Sunday, November 27, 2011

Mutton Mince with Radish leaves / Keema Mooli Saag

I dont like green leafy vegetables much but knowing the benefits of leafy vegetables.I tried  mince with radish leaves.There is varieties of radish but im talking specific to white tail type radish.It contains edible root & leaf. keema saag was awesome...but the most difficult part was to clicked. I wanted to capture green colour of Saag/ Radish Leaves, coz it looks black if we are not careful about light source.....yes i did! :)
and now which label will suit it best :D
veg or non-veg it's a combo :)


Radish leaves (mooli bhaji)      2 bunch
Mutton Mince (keema)250 gm
Onion 1/2
Salt 1tbsp
Turmeric 1/2 tbsp
Ginger, garlic paste 1/2 tbsp
Oil 140-160 ml

  1. wash  and chop radish leaves finely.
  2. Fry sliced onion in a hot oil and sauté ginger and garlic paste for 2minutes.
  3. Add  mince, salt, turmeric, chopped tomato and sauté it for 5minutes. 
  4. Grind  green chili and add it to the mince with ½-cup water. Once oil separate in a pan it means it is well cooked. Adjust salt as per your taste.  
  5. Mix chopped radish leaves and cook for another 7minutes until it get tender.
  6. Serve with steamed rice or chapaatis.  

Stuffed Parwal / Pointed Gourd

Hope you all had a great weekend! :)
You must be wondering why I’m posting Vegetarian dish, as I had declared this month for Non-veg dishes. Yes...It’s  bocz guest Kavi  is hosting a Healthy Cooking Challenge show for Smita's page,and I wanted to be part of this event.
I do not knw what will be the result, but it is good to keep struggling than doing nothing. ; )
Hope for the best…:)
I am posting my “Stuffed Parwal/ Pointed Gourd”. Though I'm not very fond of Pointed gourd but yes it taste Mast ;) when stuffed.Parwal in hindi or Pointed gourd has a tough skin and when raw taste slightly sweet & crispy. After so many clicks, I get this pic though I am not satisfied with it.I wanted to show you inner fillings by cutting it in to half piece. But the camera failed to capture the perfect colour,so i post this one.Hmm nxt time!


Pointed gourd /Parwal 6
Onion 2
Tomato 1
Garlic Cloves 8
Fenugreek (Methi) (roasted ) 1/2 tsp
Mustard seeds (mustard dal)1/2 tsp
Kalonji (roasted) 1/2 tsp
Fennel 1/2 tsp
Coriander powder 1 tsp
Green chillies 10
Amchur pwd (khatai) 1tsp
Cumin seed (roasted ) 1/2 tsp
Coconut (crushed) 1 tbsp
Turmeric 1 tsp
Salt 1 tbsp
Oil 40 ml

  1. Peel  the skin of pointed gourd and slit lengthwise (horizontal-slit). Do not cut in to two pieces. Scoop out all seeds.   
  2. Chopped onion and sauté till it get soft.
  3. Make a thick paste of tomato, garlic Cloves, fenugreek, mustard seeds, kalonji, fennel, green chilies, cumin seed, and coconut. 
  4. Remove onion from heat and add paste, amchur pwd, salt, turmeric, and mustard seed in to it.
  5. Mix the stuffing well and fill in to parwal gently.
  6. Place the parwal in to cooker with remaining oil that you used for frying onions.
  7. Close the lid with 3/4 cup water and cook till parwal get tender  
  8. Stuffed pointed gourd is a main dish; serve it with Rice and Chapati.                                                                                                                                                                                                                                                                     
  RS Notes :-)

Wednesday, November 23, 2011

Shami Kebab

Shami  kebab!  Mmmmmmmm
Do I need to say anything else!
Shami kebabs were introduced during Mughal era, so it is Mughlai dish. It contains Chickpea, Mince and spices. Shami kebab is use as appetizer, and it goes perfect with  pav…

Mutton Mince       250gm
Chick pea (split/chana dal)            1 1/2cup
Onion (medium size)1
Potato (medium size) 1
Green Chillies10-12
Bay leaf1
Ginger & Garlic (paste)                                            1tbsp
Garam Masala1tbsp
Coriander Leaves                         

  1. Boil all the above ingredients except Garam Masala and coriander leaves.Add ½ glass water and cook until mince and chickpea is tender. 
  2. Grind mixture in to a fine paste. 
  3. Add finely chopped green chillies (optional) ,garam masala & chopped coriander leaves. 
  4. Shape  the dough in to small-flattened ball shape. 
  5. Shallow fry kebab from both sides till golden brown.
  6. Serve with Tamarind sauce or Ketchup.
  RS Notes :-)

  •  on first whistle slow down your burner and cook for another 6-8minutes.     
  •   Boiled mixture should not contain water, after opening the lid if you find water dry it on a low flame.
  •   Don’t use water for grinding.
  •   Remove bay leaf from the boiled mixture, as it has left all the flavour.

Thursday, November 17, 2011

Aloo Keema/Mutton Mince & Potato

Good News for Non-Veg foodies, as I am going to post non-veg dishes for the whole month of November (remaining10days ) & it will continue to December 2011.
Bhabhi is not allowing me to enter in to the kitchen, so I'm on rest.She is learning culinary tricks from my mom, and I am working hard to present it to you with the perfect measurement.Bhabhi is North Indian but she makes excellent Idli and Medu Vada.That I will post to nxt year.


Mutton mince           500gm
Onions 3
Potatoes (average size) 3
Tomato (chopped) 1
Green chillies 10
Red chili1tbsp
Garam masala powder 1tsp
Ginger Garlic (paste)1tbsp
Oil300 ml
Coriander leaves –to garnish

  1. Fry sliced onion in a hot oil until light brown.
  2. Sauté ginger and garlic paste for 2minutes.
  3. Add mince, salt, turmeric, chopped tomato and saute it for 5minutes.cook on a medium flame.
  4. Add cubed potatoes and sauté briefly.
  5. Add grinded green chillies, garam masala powder, red chili powder to the mince with 1-cup water. Cook it until mince get tender and it starts leaving oil in a pan it means it is well cooked. Adjust salt as per your taste.
  6. Garnish with coriander leaves and serve with steamed rice or chapatti or paratha.                                                                                                                                                                                                                                                                             

Garam Masala

Friday, November 11, 2011

Fried Leftover Rice/Toor Dal(pigeon pea/arhar)

Who doesn’t like gathering...”Atithi Devo Bhavah”  serve food , fruit juice and some skewed paneer…sound is good. After a great party what to do when you have white rice/Toor dal left in kitchen. Rice is very versatile and can consumed in many  ways like Rice pudding, Lemon rice, curd rice …I am making something different and I’m sure u haven’t come across this kind of recipe. I like to have @lunch also. Doctors keep warning use of left over rice.Leave worries behind,freeze the leftover rice and reuse it within 12hours otherwise it could give you a real food poisoning.


Rice (cooked)2 cup
Toor dal/arhar (cooked)1 cup
Green chilli2-3
Cumin seed1/2 teaspoon
Mustard seed1/2 teaspoon
Curry leaves1 sprig
Oil20ml(aprox. 4spoon)
salt 1/2 teaspoon
Coriander leaves-to Garnish


  1.  Heat oil in a pan and prepare the seasoning with mustard, curry leaves, sliced green chili, and cumin seeds. Wait until chilly turn in to black colour(shouldn’t burn).
  2. Pour dal, salt and let it boil.
  3. Add rice and mix them well and keep it on a low flame .occasionally mix them, and see if its dry  well. You are done!
  4. Chopped  coriander leaves, garnish your platter and serve with mango pickle.    

Friday, November 4, 2011

Namak Pare(Crispy Sticks)

You know the best thing of having a big family is, they make you feel special and so many times you just have to sit and eat… ;)
That is what I am doing..:)

All I mean to say is my another sis has made Crispy Sticks within 45 minutes which is commonly known as "Namak pare".But its her version and she named it "Crispy Sticks".You all need 45minutes to please your loved ones.It's so simple. 
Crispy Sticks Made of white flour, they are very tasty and light crunchy snacks that can be made anywhere anytime without any hassle. The best thing about this recipe is that it can be stored for a long time without using any kind of preservative. They are especially famous in Orissa, U.P, Bengal and Bihar .

Recipe Source: Sol's Recipe
Preparation Time: 15 minutes
Cooking Time: 15

Serves: 2-large bowl


Plain flour(maida)500 gm
Baking powder 1/2 teaspoon
kalonji1/2 teaspoon
Salt1/2 teaspoon
Ghee(solid)4 teaspoon
Refined Oil-to fry

  1. In a bowl add maida ,soda ,kalonji and ghee together, rub the ghee and flour for 5-10 minutes with the help of your palm.
  2. Add water and kneed in to stiff dough.
  3. Roll out dough as required thickness, cut in to narrow strips of desired size.
  4. Deep fry stripes on high flame and remove them when they become light brown from both the side.
  5. Let them cool in a room temperature before you store them in airtight container.
  6. Enjoy crispy sticks with Tea and Coffee.
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