Saturday, September 29, 2012

CRISPY FRENCH FRIES ( restarant style)


  • potatoes 4
  • oil for deep frying
  • salt for taste


  • Boil sufficient amt of water in a deep pan 
  • peel the potatoes, and cut into slices'add a little salt to the boiling water along with the potatoes
  • cover and cook till the potatoes are 3/4 done
  • strain the potatoes and pat dry on a towel or tissue and transfer the potates to the zip lock bag and freeze it for 3-4 hours
  • Heat oil in a kadai, deep fry  the fries to golden
  • transfer to the absorbent paper
  • serve hot with tomato ketchup

Wednesday, September 26, 2012

Sweet Samosa


  • 20 samosa Patti
  • 1/2 cup semolina(rawa)
  • 8 tablespoon sugar
  • 2 tbsp oil
  • 1 cup scrapped coconut
  • 1 cup condensed milk
  • 1/2 cup fresh cream
  • 11/4 cup butter
  • 4 tbsp almond and cashewnuts blanched and chopped
  • 1 tsp cardamom powder
  • salt a pinch


  • take a pan add oil
  • add rawa to the  warm oil and saute for 2mins, now add cardamom powder,chopped almonds, cashew nuts and coconut and mix well
  •  add condensed milk and stirr on low flame
  • add sugar and then fresh cream and keep stirring on low flame till the sugar dissolves completly and the mixture thickens
  • fill the mixture in  the samosa patti and close the edges firmly
  • heat sufficient oil in a kadai and deep fry them till golden brown
  • and serve hot

Friday, September 21, 2012

Gobi Manchurian


  • 1/4 finely chopped onions
  • 1 cauliflower
  • maida 1 cup
  • tomato sause 3 tsp
  • chilli sauce 3 tp
  • black pepper 1/2 tsp
  • corn flour 1/4 cup
  • soya sauce 1/2 tsp
  • vinegar 1 tsp
  • oil 1tsp
  • garlic 2 tsp
  • green chilli 2(chopped)
  • sugar 1 tsp
  • spring onions for garnishing


to make fritters;

  • add maida and corn flour in a bowl ,then  black pepper, salt ,add water, stirr well make a paste like batter
  • wash and cut the cauliflower , dip them in the batter and deep fry them till golden brown

for sauce;

  • add  oil in a pan add chopped onion and saute till onions change its color
  • add green chilli,chopped garlic and cook for 30 seconds
  • now add black pepper , tomato sauce , chilli sauce stirr well
  • now add vinegar , soya sauce, sugar, salt  and stirr
  • add cornflour and water and cook for 2mins
  • lastly add fried cauliflower and mix well with the mixture and cook on high flame for 5 - 8 minutes
  • serve hot

Wheat Halwa ( geu ke atte ka halwa)


  • 5 tbsp ghee
  • 1 cupwhole wheat flour
  • 3/4sugar
  • 2 cups milk
  • 1/2cardamom powder
  • pinch of saffron
  • nuts


  • add ghee to the frying pan and melt,to this add wheat flour and roast till the ghee starts oozing from the flour
  • now add milk and chopped nuts and cook further till the milk get aborbed, keep on stirring 
  • finally add suga and cardamom powder and cook for 10 mins
  • yummmy and healthy wheat halwa is ready,use some extra ghee for better taste

Hara Bhara Kebabs ( for veg lovers)


  •  4 boiled potatoes
  • 100gm green peas
  • 50gm spinach 
  • a small bunch fresh coriander
  •  a small bunch parsely
  • 2tsp cumin seeds 
  • 2 tsp coriander seeds
  • 2cloves
  • 1 green chili
  • 1 lemon
  • 1 tsp tumeric powder
  • 1tsp chat masala
  • 4 tbsp bread crumbs 
  • 4 tbsp corn flour
  • 1 knob ginger
  • salt to taste
  • 2tsp oil to shallow fry


  • first boil the spinach and peas in water
  • strain them and keep them in cold water for some time
  • dry roast coriander and cumin seeds  together in a pan pound them coarsely
  • in a blender add boiled potatoes , salt , and dry roasted spice,fresh ginger , garlic, spinach and peas and little oil. blend them together
  • put them in a bowl, corn flour, breadcrumbs , salt , lime juice and mix well
  • make shape in a round patties form
  • fry kebabs in the oil
  • serve hot with mint chutney

Tuesday, September 18, 2012

pasta with prawns (indian style)


  • 1 packet pasta
  • prawns 
  • onions 3 big size
  • tomato 3 medium
  • ginger n garlic paste 2 tbsp
  • `green chilli 2
  • curd 1 tbsp
  • lemon half squeezed
  • red chilli 2tsp
  • tumeric 1/2 tsp
  • coriander 1 cup
  • salt as required
  • oil 1/2 cup
  • cinamon 1"


  • first chop the onions, tomato,and coriander leaves and keep aside
  • wash and clean the prawns
  • cook pasta as per the packet instruction,drain and wash in cold water and keep aside
  • now make the prawns masala,fisrt add oil then cinnamon and onions,saute the onions till it changes color,then add green chili, ginger n garlic paste, red chili and tumeric one by one as shown in thepictures

Sunday, September 16, 2012

Galouti kababs


  1. 1kg lamb meat minced
  2. ginger and garlic paste 3 tbs
  3. garam masala 1/4 tsp
  4. chilli powder 1tsp
  5. butter 1 tbsp
  6. 3 tbsp raw papaya paste
  7. 1/2 cup chana dal slightly roasted
  8. very thinly sliced onions
  9. salt as per taste
  10. oil for frying kababs


  • mix all the above ingredients  very well with the minced meat and refrigerate for two hours
  • now make small pattiesof the mix and deep fry
  • serve galouti kababs hot with mint chutney

Saturday, September 15, 2012

chicken biryani (step by step process)


  • rice 1 kg
  • oil 200gm
  • chicken 1kg
  • cinamon few stands
  • cardamam 4-5
  • cloves 2
  • onion 1/2kg 
  • tomato 1/2 kg
  • ginger and garlic paste 150 gms
  • curd 150gms
  • red chilii powder 11/2tbsp (it depends on your taste)
  • tumeric powder 1 tsp
  • green chillies 5-6
  • coriander 1cup
  • mint leaves 1/2 cup
  • lemon 1
  • salt as required
  • food color or safforn dissolve in milk 1/4cup


  • first soak the rice in water for about 2 hour
  • cut the chicken pieces in to medium size wash and keep them aside
  • chop and keep onions,tomatoes,coriander leaves and mint leaves 
  • now take a open vessel add oil, when the oil is warm add all the gram masala(cinnamon, cardamon ,cloves)
  • to this add onions,and saute the onions till they change the colour

  • after the onions change its color add lemon juice,chilli powder,tumeric powder and cook for 2 min

      • then add ginger garlic paste

      • then add curd and mix well and stirr

      • then add chicken pieces and mix well 

      • now add chopped tomatoes, green chiilies,coriander and mint leaves to the chicken masala and close the lid  and cook till the chicken gets tender

      • mean while till the gravy gets cooked. cook the previously soaked rice in another vessel(keep the rice half boiled dont cook it fully)

      • when the gravy is done it will look like this

        • now add the half cooked rice to the gravy

        • dissolve the saffron in milk and spread the mixture over the half cooked rice

        • after adding the color close the lid and lower the flame and cook for about 10 - 15 mins
        • at last open the lid mix the rice upside down carefully into the gravy starting from corners close the vessel with lid without flame for dum
        • yummy chicken biryani is ready

          Thursday, September 13, 2012

          RAVA UPMA


          • 2 cups rice rava
          • 1 finely chopped onion
          • 3-4 cut green chilies
          • 1 inch ginger finely chopped
          • 1 cup chopped vegetables(carrot,peas,potatoes)
          • 1\12 tbs of ghee
          • 8-10 cashewnut  or peanut roasted
          • 5 cups water
          • salt
          • 1\2 tsp of lemon juice(optional)

          for seasoning;

          •  1 tsp of mustard seeds
          • 1 tsp of cumin seeds
          • 1 tbs of bengal gram
          •  dry red chillies 2
          • and few curry leaaves.


          • heat oil in a cooking vessel add the mustard seeds and let splatter
          • add the cumin bengal gram,black gram,cashewnuts and curry leaves and saute them till the dals turn slightly brown and nice aroma.
          • add the sliced onions,green chiilies and ginger and saute for 1min
          • now add the chopped vegetables and saute the onions on medium heat for 2mins .add salt and water and bring to a boil and let the vegies get cook in water before adding rava
          • now reduce heat and slowly add rava to the water and mix continuosly so that lumps dont form and combines well with water
          • combines well it form a gooey paste
          • reduce heat and cover with lid and let it cook for 10 mins. 
          • and then switch off the stove and mix it with lemon juice

          serve with chutney or pickle....

          PIN WHEELS

          a yummy snack and a lunch box recipe for your kids....


          • bread slice 4 slices
          • butter as needed
          • jam as needed


          • trim the edges of the bread
          • keep the bread over the flat surface and roll it over the bread with the roller pin
          • the harder u press the flatter it becomes
          • now add butter to the bread be generous in applying butter
          • after appying butter apply a layer of jam
          • stat rolling the bread from the edges slowly till you reach the other side of the bread edge to form a cylindrical shape
          • now take a pan add 1 tbs of butter
          • now add the bread rolls to the butter and toss it well
          • your yummy pin wheels are ready

          Wednesday, September 12, 2012



          • rice 1 cup
          • oil 1 tbs 
          • water 2 cup
          • onion 1 medium sized
          • cinamon 
          • elaichi 2
          • tomato 1 small sized
          • green chili 2
          • ginger-garlic paste 2tsp
          • tumeric 1\2 tsp
          • coriander leaves
          • mint leaves
          • salt as required


          • first wash the rice and soak in water for atleast 1hour
          • chop onions,tomatoes,coriander and mint leaves
          • take a vessel add oil,to this add the cinamon stick and cardamom and stirr
          • now add onion and saute till it changes its colour 
          • to this add ginger-garlic paste and saute for 2mins
          • now add green chillies, tumeric powder and at last tomatoes and cook for about 5mins
          • now add correct amount of water and close the lid for a boil
          •  when it is about to boil add coriander leaves and mint leaves and sat as required
          • now add soaked rice to the boiling water and stirr
          • when the rice absorbs water completely with little residue close the lid and simmer the stove for 5mins
          • after 5mins open the lid and give a stirr
          • your khuska is ready

          hope you will try this
          serve this rice with any gravy it goes well
          kids will love it too.......

          Tuesday, September 11, 2012

          CHICKEN 65 fry


          • 1/2 kg chicken
          • ginger garlic paste 2tbsp
          • red chili powder2 tsp
          • gram masala 1 tbsp
          • food color 2 drops
          • 2tsp corn flour
          • egg whites 2
          • lemon 1/2 tsp
          • salt as required
          • oil for deep frying


          • wash and keep aside the chicken pieces
          • take a bowl and add the corn flour,egg white, chilly powder,ginger n garlic paste,garam masala powder, salt,food color to a thick batter
          • and add water if needed
          • add the chicken le pieces to the batter and marinate for about one hour
          • take a pan and heat the oil for frying
          • deep fry the legs till they are golden brown
          • add little lemon for taste
          • enjoy with mint chutney or tomato ketchup....

          EGG HALWA


          • egg 4
          •  milk 500ml
          • ghee 2tsp
          • saffron or food color a pinch
          • green cardamon 3
          • cinanamon 1"
          • raisins 10gms
          • almond and pista 25gms
          • sugar 150 gms


          • beat milk with cardamom n cinnamon until it becomes thick(reduce to half)
          • add the beaten egg to the, stirring constantly until it forms fine granules
          • add ghee, sugar, raisines, saffron color. cook until all the water evaporates
          • remove from fire and decorate with almond and pista
          • serve with paratha,puri or chappathi


          • if there is one thing you dont forget is to keep stirring
          • you can also replace boiling part and use evaporated milk from the store

          EGG MAAGI


          • masala maggi 1 packet
          • 1 small sized tomato
          • a pinch of tumeric
          • 1\4 tsp red chilli powder
          • 1\4tsp ginger garlic paste
          • 1 egg
          • 1tbsp of oil
          • and salt as u required


          • take a kadai add 1cup of water, when the water comes to a boil add the maggi and its taste maker(masala) and cook till its done
          • now take another sauce pan add oil to this add chopped tomato, cook till it becomes mushy
          • now add ginger garlic paste, chilli powder,tumeric powder
          • to this mixture add egg and cook without adding water in slow flame
          • when the egg is cooked,add the maggi and toss it well 
          • sprinkle salt as required
          • and garnish with coriander leaves chopped

          Monday, September 10, 2012



          sweets are the good way of sharing news with our loved ones.jalebi is fantastic indian any occasions



          • all purpose flour 1/2 cup
          • besan (bengal gram) 1 tsp
          • yeast 1/2 tsp
          • oil  1/2 tsp
          • sugar 1/2 tsp
          • luke warm water 1/3cup 


          • sugar 1cup
          • water 1/2cup
          • a pinch of cardamon powder
          • few strands of saffron
          • lemon 1tsp



          • dissolve yeast in warm water and let it sit for abut 5 mins
          • mix the flour, besan(bengal gram),oil,and sugar together
          • add the yeast water and mix well, making sure that there are no lumps and the batter is smooth
          • set the batter aside and let it set in awarm place for one hour
          • make sure the batter is fermented,but donot over ferment it.after fermenting batter will be little lacy


          boil the sugar and water together,add the lemon juice and saffron and close the heat

          making jalebis;

          • heat the oil in aflat frying pan, to check if the oil is ready. put one drop of batter in the oil,the batter should sizzle up with out changing its color
          • fill the batter in to the piping bag with a small hole. you can also use an empty bottle like ketchup bottle
          • squeez the jalebi batter out in the hot oil in a circle shape 
          • fry jalebies until golden brown
          • transfer into a warm syrup
          • let the jalebi soak in hot syrup for few seconds and take out
          • serve hot



          Chicken Nuggets are a favorite finger food, especially paired with a tasty assortment of dips and sauces. The sesame seed batter in our version adds a healthy new twist to these finger-lickin' favorites.


          • 4 skinless, boneless chicken breasts
          • 2 cups corn oil
          • 1 egg, beaten
          • 1/3 cup water
          • 1/3 cup all-purpose flour
          • 1-1/2 tablespoons sesame seeds, toasted
          • 1-1/2 teaspoons salt

          Cooking Instructions;

          • Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2-inch pieces.
          • Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
          • Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
          • Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.


          simple and quick to make


          • basmati rice 1cup
          • 2 liters full cream milk
          • condensed milk 1 tin
          • sugar 1 cup
          • cardamam powder 1 tsp
          • chopped almonds 50gms
          • raisins


          • wash and soak the rice for half an hour
          • take a deep bottom pan boil milk, condensed milk, together.
          • when milk comes to a boil add the rice and simmer, cook till the milk reduces to its half of its quantity
          • keep on stirring now add sugar and cook for 2-3 mins
          • add chopped almonds, raisins and cardamom and cook for 2 mins
          • switch off the fire add saffron,stirr well
          • allow it to cool
          • ans serve chill