Traditional Roast Chicken

   Ingredients for Traditional Roast Chicken

  • 1 kg Chicken
  • 25 gm butter 
  • 1 garlic 
  • 3 tbsp roasted walnuts 
  • 1 tbsp chopped parsley
  • 1 tbs salt and pepper
  • 1 lemon 
  • 2  tbsp oil
  • 1 tbsp cornflour
  • 2 tbs water 

        How to make Traditional Roast Chicken

  1. Mix a tablespoon of the butter with the garlic, walnuts and parsley in a small bowl. Season well with salt and pepper. 
  2. Loosen the skin from the breast of the chicken without breaking it. Spread the butter mixture evenly between the skin and breast meat. Place the lime quarters inside the body cavity. 
  3. Pour the oil into a roasting pan. Transfer the chicken to the pan and dot the skin with the remaining butter. Roast in a preheated oven, for 1 hour, basting occasionally, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat. Lift out the chicken and place on a serving platter to a rest for 10 minutes. 
  4. Blend the cornflour with the water, then stir into the juices in the pan. Stir oven low heat until thickened, adding more water if necessary. Garnish the chicken with lime wedges. 
  5. Your traditional roast chicken is ready to serve. 

Murg Missi Roti Recipe

Missi roti is a healthy recipe particular popular in Punjab and Rajasthan. It is a combination of wheat flour and gram flour, blended with seasoned spices. It is almost similar to normal paratha except the addition of spices. Missi roti is just counterpart of paratha, which is very common recipes in breakfast in India. Missi roti has been categorised as veg-recipe as well as non-veg. recipe, depending on the blending ingredients are used.
In this article, minced chicken has been used as an external modifier. Hence, it is called as murg missi roti or murgh missi roti or chicken missi roti
murg missi roti, paratha recipe

Ingredients for Chicken Missi Roti/Murg Missi Roti:-

  • Chicken minced -1 1/2  cup
  • Flour -1 cup
  • Gram flour -1 cup
  • Salt- to taste
  • Turmeric powder- 1 teaspoon
  • Chat masala- 1 teaspoon
  • Anardana powder- 1 tablespoon
  • Onion- finely chopped 1
  • Green Chili Chopped- 4
  • Green coriander chopped- 2 tablespoons fresh
  • Egg- 1
  • Oil- 1 tablespoon

HOW TO MAKE MURG/CHICKEN MISSI ROTI:-- 

  1. Add flour, gram flour, salt, turmeric powder, chat masala, anardana and mix in a bowl.
  2. Put onion, green chillies, green coriander, chicken minced, egg, a tablespoon of oil and take a little water and dough.
  3. Make small balls from dough. Roll it like roti. Then cook on the tawa on medium flame. Apply some oil until it gets golden brown. Serve it along with chutney, achar, or some curry as per your wish. 
Try our another paratha recipe...

Try Super Delicious Egg Chat Recipe

Egg has been always favorites for many vegetarian and non-vegetarian food lovers. That's why it is available in every household and present in almost all fridges.
We always eat boiled egg, omelette,🍳 egg whisk and egg curry, but have you ever tried the egg, as a ingredients for delicious chaT. Yes, check this recipe to make egg chat recipe.  
Since, egg is a good source of protein, it is routinely used in lunch, dinners and you can also have it as a snacks or as a side dish, at breakfast, at tea time or for parties. So, let's, learn how to make delicious and yummy egg chat🍴 with very simple steps.

 Ingredients for Egg Chat:-

  • 2 boiled eggs
  • Tomato chopped
  • 1 teaspoon tomato sauce
  • 1 teaspoon chili sauce 
  • 1 teaspoon lemon juice
  •  1 teaspoon roast cumin 
  • 1 green chili, finely chopped
  •  1 onion, finely chopped
  •  2 teaspoons green coriander, finely Chopped.
egg chat,egg recipe,non veg recipe

How to make egg chaaT:-.

  1. Mix chopped onions, green chillies, tomato catchers, chili sauce and salt in a pot.
  2. Now cut boiled eggs into four pieces in a pot.
  3. Put the mixer prepared on these pieces.
  4. Now add cumin powder and lemon juice over it.
  5. Serve with chopped coriander and serve it with tea or coffee....

How to make Royal Murgh Musallam

The term Murgh Musallam, may be strange term and  many of us may not be familiar. Actually, Murgh means Chicken, Musallam stands for Whole. Hence, Murgh Musallam often refers as "Whole Chicken". It was a very popular dish in royal court of Nawabs of Awadh ( Present day-Lucknow) and in Delhi Sultanate. It is a masala roasted chicken, blended with dry fruits will provides splendid automatic royal taste. 

Ingredients for Murgh Musallam

  • 1 kg chicken (whole)
  • 4 green chillies
  • 20 flakes garlic
  • 20 gms ginger
  • 1 teaspoon garam masala powder
  • 5 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 cup beaten curd
  • 2 teaspoon red chilli powder
  • 12 cloves
  • 2 sticks cinnamon
  • 16 almonds
  • 1 teaspoon cumin seeds
  • 2 tablespoon coriander seeds
  • 1 cup oil
  • 3 onions
  • 3 tomatoes blanched and pureed
  • 2 tablespoon coriander leaves chopped  
murgh musallam,chicken recipe,nonveg recipe
Chicken/Murgh Musallam

How to make Murgh Musallam

1. Prick chicken pieces all over with a fork
2. Grind together chillies, 12 garlic flakes and ginger into a paste. Mix chicken well with ground paste, garam masala powder, salt, turmeric powder, curd and half of the red chilli powder. Allow to marinate for about 1/2 hour.
3. In a pan, roast together cloves, cinnamon, cardamom, almonds, cumin seeds and coriander seeds.
4. Heat oil in a pan for about 3 minutes. Add onions and remaining garlic flakes. Fry till onions are golden brown and remove. Strain oil and pour into cooker. Keep a aside.
5. Grind together fried and roasted ingredients and remaining ginger into a paste, adding a little water from time to time.
6. Remove chicken pieces. Reserve marinade. Group chicken into a batches. Place cooker with oil on high heat. Lightly brown each batch and remove.
7. To the remaining oil in cooker,add ground paste. Stir and fry for about 2 minutes. Add chicken pieces, marinate, tomato puree, remaining chilli powder and salt. Mix well & add remaining water.
8. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
9. Open cooker. Garnish with coriander leaves.Your Murgh Musallam is ready to serve.

Also try our other Chicken Recipes

White Chicken Recipe

The very first question is, what is white chicken and dark chicken?

The main reason for the difference of white and red colour of meat is the myoglobin-a oxygen carrying protein, that transports oxygen. The myoglobin is a chemical that causes the meat to appear darker in colour. Hence, those muscles that are require more oxygen and, therefore, have more myoglobin. The more myoglobin a muscle receives, the darker the meat will be when cooked. In USA, people do not prefer dark meat because it contains myoglobin and saturated fat. As they believe it is responsible for obesity.

Hence, there is little nutritional difference between these two types of meat. 

Difference between White and dark chicken is as follows:-

  1. White Chicken meat- refers to the breast and wings. 
  2. Dark Chicken meat- the legs and thighs.

Ingredients for White Chicken

  • 1 kg White Chicken pieces
  • 10 gms ginger
  • 15 flakes garlic
  • 10 Whole red chillies
  • 1 teaspoon cumin seeds
  • 1 cup cashew nuts
  • 1 cup water
  • 1/2 cup oil
  • 200 gms onions
  • 4 teaspoon salt
  • 3 tablespoon tomato ketchup
  • 1 teaspoon sugar

How to make White Chicken recipe

Step-1 Selection of white chicken pieces

Select white chicken-i.e. breasts and wings, and wash it with water.

Step-2: Preparation of ingredients for marinating

  • Grind together chillies, cumin seeds, ginger and garlic into a paste and rub on chicken. Allow to marinate for about 1 hour.
  • Separately grind cashew nuts into a paste, adding a little water.

Step-3: Preparation for white chicken fry

  • Heat oil in cooker for about 3 minutes. 
  • Add onions and fry till golden brown. 
  • Add chilli paste. 
  • Stir and fry for about 3 minutes.
  • Add chicken. 
  • Fry for about 10 minutes. 
  • Add salt and remaining water and mix well.
If you want white chicken fry, we can get from this step,

Step-4: Preparation for white chicken gravy 

  • Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
  • Open cooker .
  • Place cooker with chicken on high heat. 
  • Stir in cashew nuts paste, tomato ketchup and sugar.
  • Cook till gravy thickens, stirring constantly. 
Your white chicken is ready to serve. Check our other Chicken Recipes here.

How to make Iced Tea

Learn-How to make Iced tea

Regardless of where you are or what you're eating, there's nothing very like a reviving pitcher of frosted tea. Making iced or frosted tea is simple, and perpetually versatile: you can blend it light or solid, drink it unsweetened or sweetened. Once you have the fundamentals down, you can begin getting imaginative - simply take after the straightforward strides underneath.

1. The basics for iced tea

Pour warm water in cups and add teabags into it, leave it for three to five minutes. Take out the teabags, and sweeten to taste by including a little sugar. Blend in some ice cubes until softened, or utilize some frosty water. Include cut lemon for some citrus punch, and keep refrigerated.

Knowing the basics of how to brew iced tea means you can jazz your recipes up further…

2. Fruit iced tea

Convey somewhat tropical shading to your mix by including bits of new organic product like pineapple, peach, and kiwi to the frosted tea alongside a large portion of some sugar syrup. By leaving the organic product to absorb the tea for a couple of hours, you'll be left with a tart blend. Additionally, you can eat the marinated organic product at the base of your glass for a delicious reward.

3. Strawberry iced tea

For a mid year refresher, attempt this strawberry frosted tea formula:
  •  While your unique frosted tea is yet hot, pour in 1/6 – 1/3 glass superfine or powdered sugar and blend through. 
  •  Add 1/8 – 1/4 glass lemon juice, offsetting the mix of lemon and sugar to taste. 
  •  Puree a half quart of crisp strawberries and strainer them to expel the strawberry seeds. 
  •  Once the tea is cool, include the strawberry puree and place in the ice chest for 30 minutes
Now put your idea to make different type of tea varieties.

Garlic Chicken recipe with curd

Ingredients for Garlic Chicken

  • 170 grams Chicken boneless 
  • Butter 

For marination:

  • 15 grams cheese cubes 
  • 15 grams chopped garlic 
  • 5 grams ginger glue 
  • 2 grams chopped coriander leaves 
  • 7 green chillies 
  • 18 grams new cream 
  • 40 grams curd 
  • 10 grams cashew nuts 
  • 2 teaspoon salt 
  • 1/2 teaspoon dark salt 
  • 1/2 teaspoon Cardamom 
  • 5 ml oil 
Garlic chicken with curd,chicken recipe,non veg recipe

How to make garlic chicken:-

  1. For that, take a large bowl, add boneless chicken and marinate with curd. Add ginger, garlic paste, cashew nuts paste, green chilli paste, chopped coriander leaves. 
  2. Add salt to taste. Mix them all together . 
  3. Now add black salt, cumin powder, cardamom powder and cream. Now apply these ingredients and paste to chicken, and keep aside. Keep the chicken pieces coated with paste for about 30 minutes . 
  4. After this, grease the chicken pieces with butter. 
  5. Now, grill it in charcoal tandoor for about 8-10 minutes. 
  6. Your Garlic Chicken with curd is ready to serve.

Hyderabadi fish fry

I have many varieties of fish recipes in my blog. Fish recipes are very simple and easy to cook for bachelors and singles. Everyone can try this simple and easy recipe.

Fish is a very nutritious food, rich in protein, vitamins and minerals. It also has many health benefits required for healthy body and mind. See below 👇

Some of health benefits of fish are as follows:-

  • Omega-3 fatty acid present in the fish helps to maintain cardiovascular health, by playing a role in the regulation of blood clotting. 
  • It is important for prenatal and postnatal neurological development; 
  • reduce tissue inflammation and ease the symptoms of rheumatoid arthritis;
  • play a beneficial role in cardiac arrhythmia (irregular heartbeat), 
  • reducing depression and halting mental decline in older people.

Ingredients for Hyderabadi fish fry:-

  • Fish slices-250gm
  • Garlic paste-1tsp
  • Onion-1
  • Poppy seeds-1tsp
  • Turmeric powder-a pinch
  • Coriander powder-1 tsp
  • Chili powder-1 1/2 tsp
  • Besan-1 tsp
  • Oil-2 tsp
  • salt-as per taste
  • powder

Hyderabadi fish fry, easy and simple fish fry, Snacks, non-veg recipe, starter
Hyderabadi fish fry

How to make Hyderabadi Fish Fry:-

  1. Mix together- (garlic paste, coriander powder, chili powder, poppy seeds, turmeric and salt) to make a smooth paste.
  2. Apply the mixted paste on drained fish pieces and marinate for 30 minutes.
  3. Heat oil in a pan and fry sliced onion till crisp. keep this aside.
  4. dip the fish pieces in besan batter and fry the fish pieces till crisp and golden brown in colour.
  5. garnish with fried onions and lemon juice.
  6. hyderabadi fish fry is ready to serve......

Hyderabadi fish fry is damn tasty. It can be used as a side dish, along with snacks and starters.You can also try fish curry

Chicken Paratha roll

Ingredients for Chicken paratha roll :-

For filling material:-

  • 500gm
  • boneless chicken breast, cut into cubes
  • 1 tsp. garlic paste
  • 1/2 tsp. ginger paste
  • 1 tbsp. juice of half a lemon
  • 1 tsp. ground cumin powder (jeera powder)
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. chilli powder
  • 1/2 tsp. salt
  • 2 tbsp. yogurt
  • 1 tbsp. tandoori masala
  • 1 tbsp. tomato paste puree
  • 1 tbsp. butter
For paratha:-
  • 1 1/2 cup all-purpose flour
  • (you can mix half all purpose and half atta if you like)
  • 2 tbsp. ghee or oil 
  • (a bit extra for rolling and cooking)
  • 1 tsp. salt
  • warm water or milk

For chicken paratha roll:-

  • Onion rings
  • Tamarind chutney recipe  
  • Mint chutney
  • Sauce 
  • Ketchup 

To make chicken paratha roll follow the steps suggested below:-

A. For chicken filling:-

1.Mix the chicken with all the ingredients except for the butter or oil. Allow to marinate if possible for at least of 30 minutes (longer if possible, up to overnight is fine).

2.Heat half the butter or oil in the frying pan or tawa. Put heat to high and add, HALF of the marinated chicken (avoid adding the excess marinade, let it remain in the bowl).

3. Stir-fry on high heat to make sure the chicken cubes are seal so they remain moist and tender. As soon as all sides are seal (takes about 3-5 minutes) turn the chicken out into a bowl and keep it covered.

4.Add the rest of the butter or oil in the pan. When hot, add the remaining half of the marinated chicken. Repeat the same process, stir-fry on high heat for about 3-5 minutes.

5.Now, put back the first batch of cooked chicken into the pan with the second batch and mix together. Turn the heat down to medium. Pour any leftover juices or marinade and all it to cook with the chicken for 2 minutes while stirring . This will allow the chicken to have a moist coating.

6. Cover the pan, put heat to low. Allow steam for another 2 minutes whilst covered, to make sure everything is alright.

7. Adjust salt and spice to taste.

8.Turn off the heat .

B. To make paratha:-

1.Add the salt to the flour. Rub in the 2tbsp ghee, then slowly add in the warm water or milk and knead until you have a lovely soft dough. The more you knead it the softer your parathas/chapatis will be.

2.Once it's kneaded, divide the dough into small balls.
3. Dust the surface with flour, roll the ball, add 1 tsp oil. Dust flour and roll it like a roll, stretch and beat on the surface, then roll it like snail.
4.heat the flat pan.

5. roll the dough and place it on the flat pan, cook one side and turn, 6.add oil on both sides and cook till golden.

C. To make paratha roll:-

1. Now take a paratha, pour 2-3 spoon of mint chutney , tamarind chutney on it ( length wise).

2. Put cooked chicken on it and garnish with salad.

3. Now roll it and wrap in butter paper.

Your chicken Paratha roll is ready. Serve with ketchup and green chatney.

Mughlai Chicken Pulaw


Ingredients for Mughlai Chicken Pulaw


  • Chicken-1kg
  • mutton-minced-1/2 kg
  • Ghee-4 cup
  • Onion paste-1/4 Cup
  • Curd-1/2 kg
  • Rice-1/2 kg
  • Kesar badam-4
  • Tejpatta-1
  • Dalchini-10
  • Clove(laung)-10
  • Elaichi-3
  • Garlic-18 flacks
  • Black pepper-1
  • Red chilli-1tsp
  • Coriander-1tsp
  • Turmeric-1/2tsp
  • Cumin-1/2tsp


mughlai chicken

How to make mughlai chicken pulaw:

1.First of all grind garlic, ginger, chilli powder, coriander powder, turmeric & cumin powder to a fine paste.
2.now heat oil in pan and fry ground onion till brown.
3.Add half the whole spices  in a pan and then add chicken pieces and mince mutton. Fry it till brown.
4.Now add ground spices paste in it & fry it.
5. add 2 cup hot water and cook till chicken become tender.
6.now beat curd with kesar. And mix to chicken and cook it.
7.Remove from flame and set aside.
8.Heat oil in pan and fry tejpatta, half remaining whole spices and fry them.
9.add onions and fry till brown.
10.now mix rice and fry it.by adding water and salt cook rice.
11.Spread a layer of rice in a dish and then spread a layer of chicken mixture on that.
12.repeat same thing.
Now garnish mughlai chicken rice with badam..

Eggless cake recipe

How to make spongy eggless cake in pressure cooker:
Pressure cooker cake

1. first grease a 5.5 inch (diameter) and 2.75 inch (height) pan very well with some butter. keep aside. you can also use 6×6 inches square pan or a 5 inches round pan.

2. place a mixing bowl beneath a sieve. add 1 cup all purpose flour (maida) and ½ teaspoon baking powder in the seive. if using unsalted butter, then you can add a light pinch of salt in the flour.
3. sift once.
4. sprinkle 1 teaspoon vanilla extract or ½ teaspoon vanilla essence all over the flour. you can also add vanilla extract later after mixing the batter.
5. take a 5 to 6 litre pressure cooker. remove the gasket (rubber ring) from the lid. also remove the vent weight (whistle).
6. now place the cooker on a low flame on stove top. keep the flame lowest or sim.
7. also add 1 cup sea salt in the cooker. spread the sea salt evenly in the cooker.
8. in a pan, take ¼ cup salted butter (40 grams).

9. now add ½ cup condensed milk.
10. add 3 tablespoons sugar. i used organic unrefined cane sugar. you can also use regular sugar.
11. add ⅓ cup water.
12. place the pan on stove top and heat this mixture on a low flame.

13. stir with a spatula so that the butter melts. mix everything very well with the spatula.
14. let this mixture come to a boil on a low flame.
15. when this mixture comes to a boil, then immediately add it in the flour mixture.
16. with a wired whisk begin to mix with a light pressure, so that over mixing does not happen. while mixing you will come to know if the batter is going to be thick or too thick. the batter in this recipe is of medium consistency – neither thick nor thin. depending on the quality of flour, you may need to add less or more water. if the batter becomes thick, then do add ¼ cup more hot water. so do keep some hot water handy.
17. whisk to a smooth batter, but don’t over do the mixing. if there are small tiny lumps in the batter, then its fine.
18. now pour the batter in the pan. gently shake the pan or tap the sides.
19. keep a heat proof stand or rack in the cooker.
20. place the cake pan in the cooker.
21. secure the lid firmly and tightly on the cooker. do remember to remove the vent weight (whistle).
22. bake on a low flame or sim, till the cake turns golden. it took about 50 minutes for the cake to bake in the 5 litre pressure cooker i used. so consider an average time of 35 minutes to 50 minutes, depending on the size of the cooker, the size & quality of the cake pan and the intensity of the flame. you can check the cake while its baking, by removing the lid.
23. the top should be golden and when you insert a tooth pick in the center of the cake, it should come out clean or with a few cake crumbs, with no sticky batter on it.
24. let the cake become warm or cool down at room temperature. then remove the cake gently from the mould.
25. serve eggless sponge cake warm or at room temperature. if you want, you can also frost the cake with any icing of your choice. refrigerate the leftovers.


Egg curry

Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat. They are the source of cholesterol, fat soluble vitamins A, D, E and K and lecithin.

In my home since we have moderate levels of cholesterol, we have egg white omelets often tapping into the protein power of eggs and when we want to eat whole eggs, we choose this egg curry dish. The cooked yolk (yellow) slips out easily so I sometimes leave that aside and enjoy the white with the curry flavors......enjoy spicy egg curry to warm up any meal.

Ingredients for egg curry:-

4 Eggs
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup Boiled green peas (optional )

egg curry,egg recipe,non veg recipe
Egg Curry

How to make Indian Egg Curry :-

1. Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
2. Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
3. Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
4. Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
5. Add a cup of water and cook till it dry's.
6.Now add the  green peas and boiled eggs.
7. Add 1 cup of water and bring to boil and reduce the flame.
Simmer for 10 minutes.
8. Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.


Egg curry is also very fast, speedy recipe that can be made within few minutes. This is why egg curry is most favourable recipe among students, bachelors and singles. 

Fish Curry Recipe

This is imperative for fish lovers to know its importance in daily life. Fish  is loaded with many important nutrients, such as protein and vitamin D.It is also the world’s best source of omega-3 fatty acids, which are incredibly important for your body and brain development. Regular consumption of fish can reduce the risk of various diseases and disorders. 


With its tremendous benefits, fish is also a delicious and easy to prepare recipe. For this reason, it should be relatively easy to incorporate it into the diet. Eating fish 1-2 times per week is considered sufficient to reap the benefits.

If possible, choose wild-caught fish over farmed. Wild fish tends to have more omega-3s and is less likely to be contaminated with harmful pollutants.

Baby Corn Pakoda Recipe

Baby corn is a yellow coloured cereal grain taken from mature corn (maize). It is abundantly harvested in asia. Besides its tasty, crunchy taste, sweet baby corn provides valuable nutrients, which is required for human health. It is extremely low in fat and high in potassium and folic acid.  It has amazing health benefits. Many people are unaware about sweet baby corn.

Baby corn
Baby Corn, Photo adapted from seedsforafrica

Importance of baby corn for human health

  • It stimulate digestion and helps losing weight-It contain high amount of fiber, both soluble and insoluble. The later can helps to stimulate digestion, which in turn useful for weight loss. 
  • It help balance blood glucose
  • It help early development of a fetus.
  • To prevent cancer
  • To promote healthy vision
  • To promote cardiovascular health
  • To prevent nausea and vomiting in pregnancies

Try our baby corn pakoda recipe

Pakoras or pakoda are usually served as a snack or appetiser. In Great Britain, pakodas are popular as a fast food snack, available in Indian and other asian restaurants. They are also often served with high tea to guests arriving to attend Indian wedding ceremonies, and are usually complemented with tamarind chutney, brown sauce, or ketchup. Baby corn Pakoda Recipe or Baby corn fingers recipe or Baby corn fritters recipe or Baby corn Bhajji are same names for the deep fried baby corn.
how to make baby corn pakora


Ingredients for baby corn pakoda:-

  • Baby corn-10 in number
  • Ginger -1inch
  • Garlic -5
  • Maida-4tbsp
  • Corn flour -5tbsp
  • Green chillies -5
  • Coriander leaves -chopped
  • Salt-as per taste
  • Oil -for frying

How to make baby corn pakodas:-

  1. Cut the baby corn into length wise.
  2. Boil these sliced baby corns in enough water for 4 minutes. Drain the water and set the boiled baby corns aside. Take the chickpea flour / besan in a bowl. Add turmeric powder, salt, red chilli powder, chaat masala powder.
  3. Add crushed ginger. Add water in small quantities and whisk the batter till it is smooth and there are no lumps. The batter should be neither too thick nor too thin. Keep whisking for around 3 minutes to get fluffy pakoras.
  4.  Dip each slice of baby corn in this batter and deep fry in hot oil in small batches till they turn golden brown.
  5. Baby corn pakoras are now ready to be served.

THINGS TO KEEP IN MIND WHILE MAKING BABY CORN PAKODA:-

1. After mixing the flour don’t make it immediately, give some time to the batter. Baking soda will act as a catalyst here.

2. Always fry the baby corn in low-medium flame, even though we boil the baby corn first before coating with the batter, it needs some time to cook inside. Then only you can get the golden brown baby corn fritters.

3. If you wanted to make baby corn fritters or baby corn 65 then use to plain flour/maida and follow the same preparation method and deep fry it.

4. You can try the baked version of baby corn fritters, prepared a greased plate or on aluminium foil arrange the baby corn and bake it for 15 mins in between we need to turn the other side also.

5. Boil the baby corn before use but if you are making other bajji like potato bhajji or onion bhajji , no need to boil it.

6. The batter should not be too thick or too thin. It should be of idly batter consistency.

How to make Hyderabadi Biryani - A fragrant biryani from the land of the Nizams.


The name of Hyderabad Biryani is sufficient itself to explain its significance. It is one of world famous dish from India, inherent to Hyderabad. The speciality of this Hyderabadi biryani are its subtlety of taste, erudition of method, flamboyance of style, coupled with flavours of spices and delicately combined with rice and chicken makes together mouth-watering delicious food.

How to make Hyderabadi chicken biryani/biriyani

Hyderabadi chicekn biryani has two major ingredients – chicken and basmati rice. The rest is playing around with ingredients and spice mix to create this flavourful delight.


Ingredients for Hyderabadi Biryani Recipe

Mutton/chicken - 500 grams
Basmati rice 1 1/2 cups
Bay leaves 2
Green cardamoms 10
Black peppercorns 25-30
Cinnamon 3 inch sticks
Caraway seeds (shahi jeera) 1/2 teaspoon
Cloves 10
Fresh coriander leaves torn 2 tablespoons
Fresh mint leaves torn 2 tablespoons
Pure ghee 4 tablespoons
Black cardamoms 2
Saffron (kesar) mix in 1/4 cup milk a few strands
Oil 1 tablespoon + to deep fry
Onions sliced 5 large

Marination for Hyderabadi chicken biriyani recipe

Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
¼ tbsp. turmeric
3-5 green chillies slit ( adjustable)
Yogurt 1 cup+ curd
2 tbsps. Lemon juice (adjustable)
Salt to taste
1-2 tbsp Kashmiri/byadgi red chilli powder
½ tbsp. biryani masala powder
¼ tbsp. green cardamom powder

Gajar ka achar /Carrot pickel

Pickles have always been a part and parcel of our lives. The simultaneous amalgamation of sweet, spice and sour flavours on one's palate is every Indian foodie's delight. Pickles are made with oil, salt and sugar content along with other hot spices.The most common South Asian-style pickles are made from mango and
lime . Others include cauliflower, carrot,
radish , tomato , onion , pumpkin, palm heart , lotus stem, rose petals, ginger ,
amla , garlic, green or red chili peppers , kohlrabi , cordia, kerda , purple yam , karonda , bitter gourd, jackfruit ,
mushroom , eggplant , cucumber , turnip and lapsi . In some regions cabbage is pickled with chilies and other spices, similar in style and taste to kimchi .
A wide variety of spices may be used during the pickling process, such as
asafoetida , red chili powder, turmeric , and fenugreek .
Homemade pickles are prepared in the summer and are matured by exposing to sunlight for up to two weeks.  The pickle is kept covered with muslin while it is maturing.

Here we are making Gajar ka achar/carrot pickle at home.It is instant.Its my mother in law favorite achar...
Gajar Ka Achar or Carrot Pickle is a hot and spicy indian pickle. This can be served on the side of any indian meal consisting of roti/paratha or rice.This pickle is really easy to make and can be stored for 3-4 weeks in the refrigerator.


Ingredients :-

6-7 Carrots
1/ Teaspoon Red Chilli Powder
1 Teaspoon Salt
1 Teaspoon Amchur/Dry Mango Powder
1/2 Teaspoon Haldi/Turmeric Powder
1 Teaspoon Saunf/Fennel Seeds
1 Teaspoon Rai/Mustard Seeds
1 Pinch Heeng/Asafoetida
3 Tablespoon Sarson Ka Tel/Oil

 How to make Gajar Ka Achar Recipe:-

1.Wash & peel the carrots and dry them completely. 
2.You can use kitchen roll to wipe off any excess water. Cut the carrots into long thick slices, about the size of a finger.
3.Grind a teaspoon of rai/mustard seeds in a mortar & pestle.
4. Add it to the mixture.
5.Add 1/2 teaspoon red chilli powder, 1 teaspoon salt, 1/2 teaspoon amchur/mango powder, 1/3 teaspoon haldi/turmeric powder, 1 teaspoon saunf/fennel seeds and a pinch of heeng.
6.Then add 3 tablespoons of mustard oil. If you do not have mustard oil you can add any other cooking oil. 
7.Mix all the ingredients well. If the mixture seems dry then add more oil. Transfer the mixture to an airtight glass bottle.
8.Store it at room temperature for 3-4 days. 9.Mix it occasionally, around once a day. The carrots would have absorbed the spices by this time. 
10.Refrigerate it after 4 days.
11. Gajar Ka Achar is ready.

TOMATO CHUTNEY

Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chilli, but differ by their main flavor. In the olden days, fresh chutneys were ground on a stone called the ammikkal. But now days, it is prepared in electric blenders. The wet paste is later seasoned. Chutneys are a vital combination to most of the South Indian tiffins like the Idli, Dosa, Upma, Pesarattu etc.Fresh Chutneys can be prepared from Coriander, Mint or Pudina, Tamarind or Imli, Coconut, Onion, Tomato, Red chilli, Green Chilli, Peanut, Ginger etc. Other spices most commonly added to prepare the chutney are fenugreek, corinader, cumin and asafoetedia,.

Tomato chutney is one such variety inspired from the south indian cuisine.. .....

Ingredients :-

•Chopped tomatoes - 8 no.
•Chopped garlic - 6 clove.
 •Chopped green chilies - 3 no.
• Cashew nuts - 1 tablespoon.
•Chopped ginger - 1 tea spoon.
• Urad dal - 1 tea spoon.
•Mustard seeds - tea spoon.
• Hing - pinch.
• Cumin seeds - tea spoon.
• Curry leaves for flavour - 6 leaf.
• Red chilies - 4 no.
•Tamarind (lemon size prefered) - to taste.
• Oil - as required.
•Salt - to taste.
• Mint optional - 1 bunch.
•Grated coconut (optional) - 1cup.

How to make tomato chutney :-


1.Heat oil in a pan. Add Red chilli, mustard seeds, cumin seeds, ginger, garlic and saute.
2.Add green chillies, tamarind pulp, cashew nuts, curry leaves, hing and tomatoes.
3.Add salt and cook well.
4. Add mint leaves, grated coconut and cook for some time.
5.Now blend the entire mixture to coarse paste and season it with tempering .
6.Spicy Tomato chutney is ready to serve.



JALJEERA

This jal jeera drink is very easy to make and you will get addicted to this summer cooler. Try out this easy jal jeera drink at home with easy available ingredients at home.Jaljeera, a refreshing and natural drink, can help to fight intestinal gas and poor digestion, says an expert .
* Good for digestion: Jaljeera contains black salt, which is good for digestion. It helps in heartburns, relieves from intestinal gas and rehydrates the body.
* Prevents anaemia: Cumin content helps in preventing and treating anaemia as it is the excellent source of iron. It even improves immunity and keeps your body cool.
* Remedy for gastrointestinal upset: With ginger content, it treats any feeling of nausea and giddiness. It even helps in treatment of abdominal cramps, vomiting, menstrual cramps, arthritis, intestinal gas and several other disorders.
* Improves vitamin C deficiency: As it has dry mango or ‘amchoor’ powder, which is high in vitamin C, helps to improve immunity and keeps scurvy at bay.
* Burns calories: For calorie conscious people, it’s a care-free drink which they can have as it comes with very low calorie content.
* Keeps you hydrated: It is the cure for all health issues as it keeps the body hydrated and removes toxins from your body.

Ingredients :-


Fresh mint leaves - 1/3 cup, washed and chopped roughly
Fresh coriander leaves - 1/2 cup, washed and chopped roughly
Ginger - 1 tsp, grated
Tamarind - medium sized lemon ball, soak in warm water for 10 mts, remove extract
Lemon juice - 1 tbsp (optional)
Sugar - 2-3 tbsps, dissolve in 1/4 cup water
Water - 1 cup
Cold water - 1 lt (4 cups)

For jaljeera powder:

Cumin seeds - 3/4 tbsp
Black pepper corns - 1/2 tsp
Fennel seeds - 1/4 tsp (optional)
Cloves - 2
Black cardamom - 1
Black salt - 1 tsp
Rock salt - 1/2 tsp
Asafoetida - 1/4 tsp
Dry mango powder - 1/2 tsp

How to makr jaljeera powder :-

Dry roast cumin seeds on low to medium flame for 5-6 mts. Remove from pan and set aside. Next dry roast fennel seeds for 3 mts, set aside. Next dry roast cloves, black cardamom and black pepper corns for 2 mts and set aside. Once the spices cool, grind them to a fine powder along with black salt, rock salt, dry mango powder and asafoetida.

How to make jaljeera:-


1.Grind the coriander leaves, mint leaves and ginger along with a cup of water to a fine paste. Pour the ground paste into a strainer and set aside the strained juice.
2.Add a litre of cold water to the strained juice and mix well. Add the tamarind extract, sugar water and lemon juice and stir well.
3.Add 2 tbsps of the ground jaljeera powder to the liquid and mix well. If the jal jeera is too tangy, add more water. If it needs more tang, add some lemon juice. Adjust according to taste and refrigerate until serving time.
4.At the time of serving, pour into tall glasses. Add ice cubes and garnish with mint leaves or boondi .....

Punjabi kadhi

Kadhi is a popular yogurt based dish.Kadhi is part of almost all cuisines in India and yet every cuisine has a different preparation for this humble dish. There is not much similarity between a Gujarati Kadhi, Sindhi Kadhi, Rajasthani Kadhi, Bohri Kadhi or a UP Kadhi except that all are yoghurt based (except sindhi kadhi which has a tamarind base) and it may or may not have pakodi (gram flour dumplings, and those too vary from one cuisine to another) and other veggies.
Here I am telling about paunjabi kadhi recipe which is made up of sour curd and onion pakodas....

For making kadhi , I have used homemade yogurt. The yogurt or curd has to be sour, otherwise kadhi won’t taste that good. To make yogurt sour, Remove the required amount from the fridge and let it stand at room temperature for 3-4 hours.

How to make Punjabi kadhi

Ingredients for Punjabi Kadhi :-

Ingredients for Punjabi  kadhi mixture:

1.5 cups full fat sour curd or khatta dahi or yogurt or 375 gram sour curd
3 cups water or add as required
½ teaspoon red chilli powder
(lal mirch powder)
½ teaspoon turmeric powder
(haldi)
½ teaspoon garam masala powder
1 generous pinch of asafoetida
(hing)
1 to 1.5 teaspoon salt or add as required
8 tablespoon besan or about 40 grams of besan
mustard oil or sunflower oil or any oil for shallow frying or deep frying pakoras

Mouth watering Holi Special Recipes


Holi is a Hindu spring festival in India and Nepal, also known as the "festival of colours" or the "festival of love". The festival signifies the victory of good over evil, the arrival of spring, end of winter, and for many a festive day to meet others, play and laugh, forget and forgive, and repair broken relationships, and is also celebrated as a thanksgiving for a good harvest. 
It is celebrated every year in the month of Falgun (March) by the people of Hindu religion. It is celebrated with great joy and enthusiasm as it brings feeling of love and closeness among people. Colourful colours are spread out by the people over each other. At this day people meet each other, handshake, hug and apply abeer on the forehead to each other followed by delicious Holi special recipes.

It is truth that any festival is incomplete without grand feast and scrumptious recipes. As Holi is one of the most popular festivals in the country, Holi is also celebrated along with several interesting delicacies. Though the traditional recipes vary from family to family and place to place, one thing that remains the same is the zeal with which these delicacies are prepared for this occasion. Sweets are the vital element of Holi celebrations in any part of India. In fact, the festival of Holi is renowned for the umpteen varieties of sweets prepared on the occasion. 

Here we have handpicked some of the best holi recipes. These recipes you can be tried for your upcoming holi.

Special Namakpare Recipe

Special Namakpara

Namak Pare or Namakpara is a delicious salty snack enjoyed with tea or coffee. As we know, Namakpara is also a popular “snacks” that most of us like to be placed along with the tea. Good thing about namakpare is that it, afetr its preparation, you can store it for 2 -3 weeks.

Introduction

Namak para is ribbon-like strips of pastry delicately seasoned with cumin seeds, carom seeds, and caraway seeds and deep fried in pure ghee (clarified butter). It requires approximately 10 minutes to prepare and 20 minutes to cook.
Holi special Namakpara
Holi Special Namakpara

Ingredients

  • ·       1 cup maida (flour)
  • ·       luke warm water
  • ·       2 tbsp beaten curd, 3 tblsp ghee
  • ·       1tsp Ajwain
  • ·       3/4 tsp Salt or to taste
  • ·       Oil for deep frying

Note: The ingredients given above is for 1 cup maida, use the other ingredients in proportion accordingly. 

Steps by step guide to cook Namak para

1.    Sieve Maida in a pan.
2.    Add salt , carom seeds, kalonji and melted ghee and mix well.
3.    Make soft dough/ breadcrumbs by adding water little by little at a time.
4.    In a separate bowl combine beaten curd with water. With this mixture knead a tight dough out of the flour salt mixture.
5.    Cover it with a lid and set aside for 20 mins.
6.    Now knead the dough once again for 1-2 mins .
7.    Make balls of the dough and roll them into a ¼" thick flat bread of the size of a medium pizza and cut it into a diamond shape using a knife
8.    Heat the oil in the pan for frying the Namak Pare.
9.    Once the oil is medium hot, fry the Namak Pare till it is golden brown. You need to keep turning them so that both the sides are fried evenly.
10. Drain them in a tissue paper and once cold , store them in an air tight container.

              Next step, Enjoy the taste on this Holi with your loving ones. Try here our other selected Holi Special Recipes especially for this Holi. 

                                                    Best Wishes.


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