Recipe of the day: Badam pista kulfi (Eid special)

Recipe: Pineapple Kesar halwa

Serves: 5 to 6.

Ingredients:

• 1 cup rava/sooji/semolina

• 1 ¼ cups sugar

• 1 ½ cup pineapples (diced-chopped)

• ½ cup ghee

• ¼ tsp yellow food colour

• 1 ½ tsp cardamom powder

• 4 tbsp cashews (finely chopped)

• 4 tbsp raisins (finely chopped)

• 3-4 strands of saffron (soaked in water for 30 minutes)

Method:

• Take a non-stick pan, add water in it and bring it to boil. Add the chopped pineapples and food colour in it and mix it together. Let it simmer for a while.

• Now take a kadhai, add ¼ cup of the ghee in it and heat it. Add cashews and raisins in it and fry till its colour changes to golden brown in shade.

• Now add the sooji and roast it in the ghee for a 5-7 minutes on low flame or until its cooked.

• Add the previously prepared water with pineapple pieces and soaked saffron in it to this mixture. Mix the entire mixture well, cover it with a lid and let it cook for 8 minutes.

• Once done, add the sugar to the mixture and mix well. Now keep stirring for a while and cook the entire mixture (for approx. 10 minutes) till it becomes thicker.

• Add cardamom powder and the remaining ghee in it and mix all the ingredients together.

• Cook the content in the kadai for couple of minutes. Once the mixture stops sticking to the side of the kadai, then the dessert is ready.

• ‘Pineapple Kesar halwa’ is ready to be served.

Tip: Serve it warm or at room temperature. You can also use silver work on top of it for decoration purpose.

This dish is easy to prepare and it takes no time in making it. The amazingly delicious ‘Pineapple Kesar halwa’ is a dessert for any occasion. Its aroma is beautiful and its taste is delightful. A perfect recipe that compliments your main course perfectly on any given day. Try it out now and do let us know how delicious it was.

Calorie count: Forget calories for a day and enjoy Eid!!

Recipe: Mutton corn cheese balls

Recipe: Mutton corn cheese balls

Serves: 4

These starters are one of the tastiest snacks ever and a treat for every cheese lover. Mutton corn cheese ball is crispy and delicious snacks. The centre is so soft that the cheese melts in the mouth. Make this recipe because it screams loudly gourmand goodness.

Ingredients:

• 1 cup minced mutton (boiled)

• ¾ cups cheese (grated)

• 3 tbsp corn flour

• ½ cup sweet corn (boiled)

• ½ cup bread crumbs

• 2 green chillies (finely chopped)

• 2 tbsp fresh coriander (finely chopped)

• 1 ½ cup oil

Method:

• Take a bowl and add minced mutton, cheese, sweet corn and mix it together.

• Add green chillies, fresh coriander and corn flour in it. Mix all the ingredients well and form a mixture.

• Refrigerate the mixture for 10 minutes.

• Note: Make sure you cover the bowl.

• Divide the mixture into equal portion and shape it into small balls. Coat these balls in the bread crumbs.

• Take a kadai and add oil in it. Heat it and then deep fry the small balls on medium heat.

• Fry till it turns golden brown.

• Place the cooked balls in the absorbent paper.

• ‘Mutton cheese balls’ are ready to be served.

Tip: Serve it with salsa sauce and mayonnaise. You can also use mozzarella cheese instead of normal cheese.

Make these little treats and serve it at anytime of the day. These yummy balls are definitely an indulgence, one that you can have anytime and anywhere. Make this today and see everyone go ga-ga on these creamy small bites.

Calorie count: 50 sit ups or pushups might help

Sehr-o-Iftar Ramzan time:

16th July 2015 (Thursday)

New Delhi: Iftari - 7.22 pm and Seher 4.03 am (17th July 2015, Friday)

Hyderabad: Iftari - 6.55 pm and Seher 4.31 am (17th July 2015, Friday)

Recipe: Keema Paratha

Representational image

Recipe: Mango heaven

Recipe: Egg bombs with minced meat

Mumbai: The month of Ramzan is nearing end and here we are with yet another lip smacking recipe. It may be a little toil to prepare this along with an evening meal, but it is certainly worth the effort as these cutlets are out of the world.

Recipe: Egg bombs with minced meat

Serves: 4

Ingedients:

• 4 boiled eggs, 1 raw egg
• 150 gms minced lamb meat
• 1 onion finely chopped
• 1 tsp ginger-garlic paste
• 1/4 tsp red chilli powder
• A pinch of turmeric powder
• 1 lime juice
• Coriander leaves finely chopped
• Salt to taste
• Oil for frying
• 4 toothpicks

Method:

• Cut the boiled eggs into half and separate the yolk and keep aside.
• Heat pan on the stove and add 2 tsp oil and add finely chopped onions and saute till it becomes slightly golden. Now add ginger-garlic paste, salt, turmeric powder and minced lamb meat cook it till becomes tender.
• Add red chilli powder and again cook it for 2-3 minutes.
• Now add lime juice and finely chopped coriander leaves and let it cool.
• After it is cooled, add half of the boiled egg yolks to it and mix it well.
• Then take one half of the egg and stuff it full with the minced meat mixture and cover with the other half of it and poke the toothpick vertically to join both the halves.
• Repeat the same procedure for all the four eggs. Beat the raw egg and keep aside.
• Heat oil in a small kadai for frying and dip the egg in the beaten egg and put it in the oil and fry it till light brown and remove it on a tissue. Serve hot.

Sehr-o-Iftar Ramzan time:

13th July 2015 (Monday)

New Delhi: Iftari - 7.23 pm and Seher 4.00 am (13th July 2015, Monday)

Hyderabad: Iftari - 6.54 pm and Seher 4.28 am (13th July 2015, Monday)

This recipe was shared by our reader, Jyotsna Asthana

Recipe: Baked pepper chicken

Photo: Youtube grab

Mumbai: You hardly need a recipe to toss and bake chicken. To cook this delicious healthy chicken, all you need is olive oil/butter and ground pepper.

This is an easy to cook recipe, especially when you are planning to organise a brunch. Grab hold of gound species and marinade it with a hint of lemon.

Recipe: Baked pepper chicken

Serves: 4

No flipping, no fuss, pile up everything in a tray and roast the chicken. Marinating it perfectly is all that’s needed.

Marinate the chicken in ground black pepper and salt and bake it till perfection for a proper result.

Ingredients:

• 8 chicken drumsticks/ leg pieces

• 4-5 tbsp ground black pepper (crushed)

• ½ tsp of ginger (grated)

• 1 tsp of garlic (finely chopped)

• 100 gms of hung curd

• 2 tbsp lemon juice

• 2 tbsp butter

• 4 tsp coriander (chopped)

Method:

• Wash chicken drumsticks in the flowing water and drain leftover water from the meat.

• Take a knife and make horizontal lines over the top of the chicken skin.

• Take a bowl and marinate chicken drumsticks. Marinate chicken in hung curd, add grated ginger, garlic and mix it well.

• Add crushed ground black pepper and mix it throughout the chicken.

• Marinate it for 5 hours.

• Note: The pepper should be mixed in such a way that the chicken absorbs it aroma.

• Take a tray and brush it with butter generously. Place the chicken drumsticks on the tray and top chicken with butter as well. Bake it in a microwave at 80-100° for 25 minutes.

• Once done sprinkle lemon juice on the top and garnish it with fresh coriander. ‘Baked pepper chicken’, is ready to be served.

Tip: Serve it with salsa sauce.

Calorie count: Low in calories, eat and enjoy it till last bite.

Cook this ‘Baked pepper chicken’ today and discover something simple yet delicious. Savour its taste till it last, this chicken is finger licking good.

Sehr-o-Iftar Ramzan time:

12th July 2015 (Sunday)

New Delhi: Iftari - 7.23 pm and Seher 4.00 am (13th July 2015, Monday)

Hyderabad: Iftari - 6.56 pm and Seher 4.28 am (13th July 2015, Monday)

Recipe: Chinese chilli idlis

Photo: Youtube grab

Mumbai: Cooking is all about variations and inventions. It’s said, “A recipe has no soul, as a cook you must bring soul to the recipe.”

Isn’t that true? I personally believe that if a cook can make something productive and worth eating from the leftover items, then that person is just the ultimate master chef. So today we thought to bring you something that just requires 15 minutes of your time and some leftover food.

We all often make idlis and at times throw the leftovers pieces. In the country like India, where a large percent of the population suffers from hunger, the least we can do is avoid wastage of food and use the leftovers in an innovative manner.

Recipe: Chinese chilli idlis

Serves: 4

‘Chinese chilli idlis’ can be made from fresh or left over idlis. Making it is a simple process, all you require is a bunch of ingredients that are always there in your kitchen.

Ingredients:

• 8 pieces idli (diced- medium pieces)

• 1 tbsp garlic (finely chopped)

• 5-6 curry leaves

• 1 tsp ginger (finely chopped)

• ½ onion (finely chopped)

• 2 fresh green chillies (finely chopped)

• 1 spring onion (finely chopped)

• ½ tsp red chilly sauce

• 1 tsp soy sauce

• ¼ capsicum (finely chopped)

• ¼ red bell pepper (finely chopped)

• ½ tsp sugar

• 3 tbsp oil

• 2 tbsp coriander leaves (chopped)

• 3 tsp of tomato ketchup

• Salt as per taste

Method:

• In a non-stick pan add some oil and heat it.

• Add chopped chillies, ginger garlic and curry leaves in the oil and cook until their colour changes.

• Add onions, capsicum, bell peppers and spring onions and stir it. Cook till the onions changes to the pinkish shade.

• Add red chilly sauce, soy sauce in the onion and mix it properly, then add sugar and cook for 10-20 seconds.

• Add the leftover idlis and saute it for 2 minutes, till the ingredients in the pan is mixed properly with the idlis.

• Garnish it with tomato ketchup on the top and sprinkle some fresh coriander leaves. Serve it hot.

Tip: Serve with coconut chutney. I like it with a steaming cup of ginger-cardamom tea. You should try it as well, and you might love the combination.

Cook it any time you like. A wonderful recipe for quick breakfast and evening snacks. Give traditional idli little Chinese touch and enjoy it.

Calorie count: Light on weight

Sehr-o-Iftar Ramzan time:

11th July 2015 (saturday)

New Delhi: Iftari - 7.23 pm and Seher 3.58 am (12th July 2015, Sunday)

Hyderabad: Iftari - 6.56 pm and Seher 4.28 am (12th July 2015, Sunday)

Recipe: Chocolate mousse

For representation purpose only

Mumbai: Of all French desserts, that leaves one craving for more, 'Chocolate mousse’ undoubtedly tops the list. This dessert is simple yet delicious, airy yet very creamy.

It wasn’t long ago when French cuisine found its way in the Indian household. A decade back, French dessert became popular food trend in India. The only problem was that, then not every person could afford these expensive desserts. These sweet bites remained a part of sophisticated cake shops and restaurants, however, it's no more the same.

With changing time, India has developed and adapted its taste and has welcomed cuisines from all over the globe.

Recipe: Chocolate mousse

Serve: 4

‘Chocolate mousse’ is loved by all and is the weakness of all the chocolate lovers, however, we often believe that making it is a difficult task. So here’s the magical recipe for our readers. Try this out today and you will never say that making this is a tricky job!

Ingredients:

• 1 cup of fresh heavy cream / whipped cream

• 2 cups of dark chocolate (chopped)

• 1 tsp vanilla essence

• 2 egg whites

• ¼ cup sugar

• 4 tsp nuts (chopped)

• ¼ cup chocolate (grated)

• 1 tsp coffee

• ½ cup cherries/ raspberries (canned/ fresh)

Method:

• Take a saucepan and fill it ¼ with water and bring it to simmer. Place a heatproof bowl over it and heat it and add the chopped dark chocolate pieces in it.

• Note: Make sure that the bowl isn’t touching the water.

• Keep stirring the chocolate until it melts properly.

• Take a large bowl and beat egg white with a whisk or you can also use a hand blender. Whisk the eggs until it forms soft peaks.

• Add sugar and coffee and continue beating the egg.

• In another bowl add fresh heavy cream, vanilla essence and whisk it as well.

• Add the melted chocolates to egg and gently stir it, gently fold all the egg whites and mix it throughout the melted chocolate.

• Add whipped cream in it and gently incorporate.

• Note: Remembering you are mixing all the ingredients together not deflating.

• Divide the chocolate mixture in equal portions in the serving bowl or stemmed glasses.

• Garnish each glass with grated chocolate, sprinkle some nuts and top it with cherry/ raspberry.

• Refrigerate it for a couple of hours and serve it chilled.

Tip: You can garnish it also with fresh fruits or cookies and with a small amount of whipped cream. You can also use the same process to make white chocolate mousse. The flavoured essence can vary according to your preference, though make sure it compliments with the taste of dark chocolate.

Make this delicious finger-licking dessert because it's not just pretty looking but also has the quality to make your guest your biggest food fan.

Readers, please share your recipe with us. The best one will get featured on our website this Sunday. Send your entries at deccanonline2014@gmail.com

Calorie count: Be ready for 50 squats

Sehr-o-Iftar Ramzan time:

10th July 2015 (Friday)

New Delhi: Iftari - 7.23 pm and Seher 3.58 am (11th July 2015, Saturday)

Hyderabad: Iftari - 6.56 pm and Seher 4.28 am (11th July 2015, Saturday)

Recipe: Chinese spring roll

Mumbai: Spring rolls, doesn’t this appetizer ring a familiar bell? Ever since we were kids, spring roll has been our favourite evening snacks.

The spring roll is a classic dish from the streets of China. Usually in China it is a tradition to serve these roll on their New Year eve, so why not enjoy this snacks this Ramzan.

Recipe: Chinese spring roll

Serves: 4

The ‘Chinese spring roll’ is made up of fresh vegetables that are stir fried in various traditional Chinese sauces and stuffed in spring roll wrapper, which is made up of maida. However now a day’s even wheat wrapper is available in the market.

The advantage of making Chinese recipe is that you can always use lots and lots of vegetables of your choice and transform the recipe a bit.

Ingredients:

• 8 spring roll sheets (Available in the market)

• ½ cabbage (finely chopped)

• ½ capsicum (thin strips)

• ½ yellow pepper (thin strips)

• ¾ onion (sliced)

• ½ cup oil

• 1 carrot (thin strips)

• 8 mushrooms (finely chopped)

• 1 ½ spring onion (chopped)

• 1 tsp ginger (grated)

• 3 cloves garlic (finely chopped)

• 1 tsp vinegar

• 1 tsp soy sauce

• ½ tsp white pepper powder

• 2 green chilies (finely chopped)

• Salt as per taste

• 1 tsp red chilly sauce

• 2 tsp corn flour

Method:

• Take a non-stick frying pan and add 2 tsp of oil in it. Let it heat for a while and green chillies, ginger and garlic and cook it changes it colour. Then add spring onion, onion, capsicum, yellow pepper, mushroom, cabbage, carrot, in it and sauté it.

• Add white pepper powder, salt, soy sauce and mix it properly. Cook until the vegetables are cooked/ soften.

• Note: Adding salt isn’t necessary because soy sauce already contains salt.

• Add red chilly sauce in the vegetables and toss it.

• The filling for spring roll ready spread it across a flat bottom plate and let it cool.

• Take corn flour and dissolve it in water to make its paste.

• Take spring roll sheets and stuff it with its filling. Apply corn flour paste on the edges and use it to seal the roll.

• Note: One can also make the sheets at home using maida flour dough.

• Take a kadhai/ a frying pan and heat sufficient oil in it for frying. Gently slide the spring roll in hot oil and deep-fry until it is crisp and golden.

• Place the fried spring roll on the oil absorbent paper and let the oil drain out of it.

• Cut the spring roll into pieces and serve it hot with cheese dip.

Tip: Serve ‘Chinese spring rolls’ with fresh grated vegetables and schezwan sauce.

Make this crunchy delicious starter today and enjoy your feast.

Calorie count: Calories don’t count for this dish

Sehr-o-Iftar Ramzan time:

9th July 2015 (Thursday)

New Delhi: Iftari - 7.23 pm and Seher 3.58 am (10th July 2015, Friday)

Hyderabad: Iftari - 6.56 pm and Seher 4.27 am (10th July 2015, Friday)

Recipe: Sukka mutton

Mumbai: To make mutton one needs a lot of patience. Unlike chicken, mutton takes a lot of time to cook and is a strongly flavoured meat.

Marination is important in order to bring out its unique taste. Mutton is one such meat that is used in various cuisines across the globe.

When we look at the history of Indian cuisines, various delicacies of mutton formed an integral part of the diet of the Royal families. Ground spices like clove, cardamom, cinnamon, coriander powder are used generously in meat preparation to develop its flavour that give it an authentic taste.

Recipe: Sukka mutton

Serve: 4

Sukka mutton is a dry non-vegetarian delicacy that is cooked with brown onions and ground spices. What makes mutton delicious is the use of yoghurt for marination, this also tenderises the meat.

Ingredients:

For marinating:

• 250 gm mutton

• 1 tsp ginger paste

• 1 tsp garlic paste

• 1 tbsp coriander powder

• ¼ tsp turmeric powder

• 1 cup curd

• 4 tbsp fresh coriander (Finely chopped)

For masala:

• 2 bay leaves (Tej Patta)

• 3 onions (Sliced)

• 5-6 cloves of garlic (Finely chopped)

• 1 small piece ginger (Finely Chopped)

• 5-6 tomatoes (Fresh tomato puree)

• ½ cup oil

• 1 ½ tbsp mutton masala

• 1tsp red chilly powder

• 2 green chillies

• Salt as per taste

Method:

• Wash mutton in flowing water. Then drain the water from the mutton and keep it aside in a vessel.

• For marinating: Take a large bowl and put mutton in it, add all the ingredients mentioned in the marinating list and mix it well.

• Keep the mutton in the fridge for 3 hours for marinating.

• For masala: Take a non-stick kadhai and add 2 tbsp of oil in it. Heat the oil and add onion, garlic, ginger and cook it on low flame till its turns to pinkish-brownish shade.

• Take a mixture and grind fried onion, garlic and ginger. Make its paste.

• Heat the same kadhai again and add oil in it. Add bay leaves and onion paste in it and cook it for 3 minutes on low flame.

• Add tomato puree, salt, red chilly powder, cook until tomato puree becomes pulpy and oil separates from the masala. This indicates that the masala is perfectly cooked.

• Add the marinated mutton pieces and mutton masala and cook it for 30 minutes or till the mutton becomes soft tender. Mix the mutton in masala and cover it with lid.

• Note: It’s necessary that the mutton absorbs the masala to get a unique aroma and spicy taste.

• ‘Sukka mutton’, is ready to be served, garnish it with lots of green chillies and fresh coriander.

Tip: Serve ‘Sukka mutton’ with hot ghee rotis or parathas.

Tender, juicy, flavoursome, mouthwatering! If these words are enough to make you crave for this dish then this recipe is worth a try.

Calorie count: Calories don’t count for this dish

Sehr-o-Iftar Ramzan time:

8th July 2015 (Wednesday)

New Delhi: Iftari - 7.24 pm and Seher 3.57 am (9th July 2015, Thursday)

Hyderabad: Iftari - 6.56 pm and Seher 4.27 am (9th July 2015, Thursday)

Recipe: Meatball

Mumbai: No one can resist these yummy meatballs, whether served with spaghetti or stuffed in a pitta wrap. This recipe is so simple and full of flavour that you won't think twice before giving it another try.

Perfectly cooked meatballs are loved by adults and kids. It can also be used in various different recipes.

Recipe: Meatball

Serves: 4

These meatballs are made of minced mutton rolled into small balls and consists of different spices and other ingredients that give it such a unique taste. You can also use minced chicken, fish or lentils as substitutes.

Ingredients:

• 500 gm minced mutton

• 2 tsp ginger paste

• 2 tsp garlic paste

• 2 tsp black pepper

• 3 tsp onion paste

• ½ cup parmesan cheese

• ¼ cup fresh parsley leaves (Finely chopped)

• ½ cup bread crumbs

• 5 tbsp olive oil/ vegetable oil

• 2 tsp red chilly powder

• ½ cup tomato sauce

• 1 egg (beaten)

• Few mint leaves (Finely chopped)

• Salt as per taste

Method:

• Wash meat and keep it aside. Drain water from the meat.

• Take a mixer and grind egg, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp of red chilly powder.

• Take a large bowl and add minced mutton and add the grinded mixture in it and mix it properly.

• Add 1 tsp of ginger paste, 1 tsp garlic paste, onion paste, 1 tsp red chilly powder, salt, black pepper powder and mix it properly.

• Add parmesan cheese and fresh parsley leaves, use your fingertips and mix it thoroughly.

• Note: You can also use normal cheese instead of parmesan cheese.

• Divide the mixture into equal proportion and give them small ball shape (lemon size shape).

• Take a non-stick flat bottom frying pan and add oil in it and heat it for a while. Coat every piece of meatball in bread crumbs and put in it the frying pan. Cook till the colour changes to golden brown shade on both sides or until cooked.

• Repeat the process for each meatball.

• Once done, take a flat plate and pour tomato sauce and mint leaves on its surface, now put hot meatballs on top of it.

• Meatball is ready to be served.

Tip: Serve it with pasta sauce or thousand island mayonnaise.

You can pile up meatballs over spaghetti or use it as a filling while making any wrap. Meatball can be served along with Chinese fry rice as well.

The best thing about making meatballs is that you can form your own exclusive meatball recipe. Make this tender, juicy meatball today, transform or add things in this recipe as per your choice. Enjoy and keep visiting us for more recipes.

Calorie count: Nothing to worry about

Sehr-o-Iftar Ramzan time:

7th July 2015 (Tuesday)

New Delhi: Iftari - 7.24 pm and Seher 3.55 am (8th July 2015, Wednesday)

Hyderabad: Iftari - 6.56 pm and Seher 4.25 am (8th July 2015, Wednesday)

Recipe: Mushroom pepper cutlet

Mumbai: It is believed that making a vegetarian dish is an easy task. But it's not as easy as it might look, it’s important for vegetarians to maintain a perfect balance between nutrition, carbohydrates and taste. One thing that’s great about vegetables is that it can be experimented with in various ways. With the right combination of spices, a good, well-cooked vegetarian dish will make you forget your favorite meat steak.

Recipe: Mushroom pepper cutlet.

Serves: 4

The best thing about mushrooms is that it’s almost zero effort to prepare and cook.

Here’s a mouth watering mushroom recipe to break your fast with.

Ingredients:

• 300 grams mushroom (washed and finely chopped)

• 1 ½ cup onion (chopped)

• 1 ½ cup boiled potato (mashed completely)

• 2 tsp ginger (chopped)

• 2 tsp garlic chopped

• 4 tsp fresh coriander (chopped)

• 3 tsp dry mango powder (Amchur)

• 2 tsp chaat masala

• 2 ½ egg (beaten properly)

• 2 tsp red chilly powder

• 1 tsp garam masala

• 1 big cup bread crumbs (for coating the cutlet)

• ½ cup vegetable oil

• 1 red/ yellow pepper (chopped)

Method:

• Take a heavy bottom frying pan and add some oil in it, let it heat for a while.

• Add ginger and garlic and fry it till it changes its colour. Add mushrooms and keep frying it till the moisture of mushroom is soaked.

• Take a bowl and add mashed potatoes, fried mushroom along with garlic and ginger, onion, coriander, dry mango powder, garam masala and mix all the ingredients well.

• Once done with the mixing add beaten egg and chopped red/yellow pepper pieces. Mix it again properly.

• Take another pan and add some oil in it and let it heat.

• For making cutlets make oval or round shape out of the mixture and coat it in bread crumbs.

• Place the cutlet in the frying pan and deep fry it.

• Note: If you are calorie conscious den just roast it on the pan with 1 tsp of oil.

• Repeat the method for rest pieces as well.

• Place the ‘Mushroom pepper cutlet’ on butter paper and serve it hot.

Tip: Garnish with lots of grated cheese. Serve it with mint chutney or chilly coriander chutney. One can also use this mushroom cutlet in burgers as its patty.

Make a peeping hot mug of ginger and cardamom tea and enjoy these cutlets along with it. This is a sheer delight for everyone who love cutlets. So, all my readers make some room for this wonderful veggie in your kitchen.

Calorie count: Jog for 30 minutes

Sehr-o-Iftar Ramzan times

6th July 2015 (Monday):

New Delhi: Iftari - 7.24 pm and Seher 3.55 am (7th July 2015, Tuesday)

Hyderabad: Iftari - 6.56 pm and Seher 4.25 am (7th July 2015, Tuesday)

Recipe: Orange-Mango-Date-Smoothie

Mumbai: At times our craving for smoothies is out of control. In fact, if you want something natural then one should always start their day with a glass of flavorful fruit smoothie.

This drink is not only delicious but also healthy, one glass and you are done for the day.

Recipe: Orange-Mango-Date-Smoothie

Serves: 2

To make this smoothie all you need is just 5 minutes. This beverage is super creamy and tastes fresh and delicious. Thanks to milk and mangoes, unlike other smoothie recipes, this settles well in room temperature.

If you want the smoothie to be extra sweet then one must use extra ripe fruit. Though they might not look very pleasing but contain high natural sweetener.

Ingredients:

• 1 ½ mango

• 2 oranges

• 5 dates

• 1 cup ice cubes

• 2 tbsp milk powder

• 1 cup milk (non-fat for calorie cautious people)

• 3 tbsp of yoghurt

• 1 ½ tbsp honey

• 2 scoop vanilla ice cream

• 1 tbsp flaxseeds (Alasi ka bija)

Method:

• Take oranges and squeeze it to get its fresh juice. Place the juice aside in a bowl.

• Peel the ripe mangoes and cut it into cubes and keep it aside

• Take dates and remove its seeds and finely chop it.

• Note: One can also use frozen fruits to make this smoothie. If banana is something you like, you might add that as well.

• Take a mixer and put orange juice, mango cubes, dates, ice cubes and flaxseeds, grind it all together for 1 minute to form a thick paste.

• Add milk powder, milk, yoghurt, and 1 scoop vanilla ice-cream, and grind it again for 2 minutes.

• Note: Make sure that the milk and yoghurt are chilled.

• Once done add honey and grind it again until it becomes a smooth paste. Your smoothie is ready to be served.

• Take 2 glasses and pour the content in it.

• Add half scoop of vanilla ice-cream from the top in each glass.

Tip: Garnish with chopped mangoes if desired or place mint leaves on the top.

This recipe can be also served as frosty dessert, just freeze it for couple of hours in the freezer and let it settle

Make this smoothie today using healthy ingredients. Eat healthy and stay fit.

Calorie count: Nothing that can’t be burnt

Sehr-o-Iftar Ramzan times

5th July 2015 (Sunday):

New Delhi: Iftari - 7.24 pm and Seher 3.55 am (6th July 2015, Monday)

Hyderabad: Iftari - 6.56 pm and Seher 4.25 am (6th July 2015, Monday)

Recipe: Mutton Momos

Mumbai: In recent years this simple steamed dish has won hearts of many Indians and is loved by all. One can find a momos stand in almost every nook and corner of street markets in many North Indian cities.

Though Momos looks like dim sums or dumplings, it’s a lot different than it. The main thing that makes it different is its filling.

Mutton momos recipe is authentic, simple and delicious. I learned this classic momo's recipe from my aunt. I can never forget the first time I tasted it and savored each and every bite of it.

Recipe: Mutton Momos

Serves: 4

Make this bite size appetiser with a meat or vegetable filling and wrap it around a thin layer of dough. Just six ingredients and you create something so addictive that you will want to find endless reasons to sup this just like this.

Ingredients:

Filling

• 500 gms maida

• 350 gms mutton (minced)

• 2 big onion (finely chopped)

• 2-3 green chilli (finely chopped)

• 100 gm coriander (finely chopped)

• Salt as per taste

Momo’s chutney/ sauce

# Tomato garlic Chutney

• 6 tomatoes (fresh puree)

• 6-7 cloves of garlic

• 1 tsp Kashmiri red chilli powder

# Red chilli sauce

• 6-7 red dry chilli (break it into pieces)

• ½ cup of vinegar

• 5-6 cloves of garlic

Method:

• Add maida in a large bowl, add water and make smooth dough. The dough shouldn’t be sticky at all. Keep it aside for 5-7 minutes, this makes the dough smooth and elastic.

• In a vessel put minced mutton. Take a cooker and fill quarter part of it with water. Put the mutton vessel inside the cooker and lock it with the lid. Steam the mutton on medium flame.

• Let the cooker whistle for 3-4 times, later cook mutton on low flame for 15 minutes.

• Once cooked, spread the mutton on a flat plate and let it cool down, add onion, green chillies, salt and coriander. Mix all the ingredients together and make its mixture. Place it in a bowl aside.

• Divide the dough into small pieces and dust it in the flour. Roll the dough in circular shapes.

• Note: The dough skin shouldn’t be very thick.

• Take a spoonful of mixture and put it in the centre of the dough circle. Bring together all the edge of the dough and shape it like momos. Close its mouth from the top. Follow the same process with other dough pieces.

• Note: You can always experiment with shape and size as per your wish.

• Take a steamer and fill it with water and let it boil.

• Grease the steamer pan with oil properly. This will prevent the momos from sticking on the surface.

• Place the momos on the steamer pan and steam it for 5-7 minutes.

• Once steamed properly. Place the momos on the plate.

• Tomato garlic chutney: Take a mixer and grind fresh tomato puree, garlic cloves and Kashmiri red chilli powder. Take a pan and add the grinded puree and heat it until it thickens.

• Red chilli sauce: Dip dry red chilli and garlic in vinegar and keep it like that for 2 hours. Take a mixer and grind it all together. Pour the sauce in a bowl.

• Serve steamed ‘Muttom Momos’ along with tomato garlic chutney and red chilli sauce.

Tip: You can also serve momos with mint chutney. Though, my favourite combination is Momos with schezewan sauce and mayonnaise.

Make this low calories meat filled Momos, brimming with light spice and juicy filling. Every taste gives you a fresh feel and makes you crave for another piece.

Calorie count: Nothing that you need to worry about!

Sehr-o-Iftar Ramzan times

4th July 2015 (Saturday):

New Delhi: Iftari - 7.24 pm and Seher 3.55 am (5th July 2015, Sunday)

Hyderabad: Iftari - 6.56 pm and Seher 4.25 am (5th July 2015, Sunday)

Recipe: Garlic pepper steak with mashed potatoes

Mumbai: A nice meal is what makes our weekends special. So what do you plan to cook this weekend? Usually, our dinner menu is ruled by fried heavy non-veg dishes, this weekend give some juicy tender ‘Garlic pepper steak’ a try. After all there is no reason why this amazing delicious steak can’t step up to our meal plate.

A steak is like a blank slate for people who love to experiment with taste and flavours. Make this steak with your favourite zesty sauce and enjoy it with creamy mashed potatoes.

Recipe: Garlic pepper steak with mashed potatoes

Serves: 2

Making a perfect steak isn’t as hard as one might think, this recipe is a perfect example to prove it. Grab some ingredients given in the list and be ready to serve a tender piece of meat to your family.

Ingredients:

• 2 piece fillet (Chicken/mutton)

• ½ cup black vinegar (Recommendation: balsamic vinegar)

• ¼ cup soy sauce

• 4 tsp of finely chopped garlic

• 3 tsp olive oil

• 2 tsp unsalted butter

• 4 tsp of finely chopped onion

• 1 tsp black pepper powder

• 2 spring fresh thyme

• 3 boiled potatoes (mashed)

• 4 tsp butter

• 2 tsp warm cream

• 1 cube cheese (grated)

• Oregano and chilly flakes to garnish

• Salt as per taste

Method:

• Heat some olive oil in a flat bottom pan on low flame. Add thyme, onions, garlic, pepper powder and salt. Cook for 2 minutes or till it is cooked properly.

• Add soy sauce and vinegar and turn off the gas immediately. Remove the thyme from it. This will be used for marinating the steak. Place this sauce prepared in a large shallow bowl.

• Put the steak in the bowl and let it marinate properly, turn the steak to coat its other side as well. Leave it for 2 hours in it.

• Clean the pan and add butter in it, heat it on medium heat. Put the steak in it and cook each side of the steak for 5-7 minutes until it's golden brown in colour on medium flame.

• Take another pan and add butter, mashed potatoes and mix it well. Add warm cream and cheese and cook it for 1 minute on low flame.

• Once done place each steak in two different plates and divide mashed potatoes equally in two portions.

• Garnish steak with oregano and chilly flakes and serve it.

Tip: My favourite combination is ‘Garlic pepper steak’ served along with sautéed vegetables and steamed rice.

This steak is a perfect dinner meal. As beautiful as it looks as delightful it tastes. The marinating sauce give the meat an exquisite flavour. The end result of is so perfect that the juicy meat melts in your mouth giving you a foodgasimic experience.

Calorie count: Let’s worry about calories some other day.

Sehr-o-Iftar Ramzan times

3rd July 2015 (Friday):

New Delhi: Iftari - 7.24 pm and Seher 3.54 am (4thJuly 2015,Saturday)

Hyderabad: Iftari - 6.56 pm and Seher 4.24 am (4thJuly 2015,Saturday)

Recipe: Baklava

Representation purpose. (Photo: wall.alphacoders)

Mumbai: Long ago a pastry was created by royal bakers in the Sultan’s palace in Istanbul.

The history of Baklava is as diverse as its making style. Many countries claim that this sweet meal originated from their homeland land, this dessert has many stories related to its origin.

Many people from The Middle East, Balkans, Eastern Mediterranean-Jews, Bulgarians, Greeks presented Baklava as their national dessert. These all countries once belonged to Ottoman Empire, hence we can easily trace how each of these nation has a strong culture linkage with this dish.

This dish is served in each and every celebration in The Middle East and is enjoyed by one and all.

Recipe: Baklava

Serve: 10

This delightful dessert consists of various layers of soft bread (phyllo) stuffed with pistachio and almond mixed with traditional spices and drenched in honey.

There are various ways to prepare Baklava, every family has a secret ingredients that is used in its making and is passed down from one generation to another.

Ingredients:

Filling

• 3 cups of almonds and pistachios (Or any dry- fruit combination of your choice)

• 20 sheets of phyllo (filo) pastry (Available in most grocery store)

• 2 tsp cinnamon powder

• ¼ cup of sugar

• 2 tsp rose water

• ¼ tsp cardamom powder

• 1 cup melted butter

Syrup

• 1 ½ cup honey

• 1 ½ cup sugar

• 1 ¼ cup water

• 1 ½ tsp lemon juice

• ½ tsp cardamom powder

• 1 stick cinnamon stick

• ¼ tsp of saffron strand (Soaked in ¼ cup of water)

Method:

• To make syrup: Take a heavy bottom vessel and put sugar, honey, water, cinnamon, cardamom and heat it on low flame for 5-7 minutes or until the sugar dissolves. Once done remove the cinnamon stick and let the syrup cool down.

• For filling: Take a mixer and grind all the ingredients in the list coarsely.

• Preheat the oven at 180-200 °.

• Take an oven tray and grease it properly. (Recommended size 13 by 9 inch or 40 cm x 30cm oven tray)

• Place one filo pastry sheet at the bottom and lightly brush it with butter. Place more 6 sheets and repeat the same step.

• Sprinkle half of the mixture on top the sheet evenly.

• Spread 7 more sheets on top of the filling.

• Note: Remember to brush each and every sheet with butter. If there are any torn sheets use it in the middle layer.

• Spread the remaining mixture on the sheet. Cover this layer with another 7 layers of filo sheets.

• Brush the top layer of the sheet generously with butter and sprinkle some water. Take a sharp knife and cut through the sheets and the filling in a parallel manner. Cut it neatly to get diamond shaped pieces.

• Place the tray in preheated hot oven for 30-35 minutes or until the dish is baked.

• Note: Bake until Baklava becomes golden brown in shade.

• Once done run the knife through the parallel cut lines and pour the cooled syrup over the hot baklava. Leave it for 4-5 hours so the syrup sinks in properly.

• Note: You can store it up to 5-6 days at normal room temperature.

Representational image

Tip: Serve Baklava with chilled vanilla or nuts ice-cream.

Let the master chef in you try out this unique recipe, filled with layers of chopped nuts. The result is just so delicious that it’s a royal treat for each and everyone. A dish that is a must have this festive season.

Readers, please share your recipe with us. The best one will get featured on our website this Sunday. Send your entries at deccanonline2014@gmail.com

Keep visiting us every day and try out new recipes every day.

Calorie count: 40 minutes of cardio or Zumba is all you need

Sehr-o-Iftar Ramzan times

2nd July 2015 (Thursday):

New Delhi: Iftari - 7.24 pm and Seher 3.54 am (3rd July 2015, Friday)

Hyderabad: Iftari - 6.56 pm and Seher 4.24 am (3rd July 2015, Friday)

Recipe: Dal tandoori dhabha style

Representational image

Mumbai: Dal tandoori is a famous North Indian dish. Inspired from Dal Makhani, this dal is quite a treat for your taste goblets.

Unlike Makhani, ‘Dal tandoori’ is low in calories and has a pukka desi dhabha taste. Dal tadoori is very rich in taste and the use of ground spices gives it a genuine traditional flavour.

Recipe: Dal tandoori

Serves: 6

This recipe has a classic blend of onion and tomato masala. This is a mild spicy dal preparation made with rich pulses like rajma and urad dal. To try out this Punjabi style delicacy follow the procedure and relish its taste.

Ingredients:

• ¼ cup red kidney beans (Rajma)

• ¾ cup whole black gram (sabut urad dal)

• ½ tsp fenugreek seeds (methi)

• 3 piece black cardamom

• 2 sticks cinnamon

• 5-6 cloves of garlic (Finely chopped)

• 2 big onions (Finely chopped)

• 6 big tomatoes (Fresh tomato puree)

• 1 tsp red chilly powder

• 6 tbsp pure ghee

• 2 tbsp coriander

• Salt as per taste

• 1 piece charcoal

Method:

• Soak the red kidney beans and whole black gram dal in water for 7 hours.

• Note: Once this step is completed, you are all prepared to cook ‘Dal tandoori’.

• Take a cooker and pour the dal inside it. Add 5 times more water in it and then add 2 black cardamoms, 1 stick of cinnamon, fenugreek seeds and salt.

• Close the cooker with its lid and let it whistle 4-5 times. Cook the dal on low flame later for 45 minutes.

• Take a non-stick kadhai and add ghee in it and heat it properly. Add chopped onions and garlic till it turns pink in color.

• Add fresh tomato puree, 1 stick cinnamon and 1 black cardamom. Mix all these ingredients properly and cook it for 7-10 minutes.

• Add red chilly powder in the kadhai and mix all the ingredients properly.

• Once done, put the tomato masala that is prepared in a bowl.

• Note: Follow this recipe exactly step by step.

• Add the tomato masala in the cooker and stir it all, till the masala dissolves completely in the dal. Boil the dal twice on low flame.

• Take a charcoal piece and burn it in gas flame. Put this burnt coal piece in a bowl and add one tbsp of ghee in it.

• Put this bowl consisting of coal, inside the cooker and close its top with a heavy lid for 5 minutes.

• Note: This particular step gives the dal the authentic dhaba taste.

• Remove the coal bowl and pour the freshly made dal in a bowl.

• ‘Dal tandoor dhaba style’, is ready to be served. Garnish it with fresh coriander leaves.

Tip: The taste of ‘Dal tandoori’ improves with time. Hence one might like it more the following day, that’s a guarantee. Serve with hot rotis and onions.

Eat it and enjoy this finger-licking dish!

Readers, please share your recipe with us. The best one will get featured on our website this Sunday. Send your entries at deccanonline2014@gmail.com

Keep visiting us every day and try out new recipes every day.

Calorie count: Nothing to worry about.

Sehr-o-Iftar Ramzan times

1st July 2015 (Wednesday):

New Delhi: Iftari - 7.24 pm and Seher 3.53 am (2nd July 2015, Thursday)

Hyderabad: Iftari - 6.55 pm and Seher 4.24 am (2nd July 2015, Thursday)

Recipe: Molten Lava Chocolate Cake

Mumbai: The name of this cake says it all. This is one of my favourite cake recipes. My first choice when I decide to organise a get together.

Why? This dessert is easy to bake and yummy to taste.

People are always surprised to learn how rich and moist this cake is. Take a quick look at the method and bake this delicious ‘Molten lava chocolate cake’ today.

Recipe: Molten Lava Chocolate Cake

Serves: 4-5

The secret of making this chocolate cake lies in its ingredients. Cocoa powder gives it a rich dark chocolaty flavour and nuts give it a nice crunchiness.

Ingredients:

• 3 eggs (beaten)

• 1 cup sugar

• ½ cup oil

• 1 cup maida

• 1 tsp baking powder

• ½ tsp chocolate essence

• 10 tbsp cocoa powder (recommended Cadbury chocolate powder)

• ½ cup walnut (chopped)

• ¼ cup raisin

• ¼ cup milk

Method:

• Take a mixer and add egg, sugar, oil, maida, cocoa powder and grind it all properly.

• Add milk in the mixer and grind it with all the other ingredients properly. The batter of the cake is ready.

• Note: Make sure that the batter of the cake is semi-thick.

• Take a plastic microwave safe box and grease it with oil and maida.

• Pour the batter in the box and pat the bottom of the bowl so that the batter is evenly settled.

• Keep the box in the microwave at 60º for 6 minutes.

• Take the box out and add walnuts and raisins in the cake.

• Put the cake back in the oven and bake it for 1 minute.

• Note: To make sure that the cake is baked properly insert a skewer inside and if it comes out clean that means your cake is ready.

• Remove the box and let it cool for 5 minutes.

• The cake is ready to be served.

Tip: Serve it with chilled vanilla ice-cream or enjoy this liquid chocolate cake with a mug of hot coffee.

Make this heavenly rich chocolaty cake. Savour each and every layer and texture of this elegant cake and treat your loved ones with this sweet treat. You can sprinkle some grated chocolate on top of it to give it silky texture.

Readers, please share your recipe with us. The best one will get featured on our website this Sunday. Send your entries at deccanonline2014@gmail.com

Keep visiting us every day and try out new recipes every day.

Calorie count: If you crave for cake then forget about your weight.

Sehr-o-Iftar Ramzan times

30th June 2015 (Tuesday):

New Delhi: Iftari - 7.24 pm and Seher 3.53 am (1^stJuly 2015, Wednesday)

Hyderabad: Iftari - 6.55 pm and Seher 4.24 am (1^stJuly 2015, Wednesday)

Recipe: Spicy mutton kebab

Celebrate this festive season with 'Spicy mutton kebab' (Photo: Youtube - screen grab)

Mumbai: George Bernard Shaw said once, “There is no love sincerer than the love of food.” This particular quote gives me yet another reason to fall in love with food all over again.

Every cuisine is loved by its people, but there are some cuisine which makes us love it like no other one. These foods enjoy global patronage. The mughlai food is one such food style that has won hearts of many all around the globe.

Whenever we take about Mughlai food the first thing that comes across our mind is the delectable ‘kebabs’.

We all simply love the taste and aroma of kebabs. Every celebration starts with kebabs being served as an appetizer. Our love for kebabs can last till eternity.

So this one’s for all the kebab lovers out there, presenting you ‘Spicy mutton kebab’.

Recipe: Spicy mutton kebab

Serves: 4

Spicy mutton kebab is a treat and what makes this special is use of ground spices. Take a quick peek at the procedure and try this out today.

Ingredients:

· 500 gms minced mutton

· 1 tbsp ginger paste

· 1 tbsp garlic paste

· 1 tsp cumin seeds (Jeera)

· 1 tbsp coriander seeds

· 2 cardamom

· 1 stick cinnamon

· 15 black pepper

· 1 mace (Javitri)

· 2 tbsp hung yoghurt

· 2 tbsp roasted besan

· 1 tbsp chaat masala

· 3 green chilli (finely chopped)

· 2 tbsp fresh coriander (finely chopped)

· Salt as per taste

· Ghee for sallow frying

Method:

· Take a pan and roast cumin seeds, cardamom, cinnamon, black pepper, mace and coriander seeds for 5-7 minutes properly.

· Take a mixer, grind the entire roasted ingredient and make its powder.

· Mix this spice powder in 2 tbsp of hung yoghurt and mix it properly. Put the mixed spice powder yoghurt in a bowl and keep it aside.

· Take the minced mutton and add the spice powder yoghurt in it. Mix it well using your hand and keep the mixture in the fridge for an hour.

· After one hour we are good to go. Take the mixture and add salt, chaat masala, chopped green chillies, ginger paste, garlic paste, chopped fresh coriander and roasted besan and mix it well.

· Take mixture and prepare patties of it.

· Take a heavy - bottomed pan and add some ghee in it on low flame. Heat it for 10 minutes.

· Add the kebab pieces in the pan and shallow fry it the kebabs from both sides, till it gets golden brown on both sides on low flame.

· Place the kebabs on a paper towel and serve hot. Garnish it with mint leaves.

Tip: Serve with mint- mango chutney or garlic mayonnaise.

Enjoy this prized plate of ‘Spicy mutton kebab’. The best way to enjoy is firstly by enjoying its aroma. Dip this hot kebab in chutney and enjoy its taste.

Make this exquisite dish today and we assure you that you will love and relish each and every bite of it.

Readers, please share your recipe with us. The best one will get featured on our website this Sunday. Send your entries at deccanonline2014@gmail.com

Calorie count: Brisk walk for 45 mins and it's all gone!

Sehr-o-Iftar Ramzan times

29th June 2015 (Monday):

New Delhi: Iftari - 7.24 pm and Seher 3.52 am (30th June 2015, Tuesday)

Hyderabad: Iftari - 6.55 pm and Seher 4.23 am (30th June 2015, Tuesday)

Recipe: Dalia Cake

Try out this new healthy 'Dalia cake' (Photo: Mosahib Rasool)

The holy festival of Ramzan is all about happiness, prosperity. Celebrating it with family makes its more special. Today we bring you an exclusive homemade recipe from one of our readers.

Recipe: Dalia Cake

Serves: 2-3

Ingredients :

· 1 cup Dalia powder base

· 1 egg (properly beaten)

· 1/2 cup icing sugar

· 1/4 cup butter

· 3 or 4 drops of vanilla essence

· 1tsp baking powder

· 2 tsp milk

Methods:

· Take a bowl then add Dalia, icing sugar, baking powder, egg, butter, vanilla essence & Milk. Mix them well.

· Preheat the oven to 180º for 10 minutes. After preheating take baking cups and pour cake batter in it.

· Put the baking cups on the low stand. Bake for 20minutes in 180degree temperature. Lastly check it with a toothpick to see whether the cake is done.

· Dalia cake is ready to be served.

Try out this recipe today especially brought to you by our DC reader Mosahib Rasool from Bilaspur (Chhattisgarh).

Readers, please share your recipe with us. The best one will get featured on our website this Sunday. Send your entries at deccanonline2014@gmail.com

Sehr-o-Iftar Ramzan times

28th June 2015 (Sunday):

New Delhi: Iftari - 7.24 pm and Seher 3.52 am (29th June 2015, Monday)

Hyderabad: Iftari - 6.55 pm and Seher 4.23 am (29th June 2015, Monday)

Recipe: Kashmiri Mutton aka Khatta Meat

Mumbai: Jammu has developed its cuisine over time and offers delicious Dongri food. The food here has been influenced from both north and south of India. Jammu is not only famous as a tourist destination but is also popular for its exotic food.

Today we bring something special for all the non-veg lovers, Katta Meat aka Kashmiri Mutton, which is absolutely a must try.

Recipe: Kashmiri Mutton aka Khatta Meat

Serves: 4-5

Khatta meat as the name suggest is a mutton recipe that is sour in taste. This mutton dish recipe is very different than that you might have ever tried. The spice used in it and its sour taste gives it a unique characteristic.

Ingredients:

· 500 gms mutton

· 2 tbsp mustard oil

· 3-4 onions (fine chopped)

· 2 tsp cumin seeds (Jeera)

· 3 clove pieces

· 2 black cardamom (Badi elaichi)

· 1 ½ cinnamon stick

· 3 tsp garlic (minced)

· 3 tsp ginger (minced)

· 1 ½ tsp Fenugreek powder (Kasuri methi)

· 1 tsp turmeric powder

· 1 ½ tsp Kashmiri masala

· 2 dried red chillies

· 3 green chillies (without seeds)

· 3 tsp mango powder (Amchur powder)

· 2 tsp fennel powder (Saunf powder)

· 2tbsp coriander (chopped)

· Salt as per taste

· 2 charcoal pieces

Method:

· Take a non-stick kadhai and add mustard oil. Heat the oil for 3-4 minutes on medium flame.

· Add cumin seeds, black cardamom, cinnamon stick and cook it till your smell the aroma of spices.

· Add chopped onions and cook it for 5-6 minutes till the colour changes to the shade of pink on low flame.

· Add ginger and garlic and cook it for another 3 minutes till it turns into the brown shade.

· Add fenugreek powder, turmeric powder, dried red chillies and salt and mix it all. Add a cup of water and stir it.

· Let the ingredients simmer for 3 minutes on low flame.

· Add the mutton pieces and sauté it in the spices for 8-10 minutes. Make sure that the mutton is fully coated in the masala.

· Add 2-3 cups of water in the dish. Let it come to boil once and cover the kadhai with a heavy lid on a medium flame for 45-50 minutes or till the time the meat becomes tender and juicy.

· Once the meat is cooked proper add mango powder, fennel powder and green chillies and mix the entire dish properly for 3 minutes on low flame.

· Take the charcoal and roast it in a different pan for 5-10 minutes till you can see the smoke coming out.

· Place it in a bowl and place the bowl between the mutton kadhai and cover it with a lid for 10 minutes for authentic taste.

· ‘Kashmiri meat’ aka ‘khatta meat’ is ready to be served.

· Garnish it with fresh coriander leaves.

Tip: Serve this amazing dish with steam rice or hot ghee rotis

If you love meat with some zing then this recipe is especially for you. A preparation that is sour is what makes this dish so appealing and sinfully tasty. It doesn’t need many species, all one needs is patience and you are surely rewarded with bliss.

Calorie count: 15 crunches and you are done for the day.

Sehr-o-Iftar Ramzan times

27th June 2015 (Saturday):

New Delhi: Iftari - 7.24 pm and Seher 3.52 am (28th June 2015, Sunday)

Hyderabad: Iftari - 6.55 pm and Seher 4.23 am (28th June 2015, Sunday)

Recipe: Traditional apple pie

This pie holds a succulent filling such as fresh farm apples

Mumbai: Ladies and gentlemen, guy and girls presenting you one of the most popular ‘Traditional apple pie’ recipe, today.

It is believed that the history of the pie goes back to Greeks, who are said to be the originator of pie crust. As per historians when Romans conquered the Greeks, along with wealth and people, they also obtained the recipe of traditional pies as their prized possession.

The recipe with time was developed and the fine meat was used as the filling. Centuries later and a couple of latitudes here and there the recipe of pie spread all across the globe and was evolved in numerous ways (there’s the icing on the cake).

Today’s pie holds a succulent filling such as fresh fruit, jellies, dry fruits, crunchy nuts, meat, vegetable, or fresh cream.

Recipe: Traditional apple pie

Serves: 8

Taditional apple pie is filled with fresh farm apples, mixed with a perfect blend of cinnamon and brown sugar. To make a perfect tasty pie, one needs to cook the bread blanket of apple pie’s crust to perfection.

Ingredients:

For crust

• 2 ½ cups maida flour

• 5 tsp sugar

• ½ tsp salt

• 14-15 tsp chilled unsalted butter (diced)

• 1 Egg (Lightly beaten with 4 tsp of chilled water)

For filling

• 5-6 cups of apple (peeled and thinly sliced)

• 2/3 cup of brown sugar powder (grind it coarsely in a mixer)

• 2 tsp melted butter (unsalted)

• 3 tsp maida

• 2 ½ tsp cinnamon

• 1 tsp of nutmeg powder (Jayaphala)

• ½ tsp apple cider vinegar ( or 2 tsp lemon juice)

Method:

• Crust: In a medium size bowl mix all the dry ingredients together- maida flour, sugar, and salt.

• Add butter in the dry ingredients and mix it with your fingers.

• Note: In case the mixture turns dry refrigerator it for 10-12 minutes before following the next steps.

• Add the lightly beaten egg in the mixture and whisk everything.

• Note: In case the dough mixture looks dry add some water and mix it again.

• Work on the dough using your hand and keep it in a bowl. Cover the dough in a plastic wrap, refrigerate it for 45 minutes.

• Filling: Add all the apples in a medium size bowl and then add cinnamon, nutmeg powder, brown sugar powder, maida flour and cider vinegar/lemon juice. Toss all the ingredients to combine evenly.

• Cut the dough in 2 equal parts.

• Put some flour on the slab and roll each part of the dough into a circle shape about 10-12 inch wide. (Make two roll pie crust)

• Pre-heat the oven at 180º.

• Grease the pie pan with butter and place one pie crust on the pan. Press the crust smoothly and gently and line it up till the pan.

• Add the apple mixture evenly on the bottom pie crust, add 2 tsp of melted butter on the top of the apple mixture.

• Cover the mixture with another pie crust and sealed the top edge of the crust with the bottom edge. Press the edge together to form a seal.

• Cut the top of the pie with a knife to allow steam to pass while baking it.

• Brush the top layer of crust with some fresh milk and sprinkle some sugar and cinnamon powder on top of the pie.

• Place the pie in the oven and bake it for 60-70 minutes, till the crust has turned a golden shade and looks crisp.

• Traditional apple pie is ready to be served

Tip: Best served hot with vanilla ice-cream and a bit of caramel syrup. You can also serve it at room temperature with some fresh whipped cream.

The result of the dessert is scrumptious. Taste one piece of pie and experience the mouthwatering bliss. Save room for this heavenly sweet course today.

Readers, please share your recipe with us. The best one will get featured on our website this Sunday. Send your entries at deccanonline2014@gmail.com

Calorie count: One hour of cardio is a must

Sehr-o-Iftar Ramzan times

26th June 2015 (Friday):

New Delhi: Iftari - 7.23 pm and Seher 3.51 am (27th June 2015, Saturday)

Hyderabad: Iftari - 6.54 pm and Seher 4.22 am (27th June 2015, Saturday)

Recipe: Kuwaiti chicken biryani

Try this spicy, tangy recipe of Classic Kuwaiti chicken biryani (Representational image)

Mumbai: Marcel Boulestin said, “Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.”

Every time I hear this statement, I couldn’t agree more. Cooking comes from inside, it has nothing to do with how lavish your kitchen is or how many types of spices you own. With every cooking experience we learn something new, some experiments fail while some give birth to amazing recipes that are remembered forever.

Today we bring you an exclusive Persian recipe ‘Classic Kuwaiti chicken biryani’.

Recipe: Kuwaiti chicken biryani

Serves: 5-6

In India, biryani is an extremely popular dish. According to culture and ethnicity, the recipe of biryani differs from one region to another. Today I plan to share this spicy, tangy recipe of Classic Kuwaiti chicken biryani with all readers.

The recipe is so delicious that you will love it. Just follow the directions properly and you can achieve your goal even if it is your first attempt.

Ingredients:

· 450 gms chicken breast

· 3 ½ cup of water

· 2 ½ cup of basmati rice

· 2 onion (sliced)

· 5 clove pieces

· 1/4 cup ghee

· 2 pieces cinnamon

· 3 green cardamom

· 1 black cardamom

· 1 ½ tsp lemon juice

· 2 tomatoes medium size (make its puree)

· 1 tbsp garlic paste

· 1 tsp ginger (grated)

· ½ cup yoghurt

· ½ tsp turmeric powder

· ½ tsp black pepper

· 2 tbsp coriander and mint (chopped)

· 9-10 cashew nuts (sauté in ghee)

· 6-8 pieces raisins (soaked in water)

· Salt as per taste

Method:

· Take the chicken breast and wash it properly. Cut the chicken into bite size pieces and keep it aside in a plate.

· Take a pan and roast cloves, cinnamon, black cardamom, green cardamom and black pepper on low flame without oil for 5 minutes and keep it aside.

· Take a mixer and grind all the roasted spices and keep the spices powder aside in a bowl.

· Take a saucepan and add rice and 3 ½ cup of water to it. Cook rice until it boils.

· Cover the saucepan with a lid for 10-12 minutes until the rice is cooked.

· After the rice is cooked, spread it on a flat plate and let it cool a bit.

· Take a non-stick kadhai or pan, add ghee and heat it.

· Add sliced onions in the ghee and cook it till it turns to the shade of golden brown.

· Add garlic and ginger and stir it till you can smell its fragrance.

· Add chicken pieces and salt in the kadhai and cook it for 10-15 minutes till it gets soft and tender.

· Add tomato puree, roasted spices powder, yoghurt, lemon juice to the chicken and mix is well.

· Bring the ingredients to boil and simmer it for 10-12 minutes

· Once done keep the kadhai aside.

· Select a medium size vessel and make first layer by placing half rice in it.

· Note: A clay pot can be used instead of a vessel to give it authentic taste and traditional look.

· Cover the rice with chicken mixture, this becomes your second layer.

· Add raisins and cashews and use the remaining rice to cover the chicken layer.

· Pour the saffron water over it and add chopped coriander and mint.

· Cover the vessel with a heavy lid and cook it on low flame for 20-25 minutes, make sure that the rice is cooked properly.

Tip: Serve with chilled vegetables raita and papad

Treat your loved ones a grand feast with this delicacy. Enjoy this dish and let us know if you liked it.

This festive season, stay tuned with us as we have many more interesting recipes in store for you. If there is any particular dish that you want us to write about, please let us know.

Readers, please share your recipe with us. The best one will get featured on our website this Sunday. Send your entries at deccanonline2014@gmail.com

Calorie count: Shake your body to loud music for just 30 minutes

Sehr-o-Iftar Ramzan times

25th June 2015 (Thrusday):

New Delhi: Iftari - 7.23 pm and Seher 3.51 am (26th June 2015, Friday)

Hyderabad: Iftari - 6.54 pm and Seher 4.22 am (26th June 2015, Friday)

Recipe: Haara bhara murgh

Try our traditional flavourful chicken named ‘Hara bhara murgh’ (Photo: Youtube)

Mumbai: This traditional delicacy has roots in our family history and became an all-time favourite for generations to come.

This chicken recipe was born in my great grandmother’s sister’s kitchen and the secret has been handed down the ages until now. The flavourful chicken with all the herbs gave it a greenish colour, and therefore, the dish was named ‘Hara bhara murgh’.

Recipe: Haara bhara murgh

Serves: 4

The simple ingredients and basic spices give this dish a unique taste. Easy to make, this dish is light and I assure you its spicy flavour will make you crave for more.

Ingredients:

• ½ kg boneless chicken

• 100 gms butter

• 1 tbsp cumin seeds (Jeera

• 250 gms coriander

• 1 tbsp ginger

• 8-10 garlic cloves

• 5-6 green chillies

• Salt as per taste

• Fresh cream for garnishing

Method:

• Take boneless chicken and wash it properly.

• Note: Keep the chicken aside and make sure that the water is drained out of it.

• Take coriander, ginger, garlic and chillies and grind it in a mixer. Make a paste of the given ingredients and keep it aside in a bowl.

• Take a kadhai and heat it for couple of minutes. Add butter in it and let it melt.

• Add cumin seeds in the butter and fry it till its color changes.-

• Now add chicken and salt and cook it for 10-12 minutes on low flame until juices run clear.

• Now is the perfect time to add paste in the chicken.

• Cook the chicken till it becomes soft and tender. Mix all the ingredients well and cover it with the lid for 15 minutes.

• Note: It’s necessary that the chicken absorbs the paste to get a unique, spicy taste.

• ‘Haara bhara murgh’, is ready to be served, garnish it with fresh cream.

Tip: Best served with hot ghee rotis or parathas. If rice is something you love than definitely go for pulao.

What makes this dish so extraordinary is its simplicity. Made with ingredients commonly used in the kitchen, this particular dish has the power to tickle your taste buds.

This festive season, stay tuned with us as we have many more interesting recipes in store for you. If there is any particular dish that you want us to write about, please let us know.

Readers please share your recipe with us. The best one will get featured on our website this Sunday. Sent your enteries at deccanonline2014@gmail.com

Calorie count: 20 push-ups and you are done for the day

Sehr-o-Iftar Ramzan times

24th June 2015 (Wednesday):

New Delhi: Iftari - 7.23 pm and Seher 3.51 am (25th June 2015, Thursday)

Hyderabad: Iftari - 6.54 pm and Seher 4.22 am (25th June 2015, Thursday)

Recipe: Chocolate biscuit nuts cake

Chocolate biscuit nut cake with chocolate syrup

Mumbai: Remember going to your granny’s kitchen and a spongy chocolate cake waiting for you? A cake that was made with lots of love waited for me on my arrival. The whole family would gather around the table and pass cake piece to each other.

Making cake usually takes a lot of time and patience, but sometimes we come across a dessert preparation which is just so simple and easy to make, that we wonder what have we doing all this while. This Chocolate biscuit nuts cake is one of those recipes.

Recipe: Chocolate biscuit nuts cake

Serves: 4

To make this amazing cake, all you need is few major ingredients and just 4-5 minutes. The highlight of this recipe is that unlike many cakes it’s eggless and oil free.

Ingredients:

• 30 pieces Britannia pure magic chocolate or Oreo chocolate biscuits

• 250-280 ml milk

• 1 tsp Baking powder / Eno (Blue packet)

• 5-6 pieces almond (Chopped)

• 5-6 pieces raisins

• 3 tbsp sugar

• 1 tsp chocolate/ vanilla essence

Method:

• Take a mixer and grind cream biscuits and sugar. Grind the mixture a bit coarsely.

• Add milk, chocolate or vanilla essence and baking powder in the mixer and make a smooth paste.

• Note: Make sure that the batter of the cake is semi-thick.

• Grease a microwave safe bowl with a little butter.

• Pour the batter in the bowl and add chopped almonds and raisins in it.

• Pat the bottom of the bowl so that the batter is evenly settled.

• Keep the bowl in the microwave in 180º or 700 watts for.

• Check your cake at 4 minutes with the back of the spoon. If there is still needs some cooking then keep it inside for a minute.

• Once the cake rise, it is ready. Remove it and let it cool for a while.

• Remove the cake on a plate upside down and cut it into pieces.

• Note: Don’t try to remove the cake before it cools down because it might crack.

Tip: You can decorate the cake with fresh whipped cream on the top and centre. If you want to go for brownie style then sprinkle some icing sugar on the top and chocolate syrup.

Enjoy this rich, chocolaty cake with crunchy nuts in every bite. Make this simple and brilliant cake, today. Serve these small desserts treat to your loved ones and see how they disappear in no time.

Keep visiting us every day and I promise to bring you amazing recipes from the different part of the world.

Calorie count: 50 sits-ups is all u need

Sehr-o-Iftar Ramzan times

23rd June 2015 (Tuesday):

New Delhi: Iftari - 7.23 pm and Seher 3.50 am (24^th June 2015, Wednesday)

Hyderabad: Iftari - 6.54 pm and Seher 4.21 am (24^th June 2015, Wednesday)

Recipe: Guilty Galouti Kebab

Galouti kebab from the royal kitchen (Photo: DC/ Archives)

Mumbai: The famous ‘Galouti Kebab’ has its founding roots in ‘the city of nawabs’, Lucknow. The term ‘Galouti’ or ‘Galawati’ means something that melts instantly in the mouth. It is believed that in the original recipe more than 100 spices were used for preparing this kebab.

Recipe: Guilty Galouti Kebab

Serves: 6-8

The history of this kebab is quite intriguing. The now famous ‘Galouti Kebab’ was first prepared for an aging Nawab Wajid Ali Shah. People believed that he had lost all of his teeth but his love for meat was never ending. The royal kitchen prepared this exotic kebab to please their Nawab.

Ingredients:

· 1 kg minced lamb meat

· 5 tbsp green papaya paste

· 4 tbsp onion paste

· 3 tbsp ginger paste

· 3 tbsp garlic paste

· 1 tsp cardamom powder

· 1 tsp turmeric powder and chili powder

· 2 tbsp besan

· 1 tbsp garam masala

· ½ tsp mace spice powder (Javitri)

· 1 tsp coriander power

· 3-4 tsp ghee

· 1 tsp salt (or as per taste)

· 3 tsp fresh coriander chopped

· Ghee for frying

Procedure:

· Take 1 kg of minced mutton and mix ginger, garlic paste and papaya paste with it. Mix it properly for approximately 5 minutes.

· Add garam masala, turmeric powder, chili powder, coriander powder, mace spice, besan & onion in it and mix well. Mix all the ingredients properly for nearly 15-20 minutes. Let the kebab become smooth and soft. Keep the mixture aside.

· Take a pan and put a couple of coal pieces in it, then add a couple of teaspoons of ghee and cardamom and roast it for 5 minutes.

· Once done place the roasted coal and cardamom in a bowl and place it in the middle of the kebab mixture. Cover the vessel with an aluminum lid for two hours.

· After two hours, we are good to go. Take the mixture and prepare patties of it.

· Take a heavy - bottomed pan and add some ghee and fry the kebabs from both sides, till it gets golden brown on both sides.

· Heat the ghee on a heavy-bottomed skillet (on a medium flame) and fry the kebabs till it turns golden-brown.

· Place the kebabs on a paper towel and serve hot. Garnish it with mint leaves.

Tip: Serve with mint- mango chutney, or garlic-coriander-yoghurt chutney.

Make this exquisite dish today and we assure you that these kebabs will definitely melt in your mouth once you taste them. Keep visiting us for more popular recipes. Ramzan Mubarak.

Calorie count: Brisk walk for 45 mins and it's all gone!

Sehr-o-Iftar Ramzan times

22^th June 2015 (Monday):

New Delhi: Iftari - 7.23 pm and Seher 3.50 am (23^th June 2015, Tuesday)

Hyderabad: Iftari - 6.54 pm and Seher 4.21 am (23^th June 2015, Tuesday)

Recipe: Nani’s Makkhan Chicken

Nani's Makkhan Chicken (Photo: File Photo)

Mumbai: Hello readers, welcome back. How about an awesome chicken dish for today? ‘Nani’s Makhan Chicken’, brought to you straight from a Punjabi kitchen.

A really special dish that has been passed on from one generation to another in our household and has become everyone’s favourite. Moreover, this particular dish brings back those wonderful childhood memories of family get-togethers and quarrels over who gets the last piece of this delicious dish.

Recipe: Nani’s Makkhan Chicken

Serves: 4-5 people

‘Nani’s Makkhan Chicken’ in its purest form is an appetizing buttery chicken delicacy dressed in some famous Indian spices. Its velvety red gravy is worth dying for. Now isn’t that mouth watering?

In just a few steps prepare this extraordinary chicken recipe.

Ingredients:

· 1 full roasted chicken

· ½ tsp cumin seeds (Jeera)

· 1 kg tomatoes

· 50 gms butter

· 250 gms fresh cream

· 1 tbsp red chilly powder

· ½ tbsp garam masala

· 2 green chilies (chopped into pieces)

Method:

· Take 1 kg of tomatoes and grind it in a mixer and make its puree. Refine the puree by removing the tomato skin and keep it aside in a bowl.

· Cut roasted chicken into pieces as per your choice and keep it in a plate.

· Take a kadhai and heat 50gms of butter in it.

· Add ½ tsp of cumin seeds and chopped chilies and fry it till the color changes on low flame.

· Add tomato puree, red chili powder and salt as per your taste and cook it for 15 minutes on low flame.

· Take the cut roasted chicken pieces and add it into the gravy and add garam masala. Mix it well and cover it with a heavy lid for 10 minutes.

· When the gravy thickens, add fresh cream and stir the dish for 2 minutes.

· Note: Make sure that your dish doesn’t boil after adding cream.

· “Nani’s Makhan Chicken’ is ready to be served. Garnish with fresh coriander leaves, ginger flakes and add a little fresh cream.

Tip: Best served with Tandoori roti or hot ghee rotis.

Just with some handful of spices, an ordinary chicken becomes exotic. Today, serve your family this pleasing and tasteful delicacy and enjoy this classic creamy chicken flavoured dish.

This Ramzan, stay tuned with us for this entire month. Keep visiting us and we promise to serve you outstanding recipes throughout the month.

Calorie count: Sometimes it’s more about the taste than calories!

Sehr-o-Iftar Ramzan times

21th June 2015 (Sunday):

New Delhi: Iftari - 7.23 pm and Seher 3.50 am (22th June 2015, Monday)

Hyderabad: Iftari - 6.54 pm and Seher 4.21 am (22th June 2015, Monday)

Recipe: Peshawari Handi Mutton

Peshwari Handi Mutton (Photo: Lootlo.pk)

Mumbai: Hello readers, welcome back. Today we bring you a unique dish from Pakistan. Pakistani cuisine is popular all around the globe for its richness and vibrant flavour. The food in our neighboring nation differs from region to region, reflecting their ethnic and cultural diversity just like ours.

Various cooking styles from the different regions of South Asia can be savored in Pakistani dishes. Stay tuned with us for this entire month for more flavoursome recipes.

Recipe: Peshawari Handi Mutton

Serves: 4

Peshawari Mutton is a culinary treasure that is enjoyed by many people in different parts of the world. As the name suggests the dish originated in the ‘city of flowers’, Peshawar. This particular dish has many similarities with North Indian cuisine and is a perfect delicacy for spice lovers.

Ingredients:

• ½ kg mutton

• 3 onions

• 6-7 tomatoes

• ¾ bowl of pure ghee

• 1 tbsp of ginger and garlic paste

• 4 pieces clove

• 2 tbsp coriander seeds

• 1 black cardamom (badi elaichi)

• 2 green cardamoms (elaichi)

• 2 pieces cinnamon

• ½ tbsp of turmeric powder and red chilly powder

• 10-12 pieces of black pepper

• 3 spoons of yoghurt (blended)

• 2 glasses of water

Method:

• Take a pan and roast cloves, coriander seeds, black cardamom, green cardamom and black pepper on low flame without oil for 5 minutes and keep it aside.

• Take the onion and grind it in a mixer along with the roasted spices. Keep the onion mixture aside in a bowl.

• Take tomatoes and grind it in a mixer separately and make its puree.

• Add the ¾ bowl of ghee and put it in a handi/ kadai. Heat the ghee for 2-3 minutes on a low flame.

• Add the onion mixture in the ghee and fry till it turns to a golden-brown shade.

• Add tomato puree, mutton, ½ tsp of turmeric and chilly powder in the handi/ kadai and stir the content for 15 minutes.

• Add three spoons of blended yoghurt to the mixture.

• Pour two glasses of water in the content and cover the vessel with a heavy lid for the next 30 minutes.

• Cook it on a low flame until the meat becomes soft and tender and has absorbed the aroma of all the rich spices.

• ‘Peshawari Handi Mutton’ is ready to be served. Garnish this delicious dish with fresh coriander leaves and ginger flakes.

Tip: Best served with butter naan or laccha paratha. It is also a perfect combination with plain steamed rice.

Rich in taste, texture and colour, this dish is great to savour at the end of your fast. Heavenly and delightful is the least you can say about it.

This Ramzan, stay tuned with us for this entire month and delight your family with our new and interesting recipes every day.

Calorie count: Don’t even count!

Sehr-o-Iftar Ramzan times

20^th June 2015 (Saturday):

New Delhi: Iftari - 7.23 pm and Seher 3.50 am (21^th June 2015, Sunday)

Hyderabad: Iftari - 6.54 pm and Seher 4.21 am (21^th June 2015, Sunday)

Recipe: Shahi Toast

Today we bring you Ramzan’s most exquisite sweets. (Photo:silksugarsilhouette.com)

Mumbai: Hello readers, Ramzan Mubarak, as the holy month of Ramzan begins, we bring you a wide range of recipes from around the world to treat your taste buds at the end of the day to end your fast. Plan your Iftar and Suhoor with our delightful collection of mouth-watering recipes.

In order to make this Eid-Ul-Fitr feast a memorable experience, we are excited to bring you the most delicious recipes for the next 30 days. Stay tuned with us; 30 days- 30 recipes

Today we bring you Ramzan’s most exquisite sweets. Treat your family and friends today with a melt-in-the-mouth dessert. Make this auspicious day extra special with our tasty recipes.

Recipe: Shahi Toast

Serves: 2

The words ‘shahi’ and 'toast' means royal and bread slice, respectively. Shahi toast's literal translation means ‘royal bread piece’. This traditional dessert is rich in taste, texture, flavour and aroma.

Ingredients:

• 2 slices of white bread

• 1 small bowl of ghee/butter (for frying)

• 2 cups of full cream milk

• ½ cup sweet condensed milk (milkmaid)

• ½ cup sugar

• 2 tsp of green cardamoms (elaichi) power

• 4 strands of saffron

• 2 tsp of almond and pistachios (finely chopped)

Method:

• Mix condensed milk (Milkmaid), milk, saffron strand and cardamom powder together in a pan. Keep mixing the ingredients on a medium flame and bring it to boil until the mixture turns thick. Keep stirring the mixture occasionally to prevent it from sticking at the bottom of the pan.

• Mix sugar in a ¾ cup of water and simmer it on a low flame in another vessel. Make this sugar syrup and then keep it aside.

• Cut each bread slice into 6 squares.

• Heat the ghee in a pan and deep fry (can also be shallow fried) the square shaped bread pieces till they turn to a golden brown shade. Make sure that the bread is crispy for authentic taste.

• Refrigerate the thick milk mixture prepared at the beginning for approximately 1 hour 30 minutes.

• Note: You may make the bread and milk mixture in advance but mix them together only before serving, otherwise the bread will become moist and soft.

• Soak the bread pieces for 1 minute in sugar syrup. Drain the bread pieces and again keep them aside.

• Pour the thick milk mixture over the bread pieces and cover them evenly.

• ‘Shahi Toast’ is ready to be served. Serve cold(Refrigerate for around 30 minutes before serving) and garnish the dessert with almond and pistachios.

Tip: Dress the dish with one tablespoon of caramel syrup for fabulous taste. If fruit is something you love, go ahead and add some seasonal fruits.

This dish can be served at any time of the day. Prepare it today, an ultimate royal treat for your taste-buds.

This Ramzan, stay tuned with us for this entire month, try out our new recipes every day and regale your family.

Calorie count: Nothing that you can't burn

Sehr-o-Iftar Ramzan times

19^th June 2015 (Friday):

New Delhi: Iftari - 7.22 pm and Seher 3.49 am (20^th June 2015, Saturday)

Hyderabad: Iftari - 6.53 pm and Seher 4.21 am (20^th June 2015, Saturday)