Chicken Keema pockets

September 5, 2019 Leave a comment

Being repetitive with the menu makes my son dullish. And so every time at such, I have to come up with a new and innovative recipes to impress him so that he has less complain in life. Here I have tried chicken Keema pockets in Chinese style. keema, I feel is a very versatile non veg form which can be used in making varieties of delicacy. It is a perfect way to give a meaty twist to a traditional food and elevate it to a fusion level. So lighten your mood with chicken Keema in a small and tasty packets.

Ingredients

For the dough

Maida : ½ kg

Oil : 4 tsp

Salt : 1 tsp

Lukewarm water : as required

Stuffing

Chicken mince : 1/2 kg

Red , yellow and green capsicum : 1 each

Onion : 1

Crushed Ginger and garlic : 2 tsp each

Soya sauce : 1 tsp

Tomato sauce: 1 tsp

Vinegar : 1 tsp

Schezwan chutney : 2 tsp

Salt : as required

Oil: for frying

Step 1

In a mixing bowl add flour, salt, oil and lukewarm water and knead a soft smooth dough.cover it with damp cloth and let it rest for half an hour.

Step 2

Cut the capsicum into small cubes.

Step 3

Add oil in pan and saute the crushed Ginger and garlic.

Step 4

Saute onions along with Ginger and garlic until it turns translucent.

Step 5

Next add the capsicum and let it all cook together.

Step 6

Once it becomes soft add chicken mince along with 1 tsp salt and saute it.

Step 7

Cover the lid and let it cook for about fifteen minutes or until the Keema becomes tender.

Step 8

Open the lid and add all the sauces and stir them all together.

Step 9

Take it out and let it cool.

Step 10

Take a ball from the dough and flatten it with the help of rolling pin.cut out into squares from it.

Step 11

Add the prepared stuffing into it.

Step 12

Fold it carefully and press it lightly to seal the edge with the help of a fork and make a pocket out of it.

Step 13

Shallow fry until golden brown and crispy.

Step 14

Serve it with sauce of your choice.

Tip

The lukewarm water helps the dough to be soft and the secret behind a perfect outer crust of the pocket is of course a good dough.

Cheesy chana Shami kebab

August 18, 2019August 18, 2019 Leave a comment

The cheesy chana Shami kebab works magical for the vegetarian days to uplift your mood easily. Believe me, this kebab not only tastes exceptional but at the same can beat any of the non veg kebabs without doubt. High in protein content, it has crispy outside and soft and succulent inside. The cheese and onion stuffing gives an extra kick to this traditional muglai kebab. Go ahead and try it as an excellent starter.

For pressure cook:

Black chana : 250 gms

Onion : 1

Ginger: ½ inch

Garlic : 4 to 5

Coriander seed : 1 tsp

Cumin : 1 tsp

Peppercorn : 8 to 10

Black cardamom : 1

Green cardamom : 1

Clove : 1

Cinnamon : 1

Salt : as per taste

For the kebab :

Onion : 1

Green chilli : 2

Grated cheese : ½ cup

Lemon juice : 1 tsp

Chat masala : 1 tsp

Coriander leaves

Oil : for frying

Step 1

Soak the chana overnight.

Step 2

Pressure cook the chana along with onion, coriander seed, Cumin, Ginger, garlic, peppercorn, Black cardamom, green cardamom, cinnamon and salt.

Step 3

Add 1 cup of water and let it cook for one whistle and ten minutes on low flame.

Step 4

Once done, take it out and let it cool. If any water is left, cook again and dry out the water.

Step 5

In the meantime grate cheese and mix it along with green chilies, onion, coriander leaves and chat masala.

Step 6

Grind the chana in a mixie.do not add water while grinding. Just add two tsp of oil or butter to prevent the mixture from getting dried up.

Step 7

Make a disc from the dough and fill it up with the cheese stuffing.

Step 8

Make small round shaped kebabs.

Step 9

Shallow fry the kebabs until golden brown.

Step 10

Enjoy the cheesy kebab with green chutney.

Tip

Keep the mixture dry or the kebabs will break while frying.

You can use chickpea flour or besan in case the kebabs become difficult to handle

Palak Mutton Keema Kofta Curry ( Meatballs in Spinach Gravy )

August 8, 2019November 8, 2025 Leave a comment

The simple, flavourful and aromatic palak mutton Keema kofta curry is my mom’s signature dish. This very recipe is indeed cooked by my mother herself in a stew style with very mild flavours. The spinach too is picked up from her kitchen garden and she in particular is highly emotional about her home grown vegetables. She even concluded that the dish tasted better not because of her cooking skill but only because of her organic baby spinach. On the contrary, I felt that since the meat balls are allowed to cook in the simmering gravy , the taste and texture of this dish is elevated to an altogether different dimension. The lightly sauteed onions imparts such a mild flavours to the meat ball as well as the gravy. One just needs to be a little extra careful with the koftas as it could disintegrate if not handled properly.

Ingredients

For the kofta

Mutton Keema : 800 gms

Onion : one large

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Green chilies : 3 to 4

Garam masala powder : 1 tsp

Lemon juice

Mustard oil : 2 tsp

Coriander leaf

Salt : as per taste

For the gravy

Spinach : 800 gms washed and thinly sliced

Onion : 400 gms

Whole red chilli : 8 to 10

Jeera : 1 tsp

Coriander seed : 1 tsp

Black pepper corn : 20 to 25

Black cardamom : 2

Green cardamom : 5

Clove : 10

Dalchini : 3 small sized

Bay leaf : 3 to 4

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Salt : as per taste

Oil 4 tsp

Step 1

Add chopped onion, green chilli, coriander leaves, Ginger and garlic paste, lemon juice, oil and salt into the raw Keema.

Step 2

Give them all a good mix.

Step 3

Apply oil in hand and make small round ball shaped koftas. Put it in the fridge for an hour so that the kofta becomes firm.

Step 4

Saute onion in hot oil for a minute.

Step 5

Add whole garam masala, red chilli, Ginger garlic paste, salt and stir it for a couple of minutes.

Step 6

Add approximately 3 cups of water and let it come to a boil.

Step 7

Now place the koftas one by one into the boiling mixture . Do not stir or mix the koftas as they could disintegrate. Let the gravy come to a boil.

Step 8

Now add the sliced palak.

Step 9

Cover the lid and let it cook on a high flame for ten minutes and then lower the flame and cook it until the kofta becomes firm.

Step 10

Check it out after fifteen to twenty minutes to see if the onions have become soft and meat meatballs are done and gravy has reached the desired consistency.

Step 11

Set aside in a serving dish and enjoy with rice or roti.

Tip

One may increase the quantity of spinach as per your taste and requirements.

Microwave Chocolate Mug Cake

July 27, 2019 Leave a comment

Siddharth is my thirteen years old multi-talented nephew who is more like a son to me.on my visit to his house,this young cooking enthusiast surprised me with a mouth watering chocolate mug cake that was served within ten minutes. Impressed with his cooking skill, I decided to post the same recipe for my blog. It is a perfect dessert recipe that is ready in almost short span of five minutes including the preparation time. The chocolate makes the recipe even more delicious. The chocolate mug cake is indeed one of the easiest dessert recipe and a sweetest treat by a young teenager for his aunt. Indeed a perfect end to any day.

Ingredients

Refined flour or atta : 4 tsp

Powdered sugar : 2 tsp

Cocoa powder : 2 tsp

Baking powder : ¼ tsp

Vegetable oil : 2 tsp

Milk : 4 to 5 tsp

Kit kat : one small strip

Salt : a pinch

Step 1

In a microwaveable mug take all the dry ingredients and mix it well with the help of a fork.

Step 2

Now add oil and milk and give it a good mix.

Step 3

Adjust the milk for a ribbon consistency batter.Top it with chocolate pieces.

Step 4

Set the microwave at 900 power and place the mug in the oven. Microwave it for 2 minutes.

Step 5

Your mug cake is ready.

Tip

One can use choco chips and serve it with chocolate syrup for even better taste.

Tandoori Rohu Fish

July 10, 2019 2 Comments

” The more you praise and celebrate your life, the more there is in life to celebrate.”

Birthdays are always special and it is my blogs first birthday. And to tune in with my beloved husband’s birthday, l have a sudden burst of excitement in cooking something new and exciting. Since food is the only gesture I know to express my love and appreciation, I came up with the idea of finger licking grilled fish recipe. It is an extremely easy recipe and can be made any day of the week. Enjoy cooking

Ingredients

Fish : ½ kg ( with bone)

For the marinade

Hung curd : 100gms

Ginger paste : 1tsp

Garlic paste : 1tsp

Tandoori masala powder : 2tsp

Kashmiri red chilli powder : 2 tsp

Carom seed : ½ tsp

Kasoori methi : 1 tsp

Mustard oil : 2 tsp

Chaat masala : 1 tsp

Lemon juice : 1 tsp

Cornflour : 1 tsp

Salt : as per taste

Step 1

In a bowl mix together Hung curd, Ginger garlic paste, tandoori masala powder, Kashmiri red chilli powder,kasoori methi, carom seed, Mustard oil,chat masala, lemon juice, cornflour and salt.

Step 2

Add the pieces of fish to the marinade. Gently rub the marinated fish and keep it aside for at least a couple of hours.

Step 3

Place the fish on the air fryer and let it cook at 200 degree c for about 10 minutes or until done.

Step 4

Once done brush it with butter.

Step 5

Serve it with onion rings and lemon.

Tip

Marinate the fish for a longer time so that the fish soaks the flavour evenly.

Soya Mughlai Paratha

June 16, 2019November 8, 2025 Leave a comment

Paratha is a staple Indian food and especially in Northern part of India, a day is incomplete without their very own paratha.From plain to stuffed, it is enjoyed in any form. Mughlai paratha is a popular Bengali street food and I have tried a veg version of it with soya granules. With 52% protein content, it is indeed a powerhouse recipe for your dear ones. combine it with your favorite chutney and relish the divine flavour of soya keema mughlai paratha.

Ingredients

For the dough

Maida: 250 gms

Oil: 2 tsp

Salt: 1 tsp

For the stuffing

Soya keema: 200 gms

Onion: 2

Green chilli: 6 to 7

Garlic paste: 1 tsp

Coriander powder: 2 tsp

Turmeric powder: 1 tsp

Green peas: 50 gms

Garam masala powder: 1 tsp

Lemon juice: 2 tsp

Kasuri methi: 1 tsp

Salt : as per taste

Oil : for frying

Step 1

Soak the soya keema in hot water along with salt. Drain it out after 5 to 7 minutes or until they become soft. Once cool squeeze the extra water from it and keep it aside.

Step 2

Knead maida along with oil and salt. Cover it with a damp cloth and let it rest for at least half an hour.

Step 3

Add onion in a hot oil and Fry them until done. Add the rest of the masala and saute it until the oil leaves the side of the pan.

Step 4

Now put the peas and saute it along with the masala.

Once the peas is coated with the masala add soya granules and let them cook together.

Step 6

Once done sprinkle kasuri methi along with coriander leaf and lemon juice. Keep it aside and let it come to room temperature.

Step 7

Roll the dough into a thin rectangular sheet.

Step 8

Place the filling in the centre of the sheet.

Step 9

Now fold the four sides of the sheet inward, starting with the longer side forming an envelope shape. Now press down gently and seal the sides.

Step 10

Heat oil in a frying pan and shallow Fry until golden brown and crispy.

Final Step

Enjoy the soya mughlai paratha with chutney.

Tip

One can replace the soya keema with any other vegetable of your choice.

Cinnamon Flavoured Mutton (दालचीनी गोश्त )

June 5, 2019 Leave a comment

Eid Mubarak !!!
One may have tasted the best of the cuisine that the world has to offer but there is always one such recipe that remains close to your heart and that could give a run for money to all such classy cuisine. I am indeed blessed to have a good hearted chachi who has introduced me to world of such lost recipes that has been there for ages and passed on from generation to generation. Dalchini gosht is my aunt’s secret recipe that has been handed down to her by her mother. It is a very classic recipe and am trying to gather and document such great family recipe. It is a subtle flavoured mutton preparation infused with warm Cinnamon fragrance.

Ingredients:

Mutton : 1 kg

Onion : ½ kg cut into roundles

Shah jeera : ½ tsp

Whole coriander : ¼ tsp

Clove : 4 to 5

Green cardamom : 2 to 3

Bay leaf : 4 to 5

Garlic : 8 to 10 split

Ginger : 4 tsp grated

Kashmiri whole chilli : 10

Cinnamon stick : 1 ½ inch

Oil : 1tsp

Ghee : 4 tsp

Curd : 4 tsp

Sugar : a pinch

Salt : as per taste

Step 1

Marinate mutton with shah jeera, onion, ginger, slit garlic , clove,green cardamom, bay leaf along with salt and oil. Keep it aside and let it marinate it for at least an hour.

Step 2

Deseed the red chilli and soak it for about ten minutes.Grind the red chilli along with Cinnamon stick into a smooth paste.

Step 3

Add 4 tsp of curd in the chilli mixture and whisk it all together.

Step 4

Take a thick bottom pan and put the ghee in it. Add a pinch of sugar and let it caramelise.

Step 5

Now add the mutton with the marinade and Fry it on high flame for about four to five minutes .

Step 6

Add the water such that it reaches the level of the mutton or until the mutton pieces gets soaked. Once boiled lower the flame and cover it and let it Cook.

Step 7

When ¾ done open the lid and add the curd, chilli and dalchini mixture . Cover it and let it Cook until it is done and the masala and the mutton comes together and becomes soft and tender.

Step 7

Serve it on a bed of rice or with any Indian bread of your choice.

Tip

Use Kashmiri red chilli for a perfect red colour.

Rice flour dumpling ( पिट्ठा )

May 24, 2019November 8, 2025 1 Comment

Pitha (पिट्ठा) is a traditional Bihari delicacy and an integral menu of its cuisine. These steamed dumplings are high in protein and a flavourful guilt free snack. My mom used to serve it as evening snacks and was thoroughly relished by my dearest father. And now I do the same for my husband who equally enjoys it. It is a very humble and rustic dish that would never disappoint you. Bihari dal pita is prepared with rice flour and is stuffed with spicy lentil filling. One just requires to have an artful attention to the details for the perfect outcome.

Ingredients:

Rice flour : 300 gms

Chana dal : 250 gms ( soaked overnight )

Green chilli : 6 to 7

Garlic : 10 to 14

Cummin seed : 1 tsp

Aesfotida : ½ tsp

Turmeric powder : ½ tsp

Salt : as per taste

Step 1:

Knead the dough by adding the rice flour in about half cup of hot water along with ½ tsp of salt.

Step 2:

Mix it with the help of spatula. Cover the lid and keep it aside for few minutes.

Step 3:

Knead the dough and cover it.

Step 4:

In a mixing jar put together chana dal, green chilli, garlic, cummin, handi and aesfotida and salt.

Step 5:

Grind them together and make a smooth paste.

Step 6:

Flatten each of the balls carefully and fill the dal mixture.

Step 7:

Fold it into semicircle shape and place them in a grease steamer and steam it for about ten to fifteen minutes or until the dal filling gets cooked.

Step 8:

Once done take the Pitha out and let it cool down.

Step 9:

Slice them evenly and serve with green or red chutney

Tip:
Add extra dry rice flour if there is excess water in the dough.

The secret of good Pittha is the unique combination of spices Along with the chana dal.

Malai prawn (Prawn in creamy sauce)

May 5, 2019November 8, 2025 Leave a comment

It is a no fuss recipe and indeed a perfect flavor bomb for your taste bud. Malai prawn is a flavorful prawn dish and indeed a treat for sea food lovers. It gets its distinct taste from the thick coconut milk that gives it sweet and creamy flavor and also adds richness to its gravy. Pair it up with plain rice to enjoy the creamy coconut milk malai prawn curry.

Ingredients:

Prawn : 1 kg

Onion : 3

Tomatoes : 2 grated

Garlic paste : 1 tsp

Red chilli powder : 1 tsp

Turmeric powder : 1 tsp

Pepper corn : 10 to 12

Black cardamom : 1

Green cardamom : 2

Cinnamon : 2 small

Oil : 3 tsp

Salt : as per taste

Coconut milk: 150 ml

For the marination

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Lemon juice : 1 tsp

Turmeric powder : 1 tsp

Red chilli powder : 1 tsp

Salt : 1/2 tsp

Step 1

Marinate the prawns with ginger and garlic paste, turmeric powder,red chilli powder, salt and lemon juice. Keep it aside and let it marinate for at least half an hour.

Step 2Heat oil in the pan and add the whole garam masala. Let it crackle and then add the diced onion. Fry it until golden brown.

Step 3Add the grated tomato, garlic paste,turmeric powder, red chilli powder and salt and mix them all together.

Step 4Saute it until the oil leaves the side.

Step 5Put the marinated prawns and let it Cook along with the masala for about five minutes.

Step 6Once done add the thick coconut milk along with slit green chillies and bring it to boil.

Step 7Serve it on a bed of rice and enjoy the flavor of malai prawn.

Tip

Do not overcook prawns as it will turn chewy and rubbery.

Mango Dessert (आम की खीर )

April 21, 2019November 8, 2025 1 Comment

The great Indian summer is here and indeed a perfect time to enjoy the king of fruit —- mango. One cannot stop drooling over the delicious and juicy fruit as it is the best part of summer inspite of the scorching heat. This bright yellow fruit has made fan of all ages as it not only tastes good but is also loaded with health benefits. I have been enjoying the mango kheer since childhood and now so does my children. It is a very unusual yet delicious kheer with the goodness of sweetened and thickened milk along with juicy mango.

Ingredients

Full cream milk : 2 litre

Mango : 2

Sugar as per taste

Vanilla essence : 1 tsp

Dry fruit for garnish

Step 1

Boil the milk in a thick bottom pan.