Indian Recipes World installment loans in rockford il

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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
  • Delicious Upma|Sooji Upma|Rava upma|upma recipe

    January 20, 2009 By: admin Category: Breakfast/Easy tiffin


    Sooji – 1 cup
    Oil – 3 tsp,
    Green chillies – 2
    Mustard seeds -1/2 tsp
    Curry and corriander leaves
    Onion -1
    Channa dhal – 1 tsp
    Cashew – 6-8
    Salt -to taste


    1. Heat a tawa and add sooji and roast for few mins.
    2. Now remove the sooji from the tawa on to a plate.
    3. Now heat some oil in the pan again. Add mustard seeds, curry leaves, channa dhal, green chillies and sliced onion.
    4. Fry till the onions are a little golden brown and add the cashews.
    5. Add enough water to the tawa and let it boil.
    6. Add salt and sooji and fry for a min or two.
    7. When the mixture thickens add little ghee and serve hot.

    Potato Fry|Aaloo fry|Potato fry recipe

    January 20, 2009 By: admin Category: Sidedish


    Potatoes – 4-5
    Turmeric powder- 1/2 tsp
    Chilli powder -2 tsp
    Salt -to taste
    mustard – 1/2 tsp
    Urad dhal – 1 tsp
    oil- to fry
    Curry leaves


    1. Boil potatoes and cut them

    Potato fry

    Potato fry

    into pieces.
    2. Add oil to tawa and add mustard seeds and urad dhal.
    3. Add the chopped potatoes.
    4. Add turmeric powder, salt and chilli powder to it.
    5. Mix well and let it fry a bit to become little crispy.
    6. Add curry leaves and garnish. Served as a wonderful sidedish with sambar..

    Chopped Onion can be added if interested..

    Mullangi/Murungakkai sambar|Sambar recipe

    January 20, 2009 By: admin Category: Sambar/Gravy


    Red chillies- 4-5
    Toor dhal- 1 cup
    Channa dhal -2 tsp
    Asafoetida- a pinch
    Salt- to taste
    Tamarind paste- as desired
    Turmeric powder- a pinch
    Mustard-1/2 tsp
    Fenugreek- 1/4 tsp
    Corriander seeds – 2 tsp
    Grated Coconut -1/2 cup
    Curry and coriander leaves
    Little oil- 2 tsp


    1. Boil the dhal and mash it to a paste.
    2. Chop the Mullangi into small rounds or coin like shapes and cook it. (Murungakkai into small pieces to cook)
    3. Add oil in a tawa and add fenugreek (vendayam), red chillies, corriander seeds, channa dhal and curry leaves to it. Fry them till they become golden brown. Let the fried items cool down and then keep them grinded along with coconut.
    Take the tamarind juice and add the grinded misture.
    5. Add asafoetida, salt, turmeric powder to it. Add the mullangi/murungakkai to it.
    6. Allow the mixture to boil till the raw flavour of tamarind fades.
    8. Now add the mashed dhal and boil it for some more time.
    9. Add little oil to tawa and fry the mustard seeds and garnish it along with coriander leaves and serve hot with rice, idly, dosa etc…!!

    Carrot Halwa/Carrot sweet recipe

    January 20, 2009 By: admin Category: Festives & Sweets


    Finely grated carrots – 1 1/2 cups,

    Sugar – 1 cup,

    Mixture of milk and water – 1 cup (the proportion may be as you like),

    Cashews- 6,

    Cardomoms – 4,

    Ghee – 3 tsp


    Peel all the carrots and grate them finely. Pour 3 teaspoons of ghee in a frying pan. Add 6 cashews and powdered cardomoms.Fry till you get the smell of roasted cashews.Pour the mixture of milk and water. Add sugar. When the water comes to boil, add 1 1/2 cups of grated carrot and stir slowly and constantly in low heat until the mixture turns into a soft paste. After adding sugar, you may have to cook around 7 – 10 minutes to get the desired consistency for halwa. Do not heat the mixture too long, so as to prevent it from getting hardened.


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