Tuesday, December 25, 2012

Fish and Yogurt Curry

For fish dish lovers, here is a light and very tasty fish curry.


  • Fish-10 pcs (rohu fish is preferable)
  • Onion paste-6 tbs
  • Garlic & ginger paste-2 tbps
  • Turmeric powder-2 tsp
  • Garam masala-1 tbps
  • Mustard oil-4 tbsp
  • Salt-3 tsp
  • Curd/Yogurt-2 cup
  • Sugar-2 tsp
  • Red chilli powder-1 tsp
  • Green chillies-5 pcs(cut into length wise pieces)
  • water-1/2 cup


  • Wash the fish properly with water,then mix with heeng(asafoetida),wash again.Now,rinse every fish piece with wheat flour and wash again so that its smell and stickiness go off.
  • Marinate the fish with the 1 tsp of salt,1 tsp of turmeric powder and half of the oil and keep the mixture for 30 minutes.Keep aside.
  • Beat the curd with sugar and a little of water.Add onion paste [ 2 tbps ] & chilli powder [1/2 tsp].Chillis can be skipped if desired so.Keep aside.
  • Take out the marinated fish from marinating mixture & throw the residual water.
  • Add marinated fish into curd paste and keep the mixture aside for 30 minutes again.
  • Heat the rest of oil in deep frying pan on the flame.
  • Fry the onion and garlic & ginger paste till it is well cooked and starts oozing oil.
  • Add rest of turmeric powder,green chilli,garam masala and 1/2 tsp of red chilli into fry pan.Mix well and cook for half minute.
  • Now add the fish mixture into the fry pan,mix well.Cover the fry pan and let it cook for 20-30 minutes on low flame.
  • Ensure that fish is properly cooked,then close the flame.Keep the dish covered for 5 minutes.
  • Serve hot with rice and naan.

Fish and Yogurt Curry

Wednesday, December 12, 2012

Dry Garam Masala

Garam Masala is a mixture of certain spices.This is not any ordinary mixture.It is a great Taste Enhancer and is an essential ingredient of most of the Indian dishes as well as recipes of this blog.But it should be used in very small quantity since it is Garam Masala!





  • Black Cardamom(Badi elaichi)-40 gms 
  • Cinnamon(dalchini)-10 gms
  • Black pepper(kalimirch)-20 gms
Black Cardamom(kali elaichi),Cinnamon(dalchini)
Black pepper(kalimirch)
  • Coriander(dhania) seeds-30 gms
  • Black Cumin Seeds(sihha jeera)-100 gms
  • Cloves(laung)-10 gms
  • Mace(javitri)-10 gms
Cloves(laung) and Mace(javitri)

  • Bayleaf(tejpatta)-8 gms 
  • Nutmeg(jaiphal)-1 pc
Bayleaf(tejpatta) and Nutmeg(jaiphal)


  • Warm all the ingredients lightly and mix well.
  • Grind to make fine powder.Filter the powder with cloth.
  • Keep it in air tight jar.

    Friday, December 7, 2012

    Mutton Korma

    Mutton korma is a very popular and delicious non veg dish as well as a rich and spicy meat curry.It has a very unique taste.While making mutton korma it is important to use all the noted ingredients to get the flavour right.




    • Mutton-750 gms
    • Onion-200 gms
    • Ginger(adrak)-50 gms
    • Garlic(lahsun)-10-15 flakes
    • Cinnamon(dalchini) sticks-2 pcs(1 inch each)
    • Cloves(laung)-7-8 pcs
    • Green cardamom(elaichi)-4-5 pcs
    • Bay leaves(tej patta)-2-3 pcs
    • Black pepper(kali mirch)-8-10 pcs
    • Turmeric powder(haldi)-1/2 tsp
    • Red chilli powder-1 tsp
    • Coriander(dhaniya) powder-2 tbsp
    • Garam masala-11/2 tsp
    • Curd(dahi)-150 gms
    • Mustard oil or Ghee-150 gms
    • Coriander(dhaniya) leaves-25 gms(chopped)
    • Kesar(saffron)-1 pinch
    • Kewara essence-1/4 tsp
    • Water-200 ml(approx 1 glass)
    • Salt to taste


    • Clean mutton pieces properly.Keep it separately.
    • Take onion(50gms),garlic and ginger.Make paste through grinder.Keep the paste aside.
    • Slice the rest of the onion into fine pieces(length wise).
    • Heat ghee in deep frying pan or cooker(5 ltr). Add cinnamon,cloves,black pepper,green cardamom and bay leaves.Fry a little.
    • Add sliced onion in cooker.Fry it until it turns transparent.
    • Add mutton pieces,a few at a time till all the pieces are added and fry till they turn brown and the water discharged from the mutton is dried up.
    • Add the paste and stir occasionally for 4-5 minutes and fry till oil shows separately in the bottom.
    • Add turmeric powder,coriander powder and red chilli powder.Stir occasionally for 5-6 minutes.
    • Add salt and curd,stir well.
    • Add garam masala and stir to mix well.
    • Keep stirring constantly for a few minutes making sure all the mutton pieces are coated with spices.Keep on scrapping the bottom of the pan/cooker occasionally.If the mixture gets too dry,splash some water.
    • Close the lid and cook for 2 whistles then cook for 10 minutes on low heat.Turn off the heat.
    Note: In case pan is used instead of cooker,cover the pan and simmer for about 1 and half an hour on low heat until the meat is very tender.If necessary, splash in a little water from time to time.
    • While the pressure is released(or the mutton is cooked in pan), prepare the mixture of kewara essence and kesar.
    • Open the lid of cooker/pan and add the mixture and cover with the lid again.
    • Garnish with coriander leaves and serve hot.


    Monday, December 3, 2012

    Bread Rolls

    A fantastic breakfast for your culinary taste.


    • Bread-6 pcs
    • Potato-250 gms
    • Peas-100 gms
    • Coriander leaves-50 gms(finely chopped)
    • Green chilli-4 pcs(finely chopped)
    • Red chilli-1/4 tsp
    • Mustard seed-1/2 tsp
    • Salt to taste
    • Mango powder(or chat masala)-1 tsp
    • Refined oil-200 ml(to fry)


    • Boil potatoes and mash them.
    • Heat oil(1 tbsp) in deep frying pan(kadahi).Add mustard seed,green chilli and peas.Let it cook for 4-5 minutes on low heat.
    • Add mashed potatoes,garam masala,red chilli,salt and chat masala.Mix well and fry for 2-3 minutes.Add coriander leaves and mix well.Keep it separately.
    • Dip bread pieces one at a time in water,take it out and place it between both the palms and squeeze it.
    • On a flattened piece of bread,place potato paste(1 tbsp) and roll it into egg shape.
    • Heat oil in deep frying pan(kadahi).Deep fry the rolls until they turn golden brown.
    • Serve hot with green coriander chutney or tomato sauce.



    Sunday, December 2, 2012

    Cheese Bonda

      Enjoy this snack with your family,your friends and a home party





    • Paneer-200 gms
    • Cheese-100 gms
    • Grated cheese-50 gms
    • Potato-2-3pcs(200gms)(medium size)
    • Bread-6-8 pcs
    • Salt to taste
    • Garam masala-1/4 tsp
    • Cornflour-3 tbsp
    • Poppy seed-3 tbsp
    • Sesame seeds-3 tbsp
    • Green chilli-3 pcs
    • Coriander leaves-50 gms
    • Milk-250 ml(1 bowl)
    • Refined oil-200 ml(to fry)


    • Mash paneer and cheese.

    • Boil the potatoes and mash them well.Mix mashed cheese,paneer and potato.
    •  Dip bread pieces one at a time in milk and rinse off the milk well from bread pieces.
    • Mix the bread pieces well into the mixture.Keep aside the milk left.
    • Add salt and garam masala in the mixture.Mix well to make a soft dough.Keep it aside.
    • Cut green chilli & coriander leaves.Mix well grated cheese,green chilli and half of the coriander leaves(for stuffing).Keep aside.
    • Make small balls(size of table tennis balls) from daugh and stuff the balls with grated cheese mixture.Make sure the balls have smooth surface with no cracks.
    • Make paste of cornflour with the milk left.
    • Dip balls in paste one by one.roll the balls in the mixture of sesame and poppy seeds.Keep them aside.
    • Heat the oil in deep frying pan(kadai) on high heat.Deep fry 3-4 balls at a time until they turn golden brown.  

    • Serve hot with chilli sauce and tomato sauce.

    Saturday, December 1, 2012

    Hara Murg

    A light chicken dish for diet loving people.




    • Chicken-750 gms(chopped)

    • Tomatoes-150 gms(3 medium size)

    • Onions-150 gms(3 medium size)

    • Coriander leaves-100 gms

    • Spinach-100 gms

    • Red chilli powder-1 tsp

    • Green chilli-3 pcs 

    • Cinnamon sticks-1 inch stick

    • Cloves-5 pcs

    • Green Cardamom-4-6 pcs

    • Javitri(mace)-1 small pc

    • Turmeric powder-1/2 tsp

    • Cumin powder-1 tbsp

    • Garam masala-1/2 tsp(optional)

    • Ginger paste-2 tbsp

    • Salt to taste

    • Vegetale oil or butter-3 tbsp


    • Finely chop onion and tomatoes.Wash and chop spinach and coriander leaves.Keep them aside.

    • Heat the oil in a large deep non-stick pan(kadahi).Add cloves and cardamom.Add onions and fry them until onions turn golden brown.

    • Add ginger paste in same pan and fry it little.Add chopped tomatoes and turmeric powder.Fry until tomatoes are kind of mushy.Keep aside.

    • Make paste of coriander leaves,cumin powder,spinach,green chilli,cinnamon sticks,javitri,and red chilli powder in blender using water.

    • Add paste to onion-spices mixture and fry for couple of minutes.Add salt to the paste and cook on high heat for 3-4 minutes.

    • Add chicken pieces in fried paste(add garam masala if opted)and fry on high heat for 3-4 minutes.

    • Add a glass of water and mix well.Let it cook for about 40 minutes on low heat.Stir occasionally.

    • Serve hot with

      • Roomali roti or Chapati or Naan.