Another treasure saved for a rainy day. I had saved this recipe by someone who makes amazing non vegetarian food – Jaspreet S Nirula nearly 6 years ago. Never got around to making it till now.
Cyclone Nisarga seemed to threaten Mumbai and if this would have been my last meal, I would have died a happy soul. Luckily am still alive and ready to share this amazing dish with everyone.
It’s slow cooked with minimal ingredients and given enough time to allow the flavours to develop. This dish does not need effort but lots of patience. I paired it with laccha paratha as pati banned me from making Naans. But what a wonderful combination. Am waiting to eat the leftovers tomorrow as am sure the flavours will develop more.
For Marinade: 2 tsp Garlic paste 2 tsp Ginger paste 2 tsp Green Chili paste 1/4 cup coriander leaves crushed 1-2 tbsp Curd Salt
3 grated Onions 10 chopped Garlic cloves 4 Whole kashmiri red chilies 2 tsp Red Chili powder 2 tsp Coriander Powder 1 tsp Turmeric 1 tsp Cumin powder 1 tsp Garam Masala powder Nutmeg a couple of pinches 3-4 tbsp Mustard Oil Salt to taste Green coriander for garnish Juice of half lime
Firstly, marinate the mutton with ginger, garlic, green chili paste, curd, salt and crushed green coriander leaves.
Leave it in the refrigerator and let it marinate for 24 hours.
Now take a heavy bottomed pan – heat oil (smoke the oil first, reduce the temperature)
Add whole red chilies, garlic cloves and grated onions. Stir fry for 5-6 minutes until the onions start getting that slightly golden tinge.
Now add the marinated mutton and bhunno on high heat for 7-8 minutes.
Next add the dry spices along with salt except the cumin powder and garam masala powder. Add very little water to ensure the spices do not burn.
Lower the heat, cover and cook the mutton. Keep stirring it in between.
It would take around an hour or 1.5hrs for this bhunnoing process and also for meat to get cooked properly (depending on the quality of meat).
Once the meat is cooked, add cumin powder and garam masala. Adjust the seasoning, sprinkle nutmeg powder and mix well.
Squeeze some lime abd serve hot garnished with coriander leaves.
Aaj khaane mein kya hai? This question I hear daily, which means I need to introduce some variety for the family time to time.
Last night to this afternoon, my lunch plans changed quite a few times. Finally late morning I remembered this kulcha made recently by my friend Apeksha. She is fantastic with rotis and parathas so I knew the kulchas would be fabulous. Made her send me a proper recipe and voila these rustic kulchas are ready.
The kulchas are stuffed with pudina alu and pyaaz and given a rustic flame effect by frying on a steel jaali. Pair it with some pudina pyaaz and curd and imagine you are on a highway dhaba up north sitting on a khatiya listening to folk music.
Makes 4 stuffed kulchas – recipe by Apeksha Mehta
1 1/4 cup atta 1.5 tbsp maida 1/4 tsp baking powder 1/4tsp baking soda 2 tbsp dahi 1/2 tsp ajwain (u can add more also) Salt to taste 1tsp roughly 1tbsp oil or ghee water
Mix all the dry ingredients.
Add the wet ingredients except water.
Gradually add water and knead a soft dough.
Rest for 1hr at least
3 medium mash potatoes 1 chopped onion Paste – 3 spicy chillies, 1/2 inch ginger, 6-7 medium sized garlic cloves 2 tbsp chopped dhania, 2 tbsp chopped pudina 1/2 lemon juice 1 tsp chaat masala 1 tsp Garam Masala 1/2 tsp amchur salt
Mix all the ingredients together to make the stuffing.
Chaat masala and salt should be balanced as both are salty.
Masala shld be ekdum chatpata as when u make final kulcha, taste will subside in atta.
Kulcha dough Stuffing Chopped coriander Kalonji or onion seeds Butter to brush the kulchas
Take a ball of the dough roll it out.
Add enough stufffing, lift the sides of the rolled out dough and cover the stuffing. Basically make a stuffed ball. Pinch the seams
Dust with some atta powder and Use your hands to flatten the ball and make like a stuffed paratha. Ensure that u don’t push the stuffing to the side, press gently.
Press some coriander and kalonji on the top of the kulcha.
Place it on a tawa. Half cook both the sides.
Put a steel jaali/papad jaali on the gas flame.
Place the half cooked kulcha on it, u will need to keep an eye on the flame as well as ensure that all surfaces of the kulcha is getting the flame.
Turn over and cook in the same way.
Remove it from heat and brush butter on the side with coriander and kalonji.
When the client asks you to make something u never have, you reach out to some tried and tested sites for recipes. I have followed Hebbars Kitchen for this one and didn’t make any changes since I was making it for the first time. You can get the recipe from the site or as detailed below taken from there.
VEGETABLES TO BOIL: • ½ medium sized potato, cut into thick pieces • 1 small carrot, cut into thick pieces • 5 beans, chopped • 1 cup gobi / cauliflower, florets • 2 cups water • ½ tsp salt FOR MASALA: • 1 tsp sesame seeds / til / ellu • 1 tsp poppy seeds / khus khus / gasgase • ½ tsp cumin seeds / jeera • 1 tsp coriander seeds / daniya seeds • 1 inch cinnamon stick / dalchini • 2 cloves / lavang / lavanga • 1 cardamom pod / elachi / ellaki • 4 black pepper / kali mirch • 3 dried kashmiri red chili • 2 tbsp coconut, fresh OTHER INGREDIENTS: • 3 tbsp oil • 1 medium sized onion, finely chopped • 1 tsp ginger-garlic paste • 2 medium sized tomatoes, finely chopped • ½ capsicum, cubed (colour of your choice) • ½ tsp turmeric / haldi • salt to taste • 1 cup water • 3 tbsp coriander leaves, finely chopped
firstly boil vegetables along with little salt for 10 minutes.
in a large kadai dry roast, sesame seeds, poppy seeds, coriander seeds, cumin seeds.
also take cinnamon, cardamom, cloves, pepper, red chili and coconut.
dry roast and blend to smooth powder without adding any water. keep aside.
heat oil and saute onions add ginger-garlic paste.
then add tomato and saute well.
furthermore, add capsicum and saute slightly.
also add prepared masala and salt to taste.
saute well till the oil separates from the masala.
further add boiled vegetables, water add coriander leaves.
I love my meat and honestly believed that the term Biryani is reserved only for non vegetarian rice dishes.
Many of my vegetarian friends would disagree though. The process is similar to making a nonveg biryani so I believe the title can be shared if I am being generous.
I have adapted this recipe slightly from cookwithmanali.coms recipe. I don’t eat vegetables much but my husband and my client who ordered it said it was awesome.
1 cup mixed – french beans, peas, cauliflower, carrot and potatoes cut small cubes. 1 sliced onion 1/3 cup curd Paste – 1″ ginger, 10 garlic flakes, 4-5 green chillies 2 tbsp ghee 1 tsp jeera 3 green cardamom 3 cloves 1″ cinnamon 1 tejpata 5 peppercorns
RICE 1 cup basmati rice soaked 3 green cardamom 3 cloves 1″ cinnamon 1 tejpata 1 tbsp ghee 1/2 tsp red chilli powder 1.5 tsp kitchen king masala Salt
OTHER INGREDIENTS 1 sliced onion 2 tbsp cashews Pinch of saffron soaked in milk 1/4 cup chopped coriander and mint Oil 1 big piece coal 1-2 tbsp ghee
Take 3 cups water, add the soaked rice, whole garam masala and cook till 90% done. Drain and Mix some ghee into it and spread the rice on a plate
In a pan, take little oil and fry 1 sliced onion and a pinch salt till it caramelises well. Remove add the cashews and toast it well. Remove add the potato cubes and toss it for 2 mins. Add the rest of the veggies and toss it together for 4-5 mins. Remove and keep all aside.
In another vessel heat ghee, add the jeera and whole garam masala and let it sizzle.
Add 1 sliced onion and sauté it.
When fried well add the GGC paste and fry.
Take off heat, add the beaten curd and mix well.
Place back on heat, add the vegetables, dry masala powders and salt.
Mix well add some water and let it cook.
Allow the vegetables to cook till it’s still firm and has a bite to it. Let the gravy not completely dry up. It should be like a thick gravy, but not too much. Shut gas
Heat coal on a naked flame till very hot.
Put a steel bowl in the center of the the vegetable vessel. Using tongs place the coal in the the vessel. Pour 1 tbsp ghee on the coal. It will immediately emit smoke. Cover it quickly and leave as is for 5 mins.
Open the lid and discard the coal and remove vessel. Mix the vegetables well.
Divide the rice into 3 portions and vegetables into 2 portions
Take a big vessel, apply ghee on all sides.
Place a layer of the rice. U can sprinkle the saffron milk or mix a few drops in the rice. Don’t pour too much.
Sprinkle little fried onions, coriander, mint and fried cashews.
Layer one portion of the veggies.
Add another layer of rice and repeat with the saffron milk, onion, cashew, coriander, mint and again a layer of vegetables.
Add the final rice layer and add the rest of the saffron milk, onion, cashew, coriander, mint.
Make 4 holes around the rice and put little melted ghee in it.
Take a flat tawa, put the vessel on it. Seal the vessel with dough or place another heavy vessel on it. Keep on medium flame for 20 mins
One year ago, I went for my much awaited all girls trip. It took some crazy planning and when it finally happened it was a dream come true. One of the most memorable trips in my lifetime.
Greece is such a beautiful country and the food is mind blowing. We hogged so much and the best part is it’s quite healthy. Liberal use of olive oil and everything is mostly grilled. Lots of salad and amazing yoghurts and gelatos. My mouth is watering.
To commemorate this wonderful trip, tried my hand at a dish I would eat daily in Greece. Chicken souvlaki. Wanted to make a meal out of it so decided to go for wraps with homemade pita and tsatziki and some salad. This time I used my friend Alifyas pita recipe and trust me when I tell u it’s so soft and fluffy and each bite is bliss. The souvlaki may not be absolutely authentic but it caters to our taste buds.
I am a soya hater. Yes I am. In my house only my husband likes it so Kabhi Kabhi I make soya mutter or something for him.
Recently my friend Rinky shared a video from Bharat’s kitchen and kept raving about these kebabs. I thought let me make it for my husband, something different from the regular prep.
I followed his recipe to the T and when I made the final mix, I tasted it to see if I needed to adjust seasoning. It was wow, I am embarrassed to say that it felt like I am eating the mutton shammi kebab masala. The kebabs held well while frying too and would make a great starter for my vegetarian friends. Surprisingly the kids who don’t like soya, loved it too.
1/2 cup channa dal 1 cup Soya Nuggets 2 tbsp ghee 1 onion 7-8 Garlic flakes 1″ ginger 2 dried kashmiri chilli 1 tejpata 3 small elaichi 1 tsp jeera powder 1.5 tsp garam masala 1/2 TSP haldi 1 tbsp salt 1/2 cup water 1 finely chopped onion 2-3 chopped chillies Handful chopped coriander leaves 3/4 cup Breadcrumbs 1 tsp Kashmiri chilli powder Oil
Soak the dal for 30 mins after washing thoroughly.
Boil the soya nuggets for 15-20 mins in plain water. Shut the gas and let it cool.
Put the ghee, dal, nuggets, dry masala, tej pata, elaichi, onion, ginger garlic, chilli powder, jeera powder, garam masala, salt and 1/2 cup water in the cooker. Mix well. Give one whistle, make the gas slow and wait for 3 more whistles. Shut the gas.
When the whistle drops, open the cooker lid and check if the Dal has become soft. Mix it well. Discard the tej pata.
Ensure the mixture is moist and not extremely dry. If too wet, cook it a little more.
Grind it fine in 2 instalments to a fine paste.
Add the chopped onion, chilli and coriander. Mix it well.
Add chilli powder and adjust seasoning.
Add breadcrumbs to bind the mixture.
Grease your palms with oil and shape the tikkis. Makes about 12 big size kebabs.
Pan fry on low heat till golden brown on both sides.
3 years ago a group of friends decided to go for a picnic and we called the spot Haveli as a joke. This group that went made a WhatsApp group and continued it even after the picnic. This is my Haveli group and the people here play an important role in my life.
At this picnic, Ameya had got these stuffed chicken breasts and we had a small sigdi on which he and Aziz were trying to cook these. It was a hilarious scene as they tried to flame the sigdi squatting on the floor cooking some amazing chicken. He later finished it off on the gas true Chef style. One bite into this beauty and we were in love. This dish has become out favourite over the years and we always nag Ameya to make it for us.
Since am missing everyone, made this today, was lucky Ameya shared the recipe and now I can share it on the blog. Thank you Ameya for such a wonderful recipe and guiding me through this. I can never match your dish but am trying. Was loved by all at home.
STUFFED CHICKEN BREASTS 2 Chicken Breast Spinach 1 small bunch Mushroom 1/2 pkt cubed Amul Block Cheese 100 gms grated Butter 75 gms salt Pepper Lemon juice 1/2 lemon
Wash the Chicken breasts, remove excess flesh to get the perfect shape. Make a slit at the thicker side with a sharp knife for making the pocket.
Hammer the breasts lightly to tenderise the flesh. Insert finger inside the pocket to make it deeper. Do not use a knife here as u end up tearing the top.
Marinate with salt, pepper and lemon juice and keep aside for an hour
Blanch the Spinach and then chop it fine.
Heat a pan, melt 2 tsp of butter and saute mushrooms till they soften. Add the Spinach and a pinch of salt. Mix well and let it cook for about 2 mins. Let this mixture cool down completely.
Mix grated cheese into the cooled mixture and make it like a dough.
Stuff the mixture into the Chicken Breasts, press it in with fingers to ensure it reaches the entire space. Tie it with a thread or wrap in a cling wrap tightly and chill it for 30 mins in refrigerator.
Melt the remaining butter in a pan and add the breasts filling side down on the heated pan. Don’t forget to unwrap it if u are using cling wrap. If using thread, then let it remain.
Cover cook on a medium flame and keep pouring the hot butter on the top side. Keep flipping sides every 3-4 mins to ensure it doesn’t stick. Cook till the chicken is cooked. Poke a knife or toothpick to see if it’s done.
Remove from pan, untie the threads and cut pieces.
Pro tips & recipe by Ameya
1. If the stuffing starts oozing out then press it back to the edge with the back of a spoon.2. To ensure that the thicker side head is cooked properly, tilt the pan slightly so all butter comes to one side and ensure the thick side is coated in butter. Keep pouring butter on top to ensure all sides get cooked evenly.
POTATO WEDGES 4 big potatoes cut into wedges with skin on
Whole garlic smashed
Place the potato in a tray, drizzle olive oil (be generous) on it and sprinkle salt and chilli flakes on the potatoes.
Distribute the smashed garlic around.
Bake for 25-30 minutes (approx.). Remove and mix the potatoes in between once for even browning.
Take ¼ cup lukewarm water, add 1 tsp sugar and the instant yeast mix well and set aside to rise.
Mix the flour, milk powder, sugar and salt in a bowl.
In another large bowl mix all the wet ingredients, (except butter). Add the risen yeast mix to this.
Start adding the flour mix, a cup at a time, mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl.
Add butter to the mix and keep kneading.
Transfer this to a lightly floured work table, knead gently for 10 minutes (stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Place the dough in a lightly greased bowl. Grease the dough also. Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size. Close ro 1 hour but keep an eye.
Gently deflate the dough, take 80-85 grams of dough, and roll into round roti shape.
Brush it with the garlic butter.
Divide the cheese into 5 parts, put one portion on one half the round dough.
Top with dried herbs.
Fold the roti on top to form a semi circle. Dab the edges with water and press hard to seal the fold.
Brush with garlic butter and sprinkle more dried herbs.
Make small slits length wise . Dont cut too deep. Just indentation
Place on a silipat and cover with a dry towel.
Set aside for final proofing. May take 30 mins to fluff up.
15 minutes before the bake, pre heat the oven to 180 C. Just before baking, brush the loaf with little milk.
Bake in a preheated oven, for 16 minutes, on the middle rack with fan.
Remove them from the oven and cut into strips. Serve hot.
The mutton was left in the freezer for something special. My friend Jeet had prepared a Bhuna Ghosht recently and it looked droolicious. His friend Inderpreet Nagpal had shared the recipe and I had to give it a try.
Now I have one version already on the blog but this recipe sounded very tempting so I thought why not!! Decided to go all guns ablaze and paired this with my fav butter garlic naan. Ameya again comes to my rescue and gives me the perfect recipe.
1kg mutton Onions- 3 medium Garlic-15 pods Tomato- 3 medium Ginger- 1 finger long or 1 tbsp Green chilli- 3 Dhaniya- handful Tej patta- 2 Elaichi- 2 Dalchini- 1 finger size stick Curd- 1 cup Kashimiri Red chilli powder- 2 tbsp Haldi- less than a tsp Salt- as per taste Dry roasted and powder masala Laung- 3-4 Dalchini 1/2 “ Black pepper- 10-15 Black cardamom- 1 Jeera- 1 tsp Whole dhaniya- 1 tsp
Make a paste of onions and garlic.
Make a paste of tomato, ginger, dhaniya leaves and green chillies.
In a kadhai take oil and add tej patta, dalchini, elaichi. Add the onion paste and saute till nicely brown.
Add tomatoes and cook till the oil seperated.
Add in the mutton pieces and bhuno for 3-4 mins on high gas.
Then lower flame, add beaten Curd, red chilli powder, haldi, salt. Mix well. Cook till tender.
Keep adding water if and when needed. The slow cook process will take 1.5-2 hrs depending on the quality of mutton.
At the end add 2 tsp of the dry masala powder(carefully as per taste). Mix, cover and cook for 5 mins.
Note – if u are short on time, pressure cook the mutton with salt, chilli powder, haldi and little water for 3 whistles. Open when pressure drops. U can use this stock in the cooking process.
BUTTER GARLIC NAANS – For 8 naans
2 cup maida Lil less than 1/2 tsp baking soda 1 tsp baking powder 3/4 tsp salt 2 tbsp oil 1/4 cup Dahi 1 tsp garlic fine chopped GARLIC BUTTER- 3 tbsp butter melted 1 tsp garlic fine chopped coriander fine chopped Method
In a large mixing bowl take maida, baking soda and baking powder and salt. mix well.
Add oil, curd and garlic.
Mix well to ensure its mixed properly.
Add water as required and knead to a smooth and soft dough. Dough should be soft and smooth to touch
Grease the dough with oil, cover with damp cloth and rest for 2 hours.
Prepare garlic butter by mixing butter, garlic and coriander.
After 2 hours, knead the dough slightly. to remove if any air present in the dough. pick a ball sized dough.
Roll to oval shape. make sure you do not make too thin nor thick. and also keep the size in mind. it should not be larger than your tawa size.
Grease with water over naan. make sure you coat uniformly. this helps naan to stick on tawa.
Slowly flip over and put it on hot tawa., gently put the water coated side down to tawa..don’t use a non stick one
Add some chopped garlic and Lightly press the naan and stretch 3 sides slightly to make them stick. Keep the tawa upside down and cook direct on flame till u see the dough getting cooked. Cook the other side for a minute
Brush with some prepared garlic butter mixed with coriander leaves.
Gently scrape the naan from the bottom and remove.
It took me a long time but I finally reached 200 posts in my blog. I needed it to be special and decided to attempt something that I have been wanting to do for a while but wasn’t confident enough to. I tried it 3 days ago and flopped badly. But I didn’t give up. Today on world baking day, I present you my 200th post.
Eclairs and profiteroles.
Vanilla bean cream pastry with a coat of ganache and glitter sugar
Mango mousse with a drizzle of chocolate and mango pieces
Salted caramel mousse topped with salted caramel sauce and glitter sugar.
Thank you Malvika for guiding me in my first attempt. Though I made a mess of that. But talking to you through the process gave me the confidence to try again.
Adapted the recipe from Meenazs post. Just a small change. Thank you Meenaz
A special thanks to Ameya for not letting me give up on this attempt at choux. I was in tears after the initial flop and wanted to do something else but u convinced me to not give up.
Love to my amazing friends and family who always encourage me. I have given up many times but you guys don’t let me stop.
Thank u to the Lockdown that made me restart my blog once more.
150 ml water 100 ml Amul Tazaa Milk 125 ml Amul butter 1/4 tsp salt 1/2 tsp sugar 4 eggs 150gm flour
In a saucepan, heat water, milk, butter, salt and sugar till it scalds and the butter is completely melted.
Take off heat, add the flour and mix quickly.
Put it back on heat and keep mixing the roux.
Cook on low flame till it stops sticking to the pan and starts sizzlong softly.
When the roux leaves the pan, shut the gas and let it cool.
Heat the oven to 140 degrees. I keep it low as my oven gets very hot. You can also work between 160-180 degrees.
In the meantime whisk the eggs together.
When the roux has cooled down and is slightly warm to touch, add the eggs in intervals, mixing continuously in between.
If you have a kitchen aid use the dough attachment and your work is sorted.
I don’t have a stand mixer so I keep beating and mixing it with a wooden spoon. (In my first attempt I used a hand beater as the effort of mixing by hand was too much, the choux flopped miserably)
Add the eggs little by little and mix the mixture. U have to get a tight batter that when u lift the spoon it should drop heavy in a V shape. This takes time and effort. My husband helped beat the mixture too as my arms were hurting.
Fill in piping bags with a French star nozzle or even a round one is fine.
Place a silicon mat on a tray and pipe the profiteroles. A small blob with a swirl action so u don’t get a peak.
For the eclairs just lift and pipe small logs of equal size
Take little water in your hand and sprinkle all over the mat and the piped choux. This helps the dough rise.
Wet your finger and gently press down any peaks or adjust the shape of our choux.
Bake in lower rack for 30 mins.
Then move to middle rack for 8-10 mins to get better browning.
Check if the choux had fluffed and is light and has a knock to it. Should be crispy
Remove and cool. Store in airtight boxes once cooled untill assembly.
Place sugar, egg yolks, flour, cornflour and vanilla in a saucepan and mix together well.
In a separate saucepan, scald milk. Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with a hand blender.
Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
Lower flame and cook till it gets thick like a custard, stirring constantly.
Remove pan from heat, add butter and mix well.
Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
Chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).
200 gms dark chocolate
150 gms Amul Cream
2 tsp butter
Chop the chocolate to small even pieces
Heat the Amul cream in a pan, when it just starts to bubble shut the gas.
Mix the butter with the cream and pour this mix over the chocolate.
Leave it for 3-4 minutes and then mix well. Let it rest for a couple of hours.
SALTED CARAMEL SAUCE by Kiran Tarun
1.5 cups granulated sugar
1/3 cup water
4 tbsp butter, cubed and room temperature
1/2 cup heavy cream, room temperature
1 tsp sea salt1 tsp vanilla extract
Add water and granulated sugar into a saucepan. Heat saucepan over medium-high.
RESIST any attempt to stir with a spatula or wooden spoon while sugar melts. Let it do its thing. It’ll bubble vigorously but DON’T be tempted to stick a wooden spoon to STIR. DON’T DO IT. You’d only risk a huge clump of mess! Crystalized sugar, no bueno.
Instead, swirl the saucepan once or twice to evenly melt sugar and caramelize. Do not over-do it.
Once sugar caramelizes into a nice dark amber shade, remove saucepan from heat and carefully drizzle in cubes of softened butter and cream. With a wooden spoon, continue whisking even though it looks like everything would bubble over, but trust me, it will settle. Just continue whisking, carefully and AVOID BURNS.
DO NOT STICK YOUR FINGERS IN FOR TASTE. You will be awarded with 3rd degree burns. No joke.
Once caramel is pourable, whisk in fleur de sel and vanilla extract. Store salted caramel sauce in airtight jars for up to a week.
Make a small hole at the bottom of the profiteroles or 3 holes in the eclairs. Pipe the filling through these holes. Drizzle ganache
Alternately you can slice the eclair or the top of the profiteroles and pipe the filling. Top with ganache