Sunday, November 27, 2016


Chicken chops are real treat for chicken lovers. The mix of Indian spices and the crunch of onions and capsicum makes this dish so tasty and delicious.I absolutely love it every time I prepare it. The longer this dish sits,the most flavourful it becomes and its quiet easy as well to prepare. Do try this for sure :)

500 Grams Boneless Chicken

2 Onions cubed

1 Capsicum cubed

1 tbsp Garlic

1 tsp Red chilly pd

1/2 tsp Turmeric pd

2 tsp Pepper pd.

1 tsp Coriander pd

Few Curry leaves.

2 tsp Vinegar.

1 tbsp Chicken masala.

2 tsp Oil

Salt to taste.

Coriander leaves for garnish.


Cut the boneless chicken into small pieces. Clean and keep it dry. Now marinate with salt and turmeric pd and refrigerate it for about half an hour
Heat oil in a kadai. Add chopped garlic and fry till golden brown followed by half of cut ted onions. Saute it for 2 min and add in curry leaves and all the masala pd except pepper pd. Add marinated chicken and mix well. Cover with a lid  and allow to cook for about 20 to 25 min. Chicken will get cooked in its own water. So no need to add water at all. Once its cooked ,add in the capsicum and rest of the onions and fry till the veggies gets half cooked, Lastly add in vinegar and pepper pd. Garnish with coriander and serve hot hot.


Friday, November 25, 2016


Dal makhani is one of the most and popular dish originating from Punjab region. Its soo delicious and flavourful dish cooked with whole black lentil with red kidney bean, lots of butter and with light blend of Indian spices. A dollop of butter on top gives you the authentic and traditional taste to this recipe. The best combi which goes well with dal makhani is Garlic naan... Tastes yummy right?

1/2 Cup Black lentil

1/4 Cup Red kidney bean

1 Onion

2 Tomatoes

1/2 tsp Jeera.

3/4 tsp Chopped Ginger

3/4 tsp Chopped Garlic

2 tsp Red chilly pd

1/2 tsp Turmeric pd

1 tsp Coriander pd

1 Green chilly

2 tsp Garam masala

2 tbsp Heavy cream

1 tsp Crushed Kasoori methi.

3 tbsp Butter.

Salt to taste

Water as needed

Coriander leaves for garnishing.


Rinse and soak lentil and kidney bean for 7 to 8 hours.  Pressure cook them until soft. Once its done, mash it well and keep it aside.
Heat add 2 tbsp butter in a kadai. Add jeera and onions and fry till translucent. Add in chopped ginger and garlic and fry till the raw aroma disappears. Next drop in the tomatoes and stir well till it becomes mushy followed by red chilly pd, turmeric pd, coriander pd. Saute it well till you see the masala leaves its side. Then add the mashed cooked dal to the masala. This gives a thick texture to the gravy. Put adequate water as  per required and sim it for about 10 min.
Now the final is to add in the fresh cream and sprinkle garam masala and couple of crushed kasoori methi. Stir once and transfer them into a bowl. Garnish with fresh coriander leaves and serve hot.


Monday, November 21, 2016


Crispy soya cutlets are very crunchy and non spicy snack. Its acts as a great appetizer on parties or family together. In this recipe I have used cornflour as a binding agent instead of potatoes. Its only because I wanted my cutlets to tastes only the flavour of soya. But if you want to, then you may add :) taste might differ. For the non veg lovers, same procedure can be prepared using minced chicken
instead of soya granules :) It would tastes equally good. Its a very good finger food :)


1 Cup Soya Granules (cooked)

2 Onions chopped

3 cloves of Garlic

2 tsp Pepper pd

1 1/2 tsp Garam masala

1/2 tsp Turmeric pd

3 tbsp Corn flour

2 tbsp Breadcrumbs

Salt to taste.

1 tbsp Butter.

Oil for deep fry.


1 Egg

Breadcrumbs as required.



Heat butter in a pan. Add onions and garlic and saute well. Then add turmeric pd, garam masala and pepper pd and mix well. Once the masala are well fry ed add in the cooked granules and  mix well with the fry ed masala. Season with salt. Allow the mixture to cool.
Now drop in the corn flour and breadcrumbs. Add more or less accordingly. Now with the help of your hands take a small portion of the soya mixture and give it a shape of a tight cylindrical one. Keep it inside the refrigerator for about half an hour. This makes the shape fit and firm.
Meanwhile in a bowl, beats the eggs well with salt and pepper. Spread the breadcrumbs on a plate evenly. Now the fun part comes :) Take each soya shaped mixture and dip it in egg and then coat them with breadcrumbs. Keep it aside. Follow the same steps with rest of the soya mixture.

Heat oil in a kadai. Drop the soya mixture slowly one by one and deep fry them very carefully until golden brown on both the sides. Drain them on a tissues.
Serve hot with ketchup or with your fav dip :)


Sunday, November 20, 2016


This cookies are so easy, tempting and crumbly to make. Though I dont have convection oven, I tried making on Tandoor which came out quiet well and crunchy as well. This is prepared with all purpose flour, powdered sugar, butter, milk pd,and ofcourse tutty fruity which is the main ingredient and the best one loved by our kids :) I got this amazing recipe from Thank you for sharing this recipe. My daughter just adore this cookies a lot. The recipe mentioned to add rose water which was optional but I did not use it. Instead of that I added Vanilla essense. For recipe please click here 
Enjoy !!

Thursday, November 10, 2016


I simply love any types of veggies when its made into thoran. Sidly I make sure I keep my veggie a slight crunch too. Here I have presented long beans with steamed peanuts thoran which looks like a very good combi and sure it is :) The grounded coconut masala brings up the true flavours and of course the coconut oil when I used tastes and smells osm.
Here I have removed the shells of the peanuts and steamed nearly for about 10 min in a steamer with a pinch of salt. This addition also makes my thoran much more healthier. Do try this for sure :)


500 grams of cutted Long beans

Handful of whole steamed peanuts

2 tsp Mustrad seeds.

1 tbsp Urad dal

3 4 Methi seeds

1 tbsp Coconut oil

Salt to taste


1/4 Cup Coconut grated

2 tsp Red chilly pd

1 tsp Yellow pd


Heat oil in a kadai. Season it with mustard seeds, urad dal and methi seeds. Fry till the dal turns slight brown. Add in the long beans, salt and sprinkle with some water and cover with a lid to cook alteast for 10 min. Meanwhile mix the ingredients given under coconut mixture. Once the long beans gets cooked, add the steamed peanuts and the coconut mixture. Stir them well.
Serve them hot as a sidedish.