Sukha Bhel


Kurmura 2 bowls
Chana 1 tbsp
Singdana 1 tbsp
Onion 1
Cucumber 1
Tomato 1
Green chilli paste 1 tsp
Amchoor powder 1/2 tsp
Chat masala powder 2 tsp
Sev 1 cup
Coriander leaves 1 tbsp
Lemon juice 1 tbsp


How to make Sukha Bhel:

In kurmura add all ingredients except sev and coriander leaves.

Mix well.

Garnish with sev and coriander leaves.

Sukha bhel is ready.

February 11th, 2008 Author: Vaibhavi

Chana dal ke Pakode


Chana dal 2 cups
Bread slices 5
Garlic cloves 8-9
Ginger 50 gm
Red chilly powder 1 tsp
Green chillies 4
Turmeric powder 1/4 tsp
Garam masala powder 1 tsp
Cumin seeds 1 tsp
Coriander seeds 1 tsp


How to make Chana dal ke Pakode:

Soak chanadal in water for 30 min.

And cook the dal in a pressure cooker without water.

Make a paste of chana dal in a grinder with ginger,garlic,green chilly,coriander seeds and cumin seeds..

Add red chilly powder,turmeric powder, garam masala powder and salt in that paste.

Make small pieces of bread slices and mix in above paste.

Mix it make oval shape from that paste.

Deep fry in oil till golden.

Enjoy with any chutney or tomato ketchup.

February 9th, 2008 Author: Vaibhavi



Maida 5 cups
Besan 1 cup+1 tbsp
Sesame seeds 1tbsp
Khuskhus 1/2 tbsp
Ginger garlic paste 1 tbsp
Red chilly powder 3/4 tbsp
Garam masala powder 1 tsp
Cumin Powder 1/2 tbsp
Coriander Powder 1/2 tbsp
Fennel seeds 1/2 tsp
Asafoetida 1/4 tsp
Dry coconut 1 cup
Sugar 2 tsp


How to make Bhakarwadi:

In a dish take maida,1 cup besan and add salt .

Knead hard dough with 2 tbsp oil and a little water.

Cover with a moist cloth.

Roast coconut,sesame and khuskhus seeds lightly.

In a mixer take sesame,khuskhus,grated coconut and Fennel seeds.

Run a mixie for a minute.

In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt.

Mix well and add 2 tsp water.

Take a midium size lump and roll into thin chapati.

Spread above filling thinly all over chapati.

Make a tight roll press down edges.

Cut into 1″ pieces and deep fry in hot oil.

Fry till cover is crisp and golden brown.

February 7th, 2008 Author: Vaibhavi

Bombil Fry


Bombil (Bombay duck) 4
Turmeric powder 1/2 tsp
Red chilli powder 2 tsp
Ginger paste 1 tsp
Rice flour 1/2 cup
Lemon juice 2 tsp


How to make Bombil Fry:

Make pieces of the Bombil.

Apply ginger paste, turmeric powder, red chilli powder, lemon juice and salt.

Keep aside for 20 minutes.

Coat the fish piece with rice flour and deep fry until crisp.

Bombil fry is ready.

February 4th, 2008 Author: Vaibhavi

Kolhapuri Techa


Groundnut 100 gm
Green Chillies 10-12
Garlic cloves 6
Coriander leaves 1 bunch
Lemon juice 2 tsp


How to make Kolhapuri Techa:

Roast groundnut,remove skin and make a powder in a mixture.

Grind coriander leaves,garlic and green chilly separately.

Mix the groundnut powder to the above paste.

Now add salt and lemon juice.

Kolhapuri techa is ready.

Serve with Bhakri or chapati.

February 1st, 2008 Author: Vaibhavi

Paneer Franky


Maida 500 gm
Paneer 100 gm
Capsicum 1
Green chilli 2
Onion 1
Turmeric powder 1/2 tsp
Red chilly powder 1 tsp
Chat Masala 1 tsp
Lemon Juice 1 tsp
Butter 1 tsp
Oil 1 tbsp


How to make Paneer Franky:

In maida add 2 tsp oil and salt.

Knead the dough using sufficient water.

Keep aside for 20 min.

Crush paneer with hand.

Chop onion,capsicum and green chilly.

In a pan heat oil and add green chilly and onion.

Saute till transparent.

Now add paneer,capsicum,turmeric powder and red chilly powder.

Saute on low flame till capsicum gets soft.

Lastly add salt,lemon juice and chat masala and mix well.

Now make rotis with little butter.

Put the paneer mixure on the roti and roll it up.

Warm the roll on butter till crispy.

Paneer franky is ready.

Serve with schezwan sauce.

January 28th, 2008 Author: Vaibhavi

Medu Vada


Urad dal 2 cups
Black pepper powder 1/4 tsp
Coriander leaves 1 tbsp
Green chillies 6-8
Curry leaves 4-5
Rice flour


How to make Medu Vada:

Soak urd dal in water for at least 5 hours and grind it without water.

Add salt,black pepper powder and beat well to make it light and fluffy.

Add chopped coriander leaves,curry leaves and green chilly pieces.

Heat oil and Shape the mixture into flat rounds and make a hole in the center.

Add little rice flour if shape is not forming.

Fry first over high heat and then lower heat till golden brown.

Remove the vada out of oil and drain on absorbent paper.

Serve hot with green chutney or sambar.

January 24th, 2008 Author: Vaibhavi

Kadai Chicken


Boneless Chicken 1 kg
Onion 2-3
Ginger Garlic paste 2 tbsp
Dhania powder 1 tsp
Jeera powder 1 tsp
Kashmiri chilly powder 2 tsp
Turmeric powder 1 tsp
Tandoori masala powder 2 tsp
Garam masala powder 1 tsp
Cumin seeds 1 tsp
Coriander leaves 2 tsp
Oil 1 cup
Dried red chilly 2
Tejpatta 2
Ghee 1 tbsp


How to make Kadai Chicken:

First wash the chicken cleanly.

Apply ginger garlic paste,dhania jeera powder,red chilly powder,turmeric powder and tandoori masala powder.

Keep aside for 10 min.

In a pan heat oil and add cumin seeds,tejpatta and dried red chilly.

When the cumin seeds begins to splutter add chopped onion and saute for 2-3 min on low flame.

Now add chicken and salt.

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

After 2-3 min put 1 tbsp ghee and cover again.

Allow to cook chicken on low flame.20-25 min)

Lastly add garam masala powder and cook again for 5 min.

Kadai chicken is ready.

Garnish with chopped coriander leaves.

January 21st, 2008 Author: Vaibhavi

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