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.

Tuesday, 9 September 2014

Cheese Paratha


  1. Potato- 1 kg
  2. Cheese- 100 gm
  3. Green chillies- 10 (paste)
  4. Salt- 1 tsp
  5. Coriander- 1 cups
  6. Lemon juice- 1 tbs
  7. Ghee- as per requirement
  8. Wheat flour


  • Boil potatoes, then peel off its skin and then mash.
  • Take cheese in a bowl and add green chilli paste, coriander, lemon juice and salt then mix.
  • Now add this cheese to mashed potato and mix well with hands.
  • Make dough of wheat flour by adding some salt.
  • Let the dough be kept for 1 hour.
  • Spread some dough put some potato filling cover it completely with the same dough and make its paratha using ghee.
  • Cheese paratha are ready. Serve hot with Butter chutney.

Thursday, 4 September 2014



  1. Badam- 100 gm
  2.  Pista- 100 gm
  3. Kaju- 100 gm
  4. Akhrot- 100 gm
  5. Anjeer- 100 gm
  6. Kishmish- 100 gm
  7. Gond- 100 gm
  8. Dry coconut - 100 gm
  9. Chirongi – 50 gm
  10. Water melon seeds  without skin – 50 gm
  11. Khrbooza Seeds without skin- 50 gm
  12. Phool makhana- 50 gm
  13. Taal makhana- 50 gm (do not fry)
  14. Kanghi ke beej- 50 gm (do not fry)
  15. Ghee or olive oil- 250 gm or more
  16. Honey or Misri - 500 gm


  • In a vessel pour ghee or olive oil and fry all the above ingredients one by one except taal makhana and kanghi ke beej.
  • Let this cool down to normal temperature.
  • Now grind the fried ingredients one by one to get powder and take it off in a big vessel.
  • Now mix all the grinded ingredients with hands.
  • Now add honey and mix with hands.
  • Now make its small balls and keep.
  • Panjeri is ready. Its really good for health and also taste.
  • If you are adding misri then need not make its balls instead grind it along with all ingredients and mix. Let Panjeri  be in powdered form. 

Palalk Paneer


  1. Spinach- 6 bundles
  2. Badi Methi (Kasoori Methi)- 2 bundles
  3. Paneer- 200 gm
  4. Tomato – 1 (Chopped)
  5. Oil- 50 gm
  6. Cream- 200 gm
  7. Garlic ginger Paste- 1 tsp
  8. Salt- 1 tsp
  9. Turmeric powder- ¼ tsp
  10. Red chilli powder-  ¼ tsp
  11. Dried Red Chillies- 5
  12. Onion – 1 (chopped)
  13. Zeera- 1 tsp
  14. Rai- 1 tsp
  15. Coriander- 2 bundles


  • Cut paneer into small cubes.
  • Cut and wash Spinach and Kasoori Methi.
  • Keep a vessel on stove and pour oil.
  • Add zeera to it and fry then add rai and fry.
  • Let temperature of oil be reduced a little then add chopped onion, dried red chilli and paneer, fry this till onion turns soft.
  • Now add garlic ginger paste, turmeric powder, salt and red chilli powder and fry.
  • Now add spinach,  Kasoori Methi and tomato.
  • Cook this on medium flame till water of spinach dries.
  • When water dries add coriander and cream.
  • When water completely dries put off the stove.
  • Palak Paneer is ready. Serve with Paratha or chapatti.

Tuesday, 15 April 2014

Elaichi Milk


  1. Milk- 1 litre
  2. Sugar- 200gm
  3. Custard powder- 2 tsp
  4. Elaichi- 15 (powder)
  5. Water- 300ml


  • Dissolve custard powder in a cup of water and keep aside.
  • In a vessel take milk and boil.
  • Set lowest flame and add sugar,  elaichi powder and custard (which was kept aside) to the boiled milk.
  • Now again let this milk come to boil, then set lowest flame and cook for 15 mins.
  • Put off the stove.  
  • Add water to the milk. Let this come down to room temperature, keep it in refrigerator.
  • Serve chilled.
  • Elaichi  Milk is not only healthy but it is also tasty and refreshing.

Wednesday, 5 March 2014

Boiled And Fried Eggs


  1. Eggs- 6
  2. Black pepper powder- ½ tsp
  3. Salt- 1 tsp
  4. Oil- 2 tbs


  • Take a small bowl and mix black pepper powder and salt. Keep it aside.
  • Boil eggs for 10 mins.
  • Remove  skin of the boiled eggs.
  • Make three slit at equal distance on eggs(see to it that eggs are not cut into pieces).
  • Fill each slit with one pinch of black pepper powder and salt mix which was kept aside.
  • Take a non- stick pan and keep on stove, pour oil and put egg and shallow fry (keep on changing position of eggs so that it is cooked evenly) till the eggs turn golden.
  • Put off the stove. It is ready to serve.