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I've been away for a good reason. Allah SWT accepted our duas and granted me and my husband beautiful twin girls! We have named them Maryam & Anum.
Please make dua for us.
Will be back soon.............
ShareFinally I'm off on my vacation to India .In the event of impending holy month of Ramadaan,I shall be off my blog for some time.Wil be back soon.
May Allah make us of the successful in Ramadan, and make it easy for us to turn to him completely and perpetually. Ameen.
May Allah make us of the successful in Ramadan, and make it easy for us to turn to him completely and perpetually. Ameen.
ShareThe way to a perfect dish of Chicken Tikka Masala may sound laborious with grilling the chicken and then making a gravy out of it.Not anymore....
Serve hot garnished with chopped cilantro.
- Ingredients for the Tikka
- Boneless chicken(bite size pieces)-500gm
- Red chilli powder-2tsp
- Jeera powder-1tsp
- Turmeric powder-1/2tsp
- Garam masala-1/2tsp
- Ginger garlic paste-2tsp
- Curds-2tbsp
- Oil-2tbsp
- Salt -to taste
- Red food color-a pinch
Mix all the ingredients with the chicken and marinate for 2 hrs.Heat a non stick pan and roast the chicken on medium flame till crisp and cooked.
For the gravy:
- Chopped onions-1cup
- Ginger garlic paste-1tsp
- Tomato puree-1cup
- Jeera powder-1/2tsp
- Chilli powder-1tsp
- Turmeric powder-1/2tsp
- Salt-to taste
- Butter-2tbsp
Add onions and saute til brown.Add ginger garlic paste and saute.
Add the remaining ingredients and saute for 2mins.
Add the chicken pieces now and add enough water to get the right consistancy.
Boil for 2 mins.Serve hot garnished with chopped cilantro.
ShareI had Bhuna Gosht in a restaurant once and vowed to make my own version of it at home.
The result was not too close to what I had eaten, but the taste turned out to be heavenly.
Ingredients:
Add ginger garlic paste,salt and all the spices to the meat and marinate meat for a couple od hours.
Add a cup of water and cook meat on low flame until tender.A pressure cooker can also be used to cook meat.Make sure the meat does not get over cooked.
In a pan heat oil,add curry leaves, sliced onions and saute till crisp and olden brown.
The result was not too close to what I had eaten, but the taste turned out to be heavenly.
- Lamb cuts-500gm
- Ginger garlic paste-1tbsp
- Red chilli powder-2tsp
- Jeera powder-1/2tsp
- Garam masala powder-1/2tsp
- Turmeric powder-1/2tsp
- Salt-to taste
- Finely Sliced onions-1 big
- Curry leaves-1 string(optional)
- Oil-2tbsp
- Chopped cilatro,Lemon-For garnish
Add ginger garlic paste,salt and all the spices to the meat and marinate meat for a couple od hours.
Add a cup of water and cook meat on low flame until tender.A pressure cooker can also be used to cook meat.Make sure the meat does not get over cooked.
In a pan heat oil,add curry leaves, sliced onions and saute till crisp and olden brown.
Now add the cooked meat and saute on high flame till all the water dries up and the meat gets crisp.
Garnish with chopped cilantro and lemon wedges.
Serve hot with rice or rotis.
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Mishti Doi is synonymous with Bengal in East India.Bengali sweets is complete without "Mishti Doi" or sweet yoghurt. It is a must-have item on all auspicious occasions for Bengalis
Mishti Doi tastes great but is amazingly simple to make!
Mishti doi reminds me, and probably all Bengalis an earthen pot filled with a brownish mass of sweet curd. 
Ingredients:
Full Cream Milk-1ltr- Sugar-8 tbsp
- Yogurt -2 tbsp
- 1 Earthen pot (optional)
Pour the milk in a thick bottom vessel and heat over low flame
As it starts boiling add 4 tablespoons of sugar and keep on simmering till the volume is reduced to little less than half.
Take the remaining sugar with 2 tablespoons of water and heat till the sugar melts and attains a golden brown color.
Gradually add the molten sugar over the milk and boil for another 15 minutes over low flame
Take out of flame and let it become lukewarm
Pour the milk over the earthen pot and add the yogurt
Keep the pot in a warm, dry place, and let the yogurt set over night
Refrigerate the set dahi and serve as a dessert .
ShareThese grilled chops, easy to prepare and delicious to eat, can be served as a starter or a light lunch or even more appetizing on a barbecue accompanying other delicious dishes.This dish goes well with rice or grilled vegetables.
Lean lamb cuts are ideal for cooking this dish. This particular dish is best to be left to marinate for at least 4-6 hours or over night before cooking. Once marinated cook under a grill, barbecue or on a griddle
Beat each chop on both sides.
Lean lamb cuts are ideal for cooking this dish. This particular dish is best to be left to marinate for at least 4-6 hours or over night before cooking. Once marinated cook under a grill, barbecue or on a griddle
Lamb rib chops-6 (500gm)- Oil-3tbsp
- Ginger garlic paste-2tsp
- Red chilli powder-2tsp
- Turmeric powder-1/2tsp
- Lemon juice-1tsp
- Garam masala-1/2tsp
- 4tbsp-thick yoghurt
- Salt-to taste
- Chopped cilatro-3tbsp
Beat each chop on both sides.
Place lamb chops in a shallow dish. Combine remaining ingredients and pour over chops.
Cover and refrigerate for 6 hours.
Preheat grill for medium heat.
Place chops on a well oiled grill or grriddle and cook on each side till well cooked.
Once cooked garnish with fresh salad, lemon wedges.Serve with your favorite chutney or yoghurt sauce.
ShareI just love bhindi.I had my eyes on this fry since I got married.Had to wait for six long years to make this and eat. Once my husband had I been to a wedding and there he happened to have this dish. He had all praise for it and wished to have it at home. Then my mission was to try my hands on this north Indian delicacy. It was an instant hit . This is a very good starter and also a prominent side dish to accompany with rotis or rice.
Wash the bhindi and pat dry them
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Ingredients:
- Bhindi (Okra)-300gm
- Amchoor(dry mango) powder-1tsp
- Red chilli powder-1tsp
- Cumin powder-1/2tsp
- Besan(gram flour)-3/4 cup
- Corn flour-1/4cup
- Broken cashewnuts-2tbsp(optional)
- Finely chopped onions-2tbsp
- Oil-to deep fry
- Vinegar-1tsp
- Salt-to taste
- Red food colour-a pinch(optional)
Wash the bhindi and pat dry them
Cut off both the ends and slit them length wise or cut them diagonally.
Add all ingredients and mix and sprinkle few drops of water if the flour is not sticking to the bhindi.
Deep fry till golden brown on medium heat.
Serve as appetizer or as an accompaniment.
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