Thursday, November 6, 2014

Keema Karela


  • Mutton mince (keema)
    2 cups
  • Bitter gourd (karela)
  • Salt
    to taste
  • Turmeric powder
    1/2 teaspoon
  • Oil
    5 tablespoons
  • Onions
    4 medium
  • Caraway seeds (shahi jeera)
    1 teaspoon
  • Ginger-garlic paste
    1 tablespoon
  • Tomato pureed
    3-4 medium
  • Red chilli powder
    1 3/4 teaspoons
  • Amchur powder
    1 teaspoon
  • Garam masala powder
    3/4 teaspoon
  • Fresh mint leaves
    a few
  • Green chillies
  • Chaat masala
    a pinch
  • Juice of 1 lemon

Step 1

Scrape the karelas, slit them and place them in a bowl. Add salt and ¼ tsp turmeric powder, mix and keep aside for 15-20 minutes.
Step 2

Place mutton mince in another bowl and add 1 cup water and mix. Heat 2 tbsps oil in a non stick pan.
Step 3

Finely chop 2 onions. Add caraway seeds and onions to the hot oil and sauté for a minute. Add ginger-garlic paste and 2-3 tbsps water and sauté till fragrant.
Step 4

Add tomato puree and sauté for a minute. Add 1½ tsps red chilli powder, ¼ tsp turmeric powder, ½ tsp dried mango powder, ½ garam masala powder and sauté till oil separates.
Step 5

Add the mutton mince and sauté.Wash the karelas thoroughly and wipe them with a tissue paper. Chop mint leaves and add to the pan. Add salt and mix. Stuff the karelas with some of the mince mixture and tie them with a thread.
Step 6

Heat remaining oil in another non stick pan. Add the stuffed karelas to it.Roughly chop remaining onions and slit green chillies.Cover and cook karelas, stirring at regular intervals.
Step 7

When the karelas are cooked, add onions, green chillies and mix. Add the remaining dried mango powder, chaat masala, remaining red chilli powder, lemon juice and remaining garam masala powder. Cover and cook again on low heat for 3-4 minutes.
Step 8

Transfer the remaining mutton mince mixture into a serving bowl. Untie the karelas and place them on the mince.
Step 9

Garnish with mint leaves and serve.

Wednesday, November 5, 2014

How to Make Mint Chutney

·         3 to 4 tbsp fresh curd/yogurt 
·         1 and half cup fresh mint leaves/pudina
·         1 cup fresh coriander leaves/dhania
·         1 green chili/hari mirch, chopped
·         1 small onion/pyaaz, chopped
·         ½ inch ginger/adrak, chopped
·         2-3 garlic cloves/lahsun, chopped (optional)
·         1 tsp cumin powder/jeera powder
·         1 tsp chaat masala
·         1 tsp dry mango powder/amchur or dry pomegranate seeds powder/anardana powder
·         black salt or rock salt as required
1.    take the curd in a bowl and beat it with a whisk or spoon or egg beater till smooth.
2.    mix the spice powders and salt with the curd.
3.    grind the mint leaves, coriander leaves, ginger, onion and green chili with little water to a smooth paste.
4.    mix the freshly ground green chutney with the curd.
5.    blend both of these till they become uniform and one in color.
6.    serve the mint chutney with any tandoori snack or starter.

Tuesday, November 4, 2014



  • Mutton 250 gms
  • Wheat 1 cup
  • Masoor dal a handful
  • Channa dal a handful
  • Moong dal a handful
  • Onions, fried 2
  • Coriander powder 1 tsp
  • Ginger/garlic paste 2 tsps
  • chilli powder 1 tsp
  • Ghee 4 tbsps
  • Turmeric 1/2 tsp
  • Salt to taste
Cooking Direction

Soak the wheat overnight, drain and pound.

Heat 6-8 cups of water in a heavy bottomed vessel.

Add dal, wheat and mutton along with ginger-garlic paste, turmeric, coriander powder, red chilli powder and salt when the water begins to the boil.

Cook on low flame till the mutton turns tender.

Mash the mutton. Add sliced and fried onions.

Heat ghee and pour it over the haleem.

Delicious haleem is ready.

Sprinkle with lemon juice and garnish and serve.

Watch online

Asparagus Delight


    Asparagus - 4 spear, medium (5-1/4" to 7" long)
    Carrots - 3 large (7-1/4" to 8-/1/2" long)
    Celery - 2 stalk, large (11"-12" long)

    Process all ingredients in a juicer, shake or stir and serve.

    Monday, November 3, 2014



    1 medium size baingan (Brinjal)
    4 tbsp gram flour (besan)
    1 tbsp rice flour (chawal ka atta)
    1 tsp red chili powder
    1/4 tsp coriander powder
    1/4 garam masala powder
    Salt to taste
    Oil to deep fry
    1/4 tsp chat masala

    How to make brinjal pakoda:

    • Take a mixing bowl, add gram flour, garam masala powder, rice flour, red chili powder, coriander powder, and salt. Mix all the ingredients well and with the help of little water to make a thick batter.
    • Wash the baigan and cut them into thin round pieces of about 1/4 inch thickness. If there is time to serve keep these cut baingan dipped in water.
    • Sprinkle and apply salt, chili powder and chaat masala on both the sides.
    • Put two slices of the brinjal into the batter at a time. Slices should be well coated with the batter on both sides.
    • Drop gently into the hot oil and fry till the pakoras begin to turn golden around the edges.
    • Take them out on a kitchen towel and serve hot with mint coriander chutney.

    Onion Pakoda Recipe 

    3 medium size Onions, finely sliced
    1/2 cup Gram Flour (Besan Flour)
    1/4 cup Rice Flour
    1 teaspoon grated Ginger
    5-7 Curry Leaves, chopped, optional
    1/2 teaspoon Red Chilli Powder
    A pinch of Baking Soda (soda-bi-carbonate)
    2 tablespoons finely chopped Coriander Leaves
    Oil, for deep frying. Salt to taste


    Take sliced onion in a large bowl.

    Add gram flour, rice flour, ginger, curry leaves, red chilli powder, baking soda, coriander leaves and salt.

    Mix well using spoon and keep aside for 10 minutes.

    Add water little by little (approx. 1/4 cup) and mix all the ingredients such that sliced onion is coated well with flour batter. Do not add more water unless required – if batter becomes too watery or thin then pakodas will not turn crispy.

    Heat oil in a deep pan over medium flame. Check whether oil is sufficiently hot or not by dropping a pinch of mixture in hot oil – if it comes upward immediately, then oil is sufficiently hot for deep frying. Take small portion of mixture in the hand and gently drop 3-4 small fritters into the oil and deep-fry until they turn golden brown in color – keep stirring occasionally in between so that they cook evenly and keep heat/flame to medium.

    Take them out using slotted spoon and drain excess oil. Place them on paper towel in a plate to absorb excess oil. Repeat the process for remaining batter and deep-fry in batches. Do not over crowd the oil with onion fritters, this will help them cook evenly.

    Stuffed Drumsticks Parmesan


    1 c. crushed pkgs. herb stuffing
    2/3 c. grated Parmesan cheese
    1/4 c. chopped parsley
    1 clove garlic, minced
    8 frying chicken drumsticks
    1/3 c. melted butter


    Combine herb stuffing, Parmesan cheese, parsley and garlic. Dip drumsticks in melted butter; roll in crumb mixture.Place pieces, skin side up and not touching, in greased jelly roll pan. Sprinkle with remaining butter and crumbs. Bake in a moderate oven (375 degrees) about 1 hour or until done, don't turn.

    Today Food Recipe (Spicy Chicken Korma)

    Spicy Chicken Korma

    Spicy Chicken Korma

    Recipe type: Side Dish
    Prep time:  
    Cook time:  
    Total time:  
    Serves: 3-4
    • Chicken - ½ kg (cut into med size pieces)
    • Cardamom - 3
    • Cloves - 3
    • Cinnamon - a small piece
    • Fennel seeds (perumjeerakam) - ¼ tsp
    • Onion - 3 med-big, finely sliced
    • Ginger & garlic - 1 tbsp each, crushed/grated
    • Chilli powder - 2- 2½ tsp
    • Coriander powder - 2½ tsp
    • Turmeric powder - ½ tsp
    • Pepper powder - ½ - 1 tsp
    • Fennel powder - ½ tsp
    • Tomato - 1 big, sliced
    • Cashew nuts - 6
    • Poppy seeds (kashakasha) - 1 tsp (refer notes)
    • Grated coconut - 3 tbsp
    • Water - 1½ - 2 cups
    • Medium thick coconut milk - ½ cup (optional, refer notes)
    • Coriander leaves - a handful
    • Curry leaves
    • Salt
    • Oil

    1. Soak the cashews & poppy seeds in 2 tbsp hot water.
    2. Heat oil & add cardamom, cloves, cinnamon & fennel seeds. Add finely sliced onion & cook till it becomes brown colour. Add crushed ginger & garlic. Cook for a few minutes. Add chilli, coriander, turmeric, fennel & pepper powder. Mix well & cook till the raw smell goes, around 2-3 mins. Add sliced tomatoes & give a stir. Add chicken pieces, salt & curry leaves. Mix well. Make sure the chicken pieces are coated with the masala. Add water & cover & cook.
    3. Grind the soaked cashews & poppy seeds & coconut with enough water to get a smooth paste. Add this paste to the curry when the chicken is almost done. Mix well. Cook for 3-4 mins. Add coconut milk (if using) & combine well. Cook for 2 more mins. Add chopped coriander leaves & remove from fire.
    4. Serve with pulao, rice, roti, appam etc;