naidufoodrecipes: February 2012

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.

Thursday, February 16, 2012

Szechwan Chicken


  1. Chicken, medium size 1 no.
  2. Oil For deep frying

For the Marinade

  1. Ginger paste 1 tsp.
  2. Garlic paste 1 tsp.
  3. Chili paste 1 tsp.
  4. Soya sauce 2 tbsps.
  5. Cornflour 2 tbsps.
  6. Egg 1 no.
  7. Salt To taste

For the Sauce

  1. Spicy chili oil or ordinary oil 3 tbsps.
  2. Finely chopped ginger 1 tsp.
  3. Finely chopped garlic 1 tbsp.
  4. Dry red chilies cut into 4 pieces each 2 nos.
  5. Sesame seeds(optional) 1/2 tsp.
  6. Slanting pieces of spring onion 1/4 cup.
  7. Chicken stock 1/2 cup
  8. Tomato sauce 1/3 cup
  9. Soya sauce 1 tbsp.
  10. Chili sauce 1 tsp.
  11. Vinegar 1 tbsp.
  12. Sugar 1 tsp.
  13. Black pepper 1/2 tsp.
  14. Ajinomoto A pinch
  15. Salt To taste
  16. cornflour mixed with water 3/4 tbsp. & 1/4 cup

For the Garnish

  1. Spring onions 4 long thin pieces
  2. Spring onion tops 4 long thin pieces

1. Cut the chicken,retaining the bone,into small serving sized pieces.
2.Combine all the ingredients mentioned under 'For the Marinade'
and rub on the chicken pieces and set aside for 30 minutes.
3.Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.
4.Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
5.Add the ginger, garlic, red chilies,sesame seeds and spring onion and stir fry on a high flame for 1 minute.
6.Add the remaining ingredients mentioned under sauce except the
cornflour, bring to a boil and add the chicken.
7.Cook covered on a low flame for about 4 minutes and then add the
cornflour mixed with water and stir continuously, so that the sauce
becomes thick.
8.Garnish with the spring onion and spring onion tops.

Ginger Chicken


  1. Cooked & shredded Chicken 500 gms
  2. Dried Mushrooms 4 nos.
  3. Finely chopped onion 1 no.
  4. Chicken Stock ¼ ltr.
  5. Soya Sauce ¾ cup
  6. Fresh ginger,finely chopped 1 tbsp.
  7. Garlic clove, crushed 1 no.
  8. Vinegar 4 tbsp.
  9. Sugar 1 tsp.
  10. Cornflour 1 tbsp.
  11. Sherry 1 tbsp.
  12. Tomato puree 1tsp.
  13. Pepper To taste
  14. Salt To taste

1. Put the Soya sauce, onion, ginger, garlic,vinegar, sugar, tomato puree, salt and pepper in a saucepan.
2. Bring to a boil and simmer for 2 minutes.
3. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.
4. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes.
5. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken.
6. Add the mushrooms and cook till sauce thickens slightly.
7. Serve hot.

Tandoori Chicken


  1. Chicken 1 No.
  2. Lemon juice 3 tsp.
  3. Red chili powder 2 tsp.
  4. Curd (Yogurt) As per taste
  5. Garlic paste 1 tsp.
  6. Ginger paste 1 tsp.
  7. Garam masala powder ½ tsp.
  8. Mustard oil 1 tsp.
  9. Oil For basting
  10. Salt As per taste

1. Skin the chicken and make diagonal incisions all over.
2. Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.
3. Hang Curd/Yogurt in the muslin cloth for some time.Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala Powder and mustard oil. Mix well.
4. Apply this marinade to the chicken. Put the chicken onto the skewer and roast in the tandoor oven.
5. When chicken is almost done, baste it with oil, roast again till done.
6 Serve hot with onion slices and lemon wedges

Monday, February 13, 2012

Lemon Chicken


  1.  4 Boneless chicken breasts
  2. 1 1/2 cups basmati rice
  3. 1 cube chicken stock dissolved in 4 1/4 cups water
  4. 1 cup cauliflower florets
  5. 1 cup beans, cut into 2 inch pieces
  6. 1 tbsp oil
  7. 2 green chillies slit
  8. 1'' cinnamon stick
  9. 3 cloves
  10. 1 bay leaf
  11. 1 large onion, sliced thin
  12. 1/2 tsp turmeric powder
  13. 1 1/2 tsp curry powder (I used sambar powder)
  14. 1/2 tsp red chilli powder
  15. 1 cup coriander leaves, stalks separated and kept aside
  16. 1 lemon, halved anc cut into slices
  17. salt to taste


1. Clean the chicken and marinate in 1 tbsp lemon juice and a tsp of salt for about half an hour.
2. Soak the basmati rice in water for half an hour.
3. In the meanwhile, slice the onions, chop the cauliflower and beans.
4. Heat oil in a heavy bottomed pan, add the whole spices and then the slit green chillies. Saute for 3 minutes , then add the sliced onions and saute 5 minutes till transluscent.
5. Put in the marinated chicken and fry on high, keeping each side for about 4 minutes till it browns just a bit.
6. Add the turmeric powder, the sambar powder and the chilli powder and finally the rice and fry for 3-4 minutes.
7. Add the vegetables, the salt, lemon slices, coriander stalks and the chicken stock. Bring to boil, then turn down the flame and simmer after covering the pan with a tight fitting lid.
8. Cook for about 10-12 minutes, stirring just once in a between - the rice will be cooked but separate and the chicken will be tender.
9. Garnish with coriander leaves and serve with a tomato raita.

Egg Masala


  1. Boiled Egg 4
  2. Onion 2
  3. Tomato 1
  4. Chili powder 1 Teaspoon
  5. Pepper powder 1/4 Teaspoon
  6. Coriander Leaves to garnish
  7. Salt
  8. Oil


 Add oil to kadai and add finely chopped onions and fry for 3 to 4 minutes.Add chopped tomato and saute till oil separates.

     Add chili powder and salt saute for 2 minutes.Add the boiled egg ( slit the egg slightly) to the kadai and cook it for 5 minutes in sim.
Sprinkle the pepper powder and mix well.

Garnish with coriander leaves.

Chakalaka Recipe


  1. 3 medium onions, diced 
  2. 3 medium carrots, diced 
  3. 2 medium green bell peppers, diced 
  4. 3 medium tomatoes, diced 
  5. curry powder, to your taste 
  6. salt, to taste 
  7. pepper, to taste 
  8. green chilies (optional) 
  9. 1 vegetable bouillon cube 
  10. 1 tsp chili powder 
  11. 1 to 2 tbsp oil, for frying 
  12. ¼ Cup water 

1. Fry the onion and pepper together with oil in a large skillet until the 
onion is clear.  
2. Add the grated carrots, tomatoes, water, and all the seasonings to 
your liking and cook for about 15-20 minutes.

Mauritian Salad


  1. 2 medium-size beetroots 
  2. 3 big carrots 
  3. 3 big potatoes 
  4. 3 large eggs 
  5. 1 big onion (finely sliced) 
  6. 1 tbsp vinegar 
  7. 5 to 6 tbsp oil 
  8. Salt 
  9. ¼ tsp freshly ground pepper 
  10. 1 tbsp chopped shallot (optional) 

1. Boil potatoes, carrots, beetroots and eggs in a good amount of 
salted water until vegetables are just cooked and eggs, hard-boiled. 
2. When cool, peel and cut all (including the eggs) into thin slices. 
3. Place in a large salad bowl. Add sliced onion to mixture. 
4. Dissolve in a separate bowl, the oil, vinegar, salt and pepper 
5. Pour this dressing (vinaigrette) on the vegetable mixture and mix 
6. Sprinkle over chopped shallot, if desired. 
7. Serve with bread.

Coriander Chutney


  1. 1 Cup finely chopped coriander leaves  
  2. 2 tomatoes 
  3. ½ tsp of garlic and ginger 
  4. 2 green chilies  
  5. Salt 

1. Grind chopped coriander leaves, tomatoes, chilies and the garlic 
and ginger paste together. 
2. Add a pinch of salt to taste prior to serving. 

Moghul Braised Chicken


  1. 3 tbsp vegetable oil 
  2. 2 medium onions, finely chopped 
  3. 3 garlic cloves, finely chopped 
  4. 1½ tbsp fresh ginger, finely chopped 
  5. 12 green cardamom pods, slightly 
  6. crushed 
  7. 1 tsp ground cloves 
  8. 4 bay leaves 
  9. 2 tsp ground coriander seeds 
  10. ¼ tsp cayenne pepper 
  11. 1½ C natural yogurt 
  12. 2 lb boneless skinless chicken 
  13. thighs, cut into strips 
  14. ½ C heavy cream 
  15. Salt to taste 
  16. ¾ C boiling water

1. Heat the oil over medium heat in a large, heavy-based, nonstick 
frying pan and add the onions.  Cook for about 7-10 minutes, 
stirring until the onions begin to brown, then stir in the garlic and 
ginger.  Cook, stirring for another minute, and add the cardamom, 
cloves, and bay leaves.  Cook, stirring constantly, for about 5 
minutes, until the cardamom pods are puffed and the bay leaves 
start to color. 
2. Add the coriander and cayenne pepper, stir together for a few 
seconds, and add 2 tbsp of the yogurt.  Cook, stirring, until just 
about dry.  Add another 2 tbsp of yogurt and repeat.  Continue to 
cook in this way until all of the yogurt is used. 
3. Stir in the chicken and cook for about 5 minutes, stirring and 
tossing, until the meat is no longer pink.  Add ¾ C boiling water 
and 1 tsp of salt and mix well.  Reduce the heat to medium-low and 
simmer for about 25 minutes, stirring from time to time, until the 
chicken is tender and coated with a thick sauce. 
4. Stir in the cream and remove from the heat.  Cover, and allow the 
dish to rest for an hour before serving.  Reheat gently, taste, and add 
more salt if necessary.

Aussie Damper


  1. 3 C(cup) self-rising flour 
  2. 1½ tsp salt 
  3. 3 oz butter 
  4. ½ C milk 
  5. ½ C water 
  6. Extra flour 

1. Preheat oven to 500°F. 
2. Sift flour and salt into a large bowl. 
3. Rub in butter until mixture resembles fine bread crumbs, fairly even in size.  
4. Add combined water and milk all at once; mix lightly with a sharp 
knife in a cutting motion. Turn out on to a lightly floured board. 
5. Knead dough into a round, and place on greased oven tray.  
6. Pat dough out to a 6-inch circle. With a sharp knife, cut 2 slits 
across dough, like a cross, approximately ½ inch deep.  
7. Brush top of dough with milk,  and sift a little extra flour over 
8. Bake for 10 minutes or until golden brown. Reduce heat to 375°F, 
and cook a further 15 minutes.  
9. Eat warm with butter, and golden syrup or honey.

Coconut Chutney


  1. 2 Cup freshly grated coconut 
  2. 1 Cup chopped fresh cilantro leaves 
  3. 3 tbsp lemon juice 
  4. 1 tbsp minced fresh ginger 
  5. 1 green chile, 
  6. salt to taste 

1. In a bowl, combine all ingredients and mix well.  
2. Allow to sit, covered, in the refrigerator for at least one hour to 
blend the flavors.

Chicken Curry with Tomatoes


  1. 4 medium onions, chopped
  2. 2 tablespoons curry powder
  3. 1/2 cup butter or cooking oil
  4. 1 cup or 1 can (8 ounces)tomato sauce
  5. 2 teaspoons salt
  6. 1 frying chicken (2 to 3 pounds)
  7. 3/4 cup hot water


Use a casserole or large skillet with lid.Cook onions and curry powder in butter for 10 to 15 minutes.

Add tomato sauce and salt. Disjoint and skin chicken, and place in sauce.Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork, about 15 minutes.Add hot water, cover pot, and cook over low heat for 5 minutes.

Masaledar Karela


  1. 3 karela (bitter gourd)
  2. 2 green chillies
  3. 1/2 tsp. ginger grated
  4. 1/2 tomato chopped
  5. 4-5 tamarind pieces inch long
  6. 1 stalk curry leaves
  7. 2-3 sprigs coriander chopped
  8. 1/2 tsp. each mustard & cumin seeds
  9. 1 tbsp. molasses or sugar
  10. 1 1/2 tsp. red chilli powder
  11. 1 tsp. dhania powder
  12. 1/4 tsp. turmeric powder
  13. 1/4 tsp. garam masala
  14. 2-3 pinches asafoetida
  15. salt to taste
  16. 1 tbsp. oil
  17. sour buttermilk to soak karela


Slice bitter gourd into thin discs. Soak in sour buttermilk for 4-5 hours. Drain, wash,sprinkle liberally with salt.

Keep aside for 1 hour. Rub slices well with hand, wash and drain. Boil in water till soft to touch, drain, wash again, drain, keep aside.
Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter. Add curry leaves, ginger,tomato, chillies, tamarinds pieces. 

Stir and mix all dry masalas in 1/2 cup water to form a paste, add to pan. Cook till oil separates,add karela slices. Stir, add molasses.
Stir and simmer for 3-4 minutes. Garnish with chopped coriander. 

Serve hot or cold with chappaties.



  1. karela - 1/2 kg
  2. curds - 6 tbsp
  3. onion (ground) - 1 large
  4. garlic (ground) - 1/2 pod
  5. tomato big-chopped and ground –1
  6. powdered coriander - 1 tbsp
  7. red chilli powder - 1/2 tsp
  8. salt to taste
  9. oil for frying - 4 tbsp.


Scrape the karelas, slit across, remove the seeds and make four pieces from each one.Sprinkle enough salt and put aside for 1 hour.

Squeeze out the salted water from the Karelas, and wash.Soak in beaten curd for 20 minutes, (Keep 1 tbsp curd aside).

Fry karelas on slow fire. Fry separately onion and garlic, add 1 tbsp curd, tomato pulp,salt and chillies and coriander powder.Add karelas to it and cook on slow fire.

Dal Makhani


  1. black urad dal whole 100 gms.
  2. rajma 25 gms.
  3. cumin seeds 1 tsp.
  4. chopped garlic 1 tbsp.
  5. chopped ginger 1 tbsp.
  6. garam masala powder 1 tsp.
  7. fresh cream ½ cup
  8. red chili powder 1 tbsp.
  9. butter 50 gms.
  10. chopped tomato ½ cup
  11. chopped onion 1 cup
  12. oil 1 tbsp.
  13. salt as per taste


Pick, wash and soak black urad whole and rajma overnight in 5 cups of water.Cook the soaked dal and rajma in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajma are cooked/soft.

Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.

Add chopped ginger, garlic and chopped tomatoes. Saute till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this. Correct seasoning.

Add Garam Masala Powder and simmer at very slow flame for 15 minutes.Add fresh cream and let it simmer for 5 minutes.

Serve hot with Naan or Paratha

Cucumber & Onion Raita


  1. 1 cup cucumber, diced in small cubes
  2. 1 cup onion, thinly sliced
  3. 1 1/2 cup natural yoghurt
  4. 3 tbs. Patak's Garlic Pickle
  5. 1 1/2 tbs. fresh mint, finely chopped
  6. 1 green chili, finely chopped
  7. salt


In a bowl mix the yoghurt and garlic pickle until well combined.
Add the cucumber, onion, mint, chillies and mix well.Season with salt and freshly ground black pepper.Transfer to a serving dish and sprinkle a pinch of garam masala over raita.

Bread Rolls


  1. large slice white sandwich bread -1
  2. mashed potatoes - 500 gm
  3. fresh green peas - 100 gm
  4. chopped onion – 50 gm
  5. green chili –1
  6. fresh cheese – 100 gm
  7. tomato paste – 10 gm
  8. salt – 10 gm
  9. cumin seeds – 5 gm
  10. red paprika – 5 gm
  11. black pepper – 2 gm
  12. fresh coriander leaves
  13. vegetable oil for deep frying


Take the bread slice and chop all the four edges with a sharp knife.
In a bowl mix all the ingredients. Just wet the one bread slice with water and put a spoonful of filling into the center of bread slice, fold the bread in the shape of a roll.

Deep-fry these rolls until they get golden and crisp.Serve warm with a spicy chutney or tomato sauce.



  1. 500 grams refined flour
  2. 2 tablespoons curds
  3. 1 teaspoon baking powder
  4. 7-8 tablespoons oil
  5. salt


Sieve together the flour, salt and baking powder.
Knead (meaning) into a hard dough with curds and a little water. Keep aside for 6 hours.
Roll into small discs and fry in hot oil till they swell up. Serve hot with chole or potato vegetable.

patiala lassi


  1. 2 cups fresh curds chilled
  2. 1 tbsp. sugar
  3. 1/2 tsp. cardamom
  4. 8-10 strands saffron
  5. 2 drops vanilla essence
  6. 1/2 cup crushed ice
  7. 1 tsp. hot milk


Soak saffron in 1 tsp. and rub till dissolved.Mix sugar in curds till well dissolved.Just before serving combine all ingredients.

Whip well with a hand or electric beater.The lassi is ready when it is light and frothy.Serve well chilled.

Khoya Bhaji


  1. curd - 150 gms
  2. khoya - 100 gms
  3. makhana -25 gms
  4. cooking oil -4 tbsp
  5. cloves garlic –6
  6. ginger - 1 piece (grind together)
  7. tomatoes –2, onion - 1 large
  8. shelled peas - boiled - 1/2 cup
  9. salt to taste, garam masala - 1/2 tsp.,
  10. turmeric powder - 1tsp
  11. red chilli powder - 1/2 tsp.
  12. chopped coriander leaves to garnish.

Heat 1 tbsp. of cooking oil, add khoya, fry it on slow fire till it is light brown in colour.Put 1 tbsp. of cooking oil in a separate pan - add curd and fry for sometime.

Fry masala with grated onion, add ginger garlic paste. Add cooked peas.Fry makhanas lightly and add. Add little water to simmer for a few minutes and let the water dry.

Serve it garnished with chopped coriander leaves.It is a rich vegetarian dish, looks and tastes close to mince meat (Keema) dish

Jeera Fried Rice


  1. 1 cup long grain rice
  2. 1 tbsp. cumin seeds (shajira & ordinary mixed)
  3. 1 tbsp. halved cashews
  4. 4-5 whole pepper corns
  5. 1 bay leaf
  6. 2 1/2 cups water (approx.)
  7. 1 tsp. sugar
  8. 1/4 tsp. clove-cinnamon powder
  9. 2 onions cut into rings
  10. 2 tbsp. ghee
  11. salt to taste


Wash rice well and soak in salt water for 30 minutes. Heat ghee in a heavy or nonstick pan. Add onions and fry till dark brown & crisp.
Drain, and add cashews to same ghee. 

Fry to a light brown, drain, keep side. Add jeers,peppercorns, bayleaf to same ghee.Stir fry for a few seconds, drain, and add rice. Keep aside the drained water. Add sugar,stir gently, frying rice till light brown.

Add spice powder, stir. Add salt water, bring to a boil. Simmer covered, till rice is cooked and water evaporates.Each grain should be separate. Serve hot with dal fry or a spicy gravy vegetable

Jeera Rice


  1. Long grain Indian Basmati rice 1 cup
  2. Water 2 cups
  3. Cumin seeds 2 tsp.
  4. Bay leaf 1 no.
  5. Cinnamon stick 2" 2 nos.
  6. Black cardamom 1 no.
  7. Ghee 1½ tbsp.
  8. Salt To taste


Wash rice thoroughly and soak in water for half an hour. Drain thoroughly.In a pan, heat Ghee(oil). Add the cumin seeds, bay leaf, cardamom and cinnamon.

When cumin seeds sizzle, add the rice. Add salt to taste.Stir till ghee coats every grain of rice and it looks glossy.Add water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a
lid.Leave a little gap, otherwise water will boil over.

Rice will be done when holes appear on the surface and water has been completely absorbed.Fork the rice out onto a serving dish. This will separate each grain out.

Serve hot with any curry

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