Jan 27, 2011

Coconut Chicken Curry

Ingredients :

Chicken : 1 kg
Onion : 6 (finely chopped)
Ginger : 1"piece (make a paste)
Garlic : 6 flakes (make a paste)
Tomato : 1 chopped
Kashmiri Red chilli powder : 2 tsp or to taste
Coriander powder : 1 tsp
Turmeric powder : 1 1/2 tsp
Cumin powder : 1 tsp.
Oil : 4 tbsp
Sugar : 1 tsp.
Salt to taste
Lemon juice : 1/2 cup
Coconut cut into 1" size : 10 pieces
Method :
  • Cut the chicken pieces medium sizes , wash and drain the water completely and keep aside. 
  • Take chocken pieces n a big bowl, put in lemon juice, salt and turmeric powder.Keep aside 3-4 hours.
  • Heat oil in a pan and fry chicken pieces for 5 mins.In the same pan add coconut pieces, when it is done add onion, saute till onions get soft and translucent.Add ginger-garlic paste, tomato and saute for more minutes.
  • Add turmeric powder, kashmiri red chilly powder, cumin powder, coriander powder, salt and sugar.
  • When oil separates the masala, add the chicken pieces,mix well with masala paste and saute it 12-15 mins.Add two cups hot water and let it cook covered with lid.
  • There should be no water left.It is dry gravy based dish.
  • Garnish with coconut piece.

Sending this recipe to womensera's "C for Colourful Currys"

Beetroot Fry

Ingredients :

Beetroot : 1
Onion : 1 small size
Red chilly : 1 piece
Turmeric powder : 1 tsp
Black pepper powder : 1 tsp.
Grated coconut : 1/4 cup
Musturd seeds : 1 tsp.
Curry leaves a pinch
Sugar : 1/2 tsp.
Salt to taste

Method :

  • Peel the skin of the beetroot and grate it.
  • Then heat the oil, add mustard . When the seeds start splitting add curry leaves,chilly, onion and saute for while.
  • Now the time to add the beetroot ,turmeric powder,black pepper powder. Then close with the lid. After 5 minutes add the salt,sugar and coconut.Keep them for 5 minutes in the heat.
  • Now beetroot fry is ready to serve with hot plain rice.

Jan 26, 2011

Tri-colour Uttapam

  •  1 Cup urad dal
  •  3 Cups raw rice
  •  1 Spoon minced ginger
  •  1 cup grated carrot and capsicum  
  •  Salt to taste
  •  Cooking oil 
Wash urad dal and rice separately. 
• Soak in water for 3 hours in two bowls. 
• Blend them separately to smooth paste using some water. 
• Mix them and add the salt. 
• Keep it for the whole night. 
• Mix the batter well next morning till it is sufficiently thick.   
• Heat a flat griddle and rub some oil on it. 
• Pour some batter on it with a ladle and spread it to a thick circle. 
• Cook it on the other side. 
• Put grated carrot on the top side and grated capsicum on the bottom. 
• Cook in the same way on the other side. 
• When it is roasted enough, put it down on a plate. 

Republic Day Celebrations

Republic Day is a national holiday that is celebrated every year with immense zeal and enthusiasm. The Constitution of India was enforced on 26th January, 1950 marking a historical moment in the Indian history. Hence, this day is honored with great joy, pride and vigor across the country as India was also declared a sovereign, democratic and republic state on this very day. The day calls in for grand celebrations, which are evident from the massive parades, cultural programs, recitation of patriotic poems and singing and playing of patriotic songs throughout. Though every Indian state holds its celebrations, but the capital of city of New Delhi witnesses a grand parade at India Gate, near the President's Palace. Read on to know all about Republic Day celebrations in New Delhi

Jan 25, 2011

Saboodana (Sago) Khichdi

Sagoo seeds (saboodana or sago) has very little nutritional value. It provides a large quantity of starch with few minerals and vitamins.

Ingredients :   

Sago (saboodana) : 1 cup
Moong dal : 1 cup
Chana dal : 1 cup
Potato : 1 piece
Tomato : 1 piece (chopped)
Cauliflower florets : 8-10 pieces
Green chilies : 1-2 pieces(chopped)
Turmeric powder : 1 tsp.
Cumin-coriander powder : 1 tsp.
Ginger : 1 pieces (grated),
Cumin seeds : 1tsp
Bay leaves : 1 piece
Sugar  : ½  tsp.
Salt to taste,
Oil : 1 tbsp
Fried nuts and Coriander leaves for garnishing.


Heat  a wok , roast the sago,moong dal and chana dal  and boil dal with water.
In the same wok add oil when it done then add bay leave and cumin seeds
When seeds get aroma then add potato and cauliflower florets, fry it 5 mins.
Now add boiled moong dal and chana dal with turmeric powder, cumin powder, coriander powder, chopped tomato, grated ginger, chopped green chilli, salt and sugar. Mix it very well.
When it mix well then add sago and again mix it.
Now add water and cook uncovered for sometime, keep mixing so that sago will not stick to the bottom.
Garnish with fried nuts and coriander leaves.

Jan 21, 2011

Tandoori Chicken


  Chicken 2 leg pieces(removed skin)


Hung Curd 100gm
Onion Paste : 2 pieces
Ginger Garlic paste 1 tbsp
Kashmiri Red chilly powder 1 tsp.
Tandoori chicken masala 2 tbsp.
Garam masala powder ½ tsp
Oil : 1 tsp.
Salt to taste

  • Prepare marinade with the marination ingredients above.
  • Marinate the chicken in the marinade masala,preferably overnight or atleast for 3 hours,in the fridge.
  • Pre heat the oven for 350 C.
  • Now drain off the excess water and the oil that comes out of the baking chicken in the tray and turns the chicken pieces and bake them on this side for another 10-15 mins.
  • Again drain off any excess water and oil,turn the chicken and baked for 10 mins for the red colour.
  • Remove the tray from the oven and serve with hot.
  • Tandoori chicken serve with salad, slices of onion and lemon.

Jan 20, 2011

Sattu Paratha (Paratha with Sattu Stuffing)

Sattu is coarse flour made from various dry roasted grains. It is difficult to assign it an English name that makes sense, so I will just call it sattu.

This spicy paratha comes from Bihar region of India, where ‘Sattu’ is a popular dish. There are many varieties of sattu, the one used here is made from dry roasted Bengal gram or kala chana. These are actually black chickpeas, not the commonly seen, light brown coloured chickpeas most people are familiar with in the West.

For Making Stuff:
 Roasted Chana dal Powder (SATTU) - 2cups
 Garlic - 3cloves (Chopped Finely or Grated)
 Red Onion - 4tsp finely chopped
 Ginger - 1/2tsp (Grated)
 Green Chili - 3pcs chopped
 Coriander Leaves - 2tsp chopped
 Mango Pickle - 2pcs mashed
 Salt To taste
 Mustard Oil - 1tsp

Method:Mix all the ingredients with sattu and easy to fill.

For Making Atta Dough:
1. Wheat Flour (ATTA) - 3cups
2. Oil/ Ghee - 2tsp
3. Salt - 1/4th tsp

1. Mix wheat flour, refine oil ,salt & required amount of water to make a soft dough

For Making Sattu Paratha:


1. Divide the dough into small portion and roll it into round shape.
2. Place a portion of the sattu mixture (approx 2tsp) in the middle, enfold the filling and pinch off the excess dough.Then roll out the Paratha.
3. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and light brown in colour.
4. Serve Hot with ghugni and pickle/Sauce.
5. It can be served as supper or dinner time.

Note: Sattu is a high energy giving food.

Sending this to Vardhini's "LGSS- stuffed Paratha" event

Keema Diye Ghughni (Minced Meat with Yellow Peas)

Minced Mutton with matar. This preparation is very famous in Bengal, a good accompany with Parathas and luchi.


For the keema
Minced chicken meat -200 gms
1 onion chopped finely
3-4 gralic minced
1 inch ginger chopped
2 -3 tsp of turmeric powder
2 tsp. red chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp of garam masala
1 tomato chopped
Salt as per taste and some sugar
Oil for cooking -2-3 tbs
For the mator ghughni
Yellow peas- 2 cup soaked in water overnight or in warm water for 3-4 hrs prior to cooking
1 tsp of turmeric powder
1 tsp of salt
1 pinch of sugar
Coriander leaves for gurnishing.

  • Pressure cook the matar with little salt until it is just done not mushy.
  • Now prepare the keema, since the keema(minced meat )is of chicken,the time required to cook is less.
  • Add oil to a hot saucepan, temper it with 2 bay leaf then add onion and saute it until it turn brown.Add ginger-garlic paste and chopped tomato.
  • Now add turmeric powder,red chilli powder ,cumin-coriander powder ,salt and sugar and a little bit of water.
  • Stir/fry the paste at med-low for 5-7 mins till the oil separates out.
  • Now add in minced meat to it , stir it well so that the spices get evenly coated over mutton mince.Add in garam masala powder.
  • Now cover the saucepan and cook at low for 7-10 mints.
  • Now transfer the prepared keema to the cooked matar.
  • Let it simmer some more time at low till the gravy gets a nice colour and keema and matar gets mixed well.
  • Gurnish with coriander leaves.

Jan 17, 2011

Murgh Pulao

Ingredients :

Chicken : 500 gms
Onion : 6 big sized(4pieces onion sliced and 2pieces paste)
ginger-garlic paste :2 tbsp.
Kashmiri red chilli powder : 2 tsp.
Curd: 2 tblsp.
Poppy seeds paste: 2 tbsp.
Cashew paste : 2 tbsp.
Bay leaves: 2 pieces
Salt and sugar to taste
Basmati rice : 3 cups
Garam Masala Powder : 2 tsp
Refine oil : 3 tbsp.
Ghee:2 tblsp.

Method :

  • Wash the chicken and boil the chicken with little salt.
  • In a bowl , take said amount ofboiled chicken.onion paste,half of ginger-garlic paste,curd, red chilli powder, poppyseeds paste and cashew paste,a pinch of sugar and salt.Marinate it for 30 mins.
  • Take a wok,add 2 tbsp. ghee and 2 tbsp.refine oil when it hot add basmati rice and fry it 5 mins.Keep aside.
  • In the same wok, add bay leaves before dark brown then add sliced onion,fry onion until golden brown.Now add rest of ginger-garlic paste,red chilli powder,poppy seeds,cashew paste and saute it.
  • When oil separates the masala, add chicken pieces and basmati rice, mix well with the masala paste and saute for 10-12 mins.Now add chicken stock and 1 cup hot water, let it cook covered with lid.
  • When rice and chicken done add garam masala powder and mix well.
  • Garnish with Fried onion.

Moong Puli


Moong Daal : 2/3 cup
Rice flour : 3 tblsp.
Baking soda : 1 pinch
Refine oil : for deep frying

For stuffing:
1 cup crashed coconut
100 gms jaggary

For syrup:
Water : 3 cup
Suger : 1 1/2cup
1/2 tsp crashed green cardamom

 1.Heat the pan and roast the moong daal & boil it with minimum water (for make a dough).
2.Kneed a tight dough with pre-boiled moong daal, rice powder and baking soda & keep aside.
3.Grate the coconut and keep it aside.Place a heavy bottomed wok on gas top.Pour grated coconut in it,add jaggery melts.Keeps stirring the mixture until it feels sticky.
4.Make a medium sized balls from the dough and make it like a bowl.
5.These bowl's stuffed with coconut mixture and close the open portion and give the shape like half of moon.
6.Heat the oil in a pan and deep fry.
7.In the meantime,in a wide pan,prepare sugar syrup,adding sugar in 3 cups waterand let come to boil.Add    crushed green cardamoms and simmer for 8-10 minutes.
8.Remove from oil and directly to the hot sugar syrup.

Makar Sankranti Celebration

In Bengal, Poush Sankranti is celebrated as a harvest festival- Poush Parbon. A grand fair called Gangasagar Mela is observed on the bank of river Hooghly.  It is considered to be the largest Mela in West Bengal. This year Gangasagar Mela will commence on January 12th, 2011 and will last till January 15th, 2011. On this occasion Hindu pilgrims from various places gather at Sagardwip, West Bengal where the holy river Ganga connects with the Bay of Bengal. Ganga originates from Gangotri and flows all through the Himalayas, Haridwar, Benaras.
  Poush Parbon or Makar Sankranti is celebrated in most of the Bengali homes by preparing a wide variety of sweets and desserts, known as “pithey-paayesh”. In this days our mother and grandmother made some special pithas like puli pitha,patisapta,malpua, payesh with khejur gur ( kheer with palm jiggery)
  These wonderful sweets are made of rice flour, coconut, milk, sweet potatoes, palm jaggery (khejurer gur). Friends and families are invited to celebrate this festival by doing Mishti Mukh with these mouth watering and sumptuous dishes. Gifts are exchanged. Children fly kites and wear new clothes and begin their Bengali Year in a marvellous way. Goddess Lakshmi is worshipped on this special occasion.


Flour - 1 cup
Sooji (Semolina) - 1cup
Milk - 1 cup ( as needed)
Fennel (Mouri/Saunf) seeds- 1/2 tsp

Coconut - 1/2 cup grated or finely chopped
Oil - 2 cups (for deep frying)
For Syrup:
Sugar - 2 cups
Water - 2 cups
Green Cardamom - 3(crushed)

Method :
  • In a bowl, mix together all the ingredients except oil. Using your hands, make a smooth batter free of lumps. use milk as needed to make a semi-thick batter,little thicker than pakora batter.
  • Meantime, in a wide pan, prepare sugar syrup, adding cups sugar in 2 cups of water and let come to boil. Add crushed green cardamoms and Simmer for 8-10 minutes. Note : remember syrup thickens when cooled so do not boil to a thick consistency. Heat the oil to smoking in a wide pan/kadhai. Turn the flame down to medium. Using a ladle, pour in a full measure of the batter in a form of small circle of 3" diameter into the oil. Fry for approximately 3-4 minutes until deep brown on medium heat, so the batter can cook through. Flip over and fry other side to deep brown
  • Remove and add directly to the hot sugar syrup, boil them for 3-4 minutes in syrup and then take them out. Meantime, fry another batch of malpoas and dip in sugar syrup.
 Tips : If your syrup dries a bit during process, add some more water and sugar if required. But don't let syrup thicken much

Jan 12, 2011

Egg Chowmein

Chow mein is also common in Indian Chinese cuisine, having been introduced by the Chinese of Calcutta. It is usually offered Hakka or with gravy.


Chow mein noodles: 2 whole packets
Cauliflower (Ful kopi): 1 medium bowl of small florets
Carrot (Gajor): 2 medium sizes
Beans : 8-10 pieces
Potato (Alu): 1 medium size
Onion (Peyaj): 1 medium size
Egg (Dim): 2
Sunflower oil (Sada tel): 2 tablespoons
Soya sauce: 1 tblsp.
Tomato sauce :2 tblsp.
Chilli sauce : 2tblsp.
Maggy masala : 1 tsp.
Salt to taste

Method :

  • Cut the vegetables into thin one inch sized pieces
  • Put in all the vegetables in a deep pan and half boil them
  • Boil water in a pan and throw in the noodles, take them out just after 2 minutes so that the noodles do not become too soft
  • Heat ½ tablespoon of oil in a frying pan and drop the eggs, add a pinch of salt; stir well to make scrambled eggs, keep aside
  • Heat the rest of the oil in a wok, throw in the onions and fry till they become golden brown
  • Throw in the half boiled vegetables along with salt. Fry till they become soft
  • Add the boiled noodles and stir well so that the noodles get mixed with the vegetables
  • Pour in the soya sauce,tomato sauce,chilli sauce and stir again.Atlast add maggy masala and mix well.
  • Take out of flame, garnish with the scrambled eggs and serve with salad.

Vermicelli Milk Pudding (Shimai er Payesh)

Payesh is an essential dish in many Hindu celebrations. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli.Payesh making is so simple...for most of the ingredients are available at home any and every time.Milk and sugar the main ingredients of Payesh/Kheer.


Milk : 500ml
Suger : 1/2 cup
Vermicelli/shimai : 1/2 cup
Oil/ghee : 1 tblsp.
Cashew : 1/2 cup
Raisin : 8-10 pieces
Crash Cardamom : 1 tsp.


In a saucepan start boiling the milk at low temperature.Careful not to scald the milk at the bottom.

This is a long process as the heat is low medium.

Meanwhile add ghee /oil to another pan and lightly fry the shimai until they turn deep brown.

When you think it is the desired consistency add the sugar.Winter and Nalen Gur a good combo for this time of the year...can add this gur (jiggery) to the payesh for the distinctive flavour of the gur.

When the milk has reduced to half add the shimai and keep stirring.

Cook for another 5-7 minutes. Lastly spread powdered of cardamom.

Semai payesh is ready to be served...You can gurnish with cashew and raisin.


Jan 10, 2011

Rava Pongal

Pongal is an ancient festival for south Indian people.Rava Pongal is a very popular South Indian food. It is a kind of upma. I knew this recipe from my south indian friends.I share this wonderful recipe.


Fine Sooji/Rava/Semoline : 1 cup
Moong daal : 1/3 cup as required
Cumin seeds :c1 tsp.
Black pepper : 1/2 tsp.
Chopped green chilli : 2pieces
Chopped ginger : 1/2 tsp.
Curry leaves
Hing : 1/4 tsp.
Musturd seeds : 1tsp.
Vegetable oil : 4 tblsp.
Greated coconut as per taste
Hot Water : 3-4 cups


In a dry kadai roast moong daal lightly to remove the raw smell of the daal.Allow to cool and grind coarsely and keep aside.
Heat the kadai,add oil then add musturd seeds,black pepper,cumin seeds,hing,curry leaves,green chillies.When seeds gets aroma then add rava.Roast lightly.
Then add chopped ginger and green gram powder,salt.
add hot water to the mixture, allow for the mixture to get thick like uppit.Finally add grated coconut.
Gurnishing with roasted cashew and raisin.
Serve hot with Cucumber Raita. 

Jan 9, 2011

Chicken Biriyani

"Biriyani is a delicious Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays.
It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the
ideal variety to use.
Ghee is used in place of vegetable oil to yield a more authentic taste."

Biriyani is usually made with goat meat or chicken. For vegetarians vegetable biriyani is the alternative.
What ever is the form, biriyani tends to provide an ultimate experience to the Indian food lovers.


Basmati rice  :1 Kg
Chicken pieces: 1 Kg
Potato :250 gms
Yogurt (curd): 1 cup
Thinly sliced onion : 4 small pieces
Onion paste : 6 pieces
Ginger paste :4 tsp.
Garlic paste: 4 tsp.
Green chilli paste : 1 tsp.
Tomato puree :1/2 cup
Red chilli powder : 2 tsp.
Turmeric Powder: 1 tsp.
Garam Masala Powder: 2 tsp.
Milk : 1/2 cup
Saffron  a pinch
Salt to taste
Sugar : 1 tsp  
Vegetable oil:  5 tbsp.
Ghee : 4 tbsp.
Musturd oil : 4 tbsp.
Cawra jol : 2 tsp
Mitha Attor : 2 drops
Biriyani Masala : 3 tbsp
Black Pepper : 1 tsp.
Cloves, cardamom,cinnamon : 2 Pieces
Bay leaves : 2 pieces
  1. Mix yogurt, ginger-garlic paste, green chilli paste and salt. Then Stir well.
  2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
  3. Heat oil in a pan. Fry the onions until golden brown.
  4. Then boil potato and fry golden brown.
  5. In the same oil add the marinated chicken saute it for 10 mins and set aside.
  6. Take a kadai, add musturd oil and bayleave then add onion paste and fry it until it turns golden brown. When it done add ginger-garlic paste and saute it.
  7. Then add turmeric powder, red chilli powder, 1 tsp. yoghurt, salt and sugar.
  8. Now add marinated saute chicken and cook it for 10 mins. When it is almost done add 2 cup hot water in it.
  9. After drying it off Gas and set aside.
  10. Soak the biriyani rice in water for half an hour. Drain the water. Take a vessel, heat little salt and 1/2 tsp. vegetable oil and heat the rice in a low.
  11. Flame for 10 minutes. Keep it aside.
  12. Finally take an another vessel put vegetable oil and ghee. When it is hot, add black pepper seeds, bay leaves, Cloves, cardamom, cinnamon, when seeds change
  13. Their colour and you get aroma, add half amount of rice, chicken, potato, sugar, salt, biriyani masala, milk mixing with saffron, mitha attor and cawra jol.
  14. Mix it well.
  15. In the same way, add last half quantity of above said ingredients and stir it well.
  16. Serve hot with mutton kasha and raita.
Mutton Kasa


Mutton (Khashir mangsho): 1 kg
Potato (Aalu): 2 large sizes cut into quarters
Sour curd (Tauk doi): 3 tablespoons
Onion (Peyaj): 6 large size
Ginger-garlic paste (Aada-rasun bata): 3 tsp.
Turmeric powder : 2 tblsp.
Kashmiri Red chilli powder : 2 tblsp.
Mustard oil (Sarser tel): 3tblsp.
Ghee : 3 tblsp.
Sugar : 1 tsp.
Bay leave : 2pieces
Cloves,cinnamon,cardamom : every 2 pieces
Garam masala powder : 2 tsp.
Salt to taste


Wash the mutton pieces well, and drain out the excess water
Take the mutton in a large bowl, put in the sour curd,salt and marianete  it for 4-5 hours.
Take a pressure cooker add marinated mutton and 3 cups hot water and wait for 6 whistle. Open the pressure cooker and keep aside.
Heat 3 tablespoon of oil in a wok and half fry the potatoes, keep aside
Pour in the rest of the oil in the same wok,add Bay leave,Cloves,cinnamon, cardamom, when seeds get aroma. Then add chopped onions when it turns golden brown

then add ginger-garlic paste ans saute it.
Now add turmeric powder red chilli powder, curd, salt and sugar and saute it. Then add boiled mutton and mix it.
When oil saperates the masala add one cup mutton stock and let it cook covered with lid.
When mutton is 2/3 done, add garam masala powder.Let it cook for another 5 mins.
There should be no water left.It's a dry grevy based dish.
Lastly garnish with beresta (fried  onion)

Jan 5, 2011

Chirer Polao (Poha)

Around the world you get to see chirer pulao prepared in different ways but the typical method of preparing is mostly indian. It is a high protein food that is good for any occasion. The rich feel of the chirer pulao makes it a favorite breakfast for many.

Poha : 250 gms
Carrot : 1 piece
Greenbeans : 8 pieces
Potato : Medium size1 piece
Onion : 1 piece(small)
Peas : 10 pieces
green chilli: 1 piece
Peanuts: 1/2 small cup
Poppy seeds: 1 tsp.
Musturd seeds: 1 tsp.
turmeric powder: 1 tsp.
salt to taste
suger: 2tsp


•Wash the poha and drain all the water from it. There shouldn't be any water. Keep it aside.•Cut vegetables in small pieces and fry in oil until done. Set them aside. In the same oil, add poppy seeds,musturd seed and when it turns brown and the aroma comes out, add the onions. Fry them until brown,
•Fry raw peanuts in oil and set aside.
green chillies. Stir for few more minutes. You can increase or decrease the chillies according to your taste.
•Now add vegetables and chire/poha to the onion and mix them finely. Add the fried peanuts, turmeric, sugar and season with salt. Give it a good stir for about 2 to 3 minutes.
•Garnish with red chilli and serve hot.

Jan 4, 2011

Torkari diye macher jhol (Bengali fish curry with mix vegetables)

This Recipe is from my native bengali cuisine.This recipe is perfect for a simple light lunch also.It is very easy to prepare.It is kind of one-pot meal which contains lots of vegetables and fish in one meal and you should have this with hot white rice. You can add any combinations of vegetables, whatever is available in your kitchen


Sweet water fish (Rohu, Katla)  
Cauliflower : 1 medium size( Cut into medium pieces)
Potato : 1 or 2 of medium size(Cut lengthwise)
Broad Beans(Sim) : 7-8 pieces(cut into half)
Eggplant : 1 small size
Ginger : 1" piece (grated)
Green chilli : 1(chopped)
Tomato : 1(small-chopped)
Bay Leave: 1 piece
Panch phoron : 1 tblsp. (a spice mixture of cumin seed, black cumin seed, mustard seed, fenugreek seed and fennel seed-mix in equal quantity)
Turmeric Powder : 3-4 tsp
Masala powder: Saute in tawa without oil and grind it(1tsp.cumin seeds,1tsp.coriander seeds, 2pieces cloves,cardamom,cinnamon)
Salt to taste
Suger: 1 tsp.
Oil(preferably mustard oil) : 3-4 tblsp.
Fresh coriander leaves for garnishing.


  • Clean fish and apply 1-2 tsp. of turmeric powder and 2-3 pinches of salt on each fish pieces. Keep aside for 10-15 minutes.
  • Cut vegetables as mentioned or any way you want, it doesn’t matter.
  • Heat oil in a pan. Fry fish pieces on medium heat until brown from both sides. Keep aside.
  • Take another pan, heat 2 tblsp. of oil, add all the vegetables and with a pinch of salt and turmeric powder, stir fry for 2-3 minutes and remove from pan. In the same oil, add bay leave and  panch phoron, when seeds change their color to deep brown and you get the aroma, add chopped tomato, grated ginger,chopped chilli.
  • Then add masala powder,salt,suger and add this mixture when tomatoes turn soft. In medium flame, let the spice cook, when oil seperates, add the sauted vegetables. Mix well with spices. Then add about 1 and 1/2 cup of water. I prefer little bit thinner consistency of this curry, so add water as you like to have the consistency of the curry.
  • When water starts to boil, add salt to taste and the fried fish pieces. In medium flame, let the curry simmer and vegetables are cooked(This is not a dry gravy dish). When vegetables are cooked and you have your desired consistency of gravy, remove from heat.
  • Garnish with fresh coriander leaves and serve with hot plain rice....

Jan 3, 2011


Phirni is a traditional Indian dessert,a rice pudding to be precise which is primarily made with milk,sugar,nuts and rice.This has been introduced to us by the Mughals. It’s very similar to the “Kheer” that we make. It must have originated during the times of mughal rule in India.


Basmati Rice : 50 gm.
Milk : 500 ml.
Sugar : 2/3 cup (or according to your taste)
Cashew nuts : about 15 pieces.
Rose water : 1 tsp..

Method :

  • In a grinder, grind rice into a course powder, not totally in powder. Same with the cashew nuts.

  • In a deep saucepan, put the milk , once it boil then reduce the heat to simmer then  add suger and stirring continuously, until milk is reduced by about a quarter.

  • Then add Rice and cashew nut, stirring continuously, continue cooking. it gives a beautiful creamy texture. Taste to see if it is sweet enough, if not, add some more sugar. 

  • When the rice is soft and the texture is very thick, add rose water. Mix well. The consistency of phirni is thick, not runny like rice pudding/Kheer. Remove from heat.

  • Garnish with raisin and cherry.

Sending this to Taste Of Pearl City's "A.W.E.D.- Indian Cuisine, Event"

Happy New Year

Wish you all the best to my blogger friends, followers and viewers a very Happy and Properous New Year.  In this year, I will keep updating so many recipes to enhance my blog. Hope these recipes will be more valuable and popular to all of you.