Saturday, February 28, 2015

Kaala Gosht

Kaala Gosht...
This Spicy and Delicious recipe is adapted from Atul Sikand of Sikandalous Cuisine. I have made this using boneless beef. Love the spiciness and flavour of fried onions was worth trying. :)

Mutton 1kg (I used boneless beef)
Large Onions 3
Green cardamom 5-7
Cloves 10
Black Pepper 20
Cinnamon stick 3"
Cumin/zeera 1 tsp
Black cardamom 2
Coriander seeds 1 tbsp
Chilli powder 2 tsp
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Dried red chillies 10
Curd 5 tbsp
Oil 150 ml   

Dry roast the ingredients Green cardamom 5-7, Cloves 10, Black Pepper 20, Cinnamon stick 3",.Cumin/zeera 1 tsp, Black cardamom 2 and Coriander seeds 1 tbsp, cool and grind to a powder.
Chop onions and fry till dark brown, remove retaining the oil, cool and grind to a fine paste. Set aside.
Cut 1 onion length wise, fry till brown, then add mutton/beef  and whole red chillies  over high heat bhuno till half done adding a bit of curd/water.
When half done add the onions paste along with garlic and ginger past and ground masala powder and curd. Cook covered over low heat for another 20 mins or so till the mutton/beef is done and oil seperates.

Tuesday, February 24, 2015

Kaale Chane ke Shikampuri Kababs

Kaale Chane ke Shikampuri Kababs...
Shikampuri Kababs gone vegetarian!! :D Isn't that amazing?? I was too amazed when I saw Ruchi Airen of Foodfellas 4 you shared this recipe on facebook. Delicious kababs with melt in mouth centre, an absolute veg delight. 

Thank You Ruchi for amazing recipe!! 


  1. Kaala channa/black chickpeas 2cups
  2. Boiled and mashed potatoes 2 cup
  3. Ginger 2 inch
  4. Garlic 4-5 cloves
  5. Green Chillies 4-5
  6. Red Chilli powder 2 tsp
  7. Aamchoor as per taste
  8. Coriander powder 1 tsp
  9. Garam masala 1 tsp ( I used readymade one)
  10. Pepper 1/2 tsp
  11. Salt to taste
  12. Mint and Coriander leaves 1/2 cup finely chopped
  13. Lemon juice from 1 lime
  14. Hung Curd from 200 ml curd packet.
  15. Onion 1 small very finely chopped

  1. Soak kale chane for 5-6 hours or overnight.
  2. Pressure cook with salt till soft in minimal water and drain any excess water left. Grind in chopper to a smooth paste. (add a little water if needed)
  3. Mix ground kale chane with equal quantity of boiled mashed potato and some minced ginger, garlic & green chillies. Add red chilli powder, coriander powder, amchur, garam masala and kali mirch and mix to combine. Also add a generous measure of mint and a squeeze of lemon juice to the kabab mix.
  4. Mix some hung yoghurt with little salt, finely chopped onion, chopped green chillies, chopped mint and coriander leaves. Adjust seasoning as needed.
  5. Now take a portion of the mix, form into an open cup. Spoon a heaped tsp of the thick spicy herb yoghurt into the cup. Carefully seal from all sides. Pat lightly with besan and seal any cracks.
  6. Shallow fry on a hot pan till golden. 
  7. Serve hot with spicy chutneys. 

Saturday, February 21, 2015

Russian Salad

Russian Salad...
Salad which is rich, creamy and delicious. This salad is quiet famous in Hyderabadi's marriage party. Once in a while indulging in heavy and rich salad is a total bliss!! 

Potatoes boiled and cubed 1 cup
Carrot boiled and cubed 3/4 cup
Peas boiled 1/2 cup
Cucumber cubed 1/2 cup (remove the seeds part)
Apple cubed 1 big
Pineapple chopped 1small tin
Sweet corn 1 small tin
Eggs boiled and chopped 2-3
Salt if required
Pepper powder 1/4 tsp

Russian Salad Dressing :
For dressing sauce click the link here:
Salad Dressing

Make the salad dressing day before and keep ready. Boil the vegetable with little salt and chopped in small equal cube size, 
Mix  everything well and taste the seasoning. Chill it before use.

Friday, February 20, 2015

Russian Salad Dressing

Russian Salad Dressing.....
Rich, creamy, flavourful and delicious salad dressing which is easily made with ingredients you might already have on hands. This can be made in just few minutes. Though there are many version of this recipe but I enjoy making this way! :)

Mayonnaise 3/4 cup
Sour cream 1/4 cup
Tomato ketchup 3 tbsp(optional)
Mustard powder 1/2 tsp
Hot sauce 2 tsp
Worcestershire sauce 1 tsp
Lemon juice 1/2 tsp
Freshly minced parsley 1 tbsp
Grated onion 2 tbsp
Castor sugar 2 tbsp

In a bowl combine all the ingredients and whisk this by hand until smooth or use a blender. This salad dressing gives a flavorful boost to just about anything, so don't be afraid to try with different things. 
Chill for 4-5 hours or overnight. serve and enjoy. 
Store in an air-tight container for upto 5 days.

Wednesday, February 18, 2015

Lasagna Bowl

Lasagna Bowl.....
Isn't that looks amazing and super delicious?? :D
Well it was yummy.....Lasagna made in a bowl and served. I made all this very instantly as I had leftover mince in freezer. Pre-cooked lasagna sheets, Made instant bechemel sauce and layered with cheddar and mozzarella cheese and baked to perfection Alhumdulilaaah.!!

But I would share all the recipes....soo lets get started. :)

Ingredients ;
Ground beef/meat/chicken 250 gms
Onions chopped 1 medium
Garlic cloves 3 finely chopped
Tomato Paste 1/2 cup
Fresh tomatoes 3 chopped
Sugar 1 tsp
Coarsely ground pepper 1/2 tsp
Fresh coriander leaves chopped
Salt to taste
Lasagna sheets 5-6
Mixed dry herbs 1 tbsp
Olive oil 2 tsp
Cheddar cheese as required
Mozzarella cheese as required
Chilli flakes few (optional)
Bechamel sauce packet 1

Cook lasagna sheets according to package directions. Meanwhile start making meat sauce.
Heat oil in a saucepan, add chopped garlic and chopped onions. Saute for a minute or two.
Next add mince and cook for 10 mins.
Stir in tomatoes, tomatoes paste, water, sugar, chopped coriander, salt and pepper, bring to boil. Reduce heat, simmer, cook uncovered for 20 mins, stirring occarionally.
Preheat the oven for 180C.
Make bechamel sauce according to package instruction... i used only half of the packet. 
Grease well the ramakins or any other baking bowls/dish.
Spread  one tbsp of meat sauce first and start layering it with cooked pasta, next bechamel sauce and again little meat sauce, pasta and bechamel sauce. On top sprinkle cheddar and mozzarella sauce, few chilli flakes and bake for 20 mins or untill its bubbly.

Monday, February 16, 2015

Palak Gosht with Secret Ingredient

Palak Gosht with a secret ingredient. (now no more a secret !!) 
So what does the secret it have? Method or Ingredient ? This is one secret that I want to share with you all today. Palak Gosht with a secret ingredient. Trust me, it’s delicious and lip smacking. No one will ever find out whats the secret ingredient. 
It’s the Humble Green Peas here !! :D  
Surprise the guests …..Never tell the secret ingredient till the end….. ;)
When Anisa Arif of Zaiqa- The Spice Store shared this recipe on facebook, I promised myself to try this out ASAP. It was completely different with the regular Palak Gosht which we often make. Iam quiet satisfied and happy that I tried this recipe. 


Chopped spinach/palak 1-1/2 cups
Green Peas/mattar 1 cup
Mutton 200gms
Onion 2 medium size (grind to paste)
Tomatoes 2 small size (grind to paste)
Ginger-garlic paste 2 tsp
Red chilli powder 2 tsp
Turmeric powder 1/2 tsp
Cumin/zeera 1/2 tsp
Shazeera 1/2 tsp
Chat masala 1/2 tsp
Garam masala 1/2 tsp
Cashewnuts 4-5
Salt to taste
Green chillies 3
Kasoori methi 1/2 tsp
Oil 1 tbsp + 2 tbsp

Step 1 - In a kadai – Add 1 tbsp oil, splutter ½ tsp zeera, 1 cup peas (100 gms) sauté 2 – 3 mins, add chopped palak leaves 1 to 11/2 cups, 4 no. kaju, ½ tsp kasoori methi leaves and ½ tsp chat masala. Saute well for 2 -3 mins and Set aside to cool and grind to a paste.

Step 2 – In a pressure cooker, add 2 tbsp oil, ½ tsp shahzeera, Add paste of 2 onions, fry well add paste of 2 tomatoes, 2 tsp ginger garlic paste, fry well add 150 gms mutton pcs sauté well for 5 mins, add salt and 2 tsp kashmiri chilli pwd. Add water about 1 cup and pressure cook for 1 whistle and simmer 8-10 mins.

Step 3 – In a kadai, add cooked meat, add Palak – Peas paste as mentioned in Step 1, ½ tsp zaiqa garam masala. Fry well and sauté on high for 5 mins. Serve Hot.

Thursday, February 12, 2015

Honey n Sriracha Chicken Wings

Honey n Sriracha Chicken Wings......
Made these over the weekend which were perfect combination of sweetness and spicyness in every bite. It was super simple and soo delicious. I'll definitely keep it on the weekly rotation. For best results marinate it overnight. 

Ingredients for marination :
Chicken Wings 1kg
Ginger-garlic paste 1 tbsp
Salt to taste
White pepper powder 1 tsp
Soya sauce 1 tbsp
Vinegar 1 tsp

Other ingredients :
Honey 2-3 tbsp
Tomato ketchup 2 tbsp
Sriracha* sauce 3-4 tbsp (use any hot-chilli sauce)
Cornflour 1 tbsp
Garlic finely chopped 1 tbsp
Oil for frying+ 2 tbsp
Salt to taste
Water 1/4 cup

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.

Method :
In a large bowl combine all the marination ingredients with wings.
Heat oil in a wok and fry marinated wings in batches on medium flame till they turn light brown in color (do not over fry) Keep aside.
In another saucepan heat 2 tbsp oil and add chopped garlic. Saute for few seconds, add ketchup, sriracha sauce and honey....keep the flame low while making sauce.
Add 1/4 cup water let it cook for a min then add cornflour mixed with very little water.
Now add fried chicken wings and toss it well on high flame till the wings are well coated with sauce. 
Garnish with toasted sesame seeds and chopped Spring onions.
Serve hot with Fried rice. 

Sunday, February 8, 2015

Chocolate Cake with Zucchini n Walnuts

 Cake with Zucchini...???
Yes you read it correct. Chocolate cake made using vegetable.
Oh I simply love this idea. Healthy and delicious. Kids enjoyed veg without any fuss and I enjoyed chocolate without any guilt. :P after all Iam eating healthy right!! ;)

Tried and Tested using idea from Here making little changes by adding walnuts and choco chips. :)


  1. 1/2 cup oil (I used canola)
  2. 1 1/2 cups sugar
  3. 2 teaspoons vanilla
  4. 1 large egg
  5. 1/2 cup milk
  6. 2 heaping cups peeled, shredded zucchini
  7. 1 cup all purpose flour
  8. 1 cup whole wheat flour
  9. 1/4 cup cocoa powder
  10. 1 1/2 teaspoons baking soda
  11. 1/2 teaspoon salt
  12. Chopped walnuts 1/2 cup
  13. 1/2 cup semi-sweet chocolate chips

Preheat oven to 350. Prepare a 9 x 13 baking dish by applying butter. In a large bowl whisk together oil, sugar, vanilla, egg, and milk. Fold in zucchini. In a small bowl mix together flour, cocoa powder, baking soda, and salt. Add to wet ingredients and mix until combined.
Stir in semi-sweet chocolate chips and walnuts.
Pour into prepared pan, and bake 25-30 minutes, or until the cake begins to pull away from the sides of the pan. Let cool completely and cut in pieces. 

Thursday, February 5, 2015

Boti ka Saalan (Lamb Tripe Gravy)

Boti ka Saalan.....
Hmm... i know i know many of you  might have made (eww) faces, but let me assure you that in Hyderabad this is One of the most demanding recipe. I personally dont eat this but this curry is enjoyed by whole family. Traditionally this is made at the time of "Bakrid' but often made on special occassions. Back home in India we usually cook all the other parts of lamb like, small and large intestines. But I have made this curry only with tripe.

Ingredients ;

  1. Lamb tripe 1 
  2. Onions 2 medium
  3. Tomato small 1
  4. Turmeric 3/4 tsp
  5. Red chilli powder 1 tbsp
  6. Ginger-garlic paste 1-1/2 tbsp
  7. Whole spices(cinnamon 2" cloves 4, cardamoms 4)
  8. Coriander powder 1 tsp
  9. Cumin powder 1/2 tsp
  10. Garam Masala 1 tsp
  11. Coriander leaves 2-3 tbsp chopped
  12. Mint leaves 3-4 tbsp chopped
  13. Salt to taste
  14. Ginger julien for garnishing
  15. Oil 2 tbsp
  16. Green chillies 


  1. The very important step to enjoy this is cleaning. Clean it very very well. To clean lamb tripe(stomach pouch of lamb) soak it in very hot water for 10-15mins. Then with a knife scrape off the outer black cover/skin. and with a scissor cut it into small pieces. 
  2. Heat oil in pressure cooker, add whole spices and let them splutter for few seconds, add lamb tripe, and all other ingredients from 2-13no's.
  3. Adding little water pressure cook it for 6-7 whistles on low flame. 
  4. Switch off the flame and bhunofy well on medium flame. Taste and adjust spices.
  5. Sprinkle some more garam masala and chopped mint leaves and add green chillies. 
  6. Cook on low flame for 5 mins more and serve hot garnishing with julien ginger. 

Tuesday, February 3, 2015

Mutton 55

 Mutton 55...

The name is given by my husband and one of his favourite dish!! 
In my family they want Tala hua Gosht everytime so i keep trying variations just for change!! 
Inspired by Chicken 65... ...made this very easy and jhat-phat to cook spicy and tangy flavoured dish. A perfect non-veg dish served with White rice and Hyderabadi Ando ka Salan

Ingredients :
  1. Boneless mutton/beef 250gms
  2. Onion 1medium sliced
  3. Turmeric pdr 1/2 tsp
  4. Ginger garlic paste 2tsp
  5. Salt to taste
  6. Water 1cup
  7. Oil 3tbsp
  8. Curry leaves 6-8
  9. Green chillies slit in two 5-6 
  10. Red chilli pdr 1-2tsp
  11. Soya sauce 1/2 tsp
  12. Tomato Ketchup 2-3tsp
  13. Red color a pinch
  14. Garam masala 1/4tsp
  15. Lemon juice 1/2 tsp 

Method :
  1. Pressure cook mutton, onion, ginger-garlic paste, salt, haldi pdr with 1cup water till mutton gets tender.
  2. In a Kadai/ saucepan heat oil, add curry leaves and green chillies. Saute a little then add tendered mutton!
  3. Bhunofy well!!
  4. Add red chilli pdr, garam masala, pinch of red color, tomato ketchup and soya sauce. 
  5. Stir fry for 2mins on medium flame!!
  6. Simmer down and add lemon jucie!
  7. Serve hot with phulka or Zeera rice!!

Monday, February 2, 2015

Hyderabadi Ando ka Salan

Ando ka salan.....
Here is another regular made curry which is commonly enjoyed in Hyderabadi household. Spicy tangy masala based curry with boiled eggs is my husband's all time favourite. 

Ingredients :

  1. Eggs boiled 6
  2. Onions 2 medium size
  3. Tomatoes 1 large
  4. Dry coconut powder 3 tbsp full
  5. Coriander powder 1-1/2 tsp
  6. Zeera powder 1 tsp
  7. Ginger-garlic paste 1 tsp full
  8. Turmeric powder 1/2 tsp
  9. Red chilli powder 2 tsp
  10. Curry leaves 10+10
  11. Zeera 1 tsp
  12. Whole red chilies 4
  13. Tamrind Juice 1/2 cup
  14. Coriander leaves chopped 
  15. Green chilies 3
  16. Salt to taste
  17. Oil 2-3 tbsp

Method :

  1. Make few slits on hard boiled eggs and keep aside.
  2. Make a very fine paste of onions, tomato, coconut pdr, coriander pdr, cumin pdr and 10 curry leaves.
  3. Heat oil in a saucepan, add cumin, whole chillies and 10 curry leaves. Let it splutter for a min, dont let it burn. 
  4. Now add paste which we made above, stir for a min, add turmeric, red chilli pdr, salt and ginger-garlic paste. Bhunofry for few mins. 
  5. Add boiled eggs and again bhunofry till you see oil at the edges of saucepan.
  6. Next add tamrind juice, little water adjusting the consistency as required. Add chopped coriander leaves and green chilies, let it cook on low flame for 10-15 mins. 
  7. Serve hot with plain white rice and Kuta'hua Gosht

Sunday, February 1, 2015

Gajar ka Halwa

Gajar ka Halwa....
Who doesn't love this most Rich Indian dessert, which is a delight in winter seasons! Well if you ask me, I was not really fond of this meetha until I had once made by my Sasuma. and  till date I enjoy not only eating it but I love to make Sasuma's way. She says the secret for rich and delicious meetha lies "Stir Cook" the meetha the best results we get. She used to make in large batches and freeze them. My father-in-law used to help in grating carrots as that was painful work for us. :P 
Ahh... I miss that fun, where there was lots of hard work to do and enjoy this Divine Halwa. Today Iam sharing my Sasuma's recipe again. :)

Grated red carrots 1-1/2kg
Sugar 1-1/2 cups
Elaichi pdr 2-3tsp(use fresh)
Khoya 1/2 cup
Asli Ghee 6 tbsp
Milk 1litre

Saffron 1 pinch
Almond and Pistachio for garnishing 

Wash, dry and grate red carrots.
In a heavy bottomed pan heat ghee, add grated carrots. Cook on medium heat while stirring for 10 mins.
Add sugar, milk, elaichi pdr and saffron, keep stirring occasionally till milk dries up.
Add  Khoya..stir stir stir!!
The more u Bhunofy the halwa on low flame the more rich texture and color you will get!! (I used to stir cook for nearly 1/2 hour)
Garnish well with chopped nuts and serve warm!!

For Healthy version..
1) Use less amount of Ghee and Sugar as per taste.
2) Use brown sugar in place of refine sugar.
3) Use low fat Milk. 

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