Thursday, April 3, 2014

Visit my NEW and Updated blog!

As you must have noticed already, I have't updated this blog in a long time. That's because I was working on a completely different blog on Indian Cooking called Not a curry. Please visit and share your feedback. Happy cooking!

Sunday, August 28, 2011

Chicken Chaap


  • Chicken (on the bones)                                   500 grams
  • Dalda/ Ghee                                                    ½ cup

For marinating

  • Lemon juice                                                   3 tablespoon
  • One large onion                                              made into a paste
  • Garlic paste                                                    1 tablespoon
  • Ginger paste                                                   1 teaspoon
  • Kashmiri red chilli powder                               2 teaspoons
  • Coriander powder                                           1 teaspoon
  • Cumin powder                                               1 teaspoon
  • Garam masala powder                                    ½ teaspoon
  • Chandan (sandal wood) powder                      ½ teaspoon
  • Dried rose petals                                            1 tablespoon
  • Rose water                                                    1 tablespoon
  • Kewra water                                                  1 tablespoon
  • Shah jeera/ White cumin seeds                        1 teaspoon
  • Poppy seed paste                                           4 tablespoons
  • Yogurt                                                          ¼ cup
  • Mustard oil                                                    1 tablespoon
  • Onions                                                          2 finely chopped
  • Garam masala powder                                    ½ teaspoon
  • Salt                                                               to taste

  • For tempering
  • Cloves                                                            2-3
  • Cinnamon                                                       1 inch
  • Bay leaf                                                          1
  • Black pepper corns                                          1 teaspoon
  • Green cardamoms                                            5-6


Dab the chicken pieces with dry cloth to absorb excess water. Mix all the marinating ingredients in a large bowl. Add the chicken pieces to the marinade, cover with cling wrap and refrigerate for 2 hours. In a cast iron skillet or a regular iron skillet (non-stick pan just won’t do) heat the dalda or ghee. When hot add cloves, cinnamon, bay leaf, pepper corns and green cardamoms. Sauté for a minute and then add the chicken pieces with all the marinade. Cook over low heat for 60-80 minutes stirring occasionally.  Adjust salt. Serve with rumali roti, naan, tandoori roti or biryani. 

Saturday, August 13, 2011

Grilled Salmon with Cilantro Pesto

If you don’t have a grill, use a heavy-bottomed non-stick skillet instead. But make sure to grease the skillet lightly and cook over high heat.


• Salmon 2 thick fillets
• Olive oil 1 tablespoon
• Salt to season
• Black pepper to season


Heat the grill to high. Brush the salmon fillets with oil and season with salt and pepper. Place the salmon fillets on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes. Flip and grill the other side for 1-2 minutes. Remove and let rest for 2-3 minutes before serving. Serve with Corn rice.

For the pesto
  • Cilantro/Coriander leaves: 1 bunch
  • Garlic: 2 cloves
  • Salt: to taste
  • Black pepper powder: to taste
  • Lime juice: 2 tablespoons
  • Pine nuts (optional): 1 tablespoon
  • Olive oil: 1 tablespoon 
Grind cilantro, garlic and pine nuts into a smooth paste. Add the lime juice and a little water if needed. Add olive oil and season with salt and pepper.

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    Friday, June 17, 2011



    • Pork chops                              2, 1 inch thick (approx. 1 ½ pounds each)
    • Butter                                      1 tablespoon
    • Extra virgin olive oil               1 tablespoon
    • Orange marmalade                  2 tablespoons
    • Orange juice                            1 ½ cups
    • Dijon mustard                         2 teaspoons
    • Red chilli flakes                      ½ teaspoon
    • Salt                                          to taste
    • Black pepper                           to taste


    Heat a non-stick pan and add the butter and olive oil. Season the pork chops with salt and paper and add to the pan when screaming hot. Cook the pork chops for about 3-4 minutes on each side. When done transfer to a plate and immediately cover with aluminium foil. To the same pan (do not throw away the cooking oil) add the orange juice, marmalade, mustard, red chilli flakes, salt and pepper. Let it simmer for 3 -5 minutes or until it reaches the desired consistency. When done remove from heat, drop the pork chops in and let rest for about two minutes. Serve with steamed white rice or boiled veggies. 

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    Thursday, June 16, 2011



    • Milk: 1 litre
    • Sugar: 1/2 cup
    • Sweetened condensed milk: 1 can
    • Green cardamoms: 4 crushed
    • Kesar (saffron): a few strands
    • Rice :4 tablespoon
    • Pistachios: 10-15


    Soak the saffron in two tablespoons of lukewarm water.
    Soak the pistachios in water for half and hour, peel and slice.
    Grind the rice into a fine powder.


    In a thick bottomed pan boil the milk with cardamoms till it reduces to half of its original volume. Combine the sweetened condensed milk, saffron and sugar and simmer for ten to twelve minutes. Now add the rice powder very slowly, one tablespoon at a time stirring vigorously to avoid lumps. Keep adding the rice till you reach the desired consistency. You want a thick consistency, even spreadable but not a paste. Immediate transfer to serving bowls and let cool. Garnish with pistachios and refrigerate for three to four hours before serving. 

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    • Cooked rice 2 cups
    • Butter 1 tablespoon
    • Frozen corn kernels 1 cup, thawed
    • Red chilli flakes ½ teaspoon
    • Salt to taste
    • Black pepper to taste
    • Tabasco to taste


    In a large non-stick skillet heat the butter. Add the corn and red chilli flakes, and sauté over medium heat for 4-5 minutes. Add the cooked rice and stir gently to evenly coat the rice with butter. Season with salt, pepper and a dash of Tabasco and serve hot.



    • Cooked rice 2 cups
    • Sesame/ pea nut oil 2 tablespoons
    • Eggs 2 medium, lightly beaten
    • Onion 1 small
    • Garlic 4 cloves, finely chopped
    • Ginger 1 inch, finely chopped
    • Carrots ½ cup, diced
    • Green Beans ¼ cup, diced
    • Green bell pepper 1 small, diced
    • Spring onions ½ cup, chopped
    • Soy sauce 1 tablespoon
    • Rice vinegar 1 tablespoon
    • Salt to taste
    • Black pepper to taste


    Heat a large heavy-bottomed non-stick skillet over high heat. When hot add 1 tablespoon of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly till done. Break the eggs up with a wooden spoon or spatula and transfer to a bowl. Add the remaining oil to the pan. Now add ginger, garlic, onions and sauté on high heat for 2 minutes. Add the rest of the vegetables, soy sauce and vinegar and sauté for 4-5 minutes. Add the rice and use a spoon to break up any lumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Garnish with spring onions and serve hot.