Chilka and chutney (Rice and lentil crepe)

June 24, 2020 Leave a comment

The thin and crispy moong dal and rice chilka is a protein rich, high fibre power packed breakfast recipe. My younger sister Jaya makes some amazing chilka and I have borrowed this recipe from her. It is indeed the Indian version of crape where the rice and dal is soaked overnight and then blended into a smooth batter to make light and thin crispy Chilkas. Chilka literally translates peel and since these crepes are as thin as a peel it is probably called so. Combine it with spicy green chilli and garlic chutney to experience the tantalizing taste to kick start a perfect day.

Ingredients

Rice : 2 cups

Moong dal : 1 cup

Garlic : 4 pod

Ginger : 1 inch

Green chilli : 4

Whole cumin : 1 tsp

Salt

Oil

For the chutney

Green chilli : 8 to 10

Garlic : 15 pod

Salt : 1 tsp

Lemon juice : 1 tsp

Sugar : a pinch

Step 1

Wash and soak rice and dal overnight.

Step 2

For the chutney coarsely grind that green chilli, garlic, salt, sugar and oil into paste.

Step 3

In a mixer jar blend the soaked rice and dal, garlic, ginger, salt and water to make a smooth runny batter. Next add the cumin seeds and mix it all together.

Step 4

Heat a griddle or tawa and with the help of a ladle spread it like a crepe. Drizzle one tsp oil over it and let it cook until it is golden brown. Flip and cook from the other side too.

Step 5

Serve it hot with the chutney of your choice.

Tip

One can also use paneer or vegetables as a stuffing to make it even more healthy and exotic.

The tender and succulent mutton pieces cooked in mustard oil makes it one of the most hearty meals . Enjoy this curry with steamed rice to experience the flavours from bihar.

Bihari Mutton Curry

June 7, 2020 Leave a comment

Adversity makes a person or breaks them. My dearest friend pallavi’s life has been a roller coaster ride but the way she has emerged victorious needs all the appreciation and acknowledgement. Today she is a successful entrepreneur and runs a very popular catering business named ” Taazi Rasoi ” in Mumbai that has been serving lip smacking bihari mutton curry and in spite of all the other food influences in the city her signature dish has marked its presence in the food world. She has gracefully shared her secretive recipe and am indeed very grateful to her for the same. The tender and succulent mutton pieces cooked in mustard oil makes it one of the most hearty meals . Enjoy this curry with steamed rice to experience the flavours from bihar.

Ingredients

Mutton : 1 kg

Onion : 400 gms

Bay leaf : 3 to 4

Turmeric powder : 1 tsp

Red chilli powder : 2 tsp

Mustard oil : 4 tsp

Salt : as per taste

Garam masala powder : 1 tsp

For the masala paste

Coriander seed : 3 tsp

Cumin seeds : 2 tsp

Pepper corn : 1 tsp

Ginger : 1 inch

Garlic : 40 gms

Step 1

In a blender jar make a smooth paste with ginger, garlic, corriander seeds, cumin seeds and pepper corn with approximately 2 tsp of water.

Step 2
Marinate the mutton with oil, bay leaf, turmeric powder, salt and onion.

Step 3

Pressure cook the mutton for just one whistle.

Step 4

Release the pressure and add the ground masala paste along with red chilli powder. Nicely bhuno the mutton along with masala until the masala blends with the masala and oil leaves the side of the pan.

Step 5

Now add a glass full of water and further pressure cook on medium flame for about fifteen minutes or until the mutton becomes tender. Finally sprinkle the garam masala powder.

Step 6

Enjoy the luscious mutton curry with plain steamed rice or Roti.

Tip

The unbeatable pungent flavour of mustard oil gives the bihari mutton curry it’s distinct taste.

Nutrela Kebab (Veg)

May 30, 2020 2 Comments

My son’s love for kebabs has made me explore a new variety of veg and nonveg kebabs to keep his palate satisfied. Soyabean is one of the best sources of high protein and this vegetarian and healthy kebab is an interesting way to include it in your child’s diet. Nutrela soya may sound very regular but believe me its meaty texture elevates the dish to all together in a new dimension. Made with soya granual and chana dal, this veg kebab is not only easy to cook but tastes amazing too and makes a great starter.

Ingredients

Soya granules : 100 gms

Chana dal : 150 gms (soaked for an hour)

Red chilli : 3 to 4

Bay leaf : 2

Black pepper : 8 to 10

Ginger : 1 inch

Garlic pod : 4 to 5

Coriander seeds : 1 tsp

Cumin seed : 1 tsp

Clove : 3 to 4

Cinnamon : 1

Green cardamom : 2

Black cardamom : 1

Onion : 1

Green chilli : 2

Lemon juice : 1 tsp

Coriander leaves

Salt according to taste

Oil for frying

Step 1

Boil the soya granules for about ten minutes. Strain the water and once cool squeeze the excess water and keep it aside.

Step 2

Boil the soaked chana dal in one and a half cup water along with whole garam masala, ginger, garlic, bay leaf, coriander seed, cumin seed and salt for one whistle and lower the flame and let it cook for another ten minutes or until the dal becomes soft.

Step 3

Once done check the dal and if there is excess water boil it further till it evaporates.

Step 4

When cool separately grind the boiled soya chunks and the dal mixture. Take the mix in a bowl and add thinly sliced onion, green chili, salt, lemon juice along with two tsp oil as it will prevent the mixture from Getting dry.

Step 5

Now divide it into equal sized balls and make tikkis out of them. Do not forget to apply oil in your palm to prevent the tikkis from sticking in your hand.

Step 6

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

Step 7

Enjoy the soya kebab with your family and friends.

Tip

In case the kebab mixture is soft and difficult to handle then add two tsp of bread crumbs into it.

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

Baked Aloo Dum

March 19, 2020November 8, 2025 Leave a comment

Potato (Aloo) is amazing and one can never go wrong with it as it is both comforting as well as flavoursome. A cheesy twist to the traditional Indian aloo dum recipe can make all the difference and is impressive enough to be in your menu for the next party. Go ahead with the baked aloo dum recipe whenever you plan to cook something fancier and relish it as a side dish.

Ingredients

Baby potatoes : 10 to 15

Peas : 100 gms

Ginger paste : 1 tsp

Garlic paste: 1 tsp

Mozrella cheese : 200 gms

For the masala paste

Onion : 2

Tomato : 2

Corriander seed : 2 tsp

Cumin seed : 1 tsp

Whole black pepper : 10 to 15

Green cardamom : 2

Black cardamom : 2

Cinnamon stick : 1

Step 1

Wash the potatoes and par boil them in a pressure cooker for one to two whistle. Once it gets cool Peel off the skin and prick them with the help of a fork.

Step 2

In a mixie blend all the masalas to make a smooth paste.

Step 3

Add 4 tsp oil in a thick bottom pan. Once hot add 1 tsp sugar and let it caramelize. Once brown add the potatoes and fry them until they change the colour.

Step 4

Take it out in an absorbent paper.

Step 5

Add 2 tsp oil in a karahi and put bay leaf and ginger garlic paste and saute it.

Step 6

Once done add the masala paste along with turmeric, red chilli powder and salt and saute it properly until the oil leaves the side of the pan and the raw smell of masala goes away.

Step 7

Add the green peas and cook it with the masala until the peas is soft.

Step 8

Put the potatoes and cook it with the masala for another five minutes till the masala and the peas blends with the potatoes.

Step 9

Add ½ cup of water and let it come to a boil.

Step 10

Transfer it in an oven proof dish.

Step 11

Sprinkle the grated cheese over the potato mix.

Step 12

Bake it in a pre heated oven at 170 degree Celsius for twenty minutes or until the cheese melts.

Tip

Add ½ cup milk with 2 tsp of kasuri Methi to give the extra creamy texture.

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.

Step 8

Enjoy the mewe ka gosht with rumali roti or laccha paratha.

Tip

Do not add water to the mutton since it would release its own broth and let the cooking be done in the same.

The dry fruit paste will thicken the gravy and give it a valvety texture.

Strawberry flavored Yogurt (स्ट्रॉबेरी श्रीखंड)

February 16, 2020 Leave a comment

Shrikhand literally means sweet from milk. It is a traditional dessert made from Hung curd and is very popular in western region of India including states like Gujarat and Maharashtra. This dish was not known to me until I came to Gujarat after my marriage and such was it’s taste that I instantly fell in love with it. Although there are various variations to it but the most in demand flavour is with cinnamon and saffron. With strawberry in season, markets in Mumbai is flooded with this delicious red fruit. And what better than incorporating strawberry with the Hung curd to experience the magical flavour with the sweetness of strawberry and sourness of curd. Red stands for love and this is the best way to enjoy with your loved ones on this valentine day.

Ingredients

Curd : 1 kg

Hung curd : 250 gms

Powdered sugar : 4 tsp

Cinnamon powder: ½ tsp

For puree

Strawberry : 8 pieces

Sugar : 3 tsp

Step 1

Set the curd.

Step 2
Tie the set curd in a clean cloth and leave it for 7 to 8 hours so that the liquid is drained out.

Step 3
Add sugar powder and give it a good mix or pass through a sieve for a smooth mixture .

Step 4
Make a smooth puree of strawberry and sugar.

Step 6

Mix the puree with the Hung curd mixture.

Step 7
Let it set in the fridge for at least an hour. Serve it chill with chopped nuts.

Tip

One can incorporate seasonal fruits like mango, orange, pineapple for a fruity twist.

Egg Puff

February 4, 2020 Leave a comment

This delightful and fluffy egg puff works well for breakfast or tea time snacks. It has been our childhood favorite recipe that I enjoyed with my cousins together in our majestic dining table along with fun-filled conversations, laughter and fond memories. Food and family memories are very often co related that makes the culinary journey even more memorable.

Traditionally egg puffs are made using boiled eggs but here I have used beaten egg whites since this is the way we have been enjoying it and I hope my readers also does the same.

Ingredients

Egg : 4 whites (beaten)

Onion : 1

Green chillies : 2 to 3

Coriander leaves : 3 tsp

Salt : as required

Oil : for frying

For puff pastry

Maida : 200 gms

Oil : 4 tsp

Salt : 1 tsp

Kalonji: 1/4 tsp

Water : as required

Step 1

Knead a soft dough with oil, salt and water. Cover it with a moist cloth and let it rest for at least half an hour

Step 2

Separate the egg white from the yolk and beat the white until it’s fluffy.

Step 3

Mix it with thinly diced onion, green chillies, corriander leaves and salt.

Step 4

Take a small ball from the dough and roll it into a circle.

Step 5

Brush the edge with water. Place a scoop of egg mixture on the sheet.

Step 6

Bring together the diagonally opposite sides and seal it.

Step 7

Heat oil in a pan. Gently place the puff in the medium hot oil and let it fry til the outer crust becomes crispy.

Step 8

Serve it hot.

Tip

Sprinkle the salt at the end since salt would make the egg runny and filling them would become a problem.

Ducks in a row

January 15, 2020 Leave a comment

Ducks in a row is one of the simplest recipe for a kids party to make it even more fun filled and exciting. These edible ducklings were always there for our birthday party and was enough to bring a big smile on our faces along with an everlasting memories. These potato and sabudana chops are made by my mother herself for my blog as she was here with me to escape the harsh winters of North India and the craft has to be it’s best if it is by the master herself.

I am sure this simple recipe with sabudana and potato would definitely win your child’s heart and is worth million expensive gifts and ideas.

Ingredients

Potato : 2 boiled and mashed

Sabodana : 50 gms soaked overnight

Cummin powder : 1 tsp

Garam masala powder : ½ tsp

Corriander powder : 1 tsp

Grated ginger : 1 tsp

Chat masala : 1 tsp

Lemon juice : 1 tsp

Red chilli powder : ½ tsp

Clove : 8 to 10

Carrot : ½

Salt : as per taste

Corriander leaves

Oil : for frying

For slurry

Maida : 2 tsp

Water : 4 tsp

Salt : a pinch

Step 1

Take all the masalas along with mashed potatoes.

Step 2

Combine them all together.

Step 3

Grease your hand and give them a shape of a cutlet.

Step 4

Take small balls of the potato mix and place the clove and small rectangular shaped carrot as its eyes and beak respectively.

Step 5

Next with the help of toothpick fix the head over the cutlet.

Step 6

Now gently apply the slurry over the upper body of the bird and evenly spread the sabodana over its top

Step 7

In a thick bottom frying pan add oil and once medium hot gently place the duck and shallow fry them. Do not flip it but gently pour the hot oil over its head and upper body until the sabodana fluffs up and appears like feather.

Step 8

Take it out gently in an absorbent paper.

Step 9

Dish out the ducks in a row and enjoy it with sweet and tangy tamarind chutney.

Tip

Since it is a kid friendly recipe,the spice level is low but one can easily adjust it as per your taste.

Chicken Roast in Pan

January 1, 2020 1 Comment

Happy New year 2020!!!

“Praying god’s love shines bright in your new year and his blessings overflow”

A one pot whole chicken recipe along with sauted vegetables —– what better way to kick start to an exceptional and blissful year ahead than this classic recipe . Do try my mother’s recipe to make this new year even more festive and fun loaded. Let’s just wish for everyone’s happiness and prosperity and become a part of new year celebration along with this festive recipe.

Ingredients

Chicken : one whole

Onion : 250 gms ( thinly sliced)

Green cardamom : 1

Black cardamom : 1

Clove : 1

Sugar : ½ tsp

Oil : 6 tsp

Kashmiri red chili powder: 1 tsp

Salt

Marination

Curd : 6 tsp

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Red chili powder : 1 tsp

Mustard oil : 2 tsp

Salt : 1 tsp

Step 1

Wash the chicken thoroughly from outside and clean the cavity by placing it under running water. Make deep incision with sharp knife.

Step 2

Mix curd along with red chilli powder, ginger and garlic paste, oil and salt.

Step 3

Marinate the chicken with the curd mixture and let it rest for at least couple of hours.

Step 4

Add 6 tsp oil in a thick bottom pan and shallow fry the marinated chicken.

Step 5

Once it turns golden brown from both sides, drain it out in an absorbent paper.

Step 6

In the remaining oil add garam masala along with one tsp of sugar and let it caramelize.

Step 7

Next add the thinly sliced onions and saute it until it turns golden brown.

Step 8

Add the fried chicken along with kashmiri red chilli powder and salt. Cover it and let it cook on a medium flame turning ocassionly.

Step 9

Keep splashing water whenever required to prevent the onions from burning.

Step 10

Once soft and tender serve it and enjoy with sauted vegetables of your choice.

Tip

Fry onion until golden brown and sprinkle water at regular interval for a perfect melt in mouth chicken roast.

Nandini's Blog : Spice & Secret

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

Tag: #Indianfoodblogger

Chilka and chutney (Rice and lentil crepe)

Bihari Mutton Curry

Nutrela Kebab (Veg)

Keema kaleji

Baked Aloo Dum

Mewe ka gosht ( मेवे का गोश्त )

Strawberry flavored Yogurt (स्ट्रॉबेरी श्रीखंड)

Egg Puff

Ducks in a row

Chicken Roast in Pan