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Monday, August 31, 2009

Moghlai Paratha


For the Paratha
  1. Flour - 2 cups
  2. Salt - 1/2 tsp
  3. Oil - 2 & 1/2 tbsp
For the Mince meat
  1. Minced Meat - 200 gms
  2. Curd - 2 tbsp
  3. Onion - 1 large
  4. Garlic - 2/3 cloves
  5. Ginger - 3 inch
  6. Red Chilli powder - 2 tsp
  7. Garam Masala - 1/2 tsp (search blog)
  8. Oil - 2 tbsp
  9. Salt - 1 tsp
For the stuffing
  1. Eggs - 4
  2. Onion - 1 (sliced)
  3. Green Chilli - 4 (chopped)
  4. Salt 1 tsp
  5. Oil for frying

Make a soft dough out of the flour, oil and salt, adding water as required. Set aside.
Make a paste of the onion, ginger and garlic in a food processor. Heat oil in a vessel - add the onion, ginger-garlic paste and saute for 2 minutes. Then add minced meat, salt, red chilli powder, whipped curd and cook until meat is done and dry. Don't add water as the meat will release water. Sprinkle the garam masala and mix. Set aside to cool.
Make 4 balls from the dough and roll each of them with a rolling pin to form a 8 to 10 diameter spread. Now put some sliced onions, green chillies, pinch of salt, cooked minced meat in the middle. Whip an egg and pour over the middle. (The entire stuffing should be evenly spread and not form a heap). Next fold the paratha into a rectangle shape (first the left and right sides and then the top and bottom so that the stuffing is covered). Immediately, put on a hot tawa and fry both sides in oil. Repeat the process for the other 3 balls of dough.

I would invite some comments and feedbacks from my readers.

Saturday, August 29, 2009

Vegetable Upama


  1. Semolina (Sooji) - 2 cups
  2. Green Chillies - 8-10 (chopped)
  3. Curry leaves - 10-12
  4. Onion - 1 (diced)
  5. Carrot - 1/4 cup (diced)
  6. Capsicum - 1/4 cup (diced)
  7. Potato - 1/4 cup (diced)
  8. Green Peas - 1/4 cup (diced)
  9. Oil - 3 tbsp
  10. Salt to taste
  11. Lemon juice - 4 tsp
  12. Sugar - 2 tsp

First dry roast the semolina in a kadai/wok for a few minutes taking care not to brown it. Set aside. Heat oil and add green chillies, curry leaves, onions, capsicum, potatoes, carrot and green peas. Add salt and fry for a while. When the vegetables are cooked add the roasted semolina, lemon juice, sugar, salt and 2 cups of warm water. Mix and cook till the water is absorbed and the semolina is soft (add more warm water if required). Serve hot immediately.

Tandoori Ajwain Fish Tikka

AJWAIN: Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish.


  1. Sole or Betki Fish cut into boneless cubes - 500 gms
  2. Lemon juice - 4 tsp
  3. Ginger-garlic paste - 3 tsp
  4. Red Chilli powder - 2 tsp
  5. Ajwain - 1 tsp
  6. Hung curd - 1/4 cup
  7. Kasoori methi - 1 pinch
  8. Oil - 1 tsp
  9. Salt to taste

Take the boneless fish cubes in a bowl and add 1 tsp ginger-garlic paste, 1 tsp chilli powder, 2 tsp lemon juice, 1/2 tsp ajwain, salt and mix well. Marinate for 1 hour.
Take another bowl and mix hung curd, salt, remaining ginger-garlic paste, red chilli powder, lemon juice, ajwain, kassori methi and oil. Take only the fish pieces from the previous bowl and marinate in the second mixture for 2 hours. Next put the fish cubes in a skewer and cook in tandoor or oven. Serve hot with chutney or spiral onion rings.

Friday, August 28, 2009

Tandoori Prawn (Goanese style)

  1. Prawn - medium sized (de-veined with tail) - 500 gms
  2. Ginger-garlic paste - 2 tsp
  3. Lemon juice - 4 tsp
  4. Red chilli paste - 2 tsp
  5. Hung curd - 1/4 cup
  6. Coconut milk or cream - 2 tbsp
  7. Salt to taste
  8. Tamarind pulp - 1 tbsp

After washing, dry the prawns, by absorbing the water on a napkin. Take 1 tsp of the ginger-garlic paste, 2 tsp lemon juice, 1 tsp red chilli paste, salt along with the prawns in a bowl and mix well. Marinate for 1 hour.
Take the hung curd, cream or coconut milk, remaining lemon juice, ginger-garlic paste, red chilli paste, tamarind pulp, a little salt in another bowl and mix well. Now take out the prawns from the first marinade and dip it in the second marinade. Set aside for 2 hours.
Put the prawn in skewers tail end first and cook in tandoor or oven till done. Serve hot with green chutney or sauce.

Thursday, August 27, 2009

Chilli Bean Soup

  1. Tomatoes - 150 gm
  2. Chopped onion - 1/2
  3. Chopped capsicum - 1/2
  4. Chopped spring onion - 3 or 4
  5. Baked beans - 50gm or 1/4 can
  6. White sauce or corn flour - 3/4 tbsp (to know about the preparation of white sauce use the search blog option at the top of the page)
  7. Sugar - 1/2 tsp
  8. Green chilli sauce - 1/4 tsp
  9. Oil - 1/2 tbsp
  10. salt to taste
  11. Grated cheese for garnishing

Keep aside a whole tomato and cut the rest into big pieces - add 1 cup of water and cook. When cooked, strain through a sieve and set aside. Chop the remaining tomato. Heat oil in a vessel and fry the onion for 1 minute or until soft. Add the capsicum and spring onion and fry for a further 2 minutes. Add the soup and boil for 10 minutes. Next add the chopped tomato, baked beans, white sauce or dissolved corn flour, chilli sauce and salt and cook for a few minutes. Serve hot with sprinkled grated cheese.

Eggless Caramel Custard

  1. Milk - 1/2 litre
  2. Sugar - 11 tsp
  3. China Grass (agar agar) - 1 packet
  4. Sugar - 4 tbsp (for the caramel)
  5. Custard powder - 3 tsp
  6. Vanilla essence - few drops

Break the china grass into pieces and melt in 3/4 cup water by warming and constantly stirring. Set aside. Now take 4 tbsp of sugar in a pan and add 1tsp water into it. Cook over low heat until caramelised (brown liquid). Set aside. Now take 1/2 cup milk and dissolve the custard powder in it. Now boil the rest of the milk - add sugar (11 tsp) - stir and continue for 2 minutes. Add the dissoved custard powder in the simmering milk and bring to boil again stirring for 2 minutes. Reduce heat and add the melted china grass and boil again. Never stop stirring and continue for a further 2 minutes and remove from heat. Add the vanilla essence and mix. Next spread the caramelised sugar melt in a greased mould and pour the custard milk over it. Refrigerate for setting for 3 - 4 hours. Before serving de-mould by inverting over a serving plate

Wednesday, August 26, 2009

Bread Pudding Delight (Eggless)

  1. Milk - 1 litre
  2. Sugar - 1 cup
  3. Milk - 1 & 1/2 cup
  4. Cocoa powder - 1 &1/2 tsp
  5. Chocolate powder - 1 & 1/2 tsp
  6. Corn flour - 2 tbsp
  7. Vanilla essence - few drops
  8. Grated chocolate for garnishing
  9. Bread - 3 slices

Reduce 1 litre milk a bit. Now warm a cup of milk and dip the bread slices in it. When the bread becomes soft, mix thoroughly in the reduced milk with sugar. Bring to boil. Now mix corn flour, cocoa powder and chocolate powder in the 1/2 cup of milk and add this mixture into the boiling milk. When the mixture thickens, turn off heat and cool. Churn in a food processor. Then add a few drops of vanilla essence. Now pour in small serving bowls and garnish with grated chocolate. Refrigerate in freezer. Take out from freezer 10 minutes before serving.