Recipes
Dry Crab Curry
Wash the crab properly at least 3-4 times before opening. Then break the crab into two and keep only the part with the flesh in it. Fry the masala ingredients …Read more
Egg Biryani
Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat …Read more
Prawn and Curd Curry
Grind the chilies and mix with the prawns along with all the spices and salt. Grind together green chilies, onions and coconut. Mix with curds and beat well. …Read more
Kashmiri Fish Curry
Clean, wash and cut the fish into medium pieces. Rub salt and turmeric powder on the pieces and keep aside. Heat oil in a kadhai, when sizzling hot fry the fish …Read more
Palak Methi Na Muthiya
In a bowl, combine the fenugreek and spinach leaves. Sprinkle 1 tsp of salt, mix it well and squeeze out all the liquid. Combine all the ingredients in a bowl …Read more
Moong Dal Chilla
Add the salt and green chilies paste to the pulses paste .Add water if required to semi thick consistency. Heat a pan and pour a tbsp of batter and spread with …Read more
Tomato Spread With Paneer
Scald and peel the tomatoes. Mash them to a smooth pulp. Heat butter. Add tomato pulp, Worcestershire sauce, ginger, green chili, breadcrumbs, sugar and salt to …Read more
Magaj
Mix the chickpea flour or besan with 1/2 of the ghee. Keep aside for 15-20 minutes. Now sift it through a sieve. In a kadhai or wok warm the rest of the ghee …Read more
Stuffed Mushrooms
Wash the mushrooms properly if using fresh mushrooms. Remove the stems from the mushrooms. Chop them finely and keep aside. Heat the butter in a frying pan. …Read more
Khaman Dhokla
Mix the rice and pulses. Wash, drain and dry on a clean cloth for a few hours. The grain should be completely dried. Grind to a coarse flour in dry grinder or …Read more
