Category Archives: Non Vegetarian

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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5 Ingredient Smokey Chipotle Chicken

This 5 ingredient  Chipotle Chicken has a smokey flavor from the chipotle aka smoke-dried jalapeños. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and southwestern dishes. This garlicy and smokey chicken is the perfect chicken to enjoy the weekend nights with, paired with some beer maybe 😉 Also, let me tell you, this is kid- approved! I served this last night to my 5 little cousin sisters, and it was gone in seconds! Mind you, seconds! And of course, loved by everyone else too! Plus, these are really easy to make and require only 3 other basic ingredients, apart from Chipotle paste and chicken of course.

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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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Korean Fried Chicken

You’ve probably had KFC before, but have you tasted this KFC ( that’s Korean Fried Chicken ) Its like adding that extra spice kick to you normal KFC chicken! This chicken is crispy and crunchy from the outside and extremely juicy from the inside!
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Pizza Omelette

Pizza omelette is a delicious choice for any breakfast, brunch or lunch! Being high in protein, it is a great way to use the leftover pizza toppings without  the hassle of making a crust. A smooth and tasty omelette with toppings of a pizza, is definitely a great way to kickstart any day!
 Ingredients :

For the base-
Italian seasoning ( 1 tbsp )
Eggs ( 6 nos )
Pepper ( 1 tsp )
Garlic powder ( 3/4 tsp )
Cream ( 1 1/2 tbsp )
All purpose flour ( 1 tbsp )
Salt to taste

For the toppings I used :
Chopped mushrooms
Onions cut into rings
Thinly sliced Bell peppers ( red and green )
Baby corns (  slit into 4  pieces vertically and then each piece further cut into 2 horizontally )
Cherry tomatoes (Cut into 2  parts)
You can make all kinds of variations by adding meat or your favorite greens etc.
Grated Pizza Cheese ( Mozzarella + Cheddar)
Pizza Sauce ( according to your preference, I used about 3-4 teaspoons )
Olive oil ( 1 tsp )
Pizza seasoning

Directions :
Get all your veggies ready.

Saute the mushrooms and babycorns with some salt and pepper and keep for about 2-3 minutes and keep it aside. I personally like to do this but you can omit it. Its all upto your liking.
Into a bowl, crack the eggs and add the salt, pepper, italian seasoning, garlic powder and whisk until well combines. Now add the cream and flour and whisk again for about 2 minutes until you see bubbles on top.
Take a shallow non stick pan and add about a teaspoon of olive oil to it. Move the pan to spread the oil evenly. Pour in the egg mixture into this and cook on low heat for about 2-3 minutes or until only the bottom part is cooked and firm. Run a knife lightly through the edges and you will see that the omelette wont stick which means its cooked. Turn off the heat.
Wrap a foil around the handle of the pan. Preheat your oven to 350 degree F on grill or broil mode. Place your pan into the oven for about 5-7 minutes or until the egg is perfectly cooked and firm. Remove from the oven and let it cool.
 Spread some pizza sauce on the top evenly. I used the store bought one but you can make your own at home. And if you do have a great homemade pizza sauce recipe, I would be glad share it! 🙂
Now arrange your veggies on top and at the end grate some cheese over it.
Bake for another 5-6 minutes in the oven until the cheese melts completely.
Sprinkle some pizza seasoning on top and serve hot with some ketchup!

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!

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.