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Thursday, August 18, 2011

Kebab Curry

Kebab Curry is a quick fix for non veg lovers. To tell you honestly, i learned this from my dear hubby. He is fond of kebabs and what better than a kebab curry for him. This dish is easy to make and doesn't need much time for cooking. Here, I am sharing the recipe with step by step pics...


Mutton seekh / Chicken Seekh Kebab  - 2 Cut in pieces
Gram flour / besan - 1 tbs
Red Gravy - 3 tbs
Green chilly - 1 chopped
Ginger Garlic paste - 1 tbs
Turmeric powder - 1/2 tbs
Red chilly powder - 1/4 tbs
Meat masala-  1 tbs
Coriander powder - 1/2 tbs
Salt to taste 
Coriander leaves
Oil for frying

In a wok heat oil and fry kebab pieces for 5 minutes. Keep on tissue paper.

I fried and sauteed kebabs in the sam wok..If you wish you can also do the same.

In a wok, heat 2tbs oil, add chopped green chilly and ginger garlic paste. Saute for a minute.

Add  Red Gravy now and after a minute add turmeric, coriander, red chilly powder, meat masala and salt. Saute again.

Add fried kebabs in it ( you can also roast kebabs instead of frying). Toss.

 Now add approx. 1.5 cups of water. Let it boil. In a bowl mix gramflour and water. Pour this in the curry and mix.

Slowly, the curry will turn slightly thick. After 2 minutes switch off the flame.

Kebab curry is ready. Garnish with chopped coriander. Serve with fulkas, tandoori roti, naan or simple tawa chapati..

Hope you liked it...

Tuesday, August 9, 2011

Authentic Rajasthani Ghewar

Ghewar is an Indian Mithai or dessert.  This Rajasthani dessert is very popular in Northern parts of India, specially savoured during Teej and Rakshabandhan festivals. It is a round mesh like fried delicacy drenched in sugar syrup and topped with sliced nuts and flavoured rabri. Making ghewar involves a technique for making its batter and the way it is poured in hot ghee. I won’t mark it as an easy dessert but I like making difficult dishes too J.. Here, for my friends and foodie lovers, I am sharing this authentic Indian Mithai with step by step pictures......


Making Ghewar involves three main steps – 1. Making Batter , 2. Frying, 3. Simmering in Sugar syrup.

For Batter – ( Makes 2 ghewar)

Maida / All purpose flour – 300 gms
Ghee ( Desi ghee / Vanaspati ghee)- 90 gms
Chilled water – ¾ cup or ice cubes - 10
Cold water – 1 ½ cups

For Frying-

Desi ghee / Vanaspati ghee – 1 kg ( as ghewar needs to be deep fried so need ½ of a deep tumbler atleast)

For sugar syrup –

Sugar – 3 cups
Water – 2 cups

For Topping – ( Optional)

Milk Full cream- 1 kg
Nuts – Pistachio / Almonds sliced
Cardamom Powder – ½ teaspoon
Silver Varq


Batter :

In a wide tumbler, take 90 gms ghee and add 8-10 icecubes and whisk vigorously. It takes approx. 15 -20 minutes to make it fluffy. You can also take ½ cup of chilled water instead of ice cubes and add it spoon by spoon while you whisk it.

When this process is done. Add maida in it and gradually add 1 ½ cup of cold water. Whisk it continously. Make sure no lumps are there..Batter has to be real smooth. At this time you can add yellow colour dissolved in water as I did.

If batter is still thick add more water and whisk. Batter has to be of pouring consistency as shown in the picture. Once done , keep this batter away from heat.

Frying of Ghewar:

There are specific utensils for making ghewar like a wide mouthed and deep kadhai, a ring mould etc., but I used a “bhagona” , a utensil which is deep and round. It gives ghewar its shape..

Now heat appox. 1 lt. Of ghee in it. Obviously it doesn’t take all this ghee, but is required for deep frying. Heat it on high flame.
When fumes start to arise, take a long handed ladle full of batter and pour in a thin line in the centre of ghee. Lots of foam forms on the surface..Flame should be on high. With a skewer make a hole in the centre of the ghewar. Wait for 2 minutes.

After 2 minutes again pour a ladle full of batter in the centre. Make a hole again. Wait for 2 minutes and repeat this process for four times.

After that keep flame on medium high for 5 minutes. Then with the help of a skewer take the ghewar out and keep it in a slant plate or thali so that extra oil collects.
Similarly make another ghewar.

Making Sugar Syrup and Dipping Ghewar :

Make sugar syrup before frying the ghewar. 
In a pan add 3 cups sugar and one 2 cups water and make sugar syrup of single thread consistency.

When Ghewar frees from extra oil, dip it in this sugar syrup. Make sure that it is dipped fully. Let it be there for 5 minutes.

Then take it out with the help of skewer and again put it on the slant surface, so that extra syrup comes out. Handle it carefully, else it may break.

Let it dry for say 15 minutes.


You can add khoya on top of Ghewar and slivered nuts.

Rabri can also be added as a topping.

Only slivers of pistachios and almonds can be added.

Stick some silver varq.

Serve in slices.. Serve this to your loving brother this Rakshabandhan this traditional sweet and it will add to his love and you never know you may get some more gifts.. 

Hope you liked it...

Thursday, August 4, 2011

Stir Fried French Beans With Potatoes / Aloo Beans

French Beans is cooked as a dry vegetable with potatoes or without potatoes in an Indian home. French beans are a great source of carbohydrates and dietary fibres. Here I am sharing this simple recipe with step by step pictures....


French beans - 150 gms
Potato - 1
Cumin seeds - 1 tbs
Green Chillies - 1
Garlic - 3 cloves
Turmeric powder - 1teaspoon
Coriander powder - 2 teaspoon
Garam Masala - 1 teaspoon
Red chilly powder - 1/2 teaspoon
Salt - 1 tbs
Mustard Oil - 5 tbs

Wash and chop french beans in slants or simple cut. Peel potatoes and cut in small pieces.

Chop garlic and green chillies.

Heat mustard oil in a pan or a kadhai. Well, in India we like to use mustard oil for dry veggies and for mutton dishes because of its strong flavor.

When fumes come out of oil, turn flame on low, add cumin seeds, green chillies and garlic. After 30 seconds add turmeric powder, coriander powder, chilly powder and after 10 seconds add chopped vegetables.

Toss veggies with the masala. Add salt now. mix again.

Cover the pan and let the veggies cook on medium low flame.

Keep tossing in between, usually after every 3 minutes. It takes approx 25 minutes to cook completely. You can check by pressing a potato piece.

If done add garam masala powder and mix. French Beans are ready.

Serve with Paratha, chapati, puri..Makes a good and healthy tiffin vegetable too.
Hope you liked it ...

Wednesday, August 3, 2011

Classic French Eclairs Pastry

Eclairs is a world famous French pastry. Its a long cream filled pastry made out of choux pastry dough and topped with melted cream chocolate. Though there are various kinds of fillings can be done like custard, flavored cream. This is oh so delicious and light that hardly you'll find someone who can resist it.It's my hubby's favorite dessert, so I had to try it and the result were absolute treat. Here I am sharing step by step recipe with pictures...


choux pastry dough for 8 pastries

For cream Filling

Sweetened Heavy Cream - 2 cups or Heavy cream 2 cup and powdered sugar - 3/4 cup
Vanilla essence - 1 tbs

For Chocolate Glaze

Dark chocolate / Dark Compound - 120 gms
Fresh cream - 120 ml


Make choux pastry dough for 8 - 10 pastries. Line baking tray with a parchment paper. Preheat oven to 200 degrees. Fill the pastry dough in a piping bag.

Pour pastry in eclairs shape i.e. long. Keep good space between pastries as they will puff up good. Brush with egg for the glaze.

Bake for 15 minutes at 180 degrees. Check with a needle whether its cooked.

Now bake them again at 150 degrees till they turn brown. This is basically fro browning of eclairs. Browning is required to achieve crispiness and also to avoid sagging of the pastry as they are hollow.

Cool on a wire rack.

For cream filling, mix one tbs of vanilla extract in the sweetened heavy cream. Whip the cream till soft peaks form. Fill it in a piping bag with a small nozzle.

For chocolate glaze, heat fresh cream till it slightly boils and pour it over chocolate pieces. Stir and whisk till a shiny smooth chocolate glaze is obtained.

Now take a pastry , poke 2 -3 small hole at the bottom with the nozzle and fill in the cream. Make sure that the cream doesn't ooze out much.

Dip the top of the pastry into the chocolate glaze or you can brush the glaze on top with a pastry brush.

Do the same with all the pastries and cool for 2 hrs, Serve.

Hope you liked it...