1/4gm flour
  1 pinch baking soda
  1 pinch salt
  1/2 cup oil
  1/3 cup Iceing sugar

1. Make a thick dough of flour, baking soda, salt and sugar with oil (do not use water at all). 
2. Make 1.5cm thick “roti” out of it and cut it in whatever shape you like (e.g. circle, square or even of your hand’s shape). 
3. Grease a pan with oil, put all the cookies carefully in it and place it in a preheated oven at 180 C for 5-7 minutes, or until the cookies turn brownish on the top.

Egg fried bread

  2-3 bread slices
  2-3 eggs beaten
  ¾ tsp red chilli powder or to taste
  3-4 tbsp milk
  ½ tsp salt or to taste
  Oil or ghee for frying

1. Cut each slice in strips. Beat eggs with milk, salt and red chilli powder.
2. Heat oil or ghee in a pan. Dip each bread strip in beaten eggs and fry till it becomes golden brown in colour from both sides. 
3. Take out on an absorbent paper. Serve with ketchup and green chutney.

Orange souffle

  1 tsp gelatin
  1 packet orange jelly
  8 oz orange juice
  1 tin condensed milk
  1 tbsp sugar
  8 oz fresh cream
  1 cup water

1. Dissolve the crystal jelly and gelatin in a cup of boiling water. 
2. Alowing it to cool a little before adding the juice and condensed milk. 
3. Pour this mixture into a blender. 
4. When nice and smooth, pour into a glass bowl. 
5. Place this bowl in the freezer till your souffle is firm. 
6. Decorate with whipped cream and orange slices.

Beef in Cheese Rolls

  250 gms beef mince
  ½ tsp salt or to taste
  4-5 green chillies or to taste
  ½ tsp allspice powder
  ½ cup cheese grated
  2 eggs boiled
  1 tbsp coriander leaves chopped
  2-3 eggs beaten
  Oil or ghee

1. Boil minced meat with salt, green chillies, allspice powder and a little water till it becomes tender and the water dries. 
2. Let it cool and then grind it in a grinder. 
3. Chop the boiled eggs and mix in the beef mixture.
4. Finally add coriander leaves and cheese. Mix well and
5. Make small rolls of this mixture. Heat oil or ghee in a pan,
6. dip rolls in eggs and fry these rolls till they become golden brown in colour. 
7. Take out on an absorbent paper. 
8. Serve these delicious rolls with ketchup and chutney.

Chicken potato kabab

  250 gms chicken boiled and shredded
  250 gms potatoes boiled
  1 tbsp coriander leaves, chopped
  ½ tbsp mint leaves, chopped
  ½ tsp red chilli powder or to taste
  2-3 eggs beaten
  Bread crumbs as required
  Salt and Black Pepper to taste  
  Oil or ghee for frying

1. Peel and mash the potatoes. Add shredded chicken, salt, black pepper powder, red chilli powder, coriander leaves and mint leaves.
2. Mix well, make small balls of this mixture and then give the shape of kabab to each ball.
3. Dip in beaten egg, roll in crumbs. Heat oil or ghee in a pan, fry kababs till they become golden brown in colour. 
4. Take out on an absorbent paper. 
5. Serve with ketchup and chutney.

Egg toast

  1 egg 
  salt and black pepper to taste 
  few bread slices 
  oil for frying

1. Beat the egg and add salt and pepper to it. 
2. Heat oil in the frying pan. 
3. Dip the bread slices in the mixture and fry.

Egg pudding

  1 egg
  1 cup milk
  3 tsps sugar

1. Boil water in a large pot (degchi). 
2. Blend all the ingredients in a blender. 
3. Take a steel plate or a dish which fits firmly on top of the degchi. Cover it with a lid and cook until it is stiff. 
4. You may check by inserting a tooth pick in the pudding. If it comes out clean it means that your pudding is ready.

Fried sandwiches

  Some bread slices,
  1 egg 
  Oil for frying
  Chicken (boiled and shredded) or potatoes (boiled and mashed) for filling
  Mayonnaise or butter

1. Add mayonnaise or butter to the chicken or potato (whatever you are using for filling). 
2. Apply some ketchup on the bread slices. Spread the filling on them. 
3. Beat the egg and dip the sandwiches in it. Heat oil in a frying pan and fry these sandwiches. 
4. To save time, prepare the fillings before hand. You may also try different shapes like triangular, rectangular and even round shaped sandwiches.

Date milkshake

  6 dates
  2 glasses of milk sugar, according to taste

- Deseed the dates and blend all the ingredients in a blender.
- Serve immediately.

Chocolate milk

We should drink milk every day to give our bones the calcium that makes them strong. Day after day we’re reminded of the many benefits of milk. Milk is a pre-eminent source of calcium and helps prevent osteoporosis, especially if one is in the habit of drinking milk since early life; and it is the ideal way of getting the vitamins, minerals, trace elements and essential fatty acids we need to avoid nutritional deficiency. We all need milk, irrespective of our age. Since most of us don’t like to drink milk so today I have some delicious recipes for milk drinks which you can easily make and will love to drink.

  2 glasses milk
  4 tbsp chocolate, chopped
  2 tbsp cream (optional)
  Sugar to taste

1. Melt three tablespoons of chocolate in a pan. 
2. Turn off the stove, add milk and sugar and mix well. 
3. Pour in the glasses. 
4. Top with cream and then garnish with the remaining chocolate. 
5. Delicious chocolate milk is ready for drinking. 
Note: If you want to drink it cold you can add some crushed ice before adding the cream.

Cheekoo shake

We should drink milk every day to give our bones the calcium that makes them strong. Day after day we’re reminded of the many benefits of milk. Milk is a pre-eminent source of calcium and helps prevent osteoporosis, especially if one is in the habit of drinking milk since early life; and it is the ideal way of getting the vitamins, minerals, trace elements and essential fatty acids we need to avoid nutritional deficiency. We all need milk, irrespective of our age. Since most of us don’t like to drink milk so today I have some delicious recipes for milk drinks which you can easily make and will love to drink.

  2 cheekoos
  1 glass milk
  Honey to taste (optional)

1. Put all the above ingredients in a blender and blend for 1-2 minutes. 
2. Pour into tall glasses; delicious cheekoo shake is ready. 
3. You can add some crushed ice if you want to make it cold.

Nuts milk

We should drink milk every day to give our bones the calcium that makes them strong. Day after day we’re reminded of the many benefits of milk. Milk is a pre-eminent source of calcium and helps prevent osteoporosis, especially if one is in the habit of drinking milk since early life; and it is the ideal way of getting the vitamins, minerals, trace elements and essential fatty acids we need to avoid nutritional deficiency. We all need milk, irrespective of our age. Since most of us don’t like to drink milk so today I have some delicious recipes for milk drinks which you can easily make and will love to drink.

  2 glasses milk
  1 tbsp almonds, chopped
  1 tbsp pistachio, chopped
  1 tbsp cashew nuts
  4 dried dates (optional)
  1 tbsp peanuts, chopped (optional)
  1 1/2 tbsp sugar or to taste
  2-3 cardamoms

1. Soak dried dates in water for two hours then cut in small pieces. 
2. Cut each cashew nut in 2-4 pieces. 
3. Put all the above ingredients with dates and cashew nuts in a pan and cook till it comes to a boil; then cook on low heat for 2-3 minutes. 
4. Pour in the cups and drink. If you want to drink it cold keep it aside for a while to bring it to room temperature and then keep it in the refrigerator for 30 minute. 
5. Yummy nuts milk is ready for drinking.

Scotch eggs

  4 hard boiled eggs
  3 tbsp breadcrumbs
  2 tbsp corn flour
  300 gms chicken mince
  ½ tsp red chilly powder
  ¼ tsp all spices
  ½ tsp chaat masala
  ½ tsp coriander powder
  Salt to taste
  1 beaten egg
  Oil for deep frying

1. Place mince in a bowl and add salt, coriander powder, chaat masala, red chilly powder and all spices. Mix well. 
2. Shell the hard-boiled eggs and wrap each with the mince. 
3. Roll the eggs in the flour and dip in the beaten egg. Cover with breadcrumbs. 
4. Shake off the excess breadcrumbs and deep fry in oil until golden brown. Serve hot with chutney.

Egg korma

  500 gms boneless chicken, cut into small pieces
  2 tsp salt
  1 tbsp white pepper
  1 tbsp green chillies, chopped
  250 gms ghee
  3 eggs
  Handful coriander leaves, chopped

1. In a pan heat ghee, add chicken pieces with salt, pepper and chillies and cook till it is well done. 
2. In a frying pan, put two tbsp of the korma.
3. In a bowl, break an egg and pour over the korma. 
4. Leave it till the egg is cooked. 
5. Repeat the process till all the korma is used up. Garnish with coriander leaves.

Nargisi kofta

Ingredients for the kofta
  1/2 kg mince
  3 cloves
  1 tsp salt
  1 tsp ginger/garlic paste
  5 red chilly whole, chopped
  1 tsp red chilly powder
  1 piece cinnamon
  1/2 cup chane ki daal
  1 tsp cumin seed
  2 small cardamoms
  1 big cardamom
  1 onion roughly, chopped
  5 black pepper
  1 egg
  6 hard-boiled eggs
  1/2cup oil for frying

Ingredients for curry
  1 tsp coriander powder
  ¼ tsp turmeric powder
  1 tsp red chilly powder
  ½ tsp all spices
  1 tsp ginger/garlic paste
  200 gms tomatoes, chopped
  1 onion chopped
  200 gms yogurt
  30 gms cashew nuts
  125 ml chicken stock
  1 bunch coriander leaves, roughly chopped for garnish
  Salt to taste
  3 tbsp oil

Method to make the koftas
1. Cook mince with all the above ingredients and one cup water till water dries off completely. 
2. Cool and grind to a fine paste, add one beaten egg and a table spoon of water, mix well. 
3. Cut the boiled eggs in half, take a little portion of the mince, put a piece of boiled egg on it. 
4. Shape into kofta, fry till golden brown.

Method to make the curry
1. Fry the chopped onions in the oil until golden brown, add the powdered spices and the ginger/garlic paste. Fry well. 
2. Add the chopped tomatoes and cook for a few minutes. 
3. Add the cashew nuts, yogurt and chicken stock. Season. Simmer for five minutes and add the koftas. 
4. Leave to soak in the gravy for about 15 minutes. 
5. Garnish with chopped coriander leaves.

Walnut halwa

  1 1/2 litre milk
  1 cup khoya
  1 cup sugar
  1 1/2 cup walnut roughly chopped
  1/2 cup almond, pistachios and cashew nuts roughly chopped
  Ghee as required
  1/2 tsp cardamom powder
  A pinch of saffron

1. Boil milk with sugar and saffron. Let it cool. 
2. Meanwhile, melt ghee in a pan, add khoya and cardamon powder and stir continuously until smooth. 
3. After 10-15 minutes pour boiled milk and walnuts. 
4. Sauté till it becomes a little consistent and leaves the side of the pan. 
5. Garnish with the remaining ingredients.

Carrot and zucchini muffins

  1\2 cup plain flour
  1\2 cup wholemeal plain flour
  2 teaspoons baking powder
  2 tablespoons soft brown sugar
  1\4 cup grated carrot (about 1\2 small)
  1\4 cup grated zucchini (about 1\2 small)
  1 tablespoon poppy seeds
  60 gm polyunsaturated margarine, melted
  2 eggs whites, lightly beaten
  1\3 cup low-fat milk

1. Preheat oven to moderately hot (210 degrees celsius, 190 degrees Celsius gas). Brush the bottoms only of six cups in a 12 cup muffin tin with margarine or oil. Sift flours and baking powder in a bowl. Add brown sugar, carrot, zucchini and poppy seeds. Mix well.
2. Combine margarine, egg white and low fat milk. Mix well. Add milk mixture all at once to dry ingredients. Using a wooden spoon, stir until ingredients are just combined; do not over beat.
3. Pour the mixture into the muffin tin, filling until cups are two thirds full. Bake for twenty minutes or until the muffins are puffed and golden. Cool muffins in a tin for five minutes, then remove and cool on wire racks.

Store these muffins in an air tight container or freeze immediately after cooling. To freeze, completely cool muffins then wrap securely in plastic wrap, or put in plastic bag. Freeze immediately and use within four weeks.

Coconut tarts

  6 oz flour
  2 oz castor sugar
  4 oz butter
  1 egg yolk  
  2 oz butter
  1 oz flour
  6 oz castor sugar
  2 oz coconut
  1/2 tsp baking powder
  1 tsp vanilla essence
  2 eggs  

1. Beat butter, egg yolk and sugar together, making it fluffy. Add flour and baking powder. Knead well and put in the refrigerator to chill. Cut into small pieces like biscuits, press in the centre and bake for 20 minutes.
2. Beat all the filling ingredients together. Place a small amount on the biscuits and bake again for 20 minutes.
3. Enjoy the delicious coconut tarts!

Pepper Pasta

  1 ½ cups fettuccini
  1 tomato
  2 cloves of garlic
  1 bell pepper
  1 tablespoon oil
  2 tablespoons soy sauce
  1 teaspoon mayo
  1 teaspoon mustard paste
  3 tablespoons cream
  1 teaspoon barbeque sauce
  ½ teaspoon each of crushed red peppers and black pepper

1. Boil water in a saucepan and add the fettuccini. While that’s boiling, thinly slice the tomato and bell pepper, and chop the garlic. Heat the oil in a pan and add the garlic and bell peppers. Add the soy sauce and sauté on high heat for two minutes (make sure the exhaust is on or everyone in your house will be coughing like crazy) and remove the pan from the heat.
2. Add the mayo, mustard paste and barbeque sauce and mix till the sauce is smooth. Now put the pan back on a medium flame and add the tomatoes and cream. By now the pasta will be done so drain it and quickly add it to the pan (don’t drain the pasta completely; it helps keep the sauce from drying out).
3. Now all you have to do is sprinkle over the crushed pepper and black pepper, toss everything around, and put in a plate and eat it right away.

I usually don’t fuss about decorating my food like carving our carrot leaves or tomato roses, but I do make an effort to make my food look good, so garnish it with a sprig of coriander and dish it out in a nice plate and it’ll taste so much better, because what looks good tastes good too! 

Roasted Tomato and Fennel Soup

  Tomatoes – 1 1/2lb - halved
  Cherry tomatoes – a handful (optional)
  Onions – 1 cup, sliced thick
  Fresh fennel bulb – 1
  Half of a red bell pepper, chopped rough
  Bay leaves – 2
  Garlic, halved horizontally so that all the bulbs are held together but cut through
  Salt – As per taste (I use a mixture of powdered rock salt and kala namak)
  Olive oil – 2-3 tsps.
  Extra virgin olive oil – A few drops to garnish
  Black pepper, powdered – to taste (optional)
  Harissa (the surprise Middle Eastern element) – 1 tsp.
  Vegetable stock – ½ cup or more as needed

1. Trim the fennel fronds and keep a few leaves for garnish. Cut lengthwise from the tip to the base of the bulb. Halve again and chop roughly. If the core is hard, remove it. Do not throw any of the trimmed fronds or the core. These can be used to make vegetable soup stock.
2. Pre-heat oven.
3. Quarter onions. Mix the onions and fennel pieces together in a baking tray. Place one half of the garlic in the center. Drizzle salt and one tsp. of olive oil. Toss and set aside.
4. Halve both varieties of tomatoes and arrange in another baking tray. Add bell peppers and keep the other half of the garlic in the center. Add bay leaves. Drizzle another 1tsp. of olive oil, sea salt and toss.
5. Place both baking trays in a pre-heated oven and bake for at least 20 minutes. Check whether the onions and fennel have browned. If not, bake for another ten minutes.  Re-check and remove the onion and fennel tray once browned.  The tomatoes will take more time, about 10 minutes.
6. Once roasted, let the trays cool. Put all the ingredients into a blender and blend to a uniform paste.
7. Sieve through a soup strainer. If needed add vegetable stock to bring the soup to right consistency. Warm the soup. Add the harissa paste, if using. If not, add chilli powder and a dash of lemon juice (very little) to adjust the sourness according to taste. If the tomatoes are sour enough do not add lemon. 
8. Taste and adjust salt and pepper. Serve hot, garnished with a few drops of extra virgin olive oil, or dotted with vegan yogurt, and serve with bread or by itself. 

Serves 2 generous bowlfuls

Manga curry (Quick mango pickle)

  Raw, hard mango, chopped into small even bits – 2 cups
  Salt to taste 
  Chilli powder – 2 tbsps. (more if you like it very hot)
  Mustard powder – ½ tsp.
  Mustard seeds – ½ tsp.
  Asafoetida powder – 1 generous pinch
  Sesame Oil – 2 tbsps.

1. Add salt and chilli powder to the mango pieces and mix well so it is evenly distributed.
2. Heat oil till hot. Season with mustard seeds. Put off fire. Add mustard powder and asafetida powder. Mix and pour over the mangoes. Mix well till the spices are uniformly distributed.
3. Serve immediately with rice and gravy, preferably a mild dish such as kadhi or dal. It is generally prepared in small quantities as it does not last very long. If using for more than two days, refrigerate.

Useful Tip:
This pickle is quite flexible as you can adjust the amount of chilli powder and salt as per taste. Addition of mustard powder is optional. I like the addition.


Maida - 1 cup
Yeast - 1/2 tsp
Sugar - 1 cup
Butter - 1/4 cup
Baking powder - 1/4 tsp
Sugar ( powdered ) - 1/2 cup
Milk - 1/4 cup
Oil - as needed

1. Boil milk in a pan.  When lukewarm, add yeast, sugar, mix well and set aside
2. Add maida, baking powder, butter to the milk and knead to a thick dough.
3. Cover the dough with a thin cloth for 20 minutes.
4. Heat oil in a frying pan.
5. Take small portions of the dough, roll into small circles and fry.
6. When the donut is still warm, roll in powdered sugar and serve.

Chickpea and spinach salad with cumin dressing

    850 grm cans of chickpeas, drained and rinsed
    1/2 cup chopped red onion
    1/4 cup chopped flat leaf parsley
    1/4 cup of olive oil
    3 tablespoons of lemon juice
    1/2 teaspoon of lemon zest
    1 1/2 teaspoon of ground cumin
    1/8 teaspoon of cayenne pepper
    Salt and pepper to taste
    4 cups baby spinach leaves
    Yogurt with Orange Essence
    2 tablespoons fresh mint leaves, coarsely chopped (optional)

1. In a medium bowl combine the chickpeas, parsley and onion. 
2. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. 
3. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpeas salad over a bed of spinach leaves. 
4. Top with the yogurt sauce and a sprinkle of mint, if using.

Hyderabadi Zafrani Pulao

    2 cups Rice (long, grained)
    1/2 cup Sugar
    4 tsp Ghee
    12-15 Cashew nuts.
    18-20 Almonds.
    Pinch Saffron.
    1/4 tsp Nutmeg Powder.
    1/2 tsp Green Cardamom Powder

1. Wash rice twice and soak in just enough water to cover it for half an hour. Drain excess water.
2. Place almonds and cashew nuts in a flat microwave dish and cook, uncovered on Microwave medium (70%) for five minutes. Let them cool and thinly slice the almonds. Halve the cashew nuts.
3. In a deep casserole, mix ghee and rice and cook, uncovered, on Microwave high (100%) for two minutes.
4. Stir. Cook, uncovered on Microwave high (100%) for two minutes more.
5. Mix nutmeg powder, green cardamom powder, saffron, raisins and sugar into the rice.
6. Add three and a half cups of water and milk and stir once.
7. Cover and cook on Microwave high (100%) for fifteen minutes.
8. Allow standing time for five minutes.
9. Garnish with almonds and cashew nuts. Serve hot.

Chicken Dum Biryani

Chicken - 1/2 kg
Basmati rice  – 1/2 kg
Freshly grated nutmeg -1/4 tsp
Cloves - 3
Cinnamon stick -1
Green cardamoms - 3
Ground mace – 1/2 tsp
Whole star anise -2
Garam masala powder -2 tsp
Thick curd - 2 cups
Tomato past - 4 tbsp
Onions -1 big sliced
Ginger garlic paste  - 2 tsp
Chilli powder -2 tbsp
Saffron - pinch dissolved in 2tbsp warm milk
Salt to taste
Oil - 8 tbsp
Ghee - 2 tbsp

1.In a bowl  mix  curd, ginger garlic paste, garam masala, powder, tomato paste, chilli powder, nutmeg, ground mace salt mix well .
2.Add the chicken & &rub the mixture into the meat. Let the chicken marinate for 3-4hrs.
3.Drain the rice & keep aside. Boil 6cups of water in a pan.
4.Meanwhile, heat ghee/oil in a skillet. Add staranise, cardamoms, cloves & cinnamon & let it splutter, then add rice fry for 4-5mts.transfer the rice to the boiling water, add salt & cook uncovered till the rice is3/4th cooked.
5.Drain the rice in a colander & set aside.
6.Heat oil in a pan; add onions & fry till golden brown. Transfer to a plate.
7.Now heat oil in a pan & add the marinated chicken fry it for about 5mts or until the oil separates.
8.Add the rice over the chicken mixture sprinkle ghee & saffron dissolved in milk cover tightly with aluminum foil & place the pan over a pan
9.Cook on high heat for 5mts then cook for about 20mts on medium heat.
10.Remove & let stand covered for 5mts before serving.

Lemon Chicken Soup

Chicken ( boneless ) - 500 gm (Thighs)
Onion - 1
Rice ( cooked ) - 1/2 cup
Spinach - a small bunch
Coriander leaves - a few
Oregano ( dried ) - 1 tsp
Lemon juice - 1/4 cup
Pepper powder - 1/4 tsp
Salt to taste
Olive oil - 1/4 cup

1. Cut spinach, onion finely.
2. Heat oil in a large pan.
3. Add onion and fry for a few minutes.
4. Add chicken, rice, oregano, 4 cups of water, cover with a lid and cook.
5. When contents start boiling, switch off the stove.
6. When contents are warm, remove chicken and cut into small pieces.
7. Blend the contents and cook on a low flame.
8. Add spinach and cook.
9. When spinach is cooked, add coriander leaves, pepper powder, salt and switch off the stove.
10. Add lime juice and mix well.  

Spanish Rice Bake

    1 lb lean ground beef
    1/2 cup finely chopped onion
    1/4 cup chopped green bell pepper
    1 (14.5 ounce) can canned tomatoes
    1 cup water
    3/4 cup uncooked long grain rice
    1/2 cup chile sauce
    salt to taste
    1/2 teaspoon Worcestershire sauce
    1 pinch ground black pepper
    1 teaspoon brown sugar
    1/2 teaspoon ground cumin
    1/2 cup shredded Cheddar cheese
    2 tablespoons chopped fresh cilantro

- Preheat oven to 375 degrees F (190 degrees C).
- Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
- Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
- Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

Soya chunks biryani

  2 cups basmati rice
  1 cup soya chunks
  3 cups water
  5 green chillies
  1 onion chopped (vertical chop)
  3 tsp ginger garlic paste
  1 tomato diced
  1 cinnamon small stick
  2 cardamom
  2 clove
  1 bay leaf
  1 cup carrot & beans chopped
  10 cashew nuts
  1 cup coconut milk
  6 tsp ghee
  1/2 cup green peas
  10 coriander leaves
  10 mint leaves

1. Wash and boil the soya chunks in water till soft.
2. Make a paste with ginger, garlic and green chillies.
3. Clean and wash the rice with plenty of water and keep aside.
4. Heat the pressure cooker with ghee or butter.
5. Add cashewnuts, cinnamon, cardamom, cloves abd bay leaf.
6. Saute for a min. then add sliced onions and saute till they turn into transparent.
7. Add chopped tomatoes ans saute till they become juicy.
8. Add ginger, garlic, green chillies paste and saute till the raw smell disappears.
9. Then add chopped vegetables, boiled soya chunks and required quantity of salt and mix well.
10. Cook on low flame for 3-5 mins.
11. Add washed basmathi rice and saute for a min.
12. Now add coconut milk, water, chopped coriander leaves and chopped mint leaves.
13. Mix well and adjust salt.
14. Close the pressure cooker and pressure cook for 2 whistles.
15. Remove from flame and allow it to cool for some time.
16. Then transfer into serving bowl and serve hot your soya chunks biryani with raita.
17. Soya Chunks Biryani is ready to serve.

Delicious Lamb Biryani

 1 kg Mutton
 1 kg Basmati rice
 100 grm Yogurt
 1 medium onion
 6 Garlic clove
 1 tbs Ginger paste
 8 Small ilaichi
 1 tbs gralic paste
 10 cloves
 Salt to taste
 Oil or ghee
 Kewra few drops
 Yellow food color two pinch
 Sugar a pinch

1. Add mutton, salt and garlic cloves in a pot with two glasses of water. If you’re using chicken, you can do with only one glass of water.
2. Cook on a low flame till the meat is tender and the water dries.
3. Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.
4. Simultaneously soak the rice in water for half an hour.
5. Boil the rice till they’re half cooked,
6. drain the water and keep them aside.
7. Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
8. When most of the water has evaporated,
9. transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this.
10. Sprinkle on it a solution of kewra, yellow food color and pinch of suger.
11. Keep it covered and on a low flame.
12. Keep the pot tightly closed – you’re trying to steam cook the rice. When the rice is done, the biryani is ready.
13. Serve with salad or garlic 

Chicken Pasta Sesame Salad

Chicken breast (cooked) - 3 cups
Pasta - 1/2 kg
Vinegar - 1/4 cup
Soya sauce - 1/4 cup
Sugar - 1/4 cup
Pepper powder - 1/4 tsp
Ginger paste - 1/2 tsp
Onion - 1
Coriander leaves - a small bunch
Salt as needed
Oil - 1/2 cup
1. Boil water with salt in a pan.
2. Add pasta and cook.
3. When pasta is cooked, switch off stove, strain water, wash with cold water and set aside.
4. Dry fry sesame and set aside.
5. Cut coriander leaves, onion finely.
6. Mix sesame, soya sauce, vinegar, sugar, pepper powder, ginger paste, oil in a bowl.
7. Spread pasta in a bowl.
8. Pour sesame dressing and toss.
9. Add chicken, onion, coriander leaves and mix well.  

Creamy Broccoli Dal

2 tsp vegetable oil
1 tsp cumin seeds
1 tsp black mustard seeds
1/2 cup onion, finely chopped
1/2 cup red lentils, rinsed
2 cups broccoli stalks and florets, stalks peeled and everything finely chopped (a food processor helps with this!) – we usually use one broccoli crown with its stem
2 cups water or vegetable broth
1 cup unsweetened soy milk
1 tbsp soy sauce (or salt to taste)
1 tbsp fresh lemon juice
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp Aleppo chili flakes
1/2 tsp salt, or to taste

1. Add oil to a large pot over medium heat. Add in the cumin and mustard seeds, and cook until fragrant, around a minute. Add in the onion and cook until softened and lightly browned, around 8 minutes. Add in rinsed lentils, broccoli and water and bring to a boil. Once boiling, reduce heat to maintain a simmer. Cook for 20-25 minutes, until the lentils are soft.
2. Remove from heat and add in soy milk, soy sauce, lemon juice, turmeric, garam masala and chili flakes. Adjust salt to taste. Serve immediately. Can serve with rice, but usually I just eat it like a soup!


Is a very popular and common dish cooked all over India. Bhindi bhaji is Indian curried okra dish made with fresh okra or ladyfinger stir fried with onions, tomatoes, herbs, and spices garnished with freshly chopped coriander leaves.

chopped cilantro - 1/2 cup 
coriander paste or powder - 1/4 tsp
cumin - 1/8 tsp  
garlic paste or powder - 1/4 tsp
medium onions, chopped - 2 nos 
oil - 2 tsp 
okra - 1 lbs 
tomatoes - 3 large 

- Cut the tip and the very bottom from the okra just to clean it, but do not slice.
- Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
- Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
- Serve the bhindi bhaji with rice, naan or pita bread. 


Palak Dal is one of the nutritious dishes. Palak is the famous Popeye’s ingestion of spinach and Dal is lentil (can be any like Tuvar, Moong or Channa dal). 

    butter – 1 tbsp
    coriander leaves – 1 springs
    curry leaves – 1 springs
    garlic – 5 clove
    mustard – 1/4 tsp
    green chilli – 2 nos
    hing – 1 pinch
    jeera – 1/4 tsp
    oil – 1 tbsp
    onion – 1 nos
    red chilli whole - 2 nos
    salt to taste
    spinach – 1/2 kg
    tomato – 2 large
    toor dal (boiled) – 1 cup
    turmeric – 1 pinch

- Boil dal and keep aside, heat oil aqdd red chilli whole , mustard and cumin seeds, add sliced garlic and onions.
- Add turmeric,hing,curry leaves ,chopped chilli and cook for 2 min
- Add tomatoes and cook till they are half cooked.
- Add spinach ,butter and cook for 2 min 
- Add daal ( dal which has been cooked well and mashy)
- Add salt and finish when froth dissolves

Cheesy Popcorn

    6 cups popped popcorn; plain flavor
    1/2 cup Parmesan cheese; grated    
    2 tbsp butter or margarine; melted
    Salt to taste

1. Place popcorn in a shallow baking dish. 
2. Drizzle butter over popcorn and sprinkle cheese evenly. Stir. 3. Serve immediately. 

Candy Corn Rice Crispy Treats

    1/2 cup Butter
    10 cup Crispy rice cereal
    9 cup Miniature marshmallows
    2 cup Mixture of candy corn and Indian candy corn
    3/4 cup Miniature chocolate chips
    Candy pumpkins
    red and yellow food coloring 

1. Melt butter and marshmallows; stir until smooth. 
2. In a large bowl, mix rice cereal, candy corn and miniature chips together. 
3. To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. 
4. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. 5. Refrigerate and cut into squares.

Sandwich Bread

1 1/2 cups water, tepid (70 to 78 degrees) 
5 grams instant yeast 
500 grams fine semolina (durum) flour
15 grams granulated sugar
50 grams extra-virgin olive oil
10 grams sea salt

1. Mixing the dough: Pour the water into a large mixing bowl or the bowl of a stand mixer. Add the yeast, flour, sugar, olive oil and salt and stir with a rubber spatula just until a rough dough forms.
2. Kneading – By hand: Lightly dust the counter with semolina flour. Scrape the dough out of the bowl and knead it with smooth, steady strokes until it is very smooth, shiny, and elastic, 10 to 12 minutes.
3. Fermentation: Transfer the dough to a lightly oiled container with a lid. Cover and leave to rise at room temperature until it inflates into a dome, reaching double; 1 1/2 to 2 hours.
4. Shaping loaf: Grease a loaf pan (8 1/2 x 4 1/2) with oil. Lightly dust the counter with semolina flour. Uncover the dough and turn it out onto the counter. Form the dough into a pan loaf. Nestle the loaf into the pan, seam side down, pressing it gently to fit. Lightly dust the top of the loaf with semolina flour and cover the pan with plastic wrap.
5. Proofing: Let the loaf rise at room temperature until it crowns just above the rim of the pan, 1 to 1 1/2 hours.
6. Preparing oven: About 15 minutes before baking place rack in middle of oven. Preheat oven to 375°F.
7. Baking: Place the loaf on the middle rack of the oven. Bake until the loaf pulls away from the sides of the pan and the crust is a deep golden brown, 35 to 45 minutes.
8. Cooling and storing: Remove loaf from pan and allow to cool, right side up. Cool bread completely before slicing, about 1 hour. Store the cut loaf in a resealable plastic bag at room temperature. It will stay fresh for about 3 days. 

Lobia Keema

½ kg. minced beef
200 grm. Lobia beans - chopped
1 onion 
2 tomatoes
6 tbs. oil
6 whole black pepper 
6 cloves 
1 black cardamom 
1/4 tsp. cumin seeds 
1 tsp. coriander powder
1 tsp. salt or (according to taste).
¼ tsp. turmeric powder
¾ tsp. chili powder
1 tsp. ginger paste
1 tsp. garlic paste
½ tsp. garam masala powder

1. Finely chop the onion and sauté in oil until light brown.
2. Add all the spices including yogurt and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
3. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
4. Add Lobia and cook till the Lobia beans are soft.
5. Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
6. Serve with naan 

Keema Palak

½ kg. minced beef
250 grm. Palak - chopped
1 onion 
6 tbs. oil
2 tomatoes
6 whole black pepper 
6 cloves 
1 black cardamom 
1/4 tsp. cumin Seeds
1 tsp. Coriander (Dhaniya) powder
1 tsp. salt or (according to taste).
¼ tsp. turmeric powder
¾ tsp. chili powder
1 tsp. ginger paste
1 tsp. garlic paste
1 tbs. dill or 1 tsp. fenugreek (Methi) leaves-Kasuri

1. Finely chop the onion and sauté in oil until light brown.
Cook on medium heat till water is almost dried. 
2. Add mince meat mix and dry the water again.
3. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
4. Add Palak and cook till the water dries.
5. Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
6. Serve with naan 


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