Kande Pohe


Jada poha 2 cups
Onion 4
Green chilly 2
Grated coconut 1/2 cup
Coriander leaves 1 tbsp
Turmeric powder 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Kadipatta 1 string
Sugar 2 tsp
Oil 1 tbsp


How to make Kande Pohe:

First clean poha, wash, drain and keep aside.

Cut onions,green chilly and coriander leaves.

In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta.

Then add onions and saute it till brown.

Add turmeric powder and salt.

Now add poha and mix well.

Lastly add sugar,grated coconut and coriander leaves.

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

November 24th, 2006 Author: Vaibhavi

Malvani Chicken


Desi chicken 1 kg
Onion 4
Coconut 1
Malvani masala 4 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Dry coconut grated 2 tbsp
Rice 1 tsp
Ginger 2 inch
Garlic cloves 6-8
Green chilly 2
Coriander leaves 1 tbsp
Oil 2 tbsp


How to make Malvani Chicken:

First make paste of ginger, garlic and green chilly.

Clean chicken and marinate with malvani masala,turmeric powder,and ground paste.keep aside for 30 min.

Cut 2 onions in slices and another 2 in fine pieces.

Grate coconut.

In a kadai, heat 1 tbsp oil and fry onion slices till brown.

Then add grated coconut and fry it till dark brown.

Add 1 tsp raw rice and dry coconut in it and mix well.

Make paste with sufficient water.

In a pan heat oil and fry the chicken till light brown.

Cover the pan for 4-5 min.on low flame.add little water.

Allow to cook.

Add salt.

Lastly pour grind coconut paste with garam masala powder.

Malvani chicken is ready. Garnish with coriander leaves.

4 comments November 24th, 2006 Author: Vaibhavi



Rice 2 cups
Water 5-6 cups


How to make Ghavan:

Soak rice in water for 4-5 hours.

Grind in mixture.

Add water and make consistency.

In a non stick pan grease oil and pour 1 small cup batter and spread.

Cover the pan and cook over mid flame.

Cook only by one side. remove from the pan.

Enjoy this coconut milk with jaggery.

November 21st, 2006 Author: Vaibhavi

Harabhara Kabab


Potato 4
Green peas 1/4 kg
Palak bunch 1
Pudina 1 bunch
Coriander leaves 1 cup
Green chilly 4-5
Bread crums 1/2 cup
Chat masala 1/2 tsp
Lemon juice 1 tsp


How to make Harabhara Kabab:

In a pressure cooker boil potatoes,green peas and palak.

Make fine paste of pudina,coriander leaves,green chillies and boiled palak.

Mash potatoes and green peas and add in green paste.

Now add chat masala,salt and lemon juice. mix well.

Make balls and press them little.dip in breadcrums and fry till golden.

Enjoy with tomato ketchup.

November 19th, 2006 Author: Vaibhavi

Mix Salad


Tomato 2-3
Carrot 1
Cucumber 2 small
Onion 2
Curd 1 cup
Green chilly 2-3
Chat masala 1 tsp
Coriander leaves 1 tbsp
Sugar 1/2 tsp


How to make Mix Salad:

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

Grate carrot.

Mix all vegetables in a bowl.

Add curd,chat masala,sugar and salt.

Mix well.

Salad is ready.

November 19th, 2006 Author: Vaibhavi

Cucumber Onion Dosa


Fresh cucumber 4
Onion 1
Rice flour 2 cups
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Dhania jeera powder 4 tsp
Sesame 1 tbsp
Coriander leaves 1 tbsp


How to make Cucumber Onion Dosa:

Cut onion and grate cucumber.

In a big bowl take rice flour and mix onion,cucumber,red chilly powder, turmeric powder,dhania jeera powder, chopped coriander leaves, sesame and salt.

Mix well.make smooth batter.

In a frying pan heat oil and spread the batter.

Cook for 2-3 min with lid.

After 2-3 min turn the dosa and cook another side.

Dosa is ready.

Enjoy with green chutney.

November 16th, 2006 Author: Vaibhavi

Tomato Curry


Tomato 3
Potato 1
Onion 1 small
Oil 1 tsp
Tamarind pulp 1/2 tsp


For masala:

Coconut 1/2
Onion 1
Black pepper 4
Kashmiri red chilly 4
Turmeric powder 1/2 tsp
Coriander seeds 1 tsp


How to make Tomato Curry:

Grind masala ingredients with sufficient water.

Cut tomato and potato in slices.

Chop onion finely.

In a pan heat oil and fry onion till brown.

Now add tomato and potato slices.

Fry for 2-3 min.then add half grind masala and salt.allow to cook.

Lastly add remaining grind masala and tamarind pulp.

Boil for some time. tomato curry is ready.

November 16th, 2006 Author: Vaibhavi

Makai Sheera


American corn kernels 2 cups
Milk 1 cup
Water 1 cup
Sugar 3/4 cup
Ghee 1 tbsp
Kaju kismis
Elaichi powder


How to make Makai Sheera:

In a mixture grind corn kernels without water.

Boil the mixture of milk and water.

In a pan take ghee and fry grind corn kernels on low flame till light brown.

Pour the mixture of milk and water.stir continuously.

Add sugar, elaichi powder,kaju and kismis.mix well.

Serve hot.

November 14th, 2006 Author: Vaibhavi

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