Indian Recipes of the Year 2010

Pohe Ke Vade


Pohe 2 cups
Potato 1
onion 2
Green chilly 2-3
Lemon juice 1 tsp
Sugar 1 tsp
Fresh coconut  1 tbsp
Coriander leaves 1 tbsp


How to make Pohe Ke Vade:

Clean and wash pohe.

Remove the water completely.

Boil the potato,remove the skin and mash finely.

Chop onion,green chilly and coriander leaves finely.

In a poha add mashed potato, onion,green chilly, lemon juice, sugar,coconut,coriander leaves and salt.

Mix finely.

Shape it into small balls and flatten them.

Heat oil in a kadai and fry vades untill golden brown.

Serve hot with green chutney or tomato ketchup.

April 13th, 2010

Prawns Ke Pakode


Small prawns 2 cups
Onion 2-3
Ginger garlic paste 2-3 tsp
Turmeric powder 1/2 tsp
Red chilly powder 1 tsp
Green chilly 2-3
Besan 1 cup
Rice flour 2 tbsp
Coriander leaves 1 tbsp
Oil to fry


How to make Prawns Ke Pakode:

Clean and wash prawns neatly.

Remove water completely.

Apply red chilly powder,turmeric powder,ginger garlic paste and salt to prawns.

Keep aside for 10 min.

Chop onion,green chilly and coriander leaves finely.

Mix all ingredients finely.

Add little water if necessary.

Heat oil in a kadai.

Fry all pakode in a hot oil.

Serve hot with tomato ketchup.

October 8th, 2010

Ragi Dosa


Ragi flour 3 cups
Rice flour 2 cups
Onion 2
Green chilly 4-5
Dhania jeera powder 2 tsp
Coriander leaves 1 tbsp


How to make Ragi Dosa:

Chop onion,green chilly and coriander leaves finely.

In a bowl take all ingredients except oil.

Add water and make dosa batter.

Keep aside for 20 min.

Heat non stick tava and apply little oil.

Pour 1 tbsp batter on tava.

Spread little oil again.

When the edges begin to rise turn out dosa.

Spread little oil again and cook this side also.

Ragi dosa is ready.

Serve with coconut chutney.

May 24th, 2010

Rice Papad


Rice 500 gms
Kashmiri red chilly powder 2-3 tsp
Jeera powder 1/2 tsp


How to make Rice Papad:

Clean and wash rice.

Spread on clean cloth to dry.

Next day grind rice finely and sieve.

Measure the flour in katori.

If you have 4 katori rice flour then boil 3 katori water.

In boiled water add salt, jeera powder and red chilly powder.

Now add rice flour and mix finely.

Cover the pan.

On a low flame cook for 2-3 min.

After 2-3 min.remove from the gas.

Take the mixture in a thali.

If the mixture is too tough add little water.

Knead the dough with oily hands.

Keep aside for 30 min.

Now roll out all papads as size you want.

Dry the papads in the sun rays for two days or three days.

Rice papad is ready.


May 29th, 2010

Sindhi Kadhi


Tur dal 3/4 cup
Tomatoes 2-3
Besan 2 tbsp
Gawar 50 gms
Ladies finger 50 gms
Green chillies 2-3
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Jeera 1 tsp
Methi dana 1/4 tsp
Hing 1/2 tsp
Kadipatta leaves 4-5
Kokum 7-8
Coriander leaves 1 tbsp
Oil 4 tbsp


How to make Sindhi Kadhi:-

Wash tur dal and soak for 20 minutes.

Cut tomatoes into 4 parts and add in dal.

Cook dal in a pressure cooker till done.

Mash finely and strain.

In a vessel heat 2 tbsp oil and add 1/2 tsp jeera,methi dana and hing.

Now add besan and roast on low flame for 4-5 minutes.

Add 2-3 cups of water and stir continuously.

Add cooked and mashed dal with salt, red chilly powder,turmeric powder, kokum and salt.

Allow to boil.

In another pan heat 1 tbsp oil and fry slit ladies finger,green chilly and gawar.

Add fried vegetables in dal.

Allow to boil again.

Lastly in a small pan heat 1 tbsp oil.

Add 1/2 tsp jeera and kadipatta.

When jeera starting to splutter remove the pan from the flame and pour in dal.

Sindhi kadhi is ready.

Garnish with finely chopped coriander leaves.

Serve with rice.

January 6th, 2010

Sitaphal Ice Cream


Sitaphal 2-3
Milk 500 ml
Milk powder 150 gm
Fresh cream 60 gm
Sugar 1 cup
Vanilla essence


How to make Sitaphal Ice Cream:

Remove seeds of  sitaphal.

Mix all ingredients.

Sugar should be dissolve.

Keep mixture in refrigerator to set.

Check your refrigerator to set on coolest setting.

After one hour remove mixture from refrigerator.

Run the mixture in a mixer for a min.

Pour the mixture in a tray.

Set the mixture again in refrigerator for 3-4 hours.

Sitaphal  ice cream is ready.

November 17th, 2010

Sprouted Moong Ki Usal


Sprouted moong 2 cups
Green chilly 4-5
Jeera 1 tsp
Kadipatta leaves 4-5
Fresh coconut 1 tbsp
Coriander leaves 1 tbsp
Oil /td>

2 tsp


How to make Sprouted Moong Ki Usal:

Chop green chilly and coriander leaves finely.

In a pan heat oil and add jeera.

When jeera started to splutter add green chilly and kadipatta leaves.

Fry for a minute and then add sprouted moong.

Mix finely.

Add 2 cups of water and allow to cook.

Add salt and cook again for 2-3 min.

Add little water if necessary.

Lastly add coconut and coriander leaves.

Sprouted moong usal is ready.

July 15th, 2010

Strawberry Shake


Strawberries 6-8
Milk 500 ml
Sugar 1 cup
Red colour(optional)


How to make Strawberry Shake:

Wash strawberries finely.

Make a pulp in a grinder.

Add sugar and pulp in a milk.

Mix finely.

Add colour if you want.

Strawberry shake is ready.

Serve chilled and garnished with the strawberry pieces.

February 21st, 2010

Sukha Kaleji


Kaleji 250 gms
Onion 2-3
Tomato 2-3
Green chilly 2
Ginger garlic paste 1 tsp
Red chilly powder 1 tsp
Garam masala powder 1 tsp
Turmeric powder 1/2 tsp
Coriander seed powder 1 tsp
Cumin seed powder 1 tsp
Coriander leaves 1 tbsp
Lemon juice 1 tsp
Milk 2 tbsp
Oil 2 tbsp


How to make Sukha Kaleji:

Clean the kaleji and soak in milk for 2-3 hours.

Drain and cut into four pieces.

Chop green chilly,onion and tomato finely.

In a kadai heat oil and add cumin seeds.

When the cumin seeds starts to sputter add chopped green chilly & onion.

Fry onion till golden brown.

Add ginger garlic paste and fry for 2-3 min.

Now add tomatoes.

Fry tomatoes till the oil release.

Add red chilly powder, garam masala powder, turmeric powder,coriander powder,cumin seed powder and salt.

Fry for 2 min on low flame.

Now add kaleji.

Fry in a masala for 2-3 min.

Allow to cook on low flame till tender.

Sukha kaleji is ready.

Serve hot with garnishing lemon juice and chopped coriander leaves.

September 22nd, 2010

Tomato Bharela


Tomato 6
Onion 4
Potato 2
Grated coconut 2 cups
Malvani masala 1 tsp
Garam masala 1/2 tsp
Haldi  powder 1/4 tsp
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil 2 tbsp


How to make Tomato Bharela :

Wash the tomatoes and cut the top portion of each tomato.

With a spoon scoop out the pulp of the tomato carefully.

Throw out the seeds and keep the tomatoes aside.

Now chop the onions,tomato top and coriander leaves finely.

Make the 4 pieces of each potato.

In a kadai take 1 tbsp of oil and fry half portion of onions.

Add grated coconut and fry it till golden brown.

Make a fine paste in a mixer.

Now in a thali take chopped onion, tomato pieces,coriander leaves, malvani masala, garam masala, haldi powder,half portion of coconut paste, sugar and salt.

Mix finely.

Stuff this mixture in each tomato.

Now in a kadai heat oil and fry potato pieces for 2-3 min.

Place the stuffed tomato near the potatoes.

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

Lastly add remaining portion of coconut paste and mix finely.

Add water if necessary.

Cover the pan and cook again till the oil separates (appx 5 min).

Tomato bharela is ready.

Serve hot with chapati or bhakari.

March 28th, 2010

Tomato Sauce


Tomato 1 Kg
Onion 1
Kashmiri red chilly powder 1 tbsp
Lavang 5-6
Ginger 2″
Garlic flakes 20-25
Vinegar 1 cup
Sugar 3/4 cup


How to make Tomato Sauce:

Wash tomatoes and dry.

Chop tomatoes and onion finely.

Allow to cook tomatoes and onion till tender.

Add lavang, red chilly powder and finely chopped ginger and garlic.

Cook again for ten min.

Allow to cool and grind in a mixer.

Add sugar, vinegar and salt.

Cook again till thick on low flame.

Tomato sauce is ready.

Keep in a refrigerator in airtight bottle after cool.

May 14th, 2010

Watermelon Lassi


Thick curd 2 cups
Watermelon pieces 2 cups
Sugar 2 tbsp
Red colour 1/8 tsp (optional)
Crushed black pepper 1 tsp (optional)


How to make Watermelon Lassi:

Remove the seeds of watermelon.

In a blender mix with curd,red colour and sugar.

Run the blender for 2-3 min.

Watermelon lassi is ready.

Keep in a refrigerator for 30 min.

Serve in a glass with garnishing crushed black pepper.

3 comments April 18th, 2010

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