Monday, 8 September 2008


Something quick and very easy = kachoris.

This is what you need:

For the dough:

1 mug flour
3 tbls oil
1 level tbls soft ghee
1/2 tsp salt
ice cold water

For the filling:

1/4 cup yellow moong daal
1 tsp each of: ground coriander, salt, saunf, aamchoor
1/2 tsp ginger powder
pinch hing
2 tbls oil
3 tbls water

.. and this is what you should do:

1- rub oil and salt into the flour and make a soft dough by adding very cold water. Dont knead the dough, it should be very soft, yet not sticky

2- cover and set aside for 15 minutes

3- for the filling grind the daal to almost powder form

4- add all the spices and oil and mix well. Set the pan on the stove and roast it for a bit

5- take off from heat, add the water and make a soft mixture

6- make small balls from the dough and flatten it with your fingers. Just pull gently, no need to roll it out

7- fill the kachori and bring up its ends to close

8- let the balls stand for 5 minutes and then flatten with the base of your palm, to make a smooth round

9- set the oil on low flame. If the oil heats up too much, the kachoris will turn out flat and hard. So keep the flame low

10- put the kachoris in and leave them be. They should not turn up and come to the top, rather just lie there in the oil, bubbling very slightly

11- when done on the inside, the kachoris will come up by themselves, which should take around 3 to 4 minutes.

12- turn them over and fry to golden

13- serve as you want, they are good enough even the next day. They are not at all greasy and heavy. Also, you can fill up with mince if you feel like it.

Tuesday, 10 June 2008

Another Pizza Dough

Hiya.. long time no sieze. No time :) Acha been experimenting a bit and have managed a somewhat different pizza dough. Dont have any pictures for it becos really, by now u should know how to knead it :) The dough goes something like this:

1 tblsp yeast
1 tsp sugar
1 tsp backing powder

with a mug lukewarm water. Leave it to froth - about 10 to 15 minutes.

Then throw in
3 mugs of flour
1 tsp salt
2 tbls room temperature ghee

and mix mix mix. If it gets too dry, touch oil.. dont add more flour if its sticky.. then too, touch oil.

Leave it to rise and use. It is very crispy yet munchy and soft.. DO try... and TELL :)

Wednesday, 30 April 2008

My Naans

Api was showing me a recipe for naans the other day and I told her, girl, u wait till u eat the ones I make :)) So, here goes ... and since I am so nice, I will tell u the secret tip, that makes them as tasty as they look. But beware, I found that out after SO much practice.. so keep that in mind when anyone praises the naans you make ;)

This is what you need:

230 ml warm water
3 tsp yeast
1 tsp baking powder
3 mugs plus 2 tbls flour
2 tsp sugar
2 tblsp milk
1 and half tsp salt
2 -3 tblsp ghee
extra oil and flour for dusting and greasing

.. and this is what you should do...

1- pour finger-bearable-hot water in a wide bowl and sprinkle over the yeast, baking powder, sugar and 2 tbls flour

2- cover it well and let it stand at least 15 minutes. It should look something like this:

3- tip in the flour, the milk, salt and ghee. Mix well with ur hands, kneed as long as the bowl is clean and nothing sticks to the base. Make a ball, sprinkle some flour, cover it with a plastic bag and put it in some place warm

4- after an hour it should look like this

5- knead some more and let it rise again. When the dough is done, it will look many-layered and be almost elastic to the touch

6- pre-heat the oven. Make small balls, roll into small naans, sprinkle flour on the table and lay them there, letting them rise once again in the warm kitchen

7- put some oil or ghee on the bottom of the naans, and place them on the tray, spreading a little ghee on the top as well

8- put them in the HOT oven and let the underside change colour slightly, turn off the heat underneath and turn on the grill. They're done when they're slightly golden...

NOW for the tips:

1- the oven should be VERY HOT. If its cold, the naans will take longer to bake and turn hard
2- once the underside is done, open the oven in between and spray water from a spray bottle and shut the oven door. This will create steam and keep the naans moist and soft.
3- once they are done, put them in foil, and cover with a cloth. That will keep them soft.
4- if you forget the spraying, spray the foil and then cover with cloth. That will help too.

These naans are soft even after two days, if u heat them by sprinkling a little water and heating them. No need for ghee or anything else. Also, the top just needs ghee, to brown. No need for dahi or anything else.

Now make and bake and tell :)

Saturday, 22 March 2008


Okay so on popular demand, pancakes, the way I make them...

So to make 8 pancakes, for four hungry people ...

.. this is what you need:

3 cups flour
- this is the cup size:

1 cup sugar
2 eggs
1 tsp baking powder
few drops of vanilla essence or 1 tsp vanilla sugar
enough milk to make the batter. I used almost 500 ml
butter for frying

.. and this is what you should do:

1- sieve the flour with the baking powder, add sugar and break in the eggs

2- whisk together carefully. At first you will have a tough looking dry batter. Keep on adding milk slowly to make a thin enough batter, like in the pics

3- heat some butter in a pan, put a spoonful of the batter in and turn the pan to spread it around

4- as soon as you see small air bubbles on top, turn it over. That means its done from the lower side. The let it fry for a few minutes more too cook the other side too

5- pile up and serve with whatever u want :)

You can also make them with water, that will give you lighter pancakes, and of course, you can make them bigger and thinner or smaller and thicker - entirely up to your taste.

Sunday, 2 March 2008

Plum Chutney

Hubby and I are still undecided about what they are called - plums, in Urdu. Is it alubukhara? or is is aloocha? He says its aloocha, I call it alubukhara. Whatever - its this sweet tangy chutney that tastes great with everything. .

This is what you need:

1 kilo plums
about 2 and 1/2 cups sugar
dash of black pepper
1 tbls white vinegar

* Keep in mind that you use only a wooden spoon and fill in glass jars! No metal and no plastic.

.. and this is what you should do:

1- wash the plums thoroughly and cut them, taking the guthli out. Cut them in somewhat smaller pieces

2- put the plums with around half a glass water in a pot and let cook

3 - half an hour later they will be soft and mushy

4- take them out in a bowl and puree them

5- back in the pot with sugar and pepper. Let the puree cook. Cook on medium heat, slowly letter the sugar caramalise for the dark purple colour

6- when its thick enuf, take off from heat and add the vinegar

7- fill in clean jars, let cool and store in fridge

Wednesday, 13 February 2008

My Biryani

Okay, so we can all open a packet of Shaan biryani mix :) This is something I have tried a couple of times and I prefer it to the very spicey and heavy Bombay Biryani that we all know. Try it.

This is what you need:

Rice, 3 mugs, 255 gms each - almost 800 gms, of course, keeping in mind that I have a family of 4 - with large appetites :) - boiled with a few curry and mint leaves - for the biryani
Chicken (or any other meat, but I prefer chicken)- around 1 whole, making 6 to 8 pieces
2 large onions, finely chopped and fried golden brown - save the oil u fried them in
3 big tomatoes
1 bowl of yoghurt
10 - 15 leaves of curry (karipatta)
half a bunch of mint
Ginger and Garlic as paste and ginger julienne
Garam masala:
2 big black cardamoms
3, 4 greens cardamoms, 4- 5 cloves, 1/2 tsp black peppercorns
1 & half tsp roasted cumin
1 and half tsp ground coriander, 3/4 tsp red chili, 1 tsp, or more or less according to your taste salt, 1/4 tsp haldi,
some food colouring in half a cup of milk - you need a deep yellow colour
3-4 tbls lemon juice
1/4 tsp each of nutmeg and mace powder and ground cardamoms (green and black together)

.. and this is what you should do:

1- put the fried onions in a dry pot - without oil and let them heat up a bit
2- toss in the tomatoes and the garam masla and around half of the curry leaves
3- let it all cook, stirring so that it doesnt burn. Add a little water if it seems too dry

4- add the chicken, ginger garlic paste and a tbls of lemon juice, so that it doesnt stick and burn
5- let the chicken cook for a while, then add the spices. Cook it more, around 10 minutes and then add the potatoes
6- the chicken and potatoes would need around 15 minutes to be done, chk and set aside

7- cover this chicken with the boiled rice - as is! dont give in to the temptation of mixing the rice with it. Just cover the chicken
8- now decorate with the mint and curry leaves and ginger julienne. Pour over the milk/colour mixture and the saved oil of the onions

9- spread the yoghurt over it all and sprinkle with the nutmeg/cardamom and mace powder

10 - cover with a clean cloth, directly over the yoghurt. Fold in the sides so that the rice is fully covered

11- let it gather steam, around 15 minutes, uncover, turn the biryani up and around, to mix, and enjoy :)

- the yoghurt will have turned into a paneer like thingy, which tastes very good when it comes between the rice. The gravy is just enough and the rice has a very nice colour to it. If you feel a bit daring, add a drop of kehwra to the milk mix. The fragrance is wow! I did..

- just make it this way once without adding or taking anything away. Since I have made it, no one asks for the other one. And it passed the acid test - I had just one hour and 20 minutes and it was done within that time! So its quick too. Try it :)