Saturday, March 29, 2014

Sunday Breakfast (Luchi and Dry Aloor Dum)


Maida: 2 cups
Warm water: 3/4 cup
A pinch of salt
Refined oil: 2 tbsp, for the dough

(Aloor dum)
For the aloor dum Onion: 1 large
Garlic: 12 flakes
Ginger: 2 tbsp
Baby potatoes: 1/2 kg
Green peas: 1/2 cup
Cooking oil: 3 tbsp
Coriander leaves: Shredded
Salt to taste


 Knead the maida with the water, oil and salt and make a soft dough. Set aside. Boil the potatoes till they are tender and add the green peas. Grind The onoin, ginger and garlic and make a paste. Add oil to a pan, stir fry the paste, add salt, the potatoes, add peas. Add a cup of water and boil till you get a dry Aloor Dum. Now, make small balls of the dough, roll them into Luchi and deep fry. Serve with lemon wedges and green chilli.

Tuesday, March 25, 2014

Simple Spicy Beef Curry


Beef 1 kg

Ginger paste 1 tbsp

Garlic paste 2 tsp

Onion sliced 2 cup

Turmeric powder 1 tsp

Red chili powder 2 tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Cinnamon 3 piece

 Cardamom 4 piece

 Clove 4 piece 

Bay leaf 3 piece

3 potato cube(Optional)

Oil 1 cup

Salt as per taste

Green chili 5


Meat cut into small pieces, washes thoroughly and drain out water. Take meat on a big pan; add all ingredients keep on medium heat. Put cover on the pan. Water gets dry and meat become sticky with the bottom of the pan. Then add 4 cups water and keep on low heat with cover for 1 hour. you  can add sliced potato. Meats become well-cooked with thick gravy. Serve  hot with plain rice, chapatti, paratha. 

Saturday, March 22, 2014

Mix Vegetable(labra)


Take 2 cups of cubed potato, pumpkin, ridge gourd, cauliflower, cabbage, carrot, beans or whatever veggies you like.
Tomato: 1 mediumGinger: ½ piece; gratedOnion: 1 medium; choppedPanchforon: 1 tspRed chillies: 2 piecesPeanuts: handfulOil: 1 tbspSaltSugar: ½ tspturmeric


Dry roast the pea nuts and coarsely ground in a mortar n pestle. keep aside.
Heat the oil in a kadai or heavy bottomed pan. Add the panchforon and red chillies. Once the aroma hits you add in the chopped onions.
Fry till the onions change colour then add all the veggies, salt, turmeric, whole tomato and the grated ginger. Mix well and cover.
Let it cook on medium flame and stir in between.
Once the veggies are soft (almost 10 minutes) mash the tomato with the back of spatula. Mix everything together and add 1 cup water.
Again cover and cook on medium till the veggies are cooked and the gravy coats the veggies.
Add the sugar, ground pea nuts, mix well and check the seasoning.Serve hot with rice, roti or paratha. 

Monday, March 17, 2014

Methi Prawns


Prawns -250 gm
Oil -1 tbsp
Onions - 3 (chopped)
Ginger garlic paste - 1 tbsp
Turmeric powder- 1/2 tsp
Chili powder -1 tsp
Kasuri methi ( dry fenugreek leaves)-1 tbsp
Fresh coriander leaves -2 tsp (chopped)
Salt to taste
Water 1/2 cup


Clear ans wash the prawns properly.
Heat oil in a pan.
Add the onions and fry on medium flame till they turn golden brown.
Add the ginger-garlic paste and fry about 2-3 minutes.
Now add the prawns and cook for another 3 minutes.
Then add chili powder ,turmeric powder, salt and fry for a minute.
Add water, cover and cook for about 5-6 minutes on low flame.
After that, remove the cover and add the methi leaves.
Mix well and cook for another 5 minutes till the prawns are completely cooked.
Once done, switch off the flame, garnish with chopped coriander leaves and serve.

Thursday, March 13, 2014

Refreshing Water Lemon & Cucumber

Refreshing  Water Lemon & Cucumber

Refreshing water - lemon & cucumber


1 jar cold water

4 slice lemon

4 slice cucumber


Place all the ingredients into a pitcher and serve.

For a stronger taste, let the water sit in your refrigerator for an hour prior to serving.

Tuesday, March 11, 2014

Chicken Noodle Soup

Chicken Noodle Soup

Chicken Noodle Soup


1 large yellow onion, peeled and diced
3 stalks celery, diced
3 carrots, peeled and diced
1-3 garlic cloves, to taste
1 1/2 pounds (about 6) chicken thighs, preferably bone-in
1 bay leaf
1-2 quarts chicken stock, 
1/2 pound pasta
2 teaspoons vegetable oil
1-3 teaspoons salt


1.Warm a teaspoon of oil over medium heat in the dutch oven or soup pot. Add the diced onions, celery, and carrots with a pinch of salt. Cook, stirring occasionally, until the vegetables just start to soften, 3-5 minutes. Clear a space in the middle of the pan and add the garlic. Cook until aromatic, about 30 seconds, then stir the garlic into the vegetables.

2. Remove the skin from the chicken thighs, but leave the bone in. (Boneless chicken thighs are also fine in this recipe, but the bones add richness to the broth.) Move the vegetables to the edges of the pan and warm the remaining teaspoon of oil in the middle of the pan. When hot, add the chicken thighs, fitting them into a single layer. It's ok if they are snug. Cook without moving for about 3 minutes, until the underside is seared golden. Flip the thighs and sear the other side until golden.

3.Add the bay leaf and 1/2 teaspoon of salt to the pot. Pour in one quart of the broth, reserving the remaining quart for later. Bring to a simmer, then reduce the heat to medium-low. Simmer for 30 minutes.

4. Move the pot off the heat and transfer the chicken to a plate with a slotted spoon. Use two forks to pull the meat apart into shreds (or chop into cubes). Remove and discard any bones. It's ok if the meat is still a little pink in the middle at this point.

5. Bring a separate pot of water to a boil for the pasta. When boiling, salt the water generously and add the pasta. Cook until the pasta is barely  and the drain. Alternatively: Add the second quart of broth to the soup, bring to a simmer, and cook the pasta in the soup itself.

6.Return the shredded chicken to the soup and bring to a simmer. If the chicken wasn't quite finished cooking, continue simmering until it has cooked through. Add the noodles to the soup. If a thinner broth is desired, add additional chicken broth. Remove the bay leaf, and taste the soup. Add salt and pepper to taste. Remove from heat and serve.

Friday, March 7, 2014

Sweet And Sour Prawn

Recipe of Sweet And Sour Prawn

Sweet & Sour Prawn


25 large prawns (heads & shells on)  prawns are much more fragrant cooked with shells and heads onSalt to marinate the prawns lightlyEnough oil for shallow-frying the prawns5 cloves black garlic, minced4 slices of ginger, sliced thinly3-4 red chilli peppers, sliced thinly 

For the sauce:

1/2 bowl of ketchup2-4 tbsp of sugar (or to taste)1 tbsp soy sauce (or to taste)1/2 tbsp white vinegar (or to taste)


1.First, shallow fry the prawns after marinating lightly with salt until prawns are lightly cooked and keep aside.

2.Now, prepare the sauce with the ingredients.

3.Next, saute the garlic, ginger and red peppers till fragrant - use medium to low heat. Now, pour in the previously prepared sauce and bring to a boil. Quickly add in the previously fried prawns and stir around well to coat evenly. Serve hot.

Tuesday, March 4, 2014

Pasta Salad

Pasta Salad


1 cup pasta

Boiled mix vegetables (Peas, broccoli, carrots)

1 small chopped tomato

1 slice chopped onion

1 to 2 tbsp. Mayonnaise Cheese

50 gm of grated Mozzarella cheese

few fresh springs of finely chopped Parsley

1 tsp. Seasonings

1/4 cup sliced stuffed olives

1 teaspoon soy sauce

1 tsp lemon juice

Salt as per taste

Black pepper powder


First you take the cooked pasta in widely deep bowl, blend all the ingredients such as boiled mixed vegetables, chopped onions and tomato in the bowl.

Add the soy sauce, mayonnaise cheese, lemon juice and seasonings on top and mix well. 

Add black pepper and salt as per your taste.

Sprinkle the chopped olives, finely chopped parsely and grated Mozzarella cheese on top of the salad.

Keep in the refrigerator to make it chill for around 45 minutes.

Once it get chilled lightly then mix again and see the taste.

Pasta salad is ready to serve, you will simply love this recipe for sure.

Saturday, March 1, 2014

Breakfast Sausage With Potatoes, Cheese and Egg


1/2 pack chicken sausage
2 medium skinned potatoes, cut into very thin wedges
1 small onion, sliced
1 tsp rosemary, dried or fresh
1 cup cherry tomato
1/3 cup cheese, shredded
2 egg fried,scrambled or poached
1/4 cup fresh basil leaves, thinly sliced
Salt and pepper to taste
2 tsp olive oil


In a bowl combine thin sliced potato wedges, onion slice, rosemary and tsp olive oil, toss together.

Use half the package of sausages

In a 10 to 12-inch skillet over medium heat,add potato mixture and cook for 5 minutes, turning the potatoes occasionally so that they start to brown n both sides. Add the sausage to the pan and continue cooking alongside the potatoes,another 10 to 15 minutes, turning occasionally to evenly brown the ingredients in the pan. Add the tomatoes, stir to combine and heat through allowing to tomatoes to brown slightly and burst, about 3 minutes.

With a spatula carefully push ingredients to the sides of the pan leaving a space in the center to fry ,poached or scramble your eggs just in the way you like them. Remove from heat and sprinkle your egg skillet with shredded cheese and fresh basil.

Now its ready serve hot.