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

1. mushroom gravy
2. Vegetable Biryani 
3. Mutton gravy 
4. Peas Pulav
5. Potato Curry 
6. Saamai Rice Pulav 
7. kara kuzhambu
8. Fish Curry
9. Seven cup sweet
10. Mutton kulambu
11. Mutton Chukka
12. Beetroot chutney
13. Coconut milk
14. chapati cutlet
15. Dates Smoothie
16. Potato Kurma
17. Baby Corn Chilli
18. Thinai arisi sambar sadam
19. Channa Gravy 
20. Kesari Sweet Recipe
21. Chicken soup Recipe
22. vatha kuzhambu 
23. Tomato Biryani 
24. Tamarind Rice recipe
25. Vegetable fried rice
26. Arisi Paruppu sadham
27. Vegetable kuruma
28. tri colour poori
29. Sambar recipe
30. Arachuvitta kuzhambu
31. Mint rice recipe
32. Ragi vada
33. Cauliflower Matar Gravy
34. Potato Bonda
35. kara chutney recipe
36. Paruppu Podi recipe 
37. Palak keerai masiyal
38. Tomato Rasam recipe
39. Sabudana moong dal khichdi
40. gulab jamun recipe
41. tomato chutney recipe
42. beetroot pachadi recipe
43. varagu rice dosa
44. Rava kichadi recipe
45. coconut chutney recipe
46. Ven Pongal recipe
47. Ragi murukku
48. Paneer butter masala
49. sabudana payasam recipe
50. Murukku recipe
51. murungakkai paruppu recipe
52. Neymeen fish fry
53. Paruppu Rasam recipe
54. Masala Vada Recipe
55. tomato rice recipe
56. egg gravy recipe
57. rava laddu recipe
58. Vazhakkai Bajji Recipe
59. Murungakkai Biryani recipe
60. Aval upma recipe
61. Black sundal recipe
62. cabbage poriyal recipe
63. Pachai Payaru Paruppu
64. navratri vrat recipes
65. Thiruvathirai kali recipe
66. Curd Rice recipe
67. Tomato Brinjal Chutney
68. onion bhaji recipe
69. 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:

1. First grind all the ingredients except oil, water and salt.
2. Transfer in to bowl and now add salt and 2 spoon oil.
3. Mix well and now lightly added water and make smooth chapatti consistency dough.
4. Cover this dough with wet cloth for 20 minutes.
5. Next make a ball from this dough and roll out the chapatti using corn flour.
6. Heat the tawa and spray some oil and put the rolled chapatti.
7. Cook this chapatti both sides.
8. 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:

1. First take 3 bowls and add 200gms wheat flour in each cup.
2. Next add salt in each bowl.
3. In first bowl add water and make smooth dough.
4. Next take second bowl and add boiled spinach, make dough.
5. Then in the third bowl add boiled beet root and make dough.
6. Now make balls in all three colour dough and roll it out using plain wheat flour.
7. Next put the spinach poori on the top of the plain poori, and then put beet root poori.
8. 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.
9. Switch on the stove and pour the oil in to the kadai, after oil will be heated, fry the poori.
10. Now tri colour or pin wheel poori is ready to eat.
11. 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.

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how to prepare Vegetable kuruma ?

Ingredients:

For seasoning:

• Oil – 4 spoons
• Mustard seeds – ½ tsp
• Big Onion – 1 (chopped)
• Green chili – 2 (slited)
• Curry leaves – few
• Carrot – 1 (chopped like julience)
• Beans – 3nos
• Potato – 1 (cut it to cubes)
• Peas – 1 cup
• Turmeric powder – a pinch
• Kashmiri red chili powder – 1 tsp
• Garam masala - a pinch
• Salt to taste
• Coriander leaves for garnishing

For grinding:

• Grated coconut - 1 cup
• Cumin seeds – few
• Red chili - 3nos
• Tomato – 1 chopped

Steps to cook:

1. In a kadai add oil and allow it to heat then add mustard seeds.
2. Now add onion, fry till the colour becomes changed, then add green chili and curry leaves, fry for a minute.
3. Next add the chopped vegetables, add salt, turmeric powder, garam masala, red chili powder.
4. Mix the vegetables and add water to boil.
5. After the vegetables will be boiled add grounded masala and allow it to boil.
6. According to your taste adjust gravy consistency and salt.
7. Finally garnish with coriander leaves.
8. Now vegetable kuruma is ready to serve.

For More recipes Visit: www.famousindianrecipes.com
 
Keywords: food | cooking | recipes | delicious | food recipes | Indian Recipes | foodie | South Indian Recipes | Indian cuisine | vegetarian | veg kuruma | Vegetable

How to prepare Arisi Paruppu sadham  ?

Ingredients:

• Normal rice – 1 cup
• Toordal – ½ cup
• Small onion – 15 nos
• Red chili – 2 nos
• Curry leaves – few
• Coriander leaves – few
• Garlic – 5 nos (crushed)
• Red chili powder – 1 spoon
• Turmeric powder – ½ tsp
• Salt to taste
• Water – 2 1/2 cups
• Tomato- 1 chopped (naddu tomato)
• Oil – 4 spoons
• Mustard seeds – a pinch
• Jeera – ½ tsp

Steps to cook:

1. First soak the rice and dal for 15 minutes and wash the soaked rice and keep it aside.
2. In a cooker add oil, allow it to heat, and then add mustard seeds allow it to splutter.
3. Next add the Jeera and crushed garlic and fry for a minute.
4. Add the small onion and fry till it become light brown colour.
5. Next add the curry leaves and coriander leaves, red chili.
6. Next add the tomato and add salt, red chili powder, turmeric powder and fry for a minute.
7. Next add the water and allow it to boil.(if u want the rice is become mushy means use 2 and half cup water other wise use only 2 cups water)
8. Pour the washed rice and closed the lid, cook for 3 whistles
9. Now switch of the stove and allow it to cool naturally.
10. Arisi paruppu sadham is now ready to serve.

Hints:

Use homemade ghee or butter for this sadham and brinjal / potato curry.
It’s very nice combination.

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Keywords: food | cooking | recipes | delicious | food recipes | Indian Recipes | foodie | South Indian Recipes | Indian cuisine | Variety Rice | arisi paruppu sadham

how to prepare Vegetable fried rice ?

Ingredients:

• Basmati rice – 2 cup
• Ghee – 2 tsp
• Carrot – chopped like julience or finely chopped
• Cabbage – chopped like very thin julience
• Beans – finely chopped
• Peas – 1 cup (boiled)
• Capsicum – cut all 3 colour capsicum in to julience
• Spring onion – finely chopped (1/4 cup)
• Oil – 4 spoons
• Onion – 1(big) finely chopped
• Ginger garlic paste – 1 spoon
• Green chili – 2 splited
• Cashew - 10 nos
• Soya sauce – 2 spoons
• Tomato sauce – 3spoons
• Salt to taste
• Pepper powder – as per your taste
• Finely chopped coriander leaves for garnishing

Steps to cook:

1. First wash the basmati rice and add water and keep it aside for 15 minutes.
2. Pressure cook the basmati rice is very important, use correct measurement water to cook rice. (Note - half cooked rice)
3. In a tawa add oil and allow it to heat then add chopped onion then add ginger garlic paste, fry for a minute.
4. Next add green chili then add all the vegetables in order first fry the carrot, beans, cabbage, capsicum, then finely add boiled peas.
5. Add salt, pepper and fry for a minute then add soya sauce, tomato sauce mix well.
6. Finally add chopped spring onion, coriander leaves and fried cashew (in a pan add ghee and fry the cashew until it become golden colour).
7. Now hot and spicy fried rice is ready to serve.

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Keywords: food | cooking | recipes | delicious | food recipes | Indian Recipes | foodie | South Indian Recipes | Indian cuisine | vegetarian rice | fried rice

how to prepare sambar ?

Ingredients:

Toor Dal (thuvaramparupu) – 1 cup
Tamarind – gooseberry size
Small onion- 12 no’s
Water – 2 cups
Turmeric powder – 1 tsp
Castor oil – 1 tsp

For seasoning:

Oil – 3 spoons
Mustard seeds - 1 tsp 
Curry leaves – few
Green chili – 2
Sambar powder – 1 spoon
Coriander and curry leaves – for garnishing

For grinding:

Grated coconut – 1 cup
Garlic – 4 nos
Cumin seeds - 1 tsp
Tomato – 1(chopped)
Red chili – 3 nos

Steps to cook:

1. In a pan add one cup water and allow it to boil.
2. Wash the toordal and pour it to the boiling water and add I tsp castor oil.
3. After 10 minutes add turmeric powder and allow it to cook.
4. Toordal become mushy that stage switch off the stove and keep it aside. 
5. In the mean time dip the tamarind in the water, after 10 minutes extract the pulp and keep it aside.
6. Grind all the ingredients for grinding with little amount of water and keep it aside.
7. In a kadai, add oil and allow it to heat then add mustard seeds and small onion, (for vengaya sambar we use small onions otherwise we use big onion) fry for a minute and then add curry leaves and green chili.
8.  Now add the tamarind pulp, allow it to boil then add salt, Sambar powder.
9. After 5 minutes add the grinded masala and allow it to boil, the raw smell become disappear.
10. At last add the cooked toordal and cook for 5minutes.
11. Finally garnish with fresh coriander and curry leaves.

Tips:

This is a plain Sambar recipe; we can use vegetables also like drum stick, potato, carrot beans, brinjal etc.

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Keywords: food | cooking | recipes | delicious | food recipes | Indian Recipes | foodie | South Indian Recipes | Indian cuisine | Sambar