Tuesday, December 27, 2011

Dry mutton (Lamb meat) chops


Mutton chops - 5/6 nos
Yogurt - 1/2 cup
Ginger garlic paste - 1 tblsp
Green chilly paste - 1 tblsp
Turmeric powder - 2 tsps
Red chilly powder - 3 tsps
Garam masala - 2 tsps
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Cardamom powder - 1/2 tsp
Lemon juice - 1 tsp
Semolina - 1/2 cup
Oil - 1/4 cup
Salt as per taste


1. Wash mutton chops and pat dry them.
2. Take a bowl. Add yogurt, ginger garlic paste, green chilly paste, 1 tsp turmric powder, 2 tsp red chilly powder, garam masala, cumin powder, coriander powder, cardamom powder, lemon juice and salt as per taste and mix well.
3. Add mutton chops in this yougurt mixture and marinate it for 4-5 hours.
4. After 4-5 hours preheat the oven at 250 degree celcius for 10 minutes.
5. In a baking pan, place these marinated mutton chops and roast them in the oven for 15-20 minutes.
6. After 15-20 minutes, take them out and check if it is cooked. If  it is not, place it again for 5-10 minutes.
7. Add 1 tsp red chilly powder, 1 tsp turmeric powder and salt to semolina. Take out the mutton chops from oven.
8. Cover these chops with semolina mixture and shallow fry them in a little oil.
9. Server them hot with green chutney, red chutney or salad.

Wednesday, November 30, 2011

Palak (Spinach) Vadi


Spinach -  1 pack
Chickpea flour - 1/2 cup
Rice flour - 3 tblsps
Ginger-garlic paste - 2 tsp
Green chilly paste - 2 tsp
Turmeric powder - 1 tsp
Red chilly powder - 1 tsp 
 Asafoetida - 1/2 tsp
Garam masala - 1 tsp
Carrom seeds - 1 tsp
Sesame seeds - 1 tsp
Oil - 1 tblsp
Salt as per taste


1. Wash the spinach and let the water drain out from it for an hour. Make spinach as dry as possible.
2. Finely chop this spinach.
3. In a bowl take all the chopped spinach. Add chickpea flour, rice flour, ginger-garlic paste, green chilly paste, turmeric, red chilly powder, asafoetida, garam masala, carrom seeds, sesame seeds and salt as per taste.
4. Mix all well. Salt will make the spianch to ooze out its water.
5. Heat 1 tblsp of oil and add to the spinach mixture. Make 2 rolls from that mixture.
6. While doing these rolls, apply some oil on your hand to prevent sticking.
8. In another vessel, boil some water. Apply some oil on 1 strainer and place these rolls in it.
9. Place this strainer on boiling water and steam the rolls for 10-15 minutes.
10. In 10-15 minutes roll will get cooked. Remove them from the strainer and let it cool for 5-10 minutes.
11. Once it get cooled down, cut it into small circles and shalow fry them with some oil.
12. You can server these vadi, as a side dish or an accompaniment or just like snacks with tomato ketchup or green chutney.

Thursday, November 17, 2011

Baklava (Sweet dish from Turkey)


Fello sheets - 2 packets (get readymade in shops)
Olive oil - 1 cup
Cashewnuts - 1 cup
Pistachios - 1 cup
Almonds - 1 cup
Wallnuts - 1 cup
Cinemon powder - 2 tsp
Green cardamom power - 1 tsp
Sugar - 2 cup
Honey - 1/2 cup
Star anise - 3 nos
Cloves - 12-15 nos
Sqaure shaped baking tray


1. Mix all the dryfruits with 3 tblsps of sugar, cinemon powder and cardmom powder.
2. Mince it in a mixer just for 1 or 2 pulse. We should not make it a fine podwer.
3. Greese the baking tray with oilve oil.
4. Put 1 fello sheet on it and cut the excess part. Apply some olive oil on it and place 1 more sheet over it. In the same way make layers of 4-5 sheets. For making these layers you can use the excess cut part of sheets too.
5. After making layer of 4 sheets, make a layer of half of dryfruit mixture. On top of it again make layers of 4-5 sheets by applying olive oil after each sheet.
6. Make layer of all remaining dryfruits mixture and cover it with layer of 4-5 fello sheets.
7. In the end make the squares of it with the knife. In each square peirce 1 clove.
8. Preheat the oven at 200 degree celcius for 10 minutes. Put the baking tray in oven at 150 degree celcius for 1 hour. It should get brown from top.
9. Meanwhile for making a sugar syrup take one pan. Add 2 cup of water, 2 cup of sugar, 1/2 cup of honey and 3 start annise in it.
10. Boil the sugar syrup till you get the 1 string constistancy.
11. After an hour baklava will get brown in the oven. Remove it from the oven and pour all the sugar syrup on it.
12. cover it and let it rest for 2-3 hrs. After 2-3 hrs baklava will soak up all the sugar syrup.
13. You can refrigerate it and server cold or you can serve it at room temperature too.

Tuesday, November 1, 2011

Spinach chicken (Palak Murg)


Chicken - 1/2 kg
Spinach -  1 bunch
Onion - 1 cup finely chopped
Ginger - 1/2 inch, cut into julians
Cumin - 1 tsp
Black paper - 2-3 nos
Cinemom - 1 inch
Cream - 2 tblsps
Butter - 2 tblsps
Garam masala - 1 tblsp
Turmeric powder - 1/2 tsp
Green chilly paste - 1 tsp
Salt as per taste


1. Cut the chicken into medium size pieces.
2. In a pan, boil 1/2 cup of water. Once water starts boiling, add washed spinach to it.
3. After a minute remove it from water and again wash with cold water.
4. In a mixer make a puree of it.
5. In a pan heat 2 tblsps of butter. Add cumin, black paper and cinemom to it.
6. Add chopped ginger, green chilly paste and onion to it. Saute for a minute.
7. Once onion turns translucant in color, add chooped chicken to it. Add turmeric powder, garam masala and mix well. Saute it for 2-3 minutes.
8. After some time add spinach puree to it and salt as per taste. Add 1/2 cup of water. Mix it well, cover it and let it simmer for 5-10 minutes.
9. After 5-10 minutes chicken will be cooked. If the gravy is not thick, take 3 tblsps of water. add 1 tblsp of rice flour to it. Make a paste of it and mix it in the gravy. Within a minute gravy will be thick.
10.  Finally add fresh cream to it. Spinach chicken is ready to eat.
11. Garnish it with fried ginger julians and serve hot with parathas, nan, roti or jeera rice.

Tuesday, October 11, 2011

Strawberry-Rasberry Cheesecake


Mascarpone cheese - 500 gm
Greek yogurt - 100 gm (can be replace by hunged curd) 
Sponge cake - 1 (cut into 2 layers)
Sugar - 250 gm
Jiletin - 1 tblsp
Hot water - 1/2 cup
Eggs - 2 (only egg white)
Vanilla essence - 1/2 tsp
Lemon juice - 1 tblsp
Lemon zest - 1/2 tsp
Strawberry - 1 kg
Rasberry - 1 tin
Cake pan (spring bottom pan)


1. Let the mascarpone cheese come at room temprature.

2. Dissolve the jiletin in 1/2 cup hot water.
3. Add sugar and vanilla essence to egg white and bit it with electric bitter till it forms the soft pick.
4. Mix the cheese and greek yogurt together. After mixing it well, add egg white and sugar batter to it. Add dissolved jiletin to it and mix it well.
5. Add lemon juice and lemon zest to it, mix well.
6. In a cake pan, apply some butter to a bottom. Put 1 layer of sponge cake on it.
7. Pour half of the cheese batter on it and place 2nd layer of cake on it. On top of it, fill up the whole top portion with halfed strawberries.

8. Pour remaining cheese batter on it. Level it and let the cake set in fridge for 2-3 hrs.
9. After 2-3 hrs remove the cake from fridge. Garnish it with tined rasberries and strawberries.

10. Again put it in the fridge for 1/2 hr.
11. After 1/2 hr remove it. Remove the tin base, from cake tin. Cut the cake into pieces.

12. Cake is ready to eat.

Sunday, September 4, 2011

Chole and Lachcha paratha (Chickpea with indian bread)

Ingredients :

For Chole:

Chole (Chickpea) - 1 cup
Onion - 3 nos
Tomato - 3 nos
Ginger-garlic paste - 1 tblsp
Black pepper - 2-3 nos
Cloves - 2-3 nos
Cinemom - 1/2 inch
black tea powder - 1 tblsp
Indian gooseberry (amla) - 2-3 nos
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tblsp
Red chilly powder - 2 tblsps
Cumin powder - 1 tsp
Coriander powder - 1 tblsp
Garam masala - 1 tblsp
Readymade chole masala - 2 tblsps
Aamchur powder (dry mango powder) - 2 tblsps
Ginger - cut into julians
Green chilly - 1 cut into julians
Ghee - 2 tblsps
Coriander for garnish
Salt as per taste.

For Paratha:

Refined flour - 1 cup
Butter - 1/2 cup
Egg - 1
Milk - 1/4 cup
Salt as per taste.


1. Soak the chole overnight. Next day, wash them and put it into pressure cooker.Make a satchet of muslin cloth with black pepper, cloves, cinemom, black tea powder and aamla in it. Place this satchet in a pressure cooker along with chole. Pressure cook the chole for 3-4 whistles. 
2. Once cooked, chole should easily get pressed in between your thumb and index finger.
3. Strain the chole. Dont thorw that water.
4. Make a fine paste of onion and tomato.
5. Heat oil in a pan. Add cumin seeds in it and let it splutter for a minute.
6. Add oinion paste to it and saute it till it gets brown colored. Then add ginger-garlic paste and saute it for 2 minutes.
7. Add tomato puree to it. Fry, till it starts to ooze out the oil. 
9. Now add turmeric, red chilly powder, cumin powder, coriander powder, garam masala, chole masala and aamchur powder to it. Mix well and let it cook for 2 minutes.
10. Add cooked chole in it. After mixing it well, pour strained water in it.For thick gravy add minimum amount of water.
11. Now add salt as per taste.In onther pan heat 2 tblsps of ghee. Fry ginger julions and green chilly julions in it. Temper chole with this ghee.
12. Garnish it with chopped coriander and serve hot. If you like you can add some lemon water too.

13. For parathas, first sieve the refined flour.
14. Add 2 tblsps of butter, salt as per taste, 1 beaten egg and 1/4 cup milk to it. Make a soft dough from it. Let the dough rest for 30 minutes. 
15. After 30 minutes, take a small ball from it. Roll it in a normal size roti.
16. Apply some butter on it and then sprinkle some refined flour on it.

17. Now, make a fan of it as shown in the picture.

18. Roll the fan around it self. 

19. Roll it round.

20. Roast the paratha on hot pan. After roasting apply some butter on it.

21. Before serving this paratha press it gently between your palms from the corners. This will make the layers come out seperate.

22. This paratha can be served with chole or any kind of indian gravy.

Tuesday, August 23, 2011

Baked Samosa

"Samosa" is one of the most popular Indian snack all over the world. This samosa is a stuffing made with potato, stuffed in roti made by refined flour and then deep fried in oil. This makes it very heavy with lots of callories in it. So, I thought to cut off some callories by baking it in oven. The recipe is as follows.


Frozen pastry sheets - 1 packet
Potato - 3-4 boiled
Green peas - 1/2 cup
Cumin seeds - 1 tsp
Green chilly - 1 deseeded, finely chopped
Turmeric - 1 tsp
Red chilly powder - 1 tblsp
Garam masala - 1/2 tblsp
Dry mango powder - 2 tblsps
Corinader seeds - 1 tblsp
Fennel seeds - 1/2 tblsp
Corinader - 2 tblsps finely chopped
Egg - 1 no
Carrom seeds - 1 tsp
Butter - 1 tblsp
Salt as per taste


1. Boil the potatoes and mash it with hand.
2. To defrost the pastry sheets remove it from the firdge 1/2 hr before you want to make samosas.
3. Heat the pan and dry roast coriander seeds and fennel seeds. Roughly grind these seeds.
4. Heat oil in other pan. Add cumin seeds, finely chopped green chilly and 1/2 tsp carrom seeds in it. Add green peas to it and saute it for 2 minutes.
5. After 2 minutes add turmeric, red chilly powder, garam masala and roughly grinded corinader seeds and fennel seeds. Add mashed potato in it and mix well.
6. After mixing it, add dry mango powder, chopped corinader and salt as per taste. Cover it for 2-3 minutes. Stuffing for samosa is ready.
7. Roll the pastry sheets in the size of 5cm radius. Cut it into half. Roll each half in a cone shape, as shown in the picture below. To seal apply some beaten egg on it.

8. Fill the cone with stuffing and seal it again with beaten egg. Place all the samosas on buttered baking tray.

9. Preheat the oven at 200 degree celcius for 10 minutes.
10. Apply beaten egg on all the samosas. Sprinkle some carrom seeds on them.
11. Put it in the oven for baking. After 10 minutes samosas will get brown. Remove it from the oven.
12. Hot samosas are ready to eat. You can serve it with tamarind-date chutney or tomato sauce.

Wednesday, August 10, 2011

Eel Fish Curry and dry


Eel fish - 1/2 kg Fresh and cut into pieces.
Onion - 1 medium sized chopped
Dry coconut - grated 1/4 cup
Coriander leaves - 1/4 cup chopped
Fennel seeds - 1 tblsp
Coriander seeds - 1 tblsp
Ginger - 1 inch
Garlic - 5-6 cloves
Asofedita - 1 tsp
Turmeric powder - 2 tsp
Red chilly powder - 4 tblsp
Coriander powder - 1 tblsp
Salt as per taste
Lemon for garnish


1. Wash the fish and cut it into pieces. Apply 1 tsp of asofedita and 1/2 tsp of turmric to these pieces.
2. Grind onion, grated coconut, coriander leaves, 2-3 garlic cloves, ginger, fennel seeds, corainder seeds in a very fine paste.
3. Heat oil in a pan. Add remaining crushed garlic cloves and fry for a minute. Add grinded paste and saute it for 2 minutes.
4. Add 1 tsp turmeric, 2 tblsps red chilly powder, coriander powder and salt as per taste. Mix it thoroughly till it starts to ooze out the oil.
5. Then add 2 cups of water to it and let it boil.
6. Once it starts boiling, add fish pieces to it and let it boil for 5-10 minutes. After adding fish do not stir the curry, to prevent it from getting mashed.

7. After 10 minutes transfer the curry in another pan. Leave behind pieces along with 2-3 tblsps of curry with it. Only add the fish pieces of tail or head in the curry and let it simmer on low flame. Our fish curry is ready.
8. In the first pan add 2 tblsps of oil to those fish pieces. Add 1 tsp turmeric powder, 1 tblsp red chilly powder and little salt as per taste. Mix it gently and let it simmer for 5 minutes. Finally add coriander and switch off the gas. Dry fish is ready.

9. Serve this hot curry and dry fish with Bhakari (i.e. one kind of indian bread) or plain steamed rice and lemon.

Wednesday, July 13, 2011

Batata Vada (Potato fritter)


Potato - 3 nos boiled
Onion - 1 finely chopped
Cheakpea flour (Besan) - 1 cup
Ginger garlic paste - 1 tsp
Coriander leaves - 1 tblsp finely chopped
Fennel  seeds (Saunf) - 1 tsp
Green chillies - 2-3 nos
Carom seeds (Ajwain) - 1/4 tsp
Red chilly powder - 1 tsp
Turemeric -  1 tsp
Curry leaves - 4-5
Oil for deep frying
Salt as per taste
2 fried green chillies and garlic chutney for garnishing


1. Mash the boiled potatoes with hand. Grind fennel seeds and 2 green chillies in a mixer.
2. Heat 2 tblsps of oil in a pan. Add curry leaves to it. Saute it for a minute.
3. After a minute add chopped onion to it. Fry the onion for 2-3 minutes.
4. Then add turmeric, ginger garlic paste and green chilly-fennel seeds mixture to it. Saute it well for 2 minutes.
5. After that add mashed potato and salt as per taste to it. Mix well and cover it for 2 minutes. After 2 minutes add some chopped coriander and switch off the gas.
6. In another bowl take 1 cup of cheakpea flour. Add red chilly powder, turmeric, carom seeds and salt as per taste. With the use of some water make a thick batter of it.
7. For making the vadas cryspy, add 1/2 tblsp of hot oil or 1/4 tsp of soda in it. Meanwhile heat some oil for frying in another pan.
8. Make small balls of potato mixture and give it a shape of vada. Dip each vada in the batter and put it in the hot oil for deep frying.
9. Once it is golden brown in color remove it from the oil, put it on paper towel to drain excess oil.
10. Serve batata vada hot with fried gren chillies and garlic chutney. Best served with Pav. You can find the recipe of Pav in my blog.

Wednesday, June 29, 2011

Crab meat cutlet


Readymade crab meat sticks - 1 packet
Bread crumbs - 1/2 cup
Egg - 1 no
Ginger-garlic paste - 1 tblsp
Red chilly powder - 2 tblsp
Coriander powder - 1 tblsp
Turmeric powder - 1 tsp
Asafetida (Hing) - 1/2 tsp
Lemon juice - 1 tsp
Salt as per taste
Oil for frying


1. Defrost the ready crab meat sticks. Fry these sticks with little oil in a pan.

2. Mince these sticks in a mixer.
3. Take this mixture in a bowl. Add egg, red chilly powder, coriander powder, hing, turmeric powder, lemon juice and salt as per taste.Mix all the ingrediants well.
4. For the binding of these cutlets add bread crumbs as per required.
5. Make cutlets with this mixture.
6. Add little oil in a pan and shallow fry these cutlets.
7. Serve these cutlets hot with tomato sauce or tamarind chutney.

Thursday, June 23, 2011

Koyla chicken (Smoked Chicken)


Chicken - 500 gm
Tomato - 3 tomato puree
Cashew powder - 1/4 cup
Cream - 4 tbsps
Red chilly powder - 4 tsps
Turmeric powder - 1 tsp
Garam masala - 2 tsps
Ginger-garlic paste - 2 tbsps
 Lemon - 1/2
Ghee - 4 tbsps
Charcol (Koyla)- 1 no
Salt as per taste


1. Cut the chicken in medium size pieces.
2. Marintae the chicken with ginger-garlic paste, turmeric powder, red chilly powder, garam masala and salt as per taste.
3. Add 3 tbsps ghee in a pan. Fry the marinated chicken in it for 2-3 minutes.
4. Once the chicken get little brown in color, add tomato puree to it and let it simmer for 2-3 minutes.
5. When the gravy becomes thick, add cashew powder and 1/2 lemon juice to it and cover it.
6. Till the chicken is getting cooked, heat the charcol on gas burner till it's red.

7. After 4-5 minutes chicken will get cook. Add cream and mix well. Switch off the gas.
8. Place one small bowl in the middle of chicken gravy. Put hot charcol in it and pour 1 tbsp of ghee on it.

 9. Cover the chicken immediately and let it be covered for 5-10 minutes.
10. Garnish the chicken with chopped corainder and serve hot with Naan or roti.
11. Smokey flavour of chicken gravy tastes awsome.

Monday, June 20, 2011

Imrati / Jangiri

Imrati / Jangiri is one of the popular Indian sweet. It is quite similar to Jalebi, only the difference is, Jalebi is made by Maida i.e. Rafined flour and Imrati is made by Urad dal i.e. black lentil. So, now we'll learn how to make Imrati.


Urad dal (black lentil) - 1 cup
Rice flour - 1/2 cup
Sugar - 1 cup
Water - 1 cup
Cardamom powder - 1 tsp
Saffron - 1/2 tsp
Red food color - 1/4 tsp
Oil for frying
Salt a pinch


1. Soak the urad dal for 8 hours. Grind it in a very smooth paste.
2. Add 1/2 cup of rice flour, salt and red color to it. Mix these all together.
3. In an another pan take 1 cup of sugar and 1 cup water. Let it simmer on the gas till it gets 1 thread constistncy. Add cardamom powder and saffron to it.
4. Heat oil in a pan for deep frying.
5. For making Imrati you can use any sauce bottle or piping bag. I used a plastic bag for it and made one small hole with the use of hot stick.

6. Take the urad dal mixture in this plastic bag and make Imrati in hot oil. At this time oil should not be too hot and it should be on medium flame.
7. Once the imrati is hard from one side, flip it on anothr side.
8. When the imrati is hard from both side, remove it from oil and soak it in the sugar syrup for 1-2 minutes.
9. After 1-2 minutes remove it. Imrati is ready to eat.

Tuesday, May 31, 2011

Tiramisu (Italian Deseert)

Tiramisu, one of my favourite Italian dessert. I tried my hand on it.. It came out very well. So, just thought of posting it on my blog. Hope, you all will like it.


French Fingers - 2 packets
Mascarpone Cheese - 2 packets
Castor sugar - 1 and 1/2 cup
Egg - 6 nos
Cognac or Rum - 4 tblsps
Coffee powder - 4 tbs
Coco powder - 1/2 cup
Vanilla essence - 2-3 drops


1. Bring the cheese at room temprature.

2. Seperate the egg white and egg yokes.
3. Add 6 spoons of sugar to egg yoke and beat it with hand mixer.

4. Add the soften cheese in it and mix very gently with the use of rubber spatula.
5. In another bowl add egg white and whisk it by adding all ramaining sugar little by little.
6. Add Cognac or Rum and vanilla essence to it. Whisk it till you get a hard pick.

7. Then mix it with egg and cheese mixture. Keep it in the fridge.
8. In another pan add 4 cups of water. Add coffee powder and 2 spoons of sugar to it. Let it boil for 2 minutes and then let it cool until it reaches room temprature.
9. Add the french fingers in this coffee water and layer it in a cake tin

10. Pour half of the egg mixture and sprinkle some coco powder with the use of strainer.

11. Repeat the procedure once. After finishing it place the cake in the fridge for 7-8 hrs.

12. After 7-8 hrs cut it into pieces and serve.


1. Cognac or Rum is optional.

Wednesday, May 11, 2011

Butter Chicken / Chicken makhani


Chicken - 2 chicken breasts
Onion - 1 finely chopped
Tomato - 4 finely chopped
Cashewnuts - 10-12 soaked in water for 1 hr
Curd - 4 tblsps
Ginger garlic paste - 3 tsps
Red chilly powder - 4 tsps
Turmeric powder - 3 tsps
Garam masala - 2 tsps
Tandoori chicken masala - 1 tsp
Black pepper powder - 3 tsps
Black cardamom - 1 no
Green cardamom - 2 nos
Cinemom - 1 inch piece
Bayleaves - 2 nos
Black pepper - 3-4 nos
Cloves - 3-4 nos
Cumin seeds - 1 tsp
Kasuri methi - 1 tsp
Fresh cream - 3 tblsps
Honey - 2 tblsps
Butter - 2 tblsps
Oil - 2 tblsps
Salt as per taste


1. Wash the chicken and cut into medium size pieces.
2. Add curd, ginger garlic paste, 2 tsps red chilly powder, 1 tsp turmeric powder, 1 tsp garam masala, 1 tsp black pepper powder, 1 tsp tandoori chicken masala and salt to it. Mix all well and marinate it for 2-3 hrs.
3. After marinating the chicken for 2-3 hrs, roast it into oven and after raosting it keep it aside.
4. Now in another pan heat some oil and butter together. Add all whole garam masala to it.
5. When the masala starts to splutter add finely chopped onion to it. After some time add ginger garlic paste and fry it for a minute.
6. Now add turmeric powder, red chilly powder, black pepper powder, garam masala and mix well. When oil begins to ooze out, add chopped tomatoes and soaked cashewnuts to it.
7. Add kasuri methi and salt as per taste. Saute this mixture for 1-2 minutes and switch off the gas.
8. When the mixture gets cool down blend it into the mixer and make a puree.
9. Strain this puree with a strainer. Now you will get the fine gravy for butter chicken.
10. Heat some butter in a pan. Add strained puree to it. Adjust the seasoning as per your taste.
11. Add roasted chicken pieces to it and cover. Let it boil for 1-2 minutes.
12. After 2 minutes add honey and cream to it. Switch off the gas.
13. Remove the butter chicken in a serving dish. Garnish it with some cream and serve hot. You can have this with Roti, Naan, Fulka or Jeera rice.


1. Using chicken with bones could be an alternate option.
2. 2 spoons of honey makes magic to this dish.
3. While making a puree of this mixture, remove black cardamom from it.
4. Vegeterian people can use paneer instead of chicken.

Saturday, April 30, 2011

Tomato Soup


Tomato - 5 nos
Onion - 1 no
Garlic cloves - 3 nos
Bayleaves - 1 no
Black peppercorns - 4-5 nos
Basil leaves - 3-4 nos
Refind flour - 2 tblsps
Bread - 2 slices
Olive oil - 2 tblsps
Sugar - 1 tsp
Salt to taste
Fresh cream for garnish


1. Cut onion in to slices and finely chop the garlic.
2. Heat oil in a pan. Add black pepper and bay leaves. Saute it for a minute.
3. Add sliced onion and chopped garlic to it. After a minute add 2 tblsps of refined flour and mix well.
4. After 2 minutes add roughly chopped tomatos and add 2 cups of hot water.
5. Add basil leaves and salt as per taste. Cover and let it simmer for 10-15 minutes on a low flame.
6. After the tomatoes get cooked, strain the water from it and puree the strained mixture.
7. In a pan add the strained water. Strain the puree made in mixer and add to the water.
8. Add 1 tsp sugar and adjust the seasoning. Let the soup simmer for 5 minutes on low flame
9. Cut the bread slice into crutons. Toss these crutons in another pan on 1 tsp of olive oil.
10. Place these crutons in a serving soup bowl. Pour the tomato soup, garnish it with cream and basil. Serve hot.

Monday, April 25, 2011

Trout Fish Fry


Trout Fish - 1 no
Rice flour - 1/2 cup
Ginger garlic paste - 1 tsp
Asafoetida (Hing) - 1 tsp
Red chilly powder - 2 tsp
Garam masala - 1 tsp
Turmeric powder - 1 tsp
Lemon - 1 no
Oil to fry
Salt to taste
Onion, tomato and carrot for garnish


1. Clean the trout fish thoroughly and make some slits on it.
2. Apply half squizzed lemon, salt and hing to it. Keep aside for 10 minutes. 
3. In a bowl take ginger garlic paste. Add red chilly powder, garam masala, turmeric powder and salt to it. Mix it well.
4. Apply this ginger garlic paste mixture on a fish and keep it in the fridge for 10-15 minutes.
5. In a plate take rice flour. Add 1 tsp red chilly powder and salt as per taste. Mix well.
6. Remove the fish from fridge. Roll the fish in this rice flour.
7. In a pan heat some oil. Place the rolled fish on it and shallow fry it.
8. After 3 minutes flip the fish and again fry it for 3 minutes.
9. Place the fried fish on a serving plate. Garnish it with salad and serve hot.

Tuesday, March 8, 2011

Palak khichdi (Spinach rice)


Rice - 2 cups
Split pigeon peas (toor dal) - 1 cup
Spinach - 3 cups finely chopped
Onion - 1 no finely chopped
Tomato - 1/2 no finely chopped
Ginger-garlic-green chilly paste - 1 tblsp
Turmeric powder - 1 tsp
Black pepper - 3-4 nos
Cloves - 3-4 nos
Cumin seeds - 1 tsp
Garam masala powder - 1 tsp
Garlic - 3-4 cloves finely chopped
Dry red chillies - 3-4 nos
Ghee/Oil - 3 tblsps 
Salt as per taste 


1. Wash the rice and toor dal together. Soak it in a water for 1/2 hour.
2. Heat oil/ghee in a pan. Add black pepper, cloves and cumin seeds to it. Saute it for 30 seconds.
3. Add turmeric powder and chopped onion. Saute it for 5 mins.
4. Once the onion is slightly brown in color add ginger, garlic and chilly paste to it. Saute for 2 mins.
5. Add chopped tomato to it, and saute it till oil starts to ooze out from it.
6. Once oil starts oozing out, add chopped spinach, soaked rice and dal to it. Mix all well.
7. Keep mixing for 2-3 mins. Add 1 tsp garam masala powder and salt as per taste. 
8. Add water as per the quantity of rice and dal. It will be around 3-4 cups. 
9. Let the rice cook completely.
10. In another pan heat 2 tblsps of ghee/oil. Add chopped garlic to it. Once garlic gets browned, add dry red chillies to it and saute it for 1 minute.
11. Once, the rice is cooked remove it in a serving plate. Pour 1 tblsp of garlic and red chilly temper on it and serve hot.

Thursday, March 3, 2011

Mutton seekh kebab (Minced goat meat kebab)

 Mutton seekh kebab


Minced goat meat - 500 grm
Onion - 1 finely chopped
Ginger garlic paste - 2 tblsps
Turmeric powder - 1 tsp
Red chilly powder - 2 tblsps
Garam masala - 1 tblsp
Black pepper powder - 1 tblsp
Aamchur powder (Dry mango powder) - 2 tblsps
Coriander - 1/4 cup finely chopped
Egg - 1 no
Butter - 3 tblsps
Salt as per taste
Kebab sticks or bamboo sticks
Chat masala, onion and tomato for garnish


1. Wash the minced meat thoroughly and let it strain for 1/2 hour. After 1/2 hour pat dry the meat with kitchen paper towel.
2. Add chopped onion, coriander, turmeric, red chilly powder, black pepper powder, garam masala, aamchur powder, 2 tblsps butter and salt as per taste.
3. Add one whole beaten egg to the minced meat and mix it well. Cover it and keep it in the refrigerator for 1 hour for marination.
4. After 1 hour remove it from the refrigerator. Make medium sized balls of it. Apply some water on your hand and with the use of it roll each ball on the kebab stick or bamboo sticks in a shape of sausage.
5. Meanwhile put the oven for preheating at 275 degree celcius for 10-15 minutes.
6. Put all the kebab sticks in oven for roasting. After every 5 minutes apply some butter on one side of the kebabs. Then roll them to another side and apply butter onto it.
7. Roast the kebabs for 15 minutes.
8. After 15 miutes remove it from the oven. Remove it from the sticks and place it on the serving plate.
9. Sprinkle some chat masala over it and serve it hot with onion, tomato and lemon wedge.


1. If you do not have the sticks you can make use of any cooking spoon which has round handle. Apply meat on it and remove it from the spoon very carefully and put it in the oven for baking.
2. If you dont want to make it in the oven, you can shallow fry it on a pan too.
3. Instead of goat meat you can use beef, chicken or pork as per your choice.