Mango stuffed kulfi

July 31, 2022 Leave a comment

Summer is all about mango and each time it brings back the loving memories of my dearest mother in law who was an intense mango lover. Mangoes literally ruled her heart and she believed that no other food can match the aroma and taste of this incredible fruit and here I dedicate this dish to the doting lady” Ma”. Although I keep on trying creative recipes with mango, believe me the mango stuffed kulfi is beyond compare. It is a simple dish where the milk is reduced by boiling and sweetened and then stuffed in the mango. A must try recipe, simple yet amazing.

Ingredients

Mangoes : 4

Full cream milk : 1 litre

Sugar : 4 tsp

Cardamom powder : a pinch

Kesar : 10 to 12 strings

Step 1

To scoop the seed from the mangoes, cut the crown and with the help of a sharp knife cut along the seed. Make sure not to cut the edges.

Step 2

Now with the help of a grip twist the seeds to loosen it. Gradually pull out the seed.

Step 3

Squeeze the excess pulp from the seed and keep it aside.

Step 4

Boil the full cream milk in a thick bottom pan. Lower the flame and reduce it until it comes down to ⅓ in volume, stirring occasionally. To this add sugar, cardamom powder and kesar, mix well and switch off the flame after a couple of minutes. Let it cool.

Step 5

Once cool add the mango pulp and mix it well.

Step 6

Pour the rabari in the mangoes and cover with the crown.

Step 7

Place the mangoes straight in the container, let it freeze for at least 8 to 10 hours or until set.

Step 8

Peal it with the help of a sharp knife.

Step 9

Cut into roundles.

Step 10

Garnish with saffron string and enjoy the incredible dessert.

Tip

Use firm mangoes for a perfect result.

Strawberry Smoothie

February 15, 2022 Leave a comment

One of the easiest ways to include seasonal fruits and nuts to my children’s diet in their growing up years was to make them drink smoothies and shakes. And to my surprise although they did not relish fruits and nuts on a daily basis, these nutritious drinks became their all time favourite. Come January and the market gets flooded with the bright red coloured sweet and tart flavoured strawberry. Since it’s Loaded with health benefits I try my level best to feed my boys with the fresh seasonal strawberry and this is the easiest way to do so.

Ingredients

Strawberry : 8

Milk : 2 cups

Curd : ½ cup

Almonds : 10 soaked overnight

Powdered sugar : 4 tsp

Step 1

Rinse the fresh strawberries and discard the leaves.

Step 2

Put it in a blender jar along with sugar and soaked almonds and blend and puree them.

Step 3

Next add milk and curd to the pureed strawberry and blend them together until it has a smooth texture.

Step 4

Pour it into a serving glass and enjoy the nutritious creamy drink.

Tip

Use honey for a healthier version.

Add ice cubes for a slushy smoothie.

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.

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.

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.

Step 5

Remove it from the steamer and let it cool down. Once it comes to the room temperature cut it into small pieces.

Step 6

Shallow fry the vada in a medium hot oil until they are golden brown.

Step 7

Serve the kothimbir vadi with chutney of your choice.

Tip

Rice flour adds the extra crunch to the vadi.

Kesari Makhana Kheer

August 12, 2020 Leave a comment

On the auspicious day of shri Krishna janmashtami ,I wish you all love, happiness and good health. It has almost been two decades since I brought home ladoo Gopal, the childhood form of Krishna and since then it has been a ritual to celebrate this day with utmost love and devotion. Since lord krishna’s love for sweets is known to all, I decided to cook creamy and rich kesari makhana kheer as an offering on this special occasion. Fox nut or phool makhana is often associated with religious occasions and looked upon as pious and fasting food. Loaded with goodness of essential nutrients and medicinal value too, makhana is indeed our very own Desi super food. The delicious and rich kesari makhana kheer would definitely leave you spell bound with its tantalizing taste and alluring flavor.

Ingredients

Milk : 1 kg

Makhana : 1 cup

Ghee : 2 tsp

Sugar : 4 tsp

Saffron : 10 to 12 string

Cinnamon powder : a pinch

Step 1

Roast the phool makhana in ghee until they are crunchy.

Step 2

Once done let them cool down.separate half the makhana whole and crush the remaining with the help of your hand.

Step 3

Boil the milk in a thick bottom pan.Add the sugar and simmer it for about five minutes.

Step 4

Next add the makhana in the milk and cook for about 15 to 20 minutes stirring occasionally on a medium flame. Also add the saffron string and cook the kheer until the makhana softens and milk reaches the desired consistency.

Step 5

Lastly sprinkle the cinnamon powder and enjoy it hot or chilled.

Tip

The crushed makhana will help in thickening of the kheer.

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

Mewe ka gosht ( मेवे का गोश्त )

March 1, 2020November 8, 2025 Leave a comment

Holi in my native state Bihar is all about vibrant colours and delightful food. We play a lot with colour and eat even more. Right from traditional pua and dahi bara to the scrumptious mutton and puri …….. Holi has all the essence of fun and frolic. Let’s make this Holi even more colourful with yet another incredible recipe from my dearest aunts ( Mrs Uma Sahay) culinary treasure. She has been kind enough to pass on this recipe with a promise that hopefully I would do full justice to her recipe. Thanks chachi for inspiring me towards this incredible culinary journey. Try this unique recipe step by step and in her words ” dekh maaza.”

Ingredients

For marination

Mutton : 1 kg

Onion : ½ kg cut into roundle

Grated ginger : 2 tsp

Bay leaf : 6

Cinnamon : 1

Black cardamom : 1

Green cardamom : 2

Oil : 4 tsp

Ghee : 2 tsp

Salt : as required

Dry fruit Paste

Cashew nuts : 6 piece

Almonds : 6 piece

Pistachio : 8 piece

Khus khus : 2 tsp

Ghee : 1 tsp

Garam masala paste

Cinnamon : 1

Black cardamom : 1

Green cardamom : 2

Clove : 4

Black pepper : 5 to 6

Mace ( javitri) : ¼ tsp

Nutmeg ( jaifal ) : 1

Saffron : 10 to 12 string soaked in 4 tsp warm milk

Step 1Marinate the mutton and keep it aside for at least an hour. In a thick bottom pan cook the mutton on high heat for ten minutes and then reduce the flame and cover the lid and let it cook for at least half an hour stirring occasionally.

Step 2

Soak the saffron in warm milk and keep it aside.

Step 3

In a pan add one tsp ghee and roast the dry fruits.

Step 4

Grind these roasted nuts along with khus khus and 2 spoon of milk and make a smooth paste of it.

Step 5Grind the garam masala.

Step 6

After half an hour once the mutton is tender add the garam masala paste and cover the lid so that mutton may infuse all the flavour.

Step 7

In another 5 minutes remove the lid and add the dry fruit paste along with soaked kesar and cover it and let it cook until the all the flavour comes together and the mutton is soft and cooked.