Wednesday, July 28, 2010

Loves Coffee


1 cup Cold water
2 tb Ground espresso coffee
½ Cinnamon stick (3″ long)
4 ts Crème de Cacao
2 ts Brandy
2 tb Whipping cream, chilled
Grated semisweet chocolate to garnish


Break out your espresso machine for this one or just make really strong coffee with a small
amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to
cool for 1 minute. Add crème de cacao and brandy, and stir gently. Pour into cute
demitasse cups. Whip the cream, and float some cream on top of each cup. For looks,
garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it’s
perfect for a party. Serves 2.

Bailey's Coffee


50 ml baileys

100 ml coffee

whipped cream

chocolate flakes


Pour Baileys into a cup with freshly brewed hot coffee and top with freshly whipped cream and chocolate flakes.
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Black Coffee


6 oz Fresh brewed coffee

2 tb Chocolate syrup

1 tb Maraschino cherry juice

Whipped cream

Shaved chocolate/chips

Maraschino cherries


Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.

Sunday, July 25, 2010

Badam Puri


All purpose flour or Maida - 2 cups
Salt - 1/2 tsp
Ghee - 4 tbsp
Orange food color - Pinch
Grated dry coconut(copra) - To taste
Chopped nuts - To taste
Oil - For frying
For syrup (chashni / paka ): -
Sugar - 1 cup
Water - 1 cup
Cardamom powder - 1 tsp


In a large bowl, combine flour, food color and salt.
Now add water and make soft dough (like chapathi). Keep it aside for about 20 minutes.
Now prepare sugar syrup/chashni. Add 1 cup of water to 1 cup of sugar. Bring it to boil. Keep boiling till you get a thread like consistency.
Add cardamom powder and keep aside.
Make small lemon size balls out of the dough. Keep them covered.
Dust the working surface with little flour. Take a ball and roll into round shape. Smear ghee on the surface. Now fold it into half and again half. It should look like a triangle. Then press lightly with the rolling pin. Follow the same procedure for the remaining balls.
Heat oil in a frying pan, dip prepared triangular puris one by one. Deep fry in a medium flame till they become golden brown in color.

When you take out the puris from the oil, dip them in the sugar syrup.
Let the syrup cover all side. Now remove them from the sugar syrup and keep aside on the plate.
Decorate with grated dry coconut and chopped nuts on top of each puri.

sev puri


10 Flat Puris .
1 cup Fine Sev.
1/2 cup chopped Onion.
1/2 cup Curd.
3 tblsp Tamarind Chutney.
3 tblsp Coriander Leaves Chutney.
1/2 cup boiled Potato.
1 tblsp Chaat Masala.
1/2 tsp Red chili pepper.
1/2 tsp Cumin Seed.


Arrange the puris on a plate make a hole in each puri in the centre.
Fill with a few chopped boiled potato cubes.
Add about 1/4 tsp of tamarind and green chutneys in each.
Sprinkle cumin powder, salt, red chilli powder.
Sprinkle finely chopped onions.
Then generously sprinkle sev all over the puris.
Garnish with finely chopped coriander.
Serve fresh..

Masala puri


2 Cups Dry Peas
2 Tomatoes, Chopped finely
2 Onions, Diced
4 Garlic cloves
1″ Ginger
1 tbsp Chole Masala powder
1 tsp Garam Masala
1 tsp Chilly powder or 4 Red chilly soaked in water and ground to a paste
2 Boiled and Mashed Potatoes
2 tsp Oil
Salt to taste

To Serve:
1 Tomato, Chopped finely
1 Onion, Chopped finely
1 Carrot, Grated
1 tbsp Coriander Leaves, Chopped finely
Juice of 1 Lemon
1 tsp Fried Somph(Aniseed) Powder
24 Flat and Crisp Papdi/Puri’s
1 Cup Plain Sev
1 Cup Meethi Chutney/Sweet Chutney
1 Cup Curds/Yoghurt, Optional


Soak Peas overnight and cook them. Grind Tomatoes, Onions, Garlic and Ginger to a paste. Heat oil in a pan and add the Masala paste and fry until the moisture evaporates. Now add the boiled Peas, Chole Masala, Garam Masala, Chilli Powder or Chilly Paste, Mashed Potatoes and Salt to taste. Mix well. If the gravy becomes too thick, add more water and cook.

Arrange 6 crushed puri’s in a serving plate. Pour a cup of gravy over it. Sprinkle Onions and Tomatoes over it. Garnish with Lemon juice, Coriander leaves, Somph powder, a spoon of Sweet Chutney and Sev. If desired Curds can be added over it.

Marathi alu (potato) bhaji


3 medium Potatoes
For Tempering: 2 tbsp Oil, 2 pinch Mustard seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric Powder
1/2 tsp Urad Dal (optional)
1/2 tsp Ginger paste
4 green chilies or to taste, slit lengthwise
4-5 curry leaves
1/4 cup Cilantro, finely chopped
Salt to taste
1 tsp lemon juice (optional)
2 tbsp Cilantro for garnishing


Boil and peel potatoes, make small cubes (2 cm).
Heat oil in a nonstick pan or Kadai. Add mustard seeds, allow to crackle. Add Cumin, Asafoetida, Turmeric powder, and Urad dal.
Once urad dal becomes little golden in color, add ginger paste, green chilies and curry leaves. Also, add 1/4 cup Cilantro, saute for 5 to 10 seconds and add potato cubes. Mix gently with spatula. Do not mix vigorously, it could crumble the cubes.
Sprinkle salt to taste. Cover the pan and cook over medium low heat for 5 to 7 minutes. Stir in between. Add lemon juice and mix well. Garnish with Cilantro. Serve Potato bhaji with Puri or Chapati.

Alu Poori


2 Cups Wheat Flour
Oil for deep-frying

For Stuffing:
1 Big Potato
½ Cup Shelled Peas
½ tsp Jeera / Cumin Seeds
½ tsp Mustard Seeds
½ tsp Ajwain / Carom Seeds
1 – 2tsp Chili Powder
½ tsp Turmeric Powder
2tbsp Oil
3 sprigs Coriander leaves, Chopped finely
Salt to taste


Chop Potatoes into small pieces and pressure cook. Heat Oil and add Mustard Seeds, Jeera, add Peas and Potato pieces and sauté for 2 minutes. Add Turmeric powder and Chili Powder and mix well. Add Salt and Ajwain and mix well. Let it cool. Mash it well.
Stuff a spoonful of the filling into each ball and roll on a floured surface.
Mix wheat flour with water to a slightly hard dough. Divide into balls.
Deep fry till brown and serve with subzi / side dish and Raitha.

Dahi puri


1 c urad dal
1 kg yoghurt
2 tsp roasted cumin powder
1 tsp red chilli powderr
1 tsp kala namak -
salt to taste
1 inch ginger julienned
oil for frying
3 tbsp chopped coriander leaves
15-20 raisins
1 green chillli, deseeded & sliverred
mint chutney
tamarind chutney


Wash and soak the dal in cold water overnight. Next day, strain and grind to a smooth paste. Whisk into the batter 1/2 tsp salt, 1/2 tsp red chilli powder and raisins.

Heat oil in a wok. Drop tablespoons of batter in it and fry until light golden.

Remove, drain on absorbent paper. Put the bhallas in hot water. Leave for 2 minutes. Drain, squeezing out the water between the palm of your hands.

Whisk the yoghurt well with kala namak and salt to taste.

To serve, place the bhallas on a plate and cover with yoghurt. Drizzle mint chutney and tamarind chutney. Sprinkle red chilli powder, cumin powder. Garnish with coriander leaves, ginger and green chilli.

Pani puri (Fuchka)


250g Pani Puri or gol gappa(Fuchka)
125g black chickpeas
100g steamed bean sprouts (lentils should just begin to sprout) - optional
125g potatoes, boiled and coarsely mashed
1 bunch of mint leaves
1/2 bunch of coriander leaves
salt to taste
1/4 tsp chilli powder
6 tbsp pani poori masala
mint chutney
tamarind chutney


Grind the mint and coriander leaves into a paste.
Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.

Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.

Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.

Top with a little mint and tamarind chutney. To eat, dip each gol gappa(Futchka) into the prepared water and eat.

Sago Khichri


1 tspoon Jeera (Cumin seeds)
2-3 Green Chili
1 cup Sago
2 tablespoon Oil/Ghee
half cup Roasted peanuts (powdered)
Cilantro leaves
1 Potato peeled and chopped in small cubes
2 tbsp grated fresh Coconut (this is optional)
1 tblpoon sugar (or as per taste)

For chutney you can use curd, mint and cilantro.


Soak1 cup of sago by placing it in a flat container, then rinsing once with water, then adding enough water to just cover the sago in the container. Cover and leave for 4 hours or overnight. This results in perfectly fluffed sago. You can try pressing it to test if it is properly soaked. Note that sago, should not be sticking to each other.Now you should, Season the fluffed sago by adding 3/4 cup coarsely powdered roasted peanuts, salt to taste and 1 tbsp sugar.Saute a tsp of cumin seeds in a pan containing 1 tbsp oil + 1 tbsp ghee...or just 2 tbsp oilAdd 3-4 slit green chillies , followed by one diced potato.Cover and cook till potatoes are golden brown.After this add the seasoned sago and saute for 7-9 minutes, cover and cook for another couple of minutes.Finally, add the grated coconut and minced cilantro and sprinkle on some lemon juice and you are done!Serve it hot with the curd and mint chutney. I love Sago also with the banana.

Bhel puri


Puffed Rice (1 carton of Rice Krispies may be used)
1 packet Bhel mix or Sev
2 cups Mashed boiled potatoes (mashed coarsely and then salted)
½ cup Chopped fresh coriander leaves (a.k.a Chinese parsley)
3 Tbsp Freshly roasted and ground cumin
to taste Green chilies
1-2 Tbsp Freshly ground black pepper
to taste Tamarind
to taste Jaggery (or Brown Sugar)
1 cup Chopped onions.


First boil the potatoes, mash them, salt them, and add pepper to taste. Add some coriander leaves too. Roast the cumin and grind it. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and let it simmer and thicken gradually. Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly sweet. (You may add some salt and ground red paprika, if you want to.) The sauce should be of a consistency slightly thinner than maple syrup. Pour into a serving container (like a creamer). Mix the puffed rice and sev/bhel mix in a large bowl. On a plate, serve the rice-bhel mixture, add the potatoes, then the onions, chilies, and then dust the cumin powder over it. Next pour on the sauce and top with the coriander garnish. (Add salt/pepper to taste).
Mix the ingredients on the plate and serve.

Bhel Puri


1 cup Puffed Rice (Kurmura)
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice


Mix the puffed rice, tomatoes, onions.
Drain the water from the grated potatoes and mix that as well.
Mix all the ingredients under seasoning and add to this.
Lightly crush and add the nimkis and golgappas.
Add the sev and kaara pusa directly and mix well.
Finally garnish with coriander leaves and lemon juice.
Serve immediately..

Luchi & Potato Curry


3 potatoes, peeled and crumble with hand
2 onions, finely sliced
2-3 green chillis. slit
1″ inch ginger, finely minced
large pinch turmeric pwd
1 tbsp besan/senaga pindi/chick pea flour
salt to taste
coriander leaves for garnish (optional)
1 1/2 tbsps oil
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1 tsp minappa pappu/split black gram/urad dal
1 tbsp channa dal/senaga pappu/bengal gram
2-3 green chillis, slit
10-12 curry leaves


Heat oil in a cooking vessel, add mustard seeds and let it splutter. Add urad dal and channa dal and fry till they turn red. Add fresh curry leaves, green chillis and ginger and saute for a few secs.
Add the sliced onions and saute on medium heat for 4-5 mts or till the onions turn transparent. Add the turmeric pwd and combine. Add the crumbled boiled potatoes and adjust salt. Place lid and cook for 3 mts.
Add a cup of water to the potatoes and increase flame, cook for 2 mts. Reduce flame and place lid and cook for 4-5 mts.
Remove lid, sprinkle the besan all over the cooking potatoes and give a good stir. Simmer till the rawness of besan/chick pea flour disappears, approx 3-4 mts and the curry slightly thickens.
Garnish with coriander leaves and serve with puris.

Gujarati Khichdi-Kaddhi


For Khichdi
3 cups moong dal
2 cup basmati or plain rice
3 tbsp ghee (clarified butter)
7-8 whole black pepper-corns
1 cup onions - finely chopped
1 cup potatoes - finely diced
1 cup fresh/frozen green tuvar (lilva)(optional, but you can get it in Indian stores)
3 tsp turmeric powder
2 green chillies - chopped
2 tbsp cumin seeds (jeera)
salt - to taste (about 1 1/2-2 tbsp)
lemon juice - to taste (about 2 tbsp)

For Kadddhi
3 cups sour buttermilk
1/4 to 1/2 cup besan (chickpea flour)
2 tbsp ghee
salt and lemon juice - to taste
jaggery or sugar - to taste (start with less if you like it sour!)
2 green chillies - chopped
1 tbsp cumin seeds (jeera)
2 tsp fenugreek seeds (methi)
a pinch of asafoetida (hing)
chopped corander for garnish
5-6 curry leaves (limdo)


Take the rice and moong dal and wash them under running water for a couple of times. Then take a pressure cooker, add add 3 tbsp ghee and add the cumin seeds, black pepper-corns, onions, and green chillies. Saute for 2 mins, then add the diced potatoes and the rice and moong dal mixture. Add in the turmeric powder and saute again so everything is mixed well. Now add the required amount of water(I generally use the ratio of 1 cup rice to 1-1/2 cup water), cover with the lid and cok it for 4-5 whistles.

Alternately, you can cook the khichdi separate in a rice cooker, and saute the remaining ingredients (use boiled potatoes in this case) in a frying pan, and add the cooked khichdi to the vegetables later.

Method - Kadhhi
Take a large vessel and por the buttermilk in it. Now slowly keep adding the besan a little at a time, constantly stirring or beating the mixture (use an egg-beater) so no lumps are formed. This is very important, and you should make sure there are no lumps at all or the kadhhi will not taste nice. Taste a little to make sure you do not get a pronounced taste of besan, it should mainly be buttermilk with a hint of besan in it.

Now take a kadhai, put 2 tbsp ghee in it, add the cumin and fenugreek seeds, asafoetida, the green chillies and the curry leaves. When they start spluttering, slowly add the buttermilk mixture and stir. Add about 3 cups of water. Keep the flame on medium to medium-high. Now add the jaggery or sugar, salt and the lemon juice. Cover partially and let it boil. Once it gets a bit thick, but not too tick, check for taste and see that it does not taste like a spoonful of besan. If so, add a little more water. Garnish with chopped coriander.

This is a really simple gujarati recipe that anyone can easily make at home. Serve the Khichdi and Kadhhi hot with pickle and enjoy the taste of a traditional gujarati meal

Masala Khichdi


1 1/2 cups old basmati rice (any variety of rice can be used like sunnalu or sona masuri)

1/2 cup split yellow moong dal (pesara pappu)

2 tbsps oil or ghee

1/2 tsp cumin seeds

4-5 cloves

2-3 bay leaves

1 large onion finely chopped

1 tsp grated ginger (optional)

1/4 tsp turmeric pwd

1/2 cup carrots and potatoes (chopped into small cubes) OR you can use mixed vegetables of your choice (peas, carrots, potatoes, cauliflower)

1 large tomato finely chopped

1/2 tsp garam masala pwd

1/4 tsp whole black pepper

1/2 tsp coriander pwd

salt to taste

5 cups of water


Wash the rice and dal and soak them together in water for 15-20 mts.
Meanwhile in a heavy bottomed vessel or pot, heat oil or ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the cloves and bay leaves and let them pop. Be careful not the burn the spices. It takes a few seconds for the spices to pop.
Add the onions and ginger and saute them, once they begin to turn brown, add turmeric pwd and combine. Now add the mixed vegetables and cook them covered for 4-5 mts on low heat.
Add the tomatoes and cook them till they form a gooey paste. Dont burn it.
Drain the water from the rice and dal mixture and add to the onion-tomato mixture. Combine and add the pepper pwd, coriander pwd, garam masala pwd and salt. Mix well till the spice powders are blended well with the rest of the other ingredients.
Add 5 cups of water to the above mixture, bring to a boil, cover and cook on low heat till both the dal and rice are cooked. This could take approx 20-25 mts.
Serve it as a meal by itself or with a pickle of your choice, yogurt and appadam (papad).
Masala Khichidi - Split yellow lentils cooked with rice and spices

Saturday, July 24, 2010

Mulled Wine


4 cups apple cider
1 (750-ml) bottle red wine, such as Cabernet Sauvignon1/4 cup honey
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
4 oranges, peeled, for garnish


Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

Pretzel Baked Chicken


2 cups pretzel nuggets
1/2 cup spicy brown mustard
2 tablespoons skim milk
3/4 teaspoons kosher salt
Parchment paper
3 pounds skinless chicken parts (including bones)


Heat oven to 375°. Pulse pretzels in a food processor until nuggets become coarse crumbs. Whisk mustard, milk and salt in a bowl. Line a large baking sheet with parchment paper. Roll each piece of chicken in mustard mixture, rubbing off excess into a bowl. Coat chicken with crumbs and place on baking sheet. Bake until juices run clear when pierced with a fork, about 45 minutes. Serve warm.

Orange Chicken Recipe


2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoon water


Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Orange ChickenOrange Chicken
Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy.

Chinese Chicken Salad


1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 navel oranges (see notes)
About 1 1/2 cups vegetable oil
4 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
6 cups finely shredded cabbage
2 cups cubed cooked chicken
Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds


1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.

2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.

3. Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.

4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.

Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.

Note: Nutritional analysis is per serving.

Notes: To save time, you can use store-bought crispy wontons or chow mein noodles instead of frying your own. You can also substitute one 11-ounce can of mandarin oranges for the fresh orange slices.

Fried Chiken

1 lb (four 4 oz pieces) boneless skinless chicken breasts
3/4 cup cornflake crumbs
1/2 cup all-purpose flour
3 ounces buttermilk
1/2 teaspoon cayenne pepper (or to taste)
1/4 teaspoon table salt

1. Preheat the oven to 365º F.
2. Lightly coat an 8×8x2-inch baking dish with nonstick cooking spray; set aside.
3. In a medium-sized bowl, combine the flour, cayenne pepper and salt.
4. Place the buttermilk and cornflake crumbs in two separate shallow bowls.
5. Roll the chicken breast halves in the flour mixture, coating evenly each side.
6. Next dip the chicken into buttermilk, and then into the cornflake crumbs.
7. Place the coated chicken breasts in the prepared baking dish.
8. Bake in the oven for about 20 minutes (until the chicken is tender and no longer pink).

One serving is approximately 150 grams.

Yakitori chicken


1 pound chicken, cut into cubes
8 spring onions, cut into 2″ slices
Bamboo skewers
6 tablespoons saki, or sherry
3/4 cup soy sauce
3 tablespoons Morita Mirin Seasoning
2 tablespoons white sugar


Go ahead & get your grill good & hot.
In a large saucepan- combine the sauce ingredients & bring to the boil.
Thread the chicken and spring onion alternatively onto to skewers and brush with the yakitori sauce. Grill, basting regularly, till cooked, about 10-15 minutes.

Friday, July 23, 2010

Spring Roll


8 (12-inch) rice paper wrappers

4 cups Shrimp Salad with Lemon-Herb Vinaigrette (tails removed from shrimp)

2 cups mixed spring greens

1/2 cup spicy sprout mixture (optional)Sweet and Sour Chili Sauce.


1. Soak 1 wrapper in a large shallow dish of water 30 to 45 seconds or just until pliable. (If soaked too long, it will fall apart.) Drain on paper towels.
2. Add 1/2 cup Shrimp Salad about 2 inches from edge of wrapper. Top with 1/4 cup greens and, if desired, a few sprouts. Fold in sides, and roll tightly away from you. Repeat soaking and stuffing procedures with remaining wrappers and filling. Slice diagonally into 3 pieces, place on a platter, and serve with Sweet and Sour Chili Sauce.

Vegetarian Herb Stuffing


One 21-inch baguette,

cut into 1-inch cubes (10 cups)1 stick unsalted butter1 medium yellow onion,

cut into 1/4-inch dice1 celery rib,

cut into 1/4-inch dice1 teaspoon chopped sage leaves1 teaspoon thyme leaves1 pound shiitake mushrooms,

stems discarded and caps thinly slicedKosher salt and freshly ground pepper2 1/2 cups low-sodium vegetable broth1 large egg


Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish.
On a large rimmed baking sheet, toast the baguette cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
In a very large skillet, melt 4 tablespoons of the butter. Add the onion and celery and cook over moderate heat until softened, about 8 minutes.
Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread and wipe out the skillet.
Melt the remaining 4 tablespoons of butter in the skillet. Add the mushrooms and cook over moderately high heat until tender and browned, about 8 minutes. Season with salt and pepper. Scrape the mushrooms into the bowl with the bread.
In a medium bowl, whisk the vegetable broth with the egg. Pour over the bread mixture and add 2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
Preheat the oven to 375°. Bake the stuffing for about 30 minutes, until it is hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.

Deviled Egg Salad


Prep: 30 minutes7 hard-cooked eggs3 tablespoons salad dressing or mayonnaise1 tablespoon chopped fresh dill weed1 clove garlic, minced5 dashes bottled hot pepper sauce1/8 teaspoon salt6 cups torn Boston or Bibb lettuce2 cups grape or cherry tomatoes, halved, if desired1 medium red sweet pepper, chopped4 slices bacon, crisp-cooked, drained, and crumbled3 green onions, sliced1 recipe Dill Vinaigrette.


Step 1: Remove shells and halve hard-cooked eggs lengthwise; remove yolks. Set aside whites. Place yolks in a small bowl; mash with a fork. Add salad dressing, dill weed, garlic, hot pepper sauce, and salt. Spoon yolk mixture into egg white halves. Set aside.
Step 2: On a large serving platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange stuffed eggs on greens, vegetables, and bacon. Drizzle with Dill Vinaigrette. Makes 6 servings.
Dill Vinaigrette: In a screw-top jar combine 1/3 cup olive oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon bottled hot pepper sauce. Cover and shake well.

Egg Roll-Up


Cooking spray

1 1/2 cups sliced zucchini
1 1/2 cups sliced mushrooms
1/2 cup diced sweet red peppers
1/4 cup chopped onion
6 eggs, separated
3 tablespoons flour
1/4 teaspoon salt, optional
1/4 teaspoon pepper
1/4 cups skim or low-fat milk, heated
1/2 cup grated reduced-fat Cheddar cheese
Parsley sprigs.


Add zucchini, mushrooms, peppers and onion. Cover and cook over medium heat until peppers are crisp-tender. Set aside. Meanwhile, evenly coat 15 x 10 x 1 inch jelly roll pan with spray. Line with wax paper and spray again. Set aside.
In large mixing bowl at high speed, beat egg whites until stiff but not dry, just until whites no linger slip when bowl is tilted. In small mixing bowl at high speed, beat together yolks, flour, salt, if desired and pepper until smooth. Gently fold yolk mixture into beaten whites. Pour into prepared pan and gently spread evenly.
Bake in preheated 350°F oven until top springs back when lightly touched with finger, about 8 to 10 minutes. With spatula, loosen egg from sides of pan invert onto clean tea towel. Carefully pull wax paper. Trim all edges with serrated knife. Starting from long edge, roll up egg, rolling towel in with egg. Place wrapped roll seam-side down on wire rack until cook, about 30 minutes.
Carefully unroll cake and spoon 3/4 cup of the milk over egg. Sprinkle with reserved vegetables and 1/4 cup of the cheese. Reroll. Place seam-side down on shallow baking pan. Spoon remaining 1/2 cup milk and sprinkle remaining 1/4 cup shredded cheese over top. Bake in preheated 375°F until cheese is melted and heated through, about 10 to 12 minutes. Cut into 1 1/4-inch slices. Garnish slices with parsley sprigs, if desired.

Egg Deviled


6 hard boiled eggs, peeled**3 tablespoons mayonnaise1 teaspoon mustard (grainy or dijon)1 teaspoon vinegar (of your choice1/4 teaspoon salt1/4 teaspoon black pepperPaprika for sprinkling on top, if desired


Slice the eggs in half lengthwise. Scoop out the yellow yolks into a small bowl and mash them with a fork until they are smooth and paste like. Add the mayonnaise, mustard, vinegar, salt and pepper and stir until blended and creamy. Taste and adjust seasonings to suit your tastes.
Divide the filling evenly into the hollows of the egg whites with a spoon heaping it slightly. Alternatively scoop the filling into a heavy-duty plastic bag. Press the filling into a corner of the bag and then snip off the corner and use it like a pastry bag to squeeze the mixture attractively into the hollows of the egg whites. Sprinkle with paprika if desired. Serve on a platter

Wednesday, July 7, 2010

Noodle Salad


3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
3 tablespoons fresh lime juice
Zest of one lime
1 tablespoon sesame oil
12 ounces soba noodles
1 large red bell pepper, chopped
1 large ripe mango, peeled and chopped into cubes
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped roasted, salted peanuts
Lime wedges for serving (optional)


Place the rice vinegar, sugar, and salt in a saucepan over medium heat for 1-2 minutes until the sugar and salt dissolve. Stir in the garlic and jalapeño, and allow to cool. Add the lime juice, lime zest, and sesame oil and mix well.
Cook the noodles in salted water, until al dente, according to the package instructions. Drain and then rinse well under cool water. Transfer the noodles to a large bowl and toss with the dressing.
Add the mango, bell pepper, basil and mint. Toss and plate. Serve with chopped peanuts sprinkled over the top and lime wedges.

Cobb salad


1/2 head of romaine
1/2 head of Boston lettuce
1 small bunch of frisée (curly endive)
1/2 bunch of watercress, coarse stems discarded
All lettuces should be rinsed, spun or patted dry, and coarsely chopped
6 slices of bacon
2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced
1 tomato, seeded and chopped fine
2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
2 tablespoons chopped fresh chives

1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
1-2 teaspoons sugar
Salt and pepper
2/3 cup olive oil
1/2 cup finely grated Roquefort


In a large salad bowl, toss together well the various lettuces and watercress.
Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside. Compose the salad. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.

Potato Salad


3 or 4 mid sized Russet potatoes
4 Tbsp juice from Kosher dill pickles
3 Tbsp finely chopped dill pickles
1/4 cup chopped parsley
1/2 cup chopped red onion
2 stalks celery, chopped
1 or 2 chopped scallions, including the greens
1-2 hard boiled eggs, chopped (optional)
1 medium carrot, finely chopped (optional)
1/2 red bell pepper, raw or roasted, chopped (optional)
1/2 cup mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper to taste


Bring a pot of water to boil. Add the potatoes (skins on). Simmer for 20 minutes. Remove from pot. Let cool enough to handle, but still warm. Remove skins. Cut potatoes into inch sized cubes.
Put potatoes in to a large bowl. Add the juice from the Kosher dill pickles. Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and, if using, the hard boiled egg, carrots, and red bell pepper.In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.

Chiken salad


3/4 lb (2-3 cups) of cooked chicken meat, skin on, coarsely chopped
2 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup of chopped red onion
1/2 to a whole apple, cored and chopped
1/3 head of iceberg head lettuce, sliced and chopped
5 Tbsp mayonnaise
1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)
2 teaspoons fresh squeezed lemon juice
Salt and pepper to taste.


Prepare all of the salad ingredients and combine them in a large bowl. Prepare the dressing separately. Combine the mayonnaise, preserves, and lemon juice. Taste for proper balance. The dressing should not be too sweet nor too sour. Adjust the ingredients until you have achieved the balance you want. Add salt and pepper to taste. Mix the dressing in with the salad ingredients. Salt and pepper to taste.Serves four.

Fruit salad


4 peaches
4 nectarines
1 cup of blueberries
2 teaspoons of fresh, chopped thyme
1 teaspoon of grated ginger
1/4 cup of lemon juice
1 teaspoon of lemon zest
1/2 cup of water
1/4 cup of sugar (depending on how sweet the fruit is, you may be able to skip all together)
Or 1 tablespoon of agave syrup in lieu of water and suga


If using water and sugar place them into a saucepot and bring to a boil and liquid is reduced by half into a simple syrup. Allow to cool. Chop up the peaches and nectarines and place them in a bowl with the blueberries. Pour over the cooled simple syrup or agave syrup. Add the thyme, lemon juice, lemon zest, and ginger. Stir and cover with plastic wrap, place in the fridge and allow to macerate for one hour. Serve.

Butterfinger Cake


2 angel food cakes
4 egg yolks
3/4 cup (1 1/2 sticks) butter
2 cups confectioners’ sugar
1 (16 ounce) container Cool Whip
7 Butterfinger candy bars, frozen and crushed

Mix together eggs, sugar, butter and Cool Whip. Crumble up 1 cake and combine with 1/2 of the Cool Whip mixture in a 13 x 9-inch pan. Sprinkle 1/2 of crushed candy bars on top. Repeat process with remaining ingredients, layering on top of first. Chill for at least 3 hours then serve.

Saffron and Cardamom Ice Cream


2 cups heavy cream
1 cup whole milk
3/4 cup sugar
5 cardamom pods
1/8 teaspoon crushed saffron threads
5 egg yokes
1/2 cup pistachios, chopped
1 cinnamon stick


Heat 1 cup heavy cream, milk, and sugar until steaming.Add saffron and cardamom. Cover and let steep 25 minutes. Reheat. Remove cardamom with a slotted spoon. Put the remaining 1 cup of cream in a medium bowl and set it in an ice bath.In another medium bowl, whisk together the egg yolks. Slowly add hot cream mixture to egg yolks, whisking continuously. Scrape mixture back into saucepan and return to heat.Heat custard stirring constantly, until custard thickens and coats back of spoon. If you have a candy thermometer, this should be between 170 and 175 degrees. Immediately pour custard into cream. Whisk continually, until mixture cools. Refrigerate until well chilled. Churn in your ice cream maker.Pistachios can be added in the last couple of minutes of churning, or you can add them as a topping. Garnish with grated cinnamon and enjoy.

Lemon Chiffon Cake

  • 2 cups sifted Gold Medal flour
  • 1/2 cup vegetable oil (Crisco)
  • 1 cup egg whites
  • 1 1/2 cups sugar
  • 7 egg yolks
  • 3/4 cup cold water
  • 3 tablespoons grated lemon rind
  • 1/2 teaspoon cream of tartar

Sift flour and sugar into bowl. Make a well and add oil, egg yolks, water and lemon rind. Beat with spoon until smooth.

Measure egg whites and cream of tartar. Beat until stiff. Pour egg yolk mixture gradually over egg whites, folding until blended. Don't stir. Pour into ungreased tube pan.

Bake 55 minutes at 325 degrees F, then increase to 350 degrees F and bake 15 minutes longer. Frost with Lemon Frosting.

Lemon Frosting:
1 box sifted confectioners' sugar
1 stick (1/2 cup) butter or margarine
Grated rind of lemon juice of lemon

Frozen Custard Ice Cream


6 eggs
2 cups milk
3/4 cup sugar
2 to 3 tablespoons honey
1/4 teaspoon salt
2 cups whipping cream
1 tablespoon vanilla extract
Crushed ice
Rock salt


In medium saucepan, beat together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour.

When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers and freeze until firm.


Banana Nut: Reduce vanilla extract to 1 1/2 teaspoons. Cook and cool as above. Stir 3 large ripe bananas, mashed and 1/2 cup chopped toasted pecans into custard mixture. Freeze as above.

Cherry: Reduce vanilla extract to 1 teaspoon. Add 2 tablespoons almond extract. Cook and cool as above. Partially freeze. Add 2 pounds pitted pureed dark sweet fresh cherries OR 1 can (16 to 17 ounces) pitted dark sweet cherries, drained and chopped. Complete freezing.

Chocolate: Add 3 squares (1 ounce each) unsweetened chocolate to egg mixture. Cook, cool and freeze as above.

Plum: Reduce vanilla extract to 1 teaspoon. Cook and cool as above. Partially freeze. Add 1 1/2 pounds pitted pureed ripe fresh plums. Complete freezing.

Strawberry: Omit vanilla extract. Cook and cool as above. Partially freeze. Add 2 cups sweetened crushed fresh strawberries. Complete freezing.

Tuesday, July 6, 2010

Mango ice


1 Liter Half and Half
5 Cup Sweetened Mango Pulp
2 Cup Whipping Cream
1/2 Cup Corn Syrup
1 Cup Sugar


In a bowl mix in mango pulp and sugar. Let sugar dissolve completely.Add Corn Syrup and half and half in it and stir well.Add in whipping cream and stir lightly till the mixture is well blended together.Add this mixture to the ice-cream maker bowl and start the machine.In 25-30 minutes the ice-cream would be ready. Scoop out and serve.

Veggie pizza

4 Cup Wheat Flour
2 Cup Maida
2 Cup Milk
1/4 Cup Olive Oil
1/4 cup Butter
1/2 Spoon Sugar
2.25 Spoon Active Dry Yeast
3 Tomatoes
2 Spoon Garlic Paste
2 Spoon Basil Leaves
1/2 Spoon Black pepper powder
2 Spoon Red Chilli Powder
3 Spoon Ketchup
1 Cup Parmesan Cheese
2 Cup Mozzarella Cheese
1 cup of Small Paneer Pieces
1.5 cup Eggplant Pieces
8 Ladiesfinger
1 Cup Sweet Corn
Salt to taste

  • Mix sugar and active yeast with a cup of luke warm water. Keep covered by clinging film for 10 minutes to bubble up the water which means yeast is activated
  • In a plate, mix wheat flour, maida, salt, olive oil and melted butter.
  • Add in activated yeast mixture and milk and knead a soft dough. Keep aside in a big bowl covered by the clinging film for around 2 hours to double it up.
  • Heat oil and add garlic paste in it. Roast it till it spreads nice aroma
  • Add in basil leaves, pepper powder, red chilli powder and salt. Cook for couple of minutes
  • Puree tomatoes and add them along with the ketchup to the above mixture. Cook till the water that separates out is evaporated and mixture is in single consistency paste. Keep aside.
  • In oil fry ladies finger(whole), paneer pieces, eggplant pieces each for a minute. Remove the head of the ladies finger and cut it into half. Sprinkle salt and keep aside
  • When the dough doubles up, divide it into two portions and spread it on two Pizza Pans
  • Spread in tomato gravy made above equally on each one of the pizza.
  • Spread in Parmesan Cheese, fried veggies(paneer, ladies finger, eggplant) and sweet corn.
  • Cover it up with the mozzarella cheese.
  • Heat the oven to 400F/200C
  • Cook the pizza in the oven at 400F/200C for 25 minutes

While frying ladies finger(bhendi) i fried it whole and then cut it into half instead of other way round so as to avoid its seeds being flowing out of it.
All veggies I just browned them a bit so as to give it a richer taste. I didnt cook them completely by any means otherwise it might burn out or melt away while in the oven.

Fish Kofta curry


  • 1 kg white fleshed fish
  • 250 gms tomatoes blanched & diced
  • 2 tbsp beaten curd
  • 1 inch piece ginger
  • 6 flakes garlic
  • 2 cloves
  • 1/2 tsp turmeric powder
  • small piece cinnamon bark
  • 1 tsp garam masala powder
  • 2 cardamom
  • 1 onion
  • few mint leaves
  • 1 slice bread soaked & squeezed dry
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 8 green chillies
  • small bunch coriander leaves
  • 1 tsp chilli powder
  • 3 tbsp oil
  • oil to fry
  • Salt To Taste
  • Boil the fish and remove the bones nicely.
  • Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.
  • Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour. Drain and set aside. Pound together the remaining spices to a fine powder.
  • Grind onion, ginger and garlic to a paste. Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.
  • Put in spices and fry for a couple of seconds, then put in tomatoes and curd.
  • Cook till the ghee floats to the top. Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries. Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water.
  • Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.
  • Put in the fish balls and simmer for 5 more minutes.
  • Serve fish kofta curry hot garnished with coriander leaves.

Fish pokora


  • 4 white fish fillets (steamed and cut into pieces)
  • 2 eggs
  • A large pinch of salt
  • A pinch of red chili powder
  • 2 tbsp corn flour
  • 2 tbsp lemon juice
  • 1 tsp chopped coriander leaves
  • Oil for deep-frying paoda


  • Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
  • Heat oil in a kadhai or deep-frying pan.
  • Dip each fish piece into the batter and fry in batches till golden and crisp all over.
  • Serve the fish pakora hot with your favorite chutney or ketchup.

Fish Tandoori


* 2 lbs of any white fishwhite fish filletsfillets (cut into 2-3-inch pieces)

* 1 tbsp chopped fresh ginger
* 4 cloves garlic
* 1/3 cup vinegar

* Salt To Taste
* 1 tbsp ground coriander seeds
* 1 tbsp ground cumin seeds
* 1 tsp ground cayenne peppercayenne pepper
* 1/2 cup vegetable oil


1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
2. Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
3. Pre-heat the oven on maximum heat at broil.
4. Cover the oven tray with foil to avoid mess.
5. Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
6. Turn over and broil for about 8 minutes again.
7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
8. Serve the tandooritandoori fish hot with your favorite chutneychutney.
9. Enjoy!

Friday, July 2, 2010

Mutton Kabab

500 gm Mutton, cut into 1-1/2 inch pieces
2 tsp Chironji
2 tsp Coriander Seed
2 tsp Khus Khus
1 tsp Cumin Seeds
3 tbsp Curd
1 tsp Garlic Paste
1 tsp Ginger Paste
1 tsp Onion Paste
1 Onions
8 Peppercorns
4 Cloves
Salt to taste


Apply ginger-garlic paste, beaten curds and onion paste to the mutton cubes.

Lightly roast and powder the chironji, coriander seeds, khus-khus, cumin seeds, cloves and peppercorn.

Add this powder and salt to taste with the mutton, mix well.

Allow the mutton to marinate for about 6 to 8 hours.

Now thread each mutton cube on the skewers, baste with oil and roast over charcoal.
Serve hot Mutton Kabab with onion rings.

Mutton Rezala

500gm Curd
100gm Garlic Paste
50gm Onion Paste
50gm Ginger paste
5-6 Red Chilis
2 tsp White Pepper Powder
1 drop Kewra Essence
2 Bay Leaves (Tej Patta)
3-4 Cinnamon Sticks (Dalchini)
4 tbsp Oil
Salt to taste


Wash mutton thoroughly. Smear it with salt and white pepper powder all over.

Now, marinate the mutton in the mixture of curd and ginger paste.

Keep it in the refrigerator for at least 30 minutes.

Heat the oil in a heavy bottomed pan at low flame. Add bay leaves, cinnamon, red chilies, onion and garlic paste to the oil.

Sauté the ingredients and then add the marinated mutton to them. Raise the flame to high.

Stir the mutton until its water comes out. Turn the flame to low.

Cover the pan with a lid and allow it to cook for 7-8 minutes or until the mutton gets soft.

Add kewra essence, when the mutton is properly cooked.

Mutton Rezala is ready to serve.

Mixed Pulao


500g basmati rice
50g paneer
50g peas
50 cauliflower
50g cherries
50g pineapple
60g carrots
25g cashew nuts
20g kiss miss (raisins)
150g yogurt
10g garam masala
15g green chilies
75g onions
1 tsp chili powder
1/2 tsp turmeric
75g ghee or butter
Salt to taste
1 small bunch mint leaves
1 small bunch cilantro
1 lemon
25g ginger-garlic paste


Wash the rice and soak in the water for 30 minutes.
Mix the chopped carrots and paneer and fry in oil for few minutes.
Heat ghee in another pan, fry onions until golden brown. Add ginger-garlic paste, green chilies, mint leaves, paneer, vegetables, dry fruits and fry for 5-6 minutes.
Also add garam masala, salt, turmeric, chili powder, yogurt and fry well.
Remove from heat and keep aside.
Boil water in another vessel, add washed rice and cook until it is half cooked.
Then add the above prepared curry to the rice, mix well and cook on the steam until the rice is done. Sprinkle the lemon juice on rice and serve with cherries on it.

Egg Biryani


500 gms Basmati rice,soaked for half an hour
4 large onions, finely chopped
4 garlic cloves
Little ginger
8-9 green chilies
1 medium sized onion, chopped
1 tsp coriander leaves
1 tsp garam masala & chili powder
2 bay leaves
6 tsp ghee
6 eggs, hard boiled
1/2 tsp yogurt
10 cardamom
1/2 cup grated coconut
Salt to taste


Wash and soak rice for 1/2 hour to 45 minutes. Blend the ingredients 3 - 7 in a blender until they become a smooth paste.Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.In a kadai, heat ghee. Fry onions until they become golden brown and keep them aside. In the same ghee, add the blended paste and fry a little. Then add chili powder, salt, eggs and fry till the eggs get coated with the masala. Remove the eggs and keep them aside.
To the same masala paste add the drained rice, garam masala, cardamoms, bay leaves and fry till the rice changes its color. Add sufficient water and bring to boil
When the air holes appear on the rice surface, reduce heat to low and then add the yogurt, coconut and mix well with rice. Cook till all the water is absorbed and rice is tender.
Cut the eggs into halves and garnish with the fried onions. Cover the pulao with a heavy lid, reduce heat and allow to cook for 30 to 45 minutes. Serve hot with Raita, Pickles, Pappad.

Cucumber sandwich


10 bread slices
1 cup grated paneer

4-5 tbsp butter

Coriander Leaves chutney

salt to taste


Take two slices of bread, spread coriander chutney on slices on one side only.
Put cucumber and grated paneer(cheese) on one bread, sprinkle salt.
Cover with another slice and roast on taya (Frying Pan) with butter.

Potato cheese sandwich


4 bread slices
1potato, boiled
7-8 paneer pieces

1 onion, chopped

2 green chillies

½ tsp red chilli powder

½ tsp chat masala
Salt to taste


Smash the potatoes, cut the paneer to smaller piece and mix the above ingredients well.

Place the mixture between two slices of bread, add some butter and toast it in a toaster.