Wednesday, 4 February 2015

JhatPat Salad

  1. Cucumber 1 no
  2. Carrot 1 no
  3. White vinegar 10 ml
  4. Powdered sugar 2 tbs
  5. Lime 1 no
  6. Citric acid  4 to 5 granules
  7. Ginger cut in julian (optimal)
  8. Salt to taste
  1. Peal cucumber and carrot
  2. Cut them in thin slices 
  3. Cut these slices into small pieces of about 1 -1 1/2 inch in length
  4. Put them in a bowl and add the powdered sugar, vinegar, and citric acid
  5. Add salt to taste
  6. Add a few julian cut ginger to give a tangy taste (optional)
  7. Squeeze as much lime as to suit your taste
  8. Cover the bowl with air tight plastic foil and refrigerate
  9. Serve with dinner as salad
Note: Vary the ratio of carrot and cucumber to suit your requirememt

Monday, 26 January 2015

Mutton Curry


  1. Mutton cut in cubes 500 gms
  2. Onions 2 nos
  3. Garlic cloves 6 nos
  4. Ginger small piece
  5. Dried red chilies 4 nos
  6. Coriander seeds 2tbs
  7. Cumin seeds 1 1/2 tsp
  8. poppy seeds 1 1/2 tsps
  9. Desiccated coconut 4 tbs
  10. Turmeric powder 1/2 tsp
  11. Curry powder 2tsp
  12. Tomato puree 75 ml
  13. Potatoes 2 nos
  14. Oil 60 ml
  15. Curry leaves 6 - 8 nos
  16. Salt to taste
  17. Water as needed
  1. Grind items from 3 to 9  and keep aside
  2. Heat oil in a pan
  3. Fry the ground masala well, adding little water to prevent burning
  4. Add the  tomato puree and blend well
  5. Add the mutton cubes and fry till the water from the mutton dries up
  6. Add turmeric, curry leaves, salt and blend for 2 minutes
  7. Add one cup of hot water, bring to a boil. Cover and simmer for 10 minutes
  8. Peal and chop the  potatoes in 4 pieces each.
  9. Add potatoes and more hot water. Cook till meat is tender
  10. Serve with white rice, kachumbar (sliced onion and tomatoes in vinegar)
Note: Serve for dinner

Wednesday, 21 January 2015

Ravo (semolina pudding)

  1. Semolina (rava) 50 gms
  2. Milk 1 lit
  3. Sugar 50 gms
  4. Butter 45 gms
  5. Vanilla essence few drops
  6. Sultanas (raisins) 10 gms
  7. Slivered almonds 10 gms
  8. Extra butter 1tbs
  1. In a deep pan, melt the butter and add the semolina and cook until the grains are slightly swollen, but do not allow to burn
  2. Gradually add the milk and sugar and cook stirring constantly until the mixture coats the back of the wooden spoon. It will thicken further as it cools.
  3. Take off heat and allow it to cool slightly before adding vanilla essence.
  4.  Pour into a serving dish
  5. Cover the top of the rava with a layer of cling film to prevent a skin from forming as it cools.
  6. Leave to cool
  7. In a small pan, heat the extra butter and when melted sauté the slivered almonds until golden and the sultanas until plump. Remove from pan and leave to cool
  8. Serve it eatably hot
  9. Garnish the served ravo with a sprinkling of the almonds and sultanas (raisins)

Thursday, 15 January 2015

Jerdalu ma Marghi ( chicken with apricots and saffron )

  1. Chicken drumsticks and thighs 8 pieces
  2. Sour cream or unsweetened yogurt 250 gms
  3. Saffron a pinch
  4. Large onion chopped 1 no
  5. Large tomato chopped 1 no
  6. Cinnamon sticks 2-3 sticks
  7. Green cardamoms 4-5 sticks
  8. Whole peppercorns 3-4 nos
  9. Whole cloves 3-4 nos
  10. Bay leaves  2-3 nos
  11. Fresh ginger-garlic paste 2 tbs
  12. Paprika 1/2 tsp
  13. Turmeric 1/2 tsp
  14. Cumin and coriander powder, mixed 1 tbs
  15. Dried apricots 150 gms
  16. Finely chopped coriander 50 gms
  17. Salt & pepper to taste
  18. Olive oil. 30 ml
  19. Lemon  1 no
  20. White wine (optional) 30 ml
  21. Water 250 ml
  1. Marinate the chicken with saffron, sour cream, lemon juice, salt and pepper overnight or for at least two hours in the fridge
  2. In a heavy bottom pan or pressure cooker, heat oil and fry onions till golden brown
  3. Add chopped tomatoes and all the spices. Lower the flame and cook the mixture till you get the aroma of all the spices
  4. Add the marinated chicken and stir the mixture continuously for about five minutes making sure that the food does not stick to the bottom
  5. Add coriander, dried apricots, water and wine
  6. Bring the mixture to a boil; simmer till the chicken is well cooked.
  7. Serve with crispy, thin fries for dinner, and garnish with few coriander leaves
  1. can also be served with a light rice palao
  2. Chicken can be replaced with mutton pieces too

Wednesday, 14 January 2015

Gos noo Bafaat (Meat in sweet and sour coconut gravy)


  1. Boneless meat 500 gms
  2. Large onions finely sliced 3 nos
  3. Small onion, chopped 1 no
  4. Fresh grated coconut 30 gms
  5. Turmeric 1/4 tsp
  6. Chili powder 1/4 tsp
  7. Garlic, cumin and dried red chili paste 3tsp
  8. Tomato ketchup or tomato paste 120 gms
  9. Cinnamon, cardamom and clove 1 gm each
  10. Vinegar 30 ml
  11. Sugar 2tbs
  12. Oil 4 tbs
  13. Salt to taste
  14. Eggs 2 nos
  15. Finely chopped coriander 30 gms 
  16. Potatoes large 2 nos

  1. In a nonstick deep frying pan heat oil and fry the sliced onions till golden brown
  2. Move the onions to a side and sauté the coconut, then add the garlic, cumin and chilies paste, turmeric, chili powder, the spices and chopped onion
  3. Sauté and add the meat pieces
  4. Nicely brown the meat and then add the tomatoes or paste or ketchup (whichever you choose to use)
  5. Sauté and then add the potatoes, adding just enough water to cook over stove or pressure cooker
  6. After the meat is done add vinegar and  sugar
  7. Hard Boil eggs on a stove
  8. Peal and chop potatoes in 4 pieces and fry till they turn golden
  9. Garnish with hard boiled eggs and a freshly chopped coriander
  10. Serve in a platter and place the fried potatoes all around.
Note: Serve as main course for lunch or dinner with hot chapaties



  1. Mutton mince 500 grams
  2. Mutton fat 50 grams
  3. Onion Chopped 1 no
  4. Chopped Green chilies 6 nos
  5. Fresh chopped coriander leaves 2 tbs
  6. Ginger Garlic paste 2 tbs
  7. Roasted cumin powder 1 tbs
  8. Garam masala powder 1/2 tbs
  9. Kashmiri red chili powder 1tbs
  10. Salt to  taste
  11. Butter or oil for basting
  12. Chaat masala 2 tbs
  13. Lemons 2 nos

  1. Preheat the oven to 240°C/475°F
  2.  Mix together the minced mutton, mutton fat, onion, green chillies and fresh coriander
  3. Grind to a fine consistency
  4. Add the rest of the ingredients except the butter/oil and mix well
  5.  Divide the mixture into twelve equal portions
  6. Pat the mince mixture with moist hands onto skewers and shape into kababs.
  7. Cook the kababs in the oven or in a hot tandoor till almost done
  8. Baste with butter or oil and continue to cook till completely done.
  9. Sprinkle with a little chaat masala and lemon juice
  10. Serve hot with Mint Chutney.
Note: Serve as snacks or side dish in parties

Friday, 9 January 2015

Crispy Fried Chicken


  1. Chicken - 6 (Leg Pieces)
  2. Egge - 2 Nos
  3. Chilli Powder - 1 tsp (Or As Per Taste)
  4. Coriander Powder - 2 tbsp
  5. Mutton Masala - 2 tsp
  6. Salt (To Taste)
  7. Coriander leaves - 3 tbsp (Finely Chopped)
  8. Garlic Cloves - 20/25
  9. Olive Oil - 250 ml
  10. Butter - 50 gms
  11. Lemon (For Garnish)

  1. Marinate Chicken with Chilli Powder, Mutton Masala, Salt, Coriander Powder, Coriander Leaves
  2. Take a pan and put the Garlic cloves in it before adding Butter and Olive Oil
  3. Heat on slow flame
  4. On a plate spread Oats and roll the marinated Chicken leg pieces in it till completely covered
  5. Place the Chicken Leg pieces in the oil in the pan and fry on high heat till golden on one side and then turn and repeat till golden on other side too
  6. Turn the pieces again and cook on low flame so that they cook till inside
  7. Garnish with Coriander leaves, Lemon Wedges and serve hot with Parathas

NOTEEggs can be replaces with Rawa, Cornflakes or Breadcrumbs
Serve hot as side dish or snacks with drinks