Thursday, February 28, 2013

Kheema -Matar ( minced lamb- peas curry)

Keema- Matar is a aromatic minced lamb dish said to have originated in Persia but extremely popular in the Indian sub-continent. Other meats such as chicken , beef or turkey can also be used in this recipe. Try this delicious version with green peas and i am sure You’ll be surprised how easy it is to make.

  1.  1 kg Minced mutton
  2. 3 Black Cardamom Pods, crushed
  3. 1 tsp Cumin Seeds
  4. 6 Cloves
  5. 6 Black Peppercorns
  6. 2 1/2 Onions, diced
  7. 6 cloves Garlic, crushed
  8. 1tsp of ginger ,crushed
  9. 2 tbsp Oil
  10. 4 tsp Coriander Seed powder
  11. 2 tsp Cumin Seed,  powder
  12. 1/2 tsp Turmeric powder
  13. 1tbsp Chilli Powder
  14. 1-2 tsp Salt
  15. 4 Tomatoes, skinned & chopped
  16. 2 tbsp Tomato Puree
  17. 4 tbsp Yoghurt
  18. 2 tsp Garam Masala
  19. Handful of chopped Coriander leaves
  20. 250 g Fresh or Frozen Peas


  • wash and drain the mince.
  • Heat oil in a pan.Add minced mutton and the onions and cook until translucent – about 5 minutes.
  • Add the cloves, peppercorns, black Cardamom  and whole cumin seeds and saute for a couple of minutes.
  • Add garlic and ginger, cook for 30 seconds and add mince, coriander and cumin powder.Stir well for 5 minutes till the raw smell goes off completely and lightly browned. Then Add chilli powder, turmeric powder, salt to taste and tomatoes. Saute till tomatoes are soft and mushy.
  • Add peas and stir well and cover.  Reduce heat and simmer for 20-30 minutes.  Add water as necessary to prevent from drying out.
  • Stir in yoghurt and garam masala. Cook for a few minutes until oil comes on top, Stir well to heat through.Once the dish is almost dry and well cooked,take it off the fire 
  • Garnish with fresh coriander leaves and serve hot with bread or pav (local bread).

Wednesday, February 27, 2013

Punjabi Dabha style" Butter chicken ".... JO's way

Punjabi butter chicken

Butter chicken is one of the most famous dish of Punjab,now that made its way on the menu card of almost every Indian restaurant and road side dabha. Punjabi s love dairy products and whatever they cook ,love to use butter or ghee .Each person/household has their own style of cooking this delectable dish, but I prefer this procedure, its simple, yummy and gets prepared soon, and its delicious.

For the marinade 
  • 1 Whole chicken ( cut into 8 pieces)
  • 2tbsp Ginger- garlic paste
  • 2tsp Kashmiri red chilly powder
  • 1 tsp Garam masala
  • 1/2tsp Chat masala
  • 1 cup Curd
  • 1tbsp Mustard oil
For the sauce/gravy:
  • 4-5 Cloves
  • 2 Cinnamon ( 1i nch pieces)
  • 5-6 Cardamom pods ( crushed lightly)
  • 1tbsp Ginger -garlic paste
  • 12 Large tomatoes
  • 1tbsp kashmiri red chilly powder
  • 1/2 cup Fresh cream
  • 2tsp Garam masala powder
  • 1tbsp Kasoori methi
  • 1tsp Sugar
  • 1tbsp Butter
Cooking Directions

Marinated chicken

  1. Mix all the ingredients under the heading for marinade, and keep aside for 2-3 hours or overnight.
  2. Bring it back to room temperature before you start cooking.
  3. Heat a pan and grill the marinated chicken pieces until lightly charred on both sides. Baste with butter or oil whenever needed.
  4. Cover and keep the grilled chicken aside in a bowl.
  5. Puree tomatoes without adding any water.
  6. Heat butter in a saucepan, add cloves, cardamoms, and cinnamon stick. As the spices begin to sizzle, add ginger garlic paste and stir fry for a few seconds. Add pureed tomatoes, red chilli powder, salt. Cover and let it cook until the puree is thick.
  7. Add green chillies and sugar ,Give a stir every once in a while.
  8. Now add fresh cream and let it come to a boil. Once boiling reduce heat and add the grilled/roasted chicken, kasoori methi, garam masala and water according to the consistency of the curry you desire. Cover and let cook until the chicken is tender and thoroughly cooked. Transfer to a serving dish and garnish with finely chopped coriander leaves and big blob of butter.
Tip: You can add 10 cashew nut ground to paste to enhance the taste of the gravy.
If using boneless chicken, marinate them as above directions. Skewer them onto bamboo skewers and grill them both sides until charred .You can even grill the chicken on a charcoal grill for get that extra flavour and aroma.Just like Dabha style.

Tuesday, February 26, 2013



Basundi is a very famous milk based Indian dessert served in many weddings and festivals.Now its easily available in almost all the sweet shops.This is very traditional dish but now you can get many version of using different fruits.So far i have tried only 2 version Strawberry and Mango,both are absolutely delicious.


  1. 11/2 litre - full fat milk
  2. 3/4 - cup sugar
  3. Saffron - a pinch
  4. Almonds -10-12 for garnishing
  5. 2tbsp - Charoli seeds ( chironji)
  6. 1/2tsp - Cardamom powder


  • Slice almonds and roast charoli seeds in ghee and keep aside.
  • Bring milk to a boil,simmer over low flame till milk coats the back of the spoon.
  • Stir continuously.Now add sugar and saffron and cook till sugar gets fully dissolved.
  • Take out from the heat and Sprinkle cardamom powder,stir it well,  let it comes to room temperature.Then refrigerate for at least 1 hour.
  • Chill and serve garnished with almond and chironji
  • You can add some pistachios to make it more appetizing.
Tip: You also can add 1/2 a cup of condensed milk for make it more rich and creamy and it will reduce your cooking time.So if you are using condensed milk add when the milk is reduced to half or just before adding sugar.

Luchi.. Authentic Benagali dish

Luchi with Cholar Dal and gobi malai curry
 Luchi is a popular dish of Bengal,which is made of Maida. Its a very simple dish goes well with almost any types of curries and bajis. This is Bengali's favourite dish served during durga puja along with Cholar Dal,aloor dum and Sandesh .

luchi with  Cholar Dal

2 cups-Refined flour/madia
1 cup - warm water(approximately)
1tsp -salt
Oil-For deep frying


  1. Sieve flour with salt.Add ghee and make a soft dough with warm water.Keep covered with a moist cloth for half and hour.
  2. Divide into 12-15 equal parts and make small balls.
  3. Roll into 3" diameter disks/puris.
  4. Heat oil in a kadai and fry the luchis till well puffed and cream coloured
  5. Serve hot with Cholar Dal(For recipe click this link) or any curry of your choice.

Monday, February 25, 2013


cabbage thoran

Cabbage-ulli thoran is an authentic dish of  kerala. Its a very simple stir fried veggies with lots and lots of coconut followed by some chilly,uraddal and curry leaves seasoning.This dish is also served as a part of Sadhya (onam sadhya) along with other variety of vegetarian dishes .      
1/4kg or 3 cups of cabbage,finely chopped 
for grinding
1/2 cup coconut,grated
1 tsp jeera
garlic cloves
2 tsp red chilli powder
1/4tsp of haldi/turmeric
for seasoning
1 tsp mustard
1 tsp urad dal
1 spring curry leaves .
2 green chillies,slit
1 red chillies,cut into pieces

  • Heat oil in a pan add all the seasoning ingredients one by one.
  • Then add onion and saute for 5 minutes or till its translucent.
  • Now add chopped cabbage and salt to taste,stir for a while,cover and cook on low flame.Let it cook on its own juice.
  • Meanwhile grind coconut,jeera,garlic,red chillies and turmeric coarsely without adding any water.
  • Now add this masala to the cooked cabbage and mix it well.
  • Cook for 3-4 minutes and take it off from the heat.
  • Garnish with some fresh curry leaves and serve hot with rice and dal.

cabbage thoran

Goan chorizo pulao

Goan Sausages are an essential ingredient of Goan cuisine .These sausages are spicy compared to other sausages, as it is prepared with spicy chillies ,ginger garlic and some local goan spices. It is quick to prepare, inexpensive and without the need of a cupboard full of spices or the skills of a chef.They have a unique aroma and are full of flavour.When cooked, the whole house smells divine and my kids love the aroma. I got this lovely sausages from one of my goan friend Michelle from whom I've learnt so many goan dishes...thank you so much.
  • 3 cups Basmati rice
  • 4 -5 Tomatoes,chopped
  • 3-4 Onions,sliced
  • 10 Cloves
  • 3-4 ( 1 inch) Cinnamon sticks
  • 2 Star anise
  • 10-12 Peppercorns
  • 4-5 Cardamom
  • 2-3 Bay leaves
  • 2-3tsp Kashmiri red chilly powder
  • 1tsp Garam masala powder
  • 2tbsp Ginger -garlic paste
  • 1tsp Turmeric powder/haldi
  • 3 Maggi cubes ( chicken)
  • 1tbsp Oil
  • 3-4 Slit green chillies
Cooking Directions

Add caption

  1. Wash and cut the strings from the sausages . Now cut into 2-3 inch long pieces.Some prefer it without casing as its a bit hard to chew. If you don't like to keep the outer casing then just open up the sausage outer covers and empty the sausage meat into a bowl.But i prefer it with the casing.So I've only removed the string.
  2. Now heat oil in a pan.Add the whole spices ( cloves, pepper,cinnamon, bay leaves ,cardamom and star anise )and let it splutter.
  3. Add in sliced onions and fry till soft.
  4. Then add the tomatoes and ginger garlic paste and saute till the tomatoes are soft and mushy.
  5. Put in the chopped sausages and stir fry on high heat for 4-5 minutes.
  6. Now add chilly powder,garam masala powder and turmeric powder,stir it well.
  7. Add the washed rice, salt and crumbled maggi cube and stir till rice is well coated with the masala.
  8. Pour in 6 cups of boiling hot water and bring to boil.Then simmer on low flame till the rice is cooked well.
  9. Keep it covered for 30 minutes before serving.

Saturday, February 23, 2013

Bhindi Sambhariya

Bhindi sambhariya
I don’t know about you, but okra is one of my favourite vegetables. Mix some onion ,tomatoes and some home made secret masala in the pan with some okra and I'm in heaven. I think I could eat that stuff every day!
Today i am here with an interesting Gujarthi dish called "Bhindi sambhariya"..This is simple stuffed tender okra with the besan,coconut and ground nuts along with  some simple masala. Choose tender young okras for this dish.Keep in mind that the cooking time can vary based on the size of the okras.....Hope you all love this as much as I enjoyed making and eating it today! 

Prep & Cooking: 45-50 mts
Serves 5
1/4 kg tender okra/bhindi
1 tbsp oil
1/4 tsp hing/asafoetida
few curry leaves 
For stuffing:

  1. 1 tsp ginger paste
  2. 1/2 tbsp roasted coriander powder
  3. 1 tsp roasted cumin powder
  4. pinch garam masala powder
  5. 3tsp red chilly powder
  6. 1/2 tbsp white sesame seeds
  7. 3-4 tbsps fresh coriander leaves, finely chopped
  8. 3 tbsps fresh coconut, grated
  9. 2 tsps white sugar
  10. 2 tbsps coarsely powdered peanuts
  11. 1tbsp Besan/chick pea flour
  12. 1tsp amchur/dry mango powder
  13. 1/2tsp turmeric powder
  14. 1/2 tbsp oil
  15. salt to taste

Masala for stuffing

Suffed okra 

  • Wash and pat dry the okra.Ensure its completely dry or else spead the okras on a dry cloth for sometime.
  • Now slit the top portion of the okra without splitting into two halves,with the base of the okra intact.Now its ready for the stuffing
  • In a bowl mix in all the ingredients for stuffing* and it's ready to use.
  • Now stuff each of the okra pouch with the stuffing mixture and arrange on a plate.
  • Heat oil on a pan or griddle add asafoetida and curry leaves and immediately spread the stuffed okra in single layer and cook on low flame,covered for 10-12 mins.Keep checking in might need to sprinkle some water over them as they cook,to prevent burning or sticking to the pan.
  • When they are well cooked and crispy,turn off the heat.
  • Garnish with some coconut gratings and serve hot.

Wednesday, February 13, 2013

Upavasachi vari khandvi (samo/jungle rice)

Samo /jungle rice is obtained from wild grass originating from tropical Asia.while also being part of staple diet for some communities in India, these seeds are, in particular, eaten during religious fasting. For this reason, these seeds are commonly also referred to as "vrat ke chawal" in Hindi (i.e. - rice for fasting, literally). Other (formal) names to identify these seeds include Samo seeds, vari in Marathi and varai in Konkani. 
     My amma(mom) used to make uppitu/upma or idli during ekadashi and Shivaratri but this khandvi is very new to me.It's a popular of maharashtra,consumed during festivals and offered to lord ganesha. I got this from recipe from one of my blogger friend Nutan ( ) .this is really very delicious and yummy.

  • 1/4 kg Vari thandul (samo or jungle rice)
  • 300 grams Jaggery ( you can add more if you want more sweet)
  • 1/2tsp Cardamom powder (6-7 whole)
  • 1 litre Water
  • 1/2 cup Ghee
  • 2tbsp +2 tbsp Grated coconut
  • 10 Almonds,crushed for garnishing
  • 1tbsp Raisins
Cooking Directions

  1. Heat 1/2 of the ghee in a heavy bottomed pan,add vari/samo rice and stir till it changes to light brown colour.
  2. In a separate sauce pan add water and jaggery and bring it to boil,let the jaggery dissolves completely. Add grated coconut and cook again for a minute.
  3. Now pour this jaggery syrup over the roasted vari thandul and give it a nice stir,add the remaining ghee and mix it well.
  4. cover it with a lid and cook for 5 minutes or till the vari thandul is cooked well
  5. Once it is cooked and it is completely dry,add cardamom powder and raisins and mix it well.
  6. Grease the stainless steel plate with little ghee.Pour the mixture into a plate and spread it evenly to make 11/2 cm to 2 cm thick layer
  7. Now sprinkle 2tbsp grated coconut and crushed almonds and let it cool a bit and then cut into desired shape.

Monday, February 11, 2013

Dry Gobi (cauliflower) Manchurian.A popular Indian street food

Gobi/cauliflower Manchurian a famous Indo-Chinese appetizer, Immensely popular in India  it is widespread in major Indian metropolitan cities. this is a dry version which is quite poplar street has a very crispy coating on the cauliflower and is tossed with a spicy Chinese sauce.This is also served as an appetizer during parties with a toothpick or fork .
Prep time: 15 minutes
Cook time: 20-25 minutes
  • 3 cups Cauliflower ,cut to bite-size florets
  • 1cup Maida/all purpose flour
  • 1/2 cup Corn flour
  • 1tsp Black pepper powder
  • A pinch of orange-red color
  • Salt to taste
For the sauce:
  • 2tsp fresh green or red chilly (Chopped)
  • 3tsp Garlic ( chopped)
  • 1cup Spring onion (only white part,chopped)
  • 1/2 cup Spring onion ( green part,chopped)
  • 1tsp Ginger ( chopped)
  • 1tbsp Red chilly sauce ( optional)
  • 3tsp dark soy sauce
  • 2tsp White/synthetic vinegar
  • 2tsp Corn starch
  • 2tbsp Tomato ketchup

Cooking Directions
  • To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and a pinch of food colour( if you are using) to get that restaurant style colourful dish and add  enough Water to a small bowl. Mix until there are no lumps and the batter should be thick.
  • Now Coat Cauliflower florets well with the batter and deep fry until Cauliflower is a medium dark brown colour and crisp
  • Finish frying all of the Cauliflower and drain it on a paper towel
  • Now mix tomato Ketchup ,Red Chilli Sauce ,Soy Sauce and Vinegar in a bowl and keep aside.
For making the sauce:
  1. Heat Oil in a medium non-stick pan.Add Green or red Chillies ( i have used fresh red chillies to make it more appetizing) ,ginger and Garlic and stir for a second.
  2. Now add onion and cook until Onions turns to light pink colour.
  3. Then add fried cauliflower florets and toss it well.
  4. Now its time to add the sauces and toss it again .Let all the florets nicely covered with the sauce.
  5. Mix 2 tsp Corn Starch with 1tbsp of water and pour this over the cauliflower pieces,toss it again on high flame.
  6. lastly add chopped spring Onion greens and toss again.
  7. Garish with few chopped spring onion and Serve immediately.
Note: you can add a pinch of MSG to enhance the flavour of this dish .Just sprinkle it evenly while frying the onions.The MSG, combined with the hot temperature of the dish, boosts the flavours already present. Use only 1/2 or 1/4tsp MSG depending upon the quantity of the dish.

Sunday, February 10, 2013

Chicken frankie

There are so many famous street foods in India that are amazingly delicious, mouthwatering, sometimes healthy too! Frankie is one of healthiest street food i prefer for my kids and they simply love it.This is a perfect Sunday brunch to suit Every appetite...
For the roti / flat bread :
  • 1 cup Whole wheat flour
  • 1 cup Maida/all purpose flour
  • 1 tbsp Oil
  • Water to knead the dough
For the Frankie filling
  • 500 grams Chicken breast or boneless chicken pieces
  • 3 Onion ( chopped)
  • 3 Tomato ( chopped)
  • 2tsp Red chilly powder
  • 1tsp Garam masala or kitchen king masala powder
  • 1 heaped tbsp Ginger-Garlic paste
  • 1/2tsp Turmeric powder
  • 2tsp Coriander - cumin powder
  • 1tsp Green chillies ( finely chopped)
  • 1/2tsp Kasoori methi/dried fenugreek leaves
  • 1/2 cup Coriander leaves ( chopped)
  • salt to taste
  • 1tbsp Oil
For the salad
  • 2 Onion sliced
  • 1 big  Capsicum sliced
  • 1tsp Lemon juice
  • 1/2tsp Chat masala
  • 2-3 tbsp Tomato -chilli sauce
  • 4-5 Eggs
Cooking Directions
For the filling
  1. Clean and wash chicken breasts and cut into small chunks.
  2. Heat oil in a pan add chopped onion fry till translucent,add ginger garlic paste and saute for 3-4 minutes.
  3. Add chilly powder, Coriander-Cumin powder,turmeric powder and garam masala or kitchen king powder.i have used Kitchen king masala which gives nice aroma and flavour to the dish , mix it well with the onion mixture.
  4. Now add tomatoes, finely chopped green chillies and salt to taste and saute till tomatoes are well cooked and mushy.
  5. Now add chicken pieces and sprinkle some kasoori methi and cook on medium flame for 10 minutes,then add 1/2 of the coriander leaves and cook on high for about 4 to 5 minutes on high flame till chicken is well cooked and the mixture is dry.
  6. Garnish with remaining coriander and keep aside.
For the salad: mix sliced onion and thinly sliced capsicum,sprinkle some salt and red chilly powder and lemon juice well and keep aside.

To make roties/flat bread
  1. Mix both the flours,salt and oil and knead into a soft dough using little water and cover it with a damp cloth and keep aside.
  2. divide the dough into 7-8 portions.and shape into round balls.Roll it with a rolling pin to make thick round shaped 7-8 inch circles.
  3. Heat the griddle and lightly fry on both the sides till light brown spots appear and keep them soft by covering it with cloth.
To make the Frankie
  1. Beat eggs with little salt and keep aside.
  2. Heat the griddle, apply some oil and put one roti/flat bread and brush it with a tbsp of beaten egg mixture ,spead it well to cover the entire roti and fry on low flame then turn the egg side down and fry again for couple of seconds and then take it out on to a plate.
  3. Add some chicken filling,salad and little tomato -chilli sauce.Sprinkle some chat masala,roll it and wrap it in a aluminium foil around it and serve it hot.

Thursday, February 7, 2013


Ginger has a peppery flavour, with a sweet hint of lemon, and the aroma is pungent and sharp. It's also available ground, which is particularly good for pickles and chutneys.This is available all year round.Always choose unblemished and avoid wrinkled roots, as they're likely to be tough and fibrous. If possible, avoid any that are very knobbly, as they'll be hard to peel. Roots should also feel heavy for their size.Next time you are savouring a creamy cup of Indian chai tea, here's something to ponder: The characteristic spicy flavour is also what makes chai outrageously healthy. Masala chai with lots of ginger and should be enjoyed often. What better way than in a delicious, warming brew? 
 Once again i am here with ginger chutney slightly different from my earlier post .I got this recipe from FB food group and it is as good as my Allam pachadi(ginger chutney) Andhra style.

Ingredients :-
  • 50 gms fresh ginger ( Chopped).
  • 1 tbsp oil.
  • 1 small lemon size of tamarind ( soaked in 1/2 cup warm water ).
  • 1 tsp jaggery.
  • 1 tsp cumin seeds.
  • 1/2 tsp garlic (chopped).
  • 1 tsp mustard seeds.
  • 5 curry leaves.
  • 6-7 Whole kashmiri Red Chillies.
  • A pinch of asafoetida.
  • Salt to taste.

Method :-

  1. Fry ginger in hot oil for 3 minutes on low flame and remove from oil. 
  2. Soak tamarind in warm water for 10 minutes,then squeeze out tamarind pulp and keep aside.
  3. In the same oil, fry cumin and garlic, mustard seeds, curry leaves and red chilly till mustard seeds splutter. Add asafoetida and salt. 
  4. First grind fried ginger,jaggery and tamarind pulp to smooth paste.
  5. Now add the roasted cumin and other ingredients to the same paste and grind to coarsely and its ready to serve.

Tuesday, February 5, 2013

Cholar Dal


Cholar dal, a popular bengali dish served during the festive season along with luchi ( puri).This is simple dal cooked with some aromatic whole spices till soft and mushy and usually served with fried coconut pieces.
  • 1 1/2cups Split Bengal gram /chana dal
  • 2tbsp Ghee
  • 1tbsp Mustard oil
  • 2tbsp Coconut ( small 1/4 inch thin slices)
  • 2 Whole dried red chillies
  • 1 Bayleaf
  • 3 Cloves
  • 1/4tsp mustard
  • 1 Cinnamon stick
  • 2 Green cardamom
  • 1/2tsp Cumin/jeera
  • 3 Green chillies( finely chopped )
  • 1/2tsp Turmeric
  • 1tsp Ginger ( crushed)
  • 1tsp Red chilly powder
  • 2tsp Jaggery

Cooking Directions
  1. Soak Bengal gram for 30 minutes.
  2. In a pan,heat 1tbsp Ghee for about 1 minute.Add coconut pieces and fry till light brown.Remove and keep aside.
  3. Heat oil in a cooker add mustard (optional) red chillies ,bay leaf,cloves,cinnamon,cardamom and cumin seeds.Stir for a few seconds.
  4. Add fried coconut pieces and all the other ingredients except water and remaining 1tbsp ghee.
  5. Stir and fry for about 2 minutes.Add Water and stir once.Close cooker and cook till done or take 3-4 whistle.
  6. Allow the cooker to cool naturally .Open the cooker,pour the remaining 1tbsp ghee evenly over dal. Garnish with coriander leaves .This dal is specially relished with hot Luchi/Maida puries an authentic bengali dish

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