Sunday, July 29, 2012

Lemon Rice


2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

  • Heat oil in a pan and add mustard seeds, allow to splutter.
  • Add turmeric powder and peanuts, fry till brown.
  • Now add green chilies, curry leaves, salt and fry for 2 minutes.
  • Take it off from the flame and add lemon juice and mix well.
  • Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

  • source:

    Tuesday, July 24, 2012


    -1 cup of flour
    -2 teaspoons of corn starch
    -1/2 teaspoon of cardamom
    -1 teaspoon of yeast
    -1 tablespoon of vegetable oil
    -1 teaspoon of yogurt
    - about 3 or 4 cups of water
    - honey (as much as desired)

    Mix all the ingredients but the honey together and whip them with the mixer. If you don’t have a mixer, just give this hardest part to someone close by who would like to build their muscles.

    Whip the ingredients till you get a nice paste, and then put it aside to sit in a warm place.

    In a deep pan start heating the oil to fry the Zlébia.

    Once the oil is hot, use a funnel to start pouring the paste into the pan in a spiral shape. Let it fry from both sides until it turns golden and crunchy.

    When they are finished let them cool in another bowl.

    Heat the honey till it is a liquid consistency, then dip the pastry into it.

    Bon appétit!

    Monday, July 23, 2012

    Paneer Tikka

    You will Need
    • 200gms of Paneer
    • One Onion,Tomato,Capsicum
    • Sour cream or Hung Curd
    • A pinch of Turmeric powder
    • Half a tsp of Chilli Powder
    • Half a tsp of Garam Masala Powder
    • Half a tsp of Chat Masala Powder
    • Half a tsp of Ginger garlic paste
    • Salt to taste
    • One tbs of Lime juice
    • Few Skewers
    How to
    1.Soak the skewer sticks in water to protect it from burning or turning black.Cut the paneer in to medium sized blocks.dice the onions,capsicum,tomato(remove the pulpy part ) into same size as the Paneer.
    2.For preparing the hung curd hand half a cup of curd in a muslin cloth for an hour.Mix the sour cream or hung curd with salt,turmeric,chilli,both masalas,lime juice and mix well.

    3.Marinate the paneer blocks with the above mixture and leave it in the refrigerator for half an hour. If you want, you can marinate the vegetables too.

    4.Arrange the paneer and the vegetables in the skewer as shown in the picture.

    5.Preheat the oven at 230 degrees and bake it for 12 minutes or until the edges of the Paneer becomes brown. We do not like the smoky taste too much, so mine has not turned black at the edges (like the ones in restaurants).We all like it this way so I stopped baking further. If you like it smoky, bake it further for few more minutes.
    If you are making on the tawa heat the tawa spread few tbs of oil and shallow fry the tikkas with vegetables in the skewers.Turn on all sides and fry uniformly until required.
    After baking sprinkle chat masala powder and lime juice on top and serve with green chutney and some onions.

    Friday, July 20, 2012

    Chorba Soup

    The basic ingredients that you will need for Chorba are:
    - one onion
    - one carrot, peeled, and finely chopped
    - 500g of chicken or lamb cut into small pieces
    - 4 tablespoons of barley
    - 1/4 bunch of parsley
    - 5 cloves of garlic
    - 1 Tablespoon of olive oil
    - 1 1/2 tablespoon of tomato paste
    - 2 teaspoons of salt
    - 2 teaspoons of paprika
    - 1/2 teaspoon of black pepper
    - 1 teaspoon of turmeric
    - 1 teaspoon of ground caraway seeds
    - 1/2 lemon for squeezing
    If you want, you can also add some harissa, or even a beaten egg, depending on your personal taste.

    Preparing the Chorba is quite easy and takes about 45 minutes.
    First of all, you put some oil in a large pot then add, one by one, the chopped onion, meat, tomato paste and spices.
    Sauté over medium heat for 2 minutes, and then add two liters of hot water.
    Put a lid on the pot and cook from the boil for 45 minutes.
    After 15 minutes, add the barley.
    Then after 10 more minutes, add the carrot.
    Five minutes before the end of the cooking, add the crushed garlic and chopped parsley.
    When your Chorba is ready, add few drops of lemon and savor it while it is warm.