Aam ki dal


Tur dal 1 cup
Mango 1
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Ginger paste 1 tsp
Turmeric powder 1/4 tsp
Curry leaves 4-5
Coconut 1 tbsp
Onion 2
Green chilies 4
Coriander leaves 1 tbsp
Ghee 1 tbsp


How to make Aam ki dal:

In a pan heat ghee and add mustard seeds,cumin seeds and curry leaves.

Then add green chillies and onion.

Fry for 2-3 min then add ginger paste and turmeric powder.

Now wash tur dal and fry in above pan.

Add mango pieces and water.

Allow to cook in pressure cooker.(3-4 whistles)

Add coconut and salt.cook again for 4-5 min till dal cook finely.

Garnish with chopped coriander leaves.

Serve with rice.

July 9th, 2007 Author: Vaibhavi

Mooli Ke Parathe


Maida 4 cups
Raddish 4
Red chilli powder 2 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tbsp
Garam masala powder 1/2 tsp
Sugar 1 tsp


How to make Mooli Ke Parathe:

Grate mooli and apply 1/2 tsp salt and keep aside for 5 min.

In a bowl take maida,ghee and salt and knead soft dough.

Squeze the water from mooli and add red chilly powder,turmeric powder,ginger garlic paste,garam masala powder, sugar and salt.

Mix well.stuffing is ready.

Make balls from dough and stuff the mixture.

Roll out paratha and fry both the side using enough ghee.

Serve with curd or chutney.

July 5th, 2007 Author: Vaibhavi

Mix Sabji


Pumpkin 50 gm
Yam 50 gm
Snake Gourd 50 gm
Carrot 50 gm
Beans 50 gm
Green Chillies 2-3
Grated Coconut 1/2 cup
Kadipatta leaves 4-5
Cumin seeds 1/2 tsp
Ghee 1 tbsp


How to make Mix Sabji:

Make pieces of pumpkin,yam,snake gourd,carrots and bean.

Cook in a pressure cooker(3 whistles).

Grind coconut and green chilly.

In a pan heat ghee and add cumin seeds and kadipatta.

Then add boiled vegetables,salt and coconut paste.

Allow to boil.

Mix sabji is ready.

July 4th, 2007 Author: Vaibhavi

Red Potato Sabji


Potato 4-5
Kashmiri red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Cumin powder 1 tsp
Cumin seed 1/2 tsp
Oil 2 tbsp


How to make Red Potato Sabji:

Peel potato and make small thin pieces.

In kadai heat oil and fry cumin seeds for a min.

Then add potato pieces.

Add red chilly powder,turmeric powder, cumin powder and salt.

Mix well and cover the kadai.

Allow to cook on low flame for 4-5 min.

Remove the cover and check the potato.

Add water if necessary.

Red potato sabji is ready.

Serve with chapati.

July 1st, 2007 Author: Vaibhavi

Baked Masala Puri


Wheat flour 200 gm
Oil 1 tsp
Red chilly powder 1 tsp
Salt 1/2 tsp


How to make Baked Masala Puri:

In a big bowl take all ingredients.

Add water and knead dough.

Make small balls and roll out into thin puris.

prick with a fork.

Bake in a hot oven at 200 degree C for 10 minutes.

Baked masala puri is ready.

July 1st, 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.

Keep aside 2 tsp grated 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.

June 29th, 2007 Author: Vaibhavi



Long grain rice 5 cups
Urad dal whole 1 cup
Chopped onion 2
Chopped green chilies 4
Chopped tomato 1
Coriander leaves 2 tbsp


How to make Uthappam:

Soak the long grain rice for 8 hrs.

Soak urad dal for 2 hours.

Grind the rice and urad dal.

Add salt and let it ferment at least for 8-10 hours.

Heat a griddle and pour 2 cups batter.

Sprinkle chopped onion, chili and tomato.

Apply little oil around the edges.

Then turn to the other side and cook with oil again.

Uthappam is ready serve with green chutney or sambar.

June 29th, 2007 Author: Vaibhavi

Nimbu Ka Meetha Aachar


Lemon 1 Kg
Jaggery crushed 400 gm
Fennel seeds 25 gm
Methi seeds 25 gm
Pepper corns 25 gm
Cumin seeds 3 tsp
Salt 150gm


How to make Nimbu Ka Meetha Aachar:

Wash lemon cleanly.

Dry the lemon with a clean muslin cloth.

Cut the lemon into 4 pieces.

Apply salt and keep them in a jar.

Place the jar in the sun rays for 4-5 days.

Dry roast the whole masala together.

Grind them coarsely.

Add the freshly ground masala & crushed jaggery to the lemon.

Keep the jar of lemon in the sun rays again for 4 days.

Open the jar and mix the aachar finely.

Again Keep the jar of lemon in the sun for 2 days.

Nimbu ka meetha aachar is ready.

June 26th, 2007 Author: Vaibhavi

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