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Tuesday, October 18, 2011

500 g chicken boneless Julian
2tbsp ginger, garlic paste
¼ tsp cinnamon powder
4 tbsp yogurt
salt, black pepper and white pepper.
2tbsp oil

Mix above ingredients in chicken except oil.
Heat oil in a grill pan/ normal pan and place chicken in it.Cook till tender & burn its water.

Hummus:½ cup boiled chickpeas
3tbsp yogurt
2tbsp tehni sauce
1 lemon
1tbsp olive oil
salt, paprika

Blend boiled chickpeas, yogurt, tehni sauce, lemon juice,oil, salt and paprika in a smooth paste.


1 cucumber
1 beetroot
1 onion[Julian]
cabbage [Julian]
1 lemon
1tbsp olive oil
salt, black pepper

Boil cucumber and beetroot in water. Also add vinegar in water. When they soft Julian cut.
In a bowl put in all vegetables, lemon juice, olive oil, salt and black pepper. Combine well.

Complete Method:
Take turkish bread or pita bread. Heat up it with a little oil in a pan from both sides. [heat it when you are going to serve]
Place turkish bread on butter pepper.
Put chicken, sauce and salad on edge of bread.
Serve with humm



16 bowls of milk
1 full bowl of boil rice
5 cardamoms
10 almonds
7 pistachio
sugar according to ur taste

add 16 bolws of milk into the pan and boil it, when the boil comes add 1 bowl of boil rice which are compeletely soft or we say pappa chawal ( make rice soft as much u can) . add some ilachi( cardamom)
stir the spoon ofently other wise milk will get burn from the bottom. when u see the milk is getting thick then add sugar according to ur taste. when u see that keer is almost doen then add 1 bowl of milk again into ur kheer, it will give u amazing tatse and if u feel then add a little sugar again.
to see if u need to add more sugar or not, put some kheer into a seprate bowl and make it cool for a while and then taste it, if u see its fine then u dont need to add sugar but if u feel that its need more sugar then add some.
add some boil almonds and pistachio into the kheer

Saturday, October 8, 2011

Ras Malai


(for making balls)

1 cup milk powder
1 egg
1 tbsp plain flour
1 tsp baking powder
1 tbsp oil or ghee
almond and pistachio for garnishing;

(For Boiling)

2 litre milk
1 tin condensed milk,

boil milk with condensed milk
mix all the ingredient and make small balls,after making balls gently press then to get a slightly pressed shape,then add into boiling milk
cook on high flame and cook for 5 minutes.
then lower the flame cook it for 10-15 minutes.
garnish with almond and pistachio and serve chilled.

Sunday, September 25, 2011

Khoya Kulfi

 1 ltr milk (no low fat)
250ml double cream(thick whipped one)
150grm khoya(from 1 ltr milk)
6-8 tblsp sugar more to taste
3-4 tsp kewra
100 grm fine grinded Almond with skin
3 whote bread slices
2tsp cardamon powder
2 tsp cornflour
60 grm butter

1ltr milk for khoya extra
3-4tsp lemon juice
3-4tsp sugar

-bring milk to boil,squeeze in 3-4 tsp lemon
-as the milk turns in chunks,drain out the water
-pour on cold water and drain it out again
-mix in 3-4 tsp sugar in the chunks and dry all slightly

-mix all the above given ingredients+khoya; accept the bread and cornflour
-bring to boil, lower the heat and cook around 20 minutes
-keep stirring so it does not burn
-as it forms a thick consistency,add in the cornflour slowly and mix
-take it off and let it cool down totally
-now add the shredded bread pieces and blend
-you can use an electrical hand mixer ( I used this)
-pour out in Kulfi moulds if u have them
-I dint have them so I used the small cups
-made halves of shaslik sticks, and as the kulfi was a bit frozen then I tucked them in J
-dropped few drops of Ruh Afza on the sides so they froze with the kulfi

Friday, September 23, 2011

Quick and Easy Eggless Chocolate Mousse

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup fine granulated sugar
1/4 cup HERSHEY'S Cocoa powder or dark Cocoa powder
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla essence or any flavor you like for example (peppermint, orange, etc..but reduce the amount!!!

Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.

Refrigerate about 30 minutes before serving. Garnish as desired. Cover; refrigerate leftover desserts. 

Basket Chat

Boiled white chickpeas
Tomatoes (Diced)
Onion (sliced thinly)
Coriander leaves
Mint Leaves
Immli ki chutni
Chat Masala
A pinch of kali mirch
Bhuna wa Zeera


Boli the chickpeas with salt in the meantime make the masala.
For the masala:-
Dice the tomatoes and slice the onions and place them in a bowl. Next chop the Coriander and mint leaves (Do not use the chopper machine, chop them coarsely with a knife) add them to the tomatoes and onions. Then add Immli ki chutney, zeera( crush it in ur palm with thumb), chat masala and kali mirch....mix well.
When the chickpeas are done....add this Masala to it and Mix well.

The basket:-
U can easily find Papper in any shop....get it and deep fry em using a hollow spoon (somewat like these .....u can use any hollow spoon u have but make sure that u place hold the papper from the center soo that it doesnt float)

Chicken patties

Puff pastry pack
Shredded chicken 2 cup
Black paper ½ teaspoon
Chinese salt ½ teaspoon& salt to taste
Chopped onion ½ cup
Oil 4 tablespoon
Egg wash

1.Heat up oil sauté chopped onion add chicken shredded salt Chinese salt and black paper. let it cool. Preheat oven 375
2.Defrost the puff pastry dough. cut the sheet length wise first in 3 pieces then make three square by cutting. U can make 9 squares of one sheet.
3.fill them and make a triangle shape first join one corner to other then press the all sides with fork to close properly. Spay some butter on baking sheet or aluminum foil paper and place all patties on a distance coat with egg wash and bake them about 20 to 25 .

Chicken Tikka Stuffing Buns


500gms chicken(boiled with little salt and 1tbsp red chilly powder..according to taste)
Garlic - 2 tsp chopped
Ginger - 2 tsp chopped
Onion - 1 large chopped
Carrot - 1 large chopped
Capsicum - 1 large chopped
Tandoori Masala powder - 1/2 to 1 tsp
Tomato sauce - 3 or 4Tbsp


saute garlic, ginger and onion.... when done add tandoori masala, saute.... add carrot, capsicum and tomato sauce. mix well and add shredded chicken. cover with lid and cook for 5 mintes in low heat. increase flame and stir chicken mixture till dry. check salt and adjust to taste.

This stuffing can be used for puff
s too.


500g white or milk chocolate (i used white choc)

1/3 cup of corn syrup (I used Karo's light corn syrup)

For colour I used Wiltons Icing Gel....


in micro...Melt chocolate (colour if you use white) and then add the corn syrup and stir. Put into a sealed container for a couple of hours to harden.

store in the container at room temp - for a month...

Afghani Pulao


Chicken 1 kg... See More
Rice 3 cups
Oil ½ cup
Ginger garlic paste 3 tbsp
Onion ½ kg
Carrot 1
kishmish25...soak them for a while n then fry with carrots
Salt to taste
All spice 3 tbsp(zeera.loang,sabut kali mirch,bari ilaychi,n dar cheeni)grinded
White vinegar 2 tbsp( to boil rice)


Chop onions finely and fry in hot oil till golden brown. Add chicken, ginger
Garlic paste and salt, fry for 5-6 minutes
Add 1 cup of water and cook on low flame till the chicken is tender.
In a big pan boil water and salt , when boiling add the rice and start boiling till its ¾ done.
Drain the rice.
Now grind the all spice roughly-
slice carrot and fry in little oil for 1 minute with kishmish and keep aside.
Arrange the boiled rice in the pan, pour over the chicken, sprinkle with grinded all spice now add another layer of rice , sprinkle with all spice and put on low flame for 3-4 minutes
When the pulao is ready garnish with fry carrots slices n kishmish

n have this pulao with dahi n special chatni... chili n garlic spicy chutni

whole red chillies(round)20
safiad zeera...1 table spoon... See More
lil water
3 table spoons black vineger
salt to taste
garlic 6 medium cloves...
grind them in a mixy.... n its ready...
u can also add finely chopped small onion n 4 to 5 table spoon of this blended chutni mix them togethern have with mouth is full of water

mmm u can use.chicken..qeema(beef n mutton both...) gosht beef n mutton both even lamb meat,,,but i like in chicken n qeema (beef)

Thursday, September 22, 2011

Curried Chicken Burger

1 pound ground chicken (crush it in the food processor)
1 tablespoon curry powder
1 teaspoon garlic (grated)
1 teaspoon ginger (grated)
1 teaspoon chili sauce
1/4 cup onions (chopped)
1/4 cup cilantro (chopped)(optional-i didn't use it coz i didn't have it)
1 egg
1/4 cup bread crumbs
ready made buns or home made buns
curried mayonnaise (mix the original mayyonaise with 1 tea sp curry)
mango chutney (optional)

1. Mix the chicken, curry powder, garlic, ginger, chili sauce, green onions, cilantro, egg, and bread crumbs in a large bowl.
2. Form 4 patties and place on a pan greased with little oil or butter.
3. cook it at both sides and serve

Sunday, September 18, 2011


pizza dough:
2 cups flour
1 yeast sachet
1 egg
1 tsp suger
1tsp salt
2/3 tbs vegetable oil
warm milk 1/3 cup

preparation of dough:
mix yeast in warm milk set aside for 15 mins..than mix yeast mixture,egg, salt, suger, oil in 2 cup flour, knead well..set it overnight or 5-6 hrs in warm place..

chicken tikka topping:
chicken boneless, skinless: small cubes
i put shan tikka masala :P...u can also made ur own topping of anything
ginger/garlic paste,
yougurt 2 tbs
lemon juice
black olives: sliced
green bell pepper: cubes
onion: cubes
pizza sauce or any italian pasta sauce will work too :)
chedder cheese,
mozzarella cheese

mix yougurt, g/g paste, lemon juice and tikka masala in chicken marinade for 1 hr..cook with 2 tbs oil in nonstick pan.

set oven on 350 deg for 5 min,spread pizza dough, add pizza sauce, cheese, toppings, again lots of cheese and oregano and bake for 20 mins untill the dough become crusty!! ready to serve =)

Chinese Rice


two cups half boiled rice
5-6 cloves of garlic grated
spring onions as desired pepper 1 teaspoon
soya sauce 1 and half table spoon
Chinese salt 1 teaspoon
chicken stock -1 cup
salt as desired

half boil two cups of rice, then drain and keep aside, in the same utensil add oil about 2-3 table spoon and then add the grated garlic (pls use fresh garlic not the paste) then add salt, Chinese salt, soya sauce,and black pepper and mix well finally add 1 cup chicken stock and keep on dum, once the rice are done chk for seasoning and garnish with spring onions

Pizza Margheritta

Instant yeast 2 teaspoons
Warm water 1 ½ cup
Honey 2 tablespoons
White whole wheat flour 3 ½ cups
Wheat gluten 1 tablespoon
Salt ½ teaspoon
Olive oil 2 tablespoons
Sesame seeds 2 tablespoons

Olive oil 3 tablespoons
Plum tomatoes 4 round slices
Mozzarella cheese 2 cups
Basil leaves 12
Salt ½ teaspoon
Mix together water, yeast and honey. In a bowl take 1 cup of flour and mix the mixture in it. Cover the mixture and let it stand for 30 minutes. Now add 2 cups of flour, vital gluten, salt, olive oil and sesame seeds. Knead the dough by hand for about 5 minutes. Now cover the dough and leave it for 2 hours.
Preheat the oven at 425 F. Divide the dough in half, roll each piece on a floured surface into 13-15 inches round, and placed the rounds on a lightly oiled pans.
Brush each round with olive oil. Divide the tomatoes between each round. Then sprinkle cheese, divide the basil leaves and sprinkle them on the cheese. Now sprinkle salt over the pizza. Brush oil over the pizza. Bake them for 20-30 minutes until the crusts are nicely browned. 

Thursday, September 15, 2011


Dark chocolate 175 grams
Soft butter 110 grams
Golden caster sugar 110 grams
Egg whites 5
Egg yolks 4, lightly beaten
Vanilla essence ¼ teaspoon
Plain flour 110 grams
Baking powder ½ teaspoon

Dark chocolate 175 grams
Double cream 150 ml
Butter 2 teaspoons
Apricots jam 2 teaspoons
Preheat oven to 150 degree C. Melt the chocolate. In a heat proof bowl take chocolate, them place the bowl over a saucepan of simmering water and leave it to melt. Beat cream, butter and sugar until pale and fluffy. Now beat in the egg yolks, a little at a time. Whisk well on each addition.
Cool the chocolate after melted, and add it in the butter mixture. Make folds very gently and add vanilla essence. Add flour and baking powder together in the mixture, and mix it by making folds in one direction. In another bowl whisk the egg whites to the fluffy stage. Now fold the egg whites into the mixture very carefully. Pour it in the baking cake tin, and keep it in the oven for 30-45 minutes or until it well cooked. Cool it down.
Warm the apricot jam and brush the cake all over it. Melt the chocolate with the cream, again in a bowl over the simmering water. Now remove the bowl and add the butter in it. Mix it and spread the icing over the cake. When all the cake cover leave it to set for 2-3 hours. 

Chocolate Marble Cake

Butter 225 grams
Caster sugar 225 grams
Eggs 5
Self raising flour 225 grams
Milk 3 tablespoons
Vanilla essence 1 teaspoon
Cocoa powder 2 tablespoons
Butter 225 grams
Caster sugar 225 grams
Eggs 5
Self raising flour 225 grams
Milk 3 tablespoons
Vanilla essence 1 teaspoon
Cocoa powder 2 tablespoons

Heat oven to 180C/gas. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. Beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
Bake the cake for 25-35 minutes until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Add some chocolate syrup over the cake which makes it more tasty.

Sunday, September 11, 2011

Tajine Bread


5 cups flour
2 cups warm water
3 Tbsp powder milk
1 Tbsp yeast
1 Tbsp sugar
1 tea spoon salt
1 Tbsp Fennel (I didn’t add it)
¼ cup vegetable oil


1- Mix the dry ingredients (flour+salt+Fennel)
2- Mix the yeast+sugar+water with powder milk for 5 minutes until frothy
3- add batter number 2 to the dry ingredients
4- combine all together with a wooden or plastic spoon until a dough is formed
5- sprinkle some flour in a dry surface and knead the dough for 10 minutes until the dough is like a pizza dough
6- leave the dough to be rised for 1 hour
7- put the dough in a tajine( I didn’t have Tajine) so I put the dough in a pizza pan
8- cut the dough in the pan to triangles
9- melt some butter or put olive oil and pour on the dough
10- put the pan in a preheated oven for 20-30 minutes in a 180 dgr
Very soft and moist


INGREDIENTS (12 servings)

12 lasagne sheets..1/2 cup butter...1 chopped onion..i clove minced garlic..1/2 cup all-purpose flour..1tsp salt..2 cups chicken broth..2 cups milk..4 cups shredded mozzarella..I cup grated parmesan cheese..1tsp oregano..1/2 tsp black pepper..2 cups cubed chicken(or minced meat)..mushrooms(& any other vegetables U wnt to include)


preheat oven @ 175 degree centigrade..boil lasagna sheets fr 8-10 minutes(add some salt and oil in water so the sheets don't stick)..melt butter on medium heat & cook in it garlic & onion..stir in the flour, salt & mix well..mix in the broth & milk & boil stirring constantly for 1 minute..stir in 2 cups mozzarella & 1/4 cup parmesan..season wth oregano & black pepper..remove frm heat..

spread 1/3 of th sauce in th baking dish..layer wd 1/3 of th sheets(covering th sauce) along wth parmesan & mozzarella,chicken & vegetables(i used mushrooms,olives,capsicum)..
repeat the steps with the rest of the sheets,sauce, vegetables,& chicken.
make sure the top most layer is of cheese & and vegetables..

Thursday, August 18, 2011

vegetable tart....

1 cup white flour
a pinch of salt to taste
1/2 teaspoon of baking powder
2 tablespoons of oil
room temperature natural yoghurt as needed
Mix the flour with the salt and the baking powder. add the oil. make a soft pliable dough with the yoghurt, knead it well (good excericse for your arms!!!) and cover it and let it rest for a few hours in a warm place.
make small round balls and flatten them, place them in a muffin tin and press gently. fill them with filling of your choice...i had some left over indian style spinach.
bake at 180 deg till browned
Since this tart has less oil it gets a bit hard the next daughter ate them the next day also as she loved them


this is such a popular snack with all indians in the evenings.
i made it from scratch....right from the puris to the tamarind chutney ...everything.... i will guide u...its easy...if i can do it... U CAN!!!
if u can get ...them readymade U R LUCKY!! if not its easy
1 small cup of wheat semolina (sooji)
salt to taste
hot water
soak the semolina and a bit of salt in just enough hot water for about half an hour. when u see the water has soaked been soaked up and the sooji is soft add just enough white flour (maida) to make a soft dough.
heat oil for deep frying
make small balls out of the dough and roll into tiny bite size pooris...fry till crispy and keep in an air tight container.
soak tamarind in hot water till its softened and mushy.
mash it with your hands and then strain it so all the fibres and seeds remain in the strainer.
boil it with plenty of sugar and salt.
cool it and taste it and adjust it accordingly
add some roasted cumin powder, chilli powder and black salt if u have. if not just add chaat masala
boil potatoes and cube them
add finely chopped onion, and coriander leaves
add chaat masala
take a puri, add the filling, add the tamarind chutney, some beaten natural yoghurt and sprinkle thin sev on the top


a new favourite in our can serve it in any way you want as an appetizer or tea snack ..the chillie itself is a mild sweet flavour n i even takeout seeds can coat it in any way you want with besan or crumbs....this is what i did
took some chicken mince n cooked it with onion tomatoes filled the chilles with the mixture..then made a dough that i use for my papri and wrapped it around chilles and deep fry..thats it..hope you enjoy it....

Thursday, August 11, 2011

Cheesy Mushroom Packets


Mushrooms- 500 gms chopped roughly
Onions- 2 big chopped very finely
Tomatoes- 1 small chopped very very finely
Ginger-garlic paste- 1 tsp
Green chillies- 3-4 chopped
Coriander leaves- 2 tbsp chopped
Black pepper - 1 tsp crushed
Garam Masala powder- ½ tsp
Mozarella cheese- 1 cup shredded
Samosa leaves- 8
Oil- to deep fry
Maida- 3 tbsp mixed with little water and make a paste….

Method… In a pan, heat 1 tsp of oil and add the mushroom pieces and fry..Let all the water from the mushrooms evaporate and cook it till light brown in colour… Keep aside..

Heat another 1 tsp of oil, and add onions and saute till soft and brown in colour.. add to it tomatoes, green chillies, ginger-garlic paste and coriander leaves and sauté for a while till the water from tomatoes evaporates and tomatoes have turned soft…add garama masala powder, crushed pepper and salt to it… off the flame and then add a handful of cheese into it and mix well till the cheese melts and mixes with the mixture.. Keep aside…Let it cool…

Now, take 2 samosa leaves and place the first leaf horizontally and the 2nd leaf on top of the first one in vertical position.. it shud form a + sign… In the middle, where the 2 leaves meet, put some cheese and then the mushroom filling and again cheese and fold it… U have to do the folding in the sequence given below…
1) Take the down part and fold it up..
2) Now, apply some maida paste on the left part and fold it to the right
3) Apply some maida on the right part and fold it to the left
4) And finally again apply some maida paste on the top leaf and fold it down to make a square packet…

Seal all the sides and corners with the maida mixture and deep fry till light golden colour and crispy… Serve it hot hot hot with any sauce of your choice….As I type this recipe, I’m having it…..and it soooooooo yummyyyyyyy…. Try it and do keep me in ur prayers..:))

1. Make sure to fold the leaves tightly without making any holes in the corners of the packs..

2.If u get some holes, don’t worry…just seal them properly with the maida paste…

3.Serve it hot as then u will be able to relish the melted cheese and mushroom at the same time…

4. U can also try it with any other filling too... then change the name of the dish accordingly...;

Potato Roll

1/2kg potatoes (peeled,boiled & coarsely mashed)
1-2tbsp oil
8 karipattas(curry leaves)
to taste salt
1tsp crushed red chillies
1tsp crushed corriander seeds
1tsp cumin powder
1/2tsp turmeric
pinch of Ajwine
2tbsp onion(chopped)
2tbsp green corriander(chopped)
1tbsp green chilli (chopped)
1tsp lemon juice
3 square sheets of puffpastery
egg or milk

In saucepan add oil & karipattas fry for few seconds, on low heat. Add all the spices(salt ,redchilli,corriander crushed,cumin powder,Ajwine & turmeric) stir cook for 1 min.Add potatoes, mix on low heat.Remove from stove.Transfer potatoes to another bowl , add onion,green corriander,green chilli & lemon juice. Mix.
Preheat oven to 200 degree C.Grease oven tray.
Cut each pastry sheet into 2 equal-sized pieces. Make a roll of the potatoe mixture lengthways on each piece. Brush the edges of the pastry on each side of the strip with water. Roll each strip firmly then brush the top with egg or milk.
Then cut each long roll into4 average sized rolls, whichever you wish.
Place on a greased oven tray. Bake for 30 minutes or until golden brown. 

MUSHROOM PASTIES ( small bite size pies )

1 cup of white flour
1/4 cup oil or butter , butter tastes better
salt and pepper to taste and water to make the dough
combine the above ingredients and work kneading it into a lovely smooth dough ( no need to go to the gym to work out.... this is a good arm work out)
keep the dough covered and proceed to make ur filling
i made creamy mushroom filling
1 tin mushrooms chopped fine
1 onion chopped fine
2 tablespoons white flour
1 cup skimmed milk, or whole milk or if u wanna get fat u can use cream.... ( 1/2 cup cream)
salt and pepper to taste
and grated cheese of your choice
i used cheddar and emmental cheese.
heat a pan with oil and sautee the onions till pale golden and then add the flour and sautee for a few minutes and add the mushrooms and then the milk. cook till it thickens. add your seasonin, u can also add some tabasco. cool when thick and then mix in your grated cheese.
heat the oven to 180 degrees.
take a ball of the pie dough and roll into a small round and fill with ur filling and then close to make a half moon, seal verry well or else filling seaps out while baking. make all ur pies this way and then bake on a baking sheet till golden.

Meethay Chat Patay Dahi Baray

Meethay Chat Patay Dahi Baray
(a Very Yummy & Quick recipe for Ramzan NO CHOPPING required ;)
I conider this a bit healthy cause after frying as you put them in water all the oil comes out & you can use low fat or non fat yougurt****
1 cup ...Besan (Gram flour)
¼ tsp Red chili powder
¼ tsp baking powder
salt & cumin powder a pinch each
oil for frying
1 cup yougurt
2 tbs milk (optional)
1-2 tbs sugar (use powder sugar if your sugar doesn't dissolve in water)
Water as required
Shan Dahi Chat masala

Mix Besan (Gram flour) ¼ tsp Red chili powder,¼tsp baking powder
salt & cumin powder pinch each mix with water to make a batter/ paste form. Set a side while you heat up the oil.
In hot oil fry the pakories once fry than dip it in luke warm water for 1-2 min than remove & gently squeeze drain all water by pressing between your palms of hands. 

In seprate bowl take 1 cup yougurt, sugar 1-2tbs, milk 2tbs & water as required make it very creamy mix it well.
Now put the pakories in yougurt & dip them well. 
Sprinkle Shan Dahi Bara Chat masala on top & serve a very yummy Jhatpat Meethay Chatpatay dhai bara :)

NOTE :You can allso use Imli ki chutney on side I didn't use it here.

Tuesday, August 9, 2011


Some bread
home-made pesto
cherry tomatoes 
Salt/pepper and paprika(as per taste)
toasted some bread and cut it in bite size pieces. Then layered it with fresh homemade pesto, fresh mozarella, and cherry tomatoes. Sprinkle with salt/pepper and 

McDonald’s Perfect Crisp French Fries at Home

Potatoes non starchy = 5 large
Salt to taste
Oil to deep fry


Peel the potatoes and keep them soaked in water. Cut them into one centimeter thick slices and further cut into finger sized pieces. Remove starch by soaking in cold water. Keep sufficient water for boiling in a large pan. Put the potato pieces in the water, add salt and boil till half done (4 to 5 min). Drain and cool the potatoes in the refrigerator. Transfer the potato pieces into a zip-lock bag and seal after removing any excess air. Keep them in the deep freezer. When required remove them from the deep freezer and deep fry directly in medium hot oil till golden and crisp. Drain and place on absorbent paper. Add salt only after removing them from hot oil. Serve hot with mayo garlic and ketchup..

Spicy Grilled Bun

Chicken sausages 4 finely chopped
Baked beans 1 cup
Burger buns 4
Grated cheese 4 tbsp
Chili sauce 1 tbsp
Chili garlic sauce 1 tbsp
Capsicum 1 finely chopped
Green chili 1 chopped
Coriander leaves finely chopped 2 tbsp
Salt ½ tsp
Butter 2 tbsp

Chop sausages into small pieces, cook in a non-stick fry pan for 5 minutes add in the baked beans, salt, pepper, chili sauce, chili garlic sauce, remove from fire add capsicum, green chilies and coriander leaves, cut buns into half horizontally, scoop out each piece of bun leaving a border of half inch all around, fill the buns with the bean sausage mixture, top with grated cheese, grill for 5 minutes till cheese melt•

French Roll


Bread slices according to the members
Cooked dry kheema

Cut the corners of the bread and dip it in water & press the bread slice with your hand but careful it should not break.Then fill the kheema filling in that and make a role with ur hand & squeeze it with lite hand.
Fry it and serve with mint chutney & sauce.

Sprinkle chat masala after frying while serving,it really adds gud taste to rolls.

Note: you can even take any leftover vegetables u can use any filling but same proceduer.

Chicken Samosay

500 gm chicken mince
1 tbsp chili flakes
11/2 tbsp cumin crushed
2 tbsp whole coriander crushed
2 bunch of green onions (sliced)
Salt to taste
Samosa sheets
Oil to fry


Stir fry the chicken in a pan and add the rest of the ingredients and cook till keema is done. Make samosas and fry them.
Easy and delicious :)

Chicken cheese Roll

1/2 kg chicken(boiled & shredded)
1 cup mozeralla cheese
1 cup capsicum(thinly sliced)
1 cup cabbage(finely sliced)
2tsp black pepper
1tsp red chilli powder
salt to taste
1 green chillies(finely chopped)
2tbsp tomato katchup
spring roll sheets
oil for frying


Fry cabbage & capsicum in greased pan.
Mix all the ingredients in a bowl(chicken,cabbage,capsicum,salt,black​ pepper powder,red chilli powder,green chilli,tomatoe ketchup).
Add cheese when the mixture is cooled.
Make rolls.
Deep fry them
Serve with chutni or ketchup or chilli sauce.

Potatoe & Cheese Croquettes

1/2kg potatoes(peeled,boiled & mashed)
1 onion(fine chop)
1 green chillies(fine chop)
2 tbsp green corriander(fine chop)
1 eggs (beaten)
1tsp black pepper
1tsp salt
1 tsp crushed red chilli(optional)
3tbsp cheddar cheese(grated)
corn flour or maida(for coating)
1 cup bread crumbs
oil for frying


Mix potaoes,spices & chopped onion,green corriander ,cheese & green chillies till combined.
Make any shape u like.Coat croquettes in corn flour then in egg & in breadcrumbs.Fry them on high heat.till golden brown.

Vegetable Spring Rolls....


Shredded Carrot- 1 cup
Shredded Cabbage- 1 cup
Spring Onions- 1/2 cup
Soya Sauce- 1 tbsp
Chilly sauce- 1 tbsp
Salt to taste...
Spring roll sheets- 20
Egg white- 1 beaten
Oil to deepfry


Heat 2 tbsp of oil in a wok and saute cabbage and carrot for just 4-5 mins...keep aside...Again heat another 1/2 tsp of oil and saute spring onions for 1-2 mins and keep aside... Now, take a bowl and add the sauteed veggies along wid the sauces and salt and mix well...Fill this mixture in the spring roll sheets and deep fry...Serve this piping hot with any sauce of your choice...


Chicken Pancake Springrolls.....


For the Pancakes...

Maida- 1 cup
Cornflour- 1 tbsp
Coconut Milk powder- 1 tbsp (optional)
Salt to taste
Water as reqd...

For the springroll..

Egg white- 1 beaten
Salt a pinch
Bread crumbs as reqd
Oil to deep fry..

U can use any type of filling like samosa filling, veg, mutton anything.. Keep the mixture dry..Thats it...

Mix all the ingredients for the pancakes and make a loose batter... The cocnsistency shud be thinner than dosa batter... Now, heat a tawa and pour half a ladleful of this batter and make thin medium sized pancakes... Flip it over and cook both sides till very very light brown colour and keep aside...Fill each pancake with the masala of ur choice and roll as u roll a springroll..Now, dip each prepared pancake springroll into the egg white and then breadcrumbs..Deepfry till golden brown....Ur Pancakes Springrolls are ready to be served hot and Njoy with any sauce of your choice!!!

1. The pan-cake batter shud be thin otherwise u won't be able to make thin pancakes..
2. The pancakes shud be made thin otherwise it wud break when folding and also when fried, it wud turn out to be thick layer which wudn't be tasty..
3. While folding the springroll, be sure to cover from all sides, otherwise oil wud getin thru ur springroll...
4. Oil shud be medium hot and just put 2-3 at a time or chances are there to break it..

Chicken Spring Roll

for the filling
100 grams minced chicken
1/4 cup each lettuce and cabbage shredded
a small pc. of grated carrot
spring onions
a little dark soya sauce
a pinch of curry powder

a bit of oil in a frying pan ( not too much, please be sparing) and
then stiry fry the veggies till soft. add the chicken, stir on high heat
for 2 mins till chicken turns white...add the curry powder, the soya
sauce and mix well. cool it
take spring roll wrapper and fill with this filling. deep fry till golden.

cabbage, mushrooms, spring onions, bean sprouts....sautee it and season
according to choice, u can put the curry powder or omit it n just use
soya. cool it and make spring rolls

Sunday, August 7, 2011

Chicken Vegetable Baryani


Boneless chicken (cut into juliennes) ½ kg
Onion sliced 1 cup
Yogurt 1 cup
Yellow color pinch
Capsicum (cut into juliennes) 1
Carrots (cut into juliennes) 1
Lemon (cut in round slices) 1
Tomato (cut into juliennes) 2
Green chilies (length wise sliced) 4
Rice (boil with 2 tbsp salt till ¾ done) ½ kg
Oil ¾ cup
Mint leaves 15 to 20
Salt 1 tsp heaped
Ginger garlic paste 2 tsp
White cumin crushed 2 tsp
Chili powder 2 tsp
All spice ½ tsp heaped
Turmeric ½ tsp
Black cumin whole ½ tsp
Chopped coriander leaves 2 tbsp

Heat ¾ cup oil, fry 1 cup onion till light golden, add ½ tsp black cumin with 2 tsp ginger garlic paste, 2 tsp chili powder, 1 tsp salt, ½ tsp turmeric, 2 tsp white cumin seeds and fry adding little water, now add ½ kg chicken juliennes, fry for 5 minutes, add 1 cup yogurt with 1 capsicum, 1 carrots, and 2 tomatoes cut into juliennes. Cook till chicken tender. Remove and add 2 tbsp chopped coriander leaves, 4 green chilies, 15 to 20 mint leaves, ½ tsp all spice. In a pan spread one layer of ½ kg boiled rice, then cooked chicken mixture. Spread some hara masala, 1 sliced lemon, top with reaming rice. Lastly add pinch of yellow color, simmer for 15 minutes.

Yakhni Pulao

Mutton: 1 kg
Rice: 4 glasses

For Yakhni:
Water: 5 1/2 glasses
Vertically Sliced Onion: 2 medium
Black Pepper Corn (sabut kali mirch): 12
Cloves (long): 8
Green Cardamom (choti elaichi): 8
Black Cardamom (badi elaichi): 4
Cinnamon (dar cheeni): 2 small sticks
Basil Leaves: 2
Salt 1 tablespoon leveled (more would be adjusted if required)

For Flavours in Yakhni:
Garlic Cloves with Skin: 100 gm (preferable 1 1/2 bulb), slightly crushed
Ginger with Skin: 75 gm (1 medium piece), slightly crushed
Coriander Seeds (sabut dhania): 4 tablespoons
Fennel Seeds (saunf): 2 tablespoons
White Cumin Seeds (safed zeera): 1 tablespoon

For Final Cooking:
Oil: 1 1/2 cups
Onion: 1, large (thinly sliced)
Black Cumin Seeds (kaala zeera): 1 tablespoon
Black Pepper Corn: 8
Cloves: 6
Green Cardamom: 4
Garlic Paste: 2 tablespoons, heaped (means bhar bhar kay)
Ginger Paste: 1 tablespoon, heaped
Tomatoes: 4, medium, each cut in 8 pieces
Big Green Chillies: 4-5 (pricked 6-8 times with the tip of a knife)
Yogurt: 3 tablespoons, heaped and well beaten with a fork
Freshly Crushed Black Cumin (fresh kuta hua kaala zeera): 1 tablespoon

- wash and soak rice. Let it soak till the mutton is cooked as per the method below.
- cut a square piece of cloth (10"x10") and place all the ingredients mentioned under "for flavor in Yakhni" i.e. crushed garlic, crushed ginger, coriander seeds, fennel seeds & white cumin seeds. Tie knots from the corners so that it becomes like a small pouch. Don't tighten it too much.

Method:In a pan put mutton, vertically sliced onions, salt, 5 1/2 glasses water and all garam masala mentioned under "for Yakhni." cover and put the pressure and cook till 5 whistles.

Switch off flame and remove steam. Keep a big bowl and put a strainer (chalni) on it. Pour the whole mutton on it. The stock will go down in the bowl and mutton along with all the garam masala and the small pouch will be strained out in the strainer. Let the pouch cool down in the strainer for a few minutes. Then squeeze it's juices in the stock thats in bowl. Throw the pouch now.

From the bowl, measure 4 glasses of stock and put it in a separate bowl. If it's less then add water to make it 4 glasses. If it's more, then leave the extra stock aside.

Now take a large cooking pot, (big and spacious pateli) so that rice gets enough space to get cooked.

Heat oil in it and sauté thinly sliced onions. Add black cumin and whole garam masala mentioned under "for final cooking," i.e. black pepper corn, cloves and green cardamom. Fry till onions turn golden brown.

Stir in garlic paste and fry till light brown. Add in ginger paste and fry a bit. Now stir in tomatoes and green chillies. Fry for a minute or 2 and now put in mutton and potatoes along with all the garam masala with it in the strainer and beaten yogurt. Mix well.

If you've extra stock, then pour 1/2 cup of it and let mutton get cooked in it absorbing all the other masala. If not, then put 1/2 glass water. Cook a bit and now pour in the 4 glasses measured Yakhni.

Cover till the Yakhni boils. In the meantime, drain water from rice. When the Yakhni boils, add rice and mix well. Taste salt at this point and if it needs to be adjusted, then do so. Cover and cook on medium flame till 3/4 of the water is absorbed. Now sprinkle freshly crushed black cumin, cover and put it on dum (to be cooked in it's own steam). Best is to put a tawa (on which you cook roti) under the cooking pot.

Give dum 1st on high heat and when steam starts coming out, reduce heat to low and cook for at least 15 minutes. Mix before serving.

Serve hot with raita.

Capsicum Chicken

Chicken-500gm(medium sized pieces)
onion-1 (finely chopped)
capsicums-2(cut into big pieces)
Tomato sauce-1tbsp
garam masala -1tsp
For marinade:
curd/yogurt-1 tbsp
cumin pwd-1/2 tsp
coriander pwd-1 tsp
red chilli pwd-1/2tsp
pepper pwd-1/2 tsp
turmeric pwd-a pinch
ginger garlic paste-1tsp
soya sauce-1 tsp
vinegar -1 tsp
Marinate chicken with curd,red chilli pwd,pepper pwd,coriander pwd,cumin pwd,turmeric pwd,vinegar, soya sauce, salt and ginger-garlic paste for at least 2 hrs.kept it in a fridge.Heat oil in a Pan add chopped onions and fry till transparent.Add the capsicum and tomatoes and saute for3 mts.switch off heat,keep aside.In the same pan add oil&the marinated chicken cook on high heat for 4mts.then reduce to medium heat&cook for10m.Add enough water and cook till chicken turns soft &become dry.Finally add the garam masala pwd and tomato sauce. Add the saute onion,capsicum and tomatoes.mix it in chicken&cook for 5m.switch of the stove &serve hot.



1kg Prawns/Shrimps deveined and cleaned. Oil for frying.
1 big potato cubed. Oil for frying
250gms yogurt
2 meduim tomato diced
2 tbsp lemon juice
Whole garam masala:
4 cloves
5 peppercorns
3 cardamoms
1 stick cinnamon
¼ tsp fennel
¼ tsp jeera
1 Aniseed
1 bay leaf
1 bulb garlic
3 inch ginger diced
12 green chilies
1 tsp garam masala powder
1 tsp turmeric
1 tbsp chili powder
100gms cilantro chop
2 tbsp mint (optional)
4 aloo bhukare
2 tea cup fried onions
1 tbsp salt

1 kg Long grain Basmati rice (I use Kohinoor premium)
1 gallon water or less
1¼tbsp salt
Whole garam masala (2 cloves, 4-5 peppercorns,1 big cardamom, 2 green cardamom, 1 bay leaves, 1 stick cinnamon, aniseed)
Big pinch of egg yellow color dissolved in water.

4 big cups finely sliced onions
1 cup oil (canola/corn)
1 cup ghee
½ cup cilantro cup

1. Clean the shrimps and set it aside.
2. Deep fry the potatoes and set aside.
3. In a mixing bowl add the shrimps, haldi, lemon juice,chili powder, garam masala powder, salt and mix well. In ½ cup oil fry the prawns on high heat for 3-4 minutes only. Do not overcook the prawns. Remove and keep aside.
2. In a blender add yogurt, green chilies, garlic and ginger and blend it for 2 mins on high.
3. In a bowl mix the fried prawns, yogurt- green chillies, ginger garlic paste, tomato, cilantro, prunes, fried potatoes and salt to taste and mix well.
4. In a pan heat oil and add the onions. Sauté the onion till golden brown and looks crisp. It will take at least 15-20 minutes. Once done spoon it out in the paper napkins. Add 1 cup of onion to prawns and mix. You may make this step in advance to save time.
5. In a large pan boil the water, add the whole garam masala, salt and cook the rice until its ¾ done. Never over cook the rice. Its will rotten the biryani.
6. Strain the rice and keep aside.
7. In the thick bottom dish/6 qtr casserole add whole of shrimps at the base. Then add ¼rice. Top the rice with 1 tbsp of fried onions, cilantro, and mint and drizzle it with color. Repeat the same as layers of rice. Top it up with the ghee in a circular motion. Cover the dish with foil& with heavy lid.
8. Cook it on medium flame for 5 mins and when the dish is hot reduce the flame to low and let it cook for another 15 mins.
9. Turn off the heat and let it stand for 30 mins.
10. Spoon it out in a platter, serve with raita/kacumbar

Yummy Brownies


1/2 cup butter (melted)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup + 1 tbsp dutch processed cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
handful of pecans(optional)
some chocolate chips (optional)

3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar / Icing Sugar
1 tbsp milk or more see the consistency u want...


Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.


Mix with a spatula... melt 1/2 cup butter and stir in sugar, eggs, and 1 teaspoon vanilla.

Fold in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.

Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To Make Frosting:
Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar + MILK.

You can even heat this frosting in the micro or on top of the stove :)

Frost brownies while they are still warm.