Cooking Tips and Recipes

August 30, 2010

Kabuli Chana Pulao


  • Kabuli chaney 2 cup
  • Basmati rice 4 cup
  • Onion 2
  • Green chilies 5-6
  • Tomato 1
  • Cumin seeds 1 tsp
  • Black cardamoms 2-3
  • Black pepper 9-10
  • Cooking oil as required
  • Red chili powder 2 tsp
  • Ginger garlic paste 2 tbsp
  • Salt to taste
  • Yoghurt 1 cup


  • Soak channey for over night.
  • Soak rice for half an hour.
  • Heat oil in a wok and fry onion till light brown
  • Add ginger garlic paste, tomato, green chilies and yoghurt and make a thick gravy.
  • Add soaked channey and fry for some minutes.
  • Add 1 cup of water and cook by covered.
  • Then add all other ingredients and water.
  • When water come to boil, add rice and cook on medium flame.
  • When water evaporated from rice, simmer for 5-10 minutes.
  • Serve hot with raita and salad.

August 16, 2010

Rainbow Rice


  • Chicken meat ½ kg
  • Rice ½ kg
  • Carrot boiled as required
  • Green onion as required
  • Boiled grams as required


  • Divide rice in four portions.
  • Add boiled carrots in first portion and fry them.
  • Add green onion in second portion and also fry them.
  • Do as same with rice and chicken.
  • Same with rice and grams and keep them aside.
  • Take a large size plate and garnish its edges with grams and boiled beans.
  • Make layers of each portion of rice in attractive way.
  • Garnish with coriander leaves and green chilies.
  • Serve hot.

July 31, 2010

Crispy Rice Balls


  • Boiled rice 1 cup
  • Onion 1
  • Green chilies 4-5
  • Red chili powder 1 tsp
  • Salt to taste
  • Cumin powder 1 tsp
  • Bread crumbs 3 tbsp
  • Egg 1
  • Cooking oil for frying


  • Mix all the ingredients in cooked rice except bread crumbs, egg and cooking oil.
  • Mashed properly and prepare a smooth mixture.
  • Make small balls of equal size.
  • Heat oil in a wok.
  • Dip rice balls in egg and then roll in bread crumbs.
  • Deep fry till golden brown.
  • Crispy rice balls are ready.
  • Serve hot with chili sauce and ketchup.

July 17, 2010

Chicken Biryani


  • Basmati rice 3 cup
  • Chicken pieces ½ kg
  • Yoghurt 1 cup
  • Onion sliced 3-4
  • Ginger garlic paste 2 tbsp
  • Green chili paste 3 tbsp
  • Tomato puree ½ cup
  • Lemon sliced 4-5
  • Cumin seeds 2 tsp
  • Red chili powder 2 tsp
  • Turmeric powder 1 tsp
  • Salt to taste
  • Cooking oil 1 cup
  • Green coriander leaves
  • Mint leaves
  • Green chilies 6-7
  • Cardamoms 3-4
  • Garm masala 1 tbsp
  • Yellow food color 1 pinch
  • Water as required


For Biryani Masala

  • Heat oil in wok and fry onion on medium heat.
  • When half fry add chicken and fry for 5 minutes.
  • Add ginger garlic paste, green chilies paste, tomato puree and lemon sliced.
  • Mix well, cover and cook till all become thick gravy.
  • Add all the spices and ½ cup of water and cook till chicken tender.

For Rice

  • Soak rice for half hour
  • Put water, salt, cumin seeds and garm masala in another wok and come to boil.
  • Add rice and cook till half cooked
  • Drain and keep separate.

For Mixing

  • Spread some cooking oil in the bottom of wok and make a layer of cooked rice.
  • Make a layer of biryani masala.
  • Spread green chilies over it.
  • Make other layers of biryani masala and rice in the same way.
  • Sprinkle coriander leaves, mint leaves and mixture of water and yellow food color on the top of rice.
  • Simmer for 15-20 minutes on low heat.
  • Spicy chicken biryani is ready.

July 10, 2010

Egg Fried Rice


  • Egg 2
  • Instant rice 2 cup
  • Vegetable oil 1 tbsp
  • Green beans ½ cup
  • Onion chopped ½ cup
  • Salt to taste
  • Water 2 cups
  • Soy sauce 2 tbsp
  • Black pepper ground 2 tsp


  • Add water, soy sauce and salt in wok and come to boil.
  • Add rice and keep stirring.
  • Remove from stove, drain and keep aside.
  • Heat oil in a pan and fry green beans and onions.
  • Beat eggs and add in the onion and green beans.
  • Also add salt and black pepper.
  • Pour this mixture in cooked rice and mix well.
  • Serve hot with ketchup and chili sauce.

June 28, 2010

Spring Onion Pulao


  • Basmati rice 2 cup
  • Cooking oil 4 tbsp
  • Spring onion sliced 4 tbsp
  • Cumin seeds 1 tsp
  • Garlic cloves 5-6
  • Salt to taste 1 tsp
  • Garm masala powder 1 tsp
  • Lemon juice 1 tbsp
  • Green onion chopped 1 cup


  • Soak rice for half an hour.
  • Heat oil in a pan and fry cumin seeds.
  • When cumin seeds bring to change color add spring onion and garlic and sauté till brown.
  • Stir in the rice and mix gently.
  • Add three cups of water, salt and garm masala powder.
  • Cover and cook till water evaporated.
  • Sprinkle lemon juice and simmer for 5 minutes.
  • Dish out in serving dish and garnish with spring onion green.

April 10, 2010

Mutton Biryani


  • Mutton 1 kg
  • Rice 1 kg
  • Green chilies 8-10
  • Garlic ginger paste 2 tbsp
  • Fried onion 4 tbsp
  • Mint 1 bunch
  • Lemons 2
  • Cooking oil as required
  • Salt to taste
  • Coriander leaves 4 tbsp
  • Cumin seeds 2 tsp
  • Cardamom 2 pieces
  • Cinnamon 2 tsp
  • Yoghurt 1 cup

Cooking method:

Wash mutton finely and grind green chilies, garlic, ginger and all spices together and add in meat. Then add yoghurt and leave it for half an hour. Boil the rice and take out when semi-cooked. Cook mixture of meat and other spices on stove over low flame till it tender. Add boiled rice in it and add mint leaves and coriander leaves and simmer for 15 minutes. Tasty mutton biryani is ready.

March 9, 2010

Green Potato Rice


  • Rice ½ kg
  • Potato medium 4-6
  • Oil ½ Cup
  • Green chilies 10
  • Mint chopped ½ Cup
  • Coriander leaves chopped ½ Cup
  • Onion 1
  • Salt to taste
  • Ajinomoto 1 tsp
  • Yogurt ½ Cup


Dip the rice after cleaning finely. Make the paste of mint, coriander leaves and green chilies. Cut the potatoes in large cubes. Heat the oil in a wok and fry onion, when it become light brown add the grinded mixture and salt, Ajinomoto and yogurt and fry for some minutes. Then add water and boil it. when it come to boil then add rice and let it cook, when water is evaporated from the rice then cover the rice and let it simmer for 5 minutes on low heat. Spicy green potato rice is ready. Serve hot with raita and salad.

February 25, 2010

Mix Vegetable Rice


  • Eggs 4
  • Green peas ½ cup
  • Mushrooms 4 tbsp
  • Sliced onion 2 tbsp
  • Chicken stock 3 cup
  • Boiled rice 3 cup
  • Butter 1 tbsp
  • Salt to taste


Beat the eggs into a bowl for 10 minutes.
Add half of the salt. Heat the oil into large frying pan.
Fry the onion in it. Add beaten eggs in it.
Keep the flame
low to optimal limit. Fry eggs or onion. Add rice.
Sprinkle the remaining salt over them. Cook for 2 minutes, add green peas and mushrooms in it and stir continuously so that rice will become soft.
Stir rice slowly so that they will not mix up into each other.

February 22, 2010

Chinese Fried Rice


  • Boiled rice 8 ounces
  • Peas 4 ounces
  • Smoke bacon 3 ounces
  • Peeled prawns 3 ounces
  • Spring onions 6
  • Beaten eggs 2
  • Sunflower oil 2 tbsp
  • Salt to taste
  • Black pepper 2 tbsp


Heat the oil in a wok and stir the rice for 1 minute. Add smoke bacon and peeled prawns in the rice. Cook it on medium heat for some minutes. Then add spring onions, eggs and peas and keep cooking. Add salt and pepper at the end and mix them finely. Chinese fried rice is ready to serve hot with salad and Chicken Manchurian.

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