Sunday, 20 July 2014

Simple Peas Pulav/Pilaf

Basmati(Indian) rice: 1 cup
Green peas,shelled: 1 cup
Refined oil: 1 tablespoons
Ghee(Clarified butter):1 tablespoon
Salt to taste 
White pepper powder:1/2 teaspoon
Bay leaf:1
Green cardamom:1
Cinnamon stick:1",one
Nutmeg powder:1 pinch
Star anise(Badam phool):1
Rose water:1/2 tsp


Pick, wash and soak rice for twenty minutes. Drain. 

Heat oil & ghee in a pan, add bay leaf,cardamom,cloves,cinnamon,star anise and once they start to crackle add the rice & 


Sauté for two-three minutes. 

Pour two cups of water and salt. Bring to a boil. 

Reduce heat, cover with lid, cook till all water is absorbed. 

Add nutmeg powder & Rose water,stir well to mix.

Serve hot. 

Restaurant style Chicken Tikka Masala


For marination:

400 gms chicken  (boneless or with bone chicken pieces)

1 tbsp Tandoori chicken masala

1 tbsp Shahi biryani Masala

1tsp Kashmiri red chili pow (I use Everest's Kashmiri red chili powder))

Lemon juice from ½ lemon 

1 cup hung curd 

Pinches of turmeric

1 tsp coriander powder

½ tsp cumin powder

1 tbsp ginger garlic paste

1 tbsp kasuri methi (dried fenugreek leaves)

Salt to taste

1 tbsp refined oil

Ingredients for gravy:

2 tbsps refined oil

1 bay leaf

2 black cardomoms

3 green cardamom

3 cloves

1 inch cinnamon stick 

2 medium onion paste

1 medium tomato paste

1 tsp ginger garlic paste 

1/2 tsp red chili powder(Degi mirch powder)

Pinches of turmeric

Pinches of salt

¼ cup cream or you can use paste of 6-8 almonds & 2-4 cashew nuts in 1/4 cup milk


Wash chicken pieces thoroughly, drain the water completely, pat dry.

Mix all the marination ingredients and marinate the chicken and refrigerate for at least 2 hrs. I refrigerate overnight!

Preheat your oven at 180 degree C & keep a oven proof tray with 2 cups of water under the grill tray(this water can be used during the preparation of the gravy).

Roast the chicken pieceswith marinade just coating the pieces for 10 minutes one side & then turn the side & roast for 5 minutes.

Keep the remaining marinade to make the gravy.

Wait till the oven is cooled down.

For gravy:

Heat oil & temper with bay leaf & whole garam masala.

Add onion paste when the garam masala starts to splutter.

Cook till the paste becomes dry & now add tomato paste,ginger-garlic paste & cook till oil separates.

Add the remaining marinade,turmeric,salt,chili powder & remaining water of the grill tray.

Add the grilled chicken pieces when the gravy starts boiling.

Cook till the gravy starts boiling.

Add the cream/almond-cashew paste & cook for another 2 minutes.

Serve hot with Tandoori roti/Paratha or Naan.

Thursday, 17 July 2014

Reshmi Murgh Kebabs

400 gm boneless chicken breast,cut into cubes 
1 cup low fat curd  
2 tablespoon ginger-garlic paste 
1 teaspoon cashew nuts(4-5 pieces)  
1 teaspoon lemon juice 
2 tablespoon fresh cream(optional)
Few threads of Saffron soaked in 2-3 tablespoon warm milk
1 teaspoon white pepper powder 
1/2 teaspoon turmeric powder 
2 teaspoon kasuri methi(dried fenugreek leaves)
1 tablespoon clarified butter(ghee) or butter 
Salt to taste


Rinse the chicken pieces in running water. 

Now in a big bowl, mix the curd,1/2 tablespoon of ghee,ginger-garlic paste, cream, salt, lemon juice,kasuri methi,saffron 

milk and spices very well. 

Make the paste of cashew nuts and add into it. 

Coat all the chicken pieces very well, cover the marination and keep it aside at least for 1 hour or overnight.
180 degree C and put the wooden skewers in warm water. 

Thread the chicken pieces into skewers and place in the oven. 

Lightly brush with some ghee. 

Grill for about 10 minutes,turn them over to the other side & grill for 5 minutes until chicken tenders and becomes juicy. 
When the chicken is done, then remove out from the skewers. 

Serve hot. 

Thursday, 10 July 2014

Roasted spicy chili chicken wings

I was craving for Chili Chicken since few weeks but not willing to have deep fried stuffs because of health issues. So tried this Roasted Chili Chicken where I used only 4 teaspoons of oil and it turned out to be very delicious!

For marinating:...
Chicken 500-600 gm (you can use bone or boneless chicken cubes)
2 tbsp refined flour
2 tbsp cornflour
1 tbsp of ginger-garlic paste
1 tsp red chili powder or little less
1 tsp black pepper powder
1 tbsp soya sauce
1 tbsp refined oil

For cooking:

1, large onion (cut into cubes)
2 cups bell pepper,cut into cubes-you can use green,red or yellow
2-3 green chilies,chopped
2 tbsp minced garlic
2 tbsp soya sauce
1 tbsp vinegar or lemon juice
2 tbsp tomato ketchup
Salt & Sugar as per taste.
2 tbsp refined oil
1/2 cup water

Mix all the ingredients mentioned for marination with the water and make a smooth paste.

Add the chicken pieces into the paste & keep it for half an hour.

Preheat oven at 200 degree C,keep a oven proof plate under the grill rack to collect the juice.

Put the chicken pieces with marinade just coating the pieces on the rack.

Keep the remaining marinade aside.

Roast the chicken pieces for 10 minutes,then turn them and roast for another 5 minutes.

Heat oil in a pan,fry the chicken pieces in high flame till they turn brown.

Remove the chicken pieces and saute the bell peppers,chilies,onion and garlic till they become soft.

Now add the Soya sauce & tomato ketchup in the remaining marinade,mix well and check the seasoning.

Add in the veggies & stir well.

Finally add the chicken pieces and mix well.

Cook till the gravy thickens and coats the chicken pieces nicely.

Serve hot with Fried Rice.

Tuesday, 8 July 2014

Bengali Five-Spice Roasted Chicken

Low calorie(each serving approx 375 cal)
Recipe courtesy:Online blog
2½ tbsp. vegetable oil
2 tbsp. panch phoron
2 dried bay leaves
2½ tbsp. grated fresh ginger
2½ tbsp. minced garlic
2½ tsp. ground coriander
1¼ cups plain whole-milk yogurt mixed with 1.5 tsp.refined flour
4 Chicken drumsticks
1 each red and yellow bell peppers, cut into chunks


Heat oil in a small frying pan over medium-high heat. 

Add panch phoron and cook, stirring, until seeds begin to pop, about 30 seconds. 

Reduce heat to medium. All at once, add bay leaves, ginger, and garlic; cook, stirring, until ginger softens, about 3 minutes. 

Remove from heat, stir in coriander and salt, and let stand until fragrant, about 30 seconds. 

Add yogurt, stir to loosen browned bits, and let marinade cool.

Marinate by putting chicken, bell peppers. 

Scrape in yogurt mixture, seal, and squish to coat. 

Chill at least 2 hours or overnight.

Preheat oven to 200° and keep a tray below the grill rack. 

Mix to coat, then pat ingredients into a single layer. 

Roast turning food with a wide spatula after 10-15 minutes minutes and roast for another 5-7 minutes or until chicken turns brownish.

Serve hot.

Burnt Garlic Flavoured Egg Fried Rice

Half cooked rice:2 cups
Chopped garlic:20-25 cloves
Green peas:1/2 cup
Chopped capsicum:1 cup
Chopped,boiled button mushroom:1 cup 
Chopped onion:1,medium
Beaten eggs with pinch of salt:3-4
Ching's All In One Sauce:3-4 tsp
Ground black pepper:1 tsp or little more
Salt to taste
Refined oil:3 tbsp

Heat 1 tbsp of oil in a nonstick pan.

Fry the beaten eggs-don't over-fry it.

Scramble it with a ladle & keep aside.

Heat remaining oil & fry the chopped garlic in high flame till they turn brown and nice aroma comes out.

Remove them from the pan.

Fry chopped veggies till the rawness goes.

Add rice,eggs,salt,sauce,pepper & fried garlic & cook for 5 mins.

Serve hot.

Thursday, 3 July 2014

Dahi Chicken

 500-750 gm Chicken (curry cut pieces)
 1 Cup plain low fat curd (doi/dahi)
 salt to taste
 1/2 tsp turmeric powder
 1/2 tsp hot red chili powder
 1 medium tomato, finely chopped
 2 cloves garlic
 1 bay leaf
 1 stick cinnamon
 2 cloves ( slightly crushed)
 1 green cardamom
 1 tsp ghee
 1 tsp mustard seeds


 Marinate the chicken with turmeric , salt and curd for at least 30 minutes.

 Heat up a kadai,add in the marinated chicken, the bay leaf, cinnamon, clove and cook for about 30 minutes on low heat. 

 Cook covered.

 Add in the tomato and chili powder and cook until the tomatoes look all mushy and done. 

 Add in the green cardamom after crushing it slightly.

 Heat the oil in a separate pan. 

 Add in the mustard seeds and wait for them to splutter. 

 Add in the garlic and let it change to a nice shade of light brown. 

 Add this tempering to the chicken. mix it all in to the chicken. 

 Serve with hot rotis.

Wednesday, 2 July 2014

Ghee Roast Chicken

Chicken drumsticks:3-4
1 tbsp ghee/ clarified butter
1/4th tsp ground cinnamon
1/4th tsp ground cardamom
1 tsp paprika/ Kashmiri Red chili powder
Tiny pinch of Nutmeg powder
1 tbsp curd
Salt as per taste


Marinate the chicken with curd,melted ghee, cinnamon,cardamom, paprika, salt,and nutmeg and keep it for 2 hours.

Preheat oven to 180 degree C and place the chicken on a rack and put a bowl(roast mode proof) beneath the chicken on the lower rack so that it collects the juices and roast for 10 minutes and then turn the chicken and roast for another 5 minutes. 

Brush some ghee if required.

Serve it hot.

Butter Garlic Grilled Fish

White fish fillet:5-6(approx 500 gm)
Salt to taste
Red paprika powder:few pinches
Butter:2 tbsp or little more (or,you can use Tablespread like Nutralite,Nutrela etc)
Chopped garlic:8-10
Garlic paste:1 tbsp

Clean & wash fish & marinade with salt,paprika powder & garlic paste & keep it for at least one hour.

Melt butter in a grilled pan & fry the chopped garlic till they turn golden.

Fry the fish fillets till they are cooked or grill them in oven.

Garnish with the fried garlic.

Serve hot with grilled or baked veggies.

Doi Paneer(Paneer in thin yogurt gravy)

Another everyday Paneer curry from my kitchen!

Paneer:250gm,cut into cubes
Oil:1 tbsp
Ghee:1 tsp
Curd:1 cup,diluted in 1 cup water
Onion paste:1,medium
Green chilies:2
Cinnamon sticks:3,each 1 inch
Green cardamom:1
Black cardamom:1
Bay leaf:1
Salt & sugar to taste
Kashmiri red chili powder:1 tsp or as per taste

Heat oil & fry paneer cubes till they turn golden.

Remove them ,add half tsp ghee in the remaing oil.

Temper with bay leave whole garam masala & green chilies.

Remove the chilies when they start changing colour,keep them aside.

Add onion & fry till it turns golden.

Add the diluted curd,turmeric,salt,sugar & chili powder.

Add the paneer cubes when the gravy starts boiling.

Cook for 5 mins.

Add the chilies,ghee & cook for 2-3 mins.

Remove from the flame.

Serve it hot with roti or rice.

Panch Phoran Chicken Curry(Chicken Curry cooked with Bengali Five spices)


500gm Chicken (curry cut)

1 Tbsp Panch phoran

2 Bay leaves

3-4 Green chilies

2 Onions,large, thinly sliced

1 Tbsp Garlic paste

1 whole Red Chili 

1 Tsp Kashmiri Red chilli powder

1/2 Tsp red chili powder or little less

1/4 Tsp Garam masala powder


Salt to taste

3-4 Tbsp Mustard oil

3 Tbsp curd

2 cups warm water


Clean & wash the chicken.

Marinate the chicken with 1 tbsp oil,salt,curd & 1 tsp Kashmiri red chili powder & keep refrigerated for at least 1 hour (I kept it overnight!) 

Heat oil in a wok & temper with the whole chili, bay leaves & 1/2 tbsp panch phoran mixture and let it sputter for a minute.

Keep them aside.Add onions and sauté till the onions are well browned.

Add garlic paste, and mix well. Cook for a further a few minutes.

Add chicken pieces along with.

Then add the chicken pieces,turmeric remaining chili powders,salt & garam masala to the wok and cook well.

Add warm water,mix well to coat the chicken. Stir intermittently and cook till the chicken is tender.

Now heat about 1/2 tbsp of oil in a seperate pan,temper with remaining 1/2 tbsp of panch phoran & green chilies & switch off the gas when they start changing colour.

Add this panch phoran & chili to the chicken,star it well & remove from the flame.

Serve with steamed rice or paratha.

Mixed veggies Chaat

(2-3 servings)
Diabetics can take 1 cup of this chaat with 2 breads
Boiled cauliflower:1,small
Green peas:1 cup
Finely chopped chili:1-2
Finely chopped coriander leaves:2-3 tbsp (I forgot to add!)
Chopped bell papers(green,yellow,red):medium sized,each one
Oil/butter:1 tsp (I used Nutrela Table spread:It is "zero cholesterol,no trans fats,no hydrogenated fats" and rich in vit A,D,PUFA & MUFA)
Salt,nutmeg powder,chaat masala,black pepper powder:few pinches(as per your taste)
Cherries:6-8 or little more (heat in oven for a minute to make it soft or you can add raw cherries,too)


Heat oil/butter/table spread in a pan. 

Sauté all veggies for 2-3 minutes.  

Add salt,nutmeg powder & black pepper powder. 

Saute for another few mins.

Remove from stove.

Sprinkle the chaat masala

Garnish with coriander leaves & cherries.

Serve a bowl of this chaat with roti or bread.

Corn Chaat

(2-3 servings)
Diabetics can take 1 cup of this chaat with 2 breads
Boiled sweet corn:2 cups
Finely chopped onion:2-3 tbsp
Finely chopped tomato:1,medium
Finely chopped chili:1-2
Chopped bell papers(green,yellow,red):1/2 cup or little more
Oil/butter:1 tsp (I used Nutrela Table spread:It is "zero cholesterol,no trans fats,no hydrogenated fats" and rich in vit A,D,PUFA & MUFA)
Ginger-garlic juice: few drops
Salt,garam masala powder,chaat masala,black pepper powder:few pinches(as per your taste)
Chopped coriander:2-3 tbsp
Cherries:6-8 or little more (heat in oven for a minute to make it soft or you can add raw cherries,too)


Heat oil/butter/table spread in a pan. 

Sauté corn,onion,tomato & bell peppers for 2-3 minutes.  

Add ginger-garlic juice,salt,garam masala & black pepper powder. 

Saute for another few mins.

Remove from stove.

Sprinkle the chaat masala

Garnish with corianderleaves & cherries.

Serve a bowl of this chaat with roti or bread.