Category Archives: Indian

Chicken Pickle

You may have had many types of pickles – mango, garlic, ginger, lemon, carrot, turnip, cucumber or even onion and many more. But do you know, you can make pickles with chicken too? Yes, you can! So this is for all those “chickentarians ( chicken lovers )” like me who search for chicken in every single dish!

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Mangalorean Coconut Chicken Curry

This Mangalorean Chicken Curry, also known as Kori Ghassi, is a special type of the world famous chicken curry, where pieces of Chicken are cooked in a spicy coconut gravy. And when I say coconut, it means a lot of coconut ( Fresh and coconut milk ) . This is my family’s goto weekend chicken curry recipe! Traditionally, this curry is spicy, but the sweetness of the fresh coconut offsets the heat from the chilies to some extent. This recipe is not totally authentic, but its a much more easier ( as I have used very basic ingredients that you will most probably find at your home ) and healthier version of the traditional Kori Ghassi.

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No Machine Coconut Burfi Icecream

This creamy and crunchy combination featuring the well known and much loved Coconut Burfi in the form of home made creamy no machine ice cream is the best way to beat the heat this summer!

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Katori Chaat – Holi Special Recipe

Well, its finally that time of the year again! Its Holi time! And this festival is all about colors, lots and lots of fun, and of course the drool worthy dishes! Talk about Holi and you are immediately reminded of the sweet Ghujiyas, flavorful Dahi Bade and Chaat , the Pakoras, and the absolutely wonderful Thandai!  So here’s one recipe, that I bet you would love to try this Holi!

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Goan Fish Curry

Goan fish curry is the most amazing, delicious and simplest dish from western India. This curry is not only tangy and spicy, but also low in calories and realy easy to make! It is best served with Steamed rice.
Since I had it in Goa last year, I just could not get that deliciousness out of my mind! Although I could not replicate the exact taste, but this twist to the Goan Fish Curry is just as awesome! Check out the recipe below:

Any fish medium sized with white flesh cut into boneless pieces,
7-8 curry leaves
3-4 tablespoon of coconut milk
1 lemon
1/2 tsp cumin seeds
1 Tbs coriander seeds
1/2 tsp turmeric powder
4 flakes garlic
2 medium sized onions
8 Kashmiri red chillies
medium size lump of tamarind soaked in hot water or Kokum
One freshly grated coconut
Salt to taste
2 tbsp any cooking oil

Marinate the cleaned fish pieces with lemon juice and salt for about 10 minutes.
extract the tamarind pulp from tamarind by mixing it with fingers and straining through a sieve.
Now grind together onions, coconut, garlic, all the remaining masalas and tamarind pulp together in a grinder. add water as required to make a smooth paste.

Directions :
Heat the cooking oil in a pan on medium flame. Add the curry leaves and saute for about a minute. Gently add the masala paste and fry for 5 minutes on medium-low heat. now add water to the fried
masala to desired conistentency of a gravy.  bring it to 2-3 boils. Add some coconut milk at this point if you feel that the curry is too tangy. Add marinated fish pieces and again boil for 10 minutes on medium-low flame. do not cover the pan. remove from flame when fish is done. transfer it to the serving dish and serve it hot with freshly steamed rice.

Chicken Malai Tikka

Chicken Malai Tikka is a flavorful and textured appetizer, where chunks of chicken are marinated in yoghurt and cream and barbequed. Its melt in the mouth texture with the creamy taste is much loved by everyone! Why not treat your Valentine with these wonderful kababs this Valentine’s date night? Here’s the recipe to make your Valentine’s Day really special! Aaandd if you’ve got no Valentine, this chicken will be ready to be your love forever 😉
Ingredients :
Raw Papaya
Boneless Chicken Thighs ( 350 gms )
Corn Flour ( 2 1/2 -3 tablespoon )
Cream ( 5 tablespoons )
Thick curd/yoghurt ( 3 tablespoons )
Mozzarella Cheese / Processed cheese ( 40-50 gm )
Black Pepper ( 2 tsp )
Salt to taste
Cumin powder ( 1/2 tsp )
Ginger Garlic Paste ( 1 1/2 tsp )
Cardamom powder ( 1/8 tsp or a bit more )
Vegetable oil ( 1 tsp )

You will also require :
Wooden Skewers

Directions :
Cut the chicken thighs into bite size pieces and wash them. Gring the raw papa and make a paste out of it. Now marinade the chicken with this paste for about an hour.

This will help tenderize the chicken so that you get that melt in the mouth texture afterwards.  While the chicken is getting marinated, into another bowl, grate the cheese and add into a bowl. Mash the cheese a little with your palms.  Now stir in the yoghurt and mix until you get a smooth consistency ( without any lumps ). If you still feel lumps, heat in the microwave for another 20-30 seconds and stir again. Make sure you dont burn the mixture, just heat a little to make the cheese melt. Let it cool down. To this add the salt, pepper, cardamom powder, cumin powder, cream and cornflour and stir again until smooth. You should get a not too thick and not too runny consistency marinade. If you feel that the batter is too thick, add some oil to this batter.
After an hour, wash the chicken away and dry all the moisture off using a kitchen towel. We need to eliminate all the possible moisture here.
 Now marinade the chicken with ginger garlic paste and some salt for another 20 minutes. After this, add the chicken to the cream mixture and mix well. Make sure you don’t mix too harshly because we have tenderized the chicken and it may break. Soak your skewers in water and leave both of these overnight.
The only step left is to bake these lovely kababs.
Preheat your oven to the highest temperature possible. Arrange your chicken pieces on the skewers and place it over a baking pan. Bake for about 8-10 minutes on broil mode on this side.
  Keep checking in between and if when you see that the chicken is almost done from one side, remove the tray and flip it onto the other side.
The chicken should look something like this when you should flip it. Don’t worry about the marinade dripping off. Bake for another 8-10 minutes on this side on the broil mode again and keep checking in between for when its done.
Serve  hot with some coleslaw for added flavor!
For the coleslaw :
Add half cup shredded cabbage, half cup shredded carrot, half cup chopped spring onions and     a little less that half a cup of chopped coriander into a bowl and mix.
Now to this add 1 tsp of pepper powder, some salt and about 1/8 tsp of sugar.
Squeeze half a lemon on top of the kababs and yes, that’s it. You’re ready to enjoy this irresistable Murgh Malai Tikka!

Mutton Rogan Josh

Rogan Josh, an aromatic lamb dish of Persian origin, is one of the signature dishes from the magnificient state of Kashmir, India. Brimming with flavors, it is spiced with cardamom, fennel seeds, cinnamon and kashmiri red chillies ( where it derives its name from ) and is then slow cooked! Here’s the recipe to this royal and extremely delicious Kashmiri Mutton Curry.
Ingredients :
600 gm mutton
Onions – 2
Garlic – 5-6 pods
3/4 cup yoghurt
2 tbsp ghee
1 tbsp oil
Spices :
1 tsp coriander powder
1 1/2 tbsp kashmiri red chilli powder
1 tsp coriander powder
1/2 – 1 tsp cinnamon powder
1 1/2 tbsp fennel seed powder ( sauf )
1 1/2 tsp dry ginger powder ( sauth )
1/2 tsp pepper powder
3/4 tsp green cardamom powder
1 tsp javitri powder ( mace )
2 tsp kashmiri powder ( I got the Roopak brand from Fresh n Easy in Dehradun )
Mutton masala ( 1 -2 tsp )
Salt according to taste

Directions :
In a wok, heat the ghee and oil together. I used olive oil here.
Make a paste of onions and garlic together and add to the oil once it starts heating.

 Fry the paste until the onions are light golden brown. Do not burn them but they should be light golden brown at the end.
Add your mutton pieces to this and fry for about 4-5 minutes.  This is the reason why the onion paste should not be fried too much on its own, as its anyway going to get browned more with the mutton.
Next, into one cup of water, add all the spices together and mix well.
Add this mixture to your mutton and give it a stir. Add more water to it, about 3 times the mutton. Simmer and let it slow cook on the heat for about an hour and a half to two hours.
The water will keep reducing so you can adjust the consistency according to your preference. The gravy is traditionally, not too thick but also not watery, its somewhere in between.
You will need to check on the mutton every 5-10 minutes. Add more water when the water dries out as the mutton requires a lot of time to get fully cooked. Keep repeating the process until the mutton is cooked properly.  Somewhere in between, around 30 minutes of cooking, add the yoghurt. Some people do not add the yoghurt, but it helps cut down the spiciness a lil bit. Also, taste the curry after about an hour, and add more spices, if you feel the need to. I ended up adding more fennel powder to the curry, but its totally optional.  In the last 20 minutes, add the last batch of water and put a lid on the top. Some water will escape even after putting on the lid as steam from the sides, so add water accordingly.
Your mutton rogan josh curry should look something like this when its properly done.
Well yes, I agree this recipe is a lot time consuming and also requires a lot of work. But trust me, the final outcome will definitely be worth it! Do give it a try!

Rajma Curry / Red Kidney Beans Curry


Rajma chawal is the favorite dish of all Indian Punjabi’s. In fact all Punjabi children believe that no body makes rajma chawal better than their moms. So here is rajma recipe straight from my mom’s kitchen.


300 gms Rajma or red kidney beans washed and soaked in water overnight
Medium sized onions 3nos.
1 tbsp ghee/clarified butter or butter
Two tbsp refined oil for cooking
Ginger garlic paste
One tomato finally chopped
2 no.s green chillis
2 tsp turmeric powder
2 tbsp tomato puree or paste
Bay leaves 2nos, 1 black cardamom,
garam masala pwdr 2 tsp
kasoori methi or dry fenugreek leaves – 1 tsp, coriander powder – 1 tsp,
kitchen king masala 3 tsp,
salt to taste,
red chili powder,
cumin powder- 1 tsp
Fresh Cream – Max 2 tsp
Coriander leaves for garnishing.

Directions :
Add salt to the rajma and pressure cook for about 10 min on high flame and then for another fifteen min on slow flame. Side by side make a paste or finely chop onions and green chilies together. Add 2 tbsp ghee in a pan and add bay leaves, black cardamom to it and let it fry on medium flame for 1-2 mins till the ghee absorbs their flavors. Remove bay leaves and black cardamom from ghee. Now add refined oil to this ghee. Fry the onion green chilies paste till onions are translucent and goldenish in color. They should have reduced in size. Halfway to this add ginger garlic paste and let it fry with onions.

 Now add diced tomato and fry till it softens a bit. Pour some water to it just to stop onions from burning and so that the tomato softens a bit more. Also add the turmeric powder at this point. Now add tomato puree. And keep it on medium flame for another 3-4 min until it thickens and starts oozing oil from the sides.
 Now its time to add garam masala , coriander powder, cumin powder, red chili powder, pinch of salt and kitchen king masala. . Open the pressure cooker and check if rajma have become soft and sort of melting  in texture. If not pressure cook them for another 5-10 min.  When rajma are done, remove them and add them to the onion and tomato masala which we made side by side. Leave the water in the cooker only. Fry rajma in onion tomato masala for 2-3 mins. Now add remaining water and bring to a boil on high flame with constant stirring.
 Leave on slow flame for 10-15 min and stir in between until the gravy reaches the desired consistency.  ( Do not thicken too much if you want to eat it with rice ) Add kasoori methi or dried fenugreek  leaves in the end. You can add about a teaspoon of butter and some fresh cream in the end to make it rich. Remove from flame and pour in the serving dish. Garnish with remaining ghee and coriander leaves. Serve them with hot steamed rice and experience the flavor of my moms love.

Gajar Ka Halwa / Gajrela

Gajar Ka Halwa or Carrot Halwa is probably the most famous dessert in India. This is originally a dessert from Punjab, a northern state of India where it is also known as Gajrela. This is the perfect dessert to celebrate the New Year! Made with grated carrots, this dessert  is slow cooked and has a nutty taste which seems to be the outcome of carrots mixed with cashew nuts and cardamom!

*This recipe makes whole lot of halwa, you may vary amount according to your requirement.

Ingredients :
1.5 kg carrots ( grated )
4 1/2 tablespoons clarified butter/ghee
1 can sweetened condensed milk
1 teaspoon cardamom powder
Sugar according to taste ( I used around 150-200 gms )
Optional :
150-200 gms khoya/mawa ( crumbled or grated )
Raisins, almonds , cashews , pistachios ( Chopped )

Directions :
Heat ghee in a nonstick pan/kadhai and add the grated carrots and sugar. Fry the carrots until they are soft and mushy with constant stirring ( For about 20 – 30 minutes ).


  Now add in the condensed milk and cook covered for another 5 minutes.


 Add in the crumbled khoya and chopped nuts and cook again for about a minute on medium heat. Remove from heat.  Garnish with some more chopped dry fruits and serve.

Hyderabadi Dum Chicken Biryani

This Hyderabadi Biryani is simply the most delicious dish you can have! A family favourite, this dish is rich, flavorful and can be made easily on special occasions as well as for casual dinners.
 Follow the recipe below :
Ingredients :
Chicken legs ( 450-500 grams )
Basmati Rice ( 125-150 gms )
Yoghurt ( 1 cup )
Finely Chopped Coriander ( about 2 cups )
Finely Chopped Mint ( about 2 cups )
Green Chillies – 5
Oil ( 1/3 cup )
Fried onions ( 100-150 grams )
Turmeric ( 1 teaspoon )
Ginger Garlic Paste ( 1 tablespoon )
Red chilli powder according to preference
Salt to taste
Kewra water ( 1 teaspoon )
Rose water ( 1 teaspoon )
Saffron strands soaked in milk/water
Ghee/ clarified butter ( 1 tablespoon )
bayleaf – 2
Cumin seeds ( 1 teaspoon )
All spice mix/ garam masala ( 1 tablespoon )

Directions :
For the marinade :
Poke some holes with a fork into the chicken.
Slice some onions and fry until brown and crisp ( but not burnt ).
Into a bowl, add the chicken, yoghurt, garam masala, Ginger garlic paste / some crumbled fried onions, Chopped coriander and mint ( You may also grind them ), salt, turmeric, chilli powder and green chillies. Squeeze half a lemon and mix all together. Refrigerate overnight.

For the rice :
Soak the rice for atleast an hour.
Heat water into a vessel and add the rice along with about 2 teaspoons of oil,salt cumin seeds and 2 bay leaves. Bring the water to a boil. Cook until the rice are 70 percent done. Do not strain.

 For the Biryani :
Into a heavy bottomed vessel, add oil along with 1 teaspoon of ghee and let it heat. Now add in the chicken.

 Over the chicken, add a layer of rice ( drain water from this batch) . Do not add any water to the vessel.  Add a layer of fried onions, saffron soaked in water/milk and about 1/4 teaspoon kewra water on top of this later of rice. Scrape off the remaining marinade and add to the vessel. Now add another layer of rice, then fried onions, kewra water and saffron just as before.
Atlast, on the top, add little ghee/ clarified butter for that extra rich flavour and put the lid on which is lined with sticky dough. ( Notice the dough in the picture )
Cook this on high for about 5-10 minutes. Reduce the flame to low now. Use a griddle under this for even heat transfer. Cook it for about 25-30 minutes more and switch off the flame. Do not take off the lid for about 10 more minutes. You will need to use a knife to cut through the dough for taking off the lid.
 Serve hot with some sherwa/shorba/gravy/salan.