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Radhi's Kitchen

Updated: 2017-04-15T04:21:31.615-07:00


Green Mutton Biryani


Goat Meat or Lamp-1.5lbs
Basmati Rice-2cups
Green Chilli-8no(adjust according to spice level)
Fennel seeds-1tsp
Ginger&Garlic paste-1tsp
Onions sliced-1cup
salt to taste


wash the rice & soak it in water for 30mts or till your done with the remaining process.
Grind green chillis,fennel seeds,pepper,half of the mint,cinnamon,cardamon,cloves & ginger garlic paste to a smooth paste with water.
Heat oil in a pressure cooker add sliced onions & fry till they turn golden color then add remaining mint & saute for a minute.
Add the ground green chilli paste & saute for 3-4mts & then add mutton mix well and add 1cup water & salt to taste,cover & cook till the meat is soft & well cooked.
Now drain the water & add the rice to the cooked meat and add 1cup water & 1cup coconutmilk & pressure cook for 1-2 whistles.
Serve with rita.
Note:If not using coconut milk,substitute it with water.Check for taste once the meat is cooked,if the gravy is spicey add 1 chopped tomato.Reduce the amount of chillis and pepper if you want mild spicey.

Spicy Mutton Masala Fry


coriander seeds-3tsp
Whole Red chillies-7to8(Adjust according to your spice level)
cumin seeds-1tsp
Onions sliced-1medium

Dry roast all the dry spices,Pepper,coriander,red chilly,cumin,cardamon,Cinnamon,coves
& grind it to a paste with ginger garlic paste.
Heat Oil in a pan & fry onions till they turn golden color,then add the ground paste,& saute for a couple of minutes,then add the yogurt,meat,salt7 little water,
mix well & cover & cook till the meat is tender or well cooked.At this stage check the taste & if its too spicy add chopped tomatoes & cook for another couple of minutes,then uncover & fry it well till you get the desired consistency.
Goes well with Rice.

Mint & Peas Pulao


Basmati Rice-2cups
Mint leaves-1/2cup approximately
Green Peas-1/2cup approximately
sliced Onion-1/cup
Grated coconut-1/4cup (fresh or desiccated)
Green Chillies-4
Ginger garlic paste-1/2tsp
Cinnamon stick-1inch
Bay leaves-2
Salt or to taste


Wash and soak basmati rice for about 30mts approx
Grind grated coconut, mint leaves, green chilli, cinnamon and cloves, & cardamom into coarse paste. (No need of adding water while grinding.)
Heat oil in a pan & add bay leaves, sliced onions and sauté till onions turn transculent.
Now ginger-garlic paste and mix well,and then add the ground mint paste & sauté for 2mts.
Then add peas, salt & drained rice, mix well & add 3cups of water,
Cover & cook till the rice is completely cooked.Serve with raita.
Note: Add little more water if your not cooking the rice in a pressure cooker or rice cooker.
This pulav can also be made with left over rice or pre cooked rice by just adding the rice after the peas is cooked.

This is my entry for Rice Mela hosted by Cooking4allseasons.

Aloo Matter/Potato & Peas Curry


Aloo-3 medium size
Peas-1/2cup (frozen or fresh)
Onions-1big chopped
Tomato-1big chopped
Cumin seeds-1/2tsp
Cumin powder-1tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Red chilli powder-1tsp
Ginger garlic paste-1tsp
Garam masala pow-1/2tsp (optional)
Salt to taste
Cilantro leaves for garnish


Heat oil in a pan add cumin seeds & chopped onions & fry well till the onions turn transculent.
Now add the ginger garlic paste & sauté for a minute then add the chopped tomatoes & cook till the tomatoes turn soft, at this stage add turmeric powder, chilli powder, coriander powder, & cumin powder, salt, sauté well & cook till the color of the gravy changes to dark brownish at this stage add potato, & little water cover & cook till potato is cooked then add peas & let cook for 5mts.
Garnish with cilantro leaves. & serve with chapattis.

Coconut Burfi


Dessicated coconut(coconut powder)-1cup
Cardamom powder-pinch

Method:In a heavy bottomed pan add sugar & water,allow it to melt & cook until the syrup reaches soft ball consistency.
Now add coconut & cardamom powder and mix well on medium-low flame & keep mixing to prevent from the mixture sticking to the pan.Grease ghee in a plate & keep aside.
When the mixture becomes thick & doesn't sticks to the pan transfer it to the greased plate & spread evenly & cut into desired shapes. Store in air tight container.

I usually use fresh grated coconut but just for a change i used the dessicated coconut. Less sugar can be used if using fresh coconut.The storing life of dessicated coconut is little more than fresh coconut.



Oil for deep frying

(image) Method:Wash rice & Soak it over night for 6 hours, drain water and spread the rice on a clean cloth and let it dry completely. Dry grind the rice to a fine powder, sieve it & keep aside.
Take the jaggery in a heavy bottomed pan non stick pan works good and add ¼ cup of water to it. Heat jaggery it till it melts completely & becomes thick syrup & u get a soft ball consistency. Remove the syrup from flame.
Now slowly add the rice flour little at a time & keep mixing so that no lumps are formed.
Add flour till a soft dough is formed (it’s ok if you have some extra flour)
Now take a small lime size ball & flatten it on a greased plastic sheet and drop it in hot oil. Fry on medium heat till it turns golden brown.
Remove & squeeze it between 2flat ladles.
Store in airtight container.

Bisi Bela Bath



Toor dal-3/4cup
(Kandi pappu)
Sliced onion-1small
Tamarind pulp-3tbsp
Curry leav-1string
Carrot, beans, potato, peas-1cup
Mustard seeds-1/4tsp

Method:Cook rice and dal together with more water. Cut the vegetables and boil them and keep aside.Heat oil/ and 2tbsp ghee in a big pan add mustard seed, & curry leaf and fry, then add onion fry well then add all the cooked vegetables, tamarind pulp, turmeric powder, salt cook for 2 mts. Add cooked rice, one cup water (you can add more water.) Finally add masala powder, cook for 5-10 mts in low flame. Stir continuously. Serve with cucumber raita & chips


Besi Bela Bath Masala

Chenna dal – 1/2Cup
Urad dal – 1/2Cup
Dhaniya – 1/4 Cup
Marati Moggu – 3
Cinnamon – 3
Dry coconut - 100gms
Cumin- 1Spoon
Fenugreek seeds - 1/2 spoon
Red chilli-10(according to your spice level)

Roast and grind it to a fine powder.
Store in a air tight container.
For 1cup of rice use 1-2tsp of masala according to taste.

Masala Peas



Peas-1cup(fresh,frozen or dry)
Ginger garlic paste-2tsp
Cinnamon-1 small
Chat masala-1/2tsp
Chilli powder-1tsp
Turmeric powder-1/4tsp
Salt to taste


Method: Grind Onion, ginger garlic paste, cinnamon, clove, cardamom, chat masala, chilli powder and turmeric to a fine paste and keep aside.
Boil the tomato in little water and remove the skin and puree it.
Now heat oil in a pan and add the onion paste and fry well till the raw smell is gone.Add the tomato puree and fry for another 5 mts, then add the peas &salt mix and cover and let it cook for another 5-10mts till the peas soft.Goes well with roti.

JFI~Onions Round Up


Bise Bele Huli Anna with Pearl Onions from AsvadhaCaramelized Onions and Spicy Jack Curd Pizzette from Taste TinkererCaramelized Onion Dip from The Budding CookChemmen Peera from Spices N FlavoursChinese Fried Rice with Cauliflower Manchurian from Cooking 4 all seasonsCoconut with Onion from TalimpuColcannon - An Irish Delicacy from As Dear As SaltCurried Egg Puffs from Cookery CornerEgg-Onion Curry from Dil SeEggs Poached in Onion Gravy from Indian CookingFish Gravy - Kerala Style from Rina's RecipesGarma Garam Onion Pakora from My Kitchen WorldGround and Spiced Onion Preserve from Spicy ChillyHare Pyaaz Wala Murg from In Love with Food Kaara Kuzhambu from PaajakaLauki Kofta in Almond and Creamy Gravy Fun N FoodMadras Onion (shallot) Pickle from My Diverse KitchenMadras Onion Chutney from Home Cooks ReceipesMasala Vadai from Sukanya's MusingsMicrowave Samba Rava Idli & Onion Chutney from My Experiments with Food.Murg do Pyaaz from Radhis KitchenMumra Wale Kanda Pohe from AnnarasaMushroom stir fry with pearl onions from Kitchen KollectionsOnion and Carrot Uttappam from Simple Indian FoodOnion Chutney from CilantroOnion Chutney from K4khichdiOnion Curry from Finger Licking Food Onion Masala Gravy from Dhivya’s KitchenOnion Stir-Fry Paratha from Food with a Pinch of LoveOnion Sambar from GRevathiOnion Sambhar from Hunger PangsOnion Uthappam from Cooking and MeOnion (Ulli) Chutney from Curry BazaarOnion-Broccoli-Feta cheese Calzone from FoodieshopeOnion-Cheese Kulcha from One Hot StovePan Fried Fish with Roasted Onion marinade from AhaarPearl Onions in Dahi Gravy from 365days VegPerugu Pacchadi from MahanandiPiyava Baje (Onion Fritters) from The Singing ChefPotatoes and Peas in Sweet and Spicy Tomato Gravy from Curry in Kadai.Rainy day Pyaaz ki Sabji from Charche Chauke KeRoasted Onion Chutney from Siri's CornerSoy Granules Curry with Chopped onions from Daily MealsSpiced Lamb Sliders with Caramelized Onions from Live to EatSpring Onion Koshumbri from Konkan WorldStuffed Portobello with Wild Rice and Cheese from Culinary BazaarTurkey Wings Curry - Kerala Style from Rina's RecipesUlli Theeyal from My Cook Book"And on the side..." from Kags99Ulli Theeyal from Satvika FoodUlliyum Molakkum -Kerala onion chutney from Kailas kitchenVegan Leek-Mushroom Quiche from Tasty palettesVengayam Thuvaiyal (onion chutney) from Samaithu PaarkalaamRajasthani Parathas from Food and LaughterOnion Rava Dosa from Snack O RamaScallion Zunka from Food for Thought Onion Utthappam from Ramya’s Kitchen Corner Kanda Daalicha Zunka from Enjoy Indian FoodThankyou everybody & please do let me know if i've missed ur entry.[...]

Murg Do Pyaaz/Chicken do pyaaz


Murg do pyaaz is my all time favourite dish. I learnt it from my brother who is a chef in Italy.
I've already posted this recipe on my blog but am repostiong it for the JFI~Onions.

Onions-3big (chopped)
Cumin powder-1tbsp
Chilli powder-3tbsp
Garam masala powder-2tbsp
Ginger garlic paste-2tsp
Thick curd-1/2cup
Salt to taste

(image) Method: Wash chicken & marinate with curd, cinnamon, cardamom, cloves, 1tsp ginger garlic paste, little salt, 1tsp chilli powder & turmeric & keep aside. In a kadai heat 2tsp oil fry 11/2 onion till brown, cool & grind it to a fine paste. In the same kadai heat oil, now add the remaining onions & fry, then add ginger garlic paste, sauté for 1mt then add cumin powder, chilli powder, salt sauté well. Now add the marinated chicken mix well, add water if required. Cover & cook till the chicken is tender. Now add the ground onion paste & garam masala powder, mix well & fry with the lid open. Fry well till the masala clings to the meat.Garnish with cilantro.
Note:Can also be substituted with Potato insead of chicken.

JFI ~ February


Its my Turn to host the JFI for February.

First i would like to thank Indira who started the Jihva for Ingredients & giving me the opportunity to host this event.The moment i accepted to host the JFI event i decided the ingredient and what else it could be other than Onion...

Just imagine a kitchen without onions naaa...

Jiva for Ingredients ~ February:Onions

So now get ready and prepare any dish with onions this includes Red, White,Yellow onions,Pearl onions,Shallots,Spring Onions.... these are the types i know Pleas let me know if there is anything else.

The rules to participate are:

Prepare a dish with the ingredient onion and post it on your blog on Feb1st 2008 and non bloggers who would like to participate just email me your recipe with the picture.

Email me your entries to

With the Link to the post along with a Photo 75×75pixel size,title of the post by 3rd Feb.

Looking forward to your entries and entries are not limited to Indian cuisine alone so any dish from any corner of the world would be great.

Chicken Drumsticks Fry


Ingredients:Chicken drumsticks-10,Ginger chopped-1/4cup,Garlic chopped-1/4 cup
Green chillies slitted-10no,Curry leaves-3strings,Chilli powder-3tsp (adjust to your spice level)
Yogurt-1cup,Soy sauce-2tsp,Salt to taste,Oil -4tsp
Method:Heat oil in a pan & add curry leaf, green chillis, ginger & garlic
Fry well for at least 5mts then add chilli powder, soy sauce, yogurt and mix well.
Now add salt and chicken drumsticks mix well & cover & cook till chicken is tender.Uncover the pan & fry the chicken till all the gravy is absorbed & the chicken is dry.

Pav Bhaji


Pav/Burger buns-1packet
Onions finely chopped-1cup
Tomato paste-1cup (fresh is better)
Potato –1medium
French beans chopped-1cup
Pav bhaji masala-2tsp
Chilli powder-1tsp
Turmeric powder-1/2tsp
Cinnamon-1inch piece
Ginger garlic paste-1tsp
Salt to taste
Butter for toasting buns

(image) Method:Method: Chop potato, beans, carrots (can add any other veggie) and pressure-cook till done. Drain excess water and keep the water aside and mash the vegetables with a masher or spoon.
Heat oil in a pan add cinnamon, cloves and cardamom then add onions and fry well and add ginger garlic paste, sauté for 1-2mts, now add the tomato paste and sauté till the raw smell is gone. Add chilli powder, turmeric powder and salt mix well and let cook for 2mts. Now add the mashed vegetables and the drained water if the mixture is too dry, mix well. Cover and allow to cook for 2mts., uncover and add pav bhaji masala and mix well and let cook for 5-10mts.Add-lemon juice just before you switch off the gas.
Slightly toast the buns on a pan.Garnish with chopped onions and cilantro just before serving.

Instant Kurma for Idli/dosa


(image) Ingredients:Roasted Chana dal (dalia)-2-3tsp, Coconut fresh/frozen/dessicated-2tbsp
Green chilli’s-5-6, Saunf-1/4tsp, Onions sliced-1/4cup,Tomato chopped-1small
Garam Masala-1/2tsp, Ginger garlic paste-1tsp, Turmeric-1/4tsp
Water-1cup approximately, Salt to taste, Oil-2tbsp
Method: Grind dalia, coconut, green chilli and saunf to a paste.
Heat oil in a pan add sliced onions and sauté for 2mts,add ginger garlic paste
And fry for 1mt.Now add the tomatoes, turmeric, ground paste and some waterCover and cook for 4-5mts on medium heat. Then add the garam masala powder (can add more water if the kurma is too thick) and simmer for another 2-3mts or till the kurma is of your desired consistency.

Mutton Curry


Onions finely chopped-1cup
Tomato finely chopped- 1big
Ginger garlic paste-1tsp
Chilli powder-2tsp
Turmeric powder-1/4tsp
Cashew nut paste-2tsp
Cinnamon-1inch stick
Garam masala powder-1tsp
Salt to taste

Method: Heat oil in a pressure pan/cooker; add cinnamon, cardamom, cloves, and saunf. Then add onions & sauté for about 3-4mts,add ginger garlic paste and sauté for another 5mts.Now add the chopped tomatoes and fry till the tomatoes r coked and become soft.
Add turmeric powder, chilli powder, salt and curd, mix well and sauté till the oil floats on the top. Now add the mutton, cashew nut paste, and garam masala, mix well and add the water, cover and pressure cook. Once the meat is soft open and cook on medium heat till the gravy is of your required consestincey. Garnish with cilantro.
Goes well with rice or roti

Chicken Lasagna


I wanted to try this recipe for a very long time and finally did. It came out very well, but indeed is a very heavy dish. I went through lots of recipes and picked up each step from different recipes. But this site has step-by-step pictures, which really helped a lot. soo here’s the recipe.

Olive oil-1tbsp
Chopped onions-1/2cup
Minced garlic-4
Minced chicken-1pound
Spaghetti sauce-1 jar (I used the Prego traditional sauce)
Ground pepper-1/2tsp
Heavy cream-1/4cup
Ricotta cheese-15oz
Grated Parmesan cheese-1cup
Dried basil leaf-1/2tsp
Oven ready lasagna pasta
Mozzarella cheese grate-1packet

Heat oil in a large pan. Add garlic sauté for 1mt don’t let the garlic brown, then add chopped onions, stir occasionally add the minced meat & sauté well on medium high heat for 1mt.
Now add salt & pepper to taste cook till the meat is tender, and then stir in 1/4th cup heavy cream to help hold the meat together, cook for 2mts.
Now add the spaghetti sauce and mix well and let cook for 4-5mts.
Now for the layers put the ricotta cheese, 1-cup Parmesan cheese, basil leaf, some salt & pepper into a medium bowl and mix them together until relatively smooth.
Now spoon the cheese mixture on to each pasta piece.
Take a baking pan (I used 8´8in size Pan) apply a thin coat of meat sauce to the pan.
Then place 2 lasagna pasta ricotta cheese mixtures facing up onto the pan.
Then cover it with shredded mozzarella cheese. Now layer the meat sauce just to cover the mozzarella cheese and place another lasagna pasta (cheese mixture facing up) repeat the same again by layering mozzarella cheese and then the meat sauce. Now top layer goes on the meat sauce, cover this layer with remaining sauce and top it with mozzarella cheese.
Before baking cover the pan with aluminum foil & to avoid cheese sticking to the foil, brush or spray some oil onto the foil.
Place the lasagna into 375°F preheated oven for 15mts.after 15mts remove the foil and cook for another 25mts.

Achari Gosht


(image) Ingredients:Mutton/Chicken-1lbGinger garlic paste-2tsp
Onions-1big choppedTomato-2choppedLong green chillis-4-5
Curd-1/2cupLime juice-2tspTurmeric-1/4tsp
Fenugreek seeds, Cumin seeds--1/4tsp each
Mustard seeds, Fennel (saunf), Kalonji-1/2tsp each
Dry red chillis-10-15 (depends up spice level)
Mustard oil/any oil-4tbsp
Salt to taste
Method: Dry roast fenugreek seeds, saunf, cumin seeds, mustard seeds, kalonji & mustard seeds & coarsely grind them.
Heat oil in a pan & fry onions till transcluent, then add long green chillis & half of the spice mix sauté for 1mt & keep aside.
Add little more oil in the same pan, heat & add ginger garlic paste, meat & turmeric & sauté for 1mt.Then add curd, tomato, salt, little water & the remaining spice mix, cover & cook till the meat is almost tender.
Now add the onion mixture, mix well & cook on medium flame for about 4-5mts.Stir in limejuice & garnish with cilantro leaves.



Fine Rava-1cup (Semolina)
Dalda or Crisco Shortening-3-4tbsp
Rice flour-2tsp
Salt pinch
Powdered sugar-1cup
Oil for deep-frying

(image) Method: Mix Maida, Rava, Crisco, & salt to soft dough by adding water. Keep aside for 1hour.
Add the rice flour to melted ghee & make a paste & keep aside.
Make small balls out of the dough & press into thin puri’s.
Spread the rice flour paste on each puri & place 6-7puries over each other.
Roll the puri’s into a cylindrical shape & cut them into 2inch piece & press lightly to a small puri.Deep fry in hot oil till golden brown remove & sprinkle powdered sugar on it.

Also check out Shilpa’s recipe for Chiroti & her step-by-step pictures.

Coconut Vada


Coconut Grated-1cup
Green chilli-6nos
Cinnamon-1inch piece
Roasted chana dhal flour-3tbsp
(putnala pappu,dalia,pottukadale)
salt to taste
Oil for deep-frying

(image) My entry for JFI-Coconut
Method: Grind the roasted gram dhal into fine powder & keep aside.
Grind coconut, green chills, cinnamon, cardamom, &cloves to a thick paste just by sprinkling very little water.
Now add salt & the flour mix well. If the paste is watery add little more flour to hold it.
Heat oil in a kadai. Make small balls of the paste & press them lightly & deep fry on medium heat till golden brown.
(Note: Can use Bengal gram flour also & Thin vadas would be more crisper.)

My Daughter Deeksha's 2nd Birthday



Cool Slideshows

Mutton Kolhapuri


Onions-1big sliced
Ginger garlic paste-1tbsp
Cilantro-2tbsp finely chopped
Salt to taste

Dry roast & grind to paste:
Red chillis-15 no (adjust according to your spice level)
Poppy seeds-1tbsp
Coriander seeds-1tbsp
Cinnamon-1inch piece
Desiccated coconut-1tbsp

(image) Method: Wash & clean mutton & pat dry.
Heat 1tsp oil in a pan & fry onions& grind them to a fine paste.
Blanch tomatoes & make puree.
Heat oil in a pan & add the ground onion paste & ginger garlic paste & fry for 2mts.
Add tomato puree & sauté for 3-4mts, then add the ground masala paste, turmeric & sauté well.
Now add the meat, salt & curd, mix well & cover & pressure cook till the meat is cooked.
Garnish with chopped cilantro. Goes well with roti or rice.

Madatha Kaja


Baking powder-1/4tsp
Oil for deep-frying
Rice flour-1/4cup
Crisco Shortening-4tbsp

(image) Method:
Make a dough (as for chapatti) from Maida, baking powder, water & Crisco
Make sugar syrup with water & sugar & keep aside.
Mix 3tbsp of rice flour with melted gee & keep aside.
Now take a medium sized dough ball & roll it into thin roti
Spread the rice flour & ghee mixture over it & roll the roti tightly like a mat & cut into small pieces & press lightly.
Heat oil on medium heat & deep-fry them slowly to golden brown.
Remove & put them into sugar syrup let soak for at least 20mts, remove & let cool.

Sprouts Pulao


Moong sprouts-1/2cup
Basmati rice-2cups
Garam masala powder-1tbsp
Onions sliced-1/4cup
Ginger garlic paste-1tsp
Salt to taste

Grind to Paste
Green chillis-5-6nos

Method:Wash & soak rice in water. Heat oil in a pan add bayleaves, onions & fry till they turn transperant, then add ginger garlic paste & the ground paste & sauté well.
Add Garam masala, sprouts & sauté for 2mts.Then add rice, salt & water.Cover with lid & cook till the rice is done.Serve with raita.

Chicken Dry Fry



Ingredients:Chicken-1lb,Chilli powder-2tbsp,Turmeric powder-1/4tsp,
Garam masala1tbsp,Oil-1/4cup,Limejuice-1tbsp,
Curd-1/2cup,Green chilli-5slit,Curry leaves-1spring,Salt to taste
Method:Marinate cleaned chicken with chilli pow, turmeric pow, garam masala, limejuice, salt, &curd for at least 2-3hrs.
Heat oil in a pan add curry leaves, green chilli & then add the chicken. Cover the pan with lid & cook on medium flame till the meat is tender. Then remove the lid & fry well till there is no moisture left.