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Indian Cooking Recipe : Curried Chick Peas

 

Ingredients : 1 can chick peas 1 onion, finely chopped 1 tsp minced garlic 1 tsp minced ginger 1 tomato, chopped 1 tsp cumin powder 1 tsp chilli powder 1 tsp coriander powder 1 tsp garam Masala A few cilantro Leaves ½ tsp tamarind paste. 1 tbsp oil


 

Method : Put the tamarind paste in some hot water. Heat the oil and fry onions, add garlic and ginger and fry for 2 minutes. Put the garam masala and cook for a minute. Put tomatoes, and continue frying. Put cumin, coriander and chili powders, and season with salt. Fry for another 5 minutes. Add chick peas, cook for a few minutes. Add ½ cup of water and the tamarind paste and allow it to boil. Garnish with cilantro leaves.


Indian Cooking Recipe : Drumstick Leaves Curry

 

Ingredients : 4 cups drumstick leaves ½ cup coconut gratings 5 green chillies 1 small piece haldi 1 tsp jeera ½ tsp toovar dal 3 red chillies ½ tsp mustard seeds 1 sprig curry leaves 4 tsp oil salt to taste


 

Method : Cut drumstick leaves finely. Wash toovar dal and the leaves. Combine them together. Pressure cook (in about 2 cups of water) for at least 15 minutes. Grind fine masala using coconut gratings, haldi and green chillies. Put jeera and grind for a while. Transfer the masala to a vessel. Remove dal - leaf mixture when cool and cook it again in another vessel. Put salt and allow it to boil. Combine the masala and boil properly. Take out from flame. Season with red chilli pieces, mustard and curry leaves in oil, with a ladle.


 


Indian Cooking Recipe : Eggplant Gotsu

 

Ingredients : 1 large eggplant ½ tsp tamarind 3 red chillies 2 green chillies a small pinch hing ½ tsp mustard 1 tsp urad dal A few curry leaves A small bunch of cilantro, finely chopped 2 tsp cooking oil Salt to taste


 

Method : Coat eggplant with little oil and bake it in an oven. Peel the skin, mash the eggplant and keep it aside. Heat some oil in a pan and put the mustard. When they crackle, put hing, urad dal, red chillies, green chillies, and curry leaves and keep aside. Keep 1 cup of water to boil and add tamarind paste and salt to this. Combine mashed eggplant and fried ingredients to the tamarind water. Garnish with cilantro. Ready to serve.


Indian Cooking Recipe : Eggplant Podi Curry

 

Ingredients : 250 g eggplant, chopped 1 tsp urad dal 1 tsp channa dal 1.5 tsp coriander seeds 4 to 5 red chilli ¼ tsp mustard 4 tsp cooking oil a small pinch hing ¼ tsp turmeric ¼ tsp tamarind paste ¾ tsp salt


 

Method : Dry roast urad dal, channa dal, coriander seeds, red chillies and hing. Dry grind the above with ¼ tsp salt. Heat some oil in a pan and put the mustard. When they crackle, put turmeric, hing and eggplant to this. Sprinkle little water, and cover it slightly until the eggplant gets cooked. Now put the remaining salt, tamarind paste, and the ground masala powder. Stir well and add a 5 tsp of cooking oil.


 


Indian Cooking Recipe : Eriseri

 

Ingredients: Plantain, washed, peeled and diced Chenai kazanku, washed, peeled and diced 1 tsp pepper 4 red chillies 2 tsp coconut grated ¼ tsp mustard curry leaves 1 tsp urad dal a small pinch hing 1 tsp coconut oil 1 tsp salt to taste


 

Method: Boil the vegetables, and add a little salt to this. Sauté red chilles and pepper and wet grind this mixture with coconut and a few curry leaves. Combine the masala with the boiling vegetables and 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 chille, curry leaves, little hing, and add this to the above.


Indian Cooking Recipe : Gajbaj Ambat

 

Ingredients : 7-8 vegetables 1 cup coconut gratings 7 roasted red chillies tamarind lump (size of marble) 2 tbsp oil ½ tsp mustard seeds 1 spring curry leaves salt to taste


 

Method : Cut selected vegetables and cook in water. When cooked, put a little salt and turn over. Grind coconut gratings with roasted red chillies and tamarind to make a fine paste. Combine the masala with cooked vegetable pieces and allow it to boil. Take out from flame. Season with mustard and curry leaves in oil, using a ladle.


Indian Cooking Recipe : Garlic Rasam

 

Ingredients : 6 to 10 garlic, chopped 2 tsp toovar dal 2 tsp coriander seeds ½ tsp cumin seeds ½ tsp pepper 2 red chillies ¼ tsp methi ¼ tsp mustard small piece of ginger 1 tsp imli paste ¼ tsp haldi a few curry leaves 1 tsp salt to taste 2 tsp cooking oil


 

Method : Fry toovar dal, coriander seeds, cumin seeds, pepper, red chilli, methi, curry leaves, mustard, and 2 pods garlic in oil. Wet grind the above mixture. Keep 3 cups of water to boil, add imli paste, haldi, and salt, and let this boil for a few minutes. Fry 8 to10 pods of garlic in little ghee and add this to the boiling imli water and let it cook for a few minutes. Now put the ground mixture, and allow it to boil for 5 to10 minutes. Heat some oil, splutter mustard, then add curry leaves and add this to the rasam.


Indian Cooking Recipe : Goddu Kolambu

 

Ingredients : 1 tamarind lump 4 tbsp oil 1 tbsp sambar powder 1 tbsp gur 1 tsp toovar dal a little haldi powder a little asafoetida 2 red chillies 1½ tsps salt ½ litre water Curry leaves 1½ cups mixed vegetable pieces (drumstick, lady's fingers, beans etc.) ½ tsp fenugreek seeds


 

Method : Soak tamarind in water. Squeeze several times and take out about ½ litre of juice. Keep aside. Heat oil in frying pan. Prepare seasoning with mustard, toovar dal and fenugreek. Roast for a while. Then put red chillies, asafetida and curry leaves. When dal turns golden brown, put vegetables pieves and roast for 2-3 minutes. Pour tamarind juice, add sambar powder, haldi and salt and cook for at least 5 minutes. Finally, put crushed gur and take out from flame.


Indian Cooking Recipe : Kalan

 

Ingredients : 1 cucumber (coloured) 1 cup coconut gratings 6-7 red chillies ¼ tsp haldi powder 1 cup curds 2 sprigs curry leaves salt to taste ½ tsp jeera 3 green chillies


 

For Seasoning Oil ½ tsp jeera ¼ tsp fenugreek seeds 1 sprig curry leaves 1 pinch asafetida


 

Method : Skin cucumber and cut into pieces (medium size). Boil in water till soft, adding salt and a few curry leaves. Grind coconut gratings with red chillies and haldi to a fairly smooth paste. Before taking out, add cumin and green chillies and grind for a while. Add the masala to the cooked cucumber pieces and bring to boil. Prepare seasoning in frying pan with the ingredients noted above. Pour the seasoning and curds into the boiling mix. Stir. Allow to simmer for 2 minutes. Remove from flame and serve.


Indian Cooking Recipe : Karuvepalli (Curry Leaves) Kozambhu

 

Ingredients : 1 cup curry leaves 1½ tsp imli paste 6 red chillies 2 tsp urad dal ¼ tsp mustard a small pinch hing 1½ tsp salt 1 tsp cooking oil


 

Method : Fry urad dal, red chillies and hing in oil. Wet grind the above mixture with curry leaves, imli paste, and salt. Boil the above with 2 to 4 cups of water. Heat some oil in a pan, splutter mustard and add this to the sambhar.


Indian Cooking Recipe : Kela Masala

 

Ingredients : 2 raw bananas ½ tsp haldi powder 10 red chillies tamarind lump (marble size) 8-10 garlic cloves salt to taste


 

Method : Chop each banana crosswise into two halves. Boil in water, till it becomes tender. Peel. Cut into pieces about 1" -1½" long, and keep aside. Extract thick juice of tamarind by squeezing it in water. Combine tamarind juice, salt and haldi with the banana pieces. Pulverize red chillies, crush peeled garlic cloves in it and add to the banana pieces. Turn over and serve.


Indian Cooking Recipe : Lemon Rasam

 

Ingredients : ½ cup toovar dal 4 tomatoes ginger, finely chopped 6 green chillies, chopped a small pinch hing ½ tsp cumin powder ¼ tsp cumin seeds ½ tsp pepper powder ¼ tsp haldi ¼ tsp mustard 2 red chillies 1 lemon ½ tsp ghee A few curry leaves A small bunch cilantro, finely chopped 1 tsp salt to taste


 

Method : Cook toovar dal with haldi along with 2 cups of water. Put chopped tomatoes, green chillies, ginger, hing, and salt. Allow it to cook for 5 to10 minutes. Heat some ghee and put the mustard in it. When they crackle, put cumin seeds, red chillies, and curry leaves, and add cumin powder, and pepper powder before mixing this to the boiling rasam. Garnish with chopped cilantro and squeeze lemon juice.