Spicy Chilli Chicken Recipe

Need a break from everyday Indian meals? Then look no further than Indo-chinese recipes.

Indian Rice Recipes: Ghee Rice Recipe

Indian Rice Recipes: Ghee Rice Recipe

Indian Chaat: Pav Bhaji Recipe

Indian Chaat: Pav Bhaji Recipe

Lemon Vanilla Pound cake recipe

Lemon Vanilla Pound cake recipe

Mutter (Matar) Paneer Recipe

It is a very popular north indian recipe made with peas (mutter/matar) and indian Cottage Cheese (Paneer) into a rich creamy gravy.

Gajar ka halwa Recipe (Carrot pudding)

Gajar ka halwa (Carrot pudding) recipe is a delicious Indian dessert recipe made with grated carrot, milk, khoya and loaded with nuts and dried fruits.

Hyderabadi Chicken 65 Recipe

Chicken 65 is a very popular Hyderabadi deep fried chicken recipe.

Indian Sweets: Besan Ladoo (Laddu) Recipe

Fried Chicken Kebab (Kebab) Recipe

This Chicken Kebab recipe is different in that the marinated chicken are fried instead of being grilled and it tastes heavenly.

Paneer Butter Masala Recipe

Paneer Butter Masala or Paneer Makhani is a very popular Punjabi recipe made from Indian Cottage cheese with gravy that is thickened by using butter, onions, tomatoes and cashew paste.

Butter Chicken Curry Recipe

Butter Chicken Recipe (Murg Makhani) is not only my Mother's favourite recipe but is among the best known Indian foods all over the world

Red Chili Tomato Chutney Recipe

Usually idlis are eaten with the green coconut chutney and sambar combination. If you are bored with eating idlis with this same combination you can try this delicious red tomato chutney to go along with it.

Crispy Masala Dosa recipe with Potato filling and Chutneys

Crispy Masala Dosa is one of the most popular among the South Indian recipes. It is a typical South Indian dish, eaten mostly for breakfast and is rich in carbohydrates and protein.

Spicy Chicken Dry Recipe

The Spicy Chicken dry recipe is one of the lesser known chicken recipes. I learnt this recipe long time ago on one of the regional cooking shows on TV in India.

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Tandoori Chicken Recipe – Oven Roasted

Tandoori Chicken Recipe

Tandoori Chicken RecipeTandoori chicken is arguably the most popular chicken recipes in Indian cuisine not only in India but also all over the world. Tender pieces of chicken (mostly drumsticks and leg pieces) are marinated in yogurt and spice mixture and roasted in a Tandoor. Hence the name Tandoori Chicken.

A 'Tandoor' is a giant cylindrical oven made out of clay, set into the earth and fired using wood or charcoal. They were originally used to make naan bread until Tandoori chicken came into the picture. I have used a conventional oven with broiler to replace the tandoor which obviously is not available at homes. Even with the oven I have managed to get the same taste as restaurant style Tandoori Chicken.

The secret to making juicy succulent tandoori chicken lies in the marinade and also the type of the chicken. Try to use a chicken that is small, young in age and that is not more than 1 Kilogram (2.2 lb) in total weight to get the best results.

Tandoori Chicken Recipe

Ingredients for Tandoori Chicken Recipe

  • Chicken drumsticks – 6 medium sized pieces
    Chicken Thighs or other pieces of your choice with skin removed – 1 kg (2.2lb)
    NOTE: If you have whole leg cut it into 2 at the joint to get a drumstick piece and a thigh piece.
  • Thick Yogurt/ Curd – 6 tbsp
    TIP: If the curd or yogurt that you have is watery the marinade will become too thin and will not stick on to the chicken very well. So to remove the water take a muslin cloth sieve or use any finely netted sieve and put it on a container. Then pour the watery curd on to the sieve so that the excess water strains down into the container leaving the thick curd on the sieve. After straining you need to have 6 tbsp of this thick curd to be used for the marinade.
  • Ginger Garlic paste – 1 tbsp
  • Garam masala – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder –1 tsp
  • Red Chilly powder – 1 tbsp (Preferably use Kashmiri Red Chilly powder if you can get it)
  • Turmeric powder – 1/4 tsp
  • Chat masala – 1 tsp
  • Pepper powder – 1 tsp
  • Black salt (optional) – 1/2 tsp
  • Lemon juice – 1 tbsp
  • Red food color (optional) – 1/4 tsp
  • Kasoori Methi – 1 tsp (crushed dry leaves)
  • Oil – 1 tbsp
  • Salt to taste

Prep time: 10 minutes

Marination time: 4 hours

Cook time: 30 minutes


Chicken Tandoori Recipe


Tandoori Chicken Marinade:

  1. Remove the skin on the chicken, rinse them gently under water and pat dry them.
  2. Using a knife make slightly 3 or 4 deep diagonal slits on the chicken pieces. If you are using large pieces like the whole chicken leg you need to make more slits that are deeper.
  3. In a large bowl, mix lemon juice ,salt, chilly powder and just apply the paste on the chicken pieces. Set the chicken pieces aside for for 20-30 minutes.
  4. In another large bowl, mix yogurt, ginger-garlic paste, cumin powder, coriander powder, black salt, chat masala, turmeric powder, black pepper powder, food color and salt.
  5. Now taste this mixture and adjust the salt or other spices to your taste needs.
  6. Add the chicken pieces into the bowl and mix well such that all the chicken pieces are evenly coated with the yogurt marinade. Ensure to rub in the marinade well into the slits that you made on the chicken pieces.
  7. Now add oil and mix gently.
  8. Store the marinated chicken in a refrigerator for 3 to 4 hours.

Chicken Tandoori Recipe

Tandoori Chicken Cooking method:

  1. Since the chicken needs to be cooked in a high temperature make sure the oven is first preheated to 450 degrees Fahrenheit (~230 degrees Celsius) or just set the oven to 'Broiler' mode. In Broiler mode wait for around 5 minutes before putting in the chicken.
  2. While the oven is heating up lineup the marinated chicken pieces into the broiler pan/rack.
  3. Once the oven is preheated put the pan in the oven preferably at the top, close to the heating coil/element.
  4. After around 5 minutes check to see how the chicken is cooking in the oven. If it cooking very quickly or if it is turning brown too quickly then you will need to move the pan to the middle of the oven so that it is not too close to the heating element. Please be extremely careful when taking out or putting in items into the oven that is very hot at this point.
  5. Allow the Chicken to roast for another 10 minutes. Then flip the chicken pieces and put it back into the oven.
  6. Roast for another 15 minutes. At this stage you need to check if the chicken is fully cooked.
    You can do it 2 ways:
    - The first and the easiest method is to use a instant meat thermometer. Insert the thermometer up to an inch or so into the thickest meatier part of the chicken piece and wait for a few seconds. If the final temperature is around 165 to 170 degree Fahrenheit then the chicken if fully cooked. If not allow the chicken to roast for a few more minutes.
    - The 2nd method is to just insert a fork into the chicken. It should go in with ease all the way to the bone and if you move the fork sideways the meat on the chicken piece should start easily separating.
  7. Take the chicken out of the oven and allow it to settle for a few minutes. Garnish with sliced onions, lemon wedges and serve hot.

Gobi Manchurian Recipe - Restaurant style

Cauliflower Manchurian Recipe

Cauliflower Manchurian Recipe Gobi Manchurian is one of the most popular starters from the Indo-Chinese cuisine. It was made popular by all the small Chinese restaurants and street side food carts all across India and more specifically in the Kolkata region where the recipe was created by the small Chinese community.

This scrumptious recipe is made with cauliflower florets dipped in flour batter, deep fried and mixed in a slightly sweet, spicy tangy sauce. The sauce itself is made with garlic, green chilly, ginger and onion cooked in soya sauce, chilly sauce and tomato ketchup to give the restaurant-style taste.

Dry Gobi Manchurian

Gobi Manchurian Ingredients

  • Cauliflower - 1 (medium sized cut into florets)
  • Oil for deep fry

For making the batter:

  • Corn flour - 2 tbsp
  • All purpose flour / maida - 2tbsp
  • Egg - 1 no
    NOTE: If you are a vegetarian (vegan) instead of egg use 1/4 cup of water and 1 1/2 tbsp rice flour.
  • Chilly powder - 3/4 tsp
  • Baking powder - 2 pinch
  • Orange food color - 2 pinch
  • Salt - 1/2 tsp

For making the sauce:

  • Onion - 1/2 (medium size chopped)
  • Green chilly - 8 no (finely chopped)
  • Garlic - 1 tbsp (finely chopped)
  • Chopped ginger - 2 tsp (finely chopped)
  • Tomato ketchup - 3 tbsp
  • Red chilly sauce - 1 1/2 tbsp
  • Soya sauce - 1 tbsp
  • Spring onion - 2 tbsp (finely chopped)
  • Corn flour - 2 tsp
  • Water - 1/4 cup
  • Sugar - 1/4 tsp (optional)
  • Ajinomoto - 1 pinch (optional)
  • Oil - 1 1/2 tbsp
  • Salt to taste
Prep time: 10 minutes
Cook time: 40 minutes

Gobi Manchurian Recipe

Gobi Manchurian Cooking Method:

  1. First bring water to a boil in a vessel on medium heat. When the water starts boiling add 1/4 tsp salt and cauliflower florets. Cook for 4 min.Then drain the water and set aside.
  2. To make the batter take a bowl and mix all-purpose flour, corn flour, chilly powder, salt, baking powder and food color.
  3. Add egg into mixture and mix well into a thick paste.
    NOTE: If you are a vegetarian (vegan) instead of egg you can use 1/4 cup of water and 1 1/2 tbsp rice flour to make the thick paste.
  4. Add the cauliflower florets and mix slowly. Make sure all the florets are well coated with the batter.
  5. Heat oil for deep frying in pan on medium heat. When oil is hot put coated cauliflower florets.
  6. Deep fry till the florets turn golden brown. Fry for around 15 to 20 min to ensure there is no rawness in the cauliflower.Take out the cauliflower and put them on paper towel to drain excess oil and set aside.
  7. Take another pan or a wok on medium to high heat. Add 1 1/2 tbsp oil. When the pan is hot add onion, green chilly, ginger, garlic and stir fry till the onion turns translucent.
  8. Then add tomato ketchup, red chilly sauce and cook till oil starts to separate from the mixture.
  9. Add soya sauce, ajinomoto (optional) and cook for 2 more minutes.
  10. Meanwhile mix corn flour in a few tablespoons of water. This will be used as the thickening agent.
  11. At this stage you can taste the sauce and adjust the salt and/or chilly sauce as per your taste requirement. If you want to make it a little bit sweet then add sugar.
  12. Now increase the heat a little. Add cornflour water mixture to it and mix well. As soon the sauce starts to thicken throw in the fried gobi florets.
  13. Slowly mix the contents such that all the cauliflower florets are fully coated with the sauce.
  14. Now add finely chopped spring onion and toss or just mix the contents. Gobi Manchurian is now done and ready to be served.
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Spicy Chilli Chicken Recipe

Indo-Chinese Chilli Chicken RecipeIndo-Chinese Chilli Chicken Recipe

Need a break from everyday Indian meals? Then look no further than Indo-chinese recipes. Popular among them are Gobi manchurian, Chicken manchurian and one of my favorites Chilli Chicken. For beginners Indo-chinese cuisine is basically the usage of chinese seasoning, sauces and cooking techniques mixed in with some indian spices to suit Indian tastes.

The Chilli chicken recipe here is a dry and spicy version where marinated chicken pieces are deep fried then cooked in a mixture of green chilly, capsicum, soya sauce & red chili sauce and finally garnished with spring onion. So lets get cooking!

Ingredients for Chilli Chicken Recipe

  • Boneless Chicken – 1/2 kilogram (1 inch pieces)
  • Green Chilly – 15-20 (cut length-wise)
  • Onion – 1 small (thin long slices or short thick cubed slices)
  • Capsicum (Bell Pepper) – 1 (thin long slices or short thick cubed slices)
  • Soya Sauce – 1 tablespoon
  • Red Chili Sauce –  1 1/2 teaspoons
  • Ajinomoto – 1/4 teaspoon (optional)
  • Sugar – 1/4 teaspoon
  • Garlic – 8-10 cloves(chopped finely)
  • Ginger – 1 teaspoon (finely chopped pieces)
  • Pepper Powder – 3/4 teaspoon
  • Corn Flour – 3 tablespoon
  • Egg – 1
  • Spring Onion – 4 chopped
  • Water – 1 1/2 cup
  • Food color (red or orange) – 1 pinch
  • Oil for deep frying
  • Salt to taste
Prep time: 15 min
Cook time: 30 min
Serving: 4 people

Chilly Chicken Recipe

Chicken Marinade

  1. In a bowl take the chicken pieces and add 1/2 teaspoon salt.
  2. Add 2 tablespoon corn flour, 1 egg and 1/2 teaspoon pepper powder (rest will be used later).
  3. Mix the ingredients well and set the bowl aside for 10 minutes.

Cooking method for Chilly Chicken Recipe

  1. In a frying pan or a heavy bottomed vessel take sufficient oil for deep frying on medium heat.
  2. When the oil is hot put the marinated chicken pieces into it and deep fry them for around 8 minutes.
  3. After 8 minutes take the chicken pieces out and put them on tissue paper to remove the excess oil.
  4. Take another pan on medium heat and add 1 tablespoon oil.
  5. When the pan is hot add chopped ginger and garlic and stir for 2 minutes.
  6. Now add green chilly and mix for another minute.
  7. Toss in onion and capsicum and fry for 3 more minutes.
  8. Its time now to put in the soya sauce and red chilly sauce. Mix the contents well.
  9. Add 1 cup water, stir the contents and wait till it starts to boil.
  10. Now add food color, salt to taste and mix again. At this stage you can now taste a few drops of liquid to check for salt and also for spice level. You can add more salt or more red chilly sauce based on your taste needs. Be careful to not overdo it.
  11. Add a pinch of food color and mix well.
  12. Its time for the star of the the dish the chicken to go in . Add the remaining 1/4 teaspoon pepper powder, ajinomoto (optional) and sugar.
  13. In a separate vessel or a cup, add 1/2 cup of water, 1 tablespoon corn flour and stir. This will be used as the thickening agent.
  14. Now increase the heat from medium to high. Add the corn flour water mixture little by little and stir the contents slowly. You will see that the contents starts to thicken.
  15. When there is no liquid left, the chilli chicken recipe is almost done. Take the pan off the heat and add finely chopped  fresh spring onion and mix gently.

Serve hot as a starter/appetizer or as a side dish. Enjoy!


Aloo Matar Recipe with Methi

Aloo Matar Recipe (Indian Food)

Aloo Matar Recipe (Indian Food)Aloo Matar (Mutter) is a popular recipe with two key ingredients potatoes and green peas. After Aloo Gobi this is my favorite potato recipe. Here Aloo and Mattar are cooked together with spices, onions, ginger garlic paste and tomatoes. There are other versions of this recipe which have curry or gravy. This is the stir fry version.

I have added in Methi (Fenugreek) leaves for added nutritional benefit. Methi is rich in Iron, Potassium, Vitamin C and K and is also known to lower blood sugar. Only half bunch of Methi leaves are used so that the bitter taste does not overpower the other flavors. Aloo Mattar sabzi goes very well with all Indian breads including chapathi and poori or you can enjoy it along with rice dishes.

Aloo Matar Recipe Ingredients

  • Aloo (Potato) - 4 medium sized
  • Matar (Green Peas) - 1/2 cup
  • Onion - 1/2 medium) sized
  • Methi (Fenugreek) leaves - 1/2 bunch [may sound a lot but they wilt during cooking & reduce by more than half]
  • Tomato - 2 medium sized
  • Ginger paste - 1 tsp
  • Garlic paste - 1 tsp
  • Red Chilly powder - 1 tsp
  • Cinnamon Clove powder - 1/4 tsp
  • Mustard seed - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Few Curry leaves
  • Coriander (Cilantro) leaves - 1 tbsp
  • Oil - 2 tbsp
  • Water - 1 cup
  • Salt to taste
Prep time: 15 minutes
Cook time: 30 minutes


  • Cook the aloo (Potatoes) in a pressure cooker for 2 whistles. Let the aloo cool down a little and then while they are still warm peel the skin and cut them into small cubes and set aside.
  • Peel and chop the onion finely.
  • Wash and chop the tomatoes finely as well.
  • Wash both Methi (Fenugreek) and Coriander leaves under water to remove any dirt. Chop them fine. Note that with fenugreek, you need to pluck and use the leaves and discard the stem.
  • If you don't have the Cinnamon Clove powder you can make it fresh by grinding 1/2 inch cinnamon and 4 cloves in a mixer grinder
  • If you don't have the ginger garlic paste, you can use a blender to grind a medium piece of ginger and a few cloves of garlic into a paste.

Aloo Matar Cooking method

  1. Take a pan on medium heat and add the oil.
  2. When it is hot add mustard seeds.
  3. Once they start popping add onion and curry leaves.
  4. Sauté the onions until they are translucent.
  5. Put ginger garlic paste and fry till the raw smell goes.
  6. Put methi leaves and mattar (green peas) and mix well. Keep stirring the mixture for 3 minutes.
  7. Now add the chopped tomatoes and turmeric. Cook till tomatoes turn mushy.
  8. Now add salt, chilly powder and 1 cup water and bring it to boil.
  9. At this stage you can do a taste test and if required add salt, chilly powder and cinnamon-clove powder accordingly. Note that since you are cooking with potatoes, you will need to use more salt than you're accustomed to in order to bring out the flavors in this recipe. Potatoes tend to absorb salt more than other foods. But don't overdo it.
  10. Now add the aloo and mix well  Close the lid and cook for 10 minutes. In between you need to stir the mixture a couple of times.
  11. After 10 minutes the water should have evaporated completely. If not cook for additional 2 minutes if required.
  12. Turn off the heat and garnish the Aloo Matar with coriander leaves.

Aloo Mattar recipe with Methi is now ready to serve!

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Pan Fried Indian Fish Fry Recipe

Pan fried fish fry recipe

Pan fried fish fry recipe Fish fry recipe is a simple and heart healthy recipe made with marinated fish fillets fried on a non-stick pan over medium heat. In this fish fry recipe I have used the Tilapia fish. The fish that would taste the best in this recipe would be the Seer fish or Indo-Pacific king mackerel fish. You can use any other fish of your choice as well.

The Indo-Pacific king mackerel fish is known in India by various names, such as Surmai (सुरमई) in Marathi, Vanjaram in Telugu,Vanjaram (வஞ்சிரம்) or NeiMeen (நெய்மீன்) in Tamil, NeiMeen (നെയ്മീന്‍) or Aykkoora (അയക്കൂറ, ഐക്കൂറ) in Malayalam, Anjal in Tulu, Arkoli in Kannada, Iswaan in Konkani and Thora in Sinhala. [source: Wiki]

India has a very large coastal line that spans states like Kerala, Goa, Karnataka, Maharashtra, Andra and Bengal to name a few. Fish is an integral part of the cuisine and also the staple food in most of the coastal regions. Even if you are not in the coastal regions and if you are following a healthy diet then fish has to be part of your regular diet simply because of its health benefits. Fish is full of omega-3 fatty acids, which lowers "bad" LDL Cholesterol levels, lowers levels of blood fat called triglycerides by 20-30% and decreases blood pressure.  The American Heart Association recommends at least two servings of fish per week for a heart-healthy diet. Now lets get back to the recipe.

Pan fried fish fry recipe

Fish Fry Recipe Ingredients

  • Fish fillets - 1/2 KG or 1.1 lb
  • Cumin (Jeera) - 1 tsp
  • Chilly powder - 1 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Black Pepper - 1/4 tsp
  • Ginger Garlic paste - 1tsp
  • Fresh Coriander or Cilantro - 1tbsp (chopped)
  • Tamarind extract - 3 tbsp
  • Oil - 2 tbsp
  • Salt to taste
Preparation time: 10 minutes
Marination time: 60 minutes or more
Cooking time: 15 minutes
Pan fried fish fry recipe

Fried Fish Recipe Cooking Method

Making the fish marinade
  • In a blender or mixer take cumin, chilly powder, turmeric powder, pepper powder, ginger garlic paste, coriander or cilantro, tamarind and salt. Grind all these ingredients into a fine paste. At this point you can taste the marinade and see if it is spicy enough or if it needs more salt, etc. Depending upon your taste needs you can add a little more of the ingredients.
  • Now apply the marinade on each of the fish fillets on both sides and keep it aside for 60 minutes or more. This time will allow the marinade to penetrate and infuse the flavors into the fish.
Frying the fish
  1. In a non-stick pan heat the oil on medium heat. This being a heart healthy recipe you can adjust the amount of oil that you want to use to fry the fish.
  2. Once the oil is hot enough place the marinated fish fillet pieces on the pan and fry them.
  3. After roasting for around 5 to 6 minutes and once the fish is golden brown on one side, flip them over gently to the other side.
  4. Roast the fish for another 5 minutes till golden brown.
  5. Once done take the fish off of the pan and serve hot with lemon wedges and onion.

Indian Rice Recipes: Ghee Rice Recipe

Indian Rice Recipes: Ghee Rice Recipe

Indian Rice Recipes: Ghee Rice Recipe

Ghee rice is a delicious Indian rice dish made with Ghee, the Indian Clarified Butter and spices to give the rice flavor and aroma. As a side dish you can use a non-vegetarian side like Butter Chicken or vegetarian side dish like Vegetable Korma.

Ingredients for Ghee Rice Recipe

  • Rice – 2 cups (jeera samba rice or basmati rice or sona masuri rice)
  • Green chilly – 10 nos
  • Tomato – 2 nos (medium, chopped finely)
  • Onion – 2 medium sized made into paste
  • Ginger Garlic paste – 4 tbsp
  • Beans – 1/4 cup
  • Carrot – 1/4 cup
  • Peas – 1 cup
  • Clove – 6 nos
  • Cinnamon – 1 stick
  • Bay leaf – 1 no
  • Star anise – 1 no
  • Cardamom – 3 nos
  • Kasturi Methi – 1 tsp
  • Cashew nut – 8 nos
  • Ghee – 3 tbsp
  • Oil – 4 tbsp
  • Coconut milk – 2 cups
  • Water – 1 cup
  • Salt to taste

Cooking time: 45 minutes

Serving: 3 to 4 people

Cooking Method for Ghee Rice Recipe

  1. Take a rice cooker on medium heat and add ghee and oil.
  2. After a couple of minutes add cloves, cinnamon, bay leaf, star anise and cardamom.
  3. Then add  onion paste. Stir the mixture and sauté till the raw smell of onion vanishes.
  4. Add ginger-garlic paste and cook till the raw smell goes.
  5. Then put green chilly, cashew nuts and cook for 3 more minutes.
  6. Add tomato, peas, carrot and beans with 1 tsp of salt. Cook till tomatoes are mushy.
  7. At this point add coconut milk and water. Bring the contents to boil.
  8. Then add some more salt to taste and put rice.
  9. Close the lid and cook till 1 or 2 whistles or 15 minutes on low heat.

The Ghee Rice is now ready to be served. Serve Ghee Rice with a side dish like Vegetable Korma or with any non-vegetarian gravy like Butter Chicken.

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Pav Bhaji Recipe

Pav Bhaji RecipePav Bhaji Recipe

Pav Bhaji is a recipe native to Maharastra and is a very popular Indian street food in Mumbai and Pune regions. Pav Bhaji is a combination of “Pav” which means bread in Marathi and “Bhaji” meaning mixed vegetables.

The origins of the Pav Bhaji goes back to the glory days of the textile mills in Mumbai when the mill workers used to have lunch breaks too short for a full meal, and so a light lunch was preferred. That is when food vendors replaced the roti and rice with bread/bun called as Pav and all the veggies were amalgamated into one spicy concoction called the 'bhaji' or mixed vegetables.

Pav Bhaji Recipe Ingredients

  • Potato - 4
  • Cauliflower – 1 cup (grated)
  • Carrots – 2 (chopped into circles)
  • Beans – 1/2 cup
  • Cabbage – 1 cup (chopped)
  • Green Peas – 1/2 cup
  • Onions – 4 (finely chopped-3 for the bhaji and 1 for garnish)
  • Tomatoes – 3 (finely chopped)
  • Ginger garlic paste – 2tbsp
  • Capsicum – 2 (finely chopped)
  • Green chilies – 4
  • Cloves – 3
  • Red chili powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Coriander powder – 2 tsp
  • Garam masala – 1 tsp
  • Bhaji Pav masala – 3 tbsp (available in most indian grocery stores)
  • Cumin seeds – 1/2 tsp
  • Lemons  – 2 medium sized
  • Butter – 5 tbsp
  • Asafetida or Hing – 2 pinch
  • Salt – 2 tsp
  • Sugar – 1 tsp
  • Chopped Coriander Leaves for garnish
  • Pav or bun – as required (you can use the hot dog buns if you are abroad like in the USA)

Pav Bhaji Cooking method

  1. In a vessel boil the potatoes, mash it and keep it aside.
  2. In another vessel containing some water add carrots, cauliflower, cabbage, beans and peas. Bring the contents to a boil.
  3. Take the vessel of the heat and transfer the contents into a blender. Grind the vegetables coarsely with little water and set it aside.
  4. In a pan add 5 tbsp butter, asafetida, chopped onions, ginger-garlic paste and chopped capsicum. Keep stirring the contents gently until the onions turn translucent pink.
  5. Now add chopped tomatoes, green chilies, pav bhaji masala, red chili powder, coriander powder, turmeric powder, garam masala, cumin seeds, cloves and asafetida. Mix all the contents and simmer for 10 mins.
  6. Add the coarsely grinded mixed vegetables from step 3, salt, sugar and mix well. Simmer for another 6-8 minutes.
  7. At this stage add the mashed potatoes and mix well. Cook for another 8 minutes. While it cooks, use the back of a slotted spoon to mash the ingredients. Mash to a course texture. If required you can add another tablespoon of butter into it.
  8. Now add juice of 2 lemons and mix well. Take the pan off the heat and now the bhaji is done.
  9. In another pan or tava, melt a big dollop of butter. Since the pav or bread or bun in the center and put then on the tava facing inwards.
  10. Turn them around after a minutes and let the outside turn golden brown.
  11. Now take the pav or bun on a serving plate, add the Bhaji and garnish it with copped coriander leaves. Put some chopped onion, a piece of lemon and serve hot.
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Shahi Paneer Recipe

Shahi Paneer Recipe

Shahi Paneer Recipe

Shahi Paneer recipe is my fourth recipe in the Paneer recipes series. In this recipe soft paneer cubes are cooked in a creamy, buttery gravy prepared with ghee (clarified butter), cashewnuts, onions, tomatoes and spices.

The other paneer recipes are: Paneer Butter masala, Palak Paneer and Mutter Paneer recipe

Ingredients for Shahi Paneer Recipe:

  • Paneer (Indian cottage cheese) - 250 gms
  • Ghee - 4 tbsp.
  • Onion – 1 (chopped into strips)
  • Ginger - 1/2 inch piece (chopped finely)
  • Green chillies – 2 (chopped finely)
  • Curd -  1/4 cup
  • Red chilli powder - 1/2 tsp.
  • Garam masala - 1/2 tsp.
  • Milk - 1/2 cup
  • Tomato sauce - 2 tbsp.
  • Tomatoes – 4 (chopped finely)
  • Cardamom – 2 (crushed)
  • Cashew nuts – 10 (made into a paste)
  • Salt to taste

Prep time: 10 minutes
Cooking time: 45 minutes
Serving: 4-6 people

Shahi Paneer Recipe Cooking Method:

  1. Cut the Paneer into medium sized cubes. Take a pan on medium heat. Add 1 tbsp ghee and fry the paneer cubes for around 3 minutes and keep it aside.
  2. Heat 2 tbsp. ghee in  a pan. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
  3. Add tomatoes and cook for 7-8 minutes with the lid covered on the pan.
  4. Add curd and cook for 5 more minutes.
  5. Add 1/2 cup water and allow the contents to cool.
  6. Blend in a blender till smooth.
  7. Heat remaining ghee and add gravy.
  8. To this add tomato sauce, chilli powder and garam masala.
  9. Boil to get a very thick gravy.
  10. Now add milk, cashew nut paste and paneer. Mix well and boil for 3-4 minutes.
  11. Garnish with chopped coriander and serve the Shahi Paneer hot.

Prawn (Shrimp) Stir Fry Recipe

Prawn (Shrimp) Stir Fry RecipePrawn (Shrimp) Stir Fry Recipe

This Prawn (Shrimp) Stir Fry recipe is for me the simplest and quickest non-vegetarian recipes to prepare. Of course there are other recipes like the chicken recipes that I have posted earlier that are also quick and easy but prawns are just so easy and they cook very quickly.

Prawn stir fry Recipe Ingredients

  • Prawn (Shrimp) – 1/2 kg or 1.1 lb (shell removed and deveined)
    Tip: If you want to know more about cleaning and deveining Prawns (Shrimps) just follow the link. 
  • Coriander (Cilantro) – 1/2 bunch
  • Garlic paste – 1/4 tsp
  • Ginger paste – 1/4 tsp
  • Green chilly – 2 no
  • Turmeric powder – 1/4 tsp
  • Red chilly powder – 1 tsp
  • Oil – 1 tbsp
  • Salt to taste
Preparation time: 10 minutes
Cooking time: 15 minute

Prawn (Shrimp) Stir Fry Recipe


  1. In a pan take the oil and add all the ingredients including the Prawns. Do not add the salt yet. Mix all the above ingredient.
  2. Set the pan aside for 5 minutes.
  3. Then put the pan on medium heat. Sauté for around 5 minutes.
  4. Add salt and mix well.
  5. Continue sautéing for another 8-10 minutes until the Prawns are cooked and that’s it. Prawn Stir Fry recipe is done

Serve hot as a starter or as a side dish.

Lemon Vanilla Pound cake recipe

Lemon Vanilla Pound cake recipeLemon Vanilla Pound cake recipe

This Lemon Vanilla Pound cake is my first cake recipe I am posting in this blog. This I believe is the simplest of cake recipes with few ingredients.

If you just use the vanilla essence and leave out the lemon juice it will be a plain vanilla pound cake. As a variation you can also use the pineapple essence to make it a pineapple pound cake.


  • All-purpose flour (Maida) – 2 cups
  • Powdered Sugar – 2 cups
  • Unsalted butter – 2 cups (4 sticks)
  • Pure vanilla extract or essence – 2 tsp
  • Lemon juice – 1/4 cup
  • Baking powder – 2 tsp
  • Plain milk – 1/2 cup
  • Eggs – 3 nos
  • Salt – 1 tsp salt

Preparation: 15 minutes
Cooking Time: 1 hour, plus cooling


Cooking Method:

  1. Preheat the oven to 400 degrees F.
  2. Take a cake pan and lightly coat it with butter including the sides and dust a little flour wherever the butter is coated.
  3. In a blender or mixer on high speed beat the butter and sugar until light and fluffy.
  4. Then add one egg at a time into the blender beat the mixture.
  5. Transfer the blender content into a mixing bowl. Now add the all-purpose flour slowly and gradually into the bowl. Keep stirring the mixture in clockwise direction using a large spoon or spatula. You can use your hand as well. Do not over mix or over beat the mixture. Just ensure that flour is mixed well enough without any lumps.
  6. Finally add the Vanilla extract, Lemon juice and milk. Mix everything together. Remember Lemon Juice is just to give another flavor to the cake. You can skip it if you want to. The pound cake with only the vanilla essence is just as good and very delicious.
  7. Pour this mixture into the cake pan and bake for around 45 minutes. to test if the cake is done take a toothpick or knife and insert it into the center of the cake. If it is dry and clean when you remove it from the cake then it means it is done.
  8. Let the cake pan cool for 15-20 minutes.
  9. Run a knife around the sides of the pan and remove the cake by inverting it and then allow it to cool if it is still hot. Then you can cut the cake into thin slices and serve.