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

Sunday, December 29, 2013

Achari mutton

I blogged before about achari veg and achari paneer. Husband and elder daughter are fan of mutton, i prefer chicken to mutton. We have been trying hard to reduce eating mutton and to an extent we are successful in our attempt. We eat mutton twice or thrice a month now and we just buy a pound. Now coming to mutton achari i tasted this curry in a hotel in Dubai by name karachi durbar and i heard they put mixed pickle in this curry. I tried once and liked the taste. This time i  thought of using achari masala instead of mixed pickle.

The ingredients for masala are as follows :

Rai 1/4 tsp
Fenugreek 1/4 tsp
Saunf 1/2 tsp
Cumin seeds 1/2tsp
Coriander seeds 1/2 tsp

Dry roast all the above and make fine powder.

Other ingredients needed are

Mutton 1 pound
Ginger garlic paste 2tbsp
Turmeric powder a pinch
Salt as per taste
Onions 1 sliced
Green chillies 2
Ginger julienne

For seasoning:-

Oil 1 tsp
Rai 1/4 tsp
Fenugreek few 5-6

First pressure cook mutton,ginger garlic paste,turmeric powder and salt. The mutton has to be soft.Drain the water and don't throw the water,that water will be used to make gravy.

In another pan take oil 2 tbsp and add onions and green chillies 2. Fry for a while. Add the achari powder and saute until oil oozes out. Add the mutton stock and let it boil for 5-6 minutes.Then add the mutton pieces and cook till the gravy thickens. Lastly season the curry with rai and fenugreek. Just before serving add ginger julienne.

Saturday, December 21, 2013

Whole chicken roast indian style

It's been many times i wanted to do a full chicken roast but never had a courage to do. As thanksgiving is celebrated here each every food stores sold full Turkey or chicken that too with a good discount. The other day i went to a store with my friend and saw whole chicken was on sale. So brought two and gave one to my friend and brought one home. I googled a lot and checked youtube videos for indian version of this roast and found nothing which suites our taste. Then i took few ideas from here and there and made my own stuffing. I baked and at the end grilled a bit too...so i got those black spots on the chicken. We all enjoyed eating this and gave a part of it to my friend too.

Here goes the recipe:


Whole chicken
Salt as per taste
Oil 4 tbsp
Food colour
Lemon 1
Coconut masala 2 tbsp

Clean chicken in and out for couple of times. You can peel the skin if you want to. But i baked with skin. Rub salt generously in and out of the chicken. If possible rub salt under the skin too.

Then rub chicken with lemon juice in and out. And rub 2 tbsp of coconut masala on the top of the chicken.Apply colour and brush the chicken with oil in and out. Let it rest for 1 hour.

For stuffing:-

Baby potatoes 5-6
Coconut masala 5-6 tbsp
Onions 2 sliced
Green chillies 3 sliced
Mint leaves few
Egg 2
Oil 2 tbps
salt to taste

Coconut masala:-

Freshly grated coconut 1/2 cup
Cinnamon 2 small pcs
Cloves 2
Shahi zeera 1/2 tsp
Khus-khus 1/2 tsp
Red chilly powder 1/4 tsp
Elachi 1
Pepper powder 1/4 tsp
Ginger and garlic paste 2 tbsp

Grind the above masala into fine paste.

In pan take oil. Add onions and green chillies. Saute for a while. Add mint leaves and coconut masala. Saute until oil oozes out. Add small baby potatoes (skin peeled). Sprinkle water and cover. Cook until the potatoes are soft. Lastly add two eggs. Mix well and let the curry dry a bit.

Stuff this potato mixture into the chicken. Close the end of the chicken.
                                                  chicken before going into the oven.

Pre-heat oven and bake the chicken for 45 minutes on 175 degree celcius.Take it out from the oven and drain the water collected on the tray. Then bake for another 20 minutes on 200 degree celcius. Again drain the water on the tray.

Grill of 5-8 minutes. Serve hot.

                                                The inside of the chicken after it is cooked.

Happy Holidays

Sunday, December 15, 2013

Osmania Biscuits

Osmania biscuits got its name from the last ruler of HyderabadMir Osman Ali Khan. Osmania biscuits is served in all the irani cafe in hyderabad. Anyone who is born or lived in hyderabad would have tasted these biscuits. Today my uncle who lives in US posted a picture of Osmania biscuits on his facebook wall. I re-collected my childhood when my dad and mom used to get these biscuits for us. The Irani cafes in hyderabad is in particularly visited by men, women rarely go there. When i was a kid we used to have cafe at the end of our lane. And we used to take 0.25 paisa and buy these biscuits. After marriage husband to used to get these.

This is my first attempt to make these biscuits. And i should say the taste was awesome and house was smelling like we are in a bakery. Osmania biscuits are very soft and just melts away in the mouth.Here goes the recipe.

Ingredients :

Plain flour 1 cup
Custard powder 1/4 cup
Icing sugar 1/2 cup
Butter 1/2 cup
Elachi/cardamom powder a pinch
Baking powder a pinch
Milk 1/4 cup
Salt a pinch
Saffron  few flakes
Milk 3 tbsp


Soak saffron in 3 tbsp of warm milk.

Take butter in a bowl. Beat the butter until fluffy. Add icing sugar and milk. Mix it very well.

In a bowl add flour, custard powder,salt and cardamom/elachi powder. Mix well and add this to the butter mixture.

Make a smooth dough. The dough should be very soft.

Take a butter paper and roll out the dough into a 1/2 inch thick. Cut the biscuit with a 2 1/2 inch cutter. I didn't had a cutter so i used a small lid to the cut the biscuits.

Line the cookie tray with a parchment paper. Place the biscuits on the tray with little spacing between each biscuits.

Pour the safforn soaked milk on the unbaked biscuits and let the biscuit get the milk coat. And drain the excess milk from the tray.

Bake for 13 minutes at 170 degree Celsius.

Serve with tea or having it just like that.

Saturday, December 07, 2013

Spinach and paneer sandwich

Sometimes it is difficult to decide what to make for kids lunch box if it was not decided the previous day. I have seen here mom's prefer frozen food stuff for kids lunch boxes. They are very easy to make. Once a while i too used to give kids sausages sandwich and chicken nuggets. Kids love them because they are not healthy. Anything healthy is not as tasty as any non healthy stuff. With regard to me i say once a while it is fine to give them frozen stuff but not every day. I was told by my family doctor that these frozen food has high sodium content which is not good for growing kids.
This is one of the sandwich which i make regular for the kids and for us too. Morning i won't have time to make two breakfast. What i make for kids lunch box is our breakfast too.This is a simple breakfast which will be liked by both kids and adults.


Spinach 1 cup chopped
Paneer grated 1 cup
Chat masala 2 tbsp
Onion 1 chopped
Green chillies 2 chopped
Butter 1tbsp
Butter to spread on the bread
Brown bread


Blanch chopped palak. drain water snd keep aside.

In a pan take butter. When hot add onions and green chillies.Saute until onions are transparent.

Add garlic and fry for 2 minutes. Add grated paneer and blanched spinach. Then add salt and chat masala. Sauté for few minutes. Let it cool.

Take 2 bread slices. Spread butter on both the slices. Spread a tablespoon of the paneer mixture on one slice. Place the other slice on top of it. Grill it for few minutes.  Let it cool and pack it to lunch.

Sunday, December 01, 2013

McDonald's hot Apple Pie

Hmmmm...hot apple pie...Thought itself is mouthwatering isn't it. I never thought one day i will make them. It was so delicious and yummy...It burnt my mouth  but who cares...The combination of sugar,apple and cinnamon is beyond the description.

Pretty easy to make. Made two batches. One batch i deep fried and one batch i baked. Fried was more tastier on par with mcdonalds but were little oily. The one baked were tastier too.Here is the recipe


Puff pastry sheets
Apple 3 chopped finely
Brown sugar 2 tbsp
Icing sugar 4 tbsp
Cinnamon powder 1 tbsp


Take apple in a bowl. Add brown sugar,icing sugar and cinnamon. Mix thoroughly and keep the bowl on the stove with low flame.

Stir and let the apple cook for few minutes. Once the apple is soft and the liquid thickens. Remove from the stove and let it cool down.

Now take the pastry sheet. Put 1 tbps of apple and wet the edges with water. Fold the sheet and prick the edges with the fork.

Let the pie rest for 10 minutes in the fridge. Deep fry in the oil until light brown colur. Serve hot.

Pre-heat the oven at 180 degrees celsius and  bake them for 10-15 minutes on 180 degrees Celsius.Serve hot...yummmyyyyy....

Wednesday, November 13, 2013

Missi Roti


Gram flour/besan/sengapindi 2 cups
Wheat flour 1 cup
Cumin/zeera seeds 1 tsp
Ajwain/vamu seeds 1tsp
Pepper powder  1tsp
Green chillies 1 finely chopped
Turmeric powder  1tsp
Salt to taste


Mix gram flour,wheat flour,green chillies,pepper powder,cumin seeds,ajwain seeds,turmeric powder and salt. Add enough water and make a soft dough. Let it rest for 15-20 minutes.

Take medium size ball dough and roll round chapati and pan fry with little oil on both the sides.

I served missi roti with shahi paneer.

Sunday, November 10, 2013

Mutton Fry

This fry is done by husband. Since we both work he helps me in the kitchen and he loves to watch cooking videos. When ever he has time he in on the youtube videos seeing the non-veg recipes. Here goes his recipe for mutton fry.


Mutton/Lamb 500gms/1/2 kg
Ginger garlic paste 2 tbsp
Green chillies 3
Curd 1 cup
Garam masala 1 tsp
Clove 2
Cinnamon 1 small pc
Pepper powder 1 tsp
Red chilly powder 1 tsp
Coriander powder  1 tbsp
Cumin powder 1tsp
Oil 3 tbsp
Salt to taste


Marinate mutton with salt,curd,red chilly powder,cumin powder,ginger garlic paste,coriander powder,pepper powder and garam masala powder. Let it rest for 1-2 hours.

Heat oil add all the whole garam masala. Then add the marinated mutton and green chillies. Cover and let the mutton cook in it's own gravy. Saute once a while so that the mutton doesn't sticks to the pan.

Cook until all water is dried and the gravy thickens and sticks to the mutton pieces.

Serve as a side dish with biryani or plain rice and rasam...I prefer eating with rice and rasam.

Friday, November 08, 2013

Shahi Paneer

It's been i came here and wrote something.....Don't know from where to start....Have few pictures and drafts but not getting time to write a post....I know my blog stats has also came down....My come back post is Shahi paneer. We are great fans of paneer....I few recipes here and have got few drafts too which has paneer as main ingredients. Today i am posting Shahi paneer. This recipe is from my friends blog plantain leaf . I made this curry to eat it with Missi roti. Here goes the recipe.


Paneer cubes 1 cup
Onion 2 chopper finely
Ginger garlic paste 1 tbsp
Tomatoes 2 chopped finely
Green chillies 2
Red chilly powder  1stp
Turmeric powder 1stp
Garam masala 1 tsp
Cashew nuts 10-12 (soak in milk and grind to fine paste)
Bay leaf 1
Elachi 1
Cream 3tbsp
Oil 3 tbsp


Grind onion,tomatoes and green chillies into smooth paste.

Take oil in a pan,when hot deep fry paneer and take them on a paper towel

In the same oil add bay leaf,elachi and onion and tomato paste. Saute until the oil oozes from the sides. Add ginger garlic paste and saute for another 2-3 minutes. Then add red chilly powder,turmeric powder,salt and garam masal powder. Saute for another 2 minutes. Then add cashew nuts paste and sauté till oils oozes from the side of the pan. Now add 1 cup of water and boil until the gravy thickens. Add fried paneer and mix well. Let it cook for another 1 minute.Serve hot.

Thursday, August 08, 2013

Green masala chicken biryani

We love Biryani except my younger daughter, we are so used to eat non-veg but my little girl is vegetarian. Our favourite most biryani is the one and only Hyderabadi Dum biryani. We eat biryani atleast once in a week mostly its on Sundays. If we didn't eat biryani on Sunday we make it a point of eating a restaurant brought biryani. Here in Canada i didn't find any good restaurants which serves good hyderabadi biryani similar to Paradise, Bawarchi, Pista house or any biryani joints of Hyderabad.

 Having said this we get pakistani biryani. The taste of biryani is quite different and it is not as spicy as hyderabadi biryani. There is one joint which serves awesome biryani. Most of the times we grab two packs and warm it at home and eat it.
The biryani i ate here had lemon pieces and i was desperate to know why they have used the lemon pieces than the juice. I always used to say to husband what would be the ingredients used to make this biryani. Once i came across a website by name Pukka Paki by Sumayya Jamil and when i was browsing the menu i found this Green Masala Chicken  Biryani. I was impressed by the ingredients used and the procedure. I felt the procedure is lengthy but worth giving a try. I made this biryani few days back and it was awesome. The best part i liked is the chef used the lemon pieces rather than the juice of the lemon. I reduced the quantity of ingredients to match our taste. I adopted the same recipe and the procedure and omitted few ingredients. Here is the recipe and please check the original recipe here

Chicken 1 kg
Tomato chopped 1
Basmati Rice 1 kg
Oil 1 cup
Ghee 3 Tbsp
Lemon slices 4 (thin)
Clove 6
Cinnamon 2 2'' long sticks
Green cardamom 10
Pepper 15
Star anise 2
Salt to taste

Step 1

Yoghurt mixture

Onions 2
Curd 1 cup

Slice onions and deep fry. Mix the deep fried onions with curd and keep aside until use.


Step 2

Green masala paste

Ginger garlic paste 2 tbsp
Mint leaves 1 cup
Coriander leaves 2.5 cups
Green chillies 4
Turmeric 1/4 tsp
Chilli powder 1 tbsp

Make a smooth paste of the above ingredients

Step 3

Saffron few strands
Warm milk 1/2 cup

Soak saffron in the warm milk for 1 hour.

Step 4:-

Soak rice with cinnamon1, cloves 3, Cardamom 2 and star anise 1 for 1 hour.



Take a deep pan with oil and ghee. Once hot add the chicken pieces and fry until they are brown in colour or until you see a brown layer on the chicken. Take them from the oil and keep aside until use.

Now in the same oil add the remaining masala (cloves,cinnamon,pepper,cardamom and star anise).

Then add chopped tomatoes and sauté until tomatoes leave oil.

Now add green masala paste. Cook until oil oozes out from the gravy.

Add chicken and yoghurt mixture along with salt. Mix thoroughly and let it cook for a while.

The gravy becomes little thick. Be careful to check that the gravy is not dry.

In the mean while add salt to the rice and cook until the rice is half cooked. Use a strainer to drain out the water from the rice.

In a thick bottom deep pan and pour the curry in it. Then add the rice on top of the curry and sprinkle saffron water and dig the lemon slices into the rice. More coriander leaves can be added here.

Close the pan with a foil and see that the vapours doesn't escape. Let it cook on medium for 30 minutes.

Serve hot with mirchi ka salan and raita. Mirch ka salan recipe is here

au revoir

Tuesday, August 06, 2013

Paneer Pakora

 Who doesn't love paneer??? Like all we too love paneer and i make 3-4 times curry with paneer. Now kids at home i have to give them something to eat quite frequently. So i am breaking my head to think what snacks i have to make and give them to eat. Once i made paneer samosa which i baked for the first time and before i would take pictures they were gobbled up. Few days back i made paneer pakoda and kept few aside so that i take the pictures leisurely, The recipe is simple and tasty.


Gram flour/Chenaga pindi 2 cups
Rice flour 1/2 cup
Paneer 10-12 thick pieces
Baking soda 1tsp
Salt to taste
Oil for deep frying

Green paste

Fry garlic 3-4 in a tsp of oil. Make smooth paste along with green chillies 3 and few coriander leaves.

Now slit the paneer lengthwise and stuff the above green paste. Repeat with all the paneer pieces.

Mix gram flour,rice flours,baking soda and salt with enough water. Let it rest for 10-15 minutes.

In the mean while heat the oil.

Once oil is hot put the flame to low. Now dip each paneer pieces into the batter and leave them slowly into the oil. Fry on both sides until golden colour.

Take them on a kitchen towl and serve hot with sauce of your choice.

Friday, August 02, 2013

Banana and cherry pancake

Pancakes are new to me and i tasted them for the first time when i stayed at a aunty's house in Canada few years back. She poured Maple syrup on the pancakes and they tasted awesome.

Kids are having summer holidays and they say they are bored of eating dosa and idlies for breakfast. Usually they have cereals for breakfast and on Saturday and Sunday i make dosa or idly. Now i am making dosa batter for 3-4 days in a week and it used to be easy for me to feed the kids. But now they hate to eat dosa or idly (too much of anything is boring). So my elder girl wanted to eat pancakes as she still remember the pancake she ate last at my aunty's place. I had banana and cherries, so thought of including them in the pancake. Browsed couple of sites for the pancake recipes and took the basic recipe and added my idea of cherries sauce. There are recipes mentioning about cherry sauce but i didn't follow them as they need ingredients which i don't have nor i intent to buy them. The recipe is quite simple and tasty.


Maida (all purpose flour) 1 cup
Banana ripe 2
Egg 1
Baking powder 1tsp
Honey 3 tbsp
Milk 4-5 tbsp

Cherry Sauce

Cherries 10-15
Cinnamon small pc

Take cherries and cinnamon in a microwave safe bowl and pour water on the cherries until the water covers the cherries. Microwave high for 4-5 minutes (mine took 4-5 minutes) Check whether cherries are soft. Once they are soft remove the seeds and mash them with a spoon. The syrup should be in pouring consistency. Discard the cinnamon.


Take banana,egg,flour,baking powder,honey and milk in a mixer and run it for 1-2 minutes.

Take a ladle full of batter and pour on not so hot tawa/non-stick pan. Let it spread by itself. Wait for a minutes and flip it over. Again wait for another 2 minutes for the other side to cook.

Take pancakes on a plate and pour the cherry sauce. Before i poured cherry sauce i poured generous amount of honey. Serve hot....

Thursday, August 01, 2013

Mutton Masala

I have quite a few mutton recipes on my blog which i learnt from my mom and mother-in law. The recipe i am posting today is from Kachcha Rasta by Aditya Bal. Here goes the recipe..


Mutton 500gm
Onions 1 chopped
Tomatoe 1
 2 garlic pieces
1 inch ginger
2 cloves
1 star anise
Oil 3 tbsp
Salt as per taste
2 cups of water.

Dry masala powder

2 big elachi
2 small elachi
7-8 pepper
1 bay leaf
1tsp zeera
1 tbsp coriander seeds
1tsp fennel (sauf)
5-6 cloves
2 inch piece cinnamon
1 star anise.
 Once cool make a fine powder.

Wet masala

6-7 sambar onions
3 green chillies
3 inch ginger piece
3 garlic
few coriander leaves
1/2 cup fresh grated coconut
Once cool add 1 tsp red chilly powder, 1/4 tsp turmeric powder and salt. Make a fine paste.

Mustard seeds few
Curry leaves

Pressure cook 500gm of mutton with 2 garlic pieces, 1 inch ginger, 2 cloves, 1 star anise, salt and 2 cups of water.

Dry roast 2 big elachi, 2 small elachi, 7-8 pepper, 1 bay leaf, 1tsp zeera, 1 tbsp coriander seeds, 1tsp fennel (sauf), 5-6 cloves, 2 inch piece cinnamon, 1 star anise. Once cool make a fine powder.

Dry roast 6-7 sambar onions, 3 green chillies, 3 inch ginger piece, 3 garlic, few coriander leaves and 1/2 cup fresh grated coconut.  Once cool add 1 tsp red chilly powder, 1/4 tsp turmeric powder and salt. Make a fine paste.

Take a pan with 3 tbsp of oil. Add mustard seeds and curry leaves. Then add onions and once they are fry add the above masala paste and the masala powder.

Saute/fry for a while. Add water and let it cook for 10 minutes.

Now open the cooker and pour the water from the cooker into the masala gravy. Boil for another 10 minutes. Once the gravy is almost dry, add 1 chopped tomato and saute until tomatoes are soft and mashed up in the gravy.

Now add the boiled mutton and mix thoroughly. Cover the pan with lid and let it cook for another 2 minutes.

Serve hot with rice or roti.

Thursday, July 25, 2013

Mushroom Soup

Last week daughter was sick and was not able to eat anything because of tonsillitis. I was very hard to see her in pain even to drink water. The only food doctor suggested was to give her warm soup. It was quite painful for her in first two days even to drink liquid. Because she took antibiotics she recovered fast and is able to eat now. For her i learnt to make soups and since last few days everyday i am making soup. The other day  I made mushroom soup as demanded by my daughter. Here goes the mushroom soup recipe.


Mushroom 4
Chicken stock 3 cups
Pepper 5-6
Garlic 1 chopped
Onions 1 chopped
Butter 1/2 tbsp
Salt to taste


Take butter in a deep bowl. Add onions and garlic.

Saute until both are fried well. Add mushrooms and saute for 5 minutes in low flame.

Add 3 cups of chicken stock, let it come to a boil and then reduce the flame.Boil for 30 minutes. Now add pepper and salt. Mix well and serve hot.

Thursday, July 18, 2013

Hyderabadi Kheema

It's been a while i updated my blog. Was quite hectic since last few days. Wrote few post  on my Iphone while commuting home from my work place. These day i am using my iphone to take pictures and those pictures doesn't match with the pictures one can see on other blogs and websites. Here goes another famous recipe from hyderabad, hyderabadi Kheema, the spicy and tasty side dish goes every well with hot tandoori nana or roti.


Keema/mutton mince 500 gms
Onions chopped 2
Green chillies chopped 2
Curd 1 cup
Turmeric powder a pinch
Ginger garlic paste 2 tbsp
Garam masala powder 1 tbsp
Coriander powder 1 tbsp
Zeera powder 1/2 tsp
Pepper whole 6-7
Bat leaf 1
Tomato 1 chopped finely
Salt to taste
Oil 3 tbsp


Marinate kheema with ginger garlic paste, curd,salt,turmeric powder,red chilly powder and garam masala powder for 1-2 hours.

Heat oil in a pan, once hot add onions, green chillies,pepper and bay leaves. Fry till onions are brown in colour. Now add tomatoes and fry till oil start coming out of the tomatoes.

Now add the marinated kheema. Mix thoroughly and cover the pan. Usually water is not required when the pan is covered by lid. The kheema will get cooked with its own water and curd.
Water can be added if the kheema is not cooked. Add enough water and close the pan with the lid.

Serve hot with rice or roti :)

Thursday, May 09, 2013

Pinwheel Sandwich

Most of you will agree that cooking doesn't take much time but to decide what to cook takes time. Sometimes i break my head what to cook in particular what to pack kids boxes to school, be it there snack box or lunch box. And that too very picker eaters like my kids it is even more difficult to decide  what to pack. My two girls have different taste and i have keep  both of them in my mind when i cook. Last week i remembered making a note of pin wheel sandwich in my old recipe book. I didn't bring that book with me here but i vaguely remember the recipe,which is very easy to make and calls for very few ingredients.


Bread 2 slices
Green chutney to spread on the bread
Tomato ketchup/Red chutney to spread on the bread


Cut the edges of the bread.

Slightly wet the bread and spread it with the help of a rolling pin.

Spread green chutney on one slice and cover it with another slice.

Then spread tomato ketchup on the top and carefully roll the bread into a log.

Cut the log into pieces and serve.

My kids enjoyed this very much...For us instead of tomato ketchup i used red chutney.

Sunday, May 05, 2013

Kheema Pasta

This is the easiest way of making pasta and calls for very few ingredients. Since few days kids are asking me to make pasta as they eat at my friend's place. My friend told me this recipe and since then i am making this pasta very frequently.


Spiral pasta 2 cups
Kheema (minced meat)
Pasta Sauce 1 Cup
Garlic 3 pods
Salt to taste
Chicken chicken cubes 1
Onions 1 chopped finely
Oil 2tbsp


Boil pasta with a pinch of salt and 1 tsp of oil. Drain water and keep aside. (I followed the instruction on the pasta packet, as the boiling time of pasta differs from brand to brand and according to ones liking). I like pasta too be soft.

Take oil in a pan. Saute garlic and onions.

Add kheema and salt. Cover and cook until kheema is cooked. It took about 20 minutes for the kheema to cook for me.

Add chicken cube and saute until the cube melts.

Then add the tomato sauce.

Saute for a while and add 1/2 cup of water. Let the sauce thickens and oil starts leaving the pan.

Now add the boiled paste and mix well.

Serve hot.

Sunday, April 28, 2013

Khichdi Keema Khatta

This combo is authentic dishes of a hyderabadi household. I never ate this combination of Khichdi keema and khatta. I chanced upon Chowder Singh facebook update regarding this combination and he posted video of these dishes. Husband used to eat this in Dubai and he encouraged me to do this. I made these for lunch and believe me it was not at all heavy, it was scrumptious meal.

Ingredients for Khichdi

Raw rice 1 cup
Masoor/ tuvur dal 1/2 cup
Ginger garlic paste 1 tbsp
Green cardamom 2
Cloves 2
Onions sliced 1
Green chillies 2
Oil 2 tbsp
Turmeric powder 1/4 tsp
Salt to taste


Soak rice and dal for an hour.

Heat oil in a cooker. Add cloves, cardamom , green chillies and  onions. Sauté until onions are fried.

Then add ginger garlic paste and saute until ginger garlic paste is cooked.

Add soaked rice and dal. Sprinkle turmeric powder and salt. Mix well.

Add enough water and pressure cook until done. For one glass of rice i add 2 glasses of water. Here i added 2 1/2 glass of water.

Ingredients for Kheema

Kheema minced 1/4 kg
Onions 1 sliced
Green chillies 2
Kasuri methi 2 tbsp crushed
Garam masala powder 1 tbsp
Coriander powder 2 tbsp
Curd 1/2 cup
Ginger garlic paste 1 tbsp
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Tomatoes 1 chopped finely
Oil 2 tbsp
Salt to taste


Fry onions and green chillies until transparent.

Add chopped tomatoes. Then add all the masala, turmeric powder and saute until oil starts leaving the pan.

Then add curd to the above. Saute for a minute.

Include kasuri methi and fry for some more time.

Than add kheema and salt.

Mix well and add enough water. Cook until kheema is cooked and water has dried up.

Ingredients for Khatta

Onions slice 2
Green chillies 1 chopped
Coriander leaves few
Garlic 2 chopped
Tamarind juice 2 cups

Mix all the above. Season with the following ingredients.

Oil 1 tsp
Rai 1/2 tsp
Zeera 1/2 tsp
Curry leaves few
Red chilly 2