Mutton Chaap

June 27, 2021 Leave a comment

A delicious and scrumptious recipe from my mom’s kitchen, mutton chaap is yet another most loved recipe. The tender and juicy mutton chaap has a crispy crust with a blast of flavour in every bite that can be served as a starter or an appetizer. It is indeed a welcome change from the regular mutton gravy and kebab recipe that my family enjoys and relishes it heartily. Follow the easy step by step recipe for an amazing and flavourful mutton chaap recipe.

Ingredients

Mutton chaap: 8 pieces

Onion: 1

Ginger garlic paste: 1 tsp

Coriander powder : 1 tsp

Red chilli powder : 2 tsp

Turmeric powder : ½ tsp

Garam masala powder : ½ tsp

Curd : 2 tsp

Salt : as required

Bread crumbs : ½ cup

Oil for frying

Step 1

Wash the mutton chaap and pat them dry.

Step 2

Marinate with sliced onion, ginger garlic paste, coriander powder, red chilli powder, turmeric powder, garam masala, salt curd and 1 tsp of oil. Cover and keep it aside for at least half an hour.

Step 3

Transfer the chaap into a cooker and let it cook for one whistle . Reduce the heat and let it further cook for about eight to ten minutes.

Step 4

Release the pressure and in case of excess water, cook it further on a high heat until it dries up. Once done let it cool down.

Step 5

Coat each of the chap with the bread crumbs.

Step 6

Shallow fry till they turn crispy and golden brown. Squeeze lemon juice and serve with chutney.

Tip

Do not add water while cooking the chaap as onion and curd will release moisture.

Double coate the chap with bread crumbs for perfect crunch.

Aaru vadi

June 17, 2021 Leave a comment

The taste and aroma of aaru vadi instantly reminds me of my great friend Radhika who introduced me to this scrumptious dish. Vadi evokes my memories of the dripping rainy evenings we had spent together enjoying vadis cooked by her along with casual conversation and friendly chat. And since then it has become ritualistic to make aaru vadi in monsoon when the market is flooded with aaru patta. These colocasia leaves are loaded with health benefits and this crispy and delicious fritter is indeed a perfect way to include it in our diet. A must try recipe as the weather gets wet.

Ingredients

Aaru patta : 10 to 12

Masoor dal : 100 gms ( washed and soaked)

Rice : 2 tsp (washed and soaked)

Green chilli : 4

Garlic : 8 to 10

Ginger : 1 inch

Cummin : ¼ tsp

Asafoetida : a pinch

Peppercorn : ¼ tsp

Tamarind paste : 2 tsp

Coriander seed : 1 tsp

Salt as required

Oil for frying

Step 1

Grind the soaked rice and dal along with ginger, garlic, green chilli, cummin peppercorn, coriander seed, tamarind paste and salt.

Step 2

Wash the aaru leaves and pat them dry. Place the leaf on a large plate and evenly spread the dal mix.

Step 3

Place the other leaf over it and coat the mixture. Repeat the process with the remaining leaves.

Step 4

Carefully seal the edges and roll the leaves. Place it in a steamer and steam for about 20 to 25 minutes.

Step 5

Once done, let it cool.

Step 6

Slice them into roundles and shallow fry till crispy and golden brown.

Step 7

Serve it hot with chutney of your choice.

Tip

Let the roll cool down completely and then Slice it for a perfect roundle.

Do not use water while grinding dal since this will make it very runny.

Kali mirch chicken ( Pepper chicken)

May 30, 2021May 30, 2021 Leave a comment

Looking up new recipes and trying out in my kitchen has been my passion for a long time and fortunately it has not faded with the passage of time. I came across a recipe for Kali mirch chicken while flipping through an old cookery book and found it so tempting that I could not resist but giving it a try. The dish turned out to be deeply satisfying and my family thoroughly enjoyed it. Kali mirch chicken With lustrous creamy gravy topped with the unmatchable flavour of pepper will never fail to impress your family and friends. A must try dish.

Ingredients

Marination

Chicken : 1 kg

Curd : 1 cup

Ginger garlic paste : 2 tsp

Salt

Pepper : 1 tsp

For gravy

Onion : 4

Cashew nut : 10 to 12

Green chilli : 6

Butter : 2 tsp

Coarsely ground pepper corn : 2 tsp

Cardamom powder : 1 tsp

Oil : 2 tsp

Chopped coriander stem : 2 tsp

Salt

Step 1

Marinate the chicken with curd, ginger garlic paste, a tsp salt and pepper. Cover it and keep it aside for at least half an hour.

Step 2

In a thick bottom pan add 2 tsp of butter and saute the sliced onion, green chilli and cashew nut for a couple of minutes stirring continuously.

Step 3

Add ¼ cup of water and cover with the lid. Let it cook on high flame for 5 minutes until the onion becomes soft and moisture evaporates.

Step 4

Once cool, grind it into a smooth paste.

Step 5

In another pan add two tsp of oil and add the onion paste and saute it stirring continuously for a couple of minutes.

Step 6

Add the marinated chicken and cook it on a high flame for five to seven minutes stirring occasionally. Reduce the flame and cover and cook for twenty minutes or until it is tender.

Step 7

Finally sprinkle the coarsely ground pepper along with cardamom powder and coriander stem. Let it come to a boil.

Step 8

Serve it along with Indian bread of your choice.

Tip

Do not use the coriander leaves but only its soft stem.

In case of need of gravy add a little water or milk while cooking.

Shepherd Pie

April 19, 2021 Leave a comment

Shepherd pie is a hearty comfort food, one of my childhood favorites that goes over in the memory of my growing up years. In the bygone days of less eating out culture and not so much exposure to global cuisine, Keema pie was one such dish that gave a global fusion flavour in home style cooking. Spiced mutton mince cooked in Indian masala topped with mashed potatoes, the shepherd pie is one pot meal loaded with veggies and protein that adds to the spirit of a cold chilly night. It is indeed the Desi version of the classic shepherd pie and believe me that it is worth all the hard work.

Ingredients

Mutton mince : ½ kg

Peas : ½ cup

Carrot : ½ cup diced

Onion : 1

Ginger paste : 2 tsp

Garlic paste : 1 tsp

Red chilli powder : 1 tsp

Turmeric powder : ½ tsp

Salt : as per taste

Garam masala powder : 1 tsp

Oil : 2 tsp

For the mash potato

Potato : 2

Butter : 50 gms

Cream : 2 tsp

Pepper : 1 tsp

Step 1

Clean the mutton mince and keep aside.

Step 2

Heat oil in a thick bottom pan and add the sliced onion. Saute until translucent and then add the ginger garlic paste and saute them together. Put the remaining masala along with salt and cook them together.

Step 3

Add the peas and diced carrot and cook it for a couple of minutes.

Step 4

Add the Keema and stir fry along with the masala. Lower the flame and sprinkle a few drops of water and cover the pan and let it cook for about 15 minutes or until done.

Step 5

Transfer the Keema into a baking dish.

Step 6

Peel and cut the potatoes into cubes and boil it for about 10 minutes along with salt and water. Once it turns soft strain it and mash it with the help of a fork. Mix 2 tsp of butter , cream and an egg yolk and sprinkle pepper powder.

Step 7

Spread the mashed potato over the Keema layer and evenly spread with the help of a spatula. Add a dollop of butter and bake it in a preheated oven at 180 degree C for about 15 minutes until the pie gets a nice golden crust.

Step 8

Once cool serve immediately and enjoy the Desi version of the classic British shepherd pie.

Tip

Add grated cheese to the mashed potato for a creamier texture.

Kothambir vadi ( cilantro fritters)

March 29, 2021November 8, 2025 Leave a comment

Coriander is a very commonly consumed herb that is often used in traditional Indian food. It is exclusively used as a garnish to make the food presentable and palatable. During my growing up days we often relished the coriander chutney as an accomplishment along with the staple rice and dal during the winter season. It was only during my stay in Mumbai that I came across a new term Kothimbir or kothmir, the word used for coriander leaves in Maharashtra and the vada or the fritters made from it is a highly popular and simple Maharashtrian snack recipe . Little did I imagine that the humble dhaniya patta could be transformed into such a mind blowing delicacy. Basanti, my house help makes amazing kothimbir vadi and I am sharing her recipe with my readers. It is made using coriander leaves, gram flour and few other regularly used Indian spices. Soft from inside while crunchy and crisp outside makes it a perfect tea time snack.

Ingredients

Kothimbir : 2 bunches

Besan : 1 cup

Rice flour : ½ cup

Green chillies : 6 to 8

Garlic pod : 8

Turmeric powder : 1 tsp

Asafoetida : a pinch

Ajwain : ¼ tsp

Salt as per taste

Oil for frying

Step 1

Wash the coriander leaves and squeeze the excess water. Next finely chop and put it in a bowl. In the meantime grind the green chillies and garlic into a smooth paste.

Step 2

Add the besan, rice flour, green chilli and garlic paste, turmeric powder, ajwain, hing, salt and a tsp of oil.

Step 3

Add water and knead a tight dough.

Step 4

In a steamer add 2 glasses of water and steam the rolled dough for 15 to 20 minutes on a medium flame. Insert a knife and if it comes out clean, the dough is done and if not then steam it further for another 7 to 10 minutes.

Step 5

Remove it from the steamer and let it cool down. Once it comes to the room temperature cut it into small pieces.

Step 6

Shallow fry the vada in a medium hot oil until they are golden brown.

Step 7

Serve the kothimbir vadi with chutney of your choice.

Tip

Rice flour adds the extra crunch to the vadi.

Chicken Malai Tangri Kebab

February 10, 2021February 10, 2021 Leave a comment

My boy’s love for chicken is so deep and profound that whether I bake it, fry it or grill it definitely brings the brightest smile on their face. I get so exhausted and bored of cooking chicken repeatedly that I try to be further innovative with the recipes so that I could enjoy the cooking process more. Chicken tangri kebab or leg piece kabab is a very popular appetizer dish but here I have tried a different variation of it and my family thoroughly enjoyed it. Marinated in hung curd, cheese, cashew paste along with a handful of regular spices, the malai tangri kebab is of subtle flavour that is relished both as an appetizer or even a side dish. Cooked in a hot oven, the spicy aroma fills the entire household and is enough to tantalize your taste bud.

Ingredients

Chicken drumsticks : 8

Hung curd: 6 tsp

Kasuri methi : 1 tsp

Grated cheese : ½ cup

Ajwain : ¼ tsp

Cournflour : 2 tsp

Cardamom powder : a pinch

Mustard oil : 1 tsp

Melted butter for greasing

Lemon juice : 1 tsp

Salt as per taste

For the paste

Garlic : 7 to 8 pod

Ginger : 1 small piece

Green chilli : 6 to 8

Cashew nut : 8 to 10

Step 1

Slit the chicken drumsticks and marinate with lemon juice and salt and keep it aside for about fifteen minutes. Once done squeeze the marinate.

Step 2

Make a smooth paste with ginger, garlic, cashew and green chillies.

Step 3

In a bowl mix together the cashew paste, hung curd, grated cheese, salt, courflour, ajwain, kasoori methi, cardamom powder and mustard oil and mix them all together.

Step 4

Mix the chicken legs with the marinade. Give it all a good massage. Cover it and keep in the fridge for at least a couple of hours.

Step 5

Preheat the airfryer and place the chicken drumsticks on the tray and cook it for fifteen minutes at 200 degrees.

Step 6

Take the baking tray out and brush it with butter and cook it again for another ten minutes.Serve it hot with salad of your choice.

Tip

Make the incision in the drumsticks so that the marinate gets deep inside the flesh.

Chicken Vada Pav

January 13, 2021 Leave a comment

Mumbai and it’s passion and love affair with vada pav is well known. This mouth watering snack enjoys immense popularity among the Mumbaikars and my boys are no different and especially the younger one. Recently on his visit to a food joint, he came across the non vegetarian version of this iconic snack called ” chicken vada pav”. Mesmerised by its aroma and flavor, he motivated me to give a try to this unique dish. Chicken keema cooked with regular spices and herbs, stuffed in the potato mix, dipped in gram flour batter and deep fried to perfection and finally sandwiched between the pav — an iconic dish with an iconic twist.Believe me, the explosion of flavours is worth all the hard work.

Ingredients

For keema

Chicken mince : 200 gms

Onion : 1

Ginger garlic paste : 1 tsp

Corriander powder : 2 tsp

Red chilli powder : 1 tsp

Turmeric powder : 1 tsp

Cinnamon stick : 1

Black cardamom : 1

Green cardamom : 1

Lemon juice : 1 tsp

Salt as per taste

Green peas : 2 tsp

For potato mix

Potato : 4 boiled and mashed

Green chili : 4 to 6

Garlic : 6 to 7 pod

Turmeric powder : ½ tsp

Mustard seed : ½ tsp

Curry leaves

Salt

For the batter

Besan : 6 spoon

Ajwain : ½ tsp

Red chilli powder : 1 tsp

Salt as per taste

Oil for frying

Step 1

Take two tsp oil in a pan and add cinnamon, cardamom and cumin seed and let it splutter. Add the chopped onion and fry until golden brown.

Step 2

Add the ginger garlic paste, coriander powder, red chilli powder and salt and saute until the masalas are cooked. Next add the chicken mince and give them all a good mix. Put the peas and saute them all together.cover it with a lid and let it cook for ten to fifteen minutes until the keema is done stirring regularly.

Step 3

Sprinkle coriander leaves and add the lemon juice. Keep it aside and let it cool.

Step 4

In the meantime make a lump free and smooth thick batter with besan, salt, chilli powder and turmeric and water. Let it rest for sometime.

Step 5

In a pan heat 1 tsp oil and fry the green chillies and garlic. Once cool coursley grind it.

Step 6

In the same pan add two tsp oil and add the mustard seeds and curry leaves and let it splutter and release the aroma. Next add the boiled and mashed potatoes along with turmeric and red chilli powder and salt and stir fry them until done. Let it cool.

Step 7

Grease your palm and make a ball with the potato mix and fill in two tsp keema in the centre and give it a shape like a round shaped vada.

Step 8

Dip the vada in the besan batter and deep fry and enjoy with pav and chutney.

Tip

One may use the soya keema for the veg version.

Keema goli ( mutton ball)

December 13, 2020 Leave a comment

Keema goli or mutton ball is yet another favourite recipe from our growing up years. As kids we loved this recipe since it was easy to munch and full of flavours. The delicious and crunchy mutton Keema goli is a must try dish for meat lovers. It is indeed a great combination of incredible spices along with mutton cooked to perfection. Though it does not enjoy popularity like Shammi kebab or gelauti kebab but it is a great recipe to indulge as a snack or even for the main course along with the main spread.

Ingredients

Mutton mince : 250 grams

Chana dal : 2 tsp (washed and soaked for at least half an hour)

Onion : 1 small

Ginger : 1 inch

Garlic : 4 to 6 pod

Whole red chilli : 4 to 5

Corriander seed : 1 tsp

Cumin : ½ tsp

Black cardamom : 2

Green cardamom : 2

Pepper corn : 6

Cinnamon stick : 1

Raisin : 8 to 10

Bread crumbs : 2 tsp

Salt : as per taste

Oil for frying

Step 1

Wash the mutton Keema thoroughly.

Step 2

In a pressure cooker put the Keema long with sliced onion, Ginger, garlic, corriander seed, cumin, clove, pepper corn,cardamom, cinnamon stick,salt and half a cup of water

Step 3

Cook it for 3 to 4 whistle. Once the pressure is released, check the excess water and in case it’s there cook it on a high flame until the water completely evaporates.

Step 4

Let it come down to the room temperature .

Step 5

Grind it in a mixie with one tsp oil. Add two tsp of bread crumbs to the keema mixture.

Make small Keema balls and stuff a raisin in the centre.

Step 6

Deep fry the goli until golden brown. Serve it with chutney of your choice .

Tip

The raisin in the centre helps the goli to remain soft inside and also gives a sweet flavour to it.

Veg Moti Pulao

November 16, 2020 Leave a comment

A very happy bhai dooj to all my readers and to make the festivities even more grander here I am with the scrumptious one pot veg moti pulao recipe. Moti pulao is an awadhi delicacy that is extremely mild flavored with distinctive aroma of the spices. Although there are many versions of veg moti pulao but this one is a distinct one since the moti or the kofta is made from the masoor and moong dal . It may be a little tricky recipe but believe me the final outcome is worth all the hard work.

Ingredients

For the pulao

Basmati rice : 750 grams

Kewra essence : ½ tsp

Saffron : 12 string soaked in 4 tsp lukewarm milk

Rose water : 1 tsp

Onion : 2 thinly sliced and 1 roughly chopped

Sheh jeera : 2 tsp

Bay leaf : 4 to 5

Cinnamon stick : 2

Salt : as per taste

Ghee : 2 tsp

For the lentil ball

Masoor dal : 200 gms ( Wash & soak for 3-4 hours)

Moong dal : 100 gms ( Wash & soak for 3-4 hours)

Onion : 2

Black cardamom : 2

Green cardamom : 2

Bay leaf : 2 to 3

Ghee : 4 tsp

Silver vark : as required

Salt : as per taste

For grinding

Garlic pod : 10

Green chillies : 6 to 8

Ginger : 2 inch

Green cardamom : 2

Black cardamom : 1

Cinnamon stick : 2

Coriander seed : 1 tsp

Step 1

Deep fry sliced onion and take it out in an absorbent paper.

Step 2

Wash rice and soak in water for at least half an hour. Drain the excess water and spread the rice over a napkin.

Step 3

Wash the dal thoroughly and strain out the excess water. Grind it into a paste and do not add water while grinding.

Step 4

In a mixing jar put the green chilli, Ginger, garlic, corriander seed,1 black cardamom and 1 cinnamon stick along with 2 tsp water and make a smooth paste and mix them with the dal batter.

Step 5

Apply oil in your palm and make small pearl shaped balls.

Step 6

In a thick bottom vessel add 2 cup water along with onion slices, 2 bay leaf, cinnamon stick, 1 green cardamom , 1 black cardamom, salt and ghee. Let the water come to a boil and once hot gradually place the koftas one by one into it. At this stage do not try to stir and let it poach and cook until the water dries up completely.

Step 7

Once the kofta is firm add a tsp of ghee and stir it until they get a nice colour. Take them out and let them come to the room temperature. Next coat them with the silver vark. Keep them aside.

Step 8

Add 2 tsp ghee in a cooking vessel and put the bay leaf, shah jeera , cinnamon stick and cardomom. Once they splutter add the sliced onions and fry them till the onion becomes translucent.

Step 9

Add the rice and saute them all together for a couple of minutes . Next add water accordingly and cover and cook on a low flame. When ¾ done open the lid and add the safron milk, kewra and Rosewater . Place the koftas on the top and sprinkle the fried onions.

Step 10

Cover the lid and place the pan on the top of the tawa and let it cook for another 7 to 10 minutes so that the rice infuses all the aroma and flavours.

Step 11

Serve the moti pulao with raita.

Tip

Do not stir the koftas when they are soft as they would disintegrate.

Try not to overcook the rice.

Beat the dal batter with hand until they are light and fluffy.

Malvani Chicken Curry

October 13, 2020 Leave a comment

“ Anything is possible when you have the right people to support you.”

Friendship is indeed a very simple word but it makes a life even more deeply than love. When I moved to Mumbai almost two decades back I not just left my family and state behind but also a part of me who seemed to be lost in a new environment. But god has been kind upon me to introduce me to a few good friends that I never realized would eventually mean so much to me. Swati is one among them who introduced me to the fabulous maharashtrian cuisine that was completely new to me. She is an outstanding cook herself and lovingly shared one of her most in demand recipes of the chicken malwani. My children refer to it as swati Aunty’s chicken curry and no matter how much effort I put in to cook the same they feel I could not match her cooking skill. This recipe is borrowed from her which is a traditional konkani recipe and its combination with kombi wade is to die for. The roasted coconut and spices elevates the curry to an altogether new dimension.

Ingredients

Chicken : 1 kg

Onion : 2 large

Tomatoes : 2 small

Ginger paste : 1 tsp

Garlic paste : 2 tsp

Turmeric powder : 1 tsp

Red chilli powder : 2 tsp

Salt

Oil : 3 tsp

For the wet masala

Coconut : 1 grated

Peppercorn : 10 to 12

Black cardamom : 1

Clove : 7 to 8

Dry red chilli : 3 to 4

Bay leaf : 2

Coriander seed : 1 tsp

Step 1

Marinate the chicken with ginger garlic paste, turmeric powder, red chilli powder and 1 tsp salt and let it rest for at least half an hour.

Step 2

In a pan add a tsp oil to roast the grated coconut along with coriander seed, peppercorn, black cardamom, clove, red chilli and bay leaf. Fry it on low flame until coconut leaves its aroma. It should be perfectly roasted since this is the secret to a good malvani chicken.

Step 3

Once cool grind it into a smooth paste. If required add a couple of tsp of water while grinding the masala.

Step 4

In a pan add oil and saute the onion til they are translucent. Next put the tomatoes along with red chilli powder and salt.

Step 5

As the tomatoes turn soft add the marinated chicken and mix them all together. Sate it on high flame for about five minutes stirring occasionally. Reduce the flame and cover the lid and let it cook for about twenty minutes or until the chicken is 3\4 done.

Step 6

Add the coconut masala and stir it so that the masala combines together and cook it for another ten minutes on low flame. If required add a glass of water for the desired consistency.

Step 7