Tandoori Chicken





chicken legs- 2 pieces
curd- 2 tbsp
Ginger paste-1 tsp
garlic paste- 1 tsp
cumin powder- 1 tsp
red chilly powder- to taste
turmeric-1 tsp
coriander powder- 1 tsp
chat masala- to taste
garam masala -1 tsp
fenu greek leaves- 1 tsp
lemon juice- 1 tbsp
pepper corn powder- 1 tsp
salt – to taste
food color- 1tsp
tandoori masala- 1 tsp


  • Wash chicken pieces properly &  cut 2-3 slits on each piece.
  • Marinate chicken with all the ingredients mentioned above and freeze it for at least 7-8 hrs.
  • Preheat oven to 450 degree Fahrenheit and cook for 30 mins.
  • Meanwhile check the pieces .
  • Finally remove it from oven and serve hot with some onions, cucumber and lime wedges .

chilli chicken


Prep time-15-20min
cook time-20 min


chicken (boneless)-500gm
salt-to taste
dry red chilli-5-6(chopped)
ginger minced-2tbsp
garlic paste-2tbsp
onion-1/2 chopped
green bell pepper-1/2 chopped( can be used red,yellow bell pepper)
soy sauce-2tbsp
chilli sauce-2tbsp
vinegar- 1tbsp
spring onions-for garnish


  • At first wash the chicken well & mix it with some salt,pepper, egg,cornstarch.Keep it aside.
  • Heat oil in a pan on medium-high heat.
  • Now deep fry the batter chicken all the way through & take it out from pan.
  • In the same oil, add dry chillies, minced ginger and garlic.
  • Add onion & bell pepper and cook for another minute.
  • Add soy sauce , chilli sauce,vineger, mix well.
  • Now add the fried chicken and cook for sometimes.
  • Finally mix little bit cornstarch in the same gravy.
  • Once done, garnish with spring onion and toss once again.
  • Serve hot with noodles or fried rice.



Besan ka Burfi






Chickpea Flour (Besan) – 1 cup
Sugar – 2 cups
Heavy cream – 1 cup
Clarified Butter (Ghee) – 1 cup
Shredded Coconut – 1 cup
Choice of Dry Fruits – 1 cup, chopped


  •  Put the the Chickpea Flour in a heavy-bottomed pan and roast on medium-low heat till it releases a fantastic aroma. Keep stirring.
  •   Once done, transfer the Chickpea Flour into a dish and keep aside.
  •   In the same pan on medium heat, melt the Ghee and add in the chopped Dry Fruits and the shredded Coconut. Mix.
  •   Add in the Chickpea Flour, Sugar and Heavy Cream. Mix well.
  • Keep mixing to ensure there are no lumps and allow the mixture to come to a boil.
  •   Once it starts boiling, reduce the flame to a low and keep cooking till the mixture thickens and leaves the sides. Stir continuously.
  • Now grease a tray  to set the Burfi in.
  •   Once the Burfi has thickened , transfer the mixture onto the greased tray.
  •   Garnish with dry fruits  and allow to set in the fridge for at least atleast 2-3hrs.
  •   Take out and make pieces with a greased knife and put it back in the fridge.
  •  Allow to set for for another 5-6 hours.
  • Remove from the fridge and serve.


Chilli Paneer(gravy based)



soy sauce-3tbsp(divided)
dried red chillies-2 or to taste(cut into pieces)
ginger-garlic paste-1tbsp
onion-1/2 midium(cut into pieces)
bell pepper- 1 midium size cubed
chilli sauce-1 tbsp or to taste
white vinegar-1tsp
corn starch-1tbsp with 2tbsp water


  •  Marinate cubed Paneer with 1 Tbsp of Soy Sauce for 10 minutes.
  •   Heat Oil in a large wok or pan and add marinated Paneer. Saute until Paneer is lightly browned on all sided.
  • Drain excess oil and remove Paneer from the pan and keep aside. Leave excess Oil in the pan.
  •   In the same Oil, add chopped Dried Red Chilies. Saute for 10-15 seconds.
  • Add Ginger, Garlic, Green Chilies and saute for 30-40 seconds.
  •   Add Onions and Bell Pepper and saute for about 1 minute.
  •   Add 2 Tbsp of Soy Sauce, Chili Sauce and White Vinegar and mix well.
  •   Add back sauteed Paneer and mix well.
  • Add Corn Starch and Water mixture and mix well to coat evenly and serve hot.

Capsicum paneer




paneer- 400 gms ,cut into piece
tomatoes- 1midium size, chopped finely
capsicum-1 large cut into strips
oil -2tbsp
mustard seeds-1/2tsp
cumin seeds-1/2tsp
fennel seeds-1/2tsp
turmeric powder-1/2tsp
green chilles-to taste(finely chopped)
salt-to taste
red chili powder-to taste
dry mango powder-to taste
cilantro-finely chopped


  • Heat oil in a pan on medium heat.
  • Add mustard seeds and allow them to pop.
  • Add cumin seeds,fennel seeds,kalonji,allow them to sizzle.
  • Add turmeric powder,ginger,garlic ,green chillies and cook for sometimes
  • Add tomatoes and little salt and cook covered until the oil starts to separate from the mixture  and tomatoes have cooked properly.
  • Add red chilli powder.
  • Add paneer and mix until all well coated.
  • Add capsicum , mix well,cover and cook for 3-4 minutes untill it is cooked but not overcooked.
  • Garnish with chopped cilantro and serve with chapati or roti.


palak paneer



palak or spinach-16oz, washed and chopped
water-1 cup
green chillies -1to2 slit
paneer- 10-12 cubed(the more the better)
cinnamon stick- 1inch piece
ginger-garlic paste-1tbsp
coriander powder-2tsp
cumin powder-1tsp
turmeric powder-1/4 tsp
red chilly powder-to taste
salt-to taste
garam masala-1/2 tsp
dry mango powder-1/2tsp
milk or heavy cream-1/2 cup ( i prefer cream)
dried fenugreek leaves-1tbsp


  • Heat a pan, bring 1cup of water to boil.
  • add green chillies & palak and allow to boil & cook.
  • Remove palak from water & allow to cool down before blending.
  • In a pan, heat 3tbsp of oil.
  • Fry paneer until lightly golden,remove paneer from pan.
  • In the same oil,add cinnamon stick,onions & a little salt.
  • Add ginger garlic paste and tomatoes,mix & cook until the oil comes out from the mixture.
  • Add all the dry spices & salt,mix well and cook for sometimes.
  • Add milk or heavy cream.
  • Add dried fenugeek leaves & cook for 1-2 minutes.
  • add paneer & mix gently, heat through and serve with naan,chapati,paratha,rice.

ande ka fanda


Preparation time-10-15mintues


4 hard boiled eggs
5-6 tbsps oil
1 big onion
1midium sized onion
2green chillies
2tsps garlic paste
2tsps ginger paste
2 tsps coriander powder
1tsps cumin powder
1tsps turmeric powder
1/2 tsps red chilli powder
salt to taste
chopped fresh coriander leaves to garnish


  • Heat 2tbsps of the cooking oil in a deep pan, after that add the onion,fry till slightly golden.Then remove the onion from the pan.Now grind the onions, tomatoes,green chillies into a smooth paste.
  • Heat the remaining oil in the same pan and add the paste.fry for 2-3 minutes.
  • Add the ginger -garlic paste,all the dry spices,mix and fry till the oil begin to separate from the masala.
  • Now add 2cups of warm water to this masala and bring to a boil on a medium flame.
  • Half slit the boiled eggs and add them to the gravy.simmer the flame and cook for sometime till the gravy is thickened.
  • Turn off  the fire & garnish with chopped coriand leaves.
  • Serve with hot rice or chapati.

Hydrabadi mutton gosht


Cooking time-approx-30mins



mutton-1/2 kg
ginger-garlic paste- 1-2 tsp
red chilly powder- to taste
garam masala-1tsp
turmeric powder-1/4 tsp
coriander powder-1/2 tsp
cumin powder-1/2 tsp
bay leaf-1
whole cloves-4-5
green cardamoms-4
cinnamon stick-2piece
mint leaves- 2handfuls,chopped
cilantro-1handful, choopped
green chilly- to taste
salt- to taste
cumin seeds- 1/2 tsp
tomato sauce-2tsp
fried onion-1cup
water-1/2 cup

For the seasoning:

black cumin seeds–1/2 tsp
green chilly -1-2 slit
curry leaves- 1sprig


  • Take a bowl and mix mutton with all the ingredients mentioned above.
  • Store it in the refrigerator for maximum 1hour.
  • Remove mutton from the fridge and add it to a pressure cooker.
  • Add 1/2 cup water,mix well and pressure cook for 1-2 whistle.reduce the flame to a simmer.
  • Continue cooking for 20minutes.
  • Now heat oil in a small pan.
  • Add black cumin seeds and allow them to sizzle.
  • Add green chillies and curry leaves.
  • Mix well and seasoning to the mutton.


crispy chicken pakoda



chicken-200 gms
eggs- 2
ginger-garlic paste-1tsp
red chilly powder- 1tsp
chilly sauce- 1tsp
tomato sauce- 1tsp
onion paste- 1-2 tsp
green chillies – 2-3(chopped)
salt-as required
gram flour – 1tsp
cornflour- 1tsp
red chilly powder-1tsp
turmeric- 1/2 tsp
coriander leaves- handful (finely chopped)


  • Cut chicken into pieces and wash it clearly.
  • Then take the chicken in a bowl and add all the ingredients mentioned above.
  • Once the chicken is marinated, store it in refrigerator  for maximum 7-8hours.
  • After that the marinated chicken is ready to fry.heat oil for deep frying, when the oil is hot,drop the chicken pieces,making sure the chicken is spread on the oil.
  • cook on all sides, making sure it,s cooked.
  • serve hot pakoda with red tomato sauce.

kadai mushrooms(white gravy based)


For Marinate-

mushroom-1cup(cut into pieces)
curd- 2tbsp
pepper powder-2tsp
coriander powder- 1tsp
onion paste- 1/2 cup
tomato paste-2-4 tbsp
turmeric powder-1tsp
green chilly- 2 big
salt-as required

For Gravy-

onion- 1/2 cup(finely chopped)
ginger-garlic paste-1 tsp
red chilly powder-1/2 tsp
bay  leaf-1
cinnamon- 1 piece
cardamom- 2
turmeric powder-1/2 tsp
garam masala powder-1tsp
water-1/2 cup
suger-1tsp (not necessary)
coriander leaves- to decorate


  • take  a bowl and marinate mushroom pieces with all the ingredients mentioned for marinate, then store it in refrigerator for minimum 1hour .
  • After that take a pan and heat oil then add bay leaf, cardamom, cinnamon,ginger -garlic paste,chopped onion,turmeric powder, chilly powder .
  • Then add marinated  mushrooms and mix it well.
  • Add milk and water and let it cooked until mushrooms  softens.
  • In between check salt if needed, add sugar if you wish.
  • once the mushrooms is done ,sprinkle garam masala and chopped coriander for garnishing.
  • serve hot with paratha or chapati.