Tuesday, November 24, 2009



1-1 cup rice
2-1/2 coconut
3-few curry leaves
4-1/2 teaspoon mustard seeds
5-2 cardamoms
6-2 cloves
7-1/2 inch cinnamon stick
8-1 large onion
9-2 garlic flakes
10-3 green chillies
11-2 teaspoons ghee
12-2 tablespoons oil and salt to taste.


1- Grate the coconut pieces and put it in a mixer with half a cup of water.

2- Whip it twice. Now take a big strainer and strain the coconut milk. Squeeze the coconut pulp in the strainer for thicker milk.

3- You will get half a cup of thick coconut milk, keep it aside. Finely chop the onions and green chillies and keep it aside.

4- Now take a frying pan and pour the ghee and bring to heat. Once its hot add the cloves, cardamoms and cinnamon.

5-Let it crackle and then put the garlic and green chillies, sauté till it turns golden brown.

6- Now add the left over coconut pulp and stir well till it becomes a nice paste.

7-Take another pan and pour the oil and bring to heat. When the oil is well heated up add the mustard and curry leaves and let it crackle.

8- Follow it with the onions and sauté till the onions become soft. Add the coconut pulp and spices mix and the coconut milk and stir well.

9-Now add 1/2 cup water and bring to boil. When it begins to boil add the rice and salt to taste. Mix well and cook till the rice gets done.

10-Garnish with roasted peanuts and coriander and serve.

Monday, November 23, 2009



1-500 gms Paneer (look below for recipe to make your own Paneer)
2-2 medium-sized bunches of fresh spinach
3-1/2 bunch fresh fenugreek leaves
4-4 tbsps vegetable/ canola/ sunflower cooking oil
5-1 large onion chopped fine
6-1 large tomato diced
7-2 tsps garlic paste
8-1 tsp ginger paste
9-2 tsps coriander powder
10-1 tsp cumin powder
11-1/2 tsp turmeric powder
12-1 tsp garam masala powder
13-Salt to taste
14-1 tbsp of butter to garnish


1-Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
2-Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
3-Add the ginger and garlic pastes and fry for a minute.
4-Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
5-Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
6-Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
7-Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).

Wednesday, November 11, 2009



1-2 poppy seed buns , steamed
2-2 pre-cooked beef hot dogs
3-2 tbsp sweet pickled relish
4-1 bottle of American mustard
5-2 pickled cucumbers , sliced
6-½ an onion , finely chopped
7-4 hot peppers
8-1 tbsp salt
9-1tomato , cut into wedges
10-4 tbsp vegetable oil


1-Warm the hot dogs .Place the frying pan on a medium heat. Allow the pan to warm through, before adding some oil. Now add the sausages to warm up a little. Turn them over a couple of times with your tongs to warm through evenly. Remove and set aside on a tray.

2-Make the hot dog Fully open one bun and place a hot dog inside. Then, put half of the sliced tomato on one side of the sausage. Put half of the pickles on the other side. Now squirt mustard on top of the dog. Add half of the relish on top of the mustard, the chopped onions and the peppers. Finally, top it all with salt. Repeat exactly the same with the second bun and the remaining ingredients.

Tuesday, November 10, 2009

kadhaai murgh


1-Onion 4 medium,thinly sliced.
2-Tomato 2 large,roughly chopped
4-chilli powder-1tsp
5-Turmeric-1/4 tsp
6-cilantro-a bunch
7-yoghurt-1/2 cup
8-garam masala-2 tsp
9-ginger garlic paste-2 tbsp
10-oil-for deep frying onions
11-chicken-1 whole
12-green chillies-4-5


1-Heat oil in kadhaai,deep fry the sliced onions until golden brown colour,take out the onions from kadhaai and drain oil on a paper towel.
2-In a blender,put fried onions,tomatoes,green chillies,cilantro,yoghurt ,blend it until a paste is formed.
3-Heat oil in a large saucepan or large kadhaai, when it is warm,pt the ginger garlic paste and fry for sometime,then add the blended paste,fry for sometime ,then add red chilli powder,trmeric,salt and garam masala,mix and bhoonofy really well until the oil separates from the gravy.
4-drop in the chicken peices into the gravy and add about half a cup of water,mix well and cover the vessel with a lid,and lower the flame,and let chicken cook on low flame for about half an hour or ntill the chicken is tender.turn off the flame,and let it stand for about 15 mins before serving, serve warm with tandoor ki roti.

Tuesday, November 3, 2009



1-Minced Meat 500 gms

For Marinade:-

2-Onion thinly chopped 2
3-Ginger garlic paste 2 TBsp
4-Ripe Papaya ground 1/2 Big
5-Kachri Powder 3 tsp
6-Salt to taste
7-Red Chillies powder 1 1/2 tsp
8-Turmeric powder 1/4 tsp
9-Curd 1 Pao

For Baghar:-

10-Oil 1/2 Cup
11-Onion thinly sliced 1

To Garnish:-

12-Green Chillies chopped 2-3
13-Coriander leaves 1/2 bunch


1-Mix onion, ginger garlic paste, ripen papaya, kachri powder, salt, red Chillies powder, Turmeric powder in minced meat & put it in the refrigerator for marination for over night.

2-Burn coal on fire very well.

3-In a pan put the marinated meat mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.

8-After that remove coal & cook on low heat until meat is tender. In needed put some water to cook.

9-When minced is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.

10-Pour this baghar on minced meat & mix it. Take out in a dish.

11-Garnish with coriander leaves & green chillies.

12-Serve with hot nan, onion rings & lemon.