Monday, January 25, 2010



1- Mutton 1 kg
2- 2 to 3 tablespoons flour dissolved in 1/4 cup of water
3-Turmeric powder 1/2 teaspoon
4-Bay leaves - 2
5-Cardamom - 2
6-Nutmeg - Few pinches
7-Garam masala - 2 tablespoons
8--Ginger garlic paste - 2 tablespoons
9-Chilli powder- 2 tsp
10-Yogurt - 3 tablespoons
11- cooking oil - 1/2 cup

Spice masala:(roast all of it one by one and make it a powder)

1-Fennel seeds 2 tbs
2-1 tsp whole black peppercorn
3-1tsp cumin seed
4-1tsp corinander seeds
5-8 cloves
6-Cinnamon stick - 1

For Garnishing:

1 Onion fried to brown
2 Green chillies chopped
2 Ginger strips sliced
3 tablespoons coriander leaves chopped


1-Clean the mutton and cut into medium pieces.

2- Heat oil in a pan and add bay leaves, and ginger garlic paste add the mutton and fry for 2 to 3 minutes.

3-Now add red chilli powder, coriander powder, turmeric powder, yogurt, garam masala and fry until the oil separates.

4-Add the nutmeg, cardamom, spice masala and 3 cups of water and cook on low heat for 3 to 4 hours. (or pressure cook it for 15 minutesif you like).

5-Finally, add the flour and cook for about 10 minutes. Garnish with coriander leaves, ginger, onions and green chillies.

6-Serve mutton nihari with chappati, naan or rice.

Wednesday, January 13, 2010



1-300 gm yoghurt
2-1/2 kg chicken
3-2 onions,chopped
4-1/4 cup oil
5-2 tbsp garlic ginger paste
6-Salt to taste
7-6 green chilies
8-3 big cardamoms
9-4 small cardamoms
10-4-6 cloves and whole black pepper
11-2 bay leaves
12-1 cinnamon stick
13-1/2 bunch coriander,chopped


1-Heat oil and fry onions but care should be taken that onions should not turn brown.As we are making white curry so fry onions on low heat.

2-Add both cardamoms, cloves,black pepper,bay leaves and cinnamon.

3-Now add chicken and garlic ginger paste. Stir it well.

4-Add yogurt and 1 cup water and salt, cover it for few minutes.

5-Add green chilies when gravy started to dry up. Cook till chicken is tender and done.Garnish it with coriander.

Monday, January 11, 2010



1-1 kg bone less chicken
2-salt as required
3-white pepper 1 tsp
4-tomato paste 2 cup
6-tomato ketchup 2 cups
7-fresh red chillies 9- 10
8-vinegar 4 tbsp
9- oil 4 tbsp
10-garlic paste 1 tsp

1-Marinate chicken with garlic,salt, vinegar and white pepper for half an hour.
2-Take a pan and heat oil .Then add the marinated chicken on a high flame till the chicken dries.
3-Then add tomato paste and tomato ketchup and cook for 5 to 6 minutes.
4-Then add capsicum and red chillies and cook it for 3 to 4 minute.
5-Garnish it with fresh coriander and mint leaves and serve it with boil rice.

Wednesday, January 6, 2010



1-100 grams mushroom
2-100 grams carrots
3-100 grams peas
4- 100 grams cauliflower
5- 100 grams potato
6-1/2 cup coriander
7-15 cardamoms
8- 3 garlic flakes
9-1 inch ginger, 250ml curd
10-1 tablespoon lemon juice
11- 2 medium sized onions
12-2 teaspoon coriander powder
13-1 teaspoon turmeric
14-1/2 teaspoon pepper
15- 1 teaspoon red chilly powder
16-1 teaspoon cinnamon powder
17- 2 tablespoon ghee( clarified butter) and salt to taste.

1-Finely chop the onions, ginger and garlic separately and set them aside.
2-Cut all the vegetables into tiny pieces excluding the peas.
3-Take a blender and add the curd, ginger, garlic and onions and blend to make a nice smooth paste.
4-Now put in the lemon juice, pepper, salt and mix it. Add the turmeric, cinnamon powder, coriander powder, red chilly powder and blend it for 30 seconds.
5- Put in 1/4 fresh coriander and blend till the aroma begins to rise. Next take a pan and pour the ghee and bring to heat.
6- When the ghee begins bubbling add the blended ingredients. Powder the cardamoms and add it to the paste. Do not forget to stir at regular intervals.
7-Add all the vegetables and stir slowly. Put the remaining coriander and cook till the vegetable become soft.
8-To check if it’s cooked just press the vegetables with a spoon.If the spoon goes through turn of the flame and serve hot.