Showing posts with label Non Veg Recipes. Show all posts
Showing posts with label Non Veg Recipes. Show all posts

Friday, 22 June 2018

Fried Chicken / KFC style Fried Chicken

Fried Chicken / KFC style Fried Chicken is a popular non vegetarian starter these days. From kids to adults everyone relish this appetizer. I tried to replicate the recipe at my own kitchen and it has turned out pretty good. It may not be the exact same recipe however I can say it is quite similar to the famous fried chicken retail chain. Fried chicken is very popular among all age groups so you can opt is as a starter for your home party and I bet every body will enjoy this crispy fried chicken.

I have boiled the chicken 50% which reduce your marination time. Sometimes though you marinate the chicken for longer period of time due to the improper heat distribution during frying chicken may not be well cooked from all the side. So this is a major concern however if you half boil the chicken you can easily overcome this problems. In methods I have used salt in different stages and every time I used it in limited quantity. If you think you can add more salt in one step let me tell you that is not going to work. Limited use of salt in every stage will help to cook the chicken in different stages as well as salt penetrates in each layers and makes your chicken tasty.  So what are you waiting for? Try Fried Chicken/ KFC style Fried chicken at home and share your feedback with me!

Fried Chicken / KFC style Fried Chicken

Chicken - 400 gms, leg piece, wings, (With bone pieces)
Lime Juice - 2 teaspoon
Salt to taste
All purpose flour - 1 cup
Oregano - 1 teaspoon
Mixed Herbs (Dried) - 1 teaspoon
Garlic Powder - 1 teaspoon
Ginger Powder - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Black Pepper Powder - 1 teaspoon
Eggs - 2
Milk - 2 tablespoon
Black salt - 1 teaspoon
Refined Oil - 3 cups for deep frying


1. Marinate the chicken pieces with lime juice and salt for 30 minutes.

2. Next half boil (50%) the marinated chicken pieces and drain the water and pat dry them using kitchen towel.

3. Now  beat eggs along with milk and add salt into it.

4. Mean while in a bowl mix all purpose flour, salt to taste, garlic powder, ginger powder, red chilli powder, black pepper powder, oregano, and mixed herbs. Keep it aside.

5. Now take this flour mixture in a paper bag.

6. Next dip the boiled chicken pieces in the egg-milk batter and place the chicken pieces into the flour mixture bag and shake well. You can put few pieces (2 to 3 pieces) at a time, so that all the pieces get coated well.

7. Take out the chicken pieces from bag and tap the chicken pieces so that the extra flour can be removed.

8. Follow the similar steps for the remaining pieces. Keep the coated chicken pieces in refrigerator for 10 to 15 minutes.

9. Heat oil in a wok and deep fry the chicken pieces in low to medium heat until they are golden brown. Serve them with ketchup.

NB: Avoid frying all the chicken pieces at a time. Only place 2 to 3 pieces at a time.
Once they are fried, take them out on a kitchen towel to soak the excess oil.
Avoid high heat as it can burn the chicken pieces from outside remaining the uncooked inside.

Sunday, 4 March 2018

Bengali style Crab Curry / Kankrar Jhol / Kakrar Jhol

Today's post is for the seafood lovers.. I am sharing a recipe of crab curry. This is a Bengali style recipe. I did not have much knowledge about the taste of crab, how to cook it and all till I experienced it. My better-half is a crab lover so when ever he talks about crab he starts salivating. He he.. But in my home other than my father no one knew how does it taste. My father is a true foodie who tasted varieties types of food. Even I stopped eating prawns (started eating again) as I had allergy which has now almost gone. How I don't know! So you can understand I never thought eating crab in my dream too. I used to feel very scary. It all happened when we went to USA trip where I tasted a giant crab at Pier 39 for the first time in my life and I just fell in love with it.

Butter Garlic Crab at restaurant in Pier 39

My husband visited USA multiple time and every time he tasted this delicacy. He used to tell me once I want you to taste that crab and after that you will never say I don't want to eat crab. May be he was making a smooth entry of crab in my kitchen very tactfully in a gastronomical way! (That was going on in my mind😉) But after eating the roasted butter garlic crab I was bowled out and was thanking my husband for convincing me to eat it! Later when we came back to India, one day my husband asked me can I get crabs and my answer was yes! In India we don't get giant size crabs. He bought two bigger size crabs (bigger than the regular size) and cleaned them. And I cooked Bengali style Crab curry. In Bengali crab is known as 'Kankra/ Kakra'. So I prepared Kankrar jhol / Kakrar Jhol. I heard telling my husband the bigger size crabs taste good, I don't know much about how to buy a good crab but I can assure you the taste of this crab curry. Bengali Style Crab Curry/ Kankrar Jhol is a non-veg gravy prepared using crabs and potatoes. Onion, ginger, garlic and dry spices are used to prepare the base of this gravy. However, the crab has its own taste, so addition of crab makes this gravy exotic.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings - 2

Bengali style Crab Curry / Kankrar Jhol / Kakrar Jhol

Crab - 2 nos, cut into pieces (around 500 gm)
Potatoes - 2 Medium size, cut into halves
Onion - 2 medium, paste
Garlic Paste - 1 teaspoon
Ginger Paste - 11/2 teaspoon
Turmeric Powder - 11/2 teaspoon
Red Chilli Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 11/2 teaspoon
Salt to taste 
Sugar - 1/2 teaspoon
Tomato Puree - 2 tablespoon
Green Chilli - 2 to3 
Cardamom - 2
Clove - 2
Cinnamon - 1/2 inch stick
Garam Masala Powder - 1/2 teaspoon
Mustard Oil - 1/2 cup


1. Clean the crab with warm water and marinate with salt, turmeric and red chilli powder for 15 minutes.

2. Heat 1/4 cup of oil and fry the crab pieces on a medium flame covering with a lid.
3. Take out the fried crab pieces and keep aside.
4. Add the remaining oil into the pan and heat it.
5. Fry the potato pieces well with little salt and turmeric and keep aside.
6. Now add cinnamon stick, clove and cardamom into the oil.
7. Once they start crackling add onion paste and keep on stirring until it is cooked properly.
8. Next add ginger and garlic paste and cook well.
9. After that add all the dry spices turmeric powder, cumin powder, coriander powder, red chilli powder, garam masala powder, salt and sugar. Mix them well.
10. Next add tomato puree, green chilli and cook well.
11. At this stage add 1/4 cup of water to avoid burning of the spices.
12. Finally add fried potatoes and crab pieces and mix with the spices.
13. Add required water (approximately 11/2 cup) and allow it boil under medium flame for 6 to 8 minutes.
14. Switch off the gas and serve hot with plain white rice. 

Tuesday, 19 September 2017

Grilled Chicken with Rice and Assorted Veggies

Last weekend I shared the picture of Grilled chicken with rice and assorted veggies in my social media handles. Response from my readers was awesome. Here I am sharing the recipe today so that you all can try it at home. People who do not eat non-veg during this time, can try after navaratri and share the feedback with me.

I got the chicken leg pieces from market and was thinking to prepare fried chicken. Suddenly I remember a platter which we had last year during our visit to USA. We were staying at Milpitas and there was a restaurant named Dishdash with Middle-East delicacies. There we had a platter which had chicken kebabs, saffron rice and sliced fruits ( especially persimmon). I thought of preparing similar platter by tweaking here and there. Instead of chicken kebab my platter had grilled chicken. I replaced saffron rice with basmati rice tossed with butter and instead fruits I kept some grilled colourful vegetables. This grilled chicken with rice and assorted veggies is a complete meal. It has a portion of carbs along with the hint of fat, a portion of protein and lot of minerals and vitamins.

I have used leg pieces however you can use chicken breast piece too. More you marinate the chicken will become more juicy from inside with lot of flavours. I have used the same pan for the grilling of veggies and tossing of rice. The reason behind it is when you cook the chicken its flavour remain in the pan so your veggies and rice become more flavourful.

Grilled Chicken with Rice and Assorted Veggies


Chicken Leg Pieces - 4
Basmati Rice - 11/2 cup
Green Capsicum - cut into blocks, 1/2 cup
Yellow Bell Pepper - cut into blocks, 1/2 cup
Red Bell Pepper - cut into blocks, 1/2 cup
Broccoli - 8 to 10 broccoli florets
Carrot - one big, cut into 2 inch long strips
Butter -  1 tablespoon
Garlic - 5 to 6 cloves, grated
White Vinegar - 3 tablespoon
Salt to taste
Lemon Juice - 2 tablespoon
Oregano - 1 teaspoon
Black Pepper Powder - 2 teaspoon
Olive Oil - 4 to 5 tablespoon


1. Clean the chicken pieces and drain the water properly.
2. Marinate them with lemon juice, vinegar, salt, pepper powder, grated garlic, oregano and 1 tablespoon of oil.
3. Allow to keep the marination for minimum 2 hours. You can marinate and keep them in refrigerator for overnight.
4. In a bowl take one tablespoon vinegar, lemon juice, salt and black pepper powder and mix well.
5.Marinate the veggies with this mixture for 10 minutes.
6. Wash and soak the basmati rice for 20 minutes.
7. Later drain the water and cook the rice.
8. Once the rice is 80% done, drain the water and spread the rice in plates and sprinkle little salt over it.
9. Take a grilled non-stick pan and add 2 tablespoon of oil.
10. Add the chicken pieces and cook them over slow flame. Cover the pan with the lid.
11.After some time (7 mins) turn the pieces and brush little more oil and cook again. Cook the chicken pieces properly until they are done and get the grilling effects from all the sides.

12. Along with the chicken pieces you can also add the veggies in the same grilling pan. Keep an eye on  the vegetables to avoid burning.
13. Turn the vegetables whenever required. Take them out in a plate.
14. Once the chicken and vegetables are grilled, add butter in the pan a and toss the cooked basmati rice.
15. Take a plate and serve the grilled chicken with rice and assorted veggies.

Tuesday, 8 August 2017

Chilli Prawn / How to make Chilli Prawn

Who all are prawn lover here?  Because today I am sharing a prawn recipe. Many people love prawn, some do not and some cannot have them if they are allergic to it (just like me). However, we rarely bring prawn at home and I eat small portion of it. Last year when we visited USA we had lovely fresh shrimp preparation in a restaurant (Bubba Gump Shrimp Company) near Monterey Bay Aquarium. Just sitting on the side of the window, watching the Pacific ocean and enjoying shrimp with a glass of mocktail! Memories are so refreshing, it took me back to that time. Have you read my post of Monterey Bay Aquarium visit? It was a wonderful visit, hope to visit soon there.

Last week when we purchased shrimp I decided this time I will prepare something different. Because every time I prepare Prawn Malai Curry because my husband love it. I had some yellow and red bell peppers in my pantry so immediately I decided the menu ----- Chilli Prawn and Bell Pepper Fried Rice.  Believe me the combination came out just awesome.  This combination took very less time and you can enjoy a restaurant style food at home. Sometimes smart thinking helps to get the pat on your back :). Everyone at home enjoyed the meal. If you are deciding a party or small get together and if your guests love prawn you can definitely try this dish.

Chilli Prawn / How to make Chilli Prawn

Medium Size Prawns - 15 to 16 nos (approx. 300 gms)
Chilli Sauce - 11/2 tablespoon
Salt to taste
Corn Flour - 5 tablespoon + 1 tablespoon
Black Pepper Powder - 1 teaspoon
Dark Soya Sauce - 2 tablespoon
Spring Onion - 1/2 cup, chopped
Capsicum - 1 small, cut into strips
Garlic - 5 to 6 pods, chopped
Ginger - 1 inch, chopped
Green Chilli - 3 to 4 , cut longitudinally or you can chop them
Sugar - 1 teaspoon
Lemon Juice - 1 tablespoon
Refined oil for deep frying and cooking


1. Wash and clean the prawns properly and marinate them with salt, chilli sauce and lemon juice for 15 to 20 minutes.

2. Now take 5 tablespoons of cornflour in a bowl and coat the prawns into it.

3. Heat oil for deep frying and fry the cornflour coated prawns under medium heat and after frying take them out in a kitchen towel to absorb the extra oil.

4. Dissolve 1 tablespoon of cornflour in half cup of water and keep aside.

5. Heat a pan and  add 2 tablespoon of oil into it.

6. Once the oil become hot, add chopped garlic and ginger and saute for few minutes.

7. Next add chopped spring onions ( keep 1 tablespoon for garnishing), green chilli, and capsicums. Saute them on high heat for 2 minutes.
8. Add salt, sugar and pepper powder and mix well.
9. Finally add the corn flour dissolved in water and cook for a minute to coat all the prawns.
10. Switch off the gas and serve it in a plate garnishing with chopped spring onions.

Friday, 24 March 2017

Chicken Liver Masala

Hello all the readers ...How all you are doing? I was suddenly disappeared once again..It was a family emergency and family comes first...With God's grace and everyone's blessings we are able to overcome the hard time...Sometimes I sit back and think why these hard times comes in life? However, this time I got the answer of my question...Hard time shows who is your real well wisher and who are not! The picture was crystal clear...Some people will show that they are really concerned about you and end up giving you some 'gyan' (lecture). Some people won't turn up during your hard times and once you are out of it they will come and ask thousand questions.  So it is important to identify those peoples and beware of them in future -- Lesson learnt during hard times...:) 
There are few real well-wishers who will stand next to you and help you to overcome the hard times...

While talking about family, let's share one of our family favourite dish Chicken Liver Masala.. When I came to Bangalore and went to buy chicken with my husband, I saw a surprising thing that people buying chicken but not taking the chicken liver. I asked my husband what's the reason behind this? Even he couldn't give me a concrete answer. He said I am seeing the same thing for past few years and added may be they do not like chicken liver.. I couldn't believe that they don't like the taste of chicken liver!! Is it true? Does anyone know the reason? Anyways, due to this reason we used to get good quantity of chicken liver from the chicken shop anytime. Chicken liver masala was our anytime favourite dish which goes well with roti, naan or paratha. We prefer adding potato to this chicken liver masala as you all know Bengali's affinity towards potato :)...

Chicken Liver Masala


Chicken Liver - 400 gms
Potato - 2, medium, cut into large blocks
Onion - 2 large, chopped
Ginger Paste - 2 teaspoon
Garlic Paste - 1 teaspoon
Tomato - 1 medium, chopped
Cinnamon - 1 inch
Coriander Powder - 2 teaspoon
Cumin Powder - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Turmeric Powder - 1 teaspoon
Salt to taste
Green Chilli - 3 to 4
Coriander Leaves - 2 tablespoon, chopped
Garam Masala Powder - 1/2 teaspoon
Refined Oil - 1/4 cup


1. Heat 2 tablespoon of oil and fry the potatoes with little salt and turmeric powder and keep aside.
2. Now heat remaining oil and add cinnamon stick. After 2 minutes, add chopped onions and fry until they are translucent.
3. Next add ginger and garlic paste and stir for some time. 
4. After that, add the dry spices including turmeric powder, coriander powder, cumin powder and red chilli powder. Mix them well.
5. Now add chopped tomatoes and green chilli and stir until the tomatoes become soft.
6. If require add little water and finally add chicken livers and cook under slow flame covering the pan. Stir in between to avoid burning. 
7. Add the fried potatoes and salt to taste.
8. Add this point of time add 1 cup of water and cook  under medium flame until the livers are well cooked. Add garam masala powder at this time. 
9. Finally, when the water dries up, switch off the gas and garnish with chopped coriander leaves.

Monday, 30 January 2017

Chicken Mayo Sandwich

Chicken Mayo Sandwich is an easy sandwich recipe which is quite popular among non-veg populations. By now my readers know my sandwich love :P...If you are visiting my page for the first time then you must also go through the following sandwich recipes.

Nutella Banana Sandwich
Mixed Vegetable Cheese Sandwich
Vegetable Cream Cheese Sandwich
Potato Masala Sandwich

You just need few things to make this sandwich ready. Normally, chicken is available in your (read non-vegetarians) freezer most of the time. Apart from chicken another main ingredient of stuffing is mayonnaise which is also available in your pantry. I sprinkled oregano to make it more flavourful. You can also use mixed herbs instead of only oregano.

Instead having regular roti-sabji or dal-rice, you can prepare this chicken mayo sandwich for lunch. This is a heavy meal which has carbs, protein and fat altogether.

Chicken Mayo Sandwich

Bread slices - 6
Mayonnaise - 1/4th cup
Chicken - boneless, 150 to 200 gms
Salt to taste
Onion - 1 big, chopped
Oregano - 2/3 teaspoon
Pepper - 1/2 teaspoon
Butter - 2 to 3 tablespoon


1. Take boneless chicken and boil it with little salt and pepper. You can use pressure cooker for boiling. You can use the stock for your soup. Now take the boiled chicken and shred it into small pieces.

2. Apply butter on one side of each bread and keep aside.

3. Now take shredded chicken in a bowl and add mayonnaise into it. Mix well.

4. Next add chopped onions, pepper powder and oregano. Again mix well. Sprinkle little salt into the stuffing and your stuffing of chicken mayo sandwich is ready.

5. Now take one bread, keep the butter applied side towards down and keep some stuffing and spread it well. Cover it with another bread keeping the butter side on top.

6. Do the similar step for remaining breads.

7. Now grill them on your sandwich grill machine or on a non-stick pan. Cut them either in triangular or rectangular shape and serve.

Monday, 12 December 2016

Chicken Stew

Weekend extended till Monday! Actually today daughter's school has holiday so I can relax somewhat. Because it is difficult to wake her up and make her ready on time. I know how much difficult task working moms do handle! So while she was sleeping today till late in the morning, I finished off the breakfast preparation as well as lunch. Now suddenly the weather has changed, it's cloudy and windy too due to the depression at Bay of Bengal. For lunch I just prepared a one pot meal Peas Pulao.

However, changed weather definitely asks for something hot, soupy and healthy. I had some chicken in my refrigerator so thought making some hot chicken stew! This is a very simple recipe which can be prepared in less time. At the same time you will have some nutritious stuff. Either you can make this chicken stew as side of rice and roti or you can simply have it just like your meal. Learn here how to prepare chicken stew with vegetables.

Chicken Stew


Chicken - 500 gms
Broccoli - 10 to 12 medium size  florets
Potato - 1, cut into elongate shape
Carrot - 1, cut into elongate shape
Beans - 8 to 10, cut into 2 inch length
Shallots - approx. 10
Ginger - 1 inch, julien
Tomato - 1, small cut into 4 pieces
Turmeric Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 11/2 teaspoon
Cinnamon Stick - 1, 1 inch
Peppercorns - 10 to 12
Bay Leaf - 1
Salt to taste
Refined oil - 2 tablespoon
Chicken broth / water

You need a pressure cooker for this recipe..


1. Clean the chicken and marinate with some salt and keep aside.
2. Now heat the pressure cooker and add oil.
3. Next add bay leaf and 5 to 6 peppercorns.
4. Now add shallots followed by chopped ginger. Saute them.
5. After sometime add all the vegetables and saute.
6. It's time to add the chicken now. Stir well.
7. Now add all the spices including turmeric powder, cumin powder, coriander powder and salt to taste.
8. After sometime add tomatoes and mix well once again. Once the raw smell of tomato has gone add required (3 to 4cups) of chicken broth or water.
9. Adjust the salt and crush the remaining black pepper and add before closing the lid of the pressure cooker.
10. First 10 minutes keep under slow flame and later increase the flame and out three to four whistles and switch off the gas.
11. Later open the lid after releasing the pressure and serve hot.

Friday, 23 September 2016

Egg Bhurji Sandwich / Scrambled Egg Stuffed Sandwich

 Blogging from the other side of the world!!
Yes! Recently I have come down to United States of America for holiday and writing my first post from here..I have decided to share my International holiday experience in a different post but I am so excited that I couldn't resist myself of writing few words at the starting of my today's blog-post.

Sharing a simple sandwich recipe for your kid's lunch box when your pantry is almost empty! A good news for egg-lovers! Now you can have eggs in your sandwiches too...:).. We often prepare egg bhurji's as side for roti or parathas..Aren't we? Now you can use the same egg bhurji in your sandwich too...This is a quick dish and can be prepared with very easily available ingredients from your kitchen. At the same time it is a protein packed meal for your kids. I have used green chilli and red chilli powder while making the egg bhurji. If your kid is not habituated of spicy foods you can avoid adding them. But you can use black pepper which is good for kids.

Egg Bhurji Sandwich / Scrambled Egg Stuffed Sandwich


Bread Slice - 6
Butter - 2 tablespoon
Eggs - 3 to 4
Onion - 1 large, finely chopped
Tomato - 1 medium, chopped
Green Chilli - 2, chopped
Turmeric powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Coriander Leaves - 2 tablespoon, chopped
Salt to taste
Cumin Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Refined oil - 3 tablespoon


1. Heat oil in a pan and add chopped onions first. Cook till they are translucent.
2. Next add chopped tomatoes and cook until the raw smell is gone.
3. Now add the spices like turmeric powder, cumin powder, red chilli powder, green chilli, black pepper powder and mix well.
4. Beat the eggs with salt in a bowl and add into the pan. Stir vigorously to make scrambles. Cook under medium to high flame.
5. Finally add chopped coriander leaves and allow it to cool.
6. In the mean time, spread butter on one side of each bread. Now stuff the egg bhurji between the two breads keeping the butter applied side on top.
7. Now you can grill the stuffed breads on a grill (non-stick) pan or toast them in a sandwich maker.


Monday, 20 June 2016

Pepper Chicken / Pepper Chicken Gravy / Pepper Chicken Masala

I have not shared chicken recipes for quite sometime now. No it's not that we are not eating chicken but I have not tried any new dish for a long time. We already welcomed monsoon in Bangalore so thought of making something very spicy during these rainy nights. I remember about pepper chicken which we often order at restaurant. Normally, pepper chicken comes in dry version as starter however few restaurant also keeps the gravy version. I tried the gravy version as we decided to have roti for dinner. Usually, I do not prefer spicy dishes but I love the spiciness of black pepper which I think is a divine taste.
In few restaurants they add dry coconut in the gravy of pepper chicken masala but we do not prefer it, so avoided it completely. If you wish you can add it....

Pepper Chicken / Pepper Chicken Gravy / Pepper Chicken Masala

Chicken - 1/2 kg
Onion - 2 big size, chopped
Ginger Paste - 2 paste
Garlic Paste - 1 teaspoon
Curry Leaves - 7 to 8
Coriander Powder - 2 teaspoon
Black Pepper Powder - 1 tablespoon
Turmeric Powder - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Green Chilli - 2 to 3
Salt to taste
Red Chilli Powder - 1/2 teaspoon
Tomato - 1 medium, chopped
Refined oil - 4 to 5 tablespoon


1. Marinate the chicken with salt for half an hour.
2. Heat oil in a pan and add curry leaves followed by chopped onions.
3. Once the onions are translucent add the chicken pieces. Reduce the flame and once the chicken pieces turn white in colour add ginger and garlic paste and green chilli.
4. After sometime add all the dry spices (turmeric, red chilli, salt, coriander) and hald of the pepper powder. Mix them well and allow them to cook covering with a lid. Stir in between to avoid burning at the bottom.
5. Next add chopped tomatoes, garam masala powder and remaining black pepper powder. Cook until tomatoes are soft.
6. Add 11/2 cup of water  and boil for 10 minutes.  If required you can add little more water for gravy before boiling it. Switch off the gas and serve hot with roti or naan.

Sunday, 3 April 2016

Chicken Kasha

Chicken Kasha is an authentic Bengali dish which is commonly found in almost every Bengali's kitchen on Sunday. I believe whoever tasted this dish, must have fallen in love with it. Mostly, I cook 'Manghser Jhol' (Chicken Curry)on Sunday lunch. 

The reason behind is one side dish more than enough to finish a plate of rice and I get some 'me' time on Sunday :). Because chicken kasha gravy is thick so you need either dal or another curry with rice. However, this time I made Chicken Kasha in Sunday dinner menu along with paratha. Taste of chicken kasha is just wow. Here is the recipe for my readers.

 Chicken Kasha


Chicken Pieces (with bone) - 400 gm
Potato - 2 big size, cut into 4 pieces each
Onion - 21/2 cup, sliced
Ginger paste - 2-3 teaspoon
Garlic paste - 2 teaspoon
Tomato - 11/2 cup, chopped
Lime juice - 1 tablespoon
Cumin powder - 2-3 teaspoon
Coriander powder- 1 teapoon
Garam Masala powder - 11/2 teaspoon
Red chilli powder - 1 teaspoon
Turmeric powder - 2-3 teaspoon
Green chilli- 4-5
Dry red chilli - 2
Green Cardamom -2
Cinnamon - 1 inch stick
Clove - 2
Sugar - 1-2 teaspoon
Salt to taste
Mustard oil - 11/2cup


Marinate the chicken pieces with salt, turmeric powder, lime juice and 2 teaspoons of mustard oil. Keep it for half an hour to one hour. Deep fry potatoes with salt and turmeric powder.  Now heat mustard oil in a wok and add garam masala whole (cardamom, clove, cinnamon), dry red chilli. Next add sliced onions and add a teaspoon of sugar. Stir them and wait till it turns brown in colour. Now add ginger paste and garlic paste. Cook for 2 minutes and add dry spices such as turmeric powder, red chilli powder, garam masala powder, cumin powder and coriander powder. Mix the spices well. It's time to add marinated chicken and cover it for 5 minutes. Stir it and add fried potatoes. Again cook for some more time. When chicken pieces loosen from bones, add tomatoes and cook under medium to high flame. Once the tomatoes are properly cooked add a cup of water and green chilli. Cover it for 5 minutes and switch off the gas. Chicken Kasha is ready to be served with plain rice or paratha. 

Saturday, 5 March 2016

Mutton Kasha / Bengali Style Mutton Curry

I am telling simple facts, tell me if I am wrong??

In weekdays we all follow lean diet and eat healthy foods but when it comes to weekend we forget all diet controls and resolutions and balance our weekly lean diet with a heavy calorie intake. This way every weekend we end up with an intake of high calorie rich food and this weekend was not also an exceptional in my house. I know you are trying to figure out the recipe. Obviously a non-veg dish and it was famous Mutton Kasha (Mutton Curry). Here is the recipe famous in Bengal.

Mutton Kasha (Mutton Curry)


Mutton - 500 gm ( medium pieces)
Potato - 3 big size (Cut into big blocks)
Onion paste - 1 cup
Onion slices - 1 cup
Garlic paste - 2 teaspoon
Ginger paste - 21/2 teaspoon
Tomato paste - 1/2 cup
Green chilli paste - 1 teaspoon
Coriander Powder - 2 teaspoon
Cumin Powder - 1 teaspoon
Red chilli powder - 1 teaspoon
Dry red chilli - 1 or 2
Bay leaf - 1
Garam masala whole (Cinnamon stick - 1 inch , Clove - 2, Cardamom - 2)
Turmeric Powder - 2 teaspoon
Salt to taste
Sugar - 1 teaspoon
Curd - 1 cup
Mustard oil - 1/2 cup
Ghee - 1 tablespoon


1. Marinate the mutton pieces with curd, turmeric powder, coriander powder, red chilli powder and ginger paste for at least one to two hour.If you don't have curd can use white vinegar but addition of curd enhance the taste and consistency of the gravy. 
2. Now fry the potato pieces with salt and turmeric powder and keep aside. 
3. Heat mustard oil along with two teaspoon of desi ghee in a pan. Season the oil with bay leaf, dry red chilli and garam masala whole. 
4. Then add onion slices for frying. Addition of little salt and sugar will help to give a nice color and make translucent onions.
5. After frying the onion slices for sometime, add onion, ginger garlic and green chilli paste. Cook well all the spices and it starts giving nice aroma.
6. Now it's time to add the marinated mutton pieces into it and cook it covering with a lid.
7. When one side of the mutton has changed the color, turn the other side and cook again with covering a lid. 8. Now add remaining coriander powder, red chilli powder and turmeric powder. Stir it and add the tomato paste into the gravy which gives a nice color to the curry. Balance the sourness by adding sugar. 
9. As mutton takes time to cook, we will use pressure cooker. Before pouring the curry into pressure cooker we shall add fried potato pieces and enough water, also taste the salt of the gravy. 
10. Cover the lid and wait for 3 to 4 whistles in medium flame. Do not open the lid immediately by force releasing the pressure. Wait for some time and serve hot Mutton Kasha in your Sunday platter and do not think about diet control at that moment!!

Friday, 5 February 2016

Chicken Manchow Soup

Recently I posted this picture in Motions and Emotions FB page. By now you all must be knowing I was talking about Chicken Manchow Soup.

Chicken Manchow Soup is our family favourite. I have a story to share with it. When our daughter was not born we used to go to a Chinese restaurant nearby our house at least twice a month. The deal was if one day my husband will pay the bill and one day i will pay the bill :). We used to try out new dishes in main course but the soup and starter were constant because they used to make awesome chicken manchow soup and momo. After our daughter was born we had stopped going to restaurants and really used to miss those days. Once she was little grown up (2.5 years) we went to that restaurant and she was not ready to sit there (though she had her homemade food). So we offered some crispy baked noodles (which was given along with manchow soup) to her and she started enjoying it and we also enjoyed our dinner. Today I am sharing this lovely chicken manchow soup recipe.

Whenever making any hot soup try to use vegetable stock (for veg soup) or chicken stock (for non-veg soup) instead of water.

Chicken Manchow Soup (2 servings)


Chicken - Boneless, 100 - 150 gms
Bay leaf - 1
Salt to taste
Carrot - finely chopped, 2 tablespoon
Beans - finely chopped, 2 tablespoon
Cabbage - finely chopped, 2 tablespoon
Spring Onion - 2 stalks, finely chopped
Capsicum - finely chopped, 2 tablespoon
Button Mushroom - finely chopped, 2 to 3 tablespoon
Garlic - 1 teaspoon, finely chopped
Ginger - 1 teaspoon, finely chopped
Green Chilli - 1 teaspoon, finely chopped
Soya Sauce - 1 tablespoon
Refined Oil - 2 tablespoon
Black Pepper Powder
Coriander Leaves - 1 tablespoon, chopped
Corn flour - 3 to 4 tablespoon
Chicken Stock - 4 cups
Fried or baked noodles - 1 cup


1.At first boil the chicken pieces with salt and a bay leaf (4 cups of water). You can use pressure cooker and put two whistles.
Once the pressure releases, take out the chicken pieces and shred them into small pieces. Do not discard the stock.
2. Now heat oil in a pan and add chopped ginger, garlic and green chilli. After sauteing add all the vegetables and cook them on high heat.
3. Add salt and pepper powder. Next add chopped spring onion and coriander leaves.
4. After that add boiled shredded chicken. Stir for sometime and add soya sauce and chicken stock.
5. After boiling it for sometime reduce heat and dissolve cornflour in little water and add in pan.When the soup thickens switch off the gas and serve with fried noodles.

Thursday, 8 October 2015

Chicken Pulao

If you are a regular follower of my blog then you must be knowing my love for One Pot Meal. I believe in this busy schedule of life, One Pot Meals are just apt. I have shared lot of One pot meals earlier. Few of them are:

Broccoli Rice

Jeera Rice

Paneer Pulao

Lemon Rice

However, these are all vegetarian dishes, among non-veg most of the one pot meals are biryani. Today also I am going to share a non-veg one pot meal other than biryani. Biryani takes long preparation and cooking time whereas you can prepare chicken pulao very quickly. When you have sudden guest at home or all of a sudden your kid request a special treat from you, then Chicken Pulao can rescue from such kind of situations. Weekend is near you can try this and share your feedback.                                                                                                                                                                                                                                                                                                      

Chicken Pulao

Basmati rice -  1 1/2 cup
Chicken Pieces - Medium size,1/2 kg
Yogurt - 1/2 cup
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Green Chilli - 2, finely chopped
Salt to taste
Sugar - 1 teaspoon
Bay Leaf - 2
Cinnamon 2 inch piece
Green Cardamom - 3 to 4
Cloves - 3 to 4
Onion - 2 medium, sliced
Tomato - 1 big size, chopped
Red Chilli Powder - 1 teaspoon
Turmeric Powder - 1 teaspoon
Refined Oil - 3 tablespoons
Ghee - 2 teaspoon


1. Wash and soak the rice for 20 minutes.
2. Clean the chicken pieces and marinate them with yogurt, ginger and garlic paste and salt for 1 to 2 hours. Keep it in refrigerator.
3. Heat the oil along with ghee in a pressure cooker. Add bay leaf, cloves, cinnamon and cardamoms. Sauté again for about ten seconds.
4. Now add sliced onions and saute until they are translucent. Next add tomato and cook until they are soft.
5. Add sugar, turmeric powder, red chilli powder, green chilli and mix well.
6. Now add marinated chicken and cook it for 5 to 8 minutes. Add little water and finally add soaked rice after draining the water from it. Mix them well.
7. Add water as required to cook the rice perfectly in a pressure cooker. Here you need little expertise to adjust the water level. I normally keep water level 3/4 to 1 inch about the rice level.
8. At this time check the salt and if required add some more salt. Finally close the lid and allow for two whistles under medium flame.
9. When the pressure is released automatically, open the lid and stir lightly with a fork to separate the rice grains. Finally, serve hot with raita or salad or you can eat just like that.

Sunday, 5 July 2015

Murg Malai Kabab / Chicken Malai Kabab / Creamy Cheesy Chicken Kabab

Murg Malai Kabab is a famous non-veg starter of any Indian restaurant. Earlier we used avoid murg malai kabab as this is very less spicy. Since our daughter has grown up and started enjoying chicken dishes whenever we go to restaurant we have to order a less spicy kabab dish and that is none other than Murg Malai Kabab. We used to think less spicy kabab may not taste good but once we tried it we realized our perception was wrong. So the moral is always try new dishes before making a perception about the dish. Since then MurgMalai Kabab has become our favourite non-veg starter. I like the blend of cheese and fresh cream along with chicken which gives a melt in mouth taste. I prepared murg malai kabab at home and the recipe is quite easy. If you are planning for a party at home, you must include murg malai kabab in your menu.

Murg Malai Kabab / Chicken Malai Kabab / Creamy Cheesy Chicken Kabab


Chicken - 500 gms

First Marination

Ginger Paste - 2 teaspoon
Garlic Paste - 2 teaspoon
Vinegar - 1 tablespoon
White Pepper Powder - 1 teaspoon
Salt - 1 teaspoon

Second Marination

Processed Cheese - 1/3 cup, grated
Fresh Cream - 1/2 -2/3 cup
Hung Curd -2 tablespoon
Green Chillies - 2, de-seeded, chopped
Coriander Leaves - chopped,4 tablespoon (Optional, I did not added them)
Egg - 1
Corn Flour - 3 teaspoon
Salt to taste
Chaat Masala -  1 teaspoon
Refined oil - 1 tablespoon


1. Murg Malai Kabab mainly prepared using boneless pieces but my family prefer bone piece chicken, hence I tried with bone pieces.

2. Initially marinated the cleaned chicken pieces with first marination ingredients and keep it for 30 minutes.

3. After that in a bowl take grated cheese and rub it using hand make smooth in texture. Add half of the fresh cream, hung curd, green chilli, chopped coriander leaves, egg white, corn flour and salt. Mix them well and add the marinated chicken pieces and coat them well. Now allow them to rest for 4 to 5 hours time.

4. Preheat oven at 160 degree C for 10 minutes (Grill mode) and put the marinated chicken pieces on grilling tray (Middle rack). Now brush little oil on each chicken pieces. Grill them for 15 to 20 minutes. In between turn the chicken pieces and brush little more oil.
5. After taking them out from oven sprinkle chaat masala and garnish with chopped coriander and serve hot.

Sunday, 28 June 2015

Awadhi Chicken Biryani / Lucknow Style Chicken Biryani

While sipping my morning tea, I was thinking what should I post today!! Should I post a milkshake or a breakfast dish or Sunday Special menu? And finally I decided to go with Sunday Special Menu. Non-vegetarian's Sunday is incomplete with Chicken or Mutton. So today I will share one biryani recipe from Lucknow. Yes, I am sharing Awadhi Chicken Biryani. Awadh which was known as Oudh has been derived from Ayodhya which is now part of Uttar Pradesh. Awadh was the place of Nawabs and Awadhi cuisine has the influence of Nawabs.

My Lucknow visit was very interesting and adventurous. No not because of food, that time I was not at all experimental about food. It was a trip with my family (My parents and sister) when I was in 8th or 9th Std. We went with a tour party with a group of 40 people, so you can guess about the chaos happening all the time. Lucknow was a part of trip along with other places like Nainital, Almora, Ranikhet, etc. From Kolkata we reached to Lucknow and visited all the historical places and without forgetting to buy some Lucknowi Chikan dresses. So after staying two days we were supposed to catch train at night and go to other places. We were ready after dinner to check out from hotel and our trip manager came and said "good you are ready, stay at room others are not ready I will call you". We kept waiting and suddenly we realized almost one hour passed no one called us and went outside to check and found everybody left leaving behind us. They simply forgot to call us. Tension started and anyhow hotel people managed to get rickshaws which took us to platform and we found train was late hence we were relieved.

Coming back to Awadhi Biryani, it is known as 'Pukki' biryani as both rice and chicken cooked separately and later layered together. Unlike Hyderabadi Biryani, it is less spicy and some people also call it as Pulao. The best part after reading this recipe you might think now today is late, there is no time for marination. Let me tell you this recipe does not call for marination hence you can go to market get the chicken and start cooking it now.

Awadhi Chicken Biryani / Lucknow Style Chicken Biryani

Chicken - 500 - 600 grams

Basmati Rice - 2 cups

Onions  - 4  medium, chopped

Ginger  - 1 inch piece

Ginger Paste - 2 teaspoon

Garlic - chopped, 1 teaspoon

Garlic Paste - 1 teaspoon

Curd - 2/3 cup

Black Peppercorn - 6 to7

Black Cardamom - 3

Fennel Seeds - 1 teaspoon

Mace - 2 blades

Cinnamon - 2 inch stick

Green Cardamom - 5

Bayleaf -3

Shahi Jeera - 1 teaspoon

Red Chilli Powder - 1 teaspoon

Cloves - 5

Saffron - few strands

Milk - 1 tablespoon

Salt to taste

Refined Oil - 3 tablespoon

Ghee - 1 tablespoon

For Masala

Cumin seeds - 1/2 teaspoon

Nutmeg powder - 1/4 teaspoon

Cloves - 5

Green cardamoms -6

Black cardamoms -2


1. For masala dry roast the spices and grind them in mixer to make a powder. Now add 2/3 of chopped onion and make a paste along with this masala and keep aside.

2. Wash and soak the rice for 15 minutes.

3. Take a muslin cloth and add remaining onion, chopped garlic, ginger piece, fennel seeds, shahi jeera,  black cardamom and peppercorn, mace and cinnamon stick in to a bundle. Put his bundle with cleaned chicken pieces and add 3 to 4 cups of water and boil until 75% of chicken is cooked.

4. Do not throw the stock, take out the bundle and chicken pieces. Now no use of that bundle can be thrown away.

5. Heat little ghee and oil in a pan and add bay leaf, green cardamom, clove, black cardamom and add soaked rice. After stirring for few minutes add the chicken stock and cook the rice until 80% done. After that drain the water and spread the rice in plates for cooling.

6. Now heat remaining oil and ghee and put bay leaf and ground masala. Add ginger and garlic paste and red chilli powder. Cook until oil separates.

7. Add chicken pieces and add salt to taste. After few minutes add beaten curd and mix well. Cover with lid and cook for few more minutes. Avoid adding water, if it gets very dry can add little milk.

8. Soak the saffron strands in warm milk and keep aside. Now grease a vessel with ghee and prepare chicken and rice layer alternatively and add saffron milk in each layer. Close the vessel with lid and put it on gas for few minutes, serve hot with raita or onions.

Saturday, 11 April 2015

Chicken Vindaloo

Vindaloo is a famous dish from Goa. This is an Anglo-Indian curry dish and the name vindaloo derived from a Portuguese dish (Carne de vinha d'alhos). In the Portuguese dish, meat mainly pork was marinated in wine and cooked. However, it was later modified and wine was substituted by vinegar. (Wikipedia Information). Long long years ago Vasco Da Gama, a Portuguese Sailor first came to India and  later Portuguese settled their colony in the western coast of India. Goa was the capital of their colony then. Since that time there was a cultural exchange happened between two nations and hence we get a Portuguese touch in certain Goan food. 

While talking about Goa, I become nostalgic. I was there in Goa for almost one and half years and I got some amazing friends who helped me a lot during my stay at Goa. I love the honesty of Goan people and really thankful to have friends like them. I would love to go for a holiday anytime at Goa, one of the most romantic place.This dish is dedicated to all my Goan friends :). Have you ever been to Goa? If not, please visit Goa once in your lifetime, you will feel like going again and again. I would love to add few photos of Goa here, the real scenic beauty of nature. After this recipe, checkout my photos of Goa.

Chicken Vindaloo


Chicken - 500 gms
Potato - 3 Small, cut into halves
Turmeric Powder - 1 teaspoon
Dry Red Chilli - 3 to 4
Cinnamon - 1 inch stick
Ginger - 1/2 inch piece
Cumin Seeds -  1/2 teaspoon
Garlic - 5 cloves l
Onions -  2 medium, chopped
Cloves - 2 
Black Peppercorns - 4 
Green cardamoms - 1 
Green Chillies - 3, slit
Sugar - 1 teaspoon
Salt to taste 
White Vinegar -  2 tablespoon
Refined Oil - 2 tablespoon


1. Clean the chicken pieces and marinate them with little salt. 
2. Now in a mixer bowl take dry red chilli, ginger, garlic, half turmeric powder, cinnamon stick, cardamom, cumin seeds and make a fine paste. Keep it aside.
3. Heat oil in a pan and fry the potatoes adding salt until they are light brown in colour. Take them out and keep aside.
4. Now in the same oil add cloves, black peppercorns, green cardamoms and green chillies. Next goes the chopped onionsand fry until they are light brown.
5. It is time to add chicken pieces and add sugar. Cover with lid and cook under medium flame. 
6. Once the chicken are done (80%), add fried potatoes and ground masala paste. Add water (2 cups) after few minutes and allow to boil. 
7. When the chicken and potatoes are properly cooked, add vinegar and simmer for 5 more minutes. Later serve with plain rice or any Indian Bread.

 Now I am sharing some of the old memories of Goa...
Panjim Church

Aguada Port

International Film Festival, Panjim

Evening Cruise, Mandovi River
Vagator Beach
I could share very few pictures and hope to share more in future. Picture qualities are not upto the mark as they were clicked in mobile.

Friday, 20 March 2015

Three Pepper Chicken Rice / Capsi Chicken Rice

After three pepper pizza, how about some three pepper rice?? Yes I am talking about three coloured bell peppers. This recipe was recently shown in a cookery show and I had all the ingredients in my pantry except chicken. After watching the show I had already decided to replicate the dish, hence we two (mom & daughter) went out to buy chicken. The recipe just calls for half an hour marination, so we bought the chicken in the evening and we enjoyed our dinner with delicious three pepper chicken rice. Vegetarians can use paneer or soya chunks instead of chicken and it will also taste as good as chicken I believe. Sharing this quick recipe in weekend special dish. Just try it!

Three Pepper Chicken Rice / Capsi Chicken Rice


Basmati Rice - 11/2 cups

Chicken - 1/2 cup, boneless pieces, cut into blocks
Red Bell Pepper - 1/3 cup
Yellow Bell Pepper - 1/3 cup
Capsicum - 1/3 cup
Onion - 1/3 cup, chopped
Peppercorn - 1 teaspoon, crushed
Black Pepper Powder - 2 teaspoon
Salt to taste
White Vinegar - 3 tablespoon
Red Chilli Powder - 11/2 teaspoon
Ginger Paste - 1 teaspoon
Garlic Paste - 1 teaspoon
Lime Juice - 1 teaspoon
Refined Oil - 3 tablespoon
Butter - 2 teaspoon


In a small bowl dissolve red chilli powder in vinegar. Wash and soak the rice for 20 minutes, later drain the water. In the mean time, marinate chicken pieces with ginger-garlic paste and lime juice for half an hour. Now boil the water and pour the rice in to it. When the rice is 70% done, drain the water and allow to cool it. You can spread the rice in big plates. Heat oil in a pan add crushed peppercorn and add marinated chicken to fry, sprinkle salt. After 7 to 8 minutes, add all the three bell peppers and onion. Saute them in high heat for 5 to 6 minutes. Then switch off gas and add rice and mix well. Again switch on gas and add pepper powder, salt. At this time, you will notice the chill powder has settled, so without disturbing that take the top portion of vinegar and add too rice. Give it a stir. Now add butter from top and cover the pan with a lid. Switch off gas. Just toss the rice before serving it.

Tuesday, 24 February 2015

Egg Biryani / Unda Biryani / Mutta Biryani

I was getting ready to prepare Friday night dinner and then I realized I had very few vegetables in my pantry. Even I did not have chickens or fish or paneer in my refrigerator.  I had no mood to go out, shop and then start cooking. Phew! I was thinking how to make an exciting dinner on Friday night. Few eggs were there and they were looking at me as if  they are telling me " You can make a tasty dinner using us". And finally, I decided to prepare Egg Biryani which had put the party mood on. You can prepare your dinner very quickly if you have planned for Egg Biryani.

Egg Biryani / Unda Biryani / Mutta Biryani


Basmati Rice - 3 cups
Egg - 4, boiled
Onion - 2 1/2 cups + 1/2 cup for garnish

Garlic Paste - 21/2 teaspoon
Ginger Paste - 3 teaspoon
Green Chilli Paste - 1 teaspoon
Turmeric Powder - 1 teaspoon
Saffron - a pinch
Milk - 1/2 cup
Biryani  Masala - 2 teaspoon
Coriander Powder - 2 teaspoon
Cumin Powder - 1 teaspoon
Red Chilli Powder - 2 teaspoon
Kabab Chini - 8 to 10
Green Cardamom - 2
Cinnamon - 2 inch stick
Clove - 4
Star Anise - 2 -3
Mace - 2
Pepper corn - 8
Tomato - 2 medium, chopped
Yogurt/Curd - 2/3 cup
Ghee - 2 tablespoon
Refined Oil - 1/2 cup
Salt to taste
Lime Juice - 2 teaspoon
Sugar - 1 teaspoon


Wash and soak the rice for 20 minutes. Warm milk and put saffron in it and keep aside. Make slits using knife on the surface of each boiled egg. Marinate them with lime juice, salt, turmeric powder and red chilli powder. Fry half cup onions using little salt and sugar. Keep them aside for garnishing. Then heat water in a vessel adding half the quantity of kabab chini, cinnamon, green cardamom, clove, star anise, mace, peppercorn. Now add the rice, when it is 70% done, drain the water and spread rice into big plates immediately. Sprinkle salt on them. Now heat 1 tablespoon oil and fry the boiled eggs. Keep them aside. In a pan add ghee and oil, next add remaining whole spices (green cardamom, cinnamon, clove, mace, star anise, kabab chini, peppercorn). Add chopped onions (21/2 cup) and fry till they are translucent. Next add ginger and garlic paste. After 5 minutes add coriander powder, cumin powder, red chilli powder, biryani masala powder. Mix them well and next goes chopped tomato and green chili paste. When oil starts separating add beaten curd and mix well. Taste the salt and adjust it. Add the fried eggs and mix with spices. Now take a big vessel greased with ghee and add an initial layer of masala along with one or two egg. Next add a layer of cooked rice and add 2 teaspoon of saffron milk. Keep on arranging the layers  and on top put fried onions and finally cover the vessel with lid. Place the vessel on slowly heated tawa for 10 to 15 minutes. Serve hot with raita or any other side dish.