Sweet Kachori


Maida 1/4 kg
Soda 1 tsp
Coconut 1
Sugar 1/2 cup
Kaju-kismis 1 tbsp
Elaichi powder 1/2 tsp
Pure ghee 1 tsp


How to make Sweet Kachori:

Sieve maida and knead dough with soda and1 tbsp oil and keep aside.

In a kadai heat pure ghee and add scrapped coconut and sugar.

Fry for 2 min.

Now add kaju kismis and elaichi powder.

Mix finely and allow to cool.

Make small balls of maida dough and stuff coconut mixture and close carefully.

Heat oil in a kadai and fry stuffed kachori till golden brown on medium flame.

Remove from kadai and drain.

Sweet kachori is ready.

Serve with curd.

December 5th, 2008 Author: Vaibhavi

Arbi Ki Sabji


Arbi 500 gm
Tomato 1
Onion 1
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Chat masala powder 1/2 tsp
Coriander leaves 1/4 cup


How to make Arbi Ki Sabji:

Wash arbi and boil in a pressure cooker.

Peel and cut into cubes.

Deep fry this arbi pieces in hot oil till crispy.

Apply red chilly powder,turmeric powder, chat masala and salt.

In a kadai heat 1 tbsp oil and add chopped onion.

Fry onion till transparent then add chopped tomato.

Again fry for 2-3 min.

Now add fried arbi pieces.

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

Arbi ki sabji is ready.

Garnish with finely chopped coriander leaves.

Serve hot with chapati or roti.

November 30th, 2008 Author: Vaibhavi

Palak Methi Dal


Tur dal 2 cups
Palak leaves 1/2 cup
Methi leaves 1/4 cup
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Tomato 1
Onion 1
Garlic cloves 2-3
Cumin seed 1 tsp
Kadipatta 1 string
Coriander leaves 1/2 cup
Oil 1 tbsp
Sugar(optional) 1 tsp


How to make Palak Methi Dal:

Chop palak,methi,tomato,onion and coriander leaves finely.

In a pressure cooker cook dal with chopped palak,methi,coriander leaves,onion and tomato.

Give 4-5 whistles.

Heat oil in a pan and add cumin seed and kadipatta.

Pour the dal mixture in a tadka.

Add red chilly powder,turmeric powder,sugar and salt.

Cook for 4-5 min. on low flame.

Palak methi dal is ready.

Serve with hot rice.

November 25th, 2008 Author: Vaibhavi

Chicken Kabab


Boneless chicken mince 250 gm
Onion 2
Green chilli paste 1 tsp
ginger garlic paste 2 tsp
Coriander leaves 1 tbsp
Corn flour 1 tsp


How to make Chicken Kabab:

First wash chicken mince and drain finely.

In a bowl take chicken mince, green chilly paste, ginger garlic paste,chopped onion and coriander leaves.

Mix well and add corn flour and salt.

Mix again and make small kababs.
Refrigerate for an hour.

Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown.

Chicken kabab is ready.

Serve hot with tomato ketchup and onion rings.

November 18th, 2008 Author: Vaibhavi

Veg Khichadi


Rice 1 cup
Mung dal 1/4 cup
Potato 1
Green peas 1 tbsp
Carrot 1
Onion 1
Brinjal 1
Tomato 1
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Jeera 1/2 tsp
Jeera powder 1 tsp
Green chilly 2
Tejpatta 1
Oil 1 tbsp


How to make Veg Khichadi:

Make small pieces of all vegetables.

Wash rice and keep aside.

Heat oil in pressure cooker.

Add tejpatta, jeera and green chilly pieces.

Now add all chopped vegetables and mix well.

Add washed rice and mung dal.

Fry for 2-3 min.

Now add red chilly powder,turmeric powder,jeera powder,salt and mix it well.

Add 2 cups of hot water.

Cover the cooker and give one whistle on low flame.

Veg khichadi is ready.

Serve hot with curd or any pickle.

November 14th, 2008 Author: Vaibhavi

Pineapple Jam


Pineapple 1
Sugar 250 gm
Saffron 1/4 tsp
Elaichi powder 1 tsp


How to make Pineapple Jam:

Remove skin and eyes of pineapple and grate it.

Add sugar and saffron in pineapple pulp.

Put on low flame to boil for 10 min.

Lastly add elaichi powder and mix well.

Pineapple jam is ready.

November 9th, 2008 Author: Vaibhavi

Bread Ke Pakode


Bread slices 4-5
Besan 1 cup
Red chilly powder 1 tsp
Carom seeds 1/4 tsp
Coriander leaves 2 tbsp
Oil to fry


How to make Bread Ke Pakode:

Cut the bread slices into any shape.

Mix besan with water and add red chilly powder,carom seeds,finely chopped coriander leaves and salt.

Mix batter finely for 2-3 min.

Heat oil in a kadai.

Dip every slice in the batter and fry in oil on low flame till golden brown.

Drain on a tissue paper.

Bread ke pakode is ready.

Serve with tomato ketchup.

November 4th, 2008 Author: Vaibhavi

Ginger Pickle


Ginger 100 gm
Lemon 2
Red chilly powder 1/4 tsp


How to make Ginger Pickle:

Remove the skin and wash ginger finely.

Make strips of ginger and combine all the ingredients in a bowl.

Mix well and keep aside for 2 hours.

Ginger pickle is ready.

Store refrigerated in air tight container for next 1 week.

October 26th, 2008 Author: Vaibhavi

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