I always wanted to make pizza from scratch, and what better day than today. Made the pizza sauce which is robust and delicious and I have made it so many times. Used Sumod Toms 50:50 pizza base recipe. Topped with some lemon herb spicy chicken, pork salami, mushrooms, olives and bell peppers and loads of cheese.

The taste of Home made crust is so delicious, beats a store bought one anyday. This recipe is a keeper. Would love to try so many variations in the future.

Whole wheat flour – 1 1/2 cups
All purpose flour – 1 ½ cups
Lukewarm water – 1 1/8 cups
Honey – 2 Table spoon
Olive oil – 2 Table spoon
Salt – 1 teaspoon
Yeast – 2 Teaspoon

  1. In a bowl take 1 1/8 cup lukewarm water, add 1 tsp sugar and 2 tsp dry yeast. Mix well and set aside to rise.
  2. In a large mixing bowl, take Whole wheat flour – 1 1/2 cups and All purpose flour – 1 ½ cups, add 2 Tbs olive oil, 2 Tbs honey and 1 tsp salt.
  3. Mix all the above using a scrape to make smooth soft dough, transfer to a lightly floured work table and knead gently at least 10 Minutes. Make a ball shaped dough.
  4. Transfer it back to lightly greased mixing bowl, gently grease with olive oil and cover with a wet cloth and set aside to rise for 1 ½ to 2 Hours.
  5. When it has doubled in size , knock down the dough, knead it a litte. Make four equal shaped dough balls. Pat down to the desire shape. Appx dough weight is between 700-750 gms so u can decide the size per pizza. 
  6. Final finishing and spreading can be done with hand (it shouldn’t be too thick). Poke the spread base with a fork, add a table spoon of olive oil and spread all over the base.
  7. Leave it to rest for 15 mins, then start assembling.


1 large onion chopped
10 garlic cloves chopped
10 tomatoes
1/2 readymade tomato purée pkt
1 tbsp each dried oregano, basil
1 tsp dried parsley
1 tbsp red chilli flakes
Olive oil
1 tbsp maida


Sliced mushrooms
Bell peppers
Pork Salami
Grilled chicken

You can try a huge variety of toppings.


Pizza sauce
Mozarella cheese
Mixed herbs & chilli flakes

  1. Spread pizza sauce on the shaped dough.
  2. Add some of the cheese.
  3. Add toppings and then some more cheese
  4. Bake in a pre heated oven at 200 degree Celsius for 20 mins or till the crust gets brown and firm
  5. Sprinkle some herbs and chilli flakes and serve hot 

Mutton Masala Fry

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.


Mutton 500gm

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 

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


  1. Firstly, marinate the mutton with ginger, garlic, green chili paste, curd, salt and crushed green coriander leaves.
  2. Leave it in the refrigerator and let it marinate for 24 hours.
  3. Now take a heavy bottomed pan – heat oil (smoke the oil first, reduce the temperature) 
  4. Add whole red chilies, garlic cloves and grated onions. Stir fry for 5-6 minutes until the onions start getting that slightly golden tinge.
  5. Now add the marinated mutton and bhunno on high heat for 7-8 minutes.
  6. 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.
  7. Lower the heat, cover and cook the mutton. Keep stirring it in between.
  8. 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).
  9. Once the meat is cooked, add cumin powder and garam masala. Adjust the seasoning, sprinkle nutmeg powder and mix well.
  10. Squeeze some lime abd serve hot garnished with coriander leaves.

Stuffed Kulchas

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

  1. Mix all the dry ingredients.
  2. Add the wet ingredients except water.
  3. Gradually add water and knead a soft dough.
  4. 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 

  1. Mix all the ingredients together to make the stuffing.
  2. Chaat masala and salt should be balanced as both are salty. 
  3. Masala shld be ekdum chatpata as when u make final kulcha, taste will subside in atta.


Kulcha dough
Chopped coriander
Kalonji or onion seeds
Butter to brush the kulchas

  1. Take a ball of the dough roll it out.
  2. Add enough stufffing, lift the sides of the rolled out dough and cover the stuffing. Basically make a stuffed ball. Pinch the seams
  3.  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.
  4. Press some coriander and kalonji on the top of the kulcha.
  5. Place it on a tawa. Half cook both the sides.
  6. Put a steel jaali/papad jaali on the gas flame.
  7. 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.
  8. Turn over and cook in the same way.
  9. Remove it from heat and brush butter on the side with coriander and kalonji.
  10. Serve hot with chutney onions and curd.

Vegetable Kolhapuri

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.

• 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
• 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
• 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


  1. firstly boil vegetables along with little salt for 10 minutes.
  2. in a large kadai dry roast, sesame seeds, poppy seeds, coriander seeds, cumin seeds.
  3. also take cinnamon, cardamom, cloves, pepper, red chili and coconut.
  4. dry roast and blend to smooth powder without adding any water. keep aside.
  5. heat oil and saute onions add ginger-garlic paste.
  6. then add tomato and saute well.
  7. furthermore, add capsicum and saute slightly.
  8. also add prepared masala and salt to taste.
  9. saute well till the oil separates from the masala.
  10. further add boiled vegetables, water add coriander leaves.
  11. cover and simmer for 15 minutes.

Vegetable Biryani

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

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

1 sliced onion
2 tbsp cashews
Pinch of saffron soaked in milk
1/4 cup chopped coriander and mint
1 big piece coal
1-2 tbsp ghee


  1. 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 
  2. 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.
  3. In another vessel heat ghee, add the jeera and whole garam masala and let it sizzle. 
  4. Add 1 sliced onion and sauté it.
  5. When fried well add the GGC paste and fry.
  6. Take off heat, add the beaten curd and mix well.
  7. Place back on heat, add the vegetables, dry masala powders and salt.
  8. Mix well add some water and let it cook.
  9. 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
  10. Heat coal on a naked flame till very hot.
  11. 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. 
  12. Open the lid and discard the coal and remove vessel. Mix the vegetables well.


  1. Divide the rice into 3 portions and vegetables into 2 portions
  2. Take a big vessel, apply ghee on all sides.
  3. 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. 
  4. Sprinkle little fried onions, coriander, mint and fried cashews. 
  5. Layer one portion of the veggies.
  6. Add another layer of rice and repeat with the saffron milk, onion, cashew, coriander, mint and again a layer of vegetables.
  7. Add the final rice layer and add the rest of the saffron milk, onion, cashew, coriander, mint.
  8. Make 4 holes around the rice and put little melted ghee in it.
  9. 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

Greek Chicken Souvlaki Wraps

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.

500 gms boneless chicken cubed
1/2 cup olive oil
12 garlic flakes chopped
1 lime juice
2 tbsp dried oregano
1 tbsp dried rosemary
1 tbsp red chilli powder
3/4 tsp cinnamon powder
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp Salt

  1. Mix all the ingredients and pulse once in a grinder. Check seasoning
  2. Marinate the chicken with this and keep for minimum half an HR. U can also marinate overnight. 
  3. Preheat the oven at 200 degrees.
  4. Take a tray and spread out the chicken, add some more olive oil. If u wish u can also skewer few pieces together.
  5. Cover with foil and cook it for 20 mins
  6. After 20 mins, remove the tray, turn the chicken and put the tray back in without the foil.
  7. Let is cook for another 15 mins. Keep an eye out so that the pieces don’t overcook.

PITA – makes 8-9 pitas
2.5 cup maida
2 tsp yeast
1 tsp salt
1 Tsp sugar
4 tbsp oil
1/2 cup lukewarm water & milk mixed (u may need lesser )

  1. Bloom the yeast in 1/4 cup lukewarm water, 1 tsp sugar. Leave for 15 mins
  2. In a bowl take the maida, salt, sugar and mix it up.
  3. Add the yeast and mix it well with the flour. 
  4. Slowly add the water/milk and start binding the dough. Judge the dough binding and add the liquid. Don’t add too much.
  5. Add the olive oil and knead the dough gently.
  6. Flour a work surface, and start kneading the dough using the fold and stretch method. Will take u about 10 mins to get a soft dough. Avoid adding too much flour. Add little more oil if needed.
  7. Take a bowl, rub oil on it, keep the dough and rub it with little oil too.
  8. Cover with a wet cloth and keep for rising in a warm place. Could take 30-45 mins, needs to double up.
  9. When doubled in size, lightly punch the dough to remove the gas.
  10. Divide the dough equally and roll them onto tight balls. Leave to rest covered with a dry cloth for 20 mins.
  11. Roll it out in round circles like a roti. Don’t make it too thick or thin.
  12. Fry it on a tawa, medium to high gas
  13. Few seconds on first side then turn and let it cook well. U can flip once more.
  14. Serve hot

400 ml yogurt hung till dry
1 grated cucumber (water squeezed out)
4 flakes minced garlic
1 tbsp finely chopped mint
½ tsp salt½ tsp red chilli flakes

  1.  Mix all ingredients and adjust seasoning

Chicken souvlaki
Sliced lettuce
Sliced tomatoes without seed
Sliced onions
Lime wedges 

  1. Take a warm pita on the plate.
  2. Add a generous amount of tsatziki.
  3. Top it with lettuce, tomatoes and onion.
  4. Pile the chicken pieces. Squeeze some lime.
  5. Fold it like a taco and enjoy.

Soya Galouti Kebabs

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

  1. Soak the dal for 30 mins after washing thoroughly.
  2. Boil the soya nuggets for 15-20 mins in plain water. Shut the gas and let it cool.
  3. 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.
  4. When the whistle drops, open the cooker lid and check if the Dal has become soft. Mix it well. Discard the tej pata.
  5. Ensure the mixture is moist and not extremely dry. If too wet, cook it a little more.
  6. Grind it fine in 2 instalments to a fine paste. 
  7. Add the chopped onion, chilli and coriander.  Mix it well. 
  8. Add chilli powder and adjust seasoning. 
  9. Add breadcrumbs to bind the mixture.
  10. Grease your palms with oil and shape the tikkis. Makes about 12 big size kebabs.
  11. Pan fry on low heat till golden brown on both sides.
  12. Serve hot with some green chutney

Stuffed Chicken Breasts & Potato Wedges

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.

2 Chicken Breast
Spinach 1 small bunch
Mushroom 1/2 pkt cubed
Amul Block Cheese 100 gms grated
Butter 75 gms
Lemon juice 1/2 lemon

  1. 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.
  2. 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.
  3. Marinate with salt, pepper and lemon juice and keep aside for an hour
  4. Blanch the Spinach and then chop it fine.
  5. 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.
  6. Mix grated cheese into the cooled mixture and make it like a dough.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

4 big potatoes cut into wedges with skin on

Olive oil


Chilli flakes

Whole garlic smashed 

  1. Place the potato in a tray, drizzle olive oil (be generous) on it and sprinkle salt and chilli flakes on the potatoes.
  2. Distribute the smashed garlic around.
  3. Bake for 25-30 minutes (approx.). Remove and mix the potatoes in between once for even browning.

Cheese stuffed Garlic Bread

Recently i made pavs for an order and had some left over dough. Made cheese filled garlic bread for dinner from it . Another awesome dinner, loved especially by the kids

It’s Sumod Toms half wheat half maida eggless pav recipe. I have cut his recipe by half here as it makes 5 garlic breads. You can see the full recipe here –


All purpose flour/Maida – 1 cup
Whole wheat flour – 1 cup
Lukewarm water – 75 gms
Milk –  80 grams (to which half lemons juice added and set aside for 15 minutes)
Sugar – 1 tablespoon
Instant yeast 1 1/4 teaspoon
Salt –  1 teaspoon
Butter – 2 tablespoon
Milk Powder – 17 grams

200 gms pizza cheese – divide into 5 parts
Garlic butter – 1/4 cup melted butter, 10-15 minced garlic, coriander, chilli flakes
Mixed dried herbs – oregano, basil, parsley, chilli flakes

  1.  Take ¼ cup lukewarm water, add 1 tsp sugar and the instant yeast mix well and set aside to rise.
  2. Mix the flour, milk powder, sugar and salt in a bowl.
  3. In another large bowl mix all the wet ingredients, (except butter). Add the risen yeast mix to this.
  4. 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.
  5. Add butter to the mix and keep kneading.
  6. 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)
  7. 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.
  8. Gently deflate the dough, take 80-85 grams of dough, and roll into round roti shape.
  9. Brush it with the garlic butter.
  10. Divide the cheese into 5 parts, put one portion on one half the round dough.
  11. Top with dried herbs.
  12. Fold the roti on top to form a semi circle. Dab the edges with water and press hard to seal the fold.
  13. Brush with garlic butter and sprinkle more dried herbs.
  14. Make small slits length wise . Dont cut too deep. Just indentation
  15. Place on a silipat and cover with a dry towel. 
  16. Set aside for final proofing. May take 30 mins to fluff up.
  17. 15 minutes before the bake, pre heat the oven to 180 C. Just before baking, brush the loaf with little milk.
  18. Bake in a preheated oven, for 16 minutes, on the middle rack with fan.
  19. Remove them from the oven and cut into strips. Serve hot.

Bhuna Ghosht 2.0 & Butter Garlic Naan

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

  1. Make a paste of onions and garlic.
  2. Make a paste of tomato, ginger, dhaniya leaves and green chillies.
  3. In a kadhai take oil and add tej patta, dalchini, elaichi. Add the onion paste and saute till nicely brown.
  4. Add tomatoes and cook till the oil seperated. 
  5. Add in the mutton pieces and bhuno for 3-4 mins on high gas.
  6. Then lower flame, add beaten Curd, red chilli powder, haldi, salt. Mix well. Cook till tender.
  7. Keep adding water if and when needed. The slow cook process will take 1.5-2 hrs depending on the quality of mutton.
  8. 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.


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
3 tbsp butter melted
1 tsp garlic fine chopped
coriander fine chopped

  1. In a large mixing bowl take maida, baking soda and baking powder and salt. mix well.
  2. Add oil, curd and garlic.
  3. Mix well to ensure its mixed properly.
  4. Add water as required and knead to a smooth and soft dough. Dough should be soft and smooth to touch
  5. Grease the dough with oil, cover with damp cloth and rest for 2 hours.
  6. Prepare garlic butter by mixing butter, garlic and  coriander.
  7. After 2 hours, knead the dough slightly. to remove if any air present in the dough. pick a ball sized dough.
  8. 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.
  9. Grease with water over naan. make sure you coat uniformly. this helps naan to stick on tawa.
  10. 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
  11. 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
  12. Brush with some prepared garlic butter mixed with coriander leaves.
  13. Gently scrape the naan from the bottom and remove.
  14. Serve hot