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Recipe Page

I'll create a page similar to this one for each recipe, filling in the sections below with the ingredients, procedure, and serving size (if I need to, I'll add more sections). I'll give each page a unique title and then create a link to it from my "Recipes by Category" page.

For example, here's a recipe for tangy tongue tickler


Lemon Rinds(halves)-12
Tamarind Pulp-1 cup
Chilli Powder -1 1/2 tsp
Asafoetida- a pinch
Turmeric- a pinch
Jaggery Powder-2 tsp
Mustard seeds-1tsp
Salt To Taste.


Use the rinds of the thick skinned variety lemons,that remain after squeezing the juice.

Chop the rinds and pressure cook with salt without adding water. Toast fenugreek till they
splutter and powder coarsely, when still warm.

Heat oil, season with mustard and asafoetida. Add the cooked rind and saute for five minutes.
Add turmeric, jaggery and tamarind pulp and simmer for 10 minsutes on low fire. Now, add chilli
and Fenugreek powders and stir well. Allow to simmer for two more minutes and remove. Serve with
rice or Chapathis. Can be preserved in the fridge for 2 weeks.

Serving Size:

8 servings

Recipes by Category

Orange wonder


Orange Peel(chopped)- 2 cups
Tamarind pulp - 1 cup
Jaggery Powder - 1/2 cup
Salt- to taste

Grind to a paste:

Copra grated-1tbsp
Mustard seeds-2tsp
Red Chillies- 3 or 4
Asafoetida - a pinch
Turmeric - a pinch
Oil - 4 tbspOrange Peel(chopped)- 2 cups
Tamarind pulp - 1 cup
Jaggery Powder - 1/2 cup
Salt- to taste


Heat oil, season with 1/2 tsp of mustard and asafoetida. Add the peel and fry till brown, add
tamarind pulp, jaggery and salt and simmer for ten minutes,till tender.

Add the ground paste and cook for 2 more minutes. serve with rice or chapatis.