Tuesday, 31 December 2013

Malwani Mutton (or malvani mutton) is a medium spicy mutton curry prepared in malwani style. This is one of the special dish from Maharastrian cuisine.

Malwani mutton is a medium spicy mutton curry made in Malwani style
Malwani Mutton

Malwani Mutton - Ingredients:

Mutton - medium pieces 500 gms
Curd – 4 tbsp
Grated coconut – 2 tbsp
Sliced onion - 2 medium
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Turmeric powder
Chopped tomato - ½ cup
Chopped coriander leaves
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp
Poppy seeds – 1 tbsp
Pepper corn – 15 pcs
Dry red chilli 3-4 pcs
Caraway seeds – 1 tsp
Green cardamom – 4 pcs
Cloves – 4 pcs
Cinnamon – 1 inch
White oil

Malwani Mutton - Recipe:

At first dry roast grated coconut, cumin seeds, coriander seeds, poppy seeds, pepper corn, dry red chillies, caraway seeds, green cardamom, cloves and cinnamon and grind it. Keep aside with a lid.
Marinate the mutton with curd for 1 hour. Then heat oil in a pan and put little bit of sugar. After 1 minute when it is caramelized, add sliced onion and fry it till brown. Then add ginger-garlic paste and fry it. Now add the marinated mutton and continuously stir it for 10-12 minutes. Then add turmeric powder, salt and roasted spices and mix well. Now add chopped tomato and mix. After 2 minutes when the tomatoes are soft and oil is separated from mutton, shift it in a pressure cooker. Then add 1/2 cup of warm water and cover it. Now keep it in high flame for 5 minutes and then keep in low flame for 10-15 minutes. When the mutton is properly cooked, take out from flame.

Malwani mutton is now ready. Garnish with chopped coriander leaves and serve hot. This spicy mutton curry goes well with pulao, rice, roti, paratha…everything.

Monday, 30 December 2013

Matar Paneer (mutter paneer) is a very popular vegetarian side dish in India. This simple matar paneer recipe is prepared on tomato based gravy and mostly served with roti or paratha. Learn how to cook this North Indian recipe at home with the following easy matar paneer recipe.

You can also try makai matar paneer, another paneer recipe with green peas and sweet corn.

Matar paneer is an easy vegetarian dish with matar (green peas) and paneer with a tomato based gravy
Matar Paneer

Matar Paneer - Ingredients:

Green peas (matar)– 100 gms
Paneer cubes (cottage cheese) – 100gms
Tomato puree – 3 tbsp
Curd – 1 tbsp
Turmeric powder
Red chilli powder
Ginger paste – 1 tsp
Cumin seeds – 1 tsp
Cumin powder – ½ tsp
Coriander powder – 1 tsp
Garam masala powder –  ¼  tsp
White oil – 2 tbsp

Matar Paneer - Preparation:

Heat oil in a pan and put the paneer. When the colour is changed,  remove from heat.
Now add cumin seeds in same oil and wait for its nice aroma. Then add ginger paste and fry it for 1 minute. Then add all spices and sugar and stir well. Now add tomato puree, curd and stir it. When oil is separated from the spice, add green peas and salt. When the peas are tender add paneer.

Serve this homemade matar paneer hot with roti or paratha.

Saturday, 28 December 2013

Kadai Chicken - a spicy Indian chicken curry recipe
Kadai Chicken

Kadai Chicken is a spicy side dish from Punjab. Though this chicken curry is now served in every restaurant in India, this is especially popular in road side Punjabi dhabas. The name "Kadai Chicken" came from the vessel it is cooked in - the wok, also known as kadai, kadhai or karahi. This absolute delicacy is irresistible with rotis or parathas. Learn how to cook kadai chicken (or kadhai chicken) at home from the following recipe.

Kadai Chicken is an easy to cook spicy Indian side dish with chicken and capsicum
Kadai Chicken

Kadai Chicken - Ingredients:

Medium pieces chicken
Ginger paste
Garlic paste
Turmeric powder
Red chilli powder
Cumin powder
Lemon juice
Tomato puree
Dry roasted chilli and cumin powder
Chopped green chilli
Tomato without pulp
Dry red chilli
Mustard oil

Kadai Chicken - Preparation:

Cut onion, capsicum and tomato into square pieces.
Heat oil in a wok and put little bit of sugar.
When it is caramelized add ginger- garlic paste, red chilli powder and turmeric powder.
Stir well and add chicken pieces.
Stir it and add cumin powder and tomato puree.
Keep stirring continuously and add a little bit water and cover it.
After a few minutes add lemon juice and salt and keep it in low flame.
Take another pan and put dry red chilli and add square cut vegetables, chopped green chilli and dry roasted spices and toss it gently.
Then add this into the chicken and mix it.
Your home made kadai chicken is now ready. Serve hot with roti or paratha.

Saturday, 21 December 2013

Methi Murg (methi chicken) is an easy to cook side dish. I love this dish with roti or paratha. Learn how to cook this simple yet delicious fenugreek flavoured chicken dish at home.

a simple and easy Indian chicken dish with methi or fenugreek leaves
Methi Murg or Methi Chicken


Chicken – 250 gms
Fresh methi (fenugreek) leaves – 2 handfuls
Fenugreek seeds – 1 tsp
Chopped onion – 2 tbsp
Ginger paste – 1 tsp
Garlic paste - ½  tsp
Chopped tomato – 1 medium
Dry red chilli – 1 pc
Turmeric powder – 1 tsp
Kashmiri red chilli powder - ½ tsp
White oil – 2 tbsp


Heat oil in a pan. Put fenugreek seeds and dry red chilli. After few seconds when the seeds turn brown add chopped onion and sauté it. When the onions look translucent, put ginger–garlic paste and fry it for 1-2 minutes. Then, add chopped tomato. When the tomato becomes soft, add chicken and mix well. Now add turmeric powder, red chilli powder and salt and stir well. When the oil comes out from chicken add fresh methi leaves and mix well. Now add a little bit of water and cover it till the chicken is soft. After 7-8 minutes your methi murg is ready. Serve hot with roti or paratha.

Monday, 16 December 2013

 Laddu is one of the most famous sweet in India. Though motichur ka laddu is my all time favourite, Gajar ka laddu is also my fav, specially in winter. This carrot ladoo recipe is very easy and can be cooked with ingredients easily available in every kitchen.

Easy rava carrot ladoo recipe
Gajar Ka Laddu


Grated carrot 500 gms
Bombay rawa 1 cup
Sugar 1cup
Milk 1 cup
Cashew nuts
Green cardamom powder


At first dry roast the Bombay rawa and keep aside.
Now heat ghee and add grated carrot.
Fry it lightly and then add roasted rawa and milk.
After 7-8 minutes when carrot becomes soft add sugar and mix well.
Then, add green cardamom powder and stir it constantly.
When the carrot become dry and separated from pan remove it from heat and keep it in a plate and immediately make balls or laddu shapes from it.
Garnish with cashew nuts or any dry fruits as you like.