Kela Kofta

This Kela Kofta recipe is another version of Kofta recipe. Kela Kofta is a recipe made out of raw bananas or plantain. It is very nutritious and healthy as they contains a high level of proteins, vitamins which useful for the blood regulation. It is very delicious to eat. This recipe made out of green bananas may not be too easy to get hold of, but it is well worth it as this Kela Kofta is an exotic and different dish which has no counterpart in Western cuisine.


  • Boil the raw green bananas for about 10 minutes with their skins until they become tender.
  • Remove from the heat and allow them to cool, then peel off their skin and mash the bananas evenly.
  • Heat the ghee on a pan and fry the onion until it is golden brown.
  • Add ginger and garlic to the onions.

Now add the banana pulp along with the paprika, cardamoms and little salt stirring well. Allow it to cool.

Pour in the egg until you have a soft, pliable dough.

Now shape the mixture into balls approximately a size of a lemon and place it apart.

On a saucepan put the cream and tomato puree together with an pinch of salt and a little ghee and cook it in a medium flame, stirring constantly.

When the gravy starts boiling add the koftas and gently heat for 10 minutes.

Garnish with some coriander leaves and is ready to serve.

Chicken Croissant

How to make Chicken Croissant:

Step 1:

(For making dough)

  1. Mix the above ingredients flour, milk powder, yeast, oil, egg, salt and sugar.
  2. Add warm water and knead the dough to medium soft.
  3. Leave it for 1 hour in a warm place.

Step 2:

(For making the chicken filling)

  1. Finely chop the onion, tomato and green chilies.
  2. Heat 2 tbsp of butter in a pan and fry the onion and tomato along with ginger garlic paste.
  3. Now add red chili powder, garam masala, salt and chicken and cook it for few minutes.
  4. Add flour then milk and cook till it becomes thick, then add coriander leaves / dill leaves and remove it.
  5. Leave it to cool completely.

Step 3:

(For making the croissant)

  1. Divide the dough into four parts.
  2. Roll one part of the dough with the rolling pin to a round shape.
  3. With a knife, mark the cut on half side of the dough.
  4. To the other half of the dough add the filling and cover it and start folding the other half you will see the cuts on the upper side and don’t forget to fold the corners to make a croissant shape.
  5. Glaze the top of the croissant with egg beaten and sprinkle some sesame seeds over it.
  6. Place it in a warm place for 10 minutes and then bake it for 200 degrees for 10 to 12 minutes.
  7. After taking from oven apply butter over it and cover it with a cloth for 2 minutes to soften the croissants.
  8. Garnish it as you like and serve it.







Butter Naan

Butter Naan:

Butter Naan is a leavened bread with a butter coating over it. It is very famous in India and will be there in every Indian restaurant. Butter Naan really goes well with some thick gravy may be veg or non veg. Some people like garlic naan which is just another version of Naan. Whatever may be the version Butter Naan tastes very delicious and definitely it is going to be your mommy’s favorite dish too. So celebrate this mother’s day with butter naan and surprise your mother. As this is the very easiest way of making Naan and taste definitely like a restaurant butter naan. Its also an yeast-less naan. This butter naan recipe is dedicated to all mothers and HAPPY Mother’s Day :)

Method to prepare Butter Naan:

  1. Sieve all the dry ingredients such as maida, baking powder, baking soda and salt in a wide bowl and mix it evenly.
  2. To the mixture add the yoghurt slowly and combine together well to form a dough.
  3. Knead the dough, now at this stage the dough will be more sticky and soft.
  4. To this dough add the final ingredient the lemon juice, mix well and cover the dough with a paper towel or cover it with a lid and leave it to ferment for 4 hours in a warm place.
  5. After 4 hours you will be seeing the dough will be bulged in size.
  6. You will find the dough to be sticky, but dont worry, sprinkle some dry flour over the dough and divide it into 4 -5 equal parts.
  7. Now take one ball and dust some dry flour on rolling board, and stretch out from all the sides, if it is difficult with your hands make use of a rolling pin and roll it for 1/4 inch thick. You can shape it as you want, I have tried heart shape too.
  8. Now for baking, place a skillet on the heat and when the skillet is hot put this naan on it roast it on both the side till you gets light golden spot. Then place a cooling rack in the flame of the stove and put the naan over it and roast it on both the side using a tong for a minute or two. Remove it and brush it with some butter.
  9. Serve butter naan hot with butter chicken, rogan josh or chicken kurma.

Butter Naan Recipe

Gulab Jamun

Gulab Jamun:

Gulab Jamun is a very famous Indian dessert. The name Gulab Jamun originated from Persians, they called it as Gul-aab which means Rose water and Jamun is an Arabic dessert means “the Judge’s Bite” (Luqmat Al Qadi in Arabic). This dessert Gulab Jamun was very popular during the Mughal period. There should be only very few people who don’t like Gulab jamun. Its a perfect Indian recipe for all occasions especially marriages where they serve Gulab Jamun and ice cream in hot and cold combination. My five year old son jus love this recipe…he calls it as Gulab Jaanu, so sweet when he calls like that. It is a soft dumpling made out of khoya or milk powder with little all purpose flour as the key ingredients and left in a flavored sugar syrup called as chashni. What a mouth watering taste…

How to make Gulab Jamun:

  1. First make the sugar syrup or chashni by adding water, sugar, Rose Syrup, cardamoms and Saffron in a pot and boil it.
  2. Once it begins boiling, low down the heat to simmer.
  3. In the meantime, Heat up the oil on low medium heat and get ready for deep frying.
  4. For making the gulab jamun add in all dry ingredients such as the milk powder, all purpose flour, baking soda in a mixing bowl and mix well then add the melted butter and yogurt slowly. Make into a  dough and leave it to rest for 5- 8 minutes.
  5. Now take a little of the dough and make desired size balls. Make sure that they are smooth round balls and do not have any creases.
  6. Now here is an important step: Test the oil by dropping a little piece of dough in the oil, if the dough settles at the bottom for minute and then raises to the surface then the oil is ready for deep frying.
  7. Now gently drop 4-5 dumplings in the oil and keep rotating them till they get a even dark golden brown color.
  8. Once they get that color, remove them out into a paper towel.
  9. Now quickly boil the sugar syrup again and drop in the dumplings.
  10. Once you drop in the dumplings turn off the flame and cover the Gulab Jamuns with a lid and leave it cool at room temperature for an hour and then later can be refrigerated.
  11. Garnish as you like and serve the  Gulab Jamun hot or cold. I am sure you will get a mind blowing taste…:)

Keema Biryani

Keema Biryani:

Keema Biryani or minced biryani is one of the variety of biryani dish.  As the mutton price is increasing day by day where some people cant afford to get it all the time, for them here is a simple and easy way to make keema biryani and relish the same briyani taste by using minced mutton or chicken. Keema Biryani is a rice dish made out of minced mutton or chicken with other spices and vegetables like potato etc. It is an ideal recipe to make, especially when you have plenty of guests at home. This keema biryani is one which certainly should not be missed out. It can be served with raita or onion salad.

Method to prepare Keema Biryani:

1. Soak the rice in water for 20 minutes, wash and drain it.

2. Heat the pressure cooker and add 3 to 4tbsp of ghee.

3. Now add the garam masala (Cinnamon, cardamoms and cloves) and saute gently.

4. Add the thinly sliced onions over a medium heat until quite brown and sticky.

5. When the onions are in nice golden brown color, add garlic paste and then ginger paste, stir fry for a minute.

6. Now add the Keema, tomatoes, potatoes, green chillies, coriander leaves, mint leaves, lemon juice, chilli powder, yoghurt, salt and stir it. Close the pressure cooker lid with the whistle on it.

7. After two whistles remove it from the heat and allow it to cool.

8. Meanwhile add the soaked rice to a cold water and bring it to boil. Boil it for 2 minutes and then drain it.

9. Now in another pan, spread one third of the partly cooked basmati rice on the base, then spread the keema sauce which prepared in cooker, then spread rice again evenly and add the remaining mixture of the sauce on the top.

10. Take a little amount of water or milk, add saffron food color and drizzle it over the top of the rice. This process of drizzling the color will create the rice grains of different colors in the final keema biryani.

11. Cover the pan with a lid and cook in a very low heat for 5 to 10 minutes. This process is called as Dum (in Urdu).

12. Finally remove it and gently mix the content and garnish it as you like.

13. Serve it hot with raita or onion salad.

Enjoy this Keema Biryani with your loved ones and let me know in comments whether it is whaack or wow. :)
Keema Rice