Tala Hua Ghosht

Hyderabad is famous for its Biryani but my pet peeve is that there is never enough meat in it. Most Biryanis I have tasted here are lots of flavoured rice and 4 pieces of meat. I have rarely seen a layered biryani with masala. Don’t get me wrong, I love this style of Biryani as I don’t like too much masala but there is never enough meat to go around and we are always left with loads of rice

So the husband got 2 packets of Biryani when he went to the old city and we finished one packet but only the kids got some mutton pieces. Now we planned to have the second packet today and knew if we didn’t add on to it, then again we would be left having only flavoured rice. I quickly looked up some recipes for dry mutton and decided to attempt Tala Hua Ghosht.

I didn’t particularly follow any recipe, just took the gist of it and made it my way. Not sure if it’s authentic but it is delicious. Dinner with some chilled beer, biryani and Ghosht, sounds perfect.


1 kg boneless mutton

1 tsp turmeric
1 tbsp ginger garlic paste
1 cup water
1/2 cup oil
1 tbsp chilli powder(adjust as per spice preference)
1 tbsp jeera powder
1 tsp garam masala
Handful of curry leaves
3-4 green chillies sliced long
7-8 garlic
Half lime

1. Put the mutton in the cooker along with turmeric, ginger garlic paste, salt and water. Give it 5-6 whistles (depends on the quality of mutton, should get 90% cooked).

2. Once the whistle drops, open the lid and dry out any excess water.

3. Add oil and fry the mutton on high heat till browned.

4. Add the masalas, chilli, garlic and curry leaves, lower the flame and mix well

5. Let the masalas cook out.

6. Squeeze some lime over serve hot

Eggless Chocochip Cookies

This is my first post after moving to a new city. Its been a while since I updated the blog and I kept saving this recipe for this very purpose.

This recipe featured on Chef Vinesh’s instagram a while ago during lockdown. It was part of the recipe exchange with Chef Pooja Dhingra. When these 2 masters are at work, there is no denying that the end product will be fabulous.

I always had a go to recipe for eggless chocochip cookies but wanted to try something different. I did a trial run for a friend’s daughters bday and loved the taste, texture and look. Then I made it again as a farewell gift to some friends visiting from Mumbai. Saved some for myself and now am sharing it with you. Hope u like them as much as we do.

Makes 17 – 18 (30gms each. Big size)

Maida 200gms
Oats 50 GM’s
Chocochip 200gms
Butter 180gms
Brown sugar 100gms
Castor sugar 80gms
Baking soda 5gms
Boiling water 30ml
Vanilla 5 ml

1. Whisk the butter and both sugars till creamy, add vanilla and beat once more
2. Sieve the flour and add it along with the oats to the butter mix.
3. Add the baking soda to the boiling water, mix well and add to the dough.
4. Mix well and add chocochips again mix.
5. Rest in the fridge for 1 hr.
6. Pre heat oven to 160 C
7. Measure 30 gm balls and place at good intervals as the cookie will spread quite a bit.
8. Bake at 160 for 10 mins or till base is brown. Rest well as they are still soft. Lift only when cooled.

OMF Style Baingan Bhartha

I have been wanting to make this style of baingan bharta since Ameya Warty posted this a while ago.

It was a recipe developed by him in true OMF style. OMF or Oh My Food Kitchen is his brand and I have tasted some of the most amazing dishes that have come out of its kitchen.

His Bhartha recipe uses green garlic which is seasonal, I replaced it with regular ones but followed all other steps. It’s quite delicious and a must try.

For Prepping Baingan

Brinjal – 400 gms
Green Garlic + tail chopped fine – 5 / Normal Garlic
Green Chilli 2
Olive Oil

For Masala

Oil 2 tbsp
Jeera 1 tsp
Dried Red Chilli 1 broken in two
Ginger Garlic Paste 1 tsp
Onion 1 large finely chopped
Tomato Puree 2 tbsp
Kashmiri Red Chilli powder 2 tsp
Dhaniya Jeera Powder 1 tsp
Kitchen King Masala 2 tsp
Finely Chopped Corriander 2 tbsp
Cream 1 tbsp

For Tadka

Butter 1 tbsp
Green Garlic 5 cloves plus the green tail chopped in 1 inch size
Ajwain 1/2 tsp


1. Make slits on the baingan from all 4 sides and stuff green garlic and tail on 3 sides. Stuff green chillies in one side. Coat nicely with olive oil and roast on a medium flame evenly on all sides till the Baingan goes soft n mushy. Keep flipping every few mins. Once done, let it cool. Peel off the skin, remove the head and mash the flesh using a fork.
2. Heat oil in a kadhai/Pan and fry jeera, red chilli for a minute. Add ginger garlic paste and fry for a minute. Add chopped onion and cook till pink.
3. Add chilli powder, dhaniya jeera powder snd kitchen king and saute till the spices leave an aroma..
4. Add the tomato puree and cook for 2-3 mins. Keep adding little water to ensure the mix doesn’t go dry.
5. Add the mashed baingan, mix well till you get an uniform red color. Add salt. Lower the flame. Add corriander.
6. Add the cream and mix well.
7. Heat butter in a small pan/tadka pan and add the ingredients mentioned under tadka. Let them fry for a minute. Add tadka to the bharta.
8. Serve with Roti/Rice/Khichdi or even bread

Recipe courtesy – Ameya Warty

Spicy Garlic Prawn Spaghetti

I love easy peasy recipes. Who doesn’t? I had prawns in the freezer and I wanted a quick one that would be good enough for the blog.

Being a MasterChef Australia fan, I remembered one of the contestants Marion Grasby and how she loves to make quick fusion food. Chanced upon this recipe and Voila here it is Spicy Garlic Prawn Spaghetti.

My daughter must have told me a few times to add this to her list of favourites.


3 stalks of spring onions chopped fine (bulb & green)
1″ grated ginger
1 tsp sea salt
1/4 cup of vegetable oil plus 2 tbsp sesame oil


20 big sized prawns
2 tbsp oil
5-6 chopped garlic
1 tbsp chilli flakes
3 tbsp soya sauce
2 tbsp oyster sauce
250gms Spaghetti
Chopped spring onion greens for garnish

  1. Use a mortar pestle and pound the ginger sping onion and salt to a coarse paste.
  2. Heat both the oils mentioned in sauce and as it turns hot, pour it over the spring onion paste and mix well.
  3. Boil the spaghetti with some salt to al dente.
  4. Reserve some of the water and drain the rest.
  5. In a pan, add oil and saute the garlic, chilli flakes and prawns till the prawsn turn pink.
  6. Add the soya sauce and oyster sauce and mix well. Check if prawns are done. Add some of the reserved pasta liquid, about 1/4 cup.
  7. Add the spring onion sauce and mix well. If dry u can add little more pasta water. Check seasoning.
  8. Top with spring onion greens ans chilli flakes. Serve hot.

Recipe courtesy – Marion’s Kitchen

Kung Pao Prawns with Hakka Noodles

When u lay hands on such massive prawns, u have to attempt something new. I still struggle with Chinese cuisine, but am getting the hang of gravies. Quite happy with the outcome.

The Hakka noodles are made using Aziz’s recipe which he showcased in the Foodies Central live.

18-20 big sized prawns
12 minced garlic
1″ ginger grated
1 small onion quartered
2 tbsp chopped spring onion whites
4-5 dried Kashmiri chillies broken in 2
1.5 tbsp Kashmiri chilli paste
10-12 slit roasted cashews
1/4 cup cut spring onion greens
Little salt

2 tbsp soya sauce
1/4 cup sweet chilli sauce
1 tbsp cornflour
1/2 cup water (appx)
1 tsp sesame oil
1/4 tsp white pepper powder
1/2 tsp sugar
1/2 tsp apple cider vinegar

  1. Mix all the ingredients mentioned under Kung pao sauce in a bowl.
  2. Heat a wok add 2 tbsp cooking oil, let it become very hot.
  3. Lower the flame add the garlic and grated ginger.
  4. Mix well add the onion and spring onion whites along with dried chillies(broken in to 2).
  5. When the onions turn translucent and the chillies give out an aroma add the red chilli paste, prawns and cashews and mix well. Add little salt to the prawns. Don’t add too much as the sauces constain salt.
  6. When the prawns are nearly cooked add the sauce and mix well.
  7. Raise flame to medium and let the sauce thicken and coat the prawns. By now the prawns should be cooked. Check and adjust seasoning
  8. Add the spring onion greens and mix well. Serve hot.


1 pkt noodles 120 gms
2tbsp oil
4-5 flakes finely chopped garlic
1/4 tsp finely chopped ginger
Finely sliced Capsicum,Carrot,Cabbage and Onions(1/2 cup in total)
1tbsp chopped spring onion greens
1tsp Soya sauce 1/2 tsp Green chilli sauce
1/2 tsp or more red chilli sauce to make it spicy
1/8 tsp Vinegar
1/8 tsp black pepper
1/8 tsp White pepper

  1. In a vessel add 500 ml water salt and a little oil. Let the water come to a boil. Now add noodles and cook until done. Strain and keep aside
  2. In a hot wok add oil, then add garlic and ginger and sauté for a while
  3. Add veggies one by one according to their cooking time. Add salt
  4. Sauté until done and then add all the sauces and mix well
  5. Add spring onion greens
  6. Add the boiled noodles (Incase your noodles get sticky, just run it under cold water and voila they are good to go)
  7. Mix well. Garnish with spring onion greens

Bhindi Do Pyaaza

It’s been too long since something went up on the blog. Last minute decided to try something with Bhindi and glad I did.

Now a days everyone is fed up of being locked in and it continues to get difficult to tempt the kids taste buds and keep them happy alteast through the stomach route.

Inaya my daughter always use to talk about some geela bhindi her friends would get in tiffin and I could never figure out what it was. Today finally she told me Yes Maa this is the bhindi I am talking about.


500 gms Bhindi cut into medium sized roundels
2 onions cubed
10 garlic chopped
1″ pc ginger grated
2-3 dried Kashmiri chillies
2 black cardamom
2 green cardamom
4-5 black pepper
1″ dalchini
2 Laung
1 tbsp jeera
1/4 tsp jaldi
1 TSP red chilli powder
1/2 tsp garam masala
1/4 tsp amchur

1. Heat little oil in a pan, add the Bhindi and sautee it on medium heat for 15 minutes. Remove

2. In the same pan, add oil Add the Akka garam masala spices, saute till leaves aroma. U can choose to remove the spices and discard it as the oil is well flavoured.

3. Add jeera and let it sizzle.

4. Break the dried chilli to pieces and add it along with the ginger and garlic. Let it saute till golden brown.

5. Add the cubed onions, little salt and fry till translucent.

6. Add the sauteed Bhindi and all the masalas and little salt. Mix it well.

7. Cook on a slow flame for about 10 minutes or till the Bhindi is cooked.

8. Serve hot with roti.

Recipe adapted from – Cookwithmanali

Chicken Tikka Masala

When the client orders chicken tikka masala and you have never made it though eaten it a lot, what do u say?

Well I said yes!! I have made the tikkas before for New year’s Eve after Ameya shared the recipe in the live on our Facebook group Foodies Central. The bhuna masala gravy I have made before for other dishes so I knew I could marry the two.

Presenting my version of the Chicken Tikka Masala.


8 boneless thigh pieces
Half cup hung curd
1 tbsp mustard oil
3 tsp tandoori masala
1 tbsp lemon juice
2-3 tsp kashmiri chilli powder
1 pc coal and 2 tbsp ghee
1/4 cup mixed – onion petals, cubed capsicum and tomato cubes (without seeds)

1. Mix the curd, masalas, lemon juice, mustard oil and salt properly, marinate the chicken overnight in it.

2. Heat butter on a grill pan, cook the chicken till it’s done.

4. Sautee this in the same pan after removing the chicken.

5. Meanwhile heat a coal on a naked flame for 10-15 mins till red hot.

6. Keep the cooked chicken and veggies in a plate, place a steel bowl in the center. Place the red hot coal in the bowl and pour the ghee on it and quickly cover with a done lid to add smoky flavours to the tikka.
Tikka recipe courtesy Ameya Warty


2-3 tbsp ghee
1 big onion – grated
2 small tomatoes – pureed
1/2 pkt tomato puree
2 tbsp cashew paste (soak 7-8 cashews in warm water and grind to paste)
2 tbsp paste of ginger garlic and green chilli
2 tsp dhania powder
1 tsp Kashmiri chilli powder
1 tbsp kitchen king masala
1 tbsp crushed kasuri methi
1/2 – 3/4 cup water
Chopped coriander leaves

1. Head ghee in a pan, add the grated onion and fry till translucent.

3. Leave some of the marinade for the onion, capsicum and tomato. Toss them in it.

2. Add the ginger garlic chilli paste and sautee till the raw smell goes off.

3. Add the fresh and packed tomato puree. Sautee well.

4. Add the cashew paste and the masalas and fry till it leaves oil. Add salt.

5. Add water and let the gravy cook out.

6. Add the kasuri methi and mix well. Adjust seasoning.

7. Now add the chicken and veggies and mix it well till it costs the chicken.

8. Top with chopped coriander leaves and serve hot.

Kerala Mutton Fry

Mutton my true love and my son’s first love. I had a lot of work today and by the time I set out to cook the mutton it was past 12.30. I needed a quick fix recipe plus I wanted to try something new.

So opened Google and my saved recipes, zeroed in on the Kerala Mutton Fry which I have always drooled over and set about making my version of it.

1kg mutton
1.5 tsp haldi
7 peppercorns
2 + 3 Kashmiri red chillies
2-3 sliced onions
15 sliced garlic
15 curry leaves.
2-3 slit green chillies
1″ pc grated ginger
2 tbsp coriander powder
1 tbsp red chilli powder
1 tsp garam masala
6-7 fried pieces of coconut

1. Put the mutton, salt, haldi and 2 kashmiri chillies in a cooker with enough water. Give 3 whistles and keep onnslow for 15 minutes. Open the lid and check if meat is tender. If not cook uncovered for some more time. The water does not have to be used but u can leave it to use later for rice.

2. In a pan, heat oil add the peppercorns and then add onions to fry.

3. When browned add the garlic, curry pata, chilli and grated ginger. Let it fry well till golden brown.

4. Add the masalas and little salt. Fry well.

5. Add the mutton pieces (no liquid). Mix it well with the masalas.

6. Let the mutton fry for 5-7 minutes on low flame.

7. Add the coconut pieces and mix once again. Serve hot

Sindhi Baingan Fry

The mother of one of my besties is an amazing cook. I know her since over 20 years and I remember when we used to party all night and land up at her place, aunty would feed us some amazing rajma rice. Once we were so drunk that we thought it was mutton.

Aunty is a skillful cook and she can cook any cuisine brilliantly. Our recent Sunday lunch invite at their house featured some wonderful Sindhi dishes. One of them that made me drool big time was the long baingan slices slathered in masala kept to the side. That was the one thing I pounced on when Aunty asked if we wanted to parcel anything home.
I finally decided to make it recently and got the recipe from Aunty. So damn simple and super delicious, all polished off.

4-5 long brinjals
Oil for frying
Salted water
Mix of 1tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp amchur and salt

1. Slit the baingans in half length wise. Discard the stalks.

2. Run a knife though slant // on the fleshy side one way then \\ the other way to get diamond cuts on the flesh.

3. Put them in salted water for half hr.

4. Heat oil, wipe the brinjals down and deep fry them till cooked.

5. Wipe the excess oil and sprinkle the spice mix ensuring it enters the slits.6. Serve hot

South Style Bhindi Fry

I am constantly looking out for variations in our daily meals. I chanced upon a recipe by the Kitchen Foodie and found it was an interesting twist to our humble bhindi fry.

Yes I did make some changes as per my daughters liking for she loves Bhindi. The original recipe has channa dal, methi seeds, urad dal and peanuts which I skipped though u can give it a try. Made this for the second time and was polished off in one go.


500gms Bhindi (slit lengthwise)

1 tbsp jeera

10-12 karipata

2 sliced onions

10-12 chopped garlic

1 tbsp grated ginger

3-4 dried Kashmiri red chilli

1 tbsp sambhar powder

1/2 tsp hing

1/2 tsp turmeric

1.5 tbsp coriander powder



1. Shallow fry the Bhindi and keep aside.

2. Heat oil, add jeera, karipata and red chillies. Add hing and mix.

3. When sizzling add the onion, ginger and garlic and saute till golden brown.

4. Now add your masalas and salt and mix it well to make a dry masala mixture.

5. Add the Bhindi and cook through, adjust seasoning
Recipe courtesy – the kitchen foodie (with few changes)