Wednesday, October 20, 2010


The moment you think of Biryani, mouth starts watering mmmmmm yummmyyyy!!! I love biryani. But, when you think of keema biryani, you sure to think how it tastes. Let me tell me that you will love it , and also it is very easy to prepare. Looks and tastes is very unique than the regular biryani. One thing you dont have to worry about the meat getting cooked in this case, as you will use mince, it cooks in no time. In fact my 2yr old daughter really liked it and was easy for her to eat. Give it a try.


Mutton Mince (keema) - 1 lb
Fried Onions (store bought) - 1 cup
Ginger-garlic Paste - 1tbsp
Tomatoes - 2(medium size)
Cumin Powder - 1/2tsp
Coriander Powder - 1tsp
Garam Masala - 1/4tsp
Cardamom Powder - 1/4tsp
Cinnamom Powder - 1/4 tsp
Mint Leaves - 1 bunch finely chopped
Coriander leaves - 1 bunch, finely chopped
Green Chillies - 3-4 slit longitudinally
Chilli Powder - 1tsp
Turmeric Powder - 1/4 tsp
Orange Food colour -a pinch
Milk - 2tbsp
Lemon juice - 1 small size
Oil - 2tbsp
Ghee - 1tbsp
Curd - 1/2 cup
Shajeera - 1
For Rice -

Basmati rice - 2 cups
Whole Garam masala (cardamom, Cinnamom, Cloves, bay leaf)- 2 or3 no. each
Shajeera - 1/4tsp
Oil - 1tsp
Salt - required


Wash the rice and soak in water for 30 minutes. Finely chop the mint and coriander leaves, save half each for mince meat and half for garnish. Mix the orange colour in 2tbsp of warm milk and keep aside for garnish.

Heat a saucepan, add oil, shajeera and fried onions. Fry for few minutes, add ginger garlic paste, Fry until raw smell goes, next add tomatoes and cook until they are soft, add turmeric powder, green chillies, chilly powder, cumin powder, coriander powder, and salt to taste. Mix well and add the mutton mince, add the curds, and half of each mint and coriander leaves. Mix all together and let cook for until done. finally add the cardamom and cinnamom powder, and lemon juice. Keep aside.

Mean time fill up a vessel with water and boil water with whole garam masala, 1tsp oil, and 1tsp lemon juice. Add salt required for rice. When water is boiling, add the rice and let boil until 70% of rice is done. Now drain the rice and keep aside.

Next arrange layers of meat and rice. First grease a large vessel with oil or ghee, first put a layer of cooked mince, then next layer of half the rice. Sprinkle coriander and mint leaves, fried onions and sprinkle garam masala powder. Repeat the layers again with mince and then rice layer, and finally sprinkle with coriander leaves, mint, garam masala powder, fried onions, ghee, and food colour (mix a pinch colour in 2tbsp warm milk). Cover the vessel with alluminium foil tightly and then with tight lid to trap the steam inside. Cook first 5 min on high flame and then simmer the flame to very low and cook for 20-25min (Dum biryani style).

Mix the rice lightly and serve with raita.

** This can be cooked in oven, by putting layers as above in a alluminium foil or oven safe dish, cover tightly with alluminium foil and bake at 350F for 20-25min.
** Adding lemon juice and oil to the rice, keeps the rice separate and grainy. Lemon juice enhances flavour to the dish.

Wednesday, May 19, 2010

Keema Mutti/Keema cutlet

Every hyderabadi are aware of keema kebabs like keema mutti or shammi kebab. I like to share Keema mutti receipe which i inherited from my mom. She is really good at making it. These mutties can be used in many others ways like in making shorva receipe/korma, in kofta biryani, as also indian version burgers/sandwiches or can be eaten as snack by itself. Hope you all like this version of keema kebabs. I made this for a quick snack for the weekend and turned up good especially my toddler really like it.

Mutton Keema Mince 1 lb
Green chilles - 2-3, finely chopped.
Onions - 1 finely chopped
Chilly powder - 1tsp
Turmeric Powder - 1/4tsp
Coriander powder - 1tsp
Garam Masala powder - 1/2tsp
Coconut powder - 1 tbsp
Khus -Khus (poppy seeds) - 1tbsp
Ginger Garlic paste - 1tsp
Coriander Leaves - finely chopped 1/2cup
Salt - as required
Pepper - 1/4tsp
Lemon juice - 1tbsp


First wash the mince, and drain all the water. Make sure there is no water.
Make a paste of coconut powder (you can use fresh coconut if needed) and poppy seeds with very little water.
Now add all the above ingredients to the mince and also the coconut paste, mix properly. Make it into small lemon ball size and press in to a patty. You can make it into any shape needed.
Put a pan on stove, add 1tbsp oil and shallow fry the muttis until brown colour on both sides.
If you think the mixture is watery, add little beasn powder to bind (lightly roast the besan) . Alternatively, for extra taste you can dip the patties in the beaten egg and then shallow fry.

This receipe is not much different compared to shammi kebeb, in this mince is cooked with some oil, ginger garlic past, salt, chilli powder, besan and cooked until all the moisture is gone. Then it is blended together with green chillies , coriander leaves and masalas. Then pressed in to patties, dipped in egg mixture and shallow fry them.

Thursday, April 1, 2010



One of the best loved seafood i.e. Fish. Fish can be shallow or deep fried, baked or grilled, whichever way you cook but, combined with exotic indian spices gives the same great taste and flavour. There are so many fish fry dishes, i would like to share two simple fish fry dishes i usuall do. Fish is my favourite and has been part of my regular diet. Fish are low in fat and cholesterol, and a good source protein, omega -3 fatty acids (esp. oily fish like salmon).
The following recipe can be used to make with any kind of your favourite fish variety. Try it and you will enjoy....
*** Following dishes can also be oven baked at 350F for 20-25min or until done (as required).



Tilapia Filets - 2
Oil for shallow frying

For Marination:

Yoghurt (Strained) -4tbsp
Turmeric - 1/4tsp
Chilli Powder - 1/2tsp (can vary according to your spice level)
Cumin Powder - 1/2tsp
Coriander Powder - 1/2tsp
Garam Masala- 1/4 tsp
Coriander Leaves- finely chopped 2tbsp
Lemon Juice- 1 tbsp
Oil - 1tbsp


Mix all the ingredients needed for marianation and check for the salt/spiciness.
Wash the fish with little salt and lemon juice and pat dry with a papar towel. Now apply the marinade mix to the fish and leave it for marination for atleast 15-20min or longer. Shallow fry the fish with 1 tbsp oil until light brown on both the sides. (2-3min on each side).
*** Adding fresh shredded coconut(2tbsp) to the above marinade enhance the taste of the fish. I got this tip from one of my friend. Give it a try, i loved it.



Salmon Fillet - 2
Oil For shallow frying

For Marination

Chilli powder - 1/2tsp
Turmeric - 1/4 tsp
Salt - as required
Coriander Powder - 1/2tsp
Cumin powder - 1/2tsp
Garam masala powder - 1/4 tsp
Green chillies - 2 finely chopped
Coriander leaves - finely chopped
Curry leaves - finely chopped
Pepper powder - pinch
Lemon juice - 1tsp
Oil - 1 tsp


Wash the fish fillet properly and pat dry with paper towel. Mix all the ingredients needed for the marination in bowl. Apply the marination to the fillets and leave for 1/2hr. Put a tsp oil in a pan and shallow fry the fish on both the sides until light brown.


To aid in washing dishes, adding 2-3tbsp of baking soda in the pre-wash section for prewashing or sprinkling a handful to the dirty dishes and bottom of the dishwasher helps reduce the usage of detergent, deodorize and extra clean the dishes by cutting through the grease easily.
For Laundry- Replacing half of the detergent with bakin soda in washing clothes, will cleans the clothes really well, also smells good and also softens the clothes.

Wednesday, March 31, 2010


We all know about moong dal kichidi or vegetable kichidi or many other forms. I feel kichidi is one of the comforting food and also quite a healthy version if made using many different ingredients. It is also a very easy, quick and one pot meal, which can be a good brunch recipe in the weekends. I want to share a kichidi dish i know which is an wholesome meal made using rice, lentils, vegetables, nuts & sprouts. I bet for its wonderful taste, flavor and nutrient rich.
This helps in getting your protein from the red lentils (Masoor dal). Vitamins, minerals, and fiber from vegetables, Sprouts and nuts. Try adding different kinds of vegetables also all kinds of sprouts you like to make this dish more richer and nutritional.
It can go well with any chutneys/pickle you like or also with aloo korma. Serve hot with ghee on it. I think this will be a perfect whole meal especially during cloudy and rainy days when you are really lazy to cook up a full course meal.Try it, i assure you will love it. It is very quick and easy.



Basmati rice - 1.1/2cup
Masoor Dal (erra Kandipappu/ Red lentils) - 1 cup
Onions - 1 medium size, chopped
Green chillies- 3 or 4 slit longitudinally.
Ginger-Garlic Paste - 1 tsp
Ground nuts - 1/4 cup Cashews - 2tbsp
Curry Leaves Vegetables - 1Potatoes , 1-Carrot, 1/4 cup-Peas, 1 cup- Spinach (Palak).
Tomatoes - 1 medium size, chopped
Sprouts (Green and white pessarlu /Green & white gram) - 1/4 cup
Coriander leaves - 1/4 cup , chopped
Salt- required.
Chilli Powder- 1/2 tsp Oil - 2tbsp
Water - 4 cup hot water


Put some oil in a pan, then add onions and slit green chillies, fry for few min until onions are light brown. Next add ginger garlic paste, fry it until the raw smell is gone. Then add groundnuts, cashew, curry leaves , chopped potatoes and carrot. let fry for few sec.
Next add 1 cup masoor dal (erra kandipappu), fry for couple minutes,then add basmati rice, sprouted white and green pessarlu (green gram), 4 cup hot water.
Next add chopped tomatoes, palak, coriander leaves, salt, little chilli powder,2sp ghee. Mix all the ingredients properly and let it cook until done (takes approx.20 min).
* After mixing all the ingredients, you can transfer the whole thing in to electric cooker and cook in it.

To store green herbs live coriander leaves and mint leaves for longer duration. Place the herbs in a container and place a raw egg along with it, close the lid and place in the refrigerator. Use as required. This keeps them fresh for at least 2wks.

Tuesday, March 16, 2010


Wishing all a very prosperous New year. May the fruits of happiness ripen this year and success be all yours.

Ugadi/Yugadi mean (yuga - new era, aadi- start) Starting of a new year. It is celebrated by Andhra pradesh and karnataka called as Ugadi/Yugadi, In maharastra as Gudi padwa, and sindhis as Cheti chand. On this day everyone wait for the new panchangam and general forecast of the coming year.

The day begins with prayers, gathering, and praying to god. Especially everyone actually wait for different kind of sweets and savouries prepared on that day. Before all this, a special drink is made on this day which is eaten first called as Ugadi Pachadi, a mixture of different tastes indicating the fact that our life is a mixture of different experiences.

I am happy to share the dishes i prepared for the festival, ugadi pachadi, murkulu, carrot ladoo, and Mango rice.



Tamarind water - 1 cup
Jaggery - 1/4th cup, grated
Mango - Cut in to small pieces/grated, 1/4th cup
Chilli powder - 1/4th tsp
Neem flowers/Methi seeds - 1/4th tsp
Salt- pinch
Coconut - chope in to small pieces, few


Mix all the above ia a bowl, add little water to thin the consistency.
If using methi seeds, soak them in hot water for 1/2hr and chop them and use.
You can reduce the amount of tamarind, if you do not like too much sourness.
You can add fruits fine banana, cut in to small pieces.
Tamarind is used for sourness, Jaggery for sweetness, Mango for tangyness, Chilli powder for hotness, Neem flowers for bitterness, and salt for saltiness.



Rice flour - 2cups
Urad dal/ urad flour - 1/2cup
Red chilly powder - 1/4th tsp
Salt - as required
Sesame seeds (Nuvullu/Til) - 1/2tsp
Ajwain (vamu) - 1/4 tsp
Butter/Oil - 1tbsp
Oil - for deep frying
Water - as required for mixing
Murku maker and plates


If using urad dal, dry roast the dals until light brown. Cool it, make in to fine powder. You can as well use the storebought urad dal flour directly.
Now mix both the flours, add salt and butter/oil to it and mix properly until it turns slightly grainy with butter added. This gives muruku crispy and smooth texture.
Next add the rest of the dry ingredients, mix properly. Use required amount of water and mix until a stiff dough is formed.
Now take a muruku maker, use any design plates as attachments. Take a small amount of dough and place it inside the murku maker. Press the muruku make directly in to the hot oil and deep fry until done and they turn light brown color. Dont worry whichever shape, it tastes great.



Mango - 1 cup, Grated
Rice - 2 cups, cooked
Curry leaves - few
Coriander leaves - as required, finely chopped
Green chillies - chopped, 2 or 3
Cashews - few (optional)
Ground nut - optional
Turmeric- 1/4 tsp
Salt - as required
Hing - Pinch
For seasoning - Mustard seeds, cumin seeds, red chilly, urad dal, chana dal.
Oil - 2tbsp

Add oil to the hot pan, put the seasonings. When the mustard seeds splutter and dals turn light brown, add cashews, green chillies, coriander and curry leaves. Let them fry for few seconds. Next add the shredded mango and let cook for few minutes until mango is slightly cooked and tender. Add turmeric, salt and then the rice. Mix properly, check for salt. It tastes equally good as lemon rice.


Carrot - 1 .1/2cup, grated
Honey - 1/2cup
Dry fruits - almonds, cashews, raisins, walnuts, 20r3tbs
Cornflour - 1tbsp
Cardamom powder (elaichi) - 1/4tsp
Fresh coconut - 1/2cup, grated
Oil/butter - 1tbsp(optional)
Dry roast the nuts and powder fine / coarsely to have a crunchy effect.
Dry roast the grated coconut until light brown and keep aside on a plate
Take a non stick pan, add the carrot and fry it without the oil/butter (it is optional to use. I did not use in this receipe). Keep stirring until it turns slight tender. Now add the honey to it and let the carrot cook in the honey for 3-4min on low flame.
Next add the elaichi powder, nuts powder, mix properly. Lastly, add cornflour (for binding) and mix for couple minutes and remove from stove. Let cool and make the carrot mixture in to small lemon size balls. Then roll the ladoos in the grated coconut. A healthy, and delicious ladoo is ready

Friday, March 12, 2010


Hello! all. I like to share a very quick as well as a delicious south indian breakfast RAVA IDLI. Unlike the regular idli, this does not require any beforehand planning, soaking and fermenting for hours. My husband loves this over the regular one. It can be prepared plain or using any vegetables you like, and the seasoning to this dish gives it an extra taste and flovour. The curds used in this dish gives the idlis its softness and taste.
Do you know the history of rava idli, how it originated? I read an article about it-It is a speciality of the state of Karnataka in India and the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore claims to have invented it. According to Mavalli Tiffin Rooms, during World War II, when rice which is the staple item used in idli was in short supply, they experimented in making idli using semolina and created Rava Idli.


Rava / Semolina (coarse) - 1 cup
Curd - 1 cup
Water - 1/2cup
Green Chillies - 2/3, chopped
Curry leaves - few, finely chopped
Coriander leaves - 2 tbsp, finely chopped
Cashews - 1 tbsp, broken
Turmeric - pinch (optional)
Carrot - shredded, 3tbsp
Peas - 3tbsp
Salt - required
Baking soda/powder - 1 pinch
Seasoning - mustard seeds, cumin seeds, urad dal, chanadal
Ghee/oil - 2tbsp


First fry the rava/semolina in 1 tbsp oil until you get a nice aroma and it turn light brown.
Beat the curd until smooth. Add the curd, salt and baking soda to the rava and mix properly until idli batter consistency.
Heat a tbsp oil to a sauce pan, add the seasoning to it, fry until the mustard seeds splutters, and dals turn light brown. Add the curry leaves, green chillies, cashews, and coriander leaves.
Add the seasoning and the vegetables(carrots & peas) to the batter and mix properly. check for the salt. Leave the batter for 10-15 min.
Grease the idli plates with oil, pour 1tbsp of batter in each mould and steam in pressure cooker for 1-2 whistles or in idli steamer until done.
Serve hot with coconut/tomato chutney.

Monday, March 8, 2010

Double ka meeta - Bread Pudding

MARCH 8 2010
May your happiness, spirit and success be with you always

I would like to celebrate this day with a very popular hyderabadi sweet dish Double ka meeta. This is one of my family's favorite dish. It is prepared using white bread ( called as double roti, hence the name), milk and sugar syrup.


White bread slices-10
Sugar - 2 cups
Water - 2 cups
Cardamon powder - 1/4 tsp
Dry fruits - Cashews, Almonds, Raisins, Pistachios
Saffron - 3-4 strands
Milk - 5 cups
Oil / ghee - to deep fry


If possible air dry the bread pieces before day to remove the moisture from the bread. This way bread slices will not absorb too much oil.
Cut the sides of the bread and then cut in to triangles. Deep fry these slices in the oil/ghee until light brown colour. Keep aside. In the same oil, fry the dry fruits and keep aside.
Boil the milk in a saucepan until it reduces to half its original amount.
In a pan add sugar and water and let boil until the syrup is slightly thick. Add cardamom powder, and saffron strands. Remove from the stove. (Amount of sugar varies according to your taste).
Dip the bread pieces in the sugar syrup and arrange in a flat dish. Then pour the reduced milk on top of the bread slices to soak and sprinkle the dry fruits and little cardamom powder.
Yummy double ka meeta is ready. Enjoy.
* you can use Half milk and half condensed milk if you wish.