Thursday, 31 July 2014

Murg Korma / Chicken Korma

Chicken Korma is a mildly spiced , rich and delicious Curry. Chicken pieces are cooked in nuts , spices and yogurt based Gravy. Almonds, Cashew Nuts, poppy seeds add richness to the dish and fried onions adds a nice caramelized flavour. Best served with Naan / Roti.


  • 500 Grams Chicken pieces
  • 2 Tablespoon Oil
  • 2 Cloves
  • 1/2 inch Cinnamon Stick
  • 1 Bay Leaf
  • 1 Tablespoon Ginger Garlic Paste
  • 2 Tablespoon Tomato Puree
  • 1 Tablespoon Coriander Powder
  • 1 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Garam Masala
  • 1/2 Cup Thick plain yogurt / curd
  • Salt to taste
  • 1 Tablespoon Chopped cilantro leaves for Garnish

To Grind into thick paste

  • 8 Cashew Nuts
  • 8 Almonds
  • 1 Tablespoon Khus Khus ( Poppy Seeds)
  • 1/4 Cup fried Onions


1. Heat 1/4 cup water in a microwave safe mug for 3 minutes. Add cashew nuts, poppy seeds, almonds in the hot water and let them remain in the water for 10 to 15 minutes

2. After 15 minutes, take a almond out from the hot water and try to pinch / rub it between your fingers. If the skin comes off easily, your almonds are ready. Otherwise, let them remain in the hot water for 5 more minutes. Remove skin of all the almonds

3. Add cashew nuts, almonds, poppy seeds, fried onions in a food processor and grind it to thick paste. Set aside

4. In a pan / wok heat 2 tablespoon Oil. When the oil is hot, add cloves, bay leaf and cinnamon stick and fry for 30 seconds

5. Then add ginger garlic paste and fry on low flame until the raw smell of the ginger garlic paste goes

6. Add tomato puree and fry nicely until oil starts leaving from the mixture

7. Now, add the ground paste we prepared at step number 3 and fry for 3 to 4 minutes or until you see oil floating on the top of the mixture

8. Add coriander powder , red chilli powder, turmeric powder, garam masala and sauté for a minute

9. Increase the flame to high and add curd and immediately whisk it continuously for 2 o 3 minutes. This will prevent curdling. If you do not whisk continuously , the yogurt might get curdled

10. Add salt , reduce the flame and add the chicken pieces in the gravy along with 1/2 cup water

11. Increase the flame to medium and close the pan with a lid and let the chicken cook for 20 minutes. Stir intermittently and add water if required ( in small quantity)

12. After 20 minutes, check if the chicken is completely cooked through. Cook for 5 to 8 minutes more if it is not completely cooked

13. Switch off the flame and garnish with chopped cilantro leaves

Thursday, 24 July 2014

Golden Fried Paneer Potato Sweet Corn Balls

Golden fried Paneer Potato Sweet corn balls loaded with melting mozzarella cheese in the center. These are super crispy outside and soft and cheesy from inside.




  • 3 Medium Potatoes
  • 1/2 Cup Grated Paneer / ( You can use 200 Grams of Minced Chicken instead of paneer if you eat meat )
  • 1/4 Cup Parboiled Sweet Corn
  • 2 Bread Slices ( I used whole wheat sandwich bread) Dip the bread slices in water and immediately squeeze and remove water
  • 1 Teaspoon Fresh Ginger Chopped finely
  • 2 Green Chillies chopped finely / Crushed to fine paste
  • 1 Tablespoon Chopped Cilantro Leaves
  • Salt to Taste
  • Freshly Ground Black pepper to taste ( I used about 3/4 Teaspoon)
  • Mozzarella Cheese cut in to 1/2 inch Cubes for stuffing inside
  • Vegetable Oil to deep fry

For the Outer Coating

  • 1/2 Cup All Purpose Flour (Maida) + Salt + black pepper ( mix everything together)
  • 3 Egg whites + Salt + Black pepper ( Substitute : You can use 4 Tablespoon Corn flour mixed in water to form thick paste)
  • 1 Cup Bread Crumbs + 1/2 Teaspoon Italian seasoning or dried thyme ( Adding seasoning is optional)



1. Boil Potatoes and Sweet Corn with two pinches of salt until they are totally cooked and you should be able to mash the potatoes without lumps. I pressure cooked potatoes and sweet corns together for 3 whistles. Peel Potatoes and mash them completely
2. Prepare Bread crumbs ( You can use store bought ready to use bread crumbs; I made it at home)
Take 4 bread slices and place them on a microwave safe plate / sheet . Microwave on high for 1 minute and 30 seconds. Take the plate out and flip the bread to other sides. Now put the plate back in the microwave and microwave in the intervals of 3 seconds. After every 3 seconds, remove the plate outside and check if the bread is toasted crispy. please do not walk away while the bread is in the oven. it burns too quickly in the blink of an eye. So watch carefully and once the bread slices are crispy , take them out and let them cool completely
3. Once the bread slices cool completely , add them to a food processor and pulse it couple of times to get coarse bread crumbs
4. Step numbers 2 and 3 is optional only if you are making bread crumbs at home

Make the Mozzarella Balls

1. In a large mixing bowl, add mashed potatoes, grated paneer, boiled sweet corn kernels , moist bread ( bread dipped in water and squeezed completely ) and mix together
2. Then add chopped ginger, green chillies, cilantro leaves , salt and black pepper. Mix everything together


3. Divide the dough in to 12 equal sized portions
4. Take one portion of the mixture/ dough and keep a mozzarella cheese cube inside the portion and roll it into a ball. Make sure that the cheese remains totally inside. So cover the cheese properly from all sides. Otherwise, while deep frying, the cheese will ooze out and will end up having a big mess in the frying oil


5. Roll other portions also into balls with mozzarella inside

6. Coat the balls : Take one ball, roll it into All purpose flour. Then dip it in egg white mixture and then coat it with bread crumbs. Again dip it in egg white, coat it with bread crumbs. Double coating gives a nice crispy outer layering to the balls. You can use corn flour paste instead of egg white. Take 4 tablespoon corn flour, add 2  and 1/2 Teaspoons of water and make a thick paste

7. Coat rest the balls also as specified in step number 6

8. Refrigerate the coated balls for 45 minutes

9. Heat oil in kadai / wok for deep frying

10. Keep the flame medium. Add 3 balls at a time and deep fry them until they are crispy and golden. Flip sides so that they get crispy on all sides

11. Drain them on paper towel

12. Serve hot with ketch up or your favourite dip / sauce

Wednesday, 23 July 2014

Spicy Chicken Curry

A flavourful and slightly spicy Chicken Curry with juicy pieces of chicken slow cooked with ground spices and yogurt




To Marinate the Chicken ( atleast an hour or marinate in the freezer overnight)

  • 500 Grams Chicken pieces with bone (skinless)
  • 1/4 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Red Chilli Powder
  • 1 Teaspoon Ginger Garlic Paste
  • Juice of 1/2 a lemon
  • Salt to taste

For the Gravy

  • 3 Tablespoon Vegetable Oil
  • 15 Shallots peeled and crushed roughly in pestle or pulse it couple of times in mixer grinder
  • ( You can use 2 Medium onions finely chopped instead of shallots)
  • 2 Tablespoon Ginger Garlic Paste
  • 1 Medium Tomato pureed
  • 2 Tablespoon coriander Powder
  • 1 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Turmeric Powder
  • 1/2 Cup thick plain curd / yogurt / hung curd / sour cream
  • Salt to taste
  • Chopped cilantro leaves for Garnish

To Dry roast and Grind

  • 1/2 Teaspoon Cumin Seeds
  • 1 Inch Cinnamon Stick
  • 3 Cloves
  • 1 Teaspoon Fennel Seeds
  • 1 Teaspoon Poppy Seeds
  • 1/2 Teaspoon Whole black Peppercorns


1. Marinate chicken pieces along with the list of ingredients mentioned under 'To Marinate the Chicken' for 1 hour. You can also marinate the chicken in the freezer overnight
2. In a non-stick pan, dry roast all the ingredients listed except poppy seeds under 'To Dry roast and Grind' on medium flame for 2 to 3 minutes or until you smell nice aroma of spices. Finally add poppy seeds and roast it quickly for few seconds and switch off the flame. Set aside to cool completely
3. Once cooled , grind it to fine powder in a food processor or mixer grinder
4. In a pan, heat 3 Tablespoon Oil. When the oil is hot, add shallots/ onions and fry until the onions are translucent
5. Then add ginger garlic paste and sauté until the raw smell disappears
6. Add tomato puree and sauté for 2 to 3 minutes until the mixture comes together and oil starts leaving from the mixture
7. Add coriander powder, red chilli powder, turmeric powder along with 2 tablespoons of water and sauté for couple of minutes
8. Now add marinated chicken pieces , salt to taste and fry on high flame for 3 to 4 minutes
9. Add curd give it a nice stir on high flame such that chicken is well coated with yogurt and masala
10. Add 1/2 cup water and cover the pan with lid and reduce the flame to medium
11. Cook the chicken for 15 to 20 minutes or until the chicken is almost done
12. Finally add the ground spice mix we prepared at step number 3 and mix it
13. Cook for 5 more minutes until chicken is completely cooked through
14. garnish with chopped cilantro leaves and serve with roti / naan / flavoured rice

Tuesday, 22 July 2014

Crispy Oven Roasted Tindora / Ivy Gourd

Tindora  / Ivy Gourd / Kovakkai is one the underestimated vegetable , but it is packed with nutrition. Try this easy version of oven roasted tindora fries. These are crispy and tastes best with rasam rice or plain rice. All you need to do is toss the sliced tindora with spices and pop it in the oven. It will get roasted in the oven for 15 minutes and the crispy fries will be ready to serve.




  • 250 Grams Tindora sliced thinly
  • 2 Tablespoon Vegetable Oil
  • 1 Tablespoon Corn Flour
  • 1 Teaspoon red chilli powder
  • 1/2 Teaspoon Freshly ground black pepper
  • 1/4 Teaspoon Cumin Powder
  • 1/4 Teaspoon Turmeric Powder
  • Salt to taste


1. In a mixing bowl, add oil, corn flour, red chilli powder, ground black pepper, turmeric powder, cumin powder, salt and mix everything together. Check for seasoning and adjust
2. Add sliced tindora to the bowl and toss them gently such that spice mix coats tindora slices
3. Line a baking sheet with aluminium foil and grease the foil it with cooking spray
4. Pour the spice coated tindora slices on the foil and spread them on the sheet
5. Pop the baking sheet in the preheated oven a 180 C / 350 F
6. Roast for 15 to 20 minutes stirring intermittently
7. After 20 minutes change the oven to broil mode / grill mode and roast for 2 to 3 minutes or until there is a nice char on the tindora
8. Remove from the oven and serve warm

Monday, 21 July 2014

South Indian Style Chickpea Salad / Sundal

Sundal is a South Indian dish made with legumes and chickpea sundal is the most popular dish in South India. This snack is quite filling , protein packed and can be served as after school snack or along with a cup of hot coffee. It is tempered with mustard seeds , cumin seeds and topped off with grated fresh coconut. You can also add raw mango pieces for some nice crunch.


  • 1 Cup Brown Chickpeas
  • 1 Medium Onion chopped finely / Sundal tastes better if you use shallots instead of onions. Use about 10 peeled and finely chopped shallots instead of onion
  • 1 Tablespoon Sesame Seed Oil / Vegetable Oil
  • 1/2 Teaspoon Mustard Seeds
  • 1/2 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Urad dal
  • 1 Dry Red Chilli
  • 1/2 Teaspoon Red Chilli Powder
  • 2 Tablespoon Grated Fresh Coconut
  • 1 Sprig of curry leaves
  • a big pinch of hing / asafoetida
  • salt to taste
  • 1 Teaspoon chopped cilantro leaves for Garnish


1. Rehydrate chickpeas : If you are using dry chickpeas, soak them in water overnight. Pressure cook the chickpeas along with 2 pinches of salt and 1/2 cup water for 2 whistles. If you are using canned chickpeas , you can skip this step
2. In a frying pan, heat 1 tablespoon sesame seed oil over medium flame
3. When the oil is hot, add mustard seeds, cumin seeds, curry leaves
4. When they splutter, add urad dal. When the dal turns light golden color, turn the flame to low and add broken red chilli
5. Immediately add onions and sauté until onions are translucent.
6. Add hing and red chilli powder and give it a stir
7. Then add cooked chickpeas to the pan and mix everything together
8. Add grated fresh coconut and chopped cilantro leaves and give it a stir
9. Switch off the flame and serve warm with coffee

Zero Oil Chole Masala

An Easy to make and delicious Chole Masala with homemade chana masala powder. Just mix everything and slow cook until the gravy thickens. Healthier version doesn't always mean compromising on the flavour. Try this version of chole and you will love it!



For boiling Chickpeas

  • 1 Cups White Chickpeas
  • 1 Bay leaf
  • 1/2 Inch Cinnamon Stick
  • 2 Green Cardamom
  • 1 Black Cardamom ( for a nice smoky flavour)
  • 3 Cloves
  • 4 whole Black peppercorns
  • Salt to taste 

For the Gravy

  • 2 Medium Sized Onions chopped finely
  • 3 Medium Sized Tomatoes chopped finely
  • 1/2 Inch Fresh Ginger Juliennes
  • 2 Green Chillies
  • 1 Tablespoon Coriander Powder
  • 1 Tablespoon Chana Masala ( Recipe for homemade Chana Masala is available here)
  • 1 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Garam Masala
  • 1/2 Amchur Powder ( if you are not using tamarind paste, use 1 Teaspoon amchur powder )
  • 1/2 Teaspoon Sugar
  • 1 Teaspoon Tamarind Paste
  • 1 Tablespoon Chopped cilantro leaves for garnish
  • 4 to 5 thin fresh ginger juliennes for garnish
  • thinly sliced onion rings for Garnish 


1. I use dry chickpeas and soak it overnight in a pot with plenty of water to rehydrate them. If you are using ready to use /canned chickpeas, you can skip this step and proceed to making the gravy. Pressure cook soaked chickpeas along with the ingredients listed under 'For boiling chickpeas' + 1/2 Cup water and salt to taste for 2 to 3 whistles on high flame. Set aside
2. In a non-stick pan, add onions and ginger and dry roast quickly for a minute
3. In a deep pan, add the boiled chickpeas along with the water ( I removed the whole spices from the boiled chickpeas. However you can retain them if you like )
4. Add onions, ginger juliennes, Sugar, coriander powder, red chilli powder, chana masala and salt to the chickpeas and give it a nice stir
5. Reduce the flame to low and let it cook until the water evaporates completely
6. At this stage, add tomatoes and green chilli and cook again for 10 minutes or until the tomatoes are completely cooked through and the gravy turns thick. Now add 1/4 cup water and cook again until the gravy thickens. ( Once the gravy thickens, we add more water and cook it until the water evaporates completely. This technique of adding water and cooking helps to get rid of raw onion and tomato smell from the gravy)
7. Finally Add tamarind paste , amchur powder, garam masala and cook for 2 minutes more
8. Check for seasoning and adjust
9. Switch off the flame and garnish with chopped cilantro leaves, onion rings and ginger julinnes


Sunday, 20 July 2014

Mushroom and Green Peas rice


  •  1 Cup Long Grain / Basmati Rice 
  • 2 Cups of Mushroom cleaned, cut in quarters
  • 1/4 Cup packed Green peas ( thaw if frozen )
  • 1 and 1/4 Cup water to cook rice
  • 1 Medium Sized Onion sliced Thinly
  • 2 Tablespoon Oil
  • 1 Bay leaf
  • 2 Cloves
  • 3 Garlic Cloves + 1/2 Inch Ginger piece - grind it together to fine paste
  • 5 whole black pepper
  • 1/2 Teaspoon Cumin Seeds
  • 5 mint leaves (optional)
  •  1/2 Teaspoon Red Chilli Powder
  •  1/4 Teaspoon Turmeric powder (optional)
  • Salt as required
  • 1/2 Cup Coconut milk ( if using tin milk , take 1/4 cup coconut milk and add 1/4 cup water to it)  / If you do not want to use coconut milk , you can use 1/2 cup vegetable stock instead

  • Directions 

    1. Soak rice in regular tap water for 15 minutes

    2. In a pan, heat oil. When the oil is hot, add Cumin seeds, whole black peppers, bay leaf, cloves, Mint leaves                                   

    3. Fry the whole spices for a minute. Then add ginger garlic paste and fry until paste turns light brown color

    4. Now increase the flame to medium and add sliced onions and fry until onions are soft

    5. Add red chilli powder, turmeric powder and give it a nice stir

    6. Then add chopped mushroom, green peas along with salt to taste and stir on high flame for 2 to 3 minutes

    7. Drain rice and add it to the pan. Stir / mix everything together. Add 1 and 1/4 cups of water , 1/2 Cup coconut milk. Check seasoning and add salt if required                                     

    8. Reduce the flame to lowest setting and cover the pan with lid. Let the rice cook for 15 to 20 minutes. If you are cooking in a pressure cooker, cook for 2 whistles on low flame

    9. Once the rice is cooked, mix it gently with a fork. Do not over mix or break the rice

    10. Serve hot with curry and red onion Raita


  • Friday, 18 July 2014

    Spirali Tricolour Pasta with Mushroom and Green Peas

    Super Creamy and Flavour packed Mushroom and Green Peas Pasta with a hint of nutmeg. Quick and easy dinner that is quite filling and flavourful.


    • 250 Grams Pasta ( I used Spiral Tricolour Pasta, you can use your favourite pasta type)
    • 1 Tablespoon Olive Oil
    • 2 Cups of Mushroom cleaned, cut in quarters
    • 1/4 Cup packed Green peas ( thaw if frozen )
    • 2 Tablespoon unsalted butter
    • a big pinch of nutmeg
    • 2 Tablespoon grated parmesan cheese (to sprinkle while serving)
    • Salt and ground pepper as required 

    For the White Sauce 

    • 2 Tablespoons butter
    • 3 Tablespoon All purpose Flour / Maida
    • 1 and 1/2 Cup Hot Milk
    • 1/2 Teaspoon mixed herbs ( I used dried thyme, dried basil; You can use fresh herbs too )
    • 3 Tablespoon grated parmesan Cheese
    • Salt and freshly ground Pepper to tast


    1. In a pan over medium heat, add 2 tablespoon butter. When the butter melts, add mushroom , Green Peas , salt and stir. Saute for 2 min on high flame. Add nutmeg and 2 big pinched of freshly ground pepper and switch of the flame. Set aside
    2. In a large pan, boil plenty of water with salt. When the water is boiling , add 1/2  tablespoon olive oil and drop the pasta in the boiling water. Give it a good stir
    3. Cook uncovered stirring occasionally for 7 to 8 min. Please read the instructions on the pasta package for the cooking time. Cooking time varies with the type of pasta and its thickness / size. Do not over cook pasta. Cook it to al dente
    4. Immediately drain the pasta in a colander. Retain about 1/4 of pasta water. Drain pasta completely. Add 1/2 Tablespoon olive oil over the drained pasta and toss gently. Set aside
    5. Making white sauce : In a medium sauce pan, melt butter. Add herbs to the butter and stir. Then add All purpose flour and stir well to make a paste. Remove the sauce pan from heat and whisk in hot milk
    6. Return the sauce pan to heat and whisk continuously to prevent lumps. Add parmesan cheese and wait till the cheese melts. Season it with salt and pepper. Switch of flame
    7. Once the sauce is ready, add cooked pasta to the white sauce and add the pasta water we retained. Stir in previously prepared mushroom , Green peas. Combine well. Check for seasoning and add more if required. Serve hot with parmesan cheese sprinkled / grated on top

    Chocolate Coconut Pound Cake

    Chocolate Coconut Pound Cake - Rich, moist and chocolateyyy and melts in mouth ! Perfectly dense with a hint of chocolate, coconut flakes. So delicious and perfect with a big cup of coffee




    • 1 and 1/2 Cups of All Purpose Flour / Maida
    • 1/2 Cup unsweetened Cocoa Powder
    • 3/4 Teaspoon Baking Powder
    • 1 Teaspoon Salt
    • 1/4 Cup Unsalted Butter
    • 1 and 1/2 Cups of Granulated white sugar ( I powdered the sugar in mixer)
    • 1/2 Cup Coconut Oil
    • 2 Large Eggs
    • 1 Teaspoon Vanilla Extract
    • 2/3 Cup of Butter milk ( To make buttermilk  at home : Mix 2/3 Cup of milk + 3/4 tablespoon distilled white vinegar and set it aside for 10 minutes )
    • 1/3 Cup Coconut flakes / thinly grated coconut (I used grated fresh coconut )


    1. Preheat oven to 170 C
    2. Grease a 8 x 4 inch Loaf pan and set aside
    3. In a mixing bowl, add All purpose flour, baking powder, cocoa powder, salt and whisk everything together
    4. In a separate bowl, add butter, coconut oil , sugar and using a hand mixer beat on medium low speed until the mixture is creamy
    5. Add one egg at a time and beat well before adding the next egg
    6. Now beat the mixture for 5 to 6 minutes until the mixture almost doubles volume
    7. Add dry ingredients we prepared at step number 3 in to the wet ingredients in 3 additions alternating with buttermilk ( beginning and ending with dry ingredients)
    8. Pour the prepared cake batter in the greased loaf pan
    9. Now spread the coconut flakes over the batter and gently press
    10. Bake the cake in the preheated oven at 170 C for 1 hour and 15 minutes ( 75 minutes ) yes this cake took lot of time to bake. Important note : cover the cake with aluminium foil from the top after 40 minutes of baking to avoid burning coconut flakes. After 40 minutes, coconut flakes on my cake was perfectly browned
    11. Let the cake cool in the loaf pan for 20 minutes
    12. Invert the cake and slice and serve with a cup of coffee

    Thursday, 17 July 2014

    Mutton Masala

    Tender Pieces of Mutton cooked in freshly ground spices and yogurt. This gravy is flavourful, mildly spiced and pairs well with Roti / Naan / Biryani / Rice. You can increase the red chillies if you like to spicy. Use 6 or 8 red chillies for spicy gravy.




    For Marinating the Mutton Pieces ( 1 Hour)

    • 500 Grams Mutton pieces with bone Chopped into cubes
    • 1/4 Teaspoon Turmeric Powder
    • 1/2 Teaspoon Red Chilli powder
    • 1/2 Teaspoon Garam Masala
    • 1 Teaspoon Lemon Juice
    • 1 Teaspoon Ginger Garlic Paste
    • 1/2 Teaspoon Salt

    For the Masala

    • 2 Tablespoon Vegetable Oil
    • 2 Cloves
    • 1 Bayleaf
    • 1 Tablespoon Fresh Mint Leaves
    • 1/2 Cup Plain Yogurt / Sour Cream
    • 1 Tablespoon Chopped Cilantro Leaves

    For Grinding

    • 1 Teaspoon Oil
    • 10 Shallots
    • 1 Teaspoon Cumin Seeds
    • 1 Teaspoon Fennel Seeds
    • 1 Teaspoon Whole black peppercorns
    • 1 inch Fresh Ginger
    • 5 Garlic Cloves
    • 2 Tablespoon Coriander Seeds
    • 4 Dry Red Chillies


    1. Marinate mutton pieces along with the items listed under Marinate for 1 hour. You can marinate it overnight in the refrigerator.  Pressure cook the marinated mutton along with 1/2 cup water on low flame for 10 whistles. I like mutton completely cooked, if you like it rare then pressure cook for 5 whistles and if you like it medium pressure cook it for 7 to 8 whistles on low flame

    2. In a pan heat 1 teaspoon oil. When the oil is hot, add all the ingredients listed under 'For Grinding' and roast on high flame for 2 to 3 minutes. Set aside and let it cool completely

    3. Add the cooled mixture to the food processor and grind it to fine paste. Add 1 or 2 tablespoon of water if required for grinding

    4. In a pan, heat oil for preparing the mutton masala. When the oil is hot, add cloves, bay leaf and Mint leaves

    5. Now add the paste of shallots and other spices  we prepared at step number 3 and sauté nicely until the oil separates from the mixture

    6. Then add the yogurt and stir continuously on high flame for 2 minutes

    9. Now add the stock from the pressure cooked mutton pieces to the above mixture in the pan 1 tablespoon at a time. Once you add the stock to the masala, stir nicely and wait for the stock to get absorbed. Once the stock is completely absorbed and the masala becomes dry , add next tablespoon of stock. Keep adding stock until all the stock is used over and the masala is thick, oily and there is not water in the masala mixture. At this stage the masala should look thick with no water

    10. Check salt and adjust. Now add the cooked mutton pieces to the pan and simmer for 5 to 7 minutes

    11. Keep stirring it often since there is no water in the masala mixture it might get burnt easily

    12. Once the mutton pieces are coated well with the masala , sprinkle cilantro leaves and switch off the flame

    13. Close the pan with a lid for 10 to 15 minutes for the flavours to develop

    14. Serve hot with rice / roti / dosa as a side


    Tuesday, 15 July 2014

    Shahi Tukra / Shahi Tukda

    Shahi Tukra is a popular Indian Dessert with bread. Shahi means 'Royal'. As the name suggests, this is an exotic delicious bread pudding with loads of dry fruits and nuts. It is easy to make and with just few readily available ingredients in the kitchen. Best way to use all those left over sandwich breads : )
    And yes, definitely a quick dessert to whip up when you have sudden guests arriving in.



    • 4 White bread Slices ( remove crust of the bread and cut each slice into two equal sized traingles)
    • 2 Tablespoon Ghee / clarified Butter to shallow fry the bread
    • 2 and 1/2 Cups of Milk ( Full cream milk is the best for this dish)
    • 1 Tablespoon Sugar
    • 1/4 Cup Sweet Condensed Milk
    • 5 Saffron Strands + 1 tablespoon warm milk to soak saffron
    • 1/4 Cup Khoya / Mawa ( You can use fresh chenna / grated paneer incase khoya is not available. I used ready to use Khoya from 'Milky mist' brand )
    • 1/2 Teaspoon Cardamom / elaichi Powder 

    For Garnish 

    • Chopped Cashew nuts, raisins, pistachios, almonds ( I used about 1/2 Cup of dry fruits and nuts together. You can adjust according to your preference ) 


    1. In a pan heat 1/2 tablespoon ghee and fry nuts on low flame. Fry until the nuts are light golden. Remove them from the pan and drain them on a kitchen towel. In the left over ghee, add raisins and fry just until the raisins plum up. Transfer the raisins to the kitchen towel and drain excess ghee
    2. In the same pan, add 1 tablespoon ghee and add 4 bread triangles and shallow fry them on low flame until it is golden. Flip side and fry on the other side too. Remove them from pan and drain on a kitchen towel. Repeat the process and fry the remaining bread slices too. Set aside



    3. In a heavy bottomed pan, add milk and bring to boil

    4. When the milk comes to boil, reduce the flame to low and let the milk simmer for about 20 minutes. The milk will get thicker and the quantity will get be reduced to half. Keep stirring the milk intermittently to prevent burning at the bottom of the pan

    5. At this stage, add sugar and condensed milk and give it a good stir. Switch off the flame and add cardamom powder, grated khoya / grated paneer to the milk and give it a stir. Set aside, let the milk cool completely

    6. Plating : Arrange the shallow fried bread slices on a serving platter. Pour the prepared milk over the bread slices. Pour more once the bread absorbs the milk

    7. Garnish with roasted dry fruits and nuts. Chill in the fridge for 30 minutes and then serve


    Methi Malai Paneer

    Methi Malai Paneer is a delicious gravy cooked with Indian Cottage/ paneer and dried Fenugreek leaves in a creamy coconut and poppy seeds sauce. Kasuri Methi adds loads of flavour to the gravy and it actually cuts down the sweetness of cream and milk a little bit.
    • 250 Grams Paneer - chopped into big cubes
    • 1 Tablespoon crushed Kasuri Methi
    • 1 Teaspoon Vegetable Oil
    • 1 Tablespoon unsalted butter
    • a small piece of cinnamon stick ( about 1/4 inch long)
    • 1 bay leaf
    • 1 Medium Sized Onion sliced thinly
    • 1 Teaspoon Red Chilli Powder
    • 1/2 Teaspoon Garam Masala
    • 1/4 Cup Fresh Cream
    • 1/4 Cup Milk ( I used full cream milk; You can use low fat Milk )
    • Salt to taste

    For Grinding  

    • 1/4 Cup Fresh Coconut slices ( if you do not have fresh coconut, go ahead and use canned coconut milk. please refer to steps 4 and 11. Mix 1/4 Cup canned coconut milk with 1/4 Cup regular water and add it to the gravy at step number 11)
    • 8 Cashew nuts
    • 1 Tablespoon Khus Khus  ( called poppy seeds in English) + 1 Tablespoon milk to soak khus khus
    • 1/2 Teaspoon Fennel Seeds
    • 1 Green Chilli
    • 5 Garlic Cloves
    • 1 Inch Fresh Ginger Piece 
    1. In a pan , dry roast khus khus quickly for few seconds. Remove from the pan and soak it in 1 tablespoon milk in a small bowl
    2. In the same pan, add 1 teaspoon vegetable oil and fry paneer cubes quickly for a minute. Flip them and fry on the other sides also. Do not fry for a longer time, they might become hard
     3 . Add coconut slices, cashewnuts, green chilli, fennel seeds, Ginger , Garlic , khuskhus soaked in milk into the food processor( do not discard the milk in which khuskhus was soaked in, add the milk to the food processor) 
    If you do not have fresh coconut slices, then skip adding them. You can use canned coconut milk in step number 11
    4. Grind everything together into a thick paste consistency. You can use 1 or 2 tablespoons of water for grinding. I used 2 Tablespoons of water for grinding
    5. In a pan, heat 1 tablespoon butter. When the butter melts add cinnamon stick, bay leaf
    6. Then add sliced onions and turn the heat to medium setting and fry until onions are translucent
    7. Then add the ground paste we have from step number  4  in to the butter and fry nicely until oil separates from the mixture
    10. Add red chilli powder, garam masala and fry for a minute
    11. Add fresh cream and milk to the pan and mix everything together. If you are using coconut milk instead of coconut slices, add coconut milk at this stage in the gravy
    12. Add fried paneer cubes, crushed kasuri methi to the gravy
    13. Season with salt and bring the gravy to boil
    14. Check for seasoning and switch off the flame
    15. Serve hot with roti / naan / pilaff

    Monday, 14 July 2014

    Instant Khaman Dhokla

    Dhokla is a breakfast / snack originated from Indian State 'Gujarat'. Traditionally it is made from fermented channa dal and rice batter (split chickpea) . Khaman Dhokla does not have rice in the batter, it has only chickpea flour. Instead of naturally fermenting the batter, baking soda and fruit salt is used in instant Dhokla. This preparation does not require hours of advance preparation and can be made instantly

    Recipe Source :


    • 1 Cup Gram Flour / Chickpea Flour / Besan
    • 1 Tablespoon fine Suji / Rava / Semolina
    • 1 and 1/2 Teaspoon Lemon Juice
    • 1 Teaspoon Ginger green chilli paste
    • 1/4 Cup plain yogurt / curd
    • 3/4 Cup of water
    • 1 Teaspoon ENO Fruit salt
    • Salt to taste

    For Tempering

    • 1 Tablespoon Oil
    • 1/2 Teaspoon Mustard Seeds
    • 1/2 Teaspoon Cumin Seeds
    • 1 Teaspoon White Sesame seeds
    • 2 Green Chillies sliced thinly
    • 2 Tablespoon Grated fresh coconut
    • a pinch of Hing / Asafoetida
    • 1/2 Cup water + 1 tablespoon Sugar
    • 1 Sprig of Curry Leaves
    • 1 Tablespoon Cilantro Leaves for Garnish


    1. For steaming Dhokla, you need a steamer. You can use idly maker, or electric steamer. Preheat the steamer with 2 cups of water. Keep all ingredients handy. Once the dhokla batter is ready, it needs to go to the steamer as soon as possible. Otherwise dhoklas will end up thick and dense
    2. Grease a 6 inch Square aluminium cake pan or any vessel for steaming dhoklas. I used a square aluminium cake pan
    3. In a large mixing bowl, add besan, semolina, ginger chilli paste, curd, 3/4 cup of water , salt to taste and mix everything together to form a free flowing batter with no lumps
    4. Add lemon juice and ENO fruit salt to the batter and mix gently for a minute or until the batter puffs up and almost doubles in volume
    5. Immediately pour the batter in the prepared pan and place the pan in the steamer and steam for 12 to 15 minutes until a tooth pick inserted comes out clean
    6. Remove the cake pan from the steamer and cool for 10 minutes
    7. Cut the steamed dhoklas in to equal sized Squares. I cut it into 9 pieces
    8. Prepare the tempering : In a pan , heat oil. When the oil is hot, add mustard seeds. When they splutter, add cumin seeds, sesame seeds, curry leaves and green chillies and fry for few seconds
    9. Now add 1/2 cup water and sugar to the tempering and bring to boil. Let it boil for 2 minutes. Then switch off the flame
    10. Pour the tempering over the steamed dhokla
    11. Garnish with chopped cilantro leaves, grated coconut and serve with green chutney

    Butterscotch Cookies loaded with Cashew Nuts

    Crispy on the edges, soft and chewy in the center - Butterscotch cookies loaded with cashew nuts with nutty texture



    Yield : Two dozen Cookies


    • 2 and 1/2 Cups of All Purpose Flour / maida
    • 1 Teaspoon Baking Soda
    • 1 Teaspoon Salt
    • 1 Cup Unsalted Butter at room temperature
    • 1 Cup Light Brown Sugar
    • 1/2 Cup Granulated white Sugar
    • 2 Large Eggs at room temperature
    • 1 Teaspoon Vanilla Extract
    • 1/2 Cup Butterscotch chips
    • 1/2 Cup powdered cashew nuts ( I put them in the food processor and grind it to coarse powder)
    • 1/4 Cup Cashew nuts bits ( chopped roughly)


    1. In a bowl add all purpose flour, baking soda and salt and mix them together /whisk. Set aside

    2. In a large bowl, add butter, granulated white sugar and brown sugar and beat with a electric hand mixer until it is creamy

    3. Then add one egg at a time and beat until the mixture is smooth

    4. Stir in vanilla extract

    5. Now add the dry ingredients we prepared at step number 1 in this wet ingredient we prepared at step number two. Add 2 tablespoon at a time. Mix using the hand mixer each time you add flour

    6. When you are done adding dry ingredients into wet ingredients, add  butterscotch chips and cashew nuts powder  into the cookie batter and using a spatula gently fold/ stir  them in the batter

    7. Refrigerate the batter for 1 hour

    8. Preheat the oven to 180 C

    9. Line a baking sheet with parchment paper / butter paper

    10. Scoop out 2 tablespoons of chilled cookie batter

    11. Using slightly wet hands, roll the batter into balls

    12. Flatten them a little bit and arrange it on the lined cookie sheet. Take couple of cashew nuts bits and press them gently on the top of the cookies

    13. Space the cookies about 2 inches apart, because they spread while baking

    14. Bake it in the oven at 180 C for 16 to 18 minutes. Keep watching the cookies after 15 minutes. Bake until the edges are crispy and golden

    15. If you have a bigger oven, you can place 2 cookies sheets at the same time and bake. Since I have a smaller convection oven I baked multiple times. Each time I returned the cookie batter to refrigerator while previous batch of the cookies are getting baked

    16. Once out of the oven cool the cookies completely and serve.

    17. Store it in airtight container and they stay fresh for few days

    Please note: Use a different parchment paper for the next set of cookies to bake