Kabuli Pulao

We recently had a birthday lunch for my husband Rudy celebrated with Afghani cuisine.

The menu consisted of Kabuli Pulao, Chicken Korma, Mixed Vegetable Korma, Chicken Kababs, Sweet and Sour onion salad.

Appetisers: Beef Mantu and Potato Bolani.

Dessert: Sheer Korma and Cake.

The Kabuli Pulao was a huge hit, especially with the birthday boy 🙂 Sharing with you all this ‘tried and tested’ recipe. Its absolutely sumptuous and delicious!!

Kabuli Pulao

  • Servings: 8-10
  • Difficulty: Average
  • Print

1 kg. mutton, cut in large cubes
3 cups Sela rice
4 medium onions, sliced
6 carrots, shredded
4 large tomatoes, sliced
6 cloves
6 cardamoms
3” cinnamon
1 tsp black cumin
1 tsp black pepper powder
3 tsp. garam masala powder
6 cloves garlic, crushed
1 cup raisins (or less if required)
A handful almonds and pistas for garnish (optional)
Salt to taste
Ghee or oil, as required


  1. Wash the rice. Add hot water to cover the rice and soak overnight .
  2. Clean and wash mutton and season with one teaspoon salt.
  3. Take a large pot to cook the pulao. Add 2 tbsp. ghee to the pot, heat and then add the shredded carrots, fry stirring often until cooked, then add the raisins and toss till the raisins are fried and swell up. Remove and set aside.
  4. Then add the meat and fry till brown. Remove.
  5. Add more ghee if required, add the onions and fry to a deep golden brown, then add the sliced tomatoes, cover and cook till the tomatoes dissolve and become a paste.
  6. Add the crushed garlic, cloves, cardamom, cinnamon, black cumin, pepper powder and 1 tsp garam masala, toss lightly. Add salt and the browned meat and sufficient water to cook. May use a cooker if desired.
  7. Cook the meat till tender and done. Remove the meat and set aside. Keep aside one cup of the stock.
  8. To the remaining meat stock add the soaked rice, remaining garam masala powder and bring to a boil. Taste and add salt if required.
  9. Lower flame, cover with a tight fitting lid and cook till the rice is done and the stock is absorbed. Switch off the flame.
  10. Open the lid and sprinkle the reserved one cup stock over the rice, then place the cooked meat over the rice in a single layer, top with the fried carrots and raisins and make holes around the rice with the handle of a wooden spoon to allow steam to escape.
  11. Cover the pot with silver foil or a kitchen towel, place the lid and cook on high for 5 minutes, lower flame and cook 5 minutes more. Switch off the flame and allow to sit for 5 to 10 minutes. Serve hot.
  12. To serve gently move aside the meat and carrot raisins. Place the rice on a platter and top with the meat, then carrots and raisins. Garnish with toasted almonds and pistachios if desired.

Menu IV

A menu for a small gathering of guests by invitation to celebrate their special occasion.

The event was dinner and the food was prepared on the same day, starting in the morning for about fifteen people.


  1. Corn Canapes
  2. Tuna Fish balls
  3. Chicken Malai Kabab


  1. Fried Rice
  2. Mutton Masala
  3. Methi Murg
  4. Goa Pork Sausages chilli fry
  5. Mushroom Capsicum masala
  6. Aloo Salaad Anarkali
  7. Beetroot Salad with orange dressing
  8. Bread rolls


  1. Shahi Tukda
  2. Jelly with fruit

Menu I & II (Easter Menu)

Menu III

How to make Marzipan Easter Eggs

DIY Making your own Marzipan Easter Eggs

To make marzipan eggs:

  • Ingredients for Marzipan
  • 250 gm. Blanced almonds
  • 500 gms. Icing sugar
  • Rose water for kneading

Powder the almonds and mix with icing sugar.  Knead to a soft dough using rose water a little at a time.  Divide into equal number of portions for colors you desire. Add a drop or two of the required colors for each portion and knead lightly till the color evens out. Shape into eggs with a mould or with your hands and decorate with flowers etc. using Royal Icing or fondant.

To make Royal Icing

Take egg white in a small bowl and keep adding icing sugar till the mixture becomes thick.  If runny add some more icing sugar, if too stiff add a little bit of water or milk till you get the right consistency for piping so that the piped designs hold and stand up in peaks.  I must admit, I am not very good in free hand icing designs, but I am sure you all can do better at the designing 😉

To make chocolate with marzipan eggs check out this link

To order all these and more in Mumbai, please check out my sister’s website Julianz.in

Easter Eggs

DIY Homemade Chocolate Easter eggs


How to make Chocolate Easter Eggs

DIY Making your own Chocolate Easter Eggs

In this blog I would like to share my knowledge and the art of ‘How to make Chocolate Easter Eggs’ to demonstrate step-by-step how easy it is to make your own!

Ingredients and accessories

  • Chocolate Dark, Milk and White, as required
  • Chocolate molds
  • Rubber spatulas
  • Glass or ceramic bowls

Step 1 Melting plain Chocolate

Microwave method (I use this method)

Break or chop the chocolate and place in a clean dry microwave-safe bowl.  A glass bowl is best because it conducts the heat from the chocolate as it melts, and reduces the risk of over-heating.  For small quantities it is safest to use a LOW or MEDIUM setting.  For larger quantities and once you become experienced, use HIGH .  The table below should only be used as a guide because melting times vary according to the brand and type of chocolate, the initial temperature of the chocolate and the size and material of the bowl used.  Check the chocolate frequently and prod it with a spoon – it may look solid when in fact it has melted.  White chocolate will burn more easily so watch it carefully.  A few lumps that appear after microwaving will dissolve upon stirring and help bring the temperature down of the chocolate which is a key to tempering chocolate.  The super-market bars of cooking chocolate, also referred to as Baker’s chocolate, do not really require tempering but heating and cooling the chocolate (tempering) is important to avoid the patchy and mottled look, which doesn’t alter taste but wouldn’t give you the glossy professional finish.

Approximate melting times in a 650-watt microwave oven

QUANTITY                      LOW                   HIGH

  •  50 g (2 oz)                     5 mins                2 mins
  •  75 g (3 oz)                     5 mins                2 mins
  • 125 g (4 oz)                    5 mins                2 mins
  • 172 g (6 oz)                    6 mins               2 mins
  • 225 g (8 oz)                    6 mins               2 1/2 mins

Bain Marie (double boiler) method

Cut the chocolate into small pieces and put it in  the top of a double saucepan.  The bottom pan should  be three-quarters full of gently simmering water.  If you haven’t got a double saucepan, put the chocolate in a clean, dry heatproof, preferably glass bowl and set it over a saucepan that’s about one third full of gently simmering water.  The bowl should fit snugly over the saucepan so that no steam can escape  round the sides.  The base of the bowl or top pan should not touch the water below.  Heat the water gently but do not allow it to boil. Leave the bowl on the pan until the chocolate looks melted. Remove the bowl or pan  from he heat and gently stir the chocolate until it is completely melted.  The temperature of the chocolate should not go above 50 deg C (122 deg F).  If water or steam come into contact with the chocolate, the texture will be spoilt and the chocolate will ‘sieze’, that is it will turn into a solid mass and will not melt.

Step 2 Filling the chocolate molds

Using cotton wool or soft muslin cloth polish the insides of the Easter candy molds. Place on a tray or counter lined with  baking parchment.

Spoon the chocolate into the molds (do not over fill) and tap the mold lightly to smoothen the surface and remove air-bubbles, if any.

Step 3 Setting the chocolate

Place the molds in the freezer for a few minutes until set and the underside of the mold appears opaque.  If it has wet patches on the underside, then it is not fully set.  Keep a while longer.Easter Chocolates Eggs (19)

Step 4 Unmolding the chocolate

Remove molds from the freezer and unmold by turning the mold upside-down onto a flat surface. Tap the mold lightly to release the chocolate.  Leave to dry.

Step 5 Presentation

Finish by wrapping in colored chocolate paper and decorative boxes and ribbons.

Be creative and make chocolate eggs with fruit and nuts, rice krispies, praline, marzipan, truffles….

To simply order all these and more from Mumbai, check out my sister’s website at Julianz.in

To make Hollow Egg:

Fill the mold with melted chocolate and place in the freezer for a few minutes till the sides are set but the centre is still soft.  Remove and pour out the soft chocolate from the centre.  Smoothen the interior of the egg with your fingers and place it back in the freezer until completely set.  Unmould and when dry join two halves together by applying some melted chocolate around the edges to form a full hollow egg. Prior to sealing the two halves, place some candy or small toy inside for a beautiful surprise for the kids.  Wrap and tie bows with colorful ribbons.

To make Chocolate with marzipan eggs:

  • Ingredients of Marzipan
  • 250 gm. Blanced almonds
  • 500 gms. Icing sugar
  • Rose water for kneading

To make marzipan Check this link

Powder the almonds and mix with icing sugar.  Knead to a soft dough using rose water a little at a time.  Make small egg shaped portions depending on the size of the chocolate mold. The marzipan egg must be smaller than the chocolate mold.

Pour a little melted chocolate in the mold.  Place the marzipan egg in the centre and press lightly.  Pour more chocolate over the marzipan to cover and fill the mold.  Put in the freezer to set.  Unmold when the underside of the mold turns opaque.  Leave to dry, then wrap each half in choclate wrapping paper.  Place two halves together and wrap again in decorative paper for a full 3D egg!

Ref: Good Housekeeping

Read my Blog on Easter Eggs for further information on making different types of chocolate and marzipan easter eggs and packaging.

How to make marzipan easter eggs



Menu Planning

Rudy Birthday 2018 (12)


A Birthday Menu

As stated is my post for Easter menu, where I have posted Menu I & II options, it is essential that any celebratory meal preparation would require some amount of planning ahead so that the day of the event becomes less stressful.  In my Easter Menu post I have given two menu options, one is North Indian fare and the second option is traditional food from Mais Recipes.

On my husband Rudy Pinto’s brithday on 6th November 2018, I had prepared the following menu which consisted of all traditional mangalorean food which he thoroughly relished and which without a doubt are his favorite dishes.

Any recipe that requires some form of marination can be made a day ahead.  Potato chops can be made ahead except for the final frying. Make sure you place butter paper/baking parchment in between the layers to prevent them sticking to each other. Alternatively, spread them out on a tray and place in the freezer to freeze individually, then place in polythelene bags or boxes.


Mais Recipes and Mangalorean traditional dishes

Main Meal :

Rudy Birthday 2018 (11)

Page numbers refer to Mais Recipes

  1. Pork (Bafad)  Page 107
  2. Mutton Curry with coconut milk (Roce Curry)  Page 86
  3. Chicken Dry  (Chicken Sukka) Page 84
  4. Fried Chicken Page  81
  5. Plain Pulao Page 122
  6. Potato Chops Page 102
  7. Sannas Page 133

For starters/appetisers  homemade 🙂

  1. Canapes with Tuna & Cucumber filling
  2. Chicken samosas


  1. Beetroot salad with orange dressing
  2. Lettuce & Boiled egg salad


  1. China Grass
  2. Gulab Jamun
  3. Assorted Mousse & cakes
  4. Ice Cream
Rudy Birthday 2018 (10)


Menu I & II (Easter Menu)

Menu IV

Ragi Banana Pancakes

The Ragi supergrain is making a come back. Also called finger millet or nachni it was one of the staples prior to the 50’s. The amazing benefits of Ragi is it is a good source of calcium, is super abundant in polyphenols and dietry fibres, has a low glycemic index, good for diabetics and an excellent source of natural iron.

  • 1 cups mashed bananas + 1 whole banana sliced for garnishing
  • 1/2 cup ragi (finger millet) flour
  • 1/2 cup rice flour
  • 1/4 cup wheat flour
  • 1/4 tsp soda bicarb
  • 2 eggs
  • 1 cup butter milk
  • 1/2 cup walnuts (or as required)
  • Salt to taste
  • Ghee or oil as required


Sieve the flours together alongwith the soda bicarb and salt. Place the mashed bananas, eggs and butter milk in a bowl and whisk together. Gradually add the flours with the soda bicarb and salt and stir well to mix to a smooth batter. Add more butter milk if required, but keep the batter to thick pouring consistency.

Heat an 8″ inch pan till very hot, grease with 1/4 tsp ghee and pour 1 cup batter and swirl the pan so it spreads evenly. Lower the flame to medium. Cover and cook till bubbles appear on the surface and the sides turn lightly brown. Take 1/4 tsp ghee and smear on the sides and middle of the pancake. Turn and cook till the underside turns brown.

Remove to a plate. Serve hot topped with sliced bananas, walnuts and honey, maple syrup or simply spread with jam and enjoy for breakfast or a tea-time snack.

Powdered cinnamon or grated nutmeg may be sprinkled over the cooked pancake for added flavor.

Mais Recipes Corrections

Mai’s Recipes Book – CORRECTIONSMais Recipes the book

“VORN”-   Page 159

Dear friends ,

We would like to bring to the attention of all “Mais Recipes” patrons, specifically those who have purchased/received the new print edition of the book during the past two and a half to three years;

Due to a printing error the ‘Manni’ recipe is also printed for the ‘Vorn’ recipe.

The correct vorn recipe is given herebelow and we request you to kindly replace page 159 of Mai’s Recipes with this page.

You may also access the recipe with step-by-step procedure online, following this link :


We would like to thank Gwen Soeiro, for bringing this to our notice.

Thank you for your understanding and for your kind and continued patronage!


CAKES & PUDDINGS   – Page 159


136 vorn[3]


  • Ingredients
  • 1 cup rice
  • 1 cup moong dal
  • ½ kg. jaggery
  • 1 large coconut
  • 1 cup cashewnuts
  • 6 cardamoms, powdered
  • Salt to taste


  1. Wash rice and soak in cold water for atleast an hour. Grind to a fine paste.
  2. Grate coconut, grind and extract 2 cups thick milk and 2 to 3 cups thin milk.
  3. Wash the dal and boil alongwith salt and the thin coconut milk, adding some more water, if necessary, till cooked.   Remove scum.
  4. Add jaggery and cardamom powder and simmer till the jaggery is dissolved.
  5. Reduce heat and add the rice paste gradually, stirring all the time to prevent lumps forming.
  6. Cook till the mixture thickens and starts bubbling.
  7. Add the thick coconut milk and cashewnuts and simmer for 5 to 7 minutes.
  8. Serve warm or cold.

*************************************************************************************Additional minor corrections –

A few other corrections which we have noted and would be opportune to state in this post:-

  • Page 86 – Mutton curry with coconut milk –   Method – Substitute the word chicken with mutton
  • Page 167 – Nivol –  Method – Line 3, Grind with the onion and garlic to a paste

To get your copy of this invaluable Mais Recipe book, do check out this link:

Mai’s Recipes Contact details

Do write to us with your comments, clarifications and queries.


1 2 7
%d bloggers like this: