Ambadyache Raite


Ambade 6-8
Fresh coconut  3 cups
Jaggery  2 cups
Cumin seeds 1 tsp
Red chilly powder  1 tsp
Turmeric powder 1/2 tsp
Mustard seeds 1 tsp
Oil   2 tsp


How to make Ambadyache Raite:

Remove the skin of ambade.

Wash and keep aside.

In a mixer take coconut,cumin seeds,red chilly powder and turmeric powder.

Grind a paste with enough water.

Heat oil in a kadai and add mustard seeds.

When seeds are starting to flutter add ambade.

Fry ambade for two minutes in the oil.

Add coconut paste and mix well.

After 2-3 minutes add salt and jaggery.

Allow to cook on a low flame till thick consistancy.

Ambadyache raite is ready.

Serve with chapati,roti or bhakri.

December 5th, 2010 Author: Vaibhavi

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 Author: Vaibhavi

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 Author: Vaibhavi

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 Author: Vaibhavi



Red pumpkin 400 gms
Jaggery 400 gms
Wheat flour
Oil to fry


How to make Gharge:

Wash pumpkin remove seeds and grate using grater.

In a pan cook grated pumpkin on a low flame for 2-3 min.

Add grated jaggery and switch off the gas.

Mix finely.

When jaggery melted completely add wheat flour.

Add salt and knead dough.

Don’t use water.

Heat oil in a kadai.

Roll out small puris.

Fry all puris in a hot oil till golden brown.

Gharge is ready to eat.

September 16th, 2010 Author: Vaibhavi

Ginger Garlic Paste


Ginger 100 gms
Garlic cloves 20-25


How to make Ginger Garlic Paste:

Peel the garlic cloves finely.

Wash ginger finely and make small pieces.

In a mixer grind together to make a fine paste.

Add little water if necessary.

Keep in a bottle for use.

August 28th, 2010 Author: Vaibhavi

Kulthachi Peethi


Kuleeth flour 1 cup
Onion small 1
Green chilly 1-2
Turmeric powder 1/4 tsp
Fresh coconut 1 tbsp
Coriander leaves 2 tsp
Oil 2 tsp


How to make Kulthachi Peethi:

Chop onion,green chilly and coriander leaves finely.

In a pan heat oil and fry green chilly and onion for 2-3 min.

Add 2-3 cups of water and allow to boil.

Add kuleeth flour, turmeric powder, coconut,coriander leaves and salt.

Allow to cook on low flame.

Stir continuously.

Cook peethi for 4-5 min.

Keep consistency as you wish.

Kulthachi peethi is ready.

Serve hot with rice or bhakri.

August 18th, 2010 Author: Vaibhavi

Dal Dhokli

Ingredients for Dal:

Tur dal 2 cups
Onion (small) 1
Tomato(small) 1
Ginger garlic paste 2 tsp
Green chilly 3-4
Curry leaves 4-5
Hing 1/2 tsp
Cumin seeds 1 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Ghee 2 tbsp


Ingredients for Dhokli:

Wheat flour 1 cup
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Carom seeds (Ova) 1/2 tsp
Asafoetida 1/2 tsp
Oil 2 tsp


How to make Dall:
Soak dal for 30 min.

In a pan heat ghee and add cumin seeds.

When jeera started to splutter add chopped green chilly and curry leaves.

Now add finely chopped onion and fry till golden brown.

Now add hing,red chilly powder, turmeric powder and ginger garlic paste.

Saute for a min.

Add finely chopped tomato.

Fry this masala till oil seperates.

Now add soaked dal with water in this masala.

Cook dal in a pressure cooker (4-6 whistles).

Remove from the cooker.

Add salt and boil.

Keep aside.

How to make Dhokli:

In a pan take all ingredients of dhokli.

Knead a stiff dough using little water.

Roll out chapati of the dough.

Cut into square pieces.

How to make Dal Dhokli:

Add all the pieces into cooked dal.

Boil dal for 10-12 min on low flame.

Dal dhokli is ready.

Serve hot dal dhokli garnish with green coriander leaves.

July 28th, 2010 Author: Vaibhavi

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