Monday, November 16, 2009

Dal Makhni- A Well Known NorthIndian Dish


Urad dal: 1 cup
Bengal gram: 1/2 cup
Ginger: 1 inch
Green Chillies: 2
Butter: 4tbsp
Cream: 2tbsp
Chopped tomatoes: 3
Chopped onions: 2
Garlic: 5-6 flakes
Cumin seeds: 1 tsp
Asafoetida:1 pinch
Red chilli powder: 1 tsp
Salt to taste


Thoroughly wash all the dals and soak it in water for 6-7 hours.
Add chopped ginger and garlic to the above and pressure cook for about 12minutes(2-3 whistles in high heat).
Then reduce the heat to medium and cook for another 15 minutes.
Add 2tbsp butter in a pan and fry cumin seeds,asafoetida in it.
Add thinly sliced green chillies to the above and fry till the colour changes to slight brown.
Add chopped onions and fry till golden brown.
Add chopped tomatoes,chillipowder and salt.
Cook till the mixture thickens.
Then add the cooked dals in to it and heat for 4-5 minutes by adding a little water.
Add the remaining butter and decorate with cream.

Wednesday, September 23, 2009

Lahsun ki Chuteny(Garlic Sauce)


10 flakes of garlic peeled
2 tbsp red chili powder
1/4 tsp methi, roasted and ground
1 tsp Juice of Lemon
Salt To Taste


Grind all the ingredients in a blender using very little water.
Chill before serving.
Keep in an airtight container, and use for a couple of days.

Sagoo(Sabudana) Poori


250gm Sabudana (Sagoo)
4-5 boiled potatoes
2 green chilies
1/4 tsp Red chilly powder
Salt to taste
Oil to fry

Method :

Soak the sabudana in water for an hour.
Boil 4-5 potatoes, peel it and mash it.
Now take the soaked sabudana and add the mashed potatoes, green chilies, salt to taste and little red chilly powder and mix this mixture well.
Then take a drop of oil on your palms and make small round balls of this mixture and keep it aside.
Put oil in a kadai and heat the oil.
When the oil becomes hot add the small balls prepared earlier in the oil and fry it till golden brown.
Remove the balls from the frying pan once they are golden brown and place it on a tissue paper so that the extra oil is soaked by the tissue.

Aloo Tandoori


2 tsp Khoya
2 tsp Green Peas
2 tsp Cashewnuts
Ghee for Tempering
4 large Potatoes
2 tsp Cumin powder
50gm Sesame Seeds(Rashi or til)
30 gm Cottage Cheese
1½ tsp Red Chilli powder
2 tsp Garam Masala powder


Wash potatoes, peel them and halve them. Scoop out the centres and discard.
Immerse the potatoes in the water and parboil them.
Now, deep-fry the potatoes and roll them in the sesame seeds.Reserve aside.
In a pan, heat ghee, add masala and roast.
Then add the cottage cheese,khoya, green peas and the cashewnuts.
Stuff potatoes with the cottage cheese mixture.
Put the stuffed potatoes in a baking dish, and place in a moderately hot microwave for 15 minutes.
Serve hot.

Peas Cutlet


Green Peas -200gm
3 chopped green chillies
2 tsp of ginger garlic paste
Coriander leaves-1/ 2 cup
Maida- 1cup
Breadcrumbs or suji-1cup
Garam masala -1tsp
Salt to taste
Oil for deep frying


Cook green peas and potatoes till they are tender.
Allow them to cool thoroughly.
Mix all the ingriedients except maida and oil in a bowl.
Divide the mixture into portions.
Shape each portion into a cutlet –the shape can vary as per your choice.(round or oval).
Grease your palms and flatten the cutlet slightly.
Take maida in a plate.
Add just enough water to form a smooth dough.
Dip the cutlet in the dough and roll it over the breadcrumbs or suji.
Fry these cutlets in oil.
Serve with tomato sauce and green chuteny.

Tuesday, September 15, 2009

Paneer Omlet


Paneer - 100 gm
Onion (medium size) - 2
Green Chilli - 2
Curry Leaves - as required
Egg - 4
Pepper powder - ½ teaspoon
Red Chilli Powder - ½ teaspoon
Cummin (Jeera) - ½ teaspoon.


Add 2 teaspoon of oil in a frying pan and add chopped paneer, onion, green chilli, curry leaves, cummin, pepper and red chilli powder and fry it.
Now add this mix to eggs and stir it till it gets mixed.
Now heat the tawa and prepare omlets in the usual way.
Add tomato pieces just before the omlet is boiled fully.
Garnish with coriander leaves to get the unique flavour.
Apply pepper powder over omlet before you take it off the tawa.
Apply oil slightly before you take the omlet off the tawa.
Serve it hot and enjoy.

Crab Masala


Crab – 750 gm
Onion – 250 gm
Garlic-ginger paste-1 teaspoon
Red-chilli – 3
Green chilli – 3
Pepper Powder - ½ teaspoon
Cummin Powder - ½ teaspoon
Coriander Leaves - 1 cup
Coconut Milk– 2 tablespoons
Turmeric powder – 1 pinch
Salt – as required
Oil - 3 tablespoons
Fried Capsicum-1 medium sized


Clean the crab and steam it well and then remove the shells.
Heat the oil & fry the crabs in a vessel.
In remaining oil, fry the chopped onions, garlic-ginger paste, red chilli, green chilli, and fry them well.
Add the fried crabs,a pinch of turmeric powder, salt and pepper powder,cook for few more minutes by adding coconut milk to it.
Garnish with coriander leaves & fried capsicum.
Serve hot with rice, pulav or biryani.

Spicy Tomato Omlet


1. Egg – 3 nos.
2. Onion – 2 nos.
3. Tomato – 2 nos.
4. Green Chilli – 2 nos.
5. Turmeric powder - 1 pinch.
6. Red Chilli Powder - ¼ teaspoon.
7. Cummin (Jeera) Powder - ¼ teaspoon
8. Coriander leaves – 3 table spoons
9. Curry Leaves
10. Oil – 3 tablespoons


Heat the vessel, add the oil.
Fry the onions, green chilli, turmeric powder, red chilli powder, cummin powder, curry leaves and coriander leaves with the required salt.
Add chopped tomatoes.
Fry it boiled half and allow it to cool a little bit.
Now add this mixture to the egg and prepare omlets as you prepare normally.
Serve it hot to get amazing taste.

Friday, May 22, 2009

Poda Pitha-Orissa Special(recipe for raja festival)

Happy Raja festival to everyone...:-)

4 cup rice
2 cup black gram - without outer skin (chopa-chhada biri)
1 cup finely grated coconut (nadia kora)
10-15 small pieces of thin coconut slices (nadia khanda)
3 cup sugar (chini)/jaggery(guda)(I used guda)
50gm chopped ginger (kata ada)
1 table spoon ghee or refined oil(I used ghee for a better flavor)
½ teaspoon salt (luna)
1 teaspoon baking powder/baking soda
Few Cashew nut and raisins


Soak the rice and black gram in water in separate bowls for about 4 hours. If u can soak it overnight, then it'll be more good..
Wash them thoroughly. Put the black gram with water in the grinder and form a fine batter.
Do the same with rice but keep in mind that the batter should be coarse and not as fine as the batter of black gram.
Keep both the batters for 4 hours for self-fermentation.
Mix both the batters and add coconut slices, grated coconut, chopped ginger, salt, jaggery,Cashew, raisns and baking powder.
Mix all the ingredients well .
Pre-heat the microwave/pressure cooker.
Form a thin layer of oil in the surface of the cooker/baking disk.
For microwave, u can use butter paper or foil for baking...
For cooking in microwave, just bake it for 30-40 minutes.
For cooking in the cooker, pour the mixed batter into the cooker and close the lid (without mounting the whistle-weight).
Place the pressure cooker in simmer flame for about one hour.

Now poda pitha is ready.
When the cooker comes to normal temperature take out the pitha carefully, and cut it into desired shapes and serve.
Try to have it with milk+sugar, it'll give a very yummy taste...enjoy..:-)

Arisha Pitha-Orissa Special


2 cups rice
2 cup brown sugar/jaggery (guda)
½ litre ghee/refined cooking oil


Soak the rice in water for about 2 to 3 hours.
Wash it with water and then drain all the water.
Keep the rice in room temperature to dry for about 2 to 3 minutes.
Grind it to make a semi-rough powder of it by using a grinder.
Heat ½ cup of water and add jaggery.
As you go on stirring on medium flame, the boiling water forms a syrup.
The syrup should be consistent.
Slowly add rice powder to the syrup and stir continuously to form a batter.
Take the batter in small portions and flatten the same with the help of your palms in the shape of small thick puris. Fry them in ghee/oil till done.
Take them out and serve hot.
The pitha also tastes great when served after cooling.
You may also preserved it in room temperature for about 3-4 weeks.

Pani Manda/Sijha Manda Pitha


2 cups of crushed rice (chaula chuna)
3 cups of water
1 cup of finely grated coconut (nadia kora)
¾ cup brown sugar/jaggery (guda)
5-6 small cardamom
salt to taste


Stuffing - Mix finely grated coconut and jaggery in a heated frying pan.
Add cardamom powder and mix thoroughly.
Here we can also use dahi chhena stuffing for a better taste.

Heat water. Add salt and little sugar to the water.
Prepare dough by adding crushed rice to the boiling water.
Stir it continuosly and boil further until you get a thick dough.
Keep the dough in room temperature and knead it by adding one spoon oil to make it more soft. Form 8 to 10 balls by rolling them with the help of your palms.
Flatten each ball and place the stuffing in it.
Close the flattened balls after putting the stuffing and carefully give them a rounded shape again.
Steam the stuffed balls for 3-4 minutes.
Serve hot or cold.


You may also prepare another variety of Manda Pitha where semolina (suji) is used instead of crushed rice. This is known as Suji Manda. Follow the steps mentioned above.
But replace 2 cups crushed rice with 2 cups of semolina.
However in this case use a little more water (say 4 cups).

Saturday, May 9, 2009

Sajana Chhueen Bhaja / Drumstick Fry


4-5 Drumsticks(Washed,peeled and cut in to lengthwise pieces)

2 Medium Potatoes(washed,peeled and cut in length wise pieces)
1 small onion(finely chopped)
5-6 flakes of garlic
3tsp mustard (soaked and ground to a fine paste with garlic)
1tsp chilli powder
1tsp jeera powder


Take oil in pan,add onions, along with drumstick and potato pieces.
Fry for sometime,then add the ground paste,salt, chilli powder, jeera powder and water in to it..

Cover and cook till the drumstick and potato pieces are done.
Open the lid and fry well till water evaporated and the vegetable looks crispy(add oil if needed).
Serve hot with rice/pakhal.



50gm Basmati or long-grain rice
1ltr Milk
Sugar as to taste
A pinch of Salt
1-2 tsp cardamum seeds
Almonds, slivered(Fried in ghee)
Cashew & Raisins(Fried in ghee)


Wash the rice and soak in water for 30 minutes. Drain well.
Boil the milk in a large pan by adding a pinch of salt.
Lower the heat and add the rice and cardamom seeds.
Simmer on low heat until mixture thickens to a pudding-like consistency, about 1-2 hours.
Stir every 5 to 10 minutes to prevent mixture from sticking to sides and bottom.
When the mixture has thickened, then add the sugar and stir well.

For colouring heat ghee in a pan and add 1tsp sugar to it,when bubble appears add milk to it and add this to kheer.Add all the fried dryfruits.
Stir well for some more time.

Serve hot or cold.

Tuesday, May 5, 2009

Sajana chhueen/drumstick curry


4 Drumstick(sajana chueen)(wash,peel and cut in to pieces of 2'' sized)
1 potato(Aaloo)(wash,peel and cut in to length size pieces)
1 brinjal(wash and cut in to length size pieces)
2 medium tomatoes(cut in to cubes)
5-6 Badi(Fried)
2 red chilles(cut in to halves)
4 tsp Mustard seeds+5 flakes garlic(soaked and ground to a fine paste)
1 tsp turmeric powder
1 tsp mustard seeds
1 tsp panch phutan
Few chopped coriander leaves
Salt as to taste


Take oil in a kadhai,add mustard seed,panch phutan and red chillies.
When crackels,add all the vegetables,tomatoes and fry for sometime.
Then add the fried badi, ground paste, turmeric powder, and salt with water.
Cover and cook till all the vegetables are done.
Serve hot with the garnishing of chopped coriander leaves.

*Note:There is another way to make the drumstick curry by using onion,ginger and garlic.


4 Drumstick(sajana chueen)(wash,peel and cut in to pieces of 2'' sized)
1 potato(Aaloo)(wash,peel and cut in to length size pieces)
1 brinjal(wash and cut in to length size pieces)
2 medium tomatoes(cut in to cubes)
5-6 Badi(Fried)
2 red chilles(cut in to halves)
1 medium onion(finely chopped)
1 tsp gingr-garlic paste
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp panch phutan
Few chopped coriander leaves
Salt as to taste


Take oil in a kadhai,add panch phutan and red chillies.
When crackels,add all the vegetables,onions, tomatoes and fry for sometime.
Then add the ginger-garlic paste,cumin powder,coriander powder,turmeric powder and fry the masala along with the vbegetables for sometime.
When the masala is done,add water and fried badi to it.
Cover and cook till all the vegetables are done.
Serve hot with the garnishing of chopped coriander leaves..

Guduguda-Orissa special

Badi or Vadi as is called in some other parts of India-- is primarily sun-dried chunks made of batter prepared from black grams. Guduguda  is a tasty recipe made from vadi/badi with tomatoes,onions and garlic...


10 Badi(Fried in oil and crushed)
1 onion(finely chopped)
4-5 flakes garlic(finely chopped)
2 green chillies(finely chopped)
1-2 tomato(finely chopped)
Mustard oil
Few chopped coriander leaves


Take oil in a pan, add onion,tomato,garlic, and chilles.
Fry well and add crushed vadi/badi in to it.
Mix properly with salt and coriander leaves.
Add lil water if neccessary..Fry it till dry...
Serve hot as a side dish.

Badichura-Orissa special


10 Badi(Fried in oil and crushed)
1 medium onion(finely chopped)
3 flakes of garlic(finely chopped)
2 green chillies(finely chopped)
Salt as to taste
few chopped coriander leaves.


Mix all the ingredients properly and serve as a side dish with rice,dal and other curries..

Badi Phula-Orissa special


10 Badi
1 Brinjal(wash & cut in to cubes)
100gm Pumpkin(kakharu)(wash,peel and cut in to cubes)
2 small tomatoes(chopped)
1 tsp mustard seeds
1 tsp panch phutan
2 green chillies(chopped)
1 tsp turmeric powder
Torani or water
Salt as to taste
Mustard oil
Few coriander leaves(chopped)


Fry the badi well and keep aside.
Take oil in a pan, put mustard seeds,panch phutan,green chillies..
When it crckles,add brnjal and pumpkin pieces to it and fry well.
Then add torani or water,salt and turmeric powder.
Bring it to a boil and add fried badi and chopped tomatoes.
Cook till done.
Serve hot with the garnishing of coriander leaves...

Saturday, May 2, 2009


This is a prasad of Lord Jagannath,Puri...and it is a very famous temple style curry...
Speciality is in this curry,they use only the  indian vegetables....


250gm pumpkin(kakharu)
50gm yam(desi aaloo)
50gm raw banana(kancha kadali)
50gm sweet potato(kandamula)
2 potol(pointed gourd)
4-5 Baragudi(cowpeas)
20gm black/white chickpea(chana)(soaked over night)
100gm brinjal(baigana)
1 coconut(coarsely grated)
5tsp mustard seeds(sorisha)(soaked in water for 1/2hr)
1 tsp turmeric powder
1/2tsp ginger paste
Salt to taste

For Tempering:

2tsp mustard seeds(sorisha)
2 red chillies(sukhila lanka)


Wash,peel and cut all the vegetables in to thick pieces.
Grind the mustard seeds into a fine paste.
Take ghee in a pan and add the vegetables with the paste.
Mix well with grated coconut,chana, ginger paste, water,turmeric powder and salt.
Add water as needed.
Cook till all the vegetables are properly done.
Take ghee in another pan.
Add the mustard seeds and red chillies for tempering..
Mix the tempering to the curry properly ...
Serve hot by garnishing with coriander leaves..

Saturday, April 25, 2009

Machha munda ghanta/Chhenchada


Head of Katla /Rohu fish (bhakura / rohi machha munda)
(head portion of a 1.5 to 2 kg fish)
250 gms pumpkin
150 gms brinjal
1 medium size raw banana
2 medium size potatoes
1 medium size tomato
1 big onion
1" ginger
1 tsp minced garlic (kata rasuna)
1 tsp turmeric powder
1 tsp chilli powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 bayleaf (teja patra)
2 red chillies
1 table spoon chana dal (chana / buta dali)
Mustard oil (sorisha tela)
salt to taste


Soak the chana dal in water for half an hour.
Clean and wash the fish head and cut it into small pieces to the extent possible.
Then marinate the same with 1/2tsp turmeric powder and 1/4 tsp salt.
Peel and cut the vegetables ito cubes.
Grind onion, garlic and ginger to a smooth paste.
Heat oil in a pan/ kadai.
Then hot fry the fish head pieces for about 5 minutes on medium flame.
Remove and keep aside. Now put oil in a pan / kadai on medium flame.
Add cumin seeds, mustard seeds, red chillies and bay leaf.
Subsequently add the onion-ginger-garlic paste, turmeric powdr and chilli powder and saute. When oil separates from the masala add tomatoes, salt and the fish heads.
Then saute till tomatoes are cooked.
The fish heads need not be intact. They should get crushed while stirring the pieces.
Add the vegetables and soaked chana dal and cover.
Add a little water so that the vegetables don't stick to the bottom of the kadai until cooked.
Cook on medium to low flame for about 10 minutes stirring once / twice.
By this time the fish heads would get crushed and the vegetables become cooked.
Serve hot.

Note:For a variation, you could also replace all the vegetables (except potato and tomato) with cabbage or palakh of equal qauantity.

Chuna Machha Tarkari(small fish curry)

Chuna macha means small fishes. In orissa's fish market, you will find many varieties of it. This recipe is a very tasty and usually made in my mom's kitchen...Small fishes are very healthy food as they contain vitamins and minerals...Good for eyes as contains vitamin A...


300 gm very small fish (chuna machha)
3 tsp mustard seeds(soak in water for 1/2 hr)
½ tsp cumin seeds
6-7 flakes of garlic
Mustard oil (sorisha tela)
2 Tomatoes(chopped)
1-2 dry red chillies
1 tsp turmeric powder
1/2 tsp chili powder
½ tsp Mustard seed
salt to taste


Wash the fish thoroughly by taking out their tails. Also clean the insides by removing the gall bladder and intestine etc. This is done to avoid any possible bitter taste..
Add ½ tsp turmeric powder, 1/2 tsp mustard oil and salt to it for marinating.
Now heat mustard oil in a pan and  fry the marinated fish in it.
Fry till done and keep aside.
Heat oil in a pan/kadai, add mustard seeds to it.
When it starts crackling, add chopped tomatoes.

Cook till tomatoes become fluppy.
Make a fine paste of mustard, cumin seeds,red chillies and garlic.

Now add the mustard paste to the pan/kadai. Mix well with tomatoes.
Add water to the pan. Then add turmeric powder and chili powder.
Once the water starts boiling put the fried fish into it with salt to taste.

Keep the pan on the flame for 5-6 minutes till the gravy thickens.
Serve hot with rice...

Tomato khajuri Khatta


250 gm tomato
100 gm date palm (khajuri)
2 tablespoon freshly grated coconut (nadia kora)
½ inch ginger
2 dry red chillies (sukhila lanka)
1 tsp turmeric powder
50 gm sugar (chini)
salt to taste


Chop the tomatoes into small pieces.
Crush the ginger. Heat oil in a frying pan/kadhai.
When the oil is considerably hot, sauté the khajuri/date.
Then transfer the khajuri to a plate.
Put red chillies to the hot oil in the frying pan.
Add the crushed ginger and turmeric powder to it.
Fry it for some time. Subsequently add the chopped tomatoes and salt to it.
Stir it and then cover the pan for some time.
Keep stirring until the tomatoes make a thick paste.
Then add ½ cup water to it and leave the mixture to boil.
Now add fried khajuri, grated coconut and leave it to boil on a medium flame
for about 5 minutes.
Make sure the lid of the pan is closed before boiling.
Then add sugar and continue boiling for another 5 minutes.
Garnish with chopped coriander leaves.

Pithau Bhaja-Orissa Special


1 cup rice (arua chaula)
1 tsp cumin seeds
4 flakes garlic
1" ginger
1 tsp turmeric powder
salt to taste
Raw banana
lotus stems (padma nada)
potato (aaloo)
(some other vegetables may also be used)


Soak rice in water for one hour.
Make a paste of the soaked rice, cumin seeds, garlic and ginger by adding a little water in a grinder. Grind it to a coarse paste till it gains consistency like the dosa batter.
Shift the paste into a container and add turmeric powder, salt and mix well.
Keep it aside. Now wash the vegetables and cut them into thin slices.
Take a kadai / pan and add the vegetables into a quantity water that would completely soak all the vegetables.
Add turmeric powder. Now turn the flame on and start boiling the vegetables.
Add salt to taste. Keep in mind that you have to add a little more salt since the water would have to be drained out later.
Allow it to boil for about 5 minutes.
Remember that we are here para boiling rather than completely boiling the vegetables.
Make sure that the vegetables are not over cooked.
You can directly use brinjal and pumpkin without para boiling, since they are soft vegetables.
Now strain the vegetables and drain out water.
Then heat the tawa on medium flame and pour a generous quantity of oil so that oil is spread all over the tawa.
Now soak the para boiled vegetables one by one in the rice batter and place them on the tawa. You can cover the whole tawa with vegetable slices.
After one minute turn each slice upside down and fry.
If a little bit more oil is required, add the same and allow all the slices to be fried well on both sides till they turn crisp. Then serve hot with rice and dal.

Note:You can also make the rice paste and keep it in refrigerator for immediate use in future.

Santula-Orissa Special

1 brinjal (baigana)
1 potato (aaloo)
1ridge-gourd (jahni)
1/2 raw papaya (kancha amrutabhanda)
1/4 pumpkin(kakharu)
other vegetables may also be used (not the leafy ones).
1 small onion(chopped)
1 tsp turmeric powder(haldi)
7-8 garlic flakes – chopped into small pieces (kata rasuna)
2-teaspoon crushed or grated ginger (chhecha ada)
1 small tomato(chopped)
½ tsp mustard (sorisha)
1 tsp cumin(jeera)
2 red chillies (sukhila lanka)
Mustard oil (sorisha tela)
salt to taste (luna)
Coriander leaves(chopped)

There are 2 types of santula in orissa:
1.Pani Santula
2.Bhaja Santula


1.Method for Pani Santula:

Cut the vegetables into small sizes.
Boil the vegetables by adding salt and turmeric powder to it.
Heat oil in a frying pan.
Add mustard and cumin when the oil is hot.
After the cumins and mustards start cracking add red chilies and fry it a little.

Add chopped onions, chopped tomato, grated ginger and chopped garlic .
Fry till it all becomes golden brown.
Then add boiled vegetables and stir properly.
Put the flame in simmer level and cook for about 2-3 minutes.
Serve hot with the garnishing of chopped coriander leaves.

2.Method for Bhaja Santula:

Cut the vegetables into small sizes.
Heat oil in a frying pan.
Add mustard and cumin when the oil is hot.
After the cumins and mustards start cracking add red chilies and fry it a little.

Add chopped onions,chopped tomato, grated ginger and chopped garlic .
Fry till it all becomes golden brown.
Then add all the vegetables,salt and stir properly.
Put the flame in medium heat and cook till done by stirring when needed.
Serve hot with the garnishing of chopped coriander leaves.

Raw Papaya Curry


1 medium Raw papaya(peeled and cut in to cubes)
1 potato(peeled and cut in to cubes)
2 tsp Panch phutan
1 Bay leaf (tej patta)
1 tsp Turmeric powder
1 small onion(chopped)
1 tsp Ginger-garlic paste
1 tsp Red chilli powder
2 tsp Chopped Green chillies
1 Tomatoe (chopped)
1 cup Water
Salt to taste


Heat the oil in a kadhai.
Add panch phutan and bay leaf. Let it crackle for a while.
Add chopped onions and tomatoes.Fry for few minutes.
Add potatoes & papaya and saute.
Add turmeric powder, ginger paste, red chilli powder, green chillies.
Pour water and add salt.
Cook till the water dries out and the papaya is cooked.

Egg kabab


4 eggs
2 tsp Besan
1 small onion
2 green chillies
egg white Of 1 egg
1 tbsp mint leaves
1 tbsp green coriander leaves
chilli powder to taste
1/2 tsp pepper powder or to taste
Salt to taste
Oil for frying


Boil the eggs and grate them.
Chop chillies, onion, mint and coriander leaves.
Mix the grated eggs with all other ingredients except oil.
Mix well and knead into a smooth dough.
Divide mixture into 10-12 equal portions and keep aside.
Heat oil in a pan and fry kababs, few at a time, until crisp and golden brown.
Serve hot with green chutney or tomato sauce.

Raw Mango Chutney


1 cup raw mango pieces
1/2 cup grated coconut
2 red chillies
1/2" ginger
1 tsp hing powder
Salt and sugar as per taste


Grind ginger,coconut,red chillies,hing powder and mango pieces to a smooth paste.
Add salt and sugar to taste and mix.

Til/Sesame seeds Laddoo


Til - 4 cups (check for impurities)
Gud/Brown Sugar/Jaggery - 1 1/2 cups
water - 1/2 cup
Cardamom - 4


Heat a kadai and dry roast the til in medium heat .
Once its nicely roasted, remove from heat and keep it aside to cool.
In another vessel add the gud/jaggery(powdered) and water in medium heat.
Let it boil till the syrup consistency becomes thread like.
Powder cardamom Seeds and add it to the Jaggery syrup and mix nicely and remove from heat.
Add the roasted til, to the jaggery syrup and mix well.
Keep the mixture aside, let it cool down .
Then make small round shaped ladoos out of the mixture.

Raw Jackfruit Curry

Raw jackfruit is always my favourite veg...I love any type of recipe of jackfruit...and among all recipes, the jackfruit curry is very popular and my most fav one..


2 cups raw Jack fruit(peeled & cut in to cubes)
2 Tomatoes
2 medium Onions
1" Ginger
5 flakes garlic
1-2 tsp Red chillies powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp Garam masala powder
1 tsp Turmeric powder
Salt as per taste


Chop the tomatoes,  and onions..
Grind in a blender the ginger and garlic along with little water if necessary to obtain a fine paste.
Heat a little water in a pan and when the water boils add the jackfruit.
Make sure the jackfruit is immersed in water.
Cook till the jack fruit is three fourths cooked. Drain and keep aside.
Heat the oil in a pan. Add the jackfruit  and fry till golden brown.
Heat oil again then add chopped onions, tomatoes and garlic ginger paste.
Fry for 2 minutes.
Add cumin-coriander powder, garam masala powder, turmeric powder and red chilli powder.
Fry few more minutes.Add some water.
Cook for 5 minutes over a medium flame, at the end of which there should be some gravy remaining.
Serve hot with rice/roti/paratha..

Saturday, April 18, 2009

Egg Chips


4 Eggs(Boiled & Peeled)
1 Aaloo(Boiled & Peeled)
1 small Onion(chopped)
1 geen chilli(chopped)
1/2'' ginger(chopped)
Corn Flour/Maida


Smashed the aaloo...add ginger,onions,salt and green chillies to that..
Mix properly.
Cut the eggs into round shapes.
Mix the salt,water and corn flour to a batter for the coating.
Take one slice of egg,put some aaloo mix layer in the both sides of that.
Then dip the egg into the batter and fry till done..
Serve hot with green chutney or tomato sauce...

Friday, April 17, 2009

Special Onion Masala Dosa with chutney and sambar

A special treat for all of you...:-)


1 cup urad dal(black gram)(soaked and grind)
2 1/2 cup rice(soaked and grind)
500gm aloo(Boiled ,peeled and smashed)
2 onions(chopped)
1 carrot(peeled , grated)
4 green chilli(chopped)
1'' ginger(chopped)
1/2 cup coconut(grated)
1 capsicum(sliced)
1/2 cup Paneer(grated)
1 tsp cumin seeds
1 tsp mustard seeds
2 tsp chana dal
1/2 tsp turmeric powder
Red chilli powder
Few curry leaves
Few coriander leaves
Few Cashew nuts and Raisins


Grind the soaked dal and rice to a fine paste and keep aside (by adding salt and soda) for 4 hours for formenting.
The consistency of the batter should be enough to thickly coat on a spoon when dipped.

Take oil into a pan, add cumin seeds,mustard seeds and chana dal.
Fry till it becomes light brown.
Add curry leaves and then add 1/2 of onions, ginger and green chillies.
Stir fry for 2-3 minutes.
Then add aaloo,carrot,capsicum,paneer, salt,turmeric powder.
Stirr fry and mix properly...
Mix coriander leaves(chopped),grated coconut, cashew and raisins.


Take a tawa and heat for 4-5 minutes.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp of ghee or oil over it.
Spread red chilli powder over dosa.
Place a tbsp masala in the centre with the remaining onions.
Fold or roll it to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and sambar.


1 cup chana dal(soaked over night and fried)
1 cup coconut(grated)

1 tsp cumin seed
1 tsp mustard seed
Few curry leaves
1 dry red chilli

Grind the chana dal and coconut in to a coarse paste.
Take oil in to a pan...add all the ingredients for tempering and fry till they splutter...

Add the tempering & salt with the paste and mix well..

Thursday, April 16, 2009

Mutton Curry-Mansha Jhola


1kg Mutton
3 Onions(300 gm)
10gm ginger
15 cloves of garlic
1/4 cup mustard oil
2 green cardamoms
2 bay leaves
2 cloves
1'' cinnamon stick
1 medium onion thinly sliced
2 medium tomatoes(chopped)
2 tsp ghee
1tbsp red chilli powder
1 tsp dhania powder
2 tsp meat masala
1 tsp sugar(for colouring)
2 cups water


Grind ginger,garlic and onions.
Heat oil in cooker add sugar and cook for 2 mins till red colour comes out...add cardamoms,bay leaves,cloves,and cinnamon..stirr for a few seconds...
Add sliced onions and fry till golden brown.
Add ground paste and continue frying.
Add tomatoes and cook till tomatoes are pulpy and oil separates from it..
Add all other ingredients except water......Fry till meat is lightly browned...
Add water and stirr..
Close cooker and bring to full pressure on high heat....cook until 3 whistles..then reduce heat and cook for 10-12 minutes..
Remove cooker from heat and allow to cool naturally...Serve hot....

Rogan Josh(Mutton in Rich Gravy)

Rogan josh (or roghan josh) is an aromatic lamb dish hailing from Kashmir and is quite popular in India, Pakistan, Singapore and the United Kingdom. Rogan means oil in Persian, while josh  means heat, hot, boiling, or passionate. Rogan josh thus means cooked in oil at intense heat.

Another interpretation of the name rogan josh is derived from the word rogan meaning color and josh meaning passion, hot or red. So this is a meat dish which is red in color. The red color is essential to this dish and to achieve this end kashmiri mirch, which means "pepper from Kashmir" is used. This ground pepper is red in color but not as hot as other Indian peppers. So a lot of it could be used to impart the red color and yet still keep the food mildly hot. In addition to this chilli, dried alkanet root has also been used traditionally; this root is also known as "Ratan Jot".

Rogan josh was brought to Kashmir by the Mughals. The unrelenting heat of the Indian plains took the Mughals frequently to Kashmir, which is where the first Kashmir adoption of Rogan josh occurred.


1/2kg Mutton(Mutton shoulder cut in to pieces)
2 tbsp curd beaten
2 medium tomatoes(chopped)
2-3 medium onions(chopped)
2 tsp coriander powder
2 tsp cumin powder
1/2 tsp postak/khas khas
5 almonds
1 black cardamoms peeled
6-7 peper
2 cloves
1/2 pinch mace(jayitri)
1 tbsp coconut grated
1-3 red chillies(soaked in hot water for 10 minutes)
1/2'' ginger
5 flakes garlic
1/2 pinch nutmeg(jai fala)grated
1/2 cup ghee
2 bay leaves
1" cinnamon stick(dalchini)
4 green cardamoms crushed
1 tsp turmeric powder
1tsp kashmiri red chilli powder
Salt as per taste


In a pan, dry roast  all the spices and grind into a paste.
Heat ghee in a cooker for about 2 min, add bay leaves,and onions..fry for few seconds till golden brown,add tomatoes, the ground paste,coriander powder,cumin powder, turmeric and chilli powders....Stirr well.
Add curd slowly(by stirring continuously)....fry the masala till oil separates....
Add mutton and salt...stirr fry till mutton is lightly browned.
Add water and stirr...
Close cooker.Bring to full pressure and cook until 3 whistles..then reduce the heat and cook for 10 minutes more...
Remove cooker from heat allow to cool naturally .
Garnish with chopped coriander leaves.
Serve hot with rice/roti/naan/paratha..

Dalma(Orissa Special)

This is a special and regular oriya food which is very tasty and easy to make.....


1 cup Arhar Dal(Harada dali)
1 potato(peeled and cut in to thick pieces)
100gm red pumpkin(kakharu)(peeled and cut into thick pieces)
1 brijal(baigana)(cut in to thick slices)
50gm raw papaya(amruta bhanda)(peeled and cut into thick pieces )
5-6 beans(cut in to 1'' pieces)
20gm Deshi Aaloo(peeled and cut in to pieces)(optional)
2 drumsticks(sajana chhueen)(peeled and cut in to 2 inch pieces)(optional)
4 cups water
1tbsp salt
1tsp turmeric powder


3 tbsp ghee
2 tsp panch phutan(jeera,sarsho,methi,kala jeera,pan madhuri)
1 bay leaf(tej patta)
2 dry red chillies broken into pieces
1 tomato(finely chopped)


1 cup coconut(grated)
1 tsp fried jeera powder
Few Coriander leaves(dhania patta) chopped.


Put dal,salt,turmeric powder,water and all the vegetables in the cooker,stir for sometime and close it..Bring full pressure and cook till 2 whistles,then reduce the heat and cook for 2-3 minutes in simmer..Remo anve cooker from heat and allow to cool naturally...

For tempering: heat ghee in a pan for 2 minutes,add panch phutan,red chillies and bay leaf...when crackling add tomatoes and cook till it becomes pulpy and ghee separates from the masala...stirring occasionally...

Pour the tempering over the dalma in the cooker and cook it for 2 more minutes.
Garnish with grated coconut,dhania patta and fried jeera powder....

Wednesday, April 15, 2009

Punjabi Chhole & Chana Masala

Chana masala or chole masala is a popular vegetable dish in  Indian cuisine. The main ingredient is chickpeas. It is fairly dry and spicy with a sour citrus note. The dish is found throughout South Asia, and is particularly popular in northern India and Pakistan. It is popular mainly in the Punjab region of northern-India, and also notably in the regions of Gujarat. In Gujarat and Rajasthani areas, it is commonly cooked dry, with tangy spices.In India, it is often eaten with a type of fried bread and is known as chole bhature. It is commonly sold by street vendors but also can be found in restaurants....

Here i am sharing 3 ways to make this delicious recipe...  

Punjabi Chhole:Ingredients:

1 cup chhole/kabuli chana (soaked overnight and boiled with 4 cups water)
250gm boiled peeled and chopped potatoes
1 onion(chopped)
salt to taste
½ tsp cardamom powder
2 tsp chaat masala
2tsp of ginger-garlic paste
2 green chillies
A handful of coriander leaves


Heat oil, fry chopped onion and green chillies for a minute.Add ginger-garlic paste and fry again. Add chaat masala and cardamom powder, fry for 2 minutes more, and then add the chana with the stock.Bring it to a boil; add potatoes, salt, chopped coriander.Simmer for ten minutes.Serve hot with a sprinkle of chopped coriander leaves.

Chana Masala:


1 cup chhole/kabuli chana (soaked overnight and boiled with 4 cups water)
250gm boiled peeled and chopped potatoes
2 tsp ginger - garlic paste
2 onions (medium)(finely chopped)
2 tomatoes (medium)( finely chopped)
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp chilly powder
coriander leaves for garnishing

Soak chick peas overnight or for at least 8 to 10 hrs.
Take some butter/ghee/oil in a pan.
Add the chopped onions, ginger paste & garlic paste & saute till onions turn transparent.
Add the chopped tomatoes. Stir it for some more time.
Add the turmeric ,coriander & cumin powder, salt, garam masala, chilly powder & mix well.
Then add the chana with the stock.Bring it to a boil; add potatoes, salt, chopped coriander.Simmer for ten minutes.
Garnish it with chopped coriander leaves.

NOTE: Use butter/ghee instead of oil for better taste.

There is another variation to this 2 ways above.....which used by most of the tiffinwalas in delhi....


1 cup chhole/kabuli chana (soaked overnight and boiled with 4 cups water)
1 tsp cardamom powder
1 tsp cinnamon powder
1 tsp clove powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilly powder
1 tsp saunth powder
1 tsp saunf powder
1 tsp hing powder
1 tsp carrom seed (ajwain) powder
coriander leaves for garnishing


Mix all the ingredients and cook for 5 mins.
Garnish with coriander leaves.

Tuesday, April 14, 2009

Coconut Laddoo


400 gm Condensed Milk
4 Cups Grated Coconut
1 Cup Sugar
2-3 tsp Slightly roasted semolina
1 tsp Slightly roasted sesame seed


Keep aside 50gms of the coconut in a bowl.
Add the remaining coconut to the condensed milk and cook in slow fire.
Gently mix the sugar and cook till the mixture leaves the sides of the pan.
Off the gas and let the temperature come down to normal.

Make small laddoos with greased palms.
Roll the laddoos in the remaining coconut first and then in the roasted semolina and sesame seeds.
Enjoy the devine sweet...:-)

Besan Laddoo

Makes 8 laddoos


3/4 cup (100 grams) besan (Bengal gram flour)
3/4 cup (100 grams) powdered sugar
1/3 cup (60 grams) ghee
1/4 tsp cardamom (elaichi) powder
2 to 3 drops saffron colour
Rasins for garnishing


Mix together the sugar and saffron colour and keep aside.
Melt the ghee in a kadhai, add the gram flour and cook over a low flame stirring continuously till it is golden brown in colour.
Add the cardamom powder and mix well.
Remove from the fire and pour onto a plate (thali). Cool completely.
Mix together the gram flour mixture and sugar.
Divide into 8 equal portions and shape into laddoos.
Garnish with the rasins or the dryfruits of ur choice.
Cool completely before storing in airtight jars....enjoy..:-)

Atta Pheni


300 gm Wheat flour
300 gm Ghee
1/2 tsp cardamom powder
3 tbsp milk
300 gm Powdered sugar
Dryfruits like cashew nuts,raisins,almonds, etc.


Heat ghee in a large heavy pan. Add flour, stir fry on low flame, stirring continuously.
When flour is evenly browned and aromatic, take off from fire.
Spread contents of pan into plate, allow to cool.
Add powdered sugar, cardamom, dryfruits.
Mix very gently, but thoroughly.
Shape into equal small sized balls.
Cool completely before storing in airtight boxes.

Gajar(carrot) Halwa


1 kg carrots(Peel and grate)
1 1/2 litre milk
500 gm sugar
elaichi powder (cardomon)
Few raisins and cashew nuts
Few almonds(chopped)
1 tbsp ghee
A pinch of salt


Take ghee in a pan and fry the carrots for 4-5 minwith a pinch of salt.
Add milk to that and boil till thick, stirring occassionally.
Once it starts thickening, stir continuously.
Add sugar,raisins,cashew nuts and cook further till thickens. Add some more ghee and elaichi powder. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve decorated with chopped almonds.

Mutter(peas) and Aaloo Curry

Ingredients :

500gm Potatoes
1 cup peas
6 Onions
200gm Tomatoes
2tbsp Ginger-Garlic paste
1 tsp Dhania powder
1 tsp jeera
1 tsp Turmeric powder
1 tsp Garam masala powder
2 tsp Chilli powder
Few Coriander Leaves


Cut onions grind to a coarse paste.
Chop tomatoes finely. Boil potatoes in pressure cooker,peel and dice them.
Cook peas and keep aside.
Heat oil in a pan, season with jeera, fry the ginger garlic paste for a minute.
Add onion paste and fry till it turns golden brown in colour.
Add chopped tomatoes and fry for few minutes.
When the tomatoes become soft, add dhania powder, turmeric powder, garam masala, salt and chilli powder.Fry till oil separates from the masala.
Pour enough water along with boiled peas and potatoes.
Cook till the gravy becomes thick.
Serve hot, garnished with coriander leaves.

Karela/bittergourd curry


250 gms Karela/Bitter gourd (remove seeds and cut into rounds)
oil for frying
turmeric powder
tamarind juice
chilli powder
coriander powder
1 onion finely chopped
5 -6 cloves of garlic crushed
1 tsp jeera
1 tsp mustard seeds
a pinch of hing
Coriander leaves for garnishing


Soak the chopped karela/bittergourd in water and add turmeric, salt and tamarind juice for half an hour.This helps the bittergourd to lose the bitterness.
Take oil for frying in a pan.When the oil heats up, add the bittergourd little by little so that there is enough space for frying them.
Take them out when they are nearly crisp and keep aside.
Now take about 2 tbsp of oil and add jeera and mustard seeds.
When they start to crackle add the garlic and the onions and fry till onion is light brown.
Now add the fried bitter gourd and the other masalas and saute.
Simmer the gas flame and keep the pan lid closed for about 10 mins.
Now add a pinch of hing and garnish with fresh coriander leaves.

Dal Palakh

Ingredients :

2 bunches of Palakh
1/2 cup Arhar/Masoor dal
2 Onions
2 Tomatoes
1 tsp panch phutan(jeera,sarsho,methi,pan madhuri,kala jeera)
2 tsp Ginger-chilli paste
Salt and sugar - To taste

Method :

Cut palakh finely and cook with enough water.
Cook dal with little turmeric pwoder in pressure cooker.
Cut onions and tomatoes finely.
Heat oil in pan and season with panch phutan.
When it splutters add onions and fry till golden brown.
Add ginger chilli paste, fry for a minute.
Now mix finely cut tomatoes.
When it is cooked add mashed palakh and cooked dal.
Pour water, salt ,sugar and turmeric powder.
Boil for few minutes.
Garnish with coriander leaves.

Gota Bhendi Bhaja/Stuffed Okra

Mustard seeds are very widely used in Indian cuisine and also equally in world cuisines. In Stuffed Okra(Gota bhendi bhaja) , we used the mustard seed paste as stuffing in the okra/bhendi...Its used as a side dish and very popular in Orissa,India...


12-13 bhendi/bhindi/okra
1-2 green Chilli
6-7 flakes garlic
2 tbsp mustard seeds(soaked in water for half an hour)
Mustard Oil
1/2 tsp red chilli powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp Coriander powder
Salt as per taste


Grind garlic, green chilli, and mustard seeds to get a fine paste.
Heat oil in a pan, add the ground paste, salt, coriander powder, cumin powder, red chilli powder and turmeric powder in to the paste and fry till oil evaporates. Keep aside to cool.
Slit the bhindis/okras from the center in lengthwise, fill bhindis with the prepared masala .
Heat oil in a flat pan , add stuffed bhindis/okras gently in to the pan.
Cover for 2 minutes.
Stir it gently so that the masala does not come out.

Keep it on slow fire and repeat the above two steps till the bhindis/okras have changed their colour and proprly cooked.
Serve as a side dish with rice/roti/plain paratha.

Sending this perfect yummy okra recipe to Priya and
Sumadhura's Cooking With Seeds Event(CWS) : Mustard Seeds

Raw Banana Curry

I am writing 2 ways of banana curry below. one is for the peoples who loves very spicy food and other is for them who loves food in a simple way...


5 dried red chillies
2 large raw bananas - peeled and cut into pieces
100 gm freshly grated coconut
3 green chillies
1 tsp grated jaggery(gud)
1 cup curd
Few curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
salt as per taste

Garnish :
Chopped coriander leaves
Fried coconut


Heat oil and fry the red chillies for 5 seconds.
Fry bananas in remaining hot oil until colored.
Grind coconut and green chillies to a fine paste.Mix with jaggery and salt.
Cook in oil for 5 minutes over a medium heat.Add curd to the pan. Stir and fry for 5 minutes. Add the banana pieces to the pan and heat through.
In a separate pan, heat oil. Toss in curry leaves, mustard and cumin seeds.
Fry lightly and pour over banana curry.
Garnish and serve.

Other way:


2 large raw bananas - peeled and cut into pieces
1 potato-peeled and cut in to pieces
3 green chillies
2 medium size onions(chopped)
2tbsp ginger-garlic paste
1 small tomato(chopped)
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
Salt as per Taste
Few coriander leaves for garnishing.


Take oil in a pan and fry the banana and potato pieces.
To another pan add some oil, onions, fry till it becomes golden brown.
Then add tomatoes and green chillies(chopped),ginger-garlic paste,cumin powder,coriander powder,garam masala and salt.Mix well and fry for 4-5 min till oil separates.
Add some water and bring it to boil,then add the fried banana and potatoes.
Cover the lid and cook for 4-5 mins.
Garnish with coriander leaves.

Chicken Butter Masala

The most popular and yummy chicken recipe is Chicken Butter Masala...lets enjoy...:-)


1 whole chicken cut up into pieces.
2 tomatoes (blended)
2 onions chopped
1 tbsp ginger-garlic paste
15 cashew nuts (made into a paste using water)
2 tbsp butter
3 tbsp thick cream
1 tsp chili powder
1 tsp oil
Coriander leaves for garnishing


1 tbsp tandoori masala
1/2 tbsp garam masala
2 tbsp lime juice
1/2 tsp cumin powder
5 tbsp yogurt
Salt to taste
Mix all the above ingredients well in a bowl


Marinate the chicken in the marinade for 4-5 hours.
Heat oil in a pan and fry the chicken for 10 minutes.
Remove the chicken and keep aside.
In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then fry till oil separates.
Add the cashew nut paste, chili powder, tomato paste and cook for 10 more minutes.
Add chicken.Mix well and cook until it is done.
Add the butter and cream
Garnish with coriander leaves.

Lemon Honey Chicken


750gms chicken
2 tbsp honey
Juice of 3 lemons and rind of 1 lemon
5 garlic cloves crushed
1 tsp. crushed ginger
1 tsp. red chili powder
Salt and pepper according to taste


Lightly prick the chicken pieces with a fork.
Mix the remaining ingredients together and cook over medium heat for about 10 minutes.
Marinate the chicken in this mixture, covered in the fridge, for 6-8 hours or overnight.
Grill for about 15 minutes or until cooked through, brushing frequently with marinade and turning twice.
Do not overcook. Serve with Green mint chutney or chili sauce.

Dahi Chicken


800gm chicken cut into pieces
1 cup curd
1 tsp mint leaves, minced or finely chopped (optional)
1 tbsp cornflour
2 onions - Sliced
2-3 green chillies (adjust to taste)
1" piece ginger
1 tsp. Chicken masala powder(MDH or Everest)
1 tsp Kasoori methi.
Salt to taste


Grind onion, ginger, mint leaves and green chillies to make a paste.
Add oil to a pan.Add onion paste. Mix well.
Add chicken and all other ingredients except cornflour. Mix well.
Cook uncovered for 10 mins. Stir once after 2 mins.
Mix cornflour in 1 tbsp. curd. Add to chicken and mix well.
Cook uncovered for another 4-5 mins.
Add chicken masala powder and garnish with kasoori methi.
Serve hot with rice/roti/paratha/naan...

Note: If thicker gravy is desired, increase cornflour to 2 tbsp.

Crispy Chicken


120 gms thin boneless chicken pieces
2 eggs
4 tbsp cornflour
Crushed cornflakes to Coat the chicken.
Oil for frying

For the marinade:

Juice of 2 lemons
1 tbsp turmeric powder
1 tbsp red chilli powder
1 tbsp ginger paste
1 tbsp garlic paste.
1 tsp ajwain powder
½ tsp black pepper powder
Salt to taste
4 tbsp oil


Clean the chicken pieces well.
Mix all the ingredients for the marinade and marinate the chicken in this for atleast 2 to 3 hours. Make a light batter with eggs, salt, cornflour and water.
Dip the chicken pieces in batter, drain off excess and coat with cornflakes.
Deep-fry chicken till light golden and crispy.
Serve hot with lemon wedges.

Chilli Chicken

800 gms boneless Chicken
A pinch Ajinomoto
1/2 tsp White pepper powder
2 tsp Soya Sauce
3 tsp Tomato Sauce
3 tsp Cornflour
1 Egg
8 Chopped green chilies
4 Onions(coarsely chopped)
2 capsicums(coarsely chopped)
2-3 Spring Onions(Chopped)
6-8 Chopped Garlic cloves
Oil to fry
Salt As per Taste


Marinate the boneless chicken pieces (one inch cubes) in 1 tsp soya sauce, salt, egg and cornflour for 30 minutes to 1 hr .
Deep fry chicken in hot oil till light brown.
Heat oil in a pan. Add onions,capsicum,chopped garlic and chopped green chilies and toss for 10-15 seconds.
Add ajinomoto, white pepper powder, salt and tomato sauce with rest of the soya sauce.
Add fried chicken pieces and cook for 3 minutes.
Add lil cornflour, after dissolving it in water. Stir constantly.
If you want more gravy ,then dissolve 3-4 tsp cornflour with water and add that to the above by stirring constantly.
Garnish with chopped spring onions and green chilies.
Serve hot with fried rice/rice/roti/paratha.

Baby corn Manchurian


1pack Baby corn
1/4 cup Corn flour
1/2 cup maida
2 tsp soya sauce
2 tsp tomato sauce
salt to taste
1/2 tsp garam masala
1/2 tsp chilli powder
1 onion (chopped)
Few spring onions(chopped)
1 tsp ginger-garlic paste
1/4 cup finely chopped ginger-garlic
1/2 cup coriander leaves chopped
2-3 green chillies


Boil baby corn till it’s half cooked.
Mix corn flour,maida,salt,ginger-garlic paste,chilli powder,garam masala with water,the batter should be loose enough to coat the corns.Add corns to the batter well.
Heat oil in a pan,fry the corns dipped in the batter and fry till they turn golden brown.


Take a pan add 2 tsp oil and add chopped green chilli,ginger,garlic,onion,spring onion and let it fry for few minutes.Then add soy sauce and tomato sauce.
Now add the fried corns and mix thoroughly.
Garnish with coriander leaves.

Sunday, April 12, 2009

Rajma Curry


150 gms Rajma
2 medium sized Onion
1 large Tomato
2 Green chillies
1 tblsp Ginger-garlic Paste
1/2 tsp Garam masala Powder
1 tsp Coriander Powder
3/4 tsp Salt


Soak the rajma overnight.
Boil till tender.
Heat oil in a pan and add the chopped onions and ginger garlic paste.
Cook till brown.
Add the tomatoes, green chillies and cook till pulpy.
Add coriander powder, salt and 2 cups water and boil well.
Add the rajma and cook on a low flame for about 10 minutes.
Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens.
Garnish with coriander leaves.
Serve hot with rice.

Tomato Rice


2 large tomatoes made into a thick puree
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom
1 tsp red chili powder
Salt to taste
1 tsp garam masala powder
1 tblsp ghee
2 cup water


Heat ghee in a heavy bottom vessel
Put in the whole black cardamom and then the tomato puree.
Now add the dry spices, salt and saute.
Put in the rice and mix well.
Finally add the water and cook covered till done.
Seve hot.

Tamarind Rice


2 cups basmathi rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
a pinch of asafoetida
1 tsp methi
1 tsp mustard
1 tsp channa dal
6 red chilly
100 gms oil(as needed)
a bunch of curry leaves
1/2 cup peanuts


Cook the rice and spread on a plate. keep aside.
Heat the pan add asafoetida,methi dry fry (without oil) for a minute.
Grind this into a fine powder. Set aside.
To the tamarind juice add salt, turmeric powder, jaggery, ground powder of methi and asafoetida(hing)
Fry mustard, red chillies, channa dal, peanuts and curry leaves in oil.
Pour into the tamarind juice mixture.
Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
Add cooked tamarind gravy to the rice.
Pour in 1 tsp. of oil, if needed. Mix well and serve.

Methi/Palakh Pulao


1 1/2 Cup Long Grain (Basmati) Rice
1 cup green peas
50gms paneer (cut into small cubes and deep fried)
A small bunch of methi/palakh leaves (chopped)
2 tomatoes (chopped)
4-5 flakes of garlic (paste)
2-3 green chilies (chopped)
1/4th tsp. turmeric powder
Red chili powder to taste
Salt to taste
1tbsp oil/butter


Wash methi/palakh properly and drain the water and keep aside.
Heat oil in the pan and add garlic paste and fry till light brown.
Now add tomatoes, peas,methi/palakh, green chilies, salt, chili powder and turmeric powder. Stir-fry for 8-10 minutes.
Add rice and fry well for another 5 minutes.
Add enough water and pressure cook on low flame for 5 minutes.
Garnish with fried paneer. Serve pulao hot with chilled raita.

Lemon Rice


2cups boiled Rice
1/3rd cup Lemon juice
6 tbsp Oil
1/2 tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts
Few Coriander Leaves finely chopped

How to make lemon rice:

Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.Garnish with chopped coriander leaves.

Kesar(saffron) Pulao


1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
1 1/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar) dissolved in 2tsp warm water/milk
2 tbsp pure ghee
1 tbsp mustard seeds
Water for boiling rice.


Wash soak and drain rice.
Bring water to boil and add the rice and simmer the flame.
When rice is half done add sugar (dissolved in little water) and ghee.
When fully done add the saffron, cardamom, cloves and half of the dry fruit.
Stir gently and cover for 10 minutes.
Garnish it with remaining dry fruit and silver paper. Serve the kesar pulao fresh and hot.

Kashmiri Pulao


500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1 litre water
50gms oil
salt to taste


Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and sauté.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Jeera Pulao


1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

How to make jeera pulao:

Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
When Cumin seeds are done add the rice and salt, mix well.
Add water. When it starts boiling low down the flame of the gas and cover it partially.
Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
Serve the jeera pulao hot with any gravies or raita.

Instant Onion Rice


4 big onions
2 cardamom (elaichi)
1 cup rice
1/2 tsp chilly powder
salt to taste
mustard seeds for seasoning

How to make instant onion rice:

Heat the pan and then pour oil and season it with mustard seeds and add onions and fry till it becomes transparent in colour.
Then add elaichi ,chilly powder,salt and rice with two glass of water and keep it for boiling for fifteen minutes.once the rice boils serve it hot with aaloo fry. I am sure you will enjoy this instant onion rice.

Chicken/Mutton Biriyani


1 kg Rice
1 kg Mutton/Chicken

10 gms Cardamom
2-3 Bay Leaves
2 tsp Kasoori Methi
10 gms Cinnamon
10 gms Cummin seed
10 gms Cloves

40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1 bunch Pudina
5-6 strands of Kesar
1 cup milk
2 Lemon
2 tbsp Raw Papaya paste
1/4 cup Curd
1/4 kg Ghee


Wash mutton/chicken and take it in a vessel.
Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
Then add curd and raw papaya paste to it, mix the stuff thoroughly. Leave the material for half an hour.
Mix the kesar strands with 1 cup boiled milk and keep aside.
Semi cook the marinated mutton/chicken.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put salt with the rice in the vessel. Mix it.
Take out some semi-cooked rice and spread it on the semi cook meat as a layer.
Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Spill the kesar milk over the rice.
Now put a plate on the vessel and seal the edges with dough or you can also do it in a cooker(removing its whistle).
Put the vessel on the stove, cook for 10-15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minute.
Biryani is ready to serve with garnishing of fried onions, coriander leaves,mint leaves and fried nuts,raisins....
Serve it with kachumber or raita...

Veg Biriyani


350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

How to make biryani :

Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
Soak the almonds in water for half an hour and keep aside.
Beat the curd in a bowl and divide into two equal portions.
Dissolve saffron in warm milk and add it to one portion of the curd mixture.
Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
Add the dry fruits and nuts when the vegetables are done.
In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
Cover the lid tightly .
Put the handi on gas or in a pre-heated oven for 15-20 minutes.
Serve the biryani hot with mint chutney and other vegtables.

Garlic Rice


2 cup cooked rice
2 tsp crushed garlic
2 green chillies chopped
2 tblsp cashewnuts
1 tblsp almonds
1 tsp chopped fresh coriander
2 tblsp ghee
Salt and pepper to taste

How to make garlic rice:

Take a heavy pan and heat ghee in it.
Now add garlic and green chilies to it.
Once garlic turns golden in color, add the dry fruits and roast for half a minute.
Now add the cooked rice, sprinkle salt and pepper and mix well.
Garnish the Garlic Rice with fresh coriander and serve.

Veg Friedrice

A basic recipe for  veg friedrice that you can enjoy:-


400 gm Rice
100 gm oil
65 gms onion
1-2 tsp soya sauce
2-3 green chillies
1 capsicum(chopped)
1 cup chopped cabbage
1/2 cup chopped carrots
1/4 cup beans
Few small pieces of paneer
Few spring onion
Few coriander leaves
Few Cashew nuts,raisins & almonds
Spices:- 2 gms cinnamon, 2 gms Bay leaf, 1 gm peppercorns
6 gms Salt


To the hot pan, add the washed and drained rice and the spices.
Keep stirring and fry for 4-5 minutes till the rice appears glazed.
Add salt and water to the rice. Water should be the double amount of rice..
Boil and simmer till the water is almost absorbed and then put into a very slow flame and leave for 10-15 minutes till the rice is cooked.
Heat oil in a large pan and add the finely sliced onion.
Fry till golden brown, remove from the pan and keep aside.
Then fry all the vegetables with soya sauce till done and add it to the cooked rice.Mix well.

Serve garnished with fried onions,nuts,raisins,spring onions and coriander leaves.
I served it with some paneer curry and salad..

For Non-vegeterians:

Add small chicken(boneless) pieces and few prawns in place of the vegetables.
You can also garnish it with boiled eggs cut in to pieces with other garnishings.....
See my post mixed friedrice for this.. :)

Curd Rice


1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. mustard seeds
1 tsp cumin seeds
Few cashew nuts(optional)
Few grapes(optional)
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

How to make curd rice:

In a saucepan heat 2 tablespoonful of oil.
Add mustard seeds to the oil.
When the cumin & mustard seeds start popping add chana daal.
After a minute, add in the ginger, coriander and green chilies.
Sauté them for a minute.
Take the pan off the gas. Add in the rice.
Mix the salt and desiccated coconut. Just before serving, mix all the ingredients with yogurt (curd) . Curd rice is ready to be served.

Coconut Rice


400 gms rice
120 gms coconut
40 ml ghee
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:

Boil rice and keep aside.
Fry coconut evenly to a golden colour on a slow fire.
Heat 3 tsp of ghee. Fry the cashewnuts and remove.
Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
Serve hot garnished with coriander leaves.

Carrot Rice

This is a very delicious and nutritious recipe of carrot rice made from groundnuts, carrots and spices like cinnamon and cloves.


2 cup rice
2 onion
5 carrot
2 tsp fried groundnuts
2 tsp oil
a small piece of cinnamon
1 tsp broken block gram
2 nos cloves
1 tsp mustard
1 tsp bengal gram(chana)
a few sprigs curry leaves
Salt as per taste

For Masala:

1 1/2 tsp coriander seeds
3/4 tsp cumin seeds
2 tsp grated coconut
4 nos red chillies

How to make carrot rice:

Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
Add grated coconuts and remove from the heat. Grind it after it cools down.
Grind seperately, the fried groundnuts coarsely.
Cook the rice and let it cool.
Put the carrots in warm water. Grate it without peeling the skin.
Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
Finally add groundnut powder and remove from the flame. Serve hot.

Brinjal Rice

This is a spicy rice recipe made by tempering the brinjals or eggplants with mustard seeds and curry leaves and then mixing with boiled rice. It is very tasty as well as complete meal in itself.....
It is a recipe I ate n Bangalore....


3 cups plain rice
1 1/2 tsp mustard seeds
Few curry leaves
3 tsp. vegetable oil
3 cups brinjals
3 tsp. finely sliced green chillies
Salt to taste
1 tsp turmeric powder
3 tsp lemon juice

How to make brinjal rice:

Boil rice and keep aside.
In a large pan fry the mustard seeds, curry leaves, add the brinjal and green chillies. Stir on low flame, cover and cook for 10 minutes.
Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.

Vermicelli Upma


2 cups Vermicelli(Simei/semeiya/sounge)
1 tsp Chana dal
1/4 tsp Mustard seeds
1/4 tsp cumin seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onion
2 Green chillies
1/2 inch Ginger
1 Potato
1/4 cup Peas
1 Carrot
1 Tomato
1 cup cabbage
2 eggs(for non-vegeterian)
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste


Chop the onions, chillies, ginger, tomatoes , potatoes, carrots,cabbage into small pieces and keep aside.
Heat oil and add chana dal, cumin seeds, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown.
Add all the vegetables and fry for 4-5 minutes.
Then add chillies, ginger , onions, peas and tomatoes.
Cook until they are done.
After that add salt and 41/2 cups of water, cover with a lid and let it boil .
When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.

For non-vegeterians:

Make egg bhurji and add with the upma...mix properly with some tomato sauce..

Saturday, April 11, 2009

Sabudana Khichdi


1 cup sabudana(sagoo)
1/2 tsp Sugar
2 Green Chillies chopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves

How to make sabudana khichdi :

Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves.
Add potatoes and stir well. Mix sabudana mixture and mix gently.
Mix the grated coconut and garnish with coriander leaves.
Sprinkle some lemon juice over it and serve hot.

Poha Roll

A very different yet yummy way to have poha/chuda...


1 egg
30 gms poha (chuda)
100 gms potato
2 green chillies (optional)
20 gms roasted peanuts
1 onion-chopped
1/4 tsp amchur (dry mango powder)
1/4 tsp garam masala powder
1/4 tsp red chilli powder
2 tblsp breadcrumbs
Salt to taste
Oil for frying
Few coriander leaves


Boil, peel and smash the potatoes.
Wash the poha in a strainer. Coarsely grind the roasted peanut.
Wash and chop the green chillies and coriander leaves.
Add poha, peanuts, onions, chilies, corainder leaves and spices to the smashed potatoes.
Add bread crumbs and beaten egg with salt to taste.
Mix well and roll into desirable shapes.

Deep fry in oil till rolls golden brown.
Serve hot with sauce or chutney of ur choice...enjoy...:-)


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