Shepherd Pie

April 19, 2021 Leave a comment

Shepherd pie is a hearty comfort food, one of my childhood favorites that goes over in the memory of my growing up years. In the bygone days of less eating out culture and not so much exposure to global cuisine, Keema pie was one such dish that gave a global fusion flavour in home style cooking. Spiced mutton mince cooked in Indian masala topped with mashed potatoes, the shepherd pie is one pot meal loaded with veggies and protein that adds to the spirit of a cold chilly night. It is indeed the Desi version of the classic shepherd pie and believe me that it is worth all the hard work.

Ingredients

Mutton mince : ½ kg

Peas : ½ cup

Carrot : ½ cup diced

Onion : 1

Ginger paste : 2 tsp

Garlic paste : 1 tsp

Red chilli powder : 1 tsp

Turmeric powder : ½ tsp

Salt : as per taste

Garam masala powder : 1 tsp

Oil : 2 tsp

For the mash potato

Potato : 2

Butter : 50 gms

Cream : 2 tsp

Pepper : 1 tsp

Step 1

Clean the mutton mince and keep aside.

Step 2

Heat oil in a thick bottom pan and add the sliced onion. Saute until translucent and then add the ginger garlic paste and saute them together. Put the remaining masala along with salt and cook them together.

Step 3

Add the peas and diced carrot and cook it for a couple of minutes.

Step 4

Add the Keema and stir fry along with the masala. Lower the flame and sprinkle a few drops of water and cover the pan and let it cook for about 15 minutes or until done.

Step 5

Transfer the Keema into a baking dish.

Step 6

Peel and cut the potatoes into cubes and boil it for about 10 minutes along with salt and water. Once it turns soft strain it and mash it with the help of a fork. Mix 2 tsp of butter , cream and an egg yolk and sprinkle pepper powder.

Step 7

Spread the mashed potato over the Keema layer and evenly spread with the help of a spatula. Add a dollop of butter and bake it in a preheated oven at 180 degree C for about 15 minutes until the pie gets a nice golden crust.

Step 8

Once cool serve immediately and enjoy the Desi version of the classic British shepherd pie.

Tip

Add grated cheese to the mashed potato for a creamier texture.

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.

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.

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.

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