Friday, August 27, 2010


1 cup Gram Flour (Baisun)
1/2 cup yogurt
1 1/2 cup water
1 tsp Haldi (Turmeric powder)
2 tbsp green chilli paste
1 tsp salt
2 tbsp Lemon Juice
2 tbsp Mustard Seeds
2 tbsp Coconut Powder
1/4 cup Cilantro

Mix Gram flour, yogurt, water, green chillies, salt , haldi and lemon juice together using a hand blender. Make sure all the lumps are out.

In the meanwhile, using the largest countertop in your kitchen, clean thoroughly and towel dry. Grease generously with oil.

Now on medium flame, pour the mixture into a non-stick skillet and cook while stirring frequently. 

Cook until it becomes thick. Using a whisk, stir frequently to avoid any lumps. You need to cook this for atleast 10 minutes. It should start to leave the sides of the pot and should have a shinny texture to it.

Now quickly transfer the mixture onto the prepared counter top. Spread quickly over with a greased spatula.

Now quickly cover with a large pece of foil and roll everything evenly with a rolling pin. You have to work very fast as it will harden fairly quickly. It should be paper thin.

Now cut the khamnee into workable strips and start rolling them from the edge.

Roll the entire Khamnee mixture. Now cut them into 1 inch slices and transfer them onto a serving plate.
The leftovers that could not be rolled or too thick, just cut them into thin slices.

Garnish with coconut powder.

Heat 2-3 tbsp oil and add the mustard seeds. When it starts popping, pour it over the Khamnee.

Garnish with Cilantro before serving.. 

Thursday, August 26, 2010

Fruit Chaat

1 small Can Pineapple tidbits in Pineapple juice
1 small Can Mandarin Oranges
1 medium sized apple, diced into tidbits
1 large ripe but firm, Banana, diced into tidbits
Seedless grapes 1 cup, cut into pieces
1 cup Orange Juice (Tropicana or Simply Orange, I prefer the one with pulp)
1 tbsp Lemon juice
2 tbsp Sugar
1 tsp Chat Masala
Salt optional

In a bowl, pour the orange juice and the pineapples with its juice.Add to it the lemon juice too. Dice the apples into tidbits an add to the juice.

Now add the grapes. Drain the syrup from the mandarins and just add the segments to the bowl.

Finally add the chopped banana and season with chat masala and sugar.

This is my standard recipe. You can add more fruits if you like or tweak it per your taste.

Tuesday, August 24, 2010


Click HERE for a printable recipe!

1 cup yoghrt
3/4 cup milk
1/2 pk Boondi
2 tbsp sugar
Pinch of salt
1 tsp Chat Masala
1 tsp green chillies
1 can chickpeas (drained and washed)
1 potato, peeled, diced and boiled ( I dice it before boiling in the microwave)

Ready-made Papri or frozen goya sheets,deep fried

Whip Yogurt & Milk.

Add the Boondi to it.

Add sugar, green chillies, salt.
Now add chickpeas,chopped onions and boiled potatoes. Add Chat Masala.

 Mix all of them together. Let the Boondi soak in the yogurt mixture for an hour or so in the refrigerator.

Before serving, fry some Goya frozen sheets, crush and garnish over it. You may also use ready-made papri. Or anything crunchy would do. 

Sunday, August 22, 2010

Filo Pastry Rolls

I have been experimenting with Fillo pastry by the recommendation of my dear friend, Shenu. This time I used the Fillo pastry sheets with the yummy white sauce/chicken n corn filling (courtesy of Nussie) that I made too much for the pastries :D
I think a filling made out of ground beef would be nice and adding spices to ground beef and making a dough in the food processor..or maybe just hotdogs or.. so many ideas popping up now.. it can have so many variations!!

Fillo Pastry sheets 4-6 
Chicken and Corn Filling or Filling of your choice
Melter butter or Margarine 1/4 cup
Beaten Egg 1

Lay the sheets on a flat surface and butter them generously with a pastry brush. Then brush them with Egg.
Now placing the pastry sheets facing you vertically, put the filling in a thin layer from side to side.
Start rolling it tightly.

Now brush with butter and then egg.
Carefully slice them with a super sharp knife.
Shape them back up if they lost shape while the cutting process. Transfer them onto a greased cookie sheet and preheat the oven to 350.

I covered it with Cling wrap until they were ready to be baked but I prefer baking them right away. Bake until crispy and a lovely golden color.

The finished picture is on my phone. I will upload it later InshaAllah.

Friday, August 20, 2010

Qeema Cutlets

1 lb Ground Beef
1 tbs Ginger and garlic paste
1 tbsp green chilli paste
1/2 tsp Cumin powder
1 tsp salt
1/2 tsp ground black pepper
2-3 tbsp chopped cilantro
2 slices of white bread

Oil for frying
Egg for coating
Flour for dusting

Wash and drain the ground beef.
Soak two slices of bread in water in a bowl.
In a bowl, add the drained ground beef, the squeezed out bread and the rest of the ingredients.
Put it in the food processor and form a soft dough.

Now take handfuls and form a ball.
Roll it in flour.
Pat it on a chopping board with a wooden spoon.
Until it looks like this.
Transfer them onto a cling-lined sheet and referigerate or freeze until ready to use.
Whisk an egg and dip one cutlet at a time.
Turn it over and cover the other side.
Transfer it into a frying pan with medium hot oil.
Fry until golden brown.
Drain on paper towel and Enjoy.