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

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.

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.

Step 2

Let the milk cook on a medium high flame stirring continuously until the milk reduces almost half to its original volume.

Step 3

Add the sugar and let it get dissolved.

Step 4

Once done take it out in a bowl. Once it comes down to the room temperature add the vanilla essence and let it cool further.

Step 5

Cut one mango into small cubes and make pulp out of the second one.

Step 6

Now mix the mango with the reduced milk and put it in the fridge.

Step 7

Enjoy the chilled mango Kheer.

Tip

Do not ever add the mango in the hot milk as the milk will curdle.

Add the sugar accordingly since mango has its own sweetness.

Chicken in spinach gravy ( पालक चिकन )

April 7, 2019 Leave a comment

If you ever ask children to have palak, the answer is always big no. Green in any form is always disliked by the kids. But if you smartly combine it with chicken or any other meat of their choice, it’s always a thumbs up. And as a smart mom we are always in a look out for these tricky ways to feed nutrient rich food to our little ones. The humble palak is great for hot climate with 90% water along with insoluble fibre to keep our digestive system clear. It is a clear win win situation for all of us with combination of iron and protein. The chicken here is first marinated and then cooked in spinach gravy. Palak chicken is best served with steamed rice and roti.

Ingredients:

Chicken : 500 gms

Palak : one bunch

Curd: one cup

Onion : 3

Ginger paste : 1tsp

Garlic paste : 1 tsp

Garlic pod : 10

Pepper corn : 10 to 15

Cinnamon : 2

Black cardamom : 3 to 4

Turmeric powder : 1 tsp

Red chilli powder : 2 tsp

Salt as per taste

Oil 4 tsp

Step 1

Blanch spinach along with pepper corn, garlic, black cardamom, Cinnamon and salt.

Step 2

Once done take it out in a stainer and wash it with cold water.

Step 3

Make a smooth spinach puree.

Step 4

Marinate chicken with curd, ginger and garlic paste, red chilli powder, turmeric and salt.

Step 5

Add oil in the pan and put the whole garam masala in it. Next add the onion and Fry it until golden brown.

Step 6

Add the chicken along with the marinade and cook it on high flame for about ten minutes stirring at occasionally.

Step 7

Cover it and let it Cook at a low flame until the chicken releases all its juice.

Add the palak puree and let it Cook further with the chicken.

Step 8

Once the chicken is soft and the gravy reaches its desired consistency switch off the gas.

Step 9

Enjoy the steaming hot palak chicken with plain rice or any other Indian bread of your choice.

Tip

Chicken can be substituted with any meat of your choice.

One can also add mint leaves and coriander along with palak.

Paneer Malai Tikka ( Creamy Grilled Cottage Cheese)

March 26, 2019 Leave a comment

Paneer malai tlkka is a succulent veg kebab marinated in yoghurt, cream along with other mild favoured spices. The name itself tells you what to expect from the dish —- melt in your mouth texture and delight to your palate. Since paneer malai tikka is less spicy recipe, it is especially relished by the kids. Infact this is my children’s one of the favourite veg recipe and have the tendency to eat an extra serving. It is a perfect dish for celebration and gathering and can be served as an appetiser, snack or main course along with naan, bread or roti.

Ingredients:

Paneer: 400gms

Hung curd: 100 GM’s

Grated cheese :4tsp

Cornflour: 2tsp

Cream: 6tsp

Chat masala: 1tsp

Green cardamom powder: a pinch

Kasuri methi: 1tsp

Mustard oil: 1tsp

Capsicum: 1 diced

Onion: 1 diced

Salt: as per taste

Butter: for brushing

For grinding:

Green chillies: 8 to 10

Ginger: 2 inches

Garlic: 8to10 cloves

Follow step by step instructions

Step 1:

Grind ginger, garlic and green chillies into a smooth paste.

Step 2:

In a bowl mix Hung curd, cheese, cream, ginger, garlic and green chilli paste, kasuri methi, chat masala, green cardamom powder, cornflour and salt.