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.

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.

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.

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.

Jackfruit Biryani ( कटहल की बिरयानी )

February 21, 2019March 17, 2019 1 Comment

Jackfruit is in the season and hence I thought of making something interesting out of this tropical and juicy fruit. And when I shared the idea of kathal biryani with my foodie son, he was sceptical with this version of biryani since he is a hard core meat lover. But once he tasted, it was all yum and enjoyment. And once approved by him, I thought of sharing the same in my blog. It turned out to be an exotic dish with the unparalleled taste of jackfruit combined together with immensely flavourful and aromatic rice. Kathal biryani is indeed a must try one pot meal for all the vegetarian food lovers. Do try it yourself and I am sure that the taste will have a lasting effect on you .

Enjoy my take on the kathal biryani

Ingredients:

For the rice:

Basmati rice : 400gms ( washed and soaked for at least half an hour)
Ghee : 2 tsp
Cinnamon: 1 inch
Green cardamom: 2
Black cardamom : 1
Bay leaf : 4
Kewra essence :2 drops
Rose water : 1 Tsp
Saffron : 2 pinch soaked in 4 Tsp of warm milk
Salt as per taste

For kathal

Kathal : 200 gms
Curd : 7 to 8 Tsp
Fried onion :3 ( keep aside few for garnish)
Corriander powder : 2 tsp
Turmeric powder : ½ Tsp
Garam masala powder : 1tsp
Salt as per taste
Bay leaf: 2
Pepper corn :10 to12
Green cardamom: 2
Black Cardomom :2
Cinnamon :1 inch
Ghee :2 tsp

For green masala

Coriander : One small bunch
Green chilli : 6 to 7
Ginger : 2 inch
Garlic pod : 8 to 10

Step 1:Grind coriander leaves, Ginger, garlic and green chillies into a paste.

Step 2:Boil rice along with ghee, salt and whole garam masala. Once done strain the water and keep the rice aside. Don’t over cook the rice. Let it be ¾ done .

Step 3:Fry thinly sliced onion and drain it out in an absorbent paper.

Step 4:Boil kathal with salt, turmeric and one Tsp of curd until it is ½ done. Strain it out.

Step 5:Marinate kathal with curd, green masala,fried onion,turmeric, coriander powder, garam masala powder and salt.

Step 6:Add oil in a thick bottom pan. Add the whole garam masala along with bay leaf and saute them until they release the aroma.

Step 7:Add the marinated kathal and give it a good stir.

Step 8:Cover it and let it cook on a low flame until it is ¾ done. Do not add water to it just sprinkle a few drops of required.

Step 9:Once done cover the kathal evenly with the cooked rice. Top the rice with kewra, Rose water, saffron milk, fried onion, ghee and garam masala powder.

Step 10:Cover the lid and place the pan on hot tawa at a low flame and let it slow cook on dum for about 15 to 20 minutes.

Step 11:

Serve it hot with and enjoy with raita of your choice.

Tip:

Raw and unripe jackfruit should be used for a perfect dish.

Black chickpea gravy (चना झोर)

January 22, 2019March 17, 2019 1 Comment

“A mother gives you a life ,
A mother in law gives you her life.”

Although I could never cook like my beloved mother in law, this recipe is just an attempt to reincarnate her magical culinary skill. Her household was always filled with delectable cuisine and I was each time dazzled by her simple yet tasteful cooking. This चना झोर recipe in particular was always in demand by the family and friends. I hope I do justice to ma’s most in demand vegetarian dish and this would be the best way to honour the dear lady who is still in our lives. It is a curry recipe made with black gram along with few other regular Indian spices. Black chana is full of nutrients value and this झोर ( gravy) is enjoyed especially during winters along with plain steam rice.

Ingredients:

Black gram : 200gms (soaked for at least 7 to 8 hours or overnight)

Onion :2 thinly diced

Bay leaf :2 to 3

Methi Dana :½ tsp

Turmeric powder :1 tsp

Salt :as per taste

Oil : 4 tsp

For grinding

Tomato : 2

Garlic : 6 pod

Ginger :2 inches

Cumin Seed (जीरा) :1 tsp

Coriander seed (धनिया):1 tsp

Peppercorn :10 to 12

Red chilli :6 to 7

Green cardamom :2

Black cardamom :1

Cinnamon Stick (दालचीनी) :1

Step 1:

Keep aside tomatoes along with whole masala.

Step 2:

Grind it all together into a smooth paste

Step 3:

Coarsely grind the black gram with a little water into it.

Step 4:

Keep aside 3 to 4 tsp of whole kala chana.

Step 5:

Heat oil in pan. Add methi Dana and let it crackle and then put bay leaf and onion. Saute it until onion turns golden brown.

Step 6:

Next add the grinded masala paste along with turmeric powder, red chilli powder and salt. Fry the masala till the oil leaves the side of the pan.

Step 7:

Now put the chana paste along with the whole black gram. Saute it on low flame stirring it continuously .

Step 8:

Fry it until the masala and the chana paste comes together and oil leaves the side of the pan.

Step 9:

Saute it till the raw aroma of the masala goes away. Now add two to three glass of water. Let it come to a boil and then lower the flame and let it simmer for almost ten minutes.

Step 10:

Once the jhor or gravy reaches the desired consistency, add the slit green chillies and coriander leaves. One can also top it with a tsp of pure ghee.

Step 11:

Serve it hot along with plain steam rice.

Tip:

The chana mash may stick to the pan. It is hence suggested to saute it on low medium flame stirring continuously. The secret to a perfect झोर (gravy) is the perfect frying of the chana paste.

Gobi Mussallam

November 25, 2018November 25, 2018 Nandini Bhushan2 Comments

Gobi Musallam ( Baked Whole Cauliflower in creamy sauce )

Cauliflower or Gobi is a very popular north Indian vegetable and is often combined with other veggies to get a perfect curry. Here I have tried to give this humble veggie a little gourmet treatment by cooking it in a Mussallam style. The cauliflower head is blanched, fried and drenched in the creamy makhni style gravy. It is a great party fare relished by family and friend. I am sure that the Gobi mussallam recipe will win hearts of even the most fussy eaters around. Do try it yourself to experience it’s exotic flavour and distinctive combinations of flavours .

Ingredients:

Gobi: 1 Whole Gobi

Onion: 1 large

Tomatoes :3

Garlic :7 to 8 clove

Kaju : 25 Grams

Raisin: 8 to 10

Red chilli powder :2 tsp

Turmeric :1 Tsp

Salt as per taste

Kasauri methi: 1 Tsp

Cream :2 tsp

Oil as per requirement.

Step by step recipe:

Step 1:

Blanch the cauliflower along with a pinch of turmeric and salt

Step 2:

Take it out and put it in the strainer till the extra water dries up .

Step 3:

Add oil in the pan and gently place the cauliflower head and fry it lightly till the colour changes.

Step 4:

Now gently place in the baking dish

Step 5:

Place another pan on the flame. Add a cup of water and put the sliced onion, tomatoes, garlic,cashew nuts and rasins and let it boil till the onion becomes soft.Once done strain out the extra water and grind it all together into a smooth paste

Step 6:

Heat oil in the pan. Add the grinded masala along with a pinch of haldi, red chilli powder and salt and saute it till the masala is done. Now add kasauri methi along with cream and switch off the flame

Step 7:

Pour the gravy over the fried cauliflower. You can keep the consistency of the gravy as per your requirement.

Step 8:

Preheat the oven at 180 degree Celsius and bake the gobi mussallam for almost,30 minutes or until the cauliflower is done. Garnish it with cream and coriander.

Tip:

One can keep the texture creamy by adding half a cup of milk in the in a makhni gravy.

Keema Kulcha ( Mutton Mince Stuffed Flat Bread)

November 3, 2018November 4, 2018 Nandini Bhushan3 Comments

Kulcha is a type of leavened flavoured flat bread that originated in the Indian subcontinent. Keema kulcha is a mutton mince stuffed flat bread and indeed an ultimate comfort food for all the meat lovers. It is truly a perfect menu for those lazy days when one is not in a mood to go for an elaborate lay out. Keema kulcha is loaded with flavoursome minced meat and is served both as a breakfast or main meal dish along with yoghurt and salad.Traditionally kulcha is cooked in tandoor but since it is a home style cooking, I have made it on pan as well as air fryer for my blog readers. Enjoy my take on the Keema kulcha straight from the pan.

Ingredients: For the stuffing

Mutton Keema: ½ kg
Onion: 1 diced
Ginger paste: 1tsp
Garlic paste :1 Tsp
Pepper powder: 1 Tsp
Cummin powder: 1tsp
Coriander powder: 1 Tsp
Turmeric powder: ½ Tsp
Red chilli powder: 1tsp
Garam masala powder: 1 Tsp
Oil: 3 Tsp

Ingredients: For the dough

Maida: ½ kg
Milk: 2 tsp
Curd: 2 tsp
Baking powder: 1 Tsp
Oil: 2 tsp
Salt: as per taste
Water: as required

Ingredients: For garnish

Chopped corriander leaves
Butter

Step 1:

Sieve the flour along with baking powder. Add salt, milk,curd, oil along with water to knead a soft dough. Cover it with a damp cloth and keep it aside for atleast half an hour.

Step 2 :

Heat oil in a kadahi. Add onion and fry it till it turns golden brown. Next add the masala and saute it till they all come together. Sprinkle few drops of water in order to prevent them from burning.

Step 3:

Add the Keema and cook them all together.

Step 4:

Once done transfer the Keema into another bowl and sprinkle the lemon juice along with the coriander leaves over the top.

Step 5:

Divide the dough into small portion and stuff it with the Keema filling. Now gently roll out these stuffed balls .

Step 6:

Transfer the kulcha into a pre heated air fryer and let it cook for 5 to 7 minutes or until the kulcha turns golden brown. Brush it with butter and serve it hot.

Step 7:

In case one doesn’t have airfryer, one can easily make it on a hot tawa till the kulcha gets the desired colour.

Step 8:

Transfer it to a serving platter and relish it with curd and onion rings.

Tip:

The mutton Keema can be replaced with chicken paneer, potato or vegetable

Potato PinWheel ( Aloo Nimki)

October 20, 2018 Nandini Bhushan2 Comments

Nimki is a light refreshing nibbles that is highly popular in Bihar. Since the dough is the same as nimki but is stuffed with potato, we call it aloo nimki. Aloo nimki is a new spin to the traditional Indian samosa. In fact when I get bored of making samosas, aloo nimki pops up in the menu as it is perfect for anyone’s taste. It is a mouth-watering snack where the potato stuffing is rolled in a maida dough and shaped like a pinwheel. The kids in particular relish it more because of its crisp texture and interesting shape . It is enjoyed best with red or green chutney.

Ingredients :

For Stuffing

Potato : 5 Nos.
Onion : 1 small thinly diced
Ginger paste: 1 tsp
Coriander powder: 1 tsp
Turmeric powder : ½ tsp
Red chilli powder: 1 tsp
Garam masala powder: 1 tsp
Aamchur powder: 1 tsp
Oil: For deep frying
Salt: As per taste

For the dough

Maida: 300 GM’s
Oil: 3 tsp
Salt: 1 tsp
Ajwain: ½ tsp

Step by step instructions with photos

Step 1:

Boil potatoes and peel them.

Step 2:

Mash them coarsely

Step 3:

Add oil into kadai . Once hot put the diced onion and saute it till the color changes. Add Ginger along with the rest of the masala .

Step 4:

Saute the masala and then add the mashed potatoes.

Step 5:

Saute it on high flame for couple of minutes till the potatoes and the masala blends together. Switch off the flame and sprinkle chopped coriander leaves over the mixture.

Step 6:

Spread the stuffing in a flat dish and let it be cool.

Step 7:

In a shallow vessel knead a tight dough along with salt, oil and Ajwain.

Step 8:

Cover the dough and let it rest for at least ten minutes.

Step 9:

Divide the dough into equal size balls. Flat the balls using the rolling pins and make large rotis. Use oil so that that the dough doesn’t stick to the rolling pin.

Step 10: