Saturday, 10 August 2019

Parsi Style Bharela Marcha - Stuffed green Chillies

There are different varieties of green chilies available in the market. I know for sure the dark green chilly is spicier than the light green variant. Chilies when fried and eaten add more taste to any dish.
Stuffed green chili is a tasty recipe which is made differently in every household. Some just add peanut, coconut powder, and dry spices while others stuff it with potatoes and other ingredients like besan (gram flour), lemon juice, amchur or tamarind to add acidity.

Bharela Marcha

This stuffed chili recipe is called as bharwa mirch, in Marathi and bharela marcha in Gujarati.
A few days back I saw my foodie/ home chef friend Mahrukh Mogrelia stir up a batch stuffed green chili. I asked her for the recipe and she promptly provided it. I liked the fact that she used potatoes to stuff the chilies. Note the ingredients and try this Parsi version of bharela Marcha.


250 gms Green chilies
3 small potatoes
1 tsp chili powder
1/2 tsp Turmeric powder
1 tbsp lime juice
1/2 tsp cumin powder
1/2 tsp Coriander powder
1/2 tsp Amchur powder ( dry mango powder)
1/2 tsp sugar
Chopped coriander leaves
Salt to taste
2 tbsp oil

1. Wash the green chilies and pat dry. Then slit the green chilies from the middle and scoop out the seeds that are inside. This makes a place for the stuffing to be filled well.
2. Boil the potatoes. When cool peel and mash them.
3. To the mashed potatoes, add all the dry spices, salt, lime juice, sugar and coriander leaves. Mix it well to make a soft mixture.
4. Now fill the chilies well. Do not overstuff them. Apply a little pressure with fingers to seal the chillies and try to close the open side of it.  If this doesn't happen it is perfectly all right.
5. Add oil to a frying pan. Let the oil heat and then keep the flame on medium. Place the chilies one by one. Cook on one side for two minutes.
6. Then flip then over and cook on another side for 3 -5 minutes. This time cover the pan with a lid.
7. Open the lid and check to see if chilies are cooked through. They cook really fast so don't overcook it.
8. This makes a beautiful dish to have with roti or then dal and rice too.

You can steam the chilies or cook in a microwave oven. Steam for 8 to 10 minutes. If you don't want to use oil.
Add a little oil to the potato mixture.

Thursday, 1 August 2019

Gobi ki kheer Recipe - Cauliflower Kheer

You may have made a Cauliflower ki sabzi or baked cauliflower with cheese but have you tried to make a Cauliflower ki Kheer / Gobi ki Kheer? Well, on my quest to discover new recipes and experiment in the kitchen, I tried to make a different sweet dish for on Sunday. And yes, it turned out better than what I had expected.

Gobi ki kheer

 The use of fruits and vegetables in desserts is very common in Indian cuisine. Carrots and Pumpkin get turned into Halwa.  But some others like Beetroot and cauliflower are also worth exploring.

Gobi ki kheer

This is a simple recipe but I assure you it's so delicious. There will be no confusion so read on and execute this lip-smacking treat in your kitchen. Let your family guess the ingredients. Trust me they will be asking for more- it is a total treat.

To make 4 servings
Time – 40 minutes, including prep time

 400-gram cauliflower (gobi)
¾  litre full cream milk
1 teaspoon Cardamon powder ( Elaichi)
1/2 Cup sugar or any sweetener substitute
100 gms grated paneer

 For Garnish:
A handful of chopped almonds, cashew nuts, raisins, and dried fruits. 

Gobi ki kheer

1. First, take the cauliflower head and wash it properly. Cut the cauliflower in big chunks and then grate it on a hand grater. Or just skin it in a vegetable chopper. Let it be coarse.
2. Keep the milk to boil and add the sugar to it. Stir and let is boil on medium flame.
3. In another vessel add the cauliflower and bring to a boil for 5 minutes. The smell will go away and the cauliflower will not curdle when added to milk.
4. Now strain the cauliflower and add to the boiling milk.
5. Simmer and let the two blend and cook for five minutes.
6. Add the grated paneer and elaichi powder. Simmer and further cook. Keep stirring to see that it doesn’t burn at the bottom.
7. Simmer the kheer on a low heat until the cauliflower ki kheer gets a creamy consistency. Turn off the heat.
8. Chop up the nuts and add it to the kheer when slightly cooler. Keep some aside for garnish.
9. Now serve the Gobi Ki Kheer chilled and watch everyone lick the dessert bowl clean.

Cauliflower kheer

Paneer is an option to make the dish rich. You can use khoya/mawa instead or avoid it totally.
Use Sugar free or honey if want a sugar free option but not jaggery.
Saffron also enhances the taste but I did not have, so did not use in this recipe.

Saturday, 27 July 2019

No Bake Brownies/ Steamed Chocolate Brownie Recipe

Hello friends,
So can one achieve to make brownies if you have no oven? If you ask me this question, I will answer in the affirmative. 
Oh yes, this can be easily done. Not much heard of, but steamed brownies are possible. As Intry to always bring you tasty yet easy recipes that can be achieved with less time spent in kitchen. This post will be dedicated to Steamed eggless Brownies.

No bake brownies

This recipe was developed by Mrs Meena Parikh. She achieved it by steaming a tray of brownies on a gas stove. And was kind enough to share the recipe with me.
It was so freshly prepared in front of my eyes so I could note the exact ingredients. It's a simple recipe so follow it correctly.

Extremely light and fluffy brownies unlike the dense counterpart that are baked with heavy chocolate. But I must add,  the brownies tasted fabulous. Note the ingredients and start stirring up a batch.

Steamed chocolate brownies


Hide and seek biscuit - 2 small packets
Parle G - Glucose biscuits - 8 pieces
1 and 1/2 cup milk
3 tbsp sugar
1 Eno fruit salt sachet
Hershey's chocolate sauce
Walnuts - optional


1. Break the biscuits into small pieces.  Put this in a mixer and blend till it becomes a fine powder.

2. Add the sugar and milk until the mixture looks like a thick dosa batter.

3. Now get the steamer ready. If you wish to steam in a pressure cooker or idling steamer is totally upto you.

4. Grease a dish with height of minimum 2 inches as the batter will rise when steamed.

5. Now stir in the Eno fruit salt and nuts.

6. Pour it in the greased thali/dish.

7. Steam for 20 minutes. Poke the steamed brownies with a knife.  If it comes out clean the brownies are ready.

8. Cut them into square pieces with a sharp knife after cooling for ten minutes. But do not separate or remove them from tray.

9. Now layer the top with Hershey's chocolate sauce. See that you even get the syrup to enter the cuts.

10. Now serve it hot or cold. Plain or with a dollop of vanilla ice cream.

You can also check Ms Meena Parikh's  Gujarati Style Muthiya recipe

If you have any special recipe to contribute do let me know in the comments below or drop me a mail on

Sunday, 14 July 2019

Cheese Masala Toast Sandwich -- Sindhi Style

Cheese Masala Toast Sandwich -- Sindhi Style

The first time I savoured a Sindhi Aloo Cheese Sandwich toast was almost two decades ago at a neighbors place at tea time. When I asked her for the recipe she quickly responded and ever since that time this Sindhi Style Aloo Cheese Toast is a regular on the Irani Saturday night TV dinner. It is always accompanied by a bowl of soup or vegetable salad.

The secret ingredient here is butter and cheese, the more you add the tastier it gets. However, I try to add it sparingly just to lessen the calories and savour it with chutney or ketchup.

To make 4 Whole Sandwiches- 8 Quarters


4 boiled potatoes
1 chopped onion
1 chopped tomato
1/2 cup chopped cabbage
2 green chilies
2 sliced cheese/ or cubes
Few Corriander leaves
1 tsp Chaat Masala
Juice from 1/2 lime
Salt to taste
Butter as required
8 slices of brown bread


1. Finely chop the onion, tomato, cabbage, green chilies and coriander leaves.

2. Boil the potatoes in a pressure cooker for 2 to 3 whistles. Let it come to room temperature, then peel the potatoes and mash the potatoes to clear all lumps.

3. Now mix in the chopped vegetables, chilies, coriander leaves and combine it well like a dough.

4. To this add salt, dry spice, lime juice, and cheese. Mix all the ingredients except the butter.

5. Spread butter on each slice then apply the mixture on 1 slice and cover it with the other slice.

6. Do the same process for the other slices to create sandwiches.

7. Take a non-stick sandwich toaster,  put a little butter and toast on both sides on a low flame until crisp. You can do the same process in an electric toaster.

8. Serve this Cheese Masala Toast Sandwich hot with tomato ketchup or chutney and a light salad on the side.


You can avoid cheese if you wish.
To the potato batter one can add chopped capsicum too.
Use while bread instead of brown bread and see how more tastier it gets.

Tuesday, 2 July 2019

Sindhi Style Cluster Beans / Gavar ki Sabzi

Gavar is called Cluster Beans. Its a flattish type of bean but its origin is unknown. It is also known as Gavar, guwar, or guvar beanIt is rich in vitamin and is flavourful. It is the favourite vegetable of my husband, it brings a smile to his face when he knows Gavar ki sabzi is cooked.  I especially love the way the Sindhis make it Guaar ki sabzi as they call it. They totally avoid the use of onions in the dish, add a lavish bit of cooking oil.

Sindhi Style Cluster Beans / Gavar ki Sabzi

This is simply prepared with basic spice powders, ginger garlic, and amchur powder. If amchur powder is not available at home you can substitute it with tamarind, Anar dana or even tomatoes.  It is usually served with wheat rotis with a dollop of ghee /  jowar or bajre ki roti.

Note down the easy Cluster Beans recipe that can be cooked in a pressure Cooker.


250 gms Cluster beans / Guaar
2 potatoes
1/2 tsp Ginger Garlic paste
2 Green chilies
1/2 tsp Red chili powder – 3/4 tsp
1/2 tsp Coriander powder
A pinch of Turmeric powder
1/2 tsp Garam masala powder
1 tsp Dry mango powder ( or bandana or 2 tomatoes)
1 tsp Cooking oil
Half cup chopped coriander leaves
Salt to taste


1. Wash and clean the cluster beans and chop them into small pieces.
2. Peel the potatoes and chop them into cubes.
3. Take a heavy bottom pan, add the oil and let it heat on medium flame.
4. First, add the ginger garlic paste to the oil.
5. Then add the chopped green chilies and give it a good stir till you get a good aroma of the ginger-garlic being cooked
6. Now add the dry spices - chili powder,  turmeric,  garam masala, and coriander powder.
7. At this step add chopped potatoes and cook for two more minutes.
8. Now add the chopped cluster beans now and mix well. Add half a cup of water to this.
9. Now add the amchur powder and coriander leaves.
10. Shut the pressure cooker lid and cook it for one/ whistles.
10. Release the pressure from the cooker, further add 1/2 tsp of amchur and mix well.
11. Garnish it with coriander leaves and serve it with phulka or roti.


Just press a potato piece to see if it's cooked through.
You can keep it a semi-dry dish or dry out the water completely.
Tamarind is another option to make the dish tangy.

Friday, 21 June 2019

Assamese Muga Leta Recipe

Assamese Muga Leta Recipe

‘Muga Leta’ is a native Assamese sentence, which means Silkworms. In Assam state, there is a very tasty recipe prepared with Silkworms, which the native people called ‘Muga Leta recipe’.

I also live in Assam. Last weekend, I prepared the same recipe for some of my office friends.

In that case, I thought to share with you the whole procedure, how we can make a beautiful and delicious Muga Leta recipe in a simple Assamese style and eat it with Apong.

So, you want to see how to make it?

Here is the very simple step by step process below.

Assamese Muga Leta Recipe


  • Muga Leta or Silkworms (1/2 KG)
  • Onion (2 to 3 large size) – The more onion you use, the more delicious your dish will be.
  • Salt – 1 table spun
  • Turmeric Powder
  • Green Chili – 2 to 3 pieces
  • Mustard oil (Use a bit more mustard oil)
  • Garlic (Ginger is not required)
  • Coriander leaves (For better design and smell)

3 steps before cooking 

  • First of all, you need to boil all the silkworms for almost 15 to 20 minutes in high flame. This will make your Silkworms quite smoother.
  • Chop the onions, green chilies, into very small pieces that it marinates easily with Muga Leta’s.
  • Make a raw spice paste by mashing 5 to 10 garlic cloves.
  • That’s all, now we are ready to go for our final cooking steps.

Cooking Procedure

  • In the very first step, put some mustard oil in a frying pan. Let the oil be hot for 3 to 5 minutes in medium flame.
  • After the oil becomes completely hot, add the chopped onions and keep frying until it becomes complete golden brown.
  • Now, add some salt, turmeric powder, green chili, and garlic paste to it.
  • In the fourth step, your onion mixture is ready to be mixed with boiled Muga Leta’s. So add them and fry the mixture again for 10 to 12 minutes continuously.
  • After you have done these four simple steps, your dish is ready.
  • Now, design it with coriander leaves and have it with Apong (Rice beer) in a traditional Assamese style.

Hope you will try this recipe very soon and let me know about it. I will be happy to know your first Muga Leta recipe cooking experience.

Friday, 14 June 2019

Easy Microwave Bread Pudding recipe

Hello Foodie Friends,

Today I thought I would do a very easy Microwave bread pudding for you all. I have no idea from where I got this recipe of my quick easy microwave bread pudding.
All I remember is that time and situations made me develop it. Sometimes there would be a demand for sweet after dinner. I made this recipe with whatever ingredients I could find in the kitchen.
I do have a  handwritten recipe book from my school days but that bread pudding recipe was quite elaborate and painstaking. I know time was my biggest constraint and always wanting things done fast made me develop this one.

Easy Microwave Bread Pudding recipe

It's an all in one mix stir and in the oven recipe. Sometimes it got a hard texture which was not enjoyable. Hence note the exact measurements to get this quick Microwave Bread pudding done right.

This recipe makes four servings.


250 ml of milk
4 tbsp Sugar
3 Glucose biscuits ( You can use hide and seek or digestive biscuits too)
1 Slice of bread
1 whole egg
Few drops of Vanilla essence
A handful of nuts and raisins
Honey/Maple Syrup to serve


1. Take a blender jar, add the milk, bread, and biscuits. Now blend all the ingredients and whizz it for a minute.

2. Take off the lid, to this add the sugar, egg and vanilla essence. Blend it for another 1-2 minutes till all the ingredients are mixed well together.

3. Pour the mixture to a microwave safe glass dish. Do not add the nuts at this stage.
4. Set the microwave in convection mode (microwave + oven).If you only have a microwave it can also be done on the highest level for 5 minutes.

5. Watch the pudding rise and reach an almost semi-solid stage.

6. Now top the dish with nuts and raisins. And put it back in the microwave for another 1 minute.

7. Remove it and let it cool down till room temperature. Remember it will still cook even when outside and the texture will change.

8. Now chill it in the refrigerator for minimum half an hour. Drizzle with honey or syrup and serve a nice big slice. You can serve it with ice cream too.

Easy Microwave Bread Pudding recipe


Try to make it your own recipe just how I did. If you wish to add chocolate chips for your kids just go ahead.
Or substitute sweetener for sugar.
A dash of nutmeg too enhances flavor.
A simple humble pudding ki baat  hi kuch aur hai. Hai na?

Wednesday, 5 June 2019

Creamy Carrot Soup Recipe and the benefits of eating carrots

Creamy Carrot Soup Recipe

In case you're searching for an easy and heavenly, toss in-the-pot dinner, this creamy carrot soup recipe is impeccable. Regardless of whether you need to have a smooth slurpy carrot soup cook no further, this recipe is done under 20 minutes. We'll likewise incorporate various ways you can jazz this formula up with whatever else is in your kitchen refrigerator.

Ceamy Carrot Soup Recipe

This Carrot Soup is so full of flavor it may very well become your new favorite soup! Who knew carrot soup could be THIS GOOD!?!


1 tbsp Butter
1 big Onion
½ kg Orange Carrots
1 small piece of pumpkin (optional)
1 cup vegetable Stock (or Maggi cube)
1 Potato
1 green chili
Salt and Pepper to taste


1.     Wash the vegetables thoroughly and roughly chop up them up.
2.     Take a thick bottom saucepan and melt one tablespoon butter until its softened and turning golden brown.
3.     Now add the onions and saut矇 till pinkish in colour. Add the other vegetables, stir well, being sure everything is coated with butter And if need be, add a little more butter. You can substitute butter for olive oil in this recipe.  
4.     Now add the green chili, vegetable stock and let the mixture boil till e carrots have become soft and squishy.
5.     Use a hand blender to puree the soup, or puree in batches in a food processor or blender.
6.     After the soup has been pureed, return to low heat and add the salt and pepper to taste.
7.      Serve the soup warm. This soup doesn’t taste very good hot.

Serving  Option 

1. You can add a piece of ginger to the soup for that warmth during the winter season.

2. Serve with a dash of cream and garnish with Cilantro for it to look more classic.

3. For a complete meal, garlic toast or a croissant as accompaniment would make a perfect date with the World Cup Matches. 

Benefits of eating Carrots

Benefits of eating Carrots

1. High cholesterol is a central point causing heart maladies, and normal utilization of carrots diminishes cholesterol levels.

2. A Carrot contains a number of antiseptic and antibacterial properties that make them ideal for boosting the immune system.

3. Fiber is very essential in maintaining good digestive health. Carrots, like most vegetables, have significant amounts of dietary fiber in their roots that effectively aids good bowel movement. 

4. And above all, we all know that the  Beta-carotene present in carrots helps in maintaining good eyesight and vision. 

So let's all be a rabbit and chomp on a carrot.

Saturday, 1 June 2019

Easy Aam Ka Panna Recipe

Hello Friends,

When you offer someone tea during Summers, they will flatly refuse due to the unbearable heat. However, offer someone a chilled glass of Aam Ka Panna ( Raw mango Sherbat) and they will never miss the deal.
We should make Aam ka Panna.

Aam Ka Panna Recipe

Summers are incomplete without making Aam Ka Panna. Truth be told everybody will love Aam Ka Panna. Making it consistently is currently the custom in the Irani household. So I am sharing a quick and easy recipe with you all today.

 I enjoy the unique tart flavor and the cool alleviating impact it has to my nerves and body. Simply Yummy...I make a large amount and store in glass bottles in the refrigerator. Make a concentrated form. Later add 3 parts of water ice and other ingredients to make delicious Aam ka Panna.

Aam Ka Panna Recipe

Aam ka Panna Recipe


1 kg of raw mangoes.
2 cups sugar/Jaggery
1 tbsp powdered cardamom

Few strands of Saffron/or saffron extract

Serving options

Roasted Jeera powder
Mint leaves, 
A dash of lime
Black Salt to taste 

Aam Ka Panna Recipe


1. Wash the raw mangoes completely with running water. See that all the sticky substance is cleaned wee. Preferable to wash with salt and water. Later pat them dry.

2. Peel the mangoes and put the mangoes in a pressure cooker with just one cup of water.

3. Steam the raw mangoes for 3-4 whistles so that they become they cook completely.

4. Cool this mixture and then scoop out the pulp from the seed.

5. Now add the mixture back on low flame with sugar/jaggery, saffron, and crushed cardamom.

6. Churn this after cool with a hand blender and beat well. Mix it, till it turns into a smooth thick consistency like a syrup or concentrate.

7. This Aam ka Panna can be stored in glass bottles.

While Serving

Mix one part of Aam Ka Panna concentrate and 3 parts of water. Add a dash of rock salt, lime, and jeera powder. Garnish with mint and add crushed ice to enjoy it better.


1. It quenches thirst and averts the unnecessary loss of salt and iron amid summer because of excessive perspiring.

2. Aam Ka Panna is viewed as gainful in the treatment of gastrointestinal issue.

3. It has an adequate quantity of Vitamin C.

4. It flushes out toxins and contaminations from the blood.

I can continue forever, yet I am certain you need to make the Aam ka Panna Recipe yourself.  So do try out this easy recipe and enjoy this Magical Summer coolant.

In this Aam ka Panba recipe you can substitute sugar with a sugar free sweetener however I will not know how you will enjoy the taste.  平平平平平平平平平

Monday, 27 May 2019

Indian Style mince kebab Recipe

Hello Friends,

Its that time of the year again. Ramzan, the month of feasting and fasting. Every year I cook up a few Ramzan specials and serve up an Iftaar party. Just so you can recollect, this is my post from Last year.

Indian Style mince kebab Recipe

This year, I prepared a few dishes too, but today I wish to share with you am Indian style mutton mince Kebab Recipe.  The good thing about this recipe is that I purchased my mutton mince at an online portal. brings you India's best selection of world-class gourmet meat and delicatessen products and delivers it right to your doorstep. Meatigobelieves on selling only the highest quality meats from great farms & partners, the using precise preparation methods and a scientific approach in the way meats are cut, packed, stored and delivered. 


For the first Step
500g lamb mince
½ cup soaked Channa Dal
1 tsp ginger garlic paste
1 tsp crushed Cumin seed
3-4 whole red chilies
Dry whole Garam masala Spices
Salt to taste

Second Step - Marinade
1 green chilli, finely chopped
½ tsp red chilli powder
1 tsp garam masala
Handful of chopped Mint leaves,
Handful of chopped coriander leaves
2 eggs 
 Oil for frying

Indian Style mince kebab Recipe


1.      Wash the mince well, but since its meat from Meatigo, it was clean and totally free of fat. Just one wash and mince was ready to be cooked.
2.      Add ingredients from set 1 - ginger garlic, salt, dry whole spices, and cumin seeds and washed channa dal to the washed mince.
3.      Put this in a pan on slow gas and cook until the water evaporates to make a dry paste. This will take 15-20 minutes to dry completely. Switch off the gas and let the mixture cool.
4.      Now add this mixture to a blender and blend till it becomes a fine pasty mixture.
5.      Place the lamb mince in a large bowl and mix together using your hands to ensure all the spices are evenly distributed.

6.      Now add finely chopped onion, green chili, coriander, mint, and beaten eggs.
7.      Make round palm size flat discs of the mince mixture and shallow fry in the pan till brown on both sides.
8.      Serve it hot with mint chutney and onions rings.

Note - You can add a boiled potato instead of channa dal but the taste changes completely.  Cut the spices if you are not used to it. Only garam masala and ginger garlic are enough to flavour your kebabs.

Indian Style mince kebab Recipe

 My Iftaar Table had falooda, Mango cream, vegetable sandwiches, channa masala and of course delicious lamb kebabs. Such an easy yet tasty recipe to do. Do let mekow in the comments below how you make your kebabs. 

Wednesday, 22 May 2019

Soya Chunks Masala Curry

Hello Foodie friends,

Today I come to you with another Vegetarian recipe. It is a medium spicy curry of soyabean chunks. Soya is  an excellent source of protein and is very beneficial for health.
Soya Chunks are generally tasteless but when added to gravy it absorbs the flavours that it is cooked with. But soya needs to be soaked and washed well before adding to the gravy. 

Soya Chunks Masala Curry

  So lets put our aprons on and get cooking this delicious Soya Chunks Masala Curry.


1 cup Soya chunks
2 big Onions
1 tsp cumin seeds

1 tsp Ginger garlic paste
4  small Tomatoes
1 tbsp cream and curd
1/4 tsp Turmeric powder
1 tsp Chilli Powder
1 tsp Coriander powder
1/2 tsp Garam masala powder
2 tbsp cooking oil
1 Bayleaf and few dry spices
1 tbsp Kasturi methi
2 tbsp Coriander leaves
Salt to taste

Soya Chunks Masala Curry


1. Bring one liter water to boil with a little salt. When it starts boiling, add the soya chunks an stir for 4-5 minutes. Switch off the gas and keep it aside for 15 minutes. Later you must drain the water and squeeze out excess water. Cut into halves and keep it aside.

2. Heat oil in a kadai, add cumin seeds, bay leaf, dry spices and let it splutter.

3. Now add finely chopped onions and saute until it turns translucent.

4. Now add the ginger-garlic paste and saute for a few more minutes until the raw flavor of the paste goes.

5. Add chopped tomatoes and all the dry spices.

6. Let the mixture cool and transfer to the mixer, blend the gravy.

7. Transfer it back to a Kadai,  add one cup water and let the gravy boil.

8. Add the soya chunks and let it cook for 2 -3 minutes.

9. Now add curd/cream mixture and crushed Kasturi methi to this gravy and cook on low flame stirring from time to time.

10. Cook on low heat stirring from time to time, so that the soya chunks will absorb the masala well.

11. Add salt to taste and lastly season with coriander leaves.

12.  Serve hot with jeera rice or rotisserie. This dish will taste delicious with naan or bread too.

Tuesday, 14 May 2019

Masoor Biryani Recipe - Akkha Masoor ki Biryani

Masoor Biryani Recipe

Have you tried making a MssorBiryani Recipe instead of the usual Vegetable one? This whole Masoor Biryani was an interesting vegetarian option to try. This can be cooked if vegetables are not available at home.
Bring rice and fiber-rich masoor together to create a low-cholesterol and delicious biryani. Use some aromatic special masala and spices and with the step by step recipe below this masoor biryani will be complete in no time.  You will love the outcome.

Masoor Biryani Recipe - Akkha Masoor ki Biryani


1 cup of the whole masoor ( soaked for two hours)
1&1/2 cup long grain Basmati Rice. ( wash and keep aside to cook)
2  big  sliced onion
2 medium-sized Tomatoes
1 Cup Fresh Coriander Leaves
3 slit Green Chilies
1 tbsp ginger garlic paste
1 tsp Cumin Seeds
2 bay leaves
½ tsp. Black Peppercorn
1 inch Cinnamon stick
½ tsp Turmeric Powder
1 tsp Red Chilli powder
2 tsp garam masala
4-5 Cloves
3 tbsp ghee
Salt to taste
1/4 cup milk
Mint leaves for garnish

Masoor Biryani Recipe - Akkha Masoor ki Biryani


1) Take a deep bottom pan, add ghee to it. Put it on medium flame, add to it sliced onion saute till brown.

2. Add slit green chilies, ginger garlic paste and saute for two minutes. Now add the turmeric powder and soaked red lentils saute for 2/3 minutes.

3. Add the chopped tomatoes, red chili powder, garam masala,  coriander powder, and salt and stir well. Now add one cup of water. Cook till oil comes out from edges of the pan and masoor dal is 3/4 cooked. ( on pressing with the finger the daal should not mask easily yet be cooked)

4. For the rice
Heat 3 cups of water in a deep non-stick kadhai, add the bay leaf, cinnamon, cloves, cardamom, rice, and salt, mix well and cover and cook on a medium flame for 10 to 15 minutes while stirring occasionally. Keep aside.

5. For the layering
Take one portion of the rice and spread it evenly. Add some coriander leaves and garam masala. Now put the masoor mixture on it and spread it evenly. Finally, add the remaining rice on the top. Add a bit of ghee and milk.

6. Cover the pot with a heavy lid so air doesn't escape. Now place the pot on a tava and place it on low gas for just ten minutes.

7. Serve while scooping it out as a layer onto the dish. Garnish with mint leaves and crushed fried onions before serving.

8. This masoor biryani can be served with papad, achaar, salad and raita.


  • For this biryani recipe, soaking the masoor for at least 1 hour is a must.
  • Use a good quality long grain basmati rice 
  • Together with the dal you can add mince, kheema masoor biryani is a very famous Muslim delicacy.
  • Use hot water to reduce cooking time.
  • Don’t use oil instead of ghee.
  • You can also use a pressure cooker to cook the masoor daal.

Sunday, 5 May 2019

Kerela Style mix vegetable - Beans Thoran Recipe

           Kerela Style mix vegetable Thoran   

My recent trip to Kerala was nothing less than a culinary treat for me. The best part was learning how to cook up a Kerala style mixed vegetable thoran. It was prepared by the sous chef of Greenwoods Resorts. In his live demo, he prepared it in less than ten minutes.

Kerela Style mix vegetable - Beans Thoran Recipe

It can be prepared with a variety of vegetables. I have made it with cabbage, carrot, and french beans. You can also use peas, cauliflower, and capsicum. All you need to remember is to chop them, check the video to see how finely chef can chop.

This is that simple, healthy and gluten-free dish that can be stirred up 15 minutes before dinner time and served piping hot on a dinner table.


1 cup chopped cabbage
1 cup chopped carrots
1 cup chopped french beans
1 cup chopped onion
1/2 cup grated coconut
1 tsp chopped garlic
2 chopped green chilies
1/4 tsp turmeric
1/2 tsp mustard seeds
3 tsp coconut oil
1/2 tsp red chili powder
1 sprig curry leaves
1/2 tsp cumin powder
Salt to taste

Kerela Style mix vegetable - Beans Thoran Recipe


1. Preparation before cooking is very important. It eases the process of cooking. We need to finely chop all vegetables.

2. Heat 3 tsp coconut oil in a nonstick pan. Once the oil is hot add  mustard seeds and let them splutter.

3. Now add chopped onion, garlic and curry leaves. Saute for one minute till onions are translucent.

4. Now add turmeric powder and saute for a few minutes on low flame.

5. Add the chopped cabbage, French beans and carrot. Saute for 2 minutes more.

6. Add half little water, cook the pan and cover for 5 minutes. Stir occasionally and don't let the vegetables burn at the bottom.

7. Next, add the grated coconut and cumin powder. Combine everything together.

8. Cover the pan and cook on low flame, stirring occasionally.

9. Finally, when the dish is done, serve it piping hot with Malabari style Kerala Paratha.

Vegertarian food can be enjoyable too. 

Parsi Style Bharela Marcha - Stuffed green Chillies

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