Saturday, March 31, 2012

Potato stuffed mushrooms

There are many types of mushrooms available in the market like white button mushrooms,brown mushrooms(portobello mushrooms),baby bellas etc.One of the best things about mushroom nutrition fact is that they are very low in calories.Mushrooms have a versatile flavor that can be used in a wide variety of dishes like pasta,salad,soup.....I am going to cook stuff white button mushrooms with tomato,onion and potato.


  • 10-12 large white button mushrooms
  • 1 medium size onion (chopped)
  • 1 medium size tomato(chopped)
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 4 tablespoon oil
  • 1 pinch asafoetida
  • 1/2 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • salt to taste.

Stuffing :
  • 2 boiled potatoes
  • 2 chopped green chili
  • Chopped coriander leaves
  • 1 teaspoon mango powder
  • salt to taste.
How to prepare:
Gravy :
  1. Heat oil in a pan over medium heat.
  2. Add cumin seeds and asafoetida,stir fry.
  3. Add onion,stir fry until it turns golden brown.
  4. Add salt,ginger-garlic paste,stir fry until good aroma comes out.
  5. Add red chili,turmeric,coriander powder and tomato,stir fry for 10 mints on low heat
  6. Add 1/2 cup water and boil it for 2 mints.
  7. Gravy is ready,set it aside.
Stuffing :
  1. Place all ingredients in a bowl and mix it well.
  2. Scoop out each mushrooms carefully.
  3. Stuff the mushrooms with filling.
  4. Add stuffed mushrooms in a pan of gravy and cook for 5 mints over low flame.
  5. Stir gently and serve with rice or roti.

Friday, March 30, 2012

Chicken chargha

Chargha is a most popular recipe of Pakistan.There are variety of chicken chargha in restaurants but one of the famous is Lahori Chargha.Chicken is the rich source of protein that protects against bone loss in older people.Chargha is mainly prepared with whole chicken but in my recipe I am going to use pieces of chicken,hope you will like this.


  • 2 chicken leg quarters
  • 1 egg white
  • 4 tblspoon lemon juice
  • 1 teaspoon red chili powder
  • 1 teaspoon red chili flakes(kuti lal mirch)
  • 1 teaspoon black pepper
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon garam masala (mixture of green,black cardamom,cinnamon,cloves,black pepper and mace(jawetri) ).
  • 1 teaspoon cumin powder
  • 1 pinch orange food color
  • salt to taste
  • oil for frying.
How to Prepare:
  1. Place all ingredients (except oil) in a bowl and mix it well,set mixture aside.
  2. Wash chicken thoroughly and pat dry.
  3. Make a small and neat slit in the chicken.
  4. Marinate the chicken with mixture that you have already prepared.
  5. Refrigerate for 3 hours.
  6. After three hours,bring water to boil and steam chicken for 30 mints.
  7. Let it cool down about 2 hours.
  8. Heat oil in a deep pan over medium flame.
  9. Deep fry the chicken until golden brown.
  10. Drain on absorbent paper and serve hot with onion and lemon.

Sunday, March 25, 2012

Vegetables seekh kabab

We all know vegetables are more important for body.Eating plenty of vegetables everyday can help reduce your risk of  heart disease,high blood pressure,type 2 diabetes and certain cancer.Now a days everyone is concern about weight.Eating vegetables help you loose weight.
Today I am going to prepare veg kabab for my vegetarian friends,non-vegetarian can also eat ):


  • 200 gm carrot 
  • 200 gm green peas
  • 200 gm corn
  • 250 gm cauliflower
  • 1 medium size potato
  • 1 teaspoon garam masala(cloves,green cardamom,black cardamom,black pepper,cinnamon)
  • 1teaspoon red chili powder
  • 1teaspoon cumin seeds
  • 3-4 green chili
  • 1 teaspoon ginger
  • 1/2 teaspoon soya sauce
  • 4 tbl spoon oil (divided)
  • 1 teaspoon coriander powder
  • salt to taste.

How to prepare:
  1. First boil potato until soft,drain and peel off. 
  2. Place all vegetables  in a sauce pan and Cook in salted water until just tender.
  3. Drain and keep in a bowl,squeeze vegetables with the help of hand.
  4. Add boiled potato in veg mixture.
  5. Add chopped green chilies,salt,red chili powder,garam masala,ginger in veg mixture
  6. Add 1 tbl spoon oil in a pan on medium heat,add cumin seeds,stir fry for 4-5 seconds then add coriander powder.
  7. Now add  mixture into pan and mix it well.
  8. take the pan off the heat.
  9. Divide mixture into 10-12 equal at a time, mold the mixture around skewer.
  10. Place into a hot oven at 450 C and turn skewers every 5 mints.
  11. If you don't want to use oven you can use your normal greased pan.
  12. Fry it until the kabab start to turn crispy golden brown.
  13. You can also fry kabab in different shapes like tikki(circle)
  14. Serve with favorites sauce or chatni and lemon. 

Friday, March 23, 2012

Moong daal Halwa

Moong daal/Yello lentils:The most popular North Indian lentils.It has a mild aristocratic flavor.Great source of fiber and protein,low in fat and aids in weigh loss.


  • 250 gm moong daal (Yellow split lentils)
  • 1 kg milk
  • 300 gm sugar
  • 200 gm ghee/oil
  • 1-2 drops kewra (food essence) 
  • 3-4 green cardamom
  • 6-8 sliced almond
  • 6-7 sliced cashews
How to prepare:
  1. Fry lentils in a pan without ghee/oil over low-medium heat about 2-3 mints.
  2. Transfer into a bowl and set it aside.
  3. Now pour milk into a pressure cooker.
  4. Add lentils,green cardamom and  put on cooker lid over low heat for 20 mints.
  5. When the cooker reaches high pressure,remove it and let it cool down for 15-20 mints.
  6. After cooling pour mixture into a mixing bowl and blend it together.
  7. Pour oil into a large pan,add lentils milk mixture and 1-2 drops essence on low heat.
  8. Stir continuously till ghee/oil separate from lentils.
  9. Now add sugar,mix it well,stir fry for 5 mints.
  10. Transfer in a bowl or plate,garnish with almond and cashews

Tuesday, March 20, 2012

Grapes jam

Grapes are one of the most popular fruits,ranking sixth behind bananas,apples,watermelons,oranges and cantaloupe.
Kids love to eat jam and jelly.

  • 1 kg grapes
  • 8 tbl spoon sugar
  • 1/2 teaspoon corn flour
  • 1 lemon(if grapes are sweet)
How to make:
  1. Place grapes in a sauce pan and mash with potato masher.
  2. Place the sauce pan over medium -high heat until grapes are soft and juicy.
  3. Remove from heat and let it cool for 30 mints.
  4. Press pulp mixture through a sieve in a sauce pan.
  5. Add sugar,boil rapidly on high heat.
  6. Now at this point  jam should be pretty  thick.
  7. To check the thickness of jam,take 2-3 drops of jam in a spoon and refrigerate for 1 mint.
  8. After 1 mint,take out spoon ,if jam is stay where it is in a spoon,means jam is ready.
  9. Now pour the jam into jar and let them cool in room temperature.
  10. Use with bread slice and can also use in making pie.
If grapes are sweet ,squeeze  lemon into juice at the time of adding sugar.If grapes are sour,no need to add sugar.

Sesame chicken (Til wala chicken)

Delicious,crunchy sesame seeds are widely considered healthful foods.They are high in energy and contain nutrients,minerals.anti-oxidants that are essential for wellness.
Sesame seeds have delicate nutty flavor.They are used in cooking to make a rich flavorful paste.


  • 1/2 kg boned chicken or boneless (cut roughly into 2 inch)
  • 3 tbl spoon roasted sesame seeds
  • 2 medium size chopped onion
  • 3-4 whole red chilies
  • 2 tbl spoon curd
  • 6 tbl spoon oil
  • 1 teaspoon black pepper
  • 1 teaspoon soya souce
  • 1tbl spoon tomato sauce
  • 4 green cardamom
  • 1 black cardamom
  • 6 cloves
  • 1 small cinnamon stick
  • 1 teaspoon black pepper
  • 2 tbl spoon garlic paste
  • 2 tbl spoon ginger paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • Salt to taste
How to prepare:
  1. Heat oil in a pan over medium heat,add chopped onion,stir fry until golden brown.
  2. Remove onion, keep aside.
  3. In the same pan add cumin seeds,stir for 5-6 sec.
  4. Add green cardamom,black cardamom,cloves,cinnamon,salt,ginger,garlic,red chili powder and sesame seeds.
  5. Stir fry till oil leaves the sides of the pan.
  6. Remove it from heat and let it cool for 5-8 mints.
  7. After that put this mixture into a mixing bowl and blend it together thoroughly.
  8. Now pour this paste into the same pan,then add chicken,curd,salt,whole red chilies,soya sauce,tomato sauce,black pepper and fried onion that have already done in the beginning.
  9. Add 1 cup water,cover with lid and simmer it for 20 mints.
  10. After that stir and serve with sliced ginger.

Thursday, March 15, 2012

Crusted tilapia (Fish)

Most of the people don't like fish,this may be due to the fact that they don't like fish smell after cooking and the fewer people know how to cook.But every fish doesn't smell.One important thing related to fish,my mother in law says always use lemon juice whenever cooked fish.Fish is a high protein and low fat food and also a good source of iron.

  • 3 piece tilapia fillet
  • 1 egg
  • 1 teaspoon garlic pepper
  • 1 teaspoon black pepper
  • 1 tbl spoon lemon juice
  • crusted almond for coating
  • All purpose flour for coating
  • Salt to taste
  • 1/2 teaspoon red chili powder
  • Basil leaves(tulsi)
How to prepare: 
  1. Beat the egg with black pepper,garlic pepper,salt and lemon juice,set aside.
  2. Mix all purpose flour with red chili and salt,set aside.
  3. Dust the tilapia fillets with mixed flour,shake off excess flour and dip into egg mixture.
  4. Then press into almond.
  5. Heat oil in a large non-stick pan on low -medium heat,cook tilapia until the golden brown on both sides,season fillet with salt if desired or you can use any other seasoning.
  6. Transfer the fillets in a serving plate and garnish with basil leaves.
  7. Serve hot with jalapeno ant tomatoes.

Wednesday, March 14, 2012

Bharvan Dum Aloo

Dum aloo or Aloo dum is a signature dish of Kashmir,originated from Kashmiri pandit or hindus who live in Kashmir.
In my recipe,there are variations that are bharvan (stuffed) aloo dum,half cut potatoes stuffed with paneer and potatoes cooked in thick gravy.I hope you will like it...

For stuffing
  • 6 medium size potatoes 
  • Oil for frying
  • Coriander leaves
  • 250 gm grated Paneer (cottage cheese)
  • 3 Green chilies
  • 1 teaspoon chat masala
  • Salt to taste
  • 10-12 cashew nuts
  • 10-12 raisins
  • 1 pinch hing (asafoetida)
  • 1 teaspoon mango powder
For gravy
  • 2 medium size chopped onion
  • 1 tomato
  • 6 fried cashew nuts
  • 2 cloves,2 green cardamom
  • Small piece of cinnamon 
  •  1 teaspoon cumin seed (zeera)
  • 1 teaspoon fennel seed (saunf)
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • salt to taste
  • 2 tbl spoon curd
  • 1 tbl spoon fenugreek leaves (kasuri methi)
How to prepare:
  1. Heat oil in a pan,add chopped onion and stir fry until golden brown.
  2. Transfer the onion to a news paper,spread onion nicely and keep aside.
  3. Peel the potatoes and cut into half pieces.
  4. Scoop out each half potato carefully .
  5. Heat oil in a pan and fry potatoes till they are golden.
  6. Fry scoop out potatoes in the same pan for 2-3 minutes,drain and keep aside.
  7. Put all filling stuff-paneer,scoop out fried potatoes,chopped coriander leaves,chopped green chilies,salt,chat masala,mango powder,raisins,cashew nuts and hing in a bowl and mash it well.
  8. Now stuff the potatoes with the filling and keep aside.
  9. Heat 6 tbl spoon oil in a pan,add cumin,fennel seed,cloves,green cardamom and cinnamon,stir for 1 mints.
  10. Add ginger,garlic paste,turmeric and red chilies,saute for 10 mints.
  11. Remove from heat,let it cool for 5-6 mints.
  12. Pour this mixture into mixing bowl,add curd,cashews,kasuri methi and fried onion that we have already done in the beginning and blend together thoroughly.
  13. After blending pour mixture into a pan ,add 4 cup water andd cook for 7 mints on medium flame.
  14. Now add stuffed potatoes in gravy and cook for 5 mints on slow flame,stir gently.
  15. Garnish with coriander leaves and you can also use thick cream on top to give rich look.
  16. Serve hot with naan or rice. 

Tuesday, March 13, 2012


Holi is the most colorful festival of India and Gujiya is a most popular sweet of holi.You can't imagine holi without Gujiya....let's cook.

For dough -    1 cup (250 gm) all purpose flour
                       6 tbl spoon oil
                       1 teaspoon baking powder( it gives crispiness to gujia)
For filling  -     Half cup milk
                      1 tbl spoon roasted sooji(semolina)
                       Half cup milk powder
                       15 sliced almond $ 10 sliced cashews
                       8 tbl spoon coconut powder
                       4 tbl spoon sugar
                       Rose water/cardamom powder.
For sugar syrup-1an 1/2 cup sugar
                          1/2  cup water.
Oil for deep frying.

How to prepare:

  • Mix well all purpose flour,baking powder and oil in a bowl.
  • Add water slowly and knead into a soft,smooth but tight dough.
  • Cover with damp cloth,set aside for 10-15 mints.
Sugar syrup
  • Add water and sugar in pan on high flame,boil it for 10 mints.Syrup should be of one thread.

  • Add milk,milk powder and roasted sooji in a pan on medium heat,stir for 5 mints then add sugar.Khoya is ready.
  • Add sliced almonds,cashews,coconut and 1-2 drop rose water in khoya,mix it well,let this mixture cool down for 5 mints.
  • Divide the dough into 10-15 equal pieces ,make small balls,press it hard and roll each ball in a 3 inch diameter like small puri.
  • Fill each puri with khoya mixture,fold it in a semi-circle form(half moon).
  • Press hard the outer edges,twisting the edges inwards with the help of index finger.
  • Make sure that the ends of gujiya are properly sealed.
  • Keep all the gujiyas in a tray.
  • Heat the oil in a frying pan on medium flame,fry 4-5 gujias at a time(it depends on your oil and pan size).
  • When golden brown in colors,drain and remove.Now Gujiya is ready.
  • If you need extra sweetness in gujiya,dip the gujiya in sugar syrup,drain and serve.

Friday, March 9, 2012


COCONUT   "the King of Trees""Tree of Abundance""Tree of Heaven" and the "Signature Tree of The Tropics". In Sanskrit, coconuts are called "Kalpa Vriksha", which means: "the tree that gives all that is necessary for living".

  • 500 gm chicken,cut into cubes
  • 2 medium size chopped onion
  • 6 tbl spoon coconut powder
  • 4 tbl spoon oil
  • 1 tbl spoon minced garlic
  • 1 teaspoon minced ginger
  • 2 cloves,2 green cardamom
  • small piece of jawetri
  • small stick of cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon cumin n coriander  powder
  • 1 teaspoon turmeric powder
  • salt to taste.
  • 2 cups water
For Garnishing:
  • Coriander leaves
  • Green chili
  • Fried onion
  • One fourth lemon

How to prepare:
  1. Heat the oil in a pan first,then add whole garam masala (condiments-cloves n all),chopped onion and sprinkle pinch of salt.
  2. Stir fry till onion leaves color.
  3. Add ginger,garlic paste and stir for 7-8 mints.
  4. Add red chili.turmeric,cumin,coriander powder and stir for 5 mints.
  5. Now place mixture in a mixing bowl,add coconut powder and blend together thoroughly.
  6. set aside for 5-10 mints,now pour mixture into a pan.
  7. Add chicken,salt,2 cups water and simmer for 20 mints.
  8. Pour in a bowl and sprinkle the top with coriander leaves,green chili n squeeze lemon.
  9. You can also use fried onion for garnishing,it gives rich look to your dish.
  10. Serve the Shorbaye Chicken with rice or naan.
Enjoy yummy dil ko chhu jaye.