Mar 23, 2012

Hyderabadi Chicken - Pakistani Dish

Chicken pieces - 1/2 kg
Ginger-Garlic Paste(GGP) - 2 tbsp
Tomato - 4 (sliced)
Grated/crushed Almonds - 3tbsp
Green Chillies - 3(sliced)
Lemon Juice - 1 lemon
Haldi -1/2tsp
Red Chilli Powder - 1tsp
Salt  - to taste
Coriander Powder  -2 tbsp
Oil - 1/2 cup(original recipe needs too much of oil.just like our punjabi foods...but i don't like oily food so i used only 1/4cup oil).
Coriander leaves- to garnish

  • Wash the chicken pieces and cut into medium cubes.
  • Heat a kadai add  GGP and Chicken pieces,cook for 5-10 min on medium flame.
  • Reduce the flame to low.
  • Add sliced tomatoes,cook until the tomatoes are  nice and soft.
  • Later add haldi,salt,red chilli powder,coriander powder and almonds.
  • Cook for 10-15min.
  • At last lemon juice and garnish with coriander leaves.
NJoy with Naan or Roti.

Eggless Sponge Cake

Condensed Milk(milkmaid) - 1/2 can(about 200gm)
Self-raising flour - 140gm
Baking Powder - 1tsp
Soda bi-carb -1/2tsp
Melted butter - 60ml
Vanilla essence - 1tsp
Water - 75ml

  1. Sieve the flour,baking powder and soda bi-carb atleast 3 times.
  2. In a bowl mix milkmaid,melted butter,essence.
  3. Add water ,mix well.
  4. Now add the sieved flour.Mix well using electric beater or hand mixer.
  5. Pour the mixture in a  greased and dusted 150mm (6") tin.
  6. Bake in a Pre-heated Oven(200 degree) for 10 min,then reduce the temp to 150 degree and bake further for 10 min.
  7. The cake is ready when it starts leaving the sides or check it using the toothpick,it should come out clean.
  8. Cut the cake once it cools down.

Babycorn Cigars

Yummy Starter..original recipe from Sanjeev Kapoor

Boiled Baby corn - 20 to 24pcs
 For Marination
GGP(ginger garlic paste) - 1tsp

Red Chilli Powder - 1/2tsp
Chat masala - to taste

Oil - for deep frying

Maida - 2tbsp
Cornflour -2tbsp
Coriander leaves -1 tsp
Red chilli powder - 1/4tsp

  • In a bowl marinate the boiled baby corns using the items under"for marination".Keep aside for 15min.
  • In another small wide bowl ,mix maida-cornflour-coriander leaves-red chilli powder and salt.Add little water to make a thick batter.
  • Dip babycorns one by one and deep fry till  golden and crispy.
  • Serve hot with Special Tomato-Garlic Sauce.

Tomato Garlic Sauce

Oil - 1tbsp
Garlic(chopped) - 10
Tomato puree - 6tbsp
Tomato ketchup - 2tbsp
Vinegar - 1tsp
Red Chilli powder - 1tsp


Heat oil in a pan,saute garlic.Add all other ingredients one by one,mix well.Cook for 1 to 2 min.
Keep Aside in a serving bowl.

Mar 14, 2012

Gujia (with Mawa/Khoya)

Maida - 4 cups
Sugar(powdered) - 2 1/2 cups
Ghee -5 tbsp
Mawa - 2 1/2cups
Dessicated Coconut - 3 tsp
Nutmeg Powder -a pinch
Cardamom powder - 1/4tsp
Cashew/Almond/Raisins-As required
Oil - Frying
Water - as required for dough

For Dough
 Sieve flour and rub in ghee .Add water and knead into a soft dough.Cover it with moist cloth and keep aside.
Take a bowl,add coconut,nuts,nutmeg powder,cardamom powder to Mawa and mix well.
Later add sugar.
Remove the cloth from the dough.
With greased hands make small balls and roll puris-keep on the gujia mould.
Fill the mixture.
Apply little water on the edges and close-press firmly.
Later fry all the prepared gujias in medium heated oil.

Mar 13, 2012

The ART side

I luv Dancing and Singing..dancing since i was 6yrs old.Singing..i should say am a gud bathroom singer ;) ;p.Apart from these activities recently tried my hands on Glass painting... i really njoyd it a lot.A gud  and vry economic way of time am sharing 2 of my paintings..hope its not that bad a beginner :)

Coming March 17th is my dear Hubby(DV's) bday..planning to gift him the first painting.
That's all for now..will be posting more pics..if i try any new design..thnx
Hav  a nyc day!!!

Mar 10, 2012

Besan ke cheele(Gramflour Pancakes)

Besan(Gramflour) - 1 cup
Cornflour - 1/2cup
Green Chillies - 3 chopped
Onion(medium) - 1 chopped
Tomato(medium) - 1 chopped
Jeera - 1 tsp
Kalonji - 1 tsp
Red chilli powder - 1/2tsp
Coriander and mint leaves - 1 little
Water - a little
oil - for greasing

Take a bowl,mix all the ingrdients .Add little water to make a thick batter.
Heat a non-stick pan and grease it with little oil,pour batter and spread it using your fingers..if the batter is too thick ,apply little water on your fingers and then spread the batter on the pan.
Pour little more oil and cook both sides of  the Pan cakes .

Serve it hot with chutney of your choice. Njoy!!!

note:- If you don't want to take risk and  burn your fingers then u can grind onion and tomato and then add it to the will make the batter easy to spread using ladle.

Gujia ( Without Khoya)

Special HOLI sweet
Maida - 1.5cup
Ghee - 6tbsp
Baking Soda - 1/4tsp
Powdered Sugar - 2Tbsp
Water - as required
For Filling
Grated Coconut - 1.5cup
Cashew n Raisins - 10(chopped finely)
Cardamom powder - 1/2tsp
Ginger Powder - a pinch
Sugar - 3/4cup
Ghee - 1tbsp + for deep frying

  1. Mix maida,baking soda,powdered sugar and ghee into a bowl.Mix till it resembles a texture same as bread crumbs.Add little water and knead into a soft dough.Keep aside.
  2. Heat 1tbsp ghee in a pan and fry cashews and raisins.Add freshly grated coconut to the ghee and not change color .Add illachi powder and Ginger powder.
  3. Take out this coconut mix to a bowl and add sugar and fried nuts to it.Keep Aside.
  4. Now take the dough and make small puris,put it inside the gujia maker.
  5. Fill the puri with the coconut filling.
  6. Dip ur fingers in water and moist the edges of gujia.Close the gujia maker and press ,remove the excess dough.
  7. Prepare all gujias in the same way.
  8. Heat Ghee in a kadai  and deep fry these gujias on medium flame.
I hand-made all these i didn't had the gujia maker.Process reamins the same.Just roll the puri ,moist the edges,fill in the coconut mix and close the sides.Take a fork,using the back side of fork-press the edges of gujia.

Note:- Do not over fill the gujias,it will break the gujias while frying.