Category Archives: Recipes

Chicken Malai Tikka |How to make Melt in mouth easy chicken tikkas

This is a Beaten Chicken Malai Tikka

Beaten Murgh Malai Tikka

beaten murgh malai tikka

This Murgh malai tikka is a very delicious party starter. Super easy to make and fast also. The best thing about this one is that it is a partially make-ahead dish, marinate it, keep it in the refrigerator and just cook before the party. The heat level can be easily adjusted and kids will definitely love these.

These are so delicious and full of flavorsome succulent pieces of chicken that it does not need any accompaniment at all. All the chutneys and the onion rings and salads and dips will be left behind as it just does not need anything else….nom nom nom

So without all the other background stories, lets dive straight to the recipe and all the bak bak i will do after the steps.

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Chicken Croquettes |How to make Chicken nuggets at home


Chicken Croquettes are very simple to make. These can be made one day before a party and is an awesome appetizer.

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Coconut Stuffed Karela (Bitter gourd)


I hated Karela for obvious reasons and then I tasted this Coconut Stuffed Karela. Am a convert now.

Karela has a lot of health benefits and if you make it my style, it’s going to be a definite hit.

Some of my folks don’t mind the bitterness, so they leave the skin on, but I peel it off. Also, sometimes, the seeds and skin are used as a part of the stuffing, but I discard them.

Before buying make sure the karela’s are bit firm and a beautiful green. Do not buy the ones that are yellow or soft. I prefer to use the small ones.

Karela – 4-5 small firm
Ginger – a small piece
Grated dry Coconut – 1/2 cup
Turmeric – 2 tbsp
Salt – 2 tbsp
Jaggery – 1 tsp (Sugar can be used as substitute)
Tamarind- 1 tsp (Lemon can be used as substitute)
Green Chilies – 4
Garlic Cloves – 4
Coriander leaves – 1/2 cup
Cumin seeds – 1 tsp (optional)
Oil – 1 tbsp


Peel the karelas and remove the seeds from them. Discard the skin and seeds.

Add/massage salt and turmeric over and inside the karelas. Set aside for at least half an hour.

After half an hour, rinse the karelas thoroughly and boil it in for a minute or two in plain water.

Now for Stuffing, dry roast small pieces of coconut and grind it with chilies, jeera, salt, coriander leaves, jaggery, tamarind, garlic and ginger.

Stuff this mixture in the karelas and tie it with a string.

Heat some oil in a wok and shallow fry the karelas till crisp and brown.

Serve with Dal Chawal or Parathas.Enjoy.

Garden Salad


We love this Salad with Lasagna. Make sure the veggies used here are as fresh as possible.

Taste the Romaine lettuce before buying and better not to buy when the weather is hot, Romaine lettuce turns bitter in hot weather. Look for closely bunched ones.


Romaine Lettuce or Iceberg – 1

Cherry tomatoes – 5 or 6

Onion – 1 finely sliced

Cabbage – Julienne ½ cup

For dressing:

Olive oil – 1 tsp

Apple cider Vinegar – 1 tsp

Sugar – ½ tsp

Salt- as per taste

Pepper – ½ tsp ground

Garlic – 2

Coriander leaves – ½ cup

(Optional) For Garnish:

Dried oregano – 1 tsp

Dried basil – 1 tsp

Ricotta cheese – 1tsp

Sesame seeds – 1 tsp toasted (optional)

Directions for Dressing:

Grind coriander leaves and garlic, Combine all ingredients in a small bowl and whisk to blend. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Salad:

Wash the lettuce and tear into bite sized pieces.

Shred Cabbage and add onion, chopped cherry tomatoes.

Toss the salad in the dressing just before serving.

Garnish with ricotta cheese, toasted sesame seeds, oregano and basil.

Methi Aloo Paratha

Methi Aloo Paratha

A very good Breakfast Dish.Pair it with Mango launji, yogurt or any pickle and it is oh so comforting.

Fenugreek has numerous health benefits and tastes good too.


Methi/ Fenugreek leaves – around 1 cup (washed and chopped)

Wheat Flour for kneading dough – around 1 cup

Salt to taste

Red chilli powder – 2 tsp

Minced garlic – 1tsp

Besan – 1/2 cup

Water – as required


For the Filling:

Boiled and Mashed Potatoes – 2

Green chillies – 2 (chopped finely)

Salt as per taste

Amchur/Mango powder – 1 tsp (Optional)

Paneer 1/2 cup (Optional)


Knead a dough with all the ingredients except Ghee.

Mash potatoes, Paneer, add green chillies, Amchur powder and salt.Mix well.

Divide the dough in medium shaped balls and roll them out.

Add the potato filling, seal and roll out again into a paratha.

Heat tawa and place the paratha. Smear ghee when the paratha becomes golden brown on both sides.

Enjoy !

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