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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.

Udupi Sambar

Udupi is known for its origin of the famous Masala Dosa. The usage of freshly ground spices and also the  addition of coconut, jaggery and red chillies make it mildly sweet, sour and spicy in taste.

It goes best  with idli, dosa, vada and even plain steamed rice. It tastes yummy. The verities of vegetable usage make it different.


1/2 cup Toor dal

2 cups sliced Mixed Vegetables (Carrot, Potatoes, Beans, Drumstick, Brinjal)

5-6 sambar onions/shallots or 1 medium sized onion, quartered

1 medium sized tomato, diced

A small gooseberry size Tamarind

1/4 tsp Turmeric powder

1-2 tsp grated Jaggery (optional)

2 tsp Oil

Salt to taste
Udupi Sambar 1
To roast and grind:

2 tsp Coriander seeds

7-8 Fenugreek seeds

2 Red chillies

1/3 cup grated coconut

1/4 tsp Peppercorns

1/2 tsp Cumin seeds

1 tsp Chana dal
Udupi Sambar 2
2 tsp Urad dal

To temper:

2 tsp Oil

1/2 tsp Mustard seeds

1-2 Red chillies

4-5 Curry leaves

Pinch of asafetida


Chop the vegetables into 1″ cubes and wash thoroly in water. Keep aside. Wash and soak the dal for 10  minutes in 1.5 cups of water. Add turmeric powder in it.

In another pan, mix the chopped veggies, 1.5 or 2 cups water, turmeric powder, salt and cook till the  veggies are almost done. Cook dal and vegetables in a pressure cooker for 3 whistles, once the pressure  drops slightly mash the dal with back of ladle.

Soak tamarind in water for few times and extract pulp from it and keep it ready. Dry roast coriander seeds, cumin seeds, urad dal, chana dal, fenugreek seeds red chillies and pepper corns and grind them in to fine powder.

Add freshly grated coconut and again grind to a fine paste by adding some water. Mix the mashed dal in to cooked the veggies.stir and add the tamarind pulp in the dal. Mix well. If  required you can add some water.

Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add the cooked dal  and vegetable. Add the ground mixture, salt jaggery and mix nicely and boil it until the raw smell of the ground paste is gone. Check the consistency of samber while boiling.

For tempering in tempering pan heat oil, crackle mustard seeds. Add red chillies, curry leaves and  asafoetida. Fry for half a minute and add the tempering in to the sambar at the end and mix well.

Simmer for some 10-12 minutes or more, till the raw aroma of the tamarind has disappeared and the whole flavors in the sambar have merged with each other.

Cover the sambar pan with a lid for a few minutes, so that the tempering flavors get mixed with the sambar. Serve the udipi sambar with idli, dosa or steamed rice.

Tips: The drumstick makes the samber very tasty. So try to use this vegetable in Udupi Sambar.

Kashmiri Pulao

Kashmiri pulao is an extremely prominent traditional Kashmiri rice dish prepared with lots of dry fruits,

nuts and fresh fruits. It is an immaculate dish forgets together and new year’s eve. It is little is sweet-

smelling, gentle and sweet. Its saffron smell is brain blowing. Kashmiri pulao is an acclaimed pulao dish in restaurants.


Basmati rice 2 cups

green chilli 2 slices

Green peas 1/2 cupKashmiri Pulao 1

Ginger garlic glue 2 tsp

Saffron few strands

Warm milk 2tbsp

Ghee 2tbsp

Oil 3 tbsp

Water 4 cup

Salt to taste

Whole spices:

Aniseed 1Ingredients

Cardamom 3

Cinnamon 2″ piece

Cloves 4-5

bay leaves 2
Dry fruits and nuts:

Almonds 15-20

Cashews 15

Pistachio 1/3 ccup

golden raisins 1/3 cup

Dark raisins 1/3 cup

10-12 walnuts (chpped)

For garnish:

fried onion 1/2 cup(optional)
fresh frouts:

Pineapple/apple 1/2 cup

Pomegranate seeds/grapes 1/2 cup


Absorb the saffron drain and keep aside. Wash and soak the basmati rice for 20 minutes, drain water & Keep aside.

Heat ghee in a skillet and gently toast the nuts one by one and include the raisins. Drain the nuts and dry

dry frouts in a platter then add the oil and cut onion, half moon shape.

Saute until they are golden brown. Drain on a paper towel. In the remaining ghee add oil. Add the

ginger garlic paste, green chillies and saute until the crude emanation vanishes.

Include the entire flavors and sear lightly. Add the emptied doused rice and defrosted peas.fry daintily

by tender blending. Include the saffron blended with milk blend and 4 mugs of water. Add salt as needed.

Cook secured on medium fire until done (about 10 minutes). Gently cushion with a fork to check

whether done and the dampness is totally consumed. Switch off fire and include cleaved pineapple, pomegranate seeds.

Trim with fricasseed onions, fried nuts and dry tree grown foods & is prepared to serve.

Tips: You can even include more vegetables like cleaved beans and carrots. It runs best with basic raita.