Monday, December 12, 2016

Beef Yogurt Curry



  • Cut the beef into cube pieces, then wash and drain well.
  • In a bowl, marinate the beef with yogurt, white pepper and salt for at least 1 hour. Keep aside.
  • Now one hour later heat oil in a heavy bottom pan over medium high heat, add whole garam masala -cinnamon, cardamon, bay leaves, cloves and fry a little.
  • Next add onion and fry a little. Then add ginger, garlic, cumin, coriander, red chili, almond paste, raisin paste and mix well.
  • Add beef pieces and stir fry until oil is separated from spices. Add milk, half of fried onion and 1 cup of water at a time.
  • Stir to combine. Reduce heat to low, cover it and cook for about 40-60 mins in a low flame until soft and tender. Add more water if you needed.
  • Once well cooked, add some kewra essence, remaining fried onions, ghee and green chilies. Cook for another 3-5 minutes.
  • Remove from heat and keep aside for 5 minutes without removing the cover.
  • After 5 minutes remove the cover and transfer to a serving dish. 

Saturday, December 10, 2016

Vegetable Cutlet


1 cup carrot chopped

2 medium size potatoes chopped

Handful green peas

1 capsicum chopped

2 tsp ginger-garlic paste

4 green chillies paste

2 tsp all purpose flour

1 tsp cornflour

 bread crumbs

1/2 tsp red chilli powder

1/2 tsp garam masala powder

1/2 tsp cumin powder

Fresh cilantro chopped

Oil to deep fry

Salt to taste


Pressure cook all the vegetables with the little bit of salt for about 4-5 whistles.

Leave to cool and then mash them in a big bowl.

Now add all the spices, salt, flours, bread crumbs, paste and cilantro.

Mix well and add 1 tsp of oil.

Knead with you fingers to make a smooth cutlet dough.

Heat sufficient oil in a pan.

Make the small balls and then flatten to make a round shape.

Deep fry 2-3 at a time until golden brown from both the sides.

Place the fried cutlets on oil absorbent paper.

Serve hot with chutney or sauce.

Sunday, August 14, 2016

Mutton Stew


Mutton 1kg 
2 big onion, thin slice
5/6  thin slice garlic cloves
10 pisces sliced ginger
1/4 whole Shah jera 
2 small stick cinnamon
3 green cardamom
4 cloves
5 white or black pepper
2 bayleaves
1 lemon juice
6/7 dry red chili chopped
salt to taste
1/2 tsp sugar


 Heat oil  and now add shah jera,cinnamon,cardamom,cloves,black pepper,bayleaves.

Now put meat,onion,garlic,ginger,salt and lemon juice and mix and close the lid.

After 5 min check and add little bit water and cook on low flame. The meat will release water and will cook in it's own water. So you need to keep the flame low and lid must be on.

Check every 30 minutes, if water is drying out add hot water as needed and continue cooking.

When the meat is almost done add the dried red chilies and sugar, cook another 15-20 minutes on low flame.

Now ready to serve with hot rice, polaw, parta,chapati etc.

Tuesday, August 2, 2016

Beef Keema Curry


    500gm ground beef

    1/4 cup oil

    2 tsp cumin seeds

    4 onions,grated

    1 tbsp ginger paste

    1 tbsp garlic paste

    1 cup tomato puree

    1 tbsp chili powder

    1 tbsp coriander powder

    1 tsp garam masala powder

    1/2 tsp turmeric powder

    salt to taste

    2-3 green chilies, thinly sliced

    4 tbsp fresh coriander leaves, finely chopped


In a shallow broad dish, mix the oil and the onions.Cook uncovered at high heat for 25 minutes stiring thrice, till theonions are brown.Mix together the browned onions, keema, ginger garlic paste and cookuncovered on high heat for 10 minutes, string thrice.Mix in the tomato puree, salt, chili powder, garam masala, corianderpowder, turmeric powder and cook at high heat for 10 minutes andstiring it thrice.If there is excess liquid, lift the keema out of the liquid and cookthe liquid separately at high heat for 8-10 minutes.Add the keema, mix well and cook at high heat for 15 minutes.Transfer into a serving bowl and garnish with coriander leaves and green chilies. Serve with boiled rice or roti.

Tuesday, December 1, 2015

Vegetable Manchurian Ball


Soya Sauce - 1 tbsp

Chili Sauce - 1 tsp

Garlic - 1 tbsp finely chopped

Onion - 1 small finely chopped

green chili - 1 tsp finely chopped 

salt to taste

white pepper powder to taste

Corn flour - 1 tsp

Water - 1/4 cup

Spring Onion - 1/2 for garnishing

For Manchurian:

Carrot - 1 large (finely grated)

Cabbage - 1 cup (grated)

Onion - 1 large grated

Potato - 1 big (Boiled and mashed) 

Ginger Garlic Paste - 1 tbsp

Green chili paste -1 tsp

Corn Flour - 1/2 cup

Salt to taste

White Pepper powder - to taste

Oil for Frying


Combine all the ingredients required for Manchurian in a large mixing bowl and mix them well into the dough consistency. (Adjust cornflour to get perfect dough. dont add water as vegetables will the water as u knead more.)

Make small balls of the mixture and deep fry it. Manchurian balls are ready. Keep it aside.

Heat the oil in a wide pan, add finely chopped onion, garlic and chili paste into it. Saute until golden brown.

Add salt, pepper, chili sauce and soya sauce. mix well.

In a small bowl mix well corn flour with water and add it in the pan. bring it to boil. Manchurian Sauce is ready.

Add the Manchurian balls into the above sauce and stir fry it so that the sauce gets coated in the manchurian.

Garnish it with spring onion 

 vegetable Manchurian is ready to serve. Serve it as a started with hot soup.