Saturday, 29 March 2014

pulao receipe

Pulao rice receipe

 The secret of a perfect  pulao is to the  rice thoroughly, then soak it briefly. This  soften and moistens the grains, enabling the rice to absorb moisture during cooking.
Tasnim kitchen
 Tasnim kitchen

v 500 gms- basmati rice, soaked in water for 20-30 minutes.

v 2 onion, chopped

v 1-2 carrot

v 1 capsicum

v 20 gm-golden raisins

v 20gms-cashew nuts

v 15ml-Ghee

v Whole garam masala(bayleaf, cardmom, clove,)

v 1 tsp-Caster suger

v 2 pinc- saffron(soaked in warm milk)

v 4 cups-water

v 2 tbs- Fresh coconut crushed

v 1 bunch – coriander leaves

v Heat the oil in a large pan and fry the onion for a few minutes over a medium heat until it start to soften.

v Add nuts and fry till it get brown color and remove from the oil.

v Add whole garammasala in the ghee.

v Add chopped vegetable and soaked rice.fry  for about 10 minutes.stiring constantantly to prevent the rice from sticking to the base of the pan. Stir in the crushed chilli.

v Pour the water and stir well. Bring to the boil,then lower the heat.cover and simmer  for 10 minutes.

v Sprinkle the suger onion nuts, fresh coconut, coriander leaves an saffron milk. Cover tightly and steam over a low heat until the rice is tender, then mix with a fork.

v Serve hot with salad and chiken curry.


Monday, 24 March 2014

How to make  an idli batter at home

Idli is the popular dish in south india. You prefer making idli dosa batter at home. Even at times of busy schedule you would rather choose upma,  chapathi  etc to idli, dosas using store bought batter. I love idlis best with coconut chutney.Check out coconut chutney which is my fav. Sambar is the best combo! Hotel idli ratio is different from homemade ones.

Idli, Dosa Recipe - Ingredients

Idli rice - 3 cups (700 gms)
Whole urad dal (no skin variety) - 1/2 cup (110 gms)
Fenugreek seeds- 1/2 tsp
Water - as needed
Salt - to taste



1. Measure each ingredient as per the above measurement and keep seperately. Soak rice, urad dal with fenugreek seeds in water each seperately for atleast 2 to 3 hours.

2. Then drain water from urad dhal+fenugreek seeds and add it to the grinder. Sprinkle water then and there and grind it. Its always better to stand near atleast during the final stage of till the proper consistency is reached. Keep sprinkling water in between at regular intervals. The batter should be light and nice fluffy.


3. Collect the urad dhal batter in a container hold the. Now drain water from rice and add it to the grinder, sprinkle little water and start grinding.Grind it for 30mins on the whole, keep adding water in between. Grind it smoothly with a slight coarse texture. The rice batter should be slightly thicker than urad dhal batter

4. Now mix the rice batter and urad dhal batter, add salt and mix well. Keep aside in a warm place to ferment well for atleast 8 - 10 hours. you can see the fermented batter with a porous look. If you see the batter would have raised well and now your idli dosa batter is ready to use.

5. Take a laddle full and add it to the idly pan and steam it for 10-12mins. Sprinkle little water and carefully slide around the edges to take the idlis

Hot soft idlis ready to be served.

Thursday, 20 March 2014

Sambher receipe

 Sambher  receipe

The sambar recipe is almost necessary to eat idli. The aroma of sambar that wafts through the air while cooking and after, can make you crave for this cuisine. Use the sambar recipe for idli to prepare a great side-dish for idli

  Brinjal-1/2,Onion-1/2,Beet root-1/4,green chilli-1 or 2,drum stick-1,tometo-1,potato -1(cut into small pieces.

Stir fry in low flame till soft. add pinch of salt.
· Boil the lentil(tuar)-100 gr with salt, turmeric……

· When dal is boil, mix fry vegetable in it…….

· Boil the lentil(tuar)-100 gr with salt, turmeric……

· When dal is boil, mix fry vegetable in it…….

· Boil the lentil(tuar)-100 gr with salt, turmeric……

· When dal is boil, mix fry vegetable in it…….
     Add sambhar powder(1tbs-coriender powder roasted,pinch of fenugreek seed roasted,),red chill powder-1/4 tea spoon, tamarind pulp-as per requared,hing-one pinch and cook in low flame……

  When dal and vegetable almost done,temper with curry leaves,hing, musterd seed, red chilli........

 · Searve with idli………..


Coconut chutney

Fresh coconuts are famous in South India. It is used widely in all southern states of India for making a wide variety of dishes. Fresh coconut chutney is made in almost all  over india.


fresh coconut-1cup

Roasted gram-1 table spoon

Ginger-1 inch

Green chilli-1-2

Salt to taste

Tamarind pulp-1 table spoon


curry leaves-1 stem, Musterd seed-1/2 tea spoon

Hing- one pinch, dry red chilli-1,fenugreek-1/2 tea spoon…….

METHODE- Add coconut, roasted gram,salt, green chilli,ginger, and tamarind water. Grind it in smooth paste.Lastly,tempering the chutney. Serve with idli or dosa………. HAPPY COOKING


Sunday, 16 March 2014

Kid's pasta


  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 1 x 800g can Italian diced tomatoes
  • 1 tablespoon tomato paste
  • 1/3 cup chopped fresh coriander leaves
  • 1/2 teaspoon  sugar
  • Salt & freshly ground black pepper
  • 400g dried pasta



  1. Step 1

Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.

  1. Step 2

Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.

  1. Step 3

Stir in sugar. Taste and season with salt and pepper.

  1. Step 4

Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

  1. Step 5

Add the sauce to the pasta and toss to combine. Serve immediately with coriander leaves ..
serve hot




I make the tea as masala tea always. Very rarely make the plain tea. My papa being a tea lover, I have seen my mom making tea this way.

Prep Time: 5 mins | Cook time: 10 mins | Serves: 1


Fresh milk(whole milk)
1& 1/2 cups
crushed -1 tblsp
Tea powder
2 tsp, heaped
Dry rose petals-1 teaspoon crushed
as needed

 Methode-Boil milk and add peeled, crushed ginger and crushed cardamom (with skin),rose petals and tea powder.
Simmer to low and let it boil for 5-6 minutes or until you get a good colour you want for the tea. Filter using a tea strainer and then add sugar and mix well .Enjoy the tea hot, its a great tasting and great flavoured tea, ginger gives a mild spiciness ,cardamom lifts the flavor,and rose petals gives aroma…………. HAPPY COOKING.

Friday, 14 March 2014


       4 nos  of  tomatoes (grilled)
       2-3 cloves of garlic
       1-2 of green chill
      ½ bunch  of fresh cut Coriander leaves
      1 teaspoon of drops of olive oil.
      Salt to  taste.
Before  grill  apply  musturd oil on the tometoes. Grilled   properly. Then   remove the skin of tometoes. Add salt, garlic  ,green chilli ,and grind it in roughly.( tempering with garlicand red chillis).Pour into bowl and garnish with olive oil and chopped coriander leaves………..

Thursday, 13 March 2014

Masala Aloo Paratha

 Masala Aloo Paratha

By Zeba Tasnim


Instructions: (filling of paratha)

Take boil potatoes and mash them properly. Cut onion, green chili, ginger in small size. keep a pan, heat some oil and put chopped onion, green chili, ginger in hot oil, stir fry till golden brown, then add mashed potatoes and salt to taste. After 5 minutes, add roasted cumin and black pepper in potatoes. Add coriander leaves and green chilly.

Combine the wheat flour, warm water, salt, small amount of oil or ghee.
And knead into dough balls to make chapattis (not thin). Mix rest of
the ingredients well to make the filling. Fill the potato inside the dough ball..Heat a griddle, grease it and put an potato chapatti on it. Pour in
a few drops of oil or ghee on the side. Cook till both sides are golden in color. Serve hot with thick yogurt or pickle.

Tuesday, 11 March 2014

Grilled corn with smoky lime butter

Ingredients :
  • 4 ears fresh sweet corn with husks
  • 1/2 cup butter,softened
  • 1 lime
  • 2 tbsp minced fresh coriander
  • 1/2 salt
  • 1/2 tsp smoked paprika
  • 1/4 ground black pepper

Method :
  • Grill the corn for 20 minutes, turning every 5 minutes
  • meanwhile,for smoky lime butter ,in a small bowl combine butter,half of lime juice.
  • Stir in coriander ,salt ,smoked paprika,and pepper.tranfer the butter mixture to a serving bowl .
  • Remove the husks and silk from the corn .
  • Serve hot with smoky lime butter.
       Happy cooking


Grandma’s Chicken Curry

·       1 kg of chicken (cut into medium size)
·       3 onion medium size sliced
·       1 tbsp of garlic paste
·       1 tbsp of ginger paste
·       1 tbsp of coriander powder
·       ½ tbsp of cumin powder
·       ¼ tsp of black pepper (powder)
·       ½ tsp of red chilli powder
·       ¼ tsp of kashmiri red chilli powder
·       ½ tsp of garam masala
·        Whole garam masala (bay leaves,small cardamom,cloves)
·        2 medium Tomato (riped)
·        Bunch of coriander leaves
·        Mustard oil (15 ml)
·        Salt to taste
·        ½ tsp Turmeric powder
·        2 cups of water
·        Method:
·         Put oil in a pan ,add sliced onion until they are golden brown .then add ginger and garlic paste ,and fry for some minutes (1-2 minutes)
v  Add coriander powder ,cuminpowder ,black pepper ,whole garam masala , turmeric powder, red chili powder, kashmiri chili powder and stir fry for 5-6 minutes
v  Add chicken and tomoatoes ,and stir fry for 10 -12 minutes .
v  Add salt and 2 cups of water (as per your choice)
v When chicken is cooked well ,sprinkle  garam masala and garnish with coriander leaves .
v Serve hot 
v Serve with pulao or rice items …

NOTE: Always use mustard oil for chicken .

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