Sunday, 19 April 2015

Qubani ka meetha | Kubani Ka meeta |Hyderabadi dessert

I am sure if you have visited Hyderabad than you must have definitely tasted this popular Hyderabadi  speciality dessert named Qubani Ka Meetha

Qubani ka meetha خوبانی کا میٹھا is an Indian dessert made from dried apricots originating from Hyderabad, India. It is 

a common feature at Hyderabadi weddings.Khubani ka Meetha is a very popular dessert of Hyderabadi cuisine.

Khubani is Urdu word for apricot. It’s a simple yet most delicious and rich flavored dessert I had tasted. 

Apricots are good source of vitamins, irons, fibre and more healthy nutrients. khubani means jardalu in marathi

Preparation of the dish involves boiling apricots with syrup until they assume the consistency of a thick soup or compote. The dessert is topped with blanched almonds or apricot kernels, and is traditionally garnished with malai (extra thick cream, ideally from buffalo milk), but also with custard or ice cream.

I have followed my favourite chef sanjay thummas recipe for making this delicious dessert & to my surprise the recipe was not thatc omplicated

I first had this sweet dish in Hyderabad itself. Most of the restaurants in Hyderabad serve this delicacy


Water   1 Cup
sugar    as needed
Apricots  20Numbers


1.wash apricots and Soak apricots in water for over night.

2 Remove the apricots the next day and keep the water aside.deseed the apricots..Break the seeds will find nuts ( almonds) keep it a side

3.Now take a pan add apricots and water let it boil for 15 min by closing with a lid.Keep stirring add water if mixture becomes dry

4.After 15 min remove the lid mash apricots with masher or spoon then add sugar as per taste then nuts let it cook for another 5-8 min.

5.After 10 min transfer it in a bowl.add the almond like nuts from khubani.

6 let it cool down.garnish with almond like nuts . can serve with ice cream or custard,fresh cream.

Punjabi style chicken curry

Todays post is rich chicken curry recipe that as its name suggests comes from the lively state of Punjab.
 This Punjabi chicken curry is succulent and hot and can be a perfect lunch treat.

recipe source : freeindianrecipes


Chicken 250 gm
1 large Onion chopped
3 small Tomatoes, puréed
¼ cup Curd
1 to 2 tsp Ginger garlic paste
1 tsp Chili powder
1 tsp Coriander powder
A pinch Turmeric
Salt to taste
1 tbsp Oil
4-5 sprigs fresh coriander, finely chopped

Whole masala:

2 Bay leaves
2 Cardamoms
3 Cloves
1 inch Cinnamon
Ground masala:

Dry roast the following ingredients and grind to a fine powder.
2 green Cardamoms
1 small black cardamom
2 Cloves
1 inch Cinnamon
½ tsp Peppercorn
½ tsp Cumin seeds

1.Clean and wash the chicken. Heat oil and fry chopped onion along with ginger garlic paste for a little while.

2 Remove and grind to a fine paste. Cook the paste along with the whole masala till golden brown. 

3.Add turmeric powder, chili powder, coriander powder, and salt to taste. Fry for a little while.

4. Now add tomato purée and cook till the oil comes out.

5.Now add the chicken pieces and cook on medium flame for 5 minutes.Then cook on slow flame for another 5 to 10 minutes. add curd and grind garam  masala. Slowly fold in the chicken pieces.Cook till the chicken is done

7.Garnish with chopped coriander. Serve it with rice or nan (tradition Indian bread).

8.Punjabi Chicken Curry is ready to serve.

Thursday, 16 April 2015

Methi Missi roti recipe

At times when i am bored to cook a full meal I try to combine veggies & flour & try to make paratha/roti .
One such interesting and healthy recipe is methi missi roti.

I have already posted plain missi roti recipe on my blog.Missi roti is an Indian bread made with a combination of wheat flour and gramflour and seasoned with spices.

Addition of methi leaves makes this recipe more healthy .In absence of fresh methi leaves you can add kasuri methi .Use 3-4 tbsp kasuri methi for 1 cup fresh methi leaves

Missi roti is an unleavened bread from Rajasthan, the city famous for deserts & palaces. Missi roti is made with whole wheat flour and chickpea flour spiced with chillies, onions  and red chilli powder. Optional additions are carom seeds (ajwain) and cumin seeds (jeera). It is believed that they help in preventing gas formation after consumption of ‘chickpea’.
Served with a dollop of butter and accompanied with any Indian vegetable or lentil dish, missi rotis are an excellent way of sprucing up the proteins in your diet. Missi Roti can be served for breakfast with curd or pickle

It can be eaten with a dry or wet subzi , thick dal fry  or even by itself! 
Because of the combination of 3 different kinds of flour, it has a unique taste that is further enhanced by the addition of ajwain and methi.

 Onion provides that inimitable crunch and slight sweetness that lends to a perfect balance in the flavour of the roti. 

So go ahead, enjoy your methi missi ki roti!

1 cup besan (bengal gram flour)
3/4 cup plain flour (maida)
3/4 cup whole wheat flour (gehun ka atta)
1/2 cup finely chopped onions
1 1/2 tsp finely chopped green chillies
1 teaspoon chaat masala powder
1/2 teaspoon degi mirch/red chilli powder
pinch hing(asafoetida)
1/2 tsp carom seeds (ajwain)
1 cup chopped fenugreek (methi) leaves
1/4 cup chopped coriander leaves (optional)
3/4 tsp haldi 
1 tbsp ghee
salt to taste
whole wheat flour (gehun ka atta) for rolling
ghee for cooking
butter to serve


1.Combine all the ingredients into a deep bowl and knead into soft dough using enough warm water.

2.Divide the dough into 16 equal portions and roll out each portion into a thin circle of about 125 mm. (5") diameter with the help of a little whole wheat flour for rolling.

3.Meanwhile heat the Griddle(Tawa/Flat cast Iron skillet) on a medium high heat.

4.Roll them into small balls, Taking one small ball at a time flatten it  with a rolling pin , dust the flattened dough with flour on both sides and start rolling them again into a nice round chappati.

5.Put this flattened rolled out roti on the hot skillet, cook for about few minutes on both the sides.

6.Next hold the roti directly on gas flame & let it cook till you see brown spots appearing on roti .take care not to burn them.

7. Flip it on both the sides to get it evenly cooked, apply butter/ghee on both the sides, until it is lovely golden brown in colour, that means it is done.

8.Serve it with butter/Ghee, pickle ,chutney and dal makhani / rajma / chole.