Home
North Indian Recipes
South Indian Curries - I
South Indian Curries - II
South Indian Curries - III
South Indian Curries - IV
South Indian Curries - V
Indian Recipes
Diwali Festival Recipes
Holi Festival Recipes
Ganesh Chaturthi Recipes
Pongal Festival Recipes
Eid Festival Recipes
Christmas Festival Recipes
Other Recipes for Festivals
Non-Indian Recipes
Donate
Advertising
Jobs
FAQ
Contact Us
Site Map


Indian Cooking Recipe : Potato and Brocolli Curry

 

Ingredients : 1 tbsp olive oil 1 clove garlic, minced ½ tsp ground coriander ½ tsp ground turmeric ¼ tsp ground cumin ¼ tsp ground ginger ? tsp dry mustard 1 ground red pepper 1 potato, diced 1 cup broccoli, chopped 1 carrot, sliced ¼ tsp salt ½ tbsp curry powder


 

Method : In a saucepan, sauté olive oil, clove garlic, coriander, turmeric, cumin, ginger, dry mustard and red pepper. Add ½ tbsp olive oil, water and potato. Fry, stirring often to coat potatoes with seasonings. When potatoes are almost tender, add vegetables like broccoli and carrot. Also put salt and curry powder. Cover and simmer until broccoli and carrots are tender. Ready to serve.


 


Indian Cooking Recipe : Puli Keerai

 

Ingredients : 1 bunch spinach, finely chopped ½ cup toovar dal 4 red chillies 4 green chillies ½ tsp imli paste ½ tsp sambhar powder ¼ tsp mustard a small pinch hing 1 tsp salt to taste 2 tsp cooking oil a few curry leaves


 

Method : Cook toovar dal and keep aside. Boil spinach with little water and some salt. Heat some oil in a pan and put the mustard in it. When they crackle, put hing, red chillies, green chillies, curry leaves and sambhar powder and sauté for a few minutes. Now add this to the boiling spinach, and add imli paste and let it cook for a few minutes. Now add the cooked toovar dal. Allow it to cook until the flavour comes out.


Indian Cooking Recipe : Pulipu Kootu

 

Ingredients : Vegetable like white pumpkin, chopped 3 tsp dhania 3 red chillies ¼ tsp methi ¼ tsp channa dal ¼ tsp urad dal ¼ coconut 1 cups toovar dal cooked ½ cup channa dal Tamarind paste A small pinch hing ¼ tsp turmeric 1 tsp salt to taste


 

Method : Cook toovar dal, channa dal, turmeric with extra water and separate the two. Keep them aside. Fry coriander seeds, red chillies, methi, channa dal, urad dal, and hing in little oil. Put the coconut and wet grind this mixture. Cook the vegetable in toovar dal water. Add some tamarind paste, turmeric and salt to this. After this is cooked, add the ground paste and keep it to boil until the flavour comes out.


 


Indian Cooking Recipe : Radish Thalasan

 

Ingredients : 4 radishes 8 garlic cloves (peeled) 2 tsp chilli powder 1 piece of lime (small) 7-8 tsp oil Salt to taste


 

Method : Grate the radish on vegetable grater. Apply salt and keep aside for 5 minutes. Prepare seasoning in frying pan with garlic cloves in oil. When garlic turns brown, put chilli powder. Put radish gratings in pan. Add juice of lime and salt to taste. Turn over for a few minutes. Allow it to cook. When gratings are slightly fried and turn brown, remove from flame.


Indian Cooking Recipe : Saar-Cum-Upkari

 

Ingredients : ½ pav selected pulse 5 to 6 jack seeds (optional) 3 green chillies 2 red chillies salt to taste ½ tsp mustard seeds 4 tsp oil 1 spring curry leaves asafoetida water


 

Method : Clean the selected pulse, wash and cook in water. When half done, put pieces of jack seeds (cut crosswise) and slit green chillies. When pieces become soft, put salt and desired quantity of water. Boil well and take out from flame. Season with red chilli bits, mustard and curry leaves in oil. Lastly, stir in a few drops of asafoetida water. The watery portion on top is used like other saars. Cooked pulse below is upkari. For seasoning, garlic can be used in place of mustard and curry leaves. Asafoetida water is not required in that case.


 


Indian Cooking Recipe : Sambhar

 

Ingredients : Vegetables like drumstick, green pepper, eggplant, okra, washed and chopped 2 cup toovar dal 3 red chillies 3 green chillies ¼ tsp methi 1 tsp sambhar powder a few curry leaves a small pinch hing 1 tsp salt to taste 2 tsp cooking oil ½ tsp mustard ¼ tsp haldi 2 tsp imli paste


 

Method : Cook toovar dal and haldi with extra water and separate the two. Keep aside. Cook the vegetables in toovar dal water, and put haldi and salt to this. After this is cooked, put imli paste. Heat some oil in a pan and put the mustard in it. When they crackle, put methi, red chillies, green chillies, curry leaves, hing, haldi, and sambhar powder and keep frying for a few minutes. Add this to the boiling vegetables. Put the toovar dal and allow it to cook for a few more minutes.


Indian Cooking Recipe : South Indian Potato Curry

 

Ingredients : 1 tsp fenugreek 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp black peppercorns 1 tsp mustard seeds 1 tsp hot chili powder 3 tsp turmeric other ingredients 3 large russet potatoes 3 to 4 tsp vegetable oil Salt to taste 2 to 3 Serrano peppers (optional).


 

Method : To make curry powder grind fenugreek, cumin seeds, coriander seeds, black peppercorns and mustard seeds in a food grinder. Put the chilli powder and turmeric and mix well. Wash the potatoes and keep in enough water to cover them and boil for 30 minutes. Take out the potatoes and peel off the skins. Cut the potatoes into slices, sprinkle liberally with the curry powder. Add salt if desired. Chop up the peppers and add them to the mix. Fry the potatoes in hot oil for about 5 more minutes.


Indian Cooking Recipe : Spinach Bendi

 

Ingredients : 3-4 steam of spinach 1 cup coconut gratings 10 roasted red chillies tamarind lump (marble size) 1 small garlic pod 2 tbsp oil salt to taste


 

Method : Chop leaves of spinach finely. Cut its stem into 2"-3" long pieces. Cook them together in a vessel with 1½ cups of water. After sufficient cooking, put salt. Boil well. Grind coconut gratings with roasted red chillies and tamarind to a fine paste. Put the masala to the cooked spinach. Bring to boil. Take out from flame. Season the curry with peeled garlic cloves in oil. Bilimbis can be used, instead of tamarind, to give the sourish taste. Ragi greens ambit is also prepared in the above manner, substituting spinach with those greens. Pieces of suran or Chinese potato (kooka) are generally combined with the ragi greens.


Indian Cooking Recipe : Spinach-Cum-Papaya Ambat

 

Ingredients : 3-4 steams of spinach 1 small papaya (seasoned) 1 cup coconut gratings tamarind lump (marble size) 1 big onion 8 roasted red chillies 2 tbsp oil 1 small piece gur salt to taste


 

Method : Chop spinach leaves finely. Cut stem into 2" long pieces. Skin papaya and slice into pieces of medium size. Wash all the three. First put the pieces of steam in a vessel, then the chopped leaves. Pour just enough water and keep it to cook. When half done, put papaya pieces and turn over. Put half the chopped onion; and keep the other half aside in a ladle. When papaya becomes soft, put gur and salt to taste. Grind together coconut gratings, roasted red chillies and tamarind to a fine paste, and combine the masala with the cooked vegetables. Put desired quantity of water. Bring to boil. Take out from flame. Season with the remaining chopped onion in oil. Cover vessel.


Indian Cooking Recipe : Spinach Kootu

 

Ingredients : 1 bunch spinach, finely chopped 1 tsp toovar dal ½ tsp cumin seeds 3 red chilles 3 tsp coconut a 5 curry leaves ½ tsp mustard seeds 1 tsp urad dal a small pinch hing 1 tsp salt to taste 1 cup water


 

Method : Boil spinach and salt in 1 cup water. Soak toovar dal, cumin seeds, and, 2 red chilles for about 30 minutes. Grind this with coconut. Add this paste to spinach and cook until the flavour comes out. Heat some coconut oil in a pan, put mustard, when they crackle put urad dal, red chillie, curry leaves, little hing, and add this to the kootu.


Indian Cooking Recipe : Tender Cucumber Saasam

 

Ingredients : 1 tender cucumber (small) ¾ cup coconut gratings 1 red chilli 2 green chillies 3 tsp oil 1 tsp mustard seeds 1 sprig curry leaves tamarind lump (bengal gram size) salt to taste


 

Method : Skin cucumber. Wash and chop finely. Grind coconut gratings with red chillie and tamarind and make a fine paste. Put ½ tsp mustard to masala before taking it out and grind for sometime. Put chopped green chillies and salt to cucumber. Mix masala. Season with mustard and curry leaves in oil and serve.


Indian Cooking Recipe : Tender Shoots Thambli

 

Ingredients : 5-6 curry leaf shoots 5-6 gherkin shoots 5-6 pomegranate shoots ½ cup other shoots 1 cup coconut gratings 3 roasted red chillies 2 tsps ghee ½ tsp mustard seeds ½ tsp jeera 1 cup butter milk Salt to taste


 

Method : Wash all the tender shoots and chop them finely. Prepare seasoning in frying pan by adding mustard and cumin in ghee. Pour chopped tender shoots into pan. Cook till it becomes soft. Put coconut gratings and roast till it becomes brown. Shift contents of pan to grinder with roasted red chillies and grind smoothly. Transfer the masala to a vessel. Also put salt. Pour butter milk and add desired quantity of water. No need to cook. Stir it for a while. Ready to serve.


Indian Cooking Recipe : Thambude

 

Ingredients : 1 small piece suran 1 tsp (heaped) mustard seeds 1 tsp fenugreek seeds 1 small piece asafoetida tamarind lump (big marble size) 1 small piece haldi 15 red chillies (long variety) 4 tsp oil 1 piece gur (lime size) 1 sprig curry leaves 2 tsp coriander seeds salt to taste


 

Method : Chop suran into small cubes. Wash and boil in the water till it becomes soft. Roast 1 tsp mustard, asafoetida, coriander, red chillies and haldi with a little oil. Grind them together with tamarind, adding a little water. To the cooked suran bits add gur and salt. Combine the masala. Boil well. Take out from flame. Season with mustard and curry leaves in oil. Thambude can be prepared by the same method using seasoned jack combined with raw mango or 2-3 hog-plums. Tamarind is not required in that case.


Indian Cooking Recipe : Vaag

 

Ingredients : 5 potatoes 3 tomatoes 15 red chillies 1 tbsp coconut gratings 2 tsp coriander seeds 1 pinch mustard seeds 2 tbsp oil 1 spring curry leaves salt to taste


 

Method : Boil potatoes in water. Peel and cut into small cubes. Wash tomato and chop into bits of same size. Fry red chillies and coriander in a little oil and keep aside. Grind coconut gratings with the fried red chillies and coriander and make a fine paste. Prepare seasoning in frying pan with mustard and curry leaves in oil. Put the ground masala, tomato bits and a little water. Boil well. Put potato pieces and salt to taste. Turn over. Allow it to boil. When the curry turns semi-solid, take out from flame and serve.


Indian Cooking Recipe : Vazai Thandu Curry

 

Ingredients : vazai thndu, finely chopped 2 tsp moong dal ¼ tsp urad dal 2 red chilli ¼ tsp mustard a small pinch hing a small pinch ginger 1 green chilli 2 tsp grated coconut ¼ cup buttermilk 2 tsp cooking oil ½ tsp salt


 

Method : Soak vazai thandu, moong dal, butter milk and salt together for 15 minutes. Heat some oil in a pan and put the mustard. When they crackle, put urad dal, red chilli, hing, green chilli, and ginger. Squeeze the buttermilk out the soaked vazai thandu, and add the vazai thundu to the above pan. Allow it to cook for 10 minutes, and then add the grated coconut to the above.


Indian Cooking Recipe : Vegan Pumpkin Curry

 

Ingredients : 1½ cups baked pumpkin or winter squash ½ cup red lentils, rinsed 5 to 6 dried curry leaves 1 tbsp curry powder ½ chopped onion piece of fresh ginger 2 whole dried red chilies fistful of coconut ½ cup soymilk sea salt


 

Method : Toss all in pot, cook until lentils becomes mushy. Serve over some cooked grains and some chutney.


Indian Cooking Recipe : Vegetable Kootu

 

Ingredients : 2 to 3 tsp coconut 1 tsp cumin seeds 5 red chillies ½ tsp turmeric 1 tsp urad dal 1 tsp coconut oil salt to taste a few curry leaves Mixed Vegetables (carrot, cabbage, peas, potatoes, etc., washed and diced)


 

Method : Cut the vegetables evenly and cook them with a little salt and turmeric. Wet grind coconut, cumin seeds, and red chillies and add this masala to the boiling vegetables. Cook until the flavour comes out. Heat some coconut oil in a pan and put the mustard. When they crackle, put urad dal, 1 red chillie, and, curry leaves, and add this to the above.


Indian Cooking Recipe : Vegetable Upkari

 

Ingredients : 6 potatoes 2 tbsp oil 3 red chillies 2 pinches mustard seeds 2 tbsp coconut gratings salt to taste asafoetida water


 

Method : Skin potato and cut into longish thin pieces. Wash and keep aside. Prepare seasoning in frying pan with red chilli bits and mustard in oil. When mustard seeds splutter, drop potato pieces in pan, add 1 tsp salt and turn over well. Cook under cover for a few minutes, open lid 2 or 3 times and turn over to prevent sticking to the bottom. When potato is cooked sufficiently, remove from flame. Add coconut gratings and a few drops of asafoetida water. Turn over and serve.


Indian Cooking Recipe : Vendhya (Methi) Kozambhu

 

Ingredients : vegetables like okra and eggplant, chopped 2 tsp toovar dal 2 tsp channa dal ½ tsp methi ½ tsp mustard 4 red chillies a small pinch hind ¼ tsp haldi ½ tsp sambhar powder 1 tsp tamarind paste 5 tsp sesame oil 1 tsp salt to taste Onions, chopped A few curry leaves


 

Method : Heat some sesame oil in a pan and put the mustard in it. When they crackle put toovar dal, channa dal, methi, red chillies, hing, curry leaves, and vegetables and sauté this for a few minutes. Now put haldi, salt, and sambhar powder to this. Sauté for a few minutes, then put 2 to 4 cups of imli water and allow this to boil.


Indian Cooking Recipe : Vepam-Poo Rasam

 

Ingredients : 1 tsp vepam-poo ½ tsp imli paste 4 red chillies ¼ tsp hing ¼ tsp mustard ¼ tsp haldi a few curry leaves 1 tsp salt to taste 1 tsp cooking oil ½ tsp ghee


 

Method : Bring 3 cups of water to boil, add imli paste, haldi, and salt to this. Heat some ghee and put the mustard in it. When they crackle, put then add vepam-poo, red chillies, hing, and curry leaves. Add this to the boiling imli water.


Indian Cooking Recipe : Yogirathna

 

Ingredients : 7-8 vegetables 1½ cups coconut gratings 6 green chillies 2 tbsp ghee ½ tsp mustard seeds 1 pinch cumin 1 sprig curry leaves salt to taste


 

Method : Chop the selected vegetables, e.g. cow pea beans, ridge gourd, sweet potato, wild bitter ground, sugarcane etc. into pieces of medium size - 5 cups full. Wash and cook them in water. When half done, put split green chillies. When done, put salt to taste. (Note : Vegetables should be dropped into water in the reverse order of the time taken to get cooked, e.g. first suran, a few minutes later ash gourd and tender cashewnuts last.) extract juice from coconut gratings by grinding. Combine the juice with cooked vegetables. Boil well. Take out from flame. Season with cumin, mustard and curry leaves in ghee, using a ladle. Cover vessel.


Indian Cooking Recipe : Zucchini-Capsicum Vegetable Curry

 

Ingredients : 3 zucchini, chopped to round 1 capsicum/banana chilli, chopped 1 tomato, chopped 1 inch ginger, finely chopped 1 cup coriander, finely chopped 1 tsp limeJuice 2 tsp canola oil 2 tbsp skim yogurt ½ cup water Spices : 1 tsp red chilli powder 1 tsp coriander powder ½ tsp turmeric ½ tsp garam masala


 

Method : Put yogurt in a bowl and mix well all the spices. Heat a deep skillet and pour oil. When the oil becomes hot, put the spice paste. Cook till a mesh type texture results and oil separates out Put zucchini and tomato pieces and lime juice and mix well. Cover the skillet and keep it to boil for 5 minutes. Garnish with coriander leaves powder.