Tuesday, April 24, 2012



1/2 Cup Dried chickpeas
1tbsp Daliya
1 Big white onion, chopped
1-2 Cloves garlic
1tbsp Fresh chopped coriander
1 Big egg (optional)
1tsp Ground cumin
1/4 tsp Ground Coriander
1/4 Tsp Black pepper
1 1/2 Tsp Sea salt
1 Tsp Dried oregano
1/2 Tsp Baking powder
A few drops red Tabasco
2 Tbs Bread crumbs or flour(optional)
Oil, to fry

  •  Soak chickpeas in a bowl and cover them with water. Leave overnight.
  • The next day, put the daliya in a bowl and cover with water. Let it stand in the water for about 15 minutes, then drain very well.
  • Place the chickpeas, onion, cloves, cilantro, egg, baking powder,and spices in a blender and process until still a little grainy.
  • Transfer the mixture into a bowl and add the daliya as well as breadcrumbs (you should be able to create balls/if not add breadcrumbs).
  • Cover the bowl and let rest for about 2 hours in the fridge.
  • In a flate pan heat oil,fry the falafels until golden brown.
  • Remove from the pan and drain on kitchen paper and serve hot with dip and pita bread.

# Originally falafel use to be deep fried.
## You can add few drop of tabasco and parsley in blender too.
### Above ingredients will make 12 falafel.

Monday, April 23, 2012

Fish Curry


1kg Fish
1Medium Onion
1Medium Tomato paste
3-4 Green chilli
5-6 Garlic clove
1tsp Ginger paste
1tsp Garam masala powder
1tsp Turmeric powder
1tsp Coriander powder
Salt to taste
1tbsp Mustard Oil
1tbsp Green Coriander 


  • Rub some pinch of Salt and turmeric powder on fish and keep aside for 10 minutes.
  • Make paste of onion,ginger,garlic and green chilli.
  • In deep pan heat oil and add above paste.Add turmeric,coriander powder,salt.cook on medium heat till oil get separate.
  • Now add tomato paste and cook till it start sticking on pan.Now add around 1/2lt water and bring on boil for 10minutes.
  • On flat pan sprinkle some oil and fry fish on high heat to both side for 1 minute.
  • Add fish into it and let it cook for 6-7minutes.
  • Garnish with green coriander and serve hot with Roti or Rice.

# You can sprinkle some lemon juice when gravy is done.

Fried Fish(Kerala Style)


5-6 pieces of Fish
1/2tsp Turmeric powder
1/2tsp chili powder
1/4tsp black pepper powder
1tsp ginger-garlic paste
1 Lemon juice
Salt to taste


  • Make paste of ginger-garlic paste,salt,chili,turmeric,pepper powders.
  • Rub above paste on fish and keep it in fridge for atleast 1/2 hr.
  • On flat pan spread and heat oil.
  • Put fish pieces on pan and fry on medium heat for 4-5 minutes each sides.
  • Sprinkle some lemon juice and serve hot.

Sunday, April 22, 2012

Murg Makhni


Chicken Marination
800 gms Chicken Pieces 
1 tsp Coriander Powder
1tblsp Yoghurt
2 tsp Ginger-Garlic Paste
1 tblsp lemon juice
1 tsp Cumin Powder
1 Medium Onion paste
1 tsp Red Chilli Powder
Salt to taste

4 large tomatoes Paste
3 tblsp Butter
1 tblsp Fresh Cream
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Black Pepper Powder
2 tsp Ginger finely chopped
2 tsp Green Chilli finely chopped
salt to taste
1/2tsp sugar(optional)
Coriander Leaves finely chopped


  • Mix all the marinate ingredients. Mix the the chicken pieces and the marinate.
  • Let the chicken marinate for a few hours.
  • Take half the butter in a heavy bottom wok and put in the chicken with the marinade. Cover it and cook till the chicken is fully cooked. 
  • Now heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders.
  • Fry for some time then add the tomatoes paste, sugar, salt and cook on medium flame till the puree thickens and the fat separates.
  • Add the beaten cream and cook on low flame for few minutes.
  • Then add the chicken pieces along with chopped ginger and green chillies to the gravy. Cover and simmer on low heat till the curry is hot simmering hot.
  • While serving garnish with fresh cream and finely chopped coriander leaves.
  • Serve the Murgh Makhani hot with rice or naan.

#you can add some butter while serving.

Thursday, April 19, 2012



1/2 lt Whole Milk
4 tbsp. Sugar 
1tbsp cup Rice Flour
Dry Fruits (depending on preferance)
Seeds from 2-3 Small Cardamom Pods
Saffron strends 


  • Soak ground rice in water for 30 minutes
  • Bring milk to a boil and add the ground rice. Keep stirring to prevent burning and clumping.
  • The rice should be cooked in about 20-25 minutes. Keep stirring gently during this time.
  • When rice is done, add the sugar,ground/crushed nuts,cardamom powder and keep stirring. 
  • When the sugar dissolves completely,You're done cooking.
  • Pour single portions in individual dessert bowls (earthen ones preferred) and keep it in the refrigerator. 
  • Sprinkle some sliced/crushed nuts or kesar on top.Serve chilled after a few hours (best is overnight). 

#Use nuts you like - almond, pistachio, cashew, etc.
## You can add rose water with sugar if you like. 
###More milk you use, better it will taste. You can start with more milk and evaporate it a bit before adding the rice. 
#### You can also add a little condensed milk to make it thicker, but reduce sugar accordingly.

Tuesday, April 17, 2012

Mutton Murtabak


For Filling:
250gm Minced Meat(Keema)
2 Medium Onion
1 Tomato
2 Green Chili
1tsp Ginger-Garlic paste
1tsp Garam Masala Powder
½ tsp Turmeric powder
½ tsp Chili powder
½ Coriander powder
½ Cup Curd
1tbsp Oil
Salt to taste

For Dough:
1.5Cup Flour (Maida)
3 Eggs
1/4tsp Baking powder
Pinch of Salt
Pinch of Sugar(optional)

½ Cup Vineger
2-3 Green Chilies
1Medium Onion

  • In bowl mix mutton,curd,salt.
  • In heavy bottom pan(I prefer pressure cooker) heat 1tbsp Oil.Add fine cut Onion, saute until it turns pink. Now add ginger-garlic paste and saute for minute.
  • Now add tomato (small pieces) and all spices. Cook on low flame for 5-6 minutes.
  • Add meat (keema) and cook for 3-4 minutes on high flame.
  • Add ½ cup water and Close the lid and cook till its done.(around 25minutes in pressure cooking)
  • Once done add green coriander leaves. Keep aside.
  • Make firm dough with flour,1egg, salt and sugar and keep aside for min 5minutes.
  • In a small bowl beat 2eggs and keep aside.
  • Take small amount (walnut size) dough on platform and make thin chapatti by stretching it.(using oily hand)
  • Spread 1tsp of egg on it. Put 1full spoon of meat and spread little.Sprinkle some vinegar, finely cut green chilies and onion.
  • Now wrap it from all four sides. Make all other by same way.
  • Heat some oil on flat pan (tawa). Put 4-5 murtabak on it and cook on both side on medium flame.
  • Serve it hot with or without sauce according to your choice.

# You can prepare this with leftover mutton or chicken curry too.just mash it and cook on high heat untill it become dry.