Baked Keema Pie

  • 1/2 kg keema or minced Mutton
  • 1 Onion chopped finely
  • 1 tbsp Ginger-Garlic-Green chilli paste
  • 2 Eggs
  • 1/2 tsp Garam masala or Spicy
  • 1/2 Red chilli powder
  • Salt to taste
  • Coriander to garnish
  • Cheese to sprinkle
  • 1-2 tbsp Oil
  • In a fry pan. Heat oil and fry the chopped onion to golden brown in color.
  • Then add the ginger, garlic and green chilli paste followed by the keema or minced mutton and the spices.
  • Cover and cook till the minced mutton is cooked and all the water has dried up.
  • Then remove the minced mutton to a plate and let it cool down. Then add the beaten eggs to it. In a flat greased bowl put the mixture and then sprinkle the cheese on top and bake for 10-15mins or till golden on top. Then chop into pieces and sprinkle coriander leave.

Hot Mushroom Soup

  • 6 to 8 Button Mushrooms
  • 2 tsp Tomato paste
  • 1 tsp Butter
  • 2 tsp Cornflour
  • 2 cups Vegetable stock
  • Salt to taste
  • 1/2 Onion
  • 1 clove Garlic
  • 1/2 tsp Cumin seeds
  • Pepper powder to taste
  • Chop onion and garlic finely. Slice mushrooms vertically. Grind cumin seeds.
  • Melt butter in a pan. Put garlic. Fry till golden brown. Add onions. Fry till it is soft.
  • Add mushrooms and fry for 30 secs. Add tomato paste and mix. Pour vegetable stock. Add cumin seeds. Bring it to boil for 3 mins.
  • Make cornflour slurry by adding a little water to it.
  • Add the slurry to the soup. Boil for 2 mins. turn off the flame.
  • Add salt and pepper to taste. Serve hot.


  • Controlled, cool storage is the best way to keep raisins. Raisins will retain color, flavor and nutritional value for up to five months if stored at 45° F or less.
  • To maintain optimum freshness, keep raisins sealed in an airtight container in the refrigerator or in your coolest storage area.
  • Raisins freeze well for long periods of time. They also thaw quickly at room temperature.
  • When raisins become dry or when a recipe calls for plumped raisins, cover the amount needed with very hot tap water and soak for two to five minutes. (Do not soak any longer than five minutes. Flavor and important nutrients can be lost.)
  • To chop raisins, use a lightly oiled knife or blade
  • Raisins keep cookies and cakes moist. Chopped raisins impart a full flavor to baked goods. Add whole, sliced, or chopped raisins to muffins, breads, cookies, and other desserts.

Bread Rasmalai

  • 500 ml. Milk
  • 4 slices of Bread
  • 1/2 cup Sugar
  • 2 tsp. chopped mixed Nuts (dry fruits)
  • 1 tsp. Ghee or Butter
  • 2 tsp. fresh Malai (cream)
  • 1/2 tsp. Cardamom powder
  • 1-2 threads of Saffron
  • Boil milk till reduced to half. Add sugar, cardamom powder and saffron (dissolved in a little milk) towards the end of the process.
  • Cut the bread slices into round shape with the help of a round object of sharp edge.
  • Apply a little ghee or butter on both sides and toast it on a fry pan very lightly (not brown).
  • Mix the nuts with the cream or malai and apply on one side of two bread pieces.
  • Place the other two pieces on top of each (like a sandwich)
  • Place it on a serving dish and pour the thick milk over it.
  • Garnish it with chopped nuts and serve (hot or cold)