Archive for the Category » Appetizer (NV) «

Sweet mango pachadi


  • Raw mango 300g
  • Jaggery 100g
  • Ghee 1 tbsp
  • Cardamom 2 no powdered (optional)
  • Red chilli 1 no, broken into two pieces
  • Curry leaves 10 no
  • Mustard seed 1 tsp
  • Oil 1 tbsp
  • Coconut grated 1/4 cup


1 Scrab out the skin and grate the mango into small pieces

2 Heat oil in a kadai, add mustard seeds and let it splutter

3 Add chilli pieces and curry leaves

4 Add water and bring it boil

5 Add mango pieces, cover it with a lid and simmer for 7m or till the gravy thickens

6 Add jaggery and continue cooking for 3m more or till gravy thickens

7 Remove from heat, add ghee, coconut and cardamom. Mix well and serve.

Mutton Soup


  • Mutton pieces with bones 250 g
  • Small / big Onions, coarsely cut 200 g
  • Tomato, thinly cut 200 g
  • Pepper Powder 2 tbs
  • Jeera powder 1/2 tbs
  • Turmeric powder 1/2 tsp
  • Coriander leaves, coarsely cut, 1/2 cup
  • Salt to taste


  1. Clean the mutton pieces and put them in a cooker
  2. Add turmeric powder, a pinch of salt, 1 tbs pepper, jeera powder, onions and tomato pieces
  3. Mix well, add enough water to submerge the contents
  4. Pressure cook for 3 min and simmer for 5 min
  5. Release the pressure,  add pepper, jeera powder, adequate salt and boil for 5 min
  6. Serve in bowels by adding clear soup with one or two mutton and onion pieces with a sprinkling of cut coriander leaves and pepper powder


Chicken Kebab (kebap, kabab, kebob, kabob, kibob, kebhav, or kephav)

Credit: Ramita Bakshi


  1. Ground chicken – 250 grams
  2. 1/2 egg
  3. salt
  4. green chili
  5. ginger
  6. garlic
  7. fenugreek leaves (kasoori methi)
  8. garam masala
  9. jeera powder
  10. Onions – finely diced
  11. Cilantro


  1. Mix ingredients 1 to 9 together and refrigerate for 2 hrs
  2. Remove mix from refrigerator and mix in onions and cilantro
  3. Put the mix on skewers
  4. Preheat oven to 350F and bake for 30 minutes turning the skewers once after 15 minutes
  5. Garnish with diced onions, cilantro, chaat masala, and lime juice

Drum Chicken


  • Chicken legs 6
  • Cinnamon 1 inch
  • Cloves 3
  • Cardamoms 2
  • Fennel 1 tsp
  • Cumin 1 tsp
  • Black pepper 1 tsp
  • Onion 1
  • Tomato 1
  • Garlic 10 cloves
  • Ginger 1 inch piece
  • Chili powder 2 tsp
  • Coriander powder 1 tsp
  • Turmeric powder ½ tsp
  • Curry leaves
  • Cilantro finely chopped
  • Corn powder 2 tsp
  • Salt


  1. Grind the cinnamon, cloves, cardamons, fennel, cumin, and pepper into a fine powder
    • Grind the onions, tomato, garlic, and ginger into fine paste
    • Mix the paste and powder with the chicken paste
    • Add the chili powder, coriander powder, turmeric powder, salt, and curry leaves to the chicken and marinate for 30 minutes
    • Add half a cup water to the marinated chicken and pressure cook for five minutes
    • Heat 2 tsp oil in a non-stick pan and add the cooked chicken with the gravy and cook in low heat till the gravy thickens and starts to stick to the chicken pieces
    • Add the cilantro and remove from fire
    • Sprinkle the corn powder on the chicken pieces and fry in oil for a minute

    Sura (Shark) Puttu


    • Sura (shark) 500grams (1 lb)
    • Turmeric power 1 tsp
    • Red chilly powder 1 tsp
    • Coriander powder 1 tsp
    • Onion 250 grams finely chopped
    • Garlic 4 cloves chopped
    • Green chili 2 finely chopped
    • Curry leaves
    • Coconut 50 grams grated


    1. Clean the shark pieces in water in a vessel and cook in boiling water for 2 to 4 minutes till it is cooked
    2. Remove the shark pieces, remove the skin and bones and shred with hand
    3. Add turmeric powder, red chilli powder, coriander powder, salt, and mix uniformly
    4. Heat 6 tsp oil in a pan and fry garlic, onion, green chilies, curry leaves, with a little salt and saute till onion turns golden brown
    5. Add shredded shark, grated coconut scrapings and cook in slow fire with constant stirring for 5 minutes

    Mint Chicken


    • Poppy seeds 1 tsp
    • Cashews 6
    • Cinnamon 1″
    • Cloves 2
    • Cardamoms 2
    • Pepper 1/2 tsp
    • Cumin 1/2 tsp
    • Fennel 1/2 tsp
    • Cilantro 1 cup – ground into coarse paste
    • Mint Leaves 1 cup – ground into coarse paste
    • Green chilies 4
    • Chicken 500 grams (1 lbs)
    • Yogurt 1tbsp
    • Ginger & Garlic paste 1 tbsp


    1. Soak in water for 15 min the poppy seeds, cashew nuts, cinnamon, cloves, cardamom, pepper, cumin, fennel
    2. Drain water and make a thick paste of the above with cilantro, mint, green chilies
    3. Marinate the chicken pieces with lemon juice and salt for 10 min. Add yogurt, ginger-garlic paste, and the mint paste and marinate for 2 hours
    4. Grill the chicken pieces in oven or on a grill or roast with butter and oil in a kadai and then grill over direct flame

    Meatball Fry


    • Mutton 500 grams (1 lb) boneless minced
    • Fennel 2 tsp
    • Red chilies 10
    • Roasted split chick peas 1½ cup
    • Cinnamon 1 cm stick
    • Cloves 1
    • Coconut 1 cup
    • Pearl onions 1 cup
    • Curry leaves – chopped


    1. Wash the minced mutton and drain all the water from it
    2. Grind fennel seeds, roasted split chick peas, red chilies, cinnamon, and cloves into fine powder
    3. Grind the coconut into paste and then add the pearl onions and grind again
    4. Mix the meat, powder, and paste with ½ tsp red chili powder, ½ tsp coriander powder, 2 pinches turmeric powder, salt, curry leaves. Mix well and make into 2 inch diameter balls
    5. Fry the meatballs in oil till golden brown

    Note 1: The meatballs don’t absorb oil when fried, so a lot of oil is not needed to fry
    Note 2: Don’t add water when making the paste or else the meatballs will break up when frying

    Drumstick Chicken


    • Chicken drumsticks 4
    • Yoghurt 2 tsp
    • Turmeric powder ½ tsp
    • Ginger 1 inch
    • Garlic cloves 4
    • Garam masala ½ tsp
    • Egg 1
    • Corn powder 2 tsp
    • Lemon juice 2 tsp
    • Red chili powder  1 tsp


    1. Prep:
      • Grind ginger and garlic into fine paste without water
    2. Clean the chicken and cut slits into it.
    3. Add lemon juice and mix
    4. Add yogurt and mix
    5. Add turmeric powder, ginger-garlic paste, red chili powder, garam masala, salt. Mix in well
    6. Cover the chicken and refrigerate for 30 minutes to 1 hour
    7. Remove chicken from fridge.
    8. Beat the egg and add the corn powder and mix well
    9. Dip the chicken pieces in the egg-corn mix and deep fry the chicken pieces in oil

    Note: Do not dip the chicken in too much egg-corn mix