For muthia:

Besan 150 gm
Methi leaves 1 bunch
Ginger garlic paste 1 tsp
Til 1 tbsp
Chilly powder 2 tsp
Curd 1/2 cup
Ajawain 1 tsp
Oil 1 tbsp+fry


For vegetables:

Surati papadi beans 100 gm
Sweet potatoes 100 gm
Potatoes 100 gm
Brinjals 100 gm
Kand 100 gm
Yam 100 gm
Green peas 100 gm
Onions 2
Raw banana 2


For masala:

Coconut 1 cup
Coriander leaves (chopped) 1 cup
Ginger garlic paste 2 tbsp
Dhania powder 2 tbsp
Red chilly powder 1 tbsp
Turmeric powder 1 tsp
Garam masala powder 1 tsp
Aamchur powder 2 tsp
Sugar 1 tbsp
Oil 1 tbsp


For tadka:

Whole red chilly 2
Ajwain 1 tsp
Hing 1/4 tsp
Oil 1 bowl


How to make Undhiyo:

Mix all above muthia ingredients in a bowl and knead dough without using water.

Make small balls and deep fry in oil till golden and keep aside.

Make pieces of all vegetables.

Mix all masala ingredient and apply to chopped vegetables.

In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing.

Now pour all vegetables in tadka and fry again for 2-3 min.

Add 2-3 cups of water and cover the cooker.

Allow to cook on low flame for 30-40 min.

Allow cooker to cool.

Now add fried muthias and mix well.

Undhiyo is ready.

September 9th, 2007 Author: Vaibhavi

Kele ki sabji


Raw banana 3
Green chilly 2-3
Cumin seeds 1 tsp
Kadipatta leaves 4-5
Turmeric powder 1/4 tsp
Fresh coconut 1 tbsp
Coriander leaves 2 tsp
Oil 2 tsp


How to make kele ki sabji:

Peel bananas and cut into cubes.

Put banana pieces in water.

In a pan heat oil and add cumin seeds.

Now add green chilly pieces and kadipatta.

Fry for a minute then add banana pieces and turmeric powder.

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

Add water if necessary.

Now add salt. cover again and cook for 2-3 min.

Lastly add fresh coconut and chopped coriander leaves.

Kele ki sabji is ready.

September 7th, 2007 Author: Vaibhavi

Pudina Chutney


Pudina 1 bunch
Coriander leaves 1/4 bunch
Ginger 1/2 “
Garlic cloves 4-5
Lemon juice 1 tsp
Ginger 1 tsp
Green chillies 5
Sugar 1 tsp


How to make Pudina Chutney:

Clean pudina,ginger and coriander leaves.

In a mixer grind all ingredients using little water.

Pudina chutney is ready.

September 4th, 2007 Author: Vaibhavi

Mix Veg Soup


Bottle gourd pieces 1/2 cup
Cabbage 1/2 cup
Carrot 2
French beans 4
Butter 1 tsp
Fresh cream 2 tbsp


How to make Mix Veg Soup:

Grate cabbage and carrot.

Make pieces of bottle gourd and french beans.

Cook all vegetables in pressure cooker.

Then blend in mixer and strain.

In a pan heat butter and add blended vegetables.

Add water to make consistency.

Now add grated carrot and salt.

Allow to boil.

Serve hot with fresh cream and crushed pepper.

August 31st, 2007 Author: Vaibhavi

Coconut Burfi


Coconut 1
Sugar 300 gm
Ghee 150 gm
Elaichi powder 2 tsp
Lemon colour 1/4 tsp


How to make Coconut Burfi:

Grate coconut finely.

In a kadai heat ghee and add grated coconut.

Now add sugar and mix well.

Stir continuously and cook on low flame till the mixture becomes thick and starts leaving the edges.

Add colour and elaichi powder.

Mix well.

Grease a thali with ghee and turn over the mixture of coconut on it.

Spread it evenly on the thali.

Allow to cool then cut into pieces.

August 26th, 2007 Author: Vaibhavi



Rice 2 cups
Ghee 3/4 cup
Coconut 1
Jaggery 2 cups
Cloves 4
Kaju 8-10
Kismis 10
Keshar colour 1/4 tsp
Elaichi powder 1 tsp


How to make Naralibhaat:

Wash rice and keep aside for 30 min.

Scrap coconut and grate jaggery finely.

Boil 3 cups of water.

In a pan heat ghee and add cloves.

Then add rice and fry on a low flame for 4-5 min.

Add boiled water and allow to cook on low flame.

Now add colour,kaju,kismis,salt,coconut and jaggery.

Cover and cook till done.

Spread elaichi powder and mix well.

Remove from the gas after 2-3 min.

Naralibhaat is ready.

August 26th, 2007 Author: Vaibhavi

Sabudana kheer


Sabudana 2 tbsp
Milk 4 cups
Sugar 1 cup
Elaichi powder 1 tsp
Water 2 cups


How to make Sabudana Kheer:

In a pan soak sabudana in water for 1 hour.

Place this pan on gas add water if necessary and allow to cook for 4-5 min on low flame.

Add milk and sugar and boil again for 2-3 min on low flame.

Lastly add elaichi powder and serve hot.

August 25th, 2007 Author: Vaibhavi

Sarson ka Saag


Sarson leafy vegetable 2 bundles
Palak 1 bundle
Onion 2
Ginger 1″
Garlic cloves 4
Green chillies 2-3
Tomatoes 2-3
Makki flour 1 tbsp
Red chilly powder 1 tsp
Garam masala powder 1/2 tsp
Turmeric powder 1/2 tsp
Mustard seeds 1/2 tsp
Methi seeds 5-6


How to make Sarson Ka Saag:

Chop the sarson leafy vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min.

Cool and grind coarsely.

Add some makki flour and boil this without covering the pan until all the liquid dries up.

In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds.

Then add chopped onions, ginger, garlic and salt .

Fry well and add above saag.

Mix well and simmer for 2-3 min.

Sarson ka saag is ready.

Enjoy Sarson ka Saag with Makai ki Roti.

August 22nd, 2007 Author: Vaibhavi

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