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Chicken Pakoray

  Mint Chutney

  Chicken Curry


  Gulab Jamun




Chicken Pakoray
  • 325 grm. boneless chicken pieces
  • 1 cup water
  • 1 medium onion coarsely chopped
  • 2-3 cloves garlic (Lehsan)
  • 1-2 green chilies coarsely chopped
  • Handful of coriander (Dhaniya) leaves
  • 125 gm besan flour
  • 1 tsp. coriander (Dhaniya) powder
  • 1 tsp. ground cumin seeds(Zeera)
  • ½ tsp. garam masala
  • ½ tsp. chili (Lal Mirch) powder
  • 1 tsp. salt or according to taste
  • 1 pinch soda bicarbonate
  • Oil for deep-frying


Put the onion, garlic, green chilies and coriander with half the water in the blender and blend to a fine paste.
In a bowl mix together the besan flour, dhaniya powder, zeera, garam masala, chili powder, salt and soda.
Add the blended liquid and rest of the water and mix well to forma thick paste.
Put in the chicken pieces and mix well so that the chicken is well coated with this mixture. Deep fry in hot oil till golden brown. Serve with ketchup or mint chutney.
  • ½ Kg minced beef
  • ½ tsp. salt (to taste)
  • ¼ tsp. turmeric (Haldi) powder
  • ¼ tsp. chili (Lal Mirch) powder
  • 3-4 green chilies chopped
  • 2 onion coarsely sliced
  • 1 cup fresh coriander (Dhaniya) leaves


Put the meat in a pot on medium-low heat and dry the water already present in it stirring constantly to prevent burning along with salt, pepper and haldi.
When water dries add green chili, onion and dhaniya and dry water on high heat and remove.
Take the ready-made samosa strips available in market and use this filling. Seal the edges of samosa using a mixture of some flour dissolved in a little water and cooked into a thick paste.And then deep fry the samosas.
Mint Chutney
  • 1 bundle of mint (Podina) leaves
  • 1 tsp. salt
  • ½ cup Whole dried red chilies
  • 5 tbs. tamarind (Imli) paste
  • 2 green chilies


Soak the Tamarind in water for an hour.
Remove the seeds from the tamarind.
Put everything into a grinder and grind until it's a smooth paste. Refrigerate
  • 1 cup yogurt
  • 2 green chilies
  • ½ mint (Podina) leaves
  • ¼ tsp. cumin seeds (Zeera) powder
  • Salt according to taste


Mix together all the ingredients and you have a creamy raita to serve with Biryani or Pulao.
Good to eat on its own or as a dip
Chicken Curry
  • ½ kg chicken
  • 100 ml onion paste
  • 50 ml. yogurt
  • 1 tsp. coriander (Dhaniya) powder
  • 3 to 4 tsp salt (to taste)
  • ¼ tsp. turmeric (Haldi) powder
  • 1 tsp chili (Lal Mirch) powder
  • 1 tsp. garlic (Lehsan) paste
  • 1 tsp. ginger (Adrak) paste
  • 100 ml. oil
  • 1 to 1½ tsp. salt (as per taste)
  • 100 ml. tomato - ground
  • 1-2 green chilies -chopped
  • 1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds,
  • 2 green cardamom (Chhoti Ilaichi) seeds,
  • 1 small stick cinnamon (Dalchini)
  • 10 black pepper (Kali Mirch)
  • 6-8 cloves (Laung)
  • ¼ tsp. cumin seeds (Zeera)


Fry onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt.
Mix and fry briefly and then add the chicken.
Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency)
Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala.
Serve with naan or boiled rice.
Serving: 3 to 4 persons.
  • 1 cup whole Chana
  • 1 cup rice soaked for about 30 minutes
  • 5 tbs. oil
  • 1 medium sized onion sliced
  • 1 tbs. ginger (Adrak) paste
  • 1 tbs. garlic (Lehsan) paste
  • 1 tsp. whole cumin seeds (Zeera)
  • 6 black pepper (Kali Mirch).
  • 6 cloves (Laung)
  • 1 black cardamom (Bari Ilaichi)
  • ½ inch piece of cinnamon (Dalchini)
  • 1 tsp.salt(according to taste)

Add about 3 cups of water and boil till the Chana becomes tender but does not break apart. Drain and keep aside.

In another pan, heat the oil and add the onions. Sauté till it starts to turn brown. Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the Chana and presoaked rice.

Add water so that it reaches about a 1½ cm above the level of the rice and Chana. Cover and cook till water dries and the rice and Chana tender.

Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove. Serve with garlic chutney or Achaar.

Serving: 4 to 5 persons
Gulab Jamun
  • 2 cups milk powder
  • 2 eggs
  • 1 tsp. oil
  • 1 tbs. white flour (maida)
  • ½ tbs. semolina (suji)
  • 2 tsp baking powder
  • oil for deep frying Syrup:
  • 2 cups sugar
  • 2 cups water
  • 4-5 green cardamom (Chhoti Ilaichi)


First make the syrup by dissolving sugar in water.
Add the illicit seeds and cook till it starts to boil.
Remove from heat and keep aside.
Mix together the rest of the ingredients into a dough and make into small balls (makes about 32-36) and deep fry until brown.
Add to the syrup.
Serving: 12 to 15 persons