Monday, January 16, 2012

Fish Katsu balls


1 lb fish fillet grind
3 cloves garlic, chopped
2 stalks spring onion, thinly sliced
4 tbsps all-purpose flour
2 egg whites
Salt and pepper, to taste
150 gr bread crumbs (I used Panko bread crumbs)
150 ml oil


  • Mix ground fish, garlic, flour, spring onion, and egg whites,season with  salt and pepper, to taste. (the fish batter is little bit wet,put it in refrigrator for some time).
  • Using 2 tablespoons, form the fish batter into small ball form. Dump the fish ball into the bread crumbs, make sure the balls fully covered by the bread crumbs.
  • Fry it until cooked and golden brown on medium heat. Serve it with chilli sauce.

# ball ll increase its size while frying,so make small balls.
## you can add some chilli flacks,if u want it bit spicy.

Madras Fish Fry


1/2kg Fish
1tsp Rice powder
1tsp Chilli powder
1tsp Dhaniya powder
1/2 tsp Haldi
1tsp lemon juice
1/2tsp garam powder
Salt to taste


  • Marinade fish with salt,lime juice,half of chilli powder,half of dhaniya powder,half of haldi for 1/2hr.
  • Soak rice powder in 1cup water for some time.
  • in rice paste add remaining spice powder.Mix this mixture in marinated fish.
  • Shallow fry it for 7-8 min on medium flame.
  • Serve hot with onion and lime wedges.

# you can use semolina(suji) instead of rice powder.
## if the pieces are thick,make small cut on skin for better marination and crispness.

Sunday, January 15, 2012

Bengal Khichadi


1cup Rice
1cup masoor +moong daal
1inch cinnamon stick
4 black pepper
3 Clove
1 Black cardamom
2 Green cardamom
2 whole red chilli
1tsp haldi
1/4tsp red chilli
1/4tsp garam masala(optional)
1tbsp oil
1tsp jeera
1 Onion (medium)
1/2inch ginger Julienne
1cup mixed vegetable(cauliflower,carrot,pea,potatos)
1tbsp ghee


  • Soak rice and daal in water for atleast 1/2 hr.
  • in heavy bottom pan heat oil.add whole spices,than add chopped onion and ginger,stir untill turn pink.
  • add vegetable(cubed) and stir for add garam masala,haldi,red chilli,salt.
  • add soaked rice and daal,give stir for 1-2 min.
  • now add 4cups of water and let boil on high heat,than turn the heat low.
  • let it cook untill fully cooked(arround 10-15min).at last pour ghee and mix.
  • serve hot with dahi,papad or achar !

# you can garnish it with green coriander.
## adjust the thickness as per your taste.

Muglai Chicken


1kg Chicken
5 big Onion
10-12 Garlic
1inch Ginger
2 big Tomatoes
4tbsp Oil
2tbsp Cashew paste
1cup milk
1 Capsicum
1tsp haldi
1tbsp ghee
1tbsp coriander leaves
salt to taste

Whole Garam masala-
 6-7 clove
 8-10 black pepper
1 big stick cinnamon
1-2 tsp coriander seeds
1tsp jeera
1tsp sauf
2 black cardamom
3-4 green cardamom
1 pinch mace
2 whole red chilli

for marinade

1cup curd
1tsp haldi
1tsp chilli powder
1tsp ginger garlic paste
1tsp salt


  • Roast all whole spices on tawa(until jeera start crackling) and grind in fine powder.
  • marinade chicken given ingredients for atleast 1/2 hr.
  • Peel and boil for 5-6 mins 3onions and make fine paste.
  • boil tomatoes for 2min,peel and make puree.
  • in heavy bottom pan heat oil add ginger-garlic paste and chilli ,stir for 2min.
  • add onion paste,haldi and 3/4th of garam masala powder,salt and let it cook on low flame for around 7-8 min, until oil get separated.
  • add tomato puree and stir for another 5min.
  • now add chicken,stir and close the lid.let it cook for 10-15 min.
  • add milk and cashew paste.
  • now again close the lid and let it cook for another 15-20 min or until its cooked.
  • meanwhile cut 1onion,1tomato and 1capsicum in 1inch square pieces and fry on tawa till corner get brown.keep them aside.
  • when chicken is ready add tawa roast veggies and garnish with ghee and coriander leaves. 

# you can add 1/2 cup cream for extra richness.

Reshmi Seekh Kabab


  • 250gm Chicken mince 
  • 1 small Onion 
  • 3 Green chillies
  • 2-3tbsp Coriander+mint leaves
  • 1small Ginger pieces
  • chop all of these finely
  • 1tbsp cream
  • 1/2tsp garam masala
  • 1/2 tsp Red chillies (optional)
  • Salt to taste
  • 1 tsp Zeera (roasted and ground) 
  • 3-4 tbsp Butter


  • Mix all the ingredients except Butter.Pass the mixture through food processer and keep aside for some time.
  • Divide the mixture into equal portions make roundels.
  • Apply this mixture on the skewer with your wet palm. Press each roundel along the length of the skewer in a cylindrical shape leaving some gap and making each kebab 5-6 inches long.
  • Cook it in moderately hot tandoor or tawa for 8-10 minutes. Baste it with melted butter and further roast for 2-3 minutes.
  • Arrange on a plater, sprinkle some kebab/chat masala, and garnish it with onion rings, lemon wedges and some carved salad of your choice.Serve immediately with mint chutney. 

Whiskey Balls

You can replace rum with whiskey to make rum balls.


2tbsp Coco Powder
200 gm Arrowroot Biscuit pack(i used Marie lite)
1cup Condensed Milk
2tbsp Raisin
1cup Coconut(fine grated)
2-3tbsp whiskey
1tsp vanila essence(optional)


  • Place biscuits and cocoa in a food processor or blender and crush biscuits very finely and stir in the remaining ingredients.
  • Place mixture in refrigerator or freezer until it is firm enough to roll into balls (arround 30 minutes).
  • Sprinkle coconut for coating onto a plate or into a flat-bottomed dish. Roll generously heaped teaspoons of mixture into balls, and then roll in coconut. Store, preferably in a single layer, in an airtight container in the refrigerator.

# you can vary whiskey and coco powder as per your liking.

Coconut Cake


1cup Flour/Maida
1cup Sugar
1/2cup Unsalted butter
2 Eggs
3/4cup Coconut (grated)
2tsp Baking Powder
1tsp Baking soda
1tbsp Lime juice and rind
1cup Milk


  • Combine milk and dried coconut.Let it stand for 10 to 15 min.the dried coconut will swell up.
  • In a medium bowl sift flour, baking powder, baking soda; to get it mixed. Cream butter and sugar. Add eggs one by one and cream again. Add lime juice and rind. Mix well. Add half the coconut milk mix and half the flour. Stir to mix. 
  • Meanwhile preheat cooker for 5min. Add the other half of coconut milk mix and flour. Stir till smooth and creamy. If the batter is thick can add 2 or 3 tbsp of milk to make it creamy.
  • Pour into greased loaf pan(9''inch round)....Bake for 30-35 min or until a toothpick inserted in the center comes out clean. 

# you can melt 50 gm of chocolate and spread on top and sprinkled desiccated coconut on can try lemon glaze or orange glaze.
## I used warm mixed fruit jelly as spread over cake and sprinkled some grated coconut.

Chocolate Cake(in pressure cooker)


1 cup plain flour (maida)
1/2 tsp baking powder
40 gms dark chocolate
1 tbsp milk
1 cup powdered sugar
3/4 cup unsalted butter
3 eggs
1/2 tsp vanilla essence
1 tbsp chopped walnuts (akhrot)
ghee or butter for greasing

  • On a double boiler add the roughly chopped dark chocolate and little milk, mix well and melt the chocolate. Keep aside.
  • Combine the sugar and margarine and cream it throughly.
  • Sieve the plain flour and baking powder in an bowl.
  • Add the beated eggs, vanilla essence, plain four mixture and chocolate to the cream mixture and blend till smooth in consistency.
  • The mixture should be of pouring consistency, if required add little milk.
  • Grease a cake mould with ghee/butter and sprinkle some flour over it.Pour the cake mixture in it and add the walnuts.
  • Preheat the cooker on high flame for 2 minutes, put the cake mould, cover with the lid, without the whistle and let it cook on high flame for 5 minutes than reduce the flame and cook for 40 minutes(The cooker should not have water in it).
  • After 30 min open the lid and check if the cake is cooked by inserting a knife in it. If the knife comes out clear, than the cake is cooked, if it comes out sticky, let it cook for some time.

# make a layor of sand or salt in cooker before ll prevent cooker to get damaged.

Gobhi Munchurian


1 medium sized Cauliflower cut into medium sized florets
Spring onion chopped- a small bunch (Seperate whites and greens)
Garlic chopped – 5 tbsp
Green chilies chopped – 4-5 tsp (Use according to your spice level)
Soya Sauce – 1 and 1/2 tbsp
Green Chilli Sauce – 2 tbsp
Tomato Ketchup – 3 tbsp
Vinegar – 1 tsp
Coriander leaves – for garnishing
Oil – as needed
Salt – add only if needed
(Add 1 medium sized Onion and 1/2 Capsicum if you wish.i dont add it,if i am preparing it dry)
For the batter :
 1/2 cup Maida  1/4 cup  Corn flour 2 tbsp  Rice flour 1  Egg(optional) 2 tsp  Ginger-Garlic paste 1/2tbsp Red Chilly powder
 Salt – to taste

  • Prepare a batter with the given ingredinets adding necessary water.(Batter should be made a little thick.)
  • Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.
  • Now heat 2-3 tsp oil in another pan,add chopped spring onion(only the whites),green chillies,garlic and ginger,saute them for a while.(Add onions and capsicum also if you’re adding it)
  • Now add soya sauce,chilly sauce,vinegar and tomato ketchup.Mix them well,check for the salt and add the cooled gobi florets.Turn the heat to high and mix them together until all the florets are well coated with the sauce.
  • Add spring onion greens and coriander leaves and toss it well for few minutes.Serve immediately.

# If you want to make it a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes,before adding spring onion greens and coriander leaves. 
## you can add extra chilli or remove it as per your taste !

Shami Kabab


250gm Minced meat (Keema)
1tbsp Channa dal (soaked for 1/2 hr)
1/2 tsp Coriander powder 
1/2 tsp Cumin powder 1 tsp
1/2 tsp Garam masala
4-5 nos Garlic flakes 
1 Egg 
2 pc  Cinnamon 
1-2  Cloves 
1/2inch  Ginger 
1  Cardamom 
10 tbsp  Oil 
Pepper a pinch
2 Green Chilly
2tbsp cream/milk
1 tbsp butter
Coriander and mint leaves few
Salt as per taste

  • Wash and drain the mince and mix channa dal,whole spices,onions,a cup of water and salt to taste. Cook till dry.
  • Remove from fire and add ginger, garlic, pepper, green chilli, coriander powder and cumin powder,cream.
  • Then grind the mixture into fine paste and knead into dough. Add chopped coriander, mint leaves and salt as per taste.
  • Make lemon sized balls and make flat patties.
  • Beat egg and dip the patties in the batter. pan fry till brown in colour.
  • brush butter before serving.Serve with mint chutney and lemon.

# you can add some egg yolk in grinder while making ll make paste bit sticky,but kabab ll become more soft.

Saturday, January 14, 2012

Vegetable Dum Biryani

Actually i am reposting this post as its our SNC challenge for this month.....I made this year back when i did even started my blog ....This is the reason i have only 1 photograph...


For Rice Layor:

1.5 cup basmati rice
2 green cardamoms
1 black cardamoms
2 cloves
1' Cinnamon
1 Bay leaf
4 cups Water
1tsp Salt

The Vegetable Layor:

1/4 Cauliflower(florets removed)
1 Carrot (cubed)
1 Potato (cubed)
1 cup French beans(chopped)
1/2 cup Peas
1/2 Onion (finely sliced)
1 green chili, slit
2 tbsp Ginger (chopped)
1 tbsp Garlic (chopped)
2 green cardamom
2 black cardamoms
2 cloves
1 cinnamon of 1 inch
1 bay leaf
2 mace strands
1/2Cup Whisked curd
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
2 tbsp Cashewnuts
2 tbsp almonds, blanched, peeled and sliced
3 tbsp ghee
Salt to taste

Herbs and Spices for the assembling:

1/2 cup chopped coriander/cilantro leaves
a few saffron strands
3tbsp Brown Onions
1/2 cup milk
1tsp ghee


Cooking the Rice:

  • Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
  • Now cook the rice with all the spices mentioned above, salt. till its 3/4th done. The rice should not be fully cooked but almost cooked.

Making the Vegetable Gravy:
  • Heat ghee in the pan/handi.Add all whole spices : cardamoms, mace, cloves, cinnamon, bay leaves. Fry them till they crackle.(5 seconds)
  • Now add the onions. Fry the onions till golden brown.Add the green chilli, ginger and garlic. Fry for a minute.
  • Add the turmeric and red chili powder.Give the mixture a stir.
  • Now add the vegetables and stir for a minute.Add the curd.Stir and then add 3/4 cup water plus salt. Stir the mixture well.
  • Bring the entire vegetable mixture to a boil. Then simmer until the vegetables are cooked. Remove from heat.
  • Add the dry fruits – almonds, raisins and cashew nuts to the vegetable gravy.
Assembling the Biryani and slow cooking it on Dum:
  • Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the ghee to this mixture and mix well.
  • In the same handi with the cooked vegetables, spread half of the rice.sprinkle half of saffron-flavored milk and coriander leaves.Repeat same to make another layor.
  • Sprinkle the remaining saffron-milk,1 tbsp fried onions and coriander leaves on top of rice.
  • Then seal with wheat flour dough. I was too lazy to make the wheat dough, so I kept a heavy weight on the lid.
  • Take a tava/griddle and heat it on medium flame. Now keep the sealed handi on the tava. Keep the flame to the lowest and cook for 20-25 minutes.
  • Serve it with your choice of raita, onion-mint salad-kuchumber, mango pickle, roasted papad.

# If you like ,you can sprinkle rose water between layer. 
## While serving you can top it with some fried dry fruits.

Sesame Honey Chilli Potatos


2-3 Potatoes (Cut into fingers)
1/2 tsp Ginger-Garlic Paste
1/2 tsp Red Chilli Paste
1 tsp Red Chilli Sauce
½ tsp Soya Sauce
1/2 tbsp Red Chilli Flakes
2 tbsp Cornflour/Cornstarch
1 tbsp Oil
2-3 Garlic Cloves (Chopped)
1/2 tbsp Vinegar
1 tbsp Honey
½ tsp Sugar
1 tbsp Coriander Leaves (Chopped)
1 Handful of Spring Onions, Greens (Finely Chopped)
1tbsp white sesame seeds 
Oil for frying
Salt to Taste


  • Soak potato fingers in water for half an hour, drain and add ginger-garlic paste, red chilli paste, ½ tsp red chilli sauce, cornflour and salt and mix.
  • Heat oil in a wok and deep fry the fingers till crisp and golden brown.
  • Drain and place on an absorbent paper.
  • For the Sauce: Heat 1 Tbsp oil in the same wok and add garlic. Sauté for a minute and add red chilli flakes, ½ tsp red chilli sauce, soya sauce and vinegar. Stir and add honey, salt and sugar. Stir and cook till well blended.
  • Toss in fried potato fingers and mix well.
  • Serve hot garnished with sesame seeds,coriander leaves and spring onions.

Instant Dhokla


1 1/2 cup gram flour 
2 tbsp semolina 

1/2 cup curd
2 tsp eno powder
1/2 tsp sugar
1 lemon 
2 green chilly 
8-10 curry leaves 
1 tsp mustard seeds 
1/4 tsp salt  
1 cup water
1 tbsp oil


  • Heat water in a pressure cooker and place sieve (jaali) on it. Grease a container. 
  • Mix gram flour, semolina,curd and 3/4 cup water. Now add eno powder(mixture ll start rising in no time).
  • Immediately pour this mixture in the greased container.Place it on jaali and cover the cooker.Let it cook at high flame for 15 minutes.
  • Then take out the dhoklas out of the container and cut into pieces once it is cooled.
  • Heat oil in a pan and crackle mustard seeds. Then put curry leaves,Finely chop green chilies.Pour this on dhoklas.
  • Put 1 cup water, sugar and lemon juice in a container and pour on all dhoklas in it.
  • Serve with some chutney.

# Don't use the whistle of the cooker.

Navratan Korma


3 cups Boiled vegetables 
150gms  Grated paneer 
3  Tomatoes (puree)
2   onions paste
1 1/2 tsp -Ginger paste 
1 1/2 tsp - Garlic paste
1 tsp - Turmeric Powder 
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder 
2 tsp - Garam Masala Powder 
2 tbsp - Cream 
6 tbsp - Vegetable oil 
1 tbsp - Ghee 
1 cup - Milk 
1/4 cup - fried Dry fruits (cashew nuts, raisins)
Salt To Taste  
Coriander leaves for decoration


  • Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
  • Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes(oil will get separated).
  • Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes.
  • Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
  • Add paneer to the gravy and stir well.
  • Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
  • Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate.

# you can use butter instead of oil,it ll make dish more rich in flavor.
## you can remove dryfruit,if u you don't like.
### mixed vegetables-9 varieties-potatoes, carrots, green peas, french beans, 
      cauliflower, capsicum, cabbage, bottle gourd, cluster beans.