Saturday, May 31, 2014

Beef Mixed Khichuri


Beef 1kg Fried mung dal 200 gm Polau rice 1/2 kg Masura dal 200 gm Oil as needed Chilli powder 1 tbsp Ginger paste 2 tbsp Cardamom 8 Cumin paste 1 tsp Green chilli 10-12 Chopped onion 3/4 cup Turmeric 1tbsp Garlic paste 1 tsp Cinnamon 8 pieces Garam masala powder 1 tsp Clarified butter 4 tbsp Chopped ginger 1 tbsp Bay leaves 4 Fried onion 1/2 cup Clove 8 Sour yogurt 1/2 cup Salt as taste


Take the meat, mix well with 1/2 cup chopped onion, 1/2 cup oil, 1tsp chilli power, turmeric, salt, ginger paste, garlic paste, cumin paste and sour yogurt and keep a side for an hour.
Now take the meat and add half garam masala and bay leaves and put it on fire and stir.
Stir for 3-4 times and then add warm water for boil.
When pottage become reduce then add garam masala and stir and then take out from heat.
Now take rest of oil and add chopped ginger, chopped onion and fry and then add bay leaves, garam masala rice and lentils and fry again and then add water and cover the lid.
When it becomes simmer then cook in medium flame.
After boiled the lentils, the water become reduce then add meat.
Now pour the green chillies, clarified butter and fried onion over it and cook with lid on.
Take out from heat after done.

Sunday, May 25, 2014

Malabar Spinach With Shrimp


1 Ib malabar spinach( Pui Saag) washed and drained

300 Gram small shrimps (washed and peeled)

2 table spoon oil

3 cup water

1 medium onion (chopped)

1 tea-spoon Garlic paste

1/2 tea-spoon Ginger paste

2 teaspoon salt (as per your choice)

1 teaspoon turmeric Powder

1/2 teaspoon paprika

2-3 Green chillies 


In a pan heat oil in medium heat.

Add chopped onions and peeled shrimps to oil and saute fry 1-2 minutes

The add the garlic and ginger paste, salt, turmeric powder and paprika

Saute for few minutes so that all ingredients blend together until an aroma comes out, add a little bit of water if needed

Add the leafy greens/pui saag and mix together with ingredients.

Add the 3 cups of water and cover under medium heat.

Let cook for 5-6 minutes or more until the leafs are well cooked and water has reduced to your liking.

Add the green chillies 1-2 minutes before the dish is done cooking.

Tuesday, May 20, 2014

Mutton With Potato And Lime


1kg mutton meat, cut into 4cm pieces60ml lime juice
2½ tsp curry powder
½ tsp smoky paprika
1 tsp caster sugar
3 garlic cloves, peeled and sliced thin
Salt and black pepper
18 cardamom pods, lightly broken
½ red chilli, thinly sliced
10g ginger, peeled and finely chopped
 oil, for frying
600g charlotte potatoes, peeled and cut into 2cm dice
3 red peppers, deseeded and cut into 2cm pieces
6 spring onions, cut on an angle into 2cm slices


1.Put the mutton in a large bowl with three tablespoons of lime juice, one and a half teaspoons of curry powder, the paprika, sugar, garlic, half a teaspoon of salt and some pepper. Mix, cover and marinate in the fridge for at least two hours.

2.Place a large, heavy-based pan on high heat and brown the meat all over (if it catches, add a little oil). Reduce the heat to low, cover and leave the meat to simmer gently in its own juices for about three hours, until tender. Check occasionally that there is enough liquid in the pan: you will need to add water a few times, but make sure there is no more than 1cm of liquid. When the meat's been cooking for two hours, add the cardamom, chilli and ginger.

3.While the meat is cooking, pour oil into a large frying pan so it comes 0.5cm up the sides. Add the potatoes and fry for 10 minutes, stirring occasionally, until golden-brown. Transfer to kitchen towel.

4.When the meat is done, remove from the pan with a slotted spoon, then skim as much fat as you can off the surface of the juices. Add the red peppers, remaining curry powder and a quarter-teaspoon of salt, and cook, stirring, on high heat for three minutes. Add the potato and spring onion, sauté for a minute, then return the meat to the pan. Add the remaining lime juice , heat up and serve at once

Sunday, May 18, 2014

Green Mango Juice


  • 1 med-large (abt 350 grams) Green mango, washed
  • Few ice cubes
  • Abt 2-1/2 cups cold water
    • 1 tsp roasted Cumin Powder
    • 2 tsp Black Salt
    • 2 green chili
    • 2 tbsp Sugar, to taste (see Tips)
    • Few Mint leaves to garnish (optional


Roast the mango. When cooled, peel the skin, mash the pulp.

Puree it into a smooth consistency.

Place generous amount of ice cubes in a serving jar.

 Now Add all ingredients.Add water and stir until combined.

Garnish with Mint and serve chilled.

Friday, May 9, 2014

Yammy breakfast (mother's day special recipes)


2 slices bread, toasted

1 ripe avocado or cheese spread or any kind of spread

2 eggs

 salt and pepper

Chili or tomato sauce or any kind of sauce if you like


Place a non-stick frying pan over medium-low heat. Crack the eggs into the pan, season with salt and pepper and cover. Cook until the whites are cooked through and yolk is still runny.

Meanwhile, mash half of the avocado with a fork. Season with salt. Spread half of the avocado mash onto each slice of toast. Then, place the eggs on top of each slice of toast. Drizzle each egg with Sauce to taste. Serve.

Thursday, May 8, 2014

Roasted Grilic Chicken With Vegetable (mother's day special)


  • 1 chicken, about 3 1/2 pounds, cut into 8 pieces
  • 20 small fingerling potatoes (or 10 large fingerling potatoes, halved)
  • 10 baby carrots
  • 10 baby zucchini
  • 10 baby red bell peppers
  • 3/4 cup oil
  • 2 tablespoons prepared crushed garlic or fresh
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  •  salt to taste


  1. Preheat oven to 375 degrees F. Spray a roasting pan with non-stick cooking spray.
  2. Rinse chicken and pat dry. Arrange in prepared pan.
  3. Rinse potatoes, carrots, zucchini and peppers and place in a medium bowl. Add oil, garlic, paprika, garlic powder and salt. Stir to mix.
  4. Spoon vegetable mixture into the roasting pan, arranging the vegetables under and around chicken. Make sure chicken skin is coated with oil mixture. Pour any extra from the bowl to cover the skin.
  5. Bake, uncovered, at 375 degrees for 1 hour and 25 minutes, or until skin is slightly browned and crispy. Now it Ready sreve it.

Sunday, May 4, 2014

Moringa (sajna) Lentil (Dal) With Mix Vegetable



Raw Papaya– 200gm

Potato – 100 gm

Brinjal – 75gm

Moringa (Sajana) – 80 gm

Beans – 20 gm 

Raw banana – 65 gm

Pumpkin – 120 gm

Tomato -80 gm

Onion- 100 gm

Pigeon Pea -150 gm(lentil)

Mustard Seed- 2tsp

Cumin Seed- 4 tsp

Turmeric Powder – 2tsp

Bay Leaf-2 pc

Dry Chili – 3pc

Refined Oil – 3tbsp

 Salt to taste


Wash the vegetables thoroughly; cut them into medium size pieces, cut beans and drumstick into 2 inch long pieces. Cut thin slices of onion.

Soak the lentil in water for about 1 hr.

Fry 3 tsp cumin seed and 2 pc dry chili slightly, then make a fine powder out of it, keep aside.

Boil 6, 7 cups of water in a deep pan. Add the dal, turmeric powder(1tsp) and cook it. When half cooked add the vegetables to it. Add salt.

When the vegetables are half cooked add the tomato pieces. Cook it till everything is well cooked. Remove from flame and keep aside.

Heat oil in a deep pan. When hot add the mustard seed, cumin seed, bay leaf and dry chili. When splutter add the onion slices, fry it till turns golden brown.

Add the boiled lentil and vegetable mixture to it slowly. Cover it. Finally sprinkle the cumin chili powder  on it. Remove from flame Serve hot.


Friday, May 2, 2014

Mango Sweet And Sour Curry (kacha amer khatta)


2 green mangoes, washed and coarsely diced
1 heaped teaspoon yellow mustard seeds 
1 teaspoon turmeric powder 
2 tablespoons mustard oil 
5-6 tablespoons sugar 


Heat the mustard oil in a pan and add the mustard seeds and cover. Let them splutter till they turn dark, not black

Add the pieces of mango and its seeds too.

Move around the mango to coat them well with the mustard seeds and oil. Cook the mango on medium heat for 4-5 minutes. Add the turmeric powder and mix well. Leave the mango uncovered on low for a couple of minutes more. You will notice that the pieces of mango are looking softer and have already got a coat of color on them.

Add water, enough to completely cover all the mangoes. Cook on high for 3-4 minutes and add sugar and salt. Its important that you add the sugar after the water else the sugar will caramelize and will not dissolve in the water. 

It doesn’t take too long to cook the mangoes.  If the water cooks down, add a little more. Turn the heat off once the sugar dissolves and the mangoes are done.