Bon Appetit

Italian Sandwich

2009-10-09T23:55:00.009-04:00

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 )

Method:
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

Method:

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

Hyderabadi Baghare Baigan

2009-10-08T14:15:00.004-04:00

Ingredients:

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.

Method:
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

2009-10-08T13:52:00.006-04:00

Ingredients:

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

Method:

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

Baked Aloo Tikki

2009-09-25T19:56:00.007-04:00

Ingredients:

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

Method:

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

Haleem (Indore Special)

2009-09-15T15:46:00.005-04:00

Ingredients:

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)

Method:

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

Aloo Ke Samose

2009-08-28T10:59:00.001-04:00

Ingredients:
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

Method:
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

2009-08-28T10:36:00.003-04:00

Ingredients:
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

Method:
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

2009-08-28T09:59:00.004-04:00

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

Method:

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

Method:

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

2009-08-28T09:44:00.002-04:00

Ramdan Mubarak to all my Family and Friends

Smoked Chicken Biryani

2009-08-17T18:39:00.012-04:00

Ingredients:

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.

Tip:

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.

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

2009-08-17T17:36:00.008-04:00

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.

History:

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.

Ingredients:

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

Method:
(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, 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

Sabudana vada (Ramdan Special)

2009-08-08T01:12:00.006-04:00

Ingredients:

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

Method:

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

2009-08-08T00:46:00.005-04:00

Ingredients:

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

Method:

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

Note:
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

2009-08-08T00:26:00.005-04:00

Ingredients:

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

Method:

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.

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

Cheese Sausages

2009-08-03T18:17:00.005-04:00

Ingredients:

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

Method:

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

Baigan Ka bharta

2009-08-03T16:33:00.008-04:00

Ingredients:

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

Method:
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

2009-08-03T16:05:00.003-04:00

Ingredients:
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

Method:
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

Cheesy Bites Chicken Tikka Pizza

2009-07-19T22:23:00.005-04:00

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

2009-07-19T21:53:00.001-04:00

Ingredients:

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

Method:

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

Chicken Hakka Noodles

2009-07-17T20:24:00.000-04:00

Ingredients:

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

Method:

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.

Sprouts Bhel

2009-07-16T08:41:00.000-04:00

Ingredients:

1. Moong sprouts 1 cup

2. Tomato 1 chopped roughly

3. Onion 1 small, chopped roughly

4. Green chillies 3-4

5. Green Coriander leaves for garnishing

6. Oil 1tsp

7. Salt as per requirement

Method:

1. In a pan add oil, once hot add green chillies fry it for a few seconds then add the moong sprouts.
2. Mix it really well and allow it to saute for next 10 mins on medium flame
3. Add salt and a little water and cover the vessel with a lid.
4. Once they are half done, dish out the moong sprouts mixture and add chopped onions, tomatoes and garnish it with green coriander leaves

NanKhatai

2009-07-14T15:22:00.000-04:00

Ingredients:

1. Sooji(semolina) 1/3 cup
2. Maida 1/3 cup
3. Gram flour 1/3 cup
4. Cardamom powder 1/4 tsp
5. Sugar 1/2 cup
6. Butter a little less than 1/2 cup
7. Baking soda a pinch
8. Dryfruits of your choice

Method:

1. Preheat the oven at 375 F
2. In a bowl mix all the dry ingredients except for sugar. Mix everything very well
3. Now add sugar to the butter, butter should be in room temperature not melted.
4. Mix the sugar and butter well for 5-10 mintues untill it becomes light and sugar completly mixes in it.
5. Mix this sugar and butter with the dry flour and knead into a dough. the dough will be a little soft.
6. Make equal sized balls from the batter and flatten them a little and garnish with finely chopped dry fruits. Press them a little so that they dont come out while baking.
7. Arrange all the nankhatai on the cookie sheet or whichever baking pan you are using and bake it for 12-13 minutes.

8. Check the colour it should be a light golden brown, now remove them gently and let it cool for a good 50-10 mintues until it is firm, if you try to disturb them immediately they will break.
Let it settle and then you can enjoy your home made Nankhatai.

Bhindi Aloo

2009-07-14T15:07:00.000-04:00

Ingredients:

1. Bhindi 250 gms

2. Potato 1 medium

3. Green chilli 4-6 or as per your need

4. Ginger and garlic paste 1 tsp

5. Cumin seeds crushed coarsely 2 tbsp

6. Oil as per requirement

7. Salt as per taste

8. Turmeric Powder 1/4 tsp

Method:

1. Chop the bhindi and potato in 1 inch pieces each

2. In a pan add oil, slit green chillies and ginger garlic paste. Fry for for 15-20 seconds.

3. Add the chopped potatoes and fry on medium heat for 5-10 minutes.

4. Now add bhindi, salt and turmeric powder. Saute it for a few minutes

5. Cover the lid and let it cook on low flame untill done.

6. Now add the coarsely grounded cumin powder to it and mix it up well, saute for 2-3 mins until nice aroma of raw cumin seeds releases.

7. Serve with salid and phulkas

Kanda Pohe

2009-07-12T22:59:00.000-04:00

Pohe or pohay is made from flattened rice, and is most likely served with tea, and is probably the most popular dish in maharashtra. I was looking out for some information on kanda pohay and i actually came to know that whenever there is an arranged marriage, this is the most likely dish served when the two families meet and it is so common that sometimes arranged marriage itself is referred to as kanda pohay.
There are different varieties in market where you get kanda pohay and plain pohay and ,,batata pohe but i like to combine lots of kanda, batata and peanuts in my version of pohay and of course it has to be spicyyyyyyyy. So go ahead and enjoy this delicious breakfast

Ingredients:

1. Poha 1 cup
2. Onion 1 medium roughly chopped
3. Green Chillies 4-6 or as per ur need
4. Green coriander leaves chopped
5. Curry leaves 6-8
6. Cumin seeds 1tbsp
7. Peanuts as per your need
8. Potatoe 1 medium, chopped
9. Salt as per need
10. Turmeric Powder 1/2 tsp

Method:

1. Soak the poha in water for a few seconds and drain the water. Let it settle for a few minutes like that and add salt and turmeric to poha. Keep it aside
2. Add a little oil in pan and add all the chopped potaotes, cover and cook on medium flame till it is tender(dont add water let it cook on steam). Set aside
3. Add peanuts to the same oil and fry it on medium flame till it changes colour and releases a nice aroma.
4. Once the peanuts are done immediately add the cumin seeds, chopped green chillies, curry leaves, saute it for 2-3 seconds and add the roughly chopped onions to it.
5. Saute onions until they are transparent, add a little salt, turmeric powder, fried potatoes and the soaked poha.
6. Mix everything really well, and add the chopped green coriander leaves. Cover the pan and let it cook for 5-10 minutes on medium flame untill it mixes really well.
7. Serve hot with curd( i like it tht way) or with a dash of lemon in it.

Hyderabadi Khatti Dal

2009-07-08T20:27:00.000-04:00

There are many versions of hyderabadi khatti dal,but i like this one. No meal is complete in the hyderabadi household without khatti dal.

Ingredients:
1. Toor Dal 1 cup
2. Tomatoes 2 roughly chopped
3. Tamarind 1 tsp
4. Curry leaves 3-4
5. Ginger Garlic Paste 1 tsp
6. Green chillies 5-6
7. Green Coriander leaves chopped 2-3 tbsp
8. Turmeric Powder 1/2 tsp
9. Salt to taste

For Tempering:
1. Curry leaves 5-6
2. Cumin seeds 1 tsp
3. Mustard seeds 1tsp
4. Dried Red Chillies 2-3
5. Garlic Cloves 2 roughly chopped
6. Kalongi seeds a pinch
7. Oil 2 tbsp

Method:
1. In a pressure cooker add water and all the things mentioned in the ingredients list(yes i mean everything). Add water according to your need and understanding.
2. Pressure cook on high flame till first whistle then lower the flame and let it cook untill the second whistle. After the 2nd whistle turn the flame off and let the pressure cooker stand for another 15 minutes. Do not try to open the cooker till then
3. After 15 mins open the cooker and mash the dal and all the ingredients
4. Add water as per the desired consistency level. Let it boil on medium high flame.
Once completly boiled, set aside.
5. In a small kadai add 2 tbsp oil, dried red chillies, cumin seeds, mustard seeds, and kalongi seeds, once they turn to a dark brownish shade add the roughly chopped garlic cloves.
Once the garlic is a good golden brown add the curry leaves and let it splutter(remember u have to keep the flame on low all the time). When done add this to the dal mixture.
6. Serve dal with plain boiled rice, Poppadums, Pickle, Dried kababs etc etc,,,,,,,the list is endless

Barbeque Chicken

2009-07-04T22:16:00.000-04:00

Ingredients:

1. Boneless chicken 1/2 kg
2. Lemon juice 2 tbsp or according to your taste
3. Butter 4-5 tbsp for basting
4. Salt
5. Red chilli Powder 1 tsp
6. Orange Food Colour a pinch
7. Ginger and garlic paste 1 tbsp
8. Garam masala powder 1/2 tsp
9. Readymade chicken tikka masala 1 tsp
(If u dont want to get into hassles, the alternative is to buy a readymade tikka masala powder and just follow the simple instructions on the pack. My personal favourite is Shan ChickenTikka Mix)
10. Skewers as per ur need

Method:

1. Mix all the ingredients except butter into a mixing bowl, and marinade the chicken for atleast 3-4 hours
2. Put chicken pieces on the skewer and place it on low heat of coal fire

3. Grill evenly on each each side until very light brown.

4. Apply butter and grill untill meat is tender

Chicken Uttapam

2009-07-03T14:18:00.000-04:00

Ingredients:

1. Chicken cut in stripes 1/2 cup

2. Urad Dal 1/2 cup
3. Rice 1 1/2 cup
4. Desseded and Chopped Tomatoes 1/2 cup
5. Capsicum chopped 1/2 cup
6. Red Onions Chopped 1/2 cup
7. Mixed cheese 1/2 cup(optional)
8. Green Chillies finely chopped as per taste
9. Green coriander chopped according to need(optional)
10. Salt as per requirement
11. Oil as per requirement
12. Black Pepper as per requirement

Method:

1. Soak the rice and dal together or separate for atleast 6 hours and grind into a fine paste. Let it ferment overnight.(the batter should be a little thick than we use for making dosas)

2. In a pan add a little oil, once ready put the chicken stripes in the pan, with a little salt and pepper.

3. Let it cook on medium flame untill all the water evaporates, cook till the pieces starts to change colour, keep aside and let it cool

4. Heat a griddle on medium flame, when it is ready to use add a spoonful of batter on it. The batter will automatically spread to take its shape.

5. Now top it up with a little capsicum, tomatoes, onions, green chillies, cheese and chicken stripes. You can add all these toppings mixture or one at a time as per your wish.

6. Let it cook on medium flame, till the base is firm.

7. You can now sprinkle few drops of oil on top of the uttapa and just flip it upside down so tht the topping also gets cooked.

8. Once done transfer it gently on a plate and serve hot with coconut chutney.

Baby Uttapam

2009-07-03T13:41:00.001-04:00

Ingredients:

1. Urad Dal 1/2 cup

2. Rice 1 1/2 cup

3. Desseded and Chopped Tomatoes 1/2 cup

4. Capsicum chopped 1/2 cup

5. Red Onions Chopped 1/2 cup

6. Mixed cheese 1/2 cup(optional)

7. Green Chillies finely chopped as per taste

8. Green coriander chopped according to need(optional)

9. Salt as per requirement

10. Oil as per requirement

Method:
1. Soak the rice and dal together or separate for atleast 6 hours and grind into a fine paste. Let it ferment overnight.(the batter should be a little thick than we use for making dosas)

2. Heat a griddle on medium flame, when it is ready to use add a spoonful of batter on it. The batter will automatically spread to take its shape.

3. Now top it up with a little capsicum, tomatoes, onions, green chillies and cheese. You can add all these toppings mixture or one at a time as per your wish.

4. Let it cook on medium flame, till the base is firm.

5. You can now sprinkle few drops of oil on top of the uttapa and just flip it upside down so tht the topping also gets cooked.

6. Once done transfer it gently on a plate and serve hot with coconut chutney.

Bhindi Gosht

2009-07-01T07:30:00.001-04:00

Ingredients:
1. Mutton 300 gms
2. Okra/Lady Finger 10-12 nos
3. Medium onions 2
4. Ginger Garlic Paste 1 tbsp
5. Medium Tomato 1
6. Turmeric Powder 1/4 tsp
7. Red Chilli Powder 1 tsp
8. Coriander Powder 2 tbsp
9. Cumin seeds 1-1/2 tbsp
10. Tamarind pulp as per yout taste
11. Green Coriander leaves for garnishing
12. Salt as per taste
13. Oil as per requirement

Method:
1. Add mutton, roughly chopped onions, roughly chopped tomato, ginger garlic paste, turmeric powder, salt and pressure cook the mutton untill done without adding any water. Mutton will release its water.
2. In a vessel add oil, when hot add green chillies to it, once they start to splutter add a little ginger garlic paste and fry for 2-3 seconds.
3. Now add the contents of the pressure cooker in the vessel and keep cooking it on medium flame.
4. Add red chilli powder, coriander powder, salt and let it cook on medium low flame till oil appears on top.
5. During this time, cut the bhindi in 2 pieces and shallow fry it with a little salt and once step 4th is done add this shallow fried bhindi to the mutton mixture.
6. Now add the tamarind pulp accoridng to your taste, i added only 2 tbsp, u can add less or more according to your wish.
7. Add a little water and let it cook on medium low flame till the bhindi cooks completely
8. In a small pan dry roast the cumin seeds till they turn dark brown and releases a nice aroma. Cool it and grind into a fine powder.
8. Once the bhindi cooks completely add this browned cumin powder to it and garnish with green corinader leaves.
9. Serve hot with boiled rice

Tip:
1. Brown the cumin seeds on medium low flame, once cool u can crush them with the help of a rolling pin
2. Add the tamarind paste very slowly and keep on checking the taste, once u feel its enough stop it, dont go by the measurement. U can add less or more than 2 tbsp, according to ur wish.
3. If by mistake u have added more tamarind pulp than your requirement, u can boil a small onion with salt, coriander powder, turmeic powder and a little oil, and pressure cook it till done. once u open the cooker cook this mixture on low flame till it becomes a fine paste and releases a nice aroma and a little oil on top, then u can add this mixtue to the gravy as per ur need.

Wada Pav

2009-06-26T12:29:00.000-04:00

Ingredients:
1. Potatoes 2 Large
2. Green Coriander leaves 1/2 cup
4. Green chillies 5-6( or according to ur taste)
5. Garlic cloves 2-3
6. Cumin seeds 1 tsp
7. Curry Leaves 5-6
8. Turmeric Powder 1/4 tsp
9. Salt as per taste
10. Oil 2 tbsp+ oil for frying
11. Pav as per ur need

For batter:
1. Gram flour powder 1/2 cup or according to ur need
2. Salt
3. Baking powder 1/4 tsp
4. Corn Flour 4 tbsp
5. Ground Cumin seeds 1/4 tsp
6. Turmeric Powder 1/4 tsp

Peanut chutney:
1. Peanuts 1 cup(roasted)
2. Garlic cloves 2-3 grated
3. Cumin seeds 1/2 tsp
4. Red chilli powder 2 tsp
5. Salt

Green chutney:
1. Mint leaves (according to ur need)
2. Coriander leaves (according to ur need)
3. Garlic cloves 2
4. Green chillies 3-4
5. cumin seeds 1/2 tsp

Method:
1. Add all the green chutney ingredients to a blender and blend it to a fine paste
2. Again add roasted peanuts, grated garlic, cumin seeds, red chilli powder and salt. Blend it nicely(coarse or fine as per ur wish). Keep it aside
3. Boil the potatoes with a little salt, once boiled mash them really well
4. In a pan add 2 tsp oil, when it is hot add cumin seeds, curry leaves, chopped green chillies,chopped or grated garlic cloves, salt and turmeric powder followed by mashed potatoes
5. Mix well and add chopped green coriander leaves. Cook till done
6. Cool the mixture and make round balls out of it
7. Mix all the ingredients of batter with little water, mix well so tht no lumps are formed. Keep the batter a little thick.
8. Dip the potato balls into this batter and deep fry them. Set aside
9. Slit the pav, apply the green chutney on the top portion and the peanut chutney on the lower side.

10. Place the potato wada in between the pav and serve with fried green chillies, peanut chutney and green chutney

Ladi Pav

2009-06-26T12:03:00.000-04:00

Original recipe from chakali.blogspot.com

Ingredients:

1. All Purpose Flour 3 cups

2. Dry Yeast 1 and 1/2 tsp

3. Sugar 2 tbsp

4. Salt 1tsp

5. Oil 4tbsp

6. Warm water 1 and 1/2 cup to 1 and 3/4 cups warm water

7. Egg whisked 2-3 tbsp

Method:

1. Take 1/2 cup warm water in a small bowl. Water should not be very hot or cold. Mix 2 tsp sugar to it, add dry yeast to it and mix nicely. Cover the bowl for 5 -10 mins, water should become frothy, if it becomes frothy, that means yeast has activated.

2. In a bowl, sift 3 cups flour and salt. Add yeast's froth, and warm water. Knead to a very soft dough. Knead till dough becomes elastic. Apply little oil to the dough and make nice ball. Surface should be very smooth. Place the dough ball into deep bowl. Cover with a plate and place it to warm place for 2 hours

3. After 2 hours dough will rise and become double in volume. Use little oil and puch down the dough. Now divide the dough into 10 equal parts. Grease baking pan with oil and some dry flour. Make 10 smooth balls. Arrange on the baking tray. Cover with a plate for 30 mintues. In this 30 mins the dough will rise a little.

4. Preheat oven at 370 F for 7 to 10 mins. Brush the surface of dough with a little whisked egg. Bake for 22 minutes. Turn off the oven, remove pan after 3 to 4 mintues. Let the bread cool down for 10 minutes.

5. Serve with pav bhaji, wada pav, etc etc ....

Shrimp Masala

2009-06-24T22:26:00.000-04:00

Ingredients:
1. Shrimp/ Prawns 35-40 nos
2. Onions 2 large
3. Green onions 5-6 nos
4. Green Coriander chopped 1/2 cup
5. Green chillies 3-4
6. Red chilli 2 tsp
7. Turmeric powder 1/2 tsp
8. Salt according to taste
9. Oil 4 tbsp
10. Ginger Garlic paste 1 tbsp

Method:
1. Very finely slice the 2 onions, green coriander, green chillies and green onions(along with the green part)
2. In a bowl add the sliced onions, green chillies, green coriander, green onions, salt, turmeric powder, red chilli powder, ginger garlic paste and 2 tbsp oil. Mix all these very well and try to mash all the masala with your hand till the onion softens(the more you mash the better it is)
3. Keep it aside for half an hour, then again mash it for a good 10 mintues
4. Add oil in a pan, put this mashed masala in the pan and transfer washed prawns/shrimp into this (u dont have to mix it ). Add 4-5 tbsp of water to it
5. Keep the pan on high flame till the water in the pan starts boiling
6. Cover pan with a lid and let it cook on medium flame for 20 -30 mintues
7. Check the gravy, stir it once and again on low flame let it cook till all the water evaporates and thick gravy is formed(all the onions are mashed into a pulp)
8. Garnish with coriander leaves and onion greens and serve hot with zeera rice

Tip: Dont stir the recipe with any spoon, it might brake the prawns

Sev Puri

2009-06-24T20:51:00.001-04:00

Ingredients
1. Ready made puris as per requirement
2. Potato 1 (boiled and mashed)
3. Onion 1 small(finely chopped)
4. Tomato 1(finely chopped)
5. Chat masala according to taste
6. Date tamarind chutney as per requirement
7. Thin sev for garnishing
8. Green coriander leaves for garnishing
9. Finely chopped green chillies 2-3
10 Salt as per requirement

Method:
1. Boil the potato and mash it, allow it to cool and add a little salt, chat masala, and finely chopped onions. Mix well
2. Arrange puris in a plate and place the potato mixture on top of it, similarly do it for all the puris in a plate
3. Now add chopped tomatoes on top of potato mixture
4. Add the tamarind date chutney on top as per your taste
5. Garnish with thin sev, green coriander and finely chopped green chillies and serve immediately

Cheese Omlette

2009-06-23T19:30:00.000-04:00

Ingredients:
1. Eggs beaten 2 nos
2. Butter 2 tbsp
3. Salt and Pepper
4. Mix cheese grated 1/2 cup
5. Parsley or Green coriander to garnish

Method:
1. Place a pan over medium heat. Allow it to slightly warm through and add butter accordingly
2. Pour the beaten egg into the pan and gently stir continuously untill they begin to set
3. Angle the pan so that the raw eggs run to the side and cook.
4. Add the cheese into the middle of the omlette, in a line then gently fold it up in three rolls
5. Take the pan off heat and slide the omlette on to a serving plate, the open side first
6. Garnish it with parsley or green coriander leaves. And serve it immediately. The melted cheese should ooze from the center of the omlette when you make the first cut!

Arvi Gosht

2009-06-22T18:41:00.000-04:00

Ingredients:
1. Mutton 1/2 kg
2. Arvi 5-6 nos
3. Tomatoes 2
4. Dried Onions 1/2 cup
5. Green coriander leaves
6. Ginger Garlic paste 1-2 tbsp
7. Turmeric powder 1/4 tsp
8. Coriander Powder 2 tsp
9. Red Chilli Powder 2-3tsp
10. Bay Leaves 2
11. Black Peppercorns 7-8
12. Cloves 2-3
13. Green Cardamom 2-3
14. Black Cardamom 1-2
15. Salt
16. Cumin seeds
17. Oil as per requirement

Method:

1. Fry the dry onions and blend into a fine paste. If the mixture is not fine add a little water while blending.
(If u do not have dry onions u can use 2 medium onions and golden fry them and blend into a fine paste.)
2. Boil mutton with ginger garlic paste, salt, turmeric powder(u can add arvi at this stage as well), water and cook on high flame till 1st whistle and then lower the flame and let it cook for another 10 minutes
3. In a vessel add oil, cloves, peppercorns, bay leaves, green and black cardamoms, once they release their aroma add cumin seeds followed by the blended onion masala.
4. Saute the whole masala for a while on medium flame and add the chopped tomatoes, red chilli powder, coriander powder and salt
5. Add a cup of water and cook on high flame till it boils and then cover the vessel and cook on medium flame till the tomatoes softens and becomes a pulp
6. After the tomato masala is ready add the boiled mutton, arvi and green coriander leaves to it and cook on medium flame for another 10 minutes
7. Serve hot with plain rice or zeera rice

Tip:

1. Boil arvi and mutton together if u r sure how much time mutton will take to boil, if not sure add raw arvi at step 6 and cook till it softens

Egg Frankie

2009-06-20T15:06:00.001-04:00

Ingredients:

1. Tortillas (4 Nos) (u can use plain chapati as well)
2. Eggs (4 Nos)
3. Cabbage shredded (2 cups)
4. Capsicum chopped (1 cup)
5. Carrot 1 chopped (1 cup)
6. Onion medium (1 No)
7. Garlic cloves (3-4 finely chopped)
8. Green chillies (4 finely sliced)
9. Salt as per requirement
10. Black Pepper according to need
11. Soy sauce (2-3 tsp)
12. Oil as per requirement

Method:

1: Add oil in a pan, once hot add chopped garlic followed by all he chopped veggies
2. Saute it on high flame for 2-3 minutes
3. Add salt, black pepper and soy sauce, mix really well and saute it for another 2-3mintues. Keep aside
4. Beat the eggs and make 4 omlettes out of it(just mix salt and pepper in it and fry)
5. If using tortillas just heat it on a tawa for a few minutes(if u r using fresh chapatis no need to heat it again)place one omlette on the tortilla and add the sauteed veggies on top of it

6. Roll the tortillas and serve hot

Bon Appetit..

Green Chicken Curry

2009-06-18T20:12:00.000-04:00

Ingredients:
1. Chicken 500 gms
2. Fried onion 1 medium
3.Potatoes 2 (8 pieces)
4. Green Coriander 1 large bunch
5. Green Chillies 6-7 (or according to ur taste)
6. Yogurt 3 tbsp
7. Garlic cloves 4-5(large)
8. Cumin seeds
9. Bay Leaves 2-3
10. Cloves 3
11. Green Cardamom 2-3
12. Black Cardamom 2
13. Black Peppercorns
14. Cinnamon sticks
15. Salt as per taste
16. Oil as per requirement

Method:
1. In a blender add fried onion, bunch of green coriander, green chillies, garlic cloves, half of cumin seeds and blend to a fine paste
2. In a vessel add oil, once hot add the remaining cumin seeds, bay leaves, black peppercorns, green cardamoms, black cardamoms, cloves and cinnamon sticks let it fry till this masala splutters
3. Now add the blended masala and fry on medium flame till oil floats on top
4. Add yogurt at this stage and again fry till all the raw smell goes away
5. Add chicken and potatoes, salt and little water and let it cook on medium flame
6. Once done serve with garlic naan, it goes really well with this gravy

Chicken Kofta

2009-06-18T17:28:00.000-04:00

Ingredients:

1. Chicken/Mutton/Beef mince (1/2 kg)
2. Tomatoes (4 Nos)
3. Ginger and Garlic paste (2 tsp)
4. Black Pepper (1/2 tsp)
5. Red Chilli Powder (2 tsp)
6. Sugar (1 tsp)
7. Oil as required
8. Salt as per required
9. Green Coriander Leaves (1/2 cup)
10. Green chilli (4 Nos)

Garam Masala

1. Kasoori Methi (2 tsp)
2. Cloves (3 Nos)
3. Ajwain (1/4 tsp)
4. Fenugreek seeds(methi dana) (4-5 Nos)
5. Cumin seeds (2 tsp)

Method:

1. Dry roast all the garam masala, and grind into a fine powder and keep aside
2. In a blender add the chicken mince, 2 green chiilies, and little coriander leaves,blend all of these together
3. Make koftas out of this mixture and fry them till golden brown in 2-3 tbsp oil
4. Once all the koftas are done set them aside
5. In a vessel add 3 tbsp oil, chopped tomatoes, ginger and garlic paste, black pepper, red chilli, green chillies, and the grounded garam masala
6.Let it cook on medium low flame untill the tomatoes soften and becomes a pulp
7. Add a tsp of sugar to it along with green coriander leaves and the fried koftas
8. Let it cook on dum for further 20 minutes
9. Serve hot with any tandoori roti of your choice

Plain Chocolate cake

2009-06-17T19:33:00.001-04:00

Ingredients:

1. All purpose flour 1-3/4 cup

2. Sugar 2 cups

3. Cocoa Powder 3/4 cup

4. Baking Powder 2 tsp

5. Baking Soda 1 tsp

6. Salt 1tsp

7. Eggs 2

8. Milk 1 cup

9. Vegetable Oil 1/2 cup

10. Boiling Water 1 cup

Method:

1. Heat oven to 350 degree F. Grease the Baking pan with a little butter

2. Combine the dry ingredients in a bowl

3. Add eggs, milk, oil and mix it really well

4. Stir in the boiling water (batter will be thin)

5. Pour into the baking pan

6. Bake for 30-35 mins or untill wooden pick inserted in centre comes out clean

7. Let it stand in the pan for 10 minutes

8. Serve hot with any icecream, preferably vanila

Chicken Missi Roti

2009-06-17T19:22:00.000-04:00

Ingredients:

1. Chicken mince 1/2 cup

2. Whole Wheat flour 1/2 cup

3. Gram flour 1/2 cup

4. Egg 1

5. Green chillies 5-6

6. Coriander leaves chopped 1/2 cup

7. Turmeric powder 1/4 tsp

8. Onion 1/2

9. Salt as per requirement

10. Chat masala 1/2 tsp

11. Oil to shallow fry

Method:

1. Add wheat flour, gram flour, chicken mince, green chillies, coriander leaves, egg, turmeric powder, salt, chat masala, onion a little oil and a little water to knead into a soft dough

2. Divide the dough into equal portions. Grease the palm and roll the portions into ball

3. Heat the tawa

4. Roll the dough into a little thick paratha

5. Place the paratha on the tawa and shallow fry till golden brown on both the sides.

6. Serve hot with any mild pickle

Garlic Naan

2009-06-14T17:28:00.000-04:00

Ingredients:

1. Plain flour 2 cups

2. Milk 1/2 cup

3. Egg 1

4. Sugar 1tsp

5. Oil 1tbsp

6. Yogurt 1tbsp

7. Salt to taste

8. Baking Powder 1/2 tsp

9. Soda bi carb 1/4 tsp

10. Butter as per requirement

11. Garlic 3 cloves

12. Green Coriander Leaves as per requirement

Method:

1. Add flour, baking powder, soda, and salt in a bowl.Mix well

2. Now add sugar, egg, milk, yogurt, and knead into a soft dough, you can use water if needed. I did not use water in this recipe

3. Apply oil and cover for atleast 1 hour

4. In a bowl add grated garlic cloves, grated butter, and chopped coriander leaves(use all these ingredients according to your need ). Mix all of these really well

5. Divide the dough in equal proportions and roll out either with the help of your hand or with a rolling pin. (if u want crisp naan roll the dough thin )

6. Now apply the garlic butter and coriander mixture on these naans

7. Grease the baking dish with a little butter and place naans

8. Put the baking dish in a 400 degree F pre heated oven and bake it for 5-10 minutes

9. After 5-10 minutes check the naans and grease with a little more butter and let it bake till it turns ligh golden

10. Serve hot with any chicken or vegetarian gravy

Prawns Pulao

2009-06-13T19:52:00.000-04:00

Ingredients:

1. Rice 2 cups

2. Prawns 15-20 nos

3. Onion 1 large

4. Yogurt 1 cup

5. Green chillies 8-10

6. Cumin seeds 2 tbsp

7. Garlic 2 cloves

8. Ginger garlic paste 2 tsp

9. Tomato 1 large

10. Black Peppercorns 10-12

11. Cloves 4

12. Green Cardamoms 4

13. Black Cardamoms 2

14. Bay leaves 3

15. Cinnamon sticks 2-3

16. Salt

17. Oil 5 tbsp

18. Potato 1

19. Green Coriander finely chopped 1/2 cup

Method:

1. Finely slice the onions

2. In a blender add yogurt, green chillies, garlic cloves, and 1 tbsp cumin seeds and blend into a fine puree

3. Add oil in a pot and and fry onions till translucent

4. Then add cloves, green cardamoms, black cardamoms, cinnamon sticks, black peppers, bay leaves, and 1 tbsp cumin seeds

5. Now add the yogurt puree, ginger garlic paste and saute on medium flame till oil floats on top

6. Add the prawns and potatoes and cook for 5 mins, now add the roughly chopped tomato and saute it for 5 mins( u dont have to cook it too much )

7. Add rice, salt, and green coriander, sautee for a few minutes and then add water accordingly

8.Cook on high flame till there is only a little water left in the pot, cover pot tightly and cook on dum.

9. Serve hot with any salid or raita of your choice

Egg Biryani

2009-06-11T22:13:00.001-04:00

Ingredients:
1. Basmati Rice 2 cups(soaked for atleast 3 hours)
2. Eggs 4
3. Onions 2
4. Mint Leaves chopped 1/4 cup
5. Green Coriander chopped 1/4 cup
6. Cloves 5
7. Cinnamon sticks 4-5 small sticks
8. Star Anise 1
9. Black cardamoms 2
10. Green Cardamoms 4
11. Shah Zeera(black zeera) 1/2 tsp
12. Bay Leaves 4
13. Saffron soaked in 1/2 cup milk
14. Tomatoes 3 finely chopped
15. Green chillies 4
16. Red chilli powder 1 tsp
17. Dhaniya 1 tsp
18. Ginger Garlic paste 1tbsp
19. Garam Masala Powder 1/2 tsp
20. Turmeric Powder a pinch
21. Yogurt 3 tbsp
22. Salt

Method:
1. Finely slice the onions and in a pot boil the eggs
2. Add oil in a pan and fry the onions till it turns golden brown and set aside
3. In the same oil add cloves, bay leaves, green cardamoms, black cardamoms, star anise, and cinnamon sticks and fry till it splutters. Remove them from oil and set aside
4. In the same oil add the green chillies, tomatoes, ginger garlic paste, salt mix well and let it cook on low flame till all the tomatoes softens and becomes a pulp
5. Now add red chilli powder, dhaniya powder, yogurt, garam masala, mint leaves and green coriander leaves
6. Mix all these together and cook for a few more minutes and set aside
7. In a vessel add enough water and all the fried (khada) garam masala in the water along with some mint leaves and salt and bring it to a boil
8. Add the rice into the boiling water and cook till the rice is boiled, drain the rice in a strainer and set aside
9. In a heavy bottomed pan add a little oil or ghee and half of the boiled rice then place all the boiled eggs on the rice and pour the tomato masala all over it and sprinkle half of the fried onions
10. Top it up with the remaining rice sprinkle the remaining fried onions, garnish it with a lil mint leaves and pour the saffron milk
11. Cover the vessel and cook on dum till done.
12. Serve hot with any raita of your choice

Gajar Ka Halwa

2009-06-11T21:54:00.000-04:00

Ingredients:

1. Carrots 1kg
2. Ghee 1/4 cup
3. Sugar 3/4 cup
4. Cashew nuts as per requirement
5. Almonds as per requirement
6. Milk 5 cups

Method:

1. Grate all the carrots
2. Add ghee in a pot and add all the grated carrots in it and fry in ghee on medium flame for 15 mins untill all the water of the carrots evaporate
3. Now add milk and cook on medium low flame till all the milk dries
4. Add sugar and mix well and let it cook on low flame for atleast 20-25 minutes stirring occasionaly
5. Garnish it with cashew nuts and almonds
6. Serve hot

Chicken Seekh Kabab

2009-06-09T20:00:00.000-04:00

Ingredients:

1. Chicken minced (250 gms)

2. Ginger and Garlic paste (1 tbsp)

3. Salt according to taste

4. Turmeric powder (1/8 tsp)

5. Red Chilli Powder (1/2 tsp)

6. Green chillies finely chopped (4-5 Nos)

7. Black Pepper (1/2 tsp)

8. Mint leaves finely chopped (4 tbsp)

9. Green Coriander finely chopped (2 tbsp)

10. Garam masala powder (1/4 tsp)

11. Egg (1 No)

12. Bread crumbs according to need

13. Skewers (6 Nos)

Method:

1. Soak the skewers in water for atleast 1 hour so that it does not burn while baking.

2. Rinse the chicken mince thoroughly.

3. In a bowl add chicken, black pepper, salt, turmeric powder, red chilli powder, green chillies, ginger garlic paste, chopped mint leaves, chopped coriander leaves, garam masala powder, 1/2 egg (beat the egg properly before adding in the bowl) and very little bread crumbs so that the mixture binds properly.

4. Mix all these properly with your hand

5. Let this mixture marinate for atleast 1 hour.

6. Now make equal proportions of meat balls.

7. Brush the skewers with a little oil and pierce one meat ball at a time on the skewer and try to flatten it with your palm and elongate. (As shown in the picture)

8. Do the same for all the remaining meat balls

9. Preheat the oven at 400 degree F and let these seekh bake for atleast 10-12 mins. Then check the seekh and brush a little oil on it and let it bake again till it turns light golden.

Instructions:

1. Ovens may vary so after 10 mins you can check it for yourself whether the seekh is ready or it will take some more time to bake

2. Add bread crumbs slowly it is only for binding the mixture,,do not over use it as it will ruin the taste of your kebabs.

Hyderabadi Chicken Biryani

2009-06-09T08:38:00.001-04:00

Ingredients
(For Marination)
1. Yogurt 1 cup
2. Chicken 1/2 kg
3. Green chillies 5-6
4. Mint leaves chopped 1/2 cup
5. Turmeric Powder 1/4 tsp
6. Red Chilli Powder 1/2 tsp
7. Garam Masala Powder 1/2 tsp
8. Ginger and Garlic paste 2 1/2 tbsp
9. Medium Onions 2 Deep fried till golden brown
10. Salt
11. Oil 1/4 cup

For rice
1. Basmati Rice 2 1/2 cup
2. Saffron few strands soaked in hot water
3. Milk 1/2 cup
4. Lemon juice 2 tbsp
5. Mint Leaves 2-4
6. Shah Zeera 1/2 tsp
7. Green Cardamom 2-3
8. Whole Black Pepper 4-6
9. Cloves 2
10. Salt
11. Ghee 1 tbsp

Method:
1. Clean the chicken thoroughly and cut the pieces according to your need, and fry the onions in 1/4 cup of oil till golden brown
2. Take the chicken pieces into a bowl, add yogurt, green chillies, mint leaves, turmeric powder, red chilli powder, garam masala powder and more than half of the deep fried onions(set little of the fried onions aside for later use) ginger and garlic paste and salt.
3. Mix all the ingredients with your hand till each chicken piece gets very well coated with the marination. This marination should not be very dry,if there is no gravy add a little water to it
4. Refrigerate this mixture for atleast 3-4 hours

For Rice
1. Take 1/2 litre water in a pot and add salt, cloves, shah zeera, green cardamoms, whole black pepper and mint leaves and cover the pot.(Add tht much salt so as the water tastes salty)
2. Allow it to boil nicely
3. Then add the soaked basmati rice to this water and add the lemon juice.
4. Let the rice boil in it for only 2-3 minutes not more than that
5. Strain the rice and water in a strainer,no water should be left in the rice,once that is done set aside the rice
6. Now in a pressure cooker add the ghee, and the marinated chicken mixture
8. On top of it add the boiled rice(do not mix anything, marination wld be the first layer then rice will follow as the second layer)
9. Now decorate the rice with the left over fried onions, and the saffron water, once that is over add 1/2 cup of milk on top in a circular motion, and add the left over oil used for frying the onions,
10. Cover the pressure cooker and let the biryani cook on medium high flame till the first whistle comes then lower the flame till the second whistle and then stop the flame and set aside the cooker and let it stand like that for another 10 minutes, once the 10 minutes are over open the pressure cooker (even if there is some pressure,release it).
11. Serve the biryani hot with any raita of your choice

Important tips while making biryani.
1. The marination should not be too dry there should be some gravy to it
2. In this recipe i have used water to soak saffron ,,u can avoid water if u are not sure,instead u can soak this saffron in 1/2 cup of boiled milk (we have used 1/2 cup milk in this recipe.)
3.You need 1/4 cup oil in this recipe to fry the onions u can use the remaining oil 1/2 in the marination and half on the rice in step number 9.
4. You can very well use the orange food colour while making biryani but saffron strands soaked in boiled water or milk gives the authentic colour to biryani.
5.Do nt overcook rice while making biryani,,, once the water starts boiling u can add rice to it.
and boil it only for 2 minutes ,,they are more than enough
6. This recipe is actually known as kacche gosht ki biryani because we have used raw meat in the marination and during cooking.
7. Always use a heavy bottomed pressure cooker while making biryani coz if the cookers base is thin there is always a fear of burning the marination during the first whislte where the flame is medium high
8. While you dish out biryani in a serving tray never mix the biryani,,always serve it in the original layer form.

Chickpea Patties

2009-06-09T08:21:00.000-04:00

Ingredients:

1. Chickpeas soaked overnight and boiled 1/2 cup

2. Salt to taste

3. Egg 1

4. Black pepper 1/2 tsp

5. Lemon Juice 1tbsp

6. Plain Flour 2 tbsp or according to your need

7. White cumin seeds 1tsp

8. Green coriander chopped 2tbsp

9. Spring onions 1

10. Bread crumbs

Method:

1. In a blender add boiled chickpeas(kabuli chana), Cumin seeds, Black pepper, Plain flour and blend all of these

2.Then add green coriander, salt and egg and blend again

3. Now add spring onions, lemon juice, and blend all of these to a very fine paste.

4. Remove the paste from the blender into a bowl and with the help of a spoon roll it in the bread crumbs

5. Try to form a ball and then flatten it like a pattie, once all the patties are made refrigerate it for atleast 4 hours so that the pattie settles and becomes firm

6. Shallow fry the patties in a pan till golden brown

7. Serve hot with yougurt, date and tamarind chutney.

Tip: U can add plain flour according to your need, if the batter is hard enough to bind then use very little of plain flour.In this recipe the egg and plain flour(maida)is only used to bind the pattie,,so try blending the chickpea mixture without water

Veg Fried Rice

2009-06-07T14:24:00.001-04:00

Ingredients:

1. Rice cooked (1 Cup)

2. Carrots chopped (1/2 Cup)

3. Mushroom chopped (1/2 Cup)

4. Green peas (1/2 Cup)

5. Capsicum chopped (1/4 Cup)

6. Onion small chopped (1 No)

7. Green chilli chopped (4 Nos)

8. Spring onions (1 No)

9. Garlic chopped (2 Cloves)

10. Dark Soy sauce (2 tsp)

11. Black Pepper as per taste

12. Salt as per taste

Method:

1. Add oil in a pan, once hot add garlic, onions, capsicum, mushrooms, carrots, green peas and saute it for a while on high flame

2. Add green chillies, salt and black pepper.

3. Saute it for another minute.

4. Now add the soy sauce and mix all the veggies very well in it.

5. Add cooked rice and spring onions to it and let it cook for 5-10 mins on medium flame.

6. Serve hot

Fruit Custard

2009-06-06T02:48:00.000-04:00

Ingredients:

1. Milk (1/2 litre)
2. Custard Powder (Vanilla flavor)
3. Sugar (1/2 Cup)
4. Apple (2 Nos)
5. Mango (2 Nos)
6. Banana (2 Nos)
7. Almonds coarsely chopped (10-15 Nos)
9. Cashewnuts coarsely chopped (10-15 Nos)
10. Dark Chocolate chopped (2 pieces)

Method:

1. Prepare the custard according to the packet instructions
2. Once that is done refrigerate it for atleast 2 hours
3. Chop all the fruits finely
4. Now add the chopped fruits and dry fruits to the custard.
5. Garnish it with chopped almonds and cashewnuts
6.Refrigerate for another 2 hours
7. Serve chilled

Note: You can add any other fruit of your liking but banana and apples add a special flavor to the custard.

Paneer Naan

2009-06-05T11:10:00.000-04:00

Ingredients:
1. Plain Flour(maida) 2 cups
2. Baking Powder 1/2 tsp
3. Soda-bi-carb 1/4 tsp
4. Salt to taste
5. Sugar 1 tsp
6. Egg 1
7. Milk 1/2 cup
8. Yogurt 1tbsp
9. Oil 1 tbsp
10. Black onion seeds(kalonji) 1tsp
11. Butter as required

For Stuffing:
1. Paneer grated 400 gms
2. Oil 1-1/2 tbsp
3. Cumin seeds 1tsp
4. Onion 1 small
5. Green chillies chopped 4
6. Coriander and Mint chutney 1/4 cup
7. Salt to taste

Method:
1. Add flour,baking powder, soda-bi -carb and salt into a bowl. Add sugar, egg, milk, yogurt and sufficient water to knead into a medium soft dough.Apply oil and cover for 1 hour
2. For stuffing : Heat oil in a pan ,add cumin seeds, once they change colour add oninos, green chillies and saute on medium flame for a minute.
3. Add coriander and mint chutney and continue to saute for another minute.Add grated paneer and salt, toss well and transfer in a plate to cool.
4. Divide the dough equally and stuff the paneer mixture in it,as you would do in a regular stuffed paratha, apply a little kalongi seeds on the dough ball and roll the ball into 7 inch diameter disc.
5. Preheat the oven on 400 degree F.
6. Apply a little oil on the baking tray and put the naan into them and bake for 7-8 mins or untill the naan changes colour to a good light brown.
7. Serve hot with a dollop of butter

Egg Pudding

2009-06-04T20:43:00.001-04:00

Ingredients

1. Milk (2 Cups)

2. Eggs (2 Nos)

3. Sugar (6-8 tbs)

4. Custard Powder (Vanilla flavour) (5-6 tbsp)

5. Vanilla Essence (1-2 drops)

6. Sugar (3-4 tbsp)

Method:

1. Beat the eggs lightly and add 6-8 tbsp sugar to it.

2. Add custard powder, Vanilla essence in the milk and mix them well.

3. Mix the egg mixture, milk and custard mixture together and mix it really well.

4. Boil water in a pot till it simmers.

5. Take 3-4 tbsp sugar in a new vessel, burn it on a medium flame for some time till the sugar dissolves(without adding any water) and the colour changes.

6. Once done add the mixture in the vessel, place it in the hot water pot and cover it.

7. Let it cook on steam till the mixture sets.

8. Check it by inserting a knife in the pudding. If it knife comes out clean this indicates the pudding is ready.

9. Empty the pudding vessel upside down in a plate so tht the bottom portion of the pudding comes up at the top.

10. Freeze it for 1-2 hours and its ready to serve.

Schezwan Paratha

2009-06-02T18:53:00.000-04:00

Ingredients:

1. Whole Wheat Flour 1 cup

2. Salt to taste

3. Garlic chopped 2-3 cloves

4. Onion chopped 1/2

5. Carrot grated 1

6. Cabbage shredded 1 cup

7. Green Capsicum grated 1/2 cup

8. White Pepper Powder

9. Tomato Ketchup 1 tbsp

10. Red Chilli Paste 1tbsp

11. Potato boiled and grated 1 medium

Method:

1. Add salt to the wheat flour and knead into a soft dough and cover it with a damp cloth and set aside to rest. Divide the dough into equal proportion.

2. Heat a pan, add garlic, carrot,cabbage and salt and cook till it softens lightly.

3. Add green capsicum, white pepper powder, and mix. Add tomato ketchup, red chilli paste and mix.

4. Add this mixture to the grated potato, mix well and set aside to cool.

5. Take one portion of the dough,roll into a puri, place one portion of the mixture in the centre and gather in the edges to make a ball.Further roll into parathas,similarly make the other parathas.

6. Heat tava and roast the parathas from time to time till both the sides turns golden brown.

7.Serve hot

Banana Chocolate Chip Cake

2009-06-01T23:11:00.000-04:00

Ingredients:

1. Plain Flour (maida) 1-3/4 cups

2. Sugar (powdered) 1 cup

3. Baking Powder 2 -1/2 tsp

4. Salt 1/4 tsp

5. Milk 3/4 cup

6. Eggs 2

7. Bananas 2

8. Vegetable oil 1/2 cup

9. Vanila essence 1 tsp(optional)

10. Chocolate Chips 3/4 cup

Method:

1. Preheat the oven to 350 degrees F. Spray a 9-inch square pan with oil

2. Put all the dry ingredients into a bowl

3. Blend with a fork

4. Add oil, milk and eggs and mix them well. Mash the bananas and mix it with eggs and milk mixture(u can add vanila essence here,but that is optional ,the cake in the pic is without the essence )

5.Now add both the dry and the egg milk mixture together and add the chocolate chips at this time

6.Mix the whole mixture here ,but dont overdo it,it will spoil the texture of the cake.

7. Pour the mixture into the baking pan and bake it on 350 degrees F for 35-40 mins

8. Once done remove from the oven and let it cool.

9. Serve with powdered sugar

Hare Pyaz aur Aloo ke Parathe

2009-06-01T19:34:00.000-04:00

Ingredients:
1. Whole wheat flour 1 cup
2. Spring onion greens chopped 5-6
3. Green chilli chopped 3-4
4. Ajwain (Carom seeds)1/2 tsp
5. Potato boiled and mashed 2 medium
6. Red chilli powder 1/2 tsp
7. Fresh coriander leaves chopped 1/4 cup
8. Yougurt 1/4 cup
9. Oil 1 tsp
10. Ghee as required
11. Salt as per taste

Method:
1. Take whole wheat flour in a bowl. Add spring onions with greens, green chillies, carrom seeds, salt, potatoes, red chilli powder, coriander leaves, yogurt and sufficient water and knead into a dough.Apply oil cover and set aside for 10 minutes.
2. Divide the dough into equal portions and make medium thick parathas out of it
3. Heat a tava(Pan) and place paratha on it ,and cook for 2 minutes.Turn and apply ghee on the cooked side.Turn again and apply some more ghee on the other side too.Cook till both the sides are golden.
4. Serve hot with a pickle of your choice

White Chicken Pulao

2009-06-01T16:25:00.000-04:00

Ingredients:

1. Chicken 1kg

2. Rice 3 cup

3. Curd 1.5 cups

4. Onions 1 big

5. Potatoes 2

6. Peas (Fresh or frozen)1/2 cup

7. Cumin seeds 3 tsp

8. Bay leaves 2

9. Green cardamoms 3

10. Black cardamoms 2

11. Cloves 4

12. Cinnamon sticks 2-3

13. Black Peppers 8-10

14. Fresh ginger 1 inch

15. Garlic 4 cloves

16. Green chillies 7-8 nos or according to your taste

17. Oil 1/4 cup

Method:

1.Soak the rice in water for atleast 2 hours,and chop the onions finely

2. Mix curd,fresh ginger,garlic cloves,green chillies,cumin seeds and a little salt in a blender and blend it finely

3. Put oil in a pan add onions to it,and saute it untill transparent

4. Once that is done add the bay leaves, green cardamoms, black cardamoms, cloves, black pepper and let it splutter

5. Now add the blended curd mixture to it and saute on medium flame until the oil appears on top

6. Once that is done add the chicken to it along with the potatoes and mix it well and cover it and let it cook for about 10-15 mins on medium flame

7. Now add the green peas salt and rice to the chicken mixture and saute it for 5 more mins

8. Add water to it accordingly and simmer it on high flame,once the water evaporates cook the pulao on dum.

Tip: Dont use a pressure cooker for this pulao,it turns out really good if we use a normal cooking pot with a lid.

Ek Handi Dal Bhaat (Gujarati Dish)

2009-05-29T23:50:00.001-04:00

Ingredients (for Bhaat):

1. Pigeon Peas or Toor Dal (3/4 Cup)

2. Rice (1.5 Cups)

3. Onions (4 Nos-Medium)

4. Salt to Taste

5. Ghee (4 tbsp)

6. Oil (1/4 Cup)

7. Bay leaves (2 Nos)

8. Ginger paste (3/4 tsp)

9. Garlic paste (3/4 tsp)

10. Green chilli paste (3/4 tsp)

11. Tomatoes chopped (2 Nos - Medium)

12. Garam Masala (1/4 tsp)

13. Turmeric powder (1/8 tsp)

14. Red chilli powder (1/2 tsp)

15. Potatoes (2Nos)

16. Fresh Coriander leaves

17. Cloves (2 Nos)

18. Black Peppercons (2 Nos)

19. Cumin seeds (3/4 tsp)

Ingredients for dal

1. Tamarind

2. Coriander powder

3. Green chili paste according to taste

4. Salt

5. Curry leaves 4-5 Nos

6. Cumin seeds 1 tsp

7. mustard seeds 1/2 tsp

Method:
1:Finely slice 3 onions and chop one, cook dal with 3-4 cups of water and 1 tbsp of ghee.When half done strain and leave it aside.Do not discard the stock

2:Half boil the rice in 3 cups of water as for biryani and drain excess water

3:Heat oil and fry the sliced onions till golden brown and set aside,and fry the potaoes as well

4:To the same oil add ghee and heat.Add bay leaves and the chopped onions and fry till translucent

5:Add ginger garlic paste,green chilli paste,fried onions (leave a lil bit for decoration),tomatoes ,garam masala,and all the dry masalas and saute well

6:Add dal and coriander leaves to the mix and saute for 5 mins on medium flame

7:Then add fried potatoes (u can add boiled eggs at the same time)and then add half boiled rice and garnish it with rest of the fried onions and coriander leaves.cover the vessel and let the steam generate and release a nice aroma

8:once tht is done heat 1 tbsp of ghee add cloves,black peppercons and cumin seeds to it and add this tempering to the dal rice mixture and let it cook on dum.

Method for Dal

1:In the dal stock add 1/4 tsp of ginger garlic paste,green chilli paste,coriander powder,salt and tamarind according to ur taste

2:Bring it to a boil and temper it with cumin , mustard seeds and curry leaves.

3:serve it hot with the rice mixture

Tip:The dal in this recipe is too thin ,,if u feel the need to thicken it ,u can add a lil amount of separately boiled dal to it according to ur requirement

chicken tikka

2009-05-29T23:27:00.000-04:00

Ingredients:

1. Chicken 1 kg
2. Bell peppers 2
3. Crushed cumin seeds 1/2 tsp
4. Ginger paste 3 tsp
5. Garlic paste 3 tsp
6. Besan 4 tbsp
7. Red chilli powder 1/2 tsp
8.Mace(javitri)powder 1/2 tsp
9. Turmeric powder 1/2 tsp
10. Black pepper 1/4 tsp
11.Lemon juice 3 tbsp
12. Cardamom powder 1/2 tsp
13. Yogurt 3 tbsp
14. Oil 4 tbsp
15. Skewers as per requirement

Method:
1:In a bowl add chicken ,ginger and garlic paste,lemon juice,red chilli pwdr,javitri pwdr ,black pepper ,crushed cardamom,cumin pwdr and salt,mix all the ingredients with chicken
2:Add 2 tbsp of besan ,oil and yogurt to the above mixture and mix it properly so tht the chicken gets well coated.
3:now cut the bell peppers according to the size of chicken
4:add the chicken and bell peppers on the skewers and put them in a 300 F preheated oven for 15 mins
5: after the first 15 mins baste the tikka skewers with oil and set the temp on 400 F for another 10 mins
6:serve hot

Chole Bhature

2009-05-28T21:24:00.000-04:00

Ingredients:
For chole
1 .Chickpeas/kabuli chana 1 1/2 cup
2. Tomatoes 2
3. Medium onions 1 1/2
4. Red chilli powder 1 tsp
5. Turmeric powder 1/4 tsp
6. Readymade chole masala 1 1/2 tbsp
7. Tamarind
8. Sugar 1 tsp(optional)
9. Salt to taste
10. Fresh coriander
11. Ginger &Garlic paste 1tsp
12. Oil 3 tbsp

Method

1:Soak the kabuli chana overnight,and boil it with a little salt and turmeric powder
2:Grind onions to a smooth paste, finely chop the tomatoes and soak tamarind in half cup of
water
3:Put oil in a pan and add the ginger garlic paste to it fry it for half a minute and add the pureed
onions
4:fry till it turns colour to light golden and the oil comes up
5:Once tht is done add the turmeric,chilli and the chole masala and saute it for a good 5 mins on
medium flame
6:Now add the chopped tomatoes and salt to it and then saute it for a few mins
7:Add a lil water to the mixture and cover it for 15 mins till the tomatoes softens
8:Make the tamarind paste and put it in the mixture along with a tsp of sugar,(sugar is optional use it only if u like,,it just gives a tangy flavour)
9:Cook on medium flame till the gravy thickens,and finally garnish it with
coriander leaves

Bhature:
(This recipe was given by my dear friend Tuba ,,and believe me it turned out too good)
Ingredients
1. Cumin seeds 1tsp
2. Ajwain 1tsp
3. Baking soda 1 1/2 tbsp
4. Yogurt 1/2 cup
5. Maida 1 cup
6. Sooji 1/2 cup
7. Wheat flour 1/2 cup
8. Salt to taste

Method

1:Mix maida,wheat flour,sooji ,baking powder,yogurt,crushed cumin seeds,ajwain and salt
together in a bowl and knead into a soft dough.
2:Allow it to rest for atleast 3-4 hours
3:Make puris and fry them on medium flame.

Icecream Falooda

2009-05-26T22:02:00.000-04:00

Ingredients:

1. Falooda sev 1 packet
2. Strawberry jelly 1 packet
3. Mango jelly 1 packet
4. Tukmaria seeds 2 tbs
5. Milk as per requirement
6. Vanila icecream 2-3 scoops
7. Strawberry icecream for topping
8. Cashewnuts 8-10
9. Almonds 8-10
10. Pistachios 8-10
11. Roohafza as per requirement

Method:

1:Soak tukmaria seeds overnight and leave aside.
2:Boil falooda sev for 5-10 mins,once they are done drain them and put it in a bowl of cold water.
3:Prepare both the jellies according to the packet instructions,once that is done cool it in room temperature for atleast 40-45 mins,then freeze them for atleast 3-4 hours,once this is done u can cut the jelly into small small pieces.
4:Now blend the milk with vanila icecream

Now comes the serving part

1:Put roohafza as the first layer in the glass
2:then comes the falooda sev as the second layer
3:followed by tukmaria seeds.
4:once tht is done add mango or strawberry jelly,one at a time
5:now add the the vanila flavored milk,with one of the jelly pieces as topping
6:garnish with a scoop of strawberry icecream and chopped dryfruits

Tip:u can use jelly according to ur requirement,u dont have to use the whole packet at one time.