Roasted Tomato Chutney.

This is one of the most flavourful and tasty chutney made with tomatoes.
It is made by mashing the roasted veggies in mortal and pastel ,which incorporates all the flavour s together.

Highlight of this dish is the burnt or charcoaly flavour which comes from roasting of tomatoes, garlic and green chilli.

Can be served as a side dish with roti,paratha,dal rice or khichadi.

I personally love it with ghavna/neer dosa.


3 tomatoes.

2 Green Chillies.

1 pod of Garlic.

¾ tsp Cumin Powder.

Salt to taste.

2 tbsp Coriander Leaves(finely chopped).


Firstly, place a wire mesh on flame and place tomatoes,chillies and garlic on it.
roast on medium flame turning all the sides.

Cook until the skin is burnt and softened from inside.

keep aside until it gets cooled completely.
Once everything is cooled, peel the skin.
transfer the roasted tomato, garlic and green chilli into mortal and pastel,mash well, you can alternatively use a chopper for a coarse texture.
Now add cumin powder, salt and chopped coriander leaves.Mix well.

Serve as an accompaniment with rice,paratha or roti.

Happy Cooking!!!


Irani Patti Samosa.

These crispy triangle samosas are perfect for kitty parties and even for evening snacks.Its one of the most common dish easily available in college canteens and railway stalls.The name comes from Irani cafes where they are easily available.

These samosas stuffed with chicken mince are also very popular….

Me and my sin both are a bug fan of these crispy triangles…


12 readymade Samosa Pattis.

Oil for frying.

For Stuffing:

1 cup Onions finely chopped

3/4 cup Jada Poha.

1 tsp Chat masala.

1/2 tsp Dhana Jeera powder.

1/2 tsp Chilli Powder.

2 tbsp chopped Coriander Leaves.

2 tbsp grated Cheese (Optional).

2 tbsp Maida.

Salt to taste.


In a bowl mix together poha,onions,chilli powder,dhana jeera powder,chopped coriander leaves ,chat masala and mix well.Add grated cheese (optional) Keep aside.

In a small bowl add 1tsp of maida mix with some water and make a paste keep aside.

I use switz samosa pattis which are easily available in market,they are frozen,so 1 hour prior remove them from fridger to get them to room temperature.

Place a strip on working counter.

Now fold one side of this strip to form a cone.

Give one more turn.

To form a cone.

Fill in the stuffing .

Press it in with your finger.

Keep on folding in a triangle.

Now apply maida paste on last portion left then close the edge.

To form a samosa.

Make all the samosas in the same way.

Keep them in fridge for 15 mins.

The above technique of making samosa can also be learned from the diagrams shown on the cover of the Patti.

In a pan add oil to deep fry,now fry samosas on medium heat till golden brown from both the sides.

Drain on absorbent paper.

Serve hot with sauce or chutney of your choice.

Tip:Secret of making proper samosa lies in proper sealing of the edges or else the stuffing will start coming out while frying.

Happy Cooking !!!


Malabar Chicken Curry.

Malabar Chicken Curry is a Kerala Style Chicken Curry which goes well with mallu parotta, ghee rice or coconut rice.

Malabar is a region in Kerala which is predominantly dominated by the Muslim population. This region has a slightly unique way of cooking from the rest of the state and this difference is evident in their cuisine.

This dish is cooked in coconut oil and has a very distinct flavour of curry leaves and coconut milk.


2 tbsp Coconut Oil.

1 cup Onions sliced thinly.

1 cup Tomatoes sliced thinly.

1 Bay Leaf.

15-20 Curry Leaves.

3-4 Green Chilies (slit into half).

1 tbsp Ginger Garlic paste.

1 tbsp Coriander powder.

½ tsp Turmeric powder

2 tsp Kashmiri Red Chili powder.

1 tsp Black Pepper powder.

750 g Boneless Chicken (Curry cut).

1 cup Thick Coconut Milk.

Salt to taste

1 tbsp Chopped Coriander Leaves.


Clean the chicken and keep aside.

Heat coconut oil in a medium size heavy bottom pan.
Once the oil is hot, add bay leaf, 1 cup of sliced onion and fry on medium heat until onion turns slightly brown. Keep stirring while frying.
Add curry leaves, green chillies and ginger garlic paste and fry for 2-3 minutes.Now add sliced tomatoes and cook for another 2-3 minutes.

Add coriander powder,turmeric powder, Kashmiri red chili powder, and black pepper powder, fry for a minute.Add chicken and salt and cook for 3-4 minutes on high heat.

Add ½ cup water and chopped coriander leaves.

Cover the pan using a tight fitting lid and cook until the chicken is cooked well. It will take 12 to 15 minutes for the chicken to cook until tender.Add coconut milk ,mix well and let simmer for a minute.

Remove in a serving dish,garnish with chopped coriander leaves and serve hot with mallu parotta or coconut rice.

TIP: Chicken with bone can also be used to make this dish, cooking time will increase accordingly.

Happy Cooking!!!

Olya Kaju chi Usal

Olya Kaju Chi usal is a simple dish packed with flavours. A reciipe from Malvani cusine having Cashew nuts as the star of the dish .

Cashews are used generously in Malvani cuisine,as it is freshly grown in this region, making it a popular ingredient in the kitchens lying in the malvani belt.

The authentic recipe, calls for the ole kaju(tender cashenuts) but if they are not available we can use regular cashew nuts by soaking them in warm water for half an hour.


200 gms fresh Tender Cashews.
1 cup Green Peas.

1 Potato peeled and cut into big pieces (optional)

1 Onions chopped finely.

1 Tomato chopped finely.

1 tsp Ginger Garlic Paste.

2 tbsp vatan.

2 tsp Malwani Masala.

1/2 tsp turmeric powder.

1 tbsp Oil.


t to taste.

Coriander leaves finely chopped.


Soak tender cashews in warm water for 15 mins.

in a pressure pan heat oil,add onions,ginger garlic paste and tomatoes,saute well.
Now add turmeric powder,malvani masala and vatan,stir fry for 2 minutes,add green peas and cashew,add salt,mix well,cover the pan and cook until 2 whistles.
Once the pressure is released,open the lid and add chopped coriander leaves.

Remove in a serving bowl and serve hot with bhakri or phulka.

Happy Cooking!!!


Murg Maharani

Murg Maharani is a Mughlai dish with a rich gravy made of onion-cashew paste and many other spices. This is a delicious rich and creamy Mughlai recipe of chicken and goes best with nan,roti,laccha paratha or even Pulav.

This is a favourite in my family…why that you will understand only after you taste it…

Here I have used boneless chicken,this dish can be made using chicken with bones too.


To Make Spice Paste:
1 tspn Cumin Seeds
1 tbsp Coriander Seeds
1 tsp Fennel Seeds

1 tsp Sesame Seeds
2 Bay Leaves
1 Dry Red Chilli
1 Blade Mace
1 Inch Cinnamon Stick
2 Green Cardamoms
4-5 Cloves
12-15 Cashew Nuts
1 tbsp Ginger Garlic Paste
3 Green Chillies
2 Tbsp Coriander Leaves
1/4 cup Yogurt
1/4 cup Milk Powder
1 tbsp Dried Fenugreek Leaves
1/2 tsp Red Chilli Powder

To Cook Murg Maharani:
2 Tbsp Ghee
1 Onion (sliced)
500 gms curry cut boneless pieces of chicken.
Coriander Leaves finely chopped.

Clean and wash chicken pieces,keep it aside.

Heat a pan and on low flame dry roast the spices,start by adding Cumin Seeds,Coriander Seeds,Fennel Seeds,Sesame Seeds,Bay Leaves, Dry Red Chilli,Mace,Cinnamon Stick,Green Cardamoms, Cloves and Cashew Nuts.Roast till fragnant.

Remove from the flame and let it cool completely.

Add the roasted spices to a mixie jar along with Ginger Garlic Paste, Green Chillies,Coriander Leaves,curd,Milk Powder, Dried Fenugreek Leaves & Red Chilli Powder,add little water to form a smooth paste.keep aside.

in a pan heat ghee,add sliced onions and roast till translucent.

Add chicken pieces and roast on high flame for 2 minutes.

Add the prepared masala paste and salt and mix well.Add half a cup of water, reduce the flame cover the pan and let the chicken cook for 12 to 15 minutes or till tender.

when you open the pan after 15 mins there will be a layer of rogan(redissh oil) floating on top,that indicates your chicken is cooked.

This gravy thickens up quickly thus needs to be served immediately..

Remove in a serving bowl and garnish with chopped coriander leaves, server with naan or laccha paratha.

Happy Cooking!!!


French Fries

French fries, or simply fries ,chips or finger chips (, are long strips. of potatoes deep fried and mildly flavoured with salt and pepper.
There are various ways of making hotel style and McDonald style french fries,but this is a very simple way of making home style french fries…

I have a fond childhood memory attached to this dish, during those days every Sunday a hindi movie was telecasted on Doordarshan and my mom used to make a big batch of these finger chips to snack on with the movie..

So here goes the simple recipe…


3 Big size long Potatoes.

Salt and Pepper as per taste.

Oil for deep frying.


Rinse the potatoes well in water and peel them.
Now slice each potato in slices having 1 cm thickness. Before slicing, you can remove the top and bottom part of the potato to get a square or rectangle shaped potato.
Then begin to cut them in sticks having 1 cm width, rinse these potato sticks for a couple of times in water to get rid of the starch.
In a bowl add some water and salt,keep the potatoes soaked in it.
Just before frying drain the potatoes in a colander.
Rinse the potatoes with running water. Drain all the water.
Then place them on clean kitchen cotton napkin.
Place the second half of the napkin above and press, pat and dry the potatoes. The potatoes have to be completely dried before you begin to fry them.
Heat oil in a kadhai. Keep the flame to medium-low or medium.Now add the potatoes in the oil. You can fry in two to three batches. Do not over crowd the kadhai.
Fry till the potatoes get cooked,and slightly golden in colour from outside.
Remove with a slotted spoon. place them on paper tissues again to remove the extra oil.
While still hot, sprinkle with some salt and pepper powder,toss the bowl to mix them well.
Serve immediately with some any dip or sauce of your choice.

Happy Cooking!!!


Pyaar Mohabbat Sharbat

All drenched, and desperately looking for that one summer quencher to infuse some life back into you? The lanes of Old Delhi have the elixir you have been waiting for. Yes, the drink is called Pyaar Mohabbat Sharbat. If you happen to be in Old Delhi during summers then you must try this purani dilli delight.. The Pyaar Mohabbat Sharbat thela is slowly turning into a landmark in Old Delhi!

Nawab Qureshi, more popularly known as Pyaar Mohabbat Sharbat wala sets up shop opposite Jama Masjid from where he sells the refreshing drink for a mere INR 10 a glass.
The Pyaar Mohabbat Sharbat is very popular for its unique concoction,Watermelon chunks are added to flavoured milk to create a lovely pink hue.If you are not in Delhi still you can enjoy the goodness of this drink at your home…so here goes the recipe…


2 cups Milk.

1 cup Finely diced Watermelon.

2 tbsp Rooh Afza/Rose Syrup.

Ice Cubes.


De-seed the watermelon and chop into very small pieces.

Combine ice cubes, rooh afza/rose syrup and milk in a mixing bowl and mix until well combined.
Add the diced watermelon to the milk and mix well.
Pour this into glasses and garnish with watermelon pieces.
Serve chilled.

Happy Cooking!!!


Beetroot Hummus.

Hummus is a Middle Eastern and Arabic food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic.
Hummus is high in iron and vitamin C.
it usually garnished with live oil and chilli powder or some chickpeas also chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, , hard-boiled eggs can be used.

Hummus is great as a spread on sandwiches or burgers or wraps (rolls). It is also served in a lebanese meze platter.. You could also have it as a dip with fried, roasted or steamed veggies.

Best is to have hummus with pita bread and falafel.

Today we are making beetroot hummus,many other variations can be made by just replacing beetroot with parsley,avacado,roasted carrots,roasted bell peppers or blanched spinach.

While preparing hummus tahini is required. Tahini is a famous middle eastern spread made from sesame seeds and olive oil,same can easily be made at home or bought from market.If you don’t get it powder of roasted sesame seeds can be added instead.
I have also shared the recipe for plain hummus earlier, click on the link below to check it.


2 cups of Chick peas( soaked overnight in 4 cups water and drained)

1/2 Beetroot,clean, peeled and chopped into pieces.

4 tbsp Olive oil.

10 cloves of Garlic.

2 tbsp Tahini.

1 tsp Cummin seeds.

1 tbsp Lemon juice.

Salt to taste.

Pinch of chilli powder.


Soak the chick peas (Kabuli chana) overnight.In a pressure cooker,cook with sufficient water upto 5 whistles.

Drain and let cool.Preserve the water.

In a blender mix together chickpeas,tahini, garlic,salt, beetroot,cummin seeds and lemon juice.
Blend well,now add 3 tbsp of olive oil and water from the chickpeas and blend till a smooth paste is obtained.

Remove the hummus in a serving bowl,top up with a tbsp of olive oil and sprinkle some chilli powder,garnish with parsley or corriander leaves and serve with Pita Chips or falafal.

Mezze platter, beetroot Hummus,falafel, cucumber and carrots sticks and fries.

Happy Cooking!!!


Strawberry Mastani

In Pune a meal is considered incomplete without a sumptuous glass of Mastani, Pune’s very own creation. Mastani is our very own thick mango milkshake topped with pieces of cut fruit, dry fruit,ice cream or whipped cream. The name comes from the legend of the famous Peshwa ruler Bajirao and his lover, the beautiful Mastani…

It is believed that Mastani was so beautiful, that when she would chew a paan (betel leaf), the red juice from the pan would be seen going down her throat in a streak.

The drink might have got the name as it is beautiful to look at.

Mastani can be made in various flavours like mango,Kesar pista, butterscotch and so on, today I am sharing recipe for strawberry Mastani.

2 cups chilled Milk.

2 tbsp Strawberry Crush.

2 tbsp sliced Pistachios, Cashew nuts and Almonds.

4 scoops of Strawberry Ice cream.

6 ice cubes (optional)


Slice a few dry fruits like pistachios, almonds and cashews. Keep them aside.
Making Milkshake for Mastani:
In a blending jar mix together milk, strawberry crush,2 scoops of ice cream and ice cubes.
Blend to a smooth thick milkshake.
Making Mastani:
Pour this thick milkshake in 2 glasses,leave enough space on top for ice cream scoop.

Place a scoop of ice cream on top,sprinkle sliced dry fruits on top.

Serve strawberry mastani immediately with a spoon and a straw.

Happy Cooking!!!


Karari Roti

Karari roti is a very crispy rumali roti which is served in many restaurants mostly dhabas as a starter or appetizer. This is a very crispy and is usually had on its own without any side dish as it is topped with butter and spice mix.


1/2 cup Maida.

1/2 cup Aata.

1 tsp Salt.

1 tbsp Oil.

Water for kneading.

2 tbsp Butter melted.

1 tsp Chilli Powder.

1 tsp Chat Masala.

Some zero no sev and chopped Coriander leaves for garnishing.


In a bowl add maida,aata and salt,mix well. Add water as required to make a soft dough,brush with little oil,cover and keep aside for 10 minutes.

Now divide the dough in 4 equal parts.

Take a portion and make a ball.
Now dust flour and roll it as thin as possible using a rolling pin.

Take an aluminium kadai or any large round vessel and place it on the stove upside down. Heat it for 5 minutes on medium heat

Brush the Kadai with some oil.
Gently place the prepared thin roti on it and let it cook on low medium heat for 30 seconds.

Use a tong to loosen the sides of the roti.
Cook the roti by pressing it using a cloth.

Once crisp,Take it out gently.

Repeat the process and prepare all the roti.

Take melted butter and add chilli powder and chat masala to it. Mix it well.Apply this mixture on the karari roti.

Sprinkle sev and chopped coriander on it.

Serve immediately.

Happy Cooking!!!