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.

Thursday, 26 November 2015



  1. Wheat flour: 500 gm
  2. Yoghurt: 100 gm
  3. Salt: 1/2 tsp
  4. Water: as required


  • Mix the above ingredients and make its dough.
  • Make small balls of dough, spread and make chapati. 
  • This reciepe makes chapati very soft and tasty.

Saturday, 29 August 2015

Mirchiyon Ka Salan

1.     Moti mirch- 250 gm
2.     Sesame seeds- 50 gm
3.     Dry Coconut- 50 gm
4.     Groundnut (grated) - 50 gm
5.     Corriander powder- ½ tsp
6.   Cumin seeds powder- ½ tsp
7.     Black cumin seeds powder- ½ tsp
8.    Cardamom powder - ½ tsp
9.     Turmeric – ¼ tsp
10.    Salt- 1 ½ tsp
11.     Red chilli powder – ¾  tsp
12.   Onion – 1
13.   Green chilli – 10
14.   Garlic ginger paste- 2 tsp
15.   Coriander leaves- 2 cup
16.   Curry leaves- 1 cup
17.   Tamarind- 50gm
18.   Oil -100 gm

Ingredients For Bagar:
1.     Cumin Seeds - 1 tsp
2.     Mustard Seeds- ½ tsp
3.     Nigella Seeds – ¼ tsp
4.     Fenugreek Seeds – ¼ tsp
  • In a pan roast sesame seeds, dry coconut and groundnut one by one.
  • Make slits in moti mirch or you may also cut it into two halves. And keep aside.
  • Now in  a pan heat oil and fry onion and green chillies before onion turns brown take it out and keep aside.
  • In the same oil fry moti mirch. Take it off the oil and keep aside.
  • In the same oil fry zeera when this turns slight brown add rai, kalonji and methi and turn off the flame after frying this.
  • Now grind  the fried onion, green chillies which was kept aside. Then grind the roasted sesame, dry coconut,  and groundnut.
  • In a bowl take all these grinded items and add Coriander seeds powder, Cumin powder, black cumin powder, cardamom powder and tamarind paste. Mix these together.
  • In the bagar oil fry garlic ginger paste till this turns light brown then set the lowest flame and fry turmeric, salt and red chili. Then, to this add the grinded mixture. Add ½ ltr water , coriander leaves, curry leaves and the fried moti mirch which was kept aside. Boil this for 5 mins. And leave it on lowest flame for  20 mins keeping the lid upto ½ inch uncovered.
  • Mirchiyon ka Salan is ready to serve.

Monday, 3 August 2015

Bagara Hua Dahi


  1. Curd- 200 gm
  2. Water- 100 ml
  3. Salt- ½ tsp
  4. Garlic ginger paste- 2 pinch

Ingredients for Bagar:

  1. Oil- 2 tbs
  2. Zeera- ½ tsp
  3. Rai- ½ tsp
  4. Dried red chillies- 2
  5. Turmeric powder- 2 pinch
  • Take curd in a bowl and beat it.
  • Add water, garlic ginger paste and salt to it and beat once again.
  • Keep a small vessel on stove, pour oil then add zeera.
  • When zeera turns golden add Rai and Dried red Chillies (broken into two halves), then after a 1 or 2 mins put off the stove. Then add Turmeric powder in the oil.
  • Now pour this oil in curd and mix.
  • Now you may serve it with plain rice or khichdi.

Wednesday, 13 May 2015

Gulab Jamun

1.     Khowa- 1 kg
2.     Maida-200 gm
3.     Egg white- 2
4.     Yoghurt - 100 gm
5.     Soda- 2 pinch
6.     Sugar- 1 kg
7.     Water- 1 ltr
8.    Saffron or Saffron color- ¼ tsp
  • Take sugar in a vessel add water and saffron/ saffron color and let it boil for 5 mins. And keep this aside.
  • In another vessel take maida add egg white, yoghurt and soda and make its dough. ( do not add water make sure that you make dough only using egg white and yoghurt).
  • Now mix the dough and khowa very well (so well that khowa and maida are not be identified). Cover this dough and keep for 1 hr. After an hour make small balls of this dough.
  • Heat oil in a pan on high flame. Now set the lowest flame (this is very important) and deep fry the balls till it turns golden in color. Drain the excess oil completely from gulab jamun and dip it in sugar syrup.
  • When Gulab Jamun cools down  is ready to serve.

Thursday, 23 April 2015

Khajur (dates) ka Halwa


  1. Dates- 1 kg
  2. Dry Coconut- 100 gm
  3. Almonds- 100 gm
  4. Pistachio- 25 gm
  5. Ghee- 100 gm


  • Chop pistachio and keep aside.
  • Remove seeds from dates and grind the dates.
  • Now grind dry coconut.
  • Then grind almonds.
  • Keep a non- stick pan on stove, pour ghee and add date’s paste and stir continuously for 5 mins on medium flame.
  • Now add coconut and almond powder and stir continuously for another 10 mins on medium flame.
  • Put off the stove. And add Pistachio and mix.
  • When it cools roll it and cut into slices.
  • Tasty and healthy khajoor ka halwa is now ready to eat.