A PINCH OF HING

Ingredients : 500 GM curry cut mutton piece's  2 cloves 1 inch cinnamon 1 bay leaf 2 black Cardamoms 1 tbsp GG paste 1tsp Green Chilli Paste 2 Onions sliced  1 Cup thick coconut milk  1 tomato chopped  ½ cup fine coconut paste  Preparations : Wash mutton piece's put in pressure cooker along with 1 cup of water, turmeric and salt. cook and remove the pieces in a plate with broth.  Heat oil, add whole masala, let it crackle Add Ginger garlic chilli paste and fry for 1 min, Add the onions and fry till they turn brown, add the tomato and fry for 2 mins reduce the flame,add coconut paste fry until all masalas blend together and leave it's aromatic smell.  Add boiled mutton and fry for 1 min Add the chilli powder, turmeric, coriander, cumin and garam masala Mix well and add 1 cup mutton broth and cover and cook for 5 mins taste and adjust with salt.  cook till dry now add the coconut milk and coriander leaves, cook on simmer for 5 mins.  Garnish with chopped coriander leaves or g

Ingredients For Dough : *********** 2 spoons of butter 0.3 glass of water 1 cup flour salt  For Filling : *********** 3 tomatoes 2 cloves of garlic 1 eggplant  1 tsp. Italian herbs 3 spoons of butter 150 grams of cheese. 2 tablespoons of chopped broccoli  Preparations...  Mix all the ingredients for the dough together, knead well, leave the lump for half an hour. During this time, you need to prepare the filling. Wash eggplant, cut into oval shaped slices , apply little salt fry in a frying pan barely oiled. spread out the in plate. Brinjals can be bitter, so before use they need to be soaked in salt water. If you are sure that there is no bitterness, then you can use it right away.  Raw vegetable in a pizza is never laid. It is usually fried in a pan, cut into circles, cubes, sliced or thin straws according to your choice here brinjal cut into it's own shape with slices.  Add the rest of the butter in the same pan fry chopped garlic, keep one side of pan add and fry the chopped br

rasi alu khatta Ingredients......  4 potatoes  2 tomatoes into 4 piece's  1 tsp mustard and cumin seeds 1 tsp fennel seeds  1 tbsp dry mango powder  1 tsp Red chilli powder  1 tsp garam masala powder (without O/G mix) Handful of chopped coriander leaves  Hand full of white sesame  Preparation.......  Dice the potatoes into 4 equal parts. Boil the potatoes with skin and  salt.  Drain, leave to cool, then peel. Put the oil in a kadhai, and set over medium heat . When the oil is very hot, put in the cumin seeds, mustard seeds, fennel seeds and the sesame seeds.  When the seeds begin to pop add tomato and salt stir well add all above dry powders mix and stir it again add coriander leaves.  Add  boil potatoes, and stir-fry for about few minutes. I prefer to cook without water , If you want you may add little water and cook.  Avoid garnishing fresh coriander leaves on top because it's smell kill the actual tastes. Add on spices on

Kolhapuri mutton  Ingredients: Ingredients for Kolhapuri Masala (Makes 1 cup this recipe needs 4-5 teaspoons) 1 cup dry Red chillies 1/2 cup grated dry Coconut 1 tablespoon Coriander Seeds 2 Tablespoons Sesame seeds 2 tablespoons Poppy seeds 1 tablespoon Black pepper corns 1 teaspoon Mustard seeds 1 teaspoon Fenugreek seeds 1 teaspoon Cloves 1 tablespoon Cumin seeds 2 Bay leaves 1/4 teaspoon Nutmeg powder 1 tablespoon Red chili powder 1 teaspoon Oil For the Mutton 750 grams Mutton (Bone on plus boneless) 6-7 Garlic pods 1 inch piece Ginger 1/2 teaspoon Turmeric powder 2 medium Onions (chopped finely) 1 cup Oil First paste.... ************** 2 teaspoons Poppy seeds 1 1/2 teaspoons Cumin seeds 1 1/2 teaspoons Sesame seeds 30 grams dry grated Coconut (grated and toasted till brown) 30 grams fresh Coconut (grated and toasted till light brown) 1/3 Cup chopped Coriander Second paste...... ************** 3 medium Onions (s

Tangy Drumstick curry chuin ambila  Ingredients....  3 Drumsticks  2 Red ripened tomatoes paste  1 tomatoes chopped  1+1 pinch hing (2 pinch) 1 red chillies into half  1 tsp cumin and mustard seeds  ½ tsp fennel seeds  ¼ tsp fenugreek seeds  handful of curry leaves.  1 tbsp of vinegar (optional)  1 tsp Red chilli powder  ½ tsp of curry powder  ¼ of turmeric powder  Salt as per taste  Oil for seasoning  Preparation......  Wash and Cut the drumsticks into length wise. Take a kadhai heat oil.Season with 1 pinch hing ,cumin - mustard seeds,fenugreek seeds,funnel seeds,red chilly, and curry leaves. If u want to add onions add on this stage fry till brown. But I cook this without onion so on this stage add chopped tomato saute for a while and tomato paste and all above spices one by one Fry for few minutes till all rawness vanished and nice aroma spread.  Add vinegar or tamarind paste stir well add enough water to cook drumsticks. 

Patishpata  Ingredients.....  Batter....  1 Cup Refined flour 1 Cup Sooji 1/4 Cup Rice flour 1cups Milk 1 Cup grated Jaggery  1 tsp Oil Stuffings...  1 Cup home made khoya 1 Cup milk  2 tbsp grated coconut  ½ Cup grated jaggery 1 tsp Green cardamom powder  Preparations....  In a mixing bowl add all batter ingredients along with water to make a perfect consistency without any lumps. Give rest for ½ hour.  In a kadhai mix all stuffing ingredients except cardamom powder and place it over low flame.  Keep stirring the mixture till it gets sticky paste. Keep aside to cool. Or keep in fridge for few minutes if you are in hurry.  Heat tawa spread 2 drops of oil. use oil brush for better option.  Pour one ladle of the mixture on it and spread it quickly . Put the filling lengthwise in one side and start rolling it. Wait till the colour is light brown. Remove on the plate. Serve hot or cold according to your choice of taste.  pa

ladi pav Ingredients....  1/2 kg all purpose flour 1 tbsp dry yeast 1/4 Cup of sugar 1/4 Cup oil 1 and 1/2 cups warm water 1 teaspoon full of salt Preparation...  Take a mixing bowl along with flour, yeast and sugar. Add 1 glass of water gradually while kneading. Add oil and salt. Continue to knead while adding the balance of water until you receive a uniform dough. And knead in about 10 minutes.  Cover the bowl with a large cotton cloths  Cover with a towel and place the dough  in warm place until it double in size. Divide the dough into same equal parts and design the buns. Greese the baking pan with baking paper arrange pav in lines.  Put the pav for more 20 minutes with cover in room temperature.  After 20 minites put in pre-heated oven for extra 20 minutes approximately 200 degrees in heat. Ladi pav1

Appam Ingredients....  2 Cup Raw rice ½ cup Grated coconut  1 Cup Coconut milk 1 pinch Soda  ¼ tsp Salt to taste 1 tsp Sugar  Oil  Preparation...  Wash and soak rice in water for 3 to 4 hours. Drain add to grinder along with grated coconut, water and salt. Make a fine batter. The batter shouldn't be too thick or thin.  Transfer to mixing bowl.  In a small sauce pan, add 1 cup of water.Add 3 tbsp of thick batter and mix well  cook in low flame with constantly stirring. Stir until the batter starts bubbling and thicker like a paste.  Turn off the flame and add this thick hot paste it to raw appam batter. mix nicely.  Now add soda powder mix the batter well with hands to give a nice fermentation.  Close it with lid. Allow the batter to ferment overnight or minimum 6 hours. Once the batter is fermented, you can see the batter is raised up. Stir well. If required add 1/4 cup of water and mix to ensure the batter is in right consisten

dry fish pulao  1 kg Curry cut dry fish 2 tbsp Dry Shrimps 1 lemon juice 1 tsp Black pepper 2 sliced Onions 1 Cup tomato puree 1 tbsp GG paste 1 tsp Turmeric powder 1 tsp Coriander powder 2 tsp Red chili powder 2 tsp Garam masala 1 tbsp chopped mint leaves 1 tbsp chopped coriander leaves salt oil Clean these dry fish 4 to 5 times through this process maximum amount of salt will washed and then soaked in warm water for 10 minutes . After 10 minutes remove from water marinade with lemon and black pepper keep aside. Add enough oil in a pan and heat it. Shallow fry these fish  in pressure cooker till brown. Remove in a plate and keep aside. On same oil add dry shrimps fry for 1 min. add chopped onions fry for a while and add ginger garlic paste, and saute it well. Allow it to cook till brown. Add tomato puree and give it a gentle stir and cook till the oil separates. Add all spices along with leaves stir and then add fried fish pieces mix well add soaked fish

Kurkuri Achari bhindi  Ingredients...  ½ kg Okra  1 tsp Red chilli powder 1 tsp Kashmiri chili powder  2 tbsp corn flour 1 tbsp Rice flour  1 tbsp mango pickle paste  1 tbsp Sambaar powder  Salt to taste  Oil for deep frying  Preparations....  Before day night wash and slice all okras into four pieces length.  I love with seeds but you may remove all the seeds and spread in kitchen towel keep cover with another towel.  Leave this to evaporates and dry the maximum water.  Next day morning transfer these dry sliced okras in to the mixing bowl. Now, add all the above ingredients and gently mix without squeezing the vegetable. Leave this for next 10 min . Check if it's wet add extra spoon full of flour to dry it toss nicely to cover all pieces.  Now heat oil and deep fry Okras on medium flame stir occasionally with a spatula to avoid sticking.  Remove and serve hot.  Crispy okra pickled fries 

kolatha palaoo/horse gram pulao  Ingredients....  1 cup Basmati Rice ½ cup Horse gram soaked and boiled  1 tbsp HM Biryani masala ½ tsp Turmeric powder  ½ tsp Jeera ½ tsp GG paste 1 onion sliced  Salt,to taste 2 tbsp Oil Preparation.....  Wash properly horse gram in water and soak with 2 cups of water for overnight.  With same water boil in cooker on medium flame till 4 whistles.  Let rest for cool.  once cool down open the lid separate the grams and water.  keep this water for next preparation.  Wash the rice and soak it in water for 15minutes and drain the water. Heat oil in a cooker. Add Jeera when start crackling, add onions fry till translucent add all above spices along with salt fry nicely on low flame add boiled grams fry for 2 minutes. add rice fry it again now add the left over water adjusting with 2 full cups  and close the lid of the cooker cook on low flame till 1 whistles. Switch off the flame and release the pressure by lifting t

adanga Ingredients.....   kg pickled Mango 1 kilo Jaggery 2 tbsp Red chili powder 1 tbsp Turmeric powder 2 tbsp Fennel seed 2 tbsp fenugreek seeds 4 tbsp Cumin seeds Mustard oil Preparation.... Dry roast fennel ,cumin and fenugreek seeds roast separate each seeds. make a rough powder of fennel, cumin,and fenugreek. Wash the mango properly and rub with a cloth to dry. Cut the mango into square with its green skin . Discard the seeds. Collect all mangoes in a pot add salt and turmeric powder toss well and keep under sun for 2 hrs. Heat a kadhai add water and  jaggary on medium heat cook  till the jaggery melts. Add mango with its leftover water and red chili powder, stir well ,the syrup should be 1 thread syrup and till the mango is done. remove from heat cool down room temperature. Now heat mustard oil cool down then add into mango mixer and then add spices powder stir well keep this on

Guanra bhajja  This is also known as Gobardhan Jhatta.  Simple Cluster beans fry  Ingredients... 250 gm Guar  2 Onions sliced  oil salt ½ tsp Curry masala ¼ tsp Turmeric powder  Water Preparation....  Wash the guar, trim both the tips and cut into half or leave as it is .  Heat oil in a kadhai . Add guar ,all spices salt stir well. Sprinkle water stir and cover the lid.  Remove the lid , sprinkle more water stir well Fry for another 5 minutes till all the moisture evaporates and guar nicely tender without messy .ngredients... 250 gm Guar  2 Onions sliced  oil salt ½ tsp Curry masala ¼ tsp Turmeric powder  Water Preparation....  Wash the guar, trim both the tips and cut into half or leave as it is .  Heat oil in a kadhai . Add guar ,all spices salt stir well. Sprinkle water stir and cover the lid.  Remove the lid , sprinkle more water stir well Fry for another 5 minutes till all the moisture evaporates and guar nicely

kancha kadali kossa Ingredients.. 2 Raw plantains 1 tbsp kasuri methi ½ tsp mustard ½ tsp cumin 1 pinch asafoetida or hing 1/8 tsp turmeric or haldi salt as needed 4 Onions finely chopped 1 tbsp Tomato pure 1 ½ tsp GG paste ½ tsp red chili powder 1 tsp mutton masala ½ tsp garam masala preparation...... Wash, peel plantains . Cut them into squares . Make sure the skin has been removed completely. keep these squares in water to avoid black in color. Boil them along with little salt and cook until half done. Heat kadhai with oil and crackle cumin and mustard. Add hing, onions saute until the onions turn slightly golden brown . Add tomato pure,  ginger garlic paste and fry until the raw smell goes off. Add all dry spices along with salt stir and saute until the tomatoes turn mushy. Pour ½ cup water to the masala and stir well. Add boiled plantains cook until the mixture turns to a thick gravy like. You can add more water if

chenna kossa/paneer kossa Ingredients... 250 grams paneer cut into cubes 2 Onions finely sliced 1 tsp GG paste 1 tbsp Meat masala 1 tbsp tomato pure ½ tsp turmeric powder ½ tsp Coriander powder ½ tsp Garam masala powder 2 tbsp Kashmiri chili powder 2 tablespoons oil preparation..... Cut chenna into cubes boil them with water for 15 mins and strain. In a dry bow add 1 tsp of kashmiri chilli powder and little salt mix well add chenna to this bowl toss gently and nicely to coat well and evenly. Heat half of the oil in a frying pan and fry the raw red chenna on a high heat for a minute and Remove onto a plate. To the same frying pan add some more oil and fry the onions until translucent ,add tomato pure, GG paste and then add the all dry spices and fry on a medium-low heat for about 2 minutes or till the raw smell vanishes. Add fried red chenna to wet masala, toss gently till all the pieces are coated well with the masala. Serve hot with rice and dal or as a

Murg Muraba  Ingredients... 1kg Boneless chicken 1tsp Roasted Fennel power ¼ tsp Roasted Fenugreek powder 1 tsp Roasted Mustard powder ¼ cup Kashmiri chili powder ⅓ cup  Red chili powder 15 cloves  Garlic paste 1 cup Vinegar Salt Water Mustard Oil Preparation...... To a kadhai, add water. Bring it to boil and add the chicken pieces. When the chicken turns tender, strain the chicken stock and keep it aside. Add oil to same Kadhai Add the cooked chicken pieces and fry. When they turn golden in color , transfer to a mixing bowl, add fenugreek powder, mustard powder, red chili powder, salt, garlic paste and lemon juice. Mix well.Add salt or chili powder, if required.Transfer into a dry earthen pickle pot ,and pour the remaining oil into the pot. Store well in air tight pot cover.

Dahi bhendi jukha Ingredients......  20 no. Bhindi (Okra)  1 cup Hung curd  1 tsp tamarind paste  ¼tsp curry masala (without garlic)  ½ tsp Coriander powder  ¼ Garam masala powder (without garlic)  ¼ tsp red chilli powder  1 tsp Kashmiri red chilli powder  ½ tsp crushed ginger  1 tsp besan  1 tsp mustard, cumin and fennel seeds  Salt to taste  oil for cooking  Preparation...  Wash and clean the Bhindi. Wipe the bhindi with a kitchen towel until bhindi is totally dry.   Cut them 1" long sprinkle little salt toss nicely and keep aside.  Whisk hung curd and keep aside.  Heat oil in a kadhai, add seasonings, all dry masala, crushed ginger, besan water, salt fry for 1 min. add tamarind paste stir well   Add bhindi fry for a second and sprinkle little water fry again till they become soft  Ensure bhindi does not get mushy while cooking. So avoid stirring occasionally. Once you add bhindi toss well until all masala cover and coat each bhindi.  Now add whisked hung curd to the pan and coo

Rasna mango pudding  Ingredients....  4 tbsp Mango Rasna powder 4 tbsp Corn flour  4 tbsp Milk powder  1 tsp cardamom powder  1 tbsp Sugar  Butter for grease the mould  preparations.....  Take 500 ml warm water mix all above ingredients.  Keep it on flame, stir nicely and constantly till it thickens up.  Remove from flame and pour in butter greased bowl.  Let it cool and set on room temperature. Once it cool keep in refrigerator.  Remove , garnish and serve  Rasna mango pudding1                                                                  

Sulaimani Chai Sulaimani tea, the aromatic spiced tea infusion brewed for the special occasions in the muslim families is the epitome of classic tea influences your tastebuds.   With strong middle eastern origins, this black tea preperation is served as Beverage to cleanse after a heavy meal of byriyani or Aromatic ghee rice . #Hot_Drinks Ingredients 5 cups drinking water 2 tsp black tea leaves use dust tea for stronger aromaunrefined  sugar to taste Aromatic spices  2 pods green cardamom 1 cloves 1/2 stick cinnamon 5 Black pepper Whole Preparations  Crush the aromatic spices using a pestle. In a saucepan bring the water to a boil and add the crushed aromatic spices and boil When in a rolling boil add the tea leaves and sugar. Allow the tea to seep for three minutes and remove. Strain and serve hot. Traditionally few more ingredients added after removing in tumblers according to choices, strands of saffron, crushed min

Cauliflower toran Ingredients 1 Cauliflower florets into small cuts 2 Onions sliced 2 spoon fresh coconut paste without water 1 teaspoon GGpaste 1 teaspoon mustard and cumin seeds 2 green chilies sliced Handful of curry leaves Salt to taste Coconut Oil for frying Preparations.... Wash, clean, Seperate cauliflower florets as you usually do and cut into small in sizes , discard the stalk. Boil the florets along with little salt, boil till  to retain the crunchy texture . Heat 2 tablespoons of oil in a kadhai ,add mustard and cumin seeds when seeds splutter, add the onions, chilies and curry leaves and coconut paste fry  till onions change it's color. Add GG paste and salt fry for a second.  Now add boiled cauliflower florets stirring occasionally until the florets are lightly browned and cooked, while the texture is still crunchy. No need to add water. Cauliflower toran1