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Juice,
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Happy to announce the launch our brand new blog for food lovers.
Tuesday, December 20, 2016
Happy to announce the launch our brand new blog for food lovers.
We inspired by Indian food recipes and happy to share most favored of them with simple methods.
Please Visit: http://famousindianrecipes.com
your comments will encourage us to review and improve. By sharing these recipes you can help us to reach more people.
Famous Indian Recipes - Recipe Index - I
- mushroom gravy
- Vegetable Biryani
- Mutton gravy
- Peas Pulav
- Potato Curry
- Saamai Rice Pulav
- kara kuzhambu
- Fish Curry
- Seven cup sweet
- Mutton kulambu
- Mutton Chukka
- Beetroot chutney
- Coconut milk
- chapati cutlet
- Dates Smoothie
- Potato Kurma
- Baby Corn Chilli
- Thinai arisi sambar sadam
- Channa Gravy
- Kesari Sweet Recipe
- Chicken soup Recipe
- vatha kuzhambu
- Tomato Biryani
- Tamarind Rice recipe
- Vegetable fried rice
- Arisi Paruppu sadham
- Vegetable kuruma
- tri colour poori
- Sambar recipe
- Arachuvitta kuzhambu
- Mint rice recipe
- Ragi vada
- Cauliflower Matar Gravy
- Potato Bonda
- kara chutney recipe
- Paruppu Podi recipe
- Palak keerai masiyal
- Tomato Rasam recipe
- Sabudana moong dal khichdi
- gulab jamun recipe
- tomato chutney recipe
- beetroot pachadi recipe
- varagu rice dosa
- Rava kichadi recipe
- coconut chutney recipe
- Ven Pongal recipe
- Ragi murukku
- Paneer butter masala
- sabudana payasam recipe
- Murukku recipe
- murungakkai paruppu recipe
- Neymeen fish fry
- Paruppu Rasam recipe
- Masala Vada Recipe
- tomato rice recipe
- egg gravy recipe
- rava laddu recipe
- Vazhakkai Bajji Recipe
- Murungakkai Biryani recipe
- Aval upma recipe
- Black sundal recipe
- cabbage poriyal recipe
- Pachai Payaru Paruppu
- navratri vrat recipes
- Thiruvathirai kali recipe
- Curd Rice recipe
- Tomato Brinjal Chutney
- onion bhaji recipe
- Mini Sambar Idly recipe
Ingredients:
- Wheat – 1 cup
- Horse gram – 1/4 cup
- Green gram – 1/4 cup
- Soya – 1 cup
- Toor dal (thuvaram paruppu) – 1/4 cup
- Channa dal (kadalai paruppu) – 1/4 cup
- Pearl Millet (Kambu) – 1 cup
- Finger Millet (Ragi) – 1 cup
- Sorghum (cholam) – 1 cup
- Foxtail Millet (Thinai) – 1 cup
- Kodo Millet (Varagu) – 1 cup
- Little Millet (Saamai) – 1 cup
- Barnyard Millet (Kuthiraivali) – 1 cup
- Water to mix
- Salt to taste
- Oil for toasting chapatti
- Corn flour – ¼ cup (for rolling chapati)
Steps to cook:
- First grind all the ingredients except oil, water and salt.
- Transfer in to bowl and now add salt and 2 spoon oil.
- Mix well and now lightly added water and make smooth chapatti consistency dough.
- Cover this dough with wet cloth for 20 minutes.
- Next make a ball from this dough and roll out the chapatti using corn flour.
- Heat the tawa and spray some oil and put the rolled chapatti.
- Cook this chapatti both sides.
- Now multi grain chapatti is ready to serve.
Hints:
- Use same cup for measuring all the millets.
- Vegetable kuruma or potato masala is a good side dish for this multigrain chapati.
Benefits:
- Multigrain chapati is very good to both children’s and adults.
- Millets are rich in B vitamins, calcium, iron, potassium, magnesium, zinc, also gluten-free Helps to lower type 2 diabetic and reduces the risk of heart disease.
- Millets are a great source of starch, making it a high-energy food. It is also an excellent source of protein and fiber.
- Millets are mostly pest-free and low fertilizer used in growth (widely comes in Organic form)
For More recipes Visit: www.famousindianrecipes.com
Keywords: food | cooking | recipes | delicious | food recipes | Indian Recipes | foodie | South Indian Recipes | Indian cuisine | vegetarian | Chappati | multigrain chapati
Ingredients:
- Wheat flour – 3 cups (each 200gm quantity cups)
- Boiled and grinded spinach (pallak) – 50 gm
- Boiled and grinded beet root – 50 gm
- Salt to taste
- Water to mix
- Oil for deep frying
Steps to cook:
- First take 3 bowls and add 200gms wheat flour in each cup.
- Next add salt in each bowl.
- In first bowl add water and make smooth dough.
- Next take second bowl and add boiled spinach, make dough.
- Then in the third bowl add boiled beet root and make dough.
- Now make balls in all three colour dough and roll it out using plain wheat flour.
- Next put the spinach poori on the top of the plain poori, and then put beet root poori.
- Now make dough using this tri colour poori and then make balls from this poori and rolled out this dough we get a tri coloured poori.
- Switch on the stove and pour the oil in to the kadai, after oil will be heated, fry the poori.
- Now tri colour or pin wheel poori is ready to eat.
- Serve with potato masala or any other side dish.
Hints:
Use little amount salt for boiling spinach, because maintains its colour of spinach.
Benefits:
It is very healthy food for children’s.
For More recipes Visit: www.famousindianrecipes.com
Keywords: #recipe #foodrecipes #IndianRecipes #foodie #food #cooking #delicious #bloggers #indiancusine #vegetarian #poori
