Methi Muthia


Methi leaves bunch 1
Besan 1 cup
Wheat flour 1 cup
Rice flour 1 cup
Dahi 1 cup
Red chilly powder 2 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tsp
Dhaniya jeera powder 1 tsp
Garam masala powder 1 tsp
Sugar 1 tsp
Oil   1 tbsp+ to fry


How to make Methi Muthia:

Mix all ingredients together and form a stiff dough.

Add water if necessary.

Heat oil in kadai.

Make 1 inch balls from dough and give it oval shape.

Deep fry this balls till golden brown.

Methi muthia is ready.

Serve hot with green chutney or tomato ketchup.

March 8th, 2010 Author: Vaibhavi

Nachani ki Bhakari


Nachani flour 3 cups


How to make Nachani ki Bhakari:

In a bowl take nachani flour and knead soft dough with water.

Divide into 4 portions and form them into round balls.

In a dish spread flour and take one ball and flatten with your palm into a thin bhakari.

Place bhakari on hot tawa and apply little water on the top side of the bhakari.

When water evaporate turn it over and cook the other side.

Cook this side.

Turn again and cook first side for a min.

Nachani ki bhakari is ready to eat with any sabji.

Nachani ki bhakari is very cool in summer.

March 1st, 2010 Author: Vaibhavi

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 Author: Vaibhavi

Bheja Masala


Goat brains 4
Tomatoes 2
Onion 2
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Curd 2 tbsp
Garam masala powder 1/2 tsp
Ginger garlic paste 2 tsp
Coriander leaves 1 tbsp
Cumin seeds 1 tsp
Green chilly 2
Kasuri methi 2 tbsp
Oil 2 -3 tbsp


How to make Bheja Masala:

First clean and wash brains.

Soak brains in water for five min.

Chop tomato,onion,green chilly and coriander leaves finely.

In a kadai heat oil and add cumin seeds.

When cumin seeds starting to splutter add chopped green chilly.

Now add onion and fry it till transparent.

Add ginger garlic paste and fry again for 2 min.

Now add red chilly powder,turmeric powder,garam masala powder and salt.

Add chopped tomato and kasuri methi.

Fry again till oil separates.

Add curd and mix finely.

Now add brains and smash it slowly.

Allow to cook on low flame for five min.

Add half finely chopped coriander leaves and mix finely.

Bheja masala is ready.

Garnish with coriander leaves.

Serve hot with chapati or roti.

February 7th, 2010 Author: Vaibhavi

Doi Mach

Doi mach is a Bengali dish.
fish (mach) is cooked in dahi (doi).this is very popular dish.


Rohu fish pieces 4-6
Dahi 100 gm
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Onion 1
Garlic cloves 2
Ginger 1/2″
Whole red chilly 2
Sugar 1/2 tsp
Elaichi 2-3
Dalchini 2 pieces
Tejpatta 2


How to make Doi Mach:

Clean and wash fish pieces finely.

Make pieces in rectangle shape.

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

Keep aside for 15-20 min.

Make fine paste of ginger,garlic and onion.

Whisk the yogurt with half cup of water.

In a kadai heat oil and fry marinated fish pieces lightly.

Remove from oil and keep aside.

Now in remaining oil add whole red chilly, elaichi. dalchini and tejpatta.

Add onion,ginger,garlic paste and fry till light brown.

Add yogurt and 1/2 cup of water.

Stir finely and add 1/2 tsp red chilly powder,little salt and sugar.

Cook till the water dry up.

Lastly add fried fish.

Cover and cook on low flame for five min.

Doi mach is ready.

Serve with rice.

January 27th, 2010 Author: Vaibhavi

Dudhi Ka Raita


Dudhi (lauki) 250 gms
Curd 100 gm
Black pepper powder 1/2 tsp
Coriander leaves 1 tbsp


How to make Dudhi Ka Raita:

Wash,peel and grate lauki.

Boil grated dudhi for 2-3 min.

Drain and keep aside.

In curd add black pepper powder, coriander leaves and salt.

Mix finely.

Now add boiled dudhi.

Dudhi ka raita is ready.

Keep in refrigerator and serve cool.

January 19th, 2010 Author: Vaibhavi

Dahi Shev Batata Puri


Panipuri ki puree 25-30
Potatoes 4
Sprouted moong 1 tbsp
Green chutney 1/2 cup
Khajur imli ki chutney 1/2 cup
Thick dahi 2 cups
Red chilly powder 1 tsp
Roasted jeera powder 1 tsp
Chat masala 1 tsp
Coriander leaves 1 tbsp
Shev 2 tbsp
Sugar 1 tbsp


How to make Dahi Shev Batata Puree:

In dahi (curd) add sugar and roasted jeera powder.

Beat finely and put in refrigerator.

Chop coriander leaves finely.

Boil potatoes and mash them finely.

In potatoes add sprouted moong,1/2 tsp red chilly powder,1 tsp chat masala and salt.

Mix finely.

With index finger make hole on all purees.

Stuff the potato mixture in all purees.

Now add 1/4 tsp green chutney and khajur imli ki chutney in each puree.

While serving put the purees in dish.

Add finely beated dahi on each puree.

Garnish with finely chopped coriander leaves and shev.

Dahi shev batata puree is ready.

January 13th, 2010 Author: Vaibhavi

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 Author: Vaibhavi

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