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Wednesday 29 June 2016


Ingredients:

 Almonds – 10
 Cashewnuts – 10
 Pistachios – 10
 Walnuts – 10
 Milk – 400 ml
 Sugar – 3 1/2 tblsp

Friday 24 June 2016

Ingredients:
 
1/2 cup brown chickpeas (kale chane)
2 cloves (laung)
4 black pepper (kali mirch)
1 piece cinnamon (dal chini)
2 garlic buds (lahsun)
2 tbsp split Bengal gram lentil (chane ki dal)
1/2 tsp salt (namak)
a piece ginger (adrak)
2 bread pieces
1/2 cup refined flour (maida)
2 whole red chilly (lal mirch)
oil for frying
 
Method :
 
1. Soak bengal gram lentil and brown chickpeas for 2 hours.
2. Now cook bengal gram lentil, chickpeas, cloves, black pepper powder, ginger, garlic buds and 1 cup water in a pressure cooker.
3. Water should dry up completely. When it cools then grind it in a mixer.
4. Soak bread and press with both the hands to retain water. Grind it with chickpeas in a mixer.
5. Make kebabs of the mixture.
6. Coat the kebabs in a bowl of maida one by one.
7. Heat oil in a pan and deep fry all kebabs in it.
8. Serve them hot.

Thursday 23 June 2016


Ingredients:

 Chicken – 500 gms, boneless, skinless
 Onions or Shallots – 3 nos  peeled, chopped
 Coriander Powder – 1/2 tsp
 Red Chilli Powder – 1/2 tsp
 Black Pepper Powder – 1/4 tsp
 Ginger Garlic Paste – 1/3 tsp
 Turmeric Powder – 1/4 tsp
 Saunf – 1/4 tsp
 Green Chillies – 2, small, sliced
 Oil as required
 Salt as per taste

Method:

 1. Wash, clean and finely shred the chicken.
 2. Transfer to a large bowl.
 3. Add ginger garlic paste, salt, turmeric powder and mix well.
 4. Cook the chicken until tender in a pan with some  water.
 5. Heat oil in a pan over medium flame.
 6. Add the onions, green chillies and saunf and saute for a minute or two.
 7. Add the cooked chicken and stir well.
 8. Add coriander powder, salt, red chilli powder and mix well.
 9. Cook until the raw smell disappears.
 10. Sprinkle pepper powder on top.
 11. Stir gently, remove and serve.

Ingredients:

Cucumber – 2
 Yogurt – 2 cups
 Honey – 2 tblsp
 Lemon Juice – 1 1/2 tsp
 Mint Leaves – handful, chopped
 Ice cubes

Sunday 12 June 2016

Ingredients:

Fingerling Fish - 1 kg
Salt as required
Ajwain - 1 tsp
Cumin seeds - 1 tsp
Vinegar - 3 tsp
Corn flour - 1/2 cup
Water - 1 cup
Garam masala - 1/2 tsp
Chaat masala -1/2 tsp
Red chilli powder - 2 tsp

Saturday 11 June 2016

Ingredients:

Onions – 5 to 6 peeled sliced into thin rounds, separated into individual rings
 Maida – 1 cup
 Rice Flour – 2 tblsp
 Corn Flour – 1/2 cup
 Besan – 1/2 cup
 Green Chillies – 2
 Ginger – 2 tsp
 Salt as per taste
 Oil as required
Red chilli powder - 1/2 tsp

Method:

 1. Sprinkle salt on the onions and keep aside for 20 to 30 minutes.
 2. Add them to a bowl of ice water and keep it in the fridge for 30 minutes.
 3. Combine green chillies and ginger. Grind them to a smooth paste.
 4. Mix the maida, rice flour, corn flour and besan and red chilli powder.
 5. Add enough water and salt to make a thick batter. Ensure the batter is not too thick.
 6. Keep the batter aside.
 7. Drain excess water from the onion rings and pat dry.
 8. Heat oil in a deep frying pan.
 9. Dip the onion rings in the batter and fry till light brown.
 10. Remove and drain excess oil.
 11. Serve hot with ketchup or mint chutney.
Ingredients:

 Ripe Banana – 1
 Coffee – 1/2 tsp
 Cocoa Powder – 1 tsp
 Sugar - 2tsp
 Milk – 1 glass

Method:

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