Tuesday, 25 April 2017


Recipe for Indian Tandoori chicken in kadhai(skillet)

Tandoori chicken is a well known dish throughout the world. Being very proud of this fact, I would like to share a brief history about it’s popularity.

Tandoori chicken gets its name from the word tandoor (a cylindrical clay oven ) in which this dish is prepared. This chicken dish originated in Punjab as traditionally tandoori cooking was followed in Punjab. Villages in Punjab had communal tandoors where centrally food was prepared. Even today few villages have these tandoors.

Post partition Punjabis settled in Delhi and other places.  Moti mahal deluxe restaurant, in Delhi served this dish for the first time to first prime minister of India, Jawaharlal Nehru who liked the dish so much that he made this dish a regular part of official banquets. Visiting dignitaries enjoyed it so much and that led to it’s popularity throughout the world.

This is an easy to make dish which broadly involves just two steps. First is the marination and the second is grilling. Marination period can be anything between four to twenty four hours. The second step can be done in an oven, tandoor, barbeque or in a kadhai.

Chicken pieces or the whole chicken is marinated in yoghurt with lemon juice, ginger garlic paste and other spices. The longer the marination period, better is the taste.

I started preparing this dish when very young and I was quite known for it. No ready made or instant spices are required, just the basic ones.
Just push the marinated pieces on to a skewer and cook over a barbeque.
Don't have a barbeque...... cook in a regular thick bottomed pan or kadhai(skillet) and smoked towards the end to give it a tandoori effect. The result is as good as the traditional tandoori chicken. I am sharing the same with you all enjoy it...


  • 800 gms skinned chicken (cut in medium sized pieces)
  • ¼ cup butter or oil
  • 2  inches pieces of coal (for smoking)

For marinade

  • 200 gms yoghurt
  • ½ tsp turmeric powder
  • 3 tsp red chilly powder
  • 2 tsp coriander powder
  • 1 tsp roasted cumin powder
  • 3 tbsp ginger garlic paste
  • 2 tbsp oil
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • Salt to taste

How to make

In a mixing bowl put all the ingredients for marination. Mix well.

Add the washed chicken pieces and rub the marinade with your hands till the pieces are well coated.

Cover with a cling film and refrigerate for at least four hours or overnight.

Heat some oil in a kadhai. Add the marinated pieces (not the marinade) and roast on medium heat till done. As the chicken is marinated it cooks as fast as 7 to 8 minutes.

Heat two pieces of coal directly on the burner. Put these coal pieces in a small bowl. Pour few drops of oil on it to get fumes. Keep it in the center of the kadhai and immediately cover with lid for 3 to 4 minutes.

Brush with some butter and enjoy this lip smacking dish as a snack with green chutney or with simple yellow dal and rice.


  • If you intend to use bigger pieces or even make a whole chicken, it is advisable to make a few cuts on it to help the marinade get inside it.
  • Marinade can be used as the base for another dish. Also leftover tandoori chicken can be added to it.

Saturday, 24 December 2016


Dried shrimps with fenugreek leaves (Javla or Sukat with methi )

Sukat or Javla are small size, sun dried shrimps. They are consumed whole with the head and shell on. They are high in proteins. Soda is a larger variety which is shelled and dried.
Dried shrimps are mainly used in Konkan and Tamilnadu. Also it is very commonly used in chinese, thai, vietnamese and japanese cuisine.
I have used the regular fresh fenugreek leaves available in market (avoid the stems completely). This is a dry preparation. This is a wonderful side dish.


100 gms dried shrimps
1 cup fresh fenugreek leaves
½ cup onions (finely chopped)
1 cup tomatoes (finely chopped)
2 green chillies (roughly chopped)
¼ tsp turmeric powder
1 tsp red chilly powder
1/3 cup oil
Salt to taste

How to make

Dry roast the shrimps on medium heat for two minutes. Let it cool completely. Sift through a sieve to get rid of the unwanted tiny parts.

Soak the shrimps in water for ten minutes. Drain the water. Keep aside.

While picking the fenugreek leaves care should be taken that only the leaves should be picked.

Heat oil in a wok. Add the onions. As the onions changes it’s colour add turmeric and red chilly powder.

Add the soaked shrimps and tomatoes. Mix well. Cover with lid. Cook on low heat for 7 to 8 minutes.

The moisture of the shrimps and the tomatoes will help in cooking. Remove the lid. Add salt (only if required).

Break the fenugreek leaves with hand. Add to the shrimp mixture. Sauté uncovered for 2 to 3 minutes or until the leaves are completely wilted and done.
A quick, easy and tasty side dish is ready to eat.

Sunday, 24 July 2016


Recipe for Whole wheat Rosemary bread in a pressure cooker

I am ready with my most awaiting recipe for baking and guess what.....the power supply goes duff......but this doesn't stop me from my baking.....my solution for this situation is the humble pressure cooker.........an essential part of each kitchen. This is not the first time I am baking in the pressure cooker. I have baked many of my cakes in the pressure cooker.
The texture of the wheat bread will be slightly on the denser side as compared to the regular refined flour bread but definitely you can count on its health factor.

No alterations have been done in the basic recipe of bread (to be baked in the oven).The results were more than satisfactory. This technique has come as a great saviour to me. I am sure many of you will agree with me…

This recipe is similar to the rosemary and garlic bread which I had posted recently. There is no change in the procedure accept the fact it will be baked in a normal pressure cooker. Even if you do not have an oven, that should not stop you from baking a bread at home.


1 cup plain flour
1 cup whole wheat flour
1 tsp crumbled fresh yeast
2 tsp crushed jaggery
1 cup lukewarm water
1 tbsp clarified butter
3 to 4 sprigs of fresh rosemary
½ tsp salt
Flour for dusting

How to make

Put the jaggery and yeast in a small bowl. Add 2 tbsp of lukewarm water to it. Keep aside to froth.

Sift the flours in a big mixing bowl. Add salt and rosemary leaves. Mix well.

Make a well in the center. Add yeast to it and mix.

Knead to make a soft dough by adding about a ¾ cup of lukewarm water.

Transfer on a floured surface. Knead the dough for 12 to 15 minutes.

Knead by stretching and folding method.

Keep the dough in the bowl to prove.

Cover with a moist cloth. Keep aside till it doubles in size. Proving may take 40 to 60 minutes.

Knead the dough again. Shape it to fit into the baking tin (8”x3”).

Grease and dust the baking tin. Place the dough in the baking tin. Keep aside till it doubles in size.

Remove the weight and the gasket from the lid. Keep an inverted plate inside the cooker. Cover with lid and heat it on maximum heat for 5 minutes (I am using a 5 litres capacity cooker).

Remove the lid. Carefully place the baking tin. Cover with lid again. Reduce the heat. Bake for 30 minutes. Check the bread.

Demould after 5 minutes. Let it cool before slicing it.


  • Kneading the dough for the suggested time gives good results.
  • Proving time may vary according to the season.

Tuesday, 3 February 2015


Recipe for Matar Paneer

A popular north Indian dish available on the menu card of almost all the restaurants in India. As a child I remember this one dish to be surely part of our order at our dinner outings.

 As I have travelled to the different states of our country,  I got a chance to savour the various versions of this dish. What I can say is...the milder the flavour better is the result. 

This onion and tomato based gravy is the basic Punjabi gravy which goes well with any vegetable.

Shahi  paneer, butter paneer, paneer tikka masala being the few amongst the many dishes prepared from paneer…Matar paneer still holds it’s place strong.


  • 250 gms cottage cheese or paneer
  • 150 gms green peas (shelled)
  • ¼ tsp turmeric powder
  • 1 tsp red chilly powder
  • ¼ tsp garam masala
  • 1 cup milk
  • 2 tbsp oil+2 tbsp clarified butter or ghee
  • Salt to taste

For the gravy

  • 1/3 cup onion (diced)
  • 2/3 cup tomato (diced)
  • 6 cloves garlic
  • 1 inch piece ginger
  • 8-10 leaves of mint

How to make

Put all the ingredients for the gravy in a grinder and make a fine paste.

Heat oil and ghee in a thick bottomed vessel. Tip in the gravy paste. Stir fry on medium heat for two minutes.

Add the turmeric and chilly powder. Saute till the oil separates. If the gravy paste sticks to the bottom add little water to it.

Add the green peas. Fry for a minute.

Now pour in the milk. Season with salt.

As the curry is about to boil add the paneer cubes. Simmer uncovered for 2 – 3 minutes. Check the consistency of the gravy. You can add more milk or water according to your preference.

Sprinkle some garam masala powder. Serve with crispy naan or tandoori roti.


Recipe for Kulthi Ka Kutt

Kulthi or Horsegram is rich in minerals and vitamins. It is known by different names in different regions of India like kulath, huruli, kulith, gahat, galath…

It is a staple for the farmers. It is an excellent source of energy, also is gives warmth to our body. Hence it is mostly considered as a winter food.

This recipe comes from the Andhra region. It is slow cooked for a long duration on the traditional chulhas. The longer it cooks the better is it’s taste. Alternatively the pressure cooker can be used to save the time.

The kutt is thick in consistency. The brinjals in the kutt taste awesome. Sondal is be prepared with the cooked kulthi which is a byproduct of this dish.

It is usually enjoyed with ragi muddi (soft steamed dough made from ragi flour) and plain steamed rice.


  • 250 gms kulthi
  • 6 medium sized brinjals
  • ¼ cup tamarind pulp
  • 1 tsp powdered sesame seeds
  • ½ tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp chilly powder
  • 1 tsp cumin seeds
  • 1 tsp fenugreek  or methi seeds
  • Salt to taste

For masala

  • 2 tbsp grated fresh coconut
  • 2 medium sized onions (roughly chopped)
  • 12 to 15 cloves of garlic

For tempering

  • 7 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp split black gram dal
  • 1 green chillies (chopped)
  • ¼ tsp asafoetida
  • ½ cup oil

How to make

Soak the kulthi overnight.

Pressure cook the kulthi till 5 to 6 whistles. Kulthi takes longer time to cook.

Separate the liquid and the kulthi. The liquid will be used for the kutt and the cooked can be tossed in a tempering to made a nutritious snack.

Make a fine paste with the ingredients for masala.

Dry roast the cumin and methi seeds and pound to make a coarse powder. Keep aside.

Cut the brinjals lengthwise with the thickness if one centimeter.

Heat the oil in a kadhai. Firstly add the urad dal followed by curry leaves, mustard and cumin seeds, green chillies and asafoetida.

Tip in the masala paste. Saute for a minute. Add turmeric, coriander and chilly powders. Stir well.

Add the chopped brinjals. Mix well. Also add the kulthi liquid and salt. Simmer for two minutes.

Now add the tamarind pulp and stir. Cover with lid. Simmer on low heat for 15 minutes.

The kutt will become thick and you may observe oil on the surface.

Serve with ragi muddi or steamed rice.


Recipe for Mishti doi

Mishti doi , a Bengali sweet. Bengali is a sweet language to here to, also bengalis are known for their love for sweets.

I have used jaggery as the sweetner. It can also be prepared with sugar or even caramelized sugar. The quantity of sweetner can be adjusted according to personal preference.

Like the bhappa doi this dish is not steamed. It is set in a ceramic serving dish.This is one easy-to-make dish with less ingredients and simple procedure.

You will surely get hooked on to this luscious summer dessert.


  • 3 cups full fat milk
  • 1 cup jaggery (chopped)
  • ¼ cup fresh curd
  • Roasted pistachios for garnishing

How to make

Heat the milk. Simmer until half the quantity.

Remove from heat. Add the jaggery. Stir till the jaggery melts.

When the milk becomes lukewarm add the curd. Mix well. Pour the milk in a ceramic bowl. 

Cover with lid. Keep in a warm place for 5 hours.

Once the doi is set refrigerate for two hours. Garnish with chopped pistachios and serve chilled.

Monday, 2 February 2015


Recipe for Bhappa doi

Bhappa doi is a Bengali dessert, very easy to make. This is a yoghurt based steamed pudding. It requires very less time for preparation (just the time required for steaming).

Can be prepared at the last minute. The sweetness can be adjusted according to the personal preference.

Creamier the yoghurt better will be the result.

You can steam the yoghurt in small heat proof containers as individual serving.


  • 1 cup full fat milk
  • ½ cup condensed milk
  • 1 cup fresh curd
  • ¼ tsp cardamom powder

How to make

Combine all the ingredients in a mixing bowl. Beat well.

Pour this mixture in a pudding mould. Cover with aluminium foil.

Put enough water in a pressure cooker such that the pudding mould can be half immersed in it.

When the water is about to boil keep the pudding mould in it and cover with lid (without the weight).

Steam the pudding for 20 minutes on medium heat. Remove from the pressure cooker. Let it cool.

Once at room temperature refrigerate for two hours.

For demoulding keep a serving dish on top and invert. Tap on all sides.

Serve chilled.


  • Use fresh curd only.
  • Sweetness can be increased or decreased according to your preference.