Saturday, April 30, 2011


KANIKA  is one of the most favourite dish of mine from my childhood days...It is among the famous MAHAPRASAD  in Jagannath Temple.

[ In most temples of India, devotees may take "PRASAD", holy food that has been offered to the deities. But only here in Jagannath Puri is this blessed food called "MAHAPRASAD''. "MAHA" has two meanings here. First, it means great. Lord Jagannath is described as MAHA PRABHU, the Lord with the great arms. MAHA BAHU, and the family name of one of the main groups of worshippers is MAHAPATRA. So this word MAHAPRASAD itself gives us the impression of something great.The second meaning of MAHAPRASAD is "MA-PRASAD". for the main thali must be taken to Mother Bimalas temple and returned and mixed in all the other pots offered before it is considered fit to be "eaten" by Lord Jagannath. ]

I must tell u that there is a  variation of this authentic recipe, which used generally in marriages , threading ceremony and in many festive occasions in Orissa. It is a sweet Pulao with  a strong fragrance of nutmeg, cardamom and clove..u can eat it with side dishes like the famous Besara, Mahura, Dahi -Baigan, Dalma, tomato / Mango Khatta etc.....

Here i am writing the authentic style of the KANIKA...Its actually a very easy to make, sweet and delicious recipe.....


Basmati rice -  2 Cups(Soak for 30 min)
Sugar - 1/2-1 Cups
Water - 4 Cups
Kismis/raisins  - 10
Cashew nut - 6
Cardamom - 2-4 (green)

Cloves - 4
Ghee - 6 tbsp
1-2 tsp Sugar (for the colouring)
salt to taste


Wash rice and drain it .
In a Cooker heat ghee, add 1-2 tsp of sugar mentioned for colouring and wait until the sugar has turned into a rich brown syrup.
Now add the rice, cardamoms, cloves, raisins, and cashew  nuts to it and stir fry for 3-4 min..
Then add the 1/2-1 cup sugar with water into it. (Water should be double the amount of rice )
Mix and cook in high flame until 1 whistle, then cook in simmer for 5 minutes more or up to another whistle.

Leave the cooker to cool..Open the lid and take out the delicious Kanika out in a  plate.
Garnish it with Cashew nuts and raisins..
Serve hot or cold with or without any curry...

*Sending this authentic and yummy recipe for Nivedita and Priya's Celebrate Sweets - Sweets With Rice

Thursday, April 28, 2011

Potol(Parwal) Aloo Rasha

Potol Rasha is one of the most popular recipe of Odisha,India...

Biologically known as Trichosanthes dioica and  is also known as the pointed gourd, parwal (from Hindi), or potol (from Oriya/ Bengali). Colloquially, in India, it is often called green potato.

It is widely cultivated in the eastern part of India...It is a good source of carbohydrates, vitamin A, and vitamin C. It also contains major nutrients and trace elements (magnesium, potassium, copper, sulphur, and chlorine) which are needed in small quantities, for playing essential roles in human physiology. 

It is used as ingredients of soup, stew, curry, sweet, or eaten fried ....

This recipe is loved by my family and also by my inlaws and my husband...and here im sharing it with u all..


500gm Potola(Parwal)
2 medium size Potato(Aaloo)
2 medium size Onions
1 Tomato
2 tsp garlic-ginger paste
1 tsp red chilli powder
1 tsp dhania powder
1 tsp jeera powder
1 tsp garam masala
1 cup coconut milk
1 bay leaf(tej patta)
Salt as per taste


Wash and cut the parwal in round shapes(cut one in to 2-3 pieces)
Wash and cut the aaloo in to cubes.

Chopped the onions and tomatoes.
Take oil in a pan and fry the parwal and aaloo pieces wel...and keep aside.

In to that hot pan add oil, add the chopped onions, fry till they become golden brown and then add the tomatoes,ginger garlic paste and all the other spices...fry and mix well till oil evaporates from the masala...
Then add the fried aaloo and parwal pieces...

Fry for some more time...
Add coconut milk,salt and a little water....cover the pan for 2-3 minutes..
Serve hot with rice/roti/paratha.

This can also made in the following way without using onions,tomatoes and garlic....You can made this curry in suddh ghee in the festival days.......and below is the process foe that:-


500gm Potola(Parwal)
2 medium size Potato(Aaloo)
6 cashew+ 2 tsp postak+ 1/2 cup grated coconut(soaked in water and ground to a fine paste)
1 tsp ginger paste
1 tsp panch phutan
1 tsp red chilli powder
1 tsp jeera powder
1 tsp garam masala
1 bay leaf(tej patta)
Salt to taste


Wash and cut the parwal in round shapes(cut one in to 3 pieces)..
Wash and cut the aaloo in to cubes.
Take oil in a pan and fry the parwal and aaloo pieces wel and keep aside..
Add ghee to the hot pan,take 1 tsp panch phutan and tej patta, when it crackles, add the ginger paste and the ground paste of cashew,postak and grated coconut.......fry and mix well.....
Add all other powdered masala and fry till oil evaporates from the masala...
Then add the fried aaloo and parwal pieces...
Fry for some more time...then add salt and water....cook till the gravy thickens..

Tuesday, April 26, 2011

Atta Chakuli

This Cake/pitha is a very popular and yummy breakfast ......mainly prepared  during the CHAITRA MAGALABAR as a bhog to Goddess Maa Durga...


  • Atta ( Wheat flour ) - 300 gm
  • Suji ( Rava ) - 75 gm
  • Chini ( Sugar ) - 200 gm
  • Pan Mahuri ( Aniseeds) - 2tsp
  • Dahi chhena stuffing - 4tbsp(Optional)(in place of this u can use only grated coconut)
  • Ripe Banana-2(smashed)
  • Ghee/Refind Oil - As per requirement
  • Salt  - As per requirement 


  • Add Wheat flour, rava, sugar, aniseeds, dahi chhena stuffing or grated coconut, banana,salt as per taste and required water to make a semi liquid batter. Whip well and keep it for 30 mins.
  • Heat tawa (non stick will be better) on a medium flame.
  • Spread a little ghee/oil (1tps) on the tawa.
  • Take the batter in a tablespoon and spread it on the tawa like a dosa.
  • Turn the pitha upside down after 1 min.
  • When turns golden brown from each side, remove it from tawa.
  • Serve hot.

*Sending this yummy recipe to Kirthi And Helen's Breakfast Club Event:-

and Breakfast Mela Hosted by- Cooking 4 all Seasons

Drumstick brinjal banana Curry

This recipe is a combination of exceptionally nutritious vegetables(raw banana,drumstick and brinjal).
During my childhood it was one of my favourite curry from my Mom's kitchen...Whenever i got the chance to cook this , it always brought back all those sweet memories again...


2 drumsticks - lightly scrapped with a peeler and cut into small finger length pieces.

1 medium size brinjal - cut into lenthwise pieces
1 raw banana - peeled and cut in to lengthwise pieces
1 tomato - cut into small pieces
1 medium onion finely chopped
1 tsp Panch Phoron/phutan

½ tsp  red chilli powder
1/2 tsp turmeric powder
1 tbsp ginger-garlic paste
1 tsp coriander powder
Salt to taste
Fresh chopped coriander leaves
Mustard Oil


Heat Oil in a pan/kadai, add panch phutan to it.
When it starts crackling, add the onions, tomatoes, vegetables, turmeric powder, salt and fry for 3-4 minutes.

Now add the ginger-garlic paste, coriander powder and red chilli powder.
Cook uncovered for 2-3 minutes.
Add water and cover the lid.
Stir in every 2-3 minutes and cook till done.
Garnish with chopped coriander leaves.
Serve hot with rice/roti/paratha.

*Sending this perfect recipe to Aipi's Bookmarked Recipes Event..

Monday, April 25, 2011

Saru Chakuli(Similar to plain Dosa)

The thinner variety (similar to plain dosa) is called saru chakuli in Orissa. You have to use a little more batter and make thicker pithas in the shape of pancakes to prepare what is called just chakuli. Tastes great if served with dalama, chutney,sambar or kheer/khiri.


2 cups rice (arua chaula)

1 cup black gram (biri dali)
salt to taste (luna)


Soak rice and black gram together in water for overnight.
For this purpose you should use only the skinless black gram.
Grind the softned rice and black gram to a fine paste. Add salt.
Then add water to get a semiliquid batter and whip well.
Heat tawa  (non-stick tawa is most suitable) on medium flame.
Spread a litle oil on the tawa. Lower the flame.
Take the batter in a big spoon and spread the same on the tawa as is done while preparing dosa or omelette.
Sprinkle some oil on top and the surrounding of the pitha.Turn the pitha upside down.
Then take the same out carefully.
Remember to grease the surface of tawa with  oil once every two or three pithas.

Chhena Poda(Cheese Desert)

Chhena poda  is the quintessential cheese dessert from the state of Odisha in eastern India and one of my most favourite sweets.. Chhena poda literally means burnt cheese in Odia. It is made of well-kneaded homemade cottage cheese or chhena, sugar, cashew nuts and raisins, and is baked for several hours until it browns. Chhena poda is the only well known Indian dessert whose flavor is predominantly derived from the caramelization of sugar.

It is said that Chhenapoda originated in the Orissan town of Nayagarh in the first half of the twentieth century. The owner of a confectionery, a certain Bidyadhar Sahoo decided to add sugar and seasonings to leftover cottage cheese one night, and leave it in an oven that was still warm from earlier use. The next day, he was pleasantly surprised to find out what a scrumptious dessert he had created. Chhena poda soon became popular throughout Odisha. Today, it is also made in West Bengal and elsewhere in India.


1 cups cottage cheese(chenna home made )
3 tbsp semolina (sooji)
1/2 cup powdered sugar(chini)
1/2 tsp baking powder
1 teaspoon cardamom powder(gujarati)
8 pieces chopped cashew nuts (kaju)
15 raisins (kismis)
2 tbsp sugar for making caramel
1 tbsp ghee/butter-unsalted (optional)

Once u make the chhena, u need not press it as u normally do.
Let it stand on the sieve for 15-20 min.
Roast the raisins and cashew n ghee and keep aside.
Mash the chhena thoroughly in a big bowl.
Use ur hand to mash it or u can try mixer to make a smooth batter.
Then add suji and sugar, mix properly till it turn soft and crumbly.
Mix it again with cardamom powder, roasted cashew nuts, and raisins.
For getting the caramelized effect on the top put ghee in the baking tin, sprinkle 2 tbsp sugar n the tin and hold it slightly above flame for few min to melt the sugar.
Shake the tin occasionally to make the sugar melt uniformly.
It will first become liquid, then slowly turn to golden brown.
Keep a close watch otherwise it'll burn.
Once caramelized to golden brown, add water, it will start bubbling and become more liquid.
Let it cool a bit and spread the chhena mixture over it uniformly and cover with foil.
Pre heat the oven at 180 ºC, bake the chenna mixture for 40-50 mins until the top turns light brown in color and a toothpick inserted come out clean.
Run knife through the sides and invert in the rack immediately, if delayed the sugar  in the base of the tin becomes hard and  chhenapoda sticks to the bottom.
Allow it to cool down. Cut into pieces and serve.

Note:- While cooling down the chenna podo, make sure to cover it , so that the chenna podo will remain moist.

Aloo/potato Chop

Aloo chop is my all time favourite snack..Popular in Orissa and Westbengal..also similar to Aloo Bonda of South India or Batata vada of Maharashtra.


5 Boiled, Mashed aloo/potato
1-2 Green Chilies finely chopped
2 Onions(finely chopped)
1tbsp fresh Coriander leaves (finely chopped)
1cup besan
1/2tsp ajawin
1/4th tsp cumin powder
1 tsp cumin seeds
Salt to taste
Red chili powder to taste
Oil for deep frying


Heat oil in a pan/kadai, add cumin seeds.
When the seeds started crackling, add chopped onions  and green chillies. Fry till their colour changes.
Add salt, chili powder,cumin powder, coriander leaves, and the mashed aloo/potato.Mix well.

Fry for 2-3 minutes and keep aside to cool.
Divide into equal parts and make balls of it.
In a bowl take besan , add little salt ,chili powder & ajwain to it.
Add water slowly  and mix to make a batter.
Dip each ball in the batter and deep fry them till golden. brown
Serve hot chops with tamirind chutney, tomato sauce or ghughuni...

Chicken Chow mein

Chinese noodles are versatile and there are so many ways to prepare them–stir-fry, pan-fry, boil, blanch, soup, gravy, or dry. I could never get bored of noodles. It’s one of the easiest foods to prepare at home, and the end results are always satisfying.

In China, chow mein is made with soft noodles. For crispy chow mein noodles, add more oil than the recipe calls for and cook the noodles longer to dry them out. Feel free to use paneer , cabbage, caroots, beans in veg chow mein or shrimp, egg, pork instead of chicken in non-veg chow mein.


2 boneless, skinless chicken breasts

Marinade:-1 tablespoon oyster sauce, 1 teaspoon soy sauce, Salt and pepper to taste, 1 tsp cornflour

Sauce:- 1/4 cup water , 1 tablespoon oyster sauce, 1 tablespoon soy sauce, Salt and pepper, to taste, 1 tbsp cornflour mixed with 4 tablespoons water .

1packet dry noodles
1 tbsp chopped cabbages
1 capsicum
Few spring onion
1 tbsp chopped carrots
oil for frying and stir-frying, as needed


Cut the chicken into thin strips.
Add the marinade ingredients, adding the cornflour at last.
Marinate the chicken for 20 to 25 minutes.
The following 3 steps can be completed while the chicken is marinating:

To prepare the sauce, in a small bowl dissolve 1 tbsp cornflour with the 4 tbsp water. Whisk the water with the oyster sauce, soy sauce, salt, pepper and cornflour and water mixture and set aside.

Soften the noodles by placing them in boiling salted water.
Plunge into cold water to stop the cooking process and drain thoroughly.

Wash all the vegetables as needed. Chop the capsicum in half, remove the seeds and chut into chunks.
Peel and chop the onion. Chop the spring onion.

Heat a kadai or frying pan over medium-high to high heat. Add 2 tbsp oil.
When the oil is hot, add the noodles.
Fry in batches until golden. Remove the noodles from the pan.

Heat 2 tablespoons oil.
Add the onion and the meat.
Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.

Cook the vegetables seasoning with a bit of salt while stir-frying if desired.
Remove the vegetables from the pan when finished stir-frying. Add more oil as needed. 
Give the sauce a quick restir.
Add all these ingredients back into the pan.
Add the sauce, stirring quickly to thicken. Mix everything together.
Stir in the chopped spring onions.
Pour the mixture on top of the noodles.Mix properly.
Garnish the chow mein with spring onions. Serve hot.

Saturday, April 23, 2011

Motichur ke Barfi

Before writing the recipe,let me tell u that, i got the idea to make motichur ke barfi from the famous motichur laddus(one of my most fav sweets)....

Laddus are considered very auspicious mithai coz they are the favourites of Lord Ganesh. The most popular kinds are the boondi laddu and motichur laddu. The difference between motichur and boondi laddus is that the boondis in the boondi laddus are larger and are fried till they are slightly brown in colour. Motichur laddus however are made with very small sized boondi, almost like little rice pearls and they are not fried till they darken. Making these laddus is a time consuming process and a little practice is required to perfect them.

Where as `Barfi` or `burfi` is an Indian sweet. Plain barfi is made from condensed milk, cooked with sugar until it solidifies. Other varieties include `besan barfi`, made with besan (gram flour), and `pista barfi`, which is a milk barfi containing ground pistachio nuts. Barfi is often flavoured with cashew...

In some sweet shops they mixed up both the above ideas to make Motichur ke Barfi instead of laddus, as i did here....If you are patient and enjoy the pursuit, you will enjoy making these too...


2 1/2 cups Gram flour (besan)(Mix with baking powder and sieved properly)
2 tsp Baking soda
500 ml.Milk
1/2 tsp. Cardamom powder
3 cups Ghee
A fine holed shallow strainer .

For the garnish :-Silver leaf (vark)
For Syrup

2 1/2 cups Sugar
3 1/2 cups Water
2 tbsp Milk
2 tsp Cardamom powder


For Syrup:

Put sugar and water in a vessel and boil.
When sugar dissolves, add milk.
Boil for 5 minutes till scum forms on top.
Strain and return to fire.
Boil till sticky but no thread has formed.
Add cardamom powder and mix. Keep aside.

For Motichur:

Mix sieved flour ,cardamom powder and milk to a smooth batter.
Heat ghee in a heavy frying pan.
Hold strainer on top of the pan with one hand.
With the other pour some batter all over the holes.
Tap gently till all batter has fallen into hot ghee.
Stir with another strainer and remove when light golden.
Keep aside. Repeat for remaining batter.

For Barfi:

Immerse motichur in syrup.
Drain any excess syrup.
Spread the prepared evenly over the plate and allow it to cool.
Now with the knife, cut it into desired shapes.
Garnish with silver leaf/vark on top.
Motichur ke barfi is ready to be served.
Cool properly before store it in a container.

Thursday, April 21, 2011

Kashmiri Murgh Masala

1 kg Chicken(Washed)
2 tbsp Cashew nuts
2 tbsp Ghee
1/2 cup Curd(Beaten)
1 cup Onion (sliced)
5 flakes Garlic (minced)
6 Green Cardamom
2 tsp Aniseed
1 tsp Red Chilli Powder
2 Tomatoes (cut into small pieces)
1'' fresh Ginger (minced)
Few Raisins
Chopped coriander and mint leaves
Salt to taste


Heat the oil, add the onion and stir until it changes its color.
Mix garlic & ginger continue to fry till light brown.
Add chicken and cook for about 15 - 20 minutes on medium high flame.
Mix Curd, tomatoes, red chilli powder.
Make a paste of cardamom,aniseed and cashew nuts.
Add this masala paste to the chicken and keep cooking .
Stir it constantly for 20 - 30 minutes or till the chicken is fully cooked.
Garnish with raisins,coriander leaves and mint leaves.
Serve hot with rice/roti/paratha/naan/kulcha.

Tuesday, April 12, 2011

Bandhakobi/Cabbage Santula


1 medium sized Cabbage
1  Onion(chopped)
1 Tomato(chopped)
6-7 flakes of Garlic(minced)
1/2" Ginger(grated)
1 tsp Turmeric Powder
Salt to taste
1 tsp Panch phutan(phoron)/5 spices- sarsho,jeera,methi,kala jeera,pan madhuri


Finely chop the cabbage and keep it in turmeric water for 5-10 min..Remove it from water by squeezing out all the water from it and keep aside.
Heat oil in a kadai or pan.
Add panch phoron(phutan) when the oil is hot.
After the seeds start crackling add red chilies and fry it a little.
Add chopped onions,chopped tomato, grated ginger and minced garlic .
Fry till it all becomes golden brown.
Then add the chopped cabbage with turmeric powder and salt . Stir properly.
Put the flame in medium heat and cook till done by stirring when needed.
Garnish with chopped coriander leaves.
Serve hot with roti/rice/paratha.. 

Monday, April 11, 2011

Mixed Friedrice

Friedrice is a popular component of Asian cuisine, especially Chinese food. It is one of my favourites since college days. Here i made this Chinese recipe with a bit Indian touch by using some spices..My family loved the result...Hope you people will love this too.... :-)


Rice - 2 cups
Prawns - 1\2 cup(remove the head,wash, add lil salt & turmeric powder and keep aside)

Chicken - 1\4 cup (Wash and cut into tiny pieces)(Add lil salt and turmeric powder and keep aside)
Cumin seed - 1 tsp
Cinnamon stick-1/2"
Small Cardamom - 2(slit)
Eggs - 2
Green chillies - 2-3(slit lengthwise)
Spring onions - 5 to 6
Capsicum - 1
Soya sauce - 2 tsp
Beans - 3-4
Carrot -1
Oil - 4 tbsp
Pepper powder to taste
Salt to taste


Wash and cook the rice, by adding 1 tsp salt to it.
When it is just cooked, strain and spread  it in a wide plate and cool.
Scramble the eggs and keep aside.
Chop the spring onions .
Deseed and chop the capsicum.
Finely chop the beans and carrot..
Heat oil in a kadai, (wok) add prawns, fry till they are cooked and keep aside.
Add the chicken to the remaining oil in the kadai, fry till cooked and keep aside.
To the remaining oil, add cinnamon ,cardamoms,capsicum,slitted green chillies, beans,carrot,  and spring onion , one by one in that order.
Stir-fry briefly after each addition.Fry till cooked.
Now add the rice, soya sauce, salt, pepper powder, prawns and chicken ..
Finally add scrambled eggs and mix well .
Keep covered on a low flame till heated through.
Serve hot with chilli chicken or chicken manchurian...

Note:- See the recipe for chilli chicken:-

Friday, April 8, 2011

Mughlai Chicken


1 Chicken (cut into chunks) (I used only the leg pieces as its my fav)
2 Cinnamon Sticks
350 gm Ghee
2 Medium Sized Onions (grated)
4 Lightly beaten Eggs
4 tsp Sugar
6 tsp Ground almonds
1-1/2 inch Ginger (grated)
9 Garlic cloves
6 Green cardamoms
chopped coriander leaves for garnishing
Salt to taste
5-6 tbsp Thickened Cream (whisked)


Heat the ghee or butter in a large cooking pan over moderate heat.

Fry the onions with the salt until it turns light brown.
Pour the ginger, garlic, cardamoms, and cinnamon sticks into the pan.
Fry until the onions are golden brown.
Add chicken and cook it. Stir it for about 15 minutes.
In a small bowl, thoroughly mix the eggs, sugar, ground almonds and cream.
Lower the heat. Pour the egg and cream mixture into the cooking pan.
Simmer for 5-7 minutes till the chicken is cooked and tender. Do not overcook.
Garnish with coriander leaves and serve hot with roti/paratha/rice.

Chicken Momos


This one's a really simple recipe for a delicious appetizer.

2 cups refined flour(maida)
1/4 tsp baking powder
1 cup chicken (minced)
(For vegetarians we can use grated paneer or cabbage in place of chicken).
1 tbsp oil
1/2 cup onions, finely chopped
1 tsp garlic chopped
1/2 tsp Soya sauce
1/2 tsp black peper powder
salt to taste
1/4 tsp vinegar

Mix the flour, salt and baking powder and knead to a stiff dough, with water.
Heat oil and add the onion and garlic. Saute till a little soft and add the chicken.
Turn around over high heat till chicken is almost cooked.
Take it off the heat and mix in the soya sauce, salt, vinegar and black pepper.
Roll the dough thin (translucent) and cut into 4"-5" rounds.
Take a round, wet edges and place some filling in the center, bring edges together to cover the filling, twist to seal and fill the rest in the same way. 
Steam for about 10 minutes and serve hot with  tomato-chilli paste(sambal)
you can also serve it with any of the sauces of ur choice...

For recipe of tomato-chilli paste(sambal),see the link :

Sambal(tomato-chilli paste)


8 garlic, peeled
10 small red chillies (remove seeds if you want it mild, or use large chillies)
2 tomatoes, cut into 8 sections each
2 tsp corriander seeds
2 tsp cumin seeds
1 tsp salt
2 tsp sugar
1/2 tsp of white pepper powder
Blend the first 5 ingredients into a paste. If they do not blend easily, add about 3 tsp of oil to the mixture.
Heat 5 Tbsp oil in a wok / pan. When the oil is moderately hot, sauté the paste until it is fragrant.
This should take about 15 minutes. Use only low heat and stir the paste constantly so that it does not stick to the wok/pan.
Add the salt,white paper powder and the sugar.
Let the paste cook while stirring occasionally. It is ready when oil from the paste floats to the top.
Ladle as much of the finished sambal as you want onto your main dish.
Let the rest of the sambal cool before storing in refrigertor..

Thursday, April 7, 2011

Dahi Baigan/Brinjal

2 small brinjal/baigan
Few curry leaves and coriander leaves(chopped)
Panch phuran (mustard, fenugreek,cumin, kalajeera, fennel seed )
250gm of curd
1 green chili(slit lengthwise)
1/2 inch ginger(minced)
Few flakes of garlic(minced)(Optional)
Few chopped onions(Optional)
1/2 tsp turmeric powder
1 tsp roasted cumin powder
1/2 tsp chilli powder
1/2 tsp sugar
Salt to taste


Cut brinjal into 2-inch long pieces.
Mix turmeric powder and salt in brinjal.
Deep fry the brinjal pieces and keep aside..
Mix curd gently with sugar, salt ,little water and fried brinjals.
Heat oil in a pan ,put the panch phuran and allow them to splutter.
Add green chillies,curry leaves and ginger(u can add minced garlic and chopped onions here) and fry them.
Then add it to brinjal .
Garnish with roasted cumin powder,chilli powder and coriander leaves.
Serve as a side dish....

Wednesday, April 6, 2011

Noorjahani Murg

Serving - 4
Cooking time- 30 min


800 grams chicken
1 inch ginger
8 garlic flakes
4 green chillies
4 cloves
1 inch cinnamon stick
3 black cardamoms
1 teaspoon aniseed (saunf)
2 cups curd (whisked)
6 tablespoons ghee
4 bay leaves
3 medium onions(Chopped)
Salt to taste
6-7 strands of saffron soaked in 2 tablespoons of lukewarm milk
4 boiled eggs (peeled and quartered)
2 -3 almonds,cashew nuts and raisins
Few chopped coriander leaves


Grind ginger, garlic, green chillies, cloves, cinnamon, cardamoms and aniseeds to a fine paste with a little water to a smooth paste.
Prick the chicken well with a fork.
Mix the curd with the ground spices and rub it over the chicken.
Keep it in a refrigerator to marinate for three to four hours .
(If u are n a hurry,then at least marinate it for 1 hr)
Heat the ghee in a deep non stick pan and add the bay leaves and sauté for half a minute.
Add onions and let them brown well. Add the chicken along with marinade and mix well.
Cook on medium heat till nearly done.
Add salt and saffron milk and cook till the masala begins to coat the chicken and it is well browned.
Transfer the chicken into a serving bowl and garnish with boiled eggs,fried dryfruits,coriander leaves and onions..
Serve hot with roti/paratha/rice/poori.

Note:- A variation to this recipe is, we can also prepare this with coconut milk and cream instead of using curd.

Saturday, April 2, 2011

Panasakatha/jackfruit Biriyani


Basmati Rice-500gm
Raw jackfruit/panasakatha- 500gm
Curd- 1 Cup
Red Chilli Powder- 1 tsp
Turmeric Powder- 1/2 tsp
Biriyani Masala-2tbsp
Garam masalas:- (Bay Leaf-2, Cinnamon Stick-1" length, Cardamom(Big & small)-4 No.s , Cloves-4 No.s,Peper-6-7 No.s)
Onion-Ginger-garlic paste- 2 tbsp
Green Chilles-2(slit lengthwise)
Cashew nuts,Raisins-As needed
Salt to taste
Few coriander leaves & mint leaves(chopped)


In a pan fry onions till golden brown and keep it side.
Soak Basmati rice and cook 70% and keep it a side.
Now take Raw Jack furit apply oil to hand and cut the skin & middle and make into cubes do not make into small pices.
Now take presure cooker add cut jack fruit, turermic powder,salt and little water and cook till it is 80% done.
Take a pan add ghee/oil,garam masalas, cashewnut, rasins, green chillis,onion-ginger- garlic paste,salt,and biriyani masala.Mix well.
Now add cooked jack fruit,saute it , add curd and mix well.
Now spread the jack fruit all over the pan then add fried onions ,chilli powder,add 70% cooked rice,mint leaves, coriander leaves, cover it with a lid and cook in a very slow flame for 10 min.
Serve hot with kachumber or raita...

Panasa Katha Dalma/Jackfruit Dal


1 and 1/2 cup Arhar Dal(Harada dali)
1 potato(peeled and cut in to thick pieces)
1 cup Raw jackfruit/panasa katha(cut in to medium sized pieces)
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 tsp fried jeera powder
Few Coriander leaves(dhania patta) chopped.


Put dal,salt,turmeric powder,water with potato and jackfruit cubes in the cooker.
Stir for sometime and close it..
Bring full pressure and cook till 2 whistles,then reduce the heat and cook for 5-6 minutes in simmer..
Remove 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....

Serve hot with rice/roti/paratha/poori/pitha..

Jeera Aloo

 Servings: 2
Time: 15 min


Potato - 3 Nos (medium size) or use Baby Potatoes
Jeera (Cumin seeds) - 1 tsp
Turmeric Powder - 1/4 tsp
Green Chillies - 2 to 3 Nos
Fresh ginger - a small piece
Coriander leaves - few (optional)
Oil - 1 tbsp
Salt - as per taste


Boil potatos till soft. Remove the skin and cut it into medium size cubes.
Chop green chillies and  ginger finely.
In a pan/kadai put the oil and when it is hot add jeera.
When it starts spluttering, add chopped green chilliesand ginger . Fry for a while.
Add potato pieces along with turmeric powder and salt. Mix well.
Cover with lid and cook on low flame for two to three minutes stirring now and then.
Garnish with chopped coriander leaves and serve hot with rice/roti/paratha/poori/nan...

Friday, April 1, 2011

Sooji/Rava Upma


1 cup Rava / Sooji (Semolina)
1 inch Ginger chopped
1 chopped Onion
3 Green Chillies slit sideways
Few Peanuts(Fried)
1 Potato chopped
1 Carrot chopped
1/4 cup Green Peas frozen or fresh
1 tsp Mustard Seeds
1 tsp Urad Daal
1 tsp Channa Daal
Salt to taste
1/2 tsp Turmeric Powder
Chili powder to taste (optional)
2 tbsp Oil
Few curry leaves
Finely chopped coriander leaves
1 tbsp Grated Coconut
1 tbsp Ghee
Lemon juice to taste

  • Heat 1tbsp. pure ghee / unsalted butter and fry sooji/rava ,on a moderate heat, stiring constantly to light brown color and set aside.
  • Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splutter.
  • Add the daals : channa & urad & curry leaves to it and fry till they turn red.
  • Add onion, ginger and green chilies. Sauté for 2-3 minutes.
  • Add all the vegetables, turmeric & chili powder, and salt to taste.
  • Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
  • Add the fried sooji/rava with the fried peanuts to it by stirring constantly, till it becomes thick.
  • Take off from the heat and add lemon juice if desired.
  • Serve hot garnished with grated coconut and coriander leaves.
* Sending this tasty recipe to Breakfast Mela Hosted by - Cooking 4 all Seasons

Vermicelli/Simei/Semiya Khir


Vermicelli/Semiya/Simei - 1 cup
Milk - 1 litre
Sugar - 3/4 cup
Salt - A pinch
Cashew nuts(split) - 10 nos
Raisins(Kismis) - A few
Cardamom - 5 nos (crushed)


In a pan, add little ghee and roast vermicelli and keep it aside.
In another pan, boil the milk.
Add the vermicelli and cook on a low heat for about 7-10 minuts.
Add sugar, crushed cardamom and salt and bring to boil.
Finally, sprinkle with fried cashew nuts and raisins.
Serve hot or chilled.



Rice ( Arua Chaula )- 1 Cup
Ghee - 2 tbsp
Moong Dal ( Muga Dali )- 1/2 Cup
Beans -1/2 Cup( chopped )
Cauliflower  Florets-1 cup
Carrot ( Gajar ) -1/2 Cup ( cut in to cubes )
Cumin ( Jeera )- 1 tsp
Cashew nuts-Few
Turmeric Powder- 1 tsp
Water - 2 and 1/2  Cups
Sugar- 1 tsp
Salt to taste.


Wash rice and dal together.
Heat up the ghee in a pressurecooker and mix in cumin seeds & cashew nuts.
When the seeds crackle mix in the vegetables,rice and dal and stir fry for 2-3 minutes.
Mix turmeric powder and continue to stir fry for 2 minutes.
Mix in 2 and 1/2 cups of water with 1 tsp sugar and salt to taste.
Cover the lid and cook n high flame up to one whistle.
Now cook in low flame for another whistle and keep aside.
Serve with pure ghee.


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