Sunday, November 23, 2014

Sweet Gourd With Shrimp


Green Sweet Gourd 1 medium or ½ kg
Shrimp medium size 6-8
 oil 1 table spoon
Turmeric powder ½ tea spoon
Red chili powder ½ tea spoon
Cumin seed paste ½ tea spoon
Ginger paste ½ tea spoon
Garlic paste ½ tea spoon
Onion paste ½ tea spoon    
Salt to taste


Take shrimps with half peel on and properly washed.

 Cut sweet gourd into small pieces after wash with water, take off the inside seed area.

 Put pan on heat add oil and then add gradually onion, garlic, ginger, cumin stir thoroughly.

 Add shrimp, turmeric powder, chili powder and salt stir continuously.

 Pour 2 cups of water and let it boiled.

 Add sliced sweet gourd into boiled water and keep high heat for 20 minutes.

 Mix gently, put cover on and keep another 5 minutes on low heat.

 Test with a spoon through pressing on a piece of gourd, if it smashed instantly then remove from heat.

 Very little water will remain. Serve with plain rice. 4-6 servings.

Wednesday, November 19, 2014

Baked Egg With Spicy Beans


  • 3 to 4 eggs (see above)
  • A can of  400g (14 oz) net weight Cannellini beans, rinsed with water & drained
  • A can of 400g (14 oz) chopped tomatoes
  • 2 cloves of garlic
  • 1/2 tsp chilli flakes (adjust to taste)
  • 1 tbsp chopped fresh coriander (leaves & stalks), chopped (leave some for garnish)
  • 1 tsp ground paprika
  • Salt, sugar and pepper to taste
  • Olive oil
  • Toasted bread soldiers for dipping


(1) Heat the oil in a small pot. Add garlic and chilli flakes and saute until aromatic. 
 (2) Add the beans followed by the chopped tomatoes and paprika. Let it simmer over low-medium heat until slightly thickens, covered.
 (3) Add chopped coriander and continue to simmer for a minute or so.
 (4) Check seasonings. Add salt, sugar and pepper to taste. 
(5) Divide the bean mixture into the ramekins/
dish. Use the of a large spoon make a dip in the sauce, then crack an egg into each one. 
(6) Put the ramekins/dish under a griller for 5 to 6 minutes until the eggs are done to your liking.
 (7) Scatter with the corianders leaves, more black pepper (optional),  drizzles of olive oil and serve with bread soldiers.

Friday, November 14, 2014

Spinach And Egg Curry


3 tbsp vegetable oil
2 large onions, peeled, halved and finely sliced
Salt and freshly ground black pepper
4 cloves garlic, peeled and finely sliced
2-3 green chillies, sliced 
5cm piece fresh ginger, peeled and finely chopped
1 tbsp korma or other curry powder
400g tin coconut milk
200ml vegetable stock
6 eggs
300g baby spinach
Juice of 1 small lemon
1 big handful fresh coriander, tough stalks removed, leaves chopped
30g almonds, toasted


In a large saucepan, warm the oil over a medium heat and sweat the onions with a pinch of salt until they soften and turn golden – about 15 minutes. Add the garlic, chillies and ginger, and fry for a couple of minutes. Stir in the curry powder, cook for a minute, add the coconut milk and stock, season and leave to simmer for 15 minutes.

Put the eggs in a pan of warm water, bring to a simmer and cook for five minutes. Drain, put them in a bowl of cold water for a couple of minutes, then peel. Add the eggs and spinach to the curry – put on the lid for the first minute, to encourage the spinach to wilt – and simmer gently for five minutes. Stir in the lemon juice and half the chopped coriander, and adjust the seasoning if necessary. Heat for only as long as it takes to warm the eggs through. Top with the rest of the coriander and toasted almonds, and serve with hot rice.

Thursday, November 13, 2014

Spicy Honey Chicken Kabab


1. 4 small skinless bonless chicken breast fillets, cut into cubes

2. 3 garlic cloves, roughly chopped

3. Konb of fresh ginger, roughly chopped, plus extra to serve

4. 1 orange,grated zest and juice

5. 3 spring onions,roughly chopped

6. 2 tbsp clear honey

7. 1 tbsp light soya souce

8. 2 tbsp oil

9. 20 buttom mushrooms

10. 20 cherry tomatoes

11. large red pepper, seeded and each cut into 10

12. Salt to taste


Grind the girlic,ginger ,orenge zest and spring onions to paste in a food processor. Add the honey, orange juice, soya souce and oil,then blend again. Pour the mixture over the cubed chicken and leave to maninate for atlest 1 hour, but preferably overnight. Toos in the mushrooms for the half an hour so they take on some of the flavour, too.

Thread the chicken, tomatoes, mashrooms and peppers 20 wodden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is throughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked.Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

Thursday, November 6, 2014

Mashed Bottle Gourd Peel ( lau -er khosha vorta )


  1. peels of one medium Bottle gourd 
  2. 1/4 teaspoon nigella seeds
  3. 1 whole dry red chilli pepper
  4. 1 green hot chili pepper 
  5. 1/2 tablespoon chopped garlic
  6. 1.5 teaspoon freshly ground mustard paste 
  7. salt to taste
  8. 1 tablespoon mustard oil 
  9. A couple of tablespoon fresh cilantro/coriander


Add sliced bottle gourd skin to boiling water (just enough to cover them) and let boil for 10-12 minutes. They will just soften. Grind them with a splash of water .

  You may add some fresh cilantro leaves if you want while making the paste.

Heat oil in a pan/wok.

Add nigella seeds and dry chilli pepper, the slit green chili pepper and the garlic to the oil.
 Cook on low to medium heat. The seeds will sizzle.

 When the garlic starts getting brown, add the ground up paste of the peels. Cook while stirring frequently for about 7 – 10 minutes on low heat or until peels are well cooked.

The color of the peels will change to a darker shade of green and the raw taste should have disappeared. The consistency will be like that of a paste.

Garnish with fresh cilantro.

Serve with hot steaming rice.

Wednesday, November 5, 2014

Boiled Eggs Stir Fry


Eggs-5 (Hard boil and remove shells)

Onion-2 large sliced

Green chili- 2 sliced lengthwise

Ginger chopped fine

Turmeric Powder- 2 pinches

Red chili powder-1/4 tsp

Chumin powder- 2 pinches

Oil 2 tbsp

Salt to taste

Fresh coriander- 2 tbsp chopped


1.After boiling and removing shells of the eggs, cut them quarters and place carefully in a flat plate.

2.Heat a pan add oil and slice onoins, green chili and fry 2-3 mins and ginger fry 2 mins.

3.Now add red chilli and turmeric powder and mix well and quarted eggs toss slowly and add salt fresh coriander ans add chumin powder,

4.Now turn of the heat and serve hot.

Tuesday, October 21, 2014

Daal Saag


  • 225g/8oz  any kind of lentils
    750ml/1pt 7fl oz water
    2-3 tbsp sunflower
    1 tsp black mustard seeds
    ¼ tsp ground turmeric
    ¼ tsp ground cumin
    ¼ tsp fennel seeds
    2 tbsp grated fresh ginger
    2 green chillies, de-seeded and chopped
    100g/3½ oz spinach
    2 sprong onions , trimmed and chopped


Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft.

Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies  and fry for 2-3 minutes.

when the daal is cooked add to the pan and stir in the spinach and spring onions.

Heat for a further two minutes, season, then serve.

Friday, October 17, 2014

Karanji (A Very Popular Indian Dessert) Diwali Special



  • 1 cup flour/maida
  • ¼ cup sooji
  • Two table spoon oil
  • Pinch of salt


  • 1 table spoon Poppy Seeds
  • 1 table spoon Sooji
  • 1 cup dry grated coconut
  • 1 cup powdered sugar
  • ¼ table spoon cardamom powder
  • Assorted nuts


  • 2 table spoon rice flour
  • 2 table spoon ghee
  • Oil for frying


  • Heat up 2 tsp oil. Mix flour, sooji, salt in to a bowl and pour hot oil over it. Mix well till the time mixture becomes crumbly
  • Pour warm milk slowly to make medium consistency dough, not too hard and too soft
  • Cover and keep the dough for 30 min.
  • Dry roast sooji and poppy seeds separately till the time they get light brown color
  • Add coconut to dry roasted sooji and poppy seeds, add sugar, cardamom powder, dry fruits and mix well
  • To make Karanji, take the dough and again knead to make it smooth. Divide dough in to 3 equal parts. Roll them in to three thin roti
  • Mix rice flour and ghee to make it smooth and creamy
  • Now take one thin roti, spread rice flour mixture evenly on it, place another roti on the top of it, again spread rice flour mixture
  • Now place third roti, roll it evenly from all the sides to make it little thin. Again spread some rice flour mixture
  • Stretch it out little bit, now divide it in to equal parts
  • Take ball and roll like poori, add stuffing, apply milk around its edges and seal the Karanji well
  • Use fork and make some design around Karanji
  • Now deep fry till the time it gets nice golden colour.

Monday, October 13, 2014

Pwarn With Tomato And Tamaraind


800g green prawns, peeled leaving tails intact, deveined

185ml (3/4 cup) passata (tomato pasta sauce)

125ml (1/2 cup) chicken stock

1 tablespoon tamarind puree

1 tablespoon caster sugar

2 teaspoons fish sauce

1 tablespoon canola oil

2 garlic cloves, finely chopped

1 long fresh red chilli, finely chopped

Fresh coriander sprigs, to serve


Combine the passata, stock, tamarind, sugar and fish sauce in a jug.

Heat the oil in a wok over medium-high heat until just smoking. Stir-fry the garlic and chilli for 1 minute or until aromatic. Add the prawns. Stir-fry for 1-2 minutes or until the prawns just change colour.

Add passata mixture. Simmer for 3-5 minutes or until mixture thickens. Divide rice among serving plates. Top with the prawn mixture and coriander.

Monday, September 29, 2014

Narkel Nadu(Puja Special)


1 coconut
raisins for decorate
1/2 cup milk solids (khoya / mawa)
1/4 cup condensed milk
1/2 tsp green cardamom powder
3 tbsp milk powder
1/2 cup sugar


1. Grate coconut and grind without water.
2. Knead khoya well.
3. Make peas sized balls.
4. Keep aside.
5. Stir fry the ground coconut in a pan over high flame heat, mix in sugar and the condensed milk.
6. Stir well.
7. When the mixture dries a little mix in the milk powder and green cardamom powder.
8. Keep stirring continuously.
9. When it starts to leave sides of the pan, take off from heat, let it cool a little.
10. Divide into marble sized pieces, put one khoya ball in each.
11. Roll in to smooth balls.
12. Decorate each with a raisin.

Sunday, September 28, 2014

Bagun Bhaja,Tomato Chutny And Luchi (Puja Special)



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.

Bagun Bhaja:


Brinjal (Big One Used for Baigan Bharta) – 1 (approx 250 gms)
Turmeric Powder – 1 Tbsp
Chilly Powder – 1 Tbsp
Salt – To Taste
Mustard Oil – 2Tbsps
Lemon Juice – 2tbsps


Step 1:
- Take the Brinjal and cut it into Medium slices (Round)
- Use a fork to punch some holes
Step 2:
- Take some mustard oil, add salt , red chilly and lime juice and make a marinade paste
- Smear the marinade generously on the brinjal slices

Step 3:

- Heat a Non Stick griddle  and add mustard oil (few drops)
- Place these marinated brinjal slices and cover them with a plate for 2-3 minutes or till brown and crisp from one side.
- Flip these and let the other side cook.
- Serve hot with the side of a lemon wedge.

Tomato Chutney:


Tomatoes : 2
Dates : 3-4 pieces
Mustard Seeds : 1 tsp
Dry Red Chilli – 1
Gur / Jaggery – 50 gms (Powdered)
Oil – 1 Tsp’
Ginger Paste : 1 tsp


Step 1:
- Heat oil in a pan. Add mustard seeds and let them crackle. 
- Now add red chilli and salt.
- Now add chopped tomato and dates cook till they are soft and cooked
(Note: the dates should merge well with the tomatoes)
Step 2:
- Add ginger paste and mix , follow this with powdered jaggery , keep cooking on low flame till the jaggery is all melted and the chutney comes together
- You can serve the chutney if as it is it’ll be a little thick or you can blend this in a mixture into a fine paste and serve.

Tuesday, September 23, 2014

Black Pepper Beef


600g Beef fillet, sliced thinly
1 onion, sliced
4 cloves garlic, minced
1 1/2 tbsp freshly ground black pepper
1 large green capsicum, sliced
4 tbsp light soy sauce
1 tbsp Worcestershire sauce
1 tbsp corn flour
1 tsp baking soda
1/4 cup water
peanut oil


  1. Marinate beef in 2 tbsp light soy sauce, Worcestershire sauce, corn flour, 1/2 tbsp black pepper and baking soda for at least 2 hours.
  2. Using a wok in high heat add peanut oil and toss in the beef and brown on all sides, this will take roughly 1 minute in a really hot wok.
  3. Add garlic and stir fry for 30 seconds.
  4. Add in the onions, remaining black pepper and green capsicums and stir fry for 2 more minutes
  5. Add water and remaining light soy sauce then season with salt if needed.

Friday, September 19, 2014

Potato And Brinjal Fry


  1. Potato – 250g
  2. eggplant – 250g
  3. Chopped tomato – 250g
  4. Mustard seeds – ½ tsp
  5. Onion seeds – ½ tsp
  6. Red chilli powder – 2 tsp
  7. Fennel seeds – ½ tsp
  8. Turmeric powder – ½ tsp
  9. Salt – to taste
  10. Green chilli – 6
  11. Fresh coriander – 2 tbsp


Fry potato and eggplant in oil, take them out from the oil. Then in pan, heat up oil, add tomato, mustard seeds onion seeds, red chilli powder,fennel seeds,turmeric powder and salt. Cook until tomato becomes soft. Then put fried vegetables and put on dum for few minutes. Garnish with green chilli and fresh coriander and serve.

Sunday, August 31, 2014

Chingri Malai Curry


Jumbo prawns or lobsters, with the skin over the heads and tails being intact (deveined): 4 (medium-sized)

Freshly scraped coconut paste: ¾ cup

Turmeric powder (for marination): ¾ tsp

Salt (for marination): ¾ tsp

Mustard oil: ½ cup

Onion (very finely chopped): 1 cup

Ginger paste: ¾ tsp

Freshly made black-mustard-seed paste: 1.5 tsp

Whole dried bay leaf: 1 (big)

Whole cinnamon (cassia bark): 1 (one-inch stick)

Whole green cardamoms: 4

Raisin paste: 1 tsp

Cumin seeds: ¼ tsp

Red chilli powder: ½ tsp

Cumin powder: ¾ tsp

Turmeric powder (for the curry): ½ tsp

Salt  to taste

Granulated sugar: ¼ tsp

Ghee : 1 tsp

Green chillies: 4

Water: 1 cup


Marinate the lobsters (or jumbo prawns) for atleast 15 min, with turmeric powder and salt

Heat oil in  a pan. When it starts smoking, reduce the flame to medium and introduce the lobsters carefully and close the lid immediately to prevent sputtering. After 1 min, turn the lobsters and fry the other side for another minute. Remove the lobsters from the oil.

In the same hot oil, add the bay leaf, whole cinnamon , green cardamoms and wait for a few seconds. Add the cumin seeds and let these seeds turn light brown. Add the chopped onion and half the salt . Sauté for 7 min, or until the onion looks golden-brown and soft.

Add the turmeric and the cumin powders, combined with 4 tbsp water. Sauté continuouslyto prevent burning of the powders. Add the ginger paste and sauté again, sprinkling a little water if the onion mixture starts sticking to the pan. After 5 min, add the rest of the salt, sugar, red chilli powder, black-mustard-seed paste, raisin paste and coconut paste and sauté till the mixture starts separating from the oil.

At this stage, add the fried lobsters and sauté for 5 min at a simmered flame. Add whole green chillies and ¾ cup of water. Let the curry boil for 10 min, simmered and covered. Before serving, add the ghee to the curry.

 served with steamed rice.

Monday, August 25, 2014

Chicken Liver Fry


Chicken Liver - 250 grams

Tomatoes - 1(small, chopped)

Onions - 1(finely chopped)

Green chillies - 4(finely chopped)

Oil - 2 tablespoons

Ginger-garlic paste - 1 teaspoon

Red Chilli poweder - 2 teaspoons

Garam Masala powder - Half teaspoon

Salt - As per taste


Clean the chicken liver and add red chilli powder and salt and keep it aside.

Take a pan to heat and add oil to it. Add onions along with green chillies and fry till the onions turn light brown in color.

Add tomatoes along with ginger-garlic paste and garam masala powder and cook for 5 mins.

Now add the chicken liver pieces and mix well so that the masala flavor reaches the liver pieces. Cook for 20 mins.

Once done, add coriander leaves and mix. Remove from heat and serve the delicious chicken liver fry.

Serve the delicious chicken liver fry with roti/chapathi/steamed rice.

Thursday, August 21, 2014

Carrot And Cabbage Stri Fry


Carrot 2 medium size (grated)
Cabbage- small size (grated)
Shallots-6 (chopped)
Garlic- 1 tsp
mustard seeds -1 tsp
Turmeric powder- 1/2 tsp
Oil- 2 tsp
Green chili- 2
Salt to taste


Wash carrot and cabbage thoroughly and chop them finely.

Heat a pan with oil, splutter mustsrd seeds and shallots, green chiliies and garlic.Saute until they start to change colour.Add turmeric powder and saut for a while.

Add chopped cabbage and into it.sprinkel salt and mix well.

Cover, reduce heat and cook until vegetables ase tender.

Now ready serve with hot rice.

    Monday, August 18, 2014

    Small Fish Curry With Mustard Paste


    Any kind of small fish-500gms
    mustard past - 4tsp
    Panch phoron- 1tsp
    Tuemeric powder- 1/2 tsp
    Ginger paste - 1tsp
    Green chillies -4
    salt to tast
    Mustard oil for frying


    Rub the fish with salt and turmeric powder and keep aside for 15 min.
    Heat oil in a pan and fry th efish from both side until golden brown, remove from pan.
    In the same oil add panch phoron,green chilies and allow to splutter.
    Add ginger paste,turmeric powder ane stir fry for 10 seconds.
    Add some water in the mustard to from a solution and mix in to the pan.
    Now add the fish,salt and cover and cook 1 minute.
    Turn over the side of the fish ans cook for 30 sces approx.
    Lastly add 1 tsp of mustard oil,give a final stir and switch off the flame.
    Now serve with hot rice.

    Saturday, August 16, 2014

    Simple Healty Tomato Soup


    Tomatoes -3                                

    Butter -1 tbsp                                      

    Corn flour-1 tbsp                                

    Onion- 1/2                                    

    Mint leaves - 7 to 8                              

    Cloves- 2                                 

    Pepper pwd -1/2 tsp                             

    Coriander leaves  little bit

    Salt to taste


    Chop tomatoes to small pieces.

    Place chopped tomatoes in pan, along with butter.

    Cook in medium heat until it becomes soft.

    Add herbs, cloves, onion & cook for 10 mins in low heat.

    Add water and corn flour, which has been thinned like paste.

    Stir & cook until soup turns thick.

    Add salt and  freshly gound pepper pwd, over hot soup.

    Serve hot in bowl with chopped coriander leaves garnishing.

    Monday, July 21, 2014

    Mughlai Paratha


    Maida : 300 Gms, Egg : 2 nos,Oil to cook,Baking powder 1 teaspoon,Salt to taste


    Mix well the flour, baking powder and salt. Rub the flour with 2 tablespoons of oil and add little water at a time and make it into a smooth dough. Divide the dough into 8 balls and and roll them into flat thick rounds. Apply little oil, sprinkle some flour and fold it into semicircle. Again apply some oil and flour and fold it lengthwise. Roll it, press down and roll out into square of 8 inches by 8 inches. Brush the surface of the paratha with beaten eggs and turn all four corners towards the center. Heat a girdle and apply oil liberally. Cook the paratha in it applying oil along the edges. Fry on both the sides till brown patches appear and serve hot with salad and curry.

    Sunday, July 13, 2014

    Yougart Boondi


     Boondi – 1 cup

    Plain youghurt (whisked) – 1 cup

    Sugar – 1 teaspoon

    Red chili powder – ½ teaspoon

    Salt – to taste

    Coriander springs (chopped) – to garnish

    Cumin Powder


    Soak the  boondi in water for 4 – 5 minutes.

    Drain out the excess water and mix these with the whisked yoghurt.

    Add sugar, red chili powder and salt. Mix gently.

    Garnish with chopped coriander springs and sprinkle jeera powder over it.

    Wednesday, July 9, 2014



    • 1 glass milk (skim to full)
    • 1-2 ounce chinese noodles (or 1-2 falooda sev)
    • 1 1/2 teaspoons rose water (or Rooh Afzah)
    • 1/2 teaspoon Falooda seeds (or Tukmaria seeds) (optional)
    • pista, kulfi or plain kulfi ice cream 


    Soak the Tukmaria Seeds in water for atleast 1 hour.

    Boil the noodles/sev in water for about 15 minute.

    Drain the water, and boil the noodles in a little milk for about 5-10 min on low heat. Do not burn the noodles!

    Turn off the heat and add lots of ice to the pot to cool the noodles for about 10 minute Stir them to quicken the process.

    Put the noodles in the glass, add Rooh Afzah/Rose Water, pour in milk, add a little crushed ice and stir. (Rooh Afzah is a sweet syrup added to milk or water for a drink in itself).

    Top it off with a scoop or two of the Pista Kulfi Icecream and Enjoy!