Moong 1/4 kg
Coconut 1
Whole red chilly 8-10
Turmeric powder 1/4 tsp
Black pepper 4-5
Coriander seeds 2 tsp
Kadipatta leaves 8-10
Asafoetida 1/4 tsp
Mustard seeds 1/2 tsp
Jaggery 1 tbsp
Tamarind lemon size
Coconut pieces 1 cup
Cashew nuts 2 tbsp
Coconut oil 2 tbsp


How to make Mugagathi:

Soak moong in water for 8 hours.

Drain the water and tied the moong in a clean cloth for sprouts at least 10-12 hrs.

After that put sprouted moong in water for 6-8 hrs to remove the skin.

Remove all skin.

In a kadai take 4-5 cups of water and cook moong on low flame.

While cooking add coconut pieces, turmeric powder,4-5 kadipatta leaves and salt.

In a coconut add coriander seeds,red chilly,black pepper and tamarind.

Make fine paste in a mixer.

Add the paste to cooked moong with jaggery and cashew nuts pieces.

Allow to boil.

In a small pan heat coconut oil and add mustard seeds,asafoetida and kadipatta leaves.

Pour the tadka in moong.

Cover the pan and remove the flame.

Mugagathi is ready.

March 15th, 2009 Author: Vaibhavi

Katachi Aamti


Chana dal 1 cup
Onions 2
Asafoetida 1/4 tsp
Kadipatta leaves 4-6
Garlic cloves 4
Malvani masala 1 tsp
Turmeric powder 1/4 tsp
Fresh coconut 1 cup
Coriander leaves 1/2 cup
Tamarind pulp 2 tsp
Jaggery lemon size
Oil 2 tbsp


How to make Katachi Aamti:

Soak chana dal for 30 min.

Cook in a pressure cooker with 2 cups of water.

In a kadai heat 1 tbsp oil and fry one onion slices till golden.

Add fresh coconut and fry again till coconut becomes golden.

Remove from kadai and allow to cool.

Grind in a mixer and make fine paste.

In a pan heat 1 tbsp oil and fry crushed garlic cloves till red.

Now add kadipatta and finely chopped onion.

Fry onion for 2-3 min.

Now add asafoetida, malvani masala and turmeric powder on low flame.

mix finely and add cooked chana dal with water.

Allow to boil and add salt,tamarind pulp, jaggery and coconut paste.

Mix finely and allow to cook on low flame for 10 min.

Lastly add finely chopped coriander leaves.

Katachi aamti is ready to serve.

March 9th, 2009 Author: Vaibhavi

Lemon Rice


Rice 2 cups
Lemon 2
Onion 2
Urad dal 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves 1 string
Turmeric powder 1/4 tsp
Ginger 1″
Green chillies 4
Asafoetida 1/4 tsp
Coriander leaves 2 tbsp
Oil 2 tbsp


How to make Lemon Rice:

Cook rice in a pressure cooker with 3 and 1/2 cups of water.

Keep aside to cool.

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

In a pan heat oil and add urad dal.

Fry urad dal for a min.

Add mustard seeds,cumin seeds,curry leaves,green chilly and asafoetida.

Now add finely chopped onion and ginger.

Fry onions on low flame for 2-3 min.

Now add cooked rice with turmeric powder and salt.

Mix finely and add lemon juice and half portion of chopped coriander leaves.

Mix finely.

Cover the pan for 2 min.

Remove from fire.

Lemon rice is ready.

Garnish with finely chopped coriander leaves and serve.

March 5th, 2009 Author: Vaibhavi

Khajur Ka Halwa


Seedless khajur 250 gm
Ghee 1 cup
Milk 1 cup
Sugar 1/2 cup
Kaju badam pista 1/2 cup


How to make Khajur Ka Halwa:

Make small pieces of khajur.

Grind in a mixer for 2 min.without water.

Mix together milk,sugar and khajur paste.

Keep this mixture to boil.

Cook on low flame till the mixture dry.

Add 2 tsp of ghee every 2-3 min.

Add half portion of kaju,badam, pista pieces.

When the halwa is formed remove the heat.

Spread the halwa in a dish.

Garnish with remaining portion of kaju, badam,pista pieces.

Khajur halwa is ready.

February 26th, 2009 Author: Vaibhavi

Prawns Pickle


Prawns 2 cups
Kashmiri chilly powder 4 tsp
Turmeric powder 1 tsp
Methi powder 1 tsp
Ginger garlic paste 1 tbsp
Tamarind pulp 1 tbsp
Asafoetida 1/4 tsp
Oil 1 cup


How to make Prawns Pickle:

Clean and wash prawns neatly.

Drain water completely.

Marinate with Salt,turmeric powder and ginger garlic paste for 30 min.

In a pan heat oil and add hing and red chilly powder.

Fry for 2 min.

Now add methi powder and marinated prawns.

Fry again for 2-3 min.

Lastly add tamarind pulp .

Allow to cook for 8-10 min on low flame.

Prawns pickle is ready.

February 21st, 2009 Author: Vaibhavi

Gajar Ki Sabji


Gajar(carrot) 250 gm
Onion 1
Sambar masala powder 2 tsp
Mustard seeds 1/2 tsp
Kadipatta 6-8
Hing 1/4 tsp
Fresh coconut 1 tbsp
Coriander leaves 1 tbsp
Sugar 1/2 tsp
Oil 1 tbsp


How to make Gajar Ki Sabji:

Wash,peel and chop gajar finely.

In a kadai heat oil and add mustard seeds,hing and kadipatta.

Add finely chopped onion and allow it to turn light brown.

Add sambar masala powder and fry for 2-3 min.

Now add finely chopped gajar pieces with salt and sugar.

Add 1 cup of water and allow to cook for 5 min.

Lastly add scrapped coconut.

Gajar ki sabji is ready.

Garnish with finely chopped coriander leaves.

February 16th, 2009 Author: Vaibhavi

Pakode Soyabean Ke


Soyabean 2 cups
Besan 2 cups
Green chilly 2-3
Ginger garlic paste 1 tsp
Coriander leaves 1 tbsp


How to make Pakode Soyabean Ke:

Wash and soak soyabean in hot water for 4 hours.

Drain and make a paste.

Add finely chopped green chilly,coriander leaves,ginger garlic paste,besan and salt.

Mix finely.

Add water if necessary.

In a kadai heat oil and fry pakode till golden brown.

Pakode soyabean ke is ready.

Serve hot with green chutney.

February 10th, 2009 Author: Vaibhavi

Gatte Ki Sabji

Ingredients for Gatte:

Besan 2 cups
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Oil 2 tsp


Ingredients for Sabji:

Curd 1 cup
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1/2 tsp
Cumin seed powder 1/2 tsp
Cumin seeds 1 tsp
Asafoetida 1/2 tsp
Kasoori methi 1 tsp
Sugar 1 tsp
Coriander leaves 1 tbsp
Oil 1 tbsp


How to make Gatte Ki Sabji:

In a bowl mix all gatte ingredients and make dough using sufficient water just like chapati dough.

Boil water in a big pan.

Roll out chapati and cut stripes evenly.

Cook this stripes in a boil water for 5 min.

Drain this and keep water aside for further use.

In a kadai heat oil and add cumin seeds.

Now add red chilly powder,turmeric powder, asafoetida,cumin seed powder and coriander powder.

Fry for a min. and add curd.

Mix finely and add kasoori methi,sugar and salt.

Now add water which is kept aside.

Cook on low flame for 5 min.

Gatte ki sabji is ready.

Garnish with finely chopped coriander leaves.

Serve with chapati or roti.

January 31st, 2009 Author: Vaibhavi

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