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

Kakdi Ki Koshimbir


Kakdi 2-3
Curd 1 cup
Green chilly 2-3
Shingdana powder 1 tbsp
Coriander leaves 1 tbsp


How to make Kakdi Ki Koshimbir:

Wash,peel and grate kakdi using grater.

Add finely chopped green chilly,coriander leaves and salt.

Mix finely.

Now add shingdana( ground nut) powder and curd.

Mix again and place in a refrigerator.

Kakdi ki koshimbir is ready.

Serve cool.

December 21st, 2009 Author: Vaibhavi

Kothimbir Vadi


Besan 2 cups
Rice flour 1 cup
Coriander leaves large bunch 1
Ginger garlic paste 2 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Whole coriander (crushed ) 2 tsp
Soda bicarbonate 1/2 tsp
Lemon juice 1 tsp


How to make Kothimbir Vadi:

First clean the coriander leaves and chopped finely.

In a bowl take besan,rice flour,ginger garlic paste,red chilly powder,turmeric powder and crushed whole coriander.

Add chopped coriander leaves and mix well.

Add little water ,soda,lemon juice and salt.

Mix well.

Batter must be thick.

Now pour this batter in a greased vessel and bake in a pressure cooker for 10 -15 min. without pressure.

Keep aside for 1 hour.

After 1 hour cut the pieces and fry it in oil till golden brown.

Serve kothimbir vadi with tomato sauce.

December 15th, 2009 Author: Vaibhavi

Nachani ka Malpua


Nachani flour 250 gms
Jaggery 1 cup
Fresh coconut 2 tbsp
Khajoor 10-12
Elaichi powder 1 tsp
Ghee to fry


How to make Nachani ka Malpua:-

Take two-three cups of water and melt jaggery finely.

Remove seeds of khajoor and make fine paste.

In a big pan take nachani flour and add jaggery water, khajoor paste, elaichi powder,grated coconut and salt.

Mix finely.

Add water if necessary.

Grease and heat non stick tava.

Pour one cup of batter and spread evenly.

Fry both sides using little ghee.

Nachani ka malpua is ready.

December 3rd, 2009 Author: Vaibhavi

Panch Phoran powder


Mustard seeds (rai) 1/2 cup
Cumin seeds (jeera) 1/2 cup
Black onion seeds (kalonji) 1/2 cup
Fennel seeds (saunf) 1/2 cup
Fenugreek seeds (methi dana) 1/4 cup


How to make Panch Phoran powder:

Roast all the ingredients separately.

Take care not to burn any of the ingredients.

Allow to cool for 10-15 min.

Mix and grind all ingredients into fine powder.

Panch phoran powder is ready.

Panch phoran powder is used in pickles.

November 21st, 2009 Author: Vaibhavi



Shrikhand 1 bowl
Fresh buttermilk 1 bowl
Sugar 2 tbsp
Kesar sticks 5-6
Pista 5-6


How to make Piyush:

In a big bowl take shrikhand, buttermilk and sugar together.

Whisk finely.

Serve chilled with pista pieces and kesar

November 14th, 2009 Author: Vaibhavi

Karela Fry


Karela 3-4
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Lemon juice 2 tsp


How to make Karela Fry:

Peel the thorny skin of karela.

Make slices in finger shape.

Throw out all the seeds.

Apply salt and keep aside for 20 min.

After 20 min.wash karela slices.

Squeeze finely.

Apply red chilly powder,turmeric powder and lemon juice to karela slices.

Heat oil in kadai and fry this slices on medium flame till crispy.

Karela fry is ready to serve.

November 6th, 2009 Author: Vaibhavi



Milk 1 lt
Rice flour 1 cup
Sugar 1 cup
Elaichi powder


How to make Phirni:

In a bowl take 2 cups of milk and add rice flour.

Mix finely and make a paste without any lumps.

Mix above paste in milk and allow to boil on low flame.

Keep stirring till it thickens.

Remove from the fire and add sugar.

Mix well and keep boiling again for 4-5 min.

Now add elaichi powder and finely chopped badam and pista.

Phirni is ready.

Serve chilled in small earthen pots.

October 24th, 2009 Author: Vaibhavi

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