Tuesday, 30 December 2014

Coconut Buns


  1. Coconut Milk (250 ml) / Coconut Milk Powder (250 gms)
  2. Maida - 500 gms
  3. Baking Powder - 10 gms
  4. Baking Soda - 3 g
  5. Salt (To Taste; Not required if making it sweet)
  6. Warm Water (If required)

  1. Take a glass bowl and mix Maida, Baking Powder and Baking Soda
  2. Add Coconut milk and knead like a dough. Add water if required.
  3. Oil your palms and knead it one last time to take it off the walls of the container
  4. Cover with a cellophane sheet or Butter Paper and keep aside for 1 hour for it to rise
  5. Take a double boiler and keep it to heat 
  6. Make balls of 1-2 inch in diameter and place them in small cupcake containers or inside butter paper cups meant for pastries
  7. Place these cups into the double boiler and let cook for 10 minutes
  8. Remove and serve with Chicken Curry / Veg gravy / Tomato Chutney / Yellow Dal

NOTE: The Coconut Buns can be made with following fillings to make unique dishes
  1. Precooked Chicken / Mutton Kheema / Fish / Egg Bhurji
  2. Grated Mixed Vegetables
  3. Boiled Potatoes
  4. Grated Apple with Cinnamon Powder (Dusted on top with powdered Sugar)
  5. Simply dusted with Powdered Sugar

Thecha (Ciilie Paste)


  1. Green Chillies - 100 gms
  2. Garlic - 100 gms
  3. Lemon - 1 
  4. Mustard Seeds - 1/2 tsp
  5. Curry Leaves - 6-7
  6. Oil - 50 ml
  7. Salt - To taste
  1. Cut the Green Chillies roughly into pieces
  2. Put Chillies, Garlic Flakes, Salt, Sugar on the grinding stone (Silbatta)
  3. Grind with the rolling pin till it reaches granulated consistency
  4. Transfer it into a glass bowl, add lemon juice and mix
  5. Heat all the oil in a pan, add Mustard seeds and curry leaves and let them sputter
  6. Decant the oil and add to the Chilly mixture and stir well till the oil is perfectly mixed
  7. Store in a jar

NOTE: Serve and relish with Roti, Bhakhri, or simply relish as a dip with starters.
If ground in a mixer, pour a little oil while grinding to moisten while grinding.
Tastes best if eaten fresh, so make in small quantities .

Diet Chicken


  1. Chicken (Breast Pieces) - 2
  2. Red Chilly Flakes (Dominos; As Per Taste)
  3. Salt (As Per Taste)
  4. Oregano Mix (Dominos; As Per Taste)
  5. Olive Oil - 1 tsp
  6. Coriander - 1 tbsp (Finely Chopped)
  7. Lemon - 1
  8. Honey - 2 tsp

  1. Slice the breast pieces horizontally into thin flat strips (1 piece into three flat strips)
  2. Take a flat pan, add olive oil, and place the strips on the pan
  3. Put on the gas to medium flame to avoid sputtering
  4. Cook both sides till one side looks cheesy in texture and turn it over
  5. Sprinkle Salt, Oregano Mix, Chilly flakes on both sides
  6. Take it out on a serving dish and garnish with lemon juice, Honey, Coriander and leftover Olive Oil from the pan.
Note:  This makes a nice serving at parties with drinkso

Watermelon Delight (Alcoholic)


  1. Watermelon - 2 tbsp (Diced; For Single Serving)
  2. Mint Leaves - 4/5
  3. Sugar Syrup - 10 ml
  4. Vodka - 45 ml / 60 ml (As preferred)
  5. Soda (To dilute)
  6. Crushed Ice - 100 gms
  7. Lemon wedge & Mint Leaves (For Garnish)

  1. Take Watermelon, Mint, and Sugar Syrup and crush with a pestle till roughly ground
  2. Add Vodka, Soda, Crushed Ice and shake well in a shaker
  3. Pour in a serving glass, garnish with Mint leaves, a Lemon wedge and Serve
NOTE: Vodka is optional; Increase quantity of Watermelon, if serving a Mocktail



  1. Eggs - 2
  2. Pepper - 1/2 tsp (Coarsely Ground)
  3. Mustard - 1/2 tsp (Coarsely Ground)
  4. Sugar (As preferred)
  5. Lemon Juice / Citric Acid (Few drops/granules)
  6. Oi 

  1. Break 2 eggs in a mixer (Yolks included)
  2. Add a pinch each of Pepper and Mustard Powders
  3. Add 1 1/2 tea spoon of Sugar
  4. Squeeze in the Lemon juice or add a few granules of Citric Acid
  5. Turn on the mixer for a few seconds just to mix all the ingredients
  6. Now start whipping the mixture in the mixer and add Oil very slowly
  7. Keep whipping and adding Oil till the needed consistency is obtained
  8. Adjust Sugar, Pepper, Mustard Powder,Lemon Juice/ Citric Acid  as per taste
  9. Whip for a few more seconds
  10. Refrigerate in a covered bowl or a jar
NOTE: Serve the yummy mayonnaise is ready to eat as a bread spread or dip
           Use of citric acid reduces the oil quantity

  • The diet conscious can make a sinful lighter version by excluding the egg yolk and using Olive oil instead of Groundnut oil
  • Use in all types of sandwiches and salad toppings.

Egg Delight


  1. Potatoes - 2 (Medium; Thinly Sliced)
  2. Onions - 2 (Medium; Thinly Sliced)
  3. Tomatoes - 2 (Large; Thinly Sliced)
  4. Green Chillies - 2 (Optional; Finely Chopped)
  5. Coriander - 2 tbsp (Finely Chopped)
  6. Eggs - 5
  7. Cheese - 5/7 Slices (250 gms if Grated)
  8. Ham/Salaami/Sausage - 5/6 slices (Optional)
  9. Oregano - 3 tsp
  10. Pepper - 1 tsp
  11. Chilli Flakes - 2 tsp (Optional)
  12. Salt (To Taste)
  13. Olive Oil
  1. Layer a Deep dish / Non-stick pan with Oil
  2. Place the sliced Potatoes till they cover the bottom of the dish, cover and cook till slightly soft
  3. Layer with Onions, Ham/Salaami/Sausages, sprinkle small quantities of Oregano, Pepper, Salt, Chilli Flakes, Green Chillies, Coriander, cover and cook for about 3 minutes
  4. Uncover and layer Tomatoes and break whole eggs, sprinkle small quantities of Oregano, Pepper, Salt, Chilli Flakes, Green Chillies, Coriander, cover and cook till egg yolks are 3/4 done
  5. Uncover and Layer with a thick layer of cheese,  sprinkle remaining quantities of Oregano, Pepper, Chilli Flakes, Green Chillies, Coriander, cover and cook till the cheese has melted

  1. If made in a microwaveable dish it can be baked to give cheese the golden crispy texture on top
  2. Cut like a pizza and serve sizzling hot with Toasted Wheat Bread (Optional) and Tomato Ketchup

Mutton Cutlets


  1. Mutton mince. 500 gms.
  2. Finely chopped onions ( medium sise) . 2 nos.
  3. Boiled and smashed potatoes (medium size) . 1 no.
  4. Eggs  3 nos.
  5. Ginger garlic paste. 1 table spoon.
  6. Green chilies. (finely chopped). 2 nos.
  7. Turmeric powder . 1 tea spoon.
  8. Lemon juice. 3 tea spoons.
  9. Coriander (finely chopped). 50 gms (aprox)
  10. Salt to taste.
  11. Oil. 3 table spoons.

  1. Wash and marinate the minced mutton  in lemon juice, turmeric powder, salt,  and ginger garlic paste and keep it aside for 15 minutes..
  2. Heat oil in a pan and fry the onions till translucent..
  3. Add the marinated mutton, chopped green chilies, in the pan and mix  well.
  4. Remove from the fire and let cool.
  5. Add the mashed potatoes and coriander to the mixture. 
  6. Make small round balls of this mixture and press with hand to form flat discs and keep aside.
  7. Beat  egg white till stiff and add the egg yolks  and mix lightly.
  8. Heat oil in a frying pan for shallow frying.
  9. Dip the discs in the egg and shallow fry both sides on medium flame.
  10. Remove and place them on a paper napkins to soak away the extra oil.
  11. Serve in a plate with potato wafers, dips and ketchup.

Paneer Paratha


  1. Wheat/ Mix Grain Flour - 250/300 gms
  2. Paneer - 250 gms
  3. Onions - 1 (Large; Finely Chopped)
  4. Coriander - 2 tbsp (Finely Chopped)
  5. Green Chillies -2 nos (Optional; Finely Chopped)
  6. Salt (To Taste)
  7. Oil (To Cook)

  1. Knead the Flour and keep aside for half an hour
  2. Grate the Paneer (If purchased from Dairy) or drain the Paneer (If Homemade)
  3. Take a bowl and mix Paneer, Onions, Coriander, Green Chillies, and Salt
  4. Take two small balls (1" diameter) of the Flour and roll them into small rotis and keep aside
  5. Place one Roti on a plate and layer it with Paneer mix
  6. Cover it with the other Roti and seal the periphery to avoid spillage
  7. Put it on the Non-stick Pan and turn it when half done from one side
  8. Apply Oil to the upturned side and turn it again when the other side is half done
  9. Keep turning and fry till golden brown
  10. Serve hot with Tomato Ketchup or Pickle

Kheema Paratha

1.   Wheat/ Mix Grain Flour - 250/300 gms
2.   Chicken/Mutton Kheema - 250 gms
3.   Onions - 1 (Large; Finely Chopped)
4.   Coriander - 2 tbsp (Finely Chopped)
5.   Green Chillies -2 nos (Optional; Finely Chopped)
6.   Salt (To Taste)
7.   Oil (To Cook)

1.   Knead the Flour and keep aside for half an hour
2.   Grate the Chicken/Mutton Kheema
3.   Take a bowl and mix Chicken/Mutton Kheema, Onions, Coriander, Green Chillies, and Salt
4.   Take two small balls (1" diameter) of the Flour and roll them into small rotis and keep aside
5.   Place one Roti on a plate and layer it with Chicken/Mutton Kheema mix
6.   Cover it with the other Roti and seal the periphery to avoid spillage
7.   Put it on the Non-stick Pan and turn it when half done from one side
8.   Apply Oil to the upturned side and turn it again when the other side is half done
9.   Keep turning and fry till golden brown
10 Serve hot with Tomato Ketchup or Pickle 

Thursday, 27 February 2014

SALTED & SPICED MEAT (Beef, Pork, Mutton)

  1. Rock Salt  30 gms. OR 4 Level Tablespoon
  2. Kulmi Soda 60 gms. OR 5 Level Tablespoon
  3. Pappad Khar  30 gms. OR 4 Level Tablespoon
  4. Nutmeg 1 Pod Ground
  5. Green Chillies 10 -12 Slit with seeds
  6.  Black Pepper Pods 10 Whole
  7. Cloves  10 Whole
  8. Red Chilly Powder 3 Heaped Teaspoons
  9. Citric Acid Powder 1 Level Teaspoon crushed
  10. Jaggery 2 Heaped Tablespoon powdered
  11. Lime 6 – 12 (1/3 to ½ Cup)
  12. Honey 2 – 3 Tablespoons

  1. Grind reasonably fine the first 3 ingredients and roast lightly
  2. Wash and dry the meat pieces
  3. Pound the meat pieces lightly with a heavy pestle and place in a big non-corrosive vessel, preferably glass
  4.  Sprinkle and thoroughly cover the meat with the roasted mixture and 4,5,6,7,8,9 & 10. (For non-spicy or less spicy, do not use or adjust quantities of ingredients 5,6,7 & 8.) 
  5.         Squeeze /Pour  the lime juice .
  6. .      Poke the meat well all over, place a non-corrosive lid to cover the entire meat and place weights of 1.5 – 2 kgs.
  7. Leave at room temperature (up to 25 C) for 3-4 days, poking and turning the meat over at least twice a day
  8. Pressure cook the meat with all the contents of the bowl for 45-60 minutes
  9. Drain out all liquid, dry meat on stove and refrigerate  overnight
  10. Heat the honey in a pan and braise the meat all over, one piece at a time   
  11.  Cut into fine thin slices and serve.