Wednesday, August 29, 2007


800 gram(s) pomfret sliced and cleaned
1 onion sliced
1 small tomato chopped
4 green chillies slit and deseeded
1 cup(s) coconut milk
1 tablespoon(s) oil
4 tablespoon(s) water
salt to taste
Grind to a fine paste:
12 dry red chillies
2 tablespoon(s) coriander seeds
1 teaspoon(s) cumin seeds
1 tablespoon(s) chopped ginger
1 teaspoon(s) chopped garlic
1 tablespoon(s) tamarind paste
1 teaspoon(s) turmeric powder
12 tablespoon(s) water or as required

  1. Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
  2. Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.
  3. Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.

Monday, August 27, 2007

Hyderabadi Biryani


Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Safron - 2 pinch of safron, immerse in water
Safron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste


  1. Cut the meat into 4" square pieces and wash it
  2. Add ginger garlic paste to the washed meat and Marinate it for 1 hour.
  3. While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.
  4. Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand.
  5. Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
  6. After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.
  7. Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame.
  8. Now your delicious tasty Hyderabadi Biryani is ready to

Sunday, August 19, 2007


1 kg of chicken
2 tspns of poppy seeds (khus khus)
½ grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
½ tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
½ tspn of turmeric powder
½ cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
½ star anise
1 tspn of red chilli powder
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste

1.Clean the chicken, remove skin and cut into twelve pieces.

2.Chop the onions and tomatoes separately.

3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.

4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red chilli powder and turmeric powder.

5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.

6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.


1 block of paneer, cut into cubes and deep fried
1 cup of frozen thawed green peas or 1 cup of de-hydrated
green peas, soaked in water overnight and then boiled
1 small onion chopped finely
2 tsp ginger-garlic paste
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp dhania (coriander)powder
1/2 tsp cumin powder
1 cinammon stick
1-2 cloves
1 cardammom
1 tablespoon cashewnuts, powdered
2 tomatoes, pureed
1/2 tablespoon whipped cream or malai
2 tsp finely chopped coriander leaves
1 tablespoon ghee
Salt to taste

Heat the ghee and add the cinammon, cardamom and cloves.
After 10-20 secs, add the onions and ginger/garlic paste.
When the onions turn light brown, add all the powdered
spices and cashewnut powder.
Fry for about 1/2 a minute.
Add the tomato puree and salt to taste.
Fry on high heat till the mixture thickens.
Now add the peas and enough water and bring to a boil.
Add the malai and paneer cubes.
Mix well.
Stir in the chopped coriander leaves.
Serve hot with paratha or nan.

Saturday, August 18, 2007


4 eggs
* 1 teaspoon sugar, optional
* 1 teaspoon salt
* 1 cup milk
* 14 slices white bread

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.
Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast

Friday, August 3, 2007

Watermelon Martinis

1/2 cup sugar
1/2 cup water
5 cups watermelon, seeds removed
2 tablespoons lemon juice
1 1/4 cups vodka
2 ounces melon liqueur, optional
8 lemon twists, for garnish Bring the sugar and water to a boil in a small saucepan and cook until the sugar has completely dissolved. Let cool.

In a food processor, puree the watermelon flesh. Add a little of the sugar syrup to sweeten, to taste. Pour the pureed watermelon into 2 empty ice cube trays and freeze for at least 4 hours.

In a blender combine the frozen watermelon cubes, more simple syrup, to taste, lemon juice and vodka, melon liqueur and blend until smooth. Pour into 8 frozen martini glasses and garnish with a lemon twist.


Chicken Tikka

2 pounds boneless chicken breast (cubed)
1 large bulb garlic
1 piece (2 inch) ginger
1 teaspoon cumin (freshly ground)
1 teaspoon coriander (freshly ground)
1 teaspoon cayenne pepper (or to taste)
1 1/2 cup yogurt
1/4 cup heavy cream
a few strands of saffron, toasted and melted in a Tbsp. of milk.
salt to taste
black pepper to taste (freshly ground)
bamboo skewers (soaked well or it will burn on the grill)
clarified butter (for basting)
pastry brush for brushing on the ghee (clarified butter)

Peel and clean garlic and ginger. Grind to a fine paste. Keep aside. get the other ingredients ready. In a large glass bowl, place the chicken and the ginger-garlic paste, cumin, coriander, cayenne pepper, black pepper, yogurt, cream, saffron and salt. Mix until well coated.

Cover with plastic wrap and let it marinate in the refrigerator for 12 hours. An hour before your guests arrive, skewer the pieces of chicken, baste the chicken with ghee (clarified butter) and grill to perfection.