Sunday, July 28, 2013


500 gm lamb chop cut
1 tbsp ginger & garlic paste
1 tbsp black pepper powder
1 tbsp lemon juice
Salt to taste
Marinate all together & keep for
30 minutes or overnight in fridge.

1 onion large chopped
3 tomatoes chopped
Green & red chilly chopped
1 stalk parsley chopped
2 tbsp mint leaves chopped
2 tbsp Worcester Shire sauce
1 tbsp Tabasco sauce
1 tbsp chili flakes


Shallow fry ‘A’, as colour start to
change add onion, tomatoes, both
chilies, parsley, mint leaves then
add some water, cover & let it
simmer until it’s cooked.

Remove the cover add chill flakes
both sauces & cook in high flame,
reduce the gravy down, remove from fire.

Serve hot with bread or rice dish.

Friday, July 26, 2013


Oil for cooking
½ tsp mustard seeds
1 dried chilly cut
1 tsp mixed lentils
1 tbsp cashew nuts chopped
1 stalk curry leaves

1 onion sliced
1 green chilly sliced
1 red chilly sliced
1 inch ginger sliced

1 cup mixed vegetables
( carrot, cauliflower, beans,
green peace etc )
2-3 tbsp coconut grated
Pinch of turmeric powder
Salt to taste
1 tbsp ghee
2 cups water
1 cup semolina ( roasted )


Heat up oil, fry “A”, once mustard
start to pop up add “B”& fry until
golden brown.

Add vegetables, salt, turmeric powder
stir-fry, add water, cover.

Once water start to boil add
ghee, coconut, reduce the fire.

Add semolina little by little, keep
string until all the semolina is added,
mix well until it form thick, almost
dry & remove from fire.

Serve with Curries, Chutneys or
spicy Pickles.


1 tbsp ghee
1 stick cinnamon
2 star anise's
1 onion chopped
1 tomato chopped
2 cup basmati rice
( Washed, per-soaked 
  & drained)
1 cup evaporated milk
2 cups water
3-4 tbsp tomato puree
Salt to taste
½ tsp extra ghee


Heat up 1 tbsp ghee, fry cinnamon,
star anise & onion until soft.

Add tomato fry for few seconds.

Add rice & stir-fry for a minute.

Transfer fried things to rice cooker.

Add water, milk, tomato puree, salt
mix well & cook.

Once the rice is cooked add ½ tsp ghee
quick-stir, cover & keep for few more minutes.

Serve with salads, curries or any veg or
non-veg dish.

Wednesday, July 24, 2013


1 stick cinnamon

2 star anise

1 onion sliced

I stalk curry leaves

1 tbsp ginger & garlic paste

½  tsp chilly powder

½ tsp meat curry powder

½ tsp turmeric powder

¼ tsp garam masala powder

Green  & red chilies sliced

200 gm chicken pieces

1 potato cut

2 tbsp green peas

1 tomato cut

2 cups long grain rice

( washed & per-soaked )

3 cups of chicken stock 

1 tsp lemon juice

Ghee for cooking

Salt to taste

1 stalk cilantro leaves, chopped


Sauté onion, cinnamon, star anise

curry leaves in hot ghee.

Add ginger garlic paste stir-fry

for 1 minute.

Then add chilly powder, curry

powder, turmeric powder & stir-fry

for few more minutes.

Add chicken, tomato, potato, green

peas, salt & both chilies , cover &

cook until chicken & potato is ½ cooked.

Transfer to rice cooker, add rice, stock,

garam masala, some cilantro leaves,

lime juice & cook.

Garnish with cilantro leaves.

Serve with Salad & Rita.