Spicy Sweet Potato Kachari


Sweet potatoes 500 gms
Cumin seeds 1 tsp
Green chilly 4
Kadipatta leaves 5-6
Sugar 1 tsp
Ghee 2 tbsp
Coriander leaves 1 tbsp


How to make Spicy Sweet Potato Kachari:

Wash sweet potatoes finely.

Boil the sweet potatoes.

peel and grate.

Heat ghee in a pan and add cumin seeds.

Allow to splutter and add kadipatta and chopped green chilly pieces.

Now add grated sweet potato with sugar and salt.

Cover the pan for a minute.

Now add finely chopped coriander leaves.

Mix finely.

Spicy sweet potato kachari is ready to serve.

August 19th, 2009 Author: Vaibhavi

Capsicum Bhajiya


Capsicum 2-3
Besan 2 cups
Baking soda 1/4 tsp
Oil to fry


How to make Capsicum Bhajiya:

Cut capsicum vertically and make slices of 1 inches.

Apply salt and keep aside for 15 min.

In a bowl take besan with salt and baking soda.

Add water and make bhajiya batter as usual.

Afer 15 min.wash capsicum slices and drain.

In a kadai heat oil.

Dip one by one capsicum slice in a besan batter and fry in a hot oil till golden.

Capsicum bhajiya is ready to serve.

August 12th, 2009 Author: Vaibhavi

Bajra Aur Dal Ki Khichadi


Bajra 1/2 cup
Moong dal 1 cup
Ghee 1 tbsp
Red chilly powder 1/2 tsp
Cumin seeds 1 tsp
Asafoetida 1/4 tsp


How to make Bajra Aur Dal Ki Khichadi:

Clean the bajra and make coarse powder in a mixer.

In a pan take bajra powder,moong dal and add 3 cups of water.

Cook in a pressure cooker.(5-6 whistles).

Heat a ghee in a pan and add cumin seeds.

When the seeds start to crackle add asafoetida and red chilly powder.

Add cooked bajra and dal mixture with salt.

Cover the pan and cook another for 2-3 min.

Bajre ki khichadi is ready.

Serve hot with 1 tsp pure ghee if you want.

August 7th, 2009 Author: Vaibhavi

Moong Laddu


Moong dal 250 gms
Jaggery 200 gms
Grated coconut 1 cup
Groundnut 2 tbsp
Elaichi powder 1 tsp
Ghee 1 tbsp


How to make Moong Laddu:

In a pan take moong dal and fry on a low flame till golden.

Allow to cool and grind in mixer to make powder.

Roast groundnut,remove the skin and make small pieces.

Fry coconut on low flame and allow it to cool.

Heat a pan and add jaggery.

Allow to melt on low flame for 2-3 min.

Add all ingredients and mix well.

Keep aside for 10 min.

Now make small laddu.

Moong laddu is ready to eat.

July 30th, 2009 Author: Vaibhavi

Santra Burfi


Oranges 5-6
Maida 1 tbsp
Sugar 500 gms
Khoya 250 gms
Pure ghee 1 tbsp
Orange colour 1/4 tsp
Elaichi powder 1 tsp
Dry fruits (optional) 2 tsp


How to make Santra Burfi:

Take good quality of oranges.

Peel the oranges and remove the seeds and skin.

Take only orange pulp and keep aside.

Heat ghee in a kadai and fry maida till golden brown on low flame and keep aside.

Grind khoya in a mixer for a minute.

In a kadai take khoya and sugar and cook on low flame for 2-3 min.

Add orange pulp and colour and mix finely.

Cook again 8-10 min. stirring continuously.

When mixture becomes sticky add maida and mix well.

Add elaichi powder and dry fruits pieces if you want.

Cook the mixture till ghee separates.

Pour the mixture in a greased plate and spread evenly.

Allow to cool and cut into small square shape.

Santra burfi is ready.

July 22nd, 2009 Author: Vaibhavi

Butter Chicken


Boneless chicken 500 gm
Onion 4
Tomatoes 4
Butter 2 tbsp
Fresh cream 2 tbsp
Red chilly powder 1 tsp
Ginger garlic paste 2 tsp
Kasuri methi 1 tsp
Cashew nuts 10-12
Oil 1 tbsp


Ingredients to Marinate:

Thick curd  200 gm
Garam masala powder 1 tsp
Tandoori masala 4 tsp
Tandoori colour 1/4 tsp
Lemon juice 1 tbsp


How to make Butter Chicken:

Wash chicken neatly and apply all marination ingredients.

Mix finely and keep aside for one hour.

Soak cashew nuts for 20 min. and make fine paste.

Make tomato puree and keep aside.

Chop onion finely.

After one hour of marination take pan and heat oil.

Add finely chopped onion and fry till golden brown.

Now add ginger garlic paste and fry 2-3 min on low flame.

Sprinkle little water and cook till oil separates.

Now add cashew nuts paste, tomato puree with red chilly powder.

Mix finely.

Add marinated chicken with kasuri methi and butter.

Cook chicken for 5 min.

Then add fresh cream and cook till oil separates.

Allow to cool for 4-5 min.

Butter chicken is ready.

Serve with chapati or naan.

July 16th, 2009 Author: Vaibhavi

Cauliflower Ke Lollypop


Cauliflower 500 gms
Rice flour 200 gms
Schezuan sauce 1 tbsp
Tandoor colour 1/4 tsp



July 11th, 2009 Author: Vaibhavi

Kanchipuram Idli


Par-boiled rice 2 cups
Rice 1 cup
Urad dal 2 cups
Black peppercorns 1 tsp
Cumin seeds 1 tsp
Ginger 1/2″
Asafoetida 1/4 tsp
Kadipatta leaves 8-10
Green chilly 2-3
Cashew nuts 6-8
Ghee 1 tbsp


How to make Kanchipuram Idli:

Soak both rice and dal separately for 4 hours.

Wash and grind into a coarse batter.

Add salt and mix finely.

Keep to ferment overnight.

Next day in a small pan heat 1 tsp ghee and fry peppercorns and cumin seeds slightly.

Make fine paste and add to the idli batter.

Chop green chilly, ginger, asafoetida and kadipatta finely.

And add to the batter with cashew nuts pieces and ghee.

Again mix the batter finely.

Apply oil to idli mould and steam idli for 10-12 minutes or till done.

Serve hot with coconut chutney.

July 6th, 2009 Author: Vaibhavi

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