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Archive for April, 2009

Protein Rich Biryani Recipe

April 29, 2009 By: admin Category: Variety Rice No Comments →

Ingredients:

Bastmati rice -2 cup

Rajma/Kidney bean, groundnut – 1 cup each

Tomato Chopped – 1

Onion Chopped- 1

Ginger garlic paste – 1 tsp

Bay leaf – 1

Ghee – 1 table spoon

Pudina and coriander leaves – little

cinamom -1

cardamom – 1

clove – 1

Salt – to taste

Water – as required

Method:

1. Soak the rajma for over night and pressure cook it.

2. Take a pan, add ghee, bay leaf, cinamom, cardamom, clove and fry for few mins.

3. Now add tomato, onion, ginger garlic paste and cook until raw flavour fades.

4. Add groundnut, rajma, rice, salt, pudina and coriander leaves and add 4 cups water.

5. Mix well and pressure cook it by keeping it sim after one whistle for 10 mins.

6. Open the lid only after pressure subsides.

Protein rich biriyani is ready to be served with onion raita.

Keerai Kootu Recipe

April 27, 2009 By: admin Category: Sambar/Gravy, Sidedish No Comments →

Ingredients:

Mulai keerai or amarnath spined – 2 cups(cleaned and chopped)

Moong dhal – 1 1/2 cup

Scraped coconut – 3 tsp

Green chilli – 2

Jeera – 1 tsp

Turmeric power – a pinch

Salt – to taste

oil – 1 1/2 tsp

Mustard – 1 tsp

Urad dhal – 1 tsp

Water – as required

Method:

1. Cook the moong dhal in a pan adding little water. Now add cleaned and chopped keerai to it.

2. Add turmeric and allow it to cook.

3. Take a mixie jar, add coconut, chilli and jeera and make a fine paste by adding water.

4. When the keerai is cooked, add salt, the ground paste and mix well.

5. Allow it to boil for few mins.

6. Garnish with popped mustard and roasted urad dhal.
Keerai Kootu
Nutritious and delicious keerai kootu ready to be served with rice or with chappathi.

Chepan Kizhangu or Taro Root Fry

April 24, 2009 By: admin Category: Sidedish No Comments →

Ingredients:

Chepan kizhangu(taro root) – 250 g ( wash, cook and remove the outer skin)

Oil- 4 tsp

Chilli powder – 2 tsp

Coriander powder – 1 tsp

Turmeric – a pinch

Mustard – 1 tsp

Urad dhal – 1 tsp

Salt – to taste

Method:

1. Take a tawa, add oil, mustard and urad dhal.

2. Once the mustard pops, add chepan kilangu, chilli, turmeric, corriander power and salt.

3. Mix nicely such that the masala coats over all the chepan kilangu.

4. Allow it to cook so it get roasted.

Chepan Kizhangu or Taro Root Fry

Chepan Kizhangu or Taro Root Fry

Tasty chepan kizhangu fry is ready to be served as a side dish with sambar saadham.

Channa Idli Recipe

April 16, 2009 By: admin Category: Breakfast/Easy tiffin No Comments →

Ingredients:

Black or White channa – 2 cups

Fenugreek – 1 tsp

Urad dhal – 2 tsp

Pepper, Jeera – little

Cabbage, beans, peas – 3/4 cup

Onion – 1/4 cup

salt – as required

Method:

1. Soak channa, fenugreek, urad dhal in water for 4 hours and get them grinded to a fine paste along with pepper, jeera and salt.

2. Leave it for minimum 2 hours to get fermented.

3. Now add onion, cabbage, beans, peas and prepare like the normal idlies.

4. Rich channa idli is ready to be served with sambar.

This will be filling and a good dish for those who are dieting.

Carrot Poriyal Recipe

April 15, 2009 By: admin Category: Sidedish No Comments →

Ingredients:

Chopped carrot – 2 cups

Green chilli – 1

Urad dhal – 1 tsp

Turmeric powder – a pinch

Salt – to taste

Oil – 1 tsp

Mustard – 1 tsp

water – little

Method:

1. Take a tawa, add oil and add mustard seeds.

2. Allow the mustard to pop and add urad dhal and sliced chilli.

3. Add the chopped carrot and sprinkle little water.

4. Add turmeric and allow it to cook.

5. After it gets cooked add salt and mix well.
carrot-poriyal
Spicy carrot poriyal is ready. If interested you can garnish with curry leaves or can add curry powder instead of chilli.

It is not recommended for diabetic patients.


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