Pani puri ( Ghup Chup )

January 5, 2022January 26, 2022 Leave a comment

Pani puri ( Ghup Chup)

Pani puri does not need any introduction since it tops the chart among the Indian street food. The crunchy Puri’s along with flavourful stuffing and sweet chutney filled with spicy Pani is to die for. Believe me the burst of flavor in your mouth is so heavenly that you want to eat unstoppably and eyes become bigger than the stomach. A perfect balance of sweet, tangy and spicy, trust me pani puri can never go wrong. Although it is found in almost every nook and corner of Indian streets but due to unhygienic ways it eventually puts you at health risk. So here is a mouth watering recipe that can be easily prepared at your home so that it could be enjoyed within your comfort zone. The puri is easily available throughout the length and width of the country.

For the pani

Mint leaves : 1 cup

Coriander leaves : ½ cup

Green chilli : 4

Garlic : 4 pods

Cumin seed : 1 tsp

Tamarind pulp : 2 tsp

Chat masala : 2 tsp

Black salt : 2 tsp

Chutney

Tamarind : 100 gms soaked and deseeded

Jaggery : 100 gms

Chili powder : 1 tsp

Salt : ½ tsp

Stuffing

yellow peas : 250 gms soaked overnight

Potato : 2 large

Turmeric powder : 1 tsp

Red chili powder : 2 tsp

Coriander powder : 2 tsp

Cumin powder : 1 tsp

Ginger garlic paste : 2 tsp

Salt as per taste

Step 1

Pressure cook the soaked peas along with turmeric powder, salt and water for about 5 whistles. Separately boil the potatoes.

Step 2

Heat oil in a kadai and add the ginger garlic paste and saute until the raw smell disappears. Next add the coriander powder, cumin powder, chili powder and chat masala and salt and cook them all together.
Add the boiled peas and stir till it comes to the boil, put the boiled and mashed potatoes and cook them together for a couple of minutes. Ragra is ready for the stuffing.

Step 3

Make the tamarind chutney by cooking together tamarind with jaggery, chili powder salt and chat masala. Cook them all together until the chutney reaches the desired consistency. Once done, keep it aside and let it cool.

Step 4

For the pani, grind together mint leaves, coriander leaves, green chili, garlic, cumin seed, tamarind paste, salt and chat masala.

Step 5

Transfer it in a large bowl and add about 3 to 4 cups of water whisk it together with the help of a spoon. The pani is ready. Put it in the fridge for some time before serving it.

Step 6

Stuff The puri with ragda , chutney and pani and enjoy the blast of flavor.

Tip

Boiled and mashed potatoes thickens the consistency of the ragda.

Minty Chicken Kebab

November 29, 2021 Leave a comment

Getting back to what you are at best after a much needed break is like a breath of fresh air. In my recent travel spree, I got a chance to taste a few amazing dishes and so couldn’t stop myself from trying one such recipe of scrumptious kebab. It’s my take on the chicken kebab along with the refreshing flavour of mint and coriander topped with butter and cream dressing. The mildly flavoured Minty chicken kebab is worth a try.

Ingredients

Boneless chicken : ½ kg ( cut into medium sized cubes)

Hung curd : 4 tsp

Cream : 6 tsp

Mint leaves : ½ cup

Coriander leaves : ¼ cup

Green chilli : 6

Lemon juice : 1 tsp

Ginger garlic paste : 2 tsp

Kasuri methi : 1 tsp

Roasted besan : 2 tsp

Chat masala : 1 tsp

Garam masala : 1 tsp

Cinnamon powder : ¼ tsp

Mustard oil : 1 tsp

Butter : 50 gms

Salt as per taste

Step 1

Marinate the chicken with lemon juice and salt for about fifteen minutes.

Step 2

Grind together mint, coriander leaves and green chilli.Transfer it into a bowl and mix it together with four tsp of cream.

Step 3

In a separate bowl mix the other marinade consisting of ginger garlic paste, chat masala, salt, garam masala powder, kasuri methi, roasted besan and mustard oil.

Step 4

Squeeze the excess water from the chicken pieces and marinate it with the second marinade. Keep it aside for half an hour.

Step 5

Lastly add the green chutney and cream mix and hung curd.let it rest for at least five to six hours.

Step 6

Thread it in the skewers and grill it for about 20 minutes at 160 degrees or place it in the airfryer for about fifteen minutes. Flip it and brush with oil or butter.

Step 7

Once done, dish out the kebab and sprinkle the butter and cream dressing and enjoy it with lemon wedges and mint chutney.

Tip

One can pan fry the chicken by adding little oil in the pan and cooking on medium flame for about 10 to 15 minutes or until the kebab is tender and charred.

Khubani ka meetha with rabri (apricot delight)

September 22, 2021 Leave a comment

Khubani or apricot sweet is a classic Hyderabadi dessert that tastes amazing when topped with lusciously creamy rabri making it a purely delightful sweet. I had recently bought a packet of Apricot and used it just a couple of times while the rest lay unnoticed in my fridge. Yesterday while organizing it , the packet caught my attention and therefore came up With this awesome recipe. I served it along with rabri and chopped nuts and this sweet and tangy dessert was an instant hit. Simple and easy to prepare, this Indian traditional sweet recipe is a must try where the apricot is slow cooked to jam -like consistency.

Ingredients

Apricot : 8 to 10

Sugar : 4 tsp

Kesar : 7 to 8 strand

Rose water : 1 tsp

For rabri

Full cream milk : 1 litre

Sugar : 2 tsp

Dry fruits : 1 tsp

Step 1

Soak the apricot overnight with enough water.

Step 2

After soaking it overnight,the apricot will become soft and double in size.

Step 3

In a thick bottom pan cook the apricot in the same soaked water on medium flame for 15 to 20 minutes.

Step 4

Once soft, mash the apricot with the help of a masher but also keep a few pulpy ones. Next add the sugar.

Step 5

Cook it for another fifteen minutes with the saffron. Finally add the rose water and give it all a good mix.

Step 6

Make rabri by reducing milk and sugar to the desired consistency.

Step 7

Serve the khubani ka meetha with rabri and garnish with dry fruits.

Tip

Use the same soaked water to cook the apricot.

Adjust the sweetness as per your taste.

Paneer Pasanda

August 26, 2021 Leave a comment

Gauri, a close pal of mine, is the Only vegetarian friend in the close circle of my friends. For an ardent meat lover it becomes a herculean task to to lay out an equally exotic and impressive vegetarian spread for a loved one. So this time when we decided to meet over dinner, I tried my hand on the delectable paneer pasanda for the very first time and to my surprise it turned out to be good enough to eat. Paneer slices sandwiched with dry fruits and served in tomato gravy, paneer pasanda is a must try dish. Serve it with lachcha paratha since they compliment each other really well. This dish involves extensive preparation and could be made for special occasions.

Ingredients

Paneer : 250 gms

Onion : 1

Tomato : 3

Cashew nut : 8 to 10 pieces

Ginger garlic paste : 2 tsp

Kasuri methi : 1 tsp

Red chilli powder : 2 tsp

Turmeric powder : ¼ tsp

Salt as required

Oil for frying

Cornflour : 4 tsp

Butter : 2 tsp

For stuffing

Green chilli coriander chutney : 1 tsp

Cashew nut : 2

Cheese : grated 2 tsp

Apricot : diced 2 tsp

Step 1

Cut a thick slice of paneer into two pieces with the thickness of half inch.

Step 2

Mix together the grated cheese, apricot, green chilli coriander chutney and diced cashews .

Step 3

Place a spoon full of stuffing on a paneer slice and top with the other slice. Repeat the same with the rest of the paneer .

Step 4

Dip in a cornflour slurry.

Step 5

Carefully fry the sandwiched paneer from both the sides.

Once done take it out in an absorbent paper.

Step 6

In a pan heat 2 tsp of butter and saute onion for a couple of minutes. Add cashew nut, sliced tomatoes and kasuri methi and fry them together for another three to four minutes. Next add half a cup of water and allow to cook for about ten minutes on medium heat.

Step 7

Let it cool down and grind into a smooth paste. Heat two tsp oil in a pan and add ginger garlic paste. Saute it and then add the ground paste along with red chilli powder, turmeric powder and salt. Cook them all together until the oil leaves the side of the pan. Add a cup of water and let it come to a boil.

Step 8

Gently place the paneer pasanda on the gravy and let it come to one boil.

Step 9

Top it with cream and serve the pasanda with paratha or naan.

Tip

Apricot gives a sweet kick to the stuffing. You can even substitute it with raisins.

Pomfret fry

August 1, 2021 1 Comment

White pomfret is known for its amazing taste that is full of flavour and a perfect side dish for any meal. The fish is marinated with a spicy paste and eventually coated with semolina and fried to perfection. Indeed pomfret or paplet fry in the local dialect is extremely popular in the coastal belt of Maharashtra region. My family simply loves it because of its melt in mouth texture with crispy and crunchy crust. At the end of the day what matters most to me is to see my loved ones relishing the dish together. Try this incredible dish to experience the smile of your dear ones.

Ingredients

Pomfret fish : 4

Ginger paste : 2 tsp

Garlic paste : 1 tsp

Red chilli powder : 2 tsp

Coriander powder : 2 tsp

Turmeric powder : 1 tsp

Lemon juice : 1 tsp

Rice Flour : 100 gms

Semolina : 100 gms

Salt as required

Oil for frying

Step 1

Wash the fish and make slits on both sides.

Marinate the fish with ¼ tsp salt and lemon juice and leave it aside for at least 15 minutes.

Step 2

In a bowl mix together the above mentioned masala.

Step 3

apply it to the fish and make sure to put inside the slit.

Step 4

In a separate plate mix together rice flour, rava along with a pinch of salt.

Step 5

Coat the marinated fish with the rice flour and rava mix.

Step 6

Pat the excess flour from the fish. In a thick bottom frying pan shallow fry the pomfret from each side until golden brown .

Step 7

Serve hot along with onion rings and lemon wedges.

Tip

Lemon juice and salt reduces the fishy smell of pomfret.

Arbi Tacos ( taroo root tacos)

July 18, 2021 Leave a comment

Being grown up in a big joint family, we were not fussy eaters and relished everything that was served to us. But it is not so with today’s generation since most of them live in a nuclear family with options of eating as per their taste and choice. Nevertheless as a mother, I keep planning an interesting menu with the lesser known vegetables so that my boys could be familiar with their unusual taste as well. Arbi is one such vegetable that grows Underground and has a complex taste. Children dislike its taste because of its starchy texture. As such I tried a new recipe with arbi and to my utter surprise the dish turned out to be so exotic that my boys could not relate to its original flavour and enjoyed it . Try the recipe as it is a perfect one for all the fussy eaters out there.

Ingredients

Arbi : 250 gms

Coriander powder : 1 tsp

Amchur powder : ¼ tsp

Red chilli powder : 1 tsp

Garam masala powder : ½ tsp

Rice flour : 1 tsp

Oil for frying

Salt as per taste

For the filling

Cabbage : shredded 4 tsp

Onion : 2 thinly sliced

Cheese : 2 cubes

Lemon juice : 2 tsp

Mayo mix : mayonnaise, Tomato sauce and chilli sauce.

Leftover chapati

Step 1

Pressure cook arbi for three whistles or until soft.

Step 2

Once cool, peel and flatten it by pressing with the palm.

Step 3

In a bowl mix together rice flour, turmeric powder, red chilli powder, amchur and Salt.

Step 4

Roll the flattened arbi into the masala mix and shallow fry them until golden brown.

Step 5

Roll out the half cooked lachha paratha or the leftover roti.

Step 6

Evenly spread the mayo mix on the roti and place the fried arbi over it. Finally place the shredded cabbage, sliced onion and cheese over it along with lemon juice and a dash of salt.

Step 7

Fold the roti into half like a taco.

Step 8

Gently place it on a frying pan and add a tsp of oil. Press with the spatula and cook on a low heat until it is crispy. Flip over gently and repeat the process on the other side.

Step 9

Serve hot.

Tip

Rice flour adds crunch to the fritter.

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.

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.