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Afghan lamb pilaf recipe (Kabuli Pulao)

Afghan lamb pilaf recipe or kabuli pulao is popular recipe in all over world. In Afghan party is incomplete without kabuli pulao. It is a traditional recipe in Afghan.


Sella basmati rice 1 kg  (soaked in cold water for 4 hours or overnight)
Lamb leg or shoulder 800 gm (on the bone, chopped into 6cm pieces)
Vegetable oil 200 ml
Chopped onion 1afghani_pulao2
Garlic paste 1 tsp
Ginger paste 1 tsp
White sugar 1/2 cup
Garam masala (made from ground cloves, bay leaves, cardamom and cinnamon) 2 tsp
Freshly ground cardamom 1 ½ tsp
Carrots 250 gm (peeled and cut into batons)
Sultanas 75 gm
Salt as Taste
Water (8 cups)
Mixed slivered almonds and pistachios for garnish


Heat 50 ml of the oil in a large frying pan over medium–high heat. Add Onion.fry until golden brown. Add the lamb pieces. Add garlic paste and 1 tbsp of the salt. Cook in low flame. Fry the lamb until it is well browned on all sides. Add the water, reduce heat to low and cook, stir the surface occasionally, for 1 ½ hours. When lamb is tender.  Remove lamb from pan and set aside. Reserve the stock.

Place a pan on gas in medium heat. put half of sugar in the pan. When sugar is caramel, carefully add 250 ml (1 cup) of reserved stock. Add the remaining salt, 1 tsp of garam masala and a pinch of cardamom powder. Bring a boil, then remove from heat and keep aside.

Drain the soaked rice. Wash thoroughly. Cook in a large saucepan. When rice is cooked. Drain the water and return to pan. Pour over the caramelized sugar mixture. Add a pinch of garam masala and cardamom powder and stir until rice is evenly coated.

In a separate pan, sauté the carrots in a small quantity of oil, add sugar and fry until softened. Remove from pan and keep aside. Add a little oil to the pan and sauté the raisins until they swell up. Remove from pan and set aside. Next fry the almonds and pistachios to a golden brown and set aside.

Heat the remaining oil in frying pan. Pour oil over the rice. With the handle of a large spoon, make holes all over rice to allow it to steam evenly. Top with spiced carrot and reserved lamb. Cover and seal the pan with a tea towel, then a lid. Place over high heat and cook for 5 minutes, or until you hear a ticking sound. Reduce the heat to low and cook for another 10 minutes. Remove from the heat and leave, covered, for 10 minutes.

When you have to serve remove the lamb and spiced carrots, and mix rice well. Cover base of a platter with a little rice, spoon over the lamb and then cover with remaining rice. Top with spiced carrot. Garnish with almonds and pistachios. Serve hot with raita or salad.

There most probably will be left over stock that is very good even as a soup on its own and probably served that way in an Afghani household.

Sabudana Khichdi Recipe

Sabudana khichdi speically make during Navratri fasts. Sago cooked with potatoes and crushed peanuts. This is a popular snack recipe for vrat or Hindu fast. There is no onion and no garlic. So try this recipe in Navratri.


Sabudana (Sago or Tapioca pearls) 1cupsSabudana Khichdi Recipe
Ghee – 1 tbsp
Cumin seeds – ½ tsp
Green chilies – 2, chopped finely
Curry leaves – 7-8
Potato – 1  cut into small cubes
Rock salt (Sendha namak) –to taste
Roasted and crushed peanuts – 2 tbsp
Desiccated coconut – 1 tbsp
Lemon juice – 1 tsp
Sugar – 1/2 tsp. Optional
Cilantro or coriander leaves – few sprigs, chopped finely


Wash sabudana under running cold water till water runs clear. Soak the sabudana in enough water for 2 to 3 hours or overnight. Drain any excess water from it using strainer. Let it drain at least 10 minutes. This is very important step to avoid stickiness of sabudana.

Check the sabudana is soaked properly or not. When you press one soaked pearl between your finger and thumb, it should mash very easily without any effort. Heat the oil in a pan on medium heat. Once hot, add cumin seeds. Let them crackle.

Then add chopped green chilies and curry leaves. Saute for 30 seconds. Add cubed potatoes and sendha namak. Mix well.Cover the lead and cook till potatoes and cooked.  Once potatoes are cooked, add crushed peanuts and coconut.Stir well and cook for 1-2 minute.

Add soaked-drained sabudana.  Saute for four to five minutes, stirring well. Sprinkle some water (about a tablespoon).cook for 4-5 minutes till sabudana pearls are soft and transparent. Add lime juice and sugar. Mix well. Remove from heat. Garnish with some chopped coriander leaves and serve.

First soak sabudana well. Drain the soaked sabudana well. If drained properly then it won’t be sticky. Always use shallow and wide bowl to soak sabudana.  Add just enough water up to just 1 ½ inches above the sabudana.

Hyderabad Pandu Red Chilli Pickle

Hyderabad red chili pickle is a traditional pickle. This pickle will take 4 to 5 days to make and can storage for 1 year. You can eat with rice or uttapam.


1/2 kg whole Pandu red chiliChilli Pickle
1 tbsp Coram seed
1 tbsp fenugreek seed powder
5 pc termeried
2 tbsp mustered oil
7 garlic pods
1 tsp hing
1 tsp turmeric powder
Salt as taste


First with a wet towel clean the red chilli and dry with a dry towel and remove the chili stems. In a stone mortar put the red chili and grind it with its pestle.  Add salt as taste.

Add turmeric powder and mix well. Add termerid in it. Mix it up and down. Add smashed garlic in it. Heat oil in a frying pan. Add carom seed, hing and fenugreek seed powder in it. Add this tadka into the red chili paste.

Then mix all properly and store in a clean dry glass container. Cover it with a lid. After 2 days you can eat it. You can make it with mixture grinder but it will made best in stone mortar and pestle

Tips: Tamarind and ripe red chillies are the two main ingredients of this dish. While grinding the chillies and tamarind do not add water. Always use a dry spoon and dry mixer when handling or grinding the pickle.

Goan Pork Vindaloo Recipe

Pork Vindaloo is a traditional Goan recipe and it is a spicy and tangy. In Earlier in 18th century the Portuguese brought this recipe in our country. Now it is the national dish of this state.  The pork vindaloo Portuguese name is carne de vinha d’alhos (meat marinated in wine-vinegar and garlic).

When Portuguese came in India they found a lot of mashala or spicy powders hear.  So they made it with Indian spice powder such as chilies, tamarind, black pepper, cinnamon, and cardamom. Making with Indian spice it tastes better than earlier.
2 lb. boneless pork shoulder, cut into 2″ pieces
1/3 cup white wine vinegarPork Vindaloo
3 tbsp vegetable oil
1 tsp. black mustard seeds
2 large onions, finely chopped
1 heaped tbsp finely grated ginger
4 large garlic cloves, finely grated
250ml chicken stock
Handful coriander leaves
Salt as taste

Spice or Mashala:

6 green cardamom pods
½ tsp black peppercorns
1 tsp golden caster sugar
8 small dried chillies
Pinch of ground cloves
2 tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric powder
1 tbsp mild chilli powder


In a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves, and cinnamon to make a fine powder. Mix all spice powder, grated ginger, garlic, vinegar and pork. Cover its lid. Leave eat to marinate for overnight.

In a deep frying pan heat some oil in a medium flame.  Crackle the mustard seeds, and then add chopped onion.  Cook it until starting to soften. Add green chili and chili powder and cook it low flame, otherwise it will burn.

Add the marinated pork in it. Stir it continuously. Turn up the flame low and cook for about 5 minutes, stirring continuously. Add the leftover marinade to the pan with the stock. Add the chicken stock in it. Add salt as taste.  Cook it in low flame for 40-45 minutes until the pork is soft also the sauce will be thickened.

You will know that the Pork Vindaloo is ready when the gravy is fiery red in color. Sprinkle the coriander leaves on top. Serve with steamed basmati rice and naan.

Tips: Vindaloo can made with chicken or mutton  in same process.

Kimami Sewai Recipe

Kimami is a sweet sewai recipe or vermicili recipe prepared on the occasion of Eid. Usually it prepared in every home in northern India on festivals. During the holy month of Ramjan when fasting is on, Iftar, variety of food is prepare to break the fast and kimami sewai is among the hot favourites. Due to physical fitness I have joined Zym from 10th May. My Zym instructar Mr. Salman was helped me for publish this recipe.

I have already tried this in my home, really it was so nice and tasty.

Ingredients:kimami sewai

Sewai – 1/2 kg
Milk  – 1.5 ltrs
Sugar – 1.5 kg
Khoya     1 kg
Pure Ghee     250 gms

Dry fruits:

Cashew nuts 150 gms
Almonds 150 gms
Coconut grated     1 whole
Currants/Kishmish 100 gms
Pistachio/Pista 100 gms
Dry dates/ chuwarah 250 gms
Talmakhana 100 gms
Charoli/ Chironji 50 gms

Other ingredients:

Cardamom Green –  4
Cloves  – 4
Gulabjamun Mix Powder – 1 kg


In  a heavy bottom pan boil 1 liter of milk. Add sugar in it, then stir through spoon on a medium heat. In another stove heat the ghee and roast vermicelli in the pan, till light golden brown. Then keep aside. In this pan add all dry fruits till golden brown. Now we will make the sugar syrup for kimami. In large pan heat ghee and temper with cloves and green cardamom.

Add sugar and milk mixture in it. Cook till the  syrup will be little thick. Now add the roasted vermicelli in to sugar syrup and mix well. Then add all roasted dry fruits, khoya and gulab jamun powder and mix well. Cook on low flame for 15 minutes. Do not overcook and dry the syrup. Kimami sewai  is ready to serve. Switch off the stove. Garnish it with desiccated coconut and silver foil and serve.

May this special occasion bring you untold joy, immeasurable happiness and lots of fun. Happy Eid!

Pahari Madra Recipe

Madra Recipe is a typical Himachal Pradesh’s recipe. The main thing in this recipe is when you add the yogurt. You have to stir continuously and do not allow the yogurt to curdle, otherwise it is very simple to make and tastes delicious.


2 cups chickpeas (soaked overnight and boiled)
1 tbsp aniseedmadra recipe1
2 green cardamoms
2 black cardamoms
2 or 3 cloves
1 stick cinnamon
1 bay leaf
1 and 1/2 cup curd (beaten)
3-4 tbsp ghee
2 tbsp coriander powder
1 tbsp turmeric powder
Salt and sugar as per taste
Cashew nuts, raisins for garnish


Heat the ghee in pan on medium flame. Add cloves, cinnamon, green cardamoms, black cardamoms aniseed, and bay leaf. When all the khada mashala are swollen, add aniseed seeds, turmeric, and coriander powder. Sautee the mixture for a half minute then add the beaten curd and stir continuously till it comes to a boil and the ghee starts separate.

Add boiled chickpeas, salt and sugar and stir well. Cook for 5 to 7 minutes. Stir continuously. Check the thickness of gravy. Add water if it starts or starts sticking to the pan. Do not stop stirring or the yogurt will curdle. After 10 minutes add 2 to 3 tbsp ghee in it. Cook it on a slow fire for about 30 minutes. Garnish with cashew nuts and raisins.

Serve hot with rice or chapattis.

Rajhistani Paapri Kari Recipe

Low in spending plan and hight in taste Rajistani paapri Curry is a brilliant solid formula. Curd made this formula wonderful and dilicious. It runs best with rice or chappaties. It is a customary formula of Rajstan.Rajasthani papad curry is famous to the point that you can discover it in any Rajasthani Hotel.


Papads – 4
Gram flour 200 gmPapad Curry
Yogurt ½ kg (acrid)
Turmeric powder 1 Teaspoon
Coriander powder 1 Tablespoon
cumin seed ½ tsp
Chupped Green chili – 3
Tomato glue 2 tbsp
Garlic glue 2 tbsp
Red stew powder 2 tbsp
Oil 2 tbsp
Choppes Coriander leaves for embellishing
Salt to taste


In a mixing bowl add gram flour, sour yogurt. Heat a Pan and put big spoon of oil in it. Crackle chumin seed. Add green chili, garlic paste and saute little that the raw smell of garlic will gone then add tomato paste and all the dry mashala powder one by one. Then cook it properly.

Now add prepared gram flour mixture in it and stir contentiously. When the spices get fried then add water and cook it on low flame for 2 to 3 minutes. Roast a small piece of papad. put it into the boiling curry.Add salt according to your taste.

Let it cook for one more minute. Now papad curry is ready, put it in a bowl and garnish it with freshly cut coriander leaves. It goes best with roti or paratha.

Italian Ravioli Recipe

Ravioli is a traditional non veg recipe of Italian pasta. You can stuff it with cheese, meat, or virtually anything you like. It served with tomato or other flavored sauces and, often, grated cheese. It can be made in different shape.


For Dough:

3 cups all-purpose flour

1/2 tsp. saltravioli

2 eggs

1/4 cup olive oil

1/2 cup water

Extra flour for dusting

For Filling:

1/2 cup fresh ricotta cheese

8 ounces burrata, torn into small pieces

½ cup finely chopped spinach leaves

Pinch of freshly grated nutmeg

2 eggs, lightly beaten

Salt and pepper as taste

For the pesto sauce:

2 tbsp shelled pistachio nuts

1 tbsp walnuts

1 tbsp pine nuts

1 garlic clove, smashed and peeled

1/4 cup Pecorino Romano, grated

2 cups fresh basil leaves

2 tbsp Parmesan, grated, more for serving

1/4 cup extra-virgin olive oil

1 egg yolk, whisked

Salt and pepper

Directions of filling:

In a bowl mix burrata, 1/4 teaspoon pepper, spinach leaves and the nutmeg. Add salt and pepper as needed and keep aside.

Directions of the dough:

Put flour and salt in bowl of a food processor. Add eggs in it and process for 30 to 60 seconds or until dough forms a rough ball. Transfer to a lightly floured surface and knead for 1 minute. Wrap in plastic wrap and let rest in refrigerator for 30 minutes. Roll out your dough either by hand or by machine. It should be thinnest. Cut in to 22 inch long sheets.

Lay out a sheet of pasta and dollop 1/2 tablespoon mounds of filling in two lines, 2 inches apart. Brush egg yolk around filling. Lay another sheet of pasta directly over filling and use a folk to press out any air pockets. Using a round 21/2-inch cutter, or larger, cut out ravioli around filling.

Remove excess pasta and press edges closed with your fingers. Repeat with remaining sheets of pasta sheet and filling. In half a gallon of boiling salted water add the ravioli in batches for 2 to 3 minutes. When ravioli is cooking let us make the pesto sauce.

In a blender or food processor, grind nuts. Add basil, garlic, pecorino, Parmesan, 1/8 teaspoon salt and pepper to taste. Gradually pour in oil until a smooth sauce forms. Adjust seasoning. Oil until a smooth sauce forms. Adjust seasoning. Now pour the pesto sauce on ravioli and garnish with Parmesan and chopped pistachios.

Serve it as a starter, either with a sauce or just drizzled with extra virgin olive oil and scattered with fresh herbs and parmesan cheese.


You can use mushrooms, sauce, and meat loaf as filling.

Kamala Bhog

Kamala Bhog is simply by far the most delicious dessert is a traditional Bengali recipe.


Paneer – 150 gmKamala Bhog
Plain flour (maida) for dusting  1 teaspoon
Sugar 200 Gm
Saffron Colour a pinch
Raisen 2 tbs
Milk 1/2 tsp


Knee the  Paneer. Add  flour and 1/2 tsp of milk. Mix pinch of saffron For colour. Make the paneer in  to a smooth dough. Divide the mixture into 12 equal parts. Put one risen in one part of mixture and roll into a ball. Then make a sugar syrup of one cup of water with 150 gm sugar. When the sugar syrup begin to boil add the paneer balls. Then cook the paneer balls for 7 – 10 minutes in the syrup. When the the paneer balls float on sugar syrup, drain from sugar syrep and let is cool. After 30 min cut the sweets as lotus shape and garnish with silver pepper. Then you can serve it.

Kueh Lapis (Layer Cake)

Kueh Lapis ( is a popular snack in Malaysia and Singapore and it literally means layer cake.
A good lapis legit has more than eighteen layers. In Indonesia there are different addition
of cheese, almonds, prunes, raisins, cashews and even in different flavors of kueh lapis found.


Tapioca flour 350gmKueh Lapis1
Rice flour 100gm
Water 500ml
Sugar 280g
Pandan leaves 4
coconut milk 400ml
Rose pink coloring
Pinch of salt


In a pot, boil water,sugar and pandan leaves together till sugar dissolved. Turn off the heat, cut the pandan leaveKuih Lapis3s and add in coconut milk. Stir well and keep aside to cool. Add tapioca flour and rice flour together. Mix well into coconut liquid with a hand blender. Strain the mixture through a strainer to ensure it is free from lumps.

Divide mixture in three equal portions. Add desire colorings (red and pandan paste) into each portion, keep one portion white. (You can use more colors if you prefer to have more colorful layers). Grease a 7″ steam pan tin with little oil. Place the pan in a steamer and steam until hot. Divide batter into 2 portions. 4 layer with plain batter (original white) and 5 layers of red batter (add red food coloring into plain batter to become red layer). Pour 1st layer with red batter into steam pan, and steam for 3mins over medium high heat. Our 2nd layer with white batter into steam pan, and steam for 3mins.

Repeat the procedure, alternating white and pink liquid until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time. Add a little more rose pink colour to the last layer to make it a deeper shade of pink. Leave the kueh to cool completely after steamed and invert the pan to knock out the kueh.

Grease knife with little oil before cutting. You may also brush a little oil on the surface as gloss finishing.