Tuesday, 30 July 2013


2-3 lettuce leaves chop
2-3 spinach leaves chop
¼ cup shredded cabbage
1 medium tomato seedless
1 medium cucumber sliced
½ cup mix of red, yellow and green capsicum
8-10 mint leaves
2tbsp sliced onion
2tbsp boiled sweet corns (opt)
3tbsp mixed sprouts
1 pc jalepeno
2tbsp pomegranate
1sachet sugar free powder
1tsp extra virgin olive oil
½ tsp vinegar or lemon juice
½ tsp chaat masala
½ tsp oregano
½ tsp chilli flakes
Salt to taste

Mix all the ingredients well in a large bowl. Toss well. U can serve as a meal.

Monday, 29 July 2013

MAYAN-E-KABAB (snacks n starters)


For kebabs:
200 gms rajma
100 gms chana dal
100 gms yellow moong dal
1tbsp ginger garlic paste
1tbsp chop onion
1tsp jeera powder
1tsp kasuri methi
1tsp red chilli powder
½ tsp white pepper powder
1tsp kitchen king masala
1tsp garam masala
½ tsp chaat masala
¼ tsp dalchini powder(opt)
Salt to taste
Oil as required
50 gms cornflour
150 gms bread crumbs
20 gms semolina (suiji)
Boil all the dals and crush them with the help of chopper.
Heat little oil. Add ginger garlic paste chop onion. Sauté till onion becomes translucent.
Add kasuri methi, dal mixture and all the dry spices. Mix well cook till done. Let it cool. As it cools divide the mixture and shape it like bullet shape.
Make a cornflour paste by adding water. Dip the bullet shape mixture from cornflour paste and roll from bread crumbs and suiji mixture.(mix bread crumbs and suiji together)
Then deep fry the kebabs.

Cheese sauce:
100 ml fresh cream
3-4 cheese slices
Salt to taste
½ tsp white pepper powder
Take a nonstick pan. Add cream and cheese, salt, and pepper powder. Mix till cheese melts and its smooth. If it is very thick then add little milk to it.

For serving:
Take small glass put cheese sauce as first layer, then add chilli sauce and tomato hot n sweet sauce as second layer. And then add fried kebab in toothpick. Serve hot.

majoon (mithai n sweets)


125 gms dried coconut grated
125 gms deseeded dry dates
125 gms cashewnuts
125 gms almonds
125 gms walnut
125 gms raisins (kishmish)
125gms poppy seeds (khuskhus)
1kg milk
375 gms sugar
125 gms mawa (unsweetened khoya)
2-3 tsp elaichi powder
50gms ghee
Silver wark for decoration

Take all the nuts (almonds, cashew, walnut, dry dates) and with the help of mortar and pestle just crush all the dryfruits. Grate the dried coconut and then grind it in a mixie. Take a thick bottomed vessel add little ghee to it. Add all the coarsely grinded nuts, raisins, poppy seeds. Mix it properly and sauté it for 1-2 minutes.
Bring milk to boil and boil till it reduces to ¼ th quantity. Then add sugar and grated mawa to it. Stir well so that no lumps are formed. It should be like 1 tar syrup. Add the nuts mixture and mix it well till mixture thickens.
Grease the plate with ghee and spread the mixture. Let it set. Apply wark on it and then cut into pieces.