Wednesday, 27 November 2013

Mutton Keema Pao

Hello Friends,
               Keema pav is a famous recipe from Mumbai. I tried this recipe in one of the famous restaurant in Bangalore at the time of Diwali and decided to try it at home.
Restaurant was little oily and spicy so I decided to make my own version with less oil and less spicy.
Sharing the recipe with you all, hope you all will like my version :)
500 gm mince mutton
1/2 cup green peas
3-4 cloves
1" cinnamon stick
1 bay leaf
A pinch of cardamom powder
2 tbsp oil
1 tbsp ginger-garlic paste
1 large onion (finely chopped)
2 medium size tomatoes (finely chopped)
1 green chilly (finely chopped)
1/2 tsp garam masala
1/2 tsp mutton masala
1/2 tsp coriander powder
1/4 tsp red chilly powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 small cup water
Garnish: Fresh coriander leaves (finely chopped)
6 pav
  • Boil green peas in heavy bottom pan, till they are cooked. Drain and keep them aside.
  • Heat oil in a non-stick kadhai, add cloves, cinnamon, bay leaf and green cardamom powder.
  • Add ginger-garlic paste and saute till it becomes light brown in colour.
  • Add chopped onion. Mix well and saute till they become golden brown in colour.

  • Add tomatoes, mix well. Cook covered till the oil separates.
  • Add all the dry masalas (garam masala, coriander powder, cumin powder, turmeric powder, red chilly powder, mutton masala), mix well.
  • Add minced mutton, mix nicely. Add water and cooked cover.
  • Keep stirring in between. Mash in between. 
  • Cook till oil starts floating on the top. Add boiled peas.
  • Mix well and cook on high heat for couple of minute till the mince is little dry.
  • Garnish with chopped fresh coriander leaves.
To Serve: Heat butter in a non-stick pan. Cut pav horizontally into two pieces and pan fry in butter till pav is crisp and light brown.

Sunday, 24 November 2013

Soya Chunks (mealmaker) Manchurian Dry

Hi Friends,
                Soya bean is rich in Protein, Vegans can substitute Soya chunks with meat. Soya nuggets provide good amount of vitamins, minerals, fibre for growing kids. As it is one of the best source of Omega-3 fatty acids so it helps in reducing the risk of coronary heart disease as well.

Soya bean is available in many forms like nuggets, small chunks and granules. You can make soya in any form like curry, soya keema, dry soya peas, soya chunks with potato (gravy) etc etc......
This time I tried something new with Soya Chunks i.e Soya Manchurian (Dry). Sharing my version of Soya Manchurian with you all, hope you will like it :)

1 cup soya chunks (boiled in salted water, drain and keep aside)
2 tsp cornflour
1 tbsp ginger-garlic paste
1/2 red bell pepper (cut into cubes)
1/2 yellow bell pepper (cut into cubes)
1/2 green bell pepper (cut into cubes)
1 big onion (cut into cubes)
1 tbsp tomato ketchup
1 tsp chilly sauce
1 tsp soya sauce
1/4 tsp vinegar
1/4 tsp pepper powder
Salt according to taste
A pinch of ajinomoto
1 spring onion (green portion)  for garnishing
Oil for frying

  • Put boiled soya, cornflour and salt on a plate and mix well. Keep it aside for 10-15 mins.
  • Heat oil in a kadhai, now add soya chunks in small quantity. Fry till they become crispy. Don't overcook them otherwise chunks will become hard.
  • Heat 2 tbsp of oil in a non-stick pan, add ginger-garlic paste and onions. Cook on high flame for 2 mins.
  • Now add red, yellow and green bell peppers. Mix well.
  • Add soya sauce, tomato ketchup, chilly sauce, vinegar and 1/4 cup of water. Simmer on low flame for 5 mins.
  • Add salt, pepper powder and ajinomoto.
  • Now add soya chunks and mix well.
  • Keep on low flame for 5 mins.
  • Garnish with chopped spring onion green and serve hot. 

Tuesday, 19 November 2013

Garden Salad

Hi Friends,
               After having too many sweets on Diwali, me and my husband decided to have less calorie intake in our meal. So now a days I am making soups and salads more often than our full course meal.

I tried Garden Salad, adding bread croutons in it makes it crunchy and yummy ... So sharing my version of Garden Salad with you all :)

1 bunch of lettuce (washed and torn roughly into pieces)
2 large tomatoes (sliced)
1 red onion (sliced)
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup of boiled corn kernels
Few olives (optional)
Handful of bread croutons
For Dressing:
2 tbsp of olive oil
2 cloves of garlic (mashed)
1 tbsp vinegar or juice of 1 lemon
A pinch of pepper powder
Salt according to taste

  • Put all the veggies in the large salad bowl.

  • To make dressing, put all the dressing ingredients in a small bowl. Whisk it nicely.
  • Pour on the veggies. Toss well.
  • Garnish with bread croutons. 
  • Serve immediately.  

Monday, 11 November 2013

Pepper Rasam/ Kali mirch Rasam

Hello All,
     Winters are welcome and  welcome the cold and sore throat problems too... I face this problem quiet often so decided to have Pepper Rasam on regular basis to get rid of both the problems. 

2 Tomatoes 
1 tbsp black peppercorns (roughly mashed)
1 tsp cumin seeds (roughly mashed)
3-4 cloves of garlic (roughly mashed)
1 tbsp rasam powder
1/4 tsp garam masala
A pinch of haldi powder
Few Curry leaves
Salt acc. to taste

1 tbsp roughly chopped coriander leaves
1 juice of lemon (instead of tamarind)

To Temper:

1 tbsp Ghee
1 tsp mustard seeds
Few curry leaves
A pinch of Hing
2 Red chillies (roughly broken)
  • Add chopped tomatoes, rasam powder, turmeric powder, crushed peppercorns, cumin seeds, garlic and salt in a heavy bottomed pan. Cook tomatoes till they become mashy and pulpy.
  • Add 2 cups of water and bring it to boil. Once it starts boiling simmer on low flame.
  • In the meanwhile heat ghee in a tadka pan, add mustard seeds, when it splutters, add red chilly powder, hing ,curry leaves mix well. Pour it over the rasam.
  • Garnish with chopped fresh coriander and sprinkle lemon juice on the top. 
  • Serve it hot with boiled rice.....Enjoy.

Monday, 4 November 2013

Street Food Recipes Event - ZESTY SOUTH INDIAN KITCHEN

Hi Friends,
         Hope you had great time on Diwali, We enjoyed too. I know I am posting this event very late and sorry Swati for doing so. She gave me a chance to host the event in my space so big Thanks to her......She is an awesome cook and for her yummilicious recipes do visit her blog ZESTY SOUTH INDIAN KITCHEN....

We did shopping for the Diwali, going out and shopping is a fun but what about FOOD.....
In market now a days so many options are available in which Street Food is very famous like chaat papdi, gol-gappe, tikki, bhel puri YUM - YUM 

This month event is very easy and one of our favorite STREET FOOD RECIPE EVENT ...
So what are you waiting for ??? 


Rules of the Event:
  • A linky will be open from November 1st to November 30th.
  • At least one new recipes and two recipes from the achieves. Please update the post with logo or worded link.
  • Recipe can be gluten or vegan free.
  • You have to link this announcement post in the recipes; using logo is welcome but not mandatory.
  • Non-bloggers are also welcome, send me full recipe with a photograph to my email id
  • Bloggers can link their recipes using the linky tool. In case they find it difficult or find some problem to link can also send & amp
  • Non-bloggers can send in their recipes to my mail with the following details-
  • Your Name-
  • Recipe Name-
  • Recipe Details-
  • Pic of the Dish

Recipe must be linked to my annoucement page  and to Swathi's announcement page......

So Friends waiting for your Yummy Recipes :)

Friday, 25 October 2013

Butter Chicken (Punjabi Style)

Hi All,
    Butter chicken is a popular dish of Punjabi Cuisine made in tomato gravy. Rich gravy includes cashew-nuts, tomatoes and cream as main ingredients

Restaurant style Indian butter chicken was tried at home yesterday, which came out very well. 


Grilled/Tandoori boneless chicken 

For Gravy:

  • 2 tbsp butter
  • 2 tbsp oil
  • 1 big cardamom 
  • 2-3 cloves
  • 1 tej patta
  • 1" ginger (roughly chopped)
  • 4-5 cloves of garlic (roughly chopped)
  • 1 onion (sliced)
  • 6-7 tomatoes (roughly chopped)
  • 3-4 tbsp cashews (soaked in hot water)
  • 1/4 tsp deggi mirch
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 cup milk and 1 cup water
  • 1 small pack of cream
  • 2-3 tbsp of ketchup sauce


  • Prepare grill chicken with the help of sandwich maker.

  • To make makhani gravy, heat butter and oil together in a kadhai. Add big cardamom, cloves and tej patta. Now add ginger and garlic . Saute till they become golden pink in colour.
  • Add sliced onion. Cook till it becomes golden pink in colour. 

  • Add chopped tomatoes, mix well and cook covered till they become pulpy.
  • Remove from fire. Allow it to cool.

  • Blend the mixture in the blender and sieve.
  • Add all the dry masalas and cashew paste.Stir for few seconds on medium heat.

  • Add milk and water mixture to get the desired gravy.Bring it to boil. Stirring constantly.
  • Add grilled/tandoori chicken and tomato ketchup. Cover and cook for 5-7 mins.
  • Before serving add cream. Mix well.
  • Garnish with fresh cream and fresh coriander leaves.
  • Enjoy.

Thursday, 3 October 2013

Fish Fry (Kerala Style)

Hi Friends,
  Blogging after so many days, it seems like its been ages since I wrote my last post. Busy bee now a days ..
As I started my new blog, so many orders are coming which always keep me occupied.
But now I thought of giving time to my family, on their demand I made Fish Fry  in Kerala Style today for the dinner....
Sharing recipe with you all, hope you will like it :)


500 gm surmai or salmon fish (sliced)
2 tbsp ginger-g
arlic paste 
3 tsp of fish masala (It contains everything, chilly powder, salt, garam         masala) You can add more of chilly powder and salt according to your taste.

1/2 tsp turmeric powder

5 tbsp Lemon juice
2 tbsp semolina or roasted gram-flour or fine rice powder 
Oil for shallow frying

Chaat masala
For Serving : Lemon wedges and onion rings

  • Clean and wash the fish nicely under the running water. Keep it aside.
  • Pat dry gently with the kitchen towel. 
  • In a bowl put fish slices, ginger-garlic paste, fish masala, turmeric, lemon juice, salt, semolina/gram-flour/rice powder. Mix well to make a paste. (Extra amount of red chilly powder can be added to make little more spicy)
  • Coat the marination evenly on both the sides of the fish and marinate for 30 minutes or 1 hour in the fridge.
  • Heat oil in a non-stick pan. Put the fish pieces slowly in the pan. 
  • Fry till the fish slices become golden brown from both the sides. 
  • Remove on an absorbent paper and sprinkle chaat masala on the top.
  • Serve with lemon wedges and onion rings.
  • Enjoy...........

Monday, 16 September 2013

South Indian Cooking (SIC) Series Event

Hi Friends,
     From Delhi but staying in Bangalore has made me a South Indian Food Lover. Love to have dosas, idlis and curd rice at-least twice a week.
This love towards South Indian Cooking inspired me to host Anu's event in my blog.
She has started SIC (South Indian Cooking) event long back and gave me an opportunity to host the event in my space. Thanks a-lot Anu for that.

Event Rules:
  • Use of LOGO is MANDATORY, as it will help to spread the word.
  •  Link back to the Anu's Event Page and My Event page is necessary.
  • Event Start Date is September 15th and Ends on November 15th (a 2 month event).
  • Vegetarian and Non-Vegetarian recipes are allowed.
  • ANY number of entries are most welcome.
  • Archived posts are also welcome, but please re-post it with the even logo and link to this event page. 
  • Non-Bloggers are welcome to participate, send in your recipe to
  • Bloggers can link to the corresponding the end of this page. If you find it difficult to link can also email me your recipe at

(NOTE: Please link the recipes according to the states names pls, and make sure if at all you make a mistake, you inform me about for me to correct it, else the entry will be deleted.)
( Please combine Pondicherry and Goa as one state entry)

So Friends waiting for your lip smacking recipes :)

Wednesday, 11 September 2013

2nd Giveaway Winner

Hey  Friends,
      Thanks to all the participants who participated in my giveaway with love and great enthusiasm. I really want to thanks to all my friends who showed their love to my new blog as well .....

I received total 23 entries but only 1 will be the winner. And the 


                                             Anu Joshi 

Congrats Anu, Please send me your address and phone number to In case the winner doesn't response in 48 hours I will select the new winner....

Other participants please don't be sad some more giveaways are coming up :)

Tuesday, 10 September 2013

Chicken Thukpa ( With home-made flat noodles)

Hi Friends,
    Thukpa is famous recipe from Tibet ....... It is highly nutritive soup as it contains lots of veggies and chicken. 
Recently I tasted it at one of my neighbour's house and started searching for a good Thukpa recipe....
Finally I made my own version which came out very nice and loved by all at home. Sharing the recipe with you all :)

300 gm boneless chicken (cut into cubes)
Finely chopped vegetables (beans, carrot, onion, corn kernels, mushrooms )
5-4 spring onions (finely chopped)
1/2 thinly sliced red bell pepper
2 tbsp ginger-garlic paste
1/4 tsp pepper
1/2 tsp sugar
1/2 tsp Soya Sauce
1/2 tsp Chilly Sauce
1 tbsp lemon juice
A pinch of ajinomoto
Olive oil
4 cups of Chicken Stock

For Home-made flat noodles:
1/2 cup all purpose flour (maida)
1 egg
1/2 tsp salt
1 tsp oil
Water to knead dough


  • First to make flat noodles, put all the ingredients in a mixing bowl and make a soft dough of it.

  • Divide the dough into equal portion, make small balls.
  • Roll them with the help of a rolling pin. Make thin chapatis out of it.
  • Now take a knife and cut the chapati into long thin strips like flat noodles.

  • Keep them aside.
  • Now take a non stick pan, add olive oil. Add chicken cubes and fry till they are cooked and turn light pink in colour. Remove on an absorbent paper.Keep it aside.

  • In the same oil add chopped onions and saute till light pink in colour. Add ginger-garlic paste and saute for a minute.

  • Now add carrot, beans and red bell pepper. Mix nicely and cook on high flame till all the veggies are half cooked.

  • Now add corn kernels, mushrooms and spring onion. Cook on high flame for 1-2 mins.

  • Now add soya sauce, chilly sauce, salt, pepper, sugar and ajinomoto. Mix nicely. 

  • Now add chicken pieces along with the chicken stock. Stir nicely and bring it to boil.
  • Once its start boiling add home-made flat noodles in the soup. Keep it on low flame and cook for another 7-8 minutes or till the noodles are cooked. carefully stir it in between.

  • You will see that the noodles will itself start floating on the surface. Now the soup is ready to serve.
  • Sprinkle lemon juice on the top and serve it hot with garlic bread or soup sticks
  • Enjoy.................