Friday, December 27, 2013

Fish Korma

         Fish Korma is a very popular dish among fish food lovers of Northern India  as well as other parts of India.Various methods are prevalent to prepare it.So give a try to this one too.


  • Fish [rohu or tengan] [cut into round pieces]
       500 gm   
     To clean it--
  •  Salt  1 tsp
  •  Lemon juice  2 tsp
  • Turmeric powder  1 tsp 
  • Asafoetida [hing]  1/4 tsp

For masala to wrap fish--
  •         Ginger  50 gm
  •         Curd  250 gm
  •         Garlic cloves  20
  •         Salt to taste
  • Onion  4 medium 
  • Tomato  3 medium
  • Green coriander leaves  1 bunch
  • Dry garam masala powder  1 tsp
  • Coriander powder
  • Fenugreek seeds  1 tsp
  • Red chili powder  1 tsp
  • Oil [Mustard or refined]  1 cup


    1.To clean the fish pieces,rub hing on pieces and wash with water.Now rub the pieces with a mixture of salt [1 tsp] and lemon juice [2 tsp]. Mix turmeric powder and leave for 1/2 hour.Then wash thoroughly and let the excess water drain.

     2.To prepare masala to wrap the fish pieces,grind garlic and ginger.Add salt and beaten curd.Wrap the pieces with this paste and leave for about an hour.
    3.Chop finely the onions,tomato,green chili and green coriander leaves.
    4.Soak the fenugreek seeds in 1/2 cup of water.


  • Heat a deep pan on full flame.Add  oil.
  • Fry chopped onion till golden brown.Take out the fried onion.
  • Grind fried onion,tomato and soaked fenugreek seeds.
  • To this paste,add turmeric powder,red chili powder and coriander powder.Mix well to get a thick paste.
  • Now ,take fish pieces out from curd mixture and fry in the pan till fish becomes light brown & tender.Take out the fried fish and keep separately.Save the remaining curd paste for later use.
  • Now add the above thick paste to the pan.Fry by stirring continuously for a few seconds.
  • Add gradually remaining curd paste of curd & garlic etc.,keep on stirring till all the paste is used and masala turns golden,oil starts oozing in the pan.
  • Now add fried fish pieces,saute till all pieces are well wrapped.
  • Add dry garam masala powder and 2 cup of water.Cook on low flame for 5 minutes.
  • Ensure the gravy is thick.Close the flame.
  • Garnish with chopped coriander leaves.
Serve hot.  Ideal companion- Rice and paratha,roti or naan.


Sunday, December 22, 2013

Christmas Pudding

                                          My sincere and hearty wishes on Merry Christmas to all the bloggers and non bloggers.The great Christmas is around.We are already up to celebrate it.Let us add some thing special and sweet as well as home made, up to occasion.So here is Christmas Pudding.  
Merry Christmas

        And why not try Fruit Cake too!



Peeled Orange
  •  Maida [fine wheat flour]  1/2 cup
  • White butter  6 tbsp
  • Butter  6 tbsp
  • Brown sugar  3/4 cup
  • Eggs  2
  • Orange and lemon-peeled [coarsely chopped]  1/4 cup
  • Seedless dates  1/4 cup
  • Walnut [chopped]  1/2 cup
    Brown Sugar
  • Currants  1/4 cup
  • Raisins  1/4 cup
  • Brandy  2 tbsp
  • Cinnamon powder  1/4 tsp
  • Cloves powder  1/4 tsp
  • Nutmeg powder  1/4 tsp
  • Dry Fruits
  • Fresh white bread crumbs  1-1/2 cup
  • Water  3 cups
For Hard Sauce
  • White butter  1/2 cup
  • Icing sugar  1/2 cup
  • Brandy  2 tbsp
  • Nutmeg powder  1 pinch
[ Note: in case ingredients are reduced,never reduce quantity of water.]

Serves: 6


  • For Hard Sauce: Beat  butter in a bowl till it becomes light and fluffy. Add gradually sugar in small quantities at a time,keep on beating until whole sugar is added & mixture becomes creamy.Add brandy.Continue beating until  well blended.Add nutmeg powder.Chill until hard. 
  • Beat the eggs.


  •  Mix together orange and lemon peels,dates,walnut,currants,raisins,brandy and lemon juice and keep aside.
  • Now,mix the maida,cinnamon,cloves and nutmeg powder,then sift.Add bread crumbs and stir well.
  • Take remaining butter in a bowl,beat till light & fluffy.Add brown sugar in small quantities at a time and keep on beating till all sugar is used and mixture becomes light and fluffy.
  • Add beaten eggs in small quantities at a time,keep on beating well.Fold in flour mixture and fruit & nut mixture.Add lemon juice,mix well.
  • Spoon the mixture into a greased 1 liter mold.Cover mold lightly with aluminum foil, tie securely.
  • Pour water into cooker,put grid [jaali] in cooker and place mold on grid.
  • Close cooker  without pressure regulator.Cook on high heat.When steam passes through steam vent,reduce heat and cook for 15 minutes,ensuring a steady steam vent.
  • Place pressure regulator in position.Bring to full pressure on high heat.Reduce heat and cook for 50 minutes.
  • Close the flame.Let it cool.
  • Open cooker.Take out mold and remove foil.Take out pudding with help of a knife and keep on a serving dish.
  • Pudding is ready.Spread hard sugar around the pudding.Decorate with dry fruits,cherry etc.

Serve hot or cool.                                                                                                                                                                                                                                                                     

Wednesday, December 18, 2013

Quick Breakfast:Egg Roti

         While living alone at another city for some time my husband developed "quick to make"recipes.One of his favourite is Egg Roti which he makes with left over Rotis,a short cut snack.He feels pleasure in sharing the same with me as well as my blog brethren.


  • Eggs  2
  • Roti [left over or fresh]  4
  • Onion  1 medium
  • Green coriander leaves  1 small bunch
  • Green chili  2-3 pieces
  • Ginger [grated]  1/2 tsp
  • Garam masala powder  1/4 tsp
  • Salt to taste.
  • Refined oil  4 tsp

Serves: 2


  • Beat the eggs in a bowl.Mix salt & garam masala and beat well again.

  • Chop finely the onion,green chillies and coriander leaves.
  • Mix these and grated ginger into beaten eggs. Whisk this mixture quite well.
  • In case of left over rotis,warm them on a pan.
  • Now Heat the pan on high flame,spread 1 tsp of oil in size of a roti.Heat for 2 seconds.
  • Pour 1/4th of egg mixture with a table spoon on the pan,spread it in size of roti.Let it cook till it becomes golden brown.
  • Paste a roti on it and press lightly with spoon on different parts of the roti.
  • Now flip and let the base cook for some time.
  • Remove it from pan.
  • Repeat the process with the rest of items.

Eat or serve hot with chili sauce [ or,with tomato sauce if you like less spicy].

Friday, December 13, 2013

Masala Chicken [Spicy Chicken]

Now a recipe developed by my husband while living alone for some time in another city in connection with his job.He used to cook himself and never outsourced it to any body else.At the same time,he used to be short of time but his cooking hobby made him to modify the usual methods of popular dishes to cut it short.Well have a look and enjoy!



  • Chicken pieces  500 gm 
  • Dry garam masala  2tbsp
  • Red chili  2 pieces
  • Red chili powder  1 tsp
  • Turmeric powder  1 tsp
  • Kashmiri chili powder  1/4 tsp
  • Salt to taste
  • Onion  6 medium size
  • Garlic cloves  5 
  • Ginger  1 small
  • Green coriander leaves  1 small bunch
  • Green chili 5-6 pieces
  • Lemon juice 2 tbsp
  • Curd 1 cup
  • Refined oil


  • Wash the chicken pieces and make cuts on it.
  • Mix 1/2 tsp of salt & lemon juice with it and leave aside for 15 minutes
  • Chop the onions.
  • Chop finely the coriander leaves & ginger.
  • Crush garlic cloves.
  • Chop green chillies lengthwise.
 Serves:  5 


  • Heat the oil in a heavy bottomed pan.
  • Fry bay leaves for a few seconds,then add black pepper corn,green cardamom,black cardamom,red chili and javitri.Fry for a few seconds.
  • Add onion pieces and crushed garlic cloves,mix and fry till golden brown.
  • Add salt,ginger,turmeric powder and dry garam masala.Mix well.
  • Add chicken pieces.Mix till every piece is well wrapped.
  • Saute well till the colour of chicken changes.Keep stirring.
  • When water,discharged by chicken,evaporates,add curd 7 mix well.
  • When oil starts oozing in the pan and chicken becomes tender,add 2 cup of water.
  • Cover the pan and cook on low temperature for about 10 minutes.
  • Saute after 5 minutes.Check if chicken is cooked.
  • It must be having small quantity of gravy,If found extra,cook for a few more minutes on low flame.
Garnish with chopped coriander leaves and green chillies.
Enjoy hot.

Thursday, December 12, 2013

Aloo Ki Green Chaat [Potato Green Chat]

          Now a very spicy and mouth watering chaat,simple to cook and a handy snack.Be the family members or your esteemed guests,surprise them in morning or evening.






  • Small potatoes  250 gm
  • [If small potatoes not available,cut them into half or four pieces]
  • Green coriander leaves  50 gm
  • Green chili  4-5 pieces
  • Ginger  1 small piece
  • Reddish leaves  3-4 leaves
  • Reddish  1
  • Chaat masala powder  1/4 tsp 
  • Red chili powder 1/4 tsp
  • chaat masala-1 tsp
  • Mango powder  1/2 tsp
  • Sweet curd 1/2 cup
  • Lemon juice 1 
  • Salt to taste


  • Boil potatoes with 1 tsp salt,peel off and keep aside.
  • To make coriander chutney,clean the coriander leaves,reddish leaves,ginger & green chillies, and grind in a mixer.Mix well salt to taste and mango powder.The green coriander chutney is ready
  • Grate the reddish.


  • Take boiled potatoes in a bowl.Prick them on all sides with a fork.
  • Pour lemon juice over potatoes and mix salt.Keep aside for about 15 minutes for marination.
  • Now pour green chutney over the potatoes and mix quite well.
  • Let the potatoes marinate again for about half an hour.
  • Lo! green aloo ki chaat is ready!

Before serving,garnish with grated reddish,then pour a little curd and sweet chutney of ripe imli.

Sprinkle chaat masala powder and red chili powder.

Friday, December 6, 2013

Dahi Wada

              Dahi Wada is a popular,tasty and light dish.Even it can be used as a snack in evening breakfast or during lunch or dinner.I have used this dish on festivals like Holi,Diwali etc.Our guests,who come after having heavy sweets and other such edibles, welcome it most.


  For Badas

Apply a little water on palm. Take a small portion of batter and pat lightly with damp fingers to flatten it. Gently put into hot oil. Repeat with remaining batter. - See more at:
  • Urad dhuli daal (Black Gram)  2 cup  
  •     ( Ivory white Lendil)  
  •  Moong dhuli daal                    1cup
  •    (Split skinned green gram)    
  • Green chilli                   3 to 4 pieces
  • Ginger                          1 small piece
  • Asafoetida (Hing).                 1/4 tsp
  • Cumin seed powder              1/4 tsp
  • Salt to taste
  • Oil for fry (Refined oil)             1cup

  • Coriander leaves.           1 small bunch 
  • Water                                5to 6  Cup
  • Curd                                         2 cup

For curd for bada
  • Curd                                         cup
  • Roasted cumin seed powder.      1tsp 
  • Red chilli powder.                  1/2 tsp
  • Black pepper powder.            1/2 tsp   
  • Black salt.                               1/2tsp
  • Sugar powder                    2to 3 tbsp.   
  • Green coriander leaves   1small bunch 
  • Salt to taste


  • Wash both the grams {daal}  properly & soak in water for about 6 hours.
  • Grind the daal in a mixer.Make a smooth thick paste.  
  • Add ginger & green chilli paste, asafoetida,chopped coriander leaves and salt .Mix.
  • Beat the paste with a tablespoon till it becomes fluffy .
  • Make a mixture of 2 cup beaten curd and 2 cup of normal water.Add 4 tbsp of sugar & 1/2 spoon salt.Mix well.
  • Beat the remaining curd with sugar  Z& salt to prepare sweet curd.


  •  Heat the oil in a deep frying pan.
  • Moist your palm with little water.Take daal paste in a round spoon on your one palm,pat lightly with fingers to make egg like but flat shape.Gently put into hot oil.Repeat the process.
  • Fry 7-8 pieces at a time.Fry till it becomes golden brown.

  • Make a mixture of 2 cup of luke warm water & 2 tbsp of curd.
  • Soak wadas for about 20 minutes till these become soft.
  • Take it out and squeeze the wadas gently. Be careful not to break.
  • Dip the squeezed wadas in mixture of beaten curd mixture.Keep them in fridge for at least 1/2 hour.

  • Before serving,take out wadas and dip one by one  in sweet curd and arrange in a serving plate or bowl.Sprinkle sweet chutney of ripe imli,red chili powder,cumin seed powder,black pepper and black salt powder over wadas.

Garnish with chopped green coriander leaves.Serve cool.
Apply a little water on palm. Take a small portion of batter and pat lightly with damp fingers to flatten it. Gently put into hot oil. Repeat with remaining batter. - See more at:

Apply a little water on palm. Take a small portion of batter and pat lightly with damp fingers to flatten it. Gently put into hot oil. Repeat with remaining batter. - See more at:
Apply a little water on palm. Take a small portion of batter and pat lightly with damp fingers to flatten it. Gently put into hot oil. Repeat with remaining batter. - See more at:

Saturday, November 23, 2013

Moong Ki Daal Ka Cheela

    Here is a snack for a winter or even summer holiday mornings.It is a yummy,less oily and easy to cook dish.Try and enjoy!


  • Moong daal (split skinned green gram )  2 cup
  • Green chilli  5to 6pieces 
  • Ginger  1 small piece
  • Garam masala powder  1/4 tsp
  • Salt to taste
  • Oil  3to 4 tbsp


  • Wash daal  properly and  soak in enough water for 6-7 hours.Thereafter drain water,wash again and grind in mixer
  • Grind ginger and green chili together in mixer.
  • Add ginger & chilli paste and salt to ground daal ,mix well to make a thick and smooth paste



  • Heat a flat pan on high flame.
  • Take daal paste in a service spoon and spread the paste evenly making a thin surface on the pan.

  •  Sprinkle a few drops of oil on it.
  •   Cook for 2-3 minutes.Then flip on other side.
  •   Cook for 1-2 minutes.
  •   Fold the cheela.

Serve cheela hot with tomato sauce and green coriander chutney.

Thursday, November 14, 2013

Fish Fry


            The fish is very popular for its taste and its lightness.There are various methods to cook it to get varied taste.Similarly state of Kerala is well known for unique fish recipes.A Keralite friend of my daughter offered so tasty fish dish that we still feel its taste.That method has been slightly modified with north Indian touch.Hope this will go well with food lovers.


  • Fish fillets [single bone]  500 gm
  • Coriander powder  3-4 tsp
  • Red chili powder  1/2 tsp
  • Turmeric powder  1 tsp
  • Mango powder  1 tsp
  • Dry garam masala 1/2 tsp
  • Mustard seeds  1 tsp
  • Curry leaves  4-6
  • Lemon  1
  • Salt to taste
  • Refined/vegetable oil  2 tbsp


   1.Wash the fish with plain water,then with hing.Now wash with wheat flour and water.

To marinate,mix salt and lemon juice with fish fillets.Keep for about 30 minutes.

Drain water from fish mixture.

   2.Now make a thick paste of all the ingredients,above mentioned and mix with fish.Leave it for 1/2 hour.


  • Heat vegetable/refined oil [1 tsp] in a non stick fry pan on high flame.Once hot,lower the flame.

  • Add half of mustard seeds n curry leaves,fry for a few seconds.

  • Now fry 3-4 pieces of fish,at a time on low flame..

  • Fry on one side for 5-6 minutes,then change sides.If necessary,change sids again.

  • Ensure the fish is not burnt and well cooked on both sides.

  • Enjoy the Fish Fry as a snack,or,with rumali roti,rice & dal.

Sunday, November 3, 2013

Salan Gosht [Mix Vegetables with Mutton]

Happy Diwali

Happy Diwali

We generally take mutton independently or,at the utmost,with potato.But you will find appealing difference & a great deal of taste when mutton taken with vegetables.Try and enjoy Salan Gosht [Mix Vegetable with Mutton]


  • Meat  500 gm
  • Seasonal vegetables 3 or 4 excluding carrot,turnip & radish, eg.:
Potato  4 medium size

Carrot  2
Lauki [bottle gourd] 100 gm
Radish  1 medum size
Cauliflower  1 medium size
Capsicum  2
Beans  50 gm
Lady finger  50 gm
Green peas  50 gm
Turnip  2 pieces
  • Garam masala powder  1 tsp
  • Red chili powder  1 tsp
  • Turmeric powder  2 tsp
  • Ginger & garlic paste  4 tsp  
  • Onion  100 gm
  • Green coriander leaves  a small bunch
  • Salt to taste
  • Curd  200 ml 
  • Refined or mustard oil 4 tbsp
  • Water  4 cup


  • Clean the mutton pieces.
  • Chop all the vegetables in small pieces.
  • Chop ginger,onion and garlic.
  • Beat the curd.
Serves 6 persons.


  • Heat the oil in a pressure cooker.Fry onion pieces till it turns transparent.
  • Add garlic & ginger paste and salt.Fry till oil is separated.
  • Add mutton pieces,garam masala powder,red chilli powder,beaten curd and lemon juice.Mix well and fry till mutton gets tender and oil is again separated.
  • Add chopped vegetables.
  • Mix and fry for about 5 minutes on high flame.Then add water.
  • Cover the cooker.Cook on high flame.
  • Put off flame after 2 whistles.
  • Let the pressure release.Open the cover.Ensure a thick gravy.If needed,saute but without cover on,on high flame to evaporate unnecessary fluid
  • The salan gosht is ready.
  • Garnish with green coriander leaves.
Enjoy it hot with roti,nan or missi roti and rice.

Friday, November 1, 2013

Palak Gosht [Spinach with Mutton]

                                                                                                                                                                                             The palak [spinach] is a good source of iron,omega fatty acid and many other nutrients.Though people do not prefer it due to taste.No need to mention about nutrition value and taste of gosht [mutton].So let us club two great nutrients to find a very tasty recipe!


  • Mutton  500 gm [cut into small,2" size]
  • Palak [Spinach]  500 gm
For marination of Mutton:

  • Turmeric
  • Dry garam masala
  • Red chili power
  • Poppy seeds
  • Ginger
  • Garlic
  • Onion
  • Curd
  • Refined oil  4 tsp
  • Salt 2 tsp 

For palak vegetable:
  • Onion  4 medium
  • Green chili 4
  •  Water 4 cup
  • Dry garam masala  1 tsp
  • Red chili  4 pieces
  • Bay leaves [tej patta]  2 piecce
  • Pure ghee  4 tbsp


Soak poppy seeds in normal water for 1/2 hour.
Beat the curd.
Wash palak with running cold water thoroughly and grind.
Prepare mixture for marination.Grind soaked poppy seeds,ginger pieces,garlic cloves and onion pieces.Add  turmeric powder,red chili powder,refined oil,salt,garam masala and beaten curd.Mix well.Add mutton pieces, mix well and leave for 4 hours for marination.

Serves  6 people


  • Heat ghee in a pressure cooker.Add red chili and bay leaves. Fry for a few seconds.
  • Now add the remaining onion and fry till it turns transparent.
  • Add marinated mutton,mix and fry on high flame.Keep stirring till water, oozed from mutton, is dried up.
  • Add ground palak .Mix well. Fry the mixture until oil starts oozing from it.
  • Now add water and put lid on cooker.
  • Cook for two whistles and then for 10 minutes on low flame.Let the pressure release.Open the lid and check if mutton is cooked.If not,repeat the process for one whistle.
 Enjoy the Palak Gosht with roti or nan and rice.Hotter this dish,the better.