Indian Recipes of the Year 2009

Aavla Supari


Aavla 500 gm
Black pepper powder 1/4 tsp
Cumin seed powder 1 tsp
Sugar powder 1 tbsp
Lemon juice 1 tbsp


How to make Aavla Supari:

Make small pieces of aavla with steel knife.

Apply all ingredients finely and allow to dry it in sun rays for 2 days.

Aavla supari is ready.

January 22nd, 2009

Bail Sharbat


Ripe bailphal 1
Sugar 3/4 cup
Elaichi powder 1/2 tsp
Water 1lt


How to make Bail Sharbat:

Break bailphal and take out pulp very carefully with spoon.

Add water and mix it with hand.

Do not crush pods otherwise sharbat will be bitter in taste.

Now pass it through a sieve.

In this concentrate add sugar and elaichi powder.

Mix it finely.

Add sugar if necessary.

Add cold water while serving.

Bail sharbat is very helpful in summer.

April 23rd, 2009

Bajra Aur Dal Ki Khichadi


Bajra 1/2 cup
Moong dal 1 cup
Ghee 1 tbsp
Red chilly powder 1/2 tsp
Cumin seeds 1 tsp
Asafoetida 1/4 tsp


How to make Bajra Aur Dal Ki Khichadi:

Clean the bajra and make coarse powder in a mixer.

In a pan take bajra powder,moong dal and add 3 cups of water.

Cook in a pressure cooker.(5-6 whistles).

Heat a ghee in a pan and add cumin seeds.

When the seeds start to crackle add asafoetida and red chilly powder.

Add cooked bajra and dal mixture with salt.

Cover the pan and cook another for 2-3 min.

Bajre ki khichadi is ready.

Serve hot with 1 tsp pure ghee if you want.

August 7th, 2009

Biryani Masala


Lavang 10
Jaiphal 1
Elaichi 8
Dalchin 2″
Saunf 1 tsp
Shahi jeera 1 tbsp
Javitri 5
Chakriphul 1
Tejpatta 2


How to make Biryani Masala :

Dry roast all ingredients separately.

Crush bay leaves by hand and keep aside.

In a mixer grind other ingredients and make fine powder.

Add crushed bay leaves in above powder and mix well.

Biryani masala is ready.

Keep in a airtight bottle for further use.

March 24th, 2009

Butter Chicken


Boneless chicken 500 gm
Onion 4
Tomatoes 4
Butter 2 tbsp
Fresh cream 2 tbsp
Red chilly powder 1 tsp
Ginger garlic paste 2 tsp
Kasuri methi 1 tsp
Cashew nuts 10-12
Oil 1 tbsp


Ingredients to Marinate:

Thick curdĀ  200 gm
Garam masala powder 1 tsp
Tandoori masala 4 tsp
Tandoori colour 1/4 tsp
Lemon juice 1 tbsp


How to make Butter Chicken:

Wash chicken neatly and apply all marination ingredients.

Mix finely and keep aside for one hour.

Soak cashew nuts for 20 min. and make fine paste.

Make tomato puree and keep aside.

Chop onion finely.

After one hour of marination take pan and heat oil.

Add finely chopped onion and fry till golden brown.

Now add ginger garlic paste and fry 2-3 min on low flame.

Sprinkle little water and cook till oil separates.

Now add cashew nuts paste, tomato puree with red chilly powder.

Mix finely.

Add marinated chicken with kasuri methi and butter.

Cook chicken for 5 min.

Then add fresh cream and cook till oil separates.

Allow to cool for 4-5 min.

Butter chicken is ready.

Serve with chapati or naan.

July 16th, 2009

Cabbage Munchurian Balls


Cabbage 4 cups
Maida 1 cup
Cornflour 2 tbsp
Garlic cloves 4-5
Red chilly sauce 2-3 tsp
Red colour 1/4 tsp
Oil to fry


How to make Cabbage Munchurian Balls:

Chop cabbage and garlic finely.

In a cabbage add maida, cornflour, chopped garlic,red chilly sauce,red colour and salt.

Mix finely and add little water to make dough.

The dough should be the consistency of like bhajiya (pakode).

Heat oil in kadai and fry balls.

Cabbage munchurian balls is ready.

Serve hot with Schezuan Sauce

June 14th, 2009

Cabbage Raita


Cabbage 250 gm
Curd 2 cups
Fresh coconut 1/2 cup
Coriander leaves 1 tbsp
Mustard seeds 1/2 tsp
Kadipatta leaves 4
Whole red chilly 2
Asafoetida 1/4 tsp
Oil 1 tsp


How to make Cabbage Raita:

Grate cabbage and steam for 2-3 min.

Allow to cool.

In a bowl take cabbage,coconut,curd and salt.

Mix finely.

Heat oil in a pan and add seeds.

When seeds splutter add broken red chilly, kadipatta and asafoetida.

Pour this tadka over the cabbage.

Refrigerate for 10 min.

Cabbage raita is ready.

Garnish with finely chopped coriander leaves.

January 4th, 2009

Capsicum Bhajiya


Capsicum 2-3
Besan 2 cups
Baking soda 1/4 tsp
Oil to fry


How to make Capsicum Bhajiya:

Cut capsicum vertically and make slices of 1 inches.

Apply salt and keep aside for 15 min.

In a bowl take besan with salt and baking soda.

Add water and make bhajiya batter as usual.

Afer 15 min.wash capsicum slices and drain.

In a kadai heat oil.

Dip one by one capsicum slice in a besan batter and fry in a hot oil till golden.

Capsicum bhajiya is ready to serve.

August 12th, 2009

Cauliflower Ke Lollypop


Cauliflower 500 gms
Rice flour 200 gms
Schezuan sauce 1 tbsp
Tandoor colour 1/4 tsp


Click to see full recipe »

July 11th, 2009

Chicken Sandwich


Bread slices 8-10
Mayonnaise 3 tbsp
Grated Cheese 2 tbsp
Boneless chicken 2 cups
Carrot 1
Onion 1
Cucumber 1
Tomato sauce 1 tbsp
Chilli sauce 1 tsp
Pepper powder 1 tsp


How to make Chicken Sandwich:

Boil the chicken and make pieces.

Add mayonnaise,cheese,tomato sauce,chilly sauce, pepper powder and salt.

Grate carrot,onion and cucumber.

Add in above mixture.

Mix finely.

Cut the edges of the bread.

Spread the mixture evenly on the one side of the bread.

Place another bread slice on it.

Press slightly.

Cut the sandwich in triangle shape.

Chicken sandwich is ready.

March 19th, 2009

Churma Ke Laddu


Wheat flour 4 cups
Jaggery 3 cups
Elaichi powder 1 tsp
Nutmeg powder 1/4 tsp


How to make Churma Ke Laddu:

In a bowl take wheat flour and add one cup melted ghee.

Mix finely and knead stiff dough using enough water.

Make small balls.

In a kadai heat ghee and fry the balls till the golden on medium flame.

Allow to cool and make coarse powder (churma).

Grate the jaggery and heat on medium flame for a minute.

Add churma,ghee and elaichi powder in a jaggery.

Mix well and make laddu.

Churma ke laddu is ready.

September 11th, 2009

Dudhi Chana Dal Sabji


Dudhi 250 gm
Chana dal 2 tbsp
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Asafoetida 1/4 tsp
Kadipatta leaves 7-8
Ginger 1/2″
Onion 2
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Garam masala powder 1 tsp
Coriander leaves 1 tbsp
Fresh coconut 1 tbsp
Oil 2 tbsp


How to make Dudhi Chana Dal Sabji:

Soak chana dal for 30 min.

Peel and make pieces of dudhi(1″).

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

After cracking add asafoetida, kadipatta and ginger.

Fry for a min and then add chopped onion and saute till it turns light brown.

Now add chana dal,red chilly powder , turmeric powder and garam masala.

Add dudhi pieces and mix finely.

Cover the pan for 2-3 min.

Now add salt and mix finely.

Cover again.

Allow to cook dudhi for 4-5 min.

Lastly add finely chopped coriander leaves and scraped coconut.

Dudhi chana dal sabji is ready.

Serve hot with roti or chapati.

3 comments May 22nd, 2009

Fried Modak


Wheat flour 2 cups
Coconut 1
Jaggery 2 cups
Elaichi powder 1 tsp
Ghee or oil to fry


How to make Fried Modak:

In a wheat flour add salt and oil.

Knead dough and keep aside.

In another pan take fresh grated coconut and jaggery.

Mix well and cook on low flame upto dry.

Add elaichi powder and mix well.

Make small balls of dough and roll out small purees.

Stuff the coconut mixture and give shape of modak.

Fry modak in a hot ghee or oil.

Fried modak is ready.

October 2nd, 2009

Fruit Custard


Milk 500 ml
Vanilla custard powder 4 tbsp
Sugar 1 cup
Banana 6
Grapes 15-20
Apple 1
Orange 1
Strawberries 6-8
Pomegranate 1


How to make Fruit Custard:

In a bowl take custard powder and add milk.

Mix finely and cook on low flame.

Add sugar and cook mixture till thickens.

Keep aside and allow to cool.

Chill in the refrigerator for 1-2 hours.

Peel banana and cut into round shape.

Mix all the fruits in a bowl.

Pour the cold custard over the fruits.

Mix finely and serve.

April 10th, 2009

Gajar Ki Sabji


Gajar(carrot) 250 gm
Onion 1
Sambar masala powder 2 tsp
Mustard seeds 1/2 tsp
Kadipatta 6-8
Hing 1/4 tsp
Fresh coconut 1 tbsp
Coriander leaves 1 tbsp
Sugar 1/2 tsp
Oil 1 tbsp


How to make Gajar Ki Sabji:

Wash,peel and chop gajar finely.

In a kadai heat oil and add mustard seeds,hing and kadipatta.

Add finely chopped onion and allow it to turn light brown.

Add sambar masala powder and fry for 2-3 min.

Now add finely chopped gajar pieces with salt and sugar.

Add 1 cup of water and allow to cook for 5 min.

Lastly add scrapped coconut.

Gajar ki sabji is ready.

Garnish with finely chopped coriander leaves.

February 16th, 2009

Gatte Ki Sabji

Ingredients for Gatte:

Besan 2 cups
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Oil 2 tsp


Ingredients for Sabji:

Curd 1 cup
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1/2 tsp
Cumin seed powder 1/2 tsp
Cumin seeds 1 tsp
Asafoetida 1/2 tsp
Kasoori methi 1 tsp
Sugar 1 tsp
Coriander leaves 1 tbsp
Oil 1 tbsp


How to make Gatte Ki Sabji:

In a bowl mix all gatte ingredients and make dough using sufficient water just like chapati dough.

Boil water in a big pan.

Roll out chapati and cut stripes evenly.

Cook this stripes in a boil water for 5 min.

Drain this and keep water aside for further use.

In a kadai heat oil and add cumin seeds.

Now add red chilly powder,turmeric powder, asafoetida,cumin seed powder and coriander powder.

Fry for a min. and add curd.

Mix finely and add kasoori methi,sugar and salt.

Now add water which is kept aside.

Cook on low flame for 5 min.

Gatte ki sabji is ready.

Garnish with finely chopped coriander leaves.

Serve with chapati or roti.

January 31st, 2009

Green Chilly Ke Papad


Black gram flour 500 gm
Papad khar 15 gm
Green chilly 100 gm
Asafoetida 3 tsp
White pepper 1 tsp


How to make Green Chilly Ke Papad:

Roast pepper for a min.

Boil water and pour on green chilly.

Allow to cool and make fine paste with pepper.

In a big vessel take all ingredients and knead a stuff dough with water.

Cover the dough and keep aside for 6-8 hrs.

After 6-8 hrs smooth en the dough by taking small piece in hand.

Knead it by stretching again and again.

Divide the dough into even sized balls and roll out into very thin discs.

Spread the discs on a clean sheet and allow to dry in sun forĀ  two 2-3 days.

Store them in airtight container for further use.

April 6th, 2009

Hakka Fried Noodles


Hakka noodles 1 packet
Corn flour 1 tbsp


How to make Hakka Fried Noodles:

In a big vessel take water and allow to boil.

Add one tsp oil and salt to taste.

When water is starting to boil add noodles.

Cook noodles for 8-10 minutes or till done.

Drain the noodles and sprinkle the corn flour on it.

Mix finely.

Heat oil in a big kadai and fry noodles.

Hakka fried noodles are ready.

You can store it in airtight jar for 15 days.

August 30th, 2009

Kakdi Ki Koshimbir


Kakdi 2-3
Curd 1 cup
Green chilly 2-3
Shingdana powder 1 tbsp
Coriander leaves 1 tbsp


How to make Kakdi Ki Koshimbir:

Wash,peel and grate kakdi using grater.

Add finely chopped green chilly,coriander leaves and salt.

Mix finely.

Now add shingdana( ground nut) powder and curd.

Mix again and place in a refrigerator.

Kakdi ki koshimbir is ready.

Serve cool.

December 21st, 2009

Kanchipuram Idli


Par-boiled rice 2 cups
Rice 1 cup
Urad dal 2 cups
Black peppercorns 1 tsp
Cumin seeds 1 tsp
Ginger 1/2″
Asafoetida 1/4 tsp
Kadipatta leaves 8-10
Green chilly 2-3
Cashew nuts 6-8
Ghee 1 tbsp


How to make Kanchipuram Idli:

Soak both rice and dal separately for 4 hours.

Wash and grind into a coarse batter.

Add salt and mix finely.

Keep to ferment overnight.

Next day in a small pan heat 1 tsp ghee and fry peppercorns and cumin seeds slightly.

Make fine paste and add to the idli batter.

Chop green chilly, ginger, asafoetida and kadipatta finely.

And add to the batter with cashew nuts pieces and ghee.

Again mix the batter finely.

Apply oil to idli mould and steam idli for 10-12 minutes or till done.

Serve hot with coconut chutney.

July 6th, 2009

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