Potato Pulav – Indian Recipies

Ingredients Rice-2 cups(160 ml electric rice cooker cup) onion-1 1/2 potato (red potato look good) – 5 nos(small size chopped in small pieces) ginger-1.5″ piece (grated) cumin seeds – 1 1/2 tsp cumin pwdr – 2 tsp garam masala -2 tsp green chillies – 3 (you could also use Jalapeno peppers) lemon juice – juice from 1 & 1/2 lemons Cilantro – handful Curry leaves – 2-3 strands Method : Cook the rice seperately and  keep it aside. Heat oil in a wide vessel and splutter some cumin seeds. Saute the onions, green chillies & ginger. Add finely chopped cilantro […]

Chapati – Indian Recipies

Ingredients Whole wheat flour / Atta – 2 cups Salt – 1 ts Oil – 1 Tblsp (Vegetable oil) Warm water – 1/2 cup (app.) Chapati Rolled out chapati Method : Take the flour, salt and oil in a wide mixing bowl Add the warm water gradually while mixing everything together. (Instead of adding all water, some people  also like to add little warm milk/yogurt along with water.) Apply few drops of oil to the vessel and the dough. Knead the dough nicely to make it soft and pliable. This will ensure final soft chapati. Cover it with moist kitchen […]

Shahi Tukda – Indian Sweet

Ingredients Bread – 4 slices (cut into small cubes/triangles/circle) Milk – 6 cups (about 3/4 lit.) Sugar – 3 tblsp (for rabdi) Sugar – 1/2 cup (for sugar syrup) Water –  1/2 cup (for sugar syrup) Ghee – 1/2 cup Cardomom Powder – 1/2 tsp Saffron – 1/2 tsp Chopped Nuts (Almonds, Pista, Cashews etc) – 2 tblsp Dates Syrup – 1 tblsp (If you do not have dates syrup, just fry chopped dates in some ghee and use it as a topping.) Method : Boil the milk in a heavy-bottomed pan for about 40-45 min on medium heat stirring […]

Aloo Methi (Potato Fenugreek Leaves Fry)

Ingredients Fenugreek leaves(methi) – 1 cup (fresh or frozen) Potatoes – 2-3 (washed, peeled and cubed) Garlic – 1 clove Turmeric powder – 1/4 tsp Chilly powder – 1 tsp Cumin seeds – 1/4 tsp Oil – 2-3 tbsp Ghee – 1 tsp Salt – to taste Method : Heat oil in a pan and splatter the cumin seeds. Add the cubed potatoes to this and cook till the potatoes are half done tossing occasionally. Add salt, turmeric and chilly powder and mix everything together. Next add the fenugreek leaves and cook till all the water is absorbed and the potatoes […]

Butter Chicken – Indian Finest Food

Ingredients Turkey/Chicken – 1 lb (boneless, skinless) Onion – 1 (chopped) Tomato – 3-4 (chopped) Cashews/Almonds – 5-6 Ginger garlic paste – 2 tsp Green chilly – 1 (chopped) Kasoori Methi –  1/2 tsp + 1/2 tsp Fresh Cream ( or Heavy cream) – 1/4 cup Chilly powder – 1/2 tsp + 1/4tsp Corriander cumin powder – 1 tsp + 1/2 tsp Turmeric powder – 1/4 tsp Garam masala – 1/4 tsp Cumin seeds – 1/2 tsp Cilantro – for garnish Butter – 2 tblsp Salt – to taste Oil – 2 tblsp Method : Wash the turkey/chicken and cut […]


Mohanthal – Gujrati

Recipe Servings
Recipe Cook Time
#30 min
Mohanthal is an Indian dessert prepared in many auspicious occasions especially during Diwali. It is popular in Gujarat. Gram flour, khoya, milk and nuts mixed togethar to form square barfis.


Ingredients :

Method :

250 gm gram flour (besan)
Put sugar and half a cup of water over low heat and stir till sugar dissolves (do not let it come to a boil).When it dissolves let it boil and cook till hard ball consistency. Drop a drop into cold water and it should form into a hard lump.While sugar is cooking, cook khoya over low heat, stirring all the time, till crumbly. Heat ghee and add the gram flour mixture and saute till a light brown.Add cardamom, mix well and remove from heat.Add syrup and stir gently to mix well. Transfer to greased thali, pat to level, garnish with almonds and pistachios. Cool and cut into squares and store into air tight containers.
1 Tbsp ghee
3 Tbsp milk, mixed to a crumbly consistency
50 gm khoya
200 gm sugar
1/2 tsp cardamom powder
150 gm ghee

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Hamburgers With Oven Chips, My Fav Fat Dinner :)



1 pound new potatoes, sliced 1/8 inch thick

2 tablespoons olive oil

kosher salt and pepper

1 pound ground beef

4 hamburger buns

1/4 cup mayonnaise

1 pickle, sliced

1 small head butter lettuce

1 beefsteak tomato, sliced


  1. Heat oven to 400° F.
  2. In a bowl, toss the potatoes and oil. Spread on a baking sheet and roast, stirring occasionally, until crisp, about 30 minutes. Sprinkle with ¼ teaspoon salt.
  3. Meanwhile, heat a grill or grill pan to medium.
  4. Shape the beef into four 1-inch-thick patties. Season with ½ teaspoon each salt and pepper. Cook to desired doneness, about 3 minutes per side for medium.
  5. Transfer the patties to buns and top with the mayonnaise, pickle, lettuce, and tomato. Serve with the chips.


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Not-So-Sloppy Joes, BEST DINNER !



1 tablespoon olive oil

 1 small yellow onion, finely chopped
 1 clove garlic, minced
 1 red bell pepper, finely chopped
 1 pound ground beef
 1 6-ounce can tomato paste
 1 1/2 teaspoons chili powder
 1 teaspoon cumin
 1 teaspoon kosher salt
 1/8 teaspoon freshly ground black pepper
 1/8 teaspoon cinnamon
 4 hamburger buns, toasted
 1/2 cup grated Cheddar
 1/2 cupsour cream


  1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper. Sauté until fragrant, about 3 minutes.
  2. Add the ground beef and brown, about 5 minutes.
  3. Stir in the tomato paste, chili powder, cumin, salt, black pepper, and cinnamon. Simmer, stirring occasionally, until thickened slightly, about 12 minutes.
  4. Spoon onto the buns. Sprinkle each with the Cheddar and top with a dollop of the sour cream.


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Meat Loaf, Only 4 non-veg ;)



1 1/2 pounds ground beef

1 2-ounce envelope onion soup mix

1 cup shredded Italian cheese blend

1 cup fresh flat-leaf parsley, chopped (optional)

2 eggs

1 1/2 cups saltines (about 4 ounces), finely ground

1/3 cup water

1/2 cup barbeque sauce (optional)


  1. Heat oven to 400° F. In a large bowl, combine the beef, soup mix, cheese, parsley (if using), eggs, and saltines. Add the water and combine.
  2. Transfer the meat mixture to a baking dish and form it into a 9-inch loaf. Bake until cooked through, about 40 minutes.
  3. If using barbecue sauce, remove the meat loaf from oven after 25 minutes and pour the sauce over the top. Return to oven for about 15 minutes more.


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Easy Drop Biscuits, I LOVE IT



2 cups all-purpose flour, spooned and leveled

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1 tablespoon baking powder

1 teaspoon kosher salt

1 cup whole milk


  1. Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.
  2. Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.


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Rosemary Corn Bread , HMM Crispy as Hell :)


2 8 1/2-ounce boxes corn-bread mix

1/3 cup molasses

2 eggs, slightly beaten

1 8-ounce container plain yogurt

2 7-ounce cans whole-kernel corn, drained

1 tablespoon dried rosemary leaves


  1. Heat oven to 400º F. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside.
  2. Stir all the ingredients together. Spoon the batter into the prepared pan.
  3. Bake 25 minutes or just until golden. Remove to a wire rack to cool.
  4. When cool, cut lengthwise into 3 strips and then crosswise into quarters. Cut each square into 2 triangles. (The corn bread can be made ahead to this point. Remove from pan, wrap in foil, and freeze for up to 3 months.) To serve, thaw and reheat in the foil in a 325º F oven for 10 minutes or until heated through.


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Baked Beans ; Cooking Always Fun !!!



1 pound dry navy or soldier beans

1/3 cup molasses

1/3 cup apple cider vinegar

1 teaspoon dry mustard

1/2 cup dark brown sugar, firmly packed

1/4 teaspoon freshly ground black pepper

1 large white onion, quartered

1/4 pound salt pork or slab bacon, cut into 1 1/2-inch chunks


  1. Place the beans in a large bowl. Add enough water to cover by three inches. Let stand at least 10 hours. Drain and transfer to a large saucepan. Add just enough water to cover. Let simmer, adjusting the water level so the beans remain just covered, until the skins open readily, about 1 hour.
  2. Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water.
  3. Drain the beans. Place the onion in a 2-quart Dutch oven. Add the beans. Cover with the salt pork or bacon. Cover with the molasses mixture. Heat oven to 300° F. Cover Dutch oven and bake, checking often, until the beans are tender, the meat is falling apart, and the liquid is thick and bubbly, about 6 hours. Add more water (or even a second batch of the molasses mixture) if the beans start to dry out. Serve with buttered bread.


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Parsleyed Corn on the Cob, Great For Skin ;)



6 ears corn, shucked and halved

4 tablespoons butter, melted

1/4 cup fresh flat-leaf parsley leaves, roughly chopped

Kosher salt and black pepper


  1. Bring a large pot of water to a boil. Add the corn and simmer just until tender, 3 to 5 minutes. Drain and transfer to a serving dish.
  2. Pour the butter over the corn and sprinkle with the parsley, ½ teaspoon salt, and ¼ teaspoon pepper.


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Creamy Potato Salad With Bacon ;) HMMM

Creamy Potato Salad With Bacon

Creamy Potato Salad With Bacon


3 pounds small red new potatoes (about 24)

kosher salt and black pepper

8 slices bacon

1/2 cup mayonnaise

1/4 cup sour cream

3 tablespoons white wine vinegar

4 stalks celery, thinly sliced

1/2 cup chopped fresh flat-leaf parsley

1/4 cupchopped fresh tarragon


  1. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
  3. In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.


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