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, 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.

Sunday, 26 January 2014

Chicken Masala


  1. Chicken - 1 ½  to 2  kg
  2. Onion- 1
  3. Oil- 100 ml
  4. Khash Khash- 50 gm
  5. Almond- 50 gm
  6. Cashew nuts- 50 gm
  7. Dry coconut powder- 50 gm 
  8. Shazira Elaichi powder-2 tsp
  9. Shazira- 1 tsp
  10. Elaichi- 1 tsp
  11. Cinnamon- 4 pieces (3 inch each)
  12. Curd- 200 gm
  13. Malai- 200 gm
  14. Salt- 1 ½  tsp
  15. Red chilli powder- 1 tsp
  16. Garlic & ginger paste- 2 tsp
  17. Turmeric powder- ½  tsp
  18. Green chillies- 10 (paste)
  19. Corriander- 3 bunches
  20. Mint- 1 bunch

  • Roast khash khash and coconut seperately.
  • Grind roasted khash khas, almonds, cashew nuts and roasted coconut seperately and take in a bowl. And mix curd , malai and shazira-elaichi powder with it.
  • Keep a vessel on stove, pour oil and fry onion till it is golden brown remove it from oil, when it cools down mash and keep it aside.
  • To the same oil add shazira , elaichi and cinnamon and fry until it turns light golden.
  •  Add chicken, salt, red chilli, garlic & ginger, turmeric and green chilli and fry this well untill water of chicken dries.
  • Then add curd mixture which was kept aside, mix well and add 1 ltr water. After adding water cover the lid until chicken becomes tender.
  • Now remove lid and add coriander, mint and leave it to boil for 1 min. Then leave this on sim for 15 mins, cover the lid by keeping a small gap.  Put off the stove.
  • Your Chicken Masala is now ready to eat.
  • Serve this with Naan.

Saturday, 25 January 2014

Palak Puri


  1. Wheat flour- 500 gm
  2. Spinach- 3 bunches
  3. Fenugreek leaves- 2 bunches
  4. Salt- ½ tsp
  5. curd- 100 gm
  6. Water
  7. Oil for frying.


  • In a vessel take some  water and add spinach and fenugreek leaves and boil for 5 mins.
  • Put off the stove. Take cool water in another vessel and immediately shift boiled spinach and fenugreek leaves after draining hot water.
  • Take off spinach and fenugreek leaves from water and grind.
  • Now take wheat flour, spinach & fenugreek paste, salt and curd in a vessel and make its dough.
  • Cover the dough and keep for 1 hr.
  • Keep a kadhai on stove and heat oil.
  • Take some dough and give it shape of a chapatti and deep fry.
  • Palak Puri is ready. Serve it hot with Matar Ki Sabzi.

Matar Ki Sabzi


  1. Green peas- 2 cup
  2. Potato- 1 cup ( small pieces)
  3. Carrot – 1 cup (small pieces)
  4. Green beans- 1 cup (small pieces)
  5. Onion- 1 cup (chopped)
  6. Shazira elaichi powder- 1 tsp
  7. Cinnamon- 2 pieces
  8. Bay leaves- 2
  9. Badi elaichi- 2
  10. Star phool- 2
  11. Cream- 200 gm
  12. Salt- 1 tsp
  13. Red chilli powder- 1 tsp
  14. Garlic ginger paste- 1 tsp
  15. Turmeric powder- ½ tsp
  16. Coriander- 1 cup
  17. Mint- 1 cup
  18. Oil- 100 gm


  • Grind 1 cup of green peas and keep aside.
  • Pour oil in a vessel and keep on stove and fry carrot, green beans and potato one by one by adding   ¼ tsp salt and keep in a plate.
  • To the same oil add cinnamon, star phool, bay leaves, badi elaichi and fry for 2 mins.
  • Now add onion and fry till it turns soft.
  • Then add garlic ginger paste, red chilli powder, salt (1 tsp) and turmeric powder and fry.
  • Now add the fried carrot, fried green beans, fried potato and 1 cup green peas (without frying), 1 cup paste of green peas, shazira elaichi powder and mix well.
  • Now add 500 ml water, coriander and mint, cover with lid and let it come to boil. Now keep on sim for 20 mins.
  • Now add cream and mix well, cover with lid and leave on sim for 5 mins.
  • Put off the stove.
  • Serve Matar ki Sabzi in a small bowl with Palak Puri.