thalipeeth


Rava 2 cups
Green chilly 1-2
Ginger 1″
Fresh coconut 1/2 cup
Sugar (optional) 2-4 tsp
Coriander leaves 1 tbsp


How to make Rava thalipeeth:

Mix rava with 1 cup of water and add sugar,salt and soak for 30 min.

Now add finely chopped green chilly, ginger,coriander leaves and fresh coconut.

Mix well.

Make 4 equal balls.

On plastic paper roll out one ball with the help of your fingers.

In a non stick tava heat little oil and fry this thalipeeth by one side.

Add more oil. thalipeeth should be crispy.

After 2-3 min turn it and fry another side.

Enjoy thalipeeth with dahi.

June 15th, 2008



Basmati rice 2 cups
Sugar 1&1/2 cups
Cashew nuts 1 tbsp
Raisins 2 tbsp
Ghee 3 tbsp
Cloves 6
Tejpatta 2
Elaichi powder 1/2 tsp
Saffron 1/4 tsp
Orange colour


How to make Sakharbhat:

Wash rice and keep aside for 30 min.

Heat ghee and fry raisins, cloves,tejpatta and cashewnuts for 2 min.

Add rice and fry on low flame for 5 min.

Add hot water and cook till rice is completely done.

Now add sugar,saffron(diluted),elaichi powder and colour.

Mix well and cook for 4-5 min.

Spread 2-3 tsp ghee if necessary.

Sakharbhat is ready.

June 26th, 2008



Tur dal 1 cup
Onion 1
Tomato 1
Brinjal 1
Drumstick 1
Sambar masala powder 1 tbsp
Tamarind pulp 1 tbsp
Mustard seeds 1 tsp
Methi seeds 6-8
Curry leaves 4-5
Asafoetida 1/4 tsp
Coriander leaves 1 tbsp
Oil 2 tsp


How to make Sambar:

Wash tur dal and Pressure cook with chopped onion, brinjals, drumstick and 2 cups of water .

Now add chopped tomato, tamarind pulp, sambar masala powder and salt.

Add water and allow to boil.

In a small pan heat oil and fry the mustard seeds,methi seeds, curry leaves and asafoetida until the mustard seeds crackle.

Pour this tadka in dal mixture and simmer for 10 minutes.

Lastly add chopped coriander leaves.

Serve hot with idli or dosa.

March 19th, 2008

Sambar Masala Powder


Red chilly(whole) 1 cup
Chana dal 1/2 tbsp
Urad dal 1/4 tbsp
Coriander seeds 2 tbsp
Cumin seeds 1/2 tbsp
Mustard seeds 1/2 tbsp
Methi seeds 1/4 tbsp
Pepper corns 1/4 tbsp
Asafoetida 1 tsp
Turmeric powder 1/2 tsp
Cloves 10
Cinnamon sticks 4
Oil 1 tsp


How to make Sambar Masala Powder:

Fry mustard seeds and asafoetida in little oil.

Fry other remaining ingredients one by one.

Mix all and make a fine powder.

Store in a air tight container.

Sambar masala powder is ready to make sambar for idli and dosa.

March 1st, 2008

Sheer Kurma


Milk 8 cups
Vermicelli 1 cup
Ghee 2 tbsp
Sugar 1 cup
Raisins 10-12
Almonds 10-12
Pistachios 10-12
Elaichi powder 1 tsp
Nutmeg powder 1/8 tsp
Chironji 2 tbsp
Saffron strands 8-10


How to make Sheer Kurma:

In a pan boil the milk.

Soak saffron in one tbsp warm milk.

Heat ghee in a thick-bottomed pan and fry vermicelli on low flame for few minutes until light golden.

Pour milk on vermicelli and reduce heat and simmer till milk thickens and turns light pink in colour.

Add sugar,elaichi powder,nutmeg powder,saffron,raisins,chironji,blanched and slivered almonds and pistachios.

Bring to boil and then simmer for about 4-5 minutes.

Add sugar if necessary.

Sheer kurma is ready.

Serve hot.

October 1st, 2008

Sukha Bhel


Kurmura 2 bowls
Chana 1 tbsp
Singdana 1 tbsp
Onion 1
Cucumber 1
Tomato 1
Green chilli paste 1 tsp
Amchoor powder 1/2 tsp
Chat masala powder 2 tsp
Sev 1 cup
Coriander leaves 1 tbsp
Lemon juice 1 tbsp


How to make Sukha Bhel:

In kurmura add all ingredients except sev and coriander leaves.

Mix well.

Garnish with sev and coriander leaves.

Sukha bhel is ready.

February 11th, 2008

Sweet Chutney


Khajoor 1/4 kg
Jaggery 2 cups
Tamarind 1/2 cup
Red chilly powder 1 tsp
Dhania jeera powder 2 tsp


How to make Sweet Chutney:

Remove seeds of khajoor.

In a pan take 3 cups of water and add khazoor, jaggery and tamarind.

Allow to cook for 5 min.

Strain the mixture.

Add red chilly powder,dhania jeera powder and salt.

Cook again for 5 min.

Sweet chutney is ready.

February 20th, 2008

Sweet Kachori


Maida 1/4 kg
Soda 1 tsp
Coconut 1
Sugar 1/2 cup
Kaju-kismis 1 tbsp
Elaichi powder 1/2 tsp
Pure ghee 1 tsp


How to make Sweet Kachori:

Sieve maida and knead dough with soda and1 tbsp oil and keep aside.

In a kadai heat pure ghee and add scrapped coconut and sugar.

Fry for 2 min.

Now add kaju kismis and elaichi powder.

Mix finely and allow to cool.

Make small balls of maida dough and stuff coconut mixture and close carefully.

Heat oil in a kadai and fry stuffed kachori till golden brown on medium flame.

Remove from kadai and drain.

Sweet kachori is ready.

Serve with curd.

December 5th, 2008

Tamarind pulp


Dry tamarind ( Imli ) 1 cup
Warm water 2 cups


How to make Tamarind Pulp:

Soak the tamarind in warm water for about an hour.

Smash finely with your fingers.

Pass through a strainer.

Add a little more water if necessary.

You can store this pulp for a week in refrigerator.

April 1st, 2008

Tava Rice


Uncooked rice 1 cup
Onion 2
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Capsicum 1
Tomato puree 1 tbsp
Curds 4 tsp
Oil 2 tbsp
Coriander leaves 1 tbsp


How to make Tava Rice:

Cook the rice in cooker as usual.

Heat the oil in a tava and fry the chopped onions for a minute.

Add capsicum slices,tomato puree and salt.

Fry for 2-3 min.

Now add red chilly powder and turmeric powder.

Fry again for a minute on low flame.

Now add curds and mix well.

Lastly add the cooked rice.

Cover the pan and cook again for 2-3 minutes.

Garnish with chopped coriander leaves and serve hot.

May 1st, 2008

Til Chikki


Sesame seeds 250 gm
Peanuts 100 gm
Sugar 500 gm
Water 1 cup


How to make Til Chikki:

Roast til for two min.

Add sugar and water in a pan.

Keep on a low flame and allow to boil.

Cook till the syrup when dropped in a cup of cold water, forms a hard lump.

Add til and crushed peanuts.

Cook for another 2 minutes

Remove from heat.

Pour the mixture into greased dish.

Spread evenly and allow to cool.

Til chikky is ready.

See Also:

January 14th, 2008

Til Halwa


White til (sesame seeds) 50 gm
Sugar 250 gm
Water 1 cup


How to make Til Halwa:

First clean the til.

In a pan add sugar and water.

Allow to boil to make sugar syrup on low flame.

Remove dirt while making syrup.

Make syrup of 1 string.

Place big thali on fire.

Pour sesame seeds on hot dish.

Spread seeds and allow to splutter.

Now add 1 tsp of sugar syrup and mix with wooden spatula.

Keep the flame low.

Add another tsp of syrup and mix with spatula.

(Actually syrup should be spread by hand but it is risky.)

Repeat the same procedure till size you want (big or small).

Til halwa is ready.

You can add colour in syrup to make colourful til halwa.

See Also:

January 4th, 2008

Til Laddu


White sesame seeds 1/2 kg
Chikki gul (jaggery) 400 gm
Dry coconut pieces 1/4 cup
Peanuts 1/4 cup
Chana dal 1/4 cup
Elaichi powder 1 tsp
Ghee 1 tsp


How to make Til Laddu:

Roast sesame seeds over medium heat till slight golden.

Roast coconut pieces and peanuts.

Crush peanuts into small pieces.

In a nonstick pan heat jaggery over medium heat.

Add 1 teaspoon ghee into it.

When it starts bubbling up and changes color to light brown, pour all remaining ingredients and mix well.

Apply some ghee to the palm and form laddu as quick as you can.

If the mixture gets cold, heat again and make laddu again.

Make all the laddus and let them cool.

They turn hard after cool.

Til laddu is ready.

See Also:

January 11th, 2008

Tomato Curry


Tomato 4-5
Fresh coconut 2 cups
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Coriander seeds 1 tsp
Black peppercorns 4-5
Onion 1/2
Muster seeds 1/2 tsp
Sugar 1/2 tsp
Oil 2 tsp


How to make Tomato Curry:

Chop tomato in thick slices.

In a mixer add fresh coconut,red chilly powder,turmeric powder,coriander seeds,peppercorns,onion slices and salt.

Grind a fine paste using sufficient water.

In a pan heat oil and add muster seeds.

When they crackle add tomato slices.

Fry in oil for 2 min.

Cover the pan and allow to cook tomato slices for a while.

Now add ground masala and sugar.

Mix well and allow to boil.

Tomato curry is ready.

Serve hot with rice.

September 3rd, 2008

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