Banana Lassi


Thick curd 2 cups
Banana 4
Sugar 1 cup


How to make Banana Lassi:

Peel the bananas and add in curd and sugar.

Blend in blender till smooth.

Add sugar if necessary.

Serve in glass.

May 16th, 2007 Author: Vaibhavi

Potato Burfi


Potato 1/2 kg
Coconut 2
Sugar 3/4 kg
Elaichi powder 1 tsp


How to make Potato Burfi:

Boil potato and mash finely.

Grate coconut.

In a thick bottom pan mix mashed potato,coconut and sugar.

Allow to cook on a low flame (appx. 45-50 min).

When the mixture bacame thick remove from the gas.

Add elaichi powder and mix well.

Pour the mixture on greased platform.

Roll out the mixture with roll pin to make 1 cm thick.

Cut the pieces as shape as you want.

Allow to cool.

May 16th, 2007 Author: Vaibhavi

Masala Vada


Chana dal 2 cups
Onion 3
Coriander leaves 2 tbsp
Red chillies 5
Curry leaves 8
Green chillies 2
Ginger 1 inch


How to make Masala Vada:

Wash and Soak chana dal in water for 2 hours and drain off water.

Grind the dal coarsely with curry leaves, ginger,salt and red chillies.

Chop onion, green chillies and coriander leaves finely and then add to the ground mixture.

Make Vada and deep fry in oil till golden in colour.

Serve hot with chutney or ketchup.

May 13th, 2007 Author: Vaibhavi

Masala Tea


Milk 1 cup
Water 1 cup
Sugar 4 tsp
Green cardamom 2
Ginger 1 inch
Tea 2 tsp


How to make Masala Tea:

Take a pan add water and bring it to boil.

Add crushed cardamom and ginger to it.

Now add tea leaves and bring it to boil.

Reduce heat and keep on stirring for about 2 minutes.

Add milk and add sugar.

Increase heat and bring tea to the boil again.

Strain into cups. Serve immediately.

May 10th, 2007 Author: Vaibhavi

Stuffed Bangda


Whole bangda 2
Ginger paste 2 tsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Tamarind pulp 1/2 tsp
Lemon juice 1 tsp
Rice flour 2 tbsp


How to make Stuffed Bangda:

First clean the bangda.remove eyes and tail.

Give cuts on stomach both the side.

Apply lemon juice and little salt.keep aside for 10 min.

In a bowl take red chilly powder, turmeric, ginger paste,tamarind pulp and salt.

Mix well and apply this chutney to bangda.

Fill chutney also in stomach.

Keep aside for 20 min.

Dip bangda in rice flour and fry in hot oil on mid. flame.

Stuffed bangda is ready.

May 9th, 2007 Author: Vaibhavi

Onion Chutney


Onions 2
Red chilly 2
Coconut 1/2
Garlic cloves 4
Oil 2 tsp


How to make Onion Chutney:

Fry onion slices in oil for 2-3 min.

Then add grated coconut,red chilly,garlic cloves and salt.

Grind in a mixer with little water.

Onion chutney is ready.

Serve with roti or bhakari.

May 7th, 2007 Author: Vaibhavi

Kheema Paratha


Kheema 250 gm
Maidav 250 gm
Baking powder 1/2 tsp
Onion 1 large
Tomato 1 large
Ginger garlic paste 2 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/2 tsp
Coriander leaves 1/2 cup


How to make Kheema Paratha:

Sieve maida, add salt and baking powder and knead the dough with lukewarm water.

Keep aside for 20 min.

In kadai heat 2 tsp ghee and fry finely chopped onion till golden then add tomato pieces and cook till mash.

Add ginger garlic paste and fry for 2 min.
Then add kheema and fry again.

Add red chilly powder,turmeric powder,garam masala powder,and salt.

Cook kheema in cooker.

Add coriander leaves and allow to cool.

Take some dough and make bati.

Stuff kheema mixture in this bati and close the mouth of bati.

Roll out paratha as usual.

Kheema paratha is ready.

May 4th, 2007 Author: Vaibhavi

Mango Lassi


Fresh curd 500 gm
Fresh mango pulp 2 cups
Sugar 1 cup
Badam optional
Pista optional


How to make Mango Lassi:

Mix curd,mango pulp and sugar in a blender and blend it till smooth.

Add sugar if necessary.

Make badam pista pieces(optional).

Serve mango lassi in a glass and garnish with badam pista pieces.

May 4th, 2007 Author: Vaibhavi

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