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Latest Recipes

  • Inji Thuvayal Recipe | Ginger Thuvayal Recipe
  • Karuveppilai Kuzhambu Recipe | Karuveppilai Milagu Kuzhambu Recipe
  • Kadhai Paneer Recipe
  • Easy Kuzhi Paniyaram Recipe
  • Capsicum Masala Rice Recipe
  • Easy Mint Rice Recipe
  • Easy Pepper Jeera Adai Recipe
  • Aloo Channa Pulav Recipe
  • Thenga Poli Recipe
  • Paruppu Poli Recipe
  • Spicy Masala Sambar Recipe
  • Mixed Paruppu Chutney Recipe
  • Vegetable Oats Dosa Recipe
  • Kothavarangai Paruppu Usili Recipe
  • Instant Vegetable Rice Recipe
  • Inji Thuvayal Recipe | Ginger Thuvayal Recipe

    August 08, 2012 By: admin Category: Chutney/Thokku & podi


    Urad dhal – 4 tsp

    Ginger – 2 tsp finely chopped

    Dry red chilli – 4 nos

    Grated Coconut – 2 tbspn

    Tamarind – small lemon

    Curry leaves – hand full

    Salt – to taste

    Oil – 2 tsp

    Asafoetida – a pinch


    1. Take a tawa, add oil and roast urad dhal and dry red chilli and keep it aside.

    2. In the same tawa, add chopped ginger and keep it aside.

    3. Let all the fried items cool off and get them ground adding coconut, curry leaves, tamarind, salt and asafoetida.

    4. Add little water and make it into a chutney consistency.

    Mix this thuvayal with hot rice and serve with a vathal. It also goes well with a curd rice.

    Karuveppilai Kuzhambu Recipe | Karuveppilai Milagu Kuzhambu Recipe

    August 08, 2012 By: admin Category: Chutney/Thokku & podi, Sambar/Gravy


    Curry leaves – 2 hand full

    Urad dhal – 3 tsp

    Pepper – 1 tsp

    Dry Red Chili – 2-3 based on taste

    Tamarind – 1 lemon size

    Turmeric powder – 1/2 tsp

    Asafoetida – 1/4 tsp

    Salt – to taste

    Gingelly Oil – 3-4 tbspn

    Mustard – 1 tsp


    1. Take a tawa, add 2 tsp oil and fry urad dhal, dry chilli, pepper and curry leaves.

    2. Fry until fresh aroma spreads from the urad and curry leaves (leave until the leaves dry do not over heat)

    3. Ground the fried items to a fine paste adding a little water.

    4. Prepare a thick tamarind extract and add asafoetida, turmeric and the ground paste and mix well.

    5. Keep a thick bottomed vessel and add 3 tbspn oil and let mustard splutter.

    6. Now add the tamarind and curry leaves mixture.

    7. Finally add salt and let it boil until oil suspends and the gravy becomes thick.

    Store the karuveppilai milagu kuzhambu in a dry container. Add it to hot rice, add some gingelly oil and a pinch of salt and eat with a vathal or papadam.

    This is a best dish especially during winter and rainy season

    Kadhai Paneer Recipe

    November 30, 2011 By: admin Category: Sidedish

    Kadhai or Kadai Paneer Recipe


    Paneer – 2 cup paneer cut into cubes

    Green Capsicum – 1 medium sized

    Red Capsicum – 1

    Tomatoes – 3

    Green Chilli – 1 (according to taste)

    Ginger – 1/2 inch piece

    Garlic – -5 pods

    Cumin Seeds – 1/2 tsp for seasoning

    Oil – 3 tbspn

    Masala Powders:

    Turmeric Powder – 1/2 tsp

    Coriander Powder – 1 1/2 tsp

    Red Chili powder – 1 tsp

    Kasturi Methi or Fenugreek leaves or Vendaya Elai – 1/4 cup

    Salt – as required


    1. Ground the tomatoes, green chili, ginger and garlic together into a fine paste and keep it aside.

    2. Heat oil in a pan or kadhai and add the paneer cubes and fry for 3-4 mins.

    3. Remove the paneer cubes and add both the capsicum that is chopped into cubes and fry for 2-3 mins.

    4. Remove from oil and add cumin seeds to the oil left over in the pan.

    5. Now add the ground tomato-ginger-garlic-chili paste and saute.

    6. Add turmeric, chili, coriander powder and mix well.

    7. Add the chopped Kasturi Methi or dried fenugreek leaves and mix well.

    8. Add required salt and add the fried paneer and the capsicum.

    9. Mix well and add little water if needed and leave for 2 mins.

    Garnish with fresh coriander leaves and serve hot.

    Kadhai Paneer is ready to be served with Chapatis or rotis. A colorful healthy and tasty dish that will be appealing even for the kids.

    Note: You can also add onions and other spices like clove, cinnamon, bay leaves and a pinch of orange color if you wish to give it a hot and spicy look.

    Easy Kuzhi Paniyaram Recipe

    July 27, 2011 By: admin Category: Breakfast/Easy tiffin, Snacks


    Idli or Dosa batter – 1 cup (Thick)


    Onion – 1 finely chopped

    Green Chilli – 1 or 2 based on taste

    Channa dhal – 1 tbspn

    Toor Dhal – 1 tbspn

    Mustard – 1 tsp

    Oil – 1 1/2 tbspn

    Asafoetida – a pinch

    Salt – to taste

    Curry and coriander leaves

    Easy Kuzhi Paniyaram Recipe

    Easy Kuzhi Paniyaram Recipe


    1. Take a tawa or pan or kadai, heat oil and add mustard seeds

    2. Allow it to splutter and add toor, channa dhals and saute

    3. Add chopped onion and the green chillies and add a pinch of asafoetida

    4. Let the onion turn pale pink, add salt and add the curry and coriander leaves and turn off the stove

    5. Add this to the batter that is ready

    6. Now take the Kuzhi Paniyaram Chatti or the pan, heat it and grease them with drop of oil in each kuzhi (hole)

    7. With a small spoon, take smaller quantities and pour to the kuzhi and add oil to each one separately

    8. When you see the bottom portion turning golden, slowly turn the paniyaram to the other side and similarly add drop of oil

    9. Remove from stove when both sides turn golden brown

    Simple and easy way to prepare a evening snack that will also be filling. This is also a best method as oil usage is less and can be done with the ingredients at home.

    Serve hot with Coconut Chutney or any chutney.

    Capsicum Masala Rice Recipe

    March 10, 2011 By: admin Category: Variety Rice


    Capsicum – 4-5 nos (Can take all colors also)

    Rice – 1 cup

    Water for cooking rice – 2 cups (as required)

    Onion – 2 nos

    Garlic – 5-6 cloves

    Tomato – 2 medium sized

    Turmeric powder – 1/4 tsp

    Red Chili powder – 2 tsp

    Coriander powder – 2 tsp

    Garam Masala – 1/2 tsp

    Mustard – 1 tsp

    Oil – 3 tsp

    Salt – to taste

    Capsicum Masala Rice

    Capsicum Masala Rice


    1. Heat oil in a pan add mustard and allow it to splutter.

    2. Add sliced onion, garlic and chopped tomato and fry until raw flavor fades.

    3 . Now add the rice (soak in water for 10-15 mins) and fry in that oil mixed onions.

    4. Add chili powder, coriander powder, garam masala, turmeric powder and salt and finally add water.

    5. Pressure cook the rice and keep it aside. It will look like plain masala rice.

    6. Now take a tawa, add little oil and add the sliced capsicum and add a pinch of salt.

    7. Saute for few mins and add this to the cooked masala rice and mix well.

    Serve hot with little ghee and corinader leaves.

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