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.

Wednesday, 27 November 2013

gajar halwa, carrot dessert made of ghee milk and dry fruits
Gajar Ka Halwa

Carrot halwa is an Indian dessert, made with milk, ghee and sugar. In winter any meal is incomplete without this dessert. This is an easy to cook recipe and does not take much time. Ingredients are also mostly available at every kitchen. If khoa is not available, condensed milk can be used. 


Grated carrot ½ kg
Milk ½ cups
Sugar ½ cup
Grated khoya ½ cup
Ghee 4 tbsp
Chopped cashew nuts
Chopped almonds


Heat ghee in a pan and add grated carrot.
Stir it well and fry lightly.
Now add milk and cover it for 10 minutes in low flame.
When the carrots are tender add sugar and khoya and mix well.
When it becomes little dry but oily, add chopped dry fruits and mix it.
Serve it hot or cold as you like.

Saturday, 16 November 2013

Pan Fried Chicken tikka, kabab, tandoori made at home
Pan Fried Chicken Tikka

Chicken tikka is one of the most popular non-veg starter in India. Normally this is cooked in Tandoor or oven. But at home this can be cooked in pan also. This might taste a bit different as compared to tandoor-cooked tikka because the flavour  of coal smoke is absent. But this pan fried chicken tikka can be cooked by anybody at home easily and quickly.


Boneless chicken cubes - 250 gms
Bell pepper - red, yellow and green
Ginger-garlic paste – 1 tsp
Hang curd – 1 tbsp
Kashmiri red chilli powder – 1 tsp
Garam masala powder – ¼ tsp
Lemon juice – few drops
White oil – 1 tsp


Cut onion and all bell peppers into square pieces. Now marinate the chicken with hang curd, ginger-garlic paste, kashmiri red chilli powder, garam masala powder and lemon juice for 2-3 hours and refrigerate it. Now add oil and salt and mix it well. Take a skewer and string the onion, capsicum, chicken, capsicum one by one and put it in a greased pan in flame. After 5-6 minutes, turn over the skewers. After another 5-6 minutes the chicken should be cooked properly. Serve hot with raita and salad.

Friday, 15 November 2013


Chicken mince (keema) - 200 gms
Chopped onion - 1tbsp
Ginger paste - ½ tsp
Garlic paste - ½ tsp
Chopped tomato without skin - 1 medium size
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Chopped green chilli - 1tbsp
Chopped coriander leaves - 2 tbsp
Garam masala powder - ½ tsp
Dry roasted crushed chana - 2 hands full
Gram flour – 4 tbsp
Chat masala
Ghee 2 tbsp


At first boil chicken, chopped onion, ginger–garlic paste and salt. When it comes to room temperature, add all spices, green chilli, chopped tomato, chopped coriander leaves and gram flour.  Flour is used for binding. Now mix it and divide it to make 8 balls. After that, take a ball in your palm and give light pressure by other palm to make it look like tikki. Now take a flat dish and spread roasted chana. Coat the kababs lightly with chana. Now heat ghee in a flat pan and fry the kababs for 2-3 minutes.

Serve in a plate and sprinkle some chat masala.

Saturday, 9 November 2013

This Pulao with koftas made from banana flower (also known as Mocha or Kele Ka Phool) is a delicious vegan whole meal. The dish itself is very easy to cook and does not take much time, but making the banana flower ready to cook is a time consuming job.

Pulao with kofta made from banana flower, whole meal
Banana Flower Kofta Pulao

Kofta ingredients:

Chopped and boiled banana flower – 5 tbsp
Boiled potato – 1 small
Gram flour – 1 tbsp
Ginger paste – 1tsp
Chilli sauce – 1tbsp
Tomato sauce – 1tbsp
Garam masala powder – ¼ tsp
Salt sugar

Pulao ingredients:

Soaked basmati rice – 2 cups
Tomato puree – 3 tbsp
Ginger paste – 1 tsp
Mace and nutmeg powder – ½ tsp
Garam masala powder – ¼ tsp
Bay leaf – 1 pc
Caraway seeds (shahi jeera) – 1tsp
Green cardamom – 2-3 pcs
Cloves – 2-3 pcs
Cinnamon – 2-3 pcs
White pepper powder – 1 tsp
Sugar – 6 tbsp
White oil
Ghee – 2 tbsp


Kofta: Take a mixing bowl and mix all ingredients of kofta except gram flour. Mix it very well and now add gram flour as you need because this is used for binding. Now mix it and divide to make 12 balls. Heat oil in a pan and fry the koftas till brown.

Pulao: Heat oil in wok and put bay leaf, caraway seeds, whole cinnamon, green cardamom and cloves. After 1 minute, when the spices start spluttering add ginger paste and after that add tomato puree and stir well. After 2-3 minutes add soaked rice and stir it and fry for 2 minutes. Now add salt, garam masala powder and 3 cup water and cover it. `After 10 minutes, when rice is done, add sugar and mix it. Now add mace-nutmeg powder and koftas and mix it very lightly. Now add ghee and cover it for 2 minutes. 

Your banana flower kofta pulao is now ready. Serve it hot.

Saturday, 2 November 2013

Prawn fry with potato and bread crumbs coating
Prawn Fry


Small size prawn - 16 pieces
Medium size boiled potato - 2
Chopped tomato – 1
Chopped parsley
Chopped green chilli
Black peer powder
Bread crumbs
Regular flour
Corn flour
Lemon juice
White oil
Tooth pick


Remove shell and head of the prawns. Keep the tail. Devain it and wash thoroughly.
Insert s tooth pick from the tail towards the head so that the prawn stays straight even after frying.
Marinate the prawn for 10-15 minutes with lemon juice, salt and pepper powder.
Smash boiled potato and mix with chopped tomato, parsley, green chilli, salt, black pepper powder. Also mix bread after cutting the borders for binding.
Now take a cellophane paper, put the mixture on it and cover it with another cellophane paper. Now roll it with a roller softly to make it flat. Remove the paper from top and cut the rolled potato mix into the number of prawns.
Now cover the prawns with the mixture but keep the tail out of this. If it feels very sticky, then wet your hand with water.
Now take flour in a plate and coat the prawns lightly.
In a bowl mix little bit of corn flour with water to make a thin batter. Dip the prawns in the batter and immediately put it on bread crumbs to coat it properly.
Now dip fry the prawns till golden.

Prawn fry is now ready, serve hot with ketchup.

Thursday, 31 October 2013

easy recipe to cook broccoli with coconut milk
Broccoli With Coconut Milk

This is an easy recipe to cook broccoli with coconut. This yummy side dish will complement well with naan, paratha, rumali roti or pulao.

Broccoli - 8-10 florets
Grated ginger - ½ tsp
Coconut milk 2 - tbsp
Sliced onion 2 - tbsp
Poppy seeds paste - 1 tbsp
Almond paste – 2 tbsp
Cumin seeds
White oil

At first boil broccoli into water for 5 minutes. Immediately strain the broccoli and keep aside.
Now heat oil in a pan and fry sliced onion it till brown. Take of it out of the pan and keep aside.
After that, put the blanched broccoli in oil and sauté it. Now remove it from pan and keep aside.
Then put cumin seeds and grated ginger and fry it for a minute.
Now add poppy seeds paste and almond paste and stir well in low flame.
After 3-4 minutes, add a little bit of water, salt and sugar as per your taste and mix well.
Add the broccoli and keep it in low flame till the broccoli is tender.
Now add thick coconut milk and fried onion and mix it.
After 1 -2 minutes, pour it in a serving bowl and serve with naan, paratha or pulao.

Monday, 28 October 2013

Tota puli is a Bengali sweet, Bengali dessert
Tota puli

Tota puli a is a traditional Bengali dessert which people has started to forget slowly. Now a days this yummy sweet is not very common in shops. Learn how to prepare this Bengali delicacy at home.

Khoa kheer
Paneer 250 gm
Flour 1oo gm
Red colour
Soda bi carb 1 pinch
Sugar 1kg
Green cardamom powder 1 pinch
Water 400ml
Take sugar and water in a deep pan and put them in flame to make thick syrup.
Take a bowl and mix paneer, flour, ghee (1tbsp), soda bi carb and make smooth dough.
Now divide the dough and make balls.
Now take a bowl and mix khoa, sugar, green cardamom powder and red colour.
Now use the khoa mix as stuffing and give paneer balls the shape of puli.
Now heat ghee in a frying pan and deep fry the pulis in low flame.
When it turns golden, take out from pan and deep them in the thick sugar syrup.

Keep them in the syrup for half an hour. The pulis might break if kept in the syrup for too long.

Sunday, 29 September 2013

Easy to cook Indian pulao with fruits
Fruit Pulao
This is an easy to cook sweet pulao with fruits.
Cooked long grain basmati rice
Rose water
Bay leafs
Cashew nuts
Chopped apple
Chopped pineapple
Green grapes
Take a small bowl and soak saffron in worm milk.
 Now separate the cooked rice in two parts and keep in two separate large bowls. Then pour the soaked saffron in one of them and mix very lightly.
Now heat ghee in a large pan and add bay leafs, cloves, cardamoms and cinnamons. When you start getting a nice aroma, add the saffron rice and the plain rice. Then add the all fruits one by one and mix it. Now it’s time for seasoning. So add salt and sugar. Also add cashew and raisin and mix it. At last, add few drops of rose water and cover with a lead and keep for 2 minutes.
Your aromatic fruit pulao is now ready to be served.

shukto is an authentic bengali vegetarian dish made of bitter guard, bori etc.
Shukto - Authentic Bengali Dish

Shukto is an authentic Bengali traditional dish. This is served with warm rice at the beginning of the lunch. Any Bengali occasion is incomplete without Shukto.


Sweet potato
Bitter gourd
Green banana
Drum stick
Bori (Badiyam, dry small dumplings made from lentil paste)
Mustard paste
Onion seeds (kaleenji)
Fenugreek seeds
Fennel seeds
Cumin seeds
Radhuni (Ajwain)
Milk (optional)


Cut all vegetables in long pieces (1.5”-2”) except bitter gourd. Cut bitter gourd in jullian cut.
Dry roast all seeds and grind them. Keep aside with a lid.
Heat ghee in a wok. Fry the bodiyam (bori) till brown and keep aside.
Fry bitter gourd till golden and keep aside.
Now put all vegetables in wok and stir lightly. Add salt and a pinch of turmeric. Add water and cover with a lid to boil. Along with water you can mix milk also to add to the richness of taste.
After 10-15 minutes when the vegetables are cooked add fried bitter gourd and bodiyam, sugar and keep in high flame for 3-4 minutes.
Now add mustard paste and mix it and keep in high flame for a minute.
Now take out from heat and sprinkle the dry roasted spices.
Before serving mix the spices.
Serve with hot rice.

You can use white oil instead of ghee.