Pepper, Chilli and Vanilla

Malwani Chicken Masala/Malwani Kombdi Rassa Lipsmackinlgy delicious .One of the most loved and popular chicken dish from Maharashtra /Malwani Cuiisne..Full of Flavours Robust authentic malwani chicken masala taste finger licking good.I have posed malwani chicken curry /kombdi rassa in the blog earlier and it was a huge hit.This chicken massla is a semi dry version of the same ..Goes extremely well with wade/kombdi vade .check my next post kombdi wade recipe

ingredients
500 gm chicken pieces
1 tsp ginger garlic paste
1 1/2 tsp lime juice / as needed
1/2 tsp spoon haldi
Salt to taste

1/2 cup dry coconut i used khobra
2 onions sliced
1 tsp dhania/ coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
7 to 8 peppercorns
2 green chillies
1 inch ginger
5 to 6 garlic cloves
handfull coriander leaves
2 to 3 bay leaves
2 to 3 tbsp oil

2 tsp malwani masala
1 tsp chilli powder
1 tsp Goda masala

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method

Wash the chicken pieces well and drain excess water.
Apply salt lemon juice turmeric powder and ginger garlic paste and marinate for 4 to 5 hours.
Heat a pan add oil roast the roughly chopped onions and chilli garlic and ginger saute till onion turn soft and translucent
remove aside.
Dry roast the cumin coriander and coconut till light brown and fragrant.
Grind the onion coconut to a smooth paste.
in a thick bottomed vessel /pan add 2 - 3 tbsp oil
Add bay leaves.
Then add 1 small finely chopped onion and fry till golden brown.
Add the marinated chicken and saute well for 5.to 7 min
Add the ground masala paste and saute really well for few minutes.
Add the malwani masala ,chilli powder and goda masala also add salt if required and also add little water saute till oil separates.
Once the chicken has cooked switch flame off and add coriander leaves and lime juice if needed.
Serve hot with Malwani vade /Kombdi Vade or bhakri .

notes
for homemade goda masala click this link
you can use gavti /country chicken as well it may take a little while to cook .
i have used dried coconut or khobra you can use half fresh and half dry or.dessicated coconut too.
you can adjust the chilli and.pepper as.per.taste.

Malwani Kombdi Vade /Kombdi Wade is a classic malwani dish popular throughout Maharashtra. Kombdi Wade /Vade means Fried vadas with chicken Masala.Its an amazing combo. Kombdi vade is not complicated if you have the flour ready at home .Though these days bhajni or vade flour is available easily its always better to make it from scratch..So lets see how to make Kombdi Vade with homemade flour .

Easy malwani Kombdi Vade ,malvani wade ,kombadi vade

Ingredients
For the flour
Rice 2 1/2 cups any variety
Jowar 1/4 cup
Urad dal 1/2 cup
Chana dal 1/2 cup

2 to 3 tbsp Dhania/coriander seeds
1/2 tsp Methi or fenugreek seeds
2 tsp fennel seeds

Salt
1/2 tsp haldi /turmeric powder .
1/2 tsp chilli powder to mix in the dough (optional)
Oil to fry

Method
Wash the grains and sun dry them well for a day or two
Or dry roast them separately and then grind it .
Grind it in a flour mill make sure the texture is not smooth but a coarse powder just like rava /semolina
Adding warm water knead the dough
And cover and keep aside for an 2 to 4 hours .
Divide into balls and roll it like a puri over a plastic sheet
You can make a puri or roll it and make a hole in the centre as shown in the pic
Heat oil to deep fry
Add the rolled vade and fry in hot oil over medium flame turning both sides till golden brown .
Serve with Chicken Masala/Kombdi Rasa and solkadhi.

You can add choppes onion coriander leaves and gren chilli to the dough as well .

Pista Cookies ,buttery delicious egg free cookies..these pistachio cookies are buttery delicious egg free cookies .Just mix slice and bake .Bakery style Pista cookies are not only easy to make but taste so delicious .Enjoy them with chai or Coffee or munch on them plain .Aromatic addictive delicious Pista cookies .

Ingredients
140 grams all purpose flour/maida
1 tbsp cornflour
100 grams butter
60 to 70 grams powdered sugar
90 grams pistachio
1/2 tsp rose/1 tsp vanilla essence
2 tbsp milk .

Method

In a bowl mix butter and sugar well
To this add flour cornflour , milk , 2tbsp sliced pista ,essence and mix to a dough
Take chopped pista in a plate.
Roll the dough into logs .

Now roll each log on the sliced/chopped pistachio.
Keep the rolled log in the refrigerator for 5 to 6 hours.
Slice them with a knife into 1/4 inch slices.

Line a baking tray with parchment and arrange the cookie slices.

Bake for 15 to 18 min at 170 degree Celsius.
Allow them to completely cool before storing in air tight container.

notes
I have added some pista to the dough you can skip and just use them to roll.
If you prefer less sweet use 50 gram sugar

Sambar/Udupi Hotel style Sambar is simply delicious No sambar powder used .Freshly ground spices takes this sambar to a whole new level.fragrant flavourful sambar goes well with Soft idlis / dosa uttapam .We love it with rice though .

Udupi sambar is easy and delicious .unlike the other sambars it slightly sweet .Udupi sambar is my most favourite among all other variety of sambar .It pairs well with idlis and also with steamed rice as well .

Ingredients
1 /2 cup tur/arhar dal/pigeon peas lentil
5 to 6 Shallots
2 drumstick
4 to 5 baby brinjal/1 brinjal chopped
1 carrot
1 cup pumpkin diced
1 med sized tomato
salt to taste

1 1/2 tsp jaggery or as needed
Tamarind 2 tsp soaked in warm water

Grind to
4 tbsp fresh grated Coconut
1 tsp chana dal
1/4 tsp methi seeds
1 tsp cumin seeds
1 1/2 tbsp coriander seeds
4 to 5 dry red chillies
7 to 8 pepper corns

Tempering
2 red chillies
a sprig Curry leaves
1 1/2 tbsp Oil /ghee
1 tsp Mustard seeds
Pinch of asafoetida

method

Soak the dal for 20 min .
Boil it till soft .I prefer boiling it in a vessel you can pressure cook too.
Also I boil the veggies separately .
Dry roast the chana dal chilli and all spices mentioned.
Grind the roasted spices with fresh coconut to a paste.
In a vessel /pan heat oil or ghee add curry leaves mustard seeds and asafoetida.
Add the chillies.
Add shallots and saute .
Also add 1 chopped tomato and saute.
Now add the ground paste and saute for few minutes.
Add the boiled dal and mix.
Add water and salt.
Now add the boiled veggies and let it simmer .
Now add jaggery.
Add tamarind pulp and simmer for 10 minutes .
you can add tempering over the sambar too.

Chicken Cheese Nuggets or Chicken Nuggets a popular snack or appetizer loved by kids and adults equally .Chicken Nuggets make a lovely evening snack.Chicken Nuggets can be enjoyed with any dip They make a great option for snacks and lunch boxes as well .

Frozen Chicken Nuggets are handy when you have guest home or when you want to have something yummy and don't want to stand for long hours in the kitchen.We love nuggets and always keep it ready at home .Homemade chicken nuggets are economical and easy too.Not to mention they are free from preservatives or artificial flavouring.

Ingredients
Chicken breast 300 gm
1 tbsp butter softened
1 tsp lime juice
1 tsp red chilli flakes
1/2 tsp pepper powder
1/2 tsp ginger garlic paste
1/2 tsp garlic powder
1 tsp coriander chopped finely .
1 tsp mixed herbs
1/2 tsp oregano
Salt as needed
Cheese cut in small cubes

For coating
2 eggs beaten
5 tbsp maida /all purpose flour
1 cup Breadcrumbs/ as needed

Oil to fry .

Method

Wash the Chicken Breast and pat dry .
Cut into small cubes
Grind it to a paste in a mixer or food processor
Take a bowl add the Chicken ,salt,lime juice ,butter,herbs pepper powder ,oregano,ginger garlic paste,garlic powder , coriander chilli flakes and mix well.
Keep in the fridge for 30 minutes
Oil your Palms and take a small portion of the mixed chicken mixture flatten it place a small piece of cheese and cover it well

Once you are done shaping all dust each of them in the flour and set aside .
Now dip it in the beaten egg and coat it with bread crumb
Again dip in the egg mixture and coat it with breadcrumbs.

Keep them in the refrigerator for 30 minutes to 1 hour or freeze it storing it in air tight container .
Heat oil in a pan and fry until golden brown .

Serve it with ketchup or any dip .

Notes
I have used chicken breast you may use boneless pieces as well .
To store foe later ,once you shape them line a plate with a parchment and place the nuggets on a tray
Freeze the tray for an hour or 2 and later pack them in Ziplock bags or air tight container and fry as and when needed .
You may add grated cheese to the mixture and skip adding cubes on the centre .
You can shape it using cookie cutters .
You can feel fry until golden brown I always shallow fry them.
These can be baked as well.

Butter Chicken Biryani or Murgh Makhani Biryani is a flavorful mild spiced biryani . I am die hard biryani fan and have shared few in the blog too .Wanted to try the new fusion and talked about Butter Chicken Biryani since long and gave it a shot few months back .Butter Chicken and Tandoori chicken are few of the most popular recipe in my blog so I tried this recipe with the fusion of these two recipe and must say it turned out to be outstanding.

Easy Murgh Makhani Biryani /Butter Chicken Biryani Recipe

This butter chicken biryani is melange of flavours.I have made this Butter Chicken Biryani /Butter Chicken Biryani Recipe umpteen number of times since I first tried it months ago and now it's a favourite and hit at my place .I have made it for dinner parties and family get together and it was loved by all Do try this I'm sure it will be a favourite in your menu too

Ingredients
750 gm chicken(I have used breast pieces )
750 gm Basmati Rice
2 tbsp oil
2 tbsp butter
5 onions divided
3 big tomatoes
1/4 cup cashews .
1 tbsp cream
min leaves /Pudina and coriander leaves a handful
1tsp kasuri methi
1 tsp ginger garlic paste
3 to 4 bay leaves
2 inch cinnamon stick
5 to 6 pepper
5 to 6 cloves
2 and 1/2 tsp.red chilli powder
2 chilli sliced
1 mace blade
3 to 4 cardamom
1 tsp garam masala powder
2 tbsp ghee
1/4 cup warm milk soaked with saffron /kesar strands
salt

Method

Fry the slice onions till golden brown and grind approx 3 fried sliced onions to paste and keep the rest aside for layering.
Grind the tomatoes and cashews to paste .
Marinate the chicken pieces and make tandoori chicken following this recipe link
Soak the rice in water for 30 to 40 minutes
Boil water for rice add bay leaves, mace, pepper, cardamom and cloves cinnamon stick
Add salt and the soaked rice and cook the rice till 3/4 th done .
Drain and set aside .

Make the gravy

Heat oil and butter in a pan add bay leaves then add ginger garlic paste ,saute till raw smell goes off.
Add the tomato paste and saute till oil separates.
Add the slotted chillies.
Now add the brown onion paste and saute for few minutes .
Add chilli powder ,garam masala powder and kasuri methi.
Add 1 tsp of sugar or honey .
Add the tandoori chicken pieces and mix
Now add cream and mix well.

Layer the biryani

In a thick bottomed vessel add 1 tbsp ghee or oil and spread .
Spread half of the cooked rice
Spread the fried onions and some mint and coriander leaves.
Then add the gravy with chicken pieces
Spread the remaining rice
Drizzle warm ghee and saffron infused milk .
Drizzle rose water and cook on dum for 15 to 20 min.

Serve with raita ..I.enjoyed it with fried mutton chops and some cucumber raita.

You may love to try these ;
Tandoori chicken
Butter Chicken
Crumb Fried Mutton Chops

Fruit Punch is a perfect refreshing beverage /Cooler to beat the scorching heat. Summer is here already and the heat is just unbearable. At such times these chilled beverages keep you refreshed I personally don't like eating heavy meals in the afternoon for summers I prefer light meals with lots of juices and summer coolers which keeps me hydrated. This Fruit punch is one of my favourite summer drink along with lassi and smoothies.

Fruit punch is super easy to make and taste too delish .You will feel refreshed and energised with a glass of chilled Fruit Punch. This non alcoholic fruit punch is a hit at parties as well they are loved by kids and adults alike .

Ingredients
1 cup orange juice
1 cup pineapple juice
1 cup mango juice
Juice of 1 lemon
Soda or lemonade as needed
Sugar as needed (I didn't add)
Ice cubes
Few mint leaves
Some fruits slices or chunks I used strawberry few pomegranate and lime slices

Method
Combine all the juices in a bowl
Add sugar if required.
Refrigerate for 30 min to 1 hour.
When you are ready to serve it add ice cubes ,Soda or lemonade and pour it in individual glasses with lemon slice strawberry slices and any pulpy fruit of your choice.
Serve it chilled .

Notes
You can use packed or freshly extracted juice .
Sugar can ne adjusted as per choice Since I used fresh juices I didn't feel the need to add extra sugar .
You can make this punch ahead and freeze some into ice cubes and later add to the fruit punch mix .

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Fish Thali very popular thali among sea food lovers .Fish Thali is a complete meal consisting of Rice, fish curry fried fish some salad and a sprouted mung matki usal or any veggie/sabzi. Fish Thali or Fish meals are popular in seafood or Gomantak Restaurants. Fish curry rice and fishfry is our staple and we have it atleast 4 times a week .I will share more of such seafood thali in the coming days .You may check out other fish curries and fry in the blog as well .

I have been a fan of thali right from childhood be it any veg or non veg I thoroughly enjoy it though i was never able to finish the entire thali all by myself .We love such simple home style thali /meals which are so simple yet so delicious. Do try and you will love it too.I will share the mung matki /moh bean usal soon for now enjoy this .

ingredients for the fish curry
6 surmai or king fish fillets
Half fresh coconut scraped
6 to 7 Kashmiri chillies
2 green chillies
6 to 7 garlic cloves
1 inch ginger
1/2 tsp fish masala/bottle/malwani masala
1 tbsp coriander seeds
1 tsp cumin seeds
1 /4 tsp haldi turmeric powder.
tamarind 2 tsp
salt to taste

Method

To the cleaned fish fillets apply salt and turmeric powder and keep aside for 15 min.
Grind the coconut with chillies coriander seeds cumin and red chillies,ginger garlic adding little water to a paste.
Soak the tamarind in 2 tbsp water .
Heat vessel .
Add oil once hot ,add curry leaves.
Then add the masala paste and the powder and fry well for 3 to 4 min .
Add the fish fillets.
Add water according to the consistency of the gravy you need and let it cook over medium flame .
It will take around 15 min to be ready.
once the fish is cooked add the tamarind pulp also adjust salt if needed.
Switch the flame off .

for the fish fry
Click on this Crispy Surmai Rava Fry

Arrange the thali ,Here I have served Rice ,Surmai fish curry ,mung matki bhaji,Surmai Fish Fry ,chapati and some salad .You can add pickle dal or any more sides as needed .

Mayonnaise takes less than 10 minutes and is made with simple ingredients easily available at home .You can use it as a sandwich spread or as dip .Mayonnaise is base for most of the salad dressings .I will share salads and dips using this mayo in the coming days .

Making Mayonnaise at home is super easy ,all you need is basic ingredients a hand blender or a mixer and just 10 minutes.
Without added preservative and artificial emulsifiers you can make thick delicious mayo at home which stays well for a week.You will never o back to the bottled ones Once you make your own Mayonnaise. I have been doing this since more than 20 years now .Try this recipe for foolproof thick and perfect Mayonnaise.

Ingredients
1 egg
1 cup refined oil
1 tsp sugar If you prefer less sweet add 1/2 tsp.
1 / 2 tsp salt
1 tbsp vinegar
1/2 tsp mustard powder ( I never add)

Method

Take a bowl or blender jar .
Break one egg and mix in sugar salt and vinegar.
Start blending with a hand blender on high speed.
Gradually add oil and beat until you get white creamy thick mayo.
Keep adding oil till the mayonnaise turns thick .
Start adding oil little by little and keep beating until the whole 1 cup oil is used and the mayonnaise turns thick.
Using a spatula remove it and store it in air tight container.

how to make Homemade Mayonnaise /easy Mayonnaise Recipe

Chicken Mayonnaise Rolls are our favourite Its mandatory to make Chicken mayo rolls for parties picnics or Sunday breakie at my place. My Hubby dearest loves chicken mayo rolls and sandwiches .Making Chicken Mayo rolls at homes is super easy if you have Homemade Mayonnaise ready at home. My homemade mayo comes handy to make such rolls sandwiches and dips.

These Chicken Mayonnaise rolls taste super delish and far better than the one we get on bakery and Cafe's .Since we make it at home we use the best ingredients possible. You can add cheese and more veggies to make it more yummier.

Ingredients
Makes 4 rolls

4 Hot dog buns
1 cup mayo click here for recipe
300 grams boneless chicken
1 1/2 tsp pepper /as needed
Mustard Sauce 2 tsp /as needed (optional)
Salt to taste
Lettuce or Salad leaves.

Bakery style Chicken Mayonnaise rolls /chicken mayo rolls

Method

Boil the chicken with salt pepper powder and 1 tsp ginger garlic paste .
Once boiled shred to pieces.
In a bowl mix Mayonnaise ,shredded chicken,pepper powder mustard paste( if using )and mix.
You can refrigerate this mixture and use when needed
Make a slit with knife place the salad or lettuce leaves
Fill it with 2 to 3 tbsp of the mayo chicken filling
Serve with some chips and juice or coffee .
You can wrap the rolls in the cling foil and refrigerate for later.

Easy bakery style chicken mayo rolls or sandwich

Notes
I have used bones chicken pieces;use boneless chicken preferably from thigh and breast pieces
Do not over cook the chicken it will turn hard and chewy.
I prefer my rolls to have chunky shredded chicken you can pulse it once in the mixie after shredding.
Cover the mixed filling with a cling foil and refrigerate
You can add some cream cheese as well .

Paneer Pasanda is an exotic delicious paneer dish where paneer or cottage cheese is sandwiched with khoya /mawa and some more ingredients and then simmered in creamy tomato based gravy .paneer pasanda is rich and perfect dish for dinner parties or lunch ,the taste is simply super .

Paneer Pasanda Recipe /Easy Restaurant Style Paneer Pasanda Recipe

Paneer Pasanda taste best with Butter Naan tandoori roti or any veg pulao .Making Restaurant style Paneer Pasanda is easy and taste simply awesome.

Ingredients
For the filling
Paneer 250 grams
Crumbled Paneer 50 gram
Mawa 80 to 100 gram
2 green chillies chopped finely
1/2 tsp ginger minced
Few coriander leaves chopped fine
6 to.7 raisins chopped
8 to 10 cashews chopped
Salt to taste

2 tbsp cornflour mixed with water to form a slurry

For the gravy
2 big tomatoes
1 onion or 2 med sized
2 green chilles
1 tsp Ginger garlic paste
2 to 3 bay leaves
1/2 tsp Garam masala powder or
1/2 inch cinnamon
2 to 3 green cardamom
1 blade of javitri /mace
2 to 3 cloves

2 tbsp oil
1/2 tsp Cumin seeds
1/2 tsp Kasuri methi
1 tsp Red chilli powder
1 / 2 tsp coriander powder
1/2 tsp sugar
2 to 3 tbsp Fresh cream or malai

Method
Cut the paneer into triangles.
Mix crumbled paneer ,mawa ,green chilli chopped cashews and raisins chopped ginger and coriander leaves together add salt and mix.
Stuff a little of this filling between 2 paneer triangle.
Repeat the same with all triangles
Make a slurry of corn flour and water.
Dip the sandwiched paneer triangle in the cornflour mixture.
Shallow fry the sandwiched paneer triangle until light golden and keep aside.

For the gravy.
Heat a pan add 1 tbsp oil then add chopped onion and saute for few minutes.
Then add tomatoes and green chilli
Now add in cashew .
Let this cool then puree to a smooth paste.
Heat a vessel /kadhai add 2 tbsp oil then add bay leaves and cumin seeds.
Add whole garam masala let it splutter.
Now add ginger garlic paste and saute till raw smell goes off.
Add in the tomato onion puree.
Add the chilli powder, coriander powder and mix.
Now add salt kasuri methi,garam masala powder *(incase not using whole spices) and saute till oil separates.
Add in some fresh cream or malai .
Gently add the fried paneer sandwiches.
Let the masala coat the paneer sandwiches ,taking care that the paneer sandwiches are intact .
Garnish with some.more cream.
Serve with Naan tandoori roti pulao or any flat bread.

Notes
I have used my freshly ground garam masala powder which has all the whole spices mentioned hence I skipped adding whole spices .
Mawa is optional .

Saoji Mutton is a spicy robust flavourful mutton curry .Saoji Mutton is a popular spicy mutton curry from from the region of Nagpur Maharashtra Saoji dishes are popular in Maharashtra and neighbouring cities. Saoji mutton or chicken rassa /gravy gets it s flavours and taste from aromatic garam masala /spices that gies in to make this a curry a delectable one .Saoji mutton curry pairs well with Jowar or rice bhakari or rice

Ingredients
500 gram Mutton/Goat meat
3 medium onions sliced
1/2 cup dry coconut/ khobra grated
Ginger 1 inch
Garlic 6-7

Red chillies 6 -7
Coriander seeds 1 1/2 tsp
Shahijeera 1 tsp
Poppy seeds 1 tsp
Green cardamom 4 to 5
Black cardamom 1
Star anise 1
Javitri 1 blade
Cinnamon 1 1/2 inch
Black pepper 2 tsp
Cloves 4 -5
Bay leaves 3
1 tbsp jowar flour
Dagadful /stone flower 1 tsp

Oil 3 tbsp
Salt

Red chilli powder 1 1/2 tsp

Method

Wash the mutton pieces drain excess water.
Apply salt and turmeric powder and set aside for 30 min.
Dry roast all the spices mentioned and also dry roast the jowar flour till fragrant.
Roast coconut till brown.
Also saute the garlic ginger in oil and fry onions till brown.
Let it cool then grind to a smooth paste adding little water .
Heat a pressure cooker or a thick bottomed vessel.
Add 3 tbsp oil.
Once hot add bay leaves followed by the ground masala paste and red chilli powder.

Saute for 6 to 7 minutes until oil separates.
Add the marinated mutton and saute for 3 to 4 minutes .
Add about 2 to 3 cups water
Cover the pressure cooker with lid and cook until the mutton is tender.
It takes about 12 minutes or 3-4 whistles for the mutton to cook depending on the quality of mutton.
Once done ,release the pressure open the lid
Check for salt add if needed
Also add lime juice as per taste.
Serve hot with Bhakri or rice.

Notes

You can first boil the mutton in the pressure cooker with salt until tender and then cook the masala in a vessels and add the boiled mutton and simmer till done .

Also the mutton can be slow cooked in a open pot or vessel until tender.

You can add more chilli powder if needed also adjust chillies according to your taste buds.

Please not the cooking time in pressure cooker will vary it all depends on how tender the meat is, it takes around 2 to 5 whistles depending on quality and tenderness of the mutton.

Chicken Spring Rolls /Spring Rolls are one of my most favourite Indo Chinese snack starter .Crispy delicious Spring rolls with yummy chicken veg and noodles filling . Spring roll make a great evening snack or a perfect crowd pleaser for parties and gatherings. You can freeze these once rolled and fry as and when needed.

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Spring rolls taste absolutely delicious and make a great party starter and sure crowd pleaser. Serve it with any dip my favourite being Schezwan sauce

Spring rolls can be rolled and freezed to fry later .Just fill and roll them and freeze it in an airtight container and fry it as and when required ..

Ingredients
15 to 16 Spring roll wrappers thawed
300 gram chicken breast
1 packet (200gm)hakka noodle boiled
2 carrot cut in julienne
1 capsicum cut in julienne
6 to 7 French beans chopped (optional)
5 spring onions both green and bulb chopped
6 to 7 garlic minced
Chilli sauce 1 tbsp
Soy sauce 2 tsp
Vinegar 1 tsp
Pepper powder 1 tbsp
Salt to taste.
1 Cabbage chopped

Method

Boil the noodles and keep aside.
Also boil the chicken with salt and pepper,shred to pieces once done.
Heat a pan /wok ,add oil once hot add the garlic saute for 2 min then add onions and saute till they turn soft.
Then add carrot ,French beans and saute
Then add capsicum and saute for while
Add cabbage and saute for 3 to 4 min.
Add the spring onion green
Then add pepper powder and mix
Add the sauces and give it a good mix
Also add vinegar and mix
Lastly add the boiled chicken and noodles and give it a nice mix .
Add pepper powder if needed .
Switch the flame off .
Make a slurry of maida or rice flour with water .
Take the spring roll sheets and add the filling.
Roll it gently covering the filling
Apply the slurry on the edges and seal the rolls .
repeat till you finish rolling all.
Keep the rolls covered throughout to prevent it from drying.
Once rolled deep fry till golden Brown and crisp
You can bake it too.

notes
keep the wrappers covered with a damp towel as you roll to prevent the wrappers from drying.
the rolls can be freezed for later use.
you can bake them as well.

Dhaba Style Mutton curry or Dhaba style Mutton Masala is a flavourful and easy mutton curry. Dhaba style dishes are quick and easy and very rustic. No fancy ingredients used to make this curry . .Simple and easy to make Dhaba Style Mutton curry that goes well with Naan Rice or any flat bread.I served it with my Mutton pulao which I shared in the blog here.Try this Dhaba style mutton and the pulao your family and guest will be will be surely impressed.

Ingredients
1/2 kg Mutton
1/2 cup Curds
1 1/2 tsp ginger garlic paste
2 big onions finely chopped
2 med sized tomatoes chopped
2 to 3 green chillies slitted
2 tbsp Oil/ghee
1/ 2 tsp Garam masala powder
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp pepper
1 tsp fennel seeds
2 to 3 bay leaves
4 to 5 green Cardamom
4 to 5 Clove
1 inch Cinnamon stick
1 tsp meat masala/red chilli powder

Method

Wash the mutton pieces and drained excess water .
Apply salt and 1/2 tsp turmeric powder and keep aside for 20 to 30 min.
Chop the onions and tomatoes fine and keep aside.
Dry roast the coriander, cumin ,fennel and pepper corns and grind to a powder .
Heat a thick bottomed vessel or a pressure cooker add ghee followed by bay leaves cinnamon stick cloves and cardamom seeds.
Saute for 2 to 3 min
Then add the ginger garlic paste and saute till raw smell goes off .
Add the chopped onions and saute till they turn light golden brown .
Add the tomatoes and cook until mushy .
Then add the green chillies
Now add the mutton masala and saute
Add the marinated mutton and mix well for 5 to 6 minutes.
Also add the beaten curd/yogurt keeping the flame to the lowest, mix the curds well until the mutton and the masala is well coated .
Add the coriander fennel powder and mix.
Add around 2 to 2 1/2 cups water and cover the pressure cooker lid and cook on med high flame for 3 to 4 whistles or until done .
Once done release the pressure and open the lid add the garam masala powder and mix .
Garnish with coriander and mint leaves.

Serve with Naan/Pulao or Paratha .

Notes

I have pressure cooked you can slow cook the mutton in a thick bottomed vessel it may take around 30 to 35 minutes.

You can use red chilli powder I prefer meat /mutton masala .

Mung Dal Bhajia /Moong Bhaji/Bhajiya or pakoda whatever you name it are crispy crunchy and so delicious pakoda/bhajia made with split yellow mung/moong dal . Crispy hot Pakodas/Bhajia a cup of chai on a rainy day is a amazing combo and a total bliss.We make kanda/onion ,Potato methi bhaji at home among them kanda and Mung Bhajia are my favourite ones .They are crispy and very addictive.

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Moong Dal Bhajiya/Mung Dal Pakoras taste amazing ,you can serve them with green chutney or sauce .I love using them in my kadhi as well especially when i make them with split green mung dal i save some for dahi kadhi. The weather here in Mumbai is simply amazing and it calls for a nice cup of chai/coffe and some hot pakoras /bhajia then why delay go ahead and soak some mung/moong dal to make these super yummy crispy Mung Dal Bhaji/Moong Dal Bhajiyas.

how to make mung dal bhajia/how to make mung dal bhajiyas

Ingredients
1 cup yellow moong/ mung dal
3 geen chillies chopped fine
1 inch ginger minced
1 big onion chopped
1/2 tsp fennel seeds
8 to 10 peppercorns
1, 1/2 tsp coriander seeds
2 to 3 tbsp coriander leaves
Salt to taste
Oil to fry

moong dal bhajiya recipe,easy mung bhajia recipe

Method

Wash and soak the mung dal for 3 to 4 hours.
Drain water and Grind to a coarse paste without adding any water .
Coarsely crush pepper ,coriander and fennel seeds.
Empty the paste in a bowl to it add ginger, onion ,chillies, coriander and crushed pepper and coriander seeds.
Add salt ,now mix well with a spoon
Mix it well so that it turns light and fluffy.

Heat oil to deep fry.
Once hot drop in the batter using spoon.
Fry till golden brown over med flame in 3 to 4 batches
Using preforated spoon/ spatula remove them on a plate lined with kitchen towel/tissue to drain excess oil.
Serve with green chutney or sauce.

Notes

you may add garlic too i prefer adding ginger alone

you could use split green mung as well .

adding fennel seeds gives a nice flavour and taste,you can skip if you want.

mix the batter well with a spoon or hand whisk for 5 to 6 minutes,this ensures the batter is fluffy and no baking soda is needed.

do not fry in very hot oila nf high flame ,once the oil is hot enogh reduce the flame to med and fry.

Chicken Cheese Balls are one of the most loved and popular snack/starter especially with kids .Chicken Cheese Balls make an excellent starter and a sure crowd pleaser. Gooey Cheese oozing out of those crispy yummy chicken balls taste absolutely delish. Serve it either with ketchup or mayo taste great any which ways .Chicken Cheese Balls are so easy to make and they turn out so good that you will ditch those frozen packet ones.These are easy to put together with no fancy ingredients used and pocket friendly too.

If you love feeding your kids something yummy and preservative free then do try these Easy and delicious snacks which can be made so easily at home.You can check the blog for my chicken Nuggets too .Do try these easy to make chicken balls I'm sure you will love them .

ingredients

boneless chicken 250 gms( i used thigh and breast )

6 cheese cubes

1 egg

1 inch ginger

6 to 7 garlic cloves

1 tsp chilli flakes

1/2 tsp oregano

1/4 tsp mixed herbs

8 to 10 peppercorns

1 tbsp coriander leaves chopped

1/4 tsp garam masala powder

2 egg whites

1 cup Breadcrumbs to coat

Oil to deep fry

Salt

Method

Wash the chicken pieces well and pat dry .
In a mixie jar or food processor take the chicken pieces and add ginger ,garlic chillies,salt coriander leaves pepper and a egg ,pulse/grind it till its mixed well .
Transfer it in a bowl ,add oregano ,chilli flakes and garam masala powder ..
Add 1 tsp lime juice and mix well.
Wet your hands and take a small portion of the mixture flatten it and place a small cube of cheese and cover it to form a ball.
Repeat the same process till you finish shaping the balls.
Lightly Beat egg whites adding 2 tsp water a pinch of salt and pepper.
Dip the balls in the egg white and roll on breadcrumbs.
Again dip it in the egg white and finally coat it with breadcrumbs.
You can now freeze the chicken balls either in a ziploc bag or in a airtight container.
Heat oil to deep fry and fry over medium flame until golden brown .
Serve hot with ketchup and mayo.

notes

you can refer my chicken nuggets post for stepwise pics

these balls can be made ahead and frozen for later use.

i have used processed cheese ,you can use cheddar or any mix cheese you prefer.

Mushti Polo or Mushti Dosa are super soft spongy dosa a very popular and old typical konkani recipe .Mushti Polo or Mushti Dosa are soft and so yummy dosa which are paired with a delicious flavourful hinga chutney or Coconut Hing Chutney .

Mushti polo or Mushti dosa is derived from the word mushti actually means fist in konkani since the urad dal and the other ingredients used are measured by fist . These can be made only using rice and urad dal too and this is one version which I am sharing today .The poha and coconut makes the dosa extremely soft and delicious. Mushti dosa is cooked on one side covered with a lid which ensures the soft and spongy texture . The key to perfect mushti polo is the perfectly fermented batter . You can see holes in the dosa which proves that that batter is perfect in consistency and has fermented perfectly.

Mushti Polo and Hing Chutney makes a wonderful breakfast. Its a regular breakafast dish at my place now .I usually make the batter in the night and make soft dosa for breakfast and then serve it with kadala curry or veg kurma for lunch. The batter stays well for 3 to 4 days in the refrigerator. Do try this you will love these soft spongy dosa and relish it with chutney or your favourite curries .I'm glad I came across this wonderful recipe on a konkani facebook group .

Ingredients
1 cup rice ( I use 1/2 cup idli rice and 1/2 cup ukda or boiled rice )
A fistful of urad dal or 2 tbsp
1/2 cup thick poha
1/2 cup grated coconut
1 /2 tsp fenugreek seeds (I didn't use)
Salt to taste.

Method

Wash and soak the rice in water for 5 to 6 hours .
Also wash and soak the urad dal for 5 to 6 hours, you can soak it together I prefer soaking it separately.

Soak the poha for 10 min .
Grind the urad dal ,rice and the poha and coconut and fenugreek seeds together with little water to a paste .
The consistency should be of the dosa batter .

Transfer the batter to a steel vessel .
Allow it to ferment overnight.
Next morning add salt and mix well .
Heat a non stick pan once hot add a ladle full of batter .
Do not swirl or spread the batter like we do for other dosa.
Cover with a lid.

Add few drops of ghee at the sides and allow it to cook over medium flame .
You can see holes appearing on the upper side .
It takes 2 minutes for the dosa to cook .
The bottom will be slightly brown .
Remove the dosa and repeat the same process with the rest of the batter .
Serve it with hing chutney.

Notes

i have used idli/dosa rice and ukda rice you can use idli rice alone
do not spread the batter like we do for other dosa
cook over medium flame covering it with lid once the pan is hot

Hing Chutney or Hinga Chutney is a very delicious and popular coconut chutney served as a accompaniment with Mushti Poloor idli Its flavourful and very yummy. the tempering adds a nutty flavour and texture to this chutney. Goes extremely well with Idlis too. This chutney is really flavourful and has lovely taste .Its simple and easy to prepare too .You just need to grind and add the tempering .

Ingredients
3/4 cup fresh grated coconut.
3 to 4 dry red chillies I used Kashmiri
5 to 6 cashews (optional)
Salt
Tempering
2 tsp oil
A sprig Curry leaves
1/4 tsp hing/asafoetida
1/2 tsp mustard seeds
1/2 tsp chana dal and urad dal each .

Method
Grind the chillies and coconut together along with cashews if adding to a smooth paste adding little water .
Add salt and mix.
Heat oil, add curry leaves ,mustard seeds and curad dal .let it crackle .
Pour the tempering in the ground chutney paste and mix .
Serve with mushti pola /idli or dosa.

notes

you can add more water while grinding if you like the consistency to be thin.

Chana dal can be added to the tempering too .

adding cashews is entirely optional ,it adds a lovely texture and taste .

Farali Pattice or Aloo pattice /patties is a delicious dish made during fasting .Farali Pattice/kachori is also called vrat wale kachori or pattice made during fast.Farali Pattice are delicious pattice/balls stuffed with coconut the outer covering is of potato dusted with arrowroot flour and then fried .Farali pattice is served with sweet dahi/curd chutney.

Having many gujju friends from childhood I have been well acquainted with their dishes and love their snacks and some veggies .Farali pattice have been a favourite since childhood .My friends used to get these for tiffin and we used to enjoy it .This is usually served with sweet curd and peanut chutney but i love to have it with a combo of green and curd chutney .

ingredients
for the outer covering
3 to 4 boiled potatoes
Rock salt to taste
arrowroot powder 2 to 3 tbsp plus for dusting.

for the stuffing
1/2 cup fresh grated coconut
2 tsp raisins
1 tbsp coriander leaves chopped
1/2 tsp lemon juice
2 tbsp crushed peanuts
1 tbsp granulated sugar
1 1/2 tbsp cashew nuts chopped
1 tsp green chilli and ginger paste
rocksalt (if fasting ) / salt
oil to fry

Method

In a bowl mix fresh grated coconut, chilli ginger paste ,crushed peanut and cashew and raisins
Add the chopped coriander, salt sugar and lemon juice and mix .
In another bowl mix the mashed boiled potatoes ,salt and arrowroot powder to form a dough
Divide into equal portions
Flatten the potato mixture on your palm and place the stuffing
Cover it to form a ball
Dust some arrowroot powder on a plate and roll each ball to coat .
Heat oil in a kadhai/pan once hot fry them over medium flame until golden brown.
Drain on kitchen towel/absorbent paper
Serve with curd chutney .

Notes
Rock salt and arrowroot powder is used during fasting ,if making it otherwise,you can use normal salt and use cornflour if you cannot find access to arrowroot flour .
You can fry them in appe pan using little oil in each cavity .
For curd chutney I have used sweetened thick curd and mixed some coarsely powdered peanuts.

Cream cheese Pound Cake is amazingly soft ,moist, buttery and so decadent .Cream cheese pound cake is one of my favourite bake .The buttery delicious cake is just too amazing .I have lost counts on how many times i have bakes this Creamcheese pound cake .We love it so much
I have shared basic vanilla pound cake in the blog earlier and it still happens to be one of the most tested and viewed recipe .Though there are different versions of pound cake that I make but the vanilla and this creamcheese pound cake happens to be my most favourite tea time bake I love how beautiful crumbs this Creamcheese pound cake has.
You will be hooked to this once you try it out its that good ..Do give it a shot and let me know how it turns out.

Though I bake so many varieties of cakes my folks prefer tea time cakes and Butter cake and Pound cake tops the list.This classic cream cheese pound cake is perfect for any ocassions be it birthdays ,parties or high tea and they will never go out of style ,you will love the moist buttery crumbs.

Ingredients
113 gram Cream cheese
180 grams butter
3 eggs
170 grams flour
225 grams sugar*
2 tsp vanilla
1 tsp baking powder

Method

Sift flour with baking powder and keep aside .
In a bowl take softened butter, cream cheese and sugar
Beat until creamy.
Add eggs and beat until well combined.
Add the vanilla extract and mix well .

Add the sifted flour and mix using a spatula or beat on the lowest speed .

Pour the batter in well greased pan lined with parchment .
I have used a silicone mould to bake this .
Preheat oven at 180 degree Celsius for 10 min.
Bake for 55 to 70 min.

Enjoy this extremely soft and moist Pound Cake with coffee/tea..

Notes
Use butter,cream cheese and eggs at room temperature
My cake was baked exactly at 55 min check after 50 minutes it may take about 55 to 70 minutes depending upon each oven.
*I have used powdered sugar,I have powdered the regular granulated sugar and then weighed .

Malwani Chicken Masala Recipe

Kombdi Wade /Malwani Kombdi Wade

Pista Cookies/Pistachio Butter Cookies.

Sambar Recipe /Udupi Sambar Recipe

Chicken Cheese Nuggets /Homemade Chicken Cheese Nuggets Recipe

Butter Chicken Biryani /Butter Chicken Biryani Recipe .

Fruit Punch /Fruit Punch Recipe.

Fish Thali /Surmai Fish Thali

Homemade Mayonnaise /Easy Mayonnaise Recipe

Chicken Mayonnaise Roll Recipe /Chicken Mayo Roll .

Paneer Pasanda Recipe /Easy Restaurant Style Paneer Pasanda Recipe

Saoji Mutton Recipe /Saoji Mutton Rassa

Spring Rolls Recipe /Chicken Spring Rolls.

Dhaba Style Mutton Curry /Dhaba Mutton Masala

Moong Dal Bhajia/Mung Dal Bhaji/Moong Bhajiyas Recipe

Chicken Cheese Balls/Homemade Chicken Cheese Balls Recipe

Mushti Polo/Mushti Dosa /Soft Spongy Dosa

Hing Chutney/Hinga Chutney/Coconut Hing Chutney

Farali Pattice Recipe/Farali Pattice/Farali Kachori

Cream Cheese Pound Cake/Perfect Creamcheese Pound Cake Recipe.