Friday, October 9, 2009

Italian Sandwich

Ingredients for sandwich:

1. Readymade chicken Pattie 2 nos
2. Shredded lettuce
3. Finely sliced cucumber
4. Sliced Tomato Roundels
5. Hard boiled Egg Roundels
6. Finely chopped capsicum
7. Baguette 1 no
All the ingredients are as per your need.

Dressing 1:
1. Mayonnaise 1/4 cup
2. Tomato Ketchup 1-2 tbsp
3. Lemon Juice 1/2 tsp
4. Crushed red peppers as per need
(Mix all of these really well, this will be your dressing no 1)

Dressing 2:
1. White Vinegar 1/4 cup
2. Olive Oil 1/4 cup
3. Grated garlic clove 1 no
4. Salt
5. Crushed Red Pepper
6. Sugar 1/2 tsp
(Mix all of the above ingredients really well and use as needed, u dont have to use all the dressing one at a time )

1. Slice the bread as shown in the pic

2. Apply a little butter(optional)to the bread and add the cheese slices to it and toast the bread for a few minutes untill the cheese starts melting

3. Place cucumber slices horizontally on the bread, along with tomato slices

4. Drizzle very little dressing no 2 at this stage(use the dressing as per ur need)

5. Now place boiled egg roundels, and chopped capsicum above the tomato slices

6. Add lots of chopped lettuce leaves , sliced chicken pattie(if using forzen bake according to instructions and then use it) and drizzle dressing no 1 on top.

7. Cut the sanwich into 2 parts and enjoy

Note: I dint use any dressing while making my sandwich, i used only mayo and it tasted great,,, so if u wannna avoid the dressings u can do so without any hesitation. You can buy ready made baguette from stores but I baked it fresh at home
The recipe is as follows
1. 1 and hlf cup maida
2. 1 and hlf tsp instant yeast
3. A pinch of baking soda
4. Milk Powder 2 tbsp
5. Salt 1/2 tsp
6. Sugar very little


1. Take 1/2 a cup of luke warm water add salt and sugar to it, mix well and add instant yeast. Cover and set aside for 5-7 mins till it becomes frothy.
2. Add this water to maida and mix well and knead into a very soft dough, use extra water if needed
3. Once the dough is kneaded well, let it rest on a warm place for 2 hours
4. After 2 hours the dough will be double its size, knock it down well so that all the air is released and the dough comes to its original size.
5. Roll the dough into a baguette like shape and bake into a 370 degree preheated oven for 20 minutes or till the crust is golden in colour.
6. Once done, let the bread cool and use as directed above

Thursday, October 8, 2009

Hyderabadi Baghare Baigan


1. Small Brinjals 15-16 nos
2. Turmeric Power 1/4 tsp
3. Red chilli Powder 1-2 tsp or as per need
4. Coriander Powder 2 tsp
5. Kaala masala 1/2 tsp or a little more
6. Curry Leaves 10-15 nos
7. Cumin Seeds 2 tsp
8. Green Chillies 2-3
9. Tamarind paste 2 -3 tsp or as per your taste
10. Ginger ad garlic paste 2 tsp
11. Salt as per taste
12. Oil 1/2 cup

Ingredients for Masala:

1. Onions 3 large
2. Dried grated coconut 3/4 cup
3. Sesame seeds accurately half quantity of coconut
4. Groundnuts 20-25 nos
5. Cumin Seeds 1 tbsp

Preparing the Masala:

1. Dry roast the grated coconut, sesame seeds, cumin seeds and groundnuts separetly on medium heat. Keep on stirring continuosly so that any ingredient doesnt get burnt. We dry roast them separately because all the above ingredients takes different time to roast.

2. Take a shallow pan, add about 3-4 tbsp of oil and add roughly chopped onions to it. Mix it properly and fry till it changes colour to a nice golden brown. You can add oil if you feel the onions are getting burnt.

3. Once the onions are done keep it aside and add 1/2 a cup of water to it.
4. Firstly grind all the dry ingredients, ie coconut, sesame, cumins and groundnuts to a nice powder. Now add the fried onions along with its water and grind this into a very fine paste. Add water if needed.

1. Wash the brinjals well, cut the stem a little, leaving the canopy in place and cut ¾ of the length of each brinjal into a criss cross, leaving attached at the other end.

2. In a large vessel add oil and shallow fry brinjals till it changes its colour and are a little soft, fry for atleast 10 mins on medium high heat, add a little salt while frying. When done set aside.

3. In the same vessel add a little more oil, once hot add the curry leaves and cumin seeds. Fry for a a few seconds taking care that the cumin seeds doesnt get burnt.
4. Now immediately add the masala paste to it and cook on low heat, keep stirring continuously.

5. After 20-30 mins add turmeric powder, coriander powder, and red chilli powder, mix it very well and let it cook on low heat again till the oil floats on top.

6. Once you see a lot of oil on top add the fried brinjals to this masala, mix well and add 2 cups of water(u can add less or more depending on the consistency u want) and cook till the brinjals softens on medium high heat.

7. Once the brinjals are soft add tamarind paste or tamarind water to this masala(REMEMBER: ADD TAMARIND PASTE VERY SLOWLY SO THAT U CAN CHECK HOW MUCH SOUR U WANT UR GRAVY TO BE).

8. Add salt and kaala masala to the gravy and cook for another 10 mins on medium heat.

9. Serve with plain rice or naan

Chicken Korma


1. Chicken 1/2 kg
2. Onions 3 large
3. Fried Cashewnuts 2 tsp
4. Fried Almonds 2 tsp
5. Turmeric Powder 1/4 tsp
6. Red Chilli Powder 2 tsp
7. Coriander Powder 1 tsp
8. Garam Masala Pdr 1/2 tsp
9. Oil 1/2 cup
10. Ginger and Garlic Paste 2 tbsp
11. Mint Leaves finely chopped 1/4 cup
12. Yogurt 2 tsp(add more or less as per your taste)
13. Salt


1. Clean the chicken pieces, add ginger garlic paste to it, a little salt and half turmeric. Mix well and put on flame on high heat, Let it be on flame till all the liquid of the chicken evaporates.(It will take approx 10-12 mins, keep stirring occaisionly)
2. Finely chop the onions and deep fry them, remember it should not get burnt at any point of time otherwise the gravy would turn a littel bitter, to avoid this use all 1/2 cup oil to fry the onions to golden brown colour. Once the onions are done drain and keep aside.
3. Blend fried onions and fried cashewnuts, almonds together into a very fine paste. Set aside
4. Add the remainig oil to a big vessel, and pour in the onions and dry fruit paste into this oil and fry the whole puree on medium high heat.
5. After 5 minutes, add turmeric, red chilli and coriander powder to this mixture and fry on medium heat till oil floats on top. At this stage add yogurt to masala and keep frying till all the raw smell of yogurt dissappears and oil floats on top
6. Once the masala is ready add the chicken pieces along with a little water, say around 1 cup and add salt.
7. Let it cook on dum for 20-25 minutes or till the chicken gets cooked properly.
8. Remove the lid, add chopped mint leaves, and garam masala. Check the salt, if done serve hot with naan or plain boiled rice

Friday, September 25, 2009

Baked Aloo Tikki


1. Potatoes 2
2. Green Peas 1/2 cup
3. Green Chillies 7-8 finely chopped
4. Green Coriander Leaves as per need
5. Garlic cloves 2-3 finely grated
6. Ginger 1/2 inch finely grated
7. Salt as per taste
8. Bread Crumbs as per need
9. Oil Spray


1. Boil and mash the potatoes
2. Add green peas, finely chopped green chillies, grated ginger, garlic, salt, green coriander leaves, to mashed potatoes and mix well
3. Make equal sized balls out of this mixture and press them to form a tikki.
4. Roll these tikkis into bread crumbs and arrange on a cookie sheet and spray oil on it
5. Bake the tikkis on 300 degree F for 15 minutes
6. After 15 minutes turn them and bake for another 10 minutes, and spray a little oil
7. If you want the tikkis to be crispy turn the oven on broil mode and cook untill the tikkis turn golden brown.
8. Serve hot with hot and sweet tomato sauce

Tuesday, September 15, 2009

Haleem (Indore Special)


1. Mutton 1/2 kg
2. Haleem Wheat 1 cup
3. Chana Dal+Urad Dal+Black Eye Beans 1/2 cup
4. Tomato 3
5. Onions 1 + 1 for frying
6. Green Chillies 5-6 or as per your taste
7. Ginger garlic paste 1 tbsp
8. Mint Leaves 1 cup
9. Curry leaves 7-8
10. Bay leaves 2-3
11. Oil 1/2 cup
12. Salt as per taste
13. Red Chilli Powder 2 tsp or as per ur need
14. Coriander Powder 1 -2 tsp
15. Cumin seeds 1 tsp
16. Oil 1/4 cup for tadka

Garam Masala:

1. Cloves 3-4
2. Green Cardamoms 4-5
3. Shah zeera 1/2 tsp
4. Cinnamon sticks 2-3 small
(grind all of these together to prepare fresh garam masala for haleem)


1. Soak haleem wheat for 5-6 hours. Mix all the dals and soak it for 3-4 hours(The mixture of dals should not be more than 1/2 cup)
2. After soaking the wheat boil them in a pressure with almost 4-5 glasses of water.Let it boil on high flame and once the 1st whistle comes lower the flame to medium and let it cook for atleast 1/2 hour. After wheat, boil the dal mixture with 2 glass of water.(Boil wheat and dal mixture separately, both will take diff time to cook)
3. Once both the wheat and dal mixture is boiled let it cool, and blend them separetly in a mixer.
You dont have to blend wheat into a fine paste, just 1 or 2 rounds so that you see half pices of wheat, whereas for the dal mixture you can add a little water and blend them to a fine paste.
4. Once both are blended separetly, mix them very well in a vessel so that the wheat and dal mixture gets mixed properly.

5. Set this mixture aside
6. Heat oil in a vessel and deep fry the onions till golden brown, drain and put it on a paper towel
7. In a pressure cooker add the meat pieces, salt, 1 onion, ginger garlic paste, turmeric powder, and green chillies, mix well and let it cook untill the meat boils, say for 15-20 minutes.
8. In a large vessel add the remaining oil from step 6. Now add the boiled meat pieces and let it cook on medium flame for 10 minutes.
9. To this mixture add finely chopped tomatoes, red chilli powder, coriander powder, little salt, freshly grounded garam masala and half of the mint leaves(finely chopped). Let it cook on high heat and keep stirring for 5 mins, lower the heat and cover the vessel and let it cook till the tomatoes softens and oil floats on top. As shown in pic

10. Now add the wheat and dal mixture. Mix well and add water accordingly to get the consistency you want.

11. Keep stirring the haleem every few minutes as it tends to stick at the bottom. Once it comes to a boil close the lid and let it cook on low flame for another half an hour,,keep on stirring in between.
12. Now prepare for the tadka. In a pan add 1/4 cup oil, once hot add the bay leaves ,after a few seconds add cumin seeds once they start spluttering add the curry leaves and immediately transfer this to the haleem. Mix well
13. Now dish out the haleem and sprinkle fried onions and mint leaves and serve hot

All recipes are on Petitchef

Friday, August 28, 2009

Aloo Ke Samose

1. Potaotes 1 Large boiled and mashed
2. Green Chillies 6-7
3. Garlic Cloves 2-3
4. Cumin seeds 1 tsp
5. Mustard seeds 1/2 tsp
6. Curry Leaves 3-4
7. Salt as per taste
8. Turmeric Powder 1/4 tsp
9. Green Coriander Leaves as per need
10. Oil 2 tbsp+ for frying

Ingredients for Samosa Cover:
1. All Purpose Flour/ Maida 1/2
2. Ajwain seeds 1/4 tsp
3. Rice Flour 5-6 tbsp
4. Salt as per Taste
5. Ghee 2 tbsp

1. Mix all the ingredients for samosa cover very well and with the help of a little water knead them into a soft dough. Let this dough rest for 1-2 hours
2. In a pan add oil, once it is hot add mustard seeds, cumin seeds, curry leaves.
3. Now lower the flame a little bit and and the chilli garlic paste(u can coarsely grind the chillies and garlic together to get a fresh paste). Saute it for a few seconds on low heat and then add turmeric powder and salt
4. Immediately after that add the mashed potatoes and mix well
5. Cover and let it cook for a few mins and add finely chopped coriander leaves.
6. Mix this masala really well and check salt and let it cool.
7. Now make equal sized balls of the dough and roll it with the help of a rolling pin. Roll it to size of a puri.
8. Cut thed puri into half and add the cooled potato mixture and shape it like a samosa.
9. Repeat the same procedure for the rest of dough
10. Heat oil in a vessel on medium flame. Do not change the flame during the entire frying process
11. Now add the samosas one by one and deep fry on medium heat so tht they become crispy.
12. Serve hot with any chutney

Gurda Masala

1. Kidney 6 nos
2. Onions 1 large
3. Tomato 1 medium
4. Yogurt 1 tsp
5. Coriander Powder 1 tsp
6. Red chilli Powder 1 tsp
7. Ginger Garlic Paste 1 tbsp
8. Mint leaves chopped 1/2 cup
9. Green Chillies 3-4
10. Oil 3 tbsp or as per need

For Garam Masala:
1. Cloves 2-3
2. Green Cardamoms 4-5
3. Cinnamon Stick a small piece
4. Shah Zeera 1/2 tsp
Grind all these together to make your fresh garam masala for this recipe

1. Cut every kidney into 4-6 pieces, clean them and let it sit in water for 10- 15 minutes.
2. Heat oil and add the finely sliced onion to it, and fry untill it turns golden brown.
3. Now add the slited green chillies and ginger garlic paste and fry it for a few seconds.
4. Now add the kidney pieces to this mixture and mix well. Add a little salt at this stage and cover it and let it cook for 5-10 minutes on medium flame.
5. Add half of the mint leaves now, mix a little and let it cook for another 10 minutes, add a little water if needed
6. Now saute the kidney masala for a little while and add very finely chopped tomatoes to it, cover the lid and let it cook for a few more minutes without adding water.
7. Once you see the oil floating on top add yogurt to this masala and saute untill there is now raw aroma of yogurt or again till oil floats on top
8. Add the remaining chopped mint leaves to it and the freshly grounded garam masala, adjust salt to your taste and serve hot with phulkas or chapatis.

Iftar Platter

Iftar: Basically the time when muslims all over the world break their fast during ramdan. Iftar is mainly heavy comprising of fruits, sweets and savoury treats, besides the staple Dates and Water.
The Iftar is often , but not necessarily, followed up by a regular dinner late during the night.

Here the platter consists of some fruits, dates and a variety of pakodas and chicken patties.

And the recipe is:

Chicken Patties Ingredients:

1. Chicken mince 3/4 cup
2. Potato 1 medium
3. Carrots 1 grated
4. Capsicum grated 1 small
5. Green chillies 4-4
6. Green Coriander leaves
7. Black pepper powder 1/4 tsp
8. Salt as per taste
9. Egg 1
10. Bread Crumbs as per need
11. Milk 1/4 cup
12. Oil for deep frying


1. In a vessel add finely chopped potatoes, chicken mince, milk, salt and black pepper.
2. Cover the vessel and let it cook on high heat for 5-8 mins, then lower the flame and cook till there is no moisture remaining and the potaotes are all mashed up.
3. Cool this mixture and add the grated carrots, capsicum, green coriander leaves, finely chopped green chillies and mix really well. (Before adding capsicum and carrots to the chicken mince sqqueeze out excess water from it.)
4. Add bread crumbs and mix well so that the mixture binds easily.
5. Make equal sized balls of this mixture and flatten them with your plam to give it a patties like hsape.
6. Dip it in whisked egg and deep fry till golden brown and serve hot with any sweet and sour chutney.

Pakodas Ingredients:

1. Spinach leaves as per ur need
2. Small Brinjals/eggplant as per ur need( sliced)
3. Jalapenoes as per ur need
4. Sliced Potatoes as per ur need
5. Tamarind and dates chutney

For the batter:

1. Gram flour 1/2 cup or as per ur requirement
2. Rice flour 4 tbsp
3. Ajwain seeds 1/4 tsp(crushed)
4. Cumin seeds 1/2 tsp(crushed)
5. Salt as per taste
6. Turmeric Powder 1/4 tsp
7. Red chilli Powder 1/2 tsp


1. Mix all the ingredients for the batter with a little water, mix well and keep it aside. Let it rest for 1 hour before using
2. Now dip the spinach , brinjals, potatoes one at a time in the batter and fry till golden brown
3. For the jalapenoes u need to slit them in between and deseed them. Fill a little tamarind and dates chutney as a filling and dip them in the batter and deep fry till golden brown.
4. Serve hot and crispy with any sauce of your liking

Ramdan Kareem

Ramdan Mubarak to all my Family and Friends

Monday, August 17, 2009

Smoked Chicken Biryani


1. Chicken 1-1/2 kg
2. Rice 3-31/2 cup
3. Yogurt 1 to 1 and 1/2 cup
4. Ginger Garlic Paste 2 tbsp
5. Red Chilli Powder 1 tbsp
6. Coriander Powder 1 -1/2 tbsp
7. Nutmeg+Mace+Cardamom powder 1 tsp
8. Lemon Juice 2 tbsp
9. Sugar 2 tbsp
10. Onions 4-5(1 raw onion finely chopped+ 3 deep fried biryani onions)
11. Mint Leaves 1/2 cup
12. Green Chillies 6-8
13. Ghee for frying 1/2 cup
14. Kewda Water 1 tbsp
15. Yellow Colour 1/2 tsp
16. Milk 1/2 cup
17. Ginger Juliennes 1/4 cup
18. Tomatoes cut in roundels 2-3
19. Whole Garam masala
20. Shah Zeera
21. Charcoal 2-3 pieces

Whole Garam masala consists of:
(1-2 bay leaves, 2 black cardamoms, 4-5 green cardamoms, 10-12 cloves, 10 black pepper,1 tbsp cumin seeds)

For Marinade

1. In a bowl add yogurt, ginger garlic paste, red chilli powder, coriander powder, nutmeg+mace+cardamom powder, ginger juliennes. Mix all these ingredients really well.
2. Now add lemon juice, chopped raw onions, 3/4 portion of fried onions, salt, mint leaves, whole garam masala, and orange colour
3. Mix everything in step 1 and 2. Now add cleanly cut portions of chicken into this(the chicken should be pat dried).
4. Mix or coat everything to the chicken pieces.
5. After this add the tomato roundels to this marinade. Mix well, do not break tomatoes in this process. Let the chicken marinade for minimum 6-8 hours or maximum for a day.

For rice:

1. In a big vessel add water and a little of the whole garam masala, shah zeera, salt and mint leaves.
2. Bring to a boil and add the presoaked basmati rice and cook till it is half done. Drain the remaining water in a strainer. Keep these half done rice aside.

Smoking the Biryani Marinade:

1. Transfer the marinade into a vessel in which you are going to prepare biryani
2. Now take a piece of aluminium foil and place 2-3 burning charcoal on it. as shown in pic

3. Keep the lid of the vessel ready.
4. Now take about a tbsp of ghee and pour on the burning charcoal and cover the lid immediately

5. Make sure that the smoke doesnt leak out much, you can place a heavy object on the lid of the vessel to avoid large amount of smoke releasing from the vessel.
6. In the same position, with the lid on the vessel put the vessel on medium flame.
7. Do not remove the lid untill the smoke subsides. As shown in pic

8. Once the smoke subsides you can check the chicken and remove the charcoal pieces from the vessel along with the foil.
9. Now let the chicken cook on medium heat until there is only a little amount of water left in the vessel.
10. The moisture content should only be that much where in u can cook the half done rice. If there is more moisture than required then the half done rice will get overcooked and become soggy.
11.Once you are sure of the moisture content check the salt in the marinade, once that is done add the half cooked rice to this chicken marinade
12. Now sprinkle the rest of the fried onions on top. Mix colour with milk and pour it over the rice mixture. Add a little ginger juliennes, little mint leaves and 2-3 tbsp of ghee on top of the mixture, as shown in picture

13. Now cover the lid and let it cook on high flame for 5-7 minutes or till the time you can see the steam on top of rice. Close the lid and cover properly and let the biryani cook on dum for 15-20 minutes.

14. Serve hot with any raita or kachumber of your choice.

1. Do not throw away the drained rice water. You can use it, if by mistake you have over cooked the marinade and you feel there is not enough moisture to cook rice , u can any time add required amount of boiled rice water as it contains all the masala fragrance in it.

All recipes are on Petitchef

Naan (Khaliya, Khalia, Qalia) (Aurangabad Special)

Naan Qalia is a dish that originated from Aurangabad in India. It is a concoction of mutton and a variety of spices. Naan is the bread made in tandoor (Hot furnace) while Qalia is a mixture of mutton and various spices.


When Mohammad Tughlaq shifted his capital from Delhi to Daulatabad, there was a mass exodus of people from Delhi to Daulatabad. On the way to Daulatabad, the huge army of Tughlaq was exhausted. It was an uphill task to provide such a big army with food. But the smart Bawarchis (cooks) came up with a dish that could suffice the imposing army. They conceived the dish we call today as Naan Qalia. They dug a hot furnace and rolled out thusands of golden colored naan. Meanwhile Qalia was prepared by cooking mutton and adding number of spices in the huge cauldron.

1. Mutton 1 kg
2. Khuskhus 45 gms
3. Dried Coconut 45 gms
4. Yogurt 200 gms
5. Onions 3 medium
6. Ginger and Garlic Paste
7. Coriander Powder 2 tsp
8. Bhilawe Ki Chironji(i dont know any other name for this ingredient) 40-45 gms
9. Turmeric Powder 1/2 tsp
10. Red Chilli Powder 3-4 tsp or as per your need
11. Mint Leaves 1 cup
12. Coriander Leaves 1 cup
13. Bay leaves 1-2
14. Patthar Ka Phool 2-3
15. Cloves 4-5
16. Cinnamon Sticks 3-4
17. Shah Zeera 1 tsp
18. Salt to taste
19. Oil 1/2 cup or according to your need
20. Green Chillies

(Preparing Dry Masala)

1. In a pan dry roast the coconut pieces or shreds on medium heat until they are light brown.
2. Soak khuskhus in water for 10-15 mins. Drain khuskhus in a strainer and roast it on a pan on medium heat till it is light and changes colour.
3. In the same way dry roast the bhilawe ki chironji till it releases nice aroma and changes colour.
4. Dry roast the bay leaves and patthar ka phool together on medium heat untill it changes colour

(Grinding Masala)
1. In a mixer add all the dry roasted bhilawe ki chironji and grind it without adding water to a fine powder. Set aside
2. Finely crush the bay leaves and patthar ka phool. In a blender add the roasted coconut, khuskhus and coriander powder and grind it to a fine powder. Now add the finely crushed bay leaves and patthar ka phool into this mixture with a little water and blend it into a very fine paste.

Main Masala:
1. In a pressure cooker add mutton pieces, ginger and garlic paste, salt, turmeric powder, yogurt, shah zeera, cloves, cinnamon sticks,and onions, half of coriander and mint leaves.
2. Pressure cook this mutton till it is 70 percent cooked.( The rest 30 percent will be cooked afterwards). Do not add any water while pressure cooking meat. It will cook in its own water
3. In a wide open vessel add oil, once it is ready add vertically slitted green chillies, and a little ginger garlic paste to it, saute it for a few seconds and add the grounded coconut,khuskhus paste and saute this mixture on medium flame for 10-15 minutes.
4. After that add red chilli powder to this mixture and remaining mint and coriander leaves.
5. Saute until the mixture oozes oil out of it and it doesnt release any raw smell of masalas.
6. At this stage add the 70 percent cooked mutton mixture and let it cook on high heat.Keep on stirring so that the masala doesnt stick on the vessel base.
7. Keep on doing this untill oil oozes out.
8. Add water to this mixture according to the consistency you want. Generally the consistency of the khaliya is quite thin.

9. Now cover the vessel half with the help of a lid and let it cook on medium heat untill the meat is fully cooked.
10. In the mean time take the grounded bhilawe ki chironji and add a little water to it. Dissolve chironji nicely into it so that no lumps are formed.
11. When you think the khaliya is done, add the bhilawe ki chironji paste to this and stir continously for a good 5 mins, let the khaliya come to a boil and serve really hot with Aurangabadi special Naan

Saturday, August 8, 2009

Sabudana vada (Ramdan Special)


1. Potato 1
2. Sabudana 1/2 cup
3. Green Chillies 5-6 or as per ur need
4. Chopped coriander 2 tbsp
5. Curry Leaves 3-4
6. Red Chilli Powder 1/2 tsp
7. Salt as per your taste
8. Onions 1 small finely chopped
9. Chaat Masala 1/4 tsp or as per taste
10. Rice Flour 2 tbsp


1. Soak the sabudana in water for 2-3 hours.
2. Wash and peel the potato and then grate it with the help of a grater
3. Squeeze out excess moisture from it and put it in a bowl
4. Add chopped chillies, chopped coriander leaves, chopped curry leaves, red chilli powder, chopped onions and salt to the grated potaotes. Mix well
5. Squeeze out excees moisture from soaked sabudana and add to the potato mixture.
6. Add rice flour and chaat masala powder and knead like a dough.
7. Make equal sized balls out of this mixture and them flatten them like tikki(keep it a little thin as it will become crispier)
8. Deep fry them in hot oil untill golden brown and serve hot with curd, tamarind and date chutney

Mutton Curry/ Aloo Gosht


1. Mutton 500 gms
2. Onions 2 large 1 small
3. Tomatoes 2 large
4. Turmeric Powder 1/2 tsp
5. Coriander Powder 2 tsp
6. Ginger Garlic Paste 2 tbsp
7. Salt as per taste
8. Oil 2-3 tbsp
9. Green Chilli slit lengthwise 5-6
10. Garam Masala Powder
(5 Cardamoms, 4 cloves small stick of cinnamon, shah zeera,crush them to a coarse powder and use as garam masala)
11. Green Coriander chopped as 1/2 cup
12. Potatoes 3-4 medium cut in 4 pieces


1. In a pressure cooker add washed mutton, sliced onions, chopped tomatoes, salt, little oil, ginger garlic paste, turmeric powder and pressure cook till mutton is done.
2. In a big vessel add the potatoes and fry them a little, set aside
3. To the same oil add the green chillies and fry them a little, add a little ginger garlic paste, and then immediately transfer all the contents of the mixtue.
4. Cook the mixture on medium high flame, and after 5-7 mins add the coriander powder.
5. Add the fried potatoes to the gravy, sprinkle little chopped coriander, cover the vessel and cook untill the oil floats on top and the potaotes are done.
6. Now add the garam masala powder and cook for another 5 mins. Taste the salt and adjust as per your need
7. Garnish with coriander leaves
8. Serve hot with boiled rice

There are many ways to cook this particular gravy, but i like to lessen my work by pressure cooking meat with onions and tomatoes. It a very tiring job to fry onions and then pressure cooking thm and the saute again with tomatoes in it. This way everything gets cooked at one time

Chicken Mayo Sandwich


1. Chicken breast as per requirement
2. Mayonnaise as per requirement
3. Salt to taste
4. Bread slices 4-6 or as per ur requirement
5. Black Pepper Powder 1/2 tsp
6. Oil 2 tbsp
7. Butter as per requirement


1. Cut the chicken breast into desired size, preferably small
2. In a pan add oil and put the chicken pieces in it
3. Add salt and pepper with a few drops of water to it, cover and let it cook untill there is no water. Cook on low medium flame
4. Once the chicken pieces are done remove them from flame, once it cools shred the chicken pieces. Set aside
5. Now mix the mayonnaise with the shredded chicken
6. Apply butter on the bread pieces and grill the bread slices on a grill pan or normal pan. It should be slightly crispy.
7. Repeat the process for all the slices.
8. Now spread the chicen mayo mixture on the bread evenly, form such multiple layers of bread slices.
9. Once done serve with wafers and sauce of your choice.

Do not grill the sandwich after spreading the chicken mayo mixture. otherwise the bread will become soggy.

Monday, August 3, 2009

Cheese Sausages


1. Boiled Potatoes 2 nos
2. Peanuts crushed coarsely 1 cup
3. Grated carrots 1/2 cup
4. Grated capsicum 1/2 cup
5. Onion 1 small
6. Egg 1 nos
7. Black Pepper 3-4 pinches
8. Salt as per required
9. Bread crumbs as per required
10. Green chillies 2-3 finely chopped
11. Oil for frying
12. Mixed Cheese as per need


1. Mash the boil potaotes and add black pepper and salt to it.
2. In a pan add 2 tbsp oil and add the finely sliced onions and saute until transparent
3. Now add grated carrots, capsicum and sauteed onions to the mashed potaotes and check the salt at this stage.
4. Make equal sized balls
5. Take a ball, faltten it a little bit and add the cheese. Close the edges and press them with your palms to give it a sausage shape. Similarly make all the sausages
6. Whisk an egg and dip these sausages into the egg mixture, and roll them on the bread crumbs.
7. Repeat the same procedure for all the sausages
8. Now Again dip these sausages in the whisked eggs and roll them onto roughly crushed peanuts

9. Repeat the same for all the sausages.
10. Once all the sauges are done refrigerate it for atleast 5-6 hours, so that the sausages becomes firm and it doesnt break while frying
11. Heat oil in a vessel on medium flame and fry these sausages untill golden brown.
12. Serve hot with any sauce of your choice

Cheddar Cheese on Foodista

Baigan Ka bharta

1. Bharta Baigan 1
2. Onion roughly chopped 1
3. Green chilllies as per your taste
4. Garlic cloves 3-4
5. Cumin seeds 1 tbsp
6. Oil 2 tbsp
7. Turmeric Powder 1/2 tsp
8. Salt as per taste
1. Apply a little oil on raw baigan and put it on medium flame. Turn sides as it gets softer. Keep doing it untill the whole baigan soften and water oozes out of it. As shown in picture

2. To check whether it is done or not u can pierce a toothpick and if it pierces easily that means the baigan is done.
3. Now try to remove its skin as much as possible,if the baigan is done completly the skin will come out very easily, take care as it will be very hot. Once that is done try to chop it or mash it
4. Roughly grind the green chillies, garlic cloves and cumin seeds.
5. In a pan add oil and add the roughly chopped onions to it saute untill it becomes transparent.
Now add the green chilli-garlic and cumin seed paste to it and saute for a few seconds untill it releases a nice aroma.
6. Now add the turmeric powder, mix it well and add the mashed baigan to this. Mix very well and add salt accordingly and let it cook on low flame for 10-15 mins.
7. Once that is done serve with hot phulkas

Vegetable Biryani

1. Paneer 250 gms
2. Broccoli florets 1 cup
3. Carrots chopped 1 cup
4. Capsicum finely sliced 1 cup
5. Potatoes 2 french fry cut 1 cup
6. Fresh Peas 1/2 cup
7. Onions 2 medium finely sliced
8. Tomatoes 3
9. Yogurt 1/4 cup
10. Whole Garam Masala as per requirement
11. Green Chillies slit vertically 5-6
12. Red Chilli Powder 1 tsp
13. Rice 3 cups washed and soaked
14. Yellow Food Colour
15. Green Coriander leaves as per need
16. Oil as per requirement
17. Salt as per need
18. Milk 1/4 cup

1. Take sufficient oil in a vessel and fry the onions until crisp and golden brown, set aside and let it cool. Now similarly fry all the chopped veggies lightly for a minute or two and then set aside on a plate to cool. Lastly fry the paneer pieces untill it changes colour slightly.
2. In the same pan add whole garam masala and let it splutter. Once that is done add the chopped tomatoes and a little salt and saute it for a few mintues. Cover the vessel and let the tomatoes cook until it softens and becomes a pulp. When that is done add the yogurt and saute it again untill oil floats on top
3. Now add the green chillies and red chillies and saute it on medium flame for a few mintues.
4. Set this gravy aside for further use
5. Boil water with a few mint leaves, and whole garam masala and once it satarts boiling add soaked rice to it and cook untill it is 85 percent done. Drain rice and set aside
6. Now in a cooker or a vessel put a little oil to grease it and add little rice
7. After that add the tomatoes gravy and fried veggies and paneer and garnish it witha little fried onions
8. Arrange another layer of rice on this gravy. Repeat the same procedure again.
9. Finally add rice and garnish it with fried onions and chopped coriander leaves.
10. Take 1/4 cup milk and dissolve colour in it and garnish it on biryani on circular motions.
11. Cover the vessel and let it cook on high flame for a few mintues intially untill the rice on the top layer has started heating up. or steam is formed.
12. After that lower the flame and let it cook on dum for 20-25 minutes.
13. Serve hot with any raita or gravy of your choice

Sunday, July 19, 2009

Cheesy Bites Chicken Tikka Pizza

Ingredients for Topping:

1. Chicken (150 gms)
2. Capsicum cut in stripes (1/2 cup)
3. Red Onions Finely slices (1/2 cup)
4. Tomato roundels (5-6 Nos)
5. Mozzarella Cheese as much as you want
6. Salt (1/4 tsp)
7. Red Chilli Flakes (1/2 tsp)
8. Dried Oregano (1/4 tsp)
9. Dried Basil (1/4 tsp)

Ingredients for Sauce:

1. Tomatoes (500 gms)
2. Onion (1 No)
3. Garlic Clove grated (1 No)
4. Oil (1 tbsp)
5. Sugar (1 tsp)
6. Salt (2 pinches)
7. Oregano (1 tsp)

Ingredient for Pizza Dough:

1. Maida (2 -1/2 cup)
2. Yeast (1-1/2 tsp)
3. Sugar (1 tsp)
4. Salt (3/4 tsp)
5. Water as per requirement

Method for Sauce:

1. Add oil in a pan and add chopped onions fry a little and add the grated garlic to it.
2. Now add chopped tomatoes, salt, sugar and dried oregano.
3. Cook till the tomatoes soften and all the water evaporates.
4. Let it cool and blend it into a fine paste. You can store this paste into regrigerator for further use

Method for Dough

1. Take 3/4 cup lukewarm water and add all the yeast and sugar specified in the dough section. Cover it and let the yeast activate. After 5-10 mins there will be a frothy mixture, that means the yeast has activated.

2. Now combine maida, salt and mix and add the yeast frothy mixture to it and knead into a soft dough. Mix well so that there are no lump formations. Apply a little oil to the dough and make a smooth surface and let it rest for 2 hours in a warm place preferrably in a oven.

3. After 2 hour the dough will double in its size, just knock it down and give a few punches to the dough so that there is no air.

4. Now keep aside a small portion of the dough for making the cheesy bites.

5. Now knead the rest of the dough a little bit and with the help of a rolling pin and a little dry flour roll the dough into a 12 inches long pizza base and transfer on to the baking pan or a pizza pan. Keep it aside for further use.

Method for Cheesy Bites:

1. Knead the dough kept aside for making cheesy bites. And with the help of a rolling pin roll it into a thin base.

2. Now cut the edges of this base fro all the four sides to give it a square shape.

3. Vertically cut this base into 3 pieces and then cut each vertical piece into 3 more horizontal parts.

4. Take a part and add a little mozzarella cheese and roll it. Repeat this step for every part.

5. Keep these cheesy bites aside.

Finally.. Assembling the Pizza:

1. Apply pizza sauce on the pizza base evenly.

2. Add the chopped capsicum, onions and the chicken tikka pieces.

3. Now arrange the Cheesy bites on the outer edge of the pizza base as shown in picture.

4. Add the tomato roundels, sprinkle the red chilli flakes, dried oregano, dried basil, salt and sprinkle some oil on top.

5. Add the cheese as the final topping .

6. Now bake pizza on 410 degree F preheated oven for 10-12 minutes, check it once and you can bake it more or less after that according to your liking

Bon Appetit

Chocolate and Roasted Almond Cookies


1. Maida (1 and a quarter cup0
2. Butter (1/2 cup)
3. Sugar (1/2 cup)
4. Egg (1 no)
5. Cocoa Powder (2 tbsp)
6. Baking Powder (1 and a quarter tsp)
7. Almonds (3/4 cup grounded)
8. Almonds less than (1/4 cup) crushed coarsely


1. Melt butter and add sugar to it. Mix it really well untill all the sugar dissolves in it.
2. Now add egg to this mixture and keep mixing for another 5-7 mins
3. In another mixing bowl add maida, cocoa powder, baking powder and mix well.
4. Now add this maida mixture to the butter and sugar mixture. Mix it well
5. This will be a very sticky mixture, so at this stage add all the grounded almond powder. Keep mixing use a lil oil if you cannot handle the dough or add a tbsp of dry flour if your mixture is really soft
6. Mix everything really well into a soft and smooth dough.
7. Make equal sized balls out of this dough and dip them into the coarse almond mixture. Flatten them a little bit and place it on the cookie sheet
8. Repeat this process for all the balls.
9. Preheat the oven on 356 degree F and bake them for 20-25 mins
10. Once the cookies are done let them rest for a good 30 mins or untill they have cooled down and then store it in an air tight container

Friday, July 17, 2009

Chicken Hakka Noodles


1. Chicken cut in stripes 1/2 cup
2. Egg Hakka noodles 1 packet
3. Egg 1
4. Shredded Cabbage 1-1/2 cup
5. Carrots cut in stripe 3/4 cup
6. Green Capsicum 1/2 cup
7. Onion 1 medium finely sliced
8. Green chillies slit 6-7
9. Garlic Cloves 3-4 finely chopped
10. Black Pepper Powder as per required
11. Cornflour Powder 1 tbsp
12. Salt as per need
13. Oil as per need
14. Soy Sauce 1 bsp


1. Boil the noodles as per the instruction on the packet. After draining the hot water immediately add very cold water to these noodles and let them rest there for atleast half minute,then repeat this process again. Drain the water and add a tsp of oil to it, otherwise the noodle will become sticky. And refrigerate the noodles for atleast 1 hour.
2.. Clean and cut the chicken in stripes and drain well. Now add salt, black pepper powder and just 2 tbsp of beaten egg and keep the rest of the the egg aside. Mix all of the mixture well and fry them in a pan and keep it aside.
3. Add oil in a pan and add Chopped garlic, green chillies, onions and all the chopped veggies and stir fry them on high flame, keep tossing for 5 minute, then add salt and black pepper to it.
4. In another pan fry the remaining egg and add to the veggies along with the fried chicken. Mix really well.
5. Now add the soy sauce to this mixture, check the salt and add if required.
6. Transfer boiled noodles to it. Mix them really well untill all the noodles get nicely coated with sauces and the veggies.
7. Add a little pepper powder to it and serve really hot.