Dates Raita

Hello everyone!  It’s time for another easy-peasy recipe. Just the other day I made aloo parathas and I wanted a sweet and savory accompaniment with it. I noticed I had some dates and yogurt in the fridge and I immediately thought of this recipe.


Here is how it is made.


1 Cup fresh yogurt/curd
6-7 Dates deseeded and finely chopped
1 Tablespoon roasted and crushed peanuts
1 green chilli finely chopped
1/2 tablespoons chilli flakes
1/2 teaspoon roasted and crushed cumin
1/4 teaspoon black salt
1/4 teaspoon chat masala powder
Salt to taste
Chopped coriander for garnishing


Mix all the ingredients together except dates. Taste the mixture once the flavours of chilli and salt should be strong, as sweetness of dates will balance everything. Put the mixture in fridge to cool. Add dates few minutes before serving. Garnish with fresh coriander and serve.

You can enjoy this raita with stuffed parathas, biryani or just relish it like that in summer.

Hope you enjoy this and other recipes of my blog. Do leave your comments.  See you soon with another recipe, till then happy cooking! 


Egg Kadhai

This one originally is my mom’s recipe. She used to make this as a curry (Not a regular egg curry). I just added a little twist to it. However, prepared in which ever form; curry or kadhai, this recipe tastes delicious and is a must try for all egg lovers.

Egg Kadhai

Here is how it is cooked.

Ingredients –
4 eggs
3 tomatoes
1 onion finely chopped
1 green capsicum (bell pepper) diced in cubes
2 teaspoon ginger paste
2 teaspoon garlic paste
1 small piece of cinnamon
2 cloves
1 green cardamoms
2 tablespoon coriander seeds
2 dried Kashmiri red chillies
1 teaspoon dry fenugreek leaves (kasuri methi)
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 tablespoon oil and extra for deep frying
Salt to taste
Ginger juliennes and coriander leaves for garnishing

Method –
Break and beat the eggs in a bowl for 2-3 minutes. Pour the egg mixture in a cake tin or a steamer mould and steam it till the eggs rise and are done. You can check if the eggs are done by pricking it with the help of a toothpick. If the toothpick comes out clean it means eggs are done. Take the eggs out of steamer and de-mould it carefully after cooling for 15-20 minutes. Cut the egg into pieces and shallow fry or deep fry them and keep aside.

For the kadhai masala, dry roast cinnamon, cloves, green cardamoms, coriander and Kashmiri red chillies for around 1 minute on low flame. Turn off the flame and grind the spices coarsely in a grinder.

Heat oil in a pan and add onions. Cook until it turn translucent. Add ginger-garlic paste and red chillies at this stage and sauté for 2 minutes. Add tomatoes and mix well. Cook until they turn soft and oil starts to separate. Add the spice powder and mix well. Now add capsicum and salt and cook for 2-3 minutes. Crush kasuri methi roughly and add to the mixture, now add the fried eggs and mix everything together gently. Stir fry for a couple of minutes and add finely chopped coriander leaves and ginger juliennes and turn off the flame.

Enjoy this delicious egg kadhai with naan or roti. Hope you try and like this recipe. Do write to me. Will see you soon with more recipes, till then happy cooking.

Chicken Kofta

“Where’s the party tonight” asked my brother on a Saturday. I know my brother very well and could read between the lines. I told him if he is yearning for good food then party is at home. And there he was ready with a fresh demand, “what’s new cooking today?” Chicken Kofta was the answer to his question but with an asterisk mark that he will have to help me in kitchen. Needless to say, my brother had to abide by the rules I had set, and we produced a super awesome dish.


Here is how we cooked it.

Ingredients –

For koftas
100 – 150 grams of minced chicken
2 cloves of garlic
1 inch piece of ginger
2 green chillies finely chopped
6-8 cashew nuts roughly chopped
5-6 raisins roughly chopped
1 tablespoon chopped coriander leaves
A pinch of chatmasala
A pinch of roasted cumin powder
1 teaspoon black pepper powder
2 tablespoon corn flour
Salt to taste
Oil for deep frying

For Gravy
2 large onions
2 medium tomato
1 teaspoon garlic paste
½ teaspoon ginger paste
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon turmeric powder
1 teaspoon chilli powder (adjust to taste)
½ teaspoon garam masala powder
½ teaspoon cumin seeds
2 bay leaves
3 tablespoon cream, 1 tablespoon extra for garnishing
3 tablespoon oil
Salt to taste

Method –

Mix cashew nuts, raisins, coriander, chillies, and a pinch of salt, chatmasala, roasted cumin powder in a bowl and keep this filling mixture aside. In another bowl take chicken mince, add grated ginger and garlic, salt, black pepper and corn flour to it and mix well. Now divide this mixture into equal portions to make lemon size balls. Stuff the cashew nut & raisins mixture in the mince balls and roll to seal the stuffing. Heat sufficient oil in a pan and deep fry the kofta balls on medium heat till it turns brown. Drain on an absorbent paper and keep them aside.

Note: If you have time, let the kofta balls set in refrigerator for 15-20 minutes before frying.

Heat one tablespoon oil in a pan and add sliced onions. Sauté till they turn golden brown. Remove from the pan and blend it to make a smooth paste. Deseed tomatoes and blend them to make a paste. Heat two tablespoon oil in a pan, add cumin seeds and bay leaves. Now add onion paste, ginger paste, garlic paste and sauté for a couple of minutes. Add tomato paste and cook for 2-3 minutes, now add turmeric powder, chilli powder, coriander powder, cumin powder and sauté. When the mixture is cooked or when it starts leaving the sides of the pan, add 1 ½ to 2 cups of water (as required for the gravy) salt and garam masala powder. Cover and let it simmer for a couple of minutes on low heat. Add kofta balls to the gravy simmer for 2-3 minutes on low heat. Now add cream and let it cook for another 2 minutes on low heat, and then turn off the flame. Keep it covered for five minutes and then serve.

Garnish with some cream and chopped coriander and serve hot with rice, roti, paratha or naan.

Do let me know in case you have a special request related to ingredients and recipes, I will try to help you out. See you soon with another interesting recipe, till then happy cooking.

Navratan Korma

We had organised a puja at our house the last fortnight and had invited few guests. Since it was a spiritual day so the menu in a true Indian style was kept veg. Needless to say that the food that day had a divine taste. But, one dish that stood out amongst the rest and that was relished by all was Navratan Korma – A gravy dish with very little spices but full of flavours.

Navratan Korma

Here is how I cooked it.

Following preparation will serve 4.

Ingredients –

2 medium carrots cut into 1/2 inch cubes
6-8 florets of cauliflower
2 medium potatoes cut into 1/2 inch cubes
1/2 cup green peas
6-7 french beans cut into 1/2 inch pieces
8-10 button mushrooms halfed
1/2 cup paneer (cottage cheese) cut into 1/2 inch cubes
1 cup boiled onion paste
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 cup yogurt
2-3 green chillies chopped
1/2 cup fresh cream
1 tablespoon raisins
1/2 cup cashewnut
Handful of makhana (lotus seeds)
2-3 cloves
2 green cardamom
1 inch stick cinnamon
4-5 black pepercorns
1/2 teaspoon turmeric powder
2 tablespoon oil + for deep frying
salt to taste

Method –

Boil carrots, cauliflower, French beans, potatoes and green peas in three cups of boiling salted water and tuemeric powder till done and then immediately put them in cold water. Drain and keep aside. Ideally termuric powder is not added in the original recipe, but I like to add it for colour. Soak half the cashewnuts in half cup of warm water for ten minutes. Drain and grind to a fine paste. Chop the remaining cashewnuts.

Heat sufficient oil in a kadai and deep fry makhana for two minutes. Drain on an absorbent paper and keep aside. Heat two tablespoons of oil in a kadai. Add cloves, peppercorns, cinnamon and cardamoms. When they begin to crackle, add boiled onion paste. Cook the onions for five to eight minutes. Add ginger-garlic paste and saute for a couple of minutes. Add chopped green chillies and cashewnut paste. Now add yogurt and stir well. Cook on low heat for five minutes.

When masala is done, add mushrooms and other boiled vegetables. Cook for two to three minutes and add salt and three fourth cup of water. Add the fried makhana and paneer pieces, stir and cook for half a minute. Bring it to boil and finish with fresh cream. Garnished with chopped cashewnuts and raisins and serve hot.

Chicken Biryani

Few days back I woke up to see the city drenched by showers. It marked the arrival of monsoon and I decided to celebrate the rain with something exclusive. So, I treated my husband and myself with the very popular recipe of Mughlai cuisine – Biryani, and it was totally worth it.

Chicken Biryani
Here is how I cooked it and treated myself –

Following preparation will serve 4.

Ingredients –
500 gm chicken
1 ½ cup basmati rice
10 green cardamom
20 Black peppercorns
2 Bay leaves
2 Black cardamom
3 Inch stick cinnamon
10 cloves
½ teaspoon caraway seeds
1 tablespoon garlic paste
1 tablespoon ginger paste
5 large onion sliced
1 ½ tablespoon red chilli powder
½ tablespoon turmeric powder
1 cup yogurt
Handful of fresh coriander and mint leaves chopped
4 teaspoon clarified butter (ghee)
2 tablespoon oil
A pinch of saffron mixed in ¼ cup warm milk
1 tablespoon lemon juice
2 hard boiled eggs
Salt to taste

Method –
In a deep bottomed pan, heat six cups of water and put washed and drained rice, green cardamoms, bay leaves, 8-black peppercorns, single cinnamon stick, 1 black cardamom, 1 ½ tablespoon salt and 2 tablespoon oil. Cook till it is half done. Drain and set aside.

Heat oil in a wok (kadhai) and deep-fry half of the sliced onions till golden brown. Drain and keep it aside.

For Biryani Masala –
Grind single cinnamon stick, caraway seeds, remaining black peppercorns, remaining green cardamoms and cloves to a powder. This is the biryani masala.

For the Marinade –
Put chicken in a bowl and add garlic paste, ginger paste, salt to taste, red chilli powder, turmeric powder, biryani masala, yogurt, half the fried onions, one tablespoon oil and half of the coriander & mint leaves. Mix it well and allow it to marinate for 2 hours in the refrigerator.

In a pan, heat 2 tablespoon clarified butter (ghee) and put the remaining black cardamom and cinnamon and sauté until it leaves aroma. Now add remaining onions and then sauté until golden brown. Add the marinated chicken in the onion and stir well and cook over high flame for four to five minutes. Check the seasoning and add salt if needed. Put the lid on and lower the flame. Cook until the chicken is done.

For Layering of Biryani –
In a thick bottom pan, heat the leftover clarified butter (ghee) and spread half of the chicken in a layer. Now make a layer of rice over it. Sprinkle chopped mint & coriander leaves, 1 tablespoon lemon juice. Repeat with the layer of leftover chicken and again with leftover rice. Pour saffron milk over it. Cove the lid and let it cook on low flame for 10 minutes. Turn off the flame, but let it be covered for 10 more minutes. Remove the lid, sprinkle remaining fried onions and boiled eggs and serve hot.

Mango Malpua (Mango Pancake)

I know it’s unusual to hear “Mango Malpua”, but this is what I could think of when I decided to give my husband a double surprise. He has a sweet tooth and was complaining that I haven’t cooked anything sweet for a long time. So, while he was away I looked up in my fridge and found milk and mango. I immediately figured out what I wanted to do with these ingredients, and that was the beginning of a delicious dessert. Of course my husband was delighted to see malpuas, but the real surprise was when he tasted and had a bite of golden and juicy melted mango in it. I am sure he will not complain for a long time now.

Mango Malpua
Here is how I cooked it.

Following preparation will make 8-10 malpuas.

Ingredients –

1 Litre milk
½ cup refined flour
1 ½ cup sugar
1 large ripe mango
Ghee (clarified butter) for deep frying
1 tablespoon desiccated coconut
7-8 almonds roasted & roughly chopped
A pinch of green cardamom powder

Method –

Heat and reduce milk in a pan on low heat while stirring occasionally. Turn off the flame when only 1/4th of the milk is left and you get a creamy consistency. Whisk it well and let it come to room temperature. When it cools down, add flour and mix well. Make sure there are no lumps in the mixture.

In another pan boil sugar with 1 cup of water till the sugar syrup reaches one-string consistency. Add green cardamom powder, stir well and turn off the flame.

Meanwhile, peel and cut 1 inch thick slices of mango and further cut it into large cubes, so that you get 8-10 cubes of mango pulp. Make sure that the mango is not over ripped or it will be difficult to handle.

Heat sufficient ghee in a deep bottom pan or a kadhai (wok) for deep frying. Dip mango cubes in the milk and flour batter and pour it in hot ghee with the help of a ladle. Cook on low to medium heat and turn it over when it starts to change colour. Be very gentle while turning it over. When both sides are done and has a golden brown colour, drain and immerse in sugar syrup immediately. Garnish with desiccated coconut and almonds. You can serve it hot, cold or even at room temperature, it tastes as good all the time.

I am sure you will enjoy making and having it as much as I did. See you soon with another recipe, till then happy cooking. 