Ginger Cookies:


All purpose flour/Maida flour 1 bowl
Brown sugar 1 cup
white sugar 1 cup granulated
salt 1/2 spoon
Fresh ginger paste 1 cup
Dry ginger powder 3-4 spoons
Eggs 3
Butter for smearing(plain salt less)


1. In a large bowl add flour and both brown and white sugar to it. Mix them well.

2. To the same add freshly prepared ginger paste plus ginger powder.

3. Now beat the egg vigorously add add them too.

4. On a cookie sheet smear melted butter.

5. Now make 2-3 inch size cookies on the sheet. Make sure of proper gap between each. As they may expand while baking.

6. Bake them for 20 minutes

7. Remove the cookies from the sheet and allow it to cool.

8. Now place them on a grill er and set for another 10 minutes in the oven.

9. One can serve them hot with spicy tea.

10. Always store them in air tight container.

Almonds Halwa:

Badam Halwa. Badhaam Halwa. Badami Halwa.

I always liked Badam Halwa. Being a great fan.....I tried to buy all over the city, just to make sure...'who made best Badam Halwa?'. Like right from Adyar Anadha Bavan, Archana Sweets, Krishna Sweets.......the best came from 'Ganpath Sweets' at Vadapazhani/ Vadapalani!They really made extraordinary Badam Halwa! Meantime...while all this tasting parade was going on...I also tried to fix same kind of taste from my kitchen. Well...the result turned out to be a great success!


Almonds 1 bowl full
Milk 1 cup
Cardamom powder 1-2 spoons
Sugar 1 bowl full
Saffron 1/2 spoon
Ghee 1 cup.


1. Soak Almonds in warm water for 20-30 minutes. Or one can boil almonds for 5 minutes in water.

2. Allow the almonds to cool and then peel off its outer skin.

3. Make a thick paste out of it. One should add only milk while grinding it to paste.

4. Separately mix saffron to few spoons of milk and grind it. One can do this with simple mortar and pestle manually than a blender.

5. In a non-stick pan add ghee and cardamom powder. Try to maintain the whole process on low flame only.

6. Now add sugar and 1/2 cup of water....bring the syrup to pearl consistency.

7. To this syrup add badam paste and saffron. Constant stirring with well greased wooden spatula is advised. Better smear the spatula with ghee before hand.

8. Once the Halwa consistency is achieved transfer it to well greased container. Smear the container preferably with ghee.

The shelf life is more than a month. If refrigerated it stay long till 3-4 months.


Cauliflower & Egg Podimass :


Cauliflower 1 large flower(cut into small florets)
Eggs 3-4 (nicely beaten)
Green chilies 6(length vise slitted)
Onion (length vise chopped)
Curry leaves (fried crisply to garnish)
Turmeric 1/4 spoon
Ground black pepper 1-2 spoons
Mustard and cumin seeds 1 spoon.


1.In a large frying pan add oil. add mustard and cumin seeds to the hot oil. wait until all mustard seeds burst out.

2.Now add slitted green chilies and onion. Fry them till onion turns translucent. One can add salt and turmeric.

3.Later add cauliflower florets and close cook with lid. Allow it to cook with its own water content. Try to maintain the whole process in medium flame itself.

4.Once the cauliflower is cooked add beaten eggs to it. After adding egg stir fry them without using lid. One can add a spoon full of pepper powder now.


Raagi Vadai


Raagi flour : 1 cup
Minced ginger : 2 teaspoons
Finely chopped onion : 1 cup
Finely chopped green chilies : 2
Curry leaves : 1 twig
Salt : suit to taste
Oil (to deep fry) : as required


1. Mix the above ingredients (except oil) in a large bowl.
2. Add water to prepare a thick dough.
3. Heat oil in a deep frying pan.
4. Prepare roundels of equal size from the dough.
5. Wet your hands and make thin vadas.
6. Deep fry the vadas in medium heat till the color turn golden brown to thick brown.
7. Garnish the vadas with a few coriander leaves and serve with mint chutney to relish.

Note: For extra flavor one can add drumstick leaves while preparing the dough.


Peerkankai Thuvaiyal:

Peerkankai Thol Chutney. Ridge gourd Chutney. Ribbed gourd chutney Beerakkai Chutney. Beerakkai Pachadi. Turai Chutney. Thurai Chutney.

Here...I used only ridge gourd's outer skin and not the pulp. I don't like to waste the fiber load in it. If you feel awful to use ridge gourd's skin.....you can change the ingredient to 'pulp' of it and continue to cook in the same fashion.


Ridge gourd outer skin 1 bowl(or one can use along with pulp)
Onion 1 small
Green chili 2-4
Urad dal 1 spoon
Channa dal 1 spoon
Tamarind paste 1/4 spoon


1. Wash ridge gourd and peel off the skin. use this skin alone to make this tovaiyal or one can use full gourd also.

2. In a pan add 1-2 spoons of oil and all the above said items and fry till the raw green color of gourd is gone. try to keep the whole process in low flame.

3. Grind it in a blender to a thick paste. If necessary one can still season it with mustard seeds.

This can be taken along with plain rice or with dosa. It is a good substitute for pudina chutney. It is also rich in dietary fibre. One can relish this healthy dish by just spending a few minutes.

Soya Chunks Chettinad Style Curry

Meal maker/Soya bite Gravy / Soya Chunks Gravy(Chettinad Style)

Well....I never tasted this recipe in actual chettiand home! But I always liked their extra spicy, hot hot & super hot curry recipes. Since most of the restaurants only produce their curry in non-veg form! Most of my family and friends happens not to taste their great curry! So I tried to fix the same curry for my veggie lovers!

So this could be called my creation!:) And my mother likes meal maker so much! So here you go! Meal maker/soya chucks could be related to vegetarian's meat! Has it is rich in protein, tastes bit like meat, the texture is like meat....and even the color! So this make a perfect pick for chettinad Gravy.


Soya bites/meal maker 1 large bowl full
onion 1
tomato 1
ginger-garlic paste 1 spoon
Green chilies 3
Curry leaves 3 twigs
Cashew nuts 2
Clove 2
Cinnamon sticks 2
Cardamom 2
Fennel seeds 1 spoon(som)
Cumin seeds 1 spoon(seeragam/jeera)
Black pepper 1 spoon
Cas cas/poppy seeds 1 spoon
Dhaniya/Coriander seeds 1 spoon
Dry coconut powder1 spoon
Star anise 1
Bay leaves 1-2
Marathi mokku 2
Oil 1 cup
Turmeric powder 1/4 spoon
Red chili powder 1 spoon


1. In a vessel add soya chunks and salt plus water. cook them on low flame for 5-10 minutes. And drain the water. squeeze soya chunks in a colander to drain all water out. Then set it aside.

2. In a large kadai/pan roast all spices together (clove, cinnamon, cardamom, dhaniya, cumin, fennel, pepper, cas cas, cashew nuts, dry coconut) roast them till good flavour and at the same time not too brown. powder them in a blender and store it in an air tight container.

3. In a large pan add oil. Add onions to it. Fry them till golden brown and add ginger-garlic paste. Fry them till its raw smell is gone. Then add tomato to it and fry for a while. Now grind them to a thick paste and set aside.

4. In a deep bottomed pan add oil. Add green chilies and curry leaves. Further add marathi mokku and bay leaves. Now add onion paste and fry for a while. Then add soya chunks. Now its time to add salt, turmeric and chili powder.

5. Once the soya bites are blend to the gravy well add the garam masala powder. let it be over high flame for at least few minutes....so that masala's raw smell is gone. this can be taken along with paratha, chappathi, poori or mild flavoured ghee rice, pulav...etc.


Cabbage Korma:

(with less spice & less coconut certainly less in calories....but still nutritious, lot of dietary fibre & tasty)


Cabbage 1/4 kg
Onion 1 large
Tomato 1 large
Garlic 1-2 clove
Green chilies 4
Fennel seeds/Som 1 spoon
Coriander seeds/Dhaniya powder 1 spoon
Cinnamon 1
Clove 1
Cardamom 1
Coconut powder 1 spoon/coconut milk 1/2 cup
Udaitha kadalai powder 2 spoon
Poppy seeds/Cas cas powder 1 spoon


1. First make a paste of green chillies, som, garlic and dhaniya and set it aside. One should not roast som or dhaniya for this. Simply powder them in a blender.

2. In a deep bottomed pan add few spoons of oil. Once the oil is hot add cinnamon, cardamom and clove. Then add chopped onions and fry till they are turn to translucent color.

3. Later add chopped cabbage and salt. Cook with its own water content without adding water.... by only using lid for a while or until the raw cabbage smell is gone.

4. Now add the green chili + som + dhaniya paste to it. Fry them till the raw smell is gone. All the while cook them on medium flame only. Make sure of cabbage still retains its color.

5. Now add tomato pieces and toss together. Add coconut powder/milk and udaitha kadalai powder plus poppy seeds powder. Bring them for one to three boil.

It can be served along with wheat uppma or chappathi. It tastes good along with rice and dosa too.


Paruppu Poli


Bobattlu ( Andra Special Sweet)


Maida/clarified wheat flour 3 cup
Turmeric 1/4 spoon
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clarified butter/sesame oil 1 cup

Dough Preparation:

1. In a large bowl add maida flour. mix well salt, turmeric and soda in warm water.

2. Add this water now to flour and prepare a smooth dough.

3. Add ghee/oil for further smooth finish. Now wrap the dough in a wet cloth and leave it for 1 hour.

4. After an hour add 1 half cup of oil to the dough and once again set it aside. leave the oiled dough for at least 4 hours/till the oil gets absorbed.

5. Then make small roundel by only using oil on your hands. Never use dry flour here like making chappathi/poori.


Chenna dal/bengal gram/kadalai parrupu 1-2 cup
Jaggery 1-2 cup
Freshly grated coconut
Til seeds/black sesame seeds 4-6 spoon
Cashew nuts 1/2 cup
Cardamom 8-10 powdered
Color (optional)
Oil 1/4 cup

Poornam Preparation:

1. In a pressure cooker boil dal with little water to one whistle or simply semi cook. make sure of dal is still intact at the same time cooked well.

2. In a pan add oil and fry chachew nuts and sesame seeds. Add cardamom powder and jaggery. Let jaggery to melt freely. Later add cooked dal + grated coconut. Cook on low flame till all water gets absorbed. Let the poornam be semi-solid and not watery anymore. If it is watery cook further. (watery poornam may ruin the poli).

Poli Preparation:

1. Take a polythene sheet and smear it with excess of ghee. Now take dough roundels and place on it. Cover the dough with the sheet above. Press with your hands. Make it thin as possible. At the same time not tearing it further. Now place 1-2 spoon of poornam in the centre of the dough and close it carefully. Once again press it flat using your oiled hands.

2. In a tawa add 1-2 spoons of ghee/butter and place this poli and toss them both the sides. One can repeat it for more polies.

Note: One can also make coconut poli with same procedure but with sugar in place of jaggery.

Aaloo Mutter Paratha : (North Indian Dish)

Potato and Peas in Indian Wheat Bread. Green peas chappathi. Fresh peas in Indian bread.

Well....generally I dont add 'potato' to my 'aalu-mutter paratha'. I just use only 'fresh peas'. Its upto you to add '1 or 2 potatoes here. Its added to make some thickness!


Whole Wheat flour 1 bowl
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clear butter

Dough preparation:

1. In a large bowl add wheat flour.

2. In warm water add salt + soda.

3. Now add this water to the flour and mix it well.

4. Add ghee at the end for a smooth finish. Let this dough sit for 2 hours whole hours. One can leave it even in fridge as well.


Potato 1-2(optional)
Fresh green peas 1 cup
Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1 spoon
Coriander powder 1 spoon(dhanya powder)
Turmeric powder 1/4 spoon
Green chili 1 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.

Masala preparation:

1. Bake potato in a microwave for 3-4 minutes and peel its skin off. Or simply boil potato in water for 20 minutes and peel its skin off.

2. In a separate vessel boil peas with little salt in it.

3. In a pan heat oil/ghee and add cumin seeds and fry till golden brown.

4.Then add green chilies, onions and ginger -garlic paste. Fry them till all water evaporates from them. Add salt, turmeric powder, chili power, coriander powder, garam masala powder and cumin seeds powder. Let it come to tuff filling consistency. Make sure the raw spices odour leaves too.

5. Now add mashed potatoes and as well as mashed peas to the above masala either removing from the stove or still placed over low flame.

6. Mix them well by further adding coriander leaves. Remove from stove and make equal parts out of it.

Paratha Preparation:

1. Knead wheat dough roundels into small chapatis.

2. Make it too thin in the edges when compared to to centre...by using your fingers.

3. Have water next to you(in a bowl)...to dip your hands. Now place potato balls in the centre of the chapathi. And touch the tips of the chappathis with water for closing it. Close it carefully.

4. Now roll them in dry flour and knead the same once again. Ensure that masala is not seen outside. Care should be taken while kneading. It should be thin & as well as not torn. If the masala is too wet it may be torn easily...so care should be taken both while kneading or preparing tight masala.

5. Now place the parathas in hot tawa and toast them both the sides till it is cooked. Run either ghee/butter...at the sides.

Serve warm along with North Indian Meals. Serve with spicy curry dish to go with it!



Pesarrattu (Andra Special)

Green Gram Dosa/ Lentils Dosa/ Lentils Crepe/ Moon dal Dosa/ Pasi Parupu/Pachai Parupu Dosa.

Pessarattu is my favourite Andhra Tiffin recipe. Like one could make it...just like that. No need to pre-plan or wait till fermentation. Pretty simple to fix. Its rich in protein, as whole gram is used...lots of fibre, kind of fulfilling meal. One could toss veggies like carrot, scallions and cilantro on top...to make it complete.


Green gram 200-400 gms(green moong dahl)
Rice one handful
Onions 2 finely chopped
Carrot 2 finely shredded
Green chilies 6
Ginger 4 inch
Garlic 4-5 cloves
Soda 1/4 tea spoon
Coriander leaves 1 cup finely chopped
Curry leaves 3 twigs finely chopped.


1. In a bowl soak green gram and rice for 5 hours.

2. Grind the dahl with little water. Grind also ginger, garlic, green chilies and salt along with this.

3. To this barter add soda and mix it well.

4. On a tawa smear oil and make dosa with this batter. Turn the flame to medium.

5. Garnish the dosa with onions, carrots, coriander and curry leaves on top. Keep lided after garnishing for a while. No need to turn the dosa other side...it gets cooked when we lid it.

6. one can serve this with mint/coconut chutney or with plain sambar.


Ramzaan Nombu Kanji: (Arcot Muslim Style)

Minced Meat Soup. Rice-Lentils-Meat Soup. Rice Soup. Kheema Ka Shorba. Chaawal-Gosh Ka Shorba.

It is usually prepared during ramzaan month. During 40 days fasting. It is rich in protein. Generally it is cooked by Muslims, during fasting month......but its nothing wrong if u like to try this recipe. I love to make this for my Mommy. She likes it very much and always bugs me to prepare it. It slightly varies from biriyani here....though most of the ingredients are same. Ofcourse there are too many variations in preparing this. This particular one...is something strong and hot! I use to do fasting with my friends there at Vellore, when I was a little girl. Then have this kanji in the evening along with them....it would be so comforting after whole day of fasting. Fasting is 'no joke' here.....its one of the tuffest fast, I ever know. One wont even swallow their saliva or even attempt to drink water. Fasting is actually scientifically good, its like giving rest to your viseral organs. So...at the end of the day, closing it by having 'rich dates and nuts is too good. There is no explanation for this moment. I use to get this feel...as though I accomplished something great!!! Never hold any stigma to try this recipe...coz if you dont, just your religious reasons,...its like you are missing something Great!

The ingredients like 'fenugreek' and 'split lentils' and 'minced goat's meat'....are cool in nature. It blends well with hot spices and make a good combo. So......dont hold any inhibitions while adding too many spices in this 'kanji/Soup'. One can actually add all the spices in a muslin cloth and tie it really well and add it to the food/while frying...just the way you usually do. Once after done with cooking, remove the small spicy-baggie you dropped. In this way...you can actually enjoy the flavor without having any trouble in biting the spice.


Basmati rice 200 gms
Split green gram 200 gms (moong dal without skin/pasi paruppu in Tamil/Split lentils)
Fenugreek seeds 3 spoon
Minced meat/Mutton keema 200 gms/chicken 200 gms (its good to use goat's minced meat here or lambs if you dont find it)
Mint 3 twigs
Coriander leaves 1 handful
Onion 1 large
Tomato 1 large
Lemon juice 1 spoon
Curd 1 cup
Green chilies 5-6
Ginger-garlic paste 2 spoon
Chili powder 1 spoon
Salt to taste
Oil /ghee/clarified butter- 1 cup
Cloves 3
Bay leaves 1-2
Cardamom pods 3
Marathi mokku 1-2
Saffron color (Optional)


1. In a large bowl marinate minced meet/mutton keema/chicken with salt, chili powder, 1 spoon ginger garlic paste, lemon juice and curd.

2. In a large pressure cooker, add ghee and wait till its smoky hot. Add spices to it one by one...cloves, cinnamon, cardamom, Marathi mokku, bay leaves and fenugreek seeds. Or tie all the spices ina small muslim cloth/baggie except fenugreek seeds. Drop this muslin bag while frying....instead of adding spices as such.(so that you can remove your spices after cooking)

3. When they are almost fried add slitted green chilies and allow it to crack.

4. Now add thinly sliced onions and fry them till golden brown.

5. Add remaining ginger-garlic paste and fry for a while....till its raw smell goes away.

6. Now add finely chopped mint, coriander leaves, tomato chunks. Fry them until they lose their water content and oil shows up on top.

7. Add minced meat/keema and toss it for a while till meat turns pale. Then add rice plus moong Dal/split lentils.

8. Add salt as required to rice and Dal/lentils. Then add excess of water and pressure cook it over medium heat.

9. Once the kanji/soup is ready garnish it with coriander leaves.

10. If you did had the spices in muslin cloth.....remove it, before serving.


Garlic Turkey with Noodles(Chinese style)


Turkey breast(skinless & boneless)
Tomato sauce 3 spoon
Soy sauce thick 1 spoon
Soy sauce thin 1 spoon
Chili sauce 1 spoon
Hot sauce 1 spoon
Green capsicum 1
Garlic 1-2 numbers (finely chopped)
Spring onions 1 bowl full
Green chilies 4-6
Corn flour
Rice wine
Corn oil 1 cup


1. In a bowl marinate turkey with salt, corn flour, rice wine and soy sauce. Refrigerate it for 15-20 minutes.

2. In a skillet add oil and place it on high flame now stir fry capsicum, green chilies, garlic and spring onions. And set them aside.

3. In a large pan add oil and toss turkey over it. When the protein denatures...that is fried turkey looks too pale.

4. Now start adding tomato sauce, chili sauce, hot sauce, thick and thin soy sauce. If necessary one can add 1 spoon of extra corn flour for thickness. And cook them by only stir frying on high flame.

5. garnish them with spring onions, capsicum, green chilies and garlic.

This can be taken along with rice noodles or fried rice.

Brussels sprouts with cheese sauce(American dish)

Brussels Sprouts is nothing but 'Mini cabbage' or called 'Ooty Cabbage' or even 'kela Kos' is south Tamil Nadu. I am not so sure of this name 'kela Kos'......because most of the southern Tamil Nadu people pronounce 'la' sound for any 'zha' sound. So.....I better stick to 'mini cabbage'.....hope you could understand what I am talking here about. This vegetable is quite familiar to Coimbatoreans. It comes from Ooty area.

I learnt this recipe from my friend 'Vicky'.....She is a good cook. I love this recipe particular. One should actually have this with cheese sauce. But its still tastes good all itself. So.....give a shot! No worries of gaining weight.....sprouts is rich in fibre anyway. Have little cheese sauce once in a while...no harm.


Brussels sprouts 1 bowl
White vinegar 3 cup
Sugar 1 spoon
Salt to taste
Black pepper 1 spoon
Red onion 1
Salt less butter 1 cup
Pista nuts 1 cup


1. In a deep pan add butter and place on the low flame.

2. When butter melts into yellow oil.... add onions and stir fry them till onions are translucent.

3. Now add sugar plus salt and stir fry it at high flame.

4. Once onions are reddish brown add white vinegar and pepper and boil it for few minutes.

5. Add 1-2 cup of water to the above and then add sprouts. Turn down the flame to medium. Boil the sprouts for at least 15-20 minutes with lid. Once it is cooked garnish with pista nuts and serve with cheese sauce.
Fruit Punch:


Orange fruit 1
Sweet orange 1
Lemon 1
Pine apple 3-4 pieces
Large tomato 1
Chilled water
Ice cubes
Mint leaves 2-3


1. Peel the oranges and deseed them.

2. Extract lemon juice.

3. Cut pine apple into small pieces.

4. In a blender mix all fruits and grind well with excess of chilled water.

5. If necessary filter the juice in a colander. Diet conscious people can go for it without filtering. The unfiltered juice is still rich in dietary fibre.

6. Add honey or sugar or low calorie sugar according to your taste. Serve them in a long glass. On ice rocks. Garnished with few mint leaves.


Idly fry:(Vellore Style)

Nowadays....we could see this idly fry recipe so common in any restaurants. When I was a little girl, myself and my Dad used to go to Hotel Khanna for this dish! They make very good idly fry there. Very Red in color, spicy and fried makes it crispier, what not!

Actually mommy leaves me behind and goes to her mom's (my grandma's)place during summer vacation! So I get to roam with Dad so much! Well...I really liked to be at home! I get to have so much attention...Dad rushes back home in the evenning, between rings me 3-4 times....he used to take me to movies and we catch up nice dinner outside! Maybe too much of outside food back then... made me to go crazy for Restaurant recipes!

After being a frequent visitor there......One of the Chef from Hotel.Khana(Vellore) came home and taught me this recipe! Thanks to Mr. T! He also taught me couple of other restaurant recipes.....coming up soon, so stay tuned!

Well...today to be honest, this is not how it looks(the fried idly). I neither have here wet-grinder, lack of par-boiled rice(no Indian store for me at Mississippi:) poor me) and I don't have Idly cooker! Imagine!!! I will be the only South Indian without Idly cooker! So....just follow the recipe and don't even care about my photos here!

Fried Idly/Idlies . Chili Idly. Super Hot Fried Idlies.


Idly 8-10 numbers
Onion half kilo(finely chopped)
Green chillies 1 cup(finely chopped)
Tomato puree 1 cup
Mint leaves 1 large bowl full
Curry leaves 1 large bowl full
Red chili powder 1 spoon
Cinnamon sticks 5
Cloves 5-7
Oil 3 cups
Red food color half spoon
Cashew nuts 1 cup (optional)


1. First prepare garam masala powder. Roast cinnamon and cloves for a while in dry pan and powder them in a blender.

2. Now pour 1 cup of oil in a pan and fry curry leaves crisply. Later fry green chillies crisply. fry cashew nuts in the same oil and set them aside.

3. In a large frying pan pour oil generously and fry onions. When the onions are about to turn golden brown add mint leaves and followed by tomato puree. Fry them until all water evaporates and oil shows up in the top.

4. Now add salt plus chili powder, food color and garam masala to the above.

5. To this mixture add idly pieces(make 4 pieces in each idly). Toss them carefully making sure of all sides of idly gets color. Fry them for a while.

6. Garnish the above with green chilies, curry leaves and cashew nuts.

Its an exellent Hot and Spicy evening tiffin. One can try this with left over idlies too.


Spicy ice tea


Tea leaves 1 spoon full
Brown sugar or Indian jaggery 3-4 spoons
Ginger root 4 inch
Mint leaves 1 spoon
Whole black pepper half spoon
Sliced lemon
Cardamom powdered
Chilled water/chilled soda(optional)
Ice cubes


1. Boil the tea leaves in half cup of water and filter it.

2. Peel the skin of ginger and grate them in a blender. Now add excess of water to ginger and drain them in a colander for ginger juice.

3. Coarsely grind the black pepper. One should not roast the pepper for this before grinding.

4. Now in a long glass add brown sugar, cardamom followed by tea extract, ginger extract and black pepper. Make it to the whole glass by adding cold water and ice cubes.

5. Garnish it with mint leaves and sliced lemon just before serving.
Mutton keema soup: (Iranian Style)

Minced Meat Soup


Basmati rice 200 gms
Mint, coriander leaves, spring onions all together 1 kg
Ground meat/mutton keema 500 gms
Sugar 3 spoon
Marjoram 2 spoon(one can get it from any Iranians stores)
Mint leaves1 spoon
Onion 4 large
Black pepper


1. First grate 2 onions. Chop the other 2 onions.

2. Marinate keema with salt and pepper and set it aside.

3. Now take a deep bottomed vessel and pour oil to it. Add chopped onion first and fry them for a while and add grated onion to it now.

4. Once the raw smell of onions are gone add the remaining spice to it...the mint and coriander.

5. After frying them for a while one can add the marinated keema now and cook it with excess of water...preferably in high pressure.

6. When the meat is almost 3/4 cooked start adding rice to the above and cook for few more minutes...that is until rice is cooked.

7. Now add sugar and marjoram.

8. Garnish them with chopped spring onions and mint leaves.