Thursday, September 18, 2008


Mutton /Chicken with bone 500gm
Chopped garlic 1tsp
Cumin Seeds (Jeera) 1 tsp
Ginger garlic paste 4tbsp
Tomato finely chopped 1
Red chilly powder (Degi Mirch) 1 tsp
Chopped garlic 1tsp
Cashew nut 8-10
Green chilies chopped 1 tsp
Salt 1 tsp
Marathi garam Masala / Goda masala 2 tbsp (check blog for garam masala recipe))
Oil 150 ml

For Roasted brown paste
Onion chopped lenghthwise 4
Poppy seeds (Khus Khus) 2 tbsp
Dried desiccated coconut 2 tbsp
Coriander seeds 1 tbsp
Cumin seeds (Jeera) 1 tsp
Black pepper 4-6

In a pressure cooker heat 1 tbsp oil add 1 tsp jeera crackle it, add 1 tsp chopped garlic
Add Mutton/ desi chicken and ½ tsp salt. Mix well and cook till 1 whistle. Allow it to cool
Heat 1 tbsp oil in a separate pan add all the brown paste ingredients, except coconut.
Stir fry for 5-7 min or till brown in color, add desiccated coconut fry for another 1 min
Cool it and make very fine paste in grinder by adding 100 ml water. Keep it aside
In a separate pan heat rest of the oil till smoky, lower the flame
Add ginger garlic paste, mix for 30 seconds.
Add red chilly powder and cashew nuts fry for ½ min, add tomatoes and ½ tsp salt cook for 1 min
Add roasted paste stir fry for 5 min.
Add boiled mutton/ chicken, mix well add chopped green chilly and marathi garam masala / goda masala
Stir cook for 3-5min, or till the water is reduced
The dish is done when masala is well coated to the mutton / chicken pieces and oil moves out in the pan.
Garnish with chopped coriander leaves
Serve with soft or hard drinks



For Marination
Chicken boneless 500gm
Hung Curd 250gm
Cream 2 tbsp
Lemon juice 2 tbsp
Ginger Garlic paste 1 tbsp
Red chilly powder 1 t sp
Jeera powder ½ tsp
Garam masala powder ½ tsp
Oil 30 ml
Edible Saffron color ¼ tsp
Kasuri Methi 2 tbsp
Salt to taste

For gravy
Tomatoes large 3
Onion finely chopped 1
Red chilly powder ½ tsp
Ginger garlic paste 1 tbsp
Coriander powder 1 tsp
Kasuri Methi (Dried Methi leaves) 1 tbsp
Cream 3 tbsp
Black Cardamom 2
Bay leaves 2
Cinnamon stick 1 inch
Salt To taste
Oil 75 ml

Method for Chicken Tikka

Marination 1
§ Cut chicken or Paneer in to 1x1x1 inch size cube.
§ Mix lemon juice jeera powder ginger garlic paste and salt ½ tsp
§ Apply this mix all over chicken cubes and allow it to marinate for 20-30
§ In a separate bowl, mix together hung curd, creame, oil, kasoori methi ,
§ garam masala powder salt ½ tsp, saffron colour and red chilly powder.
§ Apply this all over the pieces and marinate it for at least 4 hours in a refrigerator
§ Heat the gas/charcoal tandoor. Put the Marinated chicken pieces on skewer and grill it.
§ Cook for 5 min on 1 side and brush oil in between on the chicken pieces so that they don’t dry up.
§ Cook on other side for another 5-8 min or till the chicken is tender
§ Sprinkle Chat masala powder on top of chicken Tikka
§ Serve hot with Pudina chutney and sliced onion as a snack

Method for Tikka Masala
§ Boil ½ liter water in a pan add cardamom, bay leaves, cinnamon stick and tomatoes to it. Boil for 8-10 min
§ In a a Microwave safe bowl boil cardamom, bay leaves, cinnamon stick and tomatoes in 1 cup water for 5 min on high power
§ Place the tomatoes in a separate bowl and peel the skin off. Allow it to cool and make a puree in a grinder
§ Heat oil in pan add chopped onion sauté till light brown
§ Add ginger garlic paste mix for few seconds add red chilly powder stir well
§ Add tomato puree coriander powder salt and kasuri methi and 1 cup water ( in which tomatoes were boiled) to it
§ Fry till masala leaves the oil
§ Add cream and chicken tikka and cook for 3-5 min

Tip: In a preheated oven (OTG), cook chicken for 10 min at 250 degree centigrade. Brush it with oil in between as mentioned above.
You can also try cooking tikka in Non stick pan. Transfer marinated chicken to a non stick pan and cook for 8- 10 min or till masala leaves the oil.

Saturday, September 6, 2008



Paneer (cottage cheese) 250gm
Worcestershire sauce 4 tbsp
Tomato ketchup 2 tbsp
Soya sauce 1 tbsp
Red chilly powder a pinch
Ginger garlic paste ¼ tsp
Green chillies chopped 1
Salt to taste
Corn flour 2 tbsp
Soya granules powder 2 tbsp
Oil for frying


1. Cut Paneer 1x1x1 inch cube size
2. Add all the ingredients except corn flour and soya powder.
3. Mix well, keep aside for 5 min.
4.Sprinkle corn flour and soya powder mix it lightly so that the Paneer is well coated wit the mixture
5. Heat oil till smoky hot
6. Lower the flame and deep fry Paneer till brown.
7. Serve it with tomato Ketchup.



Hard boiled Eggs (Cut into halves length wise) 6 Nos.
Paneer (cut in to 1x1x1 inch size cube) 250gm
Vinegar 1 tbsp
Green chilies chopped length wise 1 tbsp
Soya sauce 2tbsp
Capsicum medium size (cut lengthwise) 1
Garlic chopped 6-8 cloves
Onion medium size (cut lengthwise) 1
Black pepper powder ¼ tsp
Ajinimotto ( optional) ½ tsp
Corn flour 2tbsp
Water 150 ml
Salt ½ tsp
Oil 100 ml

Heat oil In a pan, add chopped onion capsicum, green chilly & garlic, sauté it for 2 min
Add egg halves or paneer cubes, black pepper powder, ajinimotto and salt , toss well.
Sprinkle corn flour toss well. again
In a bowl mix Soya sauce, vinegar and water.
Add this mixture to egg or paneer and toss well for 2 min or till the sauce is coated well
Serve hot

Friday, September 5, 2008



2 liters water
250 g Pasta (any shape of your choice)
4 cloves garlic finely chopped
Chicken 50gm optional
3 medium sized tomatoes pureed
2 tablespoons tomato Ketchup
100ml full cream milk
Hand full each of onion, capsicum, cabbage & carrot (cut lengthwise)
½ teaspoon dried basil
½ teaspoon dried oregano herb
½ teaspoon dried thyme
½ tsp oregano (Ajwain)
50 g Parmesan cheese, grated
1 tbsp Corn flour
½ tsp Black Pepper powder
50 g butter
2 tablespoons oil
Salt to taste
1 tablespoon chopped parsley to garnish

1. Bring water to the boil add ½ tsp salt, add the pasta and boil for 12-16 minutes, then drain excess water in a strainer.
2. Heat butter in a large frying pan add oregano seeds, onion, capsicum, cabbage, carrot & ¼ tsp salt and ¼ tsp black pepper. Stir fry for 2-3 min. keep it aside
3. Separately stir fry chicken strips in butter and pinch of salt and pepper.
4. In separate pan heat oil add garlic fry for a while.
5.Add tomato puree black pepper and ¼ tsp salt. Cook for 2 min
6. Add tomato ketchup, pasta, fried vegetables, chicken (optional), and cheese & toss well.
8. Mix 1 tbsp corn flour in full cream milk add to pasta, bring it to boil with constant stirring.
9. Season it with thyme/ basil/oregano herb or all three herbs
10. Garnish it with chopped parsley

Monday, September 1, 2008



Blanched spinach (Palak) paste 50 gm
Jeera 1 tsp
Oil 100 ml

For marinade
Broiler Chicken (Boneless) 500 gm
Corriander leaves paste 100gm
Mint leaves paste 50 gm
Green chilly chopped 1 tbsp
Garlic chopped 10 cloves
Ginger greated 1 tbsp
Thick Curd / hung curd 200 gm
Salt to taste
Garam masala powder ¼ tsp

Mix all the ingredients for Marination in a bowl.
Marinate it for half an hour
Heat oil in a pan, add cumin seeds let it crackle.
Transfer the marinade and bring it to boil.
Cook on low flame with cover lid for 10-12 min or till chicken is tender
Open the lid add spinach paste
Roast the chicken with constant stirring for 2-3 min or till the oil moves out in the pan
Garnish with grated Paneer, coriander leaves and Tomato stripes