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. Meatigo believes 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.

Indian Style mince kebab Recipe
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 me know 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 Masoor Biryani 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. 

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