Sunday, 23 November 2014




Refined Flour :  300 gm.

Oil : 3 tbsp

Green Peas  : 500 gm. Shelled

Asafoetida : 1/2 tsp

Green Chilli paste : 1 tsp

Roasted Cumin Powder : 2 tsp

Water : 4 tbsp

Sugar : 2 tsp

Salt : to taste

Oil : For deep frying


  • Combine the refined flour, 1 tsp. salt, 2 tbsp oil, water and kneed into a stiff dough.
  • Keep it aside for 1 hour.
  • Boil the peas and grind to a fine paste.
  • Heat 2 tbsp oil in a pan and add the asafoetida.
  • Add the peas paste, sugar, salt, green chilli paste and mix well.
  • Cook for 5-6 minutes on a low flame.
  •  stirring constantly otherwise it will be burn.
  • add the roasted cumin powder and cook another 2 minutes.
  • Now remove it from the pan and keep aside.
  • Divide the dough into equal portions. Make small balls.
  • Take small ball and place the stuffing in the center and seal by pulling the rolled dough.
  • Roll each into a disc about 3 inch in diameter.
  • Now heat the oil for deep frying and deep fry on a low flame till golden brown in color.
  • Drain the excess oil and serve hot.


This is specially my mother's recipe. The best polao I've ever had. Any special occasion we are waiting for this polao. We used to eat with kosha mangso. Sometime my mother cook it in pressure cooker. But she is A master cook. And I will show you the normal way.


Basmati rice : 250 gm.

Pure Ghee : 3 to 4 tbsp

Garam Masala : cardamon, cinnamon, clove all 3 to 4 pieces 

Nutmeg powder : pinch of

Bay leaf : 2

Cashew nut : 15 gm.

Raisin : 15 gm.

turmeric or food color : 1 tsp

Sugar : 3 tbsp or as per taste

Salt : 1 tsp

Water : 3 cups


  • Do clean, wash and soak in water the rice for 1 hour.
  • Drain out the water spread out the rice for dry.
  • Add 2 tbsp ghee, turmeric powder and salt with the rice and mix it well.
  • Now keep it aside.
  • Heat the remaining ghee in a handi or a non stick heavy bottomed pan and fry the cashew nut.
  • Keep it aside.
  • Now add the bay leaf, nutmeg and whole garam masala in the pan and saute for a minute.
  • Add the rice and saute for another 3-4 minutes. stir constantly.
  • Add the water, raisin, and fried cashew nuts and stir.
  • Cook in low flame until the rice done and all the water absorbed.
  • Do not forget to stir in slow motion.
  • now serve it hot withmutton curry

Saturday, 22 November 2014

Gobi ( cauliflower) manchurian

Gobi Manchurian

Gobi(cauliflower) : 1 Big size cut into medium pieces.

Onion : 1 cup cut into big size

Capsicum : 1/2 cup cut into big size

Green chilies : 5/6 pieces rip out

Ginger, Garlic : 2 tbsp chopped

Tomato : 1/2 cup cut into cubes 

Spring Onion : finely chopped 4 tbsp

Ginger, Garlic Paste : 2 tbsp

Dry Red Chilies : 2

Tomato kketchup: 2-3 tbsp

Chile Sauce : 1 tbsp

Soya Sauce : 2 tbsp

Flour(Maida) : 1/2 cup

Cornflour : 1 tbsp

Red Chile Powder : 1 tsp

Turmeric : 1/2 tsp

black pepper powder : 1 tbsp

Suger : 1/2 tsp

Salt : As per taste

Oil : 3 tbsp

oil for deep fry


  • Steamed the cauliflower and drain the water.
  • Add ginger garlic paste, pinch of salt,turmeric, red Chile powder and mix it for 10 minutes.
  • Now make 1 batter with maida, cornflour and salt using with warm water and add the marinated cauliflower.
  • Make sure that the batter should not be too thick or too thin. It will be very smooth consistency.
  • Now heat the oil for deep frying. Take 1 piece of gobi coating with batter and deep frying till its become golden brown. 
  • Now take the fried gobi balls aside.
  • Now take a another pan and heat 3 tbsp oil.
  • Add dried red chili, chopped ginger and garlic and stir fry for a minute. Then add the onion and capsicum cubes and green chili  and sprinkle the salt as per taste.Stir till the vegetable tender.
  •  Now add tomato ketchup chili sauce and stir constantly. Then add tomato cube  soya sauce and the fried gobi balls. 
  • Mix it well. If u want gravy consistency then make a paste of 1 tbst corn flour in 1/2 cup water and add it in the pan. Stir.
  • Cover it for a minute and toss it well then add the chopped spring onions and black pepper powder and serve hot.  


Lobstar with Black Pepper Sauce


Lobster.......... 450 gms

White pepper powder.......... 1/2 tsp

Cornflower.......... 1 tbsp

Egg.......... 1

White Oil.......... 25 ml

Ginger.......... 1 tsp chopped

Garlic.......... 1 tsp chopped

Black pepper powder.......... 1 tbsp

Oyster Sauce.......... 1 tbsp

Dark Soya sauce.......... 1 tsp

Shaoxing wine.......... 1 tbsp(optional)

Spring onion........... 2 tbsp chopped

Stock.......... 6 tbsp

Salt.......... as per taste

Sugar.......... as per taste

Coriander leaves.......... 1 bunch


  • Wash and cut the lobster into 8 piece. 
  • In a bowl add salt,wine, egg and cornflower and mix all the ingredients well.
  • Now Add the lobster and marinate for 30 minutes.
  • Heat oil in a non stick pan.
  • Add the marinated lobster and fry till golden brown in color.And keep aside.
  • In a cup mix 2 tsp water and 1 tsp cornflower. And keep aside.
  • Now in the same pan heat oil and add chopped ginger and garlic and fry till golden brown.
  • Add oyster sauce and black pepper and saute for a minute.
  • Now add the stock, soya sauce,sugar and white pepper powder and saute again.
  • Add the lobster piece and the addle cornflower and mix it well.
  • After this, add the wine and spring onions and serve it hot.

Friday, 9 August 2013


Dahi Chicken


Chicken.......... 750 gm (cut into small pieces)

Yogurt.......... 1 cup

Green Cardamon.......... 8/10

Cloves.......... 5/6

Whole Black Pepper.......... 8/10

Ginger paste.......... 1 tbsp

Garlic paste.......... 1-1/2

Onion.......... 2 (medium size finely chopped)

Green Chillies.......... 3/4

Lemon juice.......... 2 tbsp

Butter.......... 2 tbsp

Coriander leaves.......... 2 tbsp (finely chopped)

Turmeric powder.......... pinch of

Kashmiri chilli powder.......... half tbsp

Salt to taste


  • Firstly grind the cardamon, cloves and black pepper.
  • Wash the chicken pieces and marinate with ginger garlic paste, yogurt, lemon juice and the grounded powder.
  • Now set it aside about 20 to 30 minutes.
  • Now heat butter in a pan.
  • Add onion, green chillies and saute it till the onion golden brown in color.
  • Now add the marinated chicken, salt, kashmiri chilli powder and turmeric powder in it and mix it well.
  • Saute it several minutes.
  • Cover it and cook on low heat for 20 minutes.
  • No needed to add water because the chicken cooked with the yogurt.
  • Before serving add the chopped coriander.
  • Serve it hot with any Indian here
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