Monthly Archives: December 2012

Jackfruit Biryani !!!


Jackfruit Biryani

Jackfruit Biryani is the delusional biryani for the vegetarians, as the jackfruit looks like the meat when cooked and served in the form of biryani. So the vegs can be happy with this thought. 😉


Raw Jackfruit cut into cubes 1 kg, ginger garlic paste 3 tabsp, fried onion + roasted dried coconut paste 2 tabsp, thick curds 2 tabsp, cream 2 tabsp, turmeric powder 2 tsp, chili powder 3 tsp, coriander cumin seeds powder 3 tsp, garam masala 2 to 3 tsp, chat masala 2 tsp, bayleaves 2 to 3, lemon 2 whole, salt to taste and oil 6 tabsp. Basmati rice 3/4 kg. Fried onions 250 grms, tomato cut into circles 1 large, milk 1 cup mixed with saffron 2 pinches, cardamom powder 2 tsp and ghee 4 tabsp. Coriander leaves chopped 2 tabsp.


Boil 3 to 4 litres of water add little salt and half cook the rice. Now drain the water and put the half boiled rice into a strainer and keep it aside.

Now in a frying pan, heat oil and shallow fry the jackfruit till it changes colour. Now drain off the excess oil and marinate it with ginger garlic, fried onion coconut pastes, curds, cream, all the dry spices, lemon, salt and add 150 grams of fried onions. Mix all the ingredients.

Now take a flat deep and heavy bottom pan, and set a layer of the marinated jackfruit. Now add a layer of rice, spread evenly over the jackfruit. Now top the rice with the saffron milk, cardamom, fried onions and slices of tomato. Now pour the ghee all over this biryani and seal it with a foil. Keep on low flame for 40 to 45 mins. Serve hot with raita and garnish with coriander leaves.

Njoy this delusional vegetarian biryani !!! 🙂



Roast Chicken (Desi style)!!!



Roast chicken is made world-wide using different sauces and marinades. I twist this roast chicken in my own way….little sweet, little spicy n a little tangy but the base flavour I prefer to keep is very much Desi (Indian). So here’s my way of cooking ….and YES !!! THIS IS MY 100Th POST !!! Love you all for your kindness.


Chicken –

Chicken legs 4 pieces, cut n skinned into half, ginger garlic paste 2 tabsp, garam masala 2 tsp, chat masala 1 tsp, soya sauce 2 tsp, vinegar 1 tabsp, chilli flakes 2 tabsp, lemon 1 whole, brown sugar 2 tsp,  salt to taste and oil 3tabsp.

Veggies –

Carrots 2 cubed, french beans 5 to 8 cut into half, peas 1 cup, butter 1 tabsp, salt to taste n pepper crushed 1 tsp.

Pepper sauce –

chicken stock 500ml, garam masala 1/2 tsp, garlic finely chopped 1 tsp, pepper crushed 1 tsp, corn flour mixed in 2 tabsp water 1 tsp n salt to taste.

Salad –

iceberg lettuce 1 bunch, mayonnaise 1 tsp mixed with 2 tabsp of milk and 1 small clove of garlic crushed, drizzle of finely grated gouda cheese.


Marinate the chicken with all the above ingredients. Heat oil in a pan and roast the chicken till it changes colour n is tender.

Now steam the veggies and once cooked just stir fry them over butter , salt n pepper.

Prepare the sauce by using the ingredients of the pepper sauce by boiling all the things and thickening it with the cornflour.

Dress the iceberg with the mayo dressing and drizzle the cheese.

Njoy this hearty dinner with wine !!!  🙂


Kala Masala !!!


Garam Masala

Kala Masala is the most secretive masala, which brings out the real Indian flavor. This is my Mums recipe which was handed down to me…and it has been passed on from one generation to another. This is a Very rare combinations, blend and variety of spices. Just by adding a spoonful of this masala brings and feels like India in any corner of the world. I am happy to share this recipe.


Red chili 1 1/2 kg, Coriander seeds 1kg, dried coconut 1/2 kg, sesame seeds 100 grams, Black pepper 100 grms, cinnamon 100 grms, cloves 50 grms, green cardamom 50 grms, Cinnamon buds 100 grms, stone flower 100grms, fennel seeds 100grms, nutmeg 3 whole, bay leaves 100grms, black cardamom 100grms, fenugreek seeds 100grms, cumin seeds 100grms, shahi jeera (smaller Cumin seeds) 100 grms, poppy seeds 100grms, dried ginger 100grms, asafoetida 100grms, salt 1/2 kg, maize 100grms, star anise 100grms.


Roast all the ingredients on low flame for a long time till it changes its colour and gives out the aroma. Then Grind all the things into fine powder and store it in an airtight container. This masala can be stored for at least 2 to 4 years.


Kaali Khichadi !!!


126-1-181220123326 Kaali khichadi is named on the appearance of it… It is a very rare and unheard concept of rice. Made in the Rajput community only. It certainly tastes different than any rice preparations. It has rice, red lentil (whole) and the masala is a very authentic kala masala (a mix of 25 spices which is fried, roasted and grinded into a powder), the dried coconut n whole onions which are roasted on flame. I am sure you will find this dish different n yummm. 


Basmati rice 2 cups, Masoor (red lentil) 1 cup, double beans 1 cup soaked overnite, dried coconut 1/2, onion 1 large, ginger garlic 2 tabsp, turmeric powder 1 tsp, red chilli powder 1 tsp, kala masala 3 tsp, bay leaves 2, oil 2 to 3 tabsp, asafoetida 1 tsp, cumin seeds + mustard seeds 1 tsp each. Salt to taste. Cashew nuts 2 to 3 tabsp. Coriander leaves finely chopped 2 tabsp.




Roast onions n coconut on flame till it gets brownish/ black. Now grind it into a fine paste. In a heavy bottom pan, heat oil and tamper it with asafoetida, bay leaves, and cumin n mustard seeds. Now add the coconut onion paste and roast till the oil oozes out. Now add the ginger garlic paste, turmeric, cumin coriander seed powder n chilli powder. Now add the kala masala (recipe will be posted in next). Roast the whole masala thoroughly and now add the washed rice, masoor and a handful of cashew nuts. Add water double the quantity of the rice n masoor, salt to taste and handful of chopped coriander leaves. Let it cook till the beans are tender. Serve hot with papad, onion and pickle. 🙂 125-1-181220123324 N.

Dahi Wada !!!


Dahi vada

Dahi Vadas are deep fried lentil balls, soaked in water first then in sweetened yogurt and topped with spices and tamarind chutney. The name Dahi vada a mouth watering. They are absolutely delicious snack and as you bite into it, and it will tickle your taste buds. They are great as a side dish for a formal dinner or special occasion and also served as as snacks. To add more flavors it is topped with tamarind and coriander chutney and sprinkle red chili powder roasted cumin seed powder and red chilli powder.


Wada – Urad dal (black split gram) 2 cups, salt to taste and oil for deep frying.

Dahi – Yogurt 5 cups, sugar 4 tabsp, water 2 cups.

Roasted cumin seeds powder 3 tsp, chilli powder 2 tsp, tamarind chutney 2 to 3 tabsp.( for recipe refer the Chutneyss on my blog.


Soak the urad dal in the morning in atleast 7 to 8 cups of water. Then in the evening grind it draining off the excess water. The batter should be thick. Leave it to ferment overnight. Next morning add salt to the batter and deep fry making small lemon size ball. Trick is use 2 tabsp to push of the batter in hot oil. Now soak the wada in water. Let it be immersed for 5 mins. Now squeeze the water by placing it between ure palms gently. Place the wadas in a serving dish.

Now for the dahi, add sugar n water and mix it well. The consistency should be like custard – not to thick n not too thin. Now pour the dahi over the wadas…..garnish with the rows of cumin, chilli and tamarind chutney. As a kid I loved platting this dish.

Enjoy chilled.



Gajar ka Halwa !!!



Gajar ka halwa reminds me of the Bollywood movies, in which a “sad” mother always makes “Gajar ka halwa” for his 50 yr old – only son…who has passed his basic Graduation (B.A.). Anyways jokes apart….since winter’s just around the corner, we get the pink carrots in abundance. And every winter I make it. It last nearly for a week in the fridge…to be njoyed cool or hot…or even with an ice cream !!! J


Carrots 8 to 10 (washed, peeled and grated), ghee 3 tabsp, milk 2 cups, Mava (milk solids) 1 cup, sugar 3/4 to 1 cup. Almonds chopped 3 tabsp, cardamom powder 1 tsp.


Heat pure ghee in a thick-bottomed pan; add grated carrots and sauté for five minutes. Add milk, cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated mava and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped almonds. Serve hot or at room temperature or even chilled….m sure you will NJOY !!!!


Aamras Cheela !!!



Aamras is the pulp of pure Alphonso mango mixed with little milk and a dash of cardamom powder. Normally it is made in the summers when mangoes are available in plenty. But…. I… store this chopped de-skinned mangoes in boxes and freeze it to enjoy thru out the year.

Cheela’s are like crepes, with a difference that it is made from wheat flour combined with a little rice flour. Normally in Maharashtra Aamras is enjoyed with Puris( small flat deep-fried bread)…but we Rajputs enjoy it with Cheela. So here’s our secret recipe…..

Ingredients: (Aamras)

Fresh /Frozen Mango cubes or pulp 2 cups, milk 1/2 cup, sugar if required a tabsp, 1/2 tsp cardamom powder.


Just blend all the above ingredients thru a blender into a smoothie… The consistency should be custardy. Always served chilled.

Ingredients : (Cheela)

Wheat flour 2 cups, rice flour 3/4th cup, roasted cumin powder 1 tsp, salt to taste and oil to drizzle.


In a bowl mix all the above ingredients except oil. Use a hand blender to slowly mix the flour’s into a thin batter with 3 to 4 cups of water. The consistency should be thicker than crepe batter. Now heat a non stick pan and make the crepes of this batter and drizzle some oil ( a tsp).

Njoy the chilled Aamras with hot cheela…