Thursday, August 6, 2015

Crunchy Bhindi Grilled Sandwiches

Assalamualaikum Dear Friends.... :)

Sandwiches?? Oh yess I love sandwiches that too grilled one...yumm!!
And today I wanna share Healthy Grilled Sandwich with Crunchy Bhindi filling.  Chatpati, little spicy, little tangy with some crunchiness. Okra/bhindi with nutty flavor was something very new and worth trying. Recipe of Nutty okra was shared on fb-group by Rakesh Sharma who is an excellent cook. Make it at breakfast or evening snack, for kids or adults. Kids who complains eating veggies, will definitely enjoy these sandwiches. Ideal for lunch boxes too...

Lady finger is my favorite veggie and this twist to it gave a complete makeover. Placing a cheese slice in the sandwich will make the kids drool. 

I am sure Veg-lovers will rave about the simply fabulous nutty flavor of this hearty grilled sandwich. It goes so well with a dash of ketchup and layer of tangy green chutney. For healthy reason I used brown bread. 

Lets get started with making of Nutty Okra filling and then make the sandwich!! :D

1) Okra/Bhindi - 500gms sliced
2) Onion 2 large finely sliced
3) Roasted Peanuts 200 gms
4) Roasted Cumin seeds 2 tsp
5) Red chili powder 1 tsp
6) Turmeric powder 1 tsp
7) Salt as per taste
8) Green chili chopped 2
9) Mustard oil 1 ladle ( I used Olive oil)

1) Crush peanuts and cumin seeds together. In a wok bring the mustard oil to the smoking point, take off the heat, bring to the room temperature then reheat.( If using mustard oil)
2) Add onions and cook on medium heat for two minutes,
3) Add the okra and sauté for two minutes.
4) Add chopped green chili, salt, red chili powder and turmeric powder.
5) Stir fry at low heat uncovered till okra gets crispy and cooked.
6) Add crushed peanuts n cumin seeds.
7) Fry for two to three minutes and set aside. 

Spread green chutney on one slice of bread and tomato ketchup on other slice. Spoon a generous layer of fried crunchy okra/bhindi on one slice of bread, close with another slice and grill in sandwich maker until golden brown crisp. Serve Hot!! 
Enjoy :)

Friday, July 31, 2015

Mixed Dal Tadka

Assalamualaikum Warahmatullahi Wabarakatuhu... :)

Today its a complete comfort food. Simple and fulfilling. Who doesn't love plain rice with yummy dal. When I first saw this recipe on FB group, it was on my mind to make it then and there. Monal Patel shared this recipe on CAL and it tempted me to give a try. This was just one amazing recipe. I bet you guys will love it too... next time I would give a smoky flavor to this amazing recipe making it Dhaba style. ;)

 Mixed Dal Tadka made with using two or three different dal/pulses, adding Indian Spices and  tempering it with clarified butter/ghee to get aromatic spicy delicious dish.

There many common ways of making this super delicious dal... mixing different lentils gives a more interesting flavor. lets get started with the making of this amazing dish with ingredients and method.
Bismillaah!! :)

1) Moong dal/green gram dal - 1/3 cup
2) Udad dal/black dal - 1/3 cup
3) Toor dal/pigeon peas split - 1/3 cup
4) Onions 2 diced
5) Tomatoes 1 diced
6) Whole spices( pepper corns, cloves, cinnamon and cardamom)
7) Grated ginger 1 tbsp
8) Turmeric powder 1/2 tsp
9) Red chili powder 1/2 tsp
10) Coriander powder - 2 tsps
11) Garam masala powder - 1 tsp
12) Garlic chopped - 5-6
12) Salt to taste

1) Ghee + Oil - 1+1 tbsp
2) Curry leaves 10-12
3) Green chilies finley sliced - 2
4) Cumin 1 tsp
5) Dry red chilies 4-5
6) Garlic finely sliced 5-6
7) Coriander chopped - 2 tbsp
8) Red chili powder - 1/2 tsp

1) Wash and soak moong, urad and toor dals and soak them in warm water for 30mins
2) In a pressure cooker add 1 tbsp oil, add cumin as it turns dark add the whole spices.
3) Add chopped onions and garlic, saute for 5mins.
4) Add chopped tomatoes and grated ginger, saute for 5-7mins on medium flame.
5) Now add spices, turmeric, chili powder, coriander powder and garam masala.
6) Next add soak dals with enough water and cook till 4 whistle on medium flame.
7) Open the cooker add few curry leaves and sliced green chilies, salt to taste and water to adjust consistency and let it boil for 5 mins.
8) While the dal is getting boiled start preparing tadka.

In a small pan add 2 tbsp oil, as it heats add 2 tsp cumin. let it get a little dark, lower the flame and add sliced garlic. Saute till golden, Turn off the gas and add whole red chilies. Remove from flame add red chili powder and 1 tbsp Ghee.

Now finally remove dal in a serving bowl. Pour hot tadka over the dal and garnish with chopped green chilies and coriander leaves. Serve hot with parathas, rotis and steamed rice.

Enjoy!! :)

A Plate of Happiness- Alhumdulillaah!! 

Tuesday, July 28, 2015

Healthy Barley & Chicken Soup - Ramadan Special

Assalamualaikum Warahmatullahi Wabarakatuhu!

Soups can be refreshing, soothing, fulfilling, no-fuss, hearty, comforting food.  I love enjoying soups and but I don't know why I feel very lazy making soups. :P One of my very favorite is this one-pot warm healthy and delicious chicken soup. Use chicken with bones to make this hearty delicious soup any time of the year. I make this soup mostly during Ramadan, but ideal for winter season.

My entire family love this, it even freezes well , so make a large batch and portion it out easily whenever needed. Chicken can be substituted with tender mutton with bone pieces. You will be amazed at how easy it is to make. Lets get started with the recipe...Bismillaaah!!


1) Chicken with bone bite size pieces 1 cup
2) Onions - 1 medium chopped
3) Tomatoes - 1 medium chopped
4) Chicken stock - 1 cup (you can use just water too)
5) Barley - 1/2 cup (soak and boiled)
6) Carrots - 1 small cubed
7) Green Peas - 1/4 cup
8) Ginger-garlic paste - 1 tsp full
9) Turmeric powder - 1/4 tsp
10) Salt to taste
11) Green chilies 2
12) Coriander leaves 2 tbsp
13) Mint leaves - 2 tbsp
14) Olive oil 1 tbsp (you can use regular cooking oil)
15) Black pepper powder 1/2 tsp
16) Garam masala powder - 1/2 tsp (use homemade for best results)


1) Heat oil in a pressure cooker, add chopped onions and stir fry for a min.
2) Add ginger-garlic paste, and all the other seasoning,
3) Add chicken pieces, barley, chicken stock, green chilies, tomatoes, peas and carrots. 
4) Give a nice stir and pressure cook for 20 mins on low flame. 
5) Once cooked you will see thick mixture. Just add water as required consistency, add chopped coriander and mint leaves. 
6) Check the seasoning and sprinkle garam masala and let it simmer down for 5 mins more.
7) Serve hot or warm  :)
8) Enjoy XOXO

Puran Samose - Ramadan Guest Post For Lubna Of Yummy Food

Assalamualaikum Warahmatullahi Wabarakatuhu!! :)

Alhumdulillaah...I thanks Allaah Subhanu'wa tala for giving me this oppurtinity and blessing me to witness another Ramadan. As Ramadan has departed us, it is hard to believe that this blessed month has ended so soon. Celebrated the end of Ramadan with act of worship and seeking forgiveness. 

As we prepare for the Eid, we make sure that everybody around us is happy and satisfied. All should participate in Eid and no one should be left behind. 
That was one of the reason ramadan came to teach us how to care and share. We feed the hungry and keep Ramadan's legacy alive, by giving Zakat'l-Fitr.

Ibn Omar may Allah be pleased with him narrated: “The Messenger of Allah obliged the payment of Zakat'l-Fitr, the amount of Sa' (four cupped hands) of dates, or barley. This should be paid on behalf every male and female, free or slave and adult or young, from all the Muslims.” (Bukhari and Muslim)
I ask Allah tala to accept from us the little, regardless of how much it was, of what we offered from acts of worship during the blessed month of Ramadan...Ameen!!
Next I would like to thanks from the bottom of my heart to Lubna Karim of  The Kitchen Flavours  for inviting me on her global Ramadan Event "Joy From Fasting To Feasting VIII " its my second post as a guest on another awesome blogger friend Lubna, I am quiet excited as the first guest post on Rafeeda's Blog. As i keep away myself from foodie world during Ramadan, Lubna's invite on her Global Event tempted me to do this post and of-course I couldn't say no to such an amazing blogger. 

Lubna's Blog has many awesome recipe with amazing pictures, and it was not an easy task for me to decide what to be shared. After giving lots of thinking finally made Ramadan friendly, Iftars and Eid parties special Puran Samose...which can be made days ahead and freeze.
Without wasting much time lets hop to Lubna's Blog and check out the recipe Here - Puran ke Samose :)

BarakAllaahu feeki Lubna dear. 
Huggss!! XOXO

Friday, July 24, 2015

Awadhi Shikampuri Kabab - Guest Post For Rafeeda Of The Big Sweeth Tooth !!

Assalamualaikum Warahmatullahi Wabarakatuhu!!
Alhumdulillaah as we have already witnessed the blessed month of Ramadan...I pray Allaah swt to accept our every good deeds, prayers, fasting and charity....Ameeen!!
As I completely hibernate in the month of Ramadan, because I try to focus striving hard in gaining the pleasure of our Lord, prolong for forgiveness and purify our intention for the sake of Allah.
This is my very first post as a Guest for my dear blogger friend Rafeeda. Oh yess who doesn't know her...few days back she even visited me with her awesome "Guest Post by Rafeeda"
Rafeeda asked me for guest post in Ramadan and she gave me plenty of time to make a post to her, but me who is new to this field gave her tough time submitting on time! :P Alhumdulillaah she as per her commitment published my post in Ramadan. Now as I am back from Ramadan break updating my post today. Without wasting much time lets hop on to Rafeeda's blog The Big Sweet Tooth and check out the recipe and don't forget to see her complete Ramadan guest post series. (y) 

As the event was in Ramadan, I made these yummy easy Awadhi Shikumpuri Kabab which can be made days ahead and freeze. A perfect recipe to save time spending in kitchen during Ramadan.

                I have learnt this recipe from Here giving it variations by my personal touch.

Jazakillaahu Khairan Rafeeda once again for giving me this opportunity. It was an amazing experience for me doing guest post for you. :)) I was soo glad to be on your Space.

BarakAllaaah feeki
Huggss!! XO


Thursday, July 23, 2015

Eid Special - Sheer Khurma

Assalamualaikum Warahmtullahi Wabarakatuhu!! 

*** !!! Eid Mubarak!!! ***

TaqabAllaahu minna wa minkum....I wish all my lovely and dear members of ZaiqedaarPakwaan a very Blessed and Happy EID!!***
I sincerely apologize for posting late, since I was very busy with Ramadan and Eid preparations. This year as my In-laws visited me it was soo much fun at Eid...Alhumdulillaah!!
Oh yess I have to show you my Eid gifts too.. :P As I have started my blogging journey my In-laws(may Allah bless them) gave me soo many awesome gifts. 

I am not a multi-task person, I can't handle blogging and attending guest at the same time and that's the reason I completely took off from blogging. And also my website is under-construction, I completely neglected my foodie world. :( 

Anyways it's high time now...have to get back to my loving blogging world. Ahh soo much to do and soo many recipes to try and share. In'sha'Allaah as soon as my website gets ready will be ready to ride this amazing blogging world again. :D

Sharing with you all The Most Famous Eid Delicacy "Sheer-Khurma" A traditional rich milk and vermicelli dessert loaded with fried nuts and dates. Learnt from my mom and MIL making at Eid-ul-fitr and Eid-al-Adha. Back home in Hyderabad we get special vermicelli which are salty in taste and that makes completely delicious Sheer-khurma. Yes those vermicelli are not available everywhere. We make a large batch of finley sliced nuts called "maghziyaat" few days before eid by soaking almonds, pistachios, cashewnuts and chironjee.

Full cream milk is simmer down along with strands of Saffron till you get rich color and little thick consistency, Vermicelli and finely chopped nuts are roasted in pure homemade ghee for amazing flavor. Usually saffron is not added in sheer-khurma but I like mine with that rich color and taste.

Sharing with you all the way I make and love the Sheer-Khurma. ^_^


1) Milk - 2 litres
2) Sugar - 3/4 cup (adjust accordingly to taste)
3) Ghee - 1/4 cup
4) Fine Vermicelli - 2/3 cup
5) Saffron strands 10-12
6) Fresh dates 10 (de-seeded and sliced)
7) Almonds 20
8) Cashew nuts 20 (optional)
9) Pistachios 20
10) Chironji nuts 1/4 cup


1) Soak overnight and peel almonds and pistachios. Slice almonds, cashew-nuts and pistachios finely and let them dry. Remove the skin of chironji by rubbing it on a kitchen towel and let it dry. Fry/roast these dry fruits in ghee till slightly brown in color, remove and store in air tight box. Use whenever needed.
2) Take a wide pan and heat ghee. Add vermicelli and roast till golden brown in color on medium flame, remove and keep aside.
3) Boil milk along with saffron strands on medium-low flame for about 30 mins, till it gets rich color and milk gets reduced to 3/4th.
4) Add sugar and stir till sugar gets melted.
5) Next add roasted vermicelli and fried nuts. Stir and cook till the vermicelli gets softened.
6) Remove and transfer in a Serving dish.
7) Garnish with sliced dates and few more fried nuts and few saffron strands.
8) Serve hot or warm.

P.S. You can even add cardamom powder for more flavor. I like my bowl fully loaded with nuts and dates. :P

Friday, May 29, 2015

Oreo n Brownie Ice Cream

Assalamualaikum Dear Friends... :)
Its kids and summer special post today with the famous tag "I scream you scream for an ice cream" :P
Well who doesn't love ice cream, and what an blessing it would be to enjoy homemade ice cream in this scorching heat. I never knew making ice cream can be this easy. This Oreo n Brownie Ice Cream is so easy to make and incredibly delicious, too! It is perfect for a summer parties or get-together or have them any time of the day!!
Homemade Oreo n Brownie Ice Cream is creamy and sweet with nice texture of crushed Oreos and fudgy brownies. Kids just love it! Its  a super simple recipe with no ice cream machine needed. No churn ice cream which can be easily made with few ingredients.

                    My kids are huge fans of Blizzards (a famous ice cream joint here)and since the time they enjoyed my recipe they complimented me saying "this is much better than their favorite blizzards" ^_^ Alhumdulillaahh!! :))

Before you guys get bore of my boasting, lets get started with the recipe and later on you guys can share your words of praises to me!! :P :P

  • Heavy Whipping Cream 500ltr (2 cups)
  • Sweet Condensed Milk 1 can (can adjust according to taste)
  • Oreo 20 cookies (can be use less or more)
  • Brownies small cubes 1 cup
  • Vanilla essence 1tsp
  •  Wafer Cones as needed (optional)
  • Place an empty big bowl and beaters of hand blender in freezer for 1 hour.
  • Chill the whipping cream well before beating.
  • In a zip-lock  packet place oreos , crush and crumble to get variety of size pieces.
  • In the big chilled bowl whip heavy cream and vanilla essence on high speed until soft peaks form.
  • Fold in condensed milk until blended.
  • Fold in crushed oreos and brownies chunks.
  • Spread this mixture into loaf pan or air tight container.
  • If using loaf pan cover the mixture with thin plastic wrap touching the top of mixture.
  • Freeze for 6 hours or over night for best results until firm.
  • Scoop out and serve on a wafer cone.
The frozen ice cream is slightly hard, so let it sit on the counter for few mins before serving.
For Chocolaty flavor add 2tbsp of cocoa powder and whip with cream.
Fully Loaded!! :P


Tuesday, May 26, 2015

Aab Shola-Aam Panna-Kairi ka Sharbat

Assalamualaikum Warahmatullah....
 Today it's most famous summer drink call it Aabshola or Aampanna or Kairi ka Sharbat

Summer makes you long for cool satisfying drink. Instead of drinking artificially flavoured and sugar filled drink try this raw mango drink which will not only quench your thirst and also very refreshing in this severe summer. It is very tangy, tantalizing, tasty for the tongue and healthy low-cal thirst quencher. Aab shola is an Indian drink renowned for its heat-resistant properties. It is made from green mangoes and is light green in color, and is consumed as a tasty and healthy beverage to fight against the intense Indian summer heat.

Aam panna, which is prepared using raw mangoes, sugar and an assortment of spices, quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating. And is considered beneficial in the treatment of gastrointestinal disorders.

  • Raw mangoes 500 gms
  • Water 1-1/2 liter
  • Sugar to taste
  • Black salt 1/4 tsp
  • Cumin powder 1/2 tsp
  • Black pepper powder 1/4 tsp (optional)
  • Ice cubes few
  • Wash, peel and boil the mangoes in pressure cooker with 1/2 liter water, for about 2-3 whistles on medium heat.
  • Let it cool to room temperature and remove the pulp with clean hands.
  • Transfer the pulp to food processor and puree it to fine smooth consistency.
  • Add all the spices and salt and give it a good mix.
  • At this stage you can store this puree in freezer pouring it in ice cubes tray and later transfer the cubes in zip lock packet. Use whenever needed by just adding water.
  • Take a serving jar and add ice cubes, raw mango puree and required water.
  • Stir well combined and adjust the taste accordingly.
  • Garnish with Mint leaves and serve chilled.
As Ramadan is approaching soon In'sha'Allaah, this can be perfect drink for Iftars. Just Make the pulp in large quantity and freeze it. You can enjoy this healthy drink during whole Ramadan In'sha'Allaah!! :)

Monday, May 25, 2015

Guest Post By The Big Sweet Tooth

Assalamualaikum  Warahmatullaahi Wabarakatuhu!! :)

Welcome to ZaiqedaarPakwaan... where its all about sharing Zaiqa from a Hyderabadi Kitchen. :)

 As you guys know I am not a blog person. I am still not much aware of . what it takes to be a blogger. There are loads of things to be learned. I’m still in the process of learning. I’m not a consistent blogger, but again… this makes me happy, Alhumdulillah!!
Today's post is very special and dear to me as its the first guest post on my blog by Rafeeda AR of The Big Sweet Tooth
And yes its 100th post on my blog too... Yayy, Alhumdulillah completed a century.

 I don't think Rafeeda needs any all, her work speaks for her passion for cooking. She is soo down to earth and friendly person. I am always mesmerized seeing her as prodigious and consistent food blogger. Masha'Allaah she maintains a commendable balance between her job, her personal life and her blog.... well she is an "All-Rounder Super Woman" for sure. Masha'Allah, her write-ups are worth reading. I wish I had at-least half of her writing power. Her dishes are simple yet mouth-watering. There are a few recipes from her blog that are on my to-do list and Insha'Allah have to try them soon.
Met her in a virtual world of facebook, who is always the first person to comment on my blog posts. She never misses any of my posts, and I always look forward for her comments first. 

I would like to Thank her for letting me share her world of recipes treasure.
Jazakillaahu Khairan Kateeran Rafeeda for making my space soo special with your presence.
Without wasting any more time lets checkout more about Rafeeda and her blog and ofcourse what she has been cooking for us!! :D

Over to you Rafeeda...
         Assalamu alaikum to all the lovely readers of Zaiqedaar Pakwaan… :)
I am so glad to be on Farheen’s space today. I have been a big fan of her recipes even since the time she used to post of her Facebook page. I feel amazed at her wide repertoire of authentic Hyderabadi meat recipes that I have lost count of how much I have bookmarked from her page and have actually given up on them! Hehe… When she requested me to be the first guest on her blog, I was mighty excited and Alhamdulillah, finally I am here! It has taken me too long to give her my post, but I must say that she was really patient with me.
Before moving on, let me introduce myself briefly. My name is Rafeeda, and I blog at “The Big Sweet Tooth”, which is a collection of my tried and tested recipes in my little kitchen. I am a working mother of two lovely daughters, an Indian – to be more specific, a Keralite – by heart but settled in the UAE since childhood and absolutely loving it! I take to cooking as a stress buster from my otherwise packed life. Baking is my passion and given a chance, I would jump to bake whenever I get a chance. Just like my blog name, my preference is always sweet, but as of now, I am trying hard to control as much as I can because sweetness in character is acceptable but sweetness in food is always frowned upon when health and weight comes in picture! Hehe…
After thinking a lot and consulting with Farheen, I decided to give her a baked goody as my guest post. This recipe was taken from a cut-out I had pasted into my big scrap book, which are loaded with recipes. I had bought a pineapple only for baking this cake because it had been tempting me ever since I had seen it, but it took me four days after buying the pineapple to finally make it. And I was not disappointed. The cake was mildly sweet, but the caramel topping and pineapples made up for the sweetness and it was a lovely cake to relish over a cup of hot tea and a lovely conversation! Without much ado, off to the recipe…


                                                     Pineapple Coconut Upside Down Cake
                                                              Makes a 9 inch cakes (Serves 10-12)

Ingredients for the caramel top:
  1. small pineapple, peeled, cored and cut into 2 cm pcs (around 500 gm)
  2. 125 gm brown sugar
  3. 75 gm butter, cold
  4. A pinch of salt
For the Cake:
  1. 50 gm grated coconut
  2. 200 gm all-purpose flour
  3. 1 tsp baking powder
  4. ½ cup (113 gm) butter, softened
  5. 100 gm sugar3 large eggs, room temperature
  6. 90 ml coconut milk

  1. Preheat oven to 180 degrees. Keep a 9 inch cake pan ready. Grease the sides well.
  2. Put the pineapple and brown sugar in a wide pan on low heat. Allow the sugar to melt, and then leave it on simmer till the pineapple gets quoted, turning it occasionally so that all the sides get covered. This process will take around 8-10 minutes. Remove the pineapple using a slotted spoon into a sieve placed over a saucepan.
  3. Allow the sugar and syrup to simmer for another 5 minutes, till it turns syrupy. Chop the butter and add into the syrup. Whisk till melted and the caramel starts getting an amber shade. Add in the salt and switch off the flame. Pour the syrup onto the bottom of the prepared pan. Arrange the pineapple slices all over the syrup.
  4. For the cake, combine the coconut, flour and the baking powder in a bowl and keep aside. Beat the butter and sugar till creamy. Add in one egg at a time, beating after each addition. Now add in the coconut milk and the juices collected while sieving the pineapple, and beat till combined. Fold in the flour mixture to make a smooth batter – it will be thick.
  5. Arrange the batter on top of the pineapple slices. Flatten the top. Bake around 40 to 45 minutes till the center comes out clean. Run a knife at the edges of the cake and allow to cool in a pan for 15 minutes.
  6. Flip onto a plate carefully. The pineapple pieces may fall off, but just arrange it back. Serve warm as is or with a scoop of icecream or cream!
Now That's one Tempting Piece... Yumm!!

Hope you have liked my guest post, Farheen. I pray that you keep going ahead with your wonderful journey of sharing amazing recipes, BarakAllah Feek!!

Alhumdulillaah it was an amazing first guest post experience for me and I am just in love with this droolicious cake.
BarakAllaah feeki Rafeeda for giving me your precious time and sharing such a delight from your kitchen <3 XO 


Friday, May 22, 2015

Jaipuri Spicy Chicken

Assalamualaikum Warahmatullahi Wabarakatuhu!!
Alhumdulillah another Jumu'ah!!
 Here I am again with another spicy, mind blowing, delicious recipe Jaipuri Chicken Curry. Jaipuri chicken is very famous Rajasthani dish, which is very hot and spicy. Best served with white steamed rice and dal of your choice.
Jodhpur is known as the land of Raja’s and Maharaja’s And these Raja’s were Rajputs, and Rajputs Raja’s were known for their strengthen, strongest .  They were hardcore non-vegetarian so the non-veg of jodhpur is full of Royalty. Jodhpuri  food is spicy in taste so same for non – veg but non-veg of jodhpur is very different from others places because Jodhpuri people used many types of khade masala’s like Tej-Patta, Badi ellichi , Sabut Kali Mirch, Long, Soof, Dal Chinni and so many else…by using these things the taste of non-veg become doubled.
  • Chicken 1 kg
  • Dry whole Red Chili 12
  • Cloves 1 tsp
  • Yogurt 1 cup full
  • Cumin Seeds(Roasted) 2tsp
  • Coriander powder 1tbsp
  • Red Chilly Powder 1/2 tsp
  • Bay leaves 3
  • Green Cardamom pods 4-5
  • Black Cardamom pods 4
  • Garlic cloves (Finely Chopped) 14-16
  • Red Onions (Finely Chopped) 1cup
  • Chicken Stock or water 2 cups
  • Cilantro / Coriander leaves for garnish
  • Salt to taste
  • Oil 3 tbsp

For Tadka/ Seasoning
  • Red chilly 3-4
  • Cloves 3
  • Curry leaves 10

  • Take 12 red chillies and soak it in 1/2 C water.
  • Dry roast the cumin seeds until it starts giving out an aroma
  • Mix yogurt with the roasted cumin seeds, coriander powder,chilly powder and salt in a  bowl. Set aside.
  • Heat oil in a pan. Add cloves, bay leaves, green cardamom and black cardamom. When they start to change color, add garlic. When the garlic is golden brown, add onions and cook until they are golden brown, stirring constantly.
  • Add meat and cook until the sides turn slightly brown
  • Drain the red chillies and add it to the pan.
  • Continue to cook until the water has evaporated and the meat turns brown.
  • Add the spiced yogurt and cook for another 10 mins or until the liquid from the yogurt has evaporated.
  • Add the stock or water and cook until the gravy is thick. Remove from heat.
  • To prepare the tadka (seasoning), heat up some oil and add the cloves, curry leaves and red chillies. Cook for 1-2 mins. Add the tadka to the dish.
  • Garnish with cilantro. Serve with warm Rice or Chappati.

Recipe Adapted From HERE

Thursday, May 14, 2015

Gosht Awadhi Khorma

Assalamualaikum Warahmatullahi Wabarakatuhu!!
I should confess that blogging is not my cup of tea. I am very bad at blogging. And its amazing to see my fellow bloggers doing such an awesome work daily. Anyways Alhumdulillaah its completely blessing to able to share whatever I can. :)
An amazing delicious recipe by Chef  Harjeet Singh. Foodie Ekta Malhotra shared his recipe on facebook group which was originally made with chicken, but I gave a try with mutton with little variations,  Alhumdulillaah it was just super delicious. Served hot with lachcha paratha.

The Awadhi cuisine from the city of Lucknow, the origin of which dates back to the 1780's was popular at the time of Nawab Asaf-ud-Daulah, the erstwhile ruler of the State of Awadh. This cuisine actually came up by sheer luck when the State of Avadh was hit by a famine and unemployment was high. Nawab Asaf-ud-Daulah decreed the never ending construction of a giant edifice, the Bara Imambara, creating unceasing employment. By royal decree too, arrangements were made to provide food.  Enormous containers were filled with rice, meat, vegetables and spices, and sealed. Hot charcoal was placed on top and fires lit beneath, while slow cooking ensured food was available day or night.  The result was extraordinary, for when the containers were unsealed; the splendid aromas attracted even the royal attention. The "dummed" cuisine was now perfected for the royal table. Exotic dishes were evolved, in which flavours and fragrances intermingled, with exquisite results.

  1. Mutton 500 gms
  2. Ghee 2 tbsp + 3 tbsp Oil
  3. Black cumin 1/2 tsp
  4. Bay leaf 2 nos
  5. Cinnamon 1" stick
  6. Stone flower (dagad phool) 50 gms (I didn't use)
  7. Green cardamoms 5
  8. Cloves 5
  9. Ginger-garlic paste 1tbsp+ 1tbsp
  10. Salt to taste
  11. Turmeric powder 1 tsp
  12. Chili powder 1 tsp
  13. Coriander powder 2 tsp
  14. Yogurt 200 ml
  15. Brown paste of onions 5 tbsp (fry 3 onions brown and make a paste)
  16. Cashew paste 3 tbsp (fry cashew and make a paste)
  17. Saffron soaked I little water few strands
  18. Kewra water 1 tbsp
  19. Potatoes 2 large (optional)
  20. Paste of coriander and mint leaves 3 tbsp
  21. Green chilies 3-4
  22. Papaya paste 2 tsp

  1. Marinate mutton with salt, papaya paste and 1tbsp ginger-garlic paste for 2hours. ( I did for overnight)
  2. Heat oil + ghee in a heavy bottomed saucepan, fry cashews, remove and make paste. In the same oil fry potatoes, remove and keep aside.
  3. Now add cumin, bay leaves, cinnamon, green cardamom and cloves. When they crackle add 1tbsp ginger-garlic paste.
  4. cook for 2 mins then add marinated mutton and cook for another 5-7 mins.
  5. Add turmeric powder, chili powder, coriander powder and bhuno till oil surfaces, add 1 cup water simmer down and let it cook till half done.
  6. Now add beaten yogurt and keep stirring as you add yogurt.
  7. Crush the stone flower between your hands and add it to the gravy. Next add onion paste, cashew paste, mint paste, 1cup boiling water, potatoes and let it cook on low flame until mutton and potatoes are well cooked.
  8. Lastly add kewra water and saffron water and green chilies.
  9. Taste and adjust the seasoning. Simmer for more 4-5 minutes, or until the gravy reaches your desired consistency and put off the flame. (If the gravy has dried too much, then add a little water).
  10. Serve hot with naan, paratha or matar pulao.


Wednesday, April 29, 2015

Easy Beef and Bell Peppers

 Assalamualaikum Friends!! :)
I love Chinese and I love Beef... usually my beef recipes are very Indian which is spicy and lots of masala  but this time decided to give a change. And the change was worth it Alhumdulillaah!!
This recipe can be made with mutton or chicken too.  

  • Soy sauce 3 tbsp.
  • Worcestershire sauce 1 tbsp
  • Water 1/3 cup
  • Vinegar 2 tbsp.
  • Corn flour 1 tbsp.
  • Coarsely ground black pepper 1 tsp
  • Beef steak or sirloin 1/2 kg (cut diagonally into thin strips)
  • Olive oil 2 tbsp (can use regular oil)
  • Fresh ginger 2 tbsp (finely chopped)
  • Garlic cloves 4 (finely chopped)
  • Spring onions- white and green separated sliced diagonally 1/4 cup
  • Bell peppers of your choice (green. red, yellow) 2 medium size thinly sliced
  1. Marinate beef with all the ingredients under marinade. Cover and refrigerate for 1 hour.
  2. Heat 1 tbsp oil in a large saucepan and add bell peppers and white part of spring onions, ginger, garlic and saute for 3 mins, stirring occasionally. remove and keep aside.
  3. In the same saucepan add 1 tbsp oil add marinated beef with a slotted spoon reserving the marinade and saute for 2-3 mins until browned, stirring occasionally. Remove the beef in a plate and keep aside.
  4. In that same saucepan add the reserved marinade and cook for 2 mins or until thickened.
  5. Add cooked beef, saute veggies and green parts of spring onions. stir well to combine. let it simmer down for 2 more mins, then remove from heat.
  6. Serve immediately over fried rice, noodles or just plain white rice.
  7. Enjoy!! :)


Sunday, April 26, 2015

Smoked Murgh Musallam

Assalamualaikum Warahmatullahi Wabarakatuhu!!
Alhumdulillaah its Friday again!

Last weekend I served Smoked Murgh Musallam, Saffron Almonds Rice and our favorite Kaddu ka Dalcha. The chicken was marinated night before and cooked the other day. Its was rich and creamy and super delicious. Authentic recipe read stuffed whole chicken with boiled eggs and sometimes vegetable like potatoes and peas. As this was my first take on this royal dish I skipped the stuffing part. InshaAllaaah next time will nail the authentic recipe.

Murgh Musallam literally means whole chicken; it is a rich dish in which a whole chicken is marinated, stuffed with eggs, prepared with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chili, and decorated with almonds and silver leaves. It is considered a gourmet dish in the book of Moghul cuisine Dastarkhwan-e-Awadh, where it is described as lending a certain majesty to the dastarkhwan (tablecloth upon which the dishes of a meal are places). Read more about Murgh Musallam Here


Chicken whole skinless 1kg
Onions 3 large deep fried and crushed
Yoghurt 1 cup/200gms
Ginger-garlic paste 2 tbsp
Red chilli powder 1tsp
Turmeric powder 1tsp
Black pepper powder 1tsp
Garam Masala 1tsp
Almonds 20
Poppy seeds 1tbsp or cashew  nuts 8
Coconut powder 3tbsp
Lemon juice 2tbsp
Coriander leaves paste
Mint leaves paste
Green chilli paste
Saffron pinch full
Salt to taste
Oil/ghee 3-4 tbsp

METHOD: Clean, wash and drain the whole chicken and keep in a colander for few mins.
Mark few deep cuts on it with knife.
In a deep pan heat oil and add sliced onions till golden brown. Remove and make a paste of it.
Dry roast almonds slightly and make thick paste using grinder.
In a bowl combine yoghurt, onions paste, poppy seeds and almonds paste,ginger-garlic paste, salt, chilli powder, garam masala powder, saffron strands, lemon juice, black pepper and turmeric powder, coriander and mint leaves paste. Mix it well and keep it cover for 15 mins.
Next coat the chicken with marinade using hand so that the chicken get well coated. Marinate it for 4-5 hours or overnight for best results.
Now take a heavy bottomed pan, add 3-4tbsp oil, add chicken with the marinade, cover the lid and let it cookon a very low heat. Check and stir in between and keep the chicken turning so that it get well cook on both sides. If you see masala gets stick to the pan then sprinkle some water on sides of pan and not on chicken. It will take 40-45 min to get completely cooked.

For the smokey flavour :
Heat a charcoal, and place it in a steel bowl with a small piece of aluminium foil. Place this bowl in the pan and drop a few drops of oil on burning coal. immediately close the lid tightly and let it rest for 10 mins. later remove the bowl and discard the coal.
Garnish with boiled eggs  and chopped vegetables salad.
Serve hot with saffron rice, butter naan and raita or curry of your choice.
Enjoy!! :)

Total Pageviews