Monday, July 31, 2017

Ghee Roast Chicken

I love Ghee roast chicken whenever travel to India this is a sure one be ordered by my family in my fav restaurants in Bangalore, I never have attempted to try this until I stumbled upon this recipe here ...have changed the recipe a little bit , tried it , loved it and found it finger licking good comes close to the authentic ghee roast chicken typically served in restaurants. ......Hmmm just loved the meal family was in full compliments :D.....Do try this you will def fall in love with this royal dish  :D


1/2 kg chicken ( washed and cut into pieces )

1/4 cup curd /Yogurt

1/2 tsp haldi

juice of lemon

For Spice paste

10 - 12 Red chillies ( Mix of Kashmiri  chillies and the normal one)

1 tsp Black peppercorn

10-12 methi seeds

1 tbsp coriander seeds

1/2 tsp Jeera

1 tbsp oil  + 1 tbsp ghee to fry these spices

6- 8 big flakes of garlic

2 tsp tamarind paste

2 tbsp oil + 2tbsp ghee to cook chicken

2 tbsp coriander leaves (chopped)

1/4 tsp sugar (opt)

1 sprig of curry leaves

salt to taste


  • Marinate chicken with curd, haldi /turmeric powder , salt and lemon juice . Keep it aside for 2-3 hrs.
  • In a pan add in 1 tsp oil, 1/2 tsp ghee, red chillies, peppercorn, whole coriander seeds, Jeera, methi, fry these spices till you start getting nice aroma and make sure you do it on a low flame.
  • Then add in garlic , and fry for another 2-3 mins then switch off the flame and grind this with tamarind to a fine paste.
  • In a non stick pan add in 2 tbsp oil + 2 tbsp ghee and when it becomes hot add in curry leaves, masala paste and fry well till the masala leaves oil , Sprinkle a little sugar (opt) once it gets cooked well add in marinated chicken and cover and cook on the low flame till all the masala well incorporated with the chicken and it leaves out oil and you get a semi dry gravy . Check and add salt if needed.
  • Garnish with coriander leaves and toss well . serve with Ghee Rice / Paratha's awesome to taste

Wednesday, July 26, 2017

Special Beetroot Upkari

Love beetroot this vegetable can be used in so many different ways this is one special way to use it which I learnt it from my sister Soumya ...simple stir fry it tastes so good you can have this healthy stir fry just like that without even Rice....very healthy and very tasty too ...Do try this simple stir fry you will love the taste that is for sure !


2 med sized beetroot (peeled and grated thickly)

1/2 tsp Jeera (Whole Cumin seeds)

3 green chillies (slit cut into 2)

3-4 garlic flakes (finely chopped)

2 tbsp coriander leaves

2 onion (finely chopped)

1 sprig of curry leaves 

1/4 tsp Red chilli powder

1/4 cup scraped coconut 

salt to taste 

2 tbsp oil 


  • Grate beetroot  and keep aside. In pan add oil  Jeera /Cumin seeds when it splutters add in garlic and green chillies and fry well . Now add  in onion, curry leaves and fry well for 4-5 mins. 
  • Now add in coriander leaves,  little red chilli powder and grated beetroot and fry well for couple of mins ( No need of adding water as you have grated beetroot it will cook fast.
  • Now add in salt to taste.  Garnish with freshly grated coconut and give in a good mix. Done simple yet fab !

Monday, July 17, 2017

Tingloro & Bimbul Kotna /Haricot Beans Curry

I love simple curries which doesn't call for any masala yet is so tasty to have that the taste though simple leaves it lingering in your mouth. Here is one such curry which is my childhood favourite which I learnt from my mom , oh it's so good to taste that I absolutely love it with Rice style of comfort food apart from curd rice and pickle... Do try this dear friends it's yummy !


1 cup Haricot beans / Tingalora ( konkani name)

4-5 Bimbul /Bimbli  (sour fruit )  (cut into 1'  Roundels)

3-4 Green chillies (cut into bits)

2 tbsp coriander leaves (chopped)

2 Potatoes (cut into Medium sized cubes)

3 tbsp freshly grated coconut

Hing water Made from fresh hing or 1/2 tsp Hing powder

For Tempering/ Tadka 

1 tbsp oil  + 1 tbsp ghee 

1/2 tsp mustard seeds

1/4 tsp hing powder

 1-2 Red chillies  (broken into bits)


  • Soak Haricot beans overnight for around 10-12 hrs. 
  • Next day Pressure cook this haricot /Tingaloro and cook for 1-2 whistles.
  • Now add in diced Potato, Green chillies, salt, 1 tbsp coriander leaves, hing water, grated coconut , Bimbul Cut into roundels . Pressure cook for 1 more whistle. when the Pressure releases add in salt and cook for 2-3 mins.
  • Now let's Prepare the tempering : Heat oil  add ghee when it is hot add in mustard seeds,  hing powder, when it splutters add in Red chilli and pour on the cooked haricot beans. Garnish with Coriander leaves and Tadaaa it's ready to serve with Rice ...wasn't it quick ?... Do try this Gorgeous curry and do leave in your feedback !

Saturday, July 1, 2017

Fried Onion Chicken Masala

Friday menus are always special it's a weekend around try to make either chicken  or egg curry today so I tend to try out so many dishes ...this was one particular dish where all the flavours turned out perfect and suited our taste buds perfectly....simply Yumm ...the key is the fried onion paste giving this whole dish such a lovely flavour !!...Do try this lovely chicken dish for your family ..hope they too love it as much as we did ....Do drop in a feedback if you try would love to hear from all my readers :D


1/2 kg chicken ( washed and cut in pieces )

2  Big onion Sliced and fried in oil ( see the method for the details)

To be made into paste 

1 tbsp Khus khus / poppy seeds

8-10 cashews

For Marination 

1/2 tsp haldi 

3 tbsp curd / Plain Yogurt  

1 tbsp ginger garlic paste 

salt to taste 

2 tsp red chilli powder (kashmiri)

1/2 tsp Dhania / Coriander powder

1/2 tsp garam masala

For the curry 

2 cloves

1 ' Dalchini 

2 Green cardamom / elaichi 

1 Bay leaf

2 tbsp coriander leaves

2 tbsp oil / ghee for curry + 2 tbsp oil  for frying onion 


For Making the Paste 

  • Soak khus khus and cashews in hot water for 15 -20 mins. After 20 mins drain out all water and keep aside and grind it to a fine paste. Keep it aside.

  • Take a non stick pan put 2 tbsp oil fry onion till it turns brown and well roasted and keep half the fried onion separately. Remaining half  after it cools down grind it to a fine paste. keep it aside. 
For Marinating the chicken 

  • In  a mixing bowl take out chicken, add haldi, yogurt, ginger garlic paste, salt, Red chilli powder, Dhania powder, garam masala, ground fried onion paste mix well and keep aside for 20  mins .
Making the curry 

  • Heat pan add oil + ghee when hot add in the whole spices when it sizzles  add in the marinated chicken and fry well till chicken gets cooked and leaves out oil add in the fried onion , cashew paste and cover and cook till it leaves the sides of the pan add in little water, salt to taste and cook till done.
  • Garnish with coriander leaves . Done it's delicious and finger licking good with paired with Jeera rice / Parathas !