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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.

Tuesday, August 25, 2009

Cream of Spinach Soup

  1. Spinach - 500 gms
  2. Onion - 1/2
  3. White Sauce - 1/4 cup ( Preparation for white sauce had been given earlier - if not known kindly use the search blog option at the top)
  4. Fresh Cream - 1/4 cup
  5. Vegetable stock or water - 1 & 1/2 cup
  6. Salt & pepper to taste
  7. Green Chilli - 1

Wash and chop the spinach and onion finely. Add 1 & 1/2 cup of vegetable stock or water and cook. When soft blend with green chilli in a mixer and strain. Boil the strained liquid for 5 minutes and add gradually to white sauce. Add the seasoning and bring to boil. Serve hot with fresh cream and croutons.

Butter Chicken

  1. Chicken - 5 thigh pieces (boneless & skinless)
  2. Almond powder - 4 tbsp
  3. Turmeric powder - 1 tsp
  4. Plain Yoghurt - 1/2 cup
  5. Garam Masala - 1 & 1/2 tsp (cloves, cinnamon, green cardamom)
  6. Onions - diced 1 cup
  7. Ginger paste - 1 tbsp
  8. Garlic paste - 1 tbsp
  9. Coriander powder - 1 tsp
  10. Red Chilli powder - 1/4 tsp
  11. Tomato paste - 1 tbsp
  12. Milk - 2 & 1/2 cups
  13. Deggi Mirch - 1 tsp (Kashmiri Paprika which gives color but not hot on the palate)
  14. Butter - 4 tbsp
  15. Salt - 1 tsp

Mix 4 tbsp of milk with the almond powder to make a paste. Keep aside.
Dice chicken thighs into bite size pieces. Add to it 1/2 cup of plain yoghurt, 1 tsp salt, 1/2 tsp turmeric powder and 1/2 tsp garam masala. Mix well. Marinate for 3-4 hours.
Melt 1 tbsp butter and fry marinated chicken pieces. Meanwhile, boil the onion. When cooked, drain and grind into paste. Now melt 2 tbsp butter and add the onion paste into it. Fry for 5-6 minutes. Add ginger and garlic paste - continue frying - add coriander powder and 1/2 tsp turmeric powder and cook for a further minute. Add 1/4 tsp chilli powder and 1 tbsp tomato paste and cook on high flame for 6-7 minutes. Add 1 tsp garam masala. Now add the almond paste and continue frying till the oil separates.
Add the chicken pieces followed by 2 cups of milk and simmer for 5-6 minutes. Set aside in a serving dish. Put 1 tbsp of butter in a separate pan and let the butter melt on low heat. Take off from heat and put Deggi Mirch - stir and pour it on top of the serving dish.
Garnish with fresh cream (optional)

Monday, August 24, 2009

Kachumber Sandwich (Diced vegetable grilled sandwich)

Don't shy away from this recipe, as I know many would, I myself was a culprit too, for this seemingly drab recipe would leave you craving for more and a bit of caution for the mothers - children just love it and be prepared to dole out second helpings.

  1. Sandwich bread - 8 slices
  2. Butter - for spreading
  3. Tomatoes - 2 (chopped)
  4. Capsicum - 1 (chopped)
  5. Onion - 1 (chopped)
  6. Corn Kernels - Boiled (1/4 cup) - (Optional)
  7. Tomato Ketchup - 2-3 tbsp
  8. Green Chilli Sauce - 1/2 tbsp
  9. Grated Cheese - 1/2 cup
  10. Pepper powder - 1/2 tsp

Take a bowl and mix tomatoes, capsicum, onion, corn, tomato ketchup, chilli sauce and pepper powder. Butter the bread slices. (I prefer a generous helping - but calorie conscious people can go lean on it). Spread the mixture from the bowl over 4 of the bread slices and put grated cheese over it. Cover with the remaining 4 slices and grill in a sandwich maker. It would be prudent to butter/grease the insides of the griller before placing the sandwich. The crust of the sandwich should be crispy, golden brown and should be served immediately.

Sunday, August 23, 2009

Achari Murg (Pickled Chicken)

  1. Chicken - 800 gms cut into pieces
  2. Mustard Oil - 10 tbsp
  3. Ginger paste - 2 tbsp
  4. Garlic paste - 2 tbsp
  5. Curd - 1 cup
  6. Chilli powder - 2 tsp
  7. Turmeric powder - 1tsp
  8. Salt to taste
  9. Dried whole red chilli - 4-5
  10. Mustard seeds - 2 tsp
  11. Onion seeds (Kalaunji) - 1/2 tsp
  12. Fenugreek seeds (Methi) - 1 tsp
  13. Cloves - 5-6
  14. Green Cardamom - 3-4
  15. Cumin seeds (Jeera) - 1 tsp
  16. Onion - chopped 2
  17. Vinegar - 2 tbsp
  18. Asafoetida (Hing) - a pinch

Lightly grind together green cardamom, cloves, cumin, fenugreek, onion seeds and mustard seeds in a mixer grinder to form a coarse powder. Heat oil, add whole red chilli, a pinch of asafoetida, chopped onions and fry till the onions are golden brown. Add the ginger and garlic paste and saute for 2 minutes. Add chicken, red chilli powder, turmeric powder, salt and saute for further 5 minutes on high flame. Beat the curd, add it and mix well. Reduce heat and cook till chicken is tender. If required add little water. When the chicken is cooked and the gravy is thick add the vinegar. Simmer for 2 minutes and serve hot with chapatis/rotis.

Saturday, August 22, 2009

Cheese Triangle

  1. Milk - 500 ml
  2. Suji (Semolina) - 1 cup
  3. Green Cardamom - 2 crushed
  4. Cloves - 2
  5. Cinnamon - 1 inch stick
  6. Onion - 1 (sliced)
  7. Black peppercorns - 5-6 crushed
  8. Plain Flour - 6 tbsp
  9. Bread crumbs - 1/2 cup
  10. Processed Cheese - 1 cup grated
  11. Oil - for deep frying

Heat milk and put in Cardamom, Cloves, Cinnamon, black peppercorns and onions. Bring to a boil. Reduce heat and simmer for 4-5 minutes or until onions are soft. Now drain the milk through a sieve. Put the drained milk on heat again and add the semolina in it taking care to avoid formation of lumps, stirring all the time till the mixture becomes thick in consistency like a paste. Now add the cheese and mix well. Spread this paste on a flat surface to form a half inch thick layer and let it cool. Cut this paste into triangles with a kitchen knife. The leftovers can again be kneaded back to shape. Now form a batter by adding water to the flour. Dip the triangles in this batter and coat with bread crumbs. Pat the bread crumbs in by hand lightly so that no loose crumbs are there. Deep fry the triangle in oil till golden brown and take out over a paper napkin to soak excess oil. Serve hot with tomato ketchup.
Note: Salt is not needed in this dish for the cheese but one can add a little bit if required.

Friday, August 21, 2009

Makai Pakora (Corn Fritters)

  1. Corn kernels - 500gms - preferably fresh (can use canned if fresh not available) - boiled and drained.
  2. Green Chilli paste - 1 tbsp
  3. Ginger paste - 1 tbsp
  4. Onion (Big) - 1 chopped
  5. Besan (Gram flour) - 1/4 cup
  6. Salt to taste
  7. Coriander leaves - Chopped 2 tbsp
  8. Oil for deep frying

Take 1/4 of the corn and grind them in a food processor. Mix it with the rest of the corn and add all the other ingredients, except the oil, together. Add a little water to make a thick consistency so that round balls can be formed. Heat oil and deep fry the balls till golden brown. If the balls loosen and do not stick together then add a little more besan to the mixture. Serve hot with tomato sauce or green chutney.

Thursday, August 20, 2009

Zafrani Murg (Saffron Chicken)

  1. Chicken - 750 gms
  2. Salt to taste
  3. Garlic paste - 2 tsp
  4. Yoghurt - 2 tbsp
  5. Red Chilli paste - 1 tsp
  6. A pinch of saffron soaked in 2 tbsp of milk
  7. Cashew nut paste - 5-6 tbsp
  8. Oil - 4-5 tbsp
  9. Bay leaves - 2-3
  10. Cloves - 4-5
  11. Onion paste - 2 tbsp

Take the chicken pieces in a bowl. Add salt, yoghurt, and red chilli paste. Mix well. Heat oil in a kadai or wok. Add bay leaves, cloves and onion paste. Saute for a few minutes and add the garlic paste once the onion becomes brown. Now add the marinated chicken pieces and cook till chicken is tender. Now add the cashew paste along with the saffron in milk. Reduce heat and mix
well for a minute.
Zafrani Murg is ready to serve.

Paneer Pudina Tikka (Cottage Cheese Tikka with mint)

  1. Paneer (Cottage Cheese) cut into 2 inch cubes - 12 nos.
  2. Hung Curd - 2 tbsp
  3. Salt - 1/2 tsp
  4. Mace - Green Cardamom powder - 1/2 tsp
  5. Finely chopped Ginger - 1/2 tsp
  6. Finely chopped Mint leaves - 1 tsp
  7. Green Chillies chopped - 1/2 tsp
  8. Coriander leaves finely chopped - 1/2 tsp
  9. Kasoori Methi (dried Fenugreek leaves) - 1/4 tsp
  10. Red Chilli Powder - 1/4 tsp
  11. Onion finely chopped - 1 & 1/2 tsp
  12. Besan (Roasted Gram flour) - 1 tsp
  13. Lemon juice - 1 tsp
  14. Turmeric powder - 1 tsp
  15. Oil - 2 tbsp
  16. Butter - 1 tbsp

Leaving out the paneer mix all ingredients into a marinade. Coat the paneer with this marinade and let rest for 30 minutes. Put the paneer into a skewer and bake in a pre-heated oven or tandoor until the paneer gets color from all sides.
Remove and put in a serving dish. Sprinkle with Chat masala (amchoor (dried mango powder), cumin, Kala Namak, coriander, dried ginger, salt, black pepper, asafoetida and capsicum.)and garnish with onion rings and lemon wedges

Tuesday, August 18, 2009

Paw Bhaji (A lip-smacking Marathi/Gujarati delicacy of spicy mixed vegetables and bread)

History: Pav bhaji (Marathi: पाव भाजी, also transliterated as pao bhaji and pau bhaji) is a fast food dish native to Maharashtrians and is popular in most metropolitan areas in India, particularly in the Maharashtrian city of Mumbai & Pune. Pav in Marathi means bread, the word Marathi borrowed from portuguese pão (lit., "bread"). Bhaji is a term for a curry and vegetable dish. Pav bhaji consists of the bhaji (a potato-based curry) and the pav, garnished with coriander and chopped onions. Pav is high in carbohydrates and fats (if served with butter), while bhaji, the vegetable-based curry portion, is high in carbohydrates.

  1. Paw (Bread Rolls)
  2. Butter - 4 tbsp
  3. Potatoes - boiled and mashed - 1 & 1/2 cup
  4. Green Peas - boiled - 1/2 cup
  5. Cauliflower - boiled and chopped - 1/2 cup
  6. Onions - chopped - 1 cup
  7. Green Capsicum (bell pepper) - chopped 2 & 1/2 cup
  8. Red chilli powder - 1/2 tsp
  9. Salt to taste
  10. Dry red chillies - 3-4
  11. Garlic cloves - 4-6
  12. Lemon juice - 2 tbsp
  13. Coriander leaves - chopped - 2 tbsp
  14. Oil - 2 tbsp
  15. Paw bhaji masala - 1 & 1/2 tbsp. The paw bhaji masala can be bought from the market or can be prepared as:

    50 grams red chili, 50 grams coriander seeds,

    25 grams cumin seeds, 25 grams black pepper,

    25 grams cinnamon, 25 grams clove,

    4-5 black cardamom, 25 grams dry mango powder,

    10 grams fennel seeds, 1 tbsp. turmeric powder.

    Roast all the ingredients separately. When cool, grind it. Shift them and mix dry mango powder, turmeric powder and fill in the bottle.


Dip the dry red chillies in warm water and make a paste with the garlic. Heat oil and add onions, capsicum and saute for 2 minutes. Put in the chilli-garlic paste - continue sauting. When the onions turns a bit soft add the tomatoes - saute. When the oil separates add the red chilli powder, paw bhaji masala, salt and fry for a while. Next add all the boiled vegetables and blend. Mash the entire blend with a masher while still in the pan. Add 1/2 cup water if required. Cook for a while and add lemon juice and coriander leaves and dollops of the butter. Garnish with coriander leaves.
The paw is to be halved from the middle, buttered and roasted on a tawa. Calorie conscious people and plain toast the bread and have it with the bhaji (mixed vegetable)

Spinach Chicken

  1. Chicken(skinned) - 500 gms
  2. Spinach - 250 gms
  3. Onions - 2 chopped
  4. Ginger - 1 inch
  5. Garlic - 2 clove
  6. Cloves - 3 - 4
  7. Cinnamon - 1 small stick
  8. Green Cardamom - 2-3
  9. Cumin seeds - 1/2 tsp
  10. Red Chilli powder - 2 tsp
  11. Turmeric powder 1/2 tsp
  12. Green Chilli - 4-5
  13. Tomatoes - 1 big
  14. Kassori Methi powder ( Fenugreek powder) - 1/2 tsp
  15. Curd - 2 tbsp
  16. Coriander leaves (chopped) - 2 tbsp
  17. Salt to taste
  18. Chat Masala - 1/2 tsp(Chat masala is a masala, or spice mix, used in Indian cuisine. It typically consists of amchoor (dried mango powder), cumin, Kala Namak, coriander, dried ginger, salt, black pepper, asafoetida and capsicum)
  19. Lemon juice - 2-3 tsp
  20. Garam Masala - 1/2 tsp (The composition of garam masala differs regionally, with wide variety across India. Some common ingredients are black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom, nutmeg, mace, star anise and coriander seeds.)
  21. Oil - 1-2 tbsp

Make a paste of the Spinach, ginger and garlic in a food processor. Heat oil, add cumin seeds, cinnamon, cardamom, cloves along with chopped onions. Saute for 3-4 minutes, add ginger-garlic paste, chilli powder, turmeric powder, garam masala, kassori methi, chopped tomatoes, chopped green chillies, curd and continue the saute for sometime or till the oil separates. Now add chicken pieces, coriander leaves, salt, chat masala - cover and cook until chicken is tender. Add spinach paste, lime juice - simmer for 5 minutes without covering. Garnish with slit green chillies and chopped tomatoes.

Monday, August 17, 2009

Vegetable Au Gratin

  1. Mixed boiled vegetables - 1/2 cup (carrot, french beans, green peas and potatoes)
  2. White sauce - 3/4 cup
  3. Grated cooking cheese - 25gms
  4. Butter 1 tbsp
  5. Salt and pepper to taste
For the white sauce:
  1. White sauce - 1 cup (250ml milk, 1 tbsp flour, 10 gms grated cheese, 1 tsp butter)
White sauce: Melt the butter in a sauce pan and fry the flour in it taking care not to brown the flour. Remove from heat. Let cool and then add milk, little by little, constantly stirring to avoid formation of any lumps. Put over low heat and cook till it thickens in consistency. Remove from fire and allow it to cool. Mix the grated cheese and keep aside.


Add salt and pepper to white sauce and mix well. Add half of the grated cheese and mix further. Now add the mixed vegetables and blend. Grease a baking dish and add the mixture in it. Cover with remaining cheese and dot with butter. Bake in a hot oven (400 degree fahrenheit) for about 25 minutes or until the crust is golden brown.

Mutton Do Piyazah (do piyazah means onions used twice)

  1. 500 gms mutton
  2. 6 - 7 medium onions half of them chopped and half made into a paste
  3. 1/4 cup oil or ghee (Ghee is Indian cooked and clarified butter)
  4. 2 & 1/2 cups hung curd (yoghurt)
  5. 2 tsp salt
  6. 1 tbsp coriander powder
  7. 1 tsp red chilli powder
  8. 1 tsp dried ground ginger
  9. 12 button onions (optional)
  10. 15 - 20 cloves garlic - made into a paste
  11. 6 green cardamom - crushed into powder
For the garnish
  1. 1 tbsp chopped fresh coriander leaves
  2. 1 tsp shahi jeera (black cumin seeds) - roasted and ground
  3. 1/2 tsp garam masala - The composition of garam masala differs regionally, with wide variety across India. Some common ingredients are black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom, nutmeg, mace, star anise and coriander seeds.

Heat oil in a pressure cooker. Fry onion till golden brown in color. Remove onions from oil, pressing them well to drain the oil. Keep aside.
Reheat the remaining oil and fry the mutton on high flame for 10 - 12 minutes, stirring well, till browned on all sides. Take out the mutton from oil and keep aside.
Heat the remaining oil again, remove from the heat and add 1 tsp red chilli powder. Immediately add the ground onions. Mix well. Whip the curd till smooth. Reduce heat and add curd to the onions. Add the fried meat now. Cook on medium heat for 5 - 7 minutes. Add salt, ground ginger and coriander powder. Mix well. Pressure cook to give 1 whistle.; Reduce heat and keep on low heat for 10 - 15 minutes. Remove from fire. Drop pressure by putting cold water on the lid, uncover and dry the liquid on fire. Add button onions (optional). Fry the meat on low heat and add the garlic paste and mix well.
Add 4 tbsp hot water, chopped onions and crushed green cardamoms. Cover and place the pan on a very low oven (250 degree fahrenheit) for 15 minutes. Serve sprinkled with garam masala, ground roasted cumin seeds and finely cut fresh coriander leaves.

Saturday, August 15, 2009

Mexican Macaroni


  1. Cooked shell macaroni - 200gms
  2. Grated cooking cheese - 25gms
  3. Capsicum (bell pepper) - 1
  4. Large tomatoes - 3
  5. Tomato ketchup - 1/4 cup
  6. Garlic - 1 clove
  7. Onion - 1
  8. Butter - 1/2 tbsp
  9. Salt to taste
  10. Ground pepper corns - 2 tsp
  11. White sauce - 1 cup (250ml milk, 1 tbsp flour, 10 gms grated cheese, 1 tsp butter)

White sauce: Melt the butter in a sauce pan and fry the flour in it taking care not to brown the flour. Remove from heat. Let cool and then add milk, little by little, constantly stirring to avoid formation of any lumps. Put over low heat and cook till it thickens in consistency. Remove from fire and allow it to cool. Mix the grated cheese and keep aside.

Macaroni: Cut the onion, capsicum and tomatoes into slices. Heat butter in a vessel and add the garlic into it after crushing it. Add the onion and saute for 1 minute. Then add capsicum, cook for 2 minutes. Next add the tomatoes and cook for a further 4 minutes. Add the macaroni. tomato ketchup, salt and pepper. Mix and cook for a while. Remove from heat and add 2 tbsp of the white sauce and mix. Next grease an oven proof transparent bowl and pour the contents into it. Pour the remaining white sauce over it. Grate the cheese over the topping and bake in oven till the cheese melts and starts getting a brown color. (Usually 10 minutes in a pre-heated oven)

This is my daughter's favorite and she gorges on it literally.

Friday, August 14, 2009

Badshahi Naan

  1. 500 gms flour
  2. 1/2 tsp baking powder
  3. a pinch of green cardamon powder
  4. 50 ml milk
  5. 1/2 tsp Kewra water (available in mughlai shops)
  6. 2 tsp castor sugar (ground sugar)
  7. 2 &1/2 tsp Cashew paste
  8. 2 tbsp Desi Ghee or butter
For Garnishing
  1. 1 tbsp honey
  2. a pinch of saffron soaked in a tbsp of milk


Mix all the above ingredients to make a dough. If required add a little water to make the dough of uniform consistency. Keep aside for 1 hour. Make balls from the dough and flatten with rolling pin to make a 1/4 inch thick spread of oval shape. Place in a greased oven proof tray. Bake in a pre-heated oven (375 degree fahrenheit) or tandoor for 8 - 10 minutes.
Brush the Naans with honey and then with saffron soaked milk.

South Indian Chicken

  1. Chicken 1 & 1/2 inch pieces 800 gms
  2. Oil - 2 tbsp
  3. Garlic - 5-6 cloves finely chopped
  4. Ginger - 1 inch piece finely chopped
  5. Curry leaves - 12-15
  6. Onion - 2 medium finely chopped
  7. Coriander powder - 1 tbsp
  8. Turmeric powder 1/2 tsp
  9. Red Chilli Powder 1 tsp
  10. Black peppercorns - 10 (crushed)
  11. Tomatoes - 3 medium (chopped)
  12. Salt to taste
  13. Fresh Coriander leaves chopped- 2 tbsp

Heat oil in a Wok or Kadai. Add garlic, ginger, curry leaves, onion and saute till they begin to change color. Add coriander powder, turmeric powder, red chilli powder and stir. Add chicken and continue stirring.
Add crushed peppercorns and saute for 5 minutes. Next add tomatoes and salt - mix and add a little water. Add coriander leaves and mix. Cover and cook over medium heat for about 10 minutes or till chicken is tender.
Garnish with fried curry leaves and serve hot.

Thursday, August 13, 2009

Leg of Lamb with Lemon-Mint Sauce


  1. 1 bone-in-lamb leg (2 - 2.5 kg)
  2. 14 cloves garlic
  3. 2 tbsp each of dried oregano and rosemary
  4. 1/3 cup olive oil (can use ordinary oil also)
  5. 1 cup red wine (optional)
  6. grated lemon rind
  7. 1 cup fresh lemon juice
  8. 1/2 tsp salt or as required to taste
  9. 1/2 tsp pepper (to make it spicy you can add another 1/2 tsp of red chilli powder)
  10. raw papaya paste(100gm) or tenderiser

Dry lamb well. Finely chop 8 cloves garlic (if you can make a paste it would be better) and place it in a dish large enough to hold the lamb. Stir in 1 tbsp each of oregano and rosemary, 1/4 cup of oil, wine, grated lemon rind and lemon juice. Squeeze out the juice of the papaya paste into the dish. Place lamb in the marinade, turning to coat well on all sides, cover and refrigerate overnight.
Crush remaining 6 cloves of garlic and stir together with remaining 1 tbsp each of oregano and rosemary. Remove lamb from marinade and pierce in several places with the tip of a sharp knife. Rub garlic and herb mixture over lamb pressing into incisions. Coat with remaining oil and sprinkle with salt and pepper. Place on a rack in a shallow roasting pan.
Roast uncovered in 375 degree fahrenheit oven for about 1 hour and 45 minutes or until done. Cover loosely with foil and let rest for 10 minutes before carving. If you have a tandoor it can be cooked in it also for a much better taste.

Lemon mint sauce:
  1. 1/4 cup water
  2. 2 tbsp sugar
  3. 1/4 cup mince fresh mint leaves
  4. 1 tsp grated lemon rind
  5. 1/4 cup fresh lemon juice
In a small sauce pan bring water and sugar to boil, stirring until sugar is dissloved. Remove from heat, stir in mint, lemon rind and lemon juice. Cover and let stand for 30 minutes at room temperature before serving.
*One of my favourites to wash down with beer.

Wednesday, August 12, 2009

Jeera Rice (Cumin flavoured Rice)

  1. 4 cups cooked long grained rice (preferably basmati)
  2. 1 chopped onion
  3. 1 tsp cumin
  4. Salt 1/2 tsp or as required to taste
  5. 2 tsp coriander leaves
  6. 1 & 1/2 tbsp oil

Heat oil in a wok and add cumin, chopped onion and saute for about 2 minutes. Add the rice and salt and lightly mix after reducing the heat. Next add the coriander leaves, leaving a little bit for garnishing. Remove from heat and garnish with the coriander leaves and serve hot. This in itself is a very aromatic dish but can be accompanied with hot dals (lentils).

Tuesday, August 11, 2009

Mutton Stew


  1. 4 tbsp oil
  2. 1 clove garlic, split
  3. 1/2 onion, sliced thin
  4. 1/3 cup flour
  5. 1 &1/2 tsp salt or as required for taste
  6. 1/4 tsp pepper
  7. 1200 gms meat (preferably lean) cut into small pieces
  8. 4 carrots, sliced
  9. 3 cups stock (optional) - can use plain water
  10. 1/2 tsp thyme
  11. 1/2 cup red wine (optional)
  12. 1 tbsp butter
  13. 10 -15 fresh mushrooms (halved)
  14. 1/4 cup milk

Heat half of the oil in a heavy pot over medium - high heat. Saute the onion and garlic, stirring until light golden brown. Remove from the fire and set aside.
Meanwhile, mix together the flour, salt and pepper. Coat the meat in this flour mixture and brown it in all sides in the rest of oil (add a little more if necessary).
Return the onion and garlic to pot. Add carrots, stock (or water), thyme and wine (if available).
Simmer, covered for 1&1/2 hours or until tender. Saute the mushrooms in the tablespoon of butter for 5 minutes. Season and add to meat. Add the milk, mix gently and simmer for 10 more minutes on very low heat.
Serve with bread rolls or rice.

Monday, August 10, 2009

Paneer Bhurji (Cottage Cheese dry curry)

  1. 200 gm paneer (diced into medium square pieces)
  2. 100 gm mashed paneer
  3. 1 red capsicum (diced into medium pieces)
  4. 1 green capsicum (diced into medium pieces)
  5. 1 chopped onion
  6. 1/4 tea-spoon garam masala (5 spice powder)
  7. 1/4 tea-spoon cashew nut powder
  8. Salt to taste
  9. 1/4 tea-spoon turmeric
  10. 1 tea-spoon red chilli powder
  11. 1 table spoon butter

Melt butter in a pan. Saute the onions - then add turmeric, red chilli pwder and garam masala powder and stir for a fea minutes. Then add cashew powder, mashed paneer and salt. Stir fry over medium heat. Next add diced paneer and capsicum pieces and continue cooking for 5-7 minutes. Sprinkle garam masala and serve with hot paranthas.

Stuffed Green Peppers

  1. Four green peppers (Capsicum)
  2. One-half oz. butter
  3. One onion, chopped
  4. Four tomatoes, skinned and chopped
  5. Four oz. bacon, chopped (Can use minced mutton cooked dry)
  6. Four oz. boiled rice
  7. Salt and pepper to taste
  8. Two oz. Cheddar cheese, grated
  9. One oz. fresh breadcrumbs
  10. One-fourth pint stock
Process: Heat the oven to fairly hot. Wipe the peppers (capsicums) and cut off the ends 1/2 inch below the stalk. Scoop out the seeds and core with a knife, then wash out the cases and stand them up in an ovenproof dish. Heat 1 oz. butter and lightly fry the onion and tomatoes; add the bacon and fry lightly. Add the cooked rice and seasoning and half the grated cheese. Mix the rest of the cheese with the breadcrumbs. Put the rice stuffing into the pepper cases and sprinkle with the breadcrumb mixture. Pour the stock round the base of the cases and cook just above the centre of the oven for 15 -20 minutes, or until the peppers cases are cooked. Serve with rice or other accompaniments.