Monday, 28 September 2009


Ingredients :

1 cup rice,
1/2cup sugar,
1/4 tea spoon kesar,
50 gms raisins,
50gms cashew nuts,
1/2 cup ghee,
5 pods cardamom

Preparation :

* Wash and cook rice in four cups water.
* Add ghee and sugar and continue cooking on low flame.
* Stir continuously. powder cardamom and add to the rice..
* Keep cooking till the rice mixture leaves the sides of the vessel.
* Grind kesar and add to rice.
* Finally add raisins and chopped cashew nuts and mix well.


Ingredients (Serves 7-8)
1 cup: Sitaphal (Pumpkin) Pulp,
2 litre: Whole milk
4 no: Green pistachios, unsalted,
4 no: Almonds
1 tsp: Chopped fragrant red rose petals
1/4 tsp: Saffron strands,
1/4 tsp: Cardamom powder
3/4 cup: Sugar


* Crush almonds and pasta coarsely or cut into thin slivers.
* Boil milk in a clean heavy pan.
* Simmer for ten minutes after it starts boiling.
* Stir occasionally while boiling.Add sugar.
* Stir till dissolves.Take the pan off fire.
* Add saffron, cardamom, almonds and pistas. Cool to room temperature.
* Add sitaphal pulp. Chill for 3-4 hours till very cold.
* Put in individual serving bowls sprinkle a few chopped rose petals to garnish.
* Serve chilled.

Besan ki Barfi

Ingredients :

Besan - 1 kg
Sugar - 1 kg
Water - 1/2 liter
Ghee - 1 kg
For garnishing: Pistas, Almonds

Preparation :

* Fry besan in ghee on low flame for about 30 min till it becomes pink and ghee separates.
* Mix sugar and water into a syrup.Add this syrup to the besan and mix well.
* Pour this mixture into a greased tray.
* When it cools cut into cubes and garnish with pistas and almonds.


Ingredients :
For Filling:1 cup grated Dry Coconut,1 cup Powdered Sugar
1 pinch Nutmeg Powder,1 pinch dry Ginger Powder
4 Elaichi,2 tsp Maida,2 tsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces

For Dough:
1 cup maida,1 tsp Ghee,Salt to taste,Warm milk to prepare dough

Preparation :
1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds. 4. Mix all the above ingredients & grind them.

For Dough:
Mix all the dough ingredients & prepare dough (a little hard).

For Karanji:
. Make small oval shaped puris from dough.Fill the prepared stuffing inside. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly). Deep fry it till it becomes brownish colour. Serve it hot or cold.Karanjis can be stored for weeks.

Capsicum Pasta


* 3 cups cooked pasta
* 1 cup chopped red-bell-pepper
* 2 whole red chillies
* 2 cloves garlic(chopped)
* 1/2 cup tomato - chopped
* 6 almonds(skinned and little roasted and ground as a powder)
* 1 tsp chili sauce
* 2 tsp mayonnaise
* 5 no.s peppercorns
* 1 tsp or needed salt
* 1 tbsp olive oil
* 2 tsp butter


1. Grind tomatoes, red chillies, peppercorns, add salt and finally add olive oil to make it like a sauce.
2. Add almond powder,cooked pasta to the sauce and mix them well.
3. Heat butter in a kadai,add chopped garlic,capsicum pieces and little salt and saute for 3 min at-least so that the capsicum pieces are half-cooked.
4. Now add the mayonnaise and mix well for a min.
5. Add the pasta in sauce to the capsicum mixture and salute well for 2 mins.
6. Serve it hot with Fruit Drink

Thursday, 24 September 2009

Mutton Biryani.


Mutton, 1 1/2 inch pieces :- 1 kilogram
Basmati rice :- 1 1/2 cups
Ginger:- 4 inch piece
Saffron (kesar):- 7-8 strands
Milk , warm :- 1/2 cup
Yogurt:- 2 cups
Salt:- to taste
Turmeric powder:- 1 teaspoon
Garlic paste:- 1 1/2 tablespoons
Oil:- to deep fry
Onions, thinly sliced:- 4-5 large
Cloves:- 4-5
Cinnamon:- 1 inch stick
Green cardamoms:- 4-5
Black cardamoms:- 1-2
Peppercorns:- 6-8
Ghee:- 5 tablespoons
Green chillies, chopped:- 2
Coriander powder:- 2 tablespoons
Cumin powder:- 1 tablespoon
Red chilli powder:- 1 teaspoon
Tomatoes, chopped:- 4 large
Garam masala powder:- 2 teaspoons
Fresh coriander leaves, coarsely chopped:- 1/2 bunch
Fresh mint leaves, coarsely chopped:- 1/2 bunch
Butter:- 3 tablespoons


* Soak rice for half an hour in five to six cups of water. Drain and keep aside.
* Cut half the ginger into julienne and make a paste of the rest.
* Soak saffron in warm milk and keep aside.
* Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes.
* Marinate for about four hours in a refrigerator.
* Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain and keep onto an absorbent paper.
* Cook rice in salted five cups of boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked.
* Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. * Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.
* Add remaining ginger paste and garlic paste and mix well.
* Add marinated mutton and cook on high heat for seven to eight minutes.
* Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.
* Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.
* In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till mutton is almost cooked. It normally takes two to three whistles to cook. Ensure that the cooked mutton does not have a thin gravy. If that is the case cook on high heat to reduce.
* Preheat oven to 180ï‚°C. Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. * Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves.
* Dot the rice with half the quantity of butter. Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter.
* Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 180ï‚°C.
* Garnish with fried sliced onions and serve

Preparation Time :4-5 hours

Cooking Time :40-45 minutes

Servings :4

Njoy food!

Wednesday, 2 September 2009

Batata Vada

Ingredients :-
600 gms of potatoes
1 one inch piece ginger
10-12 cloves of garlic
4-5 green chillies
1 ½ cups of gram flour (besan)
1 tspn of red chilli powder
Salt to taste
A pinch of soda bi-carbonate (baking soda)
¼ tspn turmeric powder
2 tbl spns of chopped coriander leaves
Oil to fry

Method :-
Boil, cool, peel and mash the potatoes and keep aside.
Make a paste of ginger, garlic and green chillies.
Prepare a thick batter of besan with water, red chilli powder, salt and soda bi-carbonate.
Heat a little oil.
Add ginger-garlic-green chilli paste.
Add mashed potatoes and turmeric powder and mix well.
Add chopped coriander leaves and salt to taste.
Let the mixture cool.
When cold, form lemon sized balls
Heat oil in a kadai.
Dip the potato balls into the besan batter and deep fry in hot oil till light golden brown.
Serve hot with chutney or sauce of your choice.