Mint-yogurt chicken curry

  • chicken                             :600 gms
  • mint/pudina leaves             : 1 bunch 
  • coriander leaves                 : 1 handful
  • ginger garlic paste/minced  : 1 tbspn
  • yogurt(curds)                     : 200 ml
  • garlic                                 : 4-5 cloves
  • ginger                                : 1" long
  • green chillies                      : 3
  • red chilli powder                : 1 tspn
  • garam masala powder         :1 tspn
  • onions                                : 2 big(cut along the length)
  • tomato                               :1 big(puree or chopped finely)
  • lemon juice                         :  2-3 tbspn
Garam masalas: 
  •  cloves                                  4
  •  bay leaf                               1
  •  cinnamon stick                    2"
  •  pepper corns                       5-7
  •  coriander seeds                   2 tbspn
  • Wash the chicken pieces, drain water completely
  • Prepare for marination: blend pudina leaves, coriander leaves, green chilly, ginger, garlic,yogurt(curds), 1 tspn salt, lemon juice and apply the paste on the chicken pieces and keep aside for 1 hour

  • Slightly roast all the garam masalas in a pan: cloves, cinnamon, pepper, coriander seeds n bay leaf with little oil. Take out n cool it. In the same pan fry onions till brown with little oil. Cool it
  • Now grind together fried onions and roasted garam masalas to make a paste
  • Heat about 4 tbspn oil in kadai, add 1 tbspn ginger-garlic paste. saute and transfer the marinated chicken into the pan. close the lid and cook on medium for 15 mins with occasional stirring and till oil starts to separate from the gravy.

  • after 15 mins, check if the chicken is cooked properly. Then pour the onion-garam masala paste, tomato puree, red chilli powder, 1 1/2 cup of water and  cook for 10-12 more mins.
  •  lastly add garam masala powder, stir and continue to cook for further 5-7 mins. Gravy loses some water and thickenes by now
  • check for salt, chilli and sourness, if required add some more lemon juice .turn off 
  • Serve hot with ghee rice, plane rice or jeera rice.
Marination time: 1 hour
Cooking time- 45 mins
serves 4

Crispy Masala papad

                           white Lijjat papad
                           chopped onions
                           chopped tomatoes
                           chopped coriander leaves
                           few drops of lemon juice
                           sev for garnishing
                           chat masala 
                           salt n red chilli power
                           oil for deep frying

  • Either microwave the papads or deep fry them in oil and keep aside. I prefer roasting them in microwave.
  • For masala, mix chopped onions, tomatoes, chopped coriander leaves n just few drops of lemon juice. 
  • Put them all in a bowl n give a mix
  • While serving, take a papad and spread the mixture on top 
  • sprinkle red chilli powder, chat masala and salt 
  • lastly garnish some sev and serve instantly

Paneer tikka masala

Ingredients for gravy/sauce
Paneer sliced                     : 200gm
tomato                               :2 big
cashewnuts                        :5-6 
green chilli                         :1
(blend tomatos, green chilli n cashewnuts together to make the puree)
 onions finely chopped       :2
ginger garlic paste:             :2 tspn
 honey                               :1/2 tspn
cumin seeds                       :1 tspn
bay leaf                              :1
hing powder                       :1 pinch

Veggies that should be choped in chunks are
1    green bell pepper (yellow n green)
1    tomato dee-seeded
1    medium sized onion

Dry powders:
1      tsp all purpose flour/maida
1      tbspn coriander powder
1/2   tbspn jeera powder
1       tbspn red chilli powder
1       tbspn kasoori methi powder
1/2    tbspn garam masala powder

For marination of paneer slices n veggies :
thick hung yogurt  :4-5 tbspn
ginger garlic paste :1 tspn
red chilli powder   :1 tbspn
kasoori methi        :1 tbspn
turmeric                : pinch
lemon juice           : few drops
salt                       : little
oil                         : 1 tbspn

  • Mix everything and apply the thick marination to paneer and the coarsely chopped vegetables. Separately store paneer and veggies for atleast 1 hour.
  • After 1 hour shallow fry the paneer and vegetables on a flat bottom pan

  • Take about 3 tbspn of oil in a kadai, add some cumin seeds, 1 bay leaf , 1/2 tspn asafoetida , wait till cumin seeds pops up. Then add in finely chopped onions, 1/2 tbspn ginger garlic paste, saute them , add 1 tspn all purpose flour, make sure the flour is fully mixed with the onions and no lumps are formed.
  • then pour the tomato puree (which is blend with cashewnuts n green chilli) saute for 2 mins and add 1 tea cup water. Bring to a boil 
  •  Then add 1 tbspn coriander powder n 1/2 jeera powder, 1/2 tspn red chilly powder, 1/2 tspn honey n salt to taste. Bring the gravy to a boil n lastly add 1/2 tbspn garam masala powder
  • Now time to add in the fried paneer and the veggies into the mixture, bring it to a boil once
  •  Finally top with fresh coriander leaves
  • Note
  • For bright red colour add store bought tomato puree instead of making fresh at home or even you can use kashmiri red chilli powder for bright red colour
  • Honey is a must to bring out the tinge of sweetness and aroma 
Preparation time: about 1 hour
cooking time : 1/2 hour

Garlic Chutney Powder

coconut dessicated/ shredded: 1 cup
Garlic                   : 4+3 pods
curry leaves         : few (optional)
red chilli powder : 2 tspn
tamarind              : 1 small marble size
Jaggery                : 1 tspn
salt                       : to taste


  • Dry roast dessicated coconut, garlic n curry leaves. Cool and take it in a mixer jar
  • also add salt, tamarind, Jaggery, curry leaves and 3 raw garlic pods in the mixer jar 
  • grind all to make powder
  • Store it in a jar

Moong dal Dhoklas

I never heard of Dhoklas made out of Moong dal before my friend Jeenal told me about it. I found it very interesting as moong is used in making of dhoklas which has many health benefits. 
So the credit for this recipe goes to Jeenal Rambhia.
It can be served as any meal

split moong daal with skin :100 gm
green chillies                    :3-4 or to taste
ginger                              :1inch piece
salt                                  : 2 spn or to taste
  • wash n soak the split moong with skin for 4-5 hrs
  • grind it along with green chilly, ginger and salt preferably in a wet grinder

  • grind until the batter turns smooth and  fluffy(aerated) 
  • smear oil on a dhokla plates 
  • pour the batter in each plates, level it up by gently shaking the plates. keep aside 
  • meanwhile boil about 2 cups of water in the cooker. When it starts to steam place the dhokla stand into the cooker carefully
  • close the lid n cook for 9 mins n turn off
  • wait for a minute and open the lid, remove the stand from cooker, cool for 2-3 mins. prick with a knife to check if its does not stick to it
  • cut into desired shape
  • serve with green chutney or tomato ketchup

Soaking time : 4-5 hrs
grinding time : 12 mins
cooking time : 10 mins

  • Its better to grind in a wet grinder to get the required fluffiness or softness in the batter, which is otherwise difficult to get in mixer grinder
  • Dhoklas gets cooked in 9 mins
  • Addition of fruit salt or citric acid is absolutely not required

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