Rice flour 6 cups
Maida 1 cup
Sesame seeds 1 tsp
Red chilly powder 1 tsp
Butter 1 cup
Hot water


How to make Kadboli:

In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt.

Mix well and knead dough using hot water.

Cover the dough and keep aside for 40 min.

After 40 min knead again and make small balls out of dough.

Now make into rope and give kadboli shape.

Heat oil in a kadai and fry kadbolis on low flame till dark brown.

Allow to cool and store in airtight container.

October 24th, 2007 Author: Vaibhavi

Lasun Chakli


Rice flour 4 cups
Besan 1 cup
Carom seeds 1 tsp
Sesame seeds 2 tsp
Dry lasun chutney 3 tsp
Sugar 1 tsp
Oil to fry


How to make Lasun Chakali:

In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt.

Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil.

Add the flour mixture into the hot water.

stir continuously on low flame.

Cook till the mixture gets a dough consistency.

Remove from the heat. cover and allow to cool for ten minutes.

Heat sufficient oil in a kadai.

Knead the dough finely.

Put a portion of the dough into a chakli mould and press out chaklis on a greased paper.

Fry the chaklis into the hot oil and deep fry till crisp and golden.

Chakli is ready.

Allow to cool and keep in airtight container.

October 20th, 2007 Author: Vaibhavi

Boondi Kadhi


Boondi 100 gm
Curd 1 cup
Besan 1/4 cup
Haldi 1 tsp
Red chilly powder 1 tsp
Jeera 1/2 tsp
Pepper corns 6
Dry red chilly 2
Ginger 1/2″
Coriander leaves 1 tbsp
Oil 2 tbsp


How to make Boondi Kadhi:

In a mixing bowl take besan,haldi,red chilly powder,salt and curd.

Mix well and add 4 cups of water.

In a pan heat oil and add jeera, peppercorns,red chillies and chopped ginger.

Saute it for 2-3 min.

Then add besan batter and allow to boil on low flame.

Stir continuously.

Now add boondi and simmer for another 2-3 min on low flame.

Garnish with chopped coriander leaves and serve hot with plain rice.

October 16th, 2007 Author: Vaibhavi

Chicken Cutlets


Chicken mince 250 gm
Onion 2-3
Turmeric powder 1/4 tsp
Red chilly powder 1/2 tsp
Garlic paste 2 tsp
Ginger paste 2 tsp
Green chilly paste 1 tsp
Eggs 2
Bread crumbs 100 gm
Coriander Leaves 1 bowl


How to make chicken cutlets:

In chicken mince add finely chopped onions,turmeric powder,red chilly powder,green chilly paste, ginger paste, garlic paste, salt,chopped coriander leaves and half portion of bread crumbs.

Mix well and keep aside for 30 min.

Beat the eggs and add little salt.

Now make small balls of chicken mixture.

Give cutlet shape and dip into the egg mixture.

Now roll it in remaining portion of bread crumbs.

Fry in hot oil till golden brown.

Chicken cutlet is ready.

Serve hot with green chutney or tomato ketchup.

October 11th, 2007 Author: Vaibhavi

Amla Chutney


Shreded coconut 1/2 cup
Amla 2
Green chillies 2
Garlic cloves 2
Ginger 1/2 inch
Coriander leaves 1/4cup
Sugar 1/2 tsp


How to make Amla Chutney:

Cut amla into four pieces and remove seed.

Mix all other ingredients in a mixer and grind fine paste using little water.

Amla chutney is ready.

October 7th, 2007 Author: Vaibhavi

Aalu ke Parathe


Wheat flour 6 cups
Potatoes 6-8
Onion 1
Green chilly paste 2-3 tsp
Ginger paste 1 tbsp
Garam masala powder 1/2 tsp
Dhania powder 1/4 tsp
Chat masala powder 1/2 tsp
Lemon juice 1 tsp
Coriander leaves 2 tbsp
Oil 1 tbsp


How to make Aalu ke parathe:

Knead the dough of wheat flour,salt,oil and chopped coriander leaves.

Keep aside for 20 min.

Boil the potatoes and mash them finely.

Heat oil in a pan and add chopped onion. fry till transparent.

Then add mashed potatoes,garam masala powder, dhania powder,lemon juice and salt.

Mix well and allow to cool.

Now make equal balls with the dough and stuff the potato mixture.

garam masala powder, chilly paste, ginger paste,chat masala, dhania powder, lemon juice and salt.

Mix well and allow to cool.

Now make equal balls with the dough and stuff the potato mixture.

Roll out parathas and shallow fry them in butter till golden brown .

Serve hot with salad.

October 5th, 2007 Author: Vaibhavi

Badam Anjir Halwa


Anjeer 200 gm
Pure ghee 1&1/4 cup
Badam powder 1 tbsp
Milk powder 1/2 cup
Sugar 1&1/2 cup
Elaichi powder 1 tsp
Badam pieces 2 tsp
Hot water 1/2 cup


How to make Badam Anjir Halwa:

Boil anjeer in hot water for 5 min and make a puree.

In a pan heat ghee and fry Anjir puree for a min.

Then add milk powder and badam powder.

Saute over a medium flame for about 2 minutes.

Now add hot water and sugar.

Cook till the sugar has dissolved, stirring continuously.

Lastly add elaichi powder and mix well.

Garnish with badam pieces and serve hot.

October 2nd, 2007 Author: Vaibhavi

Masala Dosa


Rice 1&1/2 cups
Urad dal 1/2 cup
Potatoes 4
Onion 2
Green chilly 2
Chana dal 1 tsp
Mustard seed 1/2 tsp
Turmeric powder 1/2 tsp
Coriander leaves 2 tsp
Oil 1 tbsp


How to make Masala Dosa:

Masala (Bhaji):

Soak chana dal for 20 min.

Chop green chilly and onions in thin slices.

Heat 1 tbsp oil and add mustard seeds, green chilly,chana dal,chopped onions and turmeric powder.

Fry on medium heat till onions are turned into golden brown.

Add chopped potatoes and salt.mix well and cook some 2-3 min.

Lastly add chopped coriander leaves and mix well.

Masala (Bhaji ) is ready.

Dosa (Cover):

Soak rice and urad dal Separately at least 5 hour in water.

Grind to fine paste.

Mix together, add salt with water to make batter.

Leave in room temperature for 8-10 hours.

Heat non stick tava with little oil.

Pour 1 cup of mixture on pan in circular motion to make thin dosa.

Cook only one side.

Dosa (cover) is ready.

Add masala(Bhaji) on the dosa and roll.

Masala dosa is ready.

Serve hot with Coconut Chutney and sambar.

September 29th, 2007 Author: Vaibhavi

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