Saturday, June 14, 2014

MY MUTTON BIRYANI THALI....Mutton Biryani , Cucumber -Onion Raita , Mango Rava Sheera (Halwa)..& Papad fry


This home made mutton biryani is for 4 to 5 persons..

Wash 2 and 1/2 big wati Basmati rice and keep aside for 15 to 20 minutes.

then marinate 3/4 kg mutton pieces and 1 potato cut inro big pieces with little salt ..,little chilli powder, 

2-3tabsp shaan masala or 1/4 tsp garam masala. Grind 6-7 garlic, 2inch ginger, dhania leaves 2 

handfulls, 1hand full pudina leaves. Add

this in mutton,add atleast 1cup dahi. Marinate mutton at least for 20 minutes or more.

Take water in big vessel, add small dalchini piece, 4-5 lavanga, 4elaichi, 2 tamalpatra, little salt,.boil 

it..add rice in it ..cook for few minutes till rice is only half should not cook more.just till it fully 
becomes long & when pressed it should be raw from inside..then strain it & keep aside.

Fry long cut 3 onions in more oil till properly brown and keep aside.

Take oil in cooker add 1onion finely chopped, fry for 3 minutes. Add 1 tomato finely chopped..fry till 

soft. Add shaan 2 tabsp.biryani masala or 1tsp Garam Masala.

Then add mutton and mix it well. Add very little water. Cook till 4 whistles.then keep it on slow simmer 
for 10 minutes, if the gravy is thin then keep on gas for some time. till gravy becomes less & thick.

Then brush the corning ware pot with ghee. Spread a layer of mutton curry first then a layer of rice 

then sprinkle dhania leaves, pudina leaves, little ginger thinly long cut, fried onions. Then repeat the 

above layers step.

Top layer should be rice with dhania leaves, pudina leaves, fried onions, ginger cut & little kesar mixed 

in 3-4 tabsp milk.

Cover the pot with tight lid and keep it on very low flame or in microwave for 10 minutes.

Biryani is ready to serve.

Friday, June 13, 2014

MY LUNCH THALI....Bangda (Mackeral) Red Curry , Whole Masoor Amti , Pomfret Fish Ghashi (Curry) , Carrot Koshimbir(Salad) , Potato Bhajiya ,& Rice.... — in Dubai.

Pomfret ghashi..

clean pomfret pieces. apply some salt, &;haldi..grind grated fresh coconut, red whole chillies, dhania seeds, tamarind(chinch) & haldi. make a fine paste. boil the ground masala adding some water.add 1finely chopped onion, 1 green chilli, some ginger finely chopped, while boiling masala. add some salt. then add fish pieces in it.lastly add some coconut milk.(i have added instant coconut milk powder mixed in water). & finally add tadka of coconut oil with 1 finely chopped onion .(fry onion till light brown ) ghashi is ready to serve

Whole Masoor Amati.......Recipe..

Pressure cook whole masoor with some onion & water..then take some oil..make tadka of rai,jeera, chopped garlic,haldi,chilli powder ,goda masala or garam masala,or amti masala..then fry finely chopped onins,chopped tomatoes,green chillies..add masoor,salt,kokum,little gud..stir it nicely..boil it till it gets well mixed..then add some coconut milk..make thick as per taste..garnish with dhania leaves..and serve ...

Bangda red curry...

1. Clean fish thoroughly and apply salt and turmeric and keep aside.
2. take 1/4 tsp oil in a pan and roast red chillies slightly.
3. grind red chillies, soaked tamarind ,few dhania seeds, 5-6 methi seeds,2 cloves, small dalchini piece, few mustard seeds, 2 garlic cloves,with water. make a fine paste.
4. fry the finely chopped onions in coconut oil (or any oil)till it turns soft &&slight brown.,add the ground chilly paste,salt and stir till oil seperates, then add fish in not stir for some time. after some time change the fish sides.. fry for sometime. then add some water and simmer for 4-5 mins.make it dry.
5. serve with rice or chapati..


MY LUNCH THALI....Cauliflower Dal Ambat , Beetroot Raita , String Beans (Alsanda) Talasani , Suran ( Yam ) Koot (Pickle) , ...& Rice

CauliFlower Ambat Recipe....

Boil big10 to 15 pieces of cauliflower pieces with some salt and water. Cook1cup Toor Dal in pressure cooker till very soft. then mash it.add cauliflower pieces in it.fry less than 1/4 methi seeds in few drops of oil add 3-4 whole red bedgi chillies in it.grind together fresh 1 cup grated coconut,small piece of chich, 1/tsp haldi,and fried methi & red chillies in to a fine paste. add this ground masala in dal and cauliflower pieces mixture.add salt as per taste. , pinch sugar(optional).boil it.then make tadka of oil and add 1finely chopped onion.fry till brown and add in curry.Ambat is ready to serve.

Wednesday, June 4, 2014


Eggless Mango Cake... Newly Learnt From My Dear Friend Our Asha Philar..Thanks for such a lovely,yummy cake..we all enjoyed it..


Maida-1 1/4 cup,

baking powder-1 tsp,

Baking Soda-1/2 tsp,

pinch of salt.

Cashew nuts-1/2 cup,

Sugar-1/2 cup(heaped),

cardamoms (peeled) 2

Refined oil 4 tablespoons

Fresh Cream 2 tablespoons

milk 2 tablespoons

Mango pulp 1 cup

sliced Mango pieces-few


Sieve all the dry powders and set aside.

In Mixie jar: grind 1/2 cup cashewnut pieces to a coarse texture and remove. Same jar add 1/2 cup Sugar (heaped) and powder fine with 2 cardamoms ( peeled).

Add Mango pulp to the powdered sugar in the jar and now run the "PULSE" button briskly for a about 4 times.
Now add oil ( any cooking oil can be used) and Pulse again twice.
Finally add the Cream and pulse again to get a smooth cake batter.

Pour the batter into a mixing bowl. Fold in Maida little by little and if the batter is too thick add the 2 tablespoons of milk..and add some Mango slices in it.

Pour the contents into a greased cake-tin and bake.

Bake in Oven at 180* degrees C for 40 min.

Garnish with some Mango slices .