Sunday, February 28, 2016

Dhuni wali chutney



  Dhuni wali chutney


1 bunch mint leaves
1 bunch coriander leaves
5-6 green chillies
black salt
1 tbsp carrom seeds / ajwain dry roasted
lemon juice 5-6 tbsp
1 tsp sugar


Blend all with little water in mixer.

Pour in Bowl.

Take burning charcoal in a Katori. Place katori in centre of bowl. Pour 2-3 drops of mustard oil over burning charcoal and immediately cover bowl with big plate. Keep as it is for 5 mins. Remove plate and katori. Serve immediately

Sunday, February 21, 2016

Potato crusted saffron Rice

Potato crusted saffron Rice



1 cup basmati rICE...
4 potatoes, peeled and thinly sliced in rounds
Desi ghee 1 ladle
Saffron threads 2-3
Salt to taste


MIX Saffron in 2-3 tbsp water.

Wash and cook rice with salt.

The rice should be grainy and not sticky.

Take a non-stick pan. The shape of pan will decide the shape of rice.

Put the ghee. Heat over medium heat. Add 50 ml water &salt to taste and boil. Remove from flame.

Place the potato slices, one next to the other in the bottom of the pan. Just make sure they form a layer at bottom. No base of the pan should be seen.

Pour half of the rice on top of the potato slices. Press firmly with the back of a ladle. Then spread the rest of the rice to make a shape of pan

Make 4-5 holes in the rice and pour saffron milk over holes.

Put a thigh lid over the pan and put it back on the flame. Cook on high heat for 2 minutes and then lower to very low heat and cook for 20-30 minutes.

By that time, the crust should be form. Take the pan out of the heat for a few minutes and then, turn out the pan on the serving dish.

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