Gulab Jamun Kofta Curry

  • 200 Grams Gulab Jamun Mix Powder
  • 1/2 Cup Cauliflower (Grated) 
  • 1/2 Cup Carrot (Grated)
  • 1/2 Cup Fresh Green Peas (Boiled)
  • 2 Onions ( Prepare Puree using a mixer or blender)
  • 2 Tomato's (Puree)
  • 2 Green Chilles (finely chopped)
  • 1/2 Tsp Ginger & Garlic paste
  • 1 Sprig Curry leafs
  • 1 Tbsp Butter
  • 1 Tsp Chilly powder
  • 1 Tsp Turmeric Powder
  • 1 Tsp Garam masala or kitchen king masala
  • 1/2 Tsp Dried Mango powder (amchoor) 
  • 1/2 Tsp Cumin seeds
  • A Pinch of Asafoetida  
  • 2 Tbsp Yogurt
  • Oil for frying
  • Salt to taste.
First Step:
  • Heat a wok  add 1 tbsp of oil tip in the grated cauliflower and fry for a minute tip in the grated carrot and fry allow the cauliflower and carrot to cook for 5 minutes if you find its still raw we are going to fry later on don't worry about to veg to completely cook through then tip in the boiled green peas add salt and fry a bit till very thing gets incorporated well.
  • Remove from flame and reserve the veg mixture to a bowl  and allow the veg mixture to cool down completely.
  • After the veg mixture has cooled check for salt add salt if you need to now keep adding the gulab jamun mix by the spoon full and mix I've used up 3/4 of the 200g packed sprinkle very little water if needed while kneading the kofta dough.
  • The dough should have a texture between chapati and naan dough.
  •  Make roundels out of the dough i made golf size ball you can prepare even smaller size kofta if you wish too.
  • Heat oil in a wok and fry the roundels or kofta in very low flame till golden brown color drain the oil and reserve the kofta in a plate and set aside.
These kofta can be fried and stored in fridge you can heat in microwave and prepare gravy and add the kofta to the gravy anytime...this recipe is very nice for working moms...:)

Second Step:
  • In a mixer jar or blender blend the oinion to a puree.
  • And puree the tomato's as well.
Third Step:

  • Heat a wok add 2 tbsp oil and add the cumin seeds to splutter then add the ginger and garlic paste fry a bit add the chilly powder , turmeric powder, coriander powder and garam masala and fry a bit fry the curry leafs and the asafoetida and add the dried mango powder fry a bit add the finely chopped green chilly beware not to burn the dry masala while frying the curry will taste bitter tip in the onion puree fry the onion till the masala is incorporated well once you see the oil separating from the onion add the yogurt fry a bit tip in the tomato puree and fry well add 1 to 1 1/2 cup of water to make the gravy thin bring to a boil on slow flame.
  • Once you see the oil floating on top of the gravy its done and ready to serve.   
Lets Serve:

  • Just before serving place the kofta in a serving bowl and ladle the gravy on top of the kofta serve hot .
  • This Kofta curry can be enjoyed with any roti, naan, fried rice or pulao.
  • Serve hot for any recipe and Enjoy...:)

I've done a detail video recipe demo on youtube do subscribe to my channel and watch for new recipes..:)

Dumroot (Pumpkin Halwa) Diwali special

  • 500 Grams Yellow Pumpkin
  • 200 Grams Khoya (Kova)
  • 5 Tbsp Milk Powder
  • 1 Cup Sugar
  • 3 1/2 Tbsp Clarified Butter (Ghee)
  • 3 Tbsp Refined SunflowerOil
  • 1/4 Cup Water
  • 1/4 Tsp Cardamom Powder
  • 1 Pinch Orange Food Color
  • You can substitute for condensed milk insteed of khoya but make sure not to add sugar as condensed milk already has sugar if you need to add sugar adjust as per your taste
Lets Prepare:

  • Peel the skin deseed the pumpkin and grate the pumpkin.
  • Wash the pumpkin 2 or thrice in water drain pat dry and reserve in a bowl.
  • Mix the Clarified butter and oil in a bowl and set aside.
  • Heat a heavy bottom pan and add 2 1/2 tbsp of the oil and clarified butter to the pan tip in the pumpkin fry a bit allow the pumkin to wilt down a bit add the khoya sugar and milk powder and stir for 2 mins add water stir and bring to a boil and cover for 10 mins on medium flame keep stiring constantly inbetween the 10 min gab. after the khoya and other ingerdients have incoporated well add the food color and cardomom stir well keep on high flame and keep stiring constantly and keep adding the butter and oil mixture till its over. allow the pumpkin to burn and have a brown crust in the bottom serve hot...Enjoy...:)

I've also done detail recipe demo on youtube watch and enjoy...:)

Potato Halwa Diwali Special 2010

Recipe Video ☝

  • 4 Medium Size Potato (grated)
  • 150 Grams Khoya (Kova)
  • 2 Tbsp Milk Powder
  • 1/2 Cup Sugar
  • 2 1/2 Tbsp Clarified Butter (Ghee)
  • 3 Tbsp Refined Sunflower Oil
  • 1/4 Tsp Cardamom Powder
  • 1 Pinch Yellow Food Color
  • 10 Cashew
  • 10 to 15 Golden Raisins
  • 1/4 Cup Water
  • 1 Pinch Salt 
  • You can substitute for condensed milk instead of khoya but make sure not to add sugar as condensed milk already has sugar if you need to add sugar adjust as per your taste.

Lets prepare:
  • Peel and grate the potato.
  • Wash the grated potato in running water pat dry and reserve in a bowl.
  • Mix the oil and butter mixture in a bowl and set aside.
  • Heat a heavy bottom pan add 21/2 tbsp of the oil and butter.
  • Add the potato to the pan fry a bit allow the potato to wilt down a bit but make sure you don't roast the potato.
  •  Add the khoya, sugar and milk powder stir and add water bring to a boil cover for 5 to 10 mins on medium flame till the potato is cooked.
  • Once potato has cooked keep stirring constantly on a high flame add the food color, cardamom powder and salt stir well.
  • Add 2 1/2 tbsp of oil and butter mixture keep stirring till the potato leaves the sides of the pan. 
  • In a fry pan add the rest of the butter and oil mixture fry the cashew and raisins till golden brown add the fried nuts to the potato halwa mix well and serve hot...Enjoy...:)

Smiley Gravy

  • 1 Packet Potato Smiles
  • 5 to 6 Chicken Sausage
  • 2 Cups Vegetable-stock
  • 1 Cup Fresh Green Peas
  • 1 Carrot 
  • 1 Medium Onion
  • 2 Tomatoes
  • 1/2 Cup Coriander Leafs
  • 1/2 Cup Mint Leafs
  • 1 Tbsp Ginger & Garlic paste
  • 1 Tbsp Chilly powder
  • 1/2 Tsp Turmeric Powder
  • 1 Tbsp Coriander powder
  • 1/2 Kitchen King masala or Garam masala 
  • 1/2 Cup Boiled Fresh Peas
  • 1 1/2 Tbsp Clarified Butter
  • 1/2 Lime juice
  • Oil for frying
  • Salt to taste.

Lets Prepare:
  • In a pan heat 2 cups of vegetable stock or water and add tomato, onion,peas and carrot and add 1/4 tsp salt and cook the veg .
  • Add the cooked veg to a mixer grinder and blend to a puree. In the puree add the coriander and mint add water if needed and blend again reserve to a side.
  • Heat oil in a wok and fry the smiles drain and reserve.
  • In the same wok add 1 tbsp of oil and fry the cubed sausage and reserve.
  • Using the same wok add the Clarified butter fry the ginger & garlic paste and tip in the puree fry well check for salt and allow the gravy to cook well.
  • Now we will add the dry spice to the boiling gravy chilly powder, turmeric powder, coriander powder and kitchen king masala stir everything and allow the gravy to separate oil. once the oil separates that is the indication that the gravy has cooked.
  • Tip in the fries sausages and boiled peas allow to boil for another 2 more mins.
  • Just before serving add the smiles stir and serve hot...Enjoy...:)

I've also done a detail video recipe watch smile and enjoy...:)

Ghee Rice

2 Cups Basmati Rice
1 Cups Milk
11/2 Cups water
1 Medium Onion (Chopped)
4 Tbsp Clarified Butter(Ghee)
4 Tbsp Oil
1/4 Tsp Crushed Pepper corns
1/4 Tsp Cumin
1/2 Tsp Sugar
1 Tbsp Salt
10 Cashew nuts
2 Green Chillies
1 Sprig Curry leaf
1 Inch Cinnamon
2 Cardamom pods
4 Cloves

Lets Prepare:
  • Wash the basmati rice.
  • Heat a pressure cooker and add 2 tbsp oil and 2 tbsp clarified butter and add the rice and fry for a min add Milk and water add salt and sugar bring to a boil cover and place the whistle and cook for 4 mins.
  • Heat a wok and add 2 tbsp oil and 2 tbsp butter and add the bayleaf, cardamom, cinnamon and cloves and fry add the onions and fry add the cumin, raisins and cashew fry till the onion goes to a light gold color add the curry leaves,chilles and crushed pepper and fry.
  • Chill the rice after cooked and add to the fried onion masala mix well and fry the rice...serve hot with any gravy or boiled eggs...Enjoy...:)

Fusion Recipe: Cheese & Mixed Veggies Stir Fry

1 Bunch Spinach 
1 Cup Sweet corn
1 Cup Cauliflower 
1 Cup Button Mushroom
1 Bell pepper
150 Grams Cottage Cheese (Cubed)
1 Tbsp Chilly flakes
1 Tsp Crushed Black pepper
1 Shallot(sliced)
4 to 5 Pods Garlic (Finely sliced)
3 Chillies
1 Tsp Coarse Salt
3 Tbsp Oil
1 Tsp Lime juice.

(Tip for Cleaning the cauliflower)
This is best way to clean the cauliflower by adding 1 tbsp vinegar and 1 tbsp of coarse salt helps to remove pesticides and germs after we finish rinsing the veg in vinegar run cold water and wash twice.(watch the video demo below how i clean the cauliflower)
Lets Prepare:

  • In a wok add oil and fry the cottage cheese and drain the cheese and reserve in a bowl.
  • In the same oil and fry the garlic and chillies tip in the shallot and spinach stocks first and sauté for few mins add the corn and cauliflower and fry for a min add the salt and 1/2 cup of water and cover till the corn and cauliflower is cooked tip in the bell pepper  mushroom and fry for a min add the spinach leafs tip in the black pepper and chilly flakes along with the cottage cheese and fry till the water has evaporated from the veg add lime and prepare wraps or serve with rice or toast...Enjoy...:) 

Strawberry Kiss Cocktail recipe 1

4-5 Over ripe Strawberry
1 1/2 Tbsp Full Cream 
1 Cup Pineapple Juice
Lime Zest
1/2 Cup Vodka
Lime few drops
1 1/2 Tbsp Sugar syrup if needed.

Lets Prepare:
  • In a mixer jar or a blender add the strawberry, pineapple juice and cream blend well to a juice consistency.
  • Add in the lime zest and few drops of lime along with the vodka and blend well.
  • Serve with crushed ice in a salt rim glass decorated with strawberry...enjoy...:)

 I've done a demo video for this recipe try it yourself and ...Enjoy...:)


Banana Appam / Banana Poori

1 Over Ripe Banana
3 to 4 Tbsp Jaggery
1 1/2 cups of All purpose Flour ( Maida)
1/4 Tsp Cumin Powder
2 Cardamom Pods
A pinch of Salt
Oil for frying

Lets Prepare:
  • Add the banana, jaggery , cardamom, salt and cumin to a mixer jar and blend well till the banana goes to a mush.
  • Transfer the banana mixture to a bowl start adding all purpose flour and kneed to a soft dough and add a tsp of oil while kneading the dough and cover and allow to rest for 1/2 hour.
  • Roll out the dough and cut out using a cookie cutter or any cutter as per your choice and create neat looking shapes to fry in oil i prefer round shapes as its easy to handle .
  • Heat oil in a pan and fry the cut out poori in hot oil drain and serve hot or cold...Enjoy...:)

  • Use a over ripe banana for this recipe.
  • All purpose flour depends while mixing the dough some times i add just 1/2 cup of flour this also depends on the quantity of the banana we use and sugar content makes the mixture watery .
  • You can also use whole wheat flour for this recipe.
  • Use vegetable oil while frying the poori.
  • You can add nutmeg to this recipe.
  • This appams can be stored for a week in a airtight box.
I've also done a detail demo video for this recipe watch enjoy and prepare it yourself...:)

NO Fry Chicken Kabab (Chicken Sholay Kabab)

250 Grams Chicken (boneless and with out skin)
I used chicken breast for the recipe 
1 Cup Yogurt
1 1/2 Tbsp Chilly powder
1 Tbsp Garam masala
1 Tbsp Coriander powder
1 Tsp Turmeric powder
1 Tbsp Ginger & Garlic paste
1 Tbsp Garlic (Finely chopped)
1 Green Chilly
1 Sprig Curry leafs
2 Tbsp Oil 
1 Tbsp Clarified Butter
Orange food color (optional)
Salt to taste

Lets Prepare:
  • Use boneless chicken it cooks faster.
  • In a bowl we need to marinate the chicken along with chilly powder, turmeric powder, coriander powder, Garam masala , ginger garlic paste, yogurt and salt massage all the ingredients well into the chicken the masala should infuse well and and get incorporated in the chicken cover and refrigerate.
  • Allow the chicken to marinate for 1/2 to one hour in a refrigerator.
  • Bring the chicken to room temperature and add the food color mix well and set aside. 
  • Heat a wok add 2 tbsp oil and add the marinated chicken to the wok and don't add water stir a bit and cover.
  • The Chicken will cook in its own juice and the moisture from the yogurt will cook the chicken down.
  • Allow the Chicken to cook till the water goes completely dry string occasionally.
  • once its dry roast well and serve with sprinkling chat masala and finely chopped coriander.
  • Or else you can spice it up a bit by reserving the chicken to a plate and add clarified butter with little oil in the same wok and fry the finely chopped garlic curry leafs green chilly then add the chicken and add pinch of chilly powder garam masala and chat masala and serve along with lemon wedges...enjoy...:)

I've also done a detail video recipe both in tamil and english on youtube do try this recipe and enjoy..:)

Masala Coco Cola

1 Liter Bottle Coco cola or any cola or plain soda water
1 Pinch Black salt
1/4 Tsp Cumin powder 
1/4 Tsp Carom seed powder 
2 Tsp Lime Juice
1/4 Tsp Pepper powder
1/4 Tsp Sugar (Regular)
1Pinch Salt
Lemon Rind just a bit.

You can also use jal jeera  powder or chat masala to the coke its nice.
I've also tried coke using ginger and chat masala it was real good but not my taste...:) 

Lets Prepare:
In a bowl Mix all the above mention ingredients mix well till the sugar melts add little bit of  the concoction mixture to the presentation tumbler and add in the little cola mix the masala check if you require more masala and add in the reserve masala and add in the rest of the coke or plain soda and serve try it yourself  serve to your guest...Enjoy...:) 

I've also done a demo video on youtube watch the recipe try the recipe out...Enjoy...:)

Boiled Egg Seekh Kabab

3 Hard Boiled Eggs
1 Medium Size Onion
4 Tbsp Finely chopped coriander & Mint leafs
2 Tbsp Corn flour (Starch)
1/2 Tsp Kasuri methi (Dried Fenugreek)
1 Cheese single or 3 Tbsp grated cheese (optional)
1 Green Chilly
1 Tbsp Ginger & Garlic paste
1/4 Tsp Garam masala
1/4 Tsp Chilly powder
1/4 Tsp Turmeric powder
1/4 Tsp Coriander powder
1 Tsp Salt
2 Tbsp Oil

Lets Prepare:
  • Using a Cheese grater grate the eggs.
  • Mix all the above ingredients to the grated eggs mix well sprinkle water if the mixture is tight mix well and allow to rest for 1 hour.
  • Using skewer spread the mixture evenly wetting your hands and form even kababs and grill till the kababs are done.
  • You may also use the skewer and form kabab shape and shallow fry in a pan.
Once your kabab's are done garnish with mint chutney.onion ,lemon wedges and sprinkle chat masala on top and serve hot...Enjoy...:) 

I've done a demo on youtube watch do it your self...enjoy...:)

Banana & Strawberry Smoothie

150 Grams of Strawberry
2 Banana's
5 Tbsp Sugar
Rose milk essence few drops
500ml Milk (Chilled)
1/4 Cup Water (Chilled)

 Chop the banana and strawberry add to a blender along with sugar rose milk essence and water blend well to a smooth puree add the milk check for sugar add sugar if needed  and blend well serve chilled....Enjoy...:)

I've also done a detail recipe demo watch try it yourself share with friends and family...enjoy...:)

Tomato Soup

  • 5 Medium Size Ripe Tomatoes 
  • 1 Large Potato
  • 3 Medium Size Onions 
{ the tomato, potato & onion are chopped into large chunks}
  • 1 Inch Piece of Ginger 
  • 5-6 Pods of Garlic
  • 1/2 Inch Cinnamon
  • 3 Cloves
  • 1 Tbsp Butter
  • 1 Tbsp Fresh Cream
  • 1 Tbsp All purpose flour (Maida)
  • 1 Tsp Pepper powder
  • 1 Tbsp Chilly powder
  • A pinch of Orange food color
  • 1 Tbsp Oil
  • Salt to taste

  • Heat a heavy bottom pot add 3 cups of water and bring to a boil and add the chopped tomato, potato & onion along with the ginger garlic, cinnamon and cloves and add 1/2 tsp of salt cover and allow to cook for 25 to 30 mins till the veg are well done.
  • Drain the veg and reserve the water and blend the veg in a blender to a puree and strain and mix the puree to the reserved water and place the pot back to the flame.
  • Heat a wok add a tbsp of oil and butter once the butter starts to melt add the maida and start adding milk or the reserved soup water and stir till you get a smooth roux and mix to the soup.
  • Once the soup starts to boil add the chilly powder orange color and simmer. add the pepper powder and cream bring to a boil add the chopped coriander and mint check for salt and pepper stir well and garnishing with croutons  fresh cream and coriander...serve hot...Enjoy...:)

I've done a detail recipe demo on youtube...enjoy..:)

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