Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more


Category Archives: MEAT


Italian pasta with a desi twist was on the Saturday menu. Nutritious and spicy perfect for the kids!


This is what you’ll need

Pasta: 1 cup (dry pasta) (I used fusilli, you can use any pasta)

Onion: 1 (finely chopped)

Carrot: 1 (finely chopped)

Peas: 1/4 cup

Mixed peppers: 1/2 cup

Tomatoes: 2

Garlic: 3 cloves (finely chopped)

Ginger: 1/4tsp (finely chopped)

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Coriander powder: 1/4tsp

Garam Masala powder: 1tsp

Chilli flakes: 1/2tsp

Oregano: 1/2tsp

Grated cheese: 2tbsp

Olive oil: 2tbsp

Salt and pepper to taste

Let’s get cooking

1. Cook the pasta in boiling water. Drain and keep aside.

2. Blanch the tomatoes. Peel, purée and keep aside.

3. Heat the olive oil in a pan. Add the onions and sauté until transparent.

4. Add the ginger and garlic. Fry for a minute.

5. Add the chopped carrots along with the peas and a little water (around 1/4 cup). Cover and cook till the carrots are almost done.

6. Add the dry powders Chilli powder, turmeric powder, coriander powder, garam masala and salt. Fry for 30 seconds.

7. Pour in the tomato purée along with the mixed peppers. Cover and cook for a few minutes.

8. Add the pasta and give the mixture a good stir.

9. Add the grated cheese, salt, chilli flakes and oregano. Mix again.

10. Cook for another five minutes and serve the pasta hot.


Approximate preparation and cooking time: 45 minutes

Serves: 2-3



Fotor_146618220531437Given a choice, I will eat only the rice from the biryani, but if I do decide to have a chicken piece I’ve always preferred chicken on the bone. This recipe for a boneless chicken biryani looked easy and tempting too. Thanks to

This is what you’ll need

To marinate the chicken

Boneless chicken: 500gms

Ginger garlic paste: 1tbsp

Chilli sauce: 3tbsp

Chilli powder: 1tbsp

Turmeric powder: 1/2tsp

Garam masala: 1tbsp

Egg: 1

Cornflour: 2tbsp

Salt to taste

Oil for frying

For the Chicken Masala

Onions: 3 (chopped)

Tomatoes: 3 (chopped)

Ginger garlic paste: 1tsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Mint leaves: 2 tbsp (finely chopped)

Coriander leaves: 3 tbsp (finely chopped)

Green chillies: 4 (slit)

Salt to taste

For the biryani rice

Rice: 2 cups

Bay leaf: 1

Cardamom: 3

Cinnamon: 1″ piece

Cloves: 5

Yoghurt: 3tbsp

Coriander leaves: 1/4 cup (finely chopped)

Mint leaves: 2tbsp (finely chopped)

Green chillies: 3 (slit)

Salt to taste

Oil or ghee as required

Let’s get cooking

1. Clean and cut the chicken into bite sized pieces. Marinate it with the ingredients listed under marinade (except the oil) for at least an hour. Fry the chicken pieces in oil. Drain on a kitchen towel and keep aside.

2. To prepare the rice, wash the rice and soak it for half an hour.

3. Heat oil in a wide pan. Add the bayleaf, cinnamon, cardamom and cloves. Fry for a minute.

4. Add the rice and fry for 2 minutes.

5. Add the yoghurt, mint leaves, coriander leaves, green chillies and salt. Fry for a few more minutes.

6. Pour in 3 cups of water. Once it comes to a boil, lower the flame cover and cook till the rice is done. Open the lid and let the rice cool.

7. For the chicken masala, heat oil in a pan. Add the onions and sauté until transparent.

8. Add the ginger garlic paste and fry for another minute.

9. Mix in the dry powders, followed by the chopped tomatoes.

10. Cook until the tomatoes are pulpy.

11. Add the fried chicken pieces, coriander leaves, mint leaves, green chillies and salt. Mix well.

12. Add a glass of water and bring the curry to a boil.

13. To layer the biryani first spread a layer of the chicken masala at the bottom. Top it with a layer of the rice. Continue till the chicken and rice are over. Cover and seal the pan. Let it cook on a low flame for around 20 minutes.

14. Mix gently and serve hot with a raita of your choice.


Approximate preparation and cooking time: 1 hr 30 minutes

Serves: 6 to 8



The kids were tired of simple food, which was actually annoying, considering the variety they get to eat every time. To pamper their tastebuds I decided to make seekh kebabs with some of the chicken mince that was left after making chicken cutlets. Came up with an easy recipe which did not require too many ingredients.

chicken seekh kebab1

This is what you’ll need

Chicken kheema/ mince: 250gms

Onion: 1 (grated)

Green chillies: 4 (finely chopped)

Ginger garlic paste: 1tsp

Garam masala: 1tsp

Chaat masala: 1/2tsp

Lime juice: 1tsp

Coriander leaves: 2tbsp (chopped)

Salt to taste

Butter or oil to shallow fry or grill

Let’s get cooking

1. Clean the mince and add it in a bowl along with the rest of the ingredients.

2. Mix it well and add on skewers. (To prevent the kebab mix from sticking to your hand, dip the hand in water a little and apply on skewer)

3. Melt the butter in a griddle and place the skewers on the griddle. Cook until the kebabs are evenly browned, turning occasionally until done. Alternately, brush with butter and place on a grill. Cook until done.

4. Serve hot with a salad and raita or sauce of your choice.

chicken seekh kebab

Approximate preparation and cooking time: 35 minutes

Serves: 4

chciekn seekh kebab3




After a few days of cooking simple vegetarian food, my kids start longing for some non vegetarian food and I always end up pampering their taste buds. This time it was with Ginger Chicken, I adapted the recipe from by Farrukh, which had the recipe for ginger mutton. This turned out really good with chicken too.

Adraki Murgh1

This is what you’ll need

Chicken:  1 (cut into medium sized pieces, approx 8 to 10)

Onions: 4 (finely chopped)

Ginger garlic paste: 3tsp

Yoghurt: 3/4 cup (whipped)

Poppy seeds: 1½tsp

Sesame seeds: 1½tbsp

Coriander seeds: 1tbsp

Cinnamon: 1″ piece

Black pepper corns: 8-10

Turmeric powder: ½ tsp

Red Chillies: 1tsp (preferably Kashmiri Chillies, crushed)

Garam masala: 1tsp

Ginger: 1tbsp (finely chopped)

Green chillies: 3 (slit)

Curry leaves: Few

Lemon juice: 1tsp

Ginger juliennes: 1tbsp

Oil: 2tbsp

Warm water: 1 cup

Salt as required

Let’s get cooking

1. Dry roast the sesame seeds, poppy seeds and coriander seeds.  Cool and grind it to a fine powder.

2. Heat the oil in a pan. Add cinnamon, black pepper corns and onions. Fry till onions are soft and translucent.

3. Add the chicken and sauté well on high heat for 2 minutes.

4. Reduce the heat and add ginger-garlic paste, turmeric along with the crushed red chillies.

5. Slowly add whipped yoghurt and stir continuously till it gets mixed well (This will avoid curdling of the yoghurt). Let it cook for 3-4 minutes or till oil starts separating.

6. Add the garam masala powder and the above roasted ground masala powder.

7. Add salt, chopped ginger and a cup of warm water.  Cover and cook until the chicken becomes tender.

8. Finally add the curry leaves, lemon juice, slit green chillies, ginger juliennes and cook for a minute on high heat.

9. Dish out, garnish with coriander leaves and serve hot with roti or rice.

adraki murgh

Approximate preparation and cooking time: 1 hour

Serves: 6


A lot of newspaper articles in the recent past seem to talk a lot about Ambur Biryani as one of the must have Indian style biryanis. A recipe on caught my eye and I decided to try it out. A very easy biryani to make, with easily available ingredients. This one was an instant hit!

Ambur biryani

This is what you’ll need

Mutton: 500gms

Seeraga Samba or Basmati Rice: 500gms

Refined Oil: 1/2cup (125ml)

Garlic paste: 50gms

Ginger paste: 50gms

Onions: 2 (sliced)

Tomatoes: 2 (chopped)

Dried Red chillies: 8-10, ground to a paste

Cloves: 3

Cardamom: 3

Cinnamon: 1″ piece

Coriander leaves: 1/2 vati/ katori (finely chopped)

Mint leaves: 1/4 vati/ katori (finely chopped)

Yoghurt: ¼ cup (60 ml) plus 1 tablespoon

Juice of 1 Lime

Salt to taste

Let’s get cooking

1. Soak the rice in lots of water. Set aside.

2. Heat oil in a pan and add a table spoon of yoghurt. Add in the cinnamon, cloves and cardamom. Fry for 10 seconds. Add in the garlic paste. Fry for 2-3 minutes on medium flame.

3. Add in the ginger paste. Fry for another 2-3 minutes until the raw smell of the ginger goes off.

4. Add in the chilli paste, mutton, the mint and coriander leaves, onions, tomatoes, salt, yoghurt and lime juice. Add in a cup (250 ml) of water. Mix well to combine.

5. Cover and pressure cook everything for 10-12 whistles on medium flame. Switch off the flame and wait for the pressure to release naturally.

6. Bring a pot of water to a boil and add in the soaked rice. Add in the salt. Cook until the rice is half done.

7. Drain the water and add the rice to the mutton pan. Mix well to combine. Empty into an oven proof dish. Cover the dish with foil and cook the biryani in the preheated 200 deg C for 30 minutes. If you don’t have an oven, heat a dosa pan on the stove and put the mutton biryani pan / vessel on top of the dosa pan and allow it to cook on low flame for 15 minutes.

8. Once the dum cooking is over, open the lid and gently fluff up the rice to mix. Serve mutton biryani hot with raita.

ambur biryani1

Approximate preparation and cooking time: 1 hr 15 minutes

Serves: 4

* The mutton can be substituted by chicken



I remember bookmarking this recipe from Sadia’s blog Inspite of being a complete foodie and a regular visitor to Mangalore, this recipe was completely new to me. When I saw how easy it was to make, there was no way I was going to miss trying this one out! Though I have used chicken in this recipe, I am sure it will taste just as good with fish, and for those who are looking for a vegetarian option, why not try it with cauliflower?

chicken bezule

This is what you’ll need

Chicken: 500gms (cut into bite sized pieces. I used boneless chicken)

Chilli powder: 1 1/2tsp

Garam masala: 1/2tsp

Lemon juice: 1tbsp

Yoghurt: 1tbsp

Rice flour: 1tbsp

All purpose flour (maida): 1tbsp

Kashmiri chilli powder: 1/2tsp ( The original recipe asked for red food colouring, which I substituted for kashmiri chilli powder)

Salt to taste

Oil for frying

To be ground to a coarse paste

Coriander leaves: A handful

Ginger: 1″ piece

Garlic: 4 cloves

Green chillies: 4

Curry leaves: 2 sprigs

Let’s get cooking

1. Take the ground paste in a bowl.

2. To this add the chilli powder, garam masala, lemon juice, yoghurt, kashmiri chilli powder and salt. Mix well.

3. Marinate the chicken pieces in this mixture for at least 4 hours preferably over night.

4. Just before frying, add the rice flour and all purpose flour. Mix well.

5. Deep fry in hot oil and serve immediately.

chiken bezule1

Approximate preparation and cooking time: 30 minutes (excluding marination time)

Serves: 4





KFC style popcorn chicken was my dish for the day. Had a packet of boneless chicken which was too little to make a curry, this popcorn chicken seemed to be the perfect snack to make. A little more time consuming than I expected, but worth it.

Popcorn chicken

This is what you’ll need

Boneless chicken breasts: 2 (cut into one inch bite sized pieces)

Milk: 3/4 cup

Egg white: 1

Oil for frying

To marinate the chicken

Chilli powder: 1tsp

Garlic powder: 1tsp

Soya sauce: 1tsp

Salt and pepper to taste

For the first coating

All purpose flour (maida): 1 cup

Paprika powder: 1tsp

Garlic powder: 1/2tsp

Onion powder: 1tsp

Pepper powder: 1/2tsp

Salt to taste

For the second coating

Crushed cornflakes: 1/2 cup

Bread crumbs: 1 cup

Let’s get cooking

1. Marinate the chicken pieces with the ingredients listed under marinate for chicken for about half an hour.

2. Lightly beat the egg white along with the milk and keep aside.

3. In 2 separate wide dishes, mix the ingredients listed under first coating and second coating and keep ready.

4. Add the marinated chicken to the dish that has the first coating (flour mixture) Coat it well.

5. Remove from the flour mixture and dip the chicken pieces into the egg and milk mixture.

6. After this roll the chicken pieces in the cornflakes and bread crumb mixture.

7. Do this with all the chicken pieces and refrigerate for 10 to 15 minutes. This helps the coating to remain firm on the chicken.

8. Heat the oil and deep fry the chicken pieces until golden brown. Drain on a kitchen towel and serve hot with ketchup or mayonnaise.

9. For a tangy taste, sprinkle some chaat masala and paprika powder on top.


Approximate preparation and cooking time: 1 hour

Serves: 4





During my visit to India this time my nephew mentioned about Bhatkali biryani and it was something completely new to me. Listening to the way he described it, I insisted that we order some so that I could taste it and without doubt it was probably the best biryani I have had in the recent past. I had made up my mind that I would definitely try it out once I got back. Finally ended up making it today! Thanks to the recipe by Chef Thimma of vahrehvah fame.

This is what you’ll need

Rice: 2 cups

Chicken: 1kg

Onions: 2 (big)

Tomatoes: 2

Ginger garlic paste: 1tsp

Green chillies: 6-8

Coriander leaves: 1/2 bunch (chopped)

Mint leaves: 1/2 bunch (chopped)

Turmeric powder: 1/4tsp

Chilli powder: 1tbsp

Garam masala: 1tsp

Whole spices: 3 each (cloves, cinnamon and cardamom)

Oil: 4tbsp

Ghee: 1tbsp

Saffron: Few strands dissolved in 1 tbsp of warm milk

Lime juice: 1tsp

Salt to taste

Let’s get cooking

1. Soak the rice in water for 10 minutes.

2. Slice the onions, tomatoes and green chillies.

3. Heat the oil in a wide pan and add the whole spices.

4. Add the onions, turmeric, ginger garlic paste, green chillies and salt. Saute for 2 minutes.

5. Add the tomatoes, coriander leaves, mint leaves, chilli powder and garam masala.

6. Add the chicken pieces and mix well. Add one cup of water and cook on a low flame until half done.

7. Prepare the rice by boiling water with salt in a big pan. Add the drained soaked rice and boil until 75% cooked.

8. Drain and spread on the chicken.

9. Add the ghee, saffron milk and lime juice.

10. Place the lid on the wide pan, cover with dough and place on an iron tava. Cook for 10 minutes.

11. When cool remove, mix well and serve hot with onion raita.

Approximate preparation and cooking time: 1 hour

Serves: 6





It has been ages since I posted a non vegetarian recipe and this urge to make a biryani tempted me to make this dum biryani. What pleased me even more was not only did this biryani turn out tasty, but looks like I finally managed to figure out the knack of cooking the rice perfectly too. 😀

This is what you’ll need

For the chicken

Chicken: 800gms (1 medium sized chicken cut into 8-10 pieces)

Chilli powder: 1tbsp

Turmeric powder: 1/2tsp

Onions: 2 (large and thinly sliced)

Ginger garlic paste: 2tbsp

Yoghurt: 1/2 cup

Green chillies: 5

Cinnamon: 1/4″ piece

Cloves: 2

Cardamom: 3

Bay leaf: 1

Star anise: 2

Coriander leaves: 1/4 cup (finely chopped)

Mint leaves: 2tbsp (finely chopped)

Ghee: 3tbsp

Salt to taste

For the biryani masala

Cashew nuts: 15 (soaked in water for 10 minutes)

Poppy seeds: 1tsp

Red chillies: 8

Coriander seeds: 2tbsp

Cinnamon: 1/2″ piece

Cloves: 3

Cardamom: 3

Pepper corns: 1tsp

For the rice

Rice: 2.5 cups

Cardamom: 3

Cinnamon: 1/2″ piece

Cloves: 4

Vinegar: 1tsp

Food colouring (optional)

Saffron: Few strands dissolved in 1/4cup of warm milk

Rose water: 1tsp

Dough to seal the biryani handi

Fried onions, cashew nut pieces and raisins for garnishing (optional)

Salt to taste

Let’s get cooking

For the Chicken

1. Marinate the chicken with chilli powder, turmeric powder, 1/4 cup yoghurt and salt for an hour.

2. Dry roast the ingredients mentioned under biryani masala, except the cashew nuts and when cool grind along with the cashew nuts to a fine paste. Keep aside.

3. Heat 2 tbsp of ghee in a wide pan and season with the cinnamon, cardamom, cloves, bay leaf and star anise.

4. Add the sliced onions and whole green chillies. Saute until the onions are transparent.

5. Add the ginger garlic paste and fry until the raw smell disappears.

6. Now mix in the cashew paste and fry for 2 minutes. Soon after add the remaining yoghurt and fry again.

7. Add the marinated chicken and fry well for 3 to 4 minutes.

8. Add 1/2 a glass of water (maybe even less) and let the chicken cook well. Let the gravy become thick and coat chicken pieces well.

9. Keep aside for later to assemble the biryani.

For the rice

1. Wash and soak the rice for at least one hour. Drain well and pat dry.

2. In a large pan add water along with the whole spices, vinegar and salt. Bring it to a boil.

3. Add the drained rice to the boiling water and cook until half done. (If the rice has been soaked well, it takes just about 5 to 6 minutes for it to be half cooked)

4. Drain out the water and spread the rice on a wide plate to cool. If using food colouring, add it to half of the rice.

To assemble the biryani

1. In a non stick biryani handi (which is what I used) spread a layer of the rice at the bottom.

2. Over this layer of rice spread the chicken curry evenly.

3. Sprinkle half of the coriander leaves and mint leaves over the chicken layer.

4. Finally, top the chicken layer with the remaining rice.

5. Sprinkle the remaining coriander leaves, mint leaves and pour the saffron milk along with the rose water evenly around.

6. Pour the remaining ghee and cover the handi. Seal well with the prepared dough making sure there are no openings.

7. Place a big tava on the gas and on that place your biryani handi. Let the biryani cook for half an hour.

8. Switch off the gas, remove from flame and let it cool down.

9. Open the lid, mix gently and garnish with onions, cashew nut pieces and raisins.

10. Serve hot with raita.

Approximate preparation and cooking: 1 hour (excluding chicken marination time and rice soaking time)

Serves: 6






My kids are not very fond of Chinese food, but they do relish the few odd starters like Gobhi manchurian, paneer chilli and after eating this one, honey chilli chicken too! I have seen most recipes for this with potatoes, but since the kids were keen on eating chicken I used that instead.  Found this recipe in Sanjeev Kapoor’s Chinese recipe book and modified it to suit our taste.

This is what you’ll need

For the chicken

Boneless chicken: 300gms

Ginger garlic paste: 1tsp

Soya sauce: 1tsp

Vinegar: 1tsp

Cornflour: 4tbsp

Chilli flakes: 1tsp

Salt to taste

Oil for frying

For the gravy

Spring onions: 2 (coarsely chopped)

Green chillies: 2 (slit)

Green Pepper: 1/2 cup (chopped finely)

Ginger: 1/4″ piece (grated)

Garlic: 5 cloves (chopped)

Honey: 2tbsp

Ketchup: 2tbsp

Vinegar: 1/2tsptsp

Soya sauce: 1tsp

Sesame seeds: 1tbsp (toasted)

Oil: 1tbsp

Salt and pepper to taste

Let’s get cooking

For the chicken

1. Clean and cut the chicken into one inch pieces and place in a bowl.

2. Add all the ingredients listed under “for the chicken” except oil and mix until the chicken pieces are coated well.

3. Keep aside for 10 to 15 minutes and then deep fry the marinated chicken in hot oil.

4. Drain on a kitchen towel and keep aside.

For the gravy

1. Heat oil in a wok and add the spring onions, green chillies, ginger and garlic. Saute for 2 minutes.

2. Add the green pepper and cook for another couple of minutes.

3. Add the soya sauce, vinegar, ketchup and honey. stir well.

4. Add the salt, pepper and the fried pieces of chicken. Mix well until the sauce coats the chicken pieces well.

5. Add the toasted sesame seeds and bring the mixture to a boil.

6. Garnish with spring onion greens and serve as a starter. (If you want, you can add a little water, dilute it and have it as a gravy with fried rice or noodles)

Approximate preparation and cooking time: 40 minutes

Serves: 4




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