Tuesday, 15 April 2014

Chicken Fry

A simple yet delicious Chicken fry is our family favourite .Its always made as a side dish when Chicken /Mutton is prepared. Tastes good hot or cold . There are many different ways in which we fry chicken this being the simplest yet very tasty one.
1/2 kg chicken cut in pieces
1 tbsp heaped ginger garlic paste
juice of 1 lime/as needed
1 tsp bottle masala/kashmiri chilli powder
1/2 tsp pepper powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
oil to fry
salt as needed.

  • Wash the chicken pieces well ,drain the excess water.
  • Marinate with all the ingredients except oil & leave it for 1-2 hrs.
  • Heat oil & shallow fry on both sides till well cooked.
  • Drain on absorbent paper .
  • Serve hot with some fries /with Chicken /Mutton Curry & Rice.

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Sunday, 13 April 2014

Roast Beef Chilli Dry/Beef Roast Chilli

This beef chilli is very delicious & very quick to prepare .Its loved by everyone in my family & friends they always keep asking me to prepare this .I made this recently on request of my cousin .The roasted beef makes this beef chilli very tasty .I have already posted the recipe for Beef roast earlier.


500 gms  Beef  roast
1.5 tbsp ginger garlic paste.
1/2 tsp vinegar
1 tbsp crushed pepper/ to taste.
2 capsicum cut into dices
3-4 spring onions chopped
1 tbsp soy sauce
1 -2 tbsp green chilli sauce
3 green chiilli slit
7-8 garlic cut fine
1 inch ginger cut in julienne
1 tsp cornflour mixed in 2 tbsp water
1/2 cup oil.
 salt to taste.

  • Heat oil in a pan add slit chillies then add garlic and ginger.
  • Now add the chopped spring onions & capsicum saute for 3-4 min.
  • Then add the  beef roast & saute for a while.
  • Add the sauces and vinegar.
  • Give it a good toss if needed add salt.
  • Add cornflour slurry, if needed add water.
  • Serve with fried rice/bread of your choice.
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Thursday, 10 April 2014


Chole Bhature is one dish that's very famous in India.Its one of my favourite Punjabi dish .Usually we make pooris with chole but last month i tried making bhatures at home .It turned out to be too good went very well with the chole.
1.5 cup kabuli chana /chick peas (soaked overnight in water)
1 large onion chopped finely
2 medium sized tomatoes finely chopped
1" ginger cut into juliennes
1/2 tsp cumin seeds
1 tsp coriander powder
1 tsp kashmiri chilli powder
1/2 tsp amchur/dry mango powder
1/2 tsp garam masala powder
2 bay leaves
2 tbsp oil
salt to taste.

  • Soak the chanas/chickpeas overnight  in enough water .
  • Next day wash the chanas well before boiling.
    Pressure cook the chanas with salt and 1/2 tsp sugar (optional) for about 5-6 whistles /till soft.
  • Heat oil in a kadhai/vessel ,add bay leaves,cumin seeds, chopped  ginger and saute for a min.
  • Then add the chopped onions and saute till onion turn soft & translucent.
  • Add the chopped tomatoes  and fry till oil separates .
  • Now mix in the powdered masalas & the cooked chickpeas/kabuli chana.
  • Add water depending on how thick you want the gravy.
  • Let it come to a boil then simmer and cook for 3- 4 min.
  • Serve hot with bhature/poori.

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Wednesday, 2 April 2014

Prawn Curry Without Coconut..East Indian Style.

This is typical East Indian style prawn curry  which is made without the use of coconut .I have already posted prawn curry with bhindi and Prawn Kanji curry before which are very famous in our cuisine but they both have coconut in them.We use a lot of coconut in our fish & meat curries also in our vegetables & foogaths .At times I get bored of the coconut curries then we make such simple curries like this .I have also posted before one simple recipe of  fresh  bombay duck fish curry chichavani  which are very simple curries but yet very delicious and taste absolutely divine with some hot piping rice.

This curry is pretty simple & easy to prepare there is no grinding needed .The key ingredient is the  Bottle Masala which is prepared in bulk for the rest of the year during summers in  every East Indian Catholic family  .I will be posting the recipe soon in coming  month. The bottle masala makes the simplest curry tasty we use it for fish ,meat and vegetables too.You will easily find it in any cold storage & markets in Mumbai.

This curry also taste  good with fish masala too if you cannot find the bottle masala you just will need to add some coriander cumin powder ..
10-15 prawns deveined
1 tbsp bottle masala/fish masala
3 green chillies slitted
5-6 garlic chopped
1 inch ginger chopped
a sprig curry leaves
2 potatoes cut into quarters
1 tomato finely chopped
2 onions finely chopped
1 tsp tamarind pulp
1/2 tsp turmeric powder/haldi
salt to taste
2 tbsp oil

  • Devein the prawns   ,wash, drain the excess water Marinate with salt &turmeric powder.
  • In a vessel heat oil  then add the curry leaves.
  • Put the chopped onion & saute till soft then add chopped ginger garlic & saute till raw smell disappears.
  • Add the slit  green chillies & fry for 3-4 min.
  • Then add the tomatoes & fry well till the oil separates & it turns mushy.
  • Now add the marinated prawns & fry for 5-7 min.
  • Then add the  bottle/fish masala & saute well over low heat for 4-5 min.
  • Add water & potatoes cover the lid & let it come to nice boil.
  • Simmer the heat & continue to cook till the potato is boiled.
  • Lastly add chopped coriander leaves .
  • Serve hot with rice/bread/chapatti/handbreads.

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Tuesday, 1 April 2014

Besan Ladoo

I love Indian sweets one of my most favourite is besan ladoos .Besan ladoos are soft delicious melt in mouth ladoos which I bet you can't stop eating if you taste one...I'm totally addicted to these from childhood and so we always prepare a large batch of it. Recently I was craving for some Christmas sweets but since its lent and most of Christmas sweets contain egg and are time consuming I made these ladoos.Its very easy to prepare and can be easily done under 30 -45 min. So give it a try and you will love this for sure.

  • Besan/gram flour 2 cups
  • Powdered sugar 3/4 -1 cup
  • Melted Ghee/Clarified butter 1 cup
  • Cardamon powder 1/2 tsp
  • Chopped almonds &cashews 2tbsp
  • Raisins 10-15

  • In a kadhai/heavy bottomed vessel ,dry roast besan over low flame for about 8-10 min till the colour changes and it gives a nice aroma.
  • Add the ghee in two to three additions continuously stirring the besan to avoid browning.
  • After stirring further for 2-3 min switch off the flame and take the kadhai down.
  • Spread the mixture on a large thali/plate and add the powdered sugar ,nuts and cardamon /elaichi powder.
  • Mix it well with a spatula so that no lumps are formed.
  • Once its warm enough to handle shape it into ladoos.
  • Gently press almond/raisins on top of each  ladoo.
  • Let it cool completely before storing it in airtight container.

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