Mar 30, 2011

Murg Dum Biriyani (Chicken Biriyani)

 Dum Biryani is an Indian chicken and Basmati rice recipe that is cooked on Dum over slow heat.

Ingredients :

Chicken - 1Kg (clean & wash)
Basmati rice – 4-5 cups (washed & soaked in water)
Boiled Egg

Green cardamoms - 3nos
Cloves - 3
Cinnamon stick - 1
Bay leaves - 8 nos
Garam masala powder - 2tsp
Yogurt -11/2 cup
Tomato - 1 piece (chopped)
Onions-4 (2 big sliced + 2 finely chopped)
Ginger garlic paste - 3 tsp
Chilli powder - 2 tbsp
Turmeric powder - 2 tbsp
Saffron - pinch dissolved in 2tbsp warm milk
Salt to taste
Oil - 8tbsp
Ghee - 2tbsp
Biriyani masala - 2 tbsp
Meetha Attar - 4-5 drops.(Its specially use for biriyani flavour)
Kawra water - 1 tsp.

Method :

In a bowl add curd, ginger-garlic paste, garam masala powder, chilli powder, nutmeg, salt mix well .Add the chicken
and rub the mixture into the meat. Let the chicken marinate for 3-4hrs.
Wash the rice & keep aside. Boil 6cups of water in a big pan. For essence add cardamoms, cloves & cinnamon,1 bay

leaf, then add rice to the boiling water, salt & cook uncovered till the rice is 1/2 done. Drain the rice in a colander &
set aside.
Prepare brown and crispy fried onions  take a frying pan, add the whole oil in it. Deep fry the sliced onions until

brown and crispy. Take out, soak the excess oil in kitchen tissue and set aside.
In the same oil, fry potatoes with a pinch of salt and turmeric powder and fry in the same oil until brown from all

sides. Set aside.
In the same oil, 1 bay leaf, 2 nos. of each cardamoms, cinnamon and cloves. When they turn slightly brown and

starts to crackle, add chopped onions. Saute till they change their color. Add rest of the ginger-garlic paste. Then add
chopped tomato, salt, all powder, chcken and mix well. Cook it for 5-6 mins. When oil separates from chicken then
add 2 cups of hot water in it.
After drying it off Gas and set aside.
Layering the Biryani and Dum cooking take a big vessel, add 1 tsp. ghee and 5-6 bay leaves. Firstly add fried

potatoes and then spread a layer of 1/2 cooked rice, then a layer of cooked chicken, then another layer of 1/2 cooked
rice. Now add biriyani masala, pour saffron soaked milk wit saffron allover the rice, sprinkle little salt and sugar,
mitha attor, kawra water and fried onion. Cover with a lid.
Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Allow to heat. Reduce to low

flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mins.
Serve hot with mixed vegetable raita.

Mixed Vegetable raita

Ingredients :

Yogurt 2 cups
Tomato 1 small
Onion 1 small
Carrot 1 small
Cucumber 1 small
Green chillies 2
Fresh coriander leaves 3-4 sprigs
Sugar 1 tsp.
Salt to taste

Method :

Wash, peel and cut onion, cucumber and carrot finely. Wash and cut tomato finely. Wash and mince green chillies. Clean, wash and chop coriander. Beat the yogurt. Mix all the remaining ingredients with the vegetables. Serve

Sending this to My Culinary Creation's "Rice Recipes" Event

Mar 29, 2011

Aloo Tikki Sandwich

Aloo Tikki is besically made of mashed potato and various spices. "Aloo" means potato and the "tikki" means a small cutlet. This is a perfect breakfast sandwich. There was nothing else that could add and if you want to, you can add ketchup.

Ingredients :

Potato (Aloo) : 1 piece
Green peas : 1/2 cup
Grated carrot : 1 piece
Grated Ginger : 1 tsp.
green chillies : 1 (chopped)
Salt to taste
Onion sliced, cucumber slices, tomato slices in round
Brown Bread slice
little cooking oil/ butter.

Method :

Boil and mash the potatoes when hot.
Boil the green Peas.
In a bowl, add mashed potato, boiled green peas, carrot, green chilli, ginger, salt and
mix well. Now shape into small tikki.

Heat a non stick tawa and roast the tikkis with just a little spray of oil.

Toast the bread slices till brown. You can apply butter on them if you want to. Now place a tikki, some tomato and cucumber on a bread and sprinkle salt.
Finally, cover with another bread.

Mar 25, 2011

Black-Eyed Beans Curry

Ingredients :

Black Eyed Beans - 1/2 cup
Potato : 2 big size
Onion - 1 big size (Chopped)
Ginger-garlic paste - 2 tsp.
Tomato - 1 piece (chopped)
Oil for Seasoning
Cumin Seeds - 1 tsp.
Dhania Powder - 1 tsp.
Cumin powder - 1 tsp.
Red chilli Powder -1 tsp.
Turmeric Powder - 1 tsp.
Sugar - 1 tsp.
Bay leave - 1 piece
Salt to taste
Coriander leaves for garnishing

Method :

  • Soak Black Eyed Beans in water overnight. Pressure Cook (three whistles).
  • Heat oil in a Kadai, fry potato, keep aside. In the same oil cumin seeds, when it sputters, then add chopped Onions.
  • and fry until tender. Now add ginger-garlic paste, chopped tomato and a pinch of salt. Mix well.
  • Now add turmeric powder , red chilli Powder, cumin powder, coriander powder, sugar and Salt. , fry till the oil.
  • separates. Then add cooked beans and fried potatoes. Mix well with it.
  • When it mix well then add 1 cup warm water. Put a lid and cook for 10 mins.

Mar 24, 2011

Chicken Kasha

Ingredients :

Chicken -1kg
Onions – 4 big ones (finely chopped)
Garlic –ginger paste - 2 tbsp
Tomato - 1 big size (chopped)
Turmeric powder – 2tsp
Chilli powder – 3 tsp
Garam Masala Powder - 1 tsp
Peppercorn - 1 tsp
Whole garam masala : 2 cardamoms, 2cloves and 2(1") sticks of cinnamon
Soya sauce - 1 tbsp.
Lime - 2 big one
Sugar - 1 tsp
Mustard oil – 2 big tablespoons
Ghee - 1 tsp
Salt to taste

Method :

  • First of all clean the chicken . Take the chicken in bowl and then add lime juice, 1 tbsp of ginger-garlic paste, 1tsp of
  • chilli powder , 1/2 tsp turmeric powder and salt . Keep it aside for 30 mins.
  • Heat the oil in a kadai, add peppercorn and whole garam masala when seeds are cracked then saute chopped onion until goldren brown. Then add ginger-garlic paste and chopped tomato, turmeric powder, chilli powder and soya sauce. mix it.
  • Add marinated chicken to the kadai and mix it with masala. When comes aroma then add 2 cup warm water. Put a lid and cook for 10 mins. When the chicken is done then sprinkle the ghee and garam masala powder over it. Mix well with the gravy.
  • Garnish with tomato and coriander leaves.
  • Enjoy with the rice, chapati or paratha.

Mar 22, 2011

Egg Kalia ( Bengali Egg Curry)

A simple way to prepare the popular Egg curry with boiled eggs is offered in this recipeEgg Kalia is one of the delicious and rich preparation.

Ingredients :

Hard Boiled Egg : 2 pieces
Onion : 2(medium)
Ginger-garlic paste : 1 tbsp.
Green chilli : 1 or 2 ( chopped)
Tomato : 1(medium)
Turmeric Powder : 2 tsp.
Red chilli powder : 11/2 tsp.
Salt to taste
Sugar : 1 tsp.
Oil (Mustard oil preferably) : 2 tblsp.
Ghee(clarified butter) : 1 tblsp.
Whole garam masala : 2 cardamoms, 2cloves and 2(1") sticks of cinnamon
Garam Masala powder : 2 tsp.(a grounded powder of cinnamon, cardamom and cloves)
Fresh coriander leaves for garnishing

Method :
Boil the egg in enough water for at least 10 minutes. Take them out, take the shells out, smear a pinch of salt and turmeric powder over them and keep aside. Cut onions in long, thin slices. Make a smooth paste of ginger-garlic paste and chopped green chilli. Chop the tomatoes

Heat oil in a pan. If using mustard oil, add boiled eggs. Fry until light brown from all sides. Keep them aside.

In the same oil, throw all whole garam masalas at one time, when they start to splutter, add thinly sliced onions. Lower the heat and fry onions until it turns brown, then add sugar ( adding sugar while frying onions, gives the curry a nice golden color). 

Fry for another minute, then add ginger-garlic paste and chopped green chilli. Stir well to mix the paste with onions, then add chopped tomatoes and turmeric and chilli powder. Add 1 tblsp. of water and mix spices well. Stir well until tomatoes get soft and oil comes out from the spices.

Add 1/2 cup of water and add salt to taste. Add fried eggs and let them cook. When gravy thickens, sprinkle the ghee and garam masala powder over it. Mix well with the gravy.

Garnish with coriander leaves

Serve hot with any rice dishes, chapati or parathas.

I have taken this recipe from Indrani's (my own sister) Recipe Junction. Original recipe is here.

Sending this recipe to Priya Mitharwal's  Bookmarked Recipes........

Mar 19, 2011

Gajar Ka Halwa (Carrot Pudding) - Happy Holi.....

Holi festival is celebrated as Dol Purnima or Dol Jatra in Bengal. It is celebrated on Falgun Purnima, the full moon day in Falgun Month. Dol Purnima is dedicated to Lord Krishna and the festival is also celebrated as Basanto Utsav.Holi is celebrated with special importance in Mathura. This Dolyatra is a festival being celebrated from time immemorial. Legend has it that the great Lord Krishna expressed his love on the day of Dolyatra, to her beloved, Radha.

       Gajar ka Halwa (Carrot Pudding) is a very popular and delicious dessert in India.

Ingredients :

Carrot : 500 gms
Milk : 1/4 litter
Ghee (clarified butter) : 1 tbsp
Khoya : 50 gms
Crushed Cardamom : 1 tsp.

Method :

Peel, wash and grate carrots.

Heat a thick bottomed pan with ghee. Add grated carrot and fry 10 mins, when carrot  give fine aroma then add milk. Bring it to boil and then reduce flame.

When it is started to boil then add sugar and stir continuously.After 5 mins add khoya. Mix it with halwa.When milk is absorbed then off the gas. Add the slightly crushed cardamoms and mix well.

Garnish with cashew, raisin, cherry.


Mar 18, 2011

Aloo Matar (Potatoes and Green Peas Curry)

Aloo matar is very popular and easy to cook dish.

Ingradients :

Potato - 4, medium size
Peas - 1 cup ( fresh/frozen)
Onion - 1 cup finely chopped
Ginger-garlic paste : 11/2tsp.
Tomato - 2 big finely chopped
Sugar - 1 tsp.
Salt as needed
Oil -1 tbsp
Cumin seeds - 1 tsp.
Musturd seeds - 1 tsp.
Cloves - 1 piece
Green Cardamom - 2 pieces
Cinnamon - 1 inch
Oil - 2 tsp.

Spice Powder

Turmeric powder - 11/2 tsp.
Coriander powder - 1 tsp.
Cumin powder - 1 tsp.
Kashmiri Red Chilli powder - 1 tsp.
Garam masala- 1/2 tsp
Preparation :

  • Boil the potatoes and peas. Cut half the potatoes into big pieces and mash the other half.
  • Heat a tawa, put some oil , add cumin and musturd seeds, fry till they pop up, then add onion.When onion turns goldren brown then add ginger-garlic paste and cook for 5 mins.
  • Put in the tomatoes pieces when tomatoes will start breaking up and become mushy then add all spice powder, salt and sugar.
  • Now add potatoes, peas and mix well with spice powder. When masala goes aroma then add 1 cup warm water. Cover and cook for few minutes. Cook it on slow flame until a thick gravy is formed.
  • Garnish with corainder leaves and serve hot with lachha parathas.

Lachha Paratha

Lachha paratha is first conceived in the northern India. A crispy paratha, tricky to make but very tasty. Lachcha paratha is also known as multi-layered Indian bread. I always use warm milk to knead the dough, as this helps to obtain a softer texture.


All purpose flour : 2 cups
Little Wheat flour for dusting
Chaat Masala : 1 tsp.
Red Chilli Powder : 1 tsp.
Refine Oil : 1 tsp.
Ghee : 1 tsp.
Warm milk to knead
Salt to taste

Method :

Mix 2 cups of all purpose of flour, oil, salt, chaat masala, red chilli powder and warm milk to knead a soft dough. Cover with a muslin cloth and keep aside for 30 minutes. Now divide the dough into equal parts. Roll out the dough into a thin roti

Apply little ghee on the rolling surface and fold this chapati (like shown in the picture)

Twist and roll into a round (shown like picture)

Press and roll out into a round shape.
Now heat a tawa.Apply oil on one side of the paratha and then turn it to the other side. Apply oil on this side too.Keep the parantha on the tawa till it turns very light brown. 

Serve the lachha paratha with Aloo Matar and Salad. You can also serve with pickel or any of indian sauce.

Mar 15, 2011

Egg Roll

Egg Roll is a very popular and delicious appetizer. The traditional Egg Roll has a filling made from minced vegetables  inside a flour and egg-based wrapper. Although you can use any vegetables in egg rolls, the classic ingredients are carrots, cucumber, onions and green chilli. Fry before serving.


Whole wheat flour (Maida): 1 cup
Eggs : 2 pieces
Onion : 1 medium, chopped finely
Cucumber : one-half of a medium sized, julienned
Green chili : 2, chopped
Sunflower oil  for frying
Salt to taste
Tomato sauce, chilli sauce for seasoning

Method :
  • Knead the flour well and make two round paratha with it
  • Beat the eggs until the yolks are completely broken and have combined with the egg whites. Mix in salt
  • Heat one tablespoon of oil in a frying pan and add one beaten egg to it, spread it so as to have almost the same diameter as the parantha
  • Carefully place the parantha over the half fried omelet and allow it to cook for two more minutes, turn around the paratha and cook the other side for one minute and take out from the frying pan
  • Place the egg covered paratha on a flat surface with the egg side up.
  • Add chopped cucumber, chilies and onion at the centre of the paratha to make the filling and pour the tomato sauce over the vegetables
  • Roll the paratha and cover half of it with an kitchen paper and tuck the paper well so that the roll doesn’t open up.
  • Serve hot as a snacks.

Sending this recipe to Priya's "Fast Food Not Fat Food"

Mar 14, 2011

Mur(d)i Ghonto (Curried Fish Head)

This is a very popular bengali dish. Muri Ghonto means Rui or Katla fish head cooked with Basmati rice.

Ingradients :

Fish head – 1 big Rohu head. Clean it properly, wash, rub it with some turmeric powder and salt.
Potato - 2 big size (cubed)
Onion - 2 pieces (finely chopped)
Ginger-garlic paste - 1 tbsp.
Tomato - 1 piece (finely chopped)
Turmeric Powder - 11/2 tsp.
Red chilli Powder - 1 tsp.
Garam Masala Powder (crashed cinnamon 1 inch stick, green cardamom 4 and cloved 4-5)
Bay leaves - 1-2 pieces
Cumin seeds - 1 seeds
Ghee - 2 tsp.
Basmati rice - 25 gm.
Sugar - 1 tsp.
salt to taste

Method :

Firstly place a wok or kadhai on the gas. Pour ghee in the kadhai for frying basmati rice.

Pour oil enough to fry the fish head. Once done, this goes into waiting. In the same oil, fry the potato.

Pour out some oil from the kadhai. Now add bay leaves and cumin seeds, when it gets aroma add onion and saute it 5 mins.

When onion turns golden brown then add ginger-garlic paste and cook for 3-4 mins.

Put in the tomatoes pieces. Soon the tomatoes will start breaking up and become mushy.

After having cooked for 6-7 minutes add the cubed potatoes. Cook till the oil separates from the masala.

Now break the fried fish head into smaller pieces, tip into the kadhai and stir cook for 2 minutes.

Add water (sufficient for the potatoes to cook), cover with a lid and let the curry cook over high flame.

Once the water dries up Mur(d)i Ghanto is ready to be served.

Savour this dish with plain rice or roti.


Mar 11, 2011


Bhelpuri is a very famous, low-fat, nutrition and delicious snaks. Bhelpuri is a type of chaat or small plates of savoury snacks. Bhelpuri is a delectable combination of papadis, puffed rice, sev, onions, potatoes, tangy tarmarind sauce.......

Ingredients :

4 cups puffed rice (kurmura)
1 cup Sev
20 Papadi
1/2 cup onions, finely chopped
1/2 cup carrot, finely chopped
1/2 cup cucumber, finely chopped
1/2 cup boiled potatoes, chopped
1 piece green chilli, finely chopped
1 piece tomato, chopped
Roast peanut
1 tsp black salt
1 tsp chaat masala
2 tbsp tomato ketchup
2 tsp tamarind (imli) chutney
salt to taste

For gurnishing:

8 Papadis, crushed
4 tbsp Sev
2 tbsp chopped coriander (dhania)

Method :

Combine all the ingredients in a large bowl and toss gently till all the ingredients are well mixed. 

Divide into 4 equal portions and garnish each portion with the papadis, sev and coriander. 

Serve immediately.

Sending this to kurinji kathambam's "HRH-Puffed Rice" Event
Also sending this to Priya's "Fast Food Not Fat Food" and Divya's " SNC Celebration"

Mar 9, 2011

Mitha(Sweet) Pulao With Delicious Mutton

Sweet and Testy rice dish made with dry fruits.

Ingredient :

Gobindobhog rice : 3 cups
Cashew nuts : 1/2 cup
Raisin : 1/2 cup
Bay leave : 2 piece
Green Cardamom : 2 pieces
Cinnamon stick : 2 piece
Cloves : 2 pieces
Ginger paste : 1 tsp.
Cumin Powder : 1 1/2 tsp.
Turmeric Powder : 2 tsp.
Sugar : 3 tsp.
Salt to taste
Red chilli : 1 piece
Water : 6 cups
Refine oil : 2 tbsp.
Ghee : 2 tbsp.

Method :

Wash and soak the rice for 20 mins. Drain and put the rice on a muslin cloth to completely dry the water.

Take a big bowl add rice and all ingredients, mix it well.

Now heat refine oil and ghee in a pressure cooker, then add mixing rice and fry it 2 mins and put water, cover the cooker.

Put the lid and cook till 2 whistles.

Serve hot with

Sending this to My Culinary Creation's "Rice Recipes" Event

delicious mutton.

Mar 8, 2011

Chilli Paneer

Chilli Paneer is a spicy oriental dish.Chilli Paneer Recipe an innovative recipe with the traditional paneer is a combination of the best of Indian and Chinese cooking styles. A recipe of cottage cheese, capsicum and onion stir fried in saute for a delicious mouth watering dish.

Ingredients :

125 gm Paneer
1 piece egg
3 tbs Corn flour
1½ tbs Plain flour
2 red chillies (cut into thin & long strips)
1 capsicum
4 large Garlic pods
1 onion, sliced thin
1 tsp Salt
¼ tsp Sugar
¼ tsp Black pepper
2 tsp Soya sauce
2½ tsp ketchup
1 tbsp Chilly sauce
1 tsp. ajinamoto
4 tbs water
Oil for deep frying


Make a thin paste of egg, plain flour, corn flour and 1/2 tsp of salt.

Cut paneer into small square pieces. Dip them in the paste and fry till they become golden in colour. Don’t brown it, it will become hard and lose the texture.

Heat 2 tbsp of oil in a pan and fry green chillies, garlic and onion until the onion and garlic turns soft, but not brown. Add capsicum and fry it.

In a separate small bowl mix salt, sugar, black pepper, chilly sauce, tomato sauce, soya sauce and 4 tbsp water.

Add it to the pan and cook for half a minute.

Add Paneer pieces and mix well.  Spread ajinamoto on it  and  mix it well.


Participation Award............

Participation Award............

Now coming to the award, Kurinji of
This award has given me for participating HRH - Riceflakes Event. I Thank to Kurinji for this Award.