Archive for February, 2013

cholay biryani

Biryanis are visual delights – a beautiful combination of fluffy fragrant rice, richly spiced vegetables/meat, flavorful nuts and most often, orange strands of exotic saffron. Originally, as said biryani was invented by Mughal and north India was the main center of it but soon this fragrant food found favor with the Nawabs of Hyderabad and Lucknow. Accompanied with a yogurt salad, biryani is undoubtedly delightful and complete meal, be it non veg or veg version. Whether you eat it as a one-dish meal or as part of an Indian feast, it’s well worth the effort to prepare. The Biryani mentioned here is one unusual kind which you will rarely find in restaurants. Just follow the steps and it will come out very delicious and beautiful!

Ingredients :-

Chickpeas/Kabuli Chana
1 cup
Basmati Rice
1 1/2 cup
Green Cardamom
Black Cardamom
Bay Leaf
Tea Leaf
2 Tablespoon
3-4 Tablespoon
Onion, Sliced
1 medium
Ginger Paste
1 tablespoon
Garlic Paste 1 tablespoon
Green Chilli Paste
1 teaspoon
Chole Masala
2 teaspoon
To taste
Red Chilli Powder
1 teaspoon
Few strands
1/4 cup
1/2 Cup
Fried Onion 1/2 Cup
Mint Leaves
Ginger, thin strips
One inch piece
Kewra water
1 teaspoon

Method :-

  • Soak kabuli chana overnight in four cups of water.
  • Rinse the rice 3-4 times until the water runs clear.
  • Soak rice in three cups of water for about half an hour. Drain it.
  • Boil four cups of water in a deep pan with salt,black cardamom,green cardamoms, bay leaves and cloves.
  • Add rice to boiling water. Cook until the rice is just tender and chewy (neither soft nor crunchy,3/4th done), about 10 minutes. Drain excess water.
  • Drain the chickpeas and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender.
  • Remove the muslin cloth bag and drain kabuli chana.
  • Heat two tablespoons oil in a non stick deep pan, add onion and sauté. Add garlic paste, ginger paste, green chilli paste and continue to saute till fragrant.
  • Add chholay masala and red chilli powder and mix. Add the boiled chana and mix.
  • Mix saffron and milk and heat it in the microwave for one minute.
  • Add salt to the chholay and mix. Remove it from heat . Whisk the yogurt in a large bowl and add the cooked cholay into it. Mix well and marinate it for about one hour.
  • Take a broad pan and add half of the marinated cholay into it. Spread half rice over it. Drizzle half the fried onions, half the mint leaves and ginger strips.
  • Spread the remaining cholay and then rice. Drizzle the saffron milk, the remaining fried onions and remaining mint leaves. At the end drizzle Kewra water. Cover the lid tightly.
  • Preheat the oven and place the biryani pot and cook for ten minutes. If you are using the slow cooking method on direct heat, place the sealed vessel on a tawa.
  • Serve hot with any kind of raita and salad.

chollay biryani

Note :-

  • You can even use brown Basmati rice for Biryanis.
  • If the rice gets cook more then what desired keep it in freeze for about 1-2 hour.This will help in separating the grains.
  • You can also add boiled potatoes to this dish. Just saute it in little oil and marinate it along with chickpeas.

dahi kebab

Kebab is thought to be originated somewhere in Middle East by some Persian Soldiers. As per some theory it was introduced in India by Moghul(Mughals) in 16th century. Since then Kebab has become integral part of Indian cusine by using its own traditional Indian spices and marinating techniques. Traditionally, kebabs are skewered meats or vegetables cooked on a grill or even under the oven broiler. But these days, kebabs can be made using paneer, chicken, seafood or even fruit. They are best enjoyed with chutneys like cilantro or mint one. My 1st recipe under Kebab section is a vegetarian one – Dahi Kebab. This is a soft, tasty, vegetarian kebab made from hung curd and cheese with crunchiness of onion and flavors of ginger and pepper.


500 gm
Onion, chopped
2 medium
Green chillies, chopped 4
Cheese, grated 3/4 cup
Coriander seeds and Black Pepper
2 Tablespoons
1 Tablespoon
Red chilli flakes
1 1/2 Tablespoon
Roasted Gram flour/Besan
1/2 cup
Paneer/Cottage Cheese
3/4 cup
2 Tablespoon
For frying
To taste

Method :-

  • Lay a muslin cloth over the bowl and pour the yogurt into it. Pick up the edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture.
  • Grate the cheese. Dry roast coriander seeds & black pepper.Grind into powder.
  • Mix grated cheese, a little coriander pepper powder, green chillies, onions, ginger and salt.
  • Take hung yoghurt in a bowl, add red chilli flakes and the rest of the coriander pepper powder.
  • Bind with besan, paneer and corn flour.
  • Put in the filling and shape into kebabs. Deep fry in oil and serve hot.
  • Remove and place onto an absorbent paper and serve hot with a chutney or sauce.

dahi kebab1


  • You can decrease/increase the quantity of chillies you want.
  • Yogurt can be hung in advance and can be stored in freeze for 2-3 days.


Soup is what I crave for any time and specially in winters its a great natural remedy to fight cold or flu. Its light, hearty, fascinating and  energetic. You can use any type of  leftovers with soup and create new variations of favorite recipes, since soup lends itself to experimentation.Hot and Sour Soup is a very popular Indo-chinese soup loaded with vegetables and generally chicken. This delicious soup is a complete meal in itself and warm comfort on a chilly day. Its instantly boost your mood and very healthy as its low in fat. Enjoy!!


Egg Noodles
1 cup
Garlic ,minced
1 Tablespoon
1 tablespoon
Green Chillies, finely chopped
Carrot, chopped in cubes
1/4 cup
Green Beans, cut at an angle
1/4 cup
Celery, thinly sliced
1/4 cup
Cauliflower, finely chopped
1/2 cup
Cabbage, thinly sliced
1/2 cup
Mushroom, thinly sliced
1/4 cup
Tofu, cut in big cubes
1/2 package medium or soft
Vegetable broth/Water
4 cup
Soy Sauce
To taste
Red Chilli Sauce
To taste
To taste
Pepper Powder
To taste
1 Tablespoon or to taste
1 Tablespoon
Corn Starch,, mixed with a little cold water
1 Tablespoon
Spring/Green Onions, chopped at an angle

Method :-

  • Heat oil in a medium size pot.
  • Add Ginger, Garlic and Green Chillies and saute for 1 min.
  • Add Carrot, Green Beans, Celery, Cabbage, Cauliflower, Carrot and saute it for 2-3 minutes.
  • Add vegetable broth,salt,black pepper and Egg noodles.
  • Bring the mixture to a boil and simmer till noodles are tender but not overcooked.
  • Add Mushroom,half of spring onions,Chili Sauce, Soy Sauce and Vinegar. Bring to a boil.
  • Mix 2-3 Tbsp water with the Corn Starch and add it to the soup – bring to a boil.
  • Add tofu cubes in the soup and let it simmer for 1 more minute.
  • Garnish with spring onion and serve hot.


Note :-

  • For vegans use Wheat Noodles.
  • You can also add beaten Egg in the soup stirring continuous to form strands.
  • The same soup can be made into a non-vegetarian version. Use Chicken Broth and add cooked, shredded chicken with the mushrooms.
  • Corn Starch is basically used as thickener so use it depending on your consistency.
  • You can increase/decrease the quantity of green chillies depending on the spiciness level you want.