Monday, July 20, 2015

Gits gulab jamun

After so many failures i finally discovered  a way of making "gits gulab jamun" just right .
Important points to prepare jamun

1.Take warm water in a cup .
2.Take damp cloth.
3.Take a flat dish and take little water just enough to make one round gulab jamun . 4.Making one gulab jamun with little water at a time makes sure that jamun is  moist and not cracked and dried .
5. Cover it with damp cloth to keep it moist untill you fry them .

Important points to fry
1. In a deep frying pan let oil be hot enough to let jamun come from bottom to up slowly .
2. Oil should not be too hot , else jamun will get burn from outside and will not cooked from outside.
3. The heat should be between medium low and high in intervals.
4. Watch for jamun getting bigger in size .
5. If they dont rise it means water is not enough and they will.turn hard .

Prepare sugar syrup
1. Grind 1 cup sugar with four small cardomoms.
2. Take 2 cups of water and one cup of sugar . Boil for a 2 minutes .
3. In a warm sugar syrup soak your jamuns .
4. Refrigerate and enjoy .

Tuesday, July 7, 2015

Cucumber and feta cheese salad for summers

Serve about 2 

Spinach 250 grams 
2 Tbsp of olive oil 
1/4 onion medium size 
2 Tbsp Feta cheese 
1 sweet cucumber cut diced 
2 deseeded tomato cut diced  medium size
1/4 yellow and green bell pepper diced 
Shreaded chicken 
1 whole juicy lemon 
Freshly grounded pepper 

Take about 250 grams of spinach . Boil water and add spinach in boiling water boil it for 30 sec . Drain and put it in ice water for 2 minute .  Drain and its ready to use.

1 Tbsp of olive oil make it very hot in pan . 

Fry about 1/4 onion cut thin and long untill they get light brown. 

Put 1Tbsp of Feta cheese and fry untill it melts . 

Add spinach and mix it . 
it tastes yum . If you like you could use black pepper. 

In a separate bowl take feta cheese scrumbled ,cucumber , tomato , parsley , yellow bell pepper green bell pepper, shredded chicken pieces ,Squeez one lemon , pepper and salt  and olive oil . 

Mix spinach ,above mix and top with bread crumbs of 1 or 2 slice roasted buttered breads .

I usually make sure that i add minimal quantity of each carbohydrate(bread)  protein(chicken)and fibers in one plate to make the meal complete. 

Monday, July 6, 2015

Turkish poached eggs with yogurt

Today i bumbed into this blog almostturkish and i found so many fresh recipes to try on . Please refer the blog for more exciting recipes .

I did few changes in the actual recipe on blog  . I never knew semi cooked egg will taste that good with yogurt . Hell ! yes . It took me to another dimension i would say .

Serves 1
1 big egg (i used 1 instead of 2)
3 tsp of yogurt with hint of salt and 1 clove of garlic nicely minced or grinded   .
Pinch of whole red chilli flakes
Fresh mint leaves chopped fine
A pinch of freshly grounded black pepper
1 tsp of butter
2 tbsp of vinegar
1 tsp of salt
3 cups of water

1.Boil 3 cups of water with  1 tsp salt , vinegar.

2. Lower the heat and let water be calm .

3. Break egg in one bowl .

4. Turn egg into the water and cook for 3 minutes for semi cooked egg .

5.Take flat spatulla and get egg off the pot and into the plate very gently .

6. Heat 1 tsp of salted butter in pan , turn off heat and glide your chilli flakes into it .  

7. Now on top of your egg turn yogurt mix, followed by butter and chilli flakes . Garnish with mint leaves . Sprinkle some black pepper on top .

8. Serve hot .

Wednesday, July 1, 2015

Chettinand chicken

Preparation time 10 minutes
Cooking time 30 minutes
Marination 30 minutes to 2 hours

For about 500 gms of chicken

For frying
1 medium size onion chopped fine
1 tsp tomato paste
1 tsp of ginger garlic paste
1 bay leaf
1 tsp of ginger garlic paste
Few curry leaves

To marinade
Turmeric powder 1/2 tsp
Salt 1 tsp
1 lemon
1/2 tsp freshly grounded black pepper
Red chilli powder 1 tsp
1 tsp if ginger garlic paste

For thickening
1 tbsp of poppy seeds soaked for 20 minute and grinded

For chettinand masala
1 tsp of fennel seeds
1/4 cup of grinded dried coconut
1 inch cinnamon stick
3 cloves
3 green cardomom
3 black pepper
1/2 tsp jeera
1tsp of corinader seeds
3 red whole chiĺlies

1. Marinade chicken with the ingredients for marinade .
2. Roast and grind masala .
3. Grind poppy seeds and make paste.
4. Fry bay leaf followed by onion untill golden brown .
5. Fry 1 tsp of ginger garlic paste and tomato paste .
6.Put 3/4 chettinad masala.
7.Thrown in chicken and cook it on high heat for 7-8 minutes .
8. Since there is enough salt in the chicken , there is no need to add salt later .
9. Pour 1 and 1/2cup of water and poppy seeds paste .
10. Cook for another 20 minutes on medium low flame .
11. Check when done .
12. Garnish with curry leaves .
13. Serve with steamed rice or chapati.

Thursday, June 25, 2015

Mackerel fried fish

Preparation time : 15 minutes 

Marination time : 20 minutes
Cooking time : 10 minutes
Serves 1

For marinade
1 small size mackeral fish
1 lemon
1 tsp freshly grounded black pepper
1 tsp of ginger garlic paste
1 tbsp olive oil
1 tsp of salt

For shallow fry
1 tbsp of white all pupose flour dab out extra.
Salt to taste in flour .
Water about 1/2 cup
Oil to shallow fry about 1 tbsp

1. Cut fish into 4 pcs .

2. Wash nicely .

3. Mix salt , black pepper, lemon juice , ginger garlic paste and oil toghether .

4. Apply mix gently on fish covering it throughly with marinade . Leave it for 20 minutes.

5. Mix white flour and salt with water.

6. Dip fish pcs in the flour for 10 minutes .

7. Shallow fry them on low heat for 8 minutes each side.

8. Your fish fries are ready . They are crisp frim outside and soft from inside.

Serve them with pasta or toasted bread for dinner.

Important : its imporatnt to cook fish on low heat for long .

Always marinade fish to get rid of smell .

Tuesday, June 16, 2015

Bhurji pao Mumbai style

Preparation time : 15 minutes
Cooking time : 10 minutes
Serves 2 adults
Difficuly level : very easy

1 finely chopped onion
2 finely chopped green chillies
1 finely chopped green bell pepper
1 finely chopped tomato
1 tsp of ginger garlic paste
1/2 tsp red chilli powder
1 tsp of pao bhaji masala
6 bread pieces or pao in hindi
Salt to taste
2 tbsp Oil to cook 
Butter 20 gm

1.Heat oil in a pan .
2.Fry onion untill soft and light brown .
3.Fry bell pepper and green chilli   untill.soft .
4.Fry tomato untill soft and squashy.
5.Fry ginger garlic paste for minute .
6. Put spices like red chilli powder, salt , pao bhaji masala .
7. Whisk 4 eggs in separate bowl .
8. Thrown in eggs and stir continously in low flame slowly and gently .
10. Untill eggs are fully mixed with veggies .
11. Your egg burji is ready .
12. Serve with buttered and hot pao .

note : check consistency of eggs it should not be cooked on high flame for long time . Cooking on low flame help it to give soft consistency . 

Friday, June 12, 2015

Kacchi chicken Biryani

Preparation time 4 hours
Cooking time 45 minutes
Serves 4 adults

Ingredients to marinade
1 small whole chicken cut into 8 pieces about 800 gms
4 large onions chopped fine
1 cup of mint leaves chopped
1 cup of coriander leaves chopped
3 tbsp of ginger garlic paste
1 cup of yogurt
1/2 tsp turmeric
1 tsp of red chill powder
3 tbsp of Biryani masala
2 tsp of garam masala
Salt to taste
1/2 lemon
1 tsp of nutmeg powder
1 tsp of black pepper
1 tsp of shahi jeera
4 green chillies chopped fine

Ingredients for cooking rice
3 cups (250ml  cup) soaked for 1 hour
3 green cardomom
4 cloves
3 small bay leaves
1 inch cinnamom stick
Salt to tatse
Water about 4 cups

Ingredients to garnish
1 large onion cut long and thin and fried golden brown and crisp
2. Handful of mint leaves
3. Kesar strands soaked in 1/2 cup of warm milk .
4. Food colour orange or yellow .

Method to marinade
1. Just mix all the ingredients with chicken and keep it in the fridge 3 hours .

Method to half cook rice
1. Boil water with salt .
2. Pack remaining ingredients in one small cloth tie it and leave it in water to boil for 5 minutes .
3. Thrown in rice and let it be just 50% done .
4. Drain rice .

Method to cook biryani
In a large pot .
1. 4 tbsp of oil make it hot .
2. Put chicken pieces and all stuff .
3. Spread in rice .
4. 2 tbsp of ghee .
5. Sprinkle some fried onions .
6. Sprinkle some mint leaves .
7. Cover the pot and seal it tight with the dough from all over .
8. Cook on a high flame for 10 minutes .
9. Cook on medium high flame for 25 minutes .
10. Cook on medium low flame for 10 minutes .
11. Turn off gas and leave it for 15 minutes .
12 . Your biryani is ready serve it with red pepper chutney and raita .

Monday, June 8, 2015

Chicken pulav or chicken rice

Preparation time 2 hours
Cooking time 45 minutes

NOTE : Chicken cooks faster .
Cooking rice in chicken oil and stalk make them tasty and nutritious .

500 gm of chicken
11/2 cup basmati rice soaked for an hour
And drained

Ingredients for marinading chicken for 2 hours
1/2 cup of yogurt
1/2 tsp of yellow powder
Salt to taste enough for chicken
Black pepper about 1 tsp freshly grounded
1 tbsp Ginger garlic paste
1/2 tsp of garam masala
Handful of mint leaves
Handful of dhaniya leaves
Freshly grinded coriander seeds
2 tsp of biryani masala

Ingredients for frying
1 cup of slicer onion
1 tsp of ginger garlic paste
1/2 inch of cinnamon stick
2 small bay leaves
3-4 whole black pepper
1 whole big cardomom seed
Salt to taste
Oil 4 tbsp

Ingredients for garnishing
Handful of coriander leaves
Handful of mint leaves


1. Marinade chicken for 2 hours with above ingredients .

2. Soak rice for an hour . This is very important step to make rice grain separated with each other . Drain and keep aside .

3. Start frying onions in hot oil in a big pot .

4. Followed by all the ingredients for frying . Now thrown in chicken.peices

5. Let it leave chicken's natural oil .  pour 2 cups of water and boil it . Put salt in this step enough to cook rice .

6. Thrown in rice.

7. Mix thoroughly.

8. Close lid and cook for 30 minutes .

9. Turn off heat and let the it stay with closed lid .

10 . Garnish rice with coriander and mint leave serve .

Monday, May 25, 2015

Yellow lentill cooked with rice or moong daal khichdi

Yellow moong daal khichdi is one delicacy which has been underestimated and under appreciated by many . As in india  we eat "khichdi " usually when we get sick, most of the times. To avoid heavy food when sick i guess.

But me and hubby love it and relish "khichdi" usually on sundays dinner time , for more than one reason . Its light on stomuch at night , its tasty , its easy to cook .

1/2 cup moong daal washed
1/2 cup white rice washed
2 green chillies slit and chopped fine.
1/2 tsp of jeera /cuminseeds 
oil to cook just 1 tbsp 
Pure Ghee to serve

In a cooking pot fry cumin seeds followed by green chillies . do not fry for long , immedietly thrown in rice and moong daal and fry them for a minute,then add salt to taste and 2-3 cups of water to cook them.

We like our khichdi to be watery . So i keep checking water consistency when rice and lentil are cooked .If its dry then pour more water to make it thick watery . 
Re-check for salt .

Serve very hot with ghee or clarified butter , papad and hot red pepper garlic chutney . Enjoy !

Tuesday, May 19, 2015

Malai kofta

Serves 4
Preparation time  30 minutes
Cooking time  30 minutes

For making koftas
4-5 medium size potatoes
1 tsp of ginger and garlic paste
1 green chilli chopped
150 gm of paneer
Bread crumbs 2 Tbsp
2 tbsp of corn flour
Cashew to garnish (optional)
Salt to taste

For making curry
1/2 cup of cashew soaked and grinded to paste consistency
1 cup of semi skimmed milk
1 tsp of kasoori methi
1 medium sized onion grinded
1 tomato big size check for sourness grinded( tomatoes, if less sour then use 2)
Freshly grinded coriander powder 1 tbsp
1 tbsp of ketchup
1 tbsp of ginger  garlic paste
1 tsp of garam masala
Salt to taste
Butter to fry about 3 Tbsp


To make kofta
Peel and mash potatoes.
Mix ginger garlic paste .
And green chillies.
Add corn flour .
Add bread crumbs.
Mash everything well .
Make cylinder or round shape patties .
Insert half cashew on top of koftas to garnish them . (I was out of cashews so i didnt garnish)
Deep fry them in high flame untill golden brown .

To make kofta curry
In warm butter fry onions untill light golden .

Put ginger garlic paste and fry for a minute.

Put grinded tomatoes and fry untill it leaves oil or leaves raw smell .

Put fresh coriander powder next .

Followed by ketchup.

Thrown in cashew paste ,mix .

Pour milk , and boil .

When it start to boil thats the time when you put kasoori methi and garam masala powder and just cook for 2 minutes . Turn off heat and close lid .

Serve curry and add koftas on top . Serve hot .
I sprinkled some jeera powder on top just to have little punch ;-)

Thursday, May 14, 2015

Cheese cracker

Cooking time 1 minute
Preparation time 10 minutes

Ingredients for making 12 crackers
A pack of Savoury crackers
Mozrella cheese about 1 cup
Finely chopped onions about 1/2 cup
Fresh coriander leaves to garnish
Salt and fresh black pepper to taste (optional )

1. Grate cheese 1 cup.
2. Chop onion fine.
3. Sprinkle some  onion in each cracker followed by little salt and pepper.
4. Sprinkle some cheese on top .
5. Heat in pre heated oven for 1 minute just to melt cheese.
   Or for those of you who dont use oven . Can make an empty pop very hot
   And turn it upside down o  crackers , make sure all your crackers are i side   the pot . Be safe.
6. Garnish with fresh coriander leaves and serve .

Tuesday, May 12, 2015

Broiled Chicken in BBQ sauce

Ingredients (serves 2 adults and 2 kids for dinner or lunch)

Cooking time 30 minutes

1 whole small chicken with skin
2 full tsp of salt
1 tsp of freshly grounded black pepper.
2 tsp of dried thyme
1 lemon juice
1 Tbsp of ginger garlic paste ( 60% garlic 40% ginger)
3 Tbsp of BBQ sauce ( i use Heinz BBQ sauce)
2 tbsp of olive oil
lemon zests for garnishing

1.Marinade chicken for 2 hours using all above ingredients except oil .

2.Broil chicken for 20 minutes in pre heated oven at 180 degrees with olive oil .
or alternatively
3.apply olive oil on chicken and place your whole chicken in baking tray and place tray in an empty pot , close the lid.

4.Initially give very high heat for 10 minutes .

5. Transfer your pot in medium high and cook for another 20 minutes .

and your chicken will be ready to eat .  what i liked about this way of cooking is, chicken has so many flavours from inside,and texture is so soft and tender , even breast turns out to be very tender. you will love smoky flavour mixed with herb and mild flavour of garlic, fresh pepper lemon. it will just melt in your mouth . you must try this receipe .

Saturday, May 2, 2015

Kacche gosht ki dum biryani


2 very Large  onions sliced thin and fried in oil untill light brown .

For meat tenderizer
500 gm of goat meat 2 inches pieces
2 Tbsp of papaya paste (meat tenderizer)

For meat marinade
1 tsp of turmeric powder or haldi
1 tsp of salt
1Tbsp of green chilli
2 Tbsp of yogurt
2 tsp of garam masala
3 tsp of biryani masala or mutton masala
2 Tbsp of ginger garlic paste
2 tsp of red chilli powder
1/2 tsp of nutmeg powder
2 tsp of coriander powder
handful of mint leaves cut fine
handful of coriander leaves chopped
Handful of fried onions 

Ingredients for cooking rice 

For 500 gm of meat take 500gm of long grained basmati rice 
Boil 3 cups of water with 2 tsp of salt

Wrap up whole masala ingredients

2-3 tez patta 

1 tsp of cumin seeds /jeera 

1 Tbsp of coriander seeds

1/2 inch of cinnamon stick 

3 small cardomoms
1 big cardomom 
5-6 black pepper 
3-4 cloves

Other important ingredients for top most layer in sequence  

Handful of fried and crisp onions .

2 Tbsp of ghee or clarified butter .

Handful of mint leaves 

Handful of coriander leaves 

kesar soaked in warm milk for an hour 

1 tsp of garam masala 

1 tsp of biryani masala 



1.Apply meat tenderizer or papaya paste on meat , 1/2 tsp of salt and keep it overnight in the refrigerator.

2.Marinade goat meat with all above ingredients for 2 hours in a refrigerator.

3.Method to Cook rice 

         A )Wrap above ingredients in one small cloth tie and leave it into boiled water .

        B)Let it boil for 2 minutes then put rice .This allows rice to be cooked in whole masala flavour . 

        C)Cook rice untill 40 % done .
        D)  Drain them and keep. 

4. Take large cooking pot and make layer of marinated meat . 

5. Make another layer of cooked rice . 

6. Put all ingredients for top most layer .

7. Close lid tightly with dough from all sides .

8. Put a flat pan on medium low fire and put your biryani pot on it . 

9. Let your biryani cook for 50-55 minutes then turn off heat and let it sit for 20 minutes in closed container . 

10. Serve with raita and red chilli  garlic chutney . 

Note : its extreamly important to tenderize meat before cooking then only its going to cook nice ,tender and juicy . 

Tuesday, April 28, 2015

Dahi bhalla delhi style

Serves 3-4 plates of dahi bhalla chaat

Ingredients for about 12 Bhallas

1 cup of udad daal / (250ml)
2 tbsp of moong daal
1/2 inch of grinded ginger
2 green chilli grinded
salt to taste
oil to deep fry .

Ingredients to make chaat
3/4 cup of Green chutney
1 cup of imli chutney
2 cups of yogurt
2 tbsp of sugar
2 tsp of black salt
1 Tbsp of freshly grounded jeera powder .
salt to taste
chaat masala to sprinkle on top
red chilli powder to sprinkle on top

Method to make bhallas

1.Soak both udad and moong in 2 cups of water for an hour .

2.Grind them into a thick paste .

3.Mix with grinded ginger, green chilli paste and salt .

4. Keep this paste for minimum two hours in the fridge .

5.Take oil in a pan enough to deep fry .

6. Let oil be hot. check with the little paste if it comes on top quickly it means oil is ready to fry .

7. Take one Tbsp and fry dahi bhalls in medium low .

8. Medium low flame allows bhallas to cook from inside while not burning them from outside .

Note-Its very important to keep the paste for few hours after you grind it , else bhallas will not be puffy and they will just soak oil.

9. Now bhallas are cooked . soak them in cold water for a minute and squeeze water out with your hands .keep them aside .

10. when you want to serve chaat .
a) Take yogurt in big bowl .
b) Add salt , black salt , sugar , cumin powder .
c) In a serving plate place 5 bhallas
d) Top it with yogurt mix .
e)  Then top with a tsp or two.      green chutney.
f) Then top with 1 tbsp or two tamarind/imli chutney .
g) Sprinkle some chaat masala .
h) Sprinkle with red chilli powder .

your dahi bhalla chaat is ready to dig in . depending upon your taste for spices you can add/reduce the chutneys you are using .

Tuesday, April 21, 2015

Pineapple raita or pineapple in yogurt

1 cup of pineapple chunks cut  into 1/2 inch pieces .

1 cup of fresh yogurt

1 tbsp of sugar

1/2tsp of freshly roasted cumin/jeera powder

If pine apple is sweet and juicy straight away mix it with yogurt , sugar and cumin powder.Let pine apple juice mix with yogurt throughly . refrigerate for atleast 20 mi utes before serving. 

If pine apple is not sweet then take one pan and toss pine apple with sugar for a minute or two till it gets soft and then mix with yogurt and cumin powder.

Saturday, April 18, 2015

Red pepper and garlic chutney

Serves about 2Tbsp of chutney
5 whole red peppers
3 cloves of garlic
salt to tatse

soak red peppers for an hour or two , then grind with garlic to fine paste . add salt to taste and your pepper chutney is ready .

Hari chutney or Coriander chilli chutney

Serves 3/4 cup of chutney
Handful of corinader leaves
1 green chilli
2 cloves of garlic
salt to taste

Grind everything with 1/4 cup of water. add salt to taste . your chutney is ready .

Imli ki chutney or Sweet and sour Tamarind chutney

50 gms of tamarinds
3 cups(250 ml)of water
6 Tbsp of sugar or 150gms of jaggery.

note » you can adjust sugar or jaggery according to how sweet you like your chutney to be . i like my tamarind chutney to be sweet.

Boil water and put small pieces of tamarind along with sugar or jaggery in it .boil the mixture untill it gets little thick like a white sauce .

You can refrigerate imly chutney in freezer in air tight container for months and use with so many indian snacks like dahi bhalla,samosa, bhel,golgappe and so on .

Friday, April 10, 2015

Soft scrumptious wheat donut


1 CUP of wheat flour
3 tbsp of sugar
1/2 tsp of salt
1 tbsp of oil or butter
1/2 cup of warm water
1 tsp of yeast

Mix all dry ingredients and oil . Activate yeast in warm water.
Knead dough for 5 minutes .
Let the dough be little sticky .
Let it stay gets double in size . It will take about 1 hour 30 minutes .
Now punch dough again with your hands . And keep it for overnight . At the time of serving divide dough into 10 portions . Make round discs about an inch and half . And use a small bottle cap to make a hole at the centre.
To make the donuts soft and fluffy and cooked from inside you must fry them in low heat untill they get golden brown .
Sprinkle sugar on top or pour melted chocolate on them . Serve hot and fresh .mmm its a divine pleasure .

Tuesday, March 31, 2015

Laccha paratha

Laccha paratha is form of paratha popular in delhi , its crispy from outside and soft from inside . It goes very well with any kind of dry or curried preparation of veggies.

Ingredients to make 4 parathas
1 cup of wheat flour
1/2 cup water
A pinch of salt

knead wheat dough with water and salt for 5 good minutes .
Keep it for 30 minutes in the fridge

Divide dough into 4 equal portions.
1.Here are steps to make paratha .
Roll douhgh into 5 inch flat and round shape .

2.Apply oil on the top surface of dough all over .

3. Sprinkle some dry flour on it. 

4 . Take dough from one side and flap it upto one inch , dab it with your hands . And appy oil on top flapped dough and sprinkle some dough.

5 . Repeat the process untill you flap full chapati .

6. Hold at one end and roll over and dab again with your hands to make small round shape ball .

7 . Now again with the roller pin make it flat .

8 . Cook it with ghee /butter or oil .

Pls chk pictures to understand the preparation of paratha .

Wednesday, March 18, 2015

Pooran podi

Wish you happy gudi padwa / happy new year .

Ingredients to make 5-6 pooran podi

For stuffing
1 cup chana daal yellow lentil
1/2 cup sugar
1 cup water to boil
1/2 tsp of ilayachi or cardomom pwdr
A pinch of nutmeg powder
A pinch of salt

For chapati
1 cup wheat flour
A pinch if salt
1 tsp oil
1 cup  water to knead

Wash and boil lentil in cooker with pinch of salt up to three whistles in medium low . Turn off heat and let it get cold . Meanwhile knead dough with salt and water .
Now cook daal in low heat with sugar , 1 cardomom powder,a pinch of nutmeg powder. And reduce water untill it gets to thick paste consistancy . Turn off heat and let it get cold , then refrigerate it for minimum 1 hour .

To make podi you divide dough into six portions of small size .
Roll them into palm sized flat circles .
Add 1 tbsp of lentil paste at the center .
Close it from all sides .
Dab it with your hands .
Roll them with stuffing into hand sized flat bread .
Cook it with butter or ghee on the flat pan .

Wednesday, March 11, 2015

Soft spongy Almond coconut cake gluten free

1 cup whole almonds (grind them coarse)
1/2 cup sugar
1/2 tsp of baking soda
1/2 tsp of baking powder
2 tbsp of coconut powder

1/2 cup non melted non salted butter
1/2 cup eggs or three eggs

Mix all dry ingredients in a pot.

In a mixer , churn eggs for 1 minute.
Slowly mix all dry ingredients in a mixer and churn it for another minute.
Put butter and churn it for another minute .

Then bake your cake in an oven or microwave or pot .

Courtesy : Edible garden

Saturday, March 7, 2015

Spinach meat or palak ghosht


Serves 3-4

Ingredients for cooking meat
500 gm of goat meat .mix of boneless and bones small pieces
1/2 tsp of black pepper
1 medium sized only chopped fine
1 cup of water to boil.about 250ml

Ingredients for cooking spinach
500 gm of spinach leaves or palak
1/2 medium.sized onion
1 tomato
1 tsp full ginger garlic paste
1/2 tsp of red pepper powder
2 tsp of any mutton masala which taste best for you and which have tried before .

Wash and cut meat pieces . Take pressure cooker . Use about 8 tbsp of oil . Fry onion untill they get translucent . Followed by black pepper and meat . Fry.meat untill it leaves oil and then put salt just enough for meat according to your taste . Let meat cook in pressure cooker untill 4 whistles with 1/2 cup of water as mentioned before.
Meat will be fully done if fresh . Else it might take longer than 4 whistles to cook .

Boil 1/2 litre water well .
put spinach leaves , keep them for 1  minute . Not very long . Now drain water and transfer leaves in ice cold water.keep them for 5 minutes.
Grind leaves into thick paste .
In a separate pan take 4 tbsp of oil ,
Fry onion untill golden brown .
Followed by tomato untill it leaves oil . Followed by ginger garlic paste.
Cook them.for a minute then put red chilli powder ,  meat masala  salt . Put palak paste and cook palak for another 2 minutes or untill it gets nicely blend with all other ingredients and leaves oil .

Mix your cooked meat with spinach and cook it in high flame for a minute or two .
And your palak gosht is ready to eat.
Serve with indian bread /chapati or steamed rice .

Wednesday, February 25, 2015

Chilli chicken


For Marinade
250 grams chicken boneless , cut into pieces.
1 tsp vinegar
1/2 tsp sugar
1/2 tsp salt
1/2 cup water

For batter
1/2 cup of white flour
1/4 cup of corn flour
1 tsp of ginger garlic paste
1/2 tsp of black pepper
A pinch of baking soda
Salt to taste

For sauce

1/2 medium sized onion diced
1 small bell pepper diced
2 tbsp of white part of spring onion
1 tbsp of spring onion to garnish
1 tbsp of soya sauce
1 tbsp of chilli garlic sauce
1 tbsp of oyster sauce (optional)
1 tsp of garlic finely chopped
1 tsp og ginger
2 tbsp of seseme oil

1/2 tsp of corn flour
1/2 cup of water

Marinade chicken.pieces for 2 hours in the mixture of water , vinegar , salt and sugar in fridge.

Then mix all ingredients for batter keep it for 15 minutes .
And fry chicken.pieces on medium.low untill light coloured , say for minute . Take them out , this allows all juices to stay inside the chicken .

At the time of serving fry them again in medium high flame untill they get golden brown and crispy .
My kids love to eat this fried and crispy chicken its really yummy .

For sauce
Take oil in a pan make it very hot on medium high flame and fry all veggies for sauce let it get done. Pour mixture of corn flour and water . Followed by soya sauce , chilli garlic sauce , oyster sauce . Let it be medium thick . At the time of serving fry chicken pieces again and mix with warm sauce not hot . Else chicken will get soft .

Monday, February 9, 2015

Bangali rasogulla

Serves 12 rasogullas
1/2 litre full cream milk
1 lemon juice or 2 tbsp of vinegar
1 cup water
1/2. Cup sugar
4-5 pistas to garnish

Make chenna
1.Boil milk. As it boils put lemon juice to disintegrate milk . As it starts leaving water turn off heat and drain it in muslin cloth . Squeeze all water with your hands and tie the cloth . Put your tied cloth in running water to wash off any lemon or vinegar taste.
Let it get totally dry for 1 hour . This preparation is known as chenna .

2 . Now grind chenna with will be soft non sticky preparation.

3. Divide it into 12 equal portions and roll them with your hands and make balls.

4. Now boil 1 cup of water in pressure cooker and as it boils put half cup of sugar to make sugar syrup. As the syrup start to boil ,
Put the gas heat to low and one by one put your rolled balls .

5. Close pressure cooker without vessel and cook for exactly 5 min. Turn off heat and let it get cold . Turn it into serving bowl and let it get cool in the fridge.

NOTE: if overcooked they may get hard .

6. Garnish with pieces of pista and serve chilled .

Monday, February 2, 2015

Zunka or Jhunka

Serves 2
This jhunka version is semi dry one


1/2 tsp mustard seeds
8 tbsp of yellow flour , besan or chickpeas flour
1 medium size onion chopped
1 tomato chopped
1 tsp ginger garlic paste
1 capsicum or green pepper
red chilli powder and salt
medium size cut
5-7 big curry leaves
coriander leaves to garnish
oil to fry about 8 tbsp(more oil in this preparation is the key for tasty jhunka)

In a hot oil put mustard seeds untill splutter ,chopped curry leaves, fry onion untill translucent . followed by ginger garlic paste. fry for a min . thrown in tomato and fry it gets fully cooked .  put capsicum and let it cook .

at this stage put red chilli powder and salt as per taste .

put besan and fry untill it leaves oil . you need to keep turning it constantly . sprinkle 1/2 cup of water from all sides mix and close the lid . let it sit for two minutes and turn off the gas . garnish with coriander leaves .

serve hot with bhakar or hot chapati .

Monday, January 26, 2015

Tasty pasta salad

Serves 1
1 cup of cooked pasta
1 carrot diced
1 tomato diced
1/4 onion diced
Handful of lettuce
2 leaves of cabbage cut into thin strips
1/2 tsp of white pepper
2 Tbsp of vinegar
2 Tbsp of sugar or Honey
Salt as per taste
And mayonise garlic dip (1 Tbsp of mayonise + 1 clove of garlic )

Mix all vegetables , vinegar, sugar, salt , white pepper. Now coat pasta with mayonise garlic dip . And top on vegetables and refrigerate for 1- 2 hours . This will allow marination of all veggies and pasta .

Thursday, January 22, 2015

Easy rice fry

Serves 2
1 cup of rice (half boil it with salt and drain it to make grains separate )

A handful of ground nuts
1/2 tsp of mustard seeds
1/2 tsp of jeera seeds
1 medium size onion sliced
2 green chillied chopped
Coriander to garnish
1 tsp of tamarind soaked in half cup of water for 10 minutes.
Oil to temper about 3 Tbsp

Take oil in pan and let it get hot .
Put mustard seeds let it splutter followed by jeera seeds , ground nuts .
Put onion ,Let onion get light brown . Thrown in green chillies and immedietly turn rice over the pot . Mix everything nicely and strain and pour tamarind water over rice , close the lid and let rice cook . If rice is not done sprinkle some more water. Garnish with coriander leaves and serve with your choice of pickle and fried papad .

Wednesday, January 14, 2015

Makhni dal

Serves 4
1 cup black lentill (whole udad covered)
1 slitted green chilli
2-3 juvenile ginger pieces
1 Tblsp of coriander powder
3 Tbsp of butter
2-3 whole red chillies cut into pieces
1/4 cup of fresh cream
1tsp of garam masala

Soak lentill for about 2 -3 hours or overnight .Boil with salt and slitted green chilli and ginger.   if you soak for lesser hours boil lentill with 3 glasses of water for 1 hour else boil with 2 glasses of water for 30 minutes .

In another pan take 2 tbsp of butter let it melt . put whole red chilli and coriander powder . pour cooked daal and give one boil.  now mix cream and give another boil . 

note: traditionally makhni daal is boiled for longer hours in low flame to get actual flavour .

serve makhni daal hot with melted butter with butter naam or hot steamed rice .

Friday, January 9, 2015

soft spongy almond cocoa cake

1. half cup almond ....grind it to powder.
2 .half cup ghee or butter
3. two eggs
4. 1/2 tsp baking soda
5. 1/2 tsp baking powder
6.  1 tsp cocoa powder
7. 1/2 cup sugar

churn eggs in mixer for a minute or two . pour oil into the egg . mix all dry ingredients separately and mix with eggs and butter . churn for another minute . grease the baking tray and pour cake mix.  pre heat oven at 180 degrees  for 5 minutes .
bake cake for 30 minutes . you can chk wheather cake is done by inserting tooth pick at the middle , if it comes out clean means cake is done else cook for another 5 minutes and chk again .