Monday, July 29, 2013

Zarda Rice

zarda rice


2 cups basmati rice 
1/4 tsp orange food color 
6 pods whole cardamom
1 tbsp ghee 
1 cup sugar 
1/4 cup milk 
1 tbsp raisins 
1 tbsp cashews 
1 tbsp slivered almonds  
2 tsp grated orange zest
2 tbsp Khoya
Saffron threads few


1.Soak the rice in a bowl for 30 mins. 
2.Boil water in a large pot with food color and half the cardamom pods. Add the rice, cook until the rice is 3/4 done and drain the water
3.In a large skillet over low heat, add ghee, fry the dry nuts and raisins until slightly browned, Add milk, cardamom, saffron  and allow it to boil.  Once the milk has reached the boiling point add sugar. Cook until sugar is melted.
4.Add the cooked rice, Cover and cook 5 minutes. Remove from heat, add orange zest and Khoya. Mix it with fork, fluffing the rice. Serve warm.

Egg Briyani

egg biriyani


8 large egg (boiled)
Half cup ghee
2 cup basmati rice
1 large onion finely chopped
2 bay leaves
1 cinnamon stick
2 flakes garlic crushed
1 brown cardamom
Half tsp turmeric powder
4 ghee cardamom pods
Half tsp chili powder
1 tsp garam masala powder
2 1/2 cup warm water
little bit coriander finely chopped
Salt to taste


Heat the ghee in a deep saucepan and fry onions and garlic along with the bay leaves ,cinnamon and cardamom till golden brown.

Prick the egg carefully with a fork and into pan add turmeric,chili powder to it and saute for 5 minutes.Socked rice with it and stir slowly and carefully for about 2 minutes.Add water and salt to it and cook over a moderate heat the rice is tender and water absorbed  now sprinkle the garam masala powder over it and garnish with coriander.

Thursday, July 25, 2013

Beef Rendang

beef rendang


1 kg stewing beef, cubed
1 cup desiccated coconut
6  red chilies, chopped
2  onions, chopped
6 cloves garlic, chopped
1/2 thumb size ginger, sliced
1 stalk lemongrass, finely chopped
1 turmeric leaf, finely chopped
6  lime leaves, sliced
4 tbsp curry powder
1 cup beef stock
1 cup coconut cream
1 tbsp dark soy sauce
3 tbsp cooking oil of choice


1. In a blender pour the oil then add the chilies, onion, garlic, ginger and lemongrass, blend to a paste.
2. In a pan add desiccated coconut and lightly toast. Once toasted place in a food processor to grind.
3. In a heavy pot fry the spice paste, lime leaves and turmeric leaves. Stir continuously for 3 minutes or until very fragrant.
4. Add the beef, ground desiccated coconut, curry powder, coconut cream, soy sauce and beef stock. Bring to a boil and simmer in very low heat for 2 hrs.
or until sauce dries out. While cooking don’t forget to mix it regularly to prevent beef sticking in the bottom of the pan, also if water is not enough add several tablespoons to have some moisture.
5. Season with salt then serve with freshly steamed rice.

Wednesday, July 24, 2013

Eid Special Vermicelli Kheer (Semai)



1 packet vermicelli
1 pack whole milk
1 cup sugar
8 cloves whole cardamom
1 cup almond, cashews and pistachios,silvered
1/2 cup fresh cream
1/2 tsp saffron strands
1/2 cup light brown raisins 
1/2 tsp rose water
1 tbsp butter


1.Fry the vermicelli in the butter, until well browned, but not burnt. By the time its gets cooked,all the butter will get dried.
2.Add in 1/4 cup sugar and mix well. Cook for a few seconds and add in the whole milk, cup by cup,stirring constantly. Bring it to boil.
3.Now add raisins,whole cardamom.and 1/2 cup almonds,cashews and pistachios,along with the remaining sugar.
4.Reduce the heat and thicken the kheer to three-strand consistency, letting the milk boil until it is halved.
5.The vermicelli must be very soft by now. Quickly add the rose water,and fresh cream and let it simmer,covered for 5 minutes.
6.Garnish with the saffron strands and served.

Tuesday, July 23, 2013

Afghan Chicken Kabab


3 cups plain, whole milk yogurt
5 cloves garlic, chopped
1 tsp. ground coriander
1 tsp. ground cumin
1 tbsp. salt
1/4 tsp. black pepper
dash garlic powder
3 lbs. boneless, skinless chicken thighs


Put all the ingredients except the chicken in a large bowl and mix well.  Add the chicken and mix until all pieces are covered with yogurt.   Pour the contents of the bowl in a sealable plastic bag or a container with a tight lid.  Marinate for at least 24 hours.

Pull the chicken out of the fridge 30 minutes before you are going to grill.  Get the barbecue good and hot.  If you are using a gas grill, let it heat up for a good 10 minutes. In the meantime, pour the chicken into a colander and wipe the marinade off as best you can.

Grill the chicken over a medium-high flame about 7 minutes a side until it’s cooked through.  Once cooked, wrap the chicken in aluminum foil and let it sit for 5 minutes. Serve warm.

Sunday, July 21, 2013

Almond Chicken


1. 1 kg chicken,cut into medium-sized curry pieces

2. Garam masala (To make this particular garam masala,dry-roast 1/2 tsp black peppercorns,2 brown cardamoms,1/2" cinnamon,6 cloves and pinch of freshly grated nutmeg in a frying pan till they release a nice aroma.Grind them to coarse powder)

3. 1-2 tbsp oil / ghee

4. 1 large onion,chopped finely

5. 1/2 " ginger,chopped finely

6. 6 garlic cloves,chopped finely

7. 4 tbsp almond paste 
( To prepare almond paste,blanch and peel almonds.Grind with little water.)

8. 1 tsp coriander powder

9. 1/2 tsp turmeric powder

10. 1 tsp cumin powder

11. 1 cup whisked curd

12.  1/2 cup milk

13. few saffron strands

14. 10 dried apricots

15. salt as required


Heat oil/ghee in a thick bottomed vessel or curry pot.Add the chopped onion and roast till it's soft and transparent.Add the ginger and garlic to this and saute till the raw smell vanishes.Reduce the heat to medium and sprinkle the garam masala powder and roast till the mixture release sharp aroma.Now reduce the heat, add the spice powders and continue roasting till the raw smell disappears. Now this will be a very dry mixture.Add little water and mix well till everything is properly blended and oil start clearing on top.Add the whisked curd,mix in low flame and simmer for few minutes for everything to be blended well.When the oil clears on top,add the almond paste and mix it in.Simmer this gravy again for few minutes. Meanwhile boil the milk and drop the saffron strands in it.Stir and add this to the simmering gravy.When it start simmering add the chicken pieces,apricots and salt to this.Mix well to coat with the gravy.Bring this to a boil,then reduce the heat and cook closed till the chicken is cooked well and oil clears on top.Mix the gravy well so that the entire mixture will turn exotic and creamy.The gravy should be medium-thick.Now switch off and remove the chicken pieces to the serving bowl.Heat just the gravy again to make it a thicker, nuttier one.Finally pour this thick gravy over the delicately-cooked chicken.

Saturday, July 20, 2013

Sweet Egg Puri (Diwali special )


  • Egg – 4
  • Sugar – 4 tablespoon
  • Cardamom powder – 1 teaspoon
  • Plain flour – 2 cups
  • Salt – ¼ teaspoon
  • Oil – 1 tablespoon
  • Water


1.Whisk together egg, sugar and cardamom powder until all the sugar is dissolved. Keep aside
2.Knead plain flour, salt and oil with enough water to make a soft dough.
3.Heat enough oil to deep fry.
4.Make lime size balls with the soft dough and roll them into thin discs (10 -12cm) of equal size.
5.Place two discs together (on top of each other) and braid the sides tightly leaving a small opening for the egg mixture to be poured in.
6.Lift the opening and slowly pour in about ¼ of the filling.
7.Close the opening by pressing together and then braid the area tightly.
8.Slowly transfer the filled discs to the hot oil and deep fry until golden brown, turning in between the process.

Wednesday, July 17, 2013

Chicken Haleem


1 ½ kg Chicken
1/2 kg Wheat
1 cup Gram lentil
1 cup Oil
3 Onion chopped
1 tsp Turmeric
1 tsp All spice
1 tbsp Ginger garlic paste
1 tbsp Chili powder
to taste Salt

For serving:

1 bunch Mint leaves chopped
1 bunch Coriander leaves chopped
2 cup Oil.
4 Onion
8 Green chilies chopped
8 Lemon
3 tbsp Ginger julienne
3 tbsp All spice.
3 tbsp Roasted & ground cumin


1.Cut chicken into 12 pieces. Wash 1/2 kg wheat and 1 cup gram lentils with lukewarm water. Soak in water as required. Now remove extra water of wheat, boil with fresh water. Also add in 1 tbsp oil and mix with a wooden spoon.
2.Separately boil gram lentils and blend well. In pan put together chicken pieces, 3 chopped
onion, 2 to 3 cups of water, 1 tbsp ginger garlic paste, 1 tbsp chili powder, 1 tsp turmeric, salt to taste, 1 tsp all spice and 1 cup oil. Cook well till water dries.
3. Now add boiled wheat with a little water. Cook over low flame. Put pan on a hot griddle. Simmer on low flame. Heat 2 cup oil in pan, add in 4 chopped onion and fry till golden brown, now remove brown onion and spread on a paper. Leave it till crisp.
4.Pour haleem in a serving bowl, top with chopped coriander leaves, chopped mint leaves, chopped green chilies, ginger julienne, roasted ground cumin and all spice powder. Serve hot.

Tuesday, July 16, 2013

Jackfruit Seeds Chop

Jackfruit seeds: 500 gm 
Potatoes: 2 big or 3 medium
Onion: 2 medium
Ginger: 2” piece
Garlic: 6-7 fat cloves
Fennel seeds: 1 tbsp
Cumin seeds: 11/2 tbsp
Green cardamoms: 4 no.s
Dry red chilies: 6-7 or as per your taste
Turmeric powder: ½ tsp
Roasted peanuts: ¼ cup
For the coating:
Cornflour: 2 tbsp/ 1 egg
Oil for deep frying

1.Remove the outer white tough skin from the seeds. Wash it thoroughly under running water. Boil these with the potatoes and little salt. The seeds should become soft.

2.Mash the seeds and the potatoes while still warm. There should not be any lumps.

3.Peel and cut the onion, garlic and ginger in chunks. Place these with the seeds, cardamoms and dry red chilies in a mixer and pulse for a couple of seconds. Or alternatively just roughly pound the spices in a mortar and pestle. The ground spices should be very coarse.

4.Mix the spices with the mashed seeds. Add sugar and salt to balance the taste. Mix n the turmeric.

5.Heat a tbsp of oil in a non-stick pan and fry this mixture on very low flame. Continuously stir the mixture to avoid sticking and burning at the bottom. After 5-6 minutes the mixture would be dry and will leave the sides of the pan. Keep on cooking for another 3-4 minutes or till you see oil oozing out from the mixture. Mix in the crushed roasted peanuts, Switch off and cover. Let it cool completely.

6.In the mean time prepare the batter by making a smooth but thin batter with cornflour and 1/3 cup water. Add a pinch of salt to it.

7.Once the prepared seeds are soft, take a handful of the mixture and shape them as you wish. The usual shape is like flattened rounds or balls.

8.Once you finish the whole mixture, heat the oil.  Once the oil is hot decrease the flame.

9.Dip the chops in cornflour batter; roll them in breadcrumbs and fry on low flame till golden on both sides. Take out with a slotted spatula.

Serve hot with salad and sauce.

Saturday, July 13, 2013

Vegetable Roll


  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 1½ cup Chinese cabbage, sliced finely
  • 1 cup bamboo shoots, chopped roughly
  • 1 carrot, peeled and grated
  • Salt-reduced soy sauce, to taste
  • Pepper, to taste
  • 1 egg, lightly beaten
  • 1 packet frozen spring roll wrappers, thawed (about 30 minutes)
  • ½ cup canola oil for frying
  • Sweet chili sauce 

Bring a wok or non-stick frying pan to a high heat, and add oil. Add garlic, cabbage, bamboo shoots,carrot and cook until soft, about 4 minutes.
 Add soy sauce to taste and a few good grinds of pepper. Set aside to cool completely.
On a clean work bench, place a small bowl with the beaten egg close to your work space.
Lay a spring roll wrapper on the bench and turn it diagonally to make a diamond shape.
Fill with 1½ tablespoons filling in the centre of the wrapper and wrap the bottom half of the wrapper over the top of the filling. Tuck each side inward then using your fingertips wipe the edges of the top part of the diamond with a little egg, and then roll the wrapper to close it.
Continue until you have used all the mixture and then cover with a damp tea towel.
Clean your wok or frying pan, and bring to a medium heat, add canola oil. Wait a few minutes for the oil to heat up. Dip one end of a spring roll into the oil - if it doesn’t sizzle, the oil is not ready.
When the oil is ready, fry the spring rolls in batches until lightly golden on all sides.
Place on a plate lined with paper towels, and serve immediately with sweet chili  sauce for dipping.

Wednesday, July 10, 2013

Onion And Potato Pakora

Ingredients :

120 g chickpea flour ( 1 cup)
1 tsp salt
1/4 tsp turmeric
1/2 tsp ground cumin
1/4 tsp ground chili
1/2 tsp ground coriander
4 green chili chopped 
1 potato
2 onions
1 cup water
500 ml rapeseed oil

Method :

1.In a large bowl, mix the chickpea flour with the salt and the spices. Stirring with a whisk, add  water, add some more salt if necessary.
2.Peel the potato and grate it. Quarter the onions lengthwise and cut then in not too thin slices. Add then to the chickpea batter.
3.Heat the oil in a small pan. Oil is hot then put 1 tbsp of the pakora batter in to the oil and fry for about 2 to 5 minutes.
4.When you think they are brown enough, take them out and drain to paper towels.
5.Now serve with any chutney 

    Tuesday, July 9, 2013

    Honey Fruits Salad

    Ingredients :

    Take any seasonal fruit.(5 or 4 any different type of fruit as you like)

    Lemon juice 1 tbsp

    honey 1 tbsp

    Pinch salt

    Method :

    Combine all fruits, pour honey, lemon juice and salt mix softly.Now you are ready to have a delicious 
    and energetic fruit salad.

    Friday, July 5, 2013

    Mango Smoothie

    Ingredients :

    1 ripe mango, peeled, cut in pieces, about 1 1/2 cups
    1 cup peeled, chopped fresh pineapple
    1/4 cup fresh lime juice
    1/2 red jalapeno pepper, seeded, finely chopped
    1 tablespoon honey
    2 teaspoons peeled and finely grated fresh ginger with juice
    1 cup ice cubes or frozen coconut water cubes
    Method :

    Place all of the ingredients in a blender and blend until smooth. Serve cold.

    Wednesday, July 3, 2013

    Spinach and Mint Pakora


    250 gm gram flour
    1 bunch spinach, thinly sliced
    1/2 cup mint leaves, finely chopped
    2 green chilies, thinly sliced
    1 potatoes, cut into lengthwise
    1 tsp red chili flakes
    1 tsp cumin seeds
    1 tsp coriander seeds
    1 pinch carom seeds
    1 pinch soda bi carbonate
    Salt to taste
    Oil for frying


    1.Place gram flour, green chilies flakes, cumin seeds, coriander seeds, carom seeds and soda bi carbonate in a large bowl. Stir in spinach, mint and potatoes. Combine together with water. Lets it stand for 10 minutes.

    2.Heat oil in a deep pan over medium heat. Fry pakoras for 10-12 minutes or until golden brown. Now serve hot with tomato ketchup.

      Tuesday, July 2, 2013

      Hot Prawn Curry

      Ingredients :

      800g waxy potatoes, peeled and cut into big chunks
      1 tbsp sunflower oil
      1 onion, finely chopped
      1 garlic clovs finely chopped
      6cm piece of root ginger, finely chopped
      2 tsp all-purpose seasoning
      2 hot red chilli .finely chopped
      1/2 green pepper, cut into thin strips
      420g tomato chopped
      300g king prawns
      2 tbsp fresh coriander leaves,to garnish
      Salt to taste

      Method :

      1. Put the potatoes in a pan of cold water, bring to the boil and simmer for 10 minutes, until  part cooked.Drain. Meanwhile, heat the oil in a big saucepan and fry the onion, garlic and ginger over a low heat until soft. Stir in the all-purpose seasoning and cook foe a couple of minutes.

      2. Add chilli and as many of its seeds as you dare, along with the pepper. Cook for 5 minutes, stirring occasionally. add the part -cooked potatoes and the tomatoes. Simmer until the potatoes are cooked through and the sauce is nice and thick (about 10 minutes).

      3. Add the prawns and heat through in the sauce (about 3 mins). Season with salt to taste and garnish with the chopped coriander. Serve with hot rice and salad.