Monthly Archives: February 2016




  • Basmati Rice-1 cup 
  • Onions-2 vertically sliced
  • Tomato-1 finely chopped
  • carrots-1 thinly sliced
  • french beans-1/2 cup diagonaly chopped
  • paneer-1/2 cup
  • red chilli powder-2 tsp
  • turmeric powder-1/2 tsp
  • ginger garlic paste -1 tbsp
  • biriyani masala-2tsp
  • salt-for taste
  • cheese-grated
  • coriander leaves-few
  • milk-1 tsp
  • kesar-few strands
  • oil

How to prepare:

  • Cook rice and drain and keep it aside to cool.
  • In a wok heat oil,add giner garlic paste and stir.
  • Add onions and fry till it becomes translucent,add carrots ,french beans,cauliflower and fry till it gets cooked.Add salt and turmeric powder.
  • Add tomatoes and fry until it turns mushy.
  • Add all the spice powders and add little water and cook till all the water gets evaporated.
  • Add 1 tsp lime juice and check for taste,you can add more masala if you want to make it more spicy.
  • Add the cooked rice into it and mix well.Close and cook for 5 mins.
  • For garnishing add paneer cubes fried in butter on top and add coriander leaves and grated cheese.mix kesar strands in 1 tsp milk n top it on top of the biriyani.




  • Fish-1l2 kg ( You can use any fish of your choice,preferably the one with more flesh)
  • Shallots-1/2 cup
  • Onions-2 finely chopped
  • Tomatoes-1 large finely chopped
  • Ginger-finely sliced
  • Garlic -minced
  • Mustard seeds-1/2 tsp
  • Curry leaves-few
  • Grated coconut-1/2 cup
  • Turmeric powder-1/2 tsp
  • Chilli powder-2 tsp
  • Black pepper powder-2 tsp
  • Asoefetida-a pinch
  • salt-to taste
  • Coconut oil

How to prepare-

  • Wash and cut fish into small pieces.In a vessel add fish ,turmeric powder , salt and pepper powder and boil until the fish gets cooked.
  • Drain and make very small pieces of the boiled fish with hands.
  • In a wok heat coconut oil, add mustard seeds and curry leaves,let it splutter.
  • Add  a pinch of asoefetida.add ginger and garlic and stir.
  • Add finely sliced shallots and onions and fry until it becomes trnslucent.
  • Add tomatoes and stir until it becomess little mushy.
  • Add all the spice powders and mix well.
  • Add the boiled fish pieces and grated coconut and mix well.cook for 5 mins.




  • Onions- 3 to 4
  • Garlic pods-1 tbsp
  • Grated coconut-1 cup
  • Ginger garlic paste-2 tsp
  • Chilli powder-2 tsp
  • turmeric powder-1/2 tsp
  • Garam masala-1 tsp
  • Cumin seeds-1 tsp
  • mustard seeds-1/2 tsp
  • Curry leaves-few
  • Coriander leaves-few
  • Farsaan-for topping
  • Mixed Pulses-1 1/2 cup
  • salt-to taste
  • oil

How to prepare:

  • Boil pulses separately and keep it aside.Drain the water used for boiling and keep the           stock for further cooking.
  • In a pan heat oil add vertically slit onions and garlic pods and fry until onion becomes slight brown.Add grated coconut to it.Once it becomes slight brown, off the burner and keep it aside to cool.Grind this mixture to a smooth paste after it cools.
  • In a wok add oil putt cumin seeds,mustard seeds and curry leaves.Let it splutter.
  • Add ginger garlic paste and stir till the raw smell goes.
  • Add kolhapuri masala or red chilli powder to the oil and add the ground paste and mix.
  • Add turmeric powder, garam masala and the stock kept aside.
  • Add more water,the consistency of the gravy should be very thin.
  • Let it boil for some time.Add lemon juice and coriander leaves.
  • While serving first place pulses in d serving plate and add this gravy on top of it and add farsan before serving. Can be served with paav or bread slices. 
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