Veg Cutlet

Crispy Veg Cutlet are Indian tea time snack made using a variety of vegetables. These are mostly fried until crisp and browned but you can definitely bake or air fry or bake them for a healthier version. Here is how to make it. Ingredients ▢1 tbsp Vegetable Oil ▢½ cup Onion (Finely Chopped) ▢1 tsp Ginger (Finely Chopped) ▢½ cup Carrot (Grated) ▢½ cup Cabbage (Shredded) ▢¼ cup Beans (Finely Chopped) ▢¼ cup Corn (Softened) ▢¼ cup Peas (Softened) ▢2 tsp Green Chillies (Finely Chopped) ▢Salt to taste ▢2 tsp Chaat Masala ▢½ tsp Garam Masala Powder ▢½ tsp Black Pepper Powder ▢½ cup Paneer (Grated) ▢1 cup Potatoes (Boiled and Mashed) ▢2 tbsp Fresh Coriander (Chopped) ▢1 tbsp Fresh Mint (Chopped) ▢1 tbsp Lemon Juice ▢½ cup Bread Crumbs For the coating ▢½ cup All Purpose Flour ▢½ tsp Salt ▢¼ tsp Black Pepper Powder ▢1 and ½ cup Bread Crumbs ▢Oil for frying Instructions Heat … Continue reading Veg Cutlet

Paneer Pulao

Paneer Pulao is a healthy and delicious rice dish that can be made under 30 minutes and makes for a great lunch box option. Here is how to make it. Ingredients  ▢1 cup Long Grain Basmati Rice ▢2 tbsp Vegetable Oil ▢200 g Paneer (Cut into cubes) ▢2 tbsp Ghee ▢1 tsp Cumin Seeds ▢2 Bay Leaf ▢3-4 Black Peppercorns ▢1 inch Cinnamon ▢2 Green Cardamom ▢1 Black Cardamom ▢2-3 Green Chillies ▢2 tsp Ginger Garlic Paste ▢1 cup Onion (Thinly Sliced) ▢½ cup Carrot (Cubed) ▢½ cup Peas ▢Salt to taste ▢½ tsp Garam Masala Powder ▢2 cups Water ▢1 tbsp Fresh Coriander (Chopped) ▢1 tbsp Mint (Chopped) Instructions Wash the rice and soak in water for 30 minutes. Heat oil in a pan. Add paneer cubes and fry until browned from all the sides. Remove them … Continue reading Paneer Pulao

Aam Chunda

This Gujarati Aam Chunda or Keri No Chundo as called in Gujarati is a sweet and tangy mango relish which is made using sour raw mangoes, sugar, jaggery, and spices. Make it at home this summer! Ingredients  ▢1 kg Raw Mango (Peeled and Julienned) ▢1 tbsp salt ▢1 tsp Black Salt ▢½ tsp Turmeric Powder ▢½ kg Jaggery (Grated) ▢½ kg Sugar (Powdered) ▢½ tsp Hing ▢1 tbsp Kashmiri Red Chilli Powder ▢1 tsp Roasted Cumin Powder Instructions Mix the grated mango with salt, black salt and turmeric powder and keep aside for 30 minutes. Add grated jaggery, powdered sugar, hing, red chilli powder and cumin powder and mix well. Transfer the chunda in a glass jar. Cover the lid of … Continue reading Aam Chunda

Mutton Biryani

Straight from the land of Nizams, Hyderabadi Mutton Biryani is a regal dish that does not need any special mention or patronage. Many prefer eating it with raita, salad; the original “Zayka” of this dish lies in savoring every nibble as it is. Ingredients For the rice Long Grain Basmati Rice – 2 cups Potli Masala – 10 g Ghee – 1 tsp Shahi Zeera – 1 tsp Salt – 4 tsp Ginger Garlic Paste – 2 tsp Green Chilli Paste – 2 tsp Kewra Essence – 2-3 drops For the Mutton Mutton – 750 g Raw papaya paste – 2 … Continue reading Mutton Biryani


Pithla is a traditional Maharashtrian recipe that is made with gram flour or as we call it, Besan. The gram flour is cooked along with garlic, green chilies, curry leaves, onions, coriander leaves, and spices. It is mandatory to make in every Maharashtrian household with Bhakri, during Monsoons. Because of its simplicity and delicious taste, it has become popular not only in Maharashtra but all over India. Ingredients 1x2x3x ▢1 cup besan/chickpea flour ▢½ tsp red chili powder ▢¼ tsp turmeric powder ▢¼ tsp garam masala powder ▢1+1 cup water ▢2 tbsp vegetable oil ▢¼ tsp hing ▢½ tsp mustard seeds ▢½ tsp cumin seeds ▢1 tsp garlic green chili paste ▢8-10 curry leaves ▢1 tbsp chopped coriander leaves ▢½ cup chopped onion ▢salt (to taste) Instructions Sieve the besan … Continue reading Pithla

Pineapple Pachadi – Kerala Style

Pineapple Pachadi is a soothing South Indian style side dishes that is technically a chutney but had like a curry. The word ‘Pachadi’ means pounded. And, this pachadi is sure to give a great punch of traditional Kerala cuisine to your taste buds. Refer my recipe and try it out super soon! Here is how to make it. Ingredients  ▢2 cups Pineapple (Cut into small pieces) ▢1 tsp Salt ▢1 cup Water ▢½ tsp Turmeric Powder ▢½ cup Fresh Coconut (Grated) ▢1 Green Chilli (Chopped) ▢½ inch Ginger (Chopped) ▢½ tsp Cumin Seeds ▢½ tsp Mustard Seeds ▢4-5 cloves Garlic ▢2 tbsp Jaggery (Crushed) ▢½ cup Yogurt (Whisked) For tadka ▢1 tbsp Coconut Oil ▢1 tsp Mustard Seeds ▢15-20 Curry Leaves ▢3-4 Dry Red Chillies Instructions Add pineapple, salt, turmeric powder and water in a pan … Continue reading Pineapple Pachadi – Kerala Style

Rajma Masala

Rajma Masala or Red Kidney Beans Curry is a dish prepared from boiled beans simmered in a creamy, rich onion tomato based gravy. Ingredients ▢1 cup Rajma ▢4 tbsp Mustard Oil ▢1 and ½ cup Onion (Finely Chopped) ▢2 tsp Ginger Garlic Paste ▢¾ cup Tomato (Finely Chopped) ▢3 tbsp Tomato Puree ▢3 tsp Coriander Powder ▢1 tsp Turmeric Powder ▢2 tsp Kashmiri Red Chilli Powder ▢½ tsp Roasted Cumin Powder ▢2 tsp Amchoor Powder ▢½ tsp Garam Masala Powder ▢Salt to taste ▢2 tbsp Fresh Coriander (Chopped) Instructions Wash the rajma and soak in enough water for 5-6 hours. Drain the water. Add the soaked rajma is a pressure cooker with 2 tsp of salt and 3 cups of water. Cook till rajma is soft and cooked. Remove … Continue reading Rajma Masala

Crispy Pakora with Beer

Cook with beer this weekend. IPAs are hoppy beers with fruity, floral notes. They work well with strong flavors’ such as chilli, and their high carbonation gives a lightness to this batter Ingredients gram (chickpea) flour 200g plain flour 25g fine salt 1 tsp ground cumin 1 tsp ground coriander 1 tsp chilli powder ¼ tsp garam masala ½ tbsp beer 200ml garlic 1 clove, crushed ginger finely grated to make 1 tbsp floury potatoes  2 (about 250g), peeled and cut into ½cm dice onion 1 large, sliced baking powder ¼ tsp lemon ½, juiced vegetable oil for deep-frying GREEN CORIANDER DIP coriander a large bunch, roughly chopped shallot 1, finely chopped green chilli 1, deseeded and … Continue reading Crispy Pakora with Beer

Chillie Cheese Toast

Ingredients vegetable oil 1 tbsp cumin seeds ½ tsp, plus a few extra for sprinkling black mustard seeds ½ tsp nigella seeds ½ tsp, plus a few extra for sprinkling Jarlsberg© 200g, grated ginger a thumb-sized piece, finely chopped green chilli 1, deseeded and finely chopped bloomer 2 thick slices mayonnaise 2 tbsp mango chutney 2 tbsp, plus extra to serve Method STEP 1. Heat the oven to 180C/fan 160C/gas 4. Heat the vegetable oil in a large ovenproof non-stick frying pan over a medium heat and cook the cumin, mustard and nigella seeds for a few minutes until fragrant, then tip into a bowl to cool slightly. Wipe out … Continue reading Chillie Cheese Toast