Masala Banana Wafers


Kerala’s raw banana 6
Kashmiri mirchi powder 1 tsp
Coconut oil to fry


How to make Masala Banana Wafers:

Heat coconut oil in a kadai.

Peel and slice the banana very thinly.

Add banana slices immediately in hot oil.

Sprinkle salt water over the banana slices.

Fry it till crispy.

Drain and sprinkle mirchi powder on a wafers and toss.

Cool and store in an airtight container.

Masala banana wafers is ready to eat.

April 18th, 2008 Author: Vaibhavi

Batate Pohe


Jada poha 3 cups
Onion 4
Potato 2
Green chilly 3-4
Grated coconut 1/2 cup
Coriander leaves 1 tbsp
Turmeric powder 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Kadipatta 1 string
Sugar 2 tsp
Oil 1 tbsp


How to make Batate Pohe:

First clean poha, wash, drain and keep aside.

Cut onions,green chilly and coriander leaves.

Make thin pieces of potato.

In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta.

Then add onions and saute it till brown.

Now add potato pieces and mix well.

Sprinkle water on potato and cover the pan.

Allow to cook potato for 2-3 min.

Add turmeric powder and salt.

Now add poha and mix well.

Lastly add sugar,grated coconut and chopped coriander leaves.

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

Batate pohe is ready.

Serve with lemon pieces.

April 14th, 2008 Author: Vaibhavi

Chana Usal


Black chana 1 cup
Curry leaves 4-5
Onion 1-2
Malvani masala 1-2 tsp
Turmeric powder 1/4 tsp
Asafoetida 1/4 tsp
Sugar 1/2 tsp
Fresh coconut 1/2 cup
Coriander leaves 1 tbsp
Oil 2 tsp


How to make Chana Usal:

Soak black chana at least 6 hrs.

Pressure cook till they are soft.

Chop onion and coriander leaves finely.

Heat oil and add curry leaves and onions and fry till transparent.

Add malvani masala,turmeric powder and asafoetida.

Now add cooked chana,sugar and salt.

Allow to cook for 5 min.

Usal should be dry.

Garnish with coconut and coriander leaves.

Chana usal is ready.

April 8th, 2008 Author: Vaibhavi

Mooli Ki Sabji


Mooli (Raddish) 1 bunch
Tur dal 1 tbsp
Onion 2
Green chilly 3-4
Garlic cloves 4-5
Fresh coconut 1/2 cup
Sugar 1 tsp
Coconut oil 1 tbsp


How to make Mooli Ki Sabji:

Soak tur dal in water for 20 min.

Chop the mooli(with white root)finely and apply 1/2 tsp of salt.

Mash finely and wash it immediately.

In a pan heat oil and add garlic cloves.

Allow to turn brown.

Now add green chilly,onion and tur dal.

Fry for a minute and add chopped mooli.

Mix finely and cover the pan.

Put on a low flame for 2-3 minutes.

Add salt and allow to cook on low flame.

Lastly add fresh coconut with sugar.

Mooli ki sabji is ready.

April 5th, 2008 Author: Vaibhavi

Tamarind pulp


Dry tamarind ( Imli ) 1 cup
Warm water 2 cups


How to make Tamarind Pulp:

Soak the tamarind in warm water for about an hour.

Smash finely with your fingers.

Pass through a strainer.

Add a little more water if necessary.

You can store this pulp for a week in refrigerator.

April 1st, 2008 Author: Vaibhavi

Kalya Vatanyachi Aamti


Black Peas(kale vatane) 1 cup
Coconut 1/2
Dry Coconut 1 tbsp
Onions 3
Raw rice 1 tsp
Turmeric Powder 1/2 tsp
Garam Masala Powder 1 tsp
Malvani masala 2 tsp
Curry leaves 4-5
Asafoetida 1/4 tsp
Tamarind pulp 2 tsp
Jaggery 2 tsp
Coriander Leaves 2 tbsp
Oil 1 tbsp


How to make Kalya Vatanyachi Aamti:

Soak the black peas( kale vatane ) in water for atleast 6 hrs.

Boil peas in a cooker ( 6-8 whistles).

Scrap the coconut and chop the onions finely.

In a kadai heat 2 tsp of oil and fry half portion of onions till golden brown.

Now add fresh coconut,dry coconut and raw rice and fry on low flame till light brown.

Allow to cool and make a fine paste using water.

Now in another pan heat oil and add curry leaves then fry onions till transparent.

Add asafoetida,malvani masala and turmeric powder.

Now add boiled black peas with water.

Allow to boil then add tamarind pulp,salt and jaggery.

After few min.add coconut paste and garam masala powder.

Make consistency as you want and allow to boil.

Lastly add chopped coriander leaves.

Kalya vatanyachi aamti is ready.

Serve with vade or puri.

March 23rd, 2008 Author: Vaibhavi



Tur dal 1 cup
Onion 1
Tomato 1
Brinjal 1
Drumstick 1
Sambar masala powder 1 tbsp
Tamarind pulp 1 tbsp
Mustard seeds 1 tsp
Methi seeds 6-8
Curry leaves 4-5
Asafoetida 1/4 tsp
Coriander leaves 1 tbsp
Oil 2 tsp


How to make Sambar:

Wash tur dal and Pressure cook with chopped onion, brinjals, drumstick and 2 cups of water .

Now add chopped tomato, tamarind pulp, sambar masala powder and salt.

Add water and allow to boil.

In a small pan heat oil and fry the mustard seeds,methi seeds, curry leaves and asafoetida until the mustard seeds crackle.

Pour this tadka in dal mixture and simmer for 10 minutes.

Lastly add chopped coriander leaves.

Serve hot with idli or dosa.

March 19th, 2008 Author: Vaibhavi

Kobi Chanadal Sabji


Cabbage 250 gm
Chanadal 1 tbsp
Green chilly 2-3
Kadipatta leaves 4-5
Mustard seeds 1 tsp
Turmeric powder 1/4 tsp
Grated coconut 1 tbsp
Coriander leaves 1 tbsp
Sugar 1/2 tsp
Oil 2 tsp


How to make Kobi Chanadal Sabji:

Soak chanadal in water for 20 min.

Chopped cabbage,green chilly and coriander leaves.

In a pan heat oil and add mustard seeds.

When the mustard seeds splutter add gren chilly and kadipatta.

Add chanadal and fry for 2-3 min.

Now add chopped cabbage,turmeric powder and salt.

Mix well and cover the pan and allow to cook on a low flame for 4-5 min.

Lastly add coriander leaves,grated coconut and sugar.

Cook again for a min.

Kobi chanadal sabji is ready.

March 15th, 2008 Author: Vaibhavi

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