Saturday, October 11, 2014


Mutton Korma...


1.Mutton- 750 Gms to 1Kg.

2..Garam Masala to make powder.- 2tabsp.dhania seeds, 1tsp.jeera...3 green cardamoms...2 black cardamoms..5 cloves. Small piece of dalchini..1/2 tsp.saunf..1/2 tsp black pepper .

3. 1 tabsp.garlic paste..1 tabsp.ginger paste.

4. 6 to 7 green chillies.

5. 4 medium onions.

6. 1 big tomato.

7. 4 to 5 tabsp of oil.

8. Whole Garam Masala..- 4 to 5 tabsp of oil.add 2 tejpatta..2 cloves..2 green elaichi..3 to 4 black pepper.


1. Make korma powder masala...just heat on low flame.. 2tabsp.dhania seeds, 1tsp.jeera...3 green cardamoms...2 black cardamoms..5 cloves. Small piece of dalchini..1/2 tsp.saunf..1/2 tsp black pepper .do not roast it ..then make powder n keep ready.

2. Make green masala ready...grind some dhania leaves..few pudina leaves..tabsp.garlic paste..1tabsp.ginger paste.n 6 to 7 green chillies.grind it without water.

3 .Chop finely 4 medium onions .Chop finely1 big tomato .

4.In pressure cooker take 4 to 5 tabsp of oil.add 2 tejpatta..2 cloves..2 green elaichi..3 to 4 black pepper...

5.Then add chopped onions..fry till slight brown. .Add green masala paste.fry for some time..then add mutton ..fry for few minutes.add korma powder as much as you like.. .stir again.add tomato pieces then

6.Add salt as per taste..fry for few minutes..add water n cook it till mutton gets well cooked.......gravy shud be thin..before serving add lemon juice n dhania leaves...mutton korma is ready to serve with pavs.or rotis or rice.

Sabudana Dosa with Coconut Chutney....thanks to my Friend Jayashri Baleri for yummy recipe.

Sabudana Dosa recipe..thanks to my Friend Jayashri Baleri for yummy recipe.


1. Sabudana- 1Cup
3.Green Chillies- 2-3
4. Dhania Leaves-1Handfull.
5. Jeera-1/4 tsp.
6. Salt-As per taste.
7.Sugar- As per Taste.


1.Soak 1cup sabudana for 3 to 4 hours.( I washed tiny small sabudana .removed all water n kept only for 10 minutes.) 

2.Then add 1 cup of rava in it.add chopped finely green chillies, dhania leaves, salt, sugar as per taste.I have added 1/4 tsp jeera.
3.Then make batter with adding some water.batter shud be like uttapas batter.then spread this batter on tava n make dosas.fry this dosa from both sides to make it slight crispy..serve with coconut chutney.

MY LUNCH THALI....Sprouted Moong Curry , Akhkhi Gavar , Moong skin (saal )Saar , kakdi Kocholi , Fried Phodis (crispies)....& Rice...

moong saar recipe...

In a big vessel take sprouted green moong &lots of water...keep it for boiling..when water starts

boiling..moong skins will start gathering on top..tht time remove skins & keep it..If with skins there r

some moong with it..No can use it with skins ...then 1ce moong is cooked remove water

from that.grind all skins..1 tabsp of fresh scrapped coconut..1 or 2 green chillies n half tsp of jeera.n

small piece of tamarind.make fine paste.add it in boiled moong water.add salt..small piece of gud.give a

nice boil.then add tadka with whole chilli n hing..add in saar. Garnish with

some dhania leaves..n serve..

Moong curry recipe..... .

boil sprouted moong in water..remove skins..then add some salt in it..cook it till soft.grind grated fresh 

coconut..n roasted 10 to 12 methi seeds fried in 1/4tsp of oil.2-3 red whole chillies..Small piece of 

tamarind.n haldi.then add this fine paste in cooked moong.give it a nice boil.then add tadka of oil 

..rai..curry patta n hing..

Akkhi Gavar...Recipe..

Make long pieces of 250gms of Gavar.Take 2tabsp of oil in a pan or kadhai..after heating add 1/4tsp 

mustard seeds,1/4tsp ajwain, when mustard seeds start spluttering add 1/4tsp hing powder,1/4tsp haldi 

powder,1/2tsp freshly crushed black pepper ,and 1/2tsp red chilli powder.then add Gavar pieces in 

it..saute for few minutes. add little gud,and salt as per taste..add some water to cook.cover it..and cook 

Gavar till soft.Akkhi Gavar is ready to serve with chapatis or rice.

EID MUBAARAK TO ALL MY FRIENDS....Enjoyed Mutton Biryani , Sheer Khurma , Raita & Papad...

Sheer Khurma recipe.....

Roast very thin very vermicelli in some ghee on low flame..then boil milk till it becomes little thick. 

soak some dry fruits like almonds, pista in warm water..then remove almond skins.n make long pieces. 

chop some cashewnuts.fry cashew pieces n raisins in some ghee n keep can fry almond n 

pista pieces also if you like,, but i like to keep its natural colour so i soak it in water. then add roasted 

vermicelli ,dryfruits n raisins in milk..keep stirring.. i add some masala milk powder in it..add sugar as 

per taste. add elaichi powder.n saffron in it.. boil it till this kheer becomes little thick..Garnish with 

chopped pistas n almonds.this Sheer Khurma is little thicker than our usual kheer..


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 served.

Today's Fish Thali....Tirfalachi Tambli , Palak Talasani , Pomfret Curry , Fry Fish , & Rice....

Tirphal Tambli Recipe...

Fry 4-5 fresh tirphal, 2 green chillies pieces, in 1/2 tsp ghee & add at least 2 pinches hing powder.then

keep it down from flame.,then grind this above fried things with 1 cup grated coconut & some 

water.make a fine paste.add salt &1 kokum &again grind it only for 5 can add water if it 

is very thick..this tambli tastes very yummy with fish fry n rice.

Palak Talasani Recipe...

chop palak finely.. make tadka in a pan with oil..add rai,,udid dal, jeera, 3-4 garlic, 1red chilli,2green

chillies, currypatta, & haldi..add palak in it.. add some salt , pinch of sugar(OPTIONAL)..keep lid for 2 
minutes..palak talasani is ready to not add water in it..

Fry Fish Recipe...

I have applied chilli powder..& dhania chilli &garlic paste(without 

water)..Then rolled in to the mixture of rawa n rice powder then shallow fried..