Sunday, February 24, 2013

Egg Roll

Ingredients :                                         
  1 cup wheat flour
  1 1/2 cup all-purpose flour
  4 eggs
  1 small red onion (chopped)
  Half of a cucumber (chopped)
  2-3 green chillies (chopped)
  Salt to taste
 Black pepper, taste wise
  Tomato sauce
  White oil for cooking
1) Mix in wheat flour, all-purpose flour, a bit of salt and 1 tsp oil. Rub in the mixture for few seconds using your fingers. Then slowly stream water into the mixture as required for kneading dough.
2) Make balls of medium size just as you make for chapatis out of the dough and then roll them out into circular shapes few inches bigger than the normal chapatis.
3) Roast them in oil. Meanwhile, agitate the eggs in a bowl with a spoon. Season with salt and black pepper.
4) Add a ladleful of the egg mixture into a non-stick pan. Immediately place one roasted chapati on top. The egg will stick to the chapati. Flip it over after few seconds. Repeat the steps with the remaining chapatis.
5) Now slip a rectangular paper beneath the chapati, arrange a layer of onion, cucumber and green chillies through the middle topped with a sprinkling of sauce and roll it up tucking the ends of the paper into the bottom.
6) Serve hot.

Wednesday, February 20, 2013

Scramble Tofu


1 tbsp olive oil
1 onion,chopped
2-3 cups of chopped cabbage
1 medium carrot, grated
1 medium zucchini, diced
4 medium mushrooms, diced
2 cloves garlic, crushed
1/2 tsp smoked paprika
1/2 tsp cumin
2 tbsp soy sauce
2 tbsp sesame seeds(paste)
400g tofu, crumbled
Bunch of asparagus, diced or (about a cup of frozen peas)
1/4 cup of chopped tomato

How to make :

Heat oil a large frypan or wok.Cook onion,cabbage and carrot over medium heat for about 10 minutes.Add zucchini and mushrooms and cook another 5 minutes.Add garlic,smocked paprika,cumin,soy sauce and sesame seeds and cook for 5 minutes.Add asparagus and tomatoes and cook another 5 minutes.Now serve hot steamed rice.

Monday, February 18, 2013

Grilled vegetable wraps


  • (1/2-inch-thick) slices red onion
  • red bell pepper, seeded and quartered
  • (12-ounce) eggplant, cut into 1/2-inch-thick slices
  • 2 tablespoons olive oil, divided
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/8 teaspoon salt
  • (8-ounce) container plain hummus 
  • (1.9-ounce) whole-grain flatbreads (such as Flatout Light)
  • 1/2 cup crumbled feta cheese 

How to make :

  1. 1. Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.
  2. 2. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.

Thursday, February 14, 2013

spicy green chicken

  • Ingredients:

  • Chicken boneless (cut into small pieces) 1 kg
  • Coriander leaves 1 cup
  • Green chilies 10 - 12
  • Tomato 2 small
  • Onion 2 small
  • Ginger (chopped) 1 tsp
  • Garlic (chopped) 2 tsp
  • All spice powder 1 tbsp
  • Lemon juice of 1
  • Salt 1 tsp or to taste
  • Yogurt 1/2 cup
  • Oil for frying
  • How to make :
  • Grind all the ingredients together except chicken, yogurt and lemon.
  • Let the ground paste be thick but not too much.
  • Squeeze the water content from chicken pieces.
  • Mix the ground paste in chicken.
  • Add salt as per taste and squeeze in lemon juice.
  • Refrigerate chicken for about 5 - 6 hours to marinate.
  • Now deep fry the chicken in oil.
  • In a deep pan add the leftover marinade, a little water and yogurt, cook it for 3 minutes.
  • Once fried add all the chicken to the gravy, mix and serve hot with green salad with steam rice and naan ,roti also.

Thursday, February 7, 2013

Nargisi kabab


• 400 grams mince(beef/ mutton / chicken)
• 4 eggs
• 1 cup sliced onion
• 3 dry chillies
• 2 cardamoms
• 1” cinnamon stick
• 4 cloves
• 5-6 black pepper corn
• 1 teaspoon cumin
• 2 teaspoons white poppy seeds
• ½ tablespoon garlic
• ½ tablespoon ginger
• ¾ teaspoon salt
• Oil for deep fry


1. Boil 4 eggs till it hardboiled and peel the skin and keep aside.
2. Fry the sliced onion for gravy and kabab till it becomes golden brown. Remove fried onion from oil and keep aside.
3. Roast all dry spices (poppy seeds, clove, dry chilli, cardamom, cinnamon, pepper and cumin) and remove from heat. Let it cools down. Put in it grinder and coarsely grind it.
4. Take half fried onion, ginger, garlin, dry spices, salt and mince in a food processor and mix well.
5. Add the egg with mince and divide the mince into 4.
6. Take one egg and a portion of mince. Wrap the mince around the egg and smooth with your hands to form an even “casing” around the egg till it is fully covered. Repeat for all the remaining hardboiled eggs. Place all in a plate.
7. Heat the oil for deep fry and fry the kababs till it becomes golden brown. 
8. Cut the kabab in half horizontally and serve it.

Friday, February 1, 2013

Aar Fish with Eggplant Curry(Aar Mach diye Begun er Torkari)


  • 1/2 cup cooking oil
  • 1 cup sliced onions
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • salt as needed
  • 1/2 tablespoon turmeric powder
  • 1/2 tablespoon red chili powder
  • water as needed
  • 250 g or 4-5 medium sized pieces of Aar Fish ( Mach)
  • 2 medium sized eggplants chopped into long rectangular cubes
  • 2-3 tomatoes cut in quarter pieces
  • 7 green chilies cut in half along the length
  • 1 handful of coriander leaves

Preparation method

1.Heat oil in a pan and fry the sliced onions on high heat. If preferred, onion paste can be added with the sliced onions.
2.Add the garlic and ginger pastes, salt, turmeric and red chili powders. Pour in one cup of water and boil the mixture. When bubbles start to form, put the lid on by lowering the heat for 10-15 minutes.

3.Add the fish pieces,and stir for a bit.Make sure that the fish pieces do not break while stirring. add the eggplant and tomato slices,green chilies.Stir for a bit.

5.Pour in 2 more cups of water and put the lid on with low heat for 10 minutes.the dish will be ready when the oil starts to float on top of the curry.

6.And now put coriander leaves and serve with plain rice. The dish tastes great with fresh lemon extract.