Monday, 17 February 2014


Boring with regular Paneer and it's No Onion-Garlic day (Mon day)...So just wondering...wondering...wondering...what to do for a change ??? It's in mind and just experiment with beet root in my kitchen..The result is 100 out of 100..Awesome..Too good. You can't believe unless you try it in your kitchen..So try and feel the taste :) :)

Ingredients :-
Beetroot chopped - 1 no.
Paneer cubes - 1 cup
Tomato - 1 no.(Large size)
Ginger chopped - 1 tsp
Green chilly chopped - 2 nos.
Cashew nuts - 5-8 nos. 
Black Peeper - 4-5 nos.
Cinnamon - 1 stick
Cardamom - 2 nos.
Cumin-Coriander Powder - 1 tsp
Salt to taste
Sugar a pinch
Garam masala powder - 1/2 tsp
Kasoori methi (Dried fenugreek leaves) - 1/2 tsp
Fresh Cream - 2 tsp
Oil - 1 tsp
Butter - 1/2 tsp

Method :-
Beetroot Gravy :-
Heat oil in a pressure cooker. Add cinnamon,cardamom,pepper,ginger chopped, green chilly chopped, chopped beetroot,chopped tomato and saute for a while. Add cumin n coriander powder, salt to taste, sugar a pinch and stir for 2 minutes. Add 1/2 cup water and cover the lid. Let it cook for 1 whistle in high flame, then keep the flame in slow and cook about 8-10 minutes. Switch off the flame. Transfer it to a mixture blender and blend it to make a fine smooth paste. 

Heat 1/2 tsp butter and pour the mixture to the kadhai. Add kasoori methi n garam masala and let it boil for 2 minutes. Stir it continuously. Lastly add fresh cream and switch off the flame. 

Crispy Paneer:-
Make a batter with 2 tsp gram flour, 1 tsp corn flour, chilly powder, ginger paste, ajwain, salt to taste and little water and the consistency should be thick. Dipped the paneer cubes in the batter and deep fry in hot oil till light brown.Soak in absorbent paper.

Final Garnishing :-
Serve the beetroot gravy in your serving plate, topped with crispy paneer and garnish with little cream and Enjoy your lunch or dinner with roti / naan..

Friday, 14 February 2014


Ingredients :-
Long Grain Rice - 2 cups (Soaked in water for 30 mins.)
Onion Finely Chopped - 2 nos. (Large size)
Fried Onion - 1 no. (Cut in thinly sliced, fry till deep golden brown, add a pinch of sugar in oil) 
Ginger-Garlic paste - 1 tsp
Tomato Puree - 1/2 cup
Red Chilly Powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Sahi Biryani Masala - 1 tsp (Optional)
Shah Jeera (Black Cumin) - 1 tsp
Kasoori Methi (Dried Fenugreek Leaves) - 1/2 tsp
Sugar - 1/2 tsp
Fried Cashew nuts - 2-3 tsp  
Mint (Pudina) Leaves - 1/4 cup
Kewda Essence - Few drops
Milk - 1/4 cup
Butter / Ghee / Oil - as required

Masala Paste To Grind :-
Coriander seeds(1 tsp), Cumin seeds(1 tsp), Pepper(5-8 nos.), Cinnamon(1'inch), Cardamom(2 nos.),Poppy seeds (1 tsp) - Soak in water for 15 mins. and make a very fine n smooth paste.

For Marination :-
Boiled Baby Potato - 2 cups (Prick with fork from all sides of the potato)
Curd - 1/2 cup
Ginger-Garlic Paste - 1 tsp
Red Chilly Powder - 1/2 tsp
Salt to taste
Mix all the ingredients together and keep for 15-20 mins. in refrigerator.
Mustard Oil - 1 tsp (for roasting)

Method :-
1st Step :
Cook the soaked rice with water, add 1 bay leaf, cardamom, cinnamon, 1 drop lemon juice, pinch of salt and cook in high flame. Drain the excess water from the rice. Spread 1 tsp oil and mix well. Keep it aside.

2nd Step :
Heat a non-stick pan, add 1 tsp mustard oil. Add the marinated potatoes and dry roast in low-medium flame till golden brown. Transfer to a plate and keep aside. (The left over marinated masala add to the biryani masala later.)

3rd Step :
Heat Butter and oil (1:1) ratio in a kadhai. Add Shah Jeera, chopped onion and saute.Add ginger-garlic paste, when the raw smell goes out add the grind paste, tomato puree and cook for a while. When oil leaves from the side add Biryani masala, salt to taste and let it cook for more time. Add the roasted potatoes and mix well. Add 1/2 cup water and cook on medium flame about 5-8 minutes. Add kasori methi and switch off the flame.

Last & Final Step : For Dum Process:
Grease a microwave bowl or wide pot with little butter or ghee. Add one layer of cooked rice, sprinkle garam masala powder, add one layer of  Baby Potato masala, add chopped coriander leaves, add last layer of rice, topped with fried onion sliced, chopped mint leaves, fried cashew nuts, kewda essence and sprinkle 3-4 tsp of milk and cover it tightly. Microwave it for 2-5 minutes and keep it in stand by for more 5 minutes. Or you can also put it on gas stove on low flame for 5-8 minutes. 

If you use gas stove for dum, so don't put the biriyani pot directly, first pre-heat a flat non-stick tawa and then put the pot over it otherwise the lower part will be burn.  

Now, your Baby Potato Biryani is ready to eat..Serve with raita or any gravy.

Wednesday, 12 February 2014


Once suddenly I had guest in my home and was no time to think about anything. Just wondered my fridge and checked what was available...Grabbed the ingredients and took little glasses and put one by one...And finally my Jhatpat Yummy Delicious Dessert was ready..Served it to my guest and believe me gathered loads of love n appreciation. You can present as your choice and make event memorable..  

Ingredients :-
Sponge Cake - 1 no.
Sugar Syrup - 1/2 cup
Sweet Boondi (Gram Flour Sweet Balls) - 2 cups
Yogurt - 1 cup (Add 2-3 tsp of Sugar to the Yogurt and beat well)
Fruits - (Pears, Pomegranate, Orange, Black Grapes) OR (as your choice)
Chopped Cashew nuts, Raisins, Almonds - 1 cup
Cherry - 4-5 tsp
Gulab Jamun Sweets
Phirni / Custard / Yogurt

Method :-
1. Put a piece of Cake layer or chopped cake pieces at the bottom of the glass. 
2. Then sprinkle little sugar syrup. 
3. Spread 1 tsp of Yogurt mixture on it.
4. Put a thick layer of Sweet Boondi on it.
5. Spread some chopped fruits.
6. Again 2 tsp of Yogurt mixture.
7. Add few dry fruits n cherries. 

Keep it in refrigerator for at least 1 hours to set.

Now its Ready to Serve, topped with a hot gulab jamun and garnish with 1 tsp of Phirni / Custard / Yogurt as your choice. I've some Prirni in my fridge, So I used this here for making it more Delicious.. 

Note :- If you have Gulab Jamun in your Fridge, just reheat it about 10-20 secs in microwave and its Ready your Hot Gulab Jamun...


Ingredients :-
Paneer - 2 cups (Cut into large chunks)
Fresh Cream - 1/2 cup
Chopped Onion - 3-4 nos. (Finely chopped)
Ginger - Garlic Paste - 2 tsp
Red Chilly Powder - 1 tsp
Cardamom powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Chopped Green Chilly - 3-4 nos.
Tomato Puree - 2 nos. (Large size)
Pepper powder - 1/2 tsp
Honey - 2 tsp
Ajwain (Carom seeds) - 1/2 tsp
Salt to taste
Butter - 1 tsp
Dalda ghee - 1 tsp

Method :-
Take a bowl and mix Cream, ginger-garlic paste, red chilly powder, garam masala powder, cardamom powder, chopped green chilly, tomato puree, honey, melted butter and salt to taste. Keep it aside for 5 minutes. Heat a non-stick tawa, add 1-2 tsp ghee and fry the chopped onion till it translucent. Add few ajwain seeds and saute. Add the Gravy to the tawa and cook. When it start to boil, add the Paneer cubes and mix very carefully. Cook for more 5 minutes till the gravy thickens and the consistency should be thick. Switch off the flame and Serve your TAWA PANEER garnish with coriander leaves with chapati / naan..

Tuesday, 11 February 2014


Ingredients :-
Milk - 1 litre
Rice - 4-5 tsp (Soaked for 30 minutes n make a fine paste with little water)
Sugar - 1/2 cup Sugar
Fresh Cream - 1/2 cup
Cardamom powder -  A Small Pinch
Saffron - Few Strands (Soaked in little warm milk)
Dry Fruits (as your choice)
A Pinch of Salt

Method :-
Take milk in a wide vessel and bring to a boil. Add the rice mixture / batter to the milk very slowly and stir it continuously. Let it cook for 8-10 minutes completely in simmer. When rice cooked properly, add sugar to it and mix well. Cook for another 5-8 minutes till sugar dissolved, then add saffron syrup and fresh cream to it. Add fried dry fruits as your choice and mix well. Switch off the flame and let it cool at room temperature. You can also keep it in refrigerator at least for 1 hours. Garnish with rose petals or more dry fruits and Serve chilled. Enjoy your quick and delicious Dessert !!!  

Monday, 10 February 2014


Its an easy and yummy halwa, also known as Karachi halwa / Bomaby halwa.

Ingredients :-
Corn Flour - 1 cup
Sugar - 3 cups
Water - 4 cups
Ghee / Butter - 3-4 tsp
Lemon Juice - 1 tsp
A Pinch of Cardamom Powder 
Fried Cashew nuts - 3-4 tsp
A Pinch of Food Colour 

Method :-
Take a bowl and mix Corn flour, water and food colour together without any lumps and keep aside. Heat a non-stick pan. Add sugar and water to it. When sugar melted completely (no need of string consistency), add a few drops of lemon juice and stir. Now, add the corn flour mixture to the sugar syrup slowly and stir it continuously. Cook the entire process in low flame. At the same time fry the chopped cashew nuts with little ghee till light brown. When corn flour start to thick, add ghee and mix well. Stir it till the mixture becomes glossy and leave the sides of the pan. Add fried cashew nuts and cardamom powder and mix well. Cook for more 2-5 minutes and then switch off the flame. Grease a plate with little ghee/butter and transfer the mixture to the plate and spread it evenly. Keep it for cool and refrigerate it for 1-2 hours. Cut it into slices as your desired size n shape and Serve. Now, its ready to eat...:)    



Friday, 7 February 2014


Paniyaram is a South Indian dish, Spicy version of regular Idli. You can make it with Idli batter / Rawa / Rice powder with a Spicy flavor n also can made Sweet Appam. It's prepared with Paniyaram Pan (Below pics) with a very little oil. You can have it in your Breakfast or Dinner also. 

Ingredients :-
Idli Batter - 2 cups (Here I've used ready made Instant MTR Idli powder)
Curd - 1/2 cup (For MTR Idli powder)
Onion chopped - 1 no.
Green Chilly chopped - 2-3 nos.
Coriander leaves chopped
Pudina (Mint) leaves chopped (as per your taste)
Green Peas - 3-4 tsp
Grated Carrot - 1 no.
Capsicum chopped - 2-3 tsp 
Mango Ginger grated - 1' inch
Roasted Crushed Peanuts - 2 tsp
Salt to taste
Sugar - 1/2 tsp

Method :-
Mix all the above ingredients with Idli batter and keep aside for 10 minutes.
Heat a Paniyaram Pan. Drop with little oil (1-2 drops) in each hole and put 1 tsp batter in each hole. 
Cover the lid and keep the flame in low-medium. After 2-3 minutes turn the other side of the Appam using a spoon or wooden skewer. Sprinkle few drops of oil and again cook for 1-2 minutes. Turn once or twice for uniform cooking. Switch off the flame and remove from the Appam Patra and Serve with any chutney or Sambar or any gravy.  

NOTE :- Any one can make plain Paniyaram with batter only. And then saute the Paniyaram with above ingredients and also add 2 tsp Urad dal/Chana dal and fry it.