Thursday, December 1, 2016



Ingredients :
:- Spring lamb (cleaned, cut into medium size pieces)
:- Natural yoghurt
:- Pure ghee
:- Basmati rice
:- Onions (sliced finely)
:- Ginger & garlic (crushed)
:- Lemon Juice
:- Almonds (ground)
:- 2 Cinnamon sticks
:- 4-6 Cardamon whole
:- 1 oz Milk
:- 1/4 tsp Saffron
:- 2-3 Green chillies
:- 1/2 tsp Cumin seeds
:- 2-3 Cloves
:- 1/2 tsp Garam masala
:- Salt to taste
:- Coriander and fried onions to garnish
*In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and turmeric. Marinate for at least 4-6 hours in the fridge.
*Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate.
*In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils.
*Grease the saucepan with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat.
*Squeeze the lemon and pour the juice over the rice.
*To garnish spread the fried onions and coriander over the rice.
*Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 to 2 hours.
The Biryani is ready to be served with Yoghurt


:- 2kg Chicken pieces
:- 500gms Natural yoghurt
:- 100gms Coconut
:- 1Kg Onion
:- 2tsp Garam Masala
:- 1/2tsp Pepper powder
:- 100gms Ginger-garlic paste
:- 50gms Fresh green chillies
:- 1tsp Turmeric powder
:- 2tsp Coriander powder
:- 300gms Cooking oil
:- 1 Cup water
:- A sprig each of coriander and mint
:- Salt to taste
* Chop the onions into fine slices and fry them till golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder, garam masala, coriander powder and ginger-garlic paste.
* Fry onions until golden brown and then add the marinated chicken pieces. After 10 minutes add the whipped yoghurt and a cup of water and stir well. Cook for 5 minutes.
* Then add the coconut, pepper powder, chopped coriander and mint leaves. Cover and allow to cook for 15 minutes.
* Serve with bread or chapati


:- 100 gms- French Beans
:- 100 gms- Peas
:- 100 gms- Carrots
:- 150 gms- Potatoes
:- 250 gms- Cauliflower
:- 2/3 Tcup- Oil
:- 25 gms-Ginger
:- 25 gms-Garlic
:- 150 gms- Spring Onions
:- ½ Tsp- Turmeric Powder
:- 1 Tsp- Red Chilli Powder
:- 80 gms- Tomatoes
:- 4 Nos- Green Chillies ( Slit and Seeds Removed )
:- 4 Nos- Whole Red Chillies
:- 1/3 Tcup- Finely Chopped Coriander Leaves
:- 1 Tcup- Curd
:- 1 Tcup- Finely Chopped Fenugreek Leaves
:- Salt- To Taste
:- Garnish with chopped Coriander Leaves


*. Wash and cut beans, carrots and potatoes in
*. Roughly Chop Ginger and Garlic.Wash and Dice Bulbs of Spring Onions,Discard the Greens.
*. Immerse Fenugreek in Salted Water for 15 Minutes and then Drain them well.
*. Whisk The Curd and Keep Aside.
*. In a Kadhai,Heat Oil and then add Ginger and Garlic to it
* Then add Spring Onions to it and sauté it for 30 Seconds.
*. Add all the Vegetables to it and Stir for a Minute.Add Turmeric and Red Chilli Powder.
*. Then add Tomatoes,Green Chillies and Whole Red Chilli and stir
*. Add Yogurt and Fenugreek and add Salt.
*. Add 1cup Water and Bring to Boil.
*. Simmer until the Vegetables get Cooked and the liquid has Evaporated.
*. Serve Hot Garnished with Chopped Coriander leaves



:- 1/2 kg paneer
:-1 tin condensed milk
:- 2 tbsp full cream milk powder
:- 2 tbsp powdered sugar
:- 1 tbsp maida
Mix all the ingredients to get a smooth paste (you can use a mixer).
Heat the mixture in a thick-bottomed pan.
Once heated, reduce flame and cook on slow heat, stirring continuously for 15 to 20 minutes or till dry dough.
Pour onto a greased plate and cool. Cut into desired shapes.


:- 1 cup milk
:- 1 tsp black cardamom
:- 4 tbsp flour
:- 2 tbsp powdered sugar
Mix the sugar and milk well and when the sugar is dissolved add the flour and form a batter.
Beat the batter till smooth and add the rest of the ingredients.
Heat enough ghee for deep-frying and put two tablespoons of the batter in it and spread it into a thin round shape.
Fry till golden brown and drain the excess ghee.
Serve hot :)


:- 1 litre whole milk
:- 1 tsp (5 g) ghee
:- 1/2 can (200 g) condensed milk
:- 1/4 cup (40 g) almonds, sliced fine
*Heat the ghee in a non stick pan. Swirl the pan to coat the bottom completely. Add the milk. Keep stirring the milk occasionally until reduced to half of its original quantity.
*Add the condensed milk and cook, stirring constantly to avoid sticking to the bottom of the pan. Scrape the sides of the pan from time to time to get the malai into the milk. Cook until reduced to half of its quantity.
*Remove from the heat and allow to cool. Add the almonds. When cool, place in the refrigerator.
*Garnish with pistachios.

#rabdi #malpua #sandesh

Wednesday, September 14, 2016


South India is famous for it's unqiue style of Temples, and Scenery and yes! you guessed it right the mouth watering Idlis and Dosas. Coconut is the main ingredient of south Indian recipes. Here is a collection of some mouth watering south Indian dishes.

south indian food recipe
south indian dishes
Masala Dosa


:- 2 cups rava
:- 1/2 cup rice flour
:- 1/2 cup buttermilk
:- 1/4 tsp asafoetida
:- salt to taste
:- 1 piece ginger
:- 2 green chillies
:- 10-12 curry leaves
:- 1/4 cup coconut scrapped
:- 12 cashewnuts
:- 2 tblsp refined oil to fry

To make dosa :
*Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. *Stand the batter for at least 6 hours.
*Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
*Mix the chopped greens, coconut and cashew into the batter. Stir well.
*Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread evenly
*Pour a tablespoon oil around and on the dosa.
*Cook till it is crisp and golden in color. Remove and serve hot.


Curd Rice (Bagala Bhaat)

Curd Rice


:- 2 cups rice
:- 1 cup yogurt
:- 1/2 cup milk
:- 1/4 cup fresh cream
:- 1 cucumber
:- 1 carrot
:- 1 raw mango
:- 1/4 cup grapes
:- 1 tsp mustard seeds
:- 2 green chillies
:- 1" ginger
:- 1/4 tsp asafoetida
:- 1 sprig curry
:- 2 tblsp oil
:- salt to taste
To make bagala baath :
*Clean, wash and boil rice and slightly overcook it.
*Drain well and cool. When it reaches room temperature.
* Mix in the milk, asafoetida and salt to taste.
*Wash and chop green chillies and ginger finely. Peel and deseed cucumber. Grate, mix in a little salt and keep aside.
*Peel and grate the carrot and mango and keep separately. Slice the grapes into two and keep.
*Heat oil in a small pan and temper with mustard seeds, asafoetida, red chilli and curry leaves. *Add the ginger and green chillies, stir well and add to the prepared rice.
*Add the yogurt, cream and the grapes. Mix well and chill in the refrigerator.
*Garnish the rice with the grated cucumber, carrot and mango and serve.
Chicken Kurma
Chicken Kurma

 Ingredients :

:- 1 kg chicken
:- 1 cup onions
:- 1 tblsp coriander seeds
:- 1 tsp cumin seeds
:- 1/2 cup coconut(scraped)
:- 1/2 cup yogurt
:- 2 tbp Ginger garlic paste
:- 3 tblsp oil
:- salt to taste
:- 2-3 red chillies whole
To make chicken kurma :
*Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.
*Grind de-seeded red chillies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut.
*Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15 seconds. *Add chicken pieces and cook on high heat for 5 minutes stirring constantly. do not let it brown
*Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes.


Usal Bhaji

1 cup sprouted Moong
1/2 cup sprouted Red Chana
1/2 cup sprouted Kabuli Chana
1 chopped Onion
1 chopped Tomato
1/2 tsp grated Ginger
4 crushed cloves Garlic
2 chopped finely Green chilli
1 tblsp chopped Coriander
1 tsp Cumin Seed
1/4 tsp Salt
1/4 tsp Turmeric Powder
1/2 tsp or to taste Chili Powder
1 tsp Lemon Juice
4 tblsp Oil
*Boil the moong sprouts, red chana sprouts, kabuli chana sprouts.
*Drain it.
*Heat the oil and add cumin seeds and fry till brown.
*Add onions and fry for a minute, then add ginger, garlic, green chilies and now add chopped tomatoes, turmeric, chili powder and coriander and fry.
*Add potatoes, drained sprouts and salt, mix well.
*Pour lemon juice. *Serve hot with Pav

Sukhi Kolmi

1 1/4 cleaned and shelled raw Shrimps
2 finely chopped Onion
1 cup discard stems, washed & chopped Methi leaves
2 tsp Coriander Powder
1 tsp Turmeric Powder
To taste Salt
3-4 Cloves
4 Cardamoms
10-12 Black Pepper corns
3-4 tblsp Oil
To make sukhi kolmi:
*Clean, wash and drain the shrimps and mix salt, turmeric, chili and coriander powder.
*Heat the oil in a kadhai.
*Add cloves, cardamoms and peppercorns and stir fry for few seconds.
*Add onions and fry till golden, then add shrimps and cook until they turn pink.
*Add methi leaves and mix well.
*Cook on low heat until the shrimps are done.
*The dish is dry but have a creamy flavour.
*Serve hot.

Poran Poli

250 gms Chana Dal
500 gms Jaggery
250 gms Wheat Flour
50 gms Flour
5 tsp Oil
1/2 grated Nutmeg
50 gms powdered Cardamom
Pure ghee for serving
To make puran poli:
*Wash the chana daal and cook with a little or just enough water.
*Drain out the extra water.
*Add sugar or jaggery to the cooked daal and cook on low heat until the mixture becomes thick.*Remove from heat and pass it through a sieve while still hot.
*Add grated nutmeg and cardamom powder.
*Stir well and remove from heat and keep aside to cool.
*Mix the wheat flour, flour, oil and enough water knead into a smooth dough.
*Keep it aside for an hour or two.
*Divide the gram daal mixture into ping pong sized balls and the flour dough into slightly smaller balls and roll them out a little.
*Place the gram daal ball in the centre of the rolled flour dough and close it to cover the filling completely.
*Roll out into a chapati and bake on a non stick tawa till done on both sides, adding a little ghee around.
*Fry till done and serve hot.

Pandhara Rassa

1 kg skinned and cut into pieces Chicken
2 medium sized chopped finely Onion
11/2 tsp Garlic & Ginger Paste
1/2 grated dry Coconut
10 Cloves
1inch long piece of Cinnamon
1 1/2 tblsp Black Cumin Seed
3 cut into pieces dried Red Chili
11/2 tblsp Poppy seeds
To taste Salt
11/2 tsp Red Chili seeds
11/2 tsp Coriander Seeds
1/2 cup stirred Plain Yogurt / Curd
1 tblsp Raisins
1 tblsp Cashewnut
3 tblsp Ghee / Vegetable Oil
How to make pandhra rassa:
*Wash the skinned pieces of chicken properly and apply the ginger-garlic paste on them thoroughly, set aside.
*Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chili seeds, cardamom seeds and 8 cloves, adding a little water and keep aside.
*Heat 1 tblsp oil in a heavy bottomed pan and add cinnamon, red chili pieces, cashew nuts, raisins and remaining cloves.
*Stir fry till cashew nuts turn golden.
*Now add chicken pieces to it and fry well.
*Lower the flame and cover the pan.
*Put a little water on the lid and cook till almost done.
*Heat the remaining oil in a large pan and add onion.
*Fry till it becomes translucent.
* Add the grinded paste and stir fry and add curd and stir for two minutes.
*Add the cooked chicken and 2 cups of water, and bring to boil.
*Add coconut milk and stir well.
*Boil only once .
*Serve hot


Special Chiwda

1/3rd cup halves Peanuts
1/3rd cup halves Cashew
1/4th cup whole Almond
1/4 cup blanched Pistachio
1/4th cup Pumpkin seeds
1/4th cup Pine Nuts
2-3 sliced Green chilli
1 tblsp Fennel seeds
15 Curry Leaves
3 tblsp fresh Coriander Leaves
2/3 rd cup thick pounded Flat Rice
1/4th cup Raisins
1/4th cup Black Currants
1/4th cup chopped Dates
1/2 tsp Salt
1/3 cup Moong Dal
1cup deep fried Sev
Vegetable Oil or Ghee for deep-frying
*Heat oil or ghee in a kadhai or deep-frying pan over a moderate heat.
*Fry Peanuts until golden brown, and transfer the nuts to paper towels to drain.
*In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels.
*Pat dry with paper towels, bolt off any excess oil.
*Transfer all the nuts to a bowl.
*Raise the heat of the oil and place the green chilies in the sie
ve and lower it into the oil and fry until crisp.