Sprouted Moong Ki Usal

Ingredients:

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
Salt

 

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 Author: Vaibhavi

Dal Soup

Ingredients:

Tur dal 1/2 cup
Green peas 1 tbsp
Carrot 1
Cornflour 2 tsp
Black pepper powder 1/2 tsp
Salt

 

How to make Dal Soup:

Pressure cook the dal with vegetables.

After cool down remove the vessel.

Take out all vegetables.

In another pan smash the vegetables finely.

In this add cooked dal water.(not dal)

Mix finely.

Put the pan on low flame.

Now add salt and black pepper powder.

In a katori take cornflour and 1/4 cup of water.

Mix finely and add in above mixture.

Keep stirring.

Cook till soup consistency.

Dal soup is ready.

Enjoy!

July 7th, 2010 Author: Vaibhavi

Methamba

<strong.Ingredients:

Raw mango 400 gms
Jaggery 500 gms
Methi seeds 1/2 tsp
Jeera powder 1/2 tsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Mustard seeds 1 tsp
Hing 1/2 tsp
Oil 1 tbsp
Salt

 

How to make Methamba:,

Wash and peel the mango.

Cut mango into square pieces(1″).

Heat oil in a pan and add methi seeds.

Add mustard seeds,jeera powder,turmeric powder,red chilly powder and hing.

Add mango cubes and salt.

Mix finely and add 1 cup water.

Cover the pan and cook mango till tender.

Add jaggery and little water.

Cook again till methamba thickens.

June 26th, 2010 Author: Vaibhavi

Aam Ki Chutney

Ingredients:

Raw mango 2
Coconut 1
Green chilly 6-8
Garlic cloves 5-6
Ginger 1″
Coriander leaves 1 tbsp
Sugar 1 tsp
Salt

 

How to make Aam Ki Chutney:

Grate the coconut.

Mix all the ingredients.

Grind in a mixture to make fine paste.

Aam ki chutney is ready to serve.

June 15th, 2010 Author: Vaibhavi

Pickle Masala

Ingredients:

For1 kg kairi (raw mango)

Kashmiri red chilly powder 125 gms
Turmeric powder 25 gms
Methi powder 50 gms
Mohari dal 100 gms
Hing powder 2-3 tsp
Salt 250 gms
Oil 250 ml

 

How to make Pickle Masala:

Heat oil in a pan.

Add all ingredients and mix finely.

Keep aside to cool.

Pickle masala is ready to use.

June 4th, 2010 Author: Vaibhavi

Rice Papad

Ingredients:

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

 

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.

Enjoy!

May 29th, 2010 Author: Vaibhavi

Ragi Dosa

Ingredients:

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

 

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 Author: Vaibhavi

Tomato Sauce

Ingredients:

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
Salt

 

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 Author: Vaibhavi


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