Sunday, September 29, 2013

Brain Curry (Eid Special No-6)

beef or mutton brain curry


  •   2 brain cow or mutton
  •     1 onion
  •     2 tomato
  •     to taste salt
  •     to taste red chili powder
  •     1/2 tsp turmeric powder
  •     1 tbsp lemon juice
  •     1 tbsp garlic paste
  •     2-3 tbs oil


  1. first wash the brain carefully n then add it in boiling water with some garlic cloves. cinnamon stick n vinegar n gave 2-3 boils, now drain all the water n keep it aside
  2. now in another pan add oil suet garlic paste add onions give them a slightly golden color add tomatoes finely chopped, add masala n fry it until the oil is separated, now add brain, add lemon juice n fry it until it’s smell is finished garnish it with green chillies, fresh coriander, i don’t have at that time so i only used green chillies

Wednesday, September 25, 2013

Pista Badam Phirni (Eid Special no-5)

pista badam


  • Milk – 4 cups
  • Rice (4 tablespoon of rice flour) – 4 tbsp
  • Sugar- 4-5 tbsp
  • Blanched Almonds (sliced) – 1/4th Cup
  • Pistachios (sliced) – 1/4th Cup
  • Green Cardamom (crushed) -1 tsp
  • Kewra Essence  -1/2 tsp


1.Soak rice in water for a few hours, then drain the water and grind rice into a smooth paste, alternatively you can also use rice flour.
2 In a heavy bottom pan, boil milk and after it comes to a boil, reduce the heat to simmer.
3 Add rice when the milk is boiling on low flame and keep stirring continuously so that no lumps are formed, after few minutes add sugar and cardamom to the milk and stir constantly, till it turns thick.
4 Now remove from heat and add almonds and pistachios. Put in serving bowl and let it come down to room temperature.
5.Now, put in the fridge and chill and let it set. 

Monday, September 23, 2013

Beef Biriyani (Eid Special No- 4)

beef biriyani


For Beer:

Beef -1 kg
Onion Paste- 4 tbsp
Almond paste- 1 tbsp
Curd-1/2 cup
Coriander powder-1 tsp
Pepper Powder-1 tsp
Garam masala-1 tsp
Ginger-Garlic paste- 1 tbsp
Salt to taste
Oil or Ghee-3 tbsp
Water- 2 cups

For Rice:

Basmati rice-2 cups
Cardamoms-4 cloves
Cinnamon sticks-2
Salt to taste
Ghee-2 tbsp
Water -4 cups

For Garnish:

Onion-4 (sliced and fried till golden brown)
Raisins-a few
Cashews-6-8 (chopped)
Green chili-10 -12


1.Wash the beef thoroughly with water
2.Marinate the beef piecs with curd,and salt for about 2 hours
3.After two hours,heat oil in a pan, add onions paste and fry for 5-6 minutes on medium flame
4.Add ginger- garlic paste and cook for another 2 minutes
5.Add the almond paste, coriander powder,pepper powder,garam masala powder all mix well and cook for another 3 minutes
6.Now add the beef pieces and mix well and cook for about 15-20  minutes on medium flame
7.Add salt and water,cover the pan with a lid and cook for about 45 minutes on medium flame.Keep stirring occasionally
8.Once done, remove from flame and keep it aside
9.Wash the rice thoroughly with water
10.Heat water in a deep bottomed vessel and cloves, cinnamon, cardamoms
11.Once the water starts boiling add the rice, salt, cover and cook for about 15 minutes on low flames
12.Once done, transfer the rice to a plate and spread it with help of a spatula
13.Now take a deep bottomed pan and heat ghee in it
14.Add cashews ans raisins. Fry a few minutes
15.Spread half of the cooked rice into layers in a pan
16.Spread half of the fried onions and green chili over it
17.Then spread half of the beef over this layer
18.Then again spread the rest of the rice into another layer
19.Add rest of the fried onions and green chili
20.Then the beef layer over it
21.Cover the pan and cook for about 5 minutes on very low heat flames
22.Once done, turn off the heat, mix the whole thing lightly and serve hot

Sunday, September 22, 2013

Beef Salad(Eid Special No-3)

Beef Salad


Beef Tenderloin - 250 gm, sliced
Oil for cooking
Cucumber - 1/4, sliced into rounds
Lettuce Leaves - few
White Rice - 1 tbsp, toasted
Mint Leaves - few, chopped, for garnish 
Spring Onion - few, chopped, for garnish

For The Dressing:

Lime Juice - 2 1/2 tbsp
Brown Sugar - 1/2 tbsp
Small Onion - 1 to 2 tbsp, sliced
Lemongrass - 2 tbsp, chopped
Mint Leaves - 1 tbsp, chopped
Coriander Leaves - 3/4 tbsp, chopped
Red Chili - 1, small, finely chopped


1. Mix all the dressing ingredients in a bowl and keep aside.
2. Heat oil in a heavy-bottomed pan.
3. Sear the beef slices and cook as required.
4. Transfer to a plate and keep aside to cool.
5. Then slice the beef into thin slices and add to the dressing.
6. Mix well.
7. Add the toasted rice and cucumber.
8. Arrange the lettuce leaves on a plate.
9. Place the beef mixture on top.
10. Garnish with mint leaves and spring onions.
11. Serve at once.

Wednesday, September 18, 2013

Mutton Biriyani (Eid Special no-2)



1.Diced mutton 1/2 kg
2.Basmati Rice 300 gm
3.Garlic 10 gm
4.Coriander Powder 3 tsp
5.Cinnamom 5 gm
6.Green Chili 4
7.Red Chili Powder 1 tsp
8.Chopped Onion 100 gm
9.Ginger 10 gm
10.Poppy Seeds 1 tsp
11.Peppercorns and Cardamom cloves 2 each
12.Bay leaves 2
13.Curd 75 gm
14.Cooking oil 8 tbsp
15.Salt to taste


1. Marinate the mutton in curd. Roast cardamom, cinnamon and peppercorns cloves. 
2. Make a fine powder. Grind ginger, red chilies, green chilies, onions and garlic 
3. Heat oil in a pan. Add chopped onions and ground spices. 
4. Fry until onions turn golden brown. Now add meat and fry well. 
5. Add salt and remaining curd. Cook till meat becomes tender. 
6. Add the powdered spices to it. Fry remaining onions in a separate pan. 
7. Add the cloves and bay leaves. Fry well and add rice. 
8. Add the salt and double the water. 
9. Once the rice is cooked, arrange it in layers alternating the mutton and rice. 
10. Garnish with saffron and mint leaves.

Tuesday, September 17, 2013

Beef Masala (Eid Special no- 1)

beef masala


1.Meat (beef or mutton)-1/2 kg
2.Tomato- 2(pureed)
3.Onion- 2(pureed)
4.Ginger,garlic paste-2 tbsp
5.Red chili powder(as per taste)
6.Yogurt-1 cup
7.Salt to taste
8.Garam masala powder-1 tbsp
9.Black chumin-1 tbsp
10.White vinegar-1 tsp
11.Lemon juice-1 tsp
12.Cinammon and Cloves powder-1 tsp
13.Oil 2 tbsp
14.Coriander leaves- 2 tbsp (chopped)
15.Water- 1 cup


1.Wash and clean the meat thoroughly with water.
2.Heat oil in a pressure cooker,add black cumin seeds and fry for a medium heat.
3.Add the pureed onion and tomato.Cook for about 5-7 minutes.
4.Then add the ginger-garlic paste,cook for another 5 minutes.
5.Add yogurt,red chili powder,salt,garam masala powder,cinammom, cloves powder,lemon juice and white vinegar.Add mix well.
6.Now add the meat and simmer for another 10 minutes. Add water and close the lid of the cooker.
7.Cook on low flame for 3-4 whistles.
8.Once done,switch off the flame.
9.Garnish the dish with chopped coriander leaves.

Monday, September 16, 2013


raita salad


  • Natural yogurt 2 servings
  • Perfect substance 1/2 pot
  • Garlic Two cloves
  • Green chilies A couple of
  • White-colored cumin seed products 1 tsp
  • Salt to-taste


  • Invest ingredients in a mixer as well as mix it well, till clean.
  • Fresh new, basic and tasty raita is ready, serve that in to a bowl as well as assist.

Sunday, September 15, 2013

Lobster Curry( Puja Special)

lobster curry


For The Marination:

1 lobster (500 gm)
3 tbsp coconut milk
Pinch of salt
Pinch of sugar
1/2 tsp ginger paste

For The Curry:

11/2 tbsp mustard oil
3 tsp onion paste
1/2 tsp ginger paste
1/2 tsp garlic paste
3/4 tsp green chili paste
3 tsp tomato puree
1-2 cardamom
1-2 cloves
11-12 tbsp coconut milk
1 ladle full of lobster stock
Salt to taste


De-shell the lobster and put only the shell into a pot of boiling water to make stock, let it simmer for at least an hour. 

Now devein the lobster meat and dice it into bite size pieces. 

Put the diced pieces in a bowl and marinate it with the coconut milk, salt, sugar and ginger. 

Mix well and put it in the fridge for half an hour.

Heat oil in a vessel. 

Add the onion paste, , then add the ginger paste, garlic paste and green chili paste. 

Cook till it becomes brown in colour. 

Add the tomato puree, mix well. Then add the cardamom, cinnamon and cloves. 

Stir well. Reduce the flame and stir in the coconut milk gradually, so that it doesn't curdle. 

Let this simmer for 6-7 minutes then add salt. 

Now add the marinated lobster, stir gently. 

Finally, add the stock and let the lobster cook for about 6-8 minutes it till the gravy becomes thick. 

Serve hot with steamed rice.

Saturday, September 14, 2013

Begun Bhaja..(Brinjal Fry) (puja special)

begun fry


2.Turmeric powder
3.Salt to taste
4.Oil for fry(Mustard oil)


1.Cut brinjal length wise,clean in water,marinate in turmeric powder and salt.
2.Heat up a pan, add 3 tbs of mustard oil, fry the marinated brinjal slowly at low,flipping sides in between.
3.Take out in a vessel and drain in paper towels.

Thursday, September 12, 2013

Puja Special (Luchi And Potato,Pumpkin With Parwal Mix Vegetable)

luchi and potato


1.plan flour- 1 kg
2.Refined oil or ghee- 4 tbsp
3.Salt to taste
4.Warm water to knead the flour
5.Oil for deep fry


1 Knead the flour, with oil and salt with warm water. 
2. Make small balls of dough. 
3. Flatten these into circular shapes and roll out with a rolling pin. 
4. Deep fry one by one and serve piping hot with side dishes.


Parwal – 6
Cut the two ends of parwal and peel the skin at ½ inch while let the other part of peel intact ., This way it gets 3 marks along the body, now cut rounds of ½ inch .
 Pumpkin -10 -15 pieces cut into cubes, If using young Pumpkin let the skin remain as it will be bright green color indicating the skin is fresh and young, If you get little old one the skin will be dull brown in color indicating the pumpkin is old and its better to chop off the skin , this one will be more sweet in taste .
Potato - 2 medium size potato cut into cubes, If the skin is paper thin let the skin remain ,its more pleasurable to eat potato with skin as the skin is high in mineral content.

Tempering And Flavoring

1 tsp of panch phoron
2 tsp of fresh grated ginger
1 tsp of turmeric powder
1 tsp of red pepper powder
1 tsp of salt
1 tsp of sugar
3 tbs of mustard oil
½ cup of water


Heat up pan and add oil, fry the parwal pieces first till slightly brown. Take out in a separate bowl.
Add more oil, temper it with panch phoron ,ginger , add potatoes and pumpkin , fry them at low .
Add salt , sugar , turmeric powder, red pepper powder and fry . Tip – whenever you prepare pumpkin always add sugar in the curries , it balances the flavor of curry .

Add the fried parwal , add ½ cup of water and then cover and cook for 10 mints .
Open the cover and with the help of spatula  slightly cut or press the potatoes and pumpkin to a uniform mushy texture.

Wednesday, September 11, 2013

Shrimp Ridge Gourd Curry

shrimp curry


Jhinge 3-4 cut into long pieces (after peeling the green skin, you get soft fruit, cut approx 1 inch long piece)
1 tsp of salt

1 tsp of turmeric powder

1 ½ tsp of red pepper powder

2-3 tbs of mustard oil

Shrimp 1/2 kg

3/4 green chili

Cumin seed little bit

Bay leaf 2


1.Clean the fish, remove the head and tail, and slit the back of shrimp, take out the purple color vein and, de shell it, do the same with other shrimps.
2.Marinate the shrimp with turmeric powder and salt, fry them in hot mustard oil, till they change color to pink.
3.Temper the hot mustard oil with cumin seeds, add bay leaf  , now add Jhinge and fry for 5 mints  and now add salt, turmeric, red pepper powder, green chili and fry for another 2mints, jhinge coats well with the spices, it will take another 3-4 mints .
4.Now add Little bit of, water ( if need) and release the fried shrimp to it.
5.Cover and cook for 5 -7 mints at med .
6. Serve with rice .

Saturday, September 7, 2013

Butter Chicken

butter chicken

  • 250 gm of boneless chicken, cubed
  • 2 onions, minced
  • 1 tomato, pureed
  • 1 tbsp of tomato paste or sauce
  • 1 tbsp of butter, ghee, or oil
  • 1 tsp of minced garlic
  • 1 tsp of minced ginger
  • 2 tsp of coriander powder
  • 1 tsp of chilli powder (use Kashmiri chilli powder for better results)
  • 1 tsp of garam masala or chicken masala
  • 1 large pinch of kasuri methi / dried fenugreek leaves
  • 1 cup of milk
  • 3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)
  • 1-2 tsp salt (adjust to taste)
  • 1/4 tsp of turmeric powder
  • 1 small bunch of coriander leaves / cilantro, for ganish


1.Heat the butter in a pan and add the minced onions. Fry until golden brown.

2.Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant.

3.Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly.

4.Thrown in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim.

5.When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage.

6.When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don't boil.

7.Adjust salt, garnish with the coriander leaves, and remove from fire.

8.Serve hot with tawa naan, pulao, or  rice .