Friday, February 5, 2016

Fenugreek leaves paratha(Methi ka paratha)

Methi Ka Paratha

 1cup fresh methi leaves coarsely chopped
1/2 cup coriander leaves chopped
3 green chilies finely chopped
2 tbsp ginger garlic paste
1/2 tsp turmeric powder
1tsp fennel seeds coarsely pounded
1tsp cumin seeds coarsely pounded

1 tbsp oil
2 cups of whole wheat flour
salt to taste
1/2 cup butter milk
water for making the dough

  • mix 1/2 tsp salt in chopped methi,coriander leaves, chopped green chilies and ginger garlic paste.
  • In a mixing bowl mix wheat flour,salt,turmeric powder fennel seeds and cumin seeds  powder.
  • mix very well flour and methi leaves mixture.
  • add butter milk little by little and knead the flour add water till it binds properly.
  • add oil and knead a little more to make smooth dough.
  • cover it and let it rest for 15 minutes.
  • divide the dough in 6 small size balls.
  • roll each ball like thick roti.
  • place it on hot tava(griddle)and roast it on both sides.
  • put some clarified butter or ghee while flipping.
  • serve them with curd,pickle or any chutney.

Thursday, January 28, 2016

Sweet potato kheer

1.    250 g sweet potatoes grated
2.    1 liter milk
3.    1tsp ghee
4.    200 g sugar or to taste
5.    ½ cup dry fruits(almonds, cashew nuts ,pistachios, raisins)
6.    2 tbsp grated coconut
7.    ½ tsp cardamom powder
8.    1tbsp kewara water with saffron
·       Wash, peel and grate sweet potatoes.
·       Heat a saucepan add ghee and 2cardamom seeds then add grated sweet potatoes stir well and cook 1 minute until  sweet potatoes become translucent.
·       Add hot milk, stir and bring to boil, lower the heat and let it simmer for 20-30 minutes.
·       Add sugar, dry fruits, coconut flacks and cardamom powder.
·       When kheer becomes of desired consistency remove from stove.
·       Add kewara water and saffron( dissolve in little warm milk)

·       Serve hot or cold of your choice.

Monday, December 14, 2015

LOKI (bottle guard) ka Raita

Loki ka Raita

1.     2 cups grated bottle guard
2.     3 cups thick yogurt
3.     1 tsp refined oil
4.     ¼ tsp rai
5.     ½ tsp roasted cumin powder
6.     2 green chilies chopped fine
7.     ¼ tsp black salt
8.     ½ cup chopped coriander leaves
·        Heat oil in a pan add rai when stop spurting add grated loki stir well ,
·        Add ½ cup of water cook till tender and water evaporates.
·        Cool it then mash
·        Now add all the ingredients and mix very well.
·        Refrigerate for 15 minutes.
For variation add
·        1tbsp dried mint leaves
·        2tbsp grated fresh coconut flacks/pomegranate seeds or
·        Heat 1 tbsp of oil  add rai, 4 curry leaves and pinch of asafetida
·        Pour this seasoned oil on loki raita and mix well
·        Refrigerate for 15 -20 minutes

Monday, December 7, 2015



  1. 1/2 kg chicken mince meat
  2. 1 onion chopped
  3. 2 springs of green onions
  4. 1 bunch of coriander leaves
  5. 2 medium tomatoes chopped
  6. 3 green chillies chopped
  7. 2 tbsp ginger garlic paste
  8. 1 tbsp finely chopped ginger
  9. 1 tsp roasted cumin seeds coarse powder
  10. 1 tsp roasted coriander seeds powder
  11. 1 tsp anar dana powder
  12. 1 tsp garam masala powder
  13. 1 tbsp pounded red chillies 
  14. salt to taste
  15. 2 tbsp corn flour
  16. oil for frying
  • Mix all the ingredients in chicken mince very well.
  • Make patties (kabab) and shallow fry them on both sides.
  • serve them hot with chutney ,they are very tasty.


Paya Mutton Nihari
1.   500 g mutton cubed (leg piece)
2.   3 Paya cut into small pieces
3.   ¾ cup of oil
4.   1 tbsp garam masala whole
5.   2 large onion chopped
6.   3 tbsp garlic paste
7.   3 tbsp ginger paste
8.   1 tbsp red chilli powder
9.   1 tsp turmeric powder
10.                     1 tsp roasted cumin powder
11.                     1 tsp mace powder
12.                     1 tbsp garam masala powder
13.                     2 tbsp wheat and gram (besan)flour
14.                     2 tbsp Nihari powder(optional)
15.                     Salt to taste
16.                     4 cups of hot water
For garnishing
4 green chillies chopped
1 cup chopped coriander leaves
1 tbsp Juliennes of ginger
·       To clean paya, rub them with flour and wash with water
·       Heat oil in pressure cooker and fry onion light brown
·       Add cinnamon, cloves, black and green cardamoms, pepper corns, bay leaves.
·       Add paya and mutton pieces and cook for 2 minutes.
·       Add ginger garlic paste fry until color of mutton changed then add chills , turmeric , coriander cumin powders keep stirring.
·       Add ½ cup of curd cook it until all the moisture evaporates and oil separates.
·       Add hot water stir it, close the cooker, cook on high heat, after one whistle lower down the heat and cook approximately half an hour.
·       Roast wheat and gram flours in 2tsp ghee cool it, dissolve it in ½ cup of water.
·       Open the pressure cooker if meat is tender separate the meat pieces from gravy .In gravy add the flour mixture and boil for 2-3 minutes .now put back the meat and paya  add garam masala powder ,mace and cardamom powder let it simmer for 10 minutes.
·       Dish out and garnish with chopped coriander, green chilies and juliennes of ginger.
·       Serve with nan /roti.

Monday, November 30, 2015

Galavati Kebab

Galavati kebab


  1. 1/2 kg mince meat
  2. 1tbsp raw papaya paste
  3. 2 tbsp ginger garlic paste
  4. 1tbsp red chilli powder
  5. 1 large onion chopped finely
  6. 1tbsp oil/ghee
  7. salt
dry roast following ingredients and grind them

  1. 1 tsp cumin seeds
  2. 1tsp coriander seeds
  3. 1tsp fennel seeds
  4. 6 green cardamoms
  5. 1/4 tsp kebab chini
  6. 4 ani star(pathar ke phool)
  7. 1'' Cinnamon stick
  • In food processor put mince meat,papaya,ginger garlic paste onion,ghee and salt.grind all the ingredients .
  • Add roasted and grind spices to mince meat mixture very well.
  • Put this mixture in a covered container in refrigerator for an hour.
  • Add 4 tbsp roasted gram flour in mince meat mixture
  • Add finely chopped coriander leaves and green chillies
  • Make one patty and shallow fry it.
  • taste it and adjust the seasoning  according to your taste
  • Now make all the patties and refrigerate them for 1 hour
  • Heat the Ghee/oil in a heavy bottom frying pan on medium heat .
  • Shallow fry all the patties till golden on both sides.
  • Put them on paper towel to remove excess oil.
  • serve kebab with kachumer,onion rings and chutney.
  • Kebab can be served with varki Paratha.


Potato Vada


  1. 1/2 kg potatoes boiled
  2. 1tbsp red chilli powder
  3. 1 tbsp ginger garlic paste
  4. 1tbsp lemon juice
  5. 1tbsp chat masala
  6. salt to taste
  7. 2tbsp chopped coriander leaves
  8. oil for  frying
for batter
1 cup chick pea flour(gram flour)
1tsp chilli powder
tsp turmeric powder
1tsp cumin seeds coarsely crushed
1tsp ajwain coarsely crushed
pinch of soda bi-carb
  • Peel and mash potatoes,
  • Mix all the ingredients in mashed potatoes.
  • Make lemon size balls from potato mixture.
  • Mix all the batter ingredients and make smoth paste of pouring consistency.
  • Heat oil  in wok(karahi)
  • Dip each ball in batter and carefuly deep fry until golden brown in colour.put them on paper towel.
  • Serve hot with green coriander chutney or ketchup.