Milk 1 lt
Lemon 1


How to make Paneer:

Boil the milk for 4-5 min.

Remove from the heat and keep aside for 5 min.

Then add lemon juice(remove seeds) and stir gently till all the milk curdles.

Cover the pan and keep aside for some time.

Pour over a thin muslin cloth and drain out the whey(water).

Cover with a cloth and place a weight on top to drain out completely.

Paneer is ready.

Cut into pieces as you want.

September 13th, 2008 Author: Vaibhavi

Veg Lollypop


Potato 8
Chat masala 1 tsp
Ginger garlic paste 2 tsp
Green chilly paste 1/2 tsp
Lemon juice 2 tsp
Corn starch 2 tbsp
Baby corns 6-8
Oil to fry


How to make Veg Lollypop:

Boil potato in a pressure cooker(6-8 whistles).

Allow to cool and mashed finely.

In a potato mixer add chat masala ginger garlic paste,green chilly paste,lemon juice,corn starch and salt.

Mix finely and put this thick batter on baby corns head and fry it till golden.

Veg lollypop is ready.

Serve hot with tomato ketchup or sauce.

September 8th, 2008 Author: Vaibhavi

Tomato Curry


Tomato 4-5
Fresh coconut 2 cups
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Coriander seeds 1 tsp
Black peppercorns 4-5
Onion 1/2
Muster seeds 1/2 tsp
Sugar 1/2 tsp
Oil 2 tsp


How to make Tomato Curry:

Chop tomato in thick slices.

In a mixer add fresh coconut,red chilly powder,turmeric powder,coriander seeds,peppercorns,onion slices and salt.

Grind a fine paste using sufficient water.

In a pan heat oil and add muster seeds.

When they crackle add tomato slices.

Fry in oil for 2 min.

Cover the pan and allow to cook tomato slices for a while.

Now add ground masala and sugar.

Mix well and allow to boil.

Tomato curry is ready.

Serve hot with rice.

September 3rd, 2008 Author: Vaibhavi




Chana dal 1 cup
Coconut milk 2 cups
Jaggery 2 cups
Rice flour 2 tsp
Cashew nuts 6-8
Elaichi powder 1 tsp


How to make Madgane:

Soak chana dal for 30 min.

Boil dal with sufficient quantity of water.

Mix all the ingredients except elaichi powder and bring it to a boil till the jaggery is fully melted.

Allow to cook on mid flame for 4-5 min.

Lastly add elaichi powder.

Madgane is ready.

Serve hot or cold.

August 31st, 2008 Author: Vaibhavi

Besan ki Roti


Besan 3 cups
Wheat flour 2 cups
Onion 2
Oil 1/2 cup
Red chilly powder 2 tsp
Dhana jeera powder 2 tsp
Ghee 1/2 cup
Coriander leaves


How to make Besan Ki Roti:

Chop onion and coriander leaves finely.

Take besan,wheat flour,red chilly powder, dhana jeera powder and salt in a large bowl and mix well.

Now add chopped onion ,coriander leaves and oil.

Mix well and add water to knead smooth dough.

Knead it thoroughly for 4-5 minutes until smooth.

Cover with a damp cloth and leave to rest for at least 30 minutes.

Divide the dough into equal balls.

Roll each ball into a round of about 6 inches.

Heat a frying pan (tava) on low flame.

Place the round of dough on hot tava carefully.

Allow to cook for a minute.

Apply little ghee on the top and then turn it over after a minute.

Allow to cook another side by applying more ghee.

Fry until both the sides are cooked and crisp.

Serve hot with dahi or raita.

August 27th, 2008 Author: Vaibhavi



White peas 2 cups
Besan 2 tsp
Onion 2
Tomato 2
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Dhana jeera powder 1 tsp
Garlic cloves 5-6
Coriander leaves 1 tbsp
Oil 2 tbsp


How to make Ragda:

Soak white peas for 4-5 hours.

Cook in a pressure cooker(4-5 whistles).

Chop onion,tomato and coriander leaves finely.

Heat oil in a kadai and add crushed garlic cloves.

Allow to turn it golden brown and add chopped onions.

Fry till transparent and then add chopped tomatoes,red chilly powder,turmeric powder and dhana jeera powder.

Now add besan and fry it on low flame for 2-3 min.

Add boiled peas and salt.

Allow to boil for 5 min.

Add water if necessary.

Lastly add finely chopped coriander leaves.

Ragda is ready.

Serve with paav (bun).

August 21st, 2008 Author: Vaibhavi

Aluchi bhaji


Aluchi pane (Colocassia leaves) 2 bundles
Green chilly 5-6
Peanuts 2 tbsp
Garlic cloves 10-12
Jaggery 1 tbsp
Asafoetida 1/2 tsp
Coconut 1/2 cup
Cocum 5-6
Oil 2 tbsp


How to make Aluchi bhaji:

Soak the peanuts for an hour and cook in a pressure cooker.

Clean the alu (colocassia leaves) well and shred them finely.

Heat oil in a pan and add crushed garlic cloves.

Allow to turn brown on low flame and add asafoetida .

Now add shreded leaves and finely chopped green chilly.

Saute finely on mid flame and add cooked peanuts.

Cover the pan and allow to cook on low flame for 2-3 min.

Now add cocum and salt.

Add little water to cook.

Lastly add grated jaggery and coconut.

Boil for 2-3 min.

Aluchi bhaji is ready.

August 15th, 2008 Author: Vaibhavi

Paav Bhaji Masala



Coriander seeds 1/2 cup
Cumin seeds 1/4 cup
Dry red chillies 6-8
Turmeric powder 1/2 tbsp
Amchur powder 1 tbsp
Garam masala powder 1 tbsp
Soonth powder 1/2 tsp
Hing 1/2 tsp
Cardamom 4
Cinnamon stick 1
Star anise 4
Fennel seeds 1 tsp


How to make Paav Bhaji Masala:

Heat a pan and roast the cumin seeds, coriander seeds,fennel seeds,Star anise,Cardamom,dry red chillies and cinnamon on a low flame till they begin to release their aroma.

Allow to cool.

Grind in a mixer till a fine powder along with other remaining ingredients.

Store in an air-tight container for further use.

August 10th, 2008 Author: Vaibhavi

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