Friday, 27 December 2013

Chilli Fish

Boneless Fish: 500 gms, cubed (I used Basa fish)
Ginger garlic paste: 1/2 tsp.
Lime juice: 1 tsp or half lime.
Pepper powder: 1tsp.
Salt to taste.

For the batter:
Flour: 4 tbsp.
Cornflour: 2 tbsp.
Soya sauce: 1 tsp.
Pepper powder: 1/2 tsp.
Salt as needed.

For the sauce/gravy:
White part of green onion: Chopped, about 3 sprigs.
Garlic:8-10 cloves, chopped.
Pepper powder: 1/2 tsp.
Soya sauce: 1 tsp.
Tomato sauce: 2 tbsp.
Sugar: 1/4 tsp.
Green chilly sauce: 1 tsp or you can add 2 green chilies, slit.
Cornflour: 3/4 tbsp.
Water: About 1/2 cup.
Green part of spring onions: About 3 tbsp to garnish.

Marinate fish with all Marinate.
Keep aside for at least 15 min.
Into a bowl put all ingredients of "Batter".
And mix well.
The batter should not be too thick or too thin.
Dip each fish piece into the batter and fry in hot oil.
Keep aside the fried fish.
In another kadai or pan, heat a 2 tbsp oil.
Add the chopped garlic (it is to induce garlic flavor into the oil).
Stir fry it for a min or two.
Add in 1/2 tsp pepper powder, and salt.
Give it a mix.
Add in 2 tbsp tomato sauce, 1 tsp soya sauce, 1 tsp green chilly sauce and 1/4 tsp sugar.
Stir well.
Add 3/4 tbsp corn flour into 1/2 cup water and mix until corn flour is dissolved
Pour this into the kadai..
This will thicken when it starts to boil & check salt.
Add the fried fish.
Simmer the flame and mix gently.
Sprinkle spring onion.
Mix evenly.
Serve it hot with fried rice.

Chicken Schezwan Rice

4 cups cooked basmati rice
1 carrot -washed, peeled and chopped
1/4 cup french beans -washed and finely chopped
1 medium green capsicum -washed, de-seeded and finely chopped
3 spring onions-washed and chopped
1 cup chicken-shredded
2 eggs
2 Tbsp dark soya sauce
1/2 Tbsp chili sauce
1 Tbsp vinegar
1 Tbsp All in one Ching's secret sauce
1/4 tsp salt-to taste
1 onion-sliced
3-5 drops oil
1 garlic-chopped
1/2 cup fresh mushrooms-washed and chopped

Put a tsp of oil in a vessel.
Fry the onion till transparent.
Add carrots, beans, capsicum, spring onion and mushrooms.
Cook for a few minutes until they begin to turn brown.
Transfer to another vessel.
Fry eggs & bhurji.
Now, fry the chicken.
Pour a little oil in the vessel.
Add chopped garlic.
When it turns brown, remove it and keep aside.
Once the oil is flavoured with garlic, put the rice in the same vessel of oil.
Fry it for 5 minutes.
Add all the vegetables, chicken and egg bhurji. 
Add the cooked rice & all the sauces.
Increase heat and fry for 5 minutes. Stir and serve hot.

Friday, 20 December 2013

Fruits with Caramel sauce


1 cup plain/brown sugar(I used plain sugar)
Water: as required
1/2 cup milk
2 tbsp butter(salted)
1 tsp vanilla extract
Fruits-Strawberries,Banana etc.
Choped Cashew nuts,Raisins:2 tbsp(I used only cashew)

Heat a nonstick pan in medium flame.
Add the sugar & sprinkle water.
Start stirring when sugar starts dissolving.
Adjust the flame to avoid over burning of sugar.
Add little more water if required.
Cook while whisking gently for 5 to 7 minutes, until it gets thicker & caramel's colour comes.
Add the vanilla,milk and butter & cook by stirring to thicken further.
Turn off the heat, cool slightly and pour the sauce into Fruits & dry fruirs.
Refrigerate until cold.
Serve with Ice cream.

Chicken Bharta:Kolkata style


To prepare the chicken:
Chicken breast boneless: 250gm
Garlic: 1 large clove
Onion: 1/4th
Bay leaf: 1
Black peppercorn:5-6
Cinnamon: 1inch stick

To make the gravy:
Hard boiled egg: 1
Onion (finely chopped): 3/4cup
Garlic paste:1/2 tbsp
Ginger paste:1/2 tbsp
Tomato (finely chopped): 1/2cup
Yogurt: 3tbsp
Fresh cream: 3tbsp
Cinnamon: 1inch stick 2-3
Cardamom: 3-4
Cloves: 5-6
Bay leaf: 1-2
Chicken Tandoori masala: 1tbsp
Degi mirch powder: 1 tbsp
Turmeric powder: 1/2tsp
Butter(melted): 1tbsp
Garam masala powder: 1tsp
Kasuri methi/dry fenugreek leaves: 1/2tsp
Salt to taste
Sugar to taste
Kewra essence: 4-5drops
Coriander leaves(chopped): to garnish


Wash,clean & shread the chicken into thin strips.
Cut into large chunks.
In a pan take the chicken and water with a clove garlic, a quartered onion, black peppercorn, bay leaf, cinnamon stick, salt.
As the water boils, reduce heat and cook for 15 to 20 min.

Take out the chicken pieces and let them cool down.
As the chicken pieces cool down, shred the chicken into thin strips.
In a kadai or pan add oil, when the oil is hot add bay leaf, cinnamon sticks, cardamom, cloves and cook till the spices release a nice aroma.
Add chopped onion, and cook on a medium heat till the onions turns golden brown.

Add ginger and garlic paste, cook for 2min.
Add the chopped tomatoes. 
Add a pinch of salt, mix well.
cover the pan and cook on low medium heat till the tomatoes are done.

Add tandoori masala, it is a key ingredient for that typical restaurant like smell in your chicken bharta.

Add degi mirch powder, mix well and cook for 1-2min.
Add the yogurt. Always bring the yogurt to room temperature before adding. Beat the yogurt with a teaspoon of sugar and little water.
Cook till oil separates, add the shredded chicken, salt and mix well. Add some chicken stock, let it boil.
Separate the yolk and the white part of the hard boiled egg. Mash and add the yolk to the chicken and keep the white part to garnish.

Cover and cook for 10min on medium heat. Stir in between.
Check the seasoning and adjust accordingly.
Add kewra essence, another key ingredient for that restaurant like flavor.

Reduce the flame and add the fresh cream and kasuri methi(dry fenugreek leaves).
Mix well. Switch off the heat.
Add melted butter and garam masala powder and immediately cover the pan.
Let it stand for 10min. Transfer it to a serving bowl, garnish with chopped coriander leaves.
Serve hot with naan or roti or chapati...


Tuesday, 17 December 2013

Cola Float Mocktail

Vanilla ice cream:2 scoops
Cola:1 cup(I used Coke)

Mix all ingredients in a cocktail shaker / stirrer.
Pour into a glass.
Add Crushed Ice.
Serve it cool with vanilla ice cream on top.

Mix fruit vanilla custard

Milk(full cream):2  cups  
2  tablespoons cornflour 
Sugar:1/3 cup  
Eggs:2, lightly beaten   
Vanilla essence: 1 tsp
Mix fruits:1 cup

Whisk, mix milk, sugar and cornflour in a pan in medium flame.
Allow milk to boil.
Stir well to prevent cornflour from clumping on bottom edges of pan.
Remove milk mixture from heat.
Mix 2 tablespoons of boiled milk mixture into eggs using whisk, then pour eggs into milk mixture in a slow stream, whisking milk mixture constantly.
Immediately transfer pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil.
If you find egg white strands in custard, pass it through a fine-mesh sieve into a different bowl now.
Remove pan from heat and stir in vanilla.
Refrigerate for 3-4 hours.
Add mix fruits & serve



Mutton: 1kg
Ginger-garlic paste:4 tbsp
Refined oil:1/2 cup
Chopped onion:6,large
Sliced onion:1,large(for garnishing)
Chopped tomato:4,large
Turmeric powder:1/2 tsp
Corriender powder:2 tbsp
Roasted cumin powder:1 tbsp
Red chilly powder:3-4tsp
Green cardamom powder:1/4 tsp
Garam masala:1/2 tbsp
Whisked curd:1 cup
Chopped fresh corriender leaves:2 tbsp
Chopped mint leaves:1tsp
Salt to taste

Marinate the mutton with 3 tbsp of ginger-garlic paste,salt & keep it in refrigerator for 2-3 hrs.
Heat oil in pan.
Add chopped onions & saute till they turn golden.
Add remaining ginger-garlic paste,chopped tomatoes & saute till oil removes from sides.
Add turmeric,coriender,roasted cumin,red chilli,garam masala powder & saute for few mins.
Add curd,corriender leaves & salt & stir continuously.
Add one or 2 cups of water & cook till the mutton is well-done.
The gravy should be thick & coating the mutton pieces.
Serve hot,garnished with sliced onion & mint leaves.


Tandoori Paneer Tikka

2 cups paneer, cut into cubes
To Be Mixed Into A Marinade:
1/2 cup thick curd, whisked
1 tsp ginger paste
1 tsp garlic paste
2 tsp chilli powder
1/2 tsp dried fenugreek leaves
1/2 tsp garam masala
2 tbsp chopped coriander
1 tsp chaat masala
1 tbsp oil
Salt to taste

Combine the paneer cubes with the prepared marinade and toss gently till the marinate coats the paneer pieces evenly from all sides.
Keep aside for 15 minutes.
Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°c (400°f) and grill till the paneer is done (approx. 15 minutes).
Remove from the oven and serve hot.

Sunday, 15 December 2013

Posto Paneer (Paneer cooked with poppy seed paste)

Paneer: 200 gm, cut into squares
Poppy seed paste: 3 tbsp
Chopped green chilli: 2 tbsp
Kala Jeera: 1/4 tsp (optional)
Turmeric powder: 1/2 tsp
Mustard oil: 2 tbsp
Salt to taste

For Dry Posto Paneer:
Dilute the poppy seed paste in 1/4 cup of water
Heat oil in a pan
Fry the paneer pieces till they turn golden brown
After removing paneer from oil, add kala jeera and chopped green chillies into the same oil
When the kala jeera starts to splutter add diluted poppy seed paste and salt
When it starts boiling add paneer pieces
Cook till the poppy seed paste starts coating the paneer pieces

For Posto Paneer in gravy:
Dilute the poppy seed paste in 1.5 cups of water
Rest of the steps are same as dry posto paneer


Saturday, 14 December 2013

Makhan Marich Murgi(Chicken cooked with Butter & Black pepper)

A marinated chicken recipe with distinctive flavors of black pepper corns,butter and corriender leaves


1 kg chicken: cleaned and cut into medium pieces
Black pepper corns: 1 tsp
Ginger-garlic paste:4 tsp
Salt to taste
Sugar: 1 tsp
Chopped coriender leaves:3 tbsp
Tomato paste: 1,medium
Onion paste: 2,large
Coriander powder:
Butter:100 gm

Coarsely grind the pepper corns and along with  salt mix it with the chicken and refrigerate for an hour.
Heat butter in a kadai & add cloves.
Add onion paste with sugar & fry till it turns golden.
Add  tomato paste.
Add coriander powder when tomato becomes dry.
Sauté till butter gets separated from the paste
Add chopped coriender leaves & the marinated chicken.
Cook covered till the chicken is tender.
Add a teaspoonful butter & serve hot with rotis or rice

Friday, 13 December 2013

Kozhi Vartha Kari

From Chettinad cuisine

Chicken,cut into 16 pieces  1 kilogram
 Dried red chillies  2 
Ginger  2 inch piece 
Garlic  6-8 cloves 
Red chilli powder  1 teaspoon
Lemon juice  1 tablespoon 
Turmeric powder  1 teaspoon 
Salt  to taste 
Oil  5 tablespoons 
Onions,chopped  2 medium
Curry leaves  12-15 
Tomatoes,finely chopped  3 medium 
Coriander powder  2 teaspoons 
Tamarind pulp  1 tablespoon 
Garam masala powder  1 teaspoon 
Black peppercorns,crushed  20 
Fresh coriander leaves,chopped  2 tablespoons



Grind together red chillies, ginger and garlic.

Mix the paste with red chilli powder, lemon juice, turmeric powder and salt and marinate the chicken pieces in this for three hours.

Heat two tablespoons oil in a thick bottom pan and sauté the marinated chicken pieces on high heat till they are dry and slightly brown.

Drain and set aside.

Add the remaining oil to the pan and sauté the onions till brown.

Add curry leaves and stir well.

Add tomatoes, salt and coriander powder and cook till oil leaves the masala.

Add the chicken pieces and one cup of water.

Cover and cook till the chicken is done and the masala coats the pieces.

Add tamarind pulp dissolved in half a cup of water and simmer for ten minutes, stirring occasionally.

Add garam masala powder and mix lightly.

Adjust the seasoning and add crushed peppercorns.

Garnish with coriander leaves and serve hot. 


Thursday, 12 December 2013

Oats Idli


Oats:1/2 cup
Urad dal (split black lentils):1/4 cup
Chana dal(Bengal gram):1/2 tsp
Mustard seeds:1 tsp
salt to taste
ginger-green chilli paste:1 tsp
Curd:2-3 tbsp
Oil for greasing

Combine the oats and urad dalchana dal and blend in a mixer to a smooth powder.
Add 1½ cups of water,curd, salt and green chilli paste and mix well to make a batter consistency.
Cover and keep aside for 1 hour.
Grease the idli moulds using the oil and put spoonfuls of batter into them.
Steam in an idli steamer for 15 to 20 minutes or till they are cooked.
Repeat with the remaining batter to make more idlis.
Serve immediately.

Wednesday, 11 December 2013

Fruits with Caramel sauce

1 cup plain/brown sugar(I used plain sugar)
Water: as required
1/2 cup milk
2 tbsp butter(salted)
1 tsp vanilla extract
Fruits-Strawberries,Banana etc.
Choped Cashew nuts,Raisins:2 tbsp(I used only cashew)

Heat a nonstick pan in medium flame.
Add the sugar & sprinkle water.
Start stirring when sugar starts dissolving.
Adjust the flame to avoid over burning of sugar.
Add little more water if required.
Cook while whisking gently for 5 to 7 minutes, until it gets thicker & caramel's colour comes.
Add the vanilla,milk and butter & cook by stirring to thicken further.
Turn off the heat, cool slightly and pour the sauce into Fruits & dry fruirs.
Refrigerate until cold.
Serve with Ice cream.


Tuesday, 10 December 2013

Murgh Moti Pulav

Basmati rice: 2 cups (washed and soaked)

For the meatballs(Motis):
Mince meat:1/2 kg
Ginger-garlic paste: 1 tbsp
Salt to taste
Onions: 2 medium (sliced)
Red chili powder 1/2 tbsp
Green chilies 4-6(chopped)
Fresh coriander
Egg 1
Cornflour as required

For the Pulav:
Ghee: 3 tbsp
Onions:2 medium (finely sliced)
Salt to taste
Sugar: 1 tsp
Whole garam masala 1 tbsp
Biryani Masala:2 tsp

Mix together all the ingredients of the meatballs.
Mix well and make small meatballs.
Refrigerate for ten minutes then roll each of them in cornflour and fry them on medium  heat till evenly browned.
In a large Kadai, heat ghee and add whole garam masala and sliced onions with one teaspoon of sugar.
Fry the onions till they turn golden & crispy.
Add basmati rice with biryani masala & fry for 5 mins.
Add 4 cups of water,check the salt, cover it & cook for 10 mins or till the rice is half-done.
Check the water & add Motis to pulav.
Cook for another 10 mins or till it is done.
Serve it hot.


Spicy Chicken Korma

•Chicken: ½ kg (cut into med size pieces)
•Cinnamon:a small piece
•Onion:3 med, finely sliced
•Ginger & garlic:1 tbsp each, crushed/grated
•Kashmiri Chilli powder:2- 2½ tsp
•Coriander powder:1 tsp
•Turmeric powder:1 tsp
•Fennel powder – ½ tsp
•Curd:3 tbsp
•Cashew nuts –4
•Poppy seed Paste:3 tbsp
•Coconut milk:2 tbsp(optional)
•Water – 1½ – 2 cups

Marinate the chicken with curd & keep for 1 hour.
Soak the cashews & poppy seeds in 2 tbsp hot water.
Heat oil & add cardamom, cloves, cinnamon.
Add finely sliced onion & cook till it becomes brown colour.

Add crushed ginger & garlic.
Cook for a few minutes.
Add chilli, coriander, turmeric, fennelpowder.
Mix well & cook till the raw smell goes, around 2-3 mins.
Add marinatedchicken pieces, salt. Mix well.
Make sure the chicken pieces are coated with the masala.
Add water & cover & cook.
Grind the soaked cashews & poppy seeds & coconut with enough water to get a smooth paste.
Add this paste to the curry when the chicken is almost done.
Mix well & cook for 3-4 mins.

Add coconut milk (if using) & combine well.
Cook for 2 more mins. 
Remove from flame.
Serve with pulao, rice,paratha or roti.

Sunday, 8 December 2013

Rasogollar Payesh

It's very good instant Bengali Sweets recipe to indulge your taste buds! :)
Condensed milk:1/2 cup
Full cream milk:1 cup
Green cardamom:1
Saffron:1/4 tsp
Rose petals:for garnishing(optional)

Remove sugar syrup from rasgullas.
Heat a pan.
Dilute condensed milk with full cream milk in the pan,add the cardamom & stir continuously.
When the kheer is thickened,add rasgullas & saffron.
Remove from flame & refrigerate for 2-3 hrs.
Garnish with rose petals & serve it cool.

Saturday, 7 December 2013

Bread-Chicken Chaat

For Chicken marination:
Small chicken cubes(boiled with salt): 1 cup
Egg white:1
Black pepper powder:1 tsp
Cumin powder:1/2 tsp
dark soy sauce: 1 tsp
Cornflour:1 tsp
Salt to taste

For Chaat:
Bread(white) pieces:4(cut into small pieces)
Chopped onion: 1/2 cup
Chopped green chillies:2 tsp
Chopped corriender:1 tsp
Whole mustard:1/2 tsp
Tomato ketchup:2 tbsp
Ginger juice:1/4 tsp
Refined oil:1/2 cup

Marinade the chicken pieces for half an hour.
Heat oil in a pan.
Fry all ingredients for chaat & chicken marinade till they become cryspy.
Serve with tea or hot coffee

Friday, 6 December 2013

Kolhapuri Sukka Mutton

Kolhapuri Sukka Mutton is a spicy dry mutton dish-not only famous among Kolhapuri Maharashtrians, but everywhere..
During my MBBS days in Kolhapur, I learned it from one of my Kolhapuri Maharashtrian friends' Mom...
What I learned that they use white sessame seed paste in this dish which is missing in Sanjeev Kapoor's recipe...
The other thing they use is sankeshwari red chilli which is easily available in Maharashtra & other places..
Though,I used sesame paste  & normal Everest's red chilli powder here...


Mutton,on the bone:1 kg

Dry coconut (khopra),grated:100 gm

Onion:5, medium

Mustard Oil:3 tbsp + to deep fry

Salt  to taste

Turmeric powder:1/2 tsp

Ginger paste  1 tbsp

Garlic paste  1 tbsp

Tomatoes,chopped:4, medium

Sankeshwari red chilli powder/other red chilli powder:2 tsp

Green cardamom powder:1/2 tsp

Garam masala powder:1 tsp
White sessame seed:1 tsp


Grate dry coconut and dry roast on a hot tawa till light golden brown, stirring continuously to ensure that it does not burn.

Slice half the onions and chop the rest.
Heat sufficient oil in a kadai and deep fry sliced onions till golden brown.
Drain and plate on an absorbent paper and cool.
Grind them with roasted khopra,white sesame seeds and a little warm water, to a fine paste.
Rub salt and turmeric powder on mutton pieces.

Pressure cook with two and half cups of water for four to five whistles or till mutton is almost cooked.

Heat three tablespoons of oil in a thick-bottomed pan. Add chopped onions, cook till golden brown.
Stir in ginger paste and garlic paste and sauté for a minute.
Add tomatoes and sauté for five minutes. Add Sankeshwari red chilli powder and dry coconut-onion paste.
Cook on high heat till oil leaves the masala.
Add boiled mutton and salt. Stir continuously and cook further for ten minutes till the consistency of the gravy is thick and mutton pieces are nicely coated with masala.
Sprinkle green cardamom powder,white sesame whole and garam masala powder.
Serve hot.


Wednesday, 4 December 2013

Egg Drop Soup

2 tbsp cornflour
3 tbsp water
1 ¾ cups (425 ml) homemade mutton broth(or,chicken broth,i used mutton broth)
1 cup (250 ml) water
½ tomato, diced
3 dashes white pepper
½ teaspoon salt or to taste
2 eggs, lightly beaten

In a small bowl, mix the cornflour with the water.
Stir to blend well.
Set aside.
Bring to boil the mutton broth and water in a pan.
Add the tomato, white pepper, salt, and thicken the soup with the cornflour mixture.
Stir the soup with a ladle and turn off the heat.
Swirl the beaten eggs into the soup and immediately stir around continuosly.
Cover the pan with its lid for 2 minutes.
The eggs should be cooked and form into silken threads.
Dish out into individual serving bowls and serve immediately.

Vanilla Strawberry Smoothie(Low calorie-approx 120Kcal)


6-8 large strawberries 

1/2 cup skimmed milk(I used Amul Trim milk) 

1/2 cup skimmed yogurt(I used Nestle Slim Dahi) 

2 tablespoons honey  

2 teaspoons vanilla extract 

6 cubes ice, crushed

In a blender combine strawberries, milk, yogurt, honey and vanilla.

Toss in the ice.

Blend until smooth and creamy.

Pour into glasses and serve with few sliced strawberries.


Monday, 2 December 2013

Luchi'r Rabri


Refined flour(maida): 1 cup
Powdered sugar:1/4 cup
Milk:1/2 lit
Khawa:1/2 cup
Ghee:1 cup or more
Condensed milk:1/2 cup
Cardamom powder:1 pinch(optional)

Knead maida,sugar ,khawa & ghee in warm water & make a soft dough.
Make small balls of the dough & roll them into luchi.
Deep fry luchis in ghee.
Heat a pan.
Mix milk & condensed milk & stir continuously till it thickens.
Add cardamom powder.
Add luchis to the rabri.
Cover with a lid & refrigerate for 3-4 hours & serve.


Easy Kaju Kismis Polao


Rice: 1 cup
Water: 2 cups
Turmeric powder: 1/2 tsp
Sugar: 2-3 tbsp
Salt to taste
Ghee: 4 tbsp
Turmeric powder
Cashew nuts: 1/2 cup
Raisins: 1/4 cup(soaked in water)
Fresly crushed pepper:1 tsp
Baby onion(chopped):3 tbsp(optional)
Bay leaves: 1-2
Cinnamon: 1 stick
Green cardamom: 3
Cloves: 6-7
Nutmeg powder: 1/8 tsp
Saffron: a pinch
Milk: 2 tbsp
Kewra water:2 tsp

Soak rice in water for 30 min.
Wash and drain.
To get a nice yellow color without using any food color smear the rice with turmeric powder.

2. Soak saffron in lukewarm milk, cover and keep aside.

3. In a deep pan, heat 1 tablespoon ghee, fry cashew nuts they turn brown, keep aside.

4. In the same pan add more ghee, as the ghee melts, add bay leaves, cinnamon, green cardamom, cloves,baby onions & cook for 1 min.
Add soaked rice,and gently give a stir.
Cook for 3-4 min. the rice needs to fried in ghee.
Add milk-soaked saffron and cook over medium heat for 1-2 min.
Add hot water to the rice.
The water and rice ratio is 2:1. Add salt and sugar, mix gently, cover the pan.
As the water starts to boil, keep the lid ajar and cook for 8-9 min. Switch off heat, sprinkle kewra water,nutmeg powder,raisins and little more ghee, cover and let stand for 10-12 min.
Serve hot

Curry Leaf Chicken

Got this recipe from Sananda magazine. It's a very light preparation - without onion or ginger.
Flavours of curry leaves and curd are enough to make the dish palatable.

Chicken: 500gm
Curry leaves: 2 cups
Curd: 200gm
Garlic paste: 1 tsp
Freshly crushed pepper: 2 tbsp
Refined oil: 4 tbsp
Slitted green chilli: 2-3
Sugar: 1 tsp
Salt to taste

Clean and cut chicken into small cubes
Marinate with 1 tbsp pepper, whisked curd and 1 tbsp oil
Refrigerate for an hour
Heat remaining oil in a pan and fry curry leaves and remove before they change color
Then fry garlic paste before it turns golden brown
Add marinated chicken
Add chilli, remaining pepper, salt and sugar
Cook till chicken becomes tender
Add fried curry leaves and cover with a lid
Serve hot


Friday, 29 November 2013

Lanka Bhapa Murgi (Steamed chicken with chilli pickle) served with Ghee Bhaat

Sharing the popular recipe of Oh Calcutta!!

400gm chicken boneless
For the first marinade:
Green chilli paste: 1/2 tsp
Ginger paste: 1/4 tsp
Garlic Paste: 1/4 tsp
Lemon juice: 5ml (1tsp)
Salt: 1/4 tsp

For the second marinade:
Beaten curd: 100gm
Green chilli paste: 1/2 tsp
Readymade green chilli pickle: 20gm
Coconut paste: 2tsp
Mustard paste: 1/2 tsp
Chilli pickle oil: 4tsp
Ginger paste: 1 tsp
Garlic Paste: 1/2 tsp
Lemon juice: 2ml
Flour: 1/4 tsp

4 banana leaves
Salt to taste

1. Wash and clean the chicken and cut it into thick strips
2. In a bowl, add all the ingredients of the first marinade, add the chicken. Marinate for 15 minutes.
3. Chop the chilli pickle finely.
4. In another mixing bowl, add all the ingredients of the second marinade, along with chopped chilli pickle.
5. Remove the chicken from the first marinade, squeeze out the excess liquids and place in the second marinade. Keep aside for 30 minutes.
6. Cut the banana leaves into 8 pieces of (4'X4') squares each.
7. Divide the chicken marinade into 8 portions. Place each portion of the chicken mixture on each of the squares.
8. Fold over the edges to make small parcels and steam for 15 minutes.
9. Serve hot.

What I did:
Instead of step 6, I put the marinated chicken in a closed steel container and steamed it for 45 minutes - as banana leaves were not available.

I Served it with simple Ghee-Bhaat.
Recipe of Ghee Bhaat:
Cooked steamed rice: 2 cups
Ghee (cow): 1 tbsp
Finely chopped ginger: 1/2 tsp
Salt to taste

1. Heat ghee in a pan.
2. Add chopped ginger and fry for few seconds.
3. Add rice and salt and cook for few minutes.
4. Serve hot.


Thursday, 28 November 2013

Lasooni Dahi Chicken


Garlic paste:1 tbsp
Green chilli paste:1 tsp(or more,if you like)
Chopped garlic:1 tbsp
Fenugreek(Methi) seeds:1 tsp
Refined oil:2 tbsp
Salt to taste
Sugar:1/2 tsp
Cream:1 tbsp.

Marinate the chicken with garlic paste,curd & salt.
Keep it in refrigerator for 3 hours.
Heat oil & temper with chopped garlic & methi seeds.
Remove garlic from oil when garlic turns golden.
Add chicken to the same oil & cook in low flame.
Add half cup of water,salt & fried garlic.
Cook it till the chicken becomes tender & the gravy coats the chicken pieces.
Add cream & cook for another 2-3 mins.
Serve it hot with roti or paratha.


Adraki Gobi Aloo

Refined oil:2 tbsp.
Cumin seeds:1 tsp
Hing:1/4 tsp
Green chilli:3,slitted
Ginger jullienes:2 tsp
Turmeric powder:1/2 tsp
Red chilli powder:1/2 tsp
Corriender powder?1tsp
Salt to taste
Aamchur powder:1/2 tsp

For garnishing:
Ginger jullienes:1/2 tsp
Green chilli:2,slitted

 Take the cauliflower, take out the florets wash and blanch them in lukewarm water (enough to soak the florets) with half tea spoon salt.
Drain the water out and keep them aside.

Take 2 medium size potatoes , peel the skin and slice them into eight pieces.

In a kadai take two table spoon of refined oil , heat it well and add one tsp of cumin seeds , a dash of hing and three vertically slit green chillies, two tea spoon of ginger jullienes, half a tsp of turmeric powder, coarsely ground red chillies, one tsp of coriander powder and salt to taste.

 In sim flame mix the spices for a few seconds.
Add potatoes and mix it and sauté it for around two minutes for a nice coating of the spices in mid flame.

Add the cauliflower forets, mix the whole contents well for around 3 minutes. Post this, cover the skillet , keep the flame at sim till the vegetables are soft . periodically mix the contents gently for even cooking.

 Sprinkle amchur powder ( half tsp) mix everything well.

 Garnish the dish with a little bit of ginger jullienes) and fresh green chllies.

Marathi style Bombil (Bombay duck) Chilli Dry Fry

Bombay Duck is popularly known as Bombil in Maharashtra.
It is cooked & relished across coastal regions.

Bombay Ducks:2 ,large)
Cornflour:1/4 cup
Onions (peeled & chopped or sliced):3,large
Red Tomatoes (chopped):2,large
Green Chillies(chopped):2
Garlic (finely minced):2 tsp
Fresh Ginger (peeled & grated):1 tsp
Turmeric powder:1/2 tsp
Red Chilli powder:1 tsp
Lemon juice:1 tsp
Sugar:1/2 tsp
Pepper powder:1/2 tsp
Mustard Oil:4 tbsp
Salt to taste
Chopped Coriander Leaves(optional):1 tbsp.


Clean the bombil by cutting of the heads, fins & chopping off the tails.
Drain out the water completely.
Rub fishes with salt,turmeric powder & cornflour.
Heat oil in a frying pan.
Fry fishes till they turn brown.
Remove from oil.

Reduce heat & sauté lightly ginger, garlic, green chillies  till rawness disappears for about a minute.

Then add onions & sauté till they turn soft & translucent.

Add the chopped tomatoes, chilli powder, turmeric powder,a pinch of salt, sugar & pepper powder.

cook till tomatoes turn soft & oil starts separating from the mixture.
Add fish & stir fry for about 3 mins. on high flame.
Add lemon juice & stir well.

Adjust salt to taste.
Reduce heat & then let it cook for about 5-7 mins. on low flame.
Add the chopped coriander leaves & stir once.

Serve rice.

Fish Malai Kebabs

Ingredients :
500 gm Bhetki/Aar/Basa fish fillet
 2 tablespoon gramflour
 1 teaspoon ginger- garlic paste
 1 teaspoon chilly powder
 4 tablespoon curd
 1 teaspoon white vinegar
 2 tablespoon thick cream
 A pinch of nutmeg powder
 3 green cardamoms , crushed
 Chat masala to taste
 Salt to taste

 For gurnishing:

 Dry fruits:2 tbsp
 Honey:1 tsp


Clean and wash the fish the well. Cut
into thick pieces. Apply salt and
vinegar and keep aside for 15 minutes.
Drain well. Mix together all the
ingredients and apply to the fish
pieces. Marinate for half an hour.
preheat the oven in "high" mode  for 5
minutes. Grill the fish pieces in grill
mode for 5 mins each side.Sprinkle chat
masala and garnish with dry fruits &

Wednesday, 27 November 2013

The Fiery crispy hilsa with oil and pickled steam rice

 I got this recipe shared in a food forum by a fellow member...and it's really very tasty!!!
Hilsa:2 pieces
Turmeric powder:1 tbsp
Salt to taste
Red chilli powder:1 tsp
Mustard oil:4 tbsp
Cooked steamed rice:2 medium bowls
Green chilli pickle:1 tbssp
Pickle oil:1 tsp
green chillies:3

Take two pieces of hilsa, smear them nicely with haldi,salt and red chilli powder and keep it aside for 30 minutes.
In a kadai take 4 tbsp of mustard oil, heat it real well and add the fish.
Keep the flame in medium for two minutes, then turn the fish over and keep it for another three minutes.
Your fish should be nice golden brown and very crispy.
Take it out and keep it in a plate.
Put in 3 green chillies full size in the hot oil, wait for a few seconds and take it out.
Take about one tbsp of the hot oil from the skillet and put it in a non stick pan.
Heat it well, add two bowls of rice and lower the flame.
Take one tbsp of pickle masala from your pickle jar and about one tea spoon of pickle oil, add it to the rice and in a low
flame mix it well.
The rice would be oily and nicely pickled with a lovely yellow hue.

Serve the hilsa fried fish on the bed of pickled rice and a side micro bowl of left over mustard oil from the kadai.
 TIP: The purpose of the side bowl of oil is to add it to any extra portions of rice to enhance the flavour of the rice with
hilsa essence or if you ae brave enough add more of it to your existing rice bed to enrich the flavour.

Spicy Crispy Calamari(Squid) Fry


Calamari rings(0.5cm thick):1 cup
Cumin powder:1/2 tsp
Turmeric powder:1/4 tsp
Red chilli powder:1 tsp
Ginger-garlic paste:1/4 tsp
Black pepper:1/2 tsp
Salt to taste
Egg white:2
Plain flour:1 cup
Oil:2 cups
Water:1/4 cup


Marinate calamari rings with all the ingredients.
Keep for 1 hr.
Heat oil in a pan.
Fry rings till they turn to brown & crispy.
Serve hot with tamarind sauce,

Marghi Na Farcha:A Parsi delicacy


Chicken leg piece:4
Salt to taste
Kashmiri red chilli powder:1 1/2 tablespoons
Turmeric powder:3/4 tsp
Ginger-garlic paste:1 1/2 tbsp
Fresh coriander leaves(chopped):2 tbsp
Lemon juice:2 tbsp
Bread crumbs:1 cup
Oil to deep fry 

Mix salt, red chilli powder, turmeric powder, ginger-garlic paste, coriander leaves in a bowl.
Add chicken pieces and mix well.
Add lemon juice and mix.
Set aside to marinate for at least two hours preferably in a refrigerator.
Roll the pieces in breadcrumbs so that all the pieces are well coated.
Break eggs into a bowl and whisk well with a little salt.
Heat sufficient oil in a kadai. Dip the chicken pieces, one by one, in the beaten eggs and deep fry till golden.
Drain and place on an absorbent paper.
Serve hot.

Tuesday, 26 November 2013

Nargisi Egg


Boiled egg: 4(cut into halves)
Mutton keema:1 cup
Chopped onion:1,large
Ginger-garlic paste:1 tsp
Cumin powder:1/2 tsp
Chopped chilli:1 tsp
Chopped tomato:2 tbsp
Chopped corriender leaves:1 tsp
Turmeric powder:1/2 tsp
Refined oil:2 cups
Sugar:1 tsp
Salt to taste
Egg white:1,diluted with 1 tsp of water
Cornflour:1 cup


Mix ginger-garlic powder,cumin powder,turmeric powder,salt & 1 tsp of oil with 1/4 cup of water in pressure cooker & cook till water absorbs.

Heat 2 tsp of oil in pan & fry onion,chilli,tomato for 5 mins.
Add keema & cook for 5 mins.
Cool the keema mix.
Take the keema mix in a mixer & make a fine paste.
Coat the egg halves with keema paste.
Dip into egg white.
Rub with cornflour.
Heat oil in a kadai.
Deep fry the eggs till they turn golden.
Serve with salad & ketchup.

Monday, 25 November 2013

Crunchy Eggs


Boiled eggs:4(cut into halves)
Cornflour:1/2 cup
Saffola Masala Oats-veggie twist:1/2 cup(it contains many dried veggies & spices!!)
Oil:for deep frying

Dip the white part of the boiled egg in beaten egg.
Rub with cornflour.
Dip again in beaten egg.
Rubb with oats.
Heat oil.
Fry both sides of egg till it becomes crunchy!!
Serve with ketchup. :)

Sunday, 24 November 2013

Bhatiali Ilish

I got this recipe from Sudipa's Rannaghar 2010. This recipe is originally used by boatmen of Ganges near Murshidabad.The uniqueness is they use onion in this dish!...But they dont chop onion coarsely to avoid its strong aroma.Practically all parts of hilsa can be used in this recipe.The thin gravy is rich in light aroma of whole red chilly & onion.
   Enjoy your holiday lunch with Bhatialy Ilish!

Hilsa Fish: 4 large pieces
Dried Whole Red Chilli: 10 (not to be broken)
Two Large Onions chopped into 12-16 pieces
Mustard Oil: 1/2 cup
Fried Hilsa's Oil: 2 tbsp
Chopped Green Chilli:6-7
Salt: to taste

Rub hilsa pieces with salt and turmeric and keep for 15 min.
Heat fried hilsa's oil in a pan.
Add whole red chillies & onion & cook for only 5 mins so that flavour of whole chillies is added & strong aroma of onion does not interefere with that of hilsa.
Remove chillies & onion.
Add 1/4 cup of mustard oil.

Saute the fish for 5 mins.
Add 3 cups of water & chopped chillies,turmeric powder & salt.
When the gravy starts boiling add fried whole red chillies & onion.
Cook another 2-3 mins.
Remove from flame.
Serve it with plain rice.


Chhana Koraishutir Chop(Paneer-Peas Pakora)

1 cup paneer (freshly prepared and water thoroughly removed)
3/4 cup boiled green peas paste
1 tsp green chilli paste
3 tsp corn flour
4 tsp flour
1.5 tsp ginger paste
2 tsp whole fennel
bread crumbs as required
1 bay leaf
Refined Oil for frying
salt and sugar - as per taste


Add 1/2 tsp green chilli paste, flour, salt, sugar to paneer
Knead well and make a soft dough
In a pan, heat oil (as required), add the fennel and bay leaf
Add the ginger paste and saute
Add green peas, remaining chilli paste and chopped coriander. Mix well and cook till oil removes from sides.
Add this mix to paneer dough and make small balls
make a thin paste of corn flour with water
Dip the balls into it and rub with bread crumbs
Heat oil in another pan and fry the balls till they turn golden brown
Remove and serve with tomato ketch up


Thursday, 21 November 2013

Trivandrum Fried Chicken(TFC)

Chicken leg piece:6
Egg(beaten with 1/4 cup water)
Rice flour:1 cup
Oil for deep frying

Ground corriender:1 tbsp
Chilli powder:1 tsp
Turmeric powder:1 tsp
Garlic 1 tsp
Lime juice:1 tbsp
Salt to taste

Dry the leg pieces with paper towel.
Marinade with all ingredients.
Keep in the refrigerator for at least 3 hours,or,
Boil water in the bottom of a steamer & place the chicken pieces in the top of the steamer & steam for 5-8 mins.
Place the beaten egg mixture & rice flower in  shallow bowls.
Dip the chicken pieces in egg & then coat withthe flour.
Deep fry the pieces in medium heat till they become crispy & golden.

But,I wanted to avoid deep frying...
So,I used 1 cup of boneless chicken strips instead of drumsticks...
It took only 3 tbsp of oil for frying!!


Purple Rain


Black grape juice:2 cups
Lemon juice:2 tsp
Sugar powder:4 tbsp
Vanilla Icecream:4 tsp
Chilled soda:1cup
Crushed ice:2 tbsp.


Mix grape juice,lemon juice,sugar & ice cream in a pan & refrigerate for 2 hrs.
After that add soda to this mixture  & mix it well.
Serve with crushed ice.

Semiya Kesari

I didnt use food colour..Instead of that I used more sugar & caramelaised it to bring the brownish-orange colour :)


Semiya/Vermicelli - 1 cup
Sugar - 1 cup (or as per taste)
Hot water - 1 cup
Cashew nuts - 10
Raisins - 12
Green cardamom powder - 2 pinches
Saffron:1/4 tsp
Ghee - 2 tsp.

Heat 1 tsp. of ghee and roast the cashews and raisins. Remove the nuts and raisins.
In the same pan, roast the semiya till it changes to golden colour.
Mix saffron to the hot water.
Now pour the hot water & stir.

When the water dries up (The semiya is cooked at this stage), add sugar & stir continuously.
When the semiya becomes thick sugar becomes caramelised (look for the thready consistency) add roasted cashews, raisins, cardamom powder and the remaining 1 tsp. of ghee and mix well.

When the semiya starts to leave the sides of the pan, remove from heat.
Serve warm with vanilla ice cream.

Wednesday, 20 November 2013

Adraki Murgh

A Sanjeev Kapoor's recipe...


Ginger 2 inches

Chicken 750 grams

Ginger paste 2 tablespoons

Black pepper powder 1/2 teaspoon

Turmeric powder 1/2 teaspoon

Juice of 1 lemon 

Salt to taste 

Oil 2-3 tablespoons

Onions 4 medium

Cumin seeds 1 tablespoon

Tomatoes 2 medium

Green chillies 3

Coriander powder 1/2 tablespoon

Red chilli powder  1/2 teaspoon

Cumin powder 1/2 teaspoon

Fresh coriander leaves 1 tablespoon + for garnishing


Place chicken pieces in a bowl, add ginger paste, black pepper powder, turmeric powder and lemon juice and mix well.
Add salt, mix. Set aside to marinate for half an hour.
Heat oil in a kadai. Chop onions finely.
When the oil is hot enough add cumin seeds and when they begin to change colour, add onions and sauté till lightly coloured.
Chop tomatoes finely.
Add marinated chicken to the kadai and sauté well.Cut ginger into thin strips. Cut green chillies into diagonal slices and add to the chicken.
Add coriander powder, red chilli powder, cumin powder and continue to sauté for 3-4 minutes.

Add tomatoes and 1 tbsp chopped coriander leaves.

Add ginger strips and cook till the chicken is done.
Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.


Thursday, 7 November 2013

Lasooni Dahi Chicken


Garlic paste:1 tbsp
Green chilli paste:1 tsp(or more,if you

Chopped garlic:1 tbsp
Fenugreek(Methi) seeds:1 tsp
Refined oil:2 tbsp
Salt to taste
Sugar:1/2 tsp
Cream:1 tbsp.


Marinate the chicken with garlic
paste,curd & salt.
Keep it in refrigerator for 3 hours.
Heat oil & temper with chopped garlic &
methi seeds.
Remove garlic from oil when garlic turns
Add chicken to the same oil & cook in
low flame.
Add half cup of water,salt & fried
Cook it till the chicken becomes tender
& the gravy coats the chicken pieces.
Add cream & cook for another 2-3 mins.
Serve it hot with roti or paratha.

Monday, 4 November 2013

Tilottama Ilish


Ilish:4-5 pieces
Mustard oil:1/2 cup
Roasted(dry) sesame powder:2 tbsp
Grated coconut:3 tbsp
Green chilli:3
Turmeric powder:1 tsp
Salt to taste


Make a smooth paste of sesame,coconut & chillies with water.
Rub the fish pieces with turmeric & salt.
Heat oil in a pan.
Saute fish pieces for 2-3 mins.
Remove the fish pieces from oil.
Add the coconut-chilli-sesame paste to the same oil.
Add turmeric & salt.
Cook till oil removes from sides.
Add 2 cups of water.
Add fish pieces when gravy starts boiling.
Cook for another 5 mins.
Serve hot with steamed rice.