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Thursday, December 18, 2014

Shahi Khumb Masala

Shahi Khumb Masala


2 packets of button mushrooms (400gms)
1 cup of yogurt
4 tbsp of cream
1 tsp ginger paste
1 tsp garlic paste
kashmiri red chilli powder 1 tsp
pinch haldi

coriander leaves (chopped)
Refined oil 4 tbsp

For special garam

2 black cardamoms
2 green cardamoms
1 tsp cumin seeds
1/2 tsp black peppercorns
2 cloves
1dry red chilli


1) Dry roast the ingredients for special garam masala and then grind them into powder.

2) Now marinate the mushrooms with the special garam masala powder,haldi, yogurt, cream, ginger and garlic paste. Refrigerate for an hour.

3) Heat oil in a pan.

When oil turns smoking hot, add marinated mushrooms and sautee them. Add salt and red chilli powder

4) Add 1/2 cup water. Cook covered till mushroom cooked at a very low heat
Reduce the gravy to thick consistency.

5) Add chopped corriander and green chilli.


Saturday, December 13, 2014

Zeera fish pakoda



Any Firm white fish 8-10 pcs

  Freshly grounded roasted cumin 3-4 tbsp

Besan /gram flour  ½ cup

Red chilli flakes 2 tsp

 Garlic crushed 2 tsp



1.Keep all fish pieces in salted water in a bowl for one hour.  Remove each fish piece with hand and keep aside

In a small bowl combine cumin, besan, salt, red chilli flakes , garlic . Mix well and add little water to get dip like consistency .

2 Put wok over heat with oil and heat till smokey

Put each fish in a besan dip and fry carefully in hot oil.

3. .When the fish is cooked through, remove from wok and serve immediately.

Friday, December 5, 2014

Potato Pancakes

Potato Pancakes

with an Indian twist


2 big boiled potatoes
1/4 cup chopped corriander leaves
1 large egg, beaten
fine flour 1/2 cup
milk 1/2 cup
Salt and freshly ground pepper to taste
Vegetable oil for frying


1. Peel the potatoes and  mash well. 

2. Mix the mashed  with corriander leaves, beaten  egg, flour , milk and salt and  pepper in big bowl.

Mix well to make smooth batter

3. Heat non-stick pan and coat with a thin film of vegetable oil.

Take enough  potato mixture in big spoon snd pour in pan  and flatten to mske circular shape.

Flatten with a large spatula, and fry for a few minutes until golden.

Flip the pancake over and brown the other side.

Repeat for another pancake

Serve immediately with dip of your choice.

I made grated radish and hung curd dip.

Saturday, November 29, 2014

Lahori Chicken Karahi

Lahori Chicken Karahi


1 kg chicken, cut into small pieces
4 tbsp desi ghee
2 tbsp mustard oil
2 tbsp ginger garlic paste
1/2 cup curd
4 tomatoes, grated
1/2 black pepper, freshly ground
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp red chili powder
1 tsp garam masala
4 green chilies, thinly sliced
handful fresh coriander leaves, chopped


Heat oil  in a  Karahi till smokey
Add desi ghee and ginger garlic paste.
Stir fry and add  chicken in it.
Cook at high heat with constant stirring till chicken becomes whitish in color.
Add  red chili powder, coriander powder, cumin and salt.
Cook for 2 minutes then add 1/2 cup water.
Cover with the lid and cook 10 minutes on medium heat.
Now add tomatoes, black pepper and curd in it.
Cook on high flame till oil leaves sides and chicken is done.
Switch off stove.
Add Garam masala over it. Garnish with  green chilies and fresh coriander leaves.
Lahori Chicken Karahi s ready.

Thursday, November 27, 2014

Dill with potatoes

Suvay Bhaji

Dill with potatoes and lentil

2  bunches  of dill leaves with stalks
2 potatoes cut in cubes
1 -2 green chilli slit
1 tbsp Bengal gram (chana dal)
1/2 tsp cumin (jeera)
1/2 tdp mustard seeds
1 tsp turmeric powder
1 tsp Red chilli flakea
mustard oil 3 tbsp
salt to taste


1. Wash the dill leaves with tender stalk  .
Finally chop the leaves and keep aside.
2. In wok heat the oil  till smokey and add mustard seeds  and cumin seeds. Let it splutter.
3. Add the chana dal and fry .
Add green chilli  Add potatoes. Stir fry . Add the turmeric powder, red chilli pwdr and continue to fry till potatoes cooked
4. Add the dill leaves and a one cup water.
Cover and cook on a low flame  till the leaves are almost cooked.
5. Serve hot with rotis

Wednesday, November 26, 2014

Sun dried stuffed Chillies



Big Green chillies 20
2 tbsp Fennel pwdr
1 tbsp Jeera/Cumin pwdr
1 tbsp Methi/Fenugreek pwdr
1 tsp Haldi/Turmeric Powder
2 tbsp Amchur Powder/Dry Mango Powder
pinch Hing/Asafoetida
4 tbsp Salt
2 tbsp mustard Oil


1. Wash the chillies and dry them completely by spreading them on kitchen towel. Make sure that there is no moisture on the chillies . Mix all the spices and add oil to make a thick stuffing masala
2. Slit the chillies
3. Stuff the chillies with spice mixture
4. Spread  them on news paper for giving direct sunlight for 9-10 days.
5. They should be completely sundried and color should change from Green to Brown
6. Keep stored in a air-tight container.
7. Whenever you want something spicy with dal Chawal, take onre or two sundried chillies Fry in hot oil and relish with meal

Tuesday, November 25, 2014

Bharwa Tori

Bharwa Tori

Stuffed Sponge Gourd


Tori/Sponge Gourd 2-3
1 pinch hing (Asafoetida)
1 tsp Lal Mirch (Red Chilli Powder)
1 tsp Haldi (Turmeric Powder)
1 tsp saunf powder
1 tsp amchoor / mango powder
Lemon juice 2 tbsp
Salt to taste
2 tbs oil


1) Mix  all the spices and salt except hing and turmeric powder .
Add lemon juice. Make masala mix paste for stuffing
2) Cut the tori/Sponge gourd in inch long pieces and slit them from one side
3) Fill the masala in the tori pieces
4) Heat  oil in a eok, add hing
5) Now add the stuffed toris and reduce the flame to low. Add turmeric powder
6) Toss the toris for less than a minute, and cover tight with a lid
7) Let the toris cook on a very low flame, toss in between.  Serve with rotis.

Walnut Chutney

Pahadi Chutney

The most traditional and rare recipe of Walnut chutney from Hills of Jammu and Kashmir especially Reasi , Doda and Bhaderwah.
This Chutney is prepared on Sil Batta ( Mortar and Pestle ) and finished with Dhooni ( charcoal fumes tempering)

You need

walnuts 10-12 pieces deshelled and chopped
chopped onion 1
Green chillies 2-3
roasted cumin seeds 1 tsp
red chili flakes
Salt to taste
Chopped Coriander leaves handfull
piece of charcoal and mustard oil


Grind the walnuts, onion, roasted cumin seeds, red chilli flakes, salt, green coriander and green chilli on Sil Batta.
Put in bowl. place a big leaf over chutney . Burn a charcoal on gas flame . Place over leaf. Pour little mustard oil. When fumes starts cover the bowl with lid. Let it stand for five mins.
open the lid and discard leaf with charcoal.
Relish the dhuni wali Pahadi chutney
You can squeexe lemon juice if you want

Saturday, November 22, 2014

Lassi Palak ( Buttermilk Spinach)

Lassi Palak

This is pahadi dish from hills of J&K
Winters delight


Baby spinach(Palak ) 1kg
Green chillies slitted- 4 to 5
Garlic minced - 4 to 5 cloves
Ginger paste 1tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch
Turmeric powder - 1/4 tsp
Buttermilk (Lassi)  1 big glass
Red chilli flskes 1 tsp
Salt to taste
Mustard oil 1 ladle
Desi ghee 2 tbsp


Wash and chop Palak very fine.
Heat oil in a frying pan.
Add garlic and ginger in the hot oil.
When the garlic turns light brown, add cumin seeds and asafoetida.
Add spinach, green chilli , turmeric powder, Red chilli flakes and salt. Saute at low heat till oil leaves sides.
Add lassi /Buttermilk
Cover and cook for 15 minutes on slow heat .
Pour generous desi ghee and serve hot with fulkas.

Malai kabab Tikka

Malai Kabab Tikk


Frozen raw chicken kababs 1 packet
Fried onion paste 3 tbsp
Tomato puree (cooked) 2 tsp
Full fat cream 1/2 cup
3/4cup Curd
Garlic minced 4-5 cloves
Ginger grated 1"
Red chilli flakes 1 /2 tsp
Black pepper pwdr 1 tsp
Butter melted 1 ladle


-Defrost kababs
Cut in desired size pieces.  In a kadai ,add 2tsp butter,shallow fry the chicken kababs till golden brown at a very low heat.  keep aside.
In a mixing bowl, add cream, , garlic , ginger, salt n red chilli and black pepper pwdr.
Beat everything well with fork.  Add sauteed kababs pieces and rest of melted butter.
Mix well in marination.
Keep bowl for one hour .
Take another wok  and put over low flame and add the marinated kababs .
Cook  for 10 mins.
Now mix in onion paste. Add tomato puree.  And cook for another two three mins.

Thursday, November 20, 2014

Lal Mirch ka achaar

Lal Mirch achaar

You need

Fresh red chillies 250 gms
Mustard powder/ Rai 1 tbsp
Coriander powder 2 tbsp
Ground Fennel seeds 2 tbsp
Red chili powder ½ tsp
Dry mango powder 1 tbsp
Fenugreek powder ¾ tsp
Nigella seeds ¾ tsp
Salt 1½ tsp
Asafoetida pinch
Oil ¼ cup


Wash and drain red chillies.
Spread over a plastic sheet and dry for one day so that no drop of water left on them
Chop the chillies.
In s bowl mix all spices and add oil. Mix well.
Keep masala for two hours.
Add chopped chillies and  put in a jar and keep  for two three days under sun  to relish

Corriander Chicken Sukha

Corriander Chicken Sukha


Chicken- 800gm ...
Coriander leaves chopped - a bunch
red chilli powder 1 tsp
Ginger garlic paste- 2tblsp
Oil -3-4 tblsp
Cumin seeds- 1tsp

For masala :

5 fresh redchillies
Tamarind pulp 1tsp
Coriander seeds- 1tblsp
Jeera- 1 tblsp
2 cloves
elaichi- 3 pcs
peppercorns- 5-6 pcs
garlic flakes- 8-10
ginger 1” long piece
turmeric powder- 1tsp
garam masala powder- 1tsp


Marinate chicken with salt,ginger garlic paste.

Keep aside for ½ an hour.

Grind all the above masala ingredients & make a smooth paste.

Grind the coriander leaves to a smooth paste.

Heat oil in a kadai. add cumin seeds.

Add the marinated chicken & the above grinded masla paste and red chilli powder.

Stir & sauté for 5 min.

Add 1 cup of water to the gravy & let the curry boils.

Cover the lid . let the chickens cook for 15-20 min till tender.

Then add the coriander paste and stir till a sukha gravy consistency reached.

Switchoff flame and let the curry stands for half an hour before serving.

Tuesday, November 18, 2014

Bread Parcels

Bread Parcels


White bread slices large 10
Boiled potatoes 3
Booled peas 1 cup
Red chilli powder 1 tsp
Chopped dhaniya handful

Oil for frying


Make stuffing ready by mixing boiled mashed potatoes and peas in a bowl. Add salilt, red chilli powder . Remember the stuffing should be very dry.

Take bread slices.

Cut the edges off.

Roll each slice flat with a rolling pin

Add the mixture onto the longer side of the bread  .

Roll over the other side nd press.

In a plate add  water . Place the seal side bread parcel  over the water.
Take out and press gently to seal the bread . Make marks with fork on both small sides of parcel

Fry in hot oil and Serve