Monday, October 29, 2012

                               AMLE KA ANCHAAR

                                  (GOOSEBERRY PICKLE

Amla is good for health,rich in iron and has so many qualities that make it outstanding.One amla a day increases the hemoglobin and brings back to normal level just after one month ! The nutrient value does not decrease even after cooking. My mother used to make this pickle and it was very popular,the hint of garlic gives it extra edge. Amla is not  available in U.S. so I was missing it since I left India. This month I saw amla in frozen section and thought to give it a try and believe me;it turned out as good as made of fresh amla !

  • Amla 5 
  •  mustard seeds 1 tbsp.
  • Red chilli powder 2 tbsp.
  • Turmeric powder 1 tsp.
  • Kalonji (onion seeds) 1 tsp.
  • Salt.
  • Mustard oil 3 tbsp.
  • Garlic cloves 5-6
  • Green pepper 6-7
  • Water 1/2 cup.
Method :

  • Boil amla in pressure cooker.I was using frozen amla so I cooked it till 2 whistles.
  • Grind mustard seeds in the grinder,then add garlic-green pepper with some water and blend.
  • Open amla by slightly piercing a fork but let it retain it's round shape.
  • Mix all the above mentioned ingredients and don't be shy of adding water.
  • Put it in sunlight for whole day and it's ready to eat.

Sunday, August 26, 2012


This is the recipe I created and my family and friends really really love it. It's simple,quick and delish.Here in U.S.A. I make it with ground turkey,but I think if I were in India,I could make it with goat-meat keema.


  1. 1 lb. ground turkey
  2. 2 big onions
  3. 3-4 cloves garlic
  4. 1" ginger
  5. 2 tbsp. yogurt
  6. 1 tsp. whole corriander
  7. 1 tsp. cumin seeds
  8. 3 tsp. hot red chilli powder
  9. salt to taste
  10. 7-8 red dry whole chilli
  11. 10-12 black pepper
  12. 3-4 black cardamom
  13. 4 cloves
  14. 1/2" cinnamon stick
  15. 3 flakes mace
  16. 2 almonds
  17. 1 tbsp. dry coconut powder
  18. 1 tbsp. chopped cilantro
  19. 2 chopped green peppers
  20. 1/2 tsp. turmeric powder
  21. 1 tsp. corriander powder
  22. 1 service spoon oil
  23. 1 tbsp. desi ghee(optional)


  1. Mix cilantro,green peppers (chopped),cumin,red chilli powder,salt,finely chopped onion(3 tbsp.) in ground turkey.
  2. Make medium size balls.
  3. Roughly chop rest of onion,garlic and ginger.
  4. Grind in cofee grinder almonds,coconut powder,2 black cardamom,half of cinnamon,1 clove.
  5. In a pressure cooker,pour oil and make a layer of meatballs and onion-garlic-ginger,add all the whole spices and powder spices,yogurt,salt and cook till one whistle.
  6. Open the lid and keep bhuno on medium heat.
  7. When it starts leaving oil,add ghee and keep stirring.
  8. Now,sprinkle grind nuts-spices powder and 1/2 cup of water.
  9. Serve with chapatis and rice.


This is my version of mughalai chicken and my family and friends love it.So here I'm sharing this recipe.....


  1. 8 pieces of bone-in chicken breast-thigh & drumstick combined or any one of your choice,it should not be boneless.
  2. 1/4 cup yogurt.
  3. ginger-garlic -green chilli paste 2 tsp.
  4. 1 small and 2 medium size onions.
  5. 2 boiled eggs.
  6. 1 tsp.roasted chana
  7. 2 strands saffron soaked in 1 tsp. milk.
  8. 3 whole red chilli
  9. 3 black cardamom
  10. 3 cloves
  11. 1/2' cinnamon
  12. 1/2 mace
  13. 3 kabobchini
  14. 1/2 tsp. shahjeera
  15. oil,mustard oil 2tbsp. & 1 tbsp. ghee
  16. 2 tsp. red chilli powder
  17. 1 tsp. corriander powder
  18. water
  19. salt
  20. (1 tsp. chironjee,2 tsp. grated coconut or coconut powder,3 almonds,1 tsp. poppy seeds,1 tbsp. cashew,2 green cardamom,1 black cardamom,1 clove,a tiny piece of cinnamon and roasted chana.....grind these in coffee grinder and keep aside.)


  1. In a nonstick pan with lid,heat oil.
  2. When it's hot,throw bay leaf and whole spices.
  3. Add 1 thinly sliced small onion and saute it till pink.
  4. Add marinated chicken pieces(chicken marinated for half an hour in yogurt,ginger-garlic-green chilli paste & salt).
  5. Also add red chilli powder,corriander powder and salt.
  6. Roughly chop rest of the onions and throw them in.
  7. Cover and cook stirring occasionally.
  8. When it's tender and done,it will leave oil.
  9. uncover and bhuno on slow heat.
  10. Add ghee and saffron milk.
  11. After 5 minutes,sprinkle grind nuts-spice mixture and 1/2 cup of water.
  12. Cook for 3-4 minutes and just add eggs cut inti halves.
  13. Cover.Turn off the heat.
  14. Serve with nan or chapatis and plain rice.