Bhendi Ki Sabji


Bhendi 250 gm
Onion 2
Green chilly 2-3
Garlic cloves 4-5
Cocum 2
Fresh coconut 1 tbsp
Oil 1 tbsp


How to make Bhendi Ki Sabji:

Wash bhendi and allow to dry.

Cut bhendi in round shape (1cm).

Chop onion and green chilly finely.

In a kadai heat oil and add crushed garlic cloves.

Allow to turn red on low flame.

Now add chopped bhendi,onion,green chilly and cocum.

Fry for 2-3 min. and cover the pan.

After 2-3 min add salt.

Again cover the pan and allow to cook.

Lastly add coconut.

Bhendi ki sabji is ready.

August 7th, 2008 Author: Vaibhavi

Halwa Fish Fry


Halwa fish pieces 4
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Tamarind pulp 1 tsp
Rava 1 tbsp
Lemon juice 2 tsp


How to make Halwa Fish Fry:

Apply turmeric powder, red chilly powder, lemon juice,tamarind pulp and salt to pieces.

Keep aside for 10-15 mins.

Coat the fish pieces with rava and fry in oil until crisp.

Halwa fish fry is ready.

August 2nd, 2008 Author: Vaibhavi

Idli Upma


Idli 6-8
Onion 2
Mustard seeds 1 tsp
Urad dal 1 tsp
Chana dal 1 tsp
Green chilly 2-3
Kadipatta leaves 5-6
Coriander leaves 1/2 cup
Oil 1 tbsp


How to make Idli Upma:

Crush idlies finely and keep aside.

Soak chana dal for 10 min.

Chop onion,green chilly and coriander leaves finely.

In a pan heat oil and add mustard seeds.

When splutter add urad dal.

Allow urad dal turn to red.

Now add chana dal,kadipatta,onion and green chilly.

Fry 2-3 min.

Lastly add crushed idlies and little salt.

Cover the pan allow to mix well.

Idli upma is ready.

Garnish with finely chopped coriander leaves.

July 25th, 2008 Author: Vaibhavi

Gajar Ka Aachar


Carrots 4-5
Jaggery 50 gm
Red chilly powder 1/2 tsp
Oil 1/2 cup


How to make Gajar ka Aachar:

Heat oil in a pan and allow to cool.

Wash and peel the gajar and make small pieces.

In a pan boil water and blanch the gajar for a min.

Drain and allow to dry completely.

Apply red chilly powder,salt and grated jaggery.

Add oil and mix well.

Keep in a airtight jar in a sunlight for 15 days.

Gajar ka aachar is ready.

July 21st, 2008 Author: Vaibhavi

Pineapple Lassi


Thick curd 1 cup
Pineapple pieces 1 cup
Sugar 2-3 tbsp
Cold water 1/2 cup
Jaiphal powder 1/2 tsp


How to make Pineapple Lassi:

Blend all ingredients in a blender till smooth.

Refrigerate for 5 min.

Pour into tall glasses. 

Garnish with pista and pineapple pieces and serve.

July 17th, 2008 Author: Vaibhavi

Mix Usal


Mixed Sprouts 2 cups
Tomato 1
Onions 2
Red chilly powder 1-2 tsp
Turmeric powder 1/2 tsp
Cumin seeds 1 tsp
Asafoetida 1/4 tsp
Fresh coconut 1/2 cup
Coriander leaves 1 tbsp
Oil 1 tbsp


How to make Mix Usal:

Boil sprouts in a pressure cooker.

Chop onion,tomato and coriander leaves.

In a pan heat oil and add cumin seeds and asafoetida.

When splutter add chopped onion and fry till transparent.

Add chopped tomatoes and fry again for 2-3 min.

Now add red chilly powder,turmeric powder and salt.

Pour boiled sprouts with fresh coconut.

Allow to boil for 2-3 min.

Mix usal is ready.

Serve with chopped coriander leaves.

July 12th, 2008 Author: Vaibhavi



Rice 2 cups
Urid dal 1/2 cup


How to make Aamboli:

Soak rice and dal seperately for 4-5 hours.

Grind both in a mixture and mix well.

Add salt and keep aside 6-8 hours for fermentation.

Heat tava and apply oil finely.

Pour one cup of batter and spread lightly.

Aamboli should be thick.

Cover the tava and allow to cook on mid flame.

Now turn aamboli and apply one tsp oil.

Allow to cook another side.

Remove from heat.

Aamboli is ready.

Serve with kalya vatyanyachi aamti or chutney.

July 9th, 2008 Author: Vaibhavi



Tur dal 1 cup
Tomato 1-2
Rasam powder 2-3 tsp
Turmeric powder 1/2 tsp
tamarind pulp 2 tsp
Asafoetida 1/4 tsp
Mustard seeds 1/2 tsp
Curry leaves 4-5
Coriander leaves 2 tsp


How to make Rasam:

Cook tur dal in a pressure cooker and smash it finely.

Add 2 cups water,tamarind pulp,turmeric powder,salt, rasam powder and chopped tomatoes.

Keep on flame till tomato cook well.

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

Pour this tadka in dal and add finely chopped coriander leaves.

Boil for 2-3 min.

Rasam is ready.

Serve hot with rice.

July 5th, 2008 Author: Vaibhavi

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