Monday, April 12, 2010



Beef/Mutton/Chicken  1 kg
  Karelay peeled     1 kg
  Ginger 1 piece medium size 
  Tomatoes 4 medium size
  Salt as your taste
  Red chili flakes 1 tbsp
  Turmeric 1 tsp
  Black pepper 1/2 tsp
  Garam Masala powder 1tsp
  Oil 1 cup

NOTE: Marinates peeled karelay with salt for 30 minutes then wash them with fresh water, before fry them squeezed them to remove water.
In a wok heat oil put peeled karelay, fry till 8-10 minutes or until they get light brown take out in a dish put a side. In oil add chopped ginger fry it add turmeric, salt, red chili and tomatoes and simmer for 2 minute. Now add Meat  and cover with lid let it cook till chicken tender. Put black pepper and Garam Masala powder cover lid again and steam.

Monday, March 29, 2010


  • Chicken bone less 1lb  (400 gm)
  • Corn flour  5 tbsp
  • White vinegar  1 cup
  • Green chili   6-7 pieces
  • Egg 1-2 (whisked)
  • Soya sauce  as your taste
  • Red chili 1 1/2 tbsp or as your taste
  • Salt as your taste
  • Black pepper 1 tsp
  • Boil the bone less chicken then make a small pieces with your finger and put in 4-5 glass of water when water start boiling put 1 1/2 tbsp salt and black pepper after few minute put 5 tbsp corn flour in separate glass with room temperature water to mix properly then put into boiling water little by little while mixing. Now check the thickness of the soup if you need more thickness in your soup as more corn flour like before. Now put Eggs same like a corn flour. Now cook 5 more minute.
  • Now serve hot with white vinegar, soya sauce, red chili and chopped green chili.

Thursday, March 25, 2010


  • Beef/Mutton/Chicken 1kg (Ground meat) Keema
  • Dal chana 1 cup
  • Onions medium 3 chopped
  • Ginger paste 1tbsp
  • Garlic paste 1 1/2 tbsp
  • Egg 1-2 (whisked)
  • Cooking oil 2-3 cup for fry
  • Coriander 1 tsp
  • Red chili 1 1/2 tbsp or as your taste
  • Salt as your taste
  • Black pepper 1 tsp
  • Clove 1 tsp
  • Fenugreek seeds 1 tsp
  • To the ground meat (keema) add Dal chana and all the above ingredients and 6 glasses of water and cover to cook on low heat for about 30-45 minutes or until tender.
  • After tender,Stir frequently until mixture is dry. Now remove and grind the mixture.
  • Make a round kababs and dip in the eggs and fry them both side until brown.

Wednesday, March 24, 2010


  • Fish (boneless) 1kg
  • Cooking oil 3 cups for deep frying
  • Gram flour (Beson) 2 cups
  • Red chili 2 tbsp or as your taste
  • Salt as your taste
  • Black cumin 1 tsp
  • Black pepper 1 tsp
  • Cinnamon 1 tsp
  • Put gram flour in a pot with all ingredients and put water and make smooth batter.
  • Apply it on the fish and marinate for 20-30 minutes then deep fry the fish until brown and crispy.

Tuesday, March 23, 2010


  • Ground meat (Keema) 500g 1/2 kg with fat
  • Tomato (ripe) 1-2 medium cut sliced round shape
  • Onions 3, finely diced and creshed
  • Garlic paste 3 tbsp
  • Eggs 1-2 (whisked)
  • Green chili 3-4 finely chopped
  • Ginger fresh Grounded 3 tbsp
  • Red chili (crushed) 1 1/2 tbsp or as your taste
  • Salt as your taste
  • Black pepper 1tsp (powder)
  • Fine Flour 1 cup
  • Pomegranate seed 1 tsp ( if available)
  • Cooking Oil 3 cups for deep frying
  • In the ground meat (Keema) mix all above ingredients with 3 tbsp oil. Mix properly then make a smooth thin round kababs. Put 1 or 2 slice of tomato on one side of the kabab, then deep fry in hot oil until brown.

Monday, March 22, 2010

Korma Curry

  • Beef/Mutton 1- 1/2 kg (small cubes)
  • Onions 5 medium size finely sliced
  • Yogurt plain 1 1/2 cups (whipped)
  • Garlic paste 1/2 tbsp
  • Ginger paste 2 tbsp
  • Ginger chopped 2 piece/ 20g
  • Cooking Oil 1 1/2 cup
  • Red chili 2 tbsp or as your taste
  • Salt as your taste
  • Corriander 1tsp
  • Cinnamon 3-4 piece
  • Turmeric 1 tsp
  • Black pepper 1 tsp (whole)
  • Clove 1/2 tsp (whole)
  • In a small pan heat the cooking oil fry the onions. Fry on low heat until the onions turn light golden stir frequently .
  • Remove from heat then drain the onions from oil and spread them on any absorbent paper and leave them until cool and crispy then crush them with rolling pin. Do not try to grind .
  • In the same oil add 1/2 cup more and put on medium heat and add garlic and fry for few second or until you feel garlic smell and light golden.
  • Now put all the above ingredients with meat except yogurt and fry for few minutes then add yogurt now cook until the oil separated from the gravy.
  • Add 1-2 cups of water and cover the pan and cook until meat is tender.
  • Now add crushed fried onions and cook on low heat until oil separates from the gravy.

Sunday, March 14, 2010


  • Keema(Ground Meat) 1kg (Beef/Mutton/chicken )
  • Onions 4 Medium, finely chopped
  • Garlic crushed 1 1/2 tbsp
  • Ginger paste 2 tbsp
  • Green chillies 3-4 medium finely chopped
  • Coriander 1tsp
  • Red chili powder 2 tbsp or as your taste
  • Salt as your taste
  • Turmeric 1 tsp
  • Black pepper 1 tsp
  • Cumin seed 1 tsp
  • Clove (whole) 4-5
  • Cooking Oil 1-1 1/2 Cup
  • In hot cooking oil fry the onions for 10 minutes add ground meat(Keema), and above ingredients stir fry for 15 minutes.
  • Add 1-2 cups of water, cover and cook on low heat for 15-20 minutes or until the ground meat( Keema) is tender.
  • Add green chillies and cook until cooking oil separates from the ground meat(Keema)
  • Stir frequently
GARNISH with chopped green coriander and lemon juice. Serve with Roti/Naans.