Mutton Biryani

Fry onion in oil till it is golden brown and remove it from oil and mash. Keep the remaining oil aside. Wash rice and keep it in water for 2 hrs. Cleanse meat and mix papaya and keep this for 2 hrs. Read More

Shahi Khorma

Grind khash khas, and almonds seperately and mix curd malai and shazira-elaichi powder with it. Fry onion till it is golden brown remove it from oil and keep it aside. Read More

Paneer Masala

Head oil in a vessel and add green chillies, garlic and ginger fry this and add salt, red chilli and turmeric mix this well and add khash-khas, almond and curd cook this and add paneer and water cover with lid and cook untill paneer cooks.Read More.

Sunday, 13 March 2016



  1. Mushrooms: 400 gm
  2. Oil- 50gm
  3. Zeera- 1 tsp
  4. Garlic ginger paste- ½ tsp
  5. Turmeric powder- ¼ tsp
  6. Salt- ½ tsp
  7. Black peper powder- ¼ tsp
  8. Dried red chili- 3 (cut into pieces)
  9. Coriander- 1 cup


  • Wash mushrooms and cut into slices.
  • Keep a pan on stove and pour oil.
  • Add zeera and fry until it turns golden. Put off the flame let oil cool down.
  • Now put on the flame and add garlic ginger paste until it turns golden.
  • Then add turmeric powder, mushrooms, salt and mix.
  • Now add dried red chili.
  • Set medium flame and cook until water dries.
  • Then add black pepper powder and coriander.
  • Fry this well.
  • Put off the flame.
  • Fried Mushrooms are ready.
  • You may serve it as a snack or with chapatti.



  1. Mutton or chicken with bone- 500- 750 gm
  2. Rice- 500 gm
  3. Oil- 100 gm
  4. Onion- 1
  5. Shazeera- 1 tsp
  6. Green Elaich- 10
  7. Badi elaichi- 3
  8. Kababchini- 1 tsp
  9. Dalchini- 3 pieces (3 inches each)
  10. Bay leaf- 3
  11. Garlic ginger paste- 2 tsp
  12. Turmeric powder- ¼ tsp
  13. Salt- 2 tsp (1 tsp for rice and 1 tsp for mutton)
  14. Red chili powder- ½ tsp
  15. Black pepper powder- ¼ tsp
  16. Zeera powder- ¼  tsp
  17. Dhanya powder- ¼ tsp
  18. Shazira powder- ¼ tsp
  19. Elaichi powder- ¼ tsp
  20. Coriander- 1 cup
  21. Mint- 1 cup
  22. Cashew nuts- 100 gm
  23. Saffron- ½ grams


  • Soak saffron in water 4 hours before  OR  grind saffron to get its powder and soak for instant result.
  • Wash rice and soak in water by adding salt for half hour.
  • Keep a vessel on stove, pour oil and fry cashew nuts until it turns light golden.
  • Take cashew nuts from oil and keep aside.
  • Now fry onion in same till it turns golden brown.
  • Now take off onion from oil and when it cools down mash with hands and keep aside.
  • Now to the same oil add Shazira, green elaichi,  badi elaichi, kababchini, dalchini, bay leaves and fry till shazira turns golden. Put off the flame.
  • When oil cools a little put on the flame and add mutton/chicken, garlic ginger paste, turmeric powder, salt, red chili powder. Fry this until water left from meat completely dries.  
  • Now add water (1 litre) and cook till meat turns tender.
  •  When meat becomes tender water will be left if no water is left then add 400 ml water.
  • Now add coriander, mint, dhanya powder, zeera powder, shazira powder, elaichi powder, fried onion (which was kept aside) and black pepper powder. Set low flame and cook for 10 mins then put off the flame. This is called meat curry.
  • Keep rice on stove and cook until it is partially cooked and partially it should be raw.
  • Drain water from rice.
  • Now spread the meat curry all over rice. Now pour saffron which has been kept in water and cover the vessel with lid. Now keep it on stove. Keep this on high flame for 2 mins. Then set on low flame for 15 mins. Put off the flame.
  • Mandi is now ready.
  • Take it in a serving plate and garnish with the fried cashew nuts.

Thursday, 3 March 2016

Fried fish-2


  1. Fish- 1 kg
  2. Turmeric powder- ½ tsp
  3. Salt- 1 tsp
  4. Black pepper powder- ¾ tsp
  5. Garlic ginger paste- 2 tsp
  6. Dhanya powder- ½ tsp
  7. Zeera powder- ½ tsp
  8. Oil for deep fry


  • In a vessel take fish and add turmeric powder, salt, black pepper powder, garlic ginger paste, dhanya powder, zeera powder and mix. Marinate for at least 2 hours.
  • Keep pan on stove, pour oil and fry fish on medium flame for 12 – 15 mins.
  • Turn fish pieces in every 5 mins.

Fish Curry -2


  1. Fish- ½ kg
  2. Onion- 250 gm
  3. Tomato- 1
  4. Coriander- 1 cup
  5. Oil- 50 gm
  6. Turmeric- ¼ tsp
  7. Salt- ½ tsp (to taste)
  8. Garlic ginger paste- 1 tsp
  9. Red cilli powder- ½ tsp (to taste)
  10. Water- 200 ml


  • Keep a vessel on stove pour oil and fry onion till it turns soft.
  • Now add turmeric powder, garlic ginger paste, red chilli powder,  salt and fry.
  • Then add tomato, coriander and mix.
  • Now add water.
  • Then add fish and mix slightly.
  • Cover the vessel. When water starts boiling set on low flame.
  • Cook until fish turns tender. Put off the stove.
  • Serve with rice or chapati.

Sunday, 21 February 2016

Grape Juice


  1. Grapes
  2. Sugar to taste


  • Grind grapes and filter it using a cloth.
  • Add sugar to taste. If grapes are sweet sugar is not required.
  • Serve cool.