Murg Malai Kebab

They are very tender and soft. Simple melt in mouth and an all time favourite among all chicken lovers of any age group.

Ingredients :

Boneless chicken cubes 400 gms
1/2 cup grated cheese
1/2 cup cream
1/4 cup hung curd
1 tbsp crushes ginger and garlic paste
salt to taste
1 tsp white pepper powder
4-5 green chilies + 1 tbsp coriander crushed to fine paste
1 tsp meat tenderiser

Method to prepare the kebabs:

Pat dry the chicken with a paper towel.
Add white pepper in a bowl. Add ginger garlic paste and meat tnederiser. Add the chicken pieces and keep aside for half an hour.
Add grated cheese , cream and curd ,salt to taste , chili paste and mix well to form a creamy marinate. Add the chicken pieces to the marinate and keep aside for another half an hour.
Insert the marinated pieces to skewler and cook for 30 minutes in microwave oven of you can also place the kebab pieces on BBQ till cooked on both sides.

Chicken Kalimiri Kebab


8-10 boneless chicken pieces
1 tsp ginger paste
1 tsp garlic paste
For better result, make a fresh paste instead of using ready to use paste
10-15 whole black peppper roasted and ground to powder
pinch of salt
hung curd
juice of 2 lime

Method to cook:

Mix all the ingredients and marinade for 12 hours.
BBQ over red hot charcoal and enjoy the kebabs with cut onion wedges

Chicken Seekh Kebab

The recipe will make approximately 8-10 kebabs

Ingredients :

2 cup minced chicken. You can take bonless chicken pieces and grind them coarsely in grinder.
salt to taste
2 tso coriander leaves chopped

In a blender make a paste of the following ingredients after roasting in tawa for a minute or two:

5-6 whole black pepper
7-8 whole coriander seeds
2 green chili
2 dry red chili
1/2 inch ginger crushed
4-5 garlic pods
1 tsp garam masala powder

Mix the above paste to chicken along with other ingredients.
Take small portions chicken and apply to the seekh rods
Barbeque the seekh rods over red hot coal till cooked.Remember to turn them frequently to prevent from burning.
Brush with little oil on each side. Sprinkle lime juice to keep it moist.
Serve with mint chutney and onions soaked in grape vinegar with a little dry mint leaves sprinkled over it.

Vegetable Idli

For batter :
2 and ½ cup rice
1 and 1/3rd cup urad daal
1 tsp methi dana
2 carrot grated
1 cup bean chopped very finely
½ cup green peas
1 green chili chopped
2 tsp coriander chopped
Salt to taste

Method to cook:
Soak Rice and Urad daal along with methi overnight.
Grind with minimum water to a fine paste.
Add little salt and allow the batter to ferment.
Mix all vegetables with salt.
Heat water in pressure cooker till it starts boiling.
Grease Idli mould.
Add 2 tsp batter in each mould. Add a little vegetable in each mould.
Add 2 tsp batter more.
Stack the idli trays one above other. Place the mould into idli batter and heat on medium flame for about 15-20 minutes with the lid just put on pressure cooker.
Remove lid and prick with toothpick. If it comes out clean, Idlis are done.
Take the mould idlis out. Allow each tray to cook down.
Take out the idlis out of mould with a sharp knife.

Paneer Methi Biryani

Ingredients :

2 cups basmati rice soaked for 30 minutes
4 big onion cut into long julians
5 whole green chillies
2 green cardamom
1 black cardamom
1 star mace
2 bay leaves
5 back pepper corn
1 cinamon stick
1 javitri
2 tbsp oil
2 tsp ghee
salt to taste

250 grams paneer cut into cubes
1 cup fresh corn
1 cup chopped Methi
1 cup chopped coriander
1/2 cup chopped mint leaves
1 big tomato chopped
2 tbsp curd
2 tsp red chili powder
1/2 tsp turmeric powder
Salt to taste
2 tsp shahi biryani masala

1/2 cup milk
5-6 strands of kesar
Pinch of jayfal pwser
Pinch of red color

Method to cook:

Heat oil in a pan and cook onion and whole green chilies till they turn dark brown.
Marinate paneer, methi and corn with curd, coriander, mint, red chili powder,turmeric
powder,biryani masala,salt, tomatoes and keep aside.
heat 2 tsp ghee in a pan. Add all whole garama masala. Add rice and coat well with oil.
Add salt and 2 cups of water and brong to boil. Cook on high till water is well absorbed
and rice is almost done.
Keep aside.
Heat another deep vessel pan. Add the paneer marinade. COver and cook for 5 minutes on low till you
see juices boiling.
Add this point, add the cooked rice and layer it evenly. Spread the cooked onions and green chilies.
Add milk mixed with kesar,jayfal and coloring and pour it evenly over rice.
Cover tightly and cook for 10 minutes on low.
Switch off the flame. Allow the rice to cool fown. Mix it well.
Serve with raita

Lauki ki Kheer

This kheer is extremely healthy. Why ? Because it has bottlegourd in it which helps reduce cholestrol. Hence, you can eat this kheer without the guilt of extra calories

Ingredients :1 and ½ cup grated lauki
2 and ½ cup milk
1/3rd cup sugar
4-5 strands of saffron
4 cardamom crushed
1 tbsp ghee
1 tbsp chopped almond/cashew nuts and raisins

Method to cook:Heat ghee in pan. Add lauki and cook and for 5 minutes on low.
Add milk,saffron and cook lauki in milk till reduces to 1/3rd. Stir the milk at regulat intervals to prevent it sticking to bottom.
Add sugar,chopped dry fruits and crushed cardamom at this time and cook for 4-5 minutes more.
Switch off the flame and allow the mixture to cook.
Serve lauki ki kheer chilled.

Chaulai ki Bhaji (Kalama Saag/Red Spinach Fry)

I love any kind of green leafy vegetable. There was a time when I used to eat this only with 2 roti. Me and my cousins used to compete as to who would finish off foof first at grannys place. The one who did was the best child. However, my diet has changed a lot now. I eat many more things and cook many more things..But still my granny is the best cook I feel (everybody feels that I know). She makes some awesome traditional food. How much I miss her now. This bhaji I post here used to grow in her kitchen garden. .. Gone are those days. We cousins hardly see each other now..

Ingredients :
1 bunch green bhaji
4-5 rice wadi crushed
2 big onion chopped
2 green chili chopped
10-15 whole garlic pods
1 tsp masoor daal soaked in water for 2 minutes
Salt to taste
1 tbsp mustard oil
1 tsp cumin seeds

Method to cook:
Wash the bhaji properly under running water and chop them.
Heat mustard oil in a kadai till it reaches smoking point. Lower the flame at this point.
Add the rice wadi and cook for some time.Take it out and keep aside.
Add cumin seeds, chopped onion, green chilies and whole garlic and cook till onion turns brown.
Add chopped bhaji , rice wadi , soaked masoor daal and salt. Cook for 4-5 minutes. The leafs will release its own water.
Bhaji needs to be cooked in that water only. If it dries out, add splash of water and cook again.
Your bhaji is ready to eat with rice and daal/roti.

Okra and Potatao Fry | Aloo Bhendi Bhaja | Aloo Bhindi ki Sabji | आलू भिंडी की सब्जी

Do you want to cook okra without any sliminess? Follow the steps to get those perfectly cooked okra. Okra tastes great when cooking medium is mustard oil. Even tastes better when cooked with potatoes. I have used the famous Panch Photan from Odisha instead of just mustard and cumin seeds.

What You Need:

1 Okra/Bhindi cut in 1 cm thick size 500 grams
2 Potato cut in small size 2 big
3 Mustard Oil 2 tbsp
4 Dry Red Chili 1
5 Mustard Seeds 1/2 tsp
6 Cumin Seeds 1/2 tsp
7 Fennel Seeds 1/2 tsp
8 Onion Seeds 1/2 tsp
9 Turmeric Powder 1 tsp
10 Red Chili Powder 1/2 tsp
11 Coriander Powder 1/2 tsp
12 Salt To Taste

Steps To Make:

Heat oil in a deep pan on high flame.
Once it reaches smoking point, lower the flame.
Add all the seeds and dry red chilli.
Add okra and potato. Mix with a big spoon.
Add all powdered spices,mix, turns back to high flame, and cover with lid.
Cook for 5 minutes.
Open lid, reduce flame, add salt and mix well.
Continue cooking in low flame till your okra is well cooked.
Okra cooked in this way will not leave any sliminess behind.

Aloo Dum

Aloo Dum tastes great with normal rice, roti, poori , paratha and vene in chaat. In Orissa, aloo dum is consumed along with dahi vada. Chopped onion, green chili and sev is sprinkled and is really a dish evry oriya relishes. You will need small baby potatoes for this..Smaller the baby potato, greater is the taste.

20-25 baby potatoes, boiled and skin removed
4-5 large onion ground to paste along with 6-7 garlic pods and 1 inch ginger
4-5 small tomatoes ground coarsely
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp mutton masala powder
2 green chili chopped
1 tsp cumin seeds
1 tsp sugar
Salt to taste
Make a powder of 2 bay leaf, 3 clove ,1 cinnamon stick and 2 green cardamom
2 tsp coriander leaves chopped
3 tbsp mustard oil

Method to cook :
Heat oil in pressure cooker till it reaches smoking point. Lower the flame. Allow the oil to cool.
Add cumin seeds , chopped green chili and onion paste.
Cook till onion turns brown. Add all powdered spices , tomato and cook again till you see oil on side of pressure cooker. Add the potatoes. Mix well .Add salt, 3/4 th cup water . Cover the lid and cook on high till water starts boiling.
See the consistency. Add more water if required.
Close the lid and cook on high till you hear one whistle. Switch off flame and gently lift the whistle to allow the steam to come out and pressure drops. Open lid. Serve with chopped coriander and slit green chili.

Spinach Rice

Ingredients :

1 cup spinach chopped
1 cup basmati rice
1 onion chopped
1 tomato chopped
1 tsp ginger garlic paste
1 tsp cumin seeds
1 tso mustard seeds
1 tsp channa daal
salt to taste
1 tsp shahi biryani masala
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
4-5 curry l eaves
pinch of hing

Method to cook :

Cook basmati rice and keep aside.
Heat oil in a pan. Add channa daal, mustard seeds, cumin seeds, hing and curry leaves.
Add onion , ginger garlic paste and cook till brown.
Add tomato, all powdered spices and cook for 2 minutes more.
Add chopped spinach, salt and cook till spinach starts leaving water.
At this time, add the cooked rice and mix well.
Cook till water is absorbed well.
Serve with Whole Masoor ki daal and Raita.

Spinach Soy Scrambled Eggs

Ingredients :
3 eggs beaten
1 big onion chopped
2 tomatoes chopped
4 green chilies chopped
2 cups shredded spinach
1 cup soy boiled in hot water, squeezed and chopped to small pieces
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp red chili powder
1 tso coriander powder
½ cup chopped coriander leaves
Salt to taste
3 tbsp oil
1 tsp ginger garlic paste

Method to cook :
Beat egg , milk, coriander leaves, 1 tomato chopped, salt to taste, ginger garlic paste together.
Heat oil in a kadai. Add cumin seeds, turmeric powder, red chili powder, coriander powder and chopped onion.
Cook till onion turns brown. Add remaining tomato and cook for 5 minutes.
Add spinach and cook for 4-5 minuutes again.
Add the beaten egg ,cook and beat at the same time. Cook for 7-8 minutes till egg is cooked completely and is dried out.
Eat with hot phulkas.

Ragda Pattis

2-3 boiled potatoes
3 green chili chopped
2 tomatoes chopped
2 onion chopped
Beaten curd
Tamarind chutney
1 tbsp coriander chopped
1 tbsp mint chopped
1 cup yellow peas
1 tsp turmeric powder
1 tsp dry mango powder
1 tsp ginger garlic paste
Pinch pepper powder
Salt to taste

Method to cook:
For making patties, mash the boiled potatoes, salt, dry mango powder, ginger garlic paste, 1 tsp coriander chopped, a pinch of turmeric powder. Make patties. Heat oil in a pan. Fry the patties on both sides till it becomes brown and is well cooked.
Boil yellow peas, turmeric powder and salt in pressure cooker till yellow peas is well cooked .
Tamarind chutney can be made by cooking ½ cup jiggery and 1 lemon size tamarind in 1 cup water till it becomes thick. Strain it out to remove the seeds of tamarind.
Beat curd along with pinch of pepper and pinch of salt.
Place patties. Pour cooked yellow peas above it.
Add the chopped tomatoes.Add chopped onions
You can make a paste of coriander and mint leaves or just spread it over patties as it is.
Spread beaten curd evenly. Spread tamarind paste evenly.
Sprinkle Sev evenly.