Pineapple Shake


Pineapple 1
Cold Milk 2 cups
Sugar 1 cup
Essence 2 drops


How to make Pineapple Shake:

Peel the pineapple.remove black part and make small pieces.

Grind in a blender and filter it.

In above juice add milk,sugar,essence and whip.

Serve in a tall glass with some crushed ice.

March 7th, 2008 Author: Vaibhavi

Bhendi Fry


Bhendi 250 gm
Besan 2 tsp
Red chilly powder 1 tsp
Chaat masala 1 tsp
Lemon juice 1/2 tsp


How to make Bhendi Fry:

Wash bhendi and give cut them vertically.

Mix all the ingredients (except chat masala) and keep aside for one hour.

Now deep fry the bhendi till crispy.

Lastly sprinkle the chat masala on it.

Bhendi fry is ready.

March 4th, 2008 Author: Vaibhavi

Sambar Masala Powder


Red chilly(whole) 1 cup
Chana dal 1/2 tbsp
Urad dal 1/4 tbsp
Coriander seeds 2 tbsp
Cumin seeds 1/2 tbsp
Mustard seeds 1/2 tbsp
Methi seeds 1/4 tbsp
Pepper corns 1/4 tbsp
Asafoetida 1 tsp
Turmeric powder 1/2 tsp
Cloves 10
Cinnamon sticks 4
Oil 1 tsp


How to make Sambar Masala Powder:

Fry mustard seeds and asafoetida in little oil.

Fry other remaining ingredients one by one.

Mix all and make a fine powder.

Store in a air tight container.

Sambar masala powder is ready to make sambar for idli and dosa.

March 1st, 2008 Author: Vaibhavi

Dink Ke Laddu


Wheat flour 3 cups
Dink 4 tbsp
Powdered sugar 2 cups
Elaichi powder 1 tsp


How to make Dink Ke Laddu:

Deep fry the dink in hot ghee one tablespoon at a time till the pieces puff up.

Allow it to cool and press them little.

Heat the 1 cup of ghee in a pan, and roast the wheat flour and roast it on a low flame till golden brown.

Allow to cool.

Add the powdered sugar, fried dink and elaichi powder to the roasted wheat flour and mix well.

Use ghee if necessary.

Make the laddu.

February 27th, 2008 Author: Vaibhavi



Wheat flour 3 cups
Jaggery 2 cups
Elaichi powder 1 tsp
Ghee 8 tbsp
Milk 2 tbsp
White sesame 1 tbsp


How to make Golpapdi:

Sprinkle the roasted white sesame on a greased thali and Keep aside.

Heat the ghee in a pan and add the wheat flour.

Fry it till golden brown in colour.

Remove from the flame and add grated jaggery, hot milk and elaichi powder.

When the jaggery melts mix the mixture finely.

Pour it into the already greased thali with white sesame and spread it evenly.

Cut into square and allow to cool.

Golpapdi is ready.

February 23rd, 2008 Author: Vaibhavi

Sweet Chutney


Khajoor 1/4 kg
Jaggery 2 cups
Tamarind 1/2 cup
Red chilly powder 1 tsp
Dhania jeera powder 2 tsp


How to make Sweet Chutney:

Remove seeds of khajoor.

In a pan take 3 cups of water and add khazoor, jaggery and tamarind.

Allow to cook for 5 min.

Strain the mixture.

Add red chilly powder,dhania jeera powder and salt.

Cook again for 5 min.

Sweet chutney is ready.

February 20th, 2008 Author: Vaibhavi



Jada besan 250 gm
Sugar 200 gm
Milk powder 1 cup
Ghee 150 gm
Cashew nuts 8-10
Elaichi powder 1 tsp


How to make Mohanthal:

Heat ghee in a pan and add besan.

Fry on a low flame till you get a nice smell (golden colour).

Remove from heat and transfer to a bowl.

Add milk powder and mix well and keep aside.

In another pan make syrup of one cup of water and sugar.

Boil till one string consistency.

Add besan mixture and elaichi powder.

Remove from heat and stir continuously till the mixture thickens.

Pour the mixture into greased thali and spread evenly.

Sprinkle cashew nuts pieces and set aside to cool.

Cut into squares.

Mohanthal is ready.

February 17th, 2008 Author: Vaibhavi

Aluvadi (Patra)


Arbi leaves (Alu leaves) 10
Besan 2 cups
Rice flour 1/2 cup
Dhania powder 1 tsp
Jeera powder 1 tsp
Red chilly powder 2 tsp
Ginger garlic paste 2 tsp
Asafoetida 1/4 tsp
White sesame 1 tbsp
Tamarind pulp 1 tbsp
Jaggery 1/2 cup


How to make Aluvadi:

Mix the jaggery and tamarind pulp.

Wash the leaves.

Mix all the ingredients except oil in jaggery and tamarind pulp.

Add enough water to make a paste which can be spread easily.

Place one leaf face down on the table.

Spread besan mixture over a leaf in a thin layer.

Place another leaf (but opposite direction) over this leaf.

Repeat the same procedure for 5 leaves.

Tuck in the edges along the length and roll like a scroll.

Repeat same procedure for the rest 5 leaves.

Steam both rolls for 15 minutes in a cooker without pressure.

Allow to cool completely.

Cut into slices and deep fry.

Aluvadi is ready.

February 14th, 2008 Author: Vaibhavi

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