Friday, June 25, 2010

Coconut Fish Curry

Ingredients: -

Fish Fillet 1kg
Ginger garlic paste 1tbsp
Salt as per taste
Onion 1 medium
Tomatoes 2 medium
Red chilli powder 1 tbsp
Tumeric powder 1 tsp
Coriander 1tbsp
Cumin seeds 1tsp
Fenugreek seeds 1/2 tsp
Coconut Milk 1 1/2 cup
Mustard seed 1/2 tsp
Cooking oil 4 tbsp
Green onion (chopped)
Fresh Coriander (chopped)

Method : -

1. In a pot slightly heat cooking oil on a low heat for 3-4 minutes
2. Add fenugreek and mustard seeds
3. When they pop, add onion and saute until slightly soft
4. Add ginger garlic paste, red chilli powder, tumeric powder, coriander, cumin and tomatoes
5. Stirr well until oil separates
6. Add fish fillet and slightly shake the pot with pot holders
7. This will preserve the shape of the fillets and also coat them with spices
8. Add coconut milk and bring to boil for 3-4 minutes on a high heat
9. Then cover and simmer on low heat for 5-7 minutes
10. Serve with boiled rice

Wednesday, June 16, 2010

Veg Gravy with Green Onion fried rice

Rice                                     2Cup/250gm
Green onion (finely sliced)           3
Salt                                      as per taste
Water                                     to boil
Oil                                            3tbsp 
Onion (Medium size) 3-4
Carrot 2-3
Cabbage 1
Capsicum 1
Peas (optional) ½ cup
Corn (optional) (cooked or canned) ½ cup
Chicken 250gm
Water (for chicken stock) 4 cup
Cornflour 4-5tbsp
Water ½ cup
Salt as per taste
Oil 2tbsp

White vinegar 1/cup
Red chilli poweder 3 tbsp



  • Soak rice in water for 10 min
  • Fry finely sliced green onion in oil
  • When they become brown, add water, salt and rice
  • Cook on high flame for 10-15 minutes
  • Just before tender slow the flame and cook it on very low heat for 10 minutes
  • Slice all the vegetables in similar shape small square or thin sliced except peas and Corn
  • On a medium flame sauté all the vegetables. Starting from carrot which takes longer time to tender, then add Capsicum, then peas, corn, cabbage and in the end onion.
  • On a separate flame, make chicken stock by adding water, chicken and salt.
  • When chicken is tender, strain out chicken stock in a strainer and keep chicken stock and chicken separately.
  • Once chicken cools down, separate the chicken pieces from bones (you can have small or big pieces whatever you like but medium sized are ideal)
  • Now add chicken stock and chicken pieces in the fried vegetables and cook on a low flame
  • Once all the ingredients are tender, mix cornflour in water and add it to the gravy. Keep it stirring until all the cornflour is mixed properly. You can increase or decrease the quantity of cornflour to make it of thick consistency.
Red Sauce
  • Boil the vinegar in sauce pan, then add and cook it on a low flame for 2-3 minutes to make it of a bit thick consistency.
  • Sauce is ready.
Serve the fried rice with gravy, red sauce and soya sauce!

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Thursday, June 10, 2010

Pasta in Red Sauce


Onion (blended)                                  2
Tomatoes (blended)                            4
Chicken (boneless)                           250gm
Salt                                                 to taste
Red chilli powder                              1tsp
Soya Sauce                                     to taste
Fresh coriander (finely chopped)     1 bunch
Pasta                                               500gm
Ginger garlic paste                             2tsp
Oil                                                   4tbsp

1. Boil pasta in water until it becomes tender, take them out out from water and spread 1 tsp oil when dry and mix them.
2. Cut chicken into thin stripes or any shape you like.
3. Put oil 3tbsp in a pan, when it becomes hot add salt and red chilli powder, immediately put onion and tomatoes paste and saute till the gravy leaves oil from edges. Saute atleast 15-20 min so that no smell is left.
4.In a seperate pan put the remaining oil, add chicken and ginger garlic paste and saute for 5 min.
5. Add the chicken into tomatoes gravy. Cook untill chicken is tender.
6.Add pasta into the gravy. (Note:- If pasta becomes sticky wash it with cold water.
7.Pasta in red sauce is ready. Garnish with fresh coriander and serve with soya sauce.

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Thursday, June 3, 2010


Onion (blended to form paste) 2-3
Yogurt 1 cup Salt 1tsp
Red chilli powder 1tsp
Tumeric powder ½ tsp
Kari patta 2
Oil ½ cup
Gram flour
1cup Oil 1tsp
Salt ½ tsp
Red chillipowder ½ tsp
Garam masala powder ½ tsp W
ater 3-4 cups


  1. Add oil, salt, red chilli powder and Garam masala powder to gram flour.
  2. Simmer on low heat and stir, keep stirring until it become thick. Stir continously without any breaks till it becomes thick. (Its thickness should be like halwa so that it it could be cut into pieces when it becomes cool)
  3. Take it out into a flat greased tray
  4. Cut it into thick strip shapes when cool down
  1.  Heat oil, add curry leaves in it then salt, chilli powder, then ginger garlic paste and fry for 30 sec.
  2. Add yogurt to it and saute till all the water evaporates and it leaves oil
  3. Add onion paste and saute about 10-15 min on a high flame, fry till edges leave oil
  4. lower the flame and add 2 cups of water to form a liquid curry
  5. Simmer on a low heat for 5 min
  6. Close the flame and add khandwiya to it.
  7. Khandwiya curry is ready to be served!
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Tuesday, June 1, 2010

Chicken pulao


Chicken 1/2kg
Water 1litre
Whole coriander 1 ½ tsp
Fennel seeds 1tsp
salt 1 ½ tsp

Rice 2 cups/1/2 kg
Salt 1 ½ tsp
Cumin seed 1tsp
Whole garam masala 1tbsp
(clove, whole black pepper, cinnamon stick, big cardamom)
Bay leave(big) 1
Ginger garlic paste 3tsp
Onion(medium) 5
Oil ¾ cup or 15 tbsp


1. Make chicken stock by adding all the stock ingredients and boil it for about 20 minutes or just when chicken is about to tender
2. Soak rice in water for about 10 min
3. Fry thin sliced onion till brown in oil
4. Separate chicken from the stock avoiding fennel seeds and whole coriander
5. Add whole garam masala, bay leave, cumin seeds, salt, ginger garlic paste and chicken and fry for about 10 min
6. Add chicken stock to it, removing the whole coriander and fennel seeds, do not add whole stock at once, add as required
7. Add rice to it and cook on a high flame for about 10 min
8. Slow down flame and cook on medium flame until rice are about to cook, you may need to add more stock if required.
9. Slow down flame to very low heat so that the rice does not stick
10. Pulao is ready to be served!

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Monday, May 31, 2010

Chicken qorma


Chicken 1kg
Yogurt 500gm/2cup
Ginger garlic paste 2tsp
Red chilli powder 1tsp
Salt to taste
Cardamom 3
Nutmeg/jaifal powder ¼ tsp
Mace/Javtri powder ¼ tsp
Kewra ¼ tsp
Onion (thin sliced) 3-4
Oil 10tbsp


1. Fry onion till golden brown, blend in the grinder with water, keep it aside
2. Fry chicken in the remaining oil with ginger garlic paste
3. Add red chilli powder and salt.
4. Add yogurt and fry till the gravy leaves oil
5. Add the blended onion and some water and leave it to simmer till chicken get tender
6. Mix mac, nutmeg and cardamom and grind to make a ½ tsp powder
7. Just when chicken is tender add this powder and kewra and cover it for 5 min
8. Chicken qorma is ready to be served!

Potatoes cheese cake


Potatoes (boiled and mashed) 5-6
Eggs (beaten) 2-3
Cheddar cheese (crushed) ½ bar (125gm)
Black pepper powder ½ tsp
Salt to taste


1. Grease a medium size baking pan with butter or oil
2. Add salt and pepper to mashed potatoes and mix properly
3. Put a layer of half of the mashed potatoes in the baking pan
4. Spread the layer of beaten egg on it
5. Put one more layer of mashed potatoes
6. Spread cheddar cheese to cover the layer of potatoes
7. Bake it in a preheated oven for about 30-35 min until golden brown at 250C
8. Make pieces and serve with tomatoes ketchup or any other sauce
9. Potatoes cheese cake is ready to be served!
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