Monday, July 21, 2014

Gobi 65

Gobi 65 is the delicious appetizers or starter served at any parties . In this recipe gobi or cauliflower florets are marinated into spicy mixture , then deep fried and lastly temper with few ingredients . In 65 recipes, sauces like soya sauce, hot sauce are not used .  It has full Indian taste . People get confused between 65 recipe  and manchurian recipe . Manchurian recipe is prepared with sauces where as 65 recipe has the complete touch of Indian spices. So go try this recipe and enjoy...
If interested you can also check out my  Mushroom 65 recipe which has the slight changes in  its method and rest everything is same . Without wasting much of the time lets start with this recipe...

  • Cauliflower florets – 3 cups
  • Oil to deep fry

For Marination
  • All purpose flour – 2 &1/2 tbsp
  • Corn flour – 3 tbsp
  • Rice flour – 1 tbsp
  • Ginger garlic paste – 3 tsp
  • Red chilly powder – 1 tsp + ¼  tsp
  • Coriander powder – 1 tsp
  • Water – ¼ cup (may require more)
  • Red food colour – few drop (optional)
  • Salt to taste

To Temper
  • Onion – 1 medium, sliced
  • Curry leaves – 1 large sprig
  • Thick curd – ¼ cup
  • Salt to taste

  • Clean the  cauliflower florets and pat them dry. Keep them aside for a while.
  • In large bowl combine all the marination ingredients and mix well. Make a thick paste.
  • Add all the florets  into the paste and mix well until all the florets are nicely coated with the paste.
  • You can directly deep fry them. But I like to marinate it atleast for 30 minutes.
  • After  marination is done.
  • Heat oil into a pan and deep fry all the florets until they are crispy and golden in colour.
  • Drain them from the oil and spread on to the paper towel to absorb excess of oil.
  • Once all the florets are fried, now its the time to temper the fried florets.
  • Heat two tbsp of oil into a pan  on the medium flame.
  • Add sliced onion and fry till  it turns transparent in its texture.
  • Then add curry leaves, curd, 1/4 tsp of red chilly powder and salt. Mix well and cook for 2 minute.
  • Now add fried florets and mix well. Cook for another 2 minutes and turn off the flame.
  • Gobi 65 is ready to serve.Enjoy!!!

Wednesday, July 16, 2014

Egg Dum Biryani

Biryanis are the one pot meal which helps us to make multi dishes into one . The Sundays  really makes us lazy to go in the kitchen and cook full meals . Biryani really rescues us from all these. Actually Egg Dum Biryani was prepared on last sunday and since the post was not edited I could not publish it . My husband is big fan of egg biryani and I keep on preparing it atleast once in the week. But had never taken pics of it . This time with patience I took some to post it on the blog. Looking at the ingredients you may be afraid off or step back to prepare it . Believe me this biryani is very simple in preparation and also does not need much time to cook .
You can serve this biryani  as it is or with some plain salad .  I served this biryani with some fish pakoras. There were some fish fillets left in my fridge, so prepared some Amritsari fish pakora . So friends try this recipe and let me know how did it turned out for you .
Going on to the recipe .

To Make Rice

  • Rice - 2 cups
  • Cloves - 3
  • Cinnamon stick - 1 inch
  • Bay leaf - 1 no
  • Jeera - 1 tsp
  • Salt  to taste

To Make Egg Masala

  • Hard Boiled Eggs - 4
  • Egg - 2 nos
  • Onion - 1 big or 2 medium , sliced
  • Tomato - 1 medium , chopped
  • Ginger garlic paste - 1&1/2 tbsp
  • Green chillies - 4, slitted
  • Mint leaves - 1/2 cup
  • Cilantro - 1/2 cup
  • Thick curd - 1/4 cup
  • Red chilly powder - 1/2 tsp(adjust as we are already using green chillies)+ 1/2 tsp
  • Coriander powder - 1 tsp
  • Tumeric powder - 1/2 tsp+1/4 tsp
  • Garam masala powder - 1tsp+1/4 tsp
  • Salt to taste
  • Oil - 2tbsp

To Temper

  • Cloves - 2
  • Cinnamon stick - 1/2 inch
  • Cardamom pods - 3 nos

Other Ingredients

  • To Make Fried onion - 1 large onion , thinly sliced (slice them and deep fried them into hot oil)
  • Some food colour (red, yellow) - totally optional
  • Cilantro - 1/4 cup , finely chopped

To Make Rice

  • First step is to boil the eggs and keep them aside.
  • Next step is cook the rice upto 80% done with all the spices mentioned in the column.
  • That is take a pot filled with water and keep it on medium flame. Pot should be filled with water such that  the  rice should be able to swim in the water till they are 80% cooked.
  • Tie all the spices except cumin seeds(jeera) into the muslin cloth and make it as potli. Throw it into the boiling water and lower the flame. I like jeera to be seen in the rice, so I just added them in the boiling water. Also add enough salt.
  • Remember to soak the rice atleast 20 minutes.
  • Now add the soaked rice and stir it once.
  • Bring back the flame to medium and cooked them until its middle rice grains can be break when holding in between your thumb and index finger.
  • Turn off the flame and add cold water into the same pot to avoid any further cooking.
  • Strain the rice and spread it in the large tray. This will help  the rice to avoid sticking from each other.
  • If you want to add different colours in the rice.
  • Make the portions of the rice to be coloured. Dilute the colour in the water and add it in the rice. Mix well.
  • This step is optional, it depends on once requirement.
To Make Egg Masala
  • Heat a pan on medium flame. Add oil and add all the spices. Fry for 1 minutes.
  • Add sliced onion and fry till they are light golden in colour.
  • Add all the dry masala powder except garam masala and mix well. Cook for 1 minute.
  • Now add curd and give it a stir.
  • Add chopped tomato, mint leaves  and cilantro. Mix everything well. Cover and cook until tomato are mushy.
  • Now add garam masala and salt. Mix well. Do not make gravy too thick.Once you see oil oozing out turn off the flame.
  • Parallely cut the hard boiled eggs into two halves. Keep aside
  • Beat the egg and add in red chilly powder, tumeric powder, garam masala and salt. Whisk well.
  • Dip each halved eggs into the mixture and shallow fry them in the oil.
  • If the egg mixture left, just make it as scrambled egg.
  • Add scrambled eggs  into the prepared  gravy. This will the make gravy more flavourful.
To Assemble the biryani.
  • In the wide bottomed pan, lined up the bottom layer with gravy.
  • Then spread generous amount of rice. Follow with fried onions and chopped cilantro.
  • Repeat the another layer in the same manner.
  • Cover the mouth of the pan using aluminium foil and close it with tight lid.
  • Place this pan on very low flame and cook it for another 40 minutes.
  • If you feel that your pan is getting heated up. Place the tawa under the pan to get minimum heat as required for this biryani.
  • Then egg dum biryani will soon ready to serve.

Monday, July 14, 2014

Gulkand Shake - The Simple Milk Shake Flavoured with Rose Petal Jam

Whenever I think of  making anything  using gulkand as the ingredient. I feel happy because gulkand is my all time favourite. The people who do not know what the gulkand is?? The gulkand is the rose petal jam , which is prepared by preserving rose petals in the sugar syrup.It is also used in many Indian dessert.
 I like to eat it any time of the day. I think sometimes even  bottle gets over.  Gulkand has its own  medicinal benefits like it removes heat from the body and also it helps in digestion. And yes this drink helps to boost the child's immunity power.

Coming to the recipe- Gulkand milkshake is the blend of gulkand, rose syrup and milk.
You may think when there is gulkand as flavouring substance then why she added again rose syrup. By adding rose syrup you get that lovely pinky colour. This is very refreshing drink truely enjoyed during summer and best treat to your child who is not willing to have plain cup of milk. Surprise them with this simple refreshing drink
So lets get started...

Serves - 2 people

  • Milk - 2 cups
  • Gulkand (Rose petal jam ) - 3 tbsp
  • Rose syrup - 1 tbsp (be generous to get the beautiful colour)
  • Crushed ice - about 1 cup


  • Combine milk, gulkand and rose syrup into the blender. Blend it into the smooth mixture.
  • Now add in the crushed ice and blend it again for few minutes.
  • Pour it into individual glasses and serve chilled.
  • Here we go Gulkand Shake is ready to serve.

  • If desired you can also add icecream and just blend it for few minutes.

Friday, July 4, 2014

Rajasthani Thali

Rajasthan is the state of India which is famous for its royal and pride traditions and its cuisine. The famous dish of rajasthan is dal baati churma. Though this dish is not a complete Rajasthani Thali.  Rathers some accompaniments like Kathiyawadi khichdi, Gatte ki subzi, Choka ni kheer, bajra roti, boondi raita are also compulsory part of the thali.
Rajasthani Thali can be the suprising and perfect delicacy to all people visiting Rajasthan to experience its unique taste of rajasthani cuisine in every bite.
Earlier I had prepared one full complete rajasthani thali. I never posted its due to poor quality image. Thinking of that I prepared mini rajasthani thali with very few dishes. But in this post I have one image of complete rajasthani thali which is enough to detail the dish of thali. So let me start the thali recipe post by detailing recipes one by one.

  • Wheat flour – 1cup
  • Semolina – ½ cup
  • Fennel powder – 2 tsp
  • Ghee – 4 tbsp
  • Salt to taste

  • Combine wheat flour, semolina, fennel seeds, ghee and salt into wide bowl.
  • Knead the flour by adding enough water to make a firm dough. Cover and rest the dough for atleast 20 minutes.
  • Then divide the dough into 10 equal sized balls . Flatten each balls into disc and make a impression at the centre of the disc.
  • Parallely boil the water into deep pot and add baatis. Cook them on high flame for 15 minutes.
  • Then remove them for the water and arrange them on baking pan.
  • Preheat the oven to 375 F and bake the baatis until golden on both the sides.
  • Brush the baatis with ghee and serve them with dal.

Panchamel Dal
  • Chana dal – ¼ cup
  • Toor dal – ¼ cup
  • Moong dal – ¼ cup
  • Urad dal- 1tbsp
  • Whole green gram – 1 tbsp
  • Tamarind paste – ¼ cup
  • Amchur powder – 2 tsp (optional, for more tangyness)
  • Bay leaf – 1
  • Cumin seeds – 1tsp
  • Gren chillies – 2
  • Asafoetida – a pinch
  • Ghee – 3 tbsp
  • Salt to taste

For Masala Paste
  • Red chilly powder- 2 tsp
  • Coriander powder- 1 tsp
  • Garam masala powder – ½ tsp
  • Tumeric powder – ¼ tsp

  • Pressure the dal  for 3 whistles.
  • Mix all the masala mentioned under “masala paste” column and make a thick paste by adding little water. Keep it aside for later use.
  • Heat ghee into a pan and add cumin seeds, cloves, bay leaf, chopped green chillies and asafoetida. Fry for 1 minute.
  • Then add masala paste and fry till the raw smell goes off.
  • Add the cooked dal, sat and tamarind paste. Adjust the water as per reuired consistency. Let it boil for 5 minutes.
  • Panchamel dal is ready to serve.

  • Whole wheat flour – 1 cup
  • Semolina – ¼ cup
  • Cardamom powder – ¼ tsp
  • Almonds, chopped – 10
  • Pistachio, crushed – 2 tbsp
  • Ghee – 4 tbsp
  • Powdered sugar – ¼ cup

  • Combine whole wheat flour, semolina and ghee.
  • Knead the flour by adding enough water to make a firm dough. Cover and let it rest for atleast 20 minutes.
  • Divide the dough into 2 equal size balls. Roll each ball into round shaped like of chapatti size.
  • Place the rolled disc on baking pan.
  • Preheat the oven to 375F and bake them until you see disc are light golden in colour and crispy.
  • Remove them from oven and all them to cool down.
  • Then break disc into small piece and grind them into coarse powder.
  • Add powdered sugar, cardamom powder, chopped almonds and crushed pistachios. Mix well and serve along with dal baati.

Kathiyawadi Khichdi
  • Basmati rice – 1 cup
  • Onion – 2 medium, sliced
  • Garlic – 2 cloves
  • Green peas – ½ cup
  • Brinjal – 2 small, sliced
  • Tomato – ½ cup, chopped
  • Green chillies -3, slitted
  • Cilantro – 2 tbsp
  • Curry leaves – 1 spring
  • Red chilly powder – 2 tbsp
  • Tumeric powder – ½ tsp
  • Garam masala – ½ tsp
  • Cumin seeds – 1 tsp
  • Mustard seeds – 1 tsp
  • Asafoetida – a pinch
  • Oil -  1 tbsp
  • Ghee – 1 tbsp
  • Salt to taste

  • Wash and soak the rice for 30 minutes.
  • Chop the veggies as mentioned and keep it aside for later use.
  • Heat ghee and oil into pot. Add cumin seeds, mustard seeds, curry leaves and asafoetida. Fry for 1 minute.
  • Then add chopped garlic and slitted green chillies. Fry for 1 minutes.
  • Add chopped onion and fry until light brown.
  • Then add red chilly powder, tumeric powder and garam masala powder. Fry for a while and then add veggies and for 5 minutes.
  • Add soaked rice and fry for another 2 minutes.
  • Pour in 2 cups of warm water. Adjust the salt as per the taste.
  • When water starts to boil, lower the flame and simmer until rice is completely cooked. Lastly sprinkle some chopped cilantro and serve with boondi raita.

Bajra ki roti
  • Bajra flour/ millet flour – 1 cup
  • Water – ¾ cup
  • Salt to taste
  • Ghee

  • Boil the water along with little salt.
  • Add bajra flour and start to mix until flour comes together and forms like a balll. Cover and let it rest for 15 minutes.
  • Knead the dough and divide the dough into balls.
  • Roll out and fry till you see golden spots on the roti.
  • Enjoy roti with dollop of ghee

Gatte ki subzi
To Make Gatte
  • Besan or chickpea powder – 1 cup
  • Whole coriander seeds- 1 tbsp
  • Chilly powder – ½ tsp
  • Tumeric powder – ¼ tsp
  • Salt to taste
  • Oil – 2 tbsp

 To Make Gravy
  • Yogurt – ½ cup
  • Tumeric powder – ½ tsp
  • Red chilly powder – 1 tbsp
  • Coriander powder – 1tsp
  • Asafoetida – a pinch
  • Cumin seeds – ½ tsp
  • Salt to taste

To Make Gatte
  • Combine all the ingredients except oil and knead the flour by adding enough water to make a soft dough.
  • Divide the dough into 4 equal balls and then roll them into cyclindrical shape of inch. Parallely bring the water to boil and add them into the boiling water. Cook them for 20 minutes.
  • Remove the gate once done and allow them to cool down.
  • Then cut gate into small sized pieces and deep fry until light golden in colour.

To Make Gravy
  • Combine yogurt, red chilly powder, coriander powder and salt. Whisk until the smooth mixture.
  • Heat oil and add cumin seeds and asafoetida. Fry for 1 minute.
  • Then add yogurt mixture and cook till you see gravy leaving oil at the sides.
  • Slowly add some water and allow it to boil.
  • Then add fried gattas and simmer again for 4 minutes.
  • Gatte ki subzi is ready to serve.

Chokha ni kheer
  • Milk – 1 litre
  • Basmati rice – ½ cup
  • Sugar – ½ cup
  • Raisins – 15 nos
  • Cardamom powder – ½ tsp

  • Add milk into a pot and bring the milk to boil.
  • Then add soaked rice and cook till milk reduces to half quantity of its original quantity.
  • Add sugar and mix well.
  • Finally add cardamom powder and raisins. Mix well.
  • Chokha ni kheer is ready to serve.

Boondi Chaas
  • Yogurt – 1 cup
  • Water – 1&1/2 cups
  • Plain boondi – ¼ cup
  • Cumin powder – ½ tsp
  • Red chilly powder – ¼ tsp
  • Salt to taste

  • Combine yogurt, water  cumin powder, red chilly powder and salt.Whik everything well.
  • Add in boondi into the chaas. Keep some boondi to add during serving.
  • Refrigerate before serving. Soaking boondi in the yogurt mixture makes the delicious boondi chaas.
  • Boondi chaas is ready to serve.

Kesar Lassi
  • Yogurt –1 cup
  • Milk – 3/4 cup
  • Sugar – ¼ cup
  • Saffron strands – few (soaked into the warm milk)
  • Salt to taste
  • Cream – while serving

  • Combine all the ingredients into blender and blend it until frothy mixture.
  • Add extra cream at the time of serving
  • Kesar Lassi is ready to serve