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Indian Cooking Recipe : Majjige Huli

 

Ingredients : ½ kg beans ½ tsp chilli powder 1½ cups coconut gratings 1 tbsp oil ½ litre butter milk 7 green chillies ½ tsp mustard seeds salt to taste


 

Method : Chop beans into ½" long pieces. Wash. Cook in water till soft. Grind coconut gratings with green chillies and butter milk to a fine paste. Put this masala and salt to the cooked beans. Cook over low flame, turning over occasionally. Bring to boil. Take out from flame. Season with mustard in oil. Other vegetables like cow pea beans, brinjal, snake gourd, ash gourd, cucumber (coloured), raw banana can be used for preparing this huli. If bitter gourd is used, first cook it in a little tamarind Juice or butter milk till it evaporates. Brinjal with drumstick is good combination for this huli.


 


Indian Cooking Recipe : Malai Kofta

 

Ingredients: For the Koftas : 100 g, cheese 5 potatoes, baked and smashed. 1 onion, chopped 1 tbsp green peas ½ tbsp raisins 5 green chillies, finely chopped 1 inch ginger, crushed ½ tbsp coriander leaves, chopped 2 tsp fresh limejuice ½ tsp red chilli powder Salt to taste


For Gravy :

 

125 g skim cream 50g cheese 100 g skim milk 1 onion, chopped 1 inch ginger, crushed 2 to 3 cloves garlic, crushed ½ tbsp coriander leaves, chopped ½ cup skim yogurt


Spices :

 

1 tsp red chilli powder 1 tsp garam masala 1 tsp coriander powder 1 tsp turmeric powder ½ tsp cumin seeds 2 remove shell cardamom pods 1 tbsp canola oil salt to taste


For Garnishing :

 

1 tbsp grated reduced fat paneer ½ tbsp coriander leaves, chopped ½ tbsp skim cream


Method :

 

For the Koftas : Combine together all the ingredients except raisins. Make koftas putting 2 to 3 raisins in the centre. Put the koftas in an oven, preheated to a temperature of 150º C for 3 to 5 minutes. For the Gravy : In a bowl, take yogurt and mix well all the spices and keep aside. Combine the remaining gravy ingredients except coriander leaves in a grinder and grind to a paste. Heat a nonsticking skillet and add oil. When the oil becomes hot, put yogurt-spices mixture and fry on medium heat with stirring till a mesh type texture results and the oil separates out, about 5 minutes. Add the paste and fry for 5 to 7 minutes and stir properly. Add 1½ cups water and allow it to boil for 10 minutes. Combine chopped coriander leaves. Keep the koftas in a bowl and pour gravy over them.


 


Indian Cooking Recipe : Masala Butter Milk

 

Ingredients : 1 cup thick butter milk 1 tsp jeera 1 tsp pepper corns 3-4 tsp ghee ½ cup copra (grated) 3-4 sprigs curry leaves salt to taste


 

Method : Wash curry leaves and allow to dry. Take 1 tsp ghee in frying pan and roast copra gratings in it, till brown, and keep aside. Take another tsp ghee in pan and roast ½ tsp cumin, pepper and curry leaves in it, till brown. Grind copra gratings with other roasted ingredients finely. Then take 1 tsp ghee in a vessel. Add cumin. When it splutters add thick butter milk. Remove from flame. Mix the ground masala with butter milk, stir in salt and serve.


 


Indian Cooking Recipe : Mint Rasam

 

Ingredients : ¼ cup toovar dal 1 bunch mint 2 tomatoes, chopped 2 green chillies 1 tsp rasam powder ½ tsp imli paste 1 tsp cooking oil 1 tsp salt to taste


 

Method : Cook toovar dal with 2 cups of water and keep aside. Fry mint, tomatoes, and green chillies in oil. Grind the above mixture. Keep 2 cups of water to boil and add imli paste, haldi and salt. Add the ground mixture, and cooked toovar dal and keep it to boil for 5 to 10 minutes.


Indian Cooking Recipe : Moor (Buttermilk) Rasam (Method 1)

 

Ingredients : 1 tsp rasam powder 2 cups buttermilk haldi less than ¼ tsp a few curry leaves ¾ tsp salt ¼ tsp mustard a small bunch cilantro, finely chopped ½ tsp ghee


 

Method : Keep 2 cups of water to boil and add rasam powder, salt and haldi to this and allow it to boil for 5 to10 minutes. Now turn off the stove and add buttermilk. Heat some ghee and put the mustard in it. When they crackle, put hing and curry leaves and add this to the rasam. Garnish with chopped cilantro.


Indian Cooking Recipe : Moor (Buttermilk) Rasam (Method 2)

 

Ingredients : 2-3 cups buttermilk 1 tsp methi a small pinch hing 3 to 4 red chillies ¼ tsp mustard ¾ tsp salt ½ tsp cooking oil


 

Method : Heat some ghee and put the mustard in it. When they crackle, add methi, hing, red chillies, and curry leaves, and add it to buttermilk.


Indian Cooking Recipe : Moor Keerai

 

Ingredients : 1 bunch spinach, finely chopped 2 to 3 cups buttermilk ½ tsp cumin seeds 3 tsp coconut 2 green chillies 1 red chilli ¼ tsp mustard a small pinch hing 1 tsp salt to taste ½ tsp cooking oil


 

Method : Boil spinach with little water, and some salt. Wet grind coconut, cumin seeds, and green chillies and mix it with the boiled spinach. Add buttermilk to above and allow it to boil for a few minutes. Heat some oil in a pan, splutter mustard, then add hing, and red chilli and add this to the above.


Indian Cooking Recipe : Moor Kozambhu (Method 1)

 

Ingredients : Vegetables like white pumpkin, chopped 2 tsp channa dal 4 red chillies 2 green chillies ½ tsp methi a small pinch hing 4 tsp coconut 1 tsp coconut oil (optional) 4 cups butter milk ¼ tsp haldi ¼ tsp mustard 1 tsp salt to taste A few curry leaves A small bunch cilantro, finely chopped


 

Method : Fry channa dal, red chillies, methi, hing and green chillies in little oil. Grind this mixture with coconut and little salt in buttermilk. Heat some coconut oil and put the mustard in it. When they crackle, put curry leaves, little hing, salt, haldi and the vegetables and fry this for a few minutes. Now put the ground paste and the remaining butter milk to the above and allow it to boil. Boil this just for a few minutes and garnish with cilantro.


Indian Cooking Recipe : Moor Kozambhu (Method 2)

 

Ingredients : Vegetables like white pumpkin, chopped 2 tsp toovar dal 1 tsp rice 1 tsp urad dal ½ tsp methi 3 red chillies 2 green chillies 4 tsp coconut 1tsp coconut oil 4 butter milk ¼ tsp haldi ¼ tsp mustard 1 tsp salt to taste a few curry leaves a small bunch cilantro, finely chopped


 

Method : Soak toovar dal and rice in little water. Fry urad dal, methi, red chillies and green chillies in coconut oil. Grind this mixture with the soaked dal, coconut and little salt in butter milk. Heat some coconut oil, splutter mustard, then add curry leaves, little hing, salt, haldi and the vegetables and fry this for a few minutes. Add the ground paste and the remaining buttermilk, to the above and bring this to a boil. Boil this just for a few minutes. Garnish with cilantro.


Indian Cooking Recipe : Moor Kozambhu (Method 3)

 

Ingredients : Vegetables like white pumpkin, chopped 1 tsp cumin seeds 4 red chillies ½ tsp rice flour 4 tsp coconut 1 tsp coconut oil (optional) 4 cups butter milk ¼ tsp haldi ¼ tsp mustard 1 tsp salt to taste a few curry leaves a small bunch cilantro, finely chopped


 

Method : Wet grind cumin seeds, red chillies, rice flour, coconut, and little salt in buttermilk. Heat some coconut oil and put the mustard in it. When they crackle, put curry leaves, little hing, salt, haldi, and the vegetables and sauté this for a few minutes. Now put the ground paste and the remaining buttermilk to the above and bring this to a boil. Boil this just for a few minutes. Garnish with cilantro.


Indian Cooking Recipe : Mulagu (Pepper) Kozambu

 

Ingredients : ¾ tsp pepper 3 tsp urad dal 1 tsp toovar dal 2 red chillies 3 tsp iImli paste a few curry leaves a small pinch hing 1 tsp salt to taste ¼ tsp haldi Mantha-kalika seeds (optional) ½ tsp rice flour 2 tsp cooking oil 1 tsp ghee


 

Method : Fry pepper, urad dal, toovar dal, red chillies, hing and curry leaves in oil and finely grind them. Boil 3 cups of water and add imli paste, salt and haldi to this. After boiling, put the above ground masala and cook for 10 minutes until the flavour comes out. Combine rice flour in little water and add this to the sambhar. Heat some ghee, splutter mustard, mantha-kalika seeds, then add curry leaves, and add this to the sambhar.


Indian Cooking Recipe : Mushroom Ambat

 

Ingredients : 1 pav skinned alambe (mushrooms) ½ cucumber (coloured variety) 1 cup coconut gratings 1 onion 8 roasted red chillies tamarind lump (marable size) 2 tbsps oil salt to taste


 

Method : Skin alambe (edible mashroom). Skin and cut cucumber into small pieces. Wash both. Cook them together in just enough water, till tender. Grind coconut gratings with roasted red chillies and tamarind to a fine paste. Chop onion. Keep aside half the portion in a ladle (for seasoning). Add the remaining half to the cooked alambe - cucumber mix. Mix masala. Add salt. Boil well. Remove from flame. Season with onion in oil. Stir and serve.


Indian Cooking Recipe : Mysore Rasam Powder

 

Ingredients: 1 pav coriander seeds 1 pav red chillies 5 sprigs curry leaves 2 tsp fenugreek seeds 1 tsp mustard seeds 1 tsp jeera 1 tsp pepper corns


 

Method: Roast all the ingredients separately in frying pan, till it turns brown. Powder them separately in mixer. Mix all the powders well and store in dry bottle.


Indian Cooking Recipe : Mysore Rasam

 

Ingredients : ½ cup toovar dal 3 tsp corriander seeds ½ tsp pepper ½ tsp cumin seeds 2 red chillies 2 clove a small piece cinnamon stick 1 tsp imli 2 tsp cooking oil small piece of dried coconut ¼ tsp mustard a pinch hing a few curry leaves ½ tsp ghee 1 tsp salt to taste


 

Method : Cook toovar dal with 3 cups of water and keep it aside. Fry 2 tsp of toovar dal, coriander seeds, pepper, cumin seeds, red chilli, cloves, cinnamon stick and dried coconut in oil. Wet grind the above mixture. Keep 2 cups of water to boil, and add imli paste, haldi and salt to this. Allow it to boil for a few minutes. Now add the ground mixture, and cooked toovar dal and let it cook for 5 to10 minutes. Heat some ghee and put the mustard in it. When they crackle put hing, curry leaves and add this to the rasam.