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.

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.

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.

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.

Step 3:

Whisk it all together and add a Tsp of Mustard oil into it.

Step 4:

Add the paneer pieces and gently mix them with the help of a spatula. Let it marinate for at least an hour.

Step 5:

Arrange it in a skewer or tooth pick along with capsicum and onion.

Or

Grill the paneer tikka in the air fryer

and air-fry for 10 to 12 minutes at 200 degree celcius. Once half done brush with butter and cook it further till done.

Step 6:

Serve it along with salad of your choice.

Tip:

Mustard oil gives the pungent aroma to the kebab

Pua with rabari (Festive pancake)

March 15, 2019March 17, 2019 Leave a comment

“Make merry with colours on holi
&
The rest of the days with the colour of love”

Holi …. The most vibrant and colourful festival of India is synonym with vivacious colours and flavourful food. The holi celebration in my native state Bihar seems to be incomplete without pua and almost every household there is filled with the sweet aroma of the same. I don’t remember a single holi when we have missed out this traditional festive sweet. And with this colourful festival around, I thought of sharing this recipe so that the holi celebration may be even more sweeter and memorable amidst colours of love. Although each household has its own recipe of this dish, I hope I do justice to my family recipe. Pua is made with batter of flour, banana along with milk and is soaked in sugar syrup and is served with rabari and nuts. Enjoy this indulgent recipe. Happy holi !!!

Ingredients

For rabari

Full cream milk 1 litre

saffron strand 10 to 12

For sugar syrup

Sugar 1 cup

Water ½ cup

Green cardamom powder a pinch

For the pua batter

Maida ½ cup

Ripe banana 1

Milk 1cup

Fennel seed ½ tsp

Dry fruits as needed

Oil for frying

Step 1:
Reduce the milk along with Kesar and make rabbari out of it

Step 2:
In a bowl mix together flour,milk,mashed banana,fennel seed, elaichi powder and chopped dry fruits.

Step 3:

Mix them all together and make a smooth Batter with pouring consistency. Cover it and let it rest for at least half an hour.

Step 4:

In the meantime boil sugar and water until sugar completely dissolve and the liquid takes the form of syrup. Also add the saffron into it.

Step 5:

Add oil in a flat surface thick bottom pan. Once the oil is medium hot, slowly pour the batter with the help of a kalchi.(scoop)

Step 6:

Let it fry on a medium heat turning it as required.

Step 7:

Once the edge is golden brown take it out in an absorbent paper and dip it into the sugar syrup.

Step 8:

Holi … The most vibrant and colourful festival of India is synonym with vivacious colours and flavourful food.

Serve it hot with rabari and chopped dry fruits.

Tip:

You can also add few Tsp of rawa to make the pua crispier.
Here I have not added sugar in the rabbari since it makes the pua very sweet . But if you want you can definitely do so.

Fish Ball

February 28, 2019March 17, 2019 Leave a comment

I have a great fish ball childhood memory . It was indeed a fiesta every time a fish ball was cooked in my mom’s kitchen. And now I cook the same for my children since this is the only form of fish that they relish and enjoy. Fish balls are made with fish boiled in its broth and then deep fried. The only difficult part is removing the bones from the fish. But since the end result is so outstanding that one would definitely forgo the tough part. It is worth every effort you spend making it. Enjoy the fish ball as a snacks or a main course along with tarter sauce or any other chutney of your choice .

Ingredients:

Fish : 500 GM’s( Any fish of your choice)

Onion: 2 chopped

Ginger: 1tsp

Garlic : 1tsp

Green chilli : 6

Coriander : chopped

Garam masala powder :1 Tsp

Lemon juice :1 Tsp

Bread crumb : as required

Maida : 2 tsp

Oil : for frying

Salt : as per taste

For the broth :

Ginger : 1 inch

Garlic :4 to 5 pod

Black cardomom : 1

Pepper corn :8 to 10

Cinnamon stick

Onion :1 roughly sliced

Venigar :1 tsp

Salt : as per taste

Step 1

Boil the fish along with ginger, garlic, black cardamom, pepper corn, onion, salt, venigar and a teaspoon of oil for about 15 minutes.once done let it cool and then debone the fish and mash it.

Step 2

Take a pan and saute onion, ginger, garlic, green chilli along with salt and lemon juice.

Step 3

Once done pour it over that fish mash and sprinkle garam masala powder over it.

Step 4

Give them all a nice mix and keep it aside.

Step 5

Apply oil in your palam and make balls out of it

Step 6

In a bowl make a semi thick batter of maida and salt. In a seperate bowl place the bread crumb and keep it aside .

Step 7

Now dip the balls first in the slurry and then roll in the bread crumbs.

Step 8

Pour oil in the pan and deep fry the balls until it turns golden brown and crispy.

Step 9

Take it out and serve with sauce of your choice

Tip

Add a little extra oil while frying the onions as this will keep the fish balls moist.

One can also add pudina leaves to make it even more flavourful.

Upside Down Apple Caramel Cake

January 13, 2019March 17, 2019 2 Comments

The delightful Apple cake is the best way to raise a toast and welcome the new year on a sweat note. The upside down Apple cake is my co sister, Pallavee’s recipe. She is indeed an expert in baking and her this cake in particular is loved by one and all in the family. And so I thought of sharing this recipe and am highly obliged to her for handing out this recipe for my blog. Cake is a welcome treat for all occasion and any time of the year. So let’s celebrate this new year with the fabulous caramel Apple cake with your near and dear ones. It looks as awesome as it tastes.

Ingredients

Apple : 2 thinly sliced

Flour :1 cup

Sugar : 1 cup

Oil 1 cup

Yogurt 1 cup

Baking powder 1tsp

Baking soda 1 tsp

Vanilla essence 2 to 3 drops

Cinnamon powder ½ tsp

For caramel

Butter 2tsp

Sugar ½ cup

Step 1

Peel and thinly sliced the apples

Step 2

Heat a pan and add butter and sugar into it. Mix it together to prepare the caramel, if needed add a little water into it. Once done add a pinch of Cinnamon powder into the caramel.

Step 3

Grease the baking dish and pour the caramel into the mould and arrange the Apple slices on it.

Step 4

Add oil and yogurt and whisk them in a mixer to get a well emulsified mixture.

Step 5

Sieve the all purpose flour along with baking powder and baking soda. Also add the leftover Cinnamon powder into the cake mixture.

Step 6

Mix the wet and dry ingredients together.

Step 7

Pour the mixture over the layered Apple and caramel.

Step 8

Place the baking dish into a preheated oven and bake it for around half an hour at 180 degree.

Step 9

Check it by poking skewer into it. If it comes out clean, it is done …….. otherwise bake it for another five more minutes or until done.

Step 10

Once cool, demould the cake and enjoy it.

Tip

Apple and Cinnamon is a classic combination. One can add it as per their taste.

Slow Cooked Mutton (हाँडी कबाब)

January 7, 2019March 17, 2019 3 Comments

The handi kebab is originally cooked in a handi or a deep mouthed cooking vessel normally used in northern part of India. I have borrowed this recipe from my mom’s kitchen and believe me it turns out to be an amazing mutton preparation. The mutton is marinated with curd along with few other masala and then slow cooked in thick bottom deep pan without adding water or any other liquid to it. Since, Handi kebab is cooked in its own juice, the flavor is incredible . It is a perfect short notice guest recipe since there is no tantrums involved around cooking it.

Ingredients

For Grinding

Whole jeera :1 tsp

Pepper corn :1 tsp

Other ingredients

Mutton :1 kg

Onion :½ kg

Ginger paste: 1 tsp

Garlic paste :1 tsp

Turmeric Powder :1 tsp

Coriander powder :2 tsp

Red chili powder :2 tsp

Garam masala powder : 2 tsp

Curd : 200 Grams

Mustard oil : 200 ml

Ghee : 2 tsp

Bay leaf : 2 to 3

Salt: As per taste

Pictorial step 1

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Grind the jeera and pepper corn into a smooth paste.

Step 2:

Marinate the mutton along with all the masala, onion and oil.

Step 3

Mix them all together and keep it aside for at least an hour.

Step 4

Heat the thick bottom pan and put the mutton along with all the marinade into it.cook it on high flame for about ten minutes. Then lower the flame and cover the pan with the lid. Let it Cook on low flame for at least an hour.

Step 5

Open the lid and stir the mutton at a regular interval so that the masala doesn’t stick to the bottom of the pan.

Step 6

Let the mutton Cook in its own juice till it becomes tender and the consistency of the gravy becomes thick.

Step 7

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Serve the luscious handi kebab with pori or any other Indian bread of your choice.

Tip:

Don’t add water .Onion and curd will leave water and will give the perfect consistency to the gravy.

Nandini's Blog : Spice & Secret

Welcome to the fabulous world of diverse, delicious and easy to cook food which is traditional yet modern.

Tag: #foodie

Chicken Keema pockets

Microwave Chocolate Mug Cake

Tandoori Rohu Fish

Soya Mughlai Paratha

Rice flour dumpling ( पिट्ठा )

Paneer Malai Tikka ( Creamy Grilled Cottage Cheese)

Pua with rabari (Festive pancake)

Fish Ball

Upside Down Apple Caramel Cake

Slow Cooked Mutton (हाँडी कबाब)