Thursday, 27 February 2014

Gobi Jalfrezi

 2 cauliflowers,medium,cut into medium sized florets
 1 bell peppers,large,cut into strips
 2 cup tomatoes,cut into strips
 3 Tbs ghee or refined oil(I used 1 tbsp of ghee & 2 tbsp of oil) 
 2 bay leaves 
 2 Tbs ginger paste or minced 
 2 Tbs garlic paste or minced (I used minced)
 1 tsp chopped green & red chillies
 2 dry whole chillies
 1 tsp cumin seeds
 1 tsp cumin powder
 1/4 tsp ground cloves
 1/4 tsp ground cardamom
 Salt to taste
 1/2 tsp ground black pepper
 1 Tbs white vinegar 
 1 Tbs chopped fresh coriander for garnish


Cut the cauliflower into small florets and chop the thicker stems into small pieces. 

Remove seeds from peppers and cut into long strips. 

Heat oil or ghee over medium-high heat. 

Add whole dry chillies,bay leaves, ginger, garlic, cumin seeds & powder, cloves & cardamom and cook, stirring regularly, until fragrant and the seeds start to crackle.  

Add cauliflower, bell peppers, salt & ground pepper, stir until the cauliflower is evenly coated with the oil & spices, then cover and reduce heat to medium-low. 

Cook, stirring just once or twice, until cauliflower begins to soften a bit, about 10 minutes. 

Uncover, stir in tomatoes and vinegar, and bring to a simmer. 

Cover and cook at a low simmer until cauliflower is tender, about 15 minutes. 

Uncover and stir: If the mixture is not fairly dry, increase heat and cook a little longer to evaporate most of the liquid.

Garnish with chopped coriander leaves.

Serve hot with roti or paratha.

Sunday, 23 February 2014

Muro Diye Bhaja Moong Dal(Moong Dal Cooked With Fish Head)


Moong or yellow Lentil: 1 cup

Fish Head: 1/2 (I used a half head of 2 kg rahu fish)

Ghee:1 tbsp

Oil:3 tbsp

Turmeric powder: 1 tsp

Chilli powder: 1 pinch

Coriander powder: 1/2 tsp

Cumin powder: ½ tsp

Salt to taste

Sugar: 1/2 tsp

Ginger paste: 1 tsp

Garam masala powder: 1/2 tsp

Cashew: 6-8 (dry roasted)


For tempering:

Bay leaves: 2 small

Whole Cumin seeds: 1 tsp

Dry red chillies:2

Whole garam masala:cinnamon(1 inch),clove,green cardamom:each 2 pieces


Smear salt and turmeric to the cleaned and washed fish head.

Keep aside for 15 minutes.

Dry roast the moong dal on very low flame. 

Keep on stirring continuously to make it golden evenly. 

Once the beautiful aroma of roasted moong hits and the dals are nicely golden take it off. 

Rinse under running water. 

Drain the water thoroughly.

Keep for another 10-15 mins.

HEat ghee & temper with bay leaves,cumin seeds,whole garam masala & dry chillies.

Fry the dal in same ghee again for 2-3 mins.

Heat the oil in a heavy bottom pan. 

Fry the fish head till its golden & crispy. 

Break the fish head in chunks.

Add ginger paste,turmeric, chilly, coriander and cumin powder. 

Cook for few minutes till spices coat the fish head and keep aside.

Take the fried dal,spice coated fish head chunks in a pressure cooker.

Add 2 cups water,salt & sugar.

Cook for 2-3 whistles.

Let the steam release on its own.

It should be soft but not mushy.

Cook till it thickens and the raw smell is gone.

Add dry roasted cashew & raisins. 

The dal will be thick but not dry so adjust the liquid accordingly by adding warm water.

Finish off with a final sprinkle of garam masala powder & few drops of ghee.

Serve warm with steamed rice.

Dhaba Style Chicken Curry

500 gm Chicken- cut into pieces, washed and wiped 

3 tbsp Refined oil 

1/2 tsp cumin seeds 

2 bay leaves 

2 dried red chilly 

1 tsp garam masala powder

Whole garam masala:cloves,cinnamon (1 inch),green cardamom-each 2 pieces 

1 cup onion - chopped 

1 Tbsp ginger garlic paste 

1 Tbsp chopped coriander 

1 tsp chopped fresh chillies

1 tsp turmeric powder 

1 Tbsp coriander powder 

1 tsp kashmiri red chilly powder

1/2 cup tomato ketchup

1 tsp sugar 

Salt - to taste


Wash the chicken thoroughly. 

Heat oil and add cumin, bay leaves,whole garam masala and dried red chilly. 

When the cumin begins to splutter, add garam masala powder, onion and saute for sometime over medium flame till onions are a 

little soft. 

Add ginger garlic paste, powdered masalas, chicken, salt,sugar and saute over high heat till chicken is opaque. 

Lower the flame to low,add ketchup & cook till tender and fat separates. 

Add water to the consistency of the gravy you want and cook some more. 

Garnish with chopped coriander & chopped fresh chillies.

Friday, 21 February 2014

Quick Dry Cauliflower Curry


Cauliflower - 1 medium,cut into bite-sized florets

Tomato - 1 medium,pureed

Oil - 1 tsp

Jeera - 1/2 tsp

Onion - 1 small,finely chopped

Ginger garlic paste - 1/2 tsp

Rec chilly powder - 1/2 tsp

Coriander powder - 1/2 tsp

Haldi powder - 1/4 tsp

Garam masala - 1/4 tsp

Salt to taste

Coriander leaves - for garnish


Chop the cauliflower into bite sized pieces & wash.

In a non-stick pan(preferably) add oil and splutter jeera,saute the onions,add the ginger garlic paste and saute for 1-2 minutes and then mix in the tomato puree.

Saute for 2-3 minutes and then add red chilly powder,coriander powder,haldi and garam masala.

chopped cauliflower,salt to taste and sprinkle 1-2 tbsp of water.

Mix well.Cover with a lid and cook for 3-5 minutes or till the cauliflower is almost cooked.

Now cook uncovered for another 5-7 minutes.

Add coriander leaves and switch off the flame.

Serve with roti or paratha.

Thursday, 20 February 2014

Palong Shaak-er Niramish Ghonto: (Spinach Ghonto)


Spinach– 1 bunch, chopped 

Broad Beans,chopped – 1 cup

Pumpkin – cubed – 1 cup

Potato – 1 medium,cubed

Radish– 1 medium,cubed

Ridged Gourd- 1,cubed

Eggplants– 3,small,cubed

Turmeric Powder – 1 tsp

Salt to taste

Sugar-1 tsp

Dry Red Chillies – 2

Panch Phoron – 1 tsp

Mustard Oil – 3 tsp

Kasundi-2 tsp

Dried Lentil Dumplings –1/2 cup


Cut the Spinach and wash thoroughly.

Cut all the Vegetables into pieces. 

Heat 1 tsp of Mustard Oil in a Kadhai and fry the dried Lentil dumplings and keep aside.

Heat remaing mustard oil & put the Panch Phoron and dried Red Chillies into the Kadhai and let them sizzle.

Add all the Vegetables and sauté for 5 minutes so that all the vegetables are a little fried and are coated in Oil.

Add the Turmeric Powder, Sugar and Salt and mix well.

Now add the Spinach and mix.

Keep mixing the Spinach slowly, no water is added to this preparation, the Spinach will produce enough water for all the Vegetables to cook thoroughly.

Add the kasundi and mix.

Let it simmer for about 15-20 minutes on medium flame.

At the end when the Veggies are cooked and the ghonto has dried up add the Dried Lentil Dumplings. 

Serve with Plain White Rice.

Wednesday, 19 February 2014

Baked Medley

I was not sure what should be the name of this baked recipe with Shrimps, eggs, and minced chicken, so named it as medley !

Boiled shrimps:1 cup
Boiled minced chicken:1 cup(boiled with 1/4 tsp og ginger-garlic paste & salt)
Butter:2 tsp
Finely chopped onion:2 tsp
Finely chopped green chilli:1 tsp
Black pepper powder:1 tsp
Salt to taste
Chilli-garlic sauce:1 tsp
Mayonnaise:1 tbsp

Grease a container.
Pour shrimps,chicken,eggs,onion,chilli & salt into the container.
Mix it.
Take 2 cups water in a pressure cooker.
Place the closed container into the cooker.
Cook till 5-6 whistles.
Cool it.
Take out the baked mix.
Heat the butter in a nonstick pan.
Saute the mix in the butter for few minutes.
Serve it with pepper,chilli-garlic sauce & Mayonnaise.
Enjoy it with hot coffee.

Peper Ghonto(Raw Papaya Curry)

Ingredients :
Raw Papaya,peeled and cut into cubes:1,medium size
Potatoes,cut into small cubes:2 ,medium size(optional,I didnt use)
Green Chilly,slit:4
Bay Leaves:2
Cumin Seeds whole:1/4 tsp
Green Peas,boiled:1 cup
Chopped corriender leaves:3 tbsp
Garam Masala Powder:1/4 tsp
Salt to taste
Sugar:1 tsp
Cumin Powder:1/2 tsp
Refined Oil:2 tbsp
Desi Ghee(Clarifiied Butter):1/2 tsp

Method :
Peel the papaya and discard the insides.
Wash well  under running water.
Cut the raw papaya into cubes and boil in water.
Heat the refined oil in a pan and add the bay leaves and the cumin seeds.
Stir a bit and add the potatoes(optional).
Stir fry well and then add the grated raw papaya. Mix well.
Then add the spices-cumin powder, salt, sugar and green chillies slit.
Add peas and mix.
Put a lid and let it cook on low heat till done.
After 5 minutes remove the lid and mix.
Add the garam masala powder and ghee.
Remove to a serving bowl.
This is a dry dish and has no gravy.
Serve with plain rice.

Monday, 17 February 2014

Easy Shepherd’s Pie

500gm minced meat
1 onion chopped
1 tsp garlic juice
5 large,potatoes
100gm Butter
2 tbsp milk
1/4 cup broth
2 tbsp tomato ketchup
Salt to taste
8 Cheese slices

Peel the potatoes, boil in salted water until tender.
While the potatoes are cooking, melt 4 Tablespoons butter in large frying pan.
Sauté onions in butter until tender over medium heat (10 mins).
Add meet,salt and pepper & garlic juice.
Add ketchup.
Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes & keep moist.
Mash potatoes in bowl with 2 tbsp of butter,milk & season to taste.
Grease the baking dish.
Place mashed potato at the bottom,then 4 cheese slices to cover the surface.
Place meat on the top of the cheese.
Distribute mashed potato on the top along with cheese slices .
Rough up with a fork so that there are peaks that will brown nicely.
Preheat the oven at 180 degree and bake for 30-45 mins or  until bubbling and brown.

Sunday, 16 February 2014

Shahi Potol(Shahi Padwal)


Potol/Pointed gourd: 8 pieces (don’t use the ripe ones. Take good care in selecting the vegetable. Look for the bright fresh colour and Press to check the firmness.)

Onion paste: 3 tbsp

Ginger paste: ½ tbsp

Garlic paste: 1 tsp

Tomato: 1 medium

Curd:2 tbsp

Green cardamom: 2 pieces

Cloves: 5-6

Cinnamon: 1/2 “ stick

Black pepper: 7-8

Bay leaf: 1

Oil: ¼ cup

Red chili powder: ½ tsp
Chopped green chilli: 2 tsp



Garam masala: 1/3 tsp

Sugar: 2 tsp
Ghee: 1 tbsp


First prepare the pointed gourds. Lightly peel the green skin lengthwise at 4 places. 

Trim the edges. Now cut the gourds widthwise at two places in such a way that the edges are joined (i.e. Poke the knife between the gourds cut lengthwise but not through the edges). 
Wash and drain excess water. 

Smear with salt and turmeric.

Heat the oil and fry the pointed gourds till light brown on all sides. 

Drain the excess oil on an absorbing paper. 

Set side.

Now add the whole cardamom, clove, cinnamon, pepper and bay leaf in the same oil. 

Once they splutter add the onion paste. 

Fry on low till the raw smell is gone. 

Mix in the ginger-garlic paste and again fry on low till oil separates at the sides.

Add chopped tomato & curd; add salt, turmeric and chili powder. 

Mix and cover. 

Cook on medium till you see oil coming out at the sides.

Carefully transfer the fried pointed gourds and mix to coat everything together. 

Check seasoning(add sugar and salt as per taste)  and add ½ cup warm water.

Cover and let it simmer on low heat for 15 mins.

Add ghee & garam masala &cook for 5 mins.
Serve with roti or paratha.

Phulkopir Malai Curry:A Bengali Delicacy

Cauliflower:1,large,cut into medium florets,blanched
Tomato paste:2,medium
Onion paste:2,medium
Ginger paste:1 tbsp
Garlic paste:1 tsp
Cumin powder:1/4 tsp
Corriender powder:1/4 tsp
Turmeric powder:1/2 tsp
Kashmiri chilli powder:1/2 tsp
Bay leaves:2
Cinnamon:1,1 inch stick
Green cardamom:2
Ghee:3 tbsp
Milk:1 cup
Coconut cream 1/4 cup
Sugar:1 tsp
Salt to taste

Heat 2 tbsp of ghee,add bay leaves & whole garam masala.

Add & fry blanched cauliflour florets till they turn golden.
Remove from heat.
Heat 1 tbsp ghee & add tomato,onion,ginger-garlic paste till they become dry.
Add dry spices,salt,sugar & stir continuously.
Add fried cauliflower & cook for 5-10 mins.
Add milk & coconut cream.
Cook for few mins.
You can add few drops of ghee.
Serve hot with roti or paratha.

Friday, 14 February 2014

Murgh Amritsari

For Marination:

Chicken : 1/2 kg
Ginger Garlic Paste : 1 tbsp
Beaten Curd : 2 tbsp
Coriander Powder : 1 tsp
Roasted Cumin powder : 1 tsp
Red Chilli Powder : 1/4 tsp
Salt to taste

For Gravy:

Onion : 1 (chopped)
Tomato : 5 - 6
Butter : 2 tbsp
Green Chilli : 2 (chopped)
Milk : 1/2 cup
Chopped Coriander Leaves : 1 tbsp
Red Chilli Powder : 1/4 tsp
Cumin Seeds : 1 tsp
Coriander Powder : 1/2 tsp
Salt tot taste

Mix all the ingredients of marination in a bowl.
Apply the marination to the chicken pieces and keep in refrigerator for 1 hour.
Blend tomatoes to make a paste.
Heat 1 tbsp of butter in a kadhai and add marinated chicken it.
Cook covered until chicken is tender. Keep stirring occasionally.
To prepare gravy for Amritsari murgh, heat 1 tbsp of butter in a pan and fry onion in it.
Fry until onion is pink in color.
Add cumin seeds, coriander powder, turmeric powder, red chilli powder and salt. Cook for a while.
Add tomato paste and chopped gren chilli in it.
Cook until tomato paste starts separating from the butter.
Now add milk an keep stirring.
Cook for 2 minutes and then pour it on the chicken cooked in kadhai.
Now cook it further for 7 - 10 minutes on low flames.
Garnish with chopped coriander leaves and serve it hot.
Serve it hot with Paratha or Naan.

Swedish Saffron Cake

200g butter, melted
½ tsp (0.5 g) of saffron
1 tsp sugar
2 eggs
300g sugar
250ml milk
200g all purpose flour
2 tsp baking powder
Few dry fruits(not mentioned in d original recipe,but I used!)

Preheat oven to 180°C /350 °F.
Butter and flour the sides and bottom of a cake tin.
In the mortar, mix the saffron with 1 tsp of sugar until it’s a powder.
Whisk, beat eggs & sugar until frothy.
The mixture should be very thick and mousse-like.
Add the saffron and sugar powder.
In a separate bowl, combine the melted butter & the milk.
With the mixer on low speed, slowly add the liquid ingredients to the egg and sugar mixture.
Using a spatula, gently fold in the flour and baking powder into the bowl.
Pour into the prepared cake tin and bake for about 45 minutes or until a skewer inserted in the middle comes out clean.
The cake should be golden brown, slightly shrunken back from the sides.
Leave to cool for 30 minutes on the wire rack.
Leave to cool completely before removing from the bottom of the pan.
Serve with whipped cream, or strawberries, or raspberry jam.

Elo Jhelo

2 cups refined flour
1 tbsp Rice flour(optional)
1 tbsp ghee for (moyan)
Oil/ghee for deep frying
1/2 cup Milk to knead the dough
Pinch of salt
1/2 tsp kalonji seeds

For syrup:
2 cups of Sugar
1 cup of Water
1 tsp cardamom powder

Place flour in a bowl.
Add ghee, a pinch of salt.
Knead into a tight dough using  adequate water.
Cover and leave aside for 1/2 hour.
Divide the dough into small equal sized proportions.
Roll out each walnut sized balls into thin oval shaped puris.
Now with the help of knife slit along the puri without cutting the edges.

Roll the slitted puri tenderly.

Heat ghee/oil in a heavy bottomed pan, lower the flame and deep fry elo jhelo one at a time until light brown in color and evenly done.
Place the fried elo jhelo on a tissue paper towel to absorb excess oil/ghee and let it cool.

Prepare syrup in a vessel by pouring water and sugar.
Bring it to boil till the syrup thickens to produce bubbles.
The syrup will reduce to almost half.
Add the ello jhelo at this point and keep stirring gently (make sure you don't break them) so that the now thickening syrup gets completely coated to the contents imparting a whitish texture to it.
Remove from the flame and let it cool and store in an air tight box.

While frying keep the flame low and keep flipping the elo jhelo will result in evenly fry.
Over heating the syrup will lead to dryness and you will not get desired results in coating the fried elo jhelos.

Monday, 10 February 2014

Gosht Badaami Khurma:Lucknow Cuisine

Mutton: 1 kg
Garlic paste: 2 tbsp
Ginger paste: 1 ½ tbsp
Dry red chillies whole: 5-6, or to taste.
Yougurt: 1 cup
Almonds: 1 cup (un-skinned)
Cardamom/cinnamon/cloves: 1tbsp (ground)
Black pepper: 3-4 (ground)
Milk: 1 cup
Ghee/oil: 150-200 gms( I used ghee!!)
Kewra water: 1 tsp

Marinade the meat with yogurt and ginger garlic paste preferably overnight.
Blend the almonds and the hot spices (excluding chillies) in milk & make a smooth and creamy paste.
In a pan heat the oil/ghee and add the chillies.
Add the marinated meat and cook till ¾ done.
Add the creamy spice mix and cook on low heat till the gravy looks rich brown and gives out tha typical badam-i aroma.
Add the Kewra water.
Serve with Paratha or Nan.