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!

Monday, July 7, 2014

Kabab Roll


Boneless mutton or chicken breasts, 500 grams, thinly sliced
Tikka Masala, 1 tbsp
Green chillies (ground), 1 tsp
Ginger garlic paste, 1 tsp
Salt 1/2 tsp
Turmeric 1/4 tsp
Garam masala 1/2 tsp
Yogurt 2 tbsp
Raw papaya (grounded) 1 tsp (for mutton)

For paratha:

Flour, 2 cups
Wheat flour, 1 cup
Salt 1/4 tsp

For chutney:

Tamarind juice, 1 cup
Salt, 1/4 tsp
Chilli powder, 1 tsp
Roasted cumin powder, 1 tsp
Sugar, 1 tsp
Garlic paste, 1/2 tsp
Onion (finely sliced), 1
Mint leaves as required


1. Sieve together both the flour with salt, knead with water into a medium dough. Apply little ghee.
2. Leave it aside cover for 1 hour then make into parathas and shallow fry on tawa.
Keep warm.

For Chatni

1. Mix together tamarind pulp, salt, chilli powder, garlic paste, crushed cumin, sugar and use accordingly.

For Kabab:

1. Marinate meat with tikka or tikka boti masala, green chillies grinded, ginger garlic paste, salt, turmeric, all spice, raw papaya (in case of mutton), yogurt for 2 hours.
2. Heat oil and add marinated meat.
3. Cover and cook till tender about 15 minutes.
Roll the kababs in the paratha. Serve with chutney. Your kabab roll is now ready.

Thursday, July 3, 2014

Potato Ball

Ingredients for the Ball:

5 potatoes
3 pinch of turmeric
1/2 tsp red kashmiri chilli powder
1/2 tsp cumin seeds
3 green chillies,finely chopped
1 cup fresh finely chopped coriander leaves

Ingredients for the Batter:

1 cup gramflour
Pinch of baking soda
1/2 tsp red chilli powder
2 tbsp oil


Boil the potatoes and mash well. Mix all the ingredients for the balls and shape them into small balls. 
Mix all the ingredients for the batter and add enough water. Let the batter be in a thin consistency. 
Dip the balls in the batter and deep fry in hot oil until golden brown. Serve immediately with tomato chilli ketchup or green chutney.