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

Garnish the malvani chicken with coriander and enjoy it with the traditional kombi wade.

Tip

Tomatoes are optional.

This recipe is on the spicier side. One can reduce the red chilli as per your taste.

Sattu protein drink

September 20, 2020September 20, 2020 Leave a comment

Sattu — a staple food from Bihar has now been globally recognized as a magical ingredient and super food. The regional traditional drink also known as “ sattu sharbat” is indeed an energy booster and coolent that protects against the sun stroke and harsh summer. Rich in fiber, low in calories and high in protein, it is a perfect detox drink to cleanse the system. The tangy flavor of sattu sharbat gives an amazing kick to this summer refreshment and it keeps one full for a longer period of time.

Ingredients

Sattu : 4 tsp

Lemon juice : 1 tsp

Green chilli : 1 chopped

Black salt : 1\2 tsp

cumin powder : 1 tsp

Salt : as required

Water : 2 glass

Step 1
Take 4 tsp of sattu powder in a bowl.

Step 2
In a separate plate place the rest of the ingredients.

Step 3
Add those ingredients in the sattu powder.

Step 4
Gradually add the chilled water and with the help of a whisker blend them all together. Stir it until the sattu combines with the rest of the ingredients and is uniform without any lump.

Step 5
Pour it in a glass and enjoy it chill.

Tip

For the sweeter version, add milk and jaggery to the sattu and mix it well.

Stuffed Tandoori Chicken Breast

September 6, 2020 1 Comment

The stuffed tandoori chicken breast is a contemporary and flavorful twist to the monotonous chicken breast recipe. Its tangy, spicy flavor along with mild sweet stuffing is destined to become one of your favorite chicken preparations. All you have to do is to prepare the stuffing and marinate the chicken with few regular spices easily available in Indian kitchens. Finally grill it in an oven or airfryer and relish this guilt free exciting recipe along with garlic bread to enjoy the best of both the world.

Ingredients

Chicken breast : 2

For the first marination

Lemon juice : 1 tsp

Salt : 1 tsp

For the second marination

Hung curd : 6 tsp

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Red chilli powder : 2 tsp

Salt : as per taste

Kasuri methi : 1 tsp

Ajwain : 1\4 tsp

Tandoori masala : 2 tsp

Mustard oil : 1 tsp

For the stuffing

Fried onion : 2 tsp

Khoya : 2 tsp

Cashew nut : 4 to 5

Green chilli : 2 to 3

Coriander : 1 tsp

Salt : 1\2 tsp

Step 1

Carefully make a pocket in the chicken breast by making a slit.

Step 2

Rub the lemon juice and salt in the chicken breast thoroughly. Keep it aside for at least half an hour.

Step 3

In a bowl combine together hung curd,ginger garlic paste, red chilli powder, kasuri methi, salt, ajwain, tandoori chicken masala and mustard oil. Whisk to make a smooth paste.

Step 4

Mix the stuffing together.

Step 5

Stuff the chicken breast with the khoya mix.

Step 6

Seal the edges with the tooth prick.

Step 7
Marinate the chicken with the hung curd mix. Keep it aside and let it rest for a couple of hours.

Step 8
Grill it on an airfryer at 180 degree c for almost 15 minutes or until done.

Step 9
Serve the tender and juicy chicken with bread of your choice

Tip

Marinate the chicken overnight for the best result.

Chicken Lollipop

July 19, 2020 Leave a comment

“No matter how old you become, when you are with your sibling you revert back to childhood.”

À couple of years back on my visit to my mom’s place, my dearest brother threw a surprise birthday party of mine since I happened to be there on that day almost after two decades. My beloved bhabhi along with her little angels left no stone unturned to make it a memorable one in spite of my father not being around. These little gestures are worth a thousand words. The menu included a fabulous spread but the one dish that stole my heart away was the scrumptious chicken lollipop. Although I had relished it a number of times earlier too, there was something about its taste that made it distinct. Indeed my recipe is borrowed from our hotel chef who willingly shared it with me. Try it yourself to experience the distinctive flavor of chicken lollipop.

Ingredients

Chicken lollipop : 12 pieces

Crushed ginger and garlic : 2 tsp

Onion : 1 thinly diced

Schezwan chutney : 2 tsp

Tomato sauce : 1 tsp

Soya sauce : 1 tsp

Vinegar : 1 tsp

Cournflour : 8 to 10 tsp

Salt : 1 tsp

Oil : for frying

Step 1

Marinate the chicken lollipop with onion, crushed ginger and garlic, schezwan sauce, tomato sauce, soya sauce, Vinegar, corn flour and salt.

Step 2

mix it all together . try not to add water as the moisture of the sauce will help to combine all of them together. Cover it and let it marinate for about an hour.

Step 3

Deep fry the chicken lollipop in a thick bottom pan on a medium high flame until it is crispy and golden brown.

Step 4

Enjoy the crunchy chicken lollipop with sauce of your own choice.

Tip

The crushed ginger garlic and diced onion gives a unique flavor to the dish.

Keema kaleji

May 16, 2020 2 Comments

My mother is a cookbook of simple yet delicious food. She turned seventy five this April and we had planned a grand birthday party but nothing worked out because of the lockdown due to Covid19. Since, left with no other choice to convey my love and respect towards her, I thought of dedicating this blog to my dearest mom who has been a consistent guide in my culinary journey. This is indeed our way to convey it that we are blessed with your presence and influence and pray to the almighty for your well being. This Keema kaleji is cooked by her for the blog. It is a very basic recipe with mutton Keema and liver chunk and few simple masalas that is easily available in any Indian household. You may simply accompany the Keema kaleji with any Indian bread or even plain rice.

Ingredients

Mutton Keema :250 gms

Liver chunk : 250 gms

Onion: 3 to 4

Ginger paste: 2 tsp

Garlic paste:1 tsp

Bay leaf: 3

Green cardamom: 4

Black cardamom: 2

Cinnamon stick: 1

Turmeric powder: 1 tsp

Red chilli powder: 1 tsp

Corriander powder: 2 tsp

Garam masala powder: 1 tsp

Curd: 100 gms

Mustard oil: 4 tsp

Salt : as per taste

Step 1

Heat oil in a pan and add the whole garam masala along with bay leaf.

Step 2

Once they crackle add the sliced onions and saute it until they get caramelized.

Step 3

Next add the ginger garlic paste along with the dry masala and saut it until the oil leaves the side of the pan.

Step 4

Put the Keema kaleji along with curd and saute it . Fry it till the masala and the keema comes together and the raw smell goes away . Then add two cups of water and cover it and let it cook on low flame for about ten minutes.

Step 5

Enjoy the Keema kaleji with roti, paratha or plain rice.

Tip

One can keep the consistency as per their taste

Murg Mussallam

November 20, 2019 1 Comment

There are several variations of murg musallam and almost every family has its own take on this traditional whole chicken recipe. For me, murgh musallam means taste of nostalgia since for generations it has been an integral part of our family wedding menu. No wedding reception till this day is complete without our very own murgh musallam. And it was originally cooked by a proficient muslim cook named khudoos and later his son murshid who had an expertise in old mughlai khana. Although they are no more, but luckily my family managed to document the recipe though they were very secretive about the same. Murgh mussallam is a mughlai style whole chicken recipe stuffed with boiled egg and dry fruits and slow cooked in curd and onion based sauce. It is an incredible dish to pamper your family and friends for those special occasions. It takes a little time and patience but believe me it is so rewarding and delicious.

Ingredients

Chicken : 1 whole ( remove all the integral organ from the cavity of the chicken)

Marination

Curd : 1 cup

Ginger paste : 2 tsp

Garlic paste : 1 tsp

Red chilli powder : 2 tsp

Garam masala powder : 1 tsp

Salt : as required

For the stuffing

Hard boiled eggs : 2 (shell removed)

Fried onion : 2

Khoya : 100 gms

Kaju : 10

Kishmish : 10

Green chilli : 5 to 6

Mint leaves

Coriander leaves

Garam masala powder : 1 tsp

Salt : 1 tsp

Step 1

Wash the chicken thoroughly from outside and clean the cavity by placing it under running water.

Step 2

Make deep incision with sharp knife.

Step 3

In a bowl whisk together curd, Ginger paste, garlic pastel, garam masala powder, red chilli powder and salt.

Step 4

Marinate the whole chicken along with the cavity evenly with the curd mixture. Refrigerate it for at least an hour.

Step 5

In a separate bowl, mix the fried onion, khoya, dry fruits, mint and coriander leaves, garam masala along with eggs and salt.

Step 6

Stuff the cavity with the egg mixture.

Step 7

Tie the legs of the chicken using a kitchen twine.this will help the stuffing from falling out.

Step 8

Heat 4 tsp oil in a thick bottom pan.

Step 9

Layer the sliced onion over it.

Step 10

Top it with the chicken along with the marinade and kashmiri red chilli powder.

Step 11

First let it cook on high flame for about 5 to 7 minutes.
Flip the chicken gently to the other side.

Step 12

Lower the flame and cover the lid. Let it cook on medium heat for about 25 minutes and after every 5 minutes make sure to rotate the chicken onto the other side for even cooking.

Step 13

After half an hour flip chicken and pour the sauce over it and let it cook for another 10 minutes.

Step 14

Switch off the heat and let the chicken rest in pan for about ten minutes. Now gradually transfer the murgh musallam into the serving dish and pour the rest of the masala over the chicken.

Tip

For a perfect soft and tender chicken try to marinate the chicken a day before the actual cooking.

Ghant aur puri ( Tyohar ki Thali )

October 5, 2019November 8, 2025 1 Comment

या देवी सर्वभूतेषु शक्ति-रूपेण संस्थिता। नमस्तस्यै नमस्तस्यै नमस्तस्यै नमो नमः॥

Ma Durga, the Divine Mother is one of my favourite deity and all throughout the year I eagerly wait to welcome my ma during the festival of Dussehra. It retrieve my childhood memories of Durga Puja celebration in our ancestral temple. It was all about family reunion, food, devotion and joy. Although, I belong to a non vegetarian family, but it is only during this period that we happily embrace the vegetarian food and that also without onion and garlic. Something is there about this festival that makes the surrounding so devotional and pious. And so it’s the perfect time to go for a special satvik food and the recipe of ghant is indeed a must try food for such special occasions. Ghant is our family recipe of mixed vegetables along with few specific masalas. It tastes so delicious that you might definitely not miss the crunchy onion and flavourful garlic. Enjoy it with puri and wish you all a very happy and blessed dussehra.

Ingredients

Chole : 2 tsp soaked overnight

Potato : 2

Yam : 1

Pumpkin : 100 gms

Brinjal : 1 small

Doodhi : 100 gms

Radish : 1 small

Parwal : 2

Panch foran : ½ tsp

Aestofatid : ¼ tsp

Turmeric Powder : 1 tsp

Bayleaf : 3 to 4

Curd : 2 tsp

Ginger : 1 tsp

Salt : as per taste

Oil : 3 tsp

For dry powder

Coriander seed : 2 tsp

Cumin seed : 1 tsp

Peppercorn : 8 to 10

Fenugreek seeds : ¼ tsp

Saunf : ¼ tsp

Whole red chili : 2

Step 1

Soak the chole overnight.

Step 2

Cut all the vegetables in equal size.

Step 3

Dry roast the whole masala and make a masala powder out of it.

Step 4

Pressure cook the vegetables and chole along with salt, turmeric and bay leaf . ( Just two whistle)

Step 5

Take a pan and 4 tsp of oil. Once hot add hing and panch foran.

Step 6

Add grated ginger and saute it. Next add coriander powder, turmeric, red chilli powder along with salt.

Step 7

Once all the masala comes together add curd and stir them all together until the oil leaves the side of the pan. Then turn the vegetables in the pan and give them all a good mix and let it come to a boil.