Sunday, April 29, 2012


Hariyali murgh is a simple and delicious chicken prepared with fresh greens like spinach, mint, coriander and fenugreek leaves. The combination of all these greens, gives this dish an intoxicating look and flavour...

Chicken .. 500 grams. (with or without bones)
Onions......... 3-4
Tomato ....... 1
Green chillies ... 4-5 ( as per your taste )
Spinach .......... 1 small bunch ( Chopped)
Coriander leaves .... handful ( chopped )
Mint leaves ..... handful ( chopped )
Methi/fenugreek leaves ... handful
Ginger garlic paste .... 2 tbsps.
Yogurt ............ 1 +2 tbsps.
Salt .......... to taste
Turmeric powder .. 1/4 tsp
Coriander powder ... 1/2 tsp
Cumin powder ..... 1/2 tsp
Garam masala ..... 1/2 tsp
Oil ... 3 tbsps


1. Cut the chicken into cubes and marinate with 1 tbsp of yogurt, salt, a little each of the dry masalas mentioned above. Save the rest for later use.
2. Grind coarsely the onions, tomato, green chillies.

3. Heat a little oil in a pan and add the ginger garlic paste and ground onion mix. Stir fry for 4-5 minutes and add the dry masala powders.

4. Now add the marinated chicken cubes and saute for a few minutes.

5. Add all the chopped greens and salt.

6. Cover with a lid and let it simmer until the chicken is tender and done.
7. For finishing touches, mix 2 tbsps of finely chopped coriander leaves to 2 tbsps of yogurt and mix it with the prepared chicken. Simmer it for a minute.


Try out these easy to make fish cutlets. Select any fish with center bone. You can shape them any way you like ... round, oval, or even  like koftas or long rolls.

Fish - 250 gms
Corn flour - 1 tbsp
Salt to taste
Onion finely cut - 2 tbsp
Green chillies finely cut - 1 tbsp
Coriander Leaves - 1 tbsp
Red Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala - 2-3 tsp
Amchoor powder .. 1/2 tsp
Bread crumbs .... 2 tbsps
Oil ... to fry


1. Boil the fish in a little water with salt for about 10 minutes.

2. Remove from water and allow the slices to cool.

3. Remove all the bones from the fish and mash the flesh.

4. Add salt, flour, garam masala, red chilli pdr, coriander powder, onions, green chillies, coriander leaves, amchoor powder and knead well so that all the ingredients mix evenly.

5. Make small lemon sized balls and flatten them slightly.

6. Deep fry on medium flame until golden brown and serve hot with sauce / chutney of your choice.


Chicken do pyaza is a very tasty Indian chicken curry cooked with two types of onions, hence the name "Do-Pyaza" . A paste made with caramelized onions and some cubed onion is used along with some spices to make this curry. It goes very well with rotis and naans .

Boneless chicken ....... 1/4 kilo
Onions ......................... 5
Tomatoes .................... 2
Green chillies ............. 2
Coriander powder ..... 1 tsp.
Cumin powder ........... 1 tsp.
Turmeric powder ...... 1/2 tsp.
Garam masala ............ 1 tsp.
Red chilli powder ....... 1/2 tsp.
Kasoori methi .............. 1tbsp.
Coriander leaves ......... handful
Ginger garlic paste ....1 tbsp.
Salt ............................. to taste

1. Slice 2 onions and fry them to golden brown colour. Add a little water, simmer.Grind and set aside.

2. Cut 2 onions and 1 tomato into cubes.
3. In a pan heat 3-4 tbsp oil and saute ginger garlic paste.

4. Add the onion and tomato cubes and stir fry for a minute.

5. Now add the ground onion paste, chicken, and all the spices and kasoori methi.

6. Stir fry and add salt. Simmer till done.
7. Cut 1 onion and tomato into cubes. Stir fry for 2 minutes and add to the chicken.
Garnish with coriander leaves. Serve with rotis or nans.

Saturday, April 28, 2012


Try out these crispy bite size samosas made with roti strips. The process of making is a bit tedious but when you get to taste them you feel it is worth the effort. These can be made with veg or non veg filling. You can easily freeze them too.

White flour ...........3-4 cups
Salt to taste

For the filling:
Chicken or mutton mince ... 1/2 kg
Onions ............. 2-3
Garam masala ....1 tsp.
Coriander powder ..... 1 tsp.
Cumin powder ...........1 tsp.
Dry mango powder .... 1/2 tsp.
Turmeric powder ...... 1/2 tsp.
Red chilli powder ........1 tsp.
Coriander leaves.

(Prepare the filling)

1. Fry the onions to a golden brown colour.
2. Add the mince and all the spices, salt and saute it adding a little water till done. It should remain dry. Add the coriander leaves and let it cool.

3. Now prepare the dough. Just add salt to the white flour and knead it.

4. In a small bowl mix oil and white flour in equal proportions.

5. Make a paste of white flour and water and cook it for 1-2 minutes.(This will be used to bind the samosas)

6. Roll out 4 small rotis from the prepared dough. Apply the white flour-oil mix on each, place the other one on top. Roll together all the 4 rotis.

7. On a hot griddle quickly semi-roast the rotis. Cut them into long strips and seperate them.

8. Fold each strip into a triangular shape and fill it with the prepared mix. Bind it using the paste.

Deep fry and serve hot. For variation you can use any other filling like aloo, paneer etc. etc.

Wednesday, April 25, 2012


The best grilled salmon recipe made the Indian way .. turned out so delicious.

Salmon ... 1 fillet
Lime juice ... 2-3 tbsps
Onion .......... 1 small (grated)
Garam masala ... 1 tsp
Cumin powder ... 1 tsp
Coriander powder .. 1 tsp
Red chilli powder .. 1/4 spoon (more if you like it spicy)
Turmeric powder .. 1/2 tsp
Kesari colour......... 1/8 tsp

1. clean/wash the salmon fillet. Make light cuts on it to infuse the masala/marinade flavours.

2. Mix all the spice powders,salt and lime juice with the grated onion.

3. Rub the marinaton on the fillet.(preferably marinate it for 1-2 hours)

4. Pour a little oil on a foil paper and place the fish. pour some more oil on the fish fillet and grill it in the oven for 15-20 minutes or until done.
Serve hot with boiled or stir fried vegetable.
I have served with srtir-fried broccoli with garlic.
Give one boil to the broccoli pieces, drain and stir fry with garlic.
Temper it as you like.

Tuesday, April 24, 2012


Caqui / Persimmon,( pronounced - Ka-ki) an exotic, seasonal fruit looks very much like a tomato. You're likely to mistake it for a tomato at first glance. It has a marvelous texture and exquisite taste,(like chickoo/sapota) but also has some wonderful nutritional properties.In terms of nutrition, the caqui is a very low calorie fruit, ranging between 75 to 85 calories per 100 gram serving, making it a potential winner with diet enthusiasts. It's also a very good course of vitamins A, B1, B2 and E, as well as calcium, iron and protein.

Information Source : Wikipedia

Caqui ..... 1 ripe
Yogurt .... 1 cup
Peel the caqui and blend it with yogurt. The fruit is so sweet that you don't need to add any sugar or honey. Perfect breakfast idea for kids. For variation you can even add crunchy cereal to it.
Serve chilled.

See the recipe video

Sunday, April 22, 2012

SEYALA BREAD ( Green Masala Bread)

 Delicious and flavourful bread made with green masala .. It is a breakfast dish and can also be made with rotis. A very popular Sindhi breakfast loved by many.

Green Masala .. 1 cup - see recipe HERE
Bread slices .... 3
Coriander powder .. 1/4 tsp
Cumin powder ...... 1/4 tsp
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/4 tsp ( optional)
Salt ... to taste


1. In a pan heat little oil and saute the green masala for a minute or two.

2. Add the salt and the spice powders. Mix well.

3. Spread the prepared green masala in between the bread slices and a little on top and bottom to cover them.

4. In a flat pan spread a little oil and put the bread slices, one on top of the other making a sandwich of 3 slices.

5. Toast it on a low flame, pressing with a spatula .Cut it and serve immediately.

You can also make it with broken bread slices like upma.

CHEHRI PURI ( Pepper Jeera Puri)

This is one of the most common Sindhi breakfast.. easy to make and can even enjoy while sipping masala chai ..

Wheat flour ..... 1 cup
Ghee ............... 1 tbsp.
Black pepper ... 1 tsp. (crushed)
Cumin seeds .... 1 tsp.
Salt ................... to taste
Oil ................... to fry


1. Knead the flour adding all the ingredients.
2. Roll out puris.
3. Heat oil in a kadai and fry the puris to golden colour.
( These puris are made a little cripy.)
Serve with Curd or pickle or can just be munched with tea like mathis.

Print Recipe