Tuesday, 26 May 2015

Baingan Ka Bharta Recipe!!!!

Servings 4-5
Total Time :30 Min

1 large Baingan(Egg Plant)Roasted
1 large onion finely chopped
2 green chilies
1/4 tsp chili powder
1/4 cup green coriander chopped
olive oil /normal vegetable oil
1/2 lemon
salt to taste

Firstly Take the egg plant and wash properly ,than wipe it and apply oil on top,place the egg plan on gas stove and roast it till black and cooked well from insite(to check weather cooked from inside you can use sharp knife and poke the egg plant,if the knife goes easily than its cooked) till the Baingan is roasting you prepare the Bharta mixture.Once Baingan is roasted remove it from Stove and allow it to cool down,once cooled remove the skin if required .Take a bowl in that add Baingan,chopped onion,green chilies,chili powder,salt,oil,lemon and green coriander chopped,mix all the ingredients well in the egg plant.Best served with All type of roti's

Raw Jack fruit Bhaji Recipe!!!

Servings 4-5
Total time 1 hr : Boil the jack fruit 45 min , in pressure cooker 10 whistles
                   cooking time 15 min

1 small jack fruit shredded and boiled
3 large onions sliced
curry leaves
2 tsp chili powder
1/4 tsp turmeric powder
1 cup fresh green peas
salt to taste

Take the jack fruit shredded in one large bowl ,in that add peas,salt,chili powder,turmeric and mix.Than in one large kadai add required oil ,once heated add curry leaves and onions,saute it nicely in the oil.Once the onion is soft add the mixture of shredded jack fruit and toss well,cover the lid and allow it to cook on slow flame for 10 min.

Note:once jack fruit is boiled ,let it cool down ,than remove the hard thorns and skin of the jack fruit,also remove the center part of the fruit,than mash or shred the jack fruit properly.

Mango Lassi !!!

Servings 4
Total time 10 min

400 gram  Yogurt/Curd
2 or 3 mango pulp
8-10 ice cubes
3 tsp sugar
pinch of salt
1/4 tsp cardamom powder
honey for garnishing

Take a juicer jar,pour in it yogurt/curd,add ice cubes,sugar,mango pulp,cardamom powder,salt a pinch .Than add water if required little and whisk it well till you see form coming on top.once done garnish with honey on top serve chilled .So much healthy especially for kids.....

Spicy Chicken Fry Recipe!!!

Servings 5-6
Total time: 2 hrs  Marination Time 1hr 30 min  cooking time : 30 Min

1 kg chicken boneless or with bones
5 fresh Red chilies
2 large cloves of garlic
2 inch ginger
20 pepper corns
1 lemon
Salt to taste
Oil for deep frying/can to shallow frying/grill

Clean and wash the chicken pieces properly and keep aside,on the other side make paste of  next five ingredients ie fresh red chilies,garlic,ginger,pepper and lemon into fine paste,apply this ground paste and salt to chicken ,mix well so the masala nicely gets into the pieces of chicken.Allow it to marinate for min 11/2 hrs,for better result you can keep overnight.for deep fry pour oil in deep khadai ,once heated up deep fry the chicken pieces till light golden brown and its DONE .Serve as a starter or relish it with pulav or biryani .

Chole Recipe !!!

Try to add chickpeas in your diet as it is prized for their high protein and fiber content,and also contain several key vitamins and minerals known to benefit human health.

Servings 4-5

Total time: 30 min
Soak chick peas overnight

1/4 soaked+ chick peas(while boiling add salt,turmeric,pepper corns 5,cloves 5 and one small stick of cinnamon.Boil till peas are soft
2 tsp ginger/garlic paste
1/2 tsp green chili paste+1 tsp green coriander paste
2 large tomatoes blanched and purred
1 large onion finely chopped
2 tsp garam masala
1 tsp coriander powder
1/2 tsp chili powder
1 Tez patta(bay leaf)
salt as per taste


In deep kadai add oil once heated add large tez patta(bay leaf ),onion and fry till onion is transparent,later add ginger/garlic paste,chili+green coriander paste,red chili powder and fry well on medium flame till spices leaves oil.Later add tomato paste cook again for 2 min.Than add chick peas and mix well,once starts boiling add garam masala and mix well ,lastly allow it to cook on low flame for about 10 min.Once stove is off garnish chole with coriander leaves.

Sweet Lassi Recipe !!!

Servings 4
Total time 10min

400 gram  Yogurt/Curd
8-10 ice cubes
4 tsp sugar
pinch of salt
1/4 tsp cardamom powder

Take a juicer jar,pour in it yogurt/curd,add ice cubes,sugar,cardamom powder,salt a pinch .Than add water if required little and whisk it well till you see form coming on top.once done serve chilled .

Thursday, 14 May 2015

Lepo Fry (sole/tongue fish)

Servings 4-5
Total time : 20 min

Yet another local fish you will find in Goan fish markets is lepo (in English its called sole or tongue fish)You get lepo's in small size as well as big one's but the most tastier are the small one. Lepo fish is not that expensive as compared to other fish  and can be use to either make curry or fry or ambot tik(sour and spicy) ,anything you make it will be so tasty and mouthwatering.So lets today learn lepo rava fry.

20 fresh Lepo(sole/tongue fish)
1 tsp chili powder
1/4 turmeric powder
1/2 lemon
oil for shallow frying

Clean lepo by peeling its skin from both the side and place in plate,wash properly.Than apply salt ,lemon,chili powder,turmeric and mix well ,keep aside for few minutes to marinate.After may be 5-7 min take the lepo deep in rava ,press both the sides so the rava hold on to it and shallow fry in vegetable oil till crispy. Best served s side dish for Rice ,fish curry,its also tastes good with dal and rice.

Prawns Recheado fry !!!

Servings 4
Total time: 30 min  cooking time : 15 min

4 Tiger prawns cleaned(do not remove the shell)
2 table spoon recheado
salt to taste

place prawns in one bowl,add salt and recheado masala and mix well ,marinate for about 15 min.Than fry on normal or grill pan for 15 min or till golden brown.Serve as a starter or side dish for rice.

To make Recheado masala(make 500 gram )
50 grams Red chilies
2 Large pods of Garlic
5 inch ginger
1 table spoon Cumin seeds
1 table spoon  pepper corns
1 table spoon cloves
2 sticks of cinnamon
1 small ball of tamarind
vinegar to grind and preserve for at least 6-8 months 

Sunday, 10 May 2015

Mutton Biryani from scratch!!!!

servings 5-6

Mutton marination
1kg mutton cut into pieces
Curd for marinating      
2 lemon                    
2table spoon ginger /garlic paste                            
1tsp green chilli paste
2tsp red chilli powder
1tsp turmeric powder
Salt as per taste.... Mix all ingredients into mutton and marinate for 5 to six hrs. better overnight

500grm basmati rice cooked 1/2

For garnishing
One bowl onions fried till golden brown for garnishing

Green Coriander /mint /lemon juice/butter/cashew nuts /rose water n rose petals for garnishing

Wheat dough for dum or can use aluminium foil


In one big aluminium kadhai add ghee or oil, add dry masala i.e. cinnamon 2 long sticks /8 cardamom /10 cloves /10 pepper corns then add 2 large onions n fry well till light golden brown. Add marinated mutton and cook till mutton cooked well and colour changed to golden brown (add little water if required)

For dum layering process

In deep vessel at the bottom add mutton cooked n spread evenly,  then add one by one fried onions, coriander Leaves, mint, lemon juice, butter, rose water, n rose petals and cashew nuts once done take half rice n spread over it n again add the garnishing, then again add the layer of remaining mutton and again last layer add remaining rice and lastly add garnishing as mentioned above also sprinkle saffron mix on top for orange colour.

Once done cover the vessel with aluminium foil and place lid or plate and on top of the plate keep Heavy stone( small size) so tat it covers tight.... Cook on small flame for 25 to 30 min