Chicken Afghani is a rich ,smooth and creamy delicious dish which is quite similar to Malai/Cream.

Chicken.Afghnai Chicken is whitish/creamish gravy with succulent chicken pieces which melts in the mouth. There are no complex powdered masala/spices used in making this delectable Afghani Chicken.

Afghani Chicken tastes best with Naan/Tandoori Roti or roomali roti .Well I really don't know how authentic the recipe is but trust me its the best and taste just like we get in the resturants here in Mumbai. Afghani Chicken is loved by everyone especially kids as it's mild spiced and not too heavy on masalas. Afghani Chicken is always a hit at our place and so is my Cream Chicken/Malai Chicken .Do give this a try I'm sure you will love it.

Ingredients

500 grams chicken (I used breast and thigh)

1 1/2 teaspoon ginger garlic paste

1 tsp lime juice

salt

1/2 cup thick curd .

3 tbsp cream 

2 tsp oil to shallow fry .

2 medium sized onions 

10 cashews

10 almonds 

3 green chillies

1/4 tsp garam masala powder

1/2 tsp coarsely crushed  pepper powder

kasuri methi 2 tsp 

1 tbsp butter

1 tbsp cream

few coriander leaves chopped.

Method

Wash the chicken pieces well ,drain excess water .

Apply salt lime juice and ginger garlic paste and set aside for 30 minutes.

Whisk curds till smooth add cream and apply this to the marinated chicken and keep aside for 3 to 4 hours or refrigerated overnight .

Heat a pan add oil ,then add the chicken pieces without adding the marinade you will be left out with ,we will use that later.

Fry the chicken well until done ,at the end just switch the flame high for a minute and toss the chicken ,this will give a nice barbeque look with brown spots .

Switch the fame off and remove the chicken in a plate.

Cut the onion into 3 to 4 parts .

Boil the onions with cashews and almonds adding little water ,let it cook for 6 to 7 minutes.

Allow it to cool.

Once cool put it in a mixer jar along with green chillies and grind to a smooth paste adding little water.

Heat a pan /vessel add 2 tsp oil ,1 tbsp butter once hot add 2 bayleaves followed by the ground onion paste.

Saute for 7 to 8 minutes over low flame .

Add in the leftover marinade and saute while stirring ocassionally 

Add in garam masala powder and crushed pepper , mix well  .

Add about 1 to 1/12 cup water depending on the consistency of the gravy needed 

Let it come to a nice boil 

Add the fried chicken pieces and give it a good mix.

Let it simmer for 5 to 7 minutes.

Add kasuri methi/dried fenugreek leaves crushing it in your palms,also add chopped coriander leaves.

Check for seasonings ,add salt ,lime juice or slitted chillies or pepper if needed.

Heat 3 to 4 pieces of coal once red hot place it over the gravy by keeping a piece of foil .

Add few drops of oil or butter on the hot coal and immediatley cover tight with a lid.

Let the smoke get infused for 5 to 6 minutes.

Then gently remove the foil and coal.

Just before serving add 1tbsp cream .

Serve hot with naan/roti /paratha or any bread of your choice.

 

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Masala pav pattice my most Childhood favorite Mumbai street food is very delicious chatpata and filling snack which can be enjoyed as a light  dinner too  . I simply love love Masala Pav Pattice and can eat it any time of the day ..Masala Pav pattice is a sandwich version of the famous Mumbai Masala Pavwhich i have shared earlier .

Chilli garlic paste sauted and later coated with butter on sliced pav which is then sandwiched with potato tikki ,onion and topped with coriander and served with lime. This chatpata pav pattice is utterly delicious and a must try for all chat and streetfood lovers.

for the chilli garlic paste

12 dry kashmiri Chillies soaked in hot water for 15 minutes, discard the seeds. 

1 tsp cumin seeds 

20 garlic cloves (approximately 3 tbsp minced ) 

rock salt as needed 

Grind to a smooth  paste adding little water and keep aside 

Ingredients

4 potatoes 

2 green chillies chopped 

1/4 tsp garam masala 

1 tsp oil

butter as needed 

chaat masala as required

salt to taste

Method

Firstly make Potato pattice.

Boil and  mash potatoes, peel the skin  add salt ,haldi/turmeric powder , cumin powder,green chilli chopped , make tikki shallow fry. 

Add 1tsp  oil and 1 tbsp butter and the ground chilli garlic paste saute very well for 10  to 15 minutes. 

Add rock salt, garam masala powder and mix well .

Add little water and it cook .

Slice the pav/loaf bread

Add the  sliced pav in the masala let it coat it well add butter and few chopped coriander leaves. 

Add tomato slice, chopped onions and potato  pattice. 

Add in more butter, chaat masala squeeze lime and addd more coriander leaves and some sev

You can add some grated cheese too. 

Serve hot/warm. 

some more streetfood recipe

pav bhaji

masala pav

misal pav

pani puri

kachori 

mumbai cheese toast sandwich

mumbai veg sandwich

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Moong dal chakli is crunchy crispy delicious chakli made using moong dal and other ingredients . Chakli is made during Diwali /Ganesh chaturthi also made during Christmas and many other festivals. We love chaklis and often make these crunchy crispy Chaklis to enjoy with tea .

Making Chakli is very common here in India and the recipe differs in every region ,Bhajni chakli ,Instant Chakli maida chakli ,butter chakli and this moong dal chakli are few of my favourite varities of chakli we often make at home.

adding moongdal gives a nice cruunch to the chaklis .Chaklis can be .

Ingredients

1 cup maida/all purpose flour

2 tbsp rice flour

1/2 cup yellow moong dal

1 tsp ajwain 

2 tsp red chilli powder (i used kashmiri chili powder)

1/4 tsp asafoetida/hing

1/4 tsp turmeric powder

1 tbsp sesame seeds

salt to taste 

1 tbsp oil/butter 

oil to deep fry 

method

Soka moong dal for 1 hour 

pressure cook till it turns soft ,mash and keep aside .

In a muslin cloth take maida/all purpose flour and tie it tightly ,place it in a container and close the lid

Add little water in the pressure cooker  till it reaches half the height of  the container 

Cover the pressure cooker lid ,take off the whistle  and cook for 12  to 15 minutes.

Break the lump using a rolling pin or a pestle or a wooden spoon . 

Sieve it well. 

Now add boiled moong dal ,rice flour ,chilli powder, turmeric powder , 1tbsp hot oil ,salt red chilli powder, asafoetida  sesame seeds  ,ajwain.

 

Add water if required and knead to a soft dough .

Divide into 3 to 4 parts.

Grease the chakli mould place the dough in the mould fitted with star tip.

Line plate with parchment /butter paper and form chakli 

Heat oil to deep fry 

Once oil is hot ,lower the flame and fry over medium flame .

Remove it on a plate lined with absorbent paper. 

Allow it to cool completely then store in air tight container .

 

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Sprouted moong in delicious spicy coconut and green masala goes best with chapati/ bhakri.pole or pav. This green coconut masala mung is healthy and delicious.

 This green masala sprouted mung/moong is very easy to prepare. I love sprouts in any form and we try to incorporate  it in our diet  regularly either as a stir fry /salad or making dosas/chillas.

Ingredients

 1 cup mung /Moong 

1/2 cup coconut grated

1 small onion 

3 to 4 dark green chilies(spicy ones)/5 to 6 light green chillies 

1 inch ginger 

3 to 4 Small cloves of garlic 

1 tsp jeera /cumin seeds 

1 cup tightly packed coriander leaves. 

1/2 tsp Garam masala powder 

1 onion chopped 

Curry leaves a sprig 

1/4tsp asafoetida/hing 

Oil 1 tbsp 

Method

Wash and soak the moong for 4 to 5 hours. 

Then keep it to sprout overnight or for 8 to 9 hours  , drain the water and tie it in a muslin or cotton cloth. 

Untie the cloth next morning, the  moong must have sprouted well. 

Rinse and keep aside. 

Take grated coconut, ginger garlic chillies, onion coriander leaves cumin seeds/jeera and grind to a paste adding little water . 

Heat a vessel, add oil ,once hot add curry leaves and hing /asafoetida

Add chopped onions and fry until it turns translucent. 

Add the ground coconut paste and saute for 8 to 10 min over low flame. 

Then add water, add salt and haldi/turmeric powder and the sprouted moong. 

Cover with lid and cook over medium flame until the moong is cooked. 

Add salt, garam masala powder and some lime juice as needed. 

You can add in 1 tsp jaggery as well. 

Serve hot with chapati/pole/bhakri or pav. 

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Pista Burfi/Pista Barfi is super delicious and popular Indian sweet/Mithai made with pistachio and mawa /khoya/milk solids. Pista Burfi is not only easy to make but taste amazing too. I love Indian sweets/mithai ,you can check a variety of homemade Indian mithai in the blog I will share them at the end of the post .Indian sweets like burfi/barfi peda ,katli, ladoo are easily available in the sweet shops but making them at home is always welcomed ,you know what all ingredients go in not to mention the purity and hygiene too .With festivities around the corner I thought of sharing this super easy and delicious treat which can be prepared at home in just 15 minutes with handful of ingredients easily available .

Pista burfi/Pista mawa barfi is loved by all at my place I even make another version which needs no mawa/khoya I will share that too some day soon .You can use almonds and pista in equal quantity to make almond badam pista burfi .

ingredients

250 grams mawa/khoya/mava

100 grams pistachio/pista 

4 tbsp milkpowder 

1/2 tsp cardamom powder

1/2 cup sugar 

1 tsp ghee

Method

Powder the pistachio and keep aside 

Take a nonstick/thick bottomed pan,add ghee and  mawa/khoya and saute till mawa starts to melt

Add in powdered pista and a tiny drop of green colour

Add cardamom powder and sugar and mix well 

The mixture will look loose keep stirring with a spatula until sugar dissolves completely

Add in milk powder and give it a nice mix

The mixture will be ready and will leave sides of the pan. 

Remove the mixture in a greased tray/thali 

Level it with a spatula and allow it to cool

Dab the silver warq/varal/edible silver leaves or chopped pista if you want to avoid warq

Cut into desired shapes and enjoy homemade delicious Pista burfi/barfi.

some other Indian sweets/mithai for you to try

kaju katli

Peda/Kesar peda

Malai ladoo

walnut anjeer burfi

Besan Ladoo

Rava ladoo

Jalebi

Rasmalai

Cham Cham

khoya Gulab Jamun

Milkpowder gulab jamun

Malpua

 

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Palak Corn dhokla/Spinach Corn Khatta Dhokla  is super soft ,spongy  and delicious healthy dhokla and a perfect breakfast option. We love dhoklas I  always try adding vegetables to make it more healthy. Adding Spinach/Palak puree gives this dhokla a lovely colour and also adds to nutritious value  .This Palak Corn Dhokla /Spinach and Corn Dhokla is so soft and delicious and easy to make..

you can check other easy breakfast options in the blog 

khatta dhokla using idli batter 

nylon dhokla/nylon khaman

poha idli

tomato dosa

rava idli 

ingredients

3/4 cup rice (I use 1/4 cup kolam and 1/2 cup idli rice ) 

1/4 cup moong dal 

1/4 cup urad dal /split black gram

6 to 7 fenugreek/ methi seeds

1 small bunch palak/spinach

1/4 cup boiled sweet corns 

1 inch ginger

2 green chillies 

1/2 cup curds 

1/2 tsp sugar

1 tsp oil

salt 

Method 

Soak rice and dal separately for 5 to 6 hours.

Grind rice adding little water 

Grind dal together adding water to a smooth paste .

Mix ground dal and rice together in a bowl

Add sugar ,salt ,oil and mix 

Add curds and methi seeds  mix well. 

Allow it to ferment over night or for 8 to 9 hours.

Blanch the spinach/palak leaves and puree it .

When you are ready to steam add palak/spinach puree and boiled corns to it.

Grease thali/steel plates or any vessel in which you are going to steam the dhokla.

Place the thali on the steamer .

Add in eno fruit salt and quickly mix the batter .

I sprinkled a little chilli powder on top

 

Pour the batter in the greased thali and cover with a lid and steam for 18 to 20 minutes . 

This dhokla tastes great on its own but if you prefer you can  add tadka/temper of sesame seeds and mustards seeds and serve it with any chutney or ketchup.

notes

You may add corns to the batter while steaming it too or use previously boiled corn kernels.

This above measurement gives you 2 thalis ,you can keep half batter int he fridge and mix curds and the rest pf the ingredients and allow it to ferment when you plan to make.

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Mango Pudding is delicious and easy to make dessert. After posting my Coconut pudding which was a huge hit in the blog I have been getting many requests to post more pudding recipes. I had promised to share the same in the last post. 

As already mentioned we love desserts made with china grass or agar agar and keep swapping the flavours. 

In summers when Mangoes are available in plenty I make sure we make most out of it besides enjoying mangoes and mango milkshake I always make Eggless Mango Cheesecake, Mango Icecream ,Mango kulfi ,kheer and puddings .Making Mango Pudding is super easy and requires very little ingredients .Mango Pudding/Mango China Grass is  loved by all at my place. I sometimes add coconut milk with mango the combo is amazing. 

Make some now before the mangoes disappear from the market 

There are many recipes which call for cornflour to thicken the pudding ,I somehow do  not like using cornflour the texture is not that great and the pudding never sets as beautifully as it does with china grass/ agar agar .I prefer using Alphonso mangoes it gives lovely colour and the taste is unmatchable .You may use any variety of mango fresh or frozen works well too .Also the sweetness can be adjusted ,you may add more sugar according to your taste buds.

Ingredients

1cup water to soak china grass

8grams China grass 

1 cup mango pulp

3 to 4 tbsp sugar /as needed 

2 cups fresh cream

2 cups milk 

Method

Cut china grass strands to small pieces. 

Soak it in 1 cup water for 15 to 20 minutes . 

Cook over medium flame while stirring continuously until it is dissolved completely. 

Meanwhile heat milk and cream together over low flame,add sugar to it keep stirring. 

Mix in the china grass mixture to the milk and stir well with a whisk. 

Add mango pulp and mix well. 

Pour the mixture in moulds and allow it to set for 20 minutes at room temperature and refrigerate for 3 to 4 hours . 

Unmould and enjoy. 

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Chicken Pesto pasta is my favorite pasta I love this and lasagna the most.. My homemade Pesto is such an amazing Basil pesto sauce flavourful and  taste so good.. I love how pesto enhance s the flavour when  mixed with everything. I prefer making fresh pesto everytime rather than storing it in the refrigerator. 

 This easy to make Pesto Pasta tastes amazing you can use your favorite pasta .I have used mixed pasta here.. Added some chicken ,red bell pepper and mushrooms too. Such an amazing one pot dish which can be devoured anytime. This time I have used half almonds and pine nuts to make pesto.. Almonds have a nice creamy texture to my pasta. 

Ingredients

Pasta 250 grams 

Pesto sauce 1 /2 cup click here for recipe

250 grams chicken 

1 small red bell pepper

7 to 8 mushrooms

4 to 5 garlic minced 

Pepper 

1 tsp Mixed herbs /as needed 

1/2 cup Grated cheese 

Salt to taste 

1 tbsp Olive oil. 

Method

• Boil pasta till aldente, mix  2 tsp oil and keep aside 
• Boil chicken with salt and pepper and shred to pieces. 
• Heat a Pan /wok add oil once hot add garlic and saute for few minutes. 
• Then add bell peppers and saute for sometime. 
• Add in the pesto sauce, lower the flame and let it simmer for few minutes ,add in mixed herbs,pepper.
• Add in boiled pasta, chicken and mix well. 
• Add grated cheese 
• Serve hot.. 

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