WHITE PEPPER’N’KHUS RICE 


This rice was my own creation and 

imagination.Not very spicy but very tasty.

Quick rice category,can be made in the 

normal rice cooker . It’s flavoured with 

white pepper and white poppy seeds 

together.Do try this recipe and send in 

your comments and suggestions.

Now for the recipe..

Ingredients

200 gm rice

2 tblsp.white pepper

2 tblsp white khus khus seeds

1/2 cup milk/coconut milk

100 gm lean Lamb/mutton

2 tsp ginger garlic paste

2-3 onions sliced
 handful of cashewnuts

Few raisins

1/2 tsp sugar

Small piece of rampe (pandan leaves)

1/4 cup ghee

Salt to taste

METHOD

First grind the khus khus seeds and white 

pepper together.(you can add cashews for grinding if you like)

Wash rice and add all the ingredients 

except the bold listed,and put on cooking 

mode in the rice cooker.

Fry the onions with a little salt and 1/4 tsp 

sugar till brown.Add the cashew and 

raisins and saute for further 1 minute.

After the rice is 3/4th cooked just sprinkle 

on top and cook till done.Mix well and 

serve with accompaniments of your 

choice.

FOR VEGANS -You can use paneer or 

vegetables or only plain whole cashews,

Substituting meat.

Advertisements

HOME MADE LASAGNE


This dish is made with homemade sauces,and less cheese.This is a lamb mince lasagne.You

can combine with spinach or any other veggies of your choice.This is a very quick recipe and

an easy one.I made the tomato sauce in the pressure cooker,and made a white cheese sauce,

and opted out the grated cheese.As usual added my favourite red and green peppers and

olives stuffed with jalapeños.So…..let’s get into the recipe.

INGREDIENTS (4 layer lasagne)

For the tomato sauce

6 -7 big tomatoes

1 cup red onions

10 pips of garlic

2 tblsp.olive oil

A few thyme

1 tblsp chillie paste / powder

1 tsp brown sugar or honey

Salt to taste.

1/2 tsp.pepper.

Method

Put all the ingredients and cook in a pressure cooker for 5 whistles.Do not add water.Allow

the steam to release on its own .Mash or blend the tomato mixture to a thick paste and set

aside.

For the lamb mince

150-200 gm mince

1 tsp butter

Add pepper and salt and sauté in a little butter for 5-10 minutes and add to tomato paste and

cook for 5 minutes and mix well

For the white cheese sauce

Ingredients

1 cup milk

1 tblsp butter

2 tblsp.flour

1 cup cheese (Parmesan or any cheese)

1 tsp pepper

salt to taste.

Method

Heat butter in a saucepan (on a low flame).Mix in the flour ,and cook on a slow flame for a

minute(Do not brown).Add the milk gradually with the cheese and mix slowly without any

lumps,till it is slightly thick (after it is cool it will be thicker ).Set aside.

For the assembling

Few chopped pieces of capsicum,olives .

Take a baking tray and first spread a layer of the tomato sauce.On the sauce lay the lasagne

sheets to cover the sauce.

Next add another layer of tomato sauce,and a generous amount of white sauce.Then again

the sheets,then tomato sauce and then white sauce.When you come to the final top layer,

sprinkle the vegetables and bake in a oven for 20 minutes(180 degrees).

Serve hot.

NOTE:You can add any other meat for variations.

Vegans can opt for corn,mushroom,spinach ,pineapple and paneer.

Do try and send in your comments!

MUTTON ROGAN JOSH 


Mutton rogan josh considered to be a dish from the Kashmiri cuisine and originating from 

Persia is an aromatic and rich dish .Get’s along well with chappathis,parathas,rotis,and any 

lightly flavoured pulaos,or plain rice.For the rich color Kashmiri chillies or powder has to be

Compulsorily used.I like to prepare this dish with Mutton chops ,or the meat first slightly 

roasted to seal the juices .The meat lightly fried in ghee and tossed in to the curry , gives 

excellent flavour .This recipe has slight changes compared to the traditional recipe.The same 

recipe can be tried with chicken or any other meat too.Anyway ,let me share this recipe with 

you .Do try and send me your comments and suggestions.

INGREDIENTS 

500 gm lamb /mutton

7-8 Kashmiri chillies soaked in hot water

1 tblsp ginger-garlic paste

1 tsp nutmeg powder

1/2 tsp.mace powder

1/4 tsp ginger powder

A pinch of asafoetida 

2 bay leaves

A piece of cinnamon

3 green cardamons

1/2 tsp fennel seeds

2 onions finely minced

2 tomatoes chopped fine

1/2 tsp.turmeric powder

1 cup curd

1 tsp red chilli powder

1/4 cup ghee/ oil

Salt to taste

Spices to grind
1 tblsp.coriander seeds 

1 tblsp white khus khus seeds (poppy)

1/2 tsp.peppercorns

2 tsp.cummin seeds

2-3 cloves

1 black cardamom

1/4 cup coconut

10-12 almonds

METHOD 

First roast the spices listed for grinding ,and grind to a paste with the soaked Kashmiri chillies.

Mix this paste,ginger garlic paste,and the remaining spice powders,curd and marinade the 

mutton for some time.(minimum 10 minutes).Heat oil in a pressure cooker,add the whole spice

and onions and sauté till brown.Next add the tomatoes and cook till tomatoes are soft.

Add in the mutton marinade and cook till you see  the oil separate.Next add 1 cup hot water 

Cover cook for 5-6 whistles.Allow the steam to release on it’s own.Serve hot.


LAMB ‘N’MOONG KORMA


This recipe came up when I wanted to 

make something new and different to be 

served with biriyani.As usual it was a good

and tasty dish.After I prepared the dish 

only ,I felt that it could be served with 

stringhoppers,chapathis,and hoppers

Anyway the choice is yours.

Let’s get into the recipe rightaway !

INGREDIENTS

500 gm lamb/mutton

1/2 cup moong dal

10-14 small onions

4-5 green chillies

1 tblsp ginger garlic paste

1 tomato

1/2 tsp pepper

1/2 tsp turmeric

1 tsp garam masala powder

Few mint leaves or curry leaves

1 tsp chilli powder

Juice of 1/2 lime

2 tblsp ghee or oil

1 tsp fennel seeds

Salt to taste

To grind

1/4 coconut

10 almonds

2 cardamons

METHOD

Heat a tblsp of ghee or oil in a pressure 

cooker.Add the onions the meat and the 

rest of the ingredients one by one, except

the ones listed for grinding.Add a cup of 

water after you see the meat well blended 

with the spices.Cook to 5 whistles,and 

allow steam to mellow.Add the coconut –

almond  paste and simmer for 5-10 

minutes.Add lime juice.Serve hot .

METHI MUTTON BIRIYANI


This mutton biriyani has the taste of chettinadu biriyani ,because of the methi taste and

aroma.If you compare with each biriyani recipe I have uploaded ,you would notice the

difference in the ingredients and the method prepared.This too has awesome aroma and

taste.So let me share this recipe with you now.

INGREDIENTS 

500 gm basmati rice or seeraga samba

400-500 gm mutton

2 onions sliced

a handful of small onions cut

6-7 green chillies

1 tblsp chillie powder

1 tsp.garam masala powder

1/2 tsp.cummin seed powder

8-9 pips of garlic

2″ piece ginger

few mint leaves

4-5 cardamons

7-8 cloves

2-3 strips cinnamon

A small piece sea moss

1 mace

1 tsp.saunf or fennel seeds

4 tomatoes

3/4 cup curd

Juice of 1 lime

Salt to taste

2 tblsp.kasuri methi

1 sprig curry leaves

1/2 cup ghee+1 tblsp.coconut oil

METHOD

Grind the green chillies,ginger,garlic and add to the mutton pieces with curd and

marinade for a minimum 30-45 minutes.

Heat oil and ghee in a pressure cooker and fry the sliced big onions till brown with the

whole spices,mint and curry leaves.Next add the chopped tomatoes,small onions with a

little salt .Once the tomatoes are soft,add the marinaded mutton with the rest of the

spices,and cook for 5 whistles.(no need to add water now)

Wash and soak the rice for minimum 20-30 minutes.

Once the mutton is done ,and the steam released,mix in the soaked rice.Add water and

lime juice.Water should be 1.5 inches above the rice level.dd the meat pieces.Add few

mint leaves and mix well.check for the correct salt taste.Cover and cook on a slow fire

for 25 minutes or till done.Always remove the cooked pieces of meat and  add the

water.After adding the water add the pieces of meat.If you are cooking in the same

pressure cooker,put the cover on without the whistle.

Once you see the steam coming through put on the whistle,and simmer for 20 minutes.

After 10-15 minutes release the steam.Mix well and serve with raita and other dishes of

your choice.

 

 

 

FESTIVE BIRIYANI


Why I titled it festive biriyani ?Because it is a richly flavoured biriyani ,which can be prepared 

with chicken,mutton,or prawn.My first preference would be with mutton and then comes 

the rest.The preparation in grinding takes a little more time,but it’s worth the labor as this 

recipe has unique aroma and flavour.You could make the biriyani curry the previous day and 

add the rice the following day.This biriyani tastes even better the next day.When I make this 

biriyani I always make more…So now let’s get into the recipe.

INGREDIENTS

1 kg basmati rice

3/4  -1kg mutton

4 onions sliced

4 onions ground coarsely(just pulse in the mixie.Do not grind fine)

5-6 tomatoes

3-4 inch piece ginger

2 -3 whole pods garlic peeled

15-18 green chillies ground separately

6 red chillies ground separately

1 cup curd

juice of 4 limes

1/4 cup coconut ground fine

10 cardamoms

7 cloves

3 inch piece cinnamon

1tsp.saunf

1tsp sea moss(optional)

1 cup mint leaves

1/4 cup coriander leaves

1/2 cup ghee

1/2 cup oil 

Salt to taste.

METHOD

Grind the ginger+garlic together coarsely and set aside.Before you start making.reserve a 

tsp.of ginger-garlic paste,green chilli paste,red chilli paste,and roughly chopped onion 

and set aside this mixture for the final adddition.

Heat the ghee and oil(set aside 2 tblsp of this oil to add later).

Add the whole spices,and the onions and cook till onions are light brown.Next add the coarsely

ground onions,salt,and sauté till translucent.The ingredients have to be added one by 

one,giving time for each ingredient to release its flavour and blend.

Next add ginger-garlic paste,then green chilli paste,and red chilli paste.Add chopped tomatoes

and cook till tomatoes are soft.Now add the mutton and cook for 5-10 minutes.Add curd and 

ground coconut and sauté well.Cover and cook the mutton in its own juices without adding 

water,until it is tender.

Once the gravy is done,remove the meat pieces from the gravy and set aside.Add the soaked 

rice (20 minutes) to the gravy.Pour water 1 inch above rice level.Add lemon juice and check for 

salt.

Heat the reserved oil in another vessel,add add the reserved onions and masala paste,with the 

mint leaves,and sauté till the leaves change color.Add this tempered paste to the meat and rice 

mix.Lastly add the meat pieces on top.Add coriander leaves.Cover and cook on a slow flame till 

done.Mix well and serve with your favourite accompaniments.

Awaiting your comments .

TANGY ROSEMARY CHICKEN


The  fragrant herb is a good combination with chicken and lamb.It is a good

antioxidant,memory booster,and also improves in digestion.It is also rich in iron,calcium

and Vitamin B6

Pregnant women and those who take statins,blood pressure medications,and diuretics 

like lasix should not take these more ,as it may cause miscarriages and side effects.

So let’s get into the recipe now

INGREDIENTS

500 gm boneless chicken preferably

1-2 tblsp.flour

Lemon sized tamarind

Few rosemary leaves

3-4 green chillies chopped 

1 tblsp chillie paste

Ginger-garlic chopped fine 

1/2 tsp pepper

Salt to taste

1 tblsp sugar or jaggery

Oil for frying

METHOD

Toss the washed chicken in flour and fry till golden brown and set aside.

Put tamarind in a pan with a cup of water and boil till the tamarind is soft and pulpyPut off the 

flame,add chilli paste,jaggery,salt,pepper powder and cook till it is thick like sauce.

Add a tblsp of oil(from the fried oil) to a wok and heat it.Add garlic,ginger,rosemary,green 

chillies and sauté for a few 2-3 minutes.Add the fried chicken and the thickened sauce 

andblend well.Remove from fire.Pieces of fried omelette may be added while serving.

PEPPER CHICKEN BIRIYANI


This biriyani’s main spice is black pepper,not colorful,mild on spice,no tomatoes,and

those who love the taste of pepper will love it.Not only black pepper ,white pepper is also

used  in making biriyani (will post recipe soon).Let’s get into the recipe now.

INGREDIENTS

500 gm chicken

500 gm rice(basmati or seeraga samba)

2-3 onions sliced

3-4 green chillies slit

10 cloves of garlic

2 inch piece ginger

2 green chillies

juice of 1 lemon

1/2 cup coconut milk

few sprigs lemon grass

a handful of mint leaves

1 tbsp.biriyani masala powder/garam masala powder

Equal quantity of pepper,cummin seeds,fennel seeds powdered .(Use 2 tblsp of the

powder).

salt to taste.

1/2 tsp chilli powder (optional)

1 tsp cardamon powder

1/2 tsp sugar

Ghee 1/2 cup

whole spices (cardamons,cloves,cinnamon,sea moss,a small piece mace,fennel seeds)

few fried cashewnuts for garnishing.

METHOD

First fry the onion till brown and set aside.Grind the bold listed to a paste.

Marinade the chicken with the ground paste,curd,lime juice,salt,pepper powder

mix,half the fried onions,and set aside for minimum 1/2 an hour.If you can marinade

more also it will be fine.Wash rice and soak in water for 20-30 minutes

Heat ghee in the same pan you fried onions,add whole spices,slit green chillies,ground

paste,fried onions,lemon grass,and saute till you get a nice aroma.Next add the

marinaded chicken ,and the rest of the ingredients and cook in its juices covered for 10

minutes.Next add the rice (do not discard the water in which rice was soaked),and

cook for 5 minutes.Add the coconut milk,and the water (1 inch above the rice

level).Check the salt taste.Add mint leaves ,Cover and cook on a very slow fire for 20

minutes.Its easy if you transfer to a rice cooker.If using the dum method (slow

cooking)Cover with a banana leaf,and then the lid,with a heavy object kept on the lid

(not allowing steam ). Garnish with fried cashewnuts .Serve with raita ,or any other

dishes you prefer.

 

BAKED PEANUT CHICKEN


This recipe has more sway to the Thai marinades.I baked it on a banana leaf ,which is

Asian so, this is to be categorised as a fusion recipe.I did not bake till crisp,as i wanted it

to be like that.It had the taste of chicken palandy (srilankan dish).You could make it

crispier if  you like.Now for the recipe..

INGREDIENTS

4-5 chicken breasts

1 inch piece ginger

7-8 cloves peeled garlic

10-15 red chillies /2 tblsp.chilli paste

1 tblsp.vinegar

juice of 1 lime

2-3 lime leaves

1 inch piece turmeric root /1/2 tsp.turmeric

sea salt.

1 tsp.peppercorns

1 tblsp honey

3 tblsp.peanuts. (coarsely ground)

2 tsp.tabasco sauce/oyster sauce

1 tsp.tomato sauce.

1 egg

slices of onion

banana leaf (optional)

Butter or oil .

METHOD

Grind the bold listed,mix with other ingredients,oil, except onion and marinade the

chicken for minimum 30 minutes.Place the banana leaf on a tray .Arrange the onions on

the leaf and place the chicken on the onions.Bake in a hot oven 200-220 degrees for 30-40

minutes.Remove the chicken ,and transfer to another serving tray.Thicken the leftover

gravy at the bottom with onions and pour over the chicken and serve.

Note:When you arrange the onions sprinkle a little salt,a little oil,and a sprinkle of garam  masala on the onions ,before you lay the chicken .

The same recipe could be grilled or shallow fried.

 

 

EASY CHICKEN KORMA


This chicken korma is a good combination for any meal,with rotis iddli or rice.This curry

is made in a different way.First the chicken is cooked in its own juices with spices,and

then coconut and cashew paste  is added at the finish.Easy,rich and tasty.So now for the

recipe.

INGREDIENTS

1 kg.chicken

2 onions chopped

2-3 green chillies slit

4-5 tomatoes chopped fine

a few mint leaves

1-2 potatoes quarters

1 tblsp.chilli powder

1 tblsp.garam masala powder

1 tsp turmeric

2 tblsp.ginger-garlic paste.

salt to taste.

1/2 lime juice/3 tblsp curd

3-4 tblsp ghee/coconut oil (i mixed both )

For the coconut paste

1/2 cup coconut grated

3 tblsp.cashewnuts

1 -2 green chillies

2 tsp.white khus khus (poppy seeds)

1 tsp.fennel seeds

METHOD

Mix all the ingredients listed above ,other than the paste ingredients.Marinade at least

for 15 minutes.Keep the mixed chicken on the fire and cook on a medium flame till the

chicken and potato  are cooked and you see the tomatoes well blended.

Whilst the chicken is cooking,fry the ingredients listed for the paste,till you get a nice

aroma.Grind to a paste.Add to the gravy and slow cook for 10-15 minutes.Remove from

fire .