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Indian Recipes (Most Popular)

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Methkut Powder 4 (Rice and Pulse Spice Powder)

This the recipe given to me by my mother's friend Prabha Maushi.She used to make this and keep for us to eat with plain hot Steamed Rice,melted Ghee and a pinch of Salt during the Monsoons.Her name always conjures up lovely childhood memories of pouring Rains and steaming hot Methkut Bhat with Ghee and Papads----the ultimate comfort food!!!Submitted by KOMAL53

Home Made Aluchi Vadi/Patra/Pataud(Taro/Colocassia Roll)

This is a very popular snack all over India though the methods of making this differ.In Marathi cooking this is served as a snack by itself or as part of a meal.This Vegetable is particularly available in the Rainy season and forms an integral part of our staple religious diet.Submitted by KOMAL53

Pomfret Curry(Tilapia Curry)

I make this fish curry with either Tomatoes or Mangosteen Shells(Kokum) as I avoid using Tamarind.If desired feel free to use Tamarind instead. The Tomato Puree gives a richer red colour to the Curry.This is a thicker preparation than any Thai Curry though the taste is somewhat the same----that's why my husband loves Thai food!!Submitted by KOMAL53

Aunty's Mughalai Haleem

This is one of my favourite Mughalai Dishes and cooked mostly in the holy month of Ramzan/Ramadan by my Muslim friends.During this month they fast from Sunrise to Sunset----and are forbidden to swallow even their own Saliva during the fasting period----but once the night falls,they celebrate with Prayers and sumptous Meals----sometimes till early Dawn!!!My very dear friend----late Zubeida Jacob was a very pious Soul---and a fantabulous Cook!!!This was one of the dishes she'd cook during that month---- it would cook slowly throughout the day----and by Dinnertime would be simmered to delicious perfection------I write the Recipe in your memory---Dear Aunty!!!Submitted by KOMAL53

Kanta's Kuria Marchaa-Stuffed Green Chilli Pickle

My friend Kanta is a Gujarati hailing from the Kutch region of that State.Gujaratis are very fond of Pickles and this one is a fresh Pickle that is made and finished while still crunchy and fresh.This is a Kutchi Recipe which is very yummy and is made by stuffing the Green Chillies with a blend of different Spices ground coarsely---the coarse ground Seeds are called "Kuria".This lasts for about 3 weeks in the Refridgerator or for about 10 days on the shelf.Submitted by KOMAL53

Aaji's Pickle Masala & Mango/Lemon Pickle
Aaji's Pickle Masala & Mango/Lemon Pickle

This is my maternal Grandma Aaji's Recipe.This is very tasty but has very little Juice--meant for those who love to eat the pickled raw Green Mangos.I make both types because for me Memories of this are connected to my childhood--when this would arrive at our home in Chandigarh from Poona where my Grandparents lived.Again this too is served by Teaspoons and eaten as a Condiment---sinced it is pickled in Salt and Oil!!Submitted by KOMAL53

Phoophie's Aaloo Palak (Spinach and Potato Vegetable Curry)

This is a great favourite with my family.I was introduced to this simply cooked Dish very early in my childhood by my Nanny's paternal Aunt whom everyone called "Phoophie".This dish coupled with thick Whole Wheat Rotis that she used to make using only her palms to fashion them provided the perfect accompaniment to this Curry and made with the fresh,Organic Spinach it just tasted heavenly!!!One correction I've made is that I now use Olive Oil instead of the original Butter----that does make it healthier!!!Submitted by KOMAL53

Curried Egg Sandwiches

These are Egg Saandwiches which were a part of my childhood Teas way back in the 1950s and 1960s.Simple to make and tasty, these provide the perfect Evening Snack with a glass of Milk or a cup of Tea---Green or with Milk.The Chilli and Curry Powders add a tangy twist to the otherwise staid taste---you can increase or decrease these to suit your taste---or do away with these altogether---adding a dash of Black Pepper Powder instead!!Submitted by KOMAL53

Tilaachey Laadoo(Til key Laddu)Sesame Seed Balls

These traditional Laadoos(Balls) are made from polished Sesame Seeds and sticky Jaggery specifically for the Makar Sankranti Festival or Winter Harvest Festival which is celebrated to give thanks to The Almighty for His Bounty.This Festival takes place on either 14th. or 15th. of January each year and all the products of the Winter Harvest are ceremoniously worshipped in Clay Pots made specially for this day.These Clay Pots are daubed with stripes of Sandalwood ,Turmeric and Kum Kum Pastes,worshipped and then ceremoniously distributed to married women in different numbers---5/7/9/11--according to custom in each home..This Speciality is eaten and made all over India in the Winter---as that is when certain Foods are eaten to keep the body warm----Sesame Seeds too are considered a "Hot" food-----and combined with Jaggery,roasted Split Chick Peas,Peanuts,Dry Fruits,Coconut and aromatic Spices these add a festive air to these days!!!Submitted by KOMAL53


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