Thursday, September 20, 2018


Amritsari methi malai murgh is a rich and creamy chicken dish with the flavours of kasoori methi and spices. It goes well with naans, tandoori and roomali rotis.

Chicken .... 500 gms
Kasoorui methi ... 3 tbsps
Tomatoes .... 3-4
Onions ........ 1/2 cup
Yogurt ...... 2 tbsps
Ginger paste .. 1 tsp
Garlic paste ..... 1 tsp
Green chillies .. 2
Red chilli powder .. 1/4 tsp
Turmeric powder ... 1/4 tsp
Coriander powder ... 1 tsp
Cumin powder ,,,,,,, 1/2 tsp
Garam masala ....... 1/2 tsp
Coriander leaves ... handful
Salt ........ to taste
Desi ghee or butter or oil ... 5-6 tbsps
Cream .................... 2 tbsps


Marinate the chicken pieces with ginger garlic paste, yogurt, salt and half quantity of the spice powders mentioned  in the list. Save the rest for later use.

Set it aside for at least one hour or more preferably in a refrigerator.

Blanch the tomatoes. Peel the skin and grind them with the onion and green chillies.

In a pan heat 2 tbsps of ghee or oil and add the remaining spice powders. Reduce the flame or else they will burn.

Add a little water. Stir the spices.

Now tip in the marinated chicken pieces. Stir fry them.

 Simmer to cook in their own juices stirring a couple of times.

In a separate pan heat the remaining oil and add the blended paste. Add salt and kasoori methi.

Saute until the oil separates.

When the chicken pieces are almost done add them to the gravy pan. Add some coriander leaves.

Stir to mix and add little water if you need a little gravy. Check the salt.

Finally stir in the cream.

Mix immediately. Give a boil or two and remove from the gas.

Monday, September 10, 2018


Make these delicious vegetable cutlets with maggi noodles, a delight for kids and everyone. 

Potatoes .. 4-5 (small)
Bread slices .. 2 (or 2 tbsps bread crumbs)
Carrots .. 1/2
Capsicum .. 1 (small)
Maggi masala noodles .. 1 pkt
Cumin powder .. 1 tsp
Green chillies .. 1-2 (finely chopped)
Salt ............. to taste
Coriander leaves ... handful
Oil .............. to fry

To make the Noodle Cutlets:
Boil the potatoes and mash them.

Boil the noodles with less water without adding the masala taking care they don't get mushy.

Grate the carrot and cut thin strips from the capsicum.

Saute them with 1 tsp of oil.

Stir in the noodles and the masala packet. Allow it to cool.

Soak the bread slices in the water. Squeeze out the water well and add them. You may add bread crumbs instead.


Now mix the maggi noodles and vegetable mixture, salt, cumin powder, green chillies and coriander leaves.

Shape into cutlets.

 You can shallow fry or deep fry them.

Wednesday, September 5, 2018


Dhokla is a most popular among the Gujarati snacks and is liked by one and all as it is very light and healthy. Now-a-days people have become very innovative and try out the traditional dishes with variations. You can find dhoklas with the addition of so many different vegetables. I have made them with corn today as per the theme where I had to make a dish staring with the letter "C" 

A to Z challenge, a challenge initiated on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.. This month's Alphabet is 'C' and I decided to make Corn Dhoklas

Fresh Corn ......... 1 cup (you can use frozen or canned one too)
Gram flour / besan .. 1 cup
Semolina ... 1 tbsp
Yogurt ..... 1/2 cup
Ginger ..... 1" piece
Green chillies ..1
Turmeric powder .. 1/4 tsp
Carom powder .. 1/8 tsp
Salt ................ to taste
Sugar ............ 1/8 tsp (optional_
Eno ............ 1/4 tsp
Lemon juice .. 1 tsp

For Tempering:
Mustard seeds ... 1 tsp
Asafoetida ......... 1 pinch
Green chillies ... 2 (slit)
Sesame seeds ... 1/2 tsp (crushed)
Oil ........... 1 tbsp

For garnishing:
Grated coconut ... 1 tbsp
Coriander leaves .. 1 tbsp


Collect all the ingredients and bring them to room temperature.

In a blender grind the corn coarsely adding 1 green chilli and ginger.
Remove it in a bowl and add the gram flour, semolina, yogurt, salt, sugar and carom powder. Mix together without any lumps to a thick batter like Idli batter. Add little water if needed or more curd.
Cover the bowl and set it aside for 2-3 hours for fermenting.

Just before steaming the dhoklas add the eno squeezing the lime juice over it. It becomes frothy. Immediately mix it well into the batter.

Grease a dish and pour the batter for steaming.

Place it in a double boiler and steam for 10 -12 minutes. If you don't have a boiler you can just do it in a pan keeping the dish on a small stand with the water below the dish.

Allow it to cool before cutting the dhoklas.

Heat the oil in a small pan and add the tempering ingredients. Pour them over the dhoklas.

Garnish with grated coconut and coriander leaves. Serve with mint and coriander chutney.

Monday, September 3, 2018

BAJRE KA CHURMA (From leftover Bajra Rotis)

I had some leftover bajra rotis and made churma with them. It turned out so good.

Bajra rotis ... 2
Sugar .......... 1/4 cup
Desi ghee .... 2 tbsps
Cardamom powder .. 1/4 tsp
Pistachios .......... few
Almonds ............ few

Take the leftover bajra rotis.

Cut the rotis into small pieces.

Grind them in a chopper to make a fine crumble.

Mix the sugar and cardamom powder. If the sugar granules are thick you can grind them.

Heat the ghee and pour it over the churma.

Garnish with sliced nuts.

You can even make laddoos with the mix.

Wednesday, August 29, 2018


This is inspired from a South Indian spicy non veg snack, Chicken 65. Vegetarians can replace the chicken with cauliflower and relish it too. This is a nice and crispy snack and has to be served immediately after making. You can half fry the florets with the batter and do the finishing touches just before serving.

Cauliflower ... 1 small
Ginger paste ... 1 tsp
Garlic paste .. 1 tbsp
Maida ............ 3 tbsps
Rice flour ... 2 tbsps
Corn flour ...... 2 tbsps
Red chilli powder .. 1 tsp (add more if you like)
 Garam masala powder .. 1 tsp
 Kesari colour ... 1 pinch
Curry leaves .. 2 sprigs
Green chillies .. 3-4 slit
Yogurt....... 2 tbsps
Salt ......... to taste
Oil ......... to fry


Cut the cauliflower into big florets. Boil it for half a minute with little salt.

Drain the water. Sprinkle some spice powders and set aside.

Mix the flours together adding salt, ginger garlic paste, red chilli powder, garam masala and a pinch of saffron colour.

Make a thick batter.

Tip in the cauliflower pieces into the batter. Alternatively you can also dip each piece separately before frying.

Heat oil in a pan and fry the cauliflower pieces coated with the batter.
Fry them to a very crispy texture on medium flame.

Remove on a paper towel and set aside.

Just before serving heat a little oil in a pan. Add curry leaves and slit green chillies.

Add a little turmeric powder and dhaniya jeera powder.

Saute and add the yogurt. Stir quickly to avoid curdling.

Now tip in the fried cauliflower pieces and saute for a minute.

Add some coriander leaves. Serve it as a snack or a side dish with dal chawal.

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