Saturday, February 20, 2010

Mutton Curry (Mansa kasa /Mansa jhola)

  • Mutton-1/2 kilo
  • Onion medium size-3
  • Mustard oil-3 and 1/2 tbspn
  • Bay leaf large-1
  • Surar-1/3 tspn
  • Salt-to taste
For Masala Paste:
  • Onion medium-1
  • garlic -1 small pod
  • ginget-1 inch(finely chopped)
  • green cardamom -3
  • cinamom one inch stick-2
  • dry red chilli-2 to 3
  • cumin seed-3/4 tspn
To Marinate
  • Turmeric powder-1tspn
  • salt-1/2 tspn
  • mustard oil-1 tspn
  • Wash mutton properly and keep sometime to discard water from it.Add all the marination ingredients to the mutton and mix well and keep aside for half an hour.
  • Grind all the masala mentioned above and make a fine paste.
  • Heat oil in a wok and put sugar.When the colour of sugr turns reddish brown add chopped onion and fry till golden brown.
  • Now add the ground masala paste,cover lid and fry it.Now add salt to this and mix well.Fry it nicely by adding water in between.Fry till oil comes out of it.(Remember this will take some time as masala needs to be fried well)
  • Add the marinated mutton pieces to this and cook it.Cover lid.Cook till meat becomes soft.This takes time to be cooked properly.
  • Now mutton masala (mansa kasa) is ready .
  • If you want gravy then transfer this to a pressure cooker,put the bay leaf and add 2 and 1/2 cup water,2 small potato and pressure cook for 20 minutes.Allow it to cool naturally
  • Serve hot with steam rice and tomato chutney.
  • Goes well with puri also.
  • It's a mouth watering dish.

Soya Manchurian


  • Nutrela soya chunks-100gm
  • Onion large-1 (finely chopped)
  • Ginger-1 inch (cut into thin slices)
  • Chinese salt-1/4 tspn
  • Chilli sauce-1 tspn
  • Red soy sauce-1 tspn
  • Tomato sauce-2 tbspn
  • water-1/4 cup
  • Oil -for frying
Ingredients to marinate:
  • Ginger garlic paste-1 tspn
  • Ararot/corn flour-1/2 cup
  • All purpose flour(maida)-1/2 cup
  • Gram flour-1/4 cup
  • Chilli sauce-1 tspn
  • Red soy sauce-1 tspn
  • Tomato sauce-1 tspn
  • Salt -1/4 tspn or less (as chilli sauce contains salt)
To garnish
  • Onion rings
  • Chopped green coriander leaves
  • Presuure cook the soya chunks for 5 minuter,then open lid and put the soya chunks in cold water,after sometime squeeze water from it and keep all the soya chunks aside.
  • Now add all the marinate ingredients to the soya chunks and mix them all,so that soya chunks are well coated,keep this aside for half an hour.
  • Heat oil in a deep wok,now fry the marinated soya chunks both side till they are well done.(Take care that the soya chunks should be well fried both from inside and outside)
  • Heat another pan and put little oil and fry the chopped onion,add the chopped ginger and chinese salt.When onion turns golden brown,add i/4 cuo water,now put the chilli,soy and tomato sauce and mix well.
  • Now add all the fried soya chunks and mix properly to coat them well with the sauce.
  • Garnish with onion ring and chopped green coriander leaves and serve hot
  • Yummy.....enjoy. 

Friday, February 19, 2010

Mushroom Curry

  • Button mushroom-250 gm
  • Medium size onion-2
  • Green chilli paste-1tspn
  • Ginger garlic paste-2 table spoon
  • Tomato medium size-2
  • Green pea-150gm
  • Turmeric powder-1tspn
  • Cumin powder-1 tspn
  • Coriander powder-1 tspn
  • Red chilli powder-1tspn
  • Dry fenugreek leaves powder-1 and1/2tspn
  • Chicken masala powdr-1 tspn
  • Curd-1/2 cup
  • Salt-to taste
  • Oil-as required
  • Cut the mushroom and keep it in turmeric water for 30 minutes.
  • Meanwhile cut onion,tomato, into very small pieces.
  • Now squeeze the water from the mushroom and fry it in little oil till all the water from this is absorbed and the mushroom becomes light brown in colour.
  • Keep this aside.
  • Remove skin of green pea and wash it properly and keep aside.
  • Keep ginger-garlic paste and green chilli paste ready before cooking.
  • Heat oil in a wok,put chopped onion and fry it till golden brown.
  • Then put ginger-garlic paste,green chilli paste and fry it for 5 minutes,then add salt and cook nicely till oil comes out from it.
  • Put the chopped tomato and cook it nicely.
  • Now add the cumin powder,coriander powder,turmeric powder,chicken masala powder,red chilli powder and mix all these masala powder nicely.
  • If required add some water,not to burn this masala.
  • Now add the dry fenugreek leaves powder and curd and mix them well.
  • now add the green pea and cover and cook till the green pea becomes soft.
  • now add the previously fried mushroom and mix this properly with the masala so that it is nicely coated.
  • Then add 1 tspn of garam masala powder to it and mix well, add3/4 cup water to this and cover the lid and cook for 5 minutes.
  • Now add water to make your desired consistency of gravy and cover lid and cook.
  • Before 3 minutes of turning the fire off,put 1 table spoon of butter
  • Serve hot.
  • It's yummy.......

  • To make the dry fenugreek leaves powder, dry roast it slightly on low heat in a frying pan,then make powder of it by smashing it between your palms.
  • If using dry green pea then soak it in water for 6-8 hours,if using normal green matar it's ok.
  • Use kashmiri mirch powder,as its not so hot and adds colour to your dish.

Sunday, January 17, 2010

Cabbage-Carrot Salad


  • 2 cups of very finely chopped cabbage
  • 2 medium seeded and finely chopped tomatoes
  • 1 cup chopped cucumber
  • 1 shredded carrot
  • 10 minced coriander leaves
  • 1/4 cup yellow chana dal
  • 1/2tspn chat masala
  • salt-according to taste
  • 1/2tspn black pepper powder

  • Soak the chana dal for at least 2 hours in lukewarm water.
  • When ready, the dal should be soft all around.
  • Drain the water from chana dal.
  • Mix the chana dal with the chopped vegetables.
  • Sprinkle chat masala ,salt and black pepper powder.
  • Add lime juice.
  • Gently mix well.
  • Garnish with coriander leaves and serve.

  1. Substitute chana dal with split yellow moong dal or moong dal sprouts.
  2. You can substitute the dal with boiled corn and finely chopped bell pepper.

Saturday, January 16, 2010

Besan Ladoo


  • Gram flour (besan)- 4 cups
  • Cashewnuts- 12-15
  • Almonds- 12-15
  • Ghee - 1 cup
  • Green cardamom powder- 1 tsp
  • Powdered sugar- 2 cups

Recipe :

1. Sieve besan through a fine sieve and set aside.
2. Coarsely grind cashewnuts and almonds and keep aside.
3. Melt ghee in a kadai and add besan . Cook on low heat till besan is well done and gives out an aroma. This normally takes about fifteen to twenty minutes. Add cardamom powder, ground cashewnuts and almonds. Stir and take it off the heat.
4. Let it cool for a while. Finally add powdered sugar and mix well. You may use your hands to mix this.
5. Shape into walnut-sized spherical shaped ladoos and store in an airtight container.
Tip: While serving Besan Ladoos that have been kept for a few days in the refrigerator, warm them for fifteen to twenty seconds in the microwave. They will not only become soft but also seem freshly made.

Tuesday, January 12, 2010

Parwal(Potala) chips/Bitter gourd(kalara) chips/Wild gourd(Kankado) chips,Plantain(kancha kadali) chips


  • Parwal(potala)-4,bitter gourd(kalara)-1,kankado-3,plantain(kancha kadali)-2
  • For Masala

  1. onion-1/2
  2. jeera seed-3/4 tspn
  3. garlic clove-3
  4. dry red chilli-1

  • Besan-1/2 tspn
  • Turmeric powder-1/2 tspn
  • Arrowroot powder-2 tbspn(or according to taste)
  • Salt-to taste
  • Oil-for frying

Recipe :
  1. Grind the masala ingredients by adding very little water and keep aside.
  2. Wash well each vegetable well with water and separate both the tips of all vegetables and keep aside.
  3. Peel the green cover of plantains.
  4. Cut the parwal length wise(1 into 4 pieces),bitter gourd into round shape,kankado into flat shape and first cut each plantain into half size and then make each half lengthwise into three flat shape .
  5. Heat oil in a kadai.
  6. Take a wide deep pan and put all the cut vegetables,add turmeric powder, 1-1/2tspn ground masala,besan,arrowroot,salt and mix all properly so that all vegetables coat with the masala properly
  7. When oil is hot first keep in simmer and put the coated vegetables one by one then fry them in medium flame till crispy.
  8. Now keep the fried chips on kitcken absorbent paper and soak the extra oil.
  9. Serve with dinner or lunch.

Monday, January 11, 2010

Tasty muga dali palanga recipe /Spinach dal


  • Spinach - 1 lb (or a bunch)
  • Green gram dal (Muga dali) - 1/2 cup
  • Garlic - 2 cloves
  • Onion - 1/2
  • Green chili - 2
  • Tomato - 2
  • Turmeric powder - 1/4 spoon
  • Hing - a pinch
  • Sambar powder - 1/2 to 1 spoon
  • Mustard seeds and Urad dal - 1/2 tspn
  • Salt and Oil - As required


  1. Cut Onion, Tomatoes and Green chilies into small pieces.
  2. Boil Water in a pan. Add Hing, Turmeric powder and Green gram dal into pan. Cook the dal till it turns into soft and can be smashed easily. You can also cook this dal in pressure cooker. Keep this aside.
  3. Heat Oil in a pan. Add Mustard seeds and Urad dal into the pan. Once it splutters add Green chilies, Garlic and fry till it turns into light brown color.
  4. Add Onion and fry till it turns into golden brown color. Then add Tomatoes and fry till it becomes soft.
  5. Add Sambar powder, Salt and fry for 2 to 3 minutes.
  6. Add Spinach and fry till the leaves are wilted and mash it with the spatula.
  7. Then add cooked Dal and a cup of water. Cover and cook for 5 more minutes.

Goes well with: Rice,Roti