Vermicelli Pudding (Seviyan Kheer)


  • 2 litres milk
  • 1/4 cup ghee
  • 2 tbsp cashew nuts, halved
  • 1 tbsp seedless raisins
  • 1 cup vermicelli
  • 1/2 cup sugar
  • 4 green cardamoms, crushed
  • 1/2 tsp saffron threads

Method –

  1. Boil the milk till it reduces to three quarters
  2. Heat the ghee and fry the cashews and raisins. Drain and set aside
  3. In the same ghee, fry the vermicelli till it turns reddish
  4. Add to the milk
  5. Cook till the vermicelli is tender
  6. Add the sugar, cardamoms and saffron
  7. Garnish with fried cashews and raisins

Mutton Biryani

Serves 8


For mutton curry –

  • 1 kg mutton cut into 2” cubes
  • 1 1/4 cups oil
  • 5 cloves
  • 5 green cardamoms
  • 2” cinnamon stick
  • 3 large onions finely chopped
  • 1/2 cup finely chopped mint leaves
  • 1 cup finely chopped coriander leaves
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 tbsp salt
  • 2 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 4 large potatoes, cut in halves
  • 1.5 cups yogurt
  • 1/4 fresh coconut, ground to a paste
  • 6 slit green chillies

For Rice –

  • 1 kg basmati rice
  • 10 mint leaves
  • 6 cloves
  • 6 green cardamoms
  • 6 pieces of 1” cinnamon sticks
  • 4 tbsp salt

To complete the biryani

  • Juice of 2 limes
  • 3 pinches of saffron threads soaked in 1/2 cup milk

Method –

For mutton curry –

  1. Wash the meat and set in a colander to drain
  2. Put the oil in a pressure cooker on moderate heat
  3. When hot, add the whole spices and fry till they splutter
  4. Add the onions and fry till golden brown
  5. Add the mint and coriander leaves and fry well for about 5 minutes
  6. Add ginger, garlic and salt and fry for about 5 minutes sprinkling water as required
  7. Add the spice powders and cook for about 5 minutes
  8. Add the meat
  9. Now cook for about 10 minutes stirring continuously
  10. Pour in 1/4 cup water and pressure cook for 10 minutes after the cooker reaches full pressure
  11. Open the cooker and add the potatoes
  12. Pressure cook for 5 minutes so that the potatoes are cooked
  13. Stir in the yogurt after opening the cooker and start reducing the curry, till the water evaporates and oil separates, leaving a thick non runny gravy
  14. Lower the heat and add the coconut paste
  15. Add the chillies after a few minutes
  16. Take the pan off the heat, remove 1/2 cup oil which will be used later

For rice –

  • Wash the rice and soak it in water for 30 minutes
  • Fill a large heavy pan with about 5 litres of water
  • Add the mint, whole spices and salt and bring it to a boil
  • Drain the rice and add it to the boiling water
  • Cook till the rice is 90% done
  • Instantly drain all the water from the rice using a colander

To Complete the Biryani –

  1. Return half the rice to the heavy pan.
  2. Spread the entire meat korma over the rice
  3. Cover the korma with the balance rice
  4. Heat the reserved 1/2 cup oil
  5. Pour it on the rice in circles
  6. Now, drizzle the lime juice followed by the saffron infused milk
  7. Cover the underside of the lid with a clean damp cloth and bring the cloth over the top
  8. Place something heavy on the lid so that the steam does not escape
  9. Put a tava or griddle on high heat and place the pan of biryani on it
  10. Leave it for 5 minutes before lowering the heat
  11. Cook for 20 minutes and serve

Coconut Chutney

Ingredients –

  • 6 tbsp grated fresh coconut
  • 4 tbsp fried gram dal
  • 3 green chillies
  • A small bunch of coriander leaves
  • 1/2” piece ginger, shredded fine
  • A marble sized tamarind bowl
  • Salt to taste

For tempering –

  • 2 tsp oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp urad dal
  • 1 dry red chilli, halved
  • A pinch of asafoetida powder
  • A few curry leaves

Method –

  1. Grind to a fine paste all the ingredients adding sufficient water
  2. Heat oil and add all the ingredients for tempering
  3. When the mustard seeds splutter, add to the ground chutney and mix well

Hasselback Potatoes

This is a dish with very few ingredients, it is beautiful to look at and delicious to eat. It was first served in Hasselbacken Restaurant in Stockholm in 1953!


  • 10 medium potatoes, unpeeled and washed clean and patted dry
  • 2 tbsp extra virgin olive oil
  • 2-3 tbsp butter melted
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 30 gm grated cheese
  • Salt and pepper to taste
  • Parsley for garnish


  1. Preheat oven to 180°C
  2. Slit potatoes carefully leaving the bottom intact (To slice the potatoes keeping the bottom intact, it is advisable to tape 2 chopsticks on the kitchen counter and slice the potato by placing it on the chopsticks)
  3. Drizzle olive oil and butter over the potatoes and sprinkle salt and pepper
  4. Bake for 40-45 minutes
  5. In a bowl, mix the onion powder, garlic powder, paprika and some more salt and pepper
  6. Sprinkle this mix on the potatoes and in the slits
  7. Sprinkle grated cheese on top of potatoes
  8. Return the tray to the oven and bake for about 15 minutes till crisp
  9. Garnish with parsley

Fish Cutlets


  • 500 gm fish
  • 4 medium onions chopped very fine
  • A handful of mint leaves finely chopped
  • 1” piece of ginger finely chopped
  • 3 tbsp oil
  • 4 medium boiled potatoes
  • 4 tbsp breadcrumbs
  • 3 tbsp finely chopped coriander leaves
  • 3 green chillies finely chopped
  • A squeeze of lime
  • Salt to taste

Method –

  1. Rub the fish with salt and turmeric
  2. Shallow fry in 2 tsp oil and when cool, debone the fish
  3. Heat 1 tsp oil in the same pan
  4. Add ginger and sauté for 1 minute
  5. Add fish and cook for 5 minutes
  6. Remove from fire, add boiled potatoes, 2 tbsp breadcrumbs, chillies, mint and coriander leaves
  7. Add a little salt as required
  8. Add a squeeze of lime
  9. Mix well
  10. Make balls and flatten slightly
  11. Toss the cutlets with remaining breadcrumbs for even coating
  12. Heat a pan with 2 tbsp oil and pan fry the cutlets

Alu Paratha (Potato Stuffed Paratha)


For the stuffing –

  • 6 medium potatoes
  • 1/2 tsp cumin seeds
  • 1 onion finely minced
  • 2-3 green chillies finely minced
  • 1 tbsp finely chopped coriander leaves
  • 1/2 tsp red chilli powder
  • Salt to taste

For the paratha dough –

  • 2 cups whole wheat flour
  • 2 tbsp oil
  • Warm water for kneading
  • Salt to taste

Method –

  1. Boil, peel and mash the potatoes
  2. Add cumin seeds, onion, green chillies and coriander leaves to the mashed potatoes
  3. Add red chilli powder and salt to taste
  4. Mix all the ingredients(there should be no lumps), and set aside
  5. Take the whole wheat flour in a bowl
  6. Make a well in the centre and add salt and oil
  7. Pour warm water as required and bring the mixture together
  8. Knead into a soft smooth dough
  9. Keep the dough covered for 20-30 minutes
  10. Make medium sized balls from the dough
  11. Take one ball of dough, roll and flatten it
  12. Dust with some flour and roll it in a circle of 5-6” diameter
  13. Place the potato stuffing in the centre, keeping some space from the side
  14. Bring the edges together and join them
  15. Join the edges well so that the filling doesn’t come out
  16. Roll the filled ball of dough using some dry flour to dust. It should be rolled thin preferably
  17. Now place the rolled paratha on a heated tava. The tava should be hot
  18. When the base is partly cooked, flip it
  19. Now when the top is also partly cooked, flip again
  20. Spread some oil on the both the partly cooked sides
  21. It will have brown spots
  22. Press the paratha edges with a spatula so that the edges are fried well
  23. Serve with extra butter, yogurt and pickle

Gulab Jamun


For Jamun-

  • 3/4 cup milk powder
  • 1/2 cup plain flour
  • 1/2 tsp baking powder
  • 2 tbsp ghee
  • Milk for binding
  • Oil for frying

For Sugar Syrup –

  • 2 cups sugar
  • 2 cups water
  • 2 crushed cardamoms
  • 1/4 tsp saffron
  • 1 tsp lemon juice
  • 1 tsp rose water

Method –

  1. In a bowl, take milk powder, flour and baking powder
  2. Mix well
  3. Add 2 tbsp ghee and mix well
  4. Add milk as required to combine the dough
  5. Make a soft dough. Do not knead the dough
  6. Cover and set aside for 10 minutes
  7. Boil the sugar, water, saffron and cardamoms in a large saucepan
  8. Boil for 5 minutes until the sugar syrup becomes sticky but doesn’t attain any string consistency
  9. Turn off the flame and add lemon juice and rose water
  10. Cover and keep the sugar syrup aside
  11. Now make small balls from the dough
  12. There should be no cracks in the balls
  13. Deep fry in medium hot oil
  14. Stir continuously.
  15. Drain the oil and transfer the jamun to the hot sugar syrup
  16. Cover and rest the jamuns for 2 hours until the jamuns absorb the sugar syrup and becomes double in size

Sarson Ka Saag (Mustard Greens)


  • 3 bunches mustard greens, washed and finely chopped
  • 1 bunch spinach, washed and finely chopped
  • 3 green chillies chopped
  • 1” piece ginger chopped
  • 5-6 cloves of garlic minced
  • 3 tbsp whole wheat flour
  • 1/4 tsp turmeric powder
  • 3 tbsp ghee
  • Salt to taste

Method –

  1. Boil the mustard greens and spinach with salt, ginger, green chillies in the pressure cooker. Cook for about 4-5 whistles
  2. Open the cooker, reduce the water released from the greens
  3. Add the atta and with a wooden masher, mash the greens and atta on medium heat till it reaches a thick consistency
  4. In another pan, heat the ghee.
  5. Add the garlic and sauté till brown
  6. Now pour the mashed greens, add turmeric powder and cook on low heat till the oil separates.

Mini Chicken Quiche

Ingredients for shortcrust pastry-

  • 175 gm flour
  • 1/4 tsp salt if using unsalted butter
  • 113 gm cold butter, diced
  • 2-3 tbsp ice cold water approximately

Directions for shortcrust pastry –

  1. In a large bowl, combine the flour and salt if using
  2. Cut the butter into the flour using a pastry blender
  3. Add water as much as needed a spoonful at a time just until the mixture holds when pressed between fingers
  4. Form into a ball
  5. Cover the dough with a cling film and refrigerate for 30 minutes

Ingredients for chicken filling –

  • 250 gm chicken mince
  • 2 tbsp frozen corn kernels
  • 1 medium onion finely chopped
  • 3-4 cloves garlic finely minced
  • 1/2 tsp oregano
  • 1/2 tsp chilli flakes
  • 1/2 tsp pepper
  • Salt to taste
  • 1 tbsp butter

Directions for chicken filling –

  1. Heat oil in a pan
  2. Add garlic and then add onions. Fry till onions turn light brown
  3. Add the chicken mince and fry on low heat till water dries up
  4. Add corn kernels and sauté for 2 minutes
  5. Add salt, pepper, oregano and chilli flakes and set the mixture aside

Ingredients for custard filling –

  • 2 eggs
  • 3/4 cup cream
  • 1/2 tbsp mustard paste
  • A pinch of nutmeg
  • A pinch of pepper
  • 1/4 tsp salt

Directions for custard filling –

  1. Whisk all the ingredients and keep aside

Process –

  • Roll the dough to 3-4 mm thick sandwiched between 2 sheets of parchment paper about 11” round
  • With a round biscuit cutter, cut the dough into rounds the size of the muffin moulds
  • Take a fork and prick the dough in the moulds before baking
  • Bake it in a preheated oven of 200°C for 15 minutes
  • Layer the mould with the chicken filling, then grate cheese over the chicken filling and the custard filling on the top.
  • Bake it for 20-25 minutes in a preheated oven 180°C

Rajma Masala


  • 1 cup rajma (kidney beans)
  • 2 big/3medium sized tomatoes
  • 1 tsp ginger
  • 4 garlic cloves
  • 1 medium sized onion
  • 2 tbsp oil
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • A pinch of asafoetida powder
  • Salt to taste
  • Chopped coriander leaves to garnish

Directions –

  1. Wash and soak rajma overnight.
  2. Boil the rajma with 3 cups water
  3. Make a paste of onion, ginger and garlic
  4. Purée the tomatoes
  5. In the pan, add oil, asafoetida powder and onion, ginger, garlic paste. Fry till the paste is light brown
  6. Add tomato purée and cook till oil separates
  7. Add turmeric powder, salt and chilli powder
  8. Cook till the masala is fully cooked and the oil separates
  9. Add rajma and the water it was boiled in
  10. Cook on low flame for 30 minutes
  11. Adjust the gravy as per requirement.
  12. Garnish with chopped coriander leaves.