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Thursday, June 26, 2008

Bread Upma!

A Perfect Tea Time Snacks!!

Bread - 6-8 Slices
Onion(big) - 1 finely chopped
Chillies - 3 finely chopped
Tomato - 1 finely chopped
Mustard Seeds - 2 tsp
Curry Leaves - 5-6 cut into small
Ghee - for frying and roasting bread
Coriander Powder- 1 tsp
Lime Juice - 1 tbs
Red Chilli Powder - to taste
Salt - to taste


Cut bread slice into cubes.
Roast the bread cubes using ghee and keep aside.

Pour ghee in a tawa, add Mustard Seeds and curry leaves.
Add finely chopped onions and fry till golden brown.
Add chillies and tomatoes.
Add salt,Coriander Pwd,Chilli pwd.
Fry till there is no water content in the mixture.
Add the bread cubes to the mixture.
Mix well till the mixture gets mixed with the bread cubes.
Add Salt.
Garnish with coriander leaves and serve hot.

Monday, June 23, 2008

Malai Kofta!!

One of the Most Famous North Indian Recipe!!

For Koftas
Few Chopped cashew,pista ,raisin and almonds (use whichever nuts are available in ur Kitchen)
1 cup grated boiled potato
2 chopped chilli
Coriander leaves chopped
1/4 cup paneer grated
Salt to taste
Chat Masala-Acc to taste
2 Bread Slice
Oil for Frying

For Gravy
2 number onion
2 number tomato
2 tbsp coriander pdr
1/2 cup cream
1 tsp garam masala
2 Green Eliachi
1 piece Cinnamon
1 Black Elaici
1 tbsp ginger garlic paste
2 tbsp oil
1 tsp red chilli pdr
Salt to taste
1 pinch turmeric

For Koftas
Mash the potatoes and Bread Slices (make them lil wet) . The resulting dough should be firm. Season with salt. Make this dough into balls.
In other bowl mix the nuts,paneer,coriander,green chilli,salt n Chat masala.Put 1 tsp of the mixture in the center of each ball. Roll into perfect rounds.Heat the oil on a medium flame. Deep fry these rounds till pale golden in colour.Drain on paper towels and keep aside.
For the gravy,
First heat the 2 tbsps of oil in a deep pan and fry the onions till light brown.
Add toamtoes,ginger/garlic paste,and rest of the masalas and fry for few min.Grind into a paste.Heat oil in a wok/pan,put whole gram masala(elaichi,cinnamon)·Put this paste back into the pan and fry till the oil begins to separate from the masala.Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.Bring the sauce/gravy to a boil and then reduce the fire to a simmer.Add cream , If you don’t have cream add little milk and mix fast with out curdling and add finely grated paneer that will give good creamy texture·Gently add the kofas to this sauce/gravy and stop cooking .Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish. (Add kofta before serving as if kofta will be in gravy for too long they will absorb all the gravy)

Tuesday, June 17, 2008


A Tea Time Snack.


• 2 cups plain white flour
• 1/2 cup cooking oil
• 2-3 level tsp. salt, to taste
• 1 1/2 tsp. carom seeds(Ajwain)
• Oil for deep frying


1. Place all ingredients in a bowl and mix, like a pastry mix.
2. Make a VERY firm dough by adding a small amount of water at a time. I add only a tablespoon at a time.
3. Divide dough into Very small balls and roll them out to a thickness of 1/2 cm or 5 mm on a board. If the dough is of right consistency, no dusting with flour will be required.
4. Stab each circle with a fork a few times. This stops them from fluffing up during the frying process. If they fluff up, they will get soggy when cool.
5. Heat oil to medium, a mathari dropped in oil should fizz and rise to the top slowly. Oil must not be too hot or the matharis will get soggy when cool. The trick is to cook them very slowly on medium heat. They should be hard like a biscuit when done.
6. Take out and place on an absorbent paper.
7. Cool and store in airtight jars.

Monday, June 2, 2008

Layered Rice


2 cups Rice basmati
2 cups Mixed vegetables sliced flat and broad as - (potato, onion, capsicum , french beans, carrots, cauliflower or capsicum as per choice)
1 Tomato chopped
2 tablespoons Ghee
1/2 teaspoon Dalchini - (cinnamon) - lavang (clove) powder
1/2 teaspoon Garam masala
1/2 teaspoon Turmeric powder
1/2 teaspoon Dhania powder
Salt to taste
Lemon juice to taste
1/2 teaspoon Ginger-garlic grated or paste
2 tablespoons Curds
1 teaspoon Mixed cummin & mustard seeds

Recipe Instructions
Boil rice till grains separate.
Cool in a big plate.
Heat ghee in a heavy saucepan.
Add cummin/mustard seeds, ginger-garlic paste and cinnamon/clove powder.
Fry for a minute. Add all other masalas, and tomato, fry for another
minute.Add all vegetables and curds, cover and cook till vegetable are
In a transparent casserole spread half the rice. Wet hand and press down
Now transfer the vegetables onto the rice and spread evenly. Save 1
tablespoon for topping.
Add the remaining rice and press down as before.
Spread the tablespoon leftover masala in the centre of the rice. Cover
with foil.
Bake for 15 minutes before serving.
Garnish with coriander and french fries (optional)