Showing posts from March 12, 2013


Whole masoor dal-1 cup Water-3 cups Chopped onion-1 medium Chopped tomato-1 large Ginger garlic paste-2 tsp Cumin seeds-1 tsp Dry red chili-2 Turmeric powder-1 tsp Chili powder-1 tsp Coriander powder-1/2 tsp Garam masala powder-1/4 tsp Oil-1 tbsp salt to taste Ghee-1 tsp
1-Rinse and soak masoor daal in water for 1 hour.(if you have no time then it could be cooked without soaking) 2-Take a pressure cooker and put daal along with salt and water. 3-Pressure cook it till 4 whistles if soaked and 6 if used without soaking. 4-In the meantime in a pan heat oil,add the broken red dry chili and cumin seeds,then add onions. 5-Saute onions for a min then add ginger garlic paste and fry for till the raw aroma of ginger garlic disappears. 6-Add tomatoes and fry till the tomatoes become soft. 7-Add all dry powders and salt,mix properly. 8-Now add this mixture to the cooked masoor dal,mix well. 9-Add water and adjust the consistency of the curry as per your requirement. 10-Le…



Boneless Chicken breast-8(cut into 1/2 inch slices)
Sliced fresh mushrooms-2 cups
Sliced carrots-1 cup
Green peas-1 cup
Heavy cream-1 pint(2 cups)
Chopped Garlic-2 tbsp
shredded cheddar cheese-1/2 cup
Dry red chili-3
Olive oil-2 tbsp
Black pepper-1/2 tsp
salt to taste


1-In a pan heat oil,add dry red chili and chopped garlic over medium heat,saute for 1 Min.
2-Add chicken,salt,pepper and cook till juices run clear,remove chicken from pan let cool.Reserve oil in pan.
3-Reheat oil in pan add mushrooms,carrots and green peas  and saute until all the water of mushroom is absorbed.
4-Add chicken and mix well,then add heavy cream and saute for 4 mins.
5-Sprinkle 1/2 cup of shredded cheddar cheese and mix immediately.
6-Then cook for 2 mins and serve hot with sticky rice.



Whole milk-1 ltr
Lemon juice-2 tbsp
Muslin cloth-1

1-Boil milk in a heavy bottomed pan over medium flame.
2-Once it come to boil,add lemon juice and mix slowly.
3-When paneer will start separating from whey(paneer water),
Take a vessel put cloth on it and pour this slowly.
4-Wrap the cloth and pour cold water over it and squeeze well.
5-Press the paneer under heavy pan about for 30 mins.
6-Use as directed in your recipe.