Mango Pickle


Raw mangoes 4-5
Red chilly powder 2 tbsp
Turmeric powder 1 tsp
Asafoetida 1/2 tsp
Rai dal 2 tbsp
Methi powder 1/2 tsp
Oil 1 cup


How to make Mango Pickle:

Make mango pieces and apply turmeric powder and salt.

Keep aside for 1 hour.

After 1 hour drain out and discard the water.

Now add asafoetida, rai dal,methi powder, red chilly powder and oil and toss well.

Add more salt and oil if necessary.

Store in a air tight bottle.

After one week it will be ready to use.

June 30th, 2008 Author: Vaibhavi



Basmati rice 2 cups
Sugar 1&1/2 cups
Cashew nuts 1 tbsp
Raisins 2 tbsp
Ghee 3 tbsp
Cloves 6
Tejpatta 2
Elaichi powder 1/2 tsp
Saffron 1/4 tsp
Orange colour


How to make Sakharbhat:

Wash rice and keep aside for 30 min.

Heat ghee and fry raisins, cloves,tejpatta and cashewnuts for 2 min.

Add rice and fry on low flame for 5 min.

Add hot water and cook till rice is completely done.

Now add sugar,saffron(diluted),elaichi powder and colour.

Mix well and cook for 4-5 min.

Spread 2-3 tsp ghee if necessary.

Sakharbhat is ready.

June 26th, 2008 Author: Vaibhavi

Egg Koshimbir


Eggs 2
Onion 2
Tomato 2
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Fresh coconut 1/2 cup
Coriander leaves 1 tbsp
Oil 1 tbsp


How to make Egg Koshimbir:

Cut onions and tomatoes finely.

Beat eggs in a katori.

In a pan heat oil add chopped onions.

Fry onions till light brown then add tomato pieces.

Fry tomato till mash then add red chilly powder,turmeric powder and salt.

Now add beaten eggs and stir continuously.

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

Add coriander leaves and fresh coconut.

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

Egg koshimbir is ready.

Serve with hot roti.

June 20th, 2008 Author: Vaibhavi

Rava Thalipeeth


Rava 2 cups
Green chilly 1-2
Ginger 1″
Fresh coconut 1/2 cup
Sugar (optional) 2-4 tsp
Coriander leaves 1 tbsp


How to make Rava thalipeeth:

Mix rava with 1 cup of water and add sugar,salt and soak for 30 min.

Now add finely chopped green chilly, ginger,coriander leaves and fresh coconut.

Mix well.

Make 4 equal balls.

On plastic paper roll out one ball with the help of your fingers.

In a non stick tava heat little oil and fry this thalipeeth by one side.

Add more oil. thalipeeth should be crispy.

After 2-3 min turn it and fry another side.

Enjoy thalipeeth with dahi.

June 15th, 2008 Author: Vaibhavi

Rasam Powder


Chana dal 1 cup
Urad dal 1 cup
Kashmiri red chilly 10-15
Cumin seeds 1 tbsp
Coriander seeds 1 tbsp
Black peppercorns 1 tsp
Asafoetida 1 tsp


How to make Rasam powder:

In a kadai fry ingredients one by one without oil.

Allow to cool lightly and make powder in a mixer.

Keep in a airtight bottle.

June 10th, 2008 Author: Vaibhavi

Mango Sheera


Rava 1 cup
Mango 1
Sugar 1/2 cup
Ghee 1/4 cup
Milk 1 cup
Water 1 cup
Kaju-kismis 1 tsp
Elaichi powder 1/2 tsp


How to make Mango Sheera:

Mix water and milk and put to boil.

Peel mango and cut in cubes.

Heat ghee in a pan and fry rava till light golden over the low flame.

Add boiled milk and water and cover the pan for 2 min.

Now add sugar, kaju-kismis,elaichi powder and mango cubes.

Mix well and again cover the pan for 2-3 min.

Mango sheera is ready.

June 5th, 2008 Author: Vaibhavi

Dalia Kheer


Dalia (lapsi) 1/2 cup
Sugar 1 cup
Ghee 1/4 cup
Milk 2 cup
Water 2 cup
Eliachi Powder 1/2 tsp
Kismis 8-10


How to make Dalia Kheer:

In a pan heat ghee and fry dalia over low flame till light golden.

Add hot water and milk.

Allow to cook for 4-5 min.

Then add sugar and kismis.

Add water or milk if necessary.

Lastly add elaichi powder and mix well.

Dalia kheer is ready.

June 1st, 2008 Author: Vaibhavi

Aaloo Palak


Spinach 2 bunch
Potatoes 4-5
Green chilly 2-3
Cumin seeds 1 tsp
Kasoori methi 1/4 tsp
Whole red chillies 4-5
Ginger 2″
Sugar 1 tsp
Ghee 1/2 cup


How to make Aaloo Palak:

Washed and chopped palak finely.

Boiled potatoes, peeled and chopped.

Heat the ghee in a pan and add cumin seeds, whole red chillies .

Add the ginger, green chilly pieces and saute it till light brown.

Now add potato pieces and fry on high flame till brown.

Add chopped spinach,salt and sugar and mix well.

Allow to cook over high flame till the spinach is tender and excess water has dried.

Aloo Palak is ready.

Serve with roti or chapati.

May 26th, 2008 Author: Vaibhavi

Popular Indian Recipes

Indian Recipes by Type

Recipes by Month

Recipes by Year

Indian Recipes Feeds