Indian Recipes of the Year 2009



Milk 1lt
Milk for paneer 1lt
Sugar for syrup 1 cup
Sugar for rabdi 4 tbsp
Maida 1 tsp
Lemon juice 1 tbsp
Kevara essence 2 drops


How to make Rasmalai:

Boil milk for paneer and add lemon juice to curdle the milk.

Stir continuously for 2-3 min and remove from the heat.

Remove water carefully and hang paneer in clean muslin cloth for 1 hour.

Boil another milk with 4 tbsp sugar.

Boil milk on low flame till reduce it to half to make milk syrup.

Rabdi is ready.

Allow to cool and refrigerate.

Take three cups of water and add 1 cup sugar and boil it for sugar syrup.

Boil for 2-3 min and keep aside.

Sugar syrup is ready.

Take paneer and Knead it very smooth.

Add 1 tsp maida and knead it again for 2-3 min.

Paneer is ready.

Boil 8-10 cups water in a big pan.

Make small size balls of paneer and press it like pedha.

Add all this balls in fully boiling water and two drops of kevara essence.

Boil it at high flame for 8-10 min.

Remove from water and add in sugar syrup for 5 min.

After 5 min squeeze out sugar syrup and soak in rabdi.

Rasmalai is ready.

April 27th, 2009

Santra Burfi


Oranges 5-6
Maida 1 tbsp
Sugar 500 gms
Khoya 250 gms
Pure ghee 1 tbsp
Orange colour 1/4 tsp
Elaichi powder 1 tsp
Dry fruits (optional) 2 tsp


How to make Santra Burfi:

Take good quality of oranges.

Peel the oranges and remove the seeds and skin.

Take only orange pulp and keep aside.

Heat ghee in a kadai and fry maida till golden brown on low flame and keep aside.

Grind khoya in a mixer for a minute.

In a kadai take khoya and sugar and cook on low flame for 2-3 min.

Add orange pulp and colour and mix finely.

Cook again 8-10 min. stirring continuously.

When mixture becomes sticky add maida and mix well.

Add elaichi powder and dry fruits pieces if you want.

Cook the mixture till ghee separates.

Pour the mixture in a greased plate and spread evenly.

Allow to cool and cut into small square shape.

Santra burfi is ready.

July 22nd, 2009

Schezuan Sauce


Kashmiri red chilly 15-16
Garlic cloves 1/2 cup
White vinegar 1 cup
Sugar 2 tsp
Oil 2 tbsp


How to make Schezuan Sauce:

Soak red chilly in warm water for 1 hour.

Drain out all the water from the chillies and discard it.

In a mixer take chilly,chopped garlic, sugar and salt.

Make a fine paste using vinegar instead of water.

Heat oil in a pan to smoking point and pour the ground paste.

Mix well and allow to cool.

Put in an air-tight container and refrigerate for further use.

Schezuan Sauce is ready.

June 5th, 2009

Shaami Kabab


Mutton kheema 500 gm
Chana dal 1/2 cup
Kashmiri chilly powder 5-6
Turmeric powder 1/4 tsp
Cumin seeds 1 tsp
Garlic cloves 6-8
Ginger 1 “
Elaichi 4
Dalchini 1 “
Coriander seeds 1 tsp
Lemon juice 1 tbsp
Egg 1
Coriander leaves 1 cup
Pudina 1 cup
Onion 1


How to make Shaami Kabab:

Soak chana dal for 30 min.

Wash kheema and drain.

In kheema add cumin seeds, elaichi, garlic cloves,dalchini,ginger,and coriander seeds.

Cook kheema with 2 cups of water till dry.

Remove from heat and allow it to cool.

Now add red chilly powder,turmeric powder and salt.

Grind in a mixture to make a paste.

Chop onion,pudina leaves and coriander leaves finely and add lemon juice for stuffing.

Divide the kheema mixture equally into lemon-sized ball and stuff the onion mixture.

Close neatly and shape each of them into kabab.

Dip each kabab in the finely beaten egg and deep fry in hot oil till golden.

Shaami kabab is ready.

January 17th, 2009

Soyabean Ke Dahiwade


Whole soya bean    500 gms
Urid dal 1 cup
Green chilly 5
Coriander leaves 1 tbsp
Kadipatta leaves 4-5
Jeera powder 1 tsp
Red chilly powder 1 tsp
Curd 2 cups


How to make Soya bean Ke Dahiwade:

Soak urid dal and soya beans separately for 6 hrs.

Drain water and grind in a mixture into a coarse consistency.

Chop green chilly,coriander leaves and kadipatta finely and add in a batter.

Add salt and mix well.

Heat the oil in kadai and fry the balls till golden brown.

Drain on paper and keep aside.

Add salt in curd and beat it finely till smooth.

Soak fried balls in curd and garnish with jeera powder and red chilly powder.

Soya bean ke dahiwade is ready.

May 28th, 2009

Spicy Sweet Potato Kachari


Sweet potatoes 500 gms
Cumin seeds 1 tsp
Green chilly 4
Kadipatta leaves 5-6
Sugar 1 tsp
Ghee 2 tbsp
Coriander leaves 1 tbsp


How to make Spicy Sweet Potato Kachari:

Wash sweet potatoes finely.

Boil the sweet potatoes.

peel and grate.

Heat ghee in a pan and add cumin seeds.

Allow to splutter and add kadipatta and chopped green chilly pieces.

Now add grated sweet potato with sugar and salt.

Cover the pan for a minute.

Now add finely chopped coriander leaves.

Mix finely.

Spicy sweet potato kachari is ready to serve.

August 19th, 2009

Sprouted Mung Curry


Sprouted mung 250 gm
Onion 2
Grated coconut 2 cups
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Asafoetida 1/4 tsp
Curry leaves 4-5
Coriander leaves 1 tbsp
Sugar 1 tsp
Kokum 1-2
Oil 1 tbsp


How to make Sprouted Mung Curry:

To remove skin of sprouted mung put mung in water for 2 hrs.

Wash skinless mung finely.

Chop onion and coriander leaves finely.

In a kadai heat oil and add mustard seeds.

When it starts to crackle add curry leaves and finely chopped onion.

Fry onion till transparent.

Now add red chilly powder,turmeric powder and asafoetida.

After 2-3 min add sprouted mung.

Mix finely and add 2-3 cups of water.

Cover the pan and allow to cook.

In a mixer grind a fine paste of coconut and cumin seeds.

Add salt and mix finely.

Add one cup of water to mung if necessary to cook.

Lastly add ground paste,kokum and sugar.

Mix finely and allow to cook more for 4-5 min.

Sprouted mung curry is ready.

Served with finely chopped coriander leaves.

June 20th, 2009

Surmai Fish Curry


Surmai fish pieces 6 – 8
Whole kashmiri mirchi 4
Black pepper 4
Coriander seeds 1 tsp
Turmeric powder 1 tsp
Red chilly powder 1/2 tsp
Fresh coconut 2 cups
Raw rice 1 tsp
Onion small 1
Oil 2 tsp
Kokum 4-5


How to make Surmai Fish Curry:

Clean the fish pieces.

Apply salt,red chilly powder and 1/2 tsp turmeric powder.

Keep aside for 30 min.

In a mixture take fresh coconut, half onion, whole red chilly,turmeric powder, coriander seeds and black pepper and raw rice.

Make fine paste using enough water.

In a pan heat oil and fry finely chopped half onion.

Fry onion till golden brown and add coconut paste.

Now add kokum and salt.

Allow to boil mixture on mid. flame.

Lastly add fish pieces.

Surmai fish curry is ready.

Serve with chapati or rice.

January 12th, 2009

Tomato Rice


Basmati or delhi Rice 2 cups
Tomato puree 1 cup
Onion 2
Ginger garlic paste 2 tsp
Green chilly 1-2
Biryani masala powder 1 tsp
Tomato sauce 2 tsp
Red chilly powder 1/2 tsp
Turmeric powder 1/4 tsp
Kasoori methi 1 tsp
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil 2 tbsp
Khada masala


How to make Tomato Rice:

Wash and soak rice for one hour.

Drain after 1 hour and keep aside.

Chop green chilly,onion and coriander leaves finely.

In a pan heat oil and add khada masala.

After splutter add chopped green chilly and ginger garlic paste.

Fry on mid flame for 2-3 min.

Now add chopped onion and fry till light brown.

Add biryani masala,red chilly powder, turmeric powder, kasoori methi,sugar and salt.

Stir finely and allow to separate oil.

Now add rice and mix finely.

Add tomato puree,tomato sauce,sugar and 1/2 cup of hot water.

Mix finely and allow to cook rice on med flame.

Tomato rice is ready.

Garnish with finely chopped coriander leaves.

April 16th, 2009

Varai Bhat


Varai rice 2 cups
Water 3 cups


How to make Varai Bhat:

In a pan put water to boil.

Clean and wash varai rice.

When water is starting to boil add washed varai rice and salt.

Cover the pan and allow to cook varai rice on low flame.

Varai bhat will be ready wiithin 4-5 min.

Serve hot with buttermilk.

Varai rice is mostly prepare in fasting days.

July 2nd, 2009

Watermelon Shake


Rose syrup
Red colour


How to make Watermelon Shake:

Take watermelon of good quality.

Remove seeds and make small pieces of only red part.

Grind in a mixer for a minute.

Add milk,sugar and rose syrup as per the taste.

Add pinch of red colour and mix finely.

Watermelon shake is ready.

Serve chilled.

September 23rd, 2009

Indian Recipes by Type

Recipes by Year