Wednesday 20 May 2020

Bihari Kabab


Chicken / Lamb / Beef - 1 kg (long strips)
(If lamb or beef then papaya for marinating, beef will take more time to marinate)


Onion - 2
Ginger and Garlic - 2 tbsp

Cumin Seeds - 1 tsp
Black Pepper - 1 tsp
Garam Masala (Green Cardamom, Black Cardamom, Clove, Nutmeg/Jayphal, Mace/Javitri, cinnamon stick) or use meat masala
Khas Khas - 1 tbsp
Red Chilli - 2

Yoghurt - 1/2 cup
Bhuna Besan - 1 tbsp
Mustard Oil

  1. Roast all Graram masala, cumin seed, black pepper in a pan for a minute and then grind
  2. Grind onion, ginger, garlic, Khas Khas and Red Chilli
  3. Marinate meat with the above mix, yoghurt, bhuna bean, salt and mustard oil.
  4. Add papaya if it's lamb or beef.
  5. Marination Time - Chicken - 1.5 hr, Lamb - 2hour, Beef - 2 hour
  6. Fry on a pan, covered on one side, once done on the other side, repeat in batches or Grill in an oven or on a barbecue

Wednesday 13 May 2020

Peas Pulao


Onion Red - 2
Cumin seeds - 1/2 tsp
Big Cardamom - 1
Clove - 3
Black Pepper - 5
Bay leaf - 2

Green peas - 1/3 cup
Ginger garlic paste - 1 tsp
Rice - 1 cup
Water - 2 cup

  1. Heat oil in a pan
  2. Add onion, sauté
  3. Add whole spices, fry for a minute
  4. Add green peas and ginger garlic paste, fry for 2-3 minutes
  5. Add salt
  6. Add rice fry it for 3-4 minutes
  7. Adds and hot water
  8. Cook in a rice cooker or a pressure cooker till done

Tuesday 5 May 2020

Chicken Pie


Chicken (boneless, chopped) - 500 gram
Olive oil - 1 and 1/2 tbsp
Red Onion (chopped) - 1
Garlic clove, crushed - 1
Plain flour - 2 tbsp
Chicken style stock cubes - 2
Frozen mixed vegetables (Mediterranean) - 2 cups
Thickened cream - 1/4 cup
Hot sauce (a few drops)
Black pepper (optional)
Coriander leaves (chopped) - 2 tbs (optional)
Short crust pastry, partially thawed - 2 sheets
Egg, lightly beaten - 1
Puff pastry, partially thawed - 1 sheet
Sesame seeds - 2 tbs

  1. Heat 1 tbsp oil in a pan
  2. Cook chicken, until browned, keep aside
  3. Add 1/2 tbsp oil in a pan
  4. Add onion, add garlic, cook stirring for 3 minutes
  5. Add chicken back to the pan
  6. Stir in flour, stir for a minute
  7. Add stock cubes and 1 cup cold water
  8. Bring to boil
  9. Reduce heat to medium and simmer for 5 minutes
  10. Add vegetables and cream
  11. Add hot sauce (a few drops) some black pepper etc to taste
  12. Stir for 3 minutes
  13. Add coriander
  14. Preheat oven to 190 C
  15. Line tin with short crust pastry, layer it with parchment paper and add dried baking beans on top
  16. Bake for few minutes, remove the beans and parchment paper
  17. Add filling
  18. Brush edges with egg
  19. Put the puff pastry on top of the filling, press edges to seal
  20. brush with egg
  21. Top with sesame seed
  22. Bake for 30-40 minutes or until golden

Sunday 3 May 2020

Chewy Chocolate Chip Cookies

Granulated sugar - 100 gram (less sugar?)
Brown sugar - 165 gram (less sugar?)
Salt - 1 tsp
Unsalted butter - 115 gram (room temp)
Egg - 1
Vanilla extract - 1 tsp
Plain flour - 155 gram (or more?)
Baking soda - ½ tsp
Cocoa powder - 1 tsp
White Chocolate chunks - 110 gram
Dark Chocolate chunks - 110 gram

  1. Whisk sugar, salt and butter
  2. Whish egg and vanilla extract
  3. Add flour and baking soda, add cocoa powder, mix with a spatula
  4. Fold chocolate chunks
  5. Chill dough for at least 30 minutes to overnight, more the better
  6. Preheat oven to 180 C
  7. Scoop dough with ice cream scoop
  8. Line good quality baking sheet/parchment paper so as to not burn the bottoms
  9. Bake for 10 minutes, till the edges start to brown (do not overbake)

Karahi Gosht


Lamb meat - 1 kg
Ginger Garlic Paste - 1 tablespoon
Oil - 1/4 cup

Onions(finely diced) - 3
Tomatoes (chopped finely) - 6 medium
Yoghurt - 1/2 cup

Kashmiri chilli powder - 1 tsp
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Black pepper (whole) - 1/2 tsp
Fenugreek dried (kasoori methi) - 1/2 tsp
Red chillies dried - 2
Garam masala - 1 tsp
Salt to taste

Green chilli, slit - 1
Coriander leaves, chopped for garnish


  1. Dry roast cumin, coriander, dried chillies and black pepper in a pan.
  2. Add dried fenugreek.
  3. Grind spice mixture into a powder.
  4. Heat the oil and butter/ghee in a pan. 
  5. Add ginger and garlic pastes and stir it in for a few seconds. 
  6. Add the meat and fry it over high heat in the oil until it changes colour slightly. 
  7. Once browned, take the meat out and place it into a bowl. Keep it covered.
  8. Add the onion slices into the pan with the residual oil and fry them until almost golden. 
  9. Add the chopped tomatoes, salt and all powdered spices (including the ground ones) except for the garam masala. 
  10. Mix everything well, then turn the heat down and allow the tomato-onion mixture to cook and thicken up.
  11. Once the oil begins to get released from the sides, whisk the yoghurt and mix it in well until fully incorporated.
  12. Add the meat back into the gravy and stir it in. 
  13. Add about 1 cup of warm water and turn the heat down to low. 
  14. Cover the pan and allow the meat to simmer and cook until fully tender. 
  15. If you have a pressure cooker, this should take about 20-30 minutes depending on the cuts of meat being used. Without a pressure cooker, this will take at least an hour or more.
  16. Keep topping up with warm water as and when needed.
  17. Once the meat is fully cooked, taste and adjust salt and sprinkle the garam masala, slit chilli and chopped coriander. Stir and turn the heat off.