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  • Snake Guard Subji | Podalangai kootu | Snake guard recipe

    February 09, 2009 By: admin Category: Sambar/Gravy


    Snakeguard kootu

    Snakeguard kootu

    Snake Guard- 2 cups (chopped available as dwarf or long snake guard)
    Channa dhal- 2 tsp
    moong dhal- 1/4 cup
    coconut scrapping-2 tsp
    jeera-1/2 tsp
    green chilli- 2 nos
    salt – to taste
    oil-2 tsp
    mustard-1/2 tsp
    urad dhal- 1/2 tsp
    curry leaves to garnish

    Method:

    1. Cook channa and moong dhal by adding water.When it is half cooked add the snake guard and cook well.
    2. Grind coconut,jeera and chillies into a fine paste.
    3. Once the dhal and snake guard is cooked add the grinded paste, salt and stir well.
    4. Take a pan,add oil,mustard and urad dhal. Once mustard pops add it to the kootu and garnish with curry leaves.
    A tasty dish ready to be served with rice and chappaties.

    Aviyal recipe | Kerala recipe | Vegetable aviyal

    February 09, 2009 By: admin Category: Sambar/Gravy


    Ingredients:

    Sliced: carrot, beans, chow-chow, plaintain, yam, potato, snake guard, drumstick – 4 cups
    Grated coconut – 3 tsp
    green chillies – 5
    fresh curd -1 cup

    Aviyal

    Aviyal

    jeera – 1/2 tsp
    coconut oil – 2 tsp
    mustard – 1 tsp
    Salt -to taste
    Curry leaves – to garnish

    Method:

    1. Cook all the sliced vegetables by adding little water.
    2. Grind coconut, jeera and green chillies into fine paste by adding little water.
    3. Now take a bowl, add all the cooked vegetables along with ground paste and salt and stir well(make sure you dont mash the vegetables while stirring)
    4. After few mins, add fresh curd and turn off the stove.
    5. Add one tsp coconut oil over the aviyal and mix well.
    6. Take another pan, add oil and mustard and garnish over the aviyal along with curry leaves.

    Coconut chutney|Thaengai chutney|Naariyal chutney|Chutney recipe

    February 08, 2009 By: admin Category: Chutney/Thokku & podi


    Coconut Chutney

    Coconut Chutney

    Coconut scraped – 4 tsp
    Fried gram – 3 tsp
    Green chilli – 2-4 nos
    oil – 1 tsp
    mustard – 1/2 tsp
    salt – to taste
    urad dhal -1/2 tsp
    curry leaves – to garnish
    asfoetida – a pinch.
    water

    Method:

    1. Take a mixie jar, add coconut, fried gram, green chilli, salt and make it into a thin paste by adding little water.
    2. Now keep a pan, add oil, mustard, urad and curry leaves.
    3. Add asafoetida after taking the pan from the flame and immediately garnish over the coconut chutney.

    Bajji|Bajji recipe|South Indian bajji|Vazhakka bajji|Vegetable bajji

    February 08, 2009 By: admin Category: Snacks


    Ingredients:

    Gram Flour – 1 cups
    Rice flour – 2 cup
    Salt – to taste
    Red chilli powder – 1 tsp
    Kesari Colour powder – a pinch
    Water
    Oil – to fry

    Vegetables Sliced: Potato, Onion, Plaintain and brinjal

    Method:

    1. Take gram flour(Kadalai mavu) and rice flour and mix it with water to make into a loose paste.(Dont make it too watery or too thick)
    2. Add salt, red chilli powder and kesari powder to get the desired colour.
    3. Take the sliced vegetables and dip it in the flour mixture paste.
    4. Make sure the paste covers the vegetable. Add it to the heating oil in frying pan and deep fry until it is fully cooked.

    Green Gram Masala|Green gram gravy|Green gram masala recipe

    February 07, 2009 By: admin Category: Sambar/Gravy, Sidedish


    Ingredients:

    Green Gram Masala

    Green Gram Masala

    Green gram – 1 cup
    tomato – 3
    Onion – 2
    Garlic – 5-7 pods
    Oil – 2 tsp
    Mustard – 1/2 tsp
    Red chilli powder – 1 tsp
    corriander powder -1 tsp
    Garam masala powder – 1/2 tsp
    Water – to cook
    Salt -  to taste
    Turmeric – a pinch

    Method:

    1. Wash and Soak the green gram in water for 3-4 hrs.
    2. Prepare gravy by grinding 3 tomatoes, 1 onion and garlic.
    3. Take a pan, add oil, mustard, 1 chopped onion and grinded tomato gravy.
    4. Now add red chilli powder, turmeric, corriander powder, garam masala and salt.
    5. Mix well and add green gram along with sufficient water to cook it.
    6. Garnish with corriander leaves.