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


How to make Kheema:

First wash kheema.

Then cook in a pressure cooker with little water.

Make onion paste and chop tomato and coriander leaves.

In kadai heat oil and fry onion paste for 2 min.

Then add ginger garlic paste and fry for some time.

Now add chopped tomato and again fry for 2 min.

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

Lastly add cooked kheema.

Cover the pan and allow to cook for few min on low flame.

Remove from the gas when it absorb water.

Kheema is ready.

Garnish with chopped coriander leaves.

April 10th, 2007 Author: Vaibhavi

Paneer Bhurji


Paneer 100 gm
Onion 2-3
Tomato 2
Green chilly 2
Dhania jeera powder 1 tsp
Ginger garlic paste 1 tbsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Oil 3 tbsp
Coriander leaves


How to make Paneer Bhurji:

Grate paneer and keep aside.

Chop tomato,onion,green chilly and coriander leaves finely.

In kadai heat oil and fry onion till transparent.

Now add green chilly and tomato and fry again till tomato mash.

Add dhania jeera powder,ginger garlic paste,red chilly powder,turmeric powder and salt.

Fry for 2-3 min on med flame then add grated paneer and mix well.

Cover the pan and allow to cook on med flame for few min.

Lastly garnish with coriander leaves and serve.

April 9th, 2007 Author: Vaibhavi

Dahi pohe


Pohe 1 cup
Curd 2 cups
Green chilly 2
Mustard seeds 1/2 tsp
Urad dal 1/2 tsp
Jeera 1/2 tsp
Kadipatta leaves 4-5
Sugar 1/2 tsp
Oil 2 tsp


How to make Dahi pohe:

Wash pohe and drain it.

Add dahi,sugar and salt. mix finely.

In a pan heat oil and add urad dal.fry it till light brown on med flame.

Now add mustard seeds and when it starts to crackle add jeera,chopped green chilly and kadipatta.

Pour the seasoning on dahi pohe and mix well.

Dahi pohe is ready.

April 7th, 2007 Author: Vaibhavi

Fruit Cake


Maida 150 gm
Sugar 100 gm
Butter 100 gm
Eggs 2
Baking powder 1/2 tsp
Caramel 2 tbsp
Orange peel 50 gm
Cherries 50 gm
Tutty-fruity 50 gm
Cashew nuts 50 gm
Mixed spice 1/2 tsp
Rum 2 tbsp
Nescafe 1 tbsp
Lemon 1


How to make Fruit Cake:

Chop tuty fruity,cashew nuts,orange peel and cherries.

Soak them in rum,lime juice,mixed spice and salt for 8 hrs.

Sieve maida with baking powder and mix in the fruit.

Beat butter and sugar till light and fluffy.

Beat egg and add mixture little by little in the flour.

Add all ingredients and mix well.

Put in a greased cake tin and bake it till dark brown at 150′ C,300 ‘ F for 60 min.

Fruit cake is ready.

April 3rd, 2007 Author: Vaibhavi

Fish Cutlet

Fish Cutlet Ingredients:

Fish 5 pieces
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Ginger garlic paste 2 tsp
Bread slices 2
Corn flour 1 tbsp
Egg 1
Coriander leaves 1 cup
Rava 1 cup
Tamarind pulp 1 tsp


How to make Fish Cutlet:

Apply salt and turmeric to fish and keep aside for 10 min.

After 10 min wash fish cleanly and steam it for 4-5 min.

Remove all the bones and mash it with hand.

Soaked bread slices in water and squeezed.

Now in a bowl take boneless fish,chilly powder,garam masala powder, ginger garlic paste,bread slices,cornflour,chopped coriander leaves, tamarind pulp and salt.

Mix finely and make round cutlets.

In another bowl beat egg.

In kadai heat oil.

Dip cutlets in egg mixture and roll them in rava.

Fry it till golden brown on mid flame.

Serve Fish Cutlet with chutney or ketchup.

April 3rd, 2007 Author: Vaibhavi

Muttar paneer


Paneer 1/2 kg
Muttar 1 kg
Tomato 2
Onion 4
Ginger garlic paste 2 tsp
Red chilly powder 1 tsp
Cumin seeds 1 tsp
Coriander leaves 1/2 cup


How to make Muttar paneer:

Chop 2 onions and tomatoes.

Cut paneer in cubes and keep aside in cup of water for 10 min.

Boil muttar in pressure cooker.

Make paste of 2 onions and cumin seeds.

In kadai heat oil and fry chopped onions.

Now add tomatoes and fry till the mash.

Add onion jeera paste,ginger garlic paste,red chilly powder and salt.

Sprinkle paneer water and cook for 2-3 min.

Add boiled muttar and paneer cubes along with water.

Cover and cook till done.

Garnish with finely chopped coriander leaves.

March 31st, 2007 Author: Vaibhavi

Chinagrass Pudding


Milk 1/2 Lt
Sugar 6 tbsp
China grass 10 gm
Vanila essence 4 drops
Rose essence 4 drops
Milk masala 1/2 tsp
Colour green and pink


How to make Chinagrass Pudding:

Cut chinagrass into small pieces and soak in cup of milk for 2 hrs.

After 2 hrs boil it and mix in milk.

Add sugar and boil again then strain it.

Make three parts in one part add green colour and milk masala.

In second part add pink colour and rose essence.

In third part add only vanila essence.

In a mould pour green part first then white and last pink.

Keep to set in refrigerator.

Colourful pudding is ready.

March 27th, 2007 Author: Vaibhavi

Gobi Manchurian


Cauliflower florets 10-12
Cornflour 3 tbsp
Maida 1/2 cup
Ginger garlic paste 4 tsp
Spring onion 1 bunch
Red chilly 2
Red chilly powder 1/4 tsp
Soya sauce 1 tbsp
Vinegar 1/2 tbsp
Ajinomoto 1/2 tsp
Oil 4 tsp


How to make Gobi Manchurian:

Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside.

In another bowl make a batter of half cornflour, maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt.

Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside.

In another kadai take 4 tsp oil and fry pieces of red chilly and remaining portion of ginger garlic paste.

Add chopped spring onion and salt fry for a min.

Now add remaining cornflour in two cup of water and dissolve finely and add and bring to boil.

Add more water if necessary and boil till it becomes transparent.

Add florets,soya sauce and vinegar and remove from the heat.

Serve hot with noodles.

March 27th, 2007 Author: Vaibhavi

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