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.