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Indian Food Cooking & Recipe


 

Vegetarian Recipe

OATS PORRIDGE (microwave)

By: Aayushi manish

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Non-Vegetarian Recipe

Egg/Muttai Kuzhambu (gravy)

By: Nidhya

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Dessert Recipe

Cashew(kaju) ladoo

By: Aayushi Manish

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Drink Recipe

Rose Lassi

By: Aayushi Manish

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Vegetarian Non-Vegetarian Dessert Snacks Drinks
Achari Bhindi Masala/ Spicy Ladies Finger Masala
ALOO BONDA
Aloo Simla Mirch Masala/Potato Capsicum Masala
Anjarai Petti/ Masala Dabba- Exploring The Indian Spice Box
Arisi Kurunai Kozhukattai/Steamed Rice Dumplings
Bhindi Masala 2/ Okra Stir Fry
Bombay Rava Pongal/ Suji Pongal
Broken Wheat Uppuma/ Dalia Uppuma
Brown Rice Bisi Bela Bath- Version 2
Carrot and Raisins Salad
Channa Masala Powder
Chitrannam - Variety Of Mixed Rices
Cilantro Pickle/Coriander Leaves Pickle
Dahi Papdis Chaat
Elai Vadam/ How to Make Elai Vadam
Fast and Simple Diabetes Menus- 31 Recipes
Indian Style Slaw
Jalapeno Virgin Margarita
Jeera Sathuamuthu/ Cummin Rasam
Kabuli Chana Ki Chat - Chick Pea Salad

EGG CUTLETS WID FRESH SALAD
Amritsari Fish Finger Fry
Andhra Fish Curry (Chepala pulusu)
Baked Masala Egg
Bengali Shorshe Bata Fish (Fish in Mustard Paste)
Biriyani
Chicken 65
Chicken Bezule (Mangalorean Fried chicken)
Chicken Coconut Curry
Chicken cutlets with a side of pasta and roasted brussel sprouts
Chicken Handi | South Indian
Chicken Kofta Curry
Chicken Liver Fry
Chicken Manchurian
Chicken Masala
chicken Schezwan
Chili Chicken (Indian Chinese)
Chili Garlic Lamb Chops
Chilli Fish & Shrimp
Chilli Prawns

No Bake Mango Cheesecake
Akaravadisal
Apple Cake
Apple Halwa
Apple Rabdi
Baby Carrot Burfi
Banana Bread
Besan Laddu
Boondi Kheer
Boondi Ladoo
Caramel Custard
Carrot Payasam(kheer).
Cashew(kaju) ladoo
Cherrie Cake
Chocolate Pudding
Cinnamon cookies
Double Ka Meetha
Dry Fruit Roll
Eggless molten lava cake
Falooda

vermicelli upma
Ariselu
Besan checla
Bhel
Broccolli - Capsicum sandwich
Carrot ke bhijiya
Chatpati Chaat
Chekkalu
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Dahi Ke Malpuae
Grilled fruit tikka with desi tadka
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Hyderabadi Toast
Indian Style Spicy Apricot Chutney
KHANDVI
Methi Pudas
MIni Plain Uttapam
NAMAK PARE
Pani Puri (Golgappa)
Quick sandwich

Adrak Ki Chai Ginger Tea
Carrot Orange juice
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Chikoo Milk Shake
Chilled Cucumber & Mint soup
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Cold Coffee
Cold Coffee
Fresh Watermelon Orange Juice
Green Cold soup
Low calorie Banana milk shake
Mango Lassi
MANGO MASTANI
Masala Chai
OATS SMOOTHIE
Papaya and Dates Milkshake
Pineapple Milk Shake
Quinoa Soup
Rose Lassi
Saffron Banana Milkshake

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Celebrity Chef Profile

  Celebrity Chef: Aayushi Manish
City: Mukilteo
I am a housewife & mother of 10 yrs old daughter.
i love cooking,Travelling ,enjoying life with my small family.watching Daily soaps,food shows & newshour debate. ,giving free advice & tips to family & friends specially about parenting.astrology & feng-shui i love to read about such articles.
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Recipe of the Week

Paruppu Urundai Kuzhambu/Spiced Lentil Dumpling Curry

Contributed by : Sadhana Padmanabhan

Ingredients

Cooking Instructions



Paruppu Urundai Kuzhambu / Lentil dumplings curry is a verytraditional Tamilnadu Brahmin dish. This is one of the popular south Indianrecipe; very healthy and tasty food; Though the preparation takes a bit longerthan the usual daily eats, it is totally worth the effort. It goes very wellwith rice, dosa, idli ...
My Sis Jayanthi and My Cousin Sis Asha , both love thisKuzhambhu . I dedicated this recipe to them.


Preparation Time - 20 minutes
Cooking Time -     20minutes  
Recipe Cuisine  :   South Indian
Recipe Category  :  Kuzhambhu 
Serves                   4

Ingredients:

For Paruppu Urundai


Toor Dal
1 cup
Chenna dal
½ Cup
Green chilies
 3 Nos
Ginger  Paste
1 Tablespoon 
 Curry leaves
2 Strands
Asafetida powder
½ Teaspoon
Salt
As Per Taste.


For Kuzhambhu

Tomatoes  
3 nos
Green Chillies 
2 nos

Hing Powder   
1 Teaspoon

Turmeric Powder 
½ Teaspoon

Red Chilli Powder 
1 Teaspoon

Kuzhambhu Powder   
2 Tablespoon

Tarmarind Water        
1 ½ Cup

Curry Leaves            

few
Salt 
  To Taste

     
For Seasoning:

Coconut Oil         
1 Tablespoon

Mustard Seeds   
T Teaspoon

Curry Leaves        
few


Chopped Coriander Leaves for Decoration

How To Make Paruppu Urundai KuzhambhuHere You Go

Making Paruppu Urundai

  • Wash and Soak Chenna Dhal and Toor dhal and chili inwater for 1 hour.

  • Drain the water and put them in a mixie container.



  • Add salt, green chillies, asafetida powder ,a pinch ofsalt and  Curry Leaves grind themcoarsely
  • Keep this ready for preparing ball.
  • Make small koftas by rolling the dhal in between yourhands gently.
  • Now take 1 teaspoon of rice flour in a plate. Take smallball of ground dal and dust it with rice flour.
  • Steam in the idli cooker for 10-15 mins or till it cookssoft.
  • Insert a tooth pick to check whether it is cookedperfectly. Keep aside.



Making Kuzhambhu:


  • Soak the tamarind in water and extract the juice. Add 1cup of water  and dilute the tamarindwater , Keep aside.
  • Heat Coconut oil in a pan, and splutter mustard seedsfollow by curry leaves, Tomatoes and Ginger paste. Saut for 2 to 3 minutes.

  • Simmer the stove heat, add Turmeric powder, KuzhambhuPowder, Hing and Red chili powder.

  • Saut till it turns gooey.
  • Add the diluted tamarind water and salt. Stir well andboil it.

  • Allow the tamarind juice to boil till the raw smell goesoff.
  • Then slowly add the Urundai one-by-one.

  • After you add the balls, don’t stir the Kuzhambu. Oncethe balls are cooked, they will float on the Kuzhambu.


  • Garnish with coriander leaves and remove from flame. Keepcovered until serving. Tastes best after a couple of hours.
  • Serve hot with Rice.





Note:
  •  Here I prepare my Urundai and gravy in parallel. If you prepare them separately it will take more time.
  •  

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