naidufoodrecipes: 2012

Tuesday, September 4, 2012

Hunan Beef

 Hunan Beef is a spicy chinese recipe which is most popular menu items at most Chinese restaurants and have a look at this recipe.

  1. 2 cups broccoli florets
  2. 2 tablespoons cooking oil
  3. 2 teaspoons minced garlic
  4. 4 small dried red chilies
  5. 1 teaspoon cornstarch dissolved in 2 teaspoons water
  1. 2 tablespoons soy sauce
  2. 2 teaspoons cornstarch
  3. 1 tablespoon Chinese rice wine or dry sherry
  4. 3/4 pound flank steak, thinly sliced across the grain

  1. 3 tablespoons Chinese black vinegar or balsamic vinegar
  2. 1 tablespoon soy sauce
  3. 1 tablespoon Chinese rice wine or dry sherry
  4. 2 teaspoons sugar
  5. 2 teaspoons chili garlic sauce
  6. 1 teaspoon sesame oil


1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender−crisp, 2 to 3 minutes; drain.

4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.

5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Moo Goo Gai Pan

 Moo Goo Gai Pan is a Chinese recipe made with chicken and mushroom and here is the recipe.


  1. 4 chicken breast halves, skinned, boned and sliced
  2. salt and pepper
  3. 4 cloves garlic, minced
  4. 2 cups water
  5. 1 tb cornstarch
  6. 5 tb corn oil
  7. 8 oz. fresh mushrooms, sliced
  8. 4 lb. bok choy or Chinese white cabbage, chopped
  9. 2 tb sugar
  10. 4 tb soy sauce
  11. 6 scallions, chopped

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.

2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.Remove from wok.

3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,or until the chicken is thoroughly cooked.

4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

Sunday, September 2, 2012

Shrimp Toast

Shrimp Toast is also called as Prawns Toast.Enjoy the recipe.


  1. 12 fresh uncooked large shrimp
  2. 1 egg
  3. 2 1/2 tablespoons cornstarch
  4. 1/4 teaspoon salt
  5. Pinch pepper
  6. 3 slices sandwich bread
  7. 1 hard−cooked egg yolk
  8. 1 slice cooked ham (about 1 ounce)
  9. 1 green onion
  10. 2 cups vegetable oil

1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.

2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.

3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.

4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.

5. Heat oil in wok over medium−high heat until it reaches 375F.Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,1 to 2 minutes on each side. Drain on absorbent paper.

Chinese Cashew Chicken


  1. 3 Chicken breasts, boned and skinned
  2. 1/2 lb. Chinese pea pods
  3. 1/2 lb. Mushrooms
  4. 4 Green onions
  5. 2 cups Bamboo shoots, drained
  6. 1 cup Chicken broth
  7. 1/4 cup Soy sauce
  8. 2 tb Corn starch
  9. 1/2 ts Sugar
  10. 1/2 ts Salt
  11. 4 tb Salad oil
  12. 1 pack Cashew nuts

Slice breasts horizontally into very thin slices and cut into inch squares.Place on tray. 

Prepare vegetables, removing ends and strings from pea pods,slicing mushrooms, green part of onions, and the bamboo shoots. 

Add to tray.Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. 

Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. 

Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. 

Simmer uncovered a bit more and add green onions and nuts and serve hot.

Tuesday, June 19, 2012

Mango Chutney


  1. 1/4 cup refined oil
  2. 1 teaspoon mustard seeds
  3. 1/2 teaspoon turmeric powder
  4. 1 1/2 kg. Raw mango
  5. 1/2 teaspoon salt
  6. 1 cup water,
  7. 5 cups sugar

Skin the mangoes. Remove the seeds and cut the mangoes into small pieces. Keep them aside.
Heat the oil in a pan. Sprinkle the mustard seeds into the oil.
Just as the seeds start to crack, add the turmeric powder, salt and mango pieces into the pan.
Stir them thoroughly and add the water. Allow the whole thing to come to a boil. 
Add sugar to it and continue boiling. The chutney will be thickening. In the process continuous stirring is a must. 
When the chutney becomes thick remove the pan from burner. Let it cool to normal temperature. Refrigerate and serve cold.

Cilantro Chutney


  1. 1 bunch cilantro, fresh
  2. 1 or 2 small seedless green chilli, fresh,
  3. juice of one lime
  4. salt to taste
  5. 1/2 teaspoon cumin seeds, roasted, ground
  6. 1 pinch of black pepper
  7. 1 tbsp. coriander powder

Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown.
Grind into powder.
Put all the ingredients into the blender and puree into a paste.
Use as little water as necessary

Cashew Nut Chutney


  1. 1 cup raw cashews bits or halves
  2. 1/4 tsp. lemon juice
  3. 1 teaspoon salt
  4. 1/2-inch piece of peeled fresh ginger root, sliced
  5. 1-2 hot green chillies,
  6. Seeded and chopped up to 1/3 cups water
  7. 2 tablespoons chopped fresh coriander

 Combine the cashews, lemon juice, salt ginger and chillies 1/4 of cup water in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree. 

Transfer to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated for up to 3 days. 
Note: This chutney thickens as it sits. Thin it with water to the
desired consistency.

Tomato Chutney (cooked)


  1. 2 Tbsp. Ghee
  2. 1/4 tsp. red chillies
  3. 1 tsp. cumin seeds
  4. 1 inch ginger minced
  5. 1 inch of cinnamon stick
  6. 2 cups coarsely fresh ripe tomatoes
  7. 3 Tbsp. jaggery or brown sugar
  8. Salt to taste

Heat ghee in a large sauce pan over moderate heat. 
Add the cumin seeds and let sizzle and brown. 
Add red chillies, ginger and stir fry for a moment. 
Add the other ingredients. 
Cook on low for about 20 to 35 minutes. Serve with meals.

Coconut Chutney - South Indian


  1. 1 fresh coconut, shredded
  2. 1/2 cup Toor dal dry
  3. 1/4 cup Urad dal dry
  4. 1/4 cup Channa dal dry
  5. 1/4 tsp tamarind concentrate
  6. 1/4 tsp. asafoetida
  7. 3 red chillies
  8. Salt to taste
  9. 2 tsp. cooking oil

Dry roast toor dhal, chana dhal, urad dhal, red chillies and asafoetida in cooking oil. 
Grind this mixture in water into a thick paste. Add coconut, tamarind and salt and grind it for a few more seconds until all the mixture blends into a smooth paste. 
Serve with steamed rice or can be served with dosa

Tuesday, May 29, 2012

Crab Curry


  1. 1/2 kg crab
  2. 4 kashmiri red chillies
  3. 2 tbsp coriander
  4. ½ tbsp turmeric
  5. 4 pods garlic
  6. ginger, small piece
  7. 1/4 tbsp cumin
  8. 1 big onion
  9. 1 big tomatoes
  10. coconut, as per taste
  11. tamarind juice, little as per taste.
  12. if more then it will be more sour.
  13. salt to taste

Cut the crab 4 pieces.Grind ginger, garlic, chillies, coriander, coconut, cumin into thick paste.

In a kadhai, add oil, put mustard , then add cut onion, fry well
Add tomatoes and fry well.

Then add the masala and fry well till oil leaves.Add the crabs and boil well. Add tamarind juice and cook for 10 minutes.

Garnish with cilantro

Mutton Cutlet


  1. 1 kg lamb
  2. 1/2 tbsp ginger, garlic paste
  3. 6 big onion, cut into very small pieces
  4. 6 green chillies
  5. 1/4 tbsp chilli powder
  6. 2 tbsp cornflour
  7. 1 egg
  8. salt to taste
  9. if you feel its too meaty
  10. add a boiled potato to the mix.

Cook the lamb well and drain all the water.Grind green chillies, ginger, garlic.Heat oil, add some garam masala, fry the onions in it
Add the ground paste to it and fry well till onion turns golden brown and become 1/4 after cooking.

Now add the ground lamb to it, put little chilli powder and fry well.
Fry well till oils leaves the mix.After it cools. Add corn flour, egg and mix well.

Flatten the little portions of meat.In a tawa heat oil, dip the flatten meat in breadcrumbs and fry well.

Malabar Pepper Chicken


  1. 1kg chicken thighs cut into 4
  2. 2 small onions finely chopped
  3. 6 table spoons black pepper corns
  4. 4 pods cardamom
  5. 2 table spoons coriander powder
  6. 3 table spoons refined cooking oil
  7. 3 table spoons coconut oil
  8. 4 dried chilli
  9. 6 table spoons desiccated coconut
  10. 1 teaspoon mustard seeds
  11. curry leaves
  12. salt to taste

Add the pepper corns to the frying pan and quickly roast it. Let it cool and grind to powder.

Add the desiccated coconut to the frying pan and quickly roast it without browning it and set aside.

Add the refined oil to the pan and add the cardamom pods. Fry until it gives out an aroma, then add the onions. Fry the onions until it turns transparent.

Add the chicken pieces and fry until it turns colour. Add the salt, pepper powder and coriander powder and cook covered under a low fire for 20 minutes stirring occasionally to prevent burning.

When the chicken is cooked, mix the desiccated coconut
Heat another frying pan and fry the mustard seeds curry leaf and the dry chill is in coconut oil. Add this to the chicken and serve hot with rice.

Tuesday, May 15, 2012

Mutton Biryani


  1. mutton - 1kg
  2. basmati rice - 1kg
  3. onions - 500gms
  4. garlic - 50gms
  5. ginger - 50gm
  6. green chillies - 100gms
  7. coriander powder - 3 teaspoon
  8. turmeric powder - 1 teaspoon
  9. red chilli powder - 1/2 teaspoon
  10. tomato - 300 gms
  11. poppy seeds - 2teaspoon
  12. fresh coconut - 1/2 cup
  13. coriander leaves - 1small bunch
  14. mint leaves - 1 small bunch
  15. curd - 1 curd
  16. lime juice - 4table spoon
  17. ghee - 5 table spoon
  18. oil - as required
  19. cashew nuts - 50 gms
  20. raisins - 50gms
  21. garam masala powder - 2 teaspoon
  22. salt - to taste

For garam masala powder:

  1. cinnamon - 2" piece
  2. cardamom - 3-4
  3. cloves - 3-4
  4. nutmeg - 1/4
  5. aniseed - 1/2 teaspoon
  6. cumin seed - 1/2 teaspoon
  7. mace - 2 strand

Slice the onions, grind green chillies, ginger and garlic. Grind poppy seeds and fresh coconut and keep aside. Chop coriander leaves and mint leaves. 

Heat a pressure cookerand add oil and 3/4 of sliced onion and fry till transparent. Add ginger, garlic and green chillies and fry for 2- 3 minutes .

Add the coriander powder, chilli powder, turmeric powder,
garam masala, and saute for some time and add the chopped tomatoes and fry forsome time. 

Add the mutton and fry for a few minutes and add curd and salt then cover the cooker and cook on slow fire for 15-20minutes.

When mutton is cooked add the ground poppy seeds and coconut and heat for few minutes and keep aside.

Wash and drain the water from the rice. Heat ghee and add rice and fry for 4-5 minutes. Add salt and double quantity of water and cook till the rice is cooked.

Remove from fire. Heat heavy-bottomed vessel and fry onions, cashew nuts, and raisins and keep aside. Take a vessel and pour some rice and spread little coriander, mint leaves, lime juice and fried onion and cashew nuts and raisins. 

Put one layer of mutton over that and repeat the process till all rice and mutton are over.preferably do three layers.

Cover with a heavy lid and put dish in oven or place some coals on top for 10 minutes.

Andhra Chilli Chicken


  1. chicken drumsticks - 12
  2. finely chopped green chillies - 25 nos or more
  3. freshly grated ginger - 2 tbs
  4. freshly grated garlic - 2 tbs
  5. finely chopped onions - 3 big

grind to powder:

  1. coriander seeds - 1 tbsp
  2. methi seeds - 1/4 tsp
  3. jeera - 1/4 tsp
  4. saunf - 1/4 tsp
  5. kasuri methi - 1 tbsp
  6. cinnamon - 3 big pcs
  7. cloves - 5 nos

Heat oil and fry the onions till it starts to brown slightly add the cleaned chicken and chopped green chillies, cook till all the juices are nearly evaporated.

Next add the grated ginger and garlic and fry for a few minutes.

When the chicken is nearly done add the powder and fry for another well add some water and cook till done and most of the water is evaporated.

Wednesday, May 2, 2012

Desi Chicken Noodles

  1. 1 packet spaghetti
  2. 400 gms chicken breasts cubed
  3. 1.5 (approx 300 gms) cups mixed veggies (store-bought, frozen ones)
  4. 3 tblspns white vinegar
  5. 4 tblspns tomato paste
  6. 3-4 tblspns Louisiana hot sauce
  7. 4 medium-to-large tomatoes, chopped
  8. 2-3 small-to-medium onions, sliced
  9. 2-3 tblspn oil
  10. 5-6 cloves
  11. 1.5 tspn cumin seeds
  12. 1/4 tsp red chili powder
  13. 1/4 tsp black pepper powder
  14. Salt to taste
1. Boil the noodles Al Dente and keep aside. Make sure the water is boiling hot before you add the spaghetti. Season with a little salt. DO NOT add oil.
2. In a hot non-stick dish, heat up the oil.
3. Once the oil is hot enough, add cumin seeds and let them crackle.
4. Add the whole garam malasa - cloves.
5. Add the onions and saute until golden brown.
6. Add the cubed chicken breasts and saute.
7. Add the chopped tomatoes and allow to break down
8. Now add the black and red pepper powders and stir.
9. Add all the condiments at this time (sauces, vinegar, and paste).
10. Finally add the spaghetti and stir well.
11. Check for salt.
12. Cover, lower the heat, and let simmer for 8-10 mins before serving

Japanese Chicken Katsu

2 skinless, boneless chicken breast halves - pounded to 1/2 inch
1/2 cup all-purpose flour
1/2 cup panko bread crumbs
salt and pepper to taste
1 egg, beaten
1 cup canola oil for frying, or as needed


1) Heat 1/4 inch of oil in a large skillet over medium-high heat
2) Season flattened chicken with salt& pepper.
3) Dip flattened chicken pieces first into flour, then egg, and lastly
bread crumbs.
4) Fry breaded chicken breasts in preheated oil until golden brown and
no longer pink in center, about 3-4 minutes per side.
5) Transfer to a paper towel-lined plate to absorb excess oil. Slice
chicken into thin strips and serve with katsu sauce

Tuesday, March 13, 2012

Gongura Pachadi

  1. 2 cups gongura leaves
  2. 1 tsp tamarind juice
  3. 1 tsp salt (rocksalt)
  4. 1 tsp oil
  5. 12 small onion peeled
  6. 1 cup big onion diced
  7. 20 red chillies
  8. fry in oil and powder:
  9. 20 red chillies
  10. 1 tsp dhania
  11. 2 tbsp urad dhal
  12. 1 tbsp sesame seeds
  13. 1/2 tbsp cumin seed
Wash gongura leaves, fry in a pan with little oil and close the pan with a lid, cook for a while.
Add tamarind juice using a pestle, pound the cooked leaves.
Add salt, 1/4 tbsp sugar, all powdered ingredients till every thing blends well.Season with mustard and add onions.
Mix with 1 cup of boiled water.

Gongura pachadi is to ready to serve.

Fish Pittu

  1. 1/2 kg fish
  2. 1 tsp turmeric powder
  3. 1/2 cup oil
  4. 1 cup onion, chopped
  5. 1 tsp pepper powder
  6. 1" ginger
  7. 8 garlic flakes, peeled
  8. 1 cup coconut scrap
  9. salt as per taste
  10. 2 tsp lemon juice
  1. Clean fish cut into pieces.
  2. Mix turmeric powder and salt.
  3. Heat oil and fry onion, ginger paste, garlic till golden brown.
  4. Add coconut scrap and salt and let it cook on slow flame.
  5. Add fish and let it cook.
  6. When it cools a little add lemon juice.

Egg Paratha

  1. 1/2 kg maida
  2. salt to taste
  3. 1 egg for each paratha
  4. 1 tsp pepper powder
  5. 1 cup ghee or dalda
Add maida salt ghee with little water kneed well.Roll into a paratha fry both sides with ghee.Add one egg to a paratha on top add little salt.Smash every thing with a spoon add pepper powder and serve hot.

Saturday, February 25, 2012

Fish Kuzhambu


  1. Fish -250 gms.
  2. Onion -3 nos.
  3. Garlic - 3 pods.
  4. Tomato -1 no
  5. Tamarind - size of a small lemon
  6. Turmeric powder -1/4 tsp
  7. Chilli powder -1 tsp
  8. Green chilli -3 nos.
  9. Coconut -3 pieces (medium size
  10. Oil -150 gms.
  11. Mustard seeds - ½ tsp
  12. Salt to taste

Grind garlic, coconut and tomato and set aside.Add water to tamarind pulp measuring 2 glasses.To this, add turmeric powder, chilli powder and salt and keep aside.

Pour oil in a pan. Add mustard seeds. Fry finely cut onion and green chilli pieces.Add tamarind water and then garlic, coconut and tomato masala.

As it starts to boil, add fish.Do not cover. Let the contents cook on low flame.In 10 minutes fish kuzhumbu will be ready to serve.
Check if it has reached the desired consistency

Liver Fry


  1. Mutton liver -300 gms
  2. Onion - 2 nos.
  3. Tomatoes - 1 nos.
  4. Ginger, Garlic paste - 2 tsp.
  5. Turmeric powder - ¼ tsp
  6. Chilli powder - 2 tsp.
  7. Oil - 2 tsp
  8. Salt to taste.


Heat a kadai/pan and pour oil.Fry finely chopped onion.Add ginger, garlic paste.Add finely cut tomato.Let it turn soft.

Add turmeric and chilli powder.Stir-fry well.Add liver pieces.
Pour enough water to cover the contents (1/4 glass of water)
Occasionally stir-fry. 

Cook on low flame.In less than 15 minutes, liver fry will be ready.
Serve with nan, rotis, dhal rice, parathas etc.

Mutton Paaya


  1. Paya -6
  2. nos.Onions -4 nos.
  3. Tomato - 2 nos.
  4. Ginger garlic paste - 50 gms
  5. Chilli powder - 2 tsp
  6. Turmeric powder -1/4 tsp
  7. Coriander powder - 3 tsp
  8. Coriander leaves - 4 tsp.
  9. Oil - 4 tbsp
  10. Salt to taste.


Wash paya. Drain water and keep aside.Cut onions and tomatoes into small pieces.Wash coriander. Cut and keep aside.

Heat a 4-litre pressure cooker.Add oil and heat.Put onions, ginger garlic paste and fry well.Add finely cut tomatoes.Add turmeric, chili, dhania powder and salt.

Allow the mixture to cook on low flame for 5-10 minutes.Transfer paya and coriander leaves. Cook for 5 minutes. Mix well.Pour water enough to cover the contents in the cooker.Continue to cook on low flame.Wait for 5-6 whistles and then switch off.

Serve hot with idly, roti, iddiyappam, plain rice, dhal rice, fried rice, plain paratha.

Mutton Keema


  1. Minced meat - 150 grams
  2. Onion (medium size) - 1
  3. Tomato (small) - 1
  4. Ginger garlic paste - 1 tsp
  5. Turmeric powder - ¼ tsp
  6. Chilli powder - 1 tsp
  7. Coriander powder - 2 tsp
  8. Oil - 3 tsp
  9. Salt to taste.

Heat oil in a kadai or pan. Transfer finely chopped onions.
Stir-fry, add ginger and garlic paste.Wait for onion to turn brown and then add finely chopped tomato pieces.

Let the tomato turn soft. Add turmeric powder, chili powder and coriander powder.

Mix well and wait for few minutes. Transfer minced meat. Add ½ a glass of water and close the vessel with a tight lid.

Cook on a low flame. Occasionally open lid and stir the contents slowly.

In less than 15 minutes, the minced meat should be cooked.
If gravy is required, stop cooking. Sprinkle coriander leaves before serving.

If dry minced meat is required, allow it cook till the water is completely absorbed. Sprinkle coriander before serving.

Minced meat gravy or dry can be served with rice or roti.

Tuesday, February 21, 2012

Tandoori Fish


  1. Fish 800 gms.
  2. Ginger 1 cm. piece
  3. Cumin seeds 1 tsp.
  4. Chili powder ½ tsp.
  5. Amchoor 1 tsp.
  6. Turmeric powder ½ tsp.
  7. Ghee 1 tbsp.
  8. Garlic 1 tbsp.
  9. Salt to taste
  10. Dry mint leaves 1 tsp.
  11. Lime juice 1 tsp.
  12. A little curd.

1. Grind together garlic, ginger, cumin seeds to a smooth paste. Add amchoor, chili powder, salt and Curd/Yogurt.
2. Clean and remove the skin of the fish and cut the fish crosswise into desired size pieces. Sprinkle with lime juice and set aside for 10 minutes.
3. Marinate the fish with the ground paste for 3 hours.
4. Remove the excess marinade, brush the wire mesh with oil and place the fish on it in the preheated tandoor/grill.Cook for 3 to 4 minutes.
5. Turn the fish over and smear with Ghee. Continue cooking
for another 3 to 4 minutes until done. Brush the ungreased
side with ghee and return to tandoor /grill for another minute.

Fish Curry


  1. Boneless fish 12 fillets
  2. Mustard seeds 1 tsp.
  3. Garlic, chopped 8 cloves
  4. Ginger, julienne 1" 1 no.
  5. Green chilies, slit lengthwise,
  6. deseeded and julienned 6 nos.
  7. Onions, grated 150 gms.
  8. Curry leaves 24 nos.
  9. Tomatoes, pureed & strained 3 nos.
  10. Turmeric powder ½ tsp.
  11. Coconut milk 2 cups
  12. Vinegar 1 tbsp.
  13. Coriander leaves 1 tbsp.
  14. Oil 2 tbsp.
  15. Salt To taste.

1.Heat oil in a pan and season with mustard seeds.
2. Stir over medium heat until they begin to splutter.
3. Add garlic and ginger and stir for a minute. Add green chilies. Add onions and sauté until brown. Add turmeric powder,curry leaves and tomatoes. Fry for 2-3 minutes.
4. Add the coconut milk. Bring to a boil.
5. Add fish, salt and vinegar. Cover and simmer for a few minutes till the fish is tender. Stir only once or twice and very gently to make sure that the fillets do not break.
6. Taste and adjust the seasoning. Garnish with coriander leaves and serve with Steamed Rice.

Fish Fry


  1. Boneless fish fillets 500 gms.
  2. Red chili powder ½ tsp.
  3. Ground cumin 1 tsp.
  4. Ground coriander ½ tsp.
  5. Garlic, crushed 3 nos.
  6. Ground anise seeds (fennel) 1 tsp.
  7. Lemon juice 1 tbsp.
  8. Oil For deep-frying
  9. Salt To taste

1. Remove skin from fish, rinse and pat dry with paper towels. Cut into large chunks.
2. Mix together cumin, coriander, ground anise, chili powder, garlic, lemon juice and salt, blending to a smooth paste.
3. Spread over fish, cover and refrigerate for an hour.
4. Half fill a deep pan or Kadhai with oil and heat. Fry the fish, until golden brown.
5. Drain on paper towels. Serve hot.

Keema Matar


  1. Mutton mince 750 gms.
  2. Shelled Green peas 1 cup
  3. Onions, chopped fine 2 nos.
  4. Green chillies 2 nos.
  5. Garlic, crushed 8 cloves
  6. Ginger, chopped fine 1" piece
  7. Red chili powder 3/4 cup.
  8. Coriander Powder 1 tsp
  9. Cumin powder 1 tsp.
  10. Coriander Leaves 1/2 cup
  11. Garam masala powder 1 tsp.
  12. Lime juice 11/2 tbsps.
  13. Water 11/4 cups
  14. Oil 4 tbsps.
  15. Salt to taste

1. Clean, wash and drain the mutton mince thoroughly.
2. Wash the peas, drain. Peel and chop the onions and garlic finely. Peel the ginger and grate. Wash and mince the green chilies. Clean, wash and chop the coriander leaves.
3. Heat oil in a thick bottomed pan and add the chopped onion. Fry till lightly browned. Add garlic and stir-fry for a minute.
4. Add mutton mince, grated ginger, minced green chilies, coriander powder, cumin powder and red chili powder. Stir-fry for five minutes breaking up any lumps if formed. Add ¾ cup of water, bring to a boil. Cover, lower the heat and simmer for half an hour.
5. Add peas, chopped coriander leaves, salt, garam masala powder, lemon juice and the remaining water. Mix well and simmer covered for about ten minutes till the peas are cooked well. Adjust seasoning.
6. Serve hot.

Monday, February 20, 2012

Mutton Tikka


  1. Mutton pieces( boneless) ½ kg.
  2. Ginger 1 inch.
  3. Garlic 6 cloves
  4. Amchoor 1 tsp.
  5. Well beaten curd ½ cup
  6. Meat tenderizer / peeled unripe
  7. banana 4 cm.
  8. Garam Masala Powder 1 tsp.
  9. Chilies 3
  10. Cumin seeds ½ tsp.
  11. Sliced lemon & onion rings
  12. Salt 2 tsp.

1.Grind ginger, garlic, cumin seeds, papaya and red chilies to a paste.
2. Combine Garam Masala Powder, Curd/Yogurt, salt and amchoor.
3. Mix all the above ingredients to the mutton mince.
4.Marinate the mutton mince in the refrigerator for 3-4 hours.
5.Make small balls of the mutton mince and place on to skewers & cook in a moderately hot tandoor for 6 to 8 minutes.
6.Baste the mutton pieces with oil and again put in the tandoor.
7.Cook until brown, turning as required.
8.Serve hot with sliced lime and onion rings.

Mutton Chops


  1. Chops ½ kg.
  2. Curd 1 ½ cup
  3. Tomatoes 200 gms.
  4. Garam masala ½ tsp.
  5. Ginger 75 gms.
  6. Green chili A few
  7. Red chili To taste
  8. Nutmeg A pinch
  9. Coriander powder 2 tsps.
  10. Coriander leaves(chopped) ½ cup
  11. Ghee 3 tbsps.
  12. Salt To taste

1.Put chops in pressure cooker with chopped chilies along with tomato, salt, coriander leaves and pressure cook for 5 minutes till half done.
2.Then add ghee(oil) and fry for 10 minutes.
3.Mix all dry spices, garam masala red chili powder, coriander powder and nutmeg in curd and beat it.
4.Mix this in the chops and fry for 3 minutes.
5.Pressure cook for 3-5 minutes.
6.Garnish with coriander leaves and serve hot.

Mutton Kofta Curry


  1. Mutton, boneless 1 kg.
  2. Onions 2 nos.
  3. Besan (roasted) 2 1/2 tbsps.
  4. Egg 1 no.
  5. Ginger, finely cut 2" piece
  6. Green chilies, finely cut 6 nos.
  7. Green chili chopped 11/2"piece
  8. Red chili powder 1 tsp.
  9. Salt To Taste
  10. Oil for frying. 

For the curry

  1. Onions 3 nos.
  2. Garlic 3-5 cloves
  3. Ginger 1 1/2"inch piece.
  4. Haldi powder 1tsp.
  5. Tomatoes, boiled & skinned 1 cup.
  6. Coriander leaves 2 tsps.
  7. Red chili powder 1 tsp.
  8. Garam masala 1 tsp.
  9. Salt To taste

1.For the koftas, mince the meat with all the other ingredients.
2.Remove the mixture and shape into balls.
3.Deep fry these balls till golden brown and keep aside.
4.For the curry, fry the onions, garlic and ginger till golden brown.
5.Add the rest of the curry ingredients with enough water to make a gravy.
6.Bring to a boil, add the fried koftas and simmer for 45 mins.
7.Garnish with chopped coriander leaves before serving

Dhania Keema


  1. Mutton kheema 500 gms.
  2. Yogurt ½ cup
  3. Onion chopped 2 nos.
  4. Coriander chopped 1 cup
  5. Juice of a lemon
  6. Cumin Seeds 1 tsp.
  7. Green chilli chopped 2 tbsp.
  8. Whole Coriander 1 tsp.
  9. Whole Garam Masala 1 tsp.
  10. Black pepper 1 tsp.
  11. Ginger chopped 1 tbsp.
  12. Coriander powder 1 tbsp.
  13. Garam Masala Powder 1 tsp.
  14. Garlic chopped 1 tbsp.
  15. Ghee 2 tbsp.

1. Marinate the mince meat with lemon juice, Curd/Yogurt, salt, Garam Masala Powder and half of the Green coriander (dhania). Keep aside for 1 hour.
2. Take oil in a pan. Add cloves, cinnamon, cumin seeds and whole coriander. Put onions and fry. Next add in green chillies and chopped garlic. Mix well.
3. Add the mince and fry it for some time.
4. Once fried, add coriander powder and mix well.
5. Add freshly ground pepper powder.
6. Finally put in a generous quantity of coriander, a pinch of salt, Whole Garam Masala and lemon juice. Cook on a low flame.

Mutton Chilly Fry


  1. Mutton 1 1/2 kg.
  2. Dry red chilies 20 nos.
  3. Cloves garlic 20 nos.
  4. Onions 4 nos.
  5. Cardamoms 6 nos.
  6. Cloves 6 nos.
  7. Cinnamon 2 sticks
  8. Ginger 4" piece
  9. Turmeric powder 1 tsp.
  10. Coriander seeds 3
  11. tbsp.
  12. Sour curd 1 cup
  13. Ripe lemon juice 1 no.
  14. Coriander leaves 1
  15. bunch
  16. Ghee 6 tbsp.
  17. Salt To taste.

1. Wash and cut the meat into 2 inch cubes.
2.Slice the onions into thin long pieces and also cut the ginger
and garlic separately.
3.Heat a teaspoon of ghee on a tava and roast the chilies till
dark in color. Fry the coriander seeds, garlic and ginger
separately in the same way, using just 1 teaspoon ghee for
each ingredient. Keep these fried spices aside.
4.In a large saucepan, heat the remaining ghee and fry the
onions till golden brown and crisp and keep aside.
5.Now add the cloves, cardamoms and cinnamon to the ghee
and fry, put the mutton and turmeric powder and salt. Cover
and cook till the meat is half cooked.
6.Pour a little water on the lid of the saucepan while cooking to avoid the meat from sticking to the bottom. Add the curds and remaining spices and mix and cook on low heat till the meat is tender. If necessary add a cup of warm water.
7.Just before serving mix in the lemon juice and fried onions
and garnish with chopped coriander leaves.

Liver Masala


  1. 1/2 kg liver,
  2. 1 tsp ginger-garlic paste,
  3. 1 tsp Red Chilli powder,
  4. 1/2 tsp haldi,
  5. 1/2 tsp garam masala,
  6. 1 tsp zeera powder,
  7. 1 tsp dhania powder,
  8. 2 onions(big),
  9. 3 tbsp oil, salt to taste,
  10. Cloves- 4
  11. Bari ilaayachi - 1
  12. Chhotee ilaayachi - 2
  13. Daalchini (cinnamon ) - 1 inch thin strip
  14. 3 green chillies,
  15. 1 lemon

1.Wash liver and remove the thin layer surrounding it. 
2.Cut liver into small pieces and marinate in garlic-ginger paste, salt, haldi,chilli powder and masalas for atleast 30 minutes. 
3.Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly. 
4.When the jeera begins to splutter, add cloves, illayachi& cinnamon, onion and saute for sometime over medium flame for 2 minutes. 
5.Add ginger garlic paste and saute everything for 2 minutes. 
6.Add finely chopped green chillies and marinated liver and cook for 5 minutes.
7.Add lemon juice and garnish with chopped coriander leaves and serve hot with phulkas or parathas.

Kashmiri Liver


  1. Mutton liver ½ kg.
  2. Onions finely chopped (medium size) 5 nos.
  3. Tomatoes (small size) 2 nos.
  4. Coriander leaves, chopped As required
  5. Red chilies 6 nos.
  6. Cloves 2 nos.
  7. Cinnamon 2 sticks
  8. Peppercorns ½ tsp.
  9. Coriander seeds ½ tsp.
  10. Jeera ¼ tsp.
  11. Ginger Small piece
  12. Garlic 10 flakes
  13. Ghee 2 tbsps.
  14. Salt To taste

1.Cut the liver into small cubes.
2.Grind to a paste with a little water the remaining ingredients except the liver,onions, tomatoes & coriander leaves and keep the paste aside.
3.Fry the onions well in the ghee.
4.Then add the liver cubes, ground masala and salt.
5.Stir continuously till the liver is done.
6.Garnish with tomato slices and coriander leaves.

Sunday, February 19, 2012

Mutton Curry


  1. Mutton, cut into serving proportions 1 kg.
  2. Onions 100 gms.
  3. Garlic, flakes 5 nos.
  4. Ginger 1 " piece
  5. Bay leaves 4 nos.
  6. Thick coconut milk 1 ½ cup
  7. Curds 1 cup
  8. Almonds, sliced 2 tbsps.
  9. Pistachios, sliced 2 tbsps.
  10. Dried apricots, sliced 50 gms.
  11. Coconut, grated finely ¼ cup
  12. Poppy seeds 1 tbsp.
  13. Vinegar 2 tbsps.
  14. Eggs, hard boiled 4 nos.
  15. Garam masala 1 tbsp.
  16. Green Peas 1 cup
  17. Cumin, ground 1 tbsp.
  18. Coriander seeds, ground 1 tbsp.
  19. Coriander leaves A handful
  20. Saffron dissolved in 1 tsp. hot milk ½ tsp.
  21. Salt & chili powder To taste

1. Grind together onions, garlic, ginger, coconut and poppy seeds.
2. Add the spices, salt, curds and vinegar,& apply to the mutton
3. Put in a heavy bottomed vessel and cook till the mutton is dry.
4. Add the coconut milk and nuts and fruits and 1 cup green peas, and continue cooking over a slow fire till the mutton is tender.
5. Decorate with eggs and coriander leaves.
6. Serve with rice.

Mutton Do Piaza


  1. Mutton 500 gms. 
  2. Onions 500 gms.
  3. Curd, beaten 350 gms.
  4. Cloves 6 nos.
  5. Cardamoms, large 4 nos.
  6. Ginger 1/2" piece
  7. Cinnamon,broken into bits 1" stick
  8. Garam masala 1 tsp.
  9. Chili powder 1 tsp.
  10. Cumin seeds, ground 1 tsp.
  11. Coriander powder 1 tbsp.
  12. Coriander leaves, sliced A handful
  13. Ghee 4 tbsp.
  14. Salt To taste

1. Grind onions, ginger, garlic to a paste.
2.Heat 4 tbsp ghee and fry the paste till golden brown colour.
3.Add the mutton and the whole spices and fry it till it is well browned on all sides.
4.Put the curds, coriander powder, ground cumin seeds, salt and chili powder.
5.Cover tightly and cook over a low fire till the mutton is tender and completely dry.
6.Than fry for a while till the ghee separates from the masala.
7.Serve immediately sprinkled with coriander leaves and garam masala.

Mughlai Chicken


  1. Chicken 1 large
  2. Garlic, flakes 6 nos.
  3. Cloves 4 nos.
  4. Cinnamon 1 piece
  5. Goa red chilies 8 nos.
  6. Onions 4 nos.
  7. Ginger 1 piece
  8. Cardamoms 4 nos.
  9. Cumin seeds 1 tsp.
  10. Saffron ½ tsp.
  11. Hot water 6 cups
  12. Lemon juice 1 tsp.
  13. Oil ½ cup
  14. Salt As required

1.Cut the chicken pieces, wash, apply salt and keep aside.
2.Chop the onions finely and grind all the masala to a fine paste.
3.Heat oil and fry the onions, then add the ground masala and fry over low heat till the oil separates.
4.Then add the chicken pieces and fry for a while until the chicken is well mixed with the masala.
5.Add 6 cups of hot water and let it simmer until the chicken is tender, then add the saffron soaked in lemon juice.
6.Simmer for a few more minutes and serve hot garnished with fried potatoes, green peas and hard boiled eggs.

Friday, February 17, 2012

Hyderabadi Biryani


  1. Basmati Rice 500 gms.
  2. Mutton cut into small pieces 1kg.
  3. Garam Masala 2 tsp.
  4. Red chilies 6 nos.
  5. Cashewnuts A handful
  6. Onions (sliced fine and fried till crisp) 5 nos.
  7. Cloves 2 nos.
  8. Dalchini 2 pieces
  9. Elaichi 3 nos.
  10. Green chilies 6 nos.
  11. Kothmir, chopped 1 small bunch
  12. Pudina chopped 1 small bunch
  13. Ginger Garlic paste 3 tsp.
  14. Saffron (dissolved in ¾ cup milk) 2 pinches
  15. Curd beaten 1 cup
  16. Lime juice 2 nos.
  17. Eggs boiled 4 nos.
  18. Ghee /Oil 5 tbsp.
  19. Salt to taste

1. Grind the red chilies and cashewnuts to a fine paste.
2. To the mutton apply the ginger - garlic paste and beaten curd. Set aside.
3. Heat 4 tablespoons ghee and fry the red chili masala.
4. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
5. Keep frying till ghee separates. Add 1½ cups warm water.
Pressure cook till tender.
6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
7. Add the rice and fry a little. Add the green chilies and salt to taste.
8.Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
9. Mix together the chopped kothmir, pudina, garam masala and fried onion.Set aside.
10.Take a heavy bottlomed dekchi and line it with ghee.
11.Spread a layer of rice and cover it with half of the mutton.
Sprinkle half of the pudina / kothmir mixture and juice of 1 lime.
12.Cover with rice, followed by a mutton layer. Finish with a
rice layer.
13.Sprinkle the rice with saffron milk and dot with ghee.
14.Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.

Chicken Tikka


  1. Boneless chicken 800 gms.
  2. Lemon juice 2 tbsp.
  3. Red chilly powder (kashmiri ) 1 tsp.
  4. Red orange color (optional)Few drops
  5. Curd/Yogurt 300 gms.
  6. Garlic paste 2 tbsp.
  7. Ginger paste 2 tbsp.
  8. Garam masala powder 1 tsp.
  9. Cumin powder ½ tsp.
  10. Butter For basting
  11. Salt To taste

1. Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it and leave it.
2. Whisk Curd/Yogurt in a bowl add remaining all the ingredients except butter. Mix well and then keep the chicken pieces in this marinate for about 3 - 4 hours in the refrigerator.
3. Put the chicken on to skewers and cook in moderately hot tandoor for about 6 to 8 minutes,baste the chicken pieces with butter and again put in to tandoor and until slightly colored and cooked.
4. Remove and serve hot sprinkled with chaat masala

Chicken Koorma


  1. Chicken 1 kg.
  2. Sliced onion 1 cup
  3. Poppy seeds 2 tbsps.
  4. Coriander seeds 1 tbsp.
  5. Cumin seeds 1 tsp.
  6. Fresh grated coconut ½ cup
  7. Curd (yogurt) 1 cup
  8. Garlic cloves 2 no.
  9. Ginger paste 2 tsp.
  10. Green cardamom 3 - 4 nos.
  11. Dry red chili whole 2 no.
  12. Fresh cream ¼ cup
  13. Oil 3 tbsps.
  14. Salt To taste

1. Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.
2. Soak poppy seeds in 1 cup warm water for 10 minutes.
3. Grind soaked poppy seeds with deseeded red chilies,coriander seeds, cummin seeds, garlic, green cardamom and grated coconut.
4. Heat oil in a pan. Add sliced onions and cook till they are translucent. Add Ginger Paste and stir for 15 seconds.
5. Add chicken pieces and cook on high flame for 5 minutes stirring constantly. Make sure not to colour the chicken.
6. Stir in the ground paste and add 1 cup of water. Add salt and bring it to a boil. Reduce flame and add beaten Curd/Yogurt. Simmer for 5 minutes.
7. Finish with fresh cream.

Murg Do Piaza


  1. Chicken pieces 1 kg.
  2. Onions, sliced 500 gms.
  3. Garlic, sliced 50 gms.
  4. Ginger, sliced 50 gms.
  5. Red chili powder 1/2 tsp.
  6. Turmeric powder 1/2 tsp.
  7. Whole red chili 4 nos.
  8. Garam Masala 10 gm.
  9. Tomato puree 300 ml.
  10. Coriander powder 15 gms.
  11. Water 500 ml.
  12. Ghee 150 gms.
  13. Salt To taste

1.Slice the onions, ginger and garlic and keep aside.
2.Heat ghee for 1 minute, then add tomato puree, turmeric powder, red chili powder, red chilies and coriander powder, cover the dish and cook on high for 3 minutes.
3.Put the sliced onions, ginger, garlic and cook for 3 minutes on high.
4.Mix chicken in the above ingredients and 500 ml water and cook for 8 minutes.
5.Stir well, add salt, garam masala and cook for 7 minutes, till done.



  1. Whole Chicken 1 no.
  2. Medium Tomatoes 8-10 nos.
  3. Coriander leaves 2 tbsp.
  4. Medium onions 2 nos.
  5. Garlic paste 2 tbsp.
  6. Ginger, finely chopped 2 tbsp.
  7. Dry red chilies 6-8 nos.
  8. Chopped green chilies 8 nos.
  9. Red chili powder 1 tsp.
  10. Whole Coriander (dhania) 1
  11. tbsp.
  12. Garam masala powder 1 tsp.
  13. Coriander powder (dhania
  14. powder) 1tsp.
  15. Whole Garam masala 1 tsp.
  16. Oil 2 tbsp.
  17. Salt As per taste

1. Skin and cut the chicken into pieces.
2. Take whole dhania, dry red chilies and pound together.
3. Slice the onions.
4. In a Kadhai take oil, add Whole Garam Masala,garlic, whole dhania, green chilies and red chilies mixture. Add onions. Fry till onions are golden brown.
5. Put in tomatoes, ginger, dhania powder and red chili powder.
6. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves.
7. Mix well, sprinkle the Garam Masala Powder. Cover and cook for 8-10 mins on low flame.
8. Serve hot.



  1. Chicken, wings with skin 8 nos.
  2. Eggs 2 nos.
  3. Green chilies, ground 6 nos.
  4. Ajinomoto ¼ tsp.
  5. Pepper powder ¼ tsp.
  6. Garam masala ¼tsp.
  7. Chili sauce ½ tsp.
  8. Soya sauce ½ tsp.
  9. Worchestershire sauce 1 tbsp.
  10. Flour ( maida ) 50 gms.
  11. Ginger, paste 1 tsp.
  12. Garlic, paste 1 tsp.
  13. Yellow colour or red colour A pinch
  14. Water ½ cup
  15. Oil for deep frying As required
  16. Salt ½ tsp.

1.Cut the wings into two, chop the end bone,pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and with 1tbsp worchestershire sauce for 5 minutes. Remove and cool.
3.Mix all ingredients thoroughly, except lollipops and prepare a thick batter.
4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.
5.Serve hot with szechwan sauce.

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