Monday, December 22, 2008


Asalam-wa-lekum!!!...sorry guys im unable to post regularly these days...i m hardly finding time for blogging these days,today we had a small snack party in our apartment,i have a group of 5 hyderabadi friends here.We meet up daily..thought lets make chole bature today as an evening snack...i made the chole n we all made the bature.This is my mom's recipe..its a must try u will simply love it...thank u everyone for all ur comments...i do keep checking my blog whenever i m free...thanks for lifting up my spirits... INGREDIENTS:
  1. Kabuli chana 1 cup(soaked for 6-8 hours)
  2. Potatoes 2big(boiled and mashed)
  3. Onions 2large(grinded)
  4. Ginger-Garlic paste 2Tspns
  5. Tomatoes 3big
  6. Green chilles 6-8
  7. Red chilli powder 2Tspns
  8. Turmeric powder 1/4th Tspn
  9. Garam masala 1Tspn
  10. Coriander powder 1Tspn
  11. Cumin(zeera) powder 1/2Tspn
  12. Chole masala(any brand)
  13. Curry leaves few
  14. Coriander/Cilantro leaves 1bunch
  15. Loung (2-3),Dalchini(1 inch)
  16. Tamarind (handful-soak,stain and keep the pulp ready)
  17. Oil for cooking
  18. Salt to taste
  • Pressure cook kabuli chana for 10minutes(u can also add potatoes to it) and keep aside.
  • Heat oil in a vessel and add loung and dalchini , also add grinded onions and fry till golden brown in colour.
  • Add slitted green chillies along with curry leaves.
  • Now add ginger-garlic paste fry for about 2 minutes.
  • Add tomatoes and let then condense a bit.
  • Now add the cooked kabuli chana n potatoes along with salt,turmeric powder,red chilli powder,garam masala,coriander powder,cumin powder and chole masala.
  • Add tamarind pulp and cook for 5-10minutes.Lastly add cilantro and serve along with baturas.

Friday, November 28, 2008

Chicken 65(party special)

Hi everyone im sorry for posting after so long,was on a holiday to Egypt,its a beautiful place ,its same like India fully populated n lotz of traffic,the pyramids were good.i had also been to sharamal-sheik and had a very good time with my family.i guess i missed a lot of stuff happening in blogging,thanks yasmeen,lubna,syeda,mala gandhi...for passing me the awards...inshallah i will update my blog soon with them...coming to this recipe this is a must at all my parties,its very damm easy to make n preparation time is abt 20-25mins,n the outcome is awesome...hope u all like this dish..i learnt this from a very close friend of mine husna...i dedicate this recipe to her!!!.... INGREDIENTS For the marination
  1. Chicken 1 whole
  2. Red chilli powder 2tspns
  3. Turmeric powder 1/4th Tspn
  4. Garam masala powder 1Tspn
  5. Ginger garlic paste 2tbspns
  6. Salt to taste.
For cooking
  1. Vinegar 3Tbspns
  2. Tomato sauce 3Tbspns
  3. Soya sauce 2Tbspns
  4. Red colour
  5. Green chilles slitted 10-15
  6. Curry leaves few
  7. Oil 3-4Tbspns
  • Marinade chicken with the ingredients n refriegerate for 1-2 hours.
  • Heat oil in a vessel and add the marinaded chicken to it
  • Let the chicken condense abt 90%,let all the water get evaporated.
  • Now add the sauces,food colour and keep stirring.
  • Finally in a small pan heat abt 2-4tspns of oil , add green chilles and curry leaves fry for a minute or two and put it on the prepared chicken
This dish tastes great with rotis.

Friday, November 7, 2008


Tomato -Gosht is the most Quickest n easiest recipe one can make,When i run out of Vegetables...i go ahead and make this awesome recipe,All u have to do is just chop and pressure cook.It tastes great with steamed rice and parathas.This is one of my all time favourites in taste n Cooking time lol.... INGREDIENTS:
  1. Mutton 1/4th kilo
  2. Tomatoes 6-8
  3. Green chilles 6
  4. Red chilli powder2Tspn
  5. Turmeric powder 1/4th Tspn
  6. Onions sliced 1 big
  7. Ginger-Garlic paste 2Tbspn
  8. Oil 6Tbspns
  9. Salt to taste
  • Mix all the ingredients well and pressure cook for 15minutes on low flame.
  • After condensing the mutton just keep frying it till oil starts leaving sides and the gravy is medium thick
  • Garnish with cilantro/coriander leaves.

Sunday, October 26, 2008

Nahari (Chicken)

Nahari is a traditional hyderabadi dish that is had with hot parathas or nan.Its made with Goat's trotters called paya traditionally,its a speciality to serve this dish with Goat's tongue and tender part of the head.Because of the hot nature of this dish its usually made in winters.Here in riyadh the winter has just started,as the weather isn't cold yet i thought i will try a variation with this recipe ,n tried making it with chicken.It tastes superb with chicken too .inshallah i will post the Paya recipe soon. INGREDIENTS: STEP 1 For the handi
  1. Chicken 1 whole
  2. Onion 1 medium(sliced finely)
  3. Red chilli powder 1Tspn
  4. Turmeric powder 1/4th Tspn
  5. Ginger-Garlic paste 2Tbspns
  6. Green chillies 6-8
  7. Cilantro/coriander leaves 1 bunch
  8. Mint leaves 1/2bunch
  9. Peppercorns 1Tspn
  10. Salt to taste
For the shorba
  1. Onion small 1 sliced
  2. Ginger garlic paste 1Tbspn
  3. Green chilles 8-9
  4. Garm masala powder 1Tspn
  5. Wheat flour 2 handfuls
  6. Nahari masala 1/2 packet or potli ka masala
  7. Curry leaves few
  8. Cilatro and Mint leaves few
  9. Salt to taste
  • Pressure cook chicken with step 1 ingredients with 2-3 cups of water for 10mins on low flame.(if ur using potli ka masala u can put the masala in a muslin cloth tie it out in shape of a potli and pressure cook it with the chicken,remove the potli once ur chicken is condensed)this completes ur step 1
  • Now coming to step 2. Heat 5-6Tbspns of oil in a big vessel and add ginger-garlic paste and fry till it turns brown in colour.
  • Add the onions and fry to golden brown ,now add curry leaves ,green chilles.
  • Later add wheat flour and fry for about 4-5 minutes,note that the flame of the stove should always be low.
  • Add garam masala,red chilli powder,turmeric powder.
  • If ur using ready made nahari masala ,Add about 1/2 packet,keep tasting when u add the masala.
  • Add the step 1 ingredients that you have pressure cooked and boil with mint and coriander leaves for sometime.
  • Serve hot with paratha or nan.

Wednesday, October 15, 2008

Aloo Paratha

For the Dough:
  1. Wheat flour 2cups
  2. Olive Oil 2Tbspns
  3. Water as required
  4. Salt to taste
For the Stuffing
  1. Potatoes 3Medium(boiled and mashed well)
  2. Red chilli powder 1Tspn
  3. Turmeric powder 1/4th Tspn
  4. Cumin powder 1/2Tspn
  5. Roasted cumin 1/2Tspn
  6. Roasted coriander seeds 1Tspn
  7. Green chilles 3-4(chopped finely)
  8. Garam Masala 1Tspn
  9. Coriander leaves/cilantro 1bunch
  10. Salt to taste
  • Mix the wheat flour with oil,water and salt and leave it aside for 20minutes.
  • Knead the dough to soft,and make small balls out of it.
  • Mix all the powders to the potatoes and keep your stuffing ready.
  • Roll to make paratha (roti)of 3 inch diameter.
  • Fill lots of potato in the middle and with the help of your fingers spread it till the ends
  • .Fold the Paratha and again dipping ur fingers in oil press the paratha lightly till its round shaped.Do it carefully or the stuffing will come out.
  • Heat a non stick pan or Tava .Roast both sides of paratha to golden brown,applying ghee/oil what ever you like.
Serve hot with Achaar or any chutney.

Thursday, October 9, 2008


Asalam-wa-lekum all you beautiful people,here comes my first attempt at making this awesome recipe and let me tell you it turned out really great.Marag is basically an arabic dish which has now become very popular in Hyderabad.People love Marag for its tender meat and delicious soup.It is one of the must have starter in all the parties.My husband had made a special request to make this one when he saw it at the RCI event from mona's blog,My recipe is the outcome of 2 recipes from Different sites and 1 from my friends chef ,so here's the outcome, a new recipe., Hope you all will like it and also try it. Its really easy to make it and it tastes really awesome!! INGREDIENTS: Step 1 For the handi
  1. Meat with bone 1/2kilo
  2. Ginger-Garlic paste 3Tbspns
  3. Turmeric powder 1/4th Tspn
  4. Ajinomoto 1/2 Tspn
  5. Peppercorns(whole) 2Tspns
  6. Shazeera 1Tspn
  7. Coriander leaves 1bunch
  8. Mint leaves 1/2 bunch
  9. Water 5 cups
  10. Salt to taste
Step 2
For the shorba
  1. Onion 1medium(Fried to light brown)
  2. Roasted Khopra(dessicated coconut) 4Tbpns
  3. Cashew nut (handful)(Grind and make it to a paste)
  4. Dalchini 1inch
  5. (Cardamom)Elaichi 4-5
  6. Coriander powder1 Tspn
  7. Cumin Powder 1Tspn
  8. Garam masala powder 1Tspn
  9. Green chillies 6
  10. Curd 200grms
  11. Black pepper powder 1-2 Tspns
  12. Coriander leaves 1/2 bunch
  13. Oil 5Tbspns
  14. Ghee 1Tspn
  • Pressure cook Mutton with step 1 ingredients for 10minutes and set aside.
  • Heat oil in a vessel and add ghee to it,also add dalchini and cardamom.
  • Fry for a while and add ginger-garlic paste and green chilli paste,keep frying till the ginger-garlic paste becomes brown.
  • Add cashwenut paste,Onion paste and khopra and fry till oil starts leaving sides.
  • Later add coriander leaves and curd and keep frying till 30minutes on low flame.The more you fry the masala the tastier the Marag will be.Keep adding water say about a cup while frying if ur masala starts sticking at the bottom.
  • Add Coriander powder,cumin powder and garam masala.
  • Finally add black pepper powder and fry for 2 more minutes and mutton shorba which you pressure cooked with step 1 ingredients.
  • Boil for 5-10minutes ,Serve hot with Rumali roti.

Tuesday, October 7, 2008

Sheer Khorma

Asalam-wa-lekum,i have been planning to post this recipe for long,but was feeling lazy to take a picture.Here in Saudi Arabia we have a week off from work and all we do is sleep,shop,party celebrating Eid for a week,have sheerkhorma daily saying you only have it only in Eid. Everyone has a different way of making this traditional recipe,here's my version....hope u all will like it,i know i am late in posting this one...sorry for that.Hoping you all will still give it a try...
  1. Milk 1liter
  2. Thin vermicelli(Roasted one) 3/4th cup
  3. Ghee 4-5Tbspns
  4. Sugar 1 and 1/2 cups
  5. Elaichi 2
  6. Dry fruits(fried to golden brown in ghee)
Almonds soaked overnight and skin removed(handful),Cashewnuts(handful),Chironji 3Tspns(soaked overnight and skin removed by rubbing in a soft cotton cloth),Pistachios 2Tspns(you can use the dry fruits u like),Khajoor(soaked overnight and cut to small).
All the Dry fruits need to be sliced thinly.
  • Fry the dry fruits in ghee to golden brown and set aside.(these are called magziyaad)
  • Fry vermicelli to deep brown colour in the same ghee and set aside.
  • Boil milk with elaichi on low flame for 30mins atleast.
  • Add vermicelli to milk and cook for about 10minutes.Later add sugar.cook for 5 more minutes.
  • Garnish with dryfruits(magziyaad) and serve warm.
When you serve the desert make sure the serving bowl has lotz of milk and less vermicelli ,atleast 1 khajoor and few magziyaad(dryfruits).

Friday, October 3, 2008

Mirchion ka Saalan

  1. Green chillies 15(Big ones)
  2. Khopra/Dessicated coconut 1 and 1/2 cups
  3. Til 3/4th cup
  4. Phalli 3/4th cup
  5. Onion 1 medium(Fried to light brown in colour, grind to fine paste and keep aside)
  6. Cumin powder 1/2Tspn
  7. Coriander powder 1Tspn
  8. Tamarind Pulp 2Handfuls
  9. Cumin whole 1Tspn
  10. Rai whole 1Tspn
  11. Kalonji 1/2Tspn
  12. Methi whole 1/2Tspn
  13. Curry leaves 10-15
  14. Salt to taste
  15. Oil for cooking
  • Roast Khopra,phalli,til without oil and grind it to a fine powder.
  • Mix cumin powder,coriander powder and onion paste in it.
  • Heat 6-8Tbpns of oil in a vessel,Slit the Green chilles a bit and fry for 2-3 minutes,remove them in a plate and keep aside.To the same oil add zeera,rai,kalonji,methi seeds and curry leaves.This makes your bagaar.Fry for 1-2mins.
  • Cook on low flame only and make sure oil is not too hot otherwise your masala will get burned when u add the powders..Add the grinded powders along with tamarind pulp and 2-3 cups of water.
  • Fry till oil starts leaving sides,also add salt and green chilles.
  • Keep tasting the saalan ,add more tamarind pulp if required.Cook on low flame for 20mins approximately.Keep stirring the saalan as well.The trick is to keep stirring Masale wale recipes (bhuno)to make it even more tastier.

Saturday, September 27, 2008

Maash ke Waade

  1. Maash ki daal 1 cup
  2. Green chilles 6
  3. Zeera whole 1/2Tspn
  4. Coriander leaves 1/2bunch
  5. Baking powder 1/4th Tspn
  6. Salt to taste
  7. Oil for deep frying
  • Soak maash ki daal for 6hours and grind it with green chilles,coriander leaves,baking powder and salt.
  • Grind it with as little water as possible to a thick consistency,otherwise you will end up with a loose batter which when fried soak in lotz of oil.
  • Add zeera,wet your hands and take about 2Tspns of batter on your palm and make a hole in the middle with the help of ur finger,with the help of another hand deep fry them to golden brown in colour.
  • Wash ur hand and keep it wet for frying each of the wadas.
  • Use fresh batter each time you make.
Any Pickle or Chutney.

Thursday, September 25, 2008

Spring Rolls

This Recipe is again one of favourites at iftar,the stuffing is so makes u feel like having more and more.Have made this many times with my mom,its a favorite at my mum's and also at my in-laws place.,i dedicate this to my cousin nafay,who has made a special request for me to post this recipe...sorry nafay wasnt able to post this from so many days...finally here it goes..

INGREDIENTS For the Stuffing
  1. Beans 100grms
  2. Carrots 100grms
  3. Cabbage 100grms
  4. Capsicum 100grms
  5. Chicken 100grms(boiled and shredded)
  6. Spring Onions 50grms
  7. Potatoes 150grms(optional)
  8. Green chilles 10
  9. Coriander leaves 1 bunch
  10. Ajinomoto 1/2Tspn
  11. Green chilli sauce 1Tspn
  12. Finely chopped Ginger 1Tspn
  13. Finely chopped Garlic 1Tspn
  14. Black Pepper powder 1-2Tspn(if u want it to be spicy)
  15. Soya sauce 2drops
  16. Fresh Lemon juice or Vinegar 1Tbspn
  17. Salt to taste
  18. Spring roll Flabs or Samosa flabs will also do
  1. Chop beans,capsicum,green chillies and spring onions finely.
  2. Grate carrots,potatoes and cabbage.
  3. Boil the chicken and shred it.
  4. Take a kadai add 3Tbspns of oil with ginger-garlic pieces and fry for a minute.
  5. Add spring onions,capsicum,green chillies,beans ,carrots,cabbage,potatoes .
  6. Add the masalas like ajinomoto,soya sauce,black pepper pwdr and chilli sauce.Also add chicken.
  7. Fry for 5-7 minutes and add some salt.
  8. Keep frying and add lemon juice or vinegar .
  9. Garnish with coriander leaves and cool it.
  10. Take a spring roll flab and put about 2Tspns of stuffing in the middle and roll it .Seal with water
  11. Deep fry to golden Brown in colour.

Tuesday, September 23, 2008

Sheek Kabab

  1. Minced meat (kheema) 1/2 kilo
  2. Red chilli pwdr 2Tspns
  3. Turmeric pwdr 1/4th Tspn
  4. Ginger-Garlic paste 2Tspns
  5. Black Pepper pwdr 1/2Tspn
  6. Almond Powder 2Tspns
  7. Garam masala pwdr 1Tspn
  8. Grated Cheese 1Tbspn
  9. Nimbu 1
  10. Coriander leaves 1bunch
  11. Saffron pinch
  12. Salt to taste
  • Mix all these Ingredients except saffron with minced meat.
  • Add keep mixing this paste to a smooth dough with your hands for 10-15 minutes(do not grind it)
  • Take Sheek or stick that you get to make kababs and roll the meat in your hands or with a help of a plastic cover and insert it into the sheek.
  • Brush oil mixed with saffron on the meat and cook it in the microwave at 180degrees for 20-30mins till both the sides turn golden brown in colour.
Roti,Rice,Any kind of daal or can also be had as a side dish or a snack.

Friday, September 19, 2008

Macaroni with Vegetables & Chicken

  1. Macaroni 1 cup
  2. Cabbage 1/2 cup (sliced finely)
  3. Carrot 1/2 cup
  4. Capsicum 1/2 cup(finely cut to small)
  5. Chicken(boiled and shredded 1/2 cup)
  6. Black pepper 1 & 1/2 Tspns
  7. Ajinamoto 1/4th Tspn
  8. Vinegar 1Tbspn
  9. Soya sauce 1Tbspn
  10. Coriander leaves 1/4th bunch
  11. Butter 1Tbspn
  12. Salt to Taste
  • Boil the macaroni with salt till done and run through cold water and keep it aside.
  • Heat Butter in a pan and add the cut vegetable with chicken.
  • Add black pepper,ajinamoto,vinegar,soya sauce,coriander leaves.
  • Keep frying till almost done.
  • Finally add the cooked Macaroni and fry for about 2 minutes.

Tuesday, September 16, 2008

Cheese Ke Samose

This one is my favorite snack in iftar during Ramadan,its very delicious the cheese just melts in your mouth...and its so easy to cook. INGREDIENTS
  1. Boiled Eggs 6
  2. Cheese(kraft) 3Tbspn
  3. Black Pepper Powder 1 and 1/2tspn
  4. Coriander Leaves 1Bunch
  5. Samosa leaves with oil.(available at the bakery)
  6. Salt to taste
  7. Oil for deep frying
Method For the stuffing:
  • Cut the boiled eggs to small and keep aside.
  • In a mixing bowl add cheese and mix black pepper pwdr,salt and coriander leaves.
  • Finally mix the cut boiled eggs.
  • You can refrigerate this mixture for 2 days.(its good if u make fresh stuffing every time.
For the samosas
  • Take a samosa leaf and put 2Tspns of the prepared stuffing and roll it to triangle shape.
  • Seal with water.
  • Deep fry them to golden brown.

Sunday, September 14, 2008

Aloo(potato) Ke Puffs

  1. Boiled Potatoes 4 medium
  2. Onion finely chopped 2Tspns
  3. Ginger-Garlic paste 1/2Tspn
  4. Rai 1/2Tspn
  5. Zeera 1/2Tspn
  6. Dried Red chillies 4
  7. Green chilles 4
  8. Chane ki dal 1Tspn
  9. Curry Leaves few
  10. Coriander Leaves 1/2 bunch
  11. Turmeric powder 1/4th Tspn
  12. Lemon(nimbu) 1
  13. Puff Pastries
  14. Oil
  15. Salt to taste
METHOD: For the stuffing:
  1. Boiled Potatoes 4 medium
  2. Onion finely chopped 2Tspns
  3. Ginger-Garlic paste 1/2Tspn
  4. Rai 1/2Tspn
  5. Zeera 1/2Tspn
  6. Dried Red chillies 4
  7. Green chilles 4
  8. Chane ki dal 1Tspn
  9. Curry Leaves few
  10. Coriander Leaves 1/2 bunch
  11. Turmeric powder
  • Heat 2Tbspns of oil in a kadai and add Onions and fry them to light brown colour and add ginger-garlic paste and keep frying.
  • Add Rai,Zeera,dried red chillies,green chillies,curry leaves and fry for 2mins.
  • Add potatoes,Turmeric powder,Salt and coriander leaves.
  • Fry till the Potatoes start sticking the kadai.
  • Lastly add lemon and switch off the stove after 1minute.
For the pastries:

  • Take out the pastries from the refrigerator 15mins before stuffing them.
  • Beat an egg and keep aside.
  • Put 2Tspns of stuffing in the middle of the puff pastry and seal the ends with water.
  • Now coat the pastry with egg.
  • Place the pastries in oven and cook for 45mins
  • Till the pastries turn Golden brown.
  • Serve with tomato sauce or any chutney.

Saturday, September 6, 2008

Fried Mutton-Tala Hua Gosht

  1. Mutton 1/2 kilo
  2. Red Mirch Powder 1/2 Tspn
  3. Turmeric Powder 1/4th Tspn
  4. Ginger-Garlic Paste 2Tspn
  5. Garam Masala Powder 1Tspn
  6. Black Pepper Powder 1Tspn
  7. Grinded HaraMasala(5 Greenmirch,1 Coriander,1/2 Pudina)
  8. Curry Leaves Few
  9. Nimbu 1
  10. Oil for frying
  11. Salt to Taste
FOR GARNISHING: Freshly cut Coriander and Fried Onion
  • Pressure cook mutton with Salt,Turmeric Powder and Ginger-Garlic Paste with 1 and 1/2 cups of water for 10mins.Do not let the mutton condense fully otherwise it will get mashed when you start frying it.
  • Now dry out the water in the cooker.
  • Take a pan and heat 5-6 Tbspns of oil and add some curry leaves,fry them for a minute and take them out in a plate and crush them a bit and keep it aside.
  • Now add the condensed mutton to the pan and fry for about 2mins, later add Redmirch Powder,Kalimirch Powder,Haramasala paste and Garammasala Powder and fry mutton to golden brown colour and add the crushed Curry leaves .
  • Lastly add Nimbu ka juice add keep frying till done.Garnish it with freshly cut Coriander and friend onion.
RECOMMENDED COMBINATIONS: Khatti Dal,Tomato ki Chutney,Mirchi ka Saalan,Roti.

Friday, September 5, 2008

Phirni Begum(Chawal Ki Kheer)

Asalam-alikum everyone ...hope u all r liking my Ramadan special,this is my saher special.My mom-in-law usually makes this.,as we have roti's in the saher she feels u should also have an intake of rice.,
the sweetest form of having it is kheer believe me it completes ur saher.Do try it!!
  1. Milk 1 liter
  2. Basmati Rice powder
  3. Sugar 9Tbspns
  4. Khoa 100grms
  5. Saffron(zafran) 6-7 strands
  6. Cardamom powder 1/4th Tspn
  7. Cashew nut powder 1Tbspn
  8. Chopped almonds and pistachios 1Tbspn
  9. Silver warq for decoration
  • Boil the milk and add rice powder and cashew nut powder,keep stirring continuously to avoid lumps.
  • Lower the flame and cook for 5 minutes.
  • Add khoa and stir well.
  • Add sugar and cook for 5 minutes,keep stirring.
  • Cool and then add cardamom powder &saffron.
  • Decorate with silver warq,almonds and pistachios.
Tip:If u want to enhance the flavour of the kheer u can add vanilla essence to it at the end.

Thursday, September 4, 2008

Minced mutton(kheema) Ke Samose

  1. Minced meat 1/4th kilo
  2. Onion Medium sized 1(sliced)
  3. Loung-Patta-Elaichi 2-2-1
  4. Red chilli powder 2 Tspns
  5. Turmeric Powder 1/4th Tspn
  6. Dried Kasuri methi(1 muthi) handful
  7. Tomato 1
  8. Coriander leaves
  9. Coriander Powder 1Tspn
  10. Ginger-Garlic Paste 2Tspns
  11. Salt to taste
  12. Oil for cooking
  13. Samosa flabs
  • Heat 4Tbspns of oil in a cooker and add loung-patta-elaichi,add onion and fry till golden brown
  • Add Ginger-Garlic paste ,Tomato cut to small and cook till tomato gets mashed properly
  • Add minced meat,salt,red chilli pwdr,turmeric pwdr,coriander pwdr and kasuri methi and fry for about 5 mins
  • Add 1 and 1/2 cups of water and pressure cook for 10 mins on low flame.
  • Fry(bhuno) the minced meat till all the water gets evaporated,add coriander leaves and keep frying till meat turns dark brown.
  • Store the samosa flabs in freezer,and take them out 30mins before making samosas
  • Take a samosa flab,put 1Tspn of minced meat stuffing and start folding it into triangle shape and seal it with water.Deep fry them to golden brown.
  • TIP:You can stuff the samosas and freezer them and take them out 30mins before frying.

Tuesday, September 2, 2008

Dahi Waade(maash ki daal)

For the batter
  1. Maash ki dal 1 cup
  2. Green chilles 4
  3. Coriander leaves 1/2 bunch
  4. Cumin pwdr pinch
  5. Baking pwdr 1/4Tspn
  6. Salt to taste
Method to make the batter:
  • Soak maash ki daal for ateleast 5-6 hours after washing properly for 3-4 times.
  • Grind the daal to thick consistency with green chilles,coriander leaves,cumin pwdr,baking pwdr and salt.
Method for making the wadas:
  • Heat oil for deep frying the wadas.
  • Simply take the batter onto your palm and shape it to form a wada or if ur unable to do that take a table spoon and put the batter forming a round shape into the pan.
  • Fry till both the sides turn golden brown.
  • Keep them aside.
For the dahi wadas
  • Take 500grms of dahi and dilute it with equal quantity of water and add salt,ginger-garlic paste 1/4th tspn,green chilli and corianader paste 1Tspn.
  • Transfer the wadas to this and garnish it with red chilli powder and coriander leaves.
You can also add bagar of red chillies,curry leaves,green cillies to it.

Thursday, August 28, 2008

Bagara Khana

  1. Basmati rice 3 cups(washed and soaked in water)
  2. Ginger-garlic paste 1Tbspn
  3. Onion 1 Big(sliced finely)
  4. Whole garam masala 3loung,1 inch patta,2 elaichi,1/4th Tspn Shazeera
  5. Green chilles 6
  6. Coriander leaves 1/2 bunch
  7. Mint leaves 1/4th bunch
  8. Garam masala powder 1/4Tspn
  9. Salt to taste.
  • Heat 4Tbpns of oil in a vessel and add the whole garam masala with sliced onions.
  • Fry till the onions turn golden brown in colour,add the Ginger-Garlic paste and fry till it turns brown.
  • Add the green chilles,Coriander leaves and Mint leaves and fry for a minute.
  • Add salt and 6 cups of water with garam masala pwdr .
  • When the water starts boiling add the soaked basmati rice cover and cook till done.
Dalcha,Sem ki phalli-Gosht,Beans ki Phalli-Gosht,Dum ka Gosht,Tomato ka cut.

Wednesday, August 27, 2008

Masala Dosa

Hello Everyone!!! This is my entry for WBB-Combi Breakfasts .I have learnt this from my Mother-in-law. She makes it very tasty. I try my best ,to atleast come closer to her taste. This entry is dedicated to her.
INGREDIENTS For the batter
  1. Maash ki daal(urad daal) 1 cup
  2. Rice flour 2 cups
  3. Salt to taste
  4. Oil as required
For the Masala Boiled Potatoes 4 medium Onion finely chopped 2Tspns Ginger-Garlic paste 1/2Tspn Rai 1/2Tspn Zeera 1/2Tspn Dried Red chillies4 Green chilles 4 Chane ki dal 1Tspn Curry Leaves few Coriander Leaves 1/2 bunch Turmeric powder 1/4th Tspn Lemon(nimbu) Salt to taste Method to prepare the masala
  • Heat 2Tbspns of oil in a kadai and add Onions and fry them to light brown colour and add ginger-garlic paste and keep frying.
  • Add Rai,Zeera,dried red chillies,green chillies,curry leaves and fry for 2mins.
  • Add potatoes,Turmeric powder,Salt and coriander leaves.
  • Fry till the Potatoes start sticking the kadai. Lastly add lemon and switch off the stove after 1minute.
For the dosas
  • Wash maash ki dal for atlesat 3times and soak in water for about 6hours.
  • Grind this to a smooth batter
  • Add Rice flour to it(diluted in water.
  • See that the consistency of the batter is medium thick.
Method for Making the dosas
  • Take a non stick pan and heat it for some time .Take 2 table spoons of batter in a doi(preferably) and make the dosa in a round shape with the help of the doi.
  • When one side turns crispy brown in colour turn to roast the other side to the same colour.
  • Add the prepared stuffing in the middle of the dosa and serve hot .
Achaar and coconut ki chutney

Saturday, August 23, 2008

Hyderabadi Mutton Biryani

As-Salaam-Alaikum everyone., this is my best recipe for Ramadan.,hope u all will love it and make it for Eid -- HAPPY RAMADAN
This is my entry for Ramazan Special and also for Mona's RCI:Authentic Hyderabadi Cuisine. INGREDIENTS
1.Mutton(gosh) 1kilo
2. Basmati rice 5cups(wash and soaked in water for minimum 1hour)
3. Fried Onions 5big(half is used in the marinade and the other half for the layers)
4. Red chilli pwdr 1/2Tspn
5. Ginger-Garlic paste (fresh) 4Tbspns
6. Green chilles (grinded to paste ) 30
7. Coriander leaves 1 bunch(grinded to paste)
8.Mint leaves 1/2 bunch(grinded to paste)
9.Shazeera (whole) 1Tspn
10.Garam masala(fresh) 1Tspn
11.Curd 450grms
12. Nimbu(lime) 1
13. Saffron(zafran) 2pinches
14.Biryani colur(mix in 4tspns of water with a pinch of zafran)
15.Milk 1/2 cup
16.Desi ghee 5Tspns
17.Whole garam masala 4-5loung,3elaichi,2pattas
18.Salt to taste For the marination
  • Wash the mutton and drain out all the water. Mix salt,red chilli pwdr,Ginger-garlic paste,garam masala,fried onion(crush it a bit),Shazeera,nimbu juice,greenchillies-coriander leaves-mint leaves paste and curd.marinade minimum for 1 hour (i marinade it a night before and refrigarate it tastes really good.
  • Boil lotz of water in a big vessel with 4-5 loung,3elaichi,2pattas with some coriander leaves,mint leaves and 4-5 green chillies and little lemon juice with 10Tspns of salt.
  • When the water starts boiling add the soaked basmati rice and cook till the rice grain can be broken into two(ek kani).
  • Strain the water and keep the basmati rice aside.
  • In the marinaded mutton add 5Tbspns of oil and keep aside.
  • Take a big Vessel to cook the biryani.
  • Follow the following steps to dum the biryani.
Layer 1
Put a very thin layer of cooked basmati rice.(so that Ur mutton doesnt burn if u happen to over cook)
Layer2 Put the marinaded mutton as the 2st layer. Layer 3 Put Cooked basmati rice(put half) Layer 4 coriander leaves,mint leaves cut to small and fried onion (always put fried onion in the this layer and not in the top layer otherwise they become black because of the steam) Layer 5 basmati rice(the other half) Layer 6 Biryani colour mixed in 4tspns of water with a pinch of saffron,milk 1/2 cup,Desi ghee 5Tspns(do not add any oil) Now put this vessel on the stove and cook on low flame for 45minutes till done. Mix the Biryani and serve with raita and mirchi ka salaan TIP:
  • Always put the first layer of rice as a precaution in case u over cook.
  • After the biryani gets cooked before u start mixing it.,take out the top layer of rice in a different vessel and then mix the biryani(this is done so that if u want a less masala biryani u can add this rice or u can leave it according to ur taste)
  • Always add the hara-masala to the boiling water(this is done so that the rice absorbs the nice aroma of the haramasala)