Sunday, 9 February 2014

Masoor Dal Pulao


·         Basmati - 2 cup (soaked in water for 15 minutes)
Red lentil (masoor dal) - 1cup (Soaked in water for 15 minutes)
·         Onions-2 finely chopped and  fry till brown
·         Tomato – 1
·         Onions-2( chopped )
·         Cardamom and cloves - 3 each
·         Garlic (minced) - 2 cloves
·         Turmeric powder – Pinch
·         Ginger  - 1 inch grated
·         Green chilies – 2
·         Garam masala - 1 tsp.
·         Salt – to taste
·         Coconut milk - 2-1/2 cups or Milk with Jafran
·         Chopped Vegetabole-1 cup
·         Ghee-2-3 tbs
·         Sugar to taste
For  tempering:
Cumin seeds, Garam masala ,bay leaves, suger to taste.

Preparation method:
Boil the rice till half done rains the water and keep aside to dry.
In a pan, put  ghee and sauté the bay leaf, cloves, cumin, cardamom, garlic, chilies, ginger, onion and salt. When onions become translucent, add vegetables then mix the garam masala, turmeric ,and tomato. Sauté for another few minutes.
Put the lentils  in it. Stir well and sauté until the mix becomes aromatic.
Now add the coconut milk and combine well. If required pour some water
Cook covered for 10 minutes.Now add halfdone rice , salt and  sugar and brown onion.
Switch off the flame. When done mix 2-3 tablespoon ghee, garnish with some brown onion and

Serve hot

Friday, 7 February 2014



·         Spinach                        500 grams
·         Paneer (Cottage Cheese)  200 grams
·         Green Chilies                1-2
·         Garlic                            5-8 cloves
·         Onion                           1 midium size ,finely chopped
·         Cumin seeds                 ½ teaspoon
·         Oil                                3-4 Tablespoon
·         Turmeric powder            1 teaspoon
·         Red Chilly Powder           1 teaspoon
·         Sugar                           to taste


Wash spinach thoroughly and cut . Blanch in salted boiling water for two minutes.  Drain the water and again pour some cold water. Squeeze out excess water.  Grind spinach into a fine paste along with green chilies. Dice paneer into small cube. You can fry the Paneer if don’t want a raw flavor. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change color, add Onion and chopped garlic and sauté for half a minute. Add the spinach puree and stir. Add salt haldi powder and red chilly powder . Add  some water if required. When the gravy comes to a boil, add the paneer and mix well. Add some sugar . Serve hot.

Saturday, 7 December 2013

Achari Mangsho……………


Chicken – 500 gm.
Dry red chillies - 8-10
Carom Seeds (Ajwain) - 1/2 tsp
Onion - 3 (chopped)
Ginger garlic paste - 2 tblsp
Tomatoes - 3-4 (pureed)
Green Chillies - 5-7 (You could use bell peppers or jalapenos instead.)
Turmeric Powder - 1/2 tsp
Red Chilly Powder - 1 tsp
Yogurt - 1/2 cup (use more if needed)
Salt - to taste
Pickle with it oil - 2-3 tblsp (I use mango pickle or garlic pickle)
Coriander leaves  - handful
Lemon juice-1
Mustard Oil - 2-3 tblsp

For seasoning (Paanch Pooran)

1. Wash the chicken pieces nicely. Add some salt, lemon juice and slit green chillies to the chicken and s marinate for  1 hr..
2. Heat oil in a kadai and add the paanch pooran.
3. Add the dry red chillies and carom (Ajwain)seeds.
4. Add the chopped onion and saute till it turns golden brown.
5. Ad the ginger garlic paste. Add the pureed tomato.
6. Add the red chilly powder, salt, turmeric powder, pickle and let it cook till oil seperates from the masala.
7. Add the chicken pieces and saute till the masala coats the chicken and the outside of the chicken is cooked.
   If you want some gravy, add the yogurt at this stage. If you like it dry, scale down and add less curd or skip it all together.
8. Cover and reduce the flame. Let the chicken cook in its own juices for 15-20 minutes. Splash some water only if the chicken sticks to the bottom of the pan.

9. Garnish with cilantro and switch off. Serve with any roti or white rice.

Tuesday, 14 May 2013



  • ·         1 packet  Sea Shell pasta
  • ·         2 medium size onions chopped.
  • ·         4-5 clove of garlic finely chopped.
  • ·         Some Chopped vegetables- carrot, capsicum, tomato.
  • ·         2 tomato puree
  • ·         Black paper
  • ·         Basil leaves, salt, sugar to taste
  • ·         Tomato and soya sos.

Boil the pasta with bit of salt up to 8-10 minutes.
Hit the oil and fry the onion and garlic until soften, add vegetables and puree until get cooked.
Now add black paper, sos ,salt, sugar  and basil leaves.
Garnish with remaining basil leaves and serve hot. 

Tuesday, 12 March 2013

Chicken Kosha

What you Need:

·         500 gm Chicken medium piece.
·         500 gm Onion finely chopped
·         2 tbsp ginger garlic paste
·         10-cloves of  garlic
·         1 tbsp chilly paste
·         10-12-Green/red chilly
·         1 tbsp turmeric powder
·         1 small spoon cumin and chilly powder.
·         1 cup mustered oil
·         2 chopped tomato
·         1 /2 cup curd.
·         Salt to state.

The Procedure:
Marinate the chicken with some oil, salt, and turmeric powder for 30 mint.
Hit the  remaining oil into a  kadai and  fry the onion till golden brown. then pour garlic clove,5-6 green chilies ,salt ,tomato, and turmeric powder, cumin powder and chilly powder  one by one. Stir well until its became brown in color. Now add  the chicken and stir for 30 min until it soften. Now add curd and again stir  well. If  chicken catch the kadai you can split  little hot water.
Serve  hot with  rice or Chapati.

Peper( Papaya) Dudh Sukto

What you Need:
·         1 Papaya(250 g)
·         1 -1/2 cup milk
·         1tbsp-white mustered seed (for paste)
·         1 tbsp poppy seed (for paste)
·         2 bay leaves.
·         1 tbsp Fenugreek
·         Vadi /Bori (nuggets made of ground lentil and later dried )~ 10/15 small ones 
·         Oil-1/2 Cup
·         Salt/suger to tsate:

The Procedure:

Cut the papaya into small thin slice and boil it till soften. drain the water and keep aside.
Hit the kadai ,pour some oil and fry the  Vadi/Bodi and keep aside.
Pour 2-tbsp oil and add Fenugreek to crackle after that remove it from the oil.
Now  add bay lives  into the same oil and  add white mustered and poppy seed paste and mix well. Now add boil papaya,salt, bori  and sugar and mix it well. cook for 5 min. Now add milk and covered it with a lid and again cook for 10 min.
Serve with rice.

Thursday, 7 March 2013


What you Need

·         1 Uchche or Bitter Gourd – 1 (cut into medium sized pieces)
·         Jhinge or Ridge Gourd –– 1 (cut into medium sized pieces)
Begun or Brinjal – 1 (cut into medium sized pieces)
KanchaKola or Raw Cooking Banana –– 1 (cut into medium sized pieces)
·         String Benas – 10 chopped
Potato – 1 (cut into medium sized pieces)
·         Sweet potato  - 1 medium sized (cut into medium sized pieces)
·         Drumstick- 3 Nos. (Cut into medium sized pieces)
·         Parwal (Pointed gourd) - 3 Nos. (Cut into medium sized pieces)
·         Green papaya- 150 grams (cut into medium sized pieces)
·         Radish- 1 (cut into medium sized pieces)
·         2 Carrot
  Vadi (nuggets made of ground lentil and later dried )~ 10/15 small ones (Optional)
For Phoron or Tempering
 Tejpata or Bay Leaves – 4
Radhuni or Ajmund(Wild Celery)-1 small spoon

For Paste
Mustard seeds ~ 2tbsp soaked in water.
Poppy Seeds ~ 1 tbsp soaked in water
Ginger Paste ~ fresh grated ginger about 1 tbsp
Milk – 1/3 cup

The procedure:

Cut all the vegetables in 1 ½ inches long to make ideal SUKTO.
Make a paste of mustard and poppy seeds
Make a paste of Ginger.
Heat oil in kadai and fry the bari and keepa aside.Heat mustard oil in a pan. Fry all the vegetables till half done. Keep them aside.Put Bay leaf and wild celery  to crackle in oil.
Add ginger paste,mustard and poppy paste .Stir fry for 3 minutes,then add all vegetables and fry.
Add the badi(bori),salt,water,mix them well.Add water as required, cover the pan with a lid and cook for 10 minutes in low heat.
Add Milk and Ghee and again cook for 5 minutes in low heat
Serve hot with steamed rice.