Thursday, 24 February 2011

Mutton Yakhni Pulao

Some of you might be thinking it’s a very common dish and who doesnt know how to make Pulao.. but for me its one of my most favourite dishes and the valuable recipe of my mom. You might find something different !


Rice                             ½ Kg
Whole garam masala     1 tbsp (cloves, black pepper, cinnamon)
Salt                              2 tsp
Water                           2 and half glass
Onion                           2 medium finely diced
Garlic                           1 whole peeled and halfed
Mutton                         ½ Kg
Onion(For yakhni)         1 diced into big pieces


For the yakhni(stock):

Put mutton, 1 tsp salt, whole garam masala, garlic in a wok. Add enough water to tenderize the meat plus some water should remain as yakhni. Put it on flame for about 1 hour or until the meat gets tender. I use a pressure cooker so it just takes 10 minutes for the meat to get tender.

Now for the pulao:

Soak the rice in water. Fry the finely diced onion in a pan until it gets light brown. Now add the meat and the garam masala from the yakhni. Put about 1 cup of water and let it simmer for some time. Meanwhile, put a tawa on flame on another stove. When the water dries up, stir fry the meat with the spices. Now add 2 and half glasses of water and put it on medium flame. When water starts boiling, add the rice and put the lid on. After about 2 to 3 minutes, when the water dries up, put the rice on a hot tawa for dum. Put it on dum for 10 minutes. Carefully stir the rice once and let it remain on tawa for another 5 minutes. Pulao is ready. Serve it with raita and salad.

Tuesday, 22 February 2011

Seekh Kabab Curry

This is a rather quick recipe…. A good option when you are in a hurry or when sudden guests are arriving… but you have to have the readymade frozen seekh kababs for that. Here is the recipe…


Frozen seekh kababs    4 (I use the K&Ns)
Tomatoes                     4 medium cut into small pieces
Onions                         2 medium finely diced
Green chillies                4 cut into small pieces
Red chilli powder          2 tsp
Salt                              to taste
Ginger garlic paste        1 tbsp
Oil                                for frying
Corriander and ginger   for garnishing


Heat oil in a pan and fry the onions till they are soft and white in color. Now add tomatoes, red chilli powder, salt and ginger garlic paste. Pour a little water and cover. Let it simmer for some time until the tomatoes and spices are dissolved. Meanwhile defrost your seekh kanabs. Now bhuno fry the masala and add the kababs. Put in a little of water, add the green chillies and let it simmer with lid covered for about 3 to 4 minutes or until the water is absorbed. Garnish with finely chopped coriander and ginger. Serve with naan or rice…

Wednesday, 16 February 2011

Gulab Jamun

Wow! isnt it too tempting for the tastebuds?  One of my all time favourites....and the best thing about it is that it doesnt take much time and effort to make these cute little balls..hehe
Here is how its made:


Powder Milk                 2 cups
Flour or semolina          1 tbsp
Baking Powder             2 tsp
Ghee                           1 tbsp
Sugar                          2 cups
Water                          2 cups
egg                              1
Kewra water                 Few drops


Mix flour, egg, baking powder and milk powder alongwith ghee and make a dough using a few warm water drops. Make small balls from it and let it stand for 10 to 15 minutes.

For sheera, take 2 cups water and mix the sugar. Put it on medium flame until sugar is dissolved completely. Keep it warm on very low flame.

Take a Pan, heat up oil and fry the balls on low flame. When the balls turn light brown, take them out and put them directly into the sheera. Cook on low flame for a few minutes so that the sheera is absorbed in the balls. Now pour a few drops of kewra water and let it cool down before serving. 

Fruit Delight

Tried this dish a few days back when I had to prepare it for a tea party at home and wow! it was a great success. So added it into my cooking list...


Nestle Creations Cream 1 Pack
Marie Biscuits                      1/2 Roll
Sweetened Condensed Milk 1 tin (or according to taste)
Fruit Cocktail                       1 Medium tin
Chocolate Sauce (for decoration)
Walnuts (for decoration)


Take a flat surfaced dish ( I used a pie dish). Crush the biscuits and cover the base of dish. Pour half the juice from the cocktail evenly over biscuits. Spread half of the cocktail over biscuits. Whip the cream and mix condensed milk in it. Check the sweetness as per your taste. Spread the cream over the fruits. Smooth it out with a spatula. Decorate with chocolate sauce and sprinkle the walnuts and remaining fruit. Chill before serving.

Saturday, 5 February 2011

Chocolate Sauce Bavarian

Tried this recipe of Nadia T from the TV show Dream Desserts and it turned out perfectly delicious! Especially for coffee lovers, here is the recipe…


Boiling Water 4 tbsp
Gelatin Powder 2tbsp
Boiling Water 4 tbsp
Coffee Powder 4 tsp
Chilled Cream 200 ml
Condensed Milk 1 large tin
Chocolate Sauce


Mix Gelatin Powder in 4 tbsp boiling water. Mix it thoroughly so that it becomes like a paste. Again take 4tbsp boiling water and mix coffee powder in it. Now mix both the coffee paste and the gelatin paste. Beat the chilled cream over a bowl of iced water for about 3 to 4 mins. Its quantity will increase. Now add condensed milk. Mix it properly and then mix the coffee paste in it.

Now Pour chocolate sauce over the inner edges of four glasses or bowls, they should start dripping inside the glasses. Now pour the mixture in the bowls. Again pour the chocolate sauce over the mixture in swirls. Now take a skewer or toothpick and make the flower pattern of the chocolate sauce. Refrigerate for some time and chill before serving. Enjoy :)
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