Thursday, November 30

Dry Mutton Kebabs.

Dry Mutton Kebabs.This dish is must have in every Muslim families during the festival of Bakrid Eid. On this festival every house will have a excess amount of meat and to save the meat, they add some masalas and dry the meat for 2 to 3 weeks. Then store in a dry containers and use everyday.. It goes very well with Dal and Rice as a side dish.

1 kg Mutton
2tbsp red chilly powder
1tbsp black pepper powder
1tbsp garlic paste
salt to taste
Oil for deep frying.

Cooking Method.
Wash and dry the mutton throughly
Cut the mutton into long strips (1 inch thick)
In a large mixing bowl, add the red chilly powder, black pepper powder, salt and garlic paste and mix it nicely. Then dry in sun for atleast 2 to 3 weeks.
After its completely dried store them into a dry container.
In a deep frying pan, add enough oil, when oil is hot, deep fry the kebab and serve hot

Wednesday, November 29

Overnight Oatmeal.

Overnight Oatmeal this has become favourite meal in my family and I make this atleast twice a week. It makes a morning job easy and gives a quick meal of the day, which keep the whole day energetic and healthy.

Ingredient's for Soaking.
1 cup oats
1 cup curd
1cup milk
2tbsp honey.

Ingredient's for Garnishing.
Hand full of chopped dry fruits
1 slice banana
1tsp flax seeds
2tbsp dried cranberry.

Making Method.
In a large bowl, add the oats,curd,milk and honey. Mix it well and refrigerate overnight.
Next day, In a large serving bowl, add the soaked oats and garnish with dry fruits, banana, flax seeds and cranberry. 
Serve cold.

Thursday, September 28

Onion Focaccia Bread.

Onion Focaccia Bread. This is very easy and delicious bread I have ever made and it gets ready in no time. Its a great bread to serve with Soups, stews or pasta. You can season with any ingredients or herbs and serve hot with your favourite soup or pasta.

1/2 cup warm water (100 degrees to 110 degrees)
3tbsp warm milk
1/4 tsp sugar 
1+1/8 tsp active dry yeast
1+1/2cups all-purpose flour, plus more for dusting
1/4 tsp salt
6tbsp olive oil
1 medium onion (thinly slice)
1tbsp mixed Italian herbs
1/4 black oilves.

Baking Method.
Pour warm water and milk into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved. Let yeast stand until foamy, about 10 minutes. In a large mixing bowl, add flour and salt. Then add yeast mixture and 3tbsp oil. Mix until the dough comes together, adding more flour as needed until dough is smooth, Transfer to medium bowl with oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 1hour. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times.
In a mean time pre-heat the oven to 180c for 10minutes.

Take a large baking tray and place the dough onto tray and shape the dough in to square shape. and use your fingers to make deep dimples in the focaccia, pushing them all the way through the dough to the bottom and sprinkle olives, onion and mixed herbs on top, apply the remaining oilve oil on top. and bake for 15 minutes at 180c.
Serve hot with soup, stew or pasta.

Friday, September 22

Moong Dal Wadi And Aaloo Sabji.

Moong Dal Wadi And Aaloo Sabji. Wadi is so versatile can be cooked in dry Sabji or the gravy with any veggie's of your choice. This wadi makes a very delicious pulao or even briyani. Wadi can be made in bulk and store for few months. I'll post the recipe for how to make wadi in my next post.

1 cup moong dal wadi
2 potato (cut into big chunks)
2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)
1/2tsp turmeric, 1tsp coriander powder, 1tsp red chilly powder, 1tsp garam masala
1tbsp ginger garlic paste
1/2tsp cumin seeds
1 green cardamom, 1 clove, 1 cinnamon stick
2 bay leaves
2 dry red chillies
2tbsp oil + 2tbsp for frying wadi and potato
Salt as per taste.

Cooking Method
In a pressure cooker, add 2tbsp oil and fry the wadi and potato to golden brown and keep it aside.
In the same pressure cooker, add the rest of the oil, cumin, bay leaves, dry red chillies, cardamom, cloves and cinnemon, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.
Then add wadi, potato, salt and mix. Add another 2cup of water, cover the lid and cook for 2 whistle (1 in high flame and 2 in low flame).
Garnish with coriander leafs
Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.

Thursday, September 21

Moong Dal Kachori.

Moong Dal Kachori is a easy to make and very very tasty to have with hot cup a tea for a breakfast or as a evening snacks. This recipe is sitting in my draft from ages, Since the climate is getting cold here so I think it's a right time to post this recipe.. I have taken this recipe from and thanks to her for such a awesome recipe. Do try and let me know.

Ingredient's For Filling.
1cup moong dal (soaked for 2 hours)
1tbsp finely chopped ginger garlic
2 finely chopped green chillies
Pinch of Hing
1/2 tsp fennel powder
1/2 tsp cumin
1/2 tsp dry mango powder
1/2tsp turmeric, 1/2tsp coriander powder, 1/2tsp red chilli powder
2tbsp oil
Salt to taste.

Ingredient's For Dough.
2 cup Maida (all purpose flour)
1/4 cup oil
Salt to taste.

Cooking Method.
Take maida in a big bowl, add salt and oil and mix well. Now add little water at a time and knead soft dough same as required for making chapatti. Don't knead the dough too much. Cover the dough and keep it aside for 15-20 minutes to set. Meanwhile prepare stuffing.

Coarsely ground the soaked moong dal. Set it aside, Preheat pan and add 2tbsp oil in it. When oil is hot, add cumin seeds and saute for while. After sauteing cumin seeds add hing, green chilly, red chilli powder, coriander powder, ginger garlic, fennel powder and saute the spices for few minutes. Now add grounded dal, salt, garam masala and dry mango powder. Mix all ingredients really well. Stir constantly and cook dal until it dries. Take out the roasted dal in a bowl and allow to cool. 

Take little amount of dough, equal to size of lemon, and roll to a round shape. Take one dough ball and flatten it with help of your fingers giving it a shape like bowl. Now fill this bowl with 1 tsp stuffing and lift from all sides for sealing the stuffing. Likewise prepare all kachoris. 

Preheat a enough oil in a deep frying pan for frying kachoris. Oil should be medium hot for frying kachoris and now roll the stuffed dough ball with your hand or fingers gently into thick kachori. Place the kachori in medium hot oil for frying. Place as many kachoris as possible in the wok at one time. Flip the side when kachoris turn puffy and are slightly brown from beneath. Keep flipping the kachoris and fry until they turn golden brown in color. Keep the flame low and medium, to get crunchy and crusty kachoris. Place the fried kachoris over a plate with absorbent paper. Likewise fry all kachoris.
Serve kachoris with green coriander chutney or sweet chutney or you can even eat them as it.

Wednesday, September 20

Mix Vegetables Curry. (Pressure-cooker Version)

Mix Vegetables Curry this is such a incredibly delicious recipe, which can go with everything like Rice, Paratha, Naan or Roti. It doesn't take long time to cook, put all the ingredients in a mixture grinder to make a smooth paste and then add it to the chopped veggie's and pressure cook for 2 whistle. That's it. Do try and let me know.

Ingredient's For Paste.
1 large onion, 2 large tomato
Handful of coriander leaves
1 cup chopped coconut
1tbsp ginger garlic paste.

Ingredient's For Curry.
2 cups of chopped veggie's (cauliflower, Potato, Capsicum, Beans, Field beans, Peas)
Handful methi leaves
1tsp red chilly powder, 1/2tsp turmeric, 1tsp coriander powder, 1tsp garam masala
3tbsp Oil
Salt to taste.

Cooking Method.
In a mixer jar, add all the Paste ingredients and grind it to a smooth paste. Keep it aside
In a pressure cooker add oil, when oil hot, add red chilly powder, then add the ground paste and fry for a minute.
Now add the turmeric, coriander powder, garam masala, Methi Leafs and chopped veggie's and give it a quick mix, add salt and 1/2cup of water. Then close the pressure cooker lid and cook for 2 whistle. Allow the pressure to go before opening the cooker.
serve hot with Rice, Roti, Naan or Paratha.

Tuesday, September 19

Khajoor Ka Halwa.. Dates Halwa.

Khajoor Ka Halwa is an a very yummy sweet dish, which can be made easily at home and relish with vanilla ice cream. The combination of dates and dry fruits are to die for and can be stored in the fridge for a week or 2. All you need is just a handful of ingredients to make this delicious halwa. Do try and let me know.

1/2kg dates (dry one's)
1+1/2 cup of sugar
1 cup dry fruits (almond,cashew,raisin)
1/2 ghee.

Cooking Method.
Soak the dates over night. Then de seed them and grind to a course paste.
In a deep frying pan add the ghee, when the ghee is hot, fry all the dry fruits to golden brown and set it aside.
Now in the same deep frying pan add the ground dates paste and fry till it becomes dry, then add sugar and dry fruits, again fry the halwa till it becomes completely dry and ghee starts floating on top..
Serve with vanilla ice cream.

Thursday, July 20

Malai Kofta.

Malai Kofta is a very popular North Indian delicacy. Paneer and potato balls deep friend and then added into a creamy onion and tomato gravy, then garnished with cream and Served with naan or Jeera Rice. This is a bit lengthy recipe but I have tried to make it easy as much as possible. Do try this dish and let me know..

Ingredients For Kofta.
2 large boiled potato
250 gram paneer
2 tbsp corn flour
1/4 tsp white pepper
1/2 tsp kasoori methi
1/4 tsp garam masala
Salt to taste
Oil for deep frying.

Ingredients For Gravy.
1 large onion, 2 large tomato, roughly chopped
1tsp ginger garlic paste
8 to 10 cashew
1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp garam masala
1 green cardamom, 2 cloves, 1 small cinnamon stick
2tbsp butter
1/2 cup fresh cream 
Salt to taste.

Cooking Method.
In a deep kadai, add enough oil to deep fry the koftas. Take all the kofta ingredients in a large mixing bowl, mix everything to foam a dough, then divide the dough into small lemon sized balls. Now deep fry them in hot oil. and set it aside.
In a another deep pan, add 1tbsp butter, once the butter is melted, add all the gravy ingredients(except Cream) and cook till everything comes together, then allow the masala to cool. Now grind the cooled masala in to smooth paste.
In a same pan, add another 1tbsp of butter once the butter is melted, add the masala paste and cook for 4 to 5 mintes, Then add the cream and fried koftas, and cook for another 2 to 3 minutes on a medium heat.
Garnish with cream and Serve with Naan.

Thursday, March 23

Fried Idli.

Fried Idli, this is one of the easiest breakfast if you have left over idli sitting in the fridge and you have no idea what to do with them. All you need is chilli garlic idli powder and some ghee and your yummy breakfast is ready in no time. Serve with some coconut and mint chutney..

5 nos idli
2tbsp chilli garlic idli powder (market bought)
1tbsp ghee
10 curry leaves
1/2tsp mustard seeds
Salt to taste.

Cooking Method.
Cut the idlis into small cubes and set it aside.
In a deep frying, add ghee, when its hot, add mustard and curry leaves, When they splutter, add the chilli garlic idli powder and give a quick mix.
Now add the idli cubes, adjust the seasoning and saute for few minutes. Then transfer them into a serving dish.
Serve hot with Coconut and Mint Chutney.

Wednesday, March 22

Chocolate Brownie Milkshake.

Chocolate Brownie Milkshake this is a incredibly delicious milkshake I have ever made. When you have chocolate, brownie, milk and vanilla ice cream in a one glass who will say no to this and worry about calories. So simple and delicious milkshake to have for breakfast and be energetic whole day and feel good about it.. Be it a summer or winter this drink will get a smile on your face anytime.. All you need is few ingredients and a blender, just blend everything together and enjoy your milkshake..

1 cup of chocolate brownie
1/2 cup vanilla ice cream
2 cups milk
1/2 cup melted chocolate
1/2 cup yogurt
Few ice cubes.

In a blender, mix all the above ingredients and blend everything together to a smooth consistency.
Then pour them into the tall glass and serve chilled.

Dry Baby Prawn Roast.

Dry Baby Prawn Roast is cooked with coconut oil and this dish also I have made exactly the way I cook Egg Roast and it tasted awesome with plain boiled Rice. You can replace the dry prawns to fresh prawns if you don't like the dry ones. This can be even served as a side dish for any drinks too.

2 cup of dry baby prawns 
2 medium onion, 1 large tomato (finely chopped)
3 to 4 green chilli's slit
1 tsp red chilli powder, 1/2 tsp turmeric
1/2 tsp coriander powder, 1/2 tsp garam masala
1/2 tsp mustard seeds
2 tsp lemon juice
1 tsp ginger garlic paste
10 curry leaves
2 tbsp fresh grated coconut
1/2 tsp ground black pepper
2 tbsp chopped coriander leaves
Salt to taste
3 tbsp coconut oil.

Cooking Method.
In a deep earthen pot, add coconut oil, when oil is hot, add curry leaves and mustard seeds, when they splutter, add onion, green chilli and fry to lite brown.
Add grated coconut, red chilli powder, turmeric, coriander powder, garam masala and ginger garlic paste and fry for 1 minute. Then add chopped tomato's, lemon juice, salt and cook till the tomatoes are well cooked. Then add black and dry prawns, add little water if needed. Now cover the lid and cook for 4 to 5 minutes on a low flame. After 5 minutes take the lid of and roast the prawns on to high flame for a minute.
Garnish with coriander leaves.
Serve hot with Roti's, Naan, or Rice.

Tuesday, March 21


Finally, I'm posting one of my favourite recipe after waiting for like ages. Doughnuts are my most favourite and I love to have them anytime of the day. This is a very simple and easy recipe which can be made easily by the beginners also. I have tried this recipe like a hundred times and everytime I got the best doughnuts...

1+1/4 cup of all purpose flour, plus a bit more for dough
1/2tsp yeast
1/8cup sugar
1/4+1/8cup Luke warm water or milk (115c)
1/4cup melted butter
1tsp vanilla essence
1 egg
Oil for deep frying.

Ingredient's For The Glaze.
1/2 cup icing sugar
1/2 tsp vanilla essence
Milk, as needed (about a 2tsp of milk)

Cooking Method.
In a small bowl, combine the warm milk and 1tsp sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.
In the bowl mix the egg, milk, sugar, vanilla, melted butter and sugar. Mix till the sugar is dissolve. Then add flour, yeast water and mix. Knead the dough for 5 to 7 minutes or until you have a smooth dough. Cover the dough with plastic wrap and place it in a warm spot to rise for about 2 hours.
When the dough is doubled in size, punch the dough down and roll it out onto a floured surface into 1/2 inch thickness. Using a doughnut cutter, cut out the doughnuts and place them on a counter top and cover them with a kitchen towel and allow them to raise for another 15 to 20 minutes. In a mean time heat a oil in a deep frying pan, once the oil is hot lower the heat.
Now fry the doughnuts to golden brown on a medium flame. Then allow the doughnuts to cool completely before icing.
In a large mixing bowl, mix the icing sugar, vanilla essence and milk. mix everything until you get a consistency runny enough to dip the doughnut in.
Take the completely cooled doughnuts and dip into a glaze and place them on the cooling rack to set. 
You can glaze as you like and decorate the doughnuts as your wish.

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