Monday, May 18, 2009


Ingredients :

1. Eggs-7.
2. Fenugreek Leaves [Methi]-1 cup.
3. Coriander leaves- ½ cup.
4. Green Chillies-4-5 chopped.
5. Gram flour [Besan]-4 tbsps.
6. Carom Seeds [Ajwain]- ¼th tsp.
7. Onion-1 Chopped.
8. Cumin Powder-1 tsp.
9. Red Chilli Powder-1 tsp.
10. Chaat Masala Powder- 1 tsp.
11. Cooking Soda- ¼th tsp.
12. Salt to taste.
13. Oil to deep fry.

Method :

1. Boil 6 eggs for about 15 minutes, drain and put into cold water. Shell them and finely chop.
2. In a bowl mix methi leaves, coriander leaves, onion, and green chillies. Add besan and mix well.
3. Add ajwain, red chilli powder, cooking soda, cumin powder, chaat masala powder and salt to the bowl, mix well.
4. Add the chopped boiled eggs and add a little water and mix all the ingredients well.
5. Whisk the last remaining egg and add to the bowl and mix well.
6. Heat sufficient oil in a skillet.
7. Scoop the mixture with a wet tablespoon and gently drop the mixture into the hot oil.
8. Reduce heat to medium and deep fry the pakoras in small batches.
9. Serve hot with the sauce of your choice.

Tuesday, May 12, 2009


Ingredients :

1. Chicken cut into medium pieces-500 gms.
2. Onion -1-2 medium finely chopped.
3. Tomato-1 chopped.
4. Green Chillies-4-5 chopped.
5. Coriander Powder – 2 ½ tsps.
6. Garam Masala Powder-½ tsp.
7. Cumin Powder-1 tsp.
8. Turmeric Powder-½ tsp.
9. Red Chilly Powder-1 tsp.
10. Cashew nuts -50 gms [optional].
11. Ginger Garlic paste-2 tbsps.
12. Yogurt-1 ½ tbsp.
13. Salt to taste.
14. Sugar-½ tsp.
15. Cooking Oil or Butter.

Method :

1. Clean the chicken pieces and marinate with yogurt, coriander powder,half of the garam masala,cumin,red chilly and turmeric powder। Add half of the ginger garlic paste and a pinch of salt. Keep this marination aside for 1-1 ½ hours preferably in the refrigerator.
2. Heat oil or butter in a skillet and fry the chopped onions till transparent.
3. Add the tomatoes and the green chillies.
4. Add sugar and salt mix well.
5. Cook for a while till tomatoes become tender.
6. Add ginger garlic paste,remaining turmeric,cumin and red chilli powder.
7. Cook till oil starts separating.
8. Add marinated chicken pieces to the skillet.
9. Keep mixing, avoid adding water as long as you can and keep mixing it well atleast for 15 minutes.
10. Add water little at a time [according to the amount of gravy you want].
11. Add the cashew nuts.
12. Cover and cook for another 15-20 minutes or till the chicken is cooked.
13. Add the remaining garam masala powder and mix well.
14. Dhaniya Chicken is ready, serve hot with Fried Rice or Steamed Rice.

NOTE : A bunch of coriander leaves can be used instead of the coriander powder which can be made into a puree and added to the gravy, this gives a stonger taste and smell of coriander. I don’t use it as I don’t like the smell of coriander leaves:)

Sunday, May 10, 2009



1. Potatoes-4 to 5 boiled.
2. Green chillies-3 chopped.
3. Onion-1 finely chopped.
4. Rock salt to taste.
5. Asafetida a pinch.
6. Red Chilli Powder-1 tsp.
7. Lemon Juice-3 tbsps.
8. Corn flour.
9. Ghee to fry.


1. Wash, boil, peel and mash potatoes while still warm.
2. Add onion, green chillis, red chilly powder, asafetida, and rock salt, mash them together and mix well.
3. Divide the mixture into small portions circular in shape.
4. Heat ghee in a skillet.
5. Roll the portions of the mixture on corn flour and fry them.
6. Drain them on an absorbent paper.
7. Transfer into a bowl, add lemon juice, sprinkle a little rock salt and red chilly powder on top and serve with tomato sauce.


Ingredients :

Eggs-6 boiled.
Oil for frying.
Dry red chilly-3.
Onion-2 medium ones, chopped.

Pepper Powder-according to taste.
Ginger Garlic taste-1 ½ tbsp.
Curd-150 gms battered with 1 pinch of salt.
Salt to taste.
Sugar-3 tbsps.

Method :

Make cuts into the boiled eggs and fry them.
Once they cool down cut them lengthwise into halves.
Now fry the red chillies in the oil and keep aside.
Now start frying the onions in the remaining oil till golden, add the whole garam masalas, pepper powder and ginger garlic paste.
When oil starts separating remove the skillet from heat and add the curd and mix well.
Now again start heating it and keep cooking for a while. Add some warm water, be careful, do not add to much water.
When it starts boiling, add salt and sugar and mix well.
Now add the boiled fried eggs to the gravy, cover with a lid and simmer for 15 minutes.
Add the already fried red chillies once the dish is cooked.
While serving use a flat bottomed bowl, put the eggs first and then pour the gravy on top of it so that the eggs are completely covered.


Ingredients :

1. Potatoes –cut into ½” cubes.
2. Lemon juice-3 tbsps.
3. Oil to deep fry.
4. Onion chopped-1 large.
5. Chaat Masala-½ tsp.
6. Red Chilly Powder- ½ tsp.
7. Cumin Powder- ¼th tsp.
8. Rock salt to taste [regular salt can also be used].
9. Green chillies-2 chopped.
10. Fresh coriander leaves-3 tbsps.

Method :

1. Heat sufficient oil in a skillet and add the potatoes, deep fry them till golden and crisp.
2. Drain the potatoes on absorbent paper.
3. Transfer the potatoes into a big bowl, add onion, green chillies, chaat masala, cumin powder, red chilly powder, rock salt, lemon juice and fresh coriander leaves.
4. Serve immediately.

Friday, May 8, 2009

Egg Chicken /Egg Fried Rice

Ingrdients :

1. Basmati Rice.
2. Eggs-3.
3. Chicken -200 gms - shredded.
4. Turmeric-a pinch to add to the Prawns before frying.
5. Bay leaf -3-4.
6. Cinnamon - 1” stick.
7. Cardamom- 3-4.
8. Cloves-3-4.
9. Beans-chopped.
10. Carrot-chopped.
11. Cauli flower-cut into small florets.
12. Peas-1 cup.
13. Peanuts-1/2 Cup.
14. Salt to taste.
15. Sugar to taste.
16. Pepper Powder-Acoording to taste.
17. Garam Masala Powder-little bit.
18. Nutmeg-Mace Powder-little bit [Optional].
19. Soya Sauce-1.5 tbsp.

My Egg Chicken Fried Rice from another day with the Indo Chinese Chilli Chicken

Method :

1. Cook the rice, do not over boil and keep aside.
2. Fry the Eggs separetely and cut them into small pieces with the spoon you are using to cook and keep aside.
3. Stir fry the shredded Chicken in some hot oil to a nice golden brown color which should indicate it is done and keep aside.
4. In a skillet heat cooking oil.
5. Add the bay leaves and the whole garam masalas [cinnamoms,cardamoms and cloves]. 

6. When the smell of the garam masala is strong enough, add the vegetables [Beans,Carrot,Cauli Flower,Peas] and fry.
7. Add Peas.
8. Add salt and sugar to balance the taste.
9. Add Pepper powder, Garam Masala powder and Nutmeg-Mace Powder.
10. Cook till all vegetables are cooked, do not add water.
11. Once the vegetables are cooked add the Basamati Rice.
12. Mix very well.
13. Add Eggs, Chicken and Soya Sauce and mix well again.
14. Serve hot.

This time I made some Egg Fried Rice & served it with Chicken Korma :)

Thursday, May 7, 2009

Deep Fried Pomfrets


A couple of Pomfrets cut into halves.
Cumin Powder – 1 tsp.
Coriander Powder – 1tsp.
Turmeric Powder – 1 tsp.
Red Chili Powder – 1 tsp.
Ginger Paste – 1 tsp.
Garlic Paste – 1 tsp.
Onion Paste – 3 tsps.
Lemon juice – 2 tsps.
Salt to taste.
Cooking oil for deep frying.
Onion rings for garnish.
Freshly chopped corianders for garnish. 14. Some corn flour for frying.


Wash the Pomfrets properly.
Rub the cumin powder, coriander powder, turmeric powder, red chili powder, ginger paste, garlic paste, onion paste, lemon juice and salt to the Pomfrets thoroughly.
Keep the marinated Pomfrets aside for 2-3 hours.
Heat oil in a skillet.
Rub a little corn flour on both sides of the Pomfrets and deep fry them one by one.
Once done arrange in a serving dish.
Garnish with onion rings and freshly chopped coriander leaves.