Moong Dal Ki Chakli


Moong dal 2 cups
Wheat flour 500 gms
Red chilly powder 2 tsp
White sesame 1 tbsp
Jeera powder 2 tsp
Dhania powder 1 tsp
Oil to fry


How to make Moong Dal Ki Chakli:

Place wheat flour in a muslin cloth and tie with a string.

Place in a steamer and steam for 18-20 minutes.

Cook moong dal very finely and smash it.

Remove the string of muslin cloth and beat the flour with a spoon to make powder.

Add cooked and smashed moong dal, red chilly powder,sesame,jeera powder, dhania powder and salt.

Mix finely and knead dough with water.

Dough should be a soft but not sticky.

Place some dough in the chakli press and make chakli on a plastic sheet.

In a kadai heat oil and fry  4-5 chaklis on a medium flame.

Fry all the chaklis.

Moong dal ki chakli is ready.

Allow to cool and store in airtight container.

October 11th, 2009 Author: Vaibhavi

Fried Modak


Wheat flour 2 cups
Coconut 1
Jaggery 2 cups
Elaichi powder 1 tsp
Ghee or oil to fry


How to make Fried Modak:

In a wheat flour add salt and oil.

Knead dough and keep aside.

In another pan take fresh grated coconut and jaggery.

Mix well and cook on low flame upto dry.

Add elaichi powder and mix well.

Make small balls of dough and roll out small purees.

Stuff the coconut mixture and give shape of modak.

Fry modak in a hot ghee or oil.

Fried modak is ready.

October 2nd, 2009 Author: Vaibhavi

Watermelon Shake


Rose syrup
Red colour


How to make Watermelon Shake:

Take watermelon of good quality.

Remove seeds and make small pieces of only red part.

Grind in a mixer for a minute.

Add milk,sugar and rose syrup as per the taste.

Add pinch of red colour and mix finely.

Watermelon shake is ready.

Serve chilled.

September 23rd, 2009 Author: Vaibhavi

Phodnicha Bhat


Cooked rice 2 cups
Onion 2
Green chilly 2-3
Kadipatta leaves 4-5
Turmeric powder 1/4 tsp
Mustard seeds 1/2 tsp
Asafoetida 1/4 tsp
Coriander leaves 1 tbsp
Oil 1 tbsp


How to make Phodnicha bhat:

Chop onion,green chilly and coriander leaves finely.

In a pan heat oil and add mustard seeds.

When it starts to splutter add finely chopped green chilly and kadipatta.

Now add finely chopped onion and fry for 2-3 min till transparent.

Add asafoetida and turmeric powder.

Now add cooked rice with salt.

Mix finely and cover for 2-3 min on low flame.

Lastly add finely chopped coriander leaves and mix again.

Cook again on low flame for a min.

Phodnicha bhat is ready to serve with any pickle.

September 17th, 2009 Author: Vaibhavi

Churma Ke Laddu


Wheat flour 4 cups
Jaggery 3 cups
Elaichi powder 1 tsp
Nutmeg powder 1/4 tsp


How to make Churma Ke Laddu:

In a bowl take wheat flour and add one cup melted ghee.

Mix finely and knead stiff dough using enough water.

Make small balls.

In a kadai heat ghee and fry the balls till the golden on medium flame.

Allow to cool and make coarse powder (churma).

Grate the jaggery and heat on medium flame for a minute.

Add churma,ghee and elaichi powder in a jaggery.

Mix well and make laddu.

Churma ke laddu is ready.

September 11th, 2009 Author: Vaibhavi

Lapsi Upma

Wheat rava is known as lapsi.


Lapsi 1 cup
green peas 1/2 cup
Green chilly 2-3
Ginger 2″
Mustard seeds 1 tsp
Urid dal 1 tsp
Kadipatta leaves 4-5
Coriander leaves 1 tbsp
Sugar 1 tsp
Hot water 3 cups
Oil 2 tbsp


How to make Lapsi Upma:

In a pan heat 1 tbsp oil and roast lapsi till golden.

Remove from the flame and keep aside.

Chop green chilly,ginger and coriander leaves finely.

In another pan heat oil and add urid dal and fry for a minute on low flame.

Add mustard seeds,kadipatta,ginger and green chilly.

Now add green peas,salt and hot water.

Allow to boil and then add lapsi rava.

Cover the pan and allow to cook till done on low flame.

Lastly add finely chopped coriander leaves and sugar.

Lapsi upma is ready.

September 6th, 2009 Author: Vaibhavi

Hakka Fried Noodles


Hakka noodles 1 packet
Corn flour 1 tbsp


How to make Hakka Fried Noodles:

In a big vessel take water and allow to boil.

Add one tsp oil and salt to taste.

When water is starting to boil add noodles.

Cook noodles for 8-10 minutes or till done.

Drain the noodles and sprinkle the corn flour on it.

Mix finely.

Heat oil in a big kadai and fry noodles.

Hakka fried noodles are ready.

You can store it in airtight jar for 15 days.

August 30th, 2009 Author: Vaibhavi



Chana dal 1cup
Urid dal 1/2 cup
Rice 1/2 cup
Cumin seeds 1/4 cup
Coriander seeds 1 tsp
Red chilly powder 2 tsp
Turmeric powder 1 tsp
Mustard seeds 1/2 tsp
Methi seeds 1/2 tsp
Asafoetida 1 tsp


How to make Metkut:

Heat a pan and fry rice,chana dal and urid dal separately.

Allow to cool.

Add all ingredients and make fine powder in a mixer.

Metkut is ready.

Store in a airtight jar for future use.

August 25th, 2009 Author: Vaibhavi

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