Maash ke Waade

INGREDIENTS:Maash ki daal 1 cupGreen chilles 6Zeera whole 1/2TspnCoriander leaves 1/2bunchBaking powder 1/4th TspnSalt to tasteOil for deep fryingMETHOD:Soak maash ki daal for 6hours and grind it with green chilles,coriander leaves,baking powder and salt.Grind it with as little water as possible to a thick consistency,otherwise you will end up with a loose batter which when fried soak in lotz of oil.Add zeera,wet your hands and take about 2Tspns of batter on your palm and make a hole in the middle with the help of ur finger,with the help of another hand deep fry them to golden brown in colour.Wash ur hand and keep it wet for frying each of the...

Read more »

Tamarind chaaru or pachi chaaru

This is one of the simple and easy to make dish. This item goes good with any dal & rice, or with papukaya(with any curry).IngredientsTamarind - Lemon size Onions - chopped into small piecesGreen chillies - chopped into small piecesCilantro (Coriander)Salt to tasteTadka:OilMustard Seedssesame seedsCurry leaves (Optional)Asafoetida (Optional)Method of preparation1. Soak tamarind for 1/2 hour or you can microwave for 1 minute and remove the pulp. Add enough water. Remember it might become too soar if you make it thick. So add enough water.2. Add chopped onions, green chillies and salt to the above.3. Now take a small vessel/bowl for tadka....

Read more »

Spring Rolls

This Recipe is again one of favourites at iftar,the stuffing is so yum...it makes u feel like having more and more.Have made this many times with my mom,its a favorite at my mum's and also at my in-laws place.,i dedicate this to my cousin nafay,who has made a special request for me to post this recipe...sorry nafay wasnt able to post this from so many days...finally here it goes..INGREDIENTSFor the StuffingBeans 100grmsCarrots 100grmsCabbage 100grmsCapsicum 100grmsChicken 100grms(boiled and shredded)Spring Onions 50grmsPotatoes 150grms(optional)Green chilles 10Coriander leaves 1 bunchAjinomoto 1/2TspnGreen chilli sauce 1TspnFinely chopped Ginger...

Read more »

Sheek Kabab

INGREDIENTS: Minced meat (kheema) 1/2 kiloRed chilli pwdr 2TspnsTurmeric pwdr 1/4th TspnGinger-Garlic paste 2TspnsBlack Pepper pwdr 1/2TspnAlmond Powder 2TspnsGaram masala pwdr 1TspnGrated Cheese 1TbspnNimbu 1Coriander leaves 1bunchSaffron pinchSalt to tasteMETHODMix all these Ingredients except saffron with minced meat.Add keep mixing this paste to a smooth dough with your hands for 10-15 minutes(do not grind it)Take Sheek or stick that you get to make kababs and roll the meat in your hands or with a help of a plastic cover and insert it into the sheek.Brush oil mixed with saffron on the meat and cook it in the microwave at 180degrees for 20-30mins...

Read more »

Macaroni with Vegetables & Chicken

INGREDIENTSMacaroni 1 cupCabbage 1/2 cup (sliced finely)Carrot 1/2 cupCapsicum 1/2 cup(finely cut to small)Chicken(boiled and shredded 1/2 cup)Black pepper 1 & 1/2 TspnsAjinamoto 1/4th TspnVinegar 1TbspnSoya sauce 1TbspnCoriander leaves 1/4th bunchButter 1TbspnSalt to TasteMethodBoil the macaroni with salt till done and run through cold water and keep it aside.Heat Butter in a pan and add the cut vegetable with chicken.Add black pepper,ajinamoto,vinegar,soya sauce,coriander leaves.Keep frying till almost done.Finally add the cooked Macaroni and fry for about 2 minut...

Read more »

Cheese Ke Samose

This one is my favorite snack in iftar during Ramadan,its very delicious the cheese just melts in your mouth...and its so easy to cook.INGREDIENTSBoiled Eggs 6 Cheese(kraft) 3TbspnBlack Pepper Powder 1 and 1/2tspnCoriander Leaves 1Bunch Samosa leaves with oil.(available at the bakery)Salt to tasteOil for deep frying Method For the stuffing: Cut the boiled eggs to small and keep aside.In a mixing bowl add cheese and mix black pepper pwdr,salt and coriander leaves.Finally mix the cut boiled eggs.You can refrigerate this mixture for 2 days.(its good if u make fresh stuffing every time.For the samosasTake a samosa leaf and put 2Tspns of the prepared...

Read more »

Hyderbadi Tasty Gobi Manchuria

Click to enlarge imageThis appetizer has been a favorite with me, way back in Hyderabad...this was when Dhabas were booming all around, it was a patent name on the menu cards. The name is familiar to Chicken Manchuria...probably because they look identical. The only thing I resisted adding was the food color. Anyways, here are the ingredients.Ingredients:2 cups cauliflower, washed and cut into decent sized florets3/4 cup chana besan flouroil as needed1 1/2 tsp salt1 1/2 tsp red chilli powdera pinch of turmeric powder1 tsp ginger garlic pastea pinch of baking soda1 green chilli, choppedchopped cilantro to garnishwater as needed Method:Mix all...

Read more »

Aloo(potato) Ke Puffs

INGREDIENTS:Boiled Potatoes 4 medium Onion finely chopped 2Tspns Ginger-Garlic paste 1/2TspnRai 1/2TspnZeera 1/2TspnDried Red chillies 4Green chilles 4Chane ki dal 1TspnCurry Leaves fewCoriander Leaves 1/2 bunch Turmeric powder 1/4th TspnLemon(nimbu) 1Puff Pastries Oil Salt to tasteMETHOD:For the stuffing:Boiled Potatoes 4 medium Onion finely chopped 2Tspns Ginger-Garlic paste 1/2Tspn Rai 1/2TspnZeera 1/2Tspn Dried Red chillies 4Green chilles 4 Chane ki dal 1Tspn Curry Leaves few Coriander Leaves 1/2 bunch Turmeric powderHeat 2Tbspns of oil in a kadai and add Onions and fry them to light brown colour and add ginger-garlic paste and keep frying.Add...

Read more »

Kofte Pyaaz

Click to enlarge image...translated as Meatballs in thick Onion gravy, is another recipe which uses the tempting kofte I prepared the other day. Anyways, as for the recipe, its absolutely worth trying, amazing flavors to savor coupled with the sweet taste of onions give this gravy a unique touch. Ingredients:olive oil 4 tbs14- 15 meatballs/kofte4-5 onions, thinly sliced1 1/2 tsp salt1/4 tsp turmeric powder1 1/2 tsp red chilli powder1 tsp ginger garlic paste1 cup water1 green chilli, slit4 cardamomscilantro to garnishMethod:Heat a wok and add the onions, as they begin to get a brown tinge add ginger garlic paste. Stir a while and add salt, turmeric...

Read more »

Recipes from my village ... coming soon

Gummadikaya Barada (can make it with Dosakaya also):MuddakuraPachi chaaru or chintapandu chaaru...

Read more »

Brinjal/Eggplant Bhaji

I dont know what others call, but at our place because of influence of Maharastra we call it as Vankaya Bhaji. Following is hte recipe. Previously I published recipe by heating it in a kadai. This time I tried it with the burning on stove. The taste of original is marvelous. Nothing can beat it. So here is the recipeIngredientsAmerican eggplant or any fat eggplantoilOnions choppedGreen chilliesSalt to tasteTomato chopped - OptionalTadka (oil, mustard seeds, cumin seeds, urad dal and red chillies)Method of preparation1. Apply oil to the brinjal and let it be on the stove. As the skin turns different color, slowly move the brinjal to other side....

Read more »

Fried Mutton-Tala Hua Gosht

INGREDIENTS:Mutton 1/2 kilo Red Mirch Powder 1/2 Tspn Turmeric Powder 1/4th Tspn Ginger-Garlic Paste 2TspnGaram Masala Powder 1Tspn Black Pepper Powder 1TspnGrinded HaraMasala(5 Greenmirch,1 Coriander,1/2 Pudina) Curry Leaves FewNimbu 1 Oil for fryingSalt to Taste FOR GARNISHING: Freshly cut Coriander and Fried Onion METHOD Pressure cook mutton with Salt,Turmeric Powder and Ginger-Garlic Paste with 1 and 1/2 cups of water for 10mins.Do not let the mutton condense fully otherwise it will get mashed when you start frying it.Now dry out the water in the cooker.Take a pan and heat 5-6 Tbspns of oil and add some curry leaves,fry them for a minute...

Read more »

French Beans in Onion

Click to enlarge imageThis is the most basic of Indian cooking. French beans are very versatile, you can prepare it in gravy or just boil them and season with salt and pepper (that's how my older son likes it) they taste just as good! Ingredients:3-4 tbs oil2 onions, thinly sliced2 cups water1 lb or more french beans, cut in 4 pieces1 1/2 tsp salt1 1/2 tsp red chilli powder1/4 tsp turmeric powder1 tsp ginger garlic paste Method:Heat oil and slide the onions, as the onions start to slightly brown add ginger garlic paste and stir briskly.Add salt and turmeric powder and stir in well. By now the onions will have browned. Add red chilli powder...

Read more »

Phirni Begum(Chawal Ki Kheer)

Asalam-alikum everyone ...hope u all r liking my Ramadan special,this is my saher special.My mom-in-law usually makes this.,as we have roti's in the saher she feels u should also have an intake of rice., the sweetest form of having it is kheer believe me it completes ur saher.Do try it!!INGREDIENTSMilk 1 literBasmati Rice powderSugar 9TbspnsKhoa 100grmsSaffron(zafran) 6-7 strandsCardamom powder 1/4th TspnCashew nut powder 1TbspnChopped almonds and pistachios 1TbspnSilver warq for decorationMETHODBoil the milk and add rice powder and cashew nut powder,keep stirring continuously to avoid lumps.Lower the flame and cook for 5 minutes.Add khoa and...

Read more »

Delish Fruit Cups

Click to enlarge imageNow here's one dessert that has no sugar...the flavor totally rides on the fresh fruits and whip cream. Assembling the dessert is a breeze once you have all the ingredients ready :) Again there are no limits to the kind of fruits you want to add, I put whatever I had handy.Ingredients:1 apple1 orange1 banana1 cup cantaloupe1 cup grapes1 cup mango2-3 tsp fresh apricot2-3 tsp black raisins3-4 dates Method:Cut all the fruits in desired sizes, layer them in a serving bowl.Scoop a dollop of whip cream on top and sprinkle black raisins, dried apricots and dates. Serve co...

Read more »

Potato Fritters

Click to enlarge imageHere's another fried crispy delicacy straight for the iftar table...easy to make and simply great to eat. Here is the recipe... Ingredients:4 tbs oil2 potatoes, skinned and sliced1 1/2 cup chana besan flour1 1/2 tsp salt1 tsp red chilli powder1/4 tsp turmeric powder1 green chilli, chopped1/2 onion, slicedCilantro as neededA pinch of baking sodaMethod:Slice the potato using a mandolin, Immerse them in cold water and keep aside.Mix all the other ingredients and add the potatoes, let them sit in the mix for sometime.Heat oil and deep fry them till golden brown. Serve hot with ketchup or Maggi tomato sau...

Read more »

Minced mutton(kheema) Ke Samose

INGREDIENTSMinced meat 1/4th kilo Onion Medium sized 1(sliced)Loung-Patta-Elaichi 2-2-1Red chilli powder 2 Tspns Turmeric Powder 1/4th Tspn Dried Kasuri methi(1 muthi) handfulTomato 1 Coriander leavesCoriander Powder 1Tspn Ginger-Garlic Paste 2TspnsSalt to taste Oil for cooking Samosa flabs METHOD FOR THE STUFFING: Heat 4Tbspns of oil in a cooker and add loung-patta-elaichi,add onion and fry till golden brown Add Ginger-Garlic paste ,Tomato cut to small and cook till tomato gets mashed properlyAdd minced meat,salt,red chilli pwdr,turmeric pwdr,coriander pwdr and kasuri methi and fry for about 5 minsAdd 1 and 1/2 cups of water and pressure cook...

Read more »

Dahi Waade(maash ki daal)

INGREDIENTSFor the batterMaash ki dal 1 cupGreen chilles 4Coriander leaves 1/2 bunchCumin pwdr pinchBaking pwdr 1/4TspnSalt to tasteMethod to make the batter:Soak maash ki daal for ateleast 5-6 hours after washing properly for 3-4 times.Grind the daal to thick consistency with green chilles,coriander leaves,cumin pwdr,baking pwdr and salt.Method for making the wadas:Heat oil for deep frying the wadas.Simply take the batter onto your palm and shape it to form a wada or if ur unable to do that take a table spoon and put the batter forming a round shape into the pan.Fry till both the sides turn golden brown.Keep them aside.For the dahi wadasTake...

Read more »