Friday, 29 December 2017


Serves 3

1. Rice (Joha) 1/2 cup
2. Daal 1/2 cup, equal amount of Masoor and Mung
3. Ghee 2 tbsp
4. Onion 1 big, chopped fine
5. Cumin (Jeera) powder 1 tsp
6. Coriander (Dhania) powder 1 tsp
7. Ginger paste 1 tbsp
8. Garlic paste 1 tbsp
9. Green chilli 2 or 3
10. Salt to taste
11. Turmeric 2 tsps
12. Refined oil 2 tbsps
13. Mustard seed 1/2 tsp
14. Cardamom (Choti Elaichi) 6 whole
15. Tezpatta (Bay leaf) 4
16. Potato 2, cut into 4 pieces each
17. Carrot 1, cut into big pieces
18. Cauliflower 3 pieces, cut into big florets
19. Cabbage a little, cut into 4 big parts
20. Radish 1, cut into big pieces
21. Tomato 1 small, chopped fine
22. Water 3 or 4 glasses


Heat oil, splutter mustard, add onion and fry. Add ginger paste, garlic paste, chilli, tezpatta, elaichi and fry some more. Add tomato, salt, turmeric and fry. 
Gradually add the vegetables, powdered jeera dhania, rice and daal. Stir fry for some more time. Add ghee (Ghee can be added while serving)
Add water and pressure cook, 1 whistle. 
Delicious Khichiri is ready to serve.
Khichiri is best cooked in a karahi (pan). Keep it little watery as it soaks up most of the water as it gets cold. 

Khichiri is best served with fried pieces of Brinjal and roasted or fried Papad.

Tuesday, 26 December 2017

Chicken Pepper Soup

It is great to be down with fever and cold when Sonny dear is home to take care and cook Momma hot bowls of Chicken Pepper Soup. It is so very tasty and wonderfully therapeutic. Here is how Ron my son made this soup for me.

1. Chicken (lean) 250gm, diced
2. Peppercorn 2 tbsps, crushed rough (do not use powder) 
3. Onion 2, halved
4. Garlic 1, halved
5. Ginger 1 big piece 
6. Mushroom 5, halved
7. Carrot 2, halved lengthwise
8. Fresh Coriander 1 tiny bunch
9. Salt to taste
10. Oil or Butter 2 tsp
11. Water 3 glasses 

Put all the ingredients in a pot leaving aside Oil/Butter and cook covered over medium heat for about 20 minutes. Can be pressure cooked. 
Extract the meat from the bones of the Chicken pieces and keep aside.
Take out some onion from the soup, chop and keep aside to fry.
Starin the soup and keep in a pot. 
Heat Butter/Oil, fry onion and the chicken that was kept aside. Pour this in the soup. 
Chicken Pepper Soup is ready eat. 

Sunday, 24 December 2017

Chicken Manchurian

Serves 6

Ingredients: for marination
1. Chicken 1300gm whole (Debone the chicken) 
2. Eggs 3
3. Salt 2 level tsps
4. Flour 1 and half tbsps
5. Corn flour 1 and half tbsps
6. Soya sauce 2 tbsps
7. Ginger juice 1 tbsp
8. Peppercorn powder 1 tsp

Mix all the ingredients and marinate for 2 hours.

Spring Onion

Spring Onion chopped fine

Ingredients: for the gravy
1. Refined oil 3 tbsps 
2. Ginger 1 heaped tbsp (chopped fine)
3. Garlic 1 heaped tbsp (chopped fine) 
4. Spring Onion 250gms (chopped fine)
5. Salt, to taste 
6. Soya sauce 2 or 3 tbsps
7. Ajinomoto half tsp
8. Sugar 1 tsp
9. Corn flour 2 tbsps
10. Green chilly 2 or more, to taste (chopped fine)
11. Refined oil for frying, 2 cups

Fry the marinated deboned chicken pieces and keep aside. 
Heat oil and saute` the chopped Ginger Garlic Green Chilli for a minute and add Spring Onion. Keep frying on medium heat, add Salt, Ajinomoto. Fry till the Spring Onion turns very soft. Pour Chicken stock or 3 to 4 cups warm water and bring to a boil. Add Soya sauce, Sugar, stir well. Put in the Chicken pieces and cook for a few minutes. 
Mix cold water to Corn flour and add to the gravy. Check salt and thicken the gravy if required. 

Tasty Chicken Manchurian is ready to eat with a plate of Vegetable Fried Rice 

These vegetables are added to the Fried Rice

Friday, 22 December 2017

Pork with Bok Choy

Serves 3
Ingredients : to marinate
1. Pork 500 gm, cubed
2. Ginger 1 heaped tbsp, julienned
3. Salt 2 tsp
4. Baah Gaaz (sour preserved, grated Bamboo Shoot) 5 to 6 heaped tbsps
5. Bhoot Jolokiya (Ghost Chilli) 1, cut lengthwise into 4 pieces
    (May add more Bhoot Jolokiya according to taste)

Mix the above ingredients well and leave for 2 hours

Ingredients : to cook
1. Oil 2 tbsp
2. Garlic 6 pods, crushed
3. Salt, add some more if required
4. Bok Choy 1 small or half if big

Bhoot Jolokiya

Bok Choy

Method : to cook
Heat oil, stir fry garlic for half a minute and add the marinated pork along with marinade. 
Cook covered on medium heat, stirring occasionally till the water evaporates completely. 
Pressure cook this meat now adding 2 to 3 cups water. (18 whistles)
Meantime, take out the layers of Bok Choy and wash. Seperate the white portions from the green ones, cut into big pieces.

Pour the meat out to a wok, reduce if there is more than required water on medium heat. 
Add the white portions of Bok Choy to the pork, stir occasionally. Cook for a minute or two. Now add the green portions. Cook for another minute or so. Make sure Bok Choy is not over cooked.
Tasty Pork with Bok Choy is ready to serve.

Important :  
Do not add the Bok Choy if this curry is cooked much before. In case you need to cook it early and keep, serving later after warming. Then do not add Bok Choy, add only before serving.