Kesar Elaichi Lassi

Kesar Elaichi Lassi Ingredients

A few strands of saffron

Half teaspoon green cardamom powder

4 cups yogurt, whisked

Two-third a cup and 1 tablespoon warm milk

1 tablespoon rose syrup

10 tablespoons powdered sugar

A few ice cubes

4 pedas, crushed

4 tablespoons rabdi

10-12 almonds, slivered

10-12 pistachios, slivered

Kesar Elaichi Lassi Method

Soak saffron in one tablespoon warm milk and set aside. Combine yogurt and the remaining warm milk in a bowl and blend with a hand blender. Add green cardamom powder, rose syrup and powdered sugar and blend some more. Add saffron milk and mix. Add ice cubes and stir. Pour into individual glasses, add crushed pedas and rabdi on top. Garnish with slivered almonds and pistachios and serve chilled.

Spicy Mutton Kheema

Spicy Mutton Kheema Ingredients


1 lb Minced Goat meat (Kheema)
1 medium sized onion (finely chopped / grated)
3 curry leaves
2 tbsp meat masala powder (1 tbsp red chilli powder + 1 tbsp coriander powder + 1 tbsp cumin powder)
1 tsp fennel powder (optional)
1 tbsp ginger garlic paste( preferably homemade)
1½ cup water
2 small onions or 1 shallot(finely chopped)
1 tsp cumin seeds
1 string of curry leaves
1 tsp pepper powder (optional)
½ tsp Amchoor powder (Dry mango powder)
2 tbsp oil (Preferably coconut oil)
salt per taste
2 tbsp finely chopped coriander leaves for garnish

Spicy Mutton Kheema Procedure:

1. Take a pressure cooker and mix the minced meat, finely chopped onion, curry leaves, meat masala powder, fennel powder , ginger garlic paste, salt and the water. Mix it gently with your hands and allow it to cook for 6 to 8 whistles. Allow it to cool for next 15 mins.

2.  Now heat 2 tbsp oil in a heavy bottom vessel. When its hot add cumin seeds and then the curry leaves, Now add the finely chopped small onions to it. Saute it for just 2 to 3 mins.

3. Now add the cooked meat along with the water. Check for salt and allow the water to evaporate. Wait for 2 to 3 mins. Continue to saute it, till you get the dry form as shown in picture.
(If you have kids at home, you can save this soup for them)

4. Now add black pepper powder and the amchoor powder and mix it well. Garnish with freshly chopped coriander leaves and serve it with Chapathi, parotta or Rasam rice.

Moroccan chicken recipe

Moroccan chicken recipe Ingredients:

1.5-2kg chicken pieces (I used drumsticks and thighs)
3 tsp cayenne pepper
6 tsp ground black pepper
4.5 Tbsp paprika
4.5 Tbsp ground ginger
3 Tbsp turmeric
6 Tbsp ground cinnamon
6 Tbsp olive oil
6 Tbsp argan oil (I used sunflower)
6 large onions, finely diced
9 cloves garlic, minced
1 litre tomato juice
4x400g tinned chopped tomatoes
300g dried apricots, halved
150g raisins or sultanas
1 preserved lemon, chopped
200 g blanched flaked almonds
2 tsp strands Saffron, soaked in cold water
1.5 litre chicken stock
3 Tbsp clear honey

Moroccan chicken recipe Method

1. Preheat the oven to 150C. Place the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix to combine. Place the chicken pieces in a large bowl and toss together with half of the spice mix. Cover with cling film and leave overnight in the fridge.

2. Heat 1 Tbsp each of the olive oil and argan oil in a large casserole dish that can be used on the stove top or in the oven. Add the onions and the remaining spice mix and cook over a low heat for 10 minutes until the onions are soft but not coloured. Add the garlic for the final 3 minutes.

3. Heat a heavy griddle pan and when it is really hot place the chicken pieces skin side down in the pan and cook for 4-5 minutes. Turn over and cook for another 5 minutes, then remove from the pan and place in the casserole dish.

4. Pour 250ml tomato juice into the griddle pan and stir well then pour the contents of the pan into the casserole dish.

5. Add the remaining tomato juice, chopped tomatoes, apricots, preserved lemon, raisins, flaked almonds, saffron, stock and honey to the casserole dish. Bring to the boil, cover with a tightly fitting lid and cook in the oven for 30-45 minutes or until the chicken is tender.

This Moroccan chicken recipe is spicy, fruity dish is perfect on fluffy couscous with a salad of flat-leaf parsley, cucumber and cherry tomatoes. 

Thai Fish Cake

Thai Fish Cake Ingredients:

1 lb (.454 kg) white-fleshed fish fillets (I like cod, but any will work)
6 kaffir lime leaves, snipped into thin strips with scissors
3 Tbsp. coconut milk
2 Tbsp. fish sauce
1/2 tsp. shrimp paste
1/2 Tbsp. chili powder
1/3 tsp. ground cumin
1/4 tsp. ground coriander
1/2 tsp. brown sugar
3 green onions, sliced
1 thumb-size piece galangal OR ginger, grated
3 cloves garlic
1 red chili, sliced, OR 1/2 tsp. dried crushed chili
1/3 to 1/2 cucumber (to accompany cakes)
oil for high temp. frying
To SERVE: Thai sweet chili sauce, lime wedges, handful fresh coriander

Thai Fish Cake Preparation:

1. Rinse fish and pat thoroughly dry (if using frozen, the fish will be more moist so be sure to dry it as well as you can). Cut into chunks and place in food processor or large food chopped.

2. In a cup, combine the coconut milk, fish sauce, shrimp paste, chili powder, cumin, ground coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish.

3. Add remaining ingredients (kaffir lime leaf strips, green onion, galangal/ginger, garlic, and chili). Pulse to create a thick fish paste.

4. Picking up a small amount in your hand (about the size of a golf ball) pat the paste into a small cake and set on a clean plate. Note that traditional Thai fish cakes are small (about 2 inches in diameter and 3/4 to 1 inch thick) and not too thick. Tips: If your paste is too wet to easily form into cakes, add a little flour or breadcrumbs to the mix. As you continue making the cakes, it helps to rinse your hands every so often with cool water to prevent paste from sticking.

5. Set plate of cakes in the refrigerator for 10 minutes to firm up. Meanwhile, prepare your pan for frying as well as your garnishes. Cut the cucumber length-wise, then dice up into small cubes and set aside. Pour oil into a small frying pan or wok (at least 1 inch deep).

6. Heat oil. When hot enough (a breakcrumb should sizzle and cook immediately when dropped in), gently place cakes in oil. Allow to fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan (they may stick a little). Fry until golden-brown and drain on paper towel.

7. Serve fish cakes immediately with the chopped cucumber and Thai sweet chili sauce drizzled over. Top with fresh coriander and a squeeze of lime juice just before eating. Excellent like this, or served with rice for a main course dish. ENJOY!


Thai Fish Cakes are a common street food in Thailand, and are very flavorful compared to most Western fish cake recipes. They aren't battered, which I find allows for more of the fresh taste of the fish, spices, and herbs to come through. These cakes are best eaten fresh out of the oil while they're still hot and juicy. Served them with or without rice, and accompany with Thai sweet chili sauce, chopped cucumber, fresh coriander, and a squeeze of lime juice. Simply delicious!

Dhan Saak Rice

Dhan Saak Rice Ingredients :

Toovar dal – 1 cup
Moong dal – 1 tbsp
Masoor dal – 1 tbsp
Val dal – 1 tbsp
Urad dal – 1 tbsp
Potato – 1
Brinjal – 1 small
Tomatoes – 2
Spring onions with leaves – 3
Fenugreek leaves – 1 small bunch
Red pumpkin (2” x 3”) – 1 slice
White pumpkin – 1 slice
Tamarind water – 6 tsp
Ghee – 4 tbsp
Onion (chopped) – 1
Salt to taste
Water – 7 cups

To be made into powdered masala (for dhan-saak):
Cardamoms – 3
Cloves – 2
Cinnamon – 3 sticks

To be ground into paste (for dhan-saak):
Green chilies – 4
Red chilies – 8
Garlic – 10 cloves
Ginger – 1 inch piece
Cinnamon – 3 sticks
Cloves – 3
Peppercorns – 3
Cardamoms – 3
Coriander seeds – 4 tsp
Cumin seeds – 2 tsp
Chopped fresh coriander – 1 tbsp Preparation Time Serves

Ingredients for the rice:
Uncooked rice – 3 cups
Onions – 2
Cinnamon – 2 sticks
Cloves – 2
Crushed garlic – 1 tsp (optional)
Sugar – 3 tsp
Ghee – 2 tbsp
Salt to taste

Method For dhan-saak:

 Mix the dals and wash them.

 Cut the vegetables into big pieces.

 Mix the dals and vegetables, add water and cook in a pressure cooker.

 Sieve this mixture. If it is very thick, add a little water.

 Heat the ghee in a vessel and fry the chopped onions a little. Add the paste and fry again for 3 minutes.

 Add the dal mixture and salt and boil for 30 minutes.

 Add the tamarind water and sprinkle the powdered masala and cook for a few minutes.

Method  For the rice:

 Chop the onions.

 Heat the ghee in a vessel and fry the onions a little or till golden brown.

 Add the cinnamon, cloves, crushed garlic and fry again. Add the rice, salt and enough water to cook the rice.

 Cook the sugar mixed with 1 tsp of water on a low flame. When it becomes brown, add to the rice while it is cooking.

 Put off the flame when the rice is cooked.

 Serve this rice with dhan-saak.