Sunday, October 20, 2013

Mutton Cutlets

So the winter season is knocking now and some thing hot hot to eat has started coming to our mind.It appears we can start with the non veg cutlets!

  •       Minced meat  [Keema]  500 gm
  •           Garlic & ginger paste   2 tbsp
  •           Bread Slices  10
  •           Bread crumbs  1/2 cup
  •       Red chili powder  1/2 tsp
  •       Dry garam masala  1tsp
  •           Coriander leaves  1small bunch
  •           Small onion  2
  •           Green chili  4
  •        Pure ghee or refined oil  1 cup
  •           Egg4


  •        Clean well minced meat.
  •        Soak bread slices in water, squeeze out after 5 minutes and crush to pulp.
  •        Chop finely the green coriander leaves and chilies.
  •       Chop finely the onion.
  •     Beat the eggs.

         Serves 06 person


  • Take keema, chopped onion and garlic ginger paste with 1 ½  cup of water in a pressure cooker. Cook for 1-2 whistles. Make sure water is dried and keema is tender.
  • Take the contents in a bowl, mix bread pulp, chopped green chili, bread crumbs,dry garam masala, red chili powder,salt, and chopped coriander leaves. Make sure that every ingredient is mixed well and dough is smooth.
  • Distribute the whole mixture in equal small balls.
  • Mould every ball in oval shaped cutlets and keep in a flat plate.
  • Spread bread crumbs on a plate.Dip every cutlet in beaten egg and roll on crumb plate to coat on both sides with bread crumbs.

  • Heat  ghee or oil in heavy bottomed pan [kadahi] on high flame.
  • When ghee/oil is suitably heated, deep fry 3-4 cutlets at a time till it turns  brown. 
The yummy Mutton Cutlet is ready to enjoy with lunch or dinner or in breakfast.
Serve hot with onion pieces and green coriander chutney.

Saturday, October 12, 2013

Navratra Special-Aloo ki Kadhi

Fasting is an act of religious faith.People observe it with commitment and deserve special respect.This blog endeavours to make their dinner somewhat tasty.Aloo Ki Kadhi is such a dish.However this dish can be used on other occasions too.


  • Aloo [potato]  500 gm
  • Curd   500 gm
  • Ginger  1" piece
  • Green chilli  4-5 pieces
  • Green coriander leaves  1 small bunch
  • Black pepper powder  1 tbsp
  • Turmeric powder  1/2 tsp
  • Asafoetida [hing]  2 pinch
  • Cumin seeds [Jeera]  1/4 tsp
  • Rock salt [sendha namak] to taste
  • Pure ghee  2 tsp   
  •        [Note:For other than fasting,normal salt and dry garam masala powder [1 tsp ]can be used.]

Serves 06 persons.


Boil the potatoes in a pressure cooker.Drain water and peel off the potatoes.

  • Mash partially the boiled potatoes into small pieces.
  • Beat the curd.
  • Chop the chili,ginger and green coriander leaves into fine pieces.


  • Heat oil in a pan and add hing & cumin seeds,Fry till cumin seeds turn dark brown,Add chilli and ginger pieces & fry slightly.
  • Add mashed potato & turmeric powder,and fry till it turns light brownish.
  • Add beaten curd, pepper powder and rock salt.
  •   Cook on low flame till the mixture boils,and, curd & potato are mixed..Close the flame.
  • Garnish with green coriander leaves.
Serve hot with puri or paratha made of Singhara or Kutu flour.

Tuesday, October 8, 2013

Navratri Special-Potato Fry

            During fasting,the potato fry can be used as a snack in the evening or with meal in dinner.


  • Potato [medium size]  500 gm
  • Coriander Leaves  small bunch
  • Green chilli  04 pieces
  • Ginger  01 small piece
  • Black pepper powder  1/4 tsp
  • Rock salt [sendha namak] to taste
  • Pure ghee  3 tbsp


  • Clean the potato,boil in a pressure cooker for 2 whistles.Let the pressure release.Peel off the boiled potato.Then cut each into four pieces,or,two pieces if smaller potato.
  •   Cut green chilli and ginger into small pieces.


  • Take a heavy bottomed pan,heat it.Add pure ghee,heat it on high flame.
  • Fry pieces of green chilli and ginger for a few seconds.
  • Add pieces of potato,mix well.Fry for 2-3 minutes.Lower the flame.
  • Add salt and pepper powder.Mix well.Cover with the lid.
  • After 5-6 minutes,remove the lid and fry the potato on high flame.Keep on stirring and scratching the bottom of pan occasionally so that potato is not burnt.
  • When the oil in the pan is totally dried and potato well fried,close the flame.
  • Garnish with green coriander and serve hot.
  The yummy potato fry is ready to eat independently,or, with paratha or puri made of flour of singhara or kutu.


Sunday, October 6, 2013

Navratra Special ---- Lauki Ki Kheer [Bottle Gourd Dessert]

The Holy Navratra has begun and will spread over a period of 9 days.People observe fasting partly or for the whole period.Such people depend on fruits as well as foods,desserts or vegetables, permissible for fasting.In previous posts i have given recipes like sweet dish  Makhane Ki Kheer and salty Sabudana Khichdi,which are ideal for fasting and nutritious too.Lauki ki Kheer [Bottle Gourd Dessert] is another such item.The loki is well known for its health benefits.


  • Lauki [bottle gourd]  1/2 kg
  • Milk  01 lit.
  • Sugar  200 gm
  • Cardamom powder  1/2 tsp 
  • Almond  10 pieces 
  • Pista [pistachios] 10 pieces
  • Cashew nut  10 pieces
  • Grated dry coconut  1/4 cup 
  • Raisin  01 tbsp
  • Pure ghee 01 tbsp

Serves 06 people.


1.Wash the loki,peel off the lauki,cut into 3"-4" size,take out the seeds and grate it.

2.Squeeze it so that water is drained out totally.
2.Cut the almonds,cashewnut,& pista length wise into fine pieces.


  • Take half of milk in a heavy bottomed pan.Boil it till it becomes thick to almost further half.
  • Take another pan.Heat ghee and add squeezed loki.Saute till it become completely dry & turns light pink.Add other half of milk.Cook on low flame till milk & lauki are mixed well.Add sugar,mix and saute again till mixture turns thick again.
  • Add the thick milk of first pan to second pan.Mix well,then close the flame.
  • Add part of dry fruits and cardamom powder.Mix.
  • The lauki ki kheer is ready.Fridge it.
Garnish it with remaining dry fruits before serving cool.