Indian Food: Pav Bhaaji Recipe

Pav Bhaaji is a popular, lip smacking meal loved by one and all. Making this meal is also relatively easy if you follow the right steps. Here’s a quick guideline on making your favorite street snack at home. Simply get the ingredients and follow the mentioned steps for making a delectable pav bhaaji in less than 30 minutes.

Ingredients for the Pav

8 pav bhaaji breads

Half teaspoons of pav bhaaji powder

8-10 teaspoons of butter-

Half teaspoons of salt-

Ingredients for the bhaaji

4 tablespoons of butter

2 tablespoons of refined oil

2 tablespoons of red chili paste

1/2 cups of finely diced capsicums

1 1/2 of finely diced) tomatoes

3/4th cups of tomato puree

3/4th cups of finely chopped onions.

3 tablespoons of well chopped coriander leaves

2 tablespoons of Pav bhaaji powder

½ cups of boiled green peas

2 cups of boiled  potatoes

Method of cooking

The procedure of making pav bhaji is relatively simple. Start preparing the bhaaji by heating the butter in a spacious kadhai. Right after that, add the oil and the cumin seeds. When the cumin seeds start crackling, add the garlic and the chilli paste. Cook with these ingredients and sauté the entire thing for 2-3 minutes. Make sure that you do the cooking on a medium flame. High flame may burn the cumin seeds and leave a bitter after-taste.

After cooking this paste moderately for 2-3 minutes, add the diced onions. Continue with the sauté and stir the mixture from time to time. Now, add the capsicum and cook for two minutes more. Continue cooking on a medium flame and add both the diced tomatoes and the tomato puree to the paste. You can now use a potato masher to mash the tomatoes and make the paste thicker. Cook well for about 5-6 [...]

By |August 12th, 2015|Travel|0 Comments|

Indian Food : Mutton Curry Recipe

Mutton Curry

Curries vary across India. They are made from different ingredients – the most common chicken, eggs, mutton, fish, prawns and also vegetables. Generally curry means sauce in south India. They are made using a combination of yogurt and also sometimes coconut milk. They are served either wet or dry.

Items required for making the curry:

Cubed pieces of mutton – 500 grams
Chop 5 onions
Make paste of ginger and garlic in one cup of water
Now the whole spices – half a teaspoon chilli powder; 1 teaspoon green chili paste, 1 tablespoon coriander powder; half teaspoon turmeric powder; half a cup tomato puree
You should also have 2 cups – yogurt
8 black peppercorns and 8 cloves
1 tsp. – cumin seeds; 1 cup of fresh coriander leaves finely chopped
Half a cup of oil and
Salt to taste

Cooking mutton curry:

First the cubes of the meat have to be flattened
Now mix the flattened cubes in yogurt using salt, turmeric, chilli powder and coriander powder.
Now arrange half the onions in a pressure cooker at the bottom
Next you need to arrange the meat pieces along with yogurt mixture on top of the onions
Now sprinkle the ginger garlic paste over the meat and also lay the rest of the onions and add the whole spices
Now add 2 cups of hot water [...]

By |April 27th, 2014|Travel|0 Comments|

Indian Food : Biryani Recipe

How to Chicken Biryani

Biryani  originated in Turkey or Persia. The Muslim travelers  brought this to India and other places on the map closer to Persia.  From Hyderabadi Biryani, to Luckhnawi one all are made in different ways. The taste of the biryani might differ but which one is the best is a difficult answer.


1 kg – chicken, cut into medium size pieces
½ kg basmati rice
1.5 litre of water
1 tsp – Ginger paste
1 tsp – Garlic Paste
3- large onions, finely sliced
3 – green chillies, chopped
1 cup – chopped fresh mint leaves
1 cup – chopped fresh coriander leaves
1 tsp – red chilli powder
10 strands of saffron(Kashmiri kesar)
½ cup – milk
2 cups – yoghurt
2-3 tbsp – lemon juice
7- cloves
2 – bay leaves
5 – green cardamoms
1 – inch piece cinnamon
2 tbsp – ghee
¾ cup – oil
Salt to taste
Grind to paste – 7 cloves, 4 cardamoms, ½ tsp – whole pepper, ½ inch piece – cinnamon

Cooking Procedure:

Soak saffron in warm milk and keep aside. Saffron is the stigma of a flower, crocus.

By |April 26th, 2014|Travel|0 Comments|

Indian Food: Meat Kabab Recipe

How to cook Kabab

The Kababs form an important part of Indian cuisine. They are generally made from minced meat or medium sized meat. The main ingredients used are chicken, lamb, chicken, beef and fish. Kebabs mean frying in the Arabic language. You can enjoy the taste of different types of kebabs. The kebabs were originally found in Greece. Here we shall learn the recipe of Shammi Kebab.


Take half kg of minced meat neatly cleaned and washed.
6 tablespoon of gram dal – properly soaked for 30 minutes.
2 beaten eggs.
6 tbsp. – oil.
Cumin seeds – 2 teaspoons, 5 cloves, green cardamoms – 6 of them.
Onions – 2 finely chopped.
Take 15 – 16 coves and coarsely pound it along with garlic.
Coarsely pound 2.5” ginger.
Green chillies 8 of them finely chopped.
Half teaspoon of turmeric powder, 4 teaspoon coriander powder and 3 teaspoon red chilli powder.
1 handful – coriander leaves, finely chopped.
Oil for shallow frying.
Salt as per taste.


Take a heavy bottomed kadhai and heat 6 table spoon of oil. Once the oil is heated add cumin seeds, cardamoms, and cloves and sauté them thoroughly. Now add the finely chopped onions, garlic, ginger and green chillies
Once the onions turn translucent add the drained off gram dal, kheema, turmeric powder and salt as per taste.

By |April 25th, 2014|Travel|0 Comments|

Indian Food : Fried Fish Recipe

Recipe: Fried Fish

Fried fish is a regular dish made all over the world in different ways and has its different versions that are all palatable. It goes well with chips or if you want something Indian then try it with dal and rice. Fish is consumed in India far and wide. The delicious Indian masalas used in making fish and eaten with the rice makes it a wonderful combination. It’s a staple in the coastline belt of India. 


1 Kg fresh fish fillets.
1 – Egg white, beaten.
1 cup – bread crumbs.
2 tbsp. – melted butter.
Salt as per taste.
¼ tsp – pepper powder.


Preheat oven at 350 degree C.
Mix egg, salt and pepper
Dip the fillets in egg
Roll in bread crumbs
On a baking tray put the fish to bake after greasing it
Pour melted butter over fillets
Bake for 10 mins or till it’s done
Serve hot.


By |April 25th, 2014|Travel|0 Comments|

Indian Food : Uttapam Recipe

How to cook Uttapam.

In south India, Uttapam is most preferred dish for having a light snack or meal. It is like a thin pan cake combined with various elements like coconut, tomato and onions. The crisp taste with delightful toppings makes every meal a perfect one. It made with a blend of Ural dal and rice. This is usually served with a side of chutney and sambar at south Indian themed restaurants.

Ingredients required:

Dosa batter- 1 cup.
Green chillies- 2-3 piece.
Coriander leaves- 1 bunch.
Broken cashew nuts- 5 -6.

Cooking Procedure:

Except batter, wash and chop all other ingredients.
Mix all the ingredients with the batter along with the salt.
Heat a non-stick pan.
On the pan slowly spread the batter.
Put 1 tsp oil and cover the pan.
When it is completely cooked, turn it and let the other side also get cooked.
Turn off the flame when it gets crisp.
Serve hot.

By |April 23rd, 2014|Travel|0 Comments|

Indian Food : Poha Recipe

How to cook Poha

In India, Poha is considered to be one of the most humble breakfasts to digest. Made from the thick flattened rice, gives an excellent tangy, spicy, sweet taste. Works wonder if inserted grated coconuts and onions. For its  quality of getting cooked fast, they are easily available on streets and hotels of India.


Beaten Rice- 1 Cup.
Crushed Groundnuts- ¼ Cup.
Coconut Grated- ¼ Cup.
Coriander leaves- ¼ Cup.
Curry leaves- 1 stalk.
Sugar- ¼ tsp.
Salt to taste.
Green chillies- 5.
Oil- 1.5 tsp.
Lime Juice- 1 tsp.
Chopped onions-2.
Small potato chopped-1.
Cumin seeds & Mustard seeds- ½ tsp.

How to cook:

Wash Poha properly.
Heat little oil in heavy sauce pan and add seeds. Put the chopped potatoes.
Add green chillies and curry leaves stir it for 2 to 3 minutes.
Add onions and fry it till tender.
Now add Poha and other ingredients.
If you need tangy taste squeeze lemon.
Use coriander and garnish it with remaining coconut.
Serve it with hot masala tea or coffee.


By |April 23rd, 2014|Travel|1 Comment|

Indian Food : Kachori Recipe

Cooking Kachori

Kachori an Indian snack is liked by all age groups. This amazing snack is a combination of crunchiness and softness. It can be had with different types of stuffing and sauces.


Urad dal- ½ Cup.
Asafoetida- 5 pinches
Green chillies and ginger paste- 3 tbsps.
Red chilli powder- ½ tsp.
Pepper powder- ½ tsp.
Salt- ½ tsp.
Oil- 8 tsps.
Maida- 3 Cups.
Oil for frying.


Making Stuffing

In a container, soak the urad dal overnight.
Next you have to semi-grind the dal with very less proportion of water.
In a non-stick pan, heat 2 tsp of oil, then add the Asafoetida.
Add chilli and ginger paste.
When the oil separates, add the dal, stir it well and do not allow it to stick to the bottom.
Add pepper powder, red Chilli powder, and salt and blend it well.
Continue the process of stirring till the dal begins to get the thickness of dough.

Next Step

Make soft dough of Maida, salt and oil
Make small balls
Add the stuffing and flatten the balls.
Roll them again in small balls and deep fry them in hot oil.
Serve them hot and with various accompaniments.



By |April 21st, 2014|Travel|0 Comments|

Indian Food : Malai Kofta Recipe

How to cook Malai Kofta

Malai Kofta has great appeal due its creamy richness, mesmerizing taste and blend of aura. This makes it perfect cuisine which can be served for celebrating occasion or ethnic festivals. Originated in 12th Century, still it has its own charm of emanating delicious flavours.


For Gravy

Cream- 125 Gms.
Khoya or Paneer- 75 Gms.
Milk- 150 ml.
Cashewnuts- 50 Gms.
White pepper powder- 3 tsp.
Sugar-2.5 tsp.
Grated ginger- 2 tsp.
Nutmeg powder- ¼ tsp.
Turmeric powder- ½ tsp.
Crushed garlic- 1 tsp.
Cinnamon- 1.
Cloves- 6.
Salt to taste.
Ghee- 3 tsp.

For Kofta

Khoya- 50 Gms.
Paneer- 50 Gms.
Medium potatoes- 5.
Cashew nuts- 20 Gms.
Raisins- 20 Gms.
Chopped fine green chillies- 4.
Ginger grated- ½ tsp.
Chopped coriander- 1 tsp.
Cumin seeds- ½ tsp.
Salt to taste.

For garnishing

Grated cheese or cream- 1

Coriander powder- 1 tsp

Method of cooking :

Wash and boil potatoes.
Mix all the ingredients of Kofta except raisins.
Now shape them in small balls then flatten it put 2-3 cashews and raisin in the centre and make into ball.

By |April 20th, 2014|Travel|0 Comments|

Indian Food : Palak Paneer recipe

Palak Paneer Recipe
Palak Paneer is hugely popular north India dish and has vibrancy of aura and spices. For vegetarians this combination is the best choice when they want to treat the taste buds with amazing different flavours.

Ingredients required

Palak (1 bunch).
Tomatoes (2 large).
Ginger garlic paste (2 tsps.).
Dhania powder (1 tsp.).
Jeera powder (1 tsp.).
Onion (1 large).
Green chillies (3 no’s).
Paneer (200 grams).
Salt to taste.
Butter or oil (2 tsp.).
Cream for garnishing (1 tsp.).


In hot water blanch the spinach
Cover and keep aside for approximately 10 minutes.
Next, add green chillies and make a pulp of the mixture.
Grind the 2 large tomatoes in the mixture to make tomato pulp
In a pan, add oil or butter then add the onions.
Heat them on low flame.
Let the onions go light brown and then add ginger garlic paste.
Now add dhania, jeera, salt and then tomatoes
Now add the Palak pulp, then cover and cook for 10 minutes
Add the Paneer pieces and turn off the flame
Garnish with cream and serve with roti or nan.