Tuesday, 28 February 2012

Cream of Mushroom Soup

200 gms of button mushrooms
5-6 garlic pods
1 small onion- chopped
2 cups of milk
1/2 cup of water
1 tsp butter
2 cubes of processed cheese
Salt as per taste
Fresh pepper powder as per required
Mixed italian herbs

1.Wash the mushrooms under running water. Remove all the dirt and pat dry.
2.Cut the mushrooms in pieces. Keep aside
3. Heat 1 tsp butter. Add fresh crushed garlic and onions. Saute for few minutes.
4. Add the mushrooms and saute till the mushrooms leaves water. Allow to cool.
5. Grind this mixture to make a paste.
6. Heat a non stick pot and add milk to this pan. Add this paste to the milk. Add salt, pepper & mixed herbs as required.
8. Grate 2 cheese cubes in the pot. The cheese will start melting in the soup as it starts boiling.
9. Serve hot.

Thursday, 16 February 2012

Dahi Palak/Spinach in Yogurt

2 cups of palak puree
6-8 fresh garlic crushed
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp methi seeds
1/4 tsp asafoetida/ hing powder
5-6 red chillies (de seed if you dont want the spiciness)
2 tsp oil for making tadka
2 cups of fresh dahi/ yogurt
little besan to mix in curd/ yogurt
Salt as per taste
1/2 tsp Sugar

  1. Heat oil in a kadai and add freshly crushed garlic, mustard seeds, cumin seeds, asafoetida/ hing powder, red chillies. Fry till it leaves aroma
  2.  Add palak/Spinach puree in the oil
  3.  Mix curd and besan.Mix well. Do not keep any lumps in it.
  4.  Add the curd and besan mixture to the palak/ spinach in kadai.
  5.  Bring it to a boil.
  6. Serve with steamed rice or rotis

Wednesday, 15 February 2012

Magic Garam Masala

Jeera (Cumin Seeds) 100 grams
Dhania Dana (Coriander Seeds) 35 Grams
Kali Mirch ( Black Pepper) 65 Grams
Badi Ilaychi Cardamom Seeds 75 Grams
Magic Garam Masala
Choti Ilaychi Green Cardamom ( seeds from 10 Cardamoms)
Saunf ( Fennel) 35 grams
Cloves 20 grams
Cinnamon 15 grams
Black Cumin Seeds 20 grams
Bay Leaves 15 grams
Ginger Powder 15 grams
Jaiphal ( Nutmeg) 3

  1. Roast each of the above till they turn aromatic.
  2.  Grind all the ingredients to a fine powder.
  3.  Powder to a fine powder using a coffee grinder or a mixer
  4.  You can make a larger quantity of this by using the above ingredients in the same ratio
  5. Store in an air tight container.

Magic Garam masala is a key ingrediant, which I will be using in most of my recipes.

Chicken Gravy/Curry

1 kg boneless chicken
5 medium size oinions
4 tomatoes
3 tbsp ginger garlic paste
whole garam masala- 5-6 peppercorns, 5-6 cloves, 2 bay leaves, 2 star anise, 2 sticks of cinammon (1 inch each)
Oil for frying the masala for chicken gravy
salt as per taste

For marination
2 cups of dahi(curd)
1 tbsp turmeric for marination
2 tbsp red chilly powder
salt as per taste

  1.  Wash the chicken pieces properly under tap water
  2.  Marinate with salt, red chilli powder, ginger garlic paste, turmeric, curds. Keep it for marination for 3-4 hours. The longer you keep the better marination.
  3.  Make onion paste in a mixer. Keep aside
  4. Boil the tomatoes, remove the skin and make tomato puree. Keep aside.
  5. Heat oil in a kadai and add all the whole garam masala and fry for 2 minutes, add onion paste and fry till onion starts leaving oil from side.
  6. Add tomato puree and fry for another 5 minutes
  7. Add the Magic garam masala. Refer to recipe Magic garam masala in the blog.
  8. Add marinated chicken to this and add water as required.

Wednesday, 8 February 2012

Beetroot cutlets


2 cup boiled and grated beetroot
1 cup grated paneer
1 cup boiled and grated potato
1 cup boiled and mashed green peas
ginger garlic paste 2 tsb
garam masala 1 tsb
red chilli powder as per requirement
chat masala as per requirement
salt to taste
bread crums/ or take fresh bread and dip it in water. drain out water and add as a binding agent

- mix all the above ingredients.
- Add salt, red chilli powder as required
- Take the cutlets mould and make cutlets
- shallow fry till light brown
- Garnish with chopped onions and coriander leaves. Ketchup is also good.

**You can substitute beetroot with spinach also

Tuesday, 7 February 2012

Aloo Matar Samosa

3-4 Potatoes (boiled, peeled & mashed)
1 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger,garlic paste
1tbsp coriander finely chopped
1/2 tsp ajwain
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional) or you can use 1/2 juice of lemon


  1. In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala,ajwain) and green chilles, ginger garlic paste.
  2. Add green peas and mix well
  3.  Add coriander and keep aside.
  4.  I used readymade samosa patti (easily available is super markets)
  5.  Make samosas as per instructions on the patti packet
  6.  Serve hot with tomato ketchup or tamarind sauce