Author: Minal

Ingredients: 500gms fresh prawns or shrimps, 3 medium size red chillies; finely chopped, 1/2 cup chopped coriander leaves, 2 egg whites, 1 tbsp finely grated ginger, 2 cloves garlic; finely chopped, 1 tbsp fish sauce, 1/4 cup corn flour or rice flour, 1/2 cup vegetable oil. Method: Peel and devein the prawns. In a bowl… Continue reading Thai Golden Prawns

Ingredients: For the paratha covering- 2 cups whole wheat flour (atta), 1 cup maida, Salt to taste, 2 tbsp melted ghee, Water for kneading. For the kheema stuffing- 500gms minced chicken or mutton, 1 onion; chopped, 1 tomato; finely chopped, Few mint leaves, 1/2 cup chopped coriander leaves, 1 tbsp ginger-garlic paste, 1-2 green chillies,… Continue reading Kheema Stuffed Paratha

I prepared this pulao for Diwali and it turned out awesome. It is a very simple and quick recipe of pulao with minimal spices but tastes really good. Ingredients: 1 cup basmati rice, 2 small onions; halved and thinly sliced, 2 small carrots; diced into 1″ long pieces, 1 cup shelled green peas, 3-4 bay… Continue reading Carrot and Peas Pulao

Ingredients: 2 cups almonds; peeled and ground to fine powder, 1 3/4 cup sugar, 1/2 cup ghee, 2 cups water, 2 cups milk powder, Ground elaichi (green cardamom) as per taste, Sliced pistachios to garnish. Method: In a pan, combine sugar and water and cook till sugar syrup of one thread consistency is formed. Mix… Continue reading Almond Burfi (II)

Ingredients: 1 cup almonds; finely ground, 3/4 cup sugar or more if you want it sweet, 1/2 cup milk, 2 tbsp ghee, Few threads of saffron, Ground elaichi (green cardamom) as per taste, Sliced almonds, pistachios and cashew nuts to garnish. Method: Soak almonds in water for 5-6 hours or in warm water for 2-3… Continue reading Almond Burfi (I) (Badam Barfi Method I)

Ingredients: 8-10 dry anjeer; soaked in little water for few hours, 100 gms khoya, 7-8 tbsp powdered sugar, 1/4 tsp kesar (saffron) dissolved in little warm water, Few drops of red food color, 2 tbsp milk powder 1 cup cashew nut powder, 1/2 tsp elaichi (green cardamom) powder, 1/2 cup crushed dry fruits of your… Continue reading Anjeer Khoya Dry Fruit Laddu

Ingredients: 2 cups kaju (cashew nuts); soaked into warm water for at least 2 hours, 1 cup sugar, 1 tbsp ghee, 1 tsp elaichi (green cardamom); powdered, Silver varak or sliced dry fruits to decorate. Method : Grind the cashew nuts with little water into a smooth and thick paste. In a heavy saucepan, combine… Continue reading Kaju Katli/Burfi

Ingredients: 250 gms of refined wheat flour (maida), 500 gms of khoya, 100 gms of almonds (badam), 250 gms of sugar, A handful of raisins (kishmish), 2 tbsp chironji, Water, Ghee (homemade unsalted butter) or oil for frying. Method: In a large mixing bowl combine flour, 2 tbsp ghee and mix form a consistency of… Continue reading Khoya Almond Gujhia

This is one of my all time favourite recipes. My husband just loves them. Ingredients: 1/2 kg lamb mince, 1 finely chopped onion, 1/4 cup fresh mint leaves, finely chopped 1/4 cup cilantro, finely chopped (optional), 1 tbsp ginger paste 1/2 tbsp green chilli paste 2 tsp jeera powder(cumin powder), 1 tsp dhania powder(coriander powder),… Continue reading Seekh Kebab

Ingredients: 4 chicken breasts (boneless and skinless), 1/4 cup lightly roasted sesame seeds, 1/4 cup parmesan cheese, 2 tsp dried mixed herbs or Italian sesoning, 1 tsp garlic salt, 1 cup bread crumbs, 1 egg; beaten. Method: Preheat the oven to 350-400 d F or 175-200 d C. Combine all the ingredients except egg, in… Continue reading Sesame Parmesan Chicken