Mutton Chaap

June 27, 2021 Leave a comment

A delicious and scrumptious recipe from my mom’s kitchen, mutton chaap is yet another most loved recipe. The tender and juicy mutton chaap has a crispy crust with a blast of flavour in every bite that can be served as a starter or an appetizer. It is indeed a welcome change from the regular mutton gravy and kebab recipe that my family enjoys and relishes it heartily. Follow the easy step by step recipe for an amazing and flavourful mutton chaap recipe.

Ingredients

Mutton chaap: 8 pieces

Onion: 1

Ginger garlic paste: 1 tsp

Coriander powder : 1 tsp

Red chilli powder : 2 tsp

Turmeric powder : ½ tsp

Garam masala powder : ½ tsp

Curd : 2 tsp

Salt : as required

Bread crumbs : ½ cup

Oil for frying

Step 1

Wash the mutton chaap and pat them dry.

Step 2

Marinate with sliced onion, ginger garlic paste, coriander powder, red chilli powder, turmeric powder, garam masala, salt curd and 1 tsp of oil. Cover and keep it aside for at least half an hour.

Step 3

Transfer the chaap into a cooker and let it cook for one whistle . Reduce the heat and let it further cook for about eight to ten minutes.

Step 4

Release the pressure and in case of excess water, cook it further on a high heat until it dries up. Once done let it cool down.

Step 5

Coat each of the chap with the bread crumbs.

Step 6

Shallow fry till they turn crispy and golden brown. Squeeze lemon juice and serve with chutney.

Tip

Do not add water while cooking the chaap as onion and curd will release moisture.

Double coate the chap with bread crumbs for perfect crunch.

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.

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.

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.

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.

Little Hearts 💓

February 11, 2019March 17, 2019 2 Comments

With Valentine day just around the corner what better way to celebrate the spirit of love than with a delicious heart shaped cutlets. These little hearts are a delightful combination of boiled potatoes and beetroot stuffed with mozzarella cheese that is crunchy from outside and soft inside. Try this simple recipe on this valentine day and surprise your loved ones with the little hearts.

Ingredients:

Potatoes 3 boiled and mashed

Beetroot 1 boiled and grated

Capsicum 1 chopped

Ginger 1tsp grated

Green chilli 3to4

Onion 1

Coriander leaves 2 tsp

Lemon juice ½ Tsp

Mozzarella cheese cut into cubes

Schezwan chutney 2 tsp optional

Bread crumb as required

Maida 1 cup

Salt as per taste

Oil for frying

Step 1Boil potato and beetroot. Mash the potatoes and grate the beetroot . Keep it aside.

Step 2Chop the onion, Ginger, green chilli, capsicum and coriander leaves.

Step 3Add oil in a pan. Once hot add the onion. Saute it along with the rest of the chopped vegetables, grated beetroot, Ginger and salt.

Step 4Add the Schezwan chutney and lemon juice and give them all a good mix.

Step 5Pour the mixture over the mashed potatoes and combine them all together.

Step 6Apply oil in your hand and maka a roll out of it. Add the cheese cube in the centre.

Step 7And then shape it like a heart. You can even take help of 💓 shaped cookie cutter. Once done set the cutlets aside.

Step 8In a bowl mix together maida and water and make a slurry. In seperate plates spread the dry maida and bread crumb.

Step 9Now take the cutlets one by one and first roll it over the dry flour. Next dip it into the maida slurry and then finally coat it with the bread crumb. Repeat the same process with the rest of the cutlets.

Step 10Heat oil in the pan. Shallow fry the cutlets till they turn golden brown.

Step 11Serve it with green chutney and enjoy the valentine day.

Tip

If the potato mixture appears to be soggy you can add a couple of Tsp of cornflour or breadcrumbs into it.

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.

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:

Divide the stuffing into equal parts. Now spread the potato mixture evenly over the roti.

Step 10:

Now place the another disc over the stuffing and repeat the process of evenly spreading of the mixture

Step 11:

Gently roll the disc starting from one end.

Step 12:

Once done with rolling keep it aside.

Step 13:

Take a sharp knife and cut the roll horizontally.

Step 14:

Each slice will be in a shape of a pinwheel.

Step 15:

Heat oil in a pan and deep fry the nimki on medium flame turning occasionally .

Serving

Take them out in an absorbent paper once it is golden and crisp. Serve it hot with chutney or sauce of your choice

=============

Tip:

Try to prepare the stuffing in advance and allow them to come to the room temperature. This will enable the pinwheel to retain its shape.

Kaju Badam Murg (Chicken with Cashew and Almond)

September 10, 2018 Nandini BhushanLeave a comment

Chicken with cashew and almond is a delightful recipe that is rich, creamy, spicy, nutty and tangy . Kaju Badam murg is a wholesome dish with the goodness of protein in chicken as well as host of health benefiting properties of dry fruits. If these dry fruits are included in our diet, it not only enhances the taste but also adds nutritional value to the food. As the name itself signifies, the kaju Badam murg is cooked with coarsely grinded almond and cashew nut along with curd and few spices. It’s rich and creamy texture makes it a perfect dish to impress your family and friend. Chicken with cashew and almond is easy to cook and is served best with Indian bread of all kind like naan, lachcha paratha or roti.

Ingredient

Chicken 1 kg
Onion 3 thinly sliced
Ginger paste 1 tsp
Garlic paste 1 Tsp
Cashew nut ¾ cup
Almonds 12 to 14
Curd ½ cup
Red chilli powder 2 tsp
Salt as per taste
Oil 4 tsp
Whole garam masala
Cinnamon stick 1
Peppercorn 5 to 6
Green cardamom 2
Black cardamom 1
Pictorial step by step recipe of kaju Badam murg

Step 1: Thinly slice the onion.

Step 2: Deep fry the onion slice till it turns golden brown

Step 3: Once done take it out in an absorbent paper and keep it aside

Step 4: Soak the cashew nuts and almond for about half an hour.later put the dry fruit mixture in a blender

Step 5; Coarsely grind it without adding water into it.Do not make a smooth paste out of it

Step 6: Marinate the chicken with fried onion,ginger garlic paste,coarsely grinned cashew and almonds, red chilli powder and salt

Step 7: Mix it all together and keep it aside for at least half an hour .

step 8 Take a pan and put oil into it. Once the oil gets heated add the whole garam masala into it.

step 9: Once the masala crackles add the chicken along with the marinade into it. Let it cook on high flame for about 5 to 7 minutes

Step 10 :Lower the flame and cover the pan . Cook it for almost half an hour or until the chicken becomes soft and tender. Stir the chicken regularly so that the masala does not stick to the pan

Step 11: Dish out the chicken in the serving platter and relish the kaju Badam chicken with roti or paratha.

Tip: Add half cup of milk along with 2 tsp of kasuri methi for velvety texture and richness.

Baked Palak Paneer

July 26, 2018July 30, 2018 Nandini Bhushan2 Comments

Baked Palak Paneer is one of the most popular vegetarian dish in the Indian menu. spinach is loaded with antioxidants and nutrients and is considered to be very healthy. While paneer is an excellent source of protein and calcium. I think at such Baked Palak Paneer is not only a power house of nutrients but also a delightful blend of flavour and texture. After so many years of cooking, I have realised that a little twist to the traditional recipe gives a totally new dimension to the conventional food. It eventually becomes not only a culinary delight but at the same time visual treat too. hope my blog reader likes my new variation of Baked Palak Paneer recipe of spiced spinach puree layered with paneer and topped with mozzarella cheese. It is best served with roti of your choice.
Enjoy it straight from the oven.

Ingredients :

For the spinach layer

Spinach 1kg
Blanch it along with green chilli and make a puree out of it
Onion 1 chopped
Ginger paste 1tsp
Garlic paste 1tsp
butter 2 tsp
Salt to taste

For the Paneer layer

Paneer 200gms cut into cubes
Onion 2finely chopped
Ginger paste 1tsp
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Sugar ¼ tsp
Veniger 1 tsp
Garam masala powder 1 tsp
Salt to taste
oil 2 tsp
Mozzarella cheese 100gms grated

Follow the steps as mentioned below;

Step 1: Heat butter in oil and add onion into it.Saute it till it is translucent.

Step 2 : Add ginger garlic paste and salt into it and fry till the masala is cooked.

Step 3 : Now put the palak puree into the pan and mix it well. Cook it until the palak blends perfectly with the masala.

Step 4 : Once done keep it aside.

Step 5 : Take another pan and heat the oil. Add onion and fry it till it turns translucent.

Step 6 : Add ginger paste, red chilli powder,haldi powder, salt, sugar and veniger.This will give a nice sweet and tangy flavour to the dish.

Step 7 :Add the paneer cubes and let it cook with the masala till it coats the paneer thoroughly.

Step 8: Next sprinkle the garam masala powder and keep it aside.

Step 9 : Spread the spinach mixture in a shallow baking dish with the helpof a spatula or a spoon. Now spread the paneer over the palak layer.

Step 10 : Top the dish with grated mozzarella cheese and bake it in a preheated oven at 170 degree celcius for fifteen minutes or until the cheese melts.