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It's a small attempt to post the recipes learnt and tested in my kitchen.
Hope u enjoy your stay.

Pic courtesy : Google. Header designer : Daughter

Sunday, July 05, 2015

Ajwain Paratha



Wheat flour 2 cups
Water to make dough
Salt to taste
Ajwain 2 tbsp
Oil for frying paratha

Make a soft dough with flour,salt and water. Let it rest for 1 hr.

Sprinkle dry flour on a board. Take medium size ball and roll into a round disc. Spread oil and sprinkle ajwain. Fold the round disc, first vertically both sides and horizontally both sides. It should look like a square.

Again sprinkle dry flour and roll the square into a 1/2 inch thick roti.

Place a tawa on fire. Spread a tsp oil and place roti on the oil.

Both on the both side flipping the roti couple of times.

Serve hot with any curry of your choice or just plain curd/yogurt and mixed pickle.

Sunday, June 28, 2015

Fried Phool Makhana / desi popcorn

Phool Makhana is new to me. I had makhana curry in a punjabi restaurant  and loved the taste. Brought this makhana from a indian grocery store. And while browsing Vah chef videos came across this quick, easy and tasty snack. It just took 5-10 minutes to make this desi popcorn and calls for very few ingredients.


Phool Makhana 1 cup
Ghee 3 tbsp
Salt as per taste
Red chilly powder 1/2 tsp


Mix Ghee with salt and red chilly powder.

Take a pan. When hot add makhana. Saute for 5 minutes and to check if makhana is fried, take one into your mouth and when you bite it you should hear the sound.

Add ghee mixture and mix well. Take out immediately from the stove and serve warm.

Saturday, June 20, 2015

Hyderabadi Haleem


 When i was kid we used to eat haleem once or twice during ramazan and in my mom's friend's kids marriages. I remember my mom too made this at home. Now during ramazan you get to see many irani cafes and small restaurants sell haleem. At some outlets one has to stand in a queue to buy haleem.  They are many famous restaurants who sell haleem like Pista house, cafe 555, Shah Ghouse, cafe bahar, sarvi, paradise and bawarchi. 

I ate haleem 3 years back before coming to Canada and my fb page is getting flooded with haleem pics this year. I was going into self pity mode. Then i thought let me check if my favourite chef did any video of haleem.  Woh allll he did chicken and mutton haleem videos and he makes it so simple too. I love Vah reh vah chef and he is a boon for the people who are living outside and don't have access to hyderabadi food in particular street food. I may be wrong in saying haleem as street food but the haleem outlets can be found in each and every corner of the gallis in hyderabad. 

Making haleem is a tedious process and it does take much time. But the end results will be superb and worth the time invested in making this. This is a quick method of making haleem from sanjay thuma of vah reh vah chef. Here goes the recipe and the ingredients:-


Lentil and masala powder 

Kabab chinni 10
Pepper 10
Cinammon 1 inch
Cloves 2
Shahi zeera 1/4 tsp
Green cardamom 3
Cummin 1/4 tsp
Udad dal 2 tbsp
Seasame seeds 1 tbsp
Moong dal 2 tbsp
Masoor dal 2 tbsp
Channa dal 2 tbsp
Almonds 10 
Oats 3 tbsp
Broken wheat / dahlia/godum rava 1/2 cup

Make powder of all the above

Chicken bone less
Ghee 5 tbps
Green chillies 5
Onion 2
Ginger garlic paste 2 tbsp
Curd 2 tbsp
Chicken stock 2 cups
Mint leaves chopped
Coriander leaves chopped
Lime juice 1 tbsp
Boiled egg
Salt to taste

Slice onions and deep fry them.


Take ghee in a cooker. Add ginger garlic paste. Saute until ginger garlic paste loose its raw smell.

Now add chicken. Mix well. Add chicken stock. Add fried onions and keep some aside for garnishing.

Add curd,green chillies,chopped coriender and mint. Add salt.

Mix well. Now add the lentil and masala powder. Mix while adding the powder.

Let it come to boil. Mix throughly. Cover the cooker with the lid and cook for 2 whistle.

After 2 whistle reduce the flame to slow and cook for 45 minutes.

After 45 minutes with a potato masher mash the chicken.

Mix throughly, adjust salt.

Once you get the right consistecny add the rest of the ghee and lime juice.

Serve haleem with egg,fried onions and cashew.

Believe me this is very simple, only hard part is mashing with the potato masher. As you mash it while it is getting cooked, there are chance of the steam hitting your hand so be careful. What i did is i switched off the stove, placed the cooker on the floor and i mashed it with potato masher, it doesnt take much time as chicken is cooked for 45 minutes.