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Palak in Muger Dal

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:24:32

Spinach in Moong Dal)

1 cup yellow moong dal
1 bunch spinach, finely chopped
3 tbsp. ghee
2 tsp. panchphoran
3 whole red chillies
1 bayleaf
1/2 tsp. turmeric powder
1 tsp. red chilli powder
1/2 tsp. amchoor powder
salt to taste


Take wiped dal in a large heavy skillet.
Roast dry dal stirring continuously, till golden.
Add 3 cups water, bayleaf, and turmeric powder.
Bring to a boil and simmer semicovered till dal is soft.
Add more water if required.
Add chilli powder, salt and spinach and cook further 10 minutes.
Heat ghee in a small frying pan, add panchphoran and allow to splutter.
Add whole chillies and pour over dal.
Add 1/2 tsp. amchoor (dried mango) powder.
Stir gently. Serve hot with roti or rice.
Note: To speed cooking one may use pressure cookers to cook dal much faster, but add turmeric and bayleaf in that too.

Making time: 2 hours traditionally 30 minutes in pressure cooker
Makes: 5 servings
Shelflife: Refrigerate till required after cooking. Add panchphoran just be serving.


Bengali Khichidi

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:25:56

1 cup rice (washed and soaked 30 minutes)
1 cup masoor dal (washed and soaked 30 minutes)
1 tbsp. channa dal (washed and soaked 30 minutes)
1 bay leaf
3 green cardamoms
1" stick cinnamon
3 cloves
1/2 tsp. cumin seeds
10-12 tiny onions peeled or
1/2 cup sliced onions
10-12 baby potatoes washed clean
1/2 cup peas shelled
1 carrot diced
1 tsp. ginger grated
1 tsp. garlic grated
3-4 green chillies finely chopped
1 tbsp. coriander finely chopped
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
salt to taste
5 cups water
4 tbsp. ghee


Drain dals, rice in a colander and keep aside.
Save this water for adding later.
Semicrush spices (cardamom, cinnamon, cloves)
Heat 3 tbsp. ghee in a large heavy skillet.
Add cumin seeds, bayleaf, crushed spices, splutter.
Add ginger, garlic, chillies, stirfry for a moment.
Add onion, potato (with skin), sitrfry for 2 minutes.
Add carrots, peas, turmeric, garam masala, salt.
Add dals, rice and gently stirfry for 1 minute.
Add water to make drained water 5 cups.
Heat well and add to skillet.
Stir, bring to a boil, cover and simmer till done.
Rice and dals should be done but not overdone.
Veggies will get soft and water should be absorbed.
Add more water if required in between.
When done, pour remaining ghee and sprinkle coriander.
Serve piping hot with gravied veggies or kadhi (refer 'khichidis').
Making time: 45 minutes
Makes: 7 servings
Shelflife: Best fresh


Kala Jamoon

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:28:10

350 gms. khoya (refer feature)
200 gms. paneer
65 gms. plain flour (1/8 cup)
600 gms. sugar
4 cups water
1/2 tsp. cardamom powder
1 tbsp. milk if required
ghee for deep frying


Make 1 string syrup of sugar and water. (refer basic recipe in sweets)
Mash, grate or crumble khoya and paneer together.
Add cardamom powder, flour and knead well till smooth.
If too dry, add a little milk. Form a soft dough.
Make small balls out of dough rolling lightly between palms.
The balls should be half the size of pingpong balls.
Heat ghee till slightly fuming. Cool for 3 minutes.
Add some balls, and allow them to rise before putting back on heat.
Fry on low heat, till dark from all over.
Drain and dip into syrup.
Allow to soak till next batch is ready.
Repeat till all dough is exhausted.
Drain and transfer to serving dish.
Note: Take care not to fry on high or the jamoons will stay undone from the centre. If the jamoons are cracking, add some more milk. If soaking too much fat, add a little more flour. A little variation is bound since the khoya may not be uniform each time.

Making time: 1 hour
Makes: 30 pieces (approx.)
Shelflife: Room temperature 2 days refrigerated 2 weeks.



Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:29:29


2 litres full cream milk
1/2 cup sugar
10-12 cardamoms peeled
15-20 strands saffron
10 almonds
10 pistachios skinned


Fresh grind cardamom to rough powder
Soak saffron in 2 tbsp. hot milk.
Rub with pestle till dissolved.
Chop almonds and pistachios into thin slivers.
Pour milk in a large heavy saucepan.
Put to boil on high. Continue boiling till half quantity is left.
Keep skimming off the top cream every now and then.
Collect and keep aside in a separate container.
Add sugar, stir till dissolved.
Add all other ingredients, including saved top cream.
Stir, take off fire.
Cool to room temperature.
Refrigerate till well chilled.
Serve in individual bowls made of glass, ceramic or earthenware.
Making time: 1 hour (excluding cooling & chilling time)
Makes: 6 servings
Shelflife: 1 day refrigerated


Indori Puri Palak Ki

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:30:15


2 cups plain flour
2 tbsp. ghee
1 cup fresh spinach chopped
1 tsp. ginger
5 green chillies
1/2 tsp. cumin seeds crushed coarsely
2 tsp fresh curds
Salt to taste
Oil for deep frying


Wash and boil spinach in very little water.
Grind ginger and garlic together to paste.
Blend spinach with its water in mixie till smooth.
Sieve flour with salt. Make well in centre.
Add all other ingredients in well except oil for frying.
Knead into a slightly stiff but pliable dough.
Cover and keep aside for 30 minutes.
Knead again till smooth. Divide into small portions.
Roll into 4" diameter rounds.
Heat oil in frying pan till fumy. Add 2 puris at a time.
Puff by pressing with back of flat slotted spoon.
Flip and fry other side.
Drain and place on paper towel to remove excess oil.
Serve hot with chutneys or fresh curds.
Making time: 45 minutes (excluding maturing time)
Makes: 25 puris (approx.)
Shelflife: 2 days

To make use of leftover puris:
Spread a line of your favourite jam, chunda or pickle along the diameter of the puri. Roll like a frankie. Fasten with a spring onion leaf. Serve as a snack with tea.


Mixed Vegetable Curry

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:31:24

4 potatoes
1/2 cup boiled peas
3 small carrots, chopped
9-10 florets of cauliflower
10-12 french beans, chopped
2 tomatoes finely chopped
2 onions finely chopped
1 tbsp. coriander leaves finely chopped
2 tsp. lemon juice
2 tbsp oil
Salt to taste

Grind to a paste:
3 green chillies
1 tsp red chillies
1/2 tsp turmeric powder
1" ginger
4 garlic flakes
1 tsp cummin seeds
1 tsp coriander seeds


Heat oil in a pan,add onions and fry till golden brown.
Add tomatoes, cook for 5 minutes.
Add paste and stir for two minutes.
Add chopped vegetables and salt
Add 2 cups water and cook till vegetables are done.
If dry is desired, wait till all water evaporates.
Add lemon juice.
If a more liquid recipe is required, add 1/2 cup stock or water or even tomato juice.
Bring to aboil and simmer for 2-3 minutes.
Garnish with corriander leaves
Serve hot with steamed or jeera rice.
Making time: 25 minutes
Makes: 4-5 servings
Shelflife: best fresh


Vegetable Foogath

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:31:59

1 small cauliflower
1 cup french beans, finely chopped
2 small brinjals, chopped to chunks
3 med. potatoes, chopped
1/2 cup green peas shelled
2 onions, chopped vertical slices
1" ginger
2 green chillies
2 tbsp. coriander leaves finely chopped
1 tsp bottle masala (refer recipe)
1 cup coconut milk (refer recipe)
salt to taste
1 tsp black pepper powder
2 tsp.lemon juice
3 tbsp oil


Place chopped brinjal in salted water till used.
Grind together ginger and chillies.
Heat the oil in a pan, add onions, fry till golden.
Add ginger-chilli paste and fry for a minute.
Add bottle masala and stir for 1 minute.
Add vegetables (except brinjal) and salt and 1-1/2 cup water.
Cook till the vegetables are 3/4th done, add brinjal
Cook for 3-4 minutes more.
Add coconut milk and pepper powder
Simmer till vegetables are completly cooked.
Add lemon juice, stir and adjust salt and seasoning.
Garnish with chopped corriander leaves
Serve hot with rice or roti.
Making time:30 minutes
Makes: 5 servings
Shelflife: Best fresh


Fresh And Dry Veg. Pickle

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:32:46

6 orange carrots peeled
1 small raw papaya peeled
100 gms green chillies
3" ginger peeled
3 garlic flakes peeled
100 gms dried dates deseeded
1/2 bottle white vinegar
1 tsp. turmeric powder
2-1/2 tbsp. mustard seeds
Salt to taste
1 tsp. oil


Slice carrots, papaya and ginger (separately).
Marinate with carrot papaya in2 tsp. salt for 2 hours.
Marinate ginger in 1/2 tsp salt separately as above.
Drain liquid and put on a clean cloth to dry in sun for 2 hours.
Slit chillies, rub with a little salt and vinegar.
Heat oil, and add chillies, ginger stir for few seconds, add vinegar.
Cover and keep aside to cool.
Pound and husk mustard seeds coarsely.
Add to pickle with turmeric powder
Add the dates. Mix well.
Store in a clean sterilized jar.
Allow to mature for 2 days before using.
Serve as desired.
Making time: 6-7 hours.Maturing 2 days.
Makes: Approx. 1/2 kg. Pickle.
Shelflife: 1 month or more. Preferably refrigerated.


Coconut Burfi

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:33:45

250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate


Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.

Warm coconut in heavy saucepan, pour in the syrup.

Stir well and cook till soft lump forms.

Spread in a greased plate. Cool.

Sprinkle cardamom powder (optional).

Cut into squares, store in airtight container.

Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks


Sabut Masoor Curry

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:34:27


1 cup whole masoor washed & soaked overnight
3 tomatoes chopped
3 onions chopped into slivers
6 shallot onions peeled (tiny sambar onions in India)
1 tbsp. coriander leaves finely chopped
1 stalk curry leaves
1/4 tsp. mustard seeds
3-4 pinches asafoetida
3 tbsp. oil
1 tbsp. ghee
Salt to taste
Juice of 1/2 lemon

Grind together:
1/2 pod (small) garlic cleaned
2" piece ginger peeled
8-10 whole red chillies (kashmiri)
1 tsp. each coriander & cumin seeds lightly roasted
1/2" stick cinnamon crushed coarsely


Drain soaked masoor. Add 2 - 2 1/2 cups water.
Add shallot onions whole, pressurecook till tender.(4 whistles approx.)
Add 1/2 cup water to ground paste, mix thoroughly.
Heat oil in a large saucepan.
Add mustard seeds, asafoetida, allow to splutter.
Add onions, stirfry for 3 minutes.
Add masala paste, stir, cook for further 3 minutes.
Add boiled masoor, water and onions, stir.
Simmer covered for 5 minutes.
Add tomatoes, stir, cook further 7-8 minutes.

Before serving:

Transfer hot curry to serving bowl.
Add lemon juice.
Heat ghee in a small saucepan.
Add curry leaves, pour hot over curry.
Stir gently.
Garnish with chopped coriander leaves.
Serve hot with rice, rotis, sheermal, etc.
Masoor may be substituted with any other whole lentils of your choice. Keep in mind that different required different times to be pressurecooked.

Making time: 30 minutes (excluding pressurecooking & soaking time)
Makes: 6 servings
Shelflife: Best fresh (though boiling of masoor and grinding of masalas may be done hours ahead)



Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:35:02


3 cups plain flour 3 tsp. dry yeast
2 tbsp. curds
2 tbsp. ghee
1 1/2 tsp. sugar
salt to taste
1/2 cup milk
1 tbsp. poppy seeds (khuskhus)


Warm milk in a cup. Sprinkle sugar and yeast over it.
Keep aside for 10 minutes or till frothy.
Sieve together flour and salt. Make a well in centre.
Pour curds, ghee, milk mixture into well.
Mix in dough, knead well till very elastic.
Add more milk if required.
Grease a large bowl, place dough in it.
Cover, keep aside for 7 hours or till dough has almost doubled.
Knead again, divide in 6 parts, make balls, cover.
Keep aside for 20 minutes.
Take one, place between palms and pat into a thick round.
Keep edges slightly thicker than centre.
Pull on one corner to give it a drop shape.
Brush with ghee, sprinkle khuskhus seeds.
Bake either in a preheated oven or tandoor till done.
Small golden spots must appear on the roti.
Serve hot with vegetables, dals, etc.
Making time: 40 minutes (except maturing time)
Makes: 6 taftans
Shelflife: 1 day (dough only. After baking serve immediately)

Variation: Use nigella seeds (kalonji), or saunf (aniseed) for varied flavours.

Note: The first kneading must be done well with patience, since the texture and elasticity will depend a lot on kneadin


Roomali Roti

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 14:35:47

1 1/2 cups wheat flour
50 gms. plain flour
1 tsp. salt
2 tbsp. melted ghee or butter


Sift flours, salt together.
Rub in ghee till flour is crumbly.
Add water, knead into soft, pliable dough.
Cover and keep aside for 45 minutes.
Knead again till smooth, divide into six parts.
Shape into rounds.
Roll as thin as possible using dry flour for dusting.
Place one on back of palm.
With circular movement in one direction, flip and rotate roti.
This procedure will make the roti very thin.
Invert deep tawa or heavy cast iron pan, and heat over gas.
When hot, spread roti over inverted griddle and allow to cook.
Tiny black spots will appear on it when done.
This roti cooks very fast. Approx. 45- 50 seconds each.
Fold like a handkerchief (roomal) before serving.
Serve hot with gravied or other vegetables.
Making time: 45 minutes(excluding dough maturing time)
Makes: 6-7 rotis
Shelflife: Best fresh only


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