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Bengal Curry Recipes
Enjoy our collection of bengal curry recipes submitted, reviewed and rated by ifood.tv community. Meet people who are looking for bengal curry recipes.
SL: 118
Bengal Curry Of Lamb
Bengal Curry Of Lamb is a delicious treat you'll love to gorge on. Prepare the Bengal Curry Of Lamb effortlessly in minutes and let us know your remarks after thorougly enjoying the recipe. - 35.869
Bengal Curry Apple Soup With Sambals
To Prepare Mushrooms: Place shiitakes, 3 cups chicken broth, and sherry in an 8-cup microwavesafe bowl.
Cover with plastic wrap and microwave on high (100%) for 6 to 8 minutes or until boiling.
Remove and let steep 10 minutes.
Remove mushrooms from liquid,... - 43.1802
Bengal Curry With Pineapple Rice
Brown the meat in oil or shortening approximately 20 minutes.
Remove meat from skillet.
Saute onions, spices and mint until onions are soft.
Remove pan from heat and add flour, bouillon and browned meat.
Simmer until tender, approximately 1 1/2 -2 hours.
Ten... - 36.8065
Bengal Curry
MAKING
1. In a big pot soak the vegetable protein and boil in the same water.
2. Strain it and squeeze out all the water.
3. In a pan add oil and lightly cook the protein mixed with soy sauce and remove from the pan and keep it on the side.
4. In the... - 44.6669
Bengal Curry
Heat the ghee and fry the paste.
Keep stirring till the ghee rises to the top.
Add the meat or vegetables and mix well.
Add water (one cup water if the accompaniment is to be rice, less with puri or chappati).
Cover and cook on a low fire till tender.
Add... - 40.8822
Curried Lamb Chops Bengal
MAKING
1) In a saucepan mix all ingredients, except lamb chops.
2) Boil the mixture and simmer for 10 minutes.
3) Place chops on grill 5 to 6 inches from hot coals.
4) Sear on both sides.
5) Baste with curry sauce and cook for 30 minutes until... - 42.1862
Fish Curry Bengal Style
Cut fish into slices through the bone.
Wash and drain thoroughly.
Heat oil in a non-stick pan over high heat till smoking.
Lower heat, add fish and fry on both sides till half-cooked.
Remove from pan, drain and set aside.
Mix mustard and green chilli pastes... - 41.2625
Bengal Fish Curry
1. Roast and grind together cloves, cinnamon, cardamom and cumin.
2. Clean, wash and cut fish.
3. Grind together chillies, turmeric and part of the salt.
4. Smear fish with ground spices; shallow fry.
5. Chop coriander leaves. Grind together chilli powder,... - 47.4422
Bengal Salad Dressing
Add dressing just before serving.
Garnish with cherry tomatoes, olives, stuffed prunes and deviled eggs. - 15.1856
Bengal Beef
In a large skillet, heat oil.
Add beef.
Brown well on all sides.
Remove from skillet.
Add onions and garlic.
Cook until tender, but not brown.
Add curry powder, Stir and cook 2 to 3 minutes, being careful curry powder does not burn.
Stir in flour and 1-1/2... - 37.4333
Bengal Beans
In a large pot, soak beans overnight in 2 quarts of lukewarm water. Drain, discarding soaking water.
Return beans to pot and add fresh water to cover by 2 inches. Stir in salt. Bring to a boil, then reduce heat and simmer covered for 1 hour. Stir... - 29.0976
Sai Bhaji
The gram needs to be soaked for at least half an hour so pick and soak first of all.
Now chop the spinach.
This needs care.
Break off each leaf from the tough stem.
As you do this, you can drop it into a pan of clean water.
When all the spinach is done, wash... - 43.4944
Raw Banana Curry
Steam cook the bananas with adequate water and salt till tender but not mushy.
Peel and dice them. Meat the oil in a pan and place the mustard in it.
When it splutters add the rest of the seasoning ingredients and saute ; for 30 seconds.
Add the diced bananas... - 37.3263
Onam Special - Kootu Curry
During Onam festival in Kerala, kuttoo Curry is a must. Kuttoo in itself means vegetable added with lentils which form the dish. Although there are varieties of koottu curry prevalent in southern India, this original dish of kerala wins over them all. Koottu... - 55.236
Nam Phrik Kaeng Kare
To make your own curry paste is a most gratifying expierence. Best results are achieved by using a mortar and pestle, allow at least 20 minutes to make by hand using this authentic method. The flavours and aroma achieved due to pounding are far superior to... - 48.3376
Vegetable Koottu Curry
1. Cook Bengal gram in 3 times its volume of water. Peel and cut yam and ash gourd into 0.75 cm. (1/4") pieces.
2. Add the vegetables, pepper, salt and turmeric and 1 cup of water to the, cooked gram and cook till vegetables are done.
3. Meanwhile, grind to a... - 40.1351
Mulligutwanny Curry
1. Cut mutton into neat pieces. Add all the first lot of ingredients and boil till meat is tender.
2. Roast and grind red chillies. Grind coriander, fennel, cumin and peppercorns.
3. Roast Bengal gram and grind well.
4. Mix all the ingredients with the... - 42.6528
Chicken Mulligutwanny Curry Mild
1. Joint the chicken and simmer gently with the next seven ingredients for about 10 minutes.
2. Roast red chillies and Bengal gram separately. Grind together second lot of ingredients to a smooth paste.
3. Add second extract of coconut milk and ground spices... - 40.1764
Bharuchi Curry
Heat oil in a pan and fry onions till brown.
Add ground spices and saute well.
Add meat and coconut milk.
Mix well and simmer for ten minutes.
Add lime juice or beaten curds. - 39.2996
Curry Powder Madras
First dry all the ingredients in the sun.
Roast dry all the ingredients together except chillies.
Roast chillies separately.
Powder chillies separately and other ingredients.
Pass through a sieve and mix.
Keep in air-tight tins (keeps for 1 year). - 34.4789
Pork Kofta Curry
1. Boil pork and the gram separately.
2. Mince. Add finely chopped onion, ginger, green chillies, coriander leaves, salt and eggs.
3. Shape into small balls, size of a lime. Deep fry and set aside.
4. Grind to a fine paste all curry ingredients up to... - 47.6856
Gatta Curry
1. Sieve gram flour. Add a pinch each of salt, chilli powder, oregano and a little fat.
2. Make a hard dough using water. Then roll it out into round, long sticks.
3. Boil in hot water for about 15 minutes.
4. Remove and cut them into short 1.25 cm. (or 1/2"... - 42.7987
Doodhi Kofta Curry
1. Peel and grate bottle gourd. Remove excess moisture by squeezing. (Reserve the liquid.)
2. Chop fine the green chillies, ginger, coriander leaves and onion.
3. Mix with grated gourd, gram flour and salt. Form into even sized balls.
4. Heat oil. Deep fry... - 48.5107
Mutton Kofta Curry
1. Wash meat. Remove membranes and bones.
2. Mince meat.
3. Wash and boil gram.
4. Grind together cooked gram, cinnamon, cloves, ginger, green chillies and meat.
5. Add salt, chopped coriander leaves and beaten egg.
6. Form into even sized balls with wet... - 47.9648
Cheese Kofta Curry
1. Grind together to a fine paste the turmeric, chilli powder and coriander powder.
2. Heat oil. Add cumin, chopped onions, green chillies and ginger. Saute.
3. Add ground spices and fry.
4. Add chopped tomatoes and salt to taste. Simmer, adding a little... - 45.2284
Mother's Chicken Curry
Joint chicken.
Remove and discard skin.
Wash and pat dry.
Smear chicken with ginger-garlic paste and marinate for 1 hour.
Heat oil in a large non-stick pan over moderate heat.
Add roasted onion paste and saute till honey-coloured.
Mix in ground spices and fry... - 44.541
Kadala Curry
This dish goes well with puttu(steamed rice cake), chappathi(indian bread), appam(hoppers), dosa(south indian crêpe) and idli. - 43.1406
Mutton Kofta Curry
Mutton Kofta Curry is delicious dish made from mutton, curd and spice blend. Especially great for marriage, parties and Holi. - 43.7877
Potato Kofta Curry
1. Peel potatoes. Boil in salted water. Drain and dry. Mash.
2. Add chopped onion (a), coriander leaves (a), green chilli and salt.
3. Shape into balls. Press down in centre.
4. Grind chutney ingredients to a fine paste.
5. Stuff kofta balls with prepared... - 47.447
Beetroot Saute
This Beetroot saute is a tasty, spicy, little sweet and very healthy dish. Cook and eat more !!! - 45.7286
Dhokar Dalna
This is a very tasty recipe made of bengal gram (lentil). It is so tasty that you will be surprised and that is why the name. It is by itself a whole meal. Try it today. - 49.2297
Mamaiji's Dhan Sakh
Mix fenugreek leaves with half tsp salt and leave for twenty minutes.
Squeeze out water to remove bitterness from leaves.
Rub ginger and garlic paste into meat pieces, place in a pan, add salt and water to cover.
Bring to boil and lower heat.
Simmer till meat... - 47.0576
Dhan Sakh
Mix fenugreek leaves with half tsp salt and leave for twenty minutes.
Squeeze out water to remove bitterness from leaves.
Wash dais well and mix with meat and chopped ingredients for dal mixture and meat.
Put into a pan with water to cover by one inch.
Bring... - 46.9062
Masala Kadala
1. Wash and soak Bengal gram in 2 cups water overnight. Pressure cook with salt in 2 1/2 cups water for 40 minutes.
2. Heat 1 cup oil. Add 1 cup sliced onion. Fry well, drain and keep aside. Fry and drain potato cubes. Fry cubes of bread; drain and keep... - 37.9974
Green Beans With Shredded Coconut
Today, there is a low calorie, savory and healthy dish for health freaks. Chefs show us the easiest way to make this dish and remain healthy. Its Green beans with shredded coconut, a healthy side dish from South Indian Cuisine. When French beans are available... - 148.813
Chollar Dal
A great preparation for Bengali events. Especially great for marriage, parties and Holi. - 42.7953
Masaledar Chana
Boil the grams and keep aside (Pls do not add salt while boiling)
Heat the pan and put oil in it, add garlic, onions, salt, turmeric and red chilli powder.
When onions turn soft, add tomatoes and fry.
When tomatoes turn soft, add Capsicum and fry.
Add green... - 38.1259
Lima Beans Gravy
Dry Roast Coriander seeds,Bengal Gram,jeera,cinnamon till it releases good aroma and keep it aside.In the same pan dry fry red chillies and then dry fry coconut.Allow all the ingrediants to cool and make a paste with a little water.
Pressure Cook toor dal... - 37.0355
Karela Kadhi
Karela kadhi is an indian bittergourd preparation that is cooked with curd and water. Spiced with ginger and green chilies and thickened with corn flour, the karela kadhi goes best with rice and has great health benefits.This is a special low sugar recipe... - 39.9917
Tamatar Paneer
Heat ghee in a Pan and add green chilli and ginger to it. Add grated tomatoes and mix well. Add tomato puree and mix well. Add Paneer and the spices to it and sauté well. Add roasted besan, coriander leaves and mix well. Add water and mix. Let the Gravy... - 33.6233
Pineapple Gojju
Heat the oil in a pan fry all masala ingredients (except the coconut) until lightly browned.
Grind coconut and little water to a fine paste.
Heat the oil in a sauce pan, add mustard seeds, when it pops add pineapple, turmeric,
curry leaves and fry for 5-8... - 38.1689
Raw Mango Kadhi
Peel and cut mangoes, remove seeds and quarter, boil in salted water till tender.
Heat oil, fry mustard seeds till they splutter, add fenugreek and cummin seeds, curry leaves and onion, fry till onion turns soft.
Add turmeric and chilli powders, ginger-garlic... - 41.4234
Chana Ni Dar
Put dal in a pan with onions, chillies, ginger, garlic, turmeric and enough water to cover by one inch.
Place pan on heat and bring to boil.
Skim and reduce heat.
Allow to simmer till tender.
The grains should not get mashed, they should remain whole and... - 46.6554
Prawn Paturi
THIS IS A BENGALI DELICACY FROM EAST BENGAL ( NOW BANGLADESH ). YOU CAN PREPARE THIS WITH BHETKI FILLET, HILSA, & OTHER FISH. GOES WELL WITH STEAMED RICE. - 40.3411
Chanar Dalna
My family loves this Channa Dalna Recipe. It is a simple and easy vegetable recipe. This dish is very popular in Bihar and Bengal. It is generally eaten during Lunch. Channa Dalna goes well with paratha, but it can also be eaten with rice . You will love this... - 48.4907
Kombdi Vade / Chicken Malvani
Kombdi Vade or Chicken Malvani is a non-vegetarian dish, which is quite popular in Maharashtra. The dish consists of the traditional Malvani chicken curry (including chicken pieces with bones), vade (like a puri, which is a fluffy, fried bread of wheat and... - 46.225
South Indian Dosa
How many of you tried multiple times to reproduce this paper thin Indian breakfast item, known as Dosa? For all those Indian food addicts, here is the best video. Watch and try at your own kitchen, as this requires some practice to learn the skill. A friendly... - 168.932
Curd Rice
1)Mash rice and mix with curd and salt.
2)Heat 1 tsp oil in a pan.
3)Splutter mustard seeds followed by black gram, Bengal gram, green chillies, ginger, curry leaves and red chillies.
4)Add it to rice and mix well.
5)Add grapes and pomagranate seeds. - 30.1992
Lime Rice
1. Boil rice and set aside.
2. Roast and powder fenugreek, turmeric, and black gram. Mix with rice. Add salt and lime juice.
3. Heat oil, fry nuts and remove.
4. Add curry leaves, mustard seeds, asafoetida, Bengal gram and red chillies.
5. When brown, remove... - 39.6886
Capsicum Rice
• Take a frying pan and with 1 tsp oil in it. Fry the red chilies, Cinnamon, coriander, cumin seeds, black gram and Bengal gram till the mixture turns brown.
• Remove the pan and allow it to cool.
• Grind and blend the mixture to make a fine powder.... - 47.5073
Upma
1. Heat fat. Add mustard seeds, peanuts, split black gram and Bengal gram and brown lightly.
2. Do not stir. Add chopped onion, ginger, green chillies and curry leaves. Saute.
3. Add semolina. Roast till light brown. Add boiling water and salt, Allow to cook... - 38.1784
Pakoda Kadhi
Pakodas
1. Chop onion and chillies.
2. Mix together all ingredients for pakodas except oil and soda. 3. Let batter stand for one hour.
4. Add soda.
5. Drop teaspoons of batter into hot oil.
6. When light brown remove and put into prepared kadhi. - 38.3278
Sooji And Vegetable Upma
1. Prepare vegetables. Heat 100 ml. of oil.
2. Add Bengal gram, black gram, mustard seeds, curry leaves and asafoetida.
3. Add chopped carrots and sprouted gram. Saute.
4. Add chopped green spices and salt and stir well. Add water to vegetables and bring to... - 44.1611
Green Mango Rice
Cook the rice with a drop of oil so that the grains remain separate.
Bring to room temperature and spread on a large plate to cool.
Peel the mangoes and grate them.
Meat the oil in a pan and place the mustard in it.
When the mustard splutters add the rest of... - 39.7621
Tamarind Rice
1. Cook rice with salt, till just done, and cool.
2. Soak tamarind in water and extract the juice.
3. Roast black gram, Bengal gram and red chillies separately and grind to a coarse powder.
4. Heat oil, add asafoetida, mustard, peppercorns, turmeric, green... - 38.6363
Semiya Upma
1. Heat half the fat. Fry vermicelli and remove.
2. Chop green chillies, ginger and coriander leaves finely. Heat remaining fat add mustard seeds; when they crackle, fry chopped ingredients and the grams.
3. Add curry leaves, water and salt. When the water... - 34.3335
Spicy Curd Dip
Wash dais, drain and dry in a kitchen towel.
Heat oil in a small pan over low heat.
Add dals and fry for about 5 minutes till golden.
Combine dals with green chillies, curry leaves and ginger and grind to a rough paste.
Mix curd and salt in a bowl.
Heat oil... - 44.5327
Lemon Rice
Lemon Rice has mouth waterring taste. The Lemon flavour gives the Lemon Rice a tangy and bracing taste. Must catch it - 36.5525
Vegetable Sambar
1. Roast coriander seeds, fenugreek, cumin, red chillies, Bengal gram and black gram.
2. Grate coconut. Roast and grind to a fine paste with the Toasted masala.
3. Clean and wash red gram. Boil till soft.
4. Add cut and prepared vegetables and spices;... - 42.7639
Lamb Cutlets With Honey Chutney Baste
Season lamb cutlets with pepper.
In a heavy saucepan over moderate heat, fry onions and garlic in oil until golden.
Add remaining baste ingredients.
Cook, stirring with a wooden spoon, for about 3 minutes.
Grill cutlets over medium-hot coals for 3 to 4... - 37.4964
Kadhi
1. Add enough water to curds and beat well.
2. Strain to remove butter, leaving buttermilk.
3. Make a paste with a little cold buttermilk and gram flour.
4. Add salt and turmeric to remaining buttermilk and heat without boiling.
5. Add gram flour paste,... - 42.5535
Best sambar Powder
Dry all ingredients in the sun or roast without oil individually.
Powder chillies separately.
Powder rest of the ingredients to a smooth mixture and pass it through a fine sieve.
Add a pinch of salt and mix chilli powder according to taste.
Store in an... - 33.7531
Potato Bonda
1. Boil and peel potatoes. Mash.
2. Chop onions, ginger and grecri chillies finely.
3. Heat 30 ml. of oil. Add mustard seeds and curry leaves.
4. When mustard seeds crackle, add chopped spices potatoes, turmeric and salt. Add lime juice. Mix well. Remove.
5.... - 42.7253
Methi Pakoda Kadhi
The perfect dish to serve for a Holiday lunch. Fenugreek dumplings are deep fried and dunked for a few seconds in milk and then immersed in the curd kadhi. This process of soaking the fenugreek dumplings in milk makes them softer and more succulent and... - 47.9779
Luchi
Luchi is a type of puffed bread and it is very popular to all Bengali people. Basically, it is a breakfast item served with spicy potato curry, Bengal gram lentil or spicy chicken. However, you can also serve it with fruit jam or honey. In many of the Bengali... - 35.1766
Vathal Kolambu
Vathal Kolambu has a great taste. Vathal Kolambu gets its taste from vegetable mixed with gram and rice powder. Vathal Kolambu is inspired by many food joints around the world. - 41.9725
Vegetable And Dal Kulambu
1. Clean red gram and boil with peanuts in 4 cups of water.
2. Clean and cut brinjal, potatoes and tomatoes.
3. Add to the cooked red gram and peanuts, and simmer till done.
4. Roast coriander, cumin, peppercorns, fenugreek, Bengal gram, black gram and red... - 48.3109
Onion Dosa
1. Chop onion, chillies and curry leaves.
2. In a fry-pan, heat a tbsp. oil. Put in the mustard and as the seeds crackle, add chillies, curry leaves and fry till golden brown.
3. Mix all the flours together, add salt, buttermilk and soda and mix with enough... - 40.2757
Paruppu Usili
This is a very famous south indian side dish. All vegans luv this dish for its taste & nutritional value..In Tamil "paruppu" means "dal/lentils" and "usili" means "Broken Crumbles". Hence named it as 'lentil crumbled veggie curry'.This can also be prepared... - 46.5264
Fakoda
1. Chop onion, chillies and curry leaves. Add salt and soda bicarbonate and mix well.
2. Mix together gram and rice flours. Add melted fat.
3. Add all the ingredients and mix to a thick batter adding enough water.
4. Heat the oil. Pour spoonsful of the batter... - 37.6889
Chiwda For A Batch Of 50
1. Soak gram overnight with a pinch of alum.
2. Slice dry coconut. Chop green chillies.
3. Heat oil. Fry pressed rice and remove as it puffs up. Drain.
4. Mix turmeric and chilli powder with fried rice. Set aside.
5. Fry gram, sliced coconut, green chillies,... - 42.0909
Snake Guard Sauté Fry
Snakeguard saute fry is a plain, simple, very easy dish to relish with any kind of rice. Quickly cook and enjoy!!! - 38.5815
Chitranna
Chitranna is delicious South Indian style lemon rice, a dish that you can prepare in a jiffy especially after a busy day at work. It is a great way to use leftover rice. The video shows you the classic tempering for this tangy and spicy rice dish. Serve... - 87.6469
Sesame Rice
Cook rice with a drop of oil so that the grains remain separate even after cooking.
Bring to room temperature.
Then spread out in a large plate to cool off.
Dry roast the sesame and powder it.
Prepare a seasoning by heating the ghee and placing the mustard in... - 40.2795
Radhaballavi
Radhaballavi is a delicious Bengali bread, which is stuffed with Chhola dal (Bengal gram) paste. It is usually served as breakfast with Chholar Dal (Bengal gram preparation) or Alur Dum (spiced Potato curry). It is also a favorite food to celebrate the Durga... - 45.9473
Idli Sambar With Chutney
IDLI :
1. Soak Urad Dal (skin removed black gram) and rice separately in the morning and grind it together to make a paste at night.
2. Mix it thoroughly, adding salt and water.
3. This mixture should be of a thick pouring consistency.
4. Keep the mixture in... - 45.7871
Dalcha
1. Soak gram overnight. Boil the gram with turmeric till cooked.
2. Extract tamarind juice. Slice onions and grind ginger and garlic.
3. Heat oil, add cumin and whole red chillies. Add ginger-garlic paste, onions and fry well.
4. Then add the gourd cut into... - 37.6152
Macaroni Upma
1. Chop green chillies, onion and ginger.
2. Heat half the fat. Lightly fry the powdered macaroni.
3. Heat remaining fat. Fry spices, grams and onion.
4. Add water and bring to boil.
5. Add salt and roasted macaroni.
6. Mix thoroughly. Cover and cook till... - 38.1183
Vangi Bhath
1. Cook rice.
2. Roast the masala ingredients, and powder coarsely.
3. Make a thick extraction of tamarind.
4. Wash and cut brinjals into halves.
5. Heat fat. Add brinjal, powdered spices, fry well. Add tamarind extract and salt and simmer till cooked.
6. Add... - 41.2799
Chana Masala
Chana masala is simply the best Indian dish made out of chick peas because of its wholesome flavor and the chunky texture. This video shows how a sumptuous chana masala can be cooked in no time with a few ingredients and yet taste wonderful. So if you are... - 95.8545
Inji Puli - Pachi Pulusu
Dish name: Inji Puli
Can be used as a side dish for Idli and VenPongal.
We call it as pachi pulusu in telugu at our home. It is delicious with idly, dosa and pongal. Taste this and give your comments. Its hot and spicy. Yummy!!! - 41.1265
Dal Keema
1. Pick and wash the gram and soak for one hour.
2. Roast and powder coriander, red chillies, turmeric and cumin.
3. Grind together ginger and garlic. Grind separately the coconut and poppy seeds.
4. Chop onions fine. Put minced meat into a vessel; add curry... - 45.6978
Kadambam
1. Parboil the rice and set aside.
2. Boil the Bengal gram and red gram together. When almost cooked remove from fire.
3. Clean and cut all the vegetables to the desired size. Boil them with a little salt.
4. Squeeze the juice of tne tamarind. Add salt to... - 44.9052
Kadela Gashi
Soak the chana for four to to six hours in advance.
Pressure cook the chana in six cups of water along with the onions and soda bicarb, till it is tender and well cooked.
Grind all the masala ingredients into a fine paste.
Add the potatoes and the masala... - 42.2987
Uttapam With Onion
SAMBAR MASALA :
1. Dry roast the masalas separately.
2. Roast the dal until it gives a cooked aroma and turns slightly brown. Remove it.
3. Then stir in red dry chillies and allow them to turn deep red.
4. Mix all these roasted items, allow them to cool and... - 40.9272
Three Dal Delight
Soak the dals together for an hour and strain. Heat the oil in a pressure cooker. Add the mustard and cumin seeds and when they pop, add the curry leaves and hing. Stir in the ginger paste and the minced green chili along with turmeric. Add the tomatoes and... - 28.987
Coconut Chutney
This is a basic coconut chutney usually served along with dosas.idlis,utthapams etc... - 40.4007
Parippu Vada
Parippu Vada has a great taste. Parippu Vada gets its taste from gram mixed with chili powder and onion. Parippu Vada is inspired by many food joints around the world. - 42.7143
Vegetable Patia
1. Prepare vegetables.
2. Chop onion. Grind coconut, green chillies, coriander leaves, garlic, cumin and coriander powder to a fine paste.
3. Soak tamarind in warm water and strain it.
4. Heat oil; fry chopped onion till light brown.
5. Add ground spices,... - 44.7531
Mooru Kulambu
1. Grate coconut and grind to a fine paste with green chillies, cumin and ginger.
2. Mix all the ingredients down to gram flour with buttermilk.
3. Add salt and vegetable. Heat, stirring all the time, and as the mixture comes to boil, remove.
4. Heat oil. Add... - 39.4522
Bisi Bele Huliyana Sambar Bhath
1. Cook red gram till very soft.
2. Soak tamarind and extract juice.
3. Fry spices, coconut and other gram in a little fat and grind to a soft paste.
4. Add the spices, garam masala, curry leaves and washed rice to cooked gram. Add salt.
5. Add sufficient hot... - 44.7375
Sambar
1. Boil dal. Add vegetables cut into even sized pieces, and powdered spices, and cook till vegetables are tender.
2. Add tamarind juice extracted in a cup of hot water. Bring to boil. Test for seasoning and remove.
3. Heat clarified butter in a frypan. Add... - 39.6883
Pondu Rasam
1. Grind curry leaves, garlic and cumin finely.
2. Soak tamarind in 1 cup hot water. Squeeze out pulp.
3. Heat oil and add mustard and 2 broken red chillies.
4. Add tamarind pulp. Cook till tamarind flavour disappears.
5. Add ground ingredients, red chillies,... - 41.7745
Soft Spongy Khaman Dhokla
1. Soak the gram overnight. Grind, but not too fine.
2. Beat with a circular motion to incorporate air. Leave to ferment till evening.
3. After it is fermented, add half the oil, salt, asafoetida, ground green chillies and ginger, and soda bicarbonate mixed... - 42.1976
Tamarind Sambar
1. Wash the red gram and boil with turmeric powder. Mash when tender.
2. Wash and cut drumsticks into 5 cm. pieces.
3. Soak tamarind in 3 cups of water for about half an hour, extract the juice and strain it.
4. Add to the tamarind juice, sambar powder, salt,... - 43.3562
Amaranth Adai
1. Soak rice (if parboiled rice is used, soak for 4 hours; if raw rice, soak for 2 hours).
2. Twenty minutes before grinding, clean and soak the grams. Grind together (rice and grams) coarsely with green chillies, red chillies and asafoetida. Set aside for 3... - 36.2108
Majjige Huli
VARIATION : For this curry vegetables such as Ash Gourd, Chayote Squash, Spinach, Brinjal,Cucumber can be used - 36.6108
Radish Spicy Balls
Raddish balls is spicy, crunchy balls made in south india. Very similar to chicken or mutton balls, this is made with Raddish. A real substitute for vegetarian spice loving people.. Enjoy crunching!! - 47.5774
Upma
Put the karahi on the fire.
Let it heat up.
Sieve the semolina and drop it into the karahi.
Without oil, roast it lightly, stirring all the time till it turns light brownish.
Pour out of the karahi into a plate or bowl.
Wipe the karahi with a clean cloth.... - 41.2802
Chicken Baffat Mild
1. Clean and joint chicken. Roast lightly the gram and peanuts.
2. Grind to a smooth paste with turmeric, cinnamon, cloves, garlic, peppercorns and poppy seeds using vinegar.
3. Separately boil radish in water with the juice of 1/2 lime.
4. Heat fat in a pan.... - 46.5854
Gawarfali Kl Sabji
Gawarfali ki subzi is a nutritious and healthy vegetable preparation, cooked with cluster beans. Cooked with a curd mix along with spices like mustard seeds, asafoetida, fennel seeds, chili powder and curry leaves, the gawarfali ki sabzi is best served with... - 44.3937
Mukandwadi
1. Make a stiff dough with wheat flour. Set aside for half an hour.
2. Wash dough under a running tap in a muslin bag to separate gluten from starch. Catch starch liquid in a bowl.
3. When all the starch has been removed, flatten gluten between the palms.
4.... - 44.8918
Soya Granule Upma
1. Roast rava in a heavy pan, stirring continuously, till aroma exudes.
2. Empty it and keep aside.
3. Roast granules in same pan, stirring continuously, till warm.
4. Empty and keep aside.
5. Heat pan, add dals and stir for a few seconds.
6. Add seeds, allow... - 39.5365
Traditional South Indian Coconut Rice
Coconut Rice is one of the most popular food items in South India. It is in fact the most preferred one, since coconuts are a staple and are used in almost all dishes is some form or the other. If you are a coconut lover, try this delicious traditional style... - 88.3738
Bottle Gourd And Papaya Stew
A light and mildly sweet vegetable stew made with milk and a hint of ginger. A perfect Indian and Bengali meal starter with rice. - 52.7526
Kadhi Pakora
This goes very well served with gramflour dumplings in them - the kadhi here imparts a tangy spicyness to the pakodas. cooking time is including frying pakoraas. - 47.0804
Gujarati Kadhi
This Gujrati Kadhi is a craze ! I love irresistibly seasoned curd and gram flour gravy with a bowl of hot rice ! Just try this Gujrati Kadhi and feel free to share your suggestions with me ! - 44.054
Ilish Bhapa
Ilish Bhapa or Steamed Hilsa is a traditional dish of Bengal. Hilsa is a favorite fish for almost every Bengali person. This specialty cuisine is prepared with mustard paste. The hot and spicy taste of this dish completely depends on the type of mustard you... - 47.7493
Tamarind Rice (easy)
Heat oil in a pan or kadhai.
Add urad dal,chana dal and cook it till it turns light brown.
Now add asafoetida ,mustard seeds,cumin seeds and let it crackle.
Add curry leaves ,red chilies,split green chilies and saute it for a minute.
Add groundnuts and cook... - 42.7232
Macher Matha Diye Mug Dal
Machher Matha Diye Mug Daal (Lentil with Fish Head) is a very popular Bengali recipe, which is served mainly on festive days or in any family get-together. The recipe tastes best with the fish head of Rohu fish. As for the lentil, use small sized split moong... - 50.4871
Idli And Sambar
Idli is an amazing South Indian sort of dumpling. steamed rice cake. It is made by steaming batter — traditionally made from pulses (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold.
Most often... - 62.6166
