Monday, December 10, 2012

Dum ka kheema

1.Minced meat 500grms
 2.Ginger garlic paste 3tspns
 3.Red chilli powder 2tspns
 4.Turmeric powder 1/4tspn
 5.Onion 1medium(sliced and fried to golden brown in colour)
 6.All spice powder 1tspn(garam masala)
 7.Whole spices (3 cardamons,2 small sticks of cinnamon and 2 loung)
 8.Yoghurt 300grms
 9.Dry coconut powder 2Tbspns(roasted without oil to brown in colour and then grinded)
 10.Almonds 8 (roasted and grinded)
 11.Green chillies 2(chopped finely)
12.Coriander leaves 1/2 bunch(chopped finely)
 13.Mint leaves 1/4 bunch(chopped finely)
 14.Oil 4Tbspns
 15.Ghee 1Tbspn
 16.Salt to taste
 17.Charcoal(a small piece)
  18.Lemon 1

Step 1:Marination
 1.Marinade minced meat with salt,red chilli powder,turmeric powder,ginger garlic paste,brown onion,all spice powder and whole spices. 
2.Add in yoghurt,roasted and grinded coconut,almonds.
 3.Finally add in green chilles,coriander leaves and mint leaves.

Transfer the marinated meat to a vessel which has a air tight lid,so that no steam can escape.
 Take a small cup,fill it with desi ghee and place it in the middle of the marinated meat.
Now heat a charcoal to red hot in colour and slowly using a spoon put it inside the cup containing desi ghee.
Immediately close the lid and leave this vessel aside for 40minutes.

 Throw away the charcoal piece and add the remaining ghee to the marinated meat.
Also add in oil(use the oil that was left after frying onion).

Step4 :
Transfer the mixture into a baking tray(preferably use a large one)so that the meat layer is thin.
 Preheat the oven at 180degrees for 10minutes.
 Put your baking tray in the oven and cook till about 45minutes.
 The meat should turn brown in colour.
 Take care not to open the grilling knob.
 For a nice roasted brown colour you can grill for 2-3 minutes at the end (be very careful not to burn the meat).
 Lastly garnish with sliced onion,lemon and coriander leaves.

Friday, June 1, 2012

Dahi Ki Kadhi


Yoghurt (dahi) 700grms

Red chilli pwdr 1/2Tspn

Green chilies 9-10

Turmeric Powder 1/2Tspn

Coriander Powder 1/2Tspn

Cumin Powder 1/2Tspn

Coriander leaves 1/2 Bunch

Curry leaves 10

Besan 4Tbspn

Lemon : juice of half a lemon

Onion 1 medium sliced finely

Salt to taste


1cup besan mixed with 1/2 Tspn red chilli pwdr,Turmeric pwdr,salt and 1/2tspn ginger-garlic paste and water.,see that the consistency of this paste is medium thick as u need to deep fry them.

FOR THE BAGAAR Zeera(cumin seeds) 1Tspn

Rai (mustard seeds)1/2Tspn

Curry leaves few

Dried Red chillies 5


Put the dahi in a juicer grinder along with salt,red chilli pwdr,turmeric pwdr,coriander pwdr,cumin pwdr,besan,green chillies and coriander leaves and grind it properly.(you can also use a handblender)

Later transfer the dahi into a vessel add in some curry leaves and a sliced onion also add double amount of water (measure the dahi u r using,the amount of water used should be double) then cook this on a low flame for 25-30mins.

Keep it aside.

Deep fry the bhajias to golden brown and add them into the dahi.

Lastly heat some oil in a pan and add zeera,rai,curry leaves and dried red chilles till it splutters.this makes ur bagaar.

Transfer this to the dahi kadi and add the nimbu juice.


Alu-Methi-Gosh curry,Palak-gosh curry,Boiled rice,Rotis.

Saturday, April 14, 2012


  1. Onion 3 medium sized(chopped finely)
  2. Tomato 1 medium
  3. Eggs 5 large size
  4. Red chilli powder 1-2 tspns
  5. Turmeric powder 1/2tspn
  6. Coriander powder 1tspn
  7. Ginger-garlic paste 2tspns
  8. Green chillies 5
  9. Salt to taste
  10. Oil 4tbspns
  11. Coriander leaves 1 bunch
  • Heat oil in a vessel and add ginger garlic paste,fry this to brown in colour.
  • Add tomato,green chillies,red chilli powder,turmeric powder,coriander powder and salt.
  • Fry well till the tomatoes get well mashed up.
  • Now add the onions, cover the lid and cook for about 5-10mins ,keep stirring every now and then.
  • Do not add any water.
  • When the onions get condensed,add the eggs,do not mix at this stage.
  • Cover and cook for about 2mins.
  • When the eggs get alomst cooked,stir the khagina properly so that the eggs get well mixed.
  • Add finely chopped corioander, cover and cook for about a minute.
  • Now switch off the stove,and open the lid to serve your dish after 5 minutes.
While preparing this dish please do not add any water.

Saturday, February 11, 2012

Sooji ki kheer

This recipe is not the traditional one..i tried this from a blog foodilicious cooks at tastes like a pudding and is very light on try this will simply love this and the best thing is that it takes less than 30mins to make it... i make it at every party i host .
  1. Sooji 3Tbspn{the one used to make upma)
  2. Milk full fat 1liter
  3. Sweetened condensed milk 400grms(1can)
  4. Cornflour 2Tbspn
  5. Egg 1
  6. Nestle cream 2 cans
  7. Cardamoms 3
  8. Almonds 4 (soaked and sliced thinly)
  • Boil the milk with cardamoms and simmer.
  • On the other hand as u put the milk to a seperate bowl beat sweetened condensed milk,corn flour,sooji,egg,nestle cream and vanilla essence with a hand mixer.
  • Now slowly add this to the simmering milk and keep mixing with a spoon to avoid lumps.
  • Keep stirring continously till the kheer thickens.
  • Check the sweetness and add sugar if needed.
  • The kheer should medium thick in consistency.
  • Pour this kheer in a serving dish and refrigirate for minimum 4 hours to set.
  • Serve chilled with almonds.

Saturday, January 14, 2012

Achari gosht

  1. Mutton 1/2kilo
  2. Red chilli powder 2Tspns
  3. Turmeric powder 1\2 Tspn
  4. Ginger-garlic paste 2Tbspns
  5. Garam masala powder 1tspn
  6. Curry powder 2Tbspns
  7. Yoghurt 400gms
  8. Tomato paste 1box
  9. Salt to taste
  10. Oil 4Tbspns
  11. Coriander leaves 1bunch
For the bagaar
  1. Cumin seeds 1tspn
  2. Mustard seeds 1tspn
  3. Kalonji 3/4th tspn(caraway seeds)
  4. Methi 3/4th tspn
  5. Curry leaves handful
  • Marinade the mutton with Salt,red chilli powder,turmeric powder,ginger-garlic paste,curry powder and garam masala powder.
  • Heat oil in a cooker and add cumin seeds,mustard seeds,kalonji,methi..just let it splutter..take care not to burn the methi.Add in curry leaves and cook for a few seconds.
  • Now add the marinated mutton..fry for about 3mins.
  • Add yoghurt,tomato paste together with a cup of water and pressure cook for 10mins.
  • Simmer add cook till oil starts leaving sides and the gravy is medium thick.
  • Garnish with coriander leaves and serve hot.