30 May 2015


Hello everyone 
I am not too fond of nonveg dishes but also don't dislike, so use to cook occasionally. When it comes to biryani, I always choose to veg biryani . But both my brothers and hubby too ,like chicken biryani over veg version. But as we know skinless chicken breast is low fat and a good source of protein also ,So after making up my mind for long , finally I gave it a chance too and viola it was a hit. Though my way of cooking don't call for too much oil or butter hence this one is also one of the low calorie biryani compared to regular ones. This is also simple to cook and don't need any special utensil or technique, even then you can get quiet authentic taste. Step wise recipe is given below hope you all will definitely give it a try.


Serves: 4-5
Time: 1 hr


For chicken:

1 kg boneless chicken breast, cubed
3 medium onions, thinly sliced 
3 green chillies, broken in halves 
2 tbsp ginger garlic paste or minced ginger garlic 
1 tsp garam masala
1 tsp curry powder 
1 tsp biryani powder masala
1/3 tsp turmeric powder 
1 tsp Kashmiri red chilli powder 
2 big tomatoes, finely chopped 
3/4 cup fresh thick yoghurt (curd), beaten
Salt to taste

For chicken Tempering:
3/4 tsp cumin seeds 
3/4 tsp fennel seeds 
4 green cardamom 
4 cloves 
8-10 black peppers
2 inches piece cinnamon 
1 inch thin piece mace

For marination:
1 tsp lime juice
1/2 tsp salt
1 tsp biryani powder masala
1/3 tsp turmeric powder 

For rice:

2 1/2 cup basmati or biryani rice, soaked for at least 30 mins
2 tsp ghee
3 1/2 cup water
1/3 tsp salt

For rice tempering:
1 star anise
4 green cardamom 
4 cloves
2 inches piece cinnamon 

For layering:

1/4 cup milk
1/2 cup mint leaves, chopped roughly 
1 tsp Kewda or rose water
Few strands of saffron or red and yellow edible colors 
1 big onion, thinly sliced and deep fried till golden brown 


First of all marinate chicken with ingredients given under marination section. Gently rub it on all pieces and let it rest for 20 mins minimum.
Now heat 2 tbsp oil in a thick bottom wok and deep fry onions given under layering section, till golden brown and drain it on a kitchen towel or paper to get rid of excess oil. I grilled these onions in microwave till golden brown to avoid this excess calorie in my dish. You can use any way you prefer.
Now add some more oil in the wok and heat it. Add all the chicken tempering spices and saute till aromatic, nearly 2 mins, avoid burning. Now add sliced onions and green chillies, fry till golden then add ginger garlic mince or paste. Saute till raw smell of it goes off.

 Now add marinated chicken cubes and fry on high flame for 5 mins or till it get white from all sides ,stirring constantly. Now add all powder spices and saute for 4-5 mins till spices get fried well. Now lower the flame , add some salt and cover it with lid. Cook for 10 mins or till chicken get completely cooked and tender, stirring occasionally.

In the mean while start preparing rice too. Heat ghee in a wide wok and add rice tempering spices,saute for 2 mins and add drained rice again saute for 2 mins ,add salt and water . Let it cook till nearly done but not completely soft. Don't overcook otherwise you will end up with chicken khichadi. Use water as per requirement, as different rice needs different quantity of water. If you like to boil rice in enough water and drain, then you can do as per your comfort. But I don't drain as I think all the flavour of spices will goes off with it, so I use only required amount of water.

When chicken is tender, add chopped tomatoes and fry on high flame till they get mushy and cooked now add beaten curd and cook stirring constantly to avoid cuddling of curd.

 Cook it on high flame to get nice semi dry chicken . Adjust salt and it's done.

Now for layering, divide chicken and rice in two equal parts. Spread one layer of chicken with some curry in base then spread 1/4 of mint leaves all over it then sprinkle, red color or saffron strands soaked in milk. Now spread half of rice on it evenly so that it cover whole chicken. Sprinkle 2 tbsp of milk on it, then sprinkle 1/2 tsp of Kewda or rose water, spread half of fried or grilled brown onions and 1/4 of mint leaves on it. Similarly make another layer of chicken on it and finally rice layer.

Finally cover it well with an aluminum foil so that it can be put on dum. You can also seal it with dough.
Now keep a tawa on low flame and put this biryani pot on it and dum it for 10 mins. Switch of the flame and let it rest for at least 10-15 mins so that all the flavours and aroma of spices and essences get infused in whole dish. 

Your aromatic,easy, yummy and flavour full biryani is ready to be served with tomato onion raita.

Always try to cook rice and chicken simultaneously so that you will get nice fluffy biryani. Never cook rice too early otherwise it may stick. If it's not possible to cook both at a time then first cook chicken then go to rice.
Never mix biryani with spatula, always use a fork or best to flip it by tossing.
It's a one pot meal that none of the nonvegetarian can refuse. Its aroma is sufficient to bring you to the dinning room. This can be a hit dish for any get together or family party. You need not to serve too many dishes with it only simple raita is enough to accompany it.

Hope you will definitely give it a try, it might be looking a long recipe but believe me it will not take your much effort and time . At last you will never regret for trying it, it's a must try recipe for all biryani lovers.
Please stop by and pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

28 May 2015


Hello everyone 
Cabbage is a veggie which is rejected by many of us. But when I came across the fact that how beneficial it is for us, as it has minimum calories, good source of vitamin C, beta carotene, calcium etc and it decreases the risk of obesity, diabetes and heart diseases. I thought to include it in our diet but with a yummier way. So tried this recipe which was loved by everyone and in this way this healthy veggie got its place in our diet. What are you thinking now? Just try this recipe once and add this wonderful veggie in your plate too, and believe you will not regret. Recipe is given below , give it a try.


Serves: 3-4 
Time: 30 mins


4 cup cabbage, shredded 
2 big potatoes, peeled and cubed in 1/2 inches pieces
2 medium onions, finely chopped 
2 green chillies, slitted 
1 medium tomato, finely chopped 
1/2 tsp mustard seeds
1/4 tsp asafetida ( heeng)
1/2 tsp turmeric powder ( little lesser )
1 spring curry leaves
1 tsp sambhar powder
2 tbsp green coriander leaves, finely chopped 
Salt to taste


Heat oil in a wok, add asafetida followed by mustard seeds. Let it crackle then add curry leaves and fry till crisp then add chopped onions and slitted chillies, saute for three mins then add potato cubes. Fry it at medium high flame till it become little golden.

 Now add cabbage and fry it for 5 mins at high flame then lower flame to medium. Add turmeric powder and salt.

Be careful while adding salt as cabbage reduces on cooking. Cover it and let it cook till potatoes get nearly done. Now add chopped tomatoes and fry for 5 mins till tomatoes are cooked. 

Now add sambhar masala and fry on high flame to evaporate excess water in it.

 Now your cabbage potato fry is ready , garnish it with green coriander leaves and serve hot with rice dal combo or with roti, naan or paratha.

Don't brown onions in first fry as they will also cook along with potatoes, otherwise onions will burn and spoil whole taste. And also don't overcook potatoes too as it will be the last thing you want in your plate. Add turmeric powder little less as it looks good in its glossy look.

Hope you all will like this easy healthy side dish which easily incorporate with your daily diet. Please let me know your valuable comments and suggestions, they meant a lot to me.

Happy cooking....

27 May 2015


Hello every 
I always wonder why kids are so fussy eaters. They rarely like any nutritious food, and this a common problem of nearly all moms. So to compensate these, majority of us head towards health drinks like Complan, Bournvita , Horlicks etc. I am too one of them and started giving Complan in his milk, but alas it was no longer in his like list. Again the same problem arose how to give him Complan, then thought to use some alternative way to feed him. Tried making pancakes of it and luckily it was hit. Even he demanded for more. In this way my this experiment got distinction ๐Ÿ˜Š. It is so quick and fuss free recipe that you can try any time. It's a complete healthy and yummy treat for picky eaters.
Recipe is given below , hope your kids will definitely fall in love with it.


Yield : 3 regular size pancakes 


3/4 cup whole wheat flour 
2 tbsp Complan 
1 1/2 tbsp sugar
2 pinches baking soda
Milk ( as required)
Ghee or oil to cook


Mix all dry ingredients together . Now add milk in it and make lump less batter of pouring consistency, little thicker than dosa batter. Let it rest for 10 mins and your batter is ready to use.

Now heat a nonstick pan,lower the flame and sprinkle some ghee on it . Now pour 1 laddle full of batter on it. Let it spread it self and cover it with lid.

 Let it cook till upper side of it become dry then flip it and apply some ghee on it , as we do in making parathas. 

Let it become golden brown on both sides and your fluffy , soft yummy pancake is ready to serve. 

You can also drizzle some honey or chocolate syrup on it while serving.
You can use any flavour health drink to make it.

This is so easy, quick, healthy and yummy tiffin snack idea for fussy eaters. A must try for all moms who want to feed their kid, healthy and interesting snacks without too much fuss. Hope you all will like it and definitely give it a try. Please pour your valuable comments and suggestions here they meant a lot to me.

Happy cooking....

24 May 2015


Hello everyone 
Butter chicken.....this name brings first of all strong craving for it then comes lots of butter and cream in mind and finally make us to go on back foot , if you are calorie conscious and loves healthy eating. Why only others have all the fun ๐Ÿ˜‰ why not we healthy eaters too have all that fun of lip smacking gorgeous dishes. So here is scrumptious butter chicken recipe with almost less than half calories, than regular recipe. Hope you all will appreciate my this initiative, step wise recipe is given below.



1 kg boneless chicken breast , cubed
3 big onions, very finely chopped or grated
2 big tomatoes, finely chopped or purried 
1 1/2 tbsp ginger garlic paste 
1 1/2 tsp turmeric powder 
1 1/2 tbsp coriander powder 
1 tsp kitchen king masala
1 1/2 tsp Kashmiri red chilli powder 
2-3 green chillies, broken in halves
1 cup thick yoghurt (curd), beaten
10-12 almonds, soaked and purรฉed( optional)
1 tbsp kasoori methi leaves, crushed
1 tsp sugar ( completely optional)
Salt to taste

For tempering:

2 bay leaves 
2 big cardamom
4 cloves 
4 green cardamom 
2-3 inches cinnamon sticks 


Heat 2-3 tbsp oil in a big wok, add all spices of tempering section, saute for 2 mins till they become aromatic. Then add onions and little salt. Saute till onion become light golden, add ginger garlic paste and broken green chillies and saute for 2 mins. 

Now add chicken cubes, turmeric powder and some salt , fry on high flame for 5 mins stirring continuously to avoid sticking to bottom, till chicken get white from all sides. Lower the flame, add chilli powder, coriander powder and kitchen king masala. Saute for 4-5 mins then cover the wok and let chicken to cook for 12-15 mins , stirring occasionally. 

When chicken become nicely cooked and tender then add tomatoes and almond paste ,fry on high flame till raw smell of tomatoes goes off. Then add beaten curd and saute on high flame for 5 more mins stirring constantly to avoid cuddling of curd.

 Now add water as per your choice of gravy consistency, adjust salt, add sugar. Let it boil then add kasoori methi and simmer for 5 mins, and done. 

Your yummy home style low calorie butter chicken is ready to serve with roti , naan or rice.

Always use fresh yoghurt (curd), otherwise you will end up with sour gravy.
Hope you all will like my little initiative towards healthy and guilt free cooking so please pour your comments and suggestions, they meant a lot to me.

Happy cooking....

23 May 2015


Hello everyone
In summer, there are mangoes and mangoes everywhere . Everyone is just mad on mangoes these days , making mango cakes, mango ice creams, mango pudding, mango jelly and many more in the row. I am also one of them๐Ÿ˜Š So after trying my hands on mango jelly and ice cream , now I thought of trying mango cheese cake for first time. But its richness of calories made me always hesitate to try , though I am too fond of trying healthy and guilt free cooking, so came up with a healthy substitute of fatty cheese and cream used in this cake. Accidentally or you can say luckily my 1 1/2 lt of milk got cuddled and hence I got a golden chance for my experiment. As I was not so sure for the perfect end result so missed to click all steps pics but to my surprise, the final outcome is just wow and of course a guilt free dessert.
Recipe is given below, hope you all will definitely like it.



1 1/2 lt milk 
1 tbsp lemon juice or vinegar 
1 1/3 cup mango puree 
2 tbsp sugar, you can add more
5 gm agar agar( China grass)
3/4 cup water
12-15 any sweet biscuit, I used 4 belvita biscuits 
1 tsp ghee or butter


First of all boil milk, then add lemon juice or vinegar , little by little till it get cuddle. Then strain it in a muslin or any fine cotton cloth. Wash it under tap water to remove sourness of vinegar or lemon from cheese. Then squeeze it well and hang some where for at least 1 hr to drain excess water in it. Now your cheese is ready to use.

Soak agar agar strips in water for at least 20 mins. Then take 3/4 cup of water in a pan, add soaked agar agar and boil. After boiling, lower the flame and let it simmer till agar agar get completely dissolved in water. In meanwhile take cheese in mixer and churn till smooth, both not too much. Now add 1 cup mango pulp and sugar in it and churn again for 2-3 pulses only. Now pour it in a bowl.

Now make powder of biscuits in a mixer and add ghee or butter in it. Take a greased pan of your choice, spread this biscuit ghee mixture in it evenly and press with a spatula to get a firm base.

Now in cheese mango mixture add agar agar liquid, little more than half the quantity. Mix well and pour it on biscuit base evenly. Tap the pan to remove any air bubble formed .  Keep the pan in freezer for 10 mins. Now take 1/3 cup of mango puree and add rest of agar agar liquid and mix well. Now take out the pan from freezer and pour this mango puree all over it evenly and tap the pan to get smooth surface. Now keep the pan in refrigerator overnight. For demolding , run a clean knife along its sides so that it leave the edges of pan then carefully invert it on a chilled plate and then invert it once again on serving plate, and done. But will suggest to either use spring form mold or use butter paper in base to make it easier to demold as mine got little deformed in inverting twice.

 Your mildly sweet guilt free veg mango cheese cake is ready to serve.
Be careful with agar agar, as it can set at room temp too. So when we have to wait for next step then keep agar agar mixture bowl in boiling hot water to avoid its jelly formation. If you want good sweet dessert then you can add more sugar to cheese mixture and also some sugar can be added in upper mango mixture too.

This is so creamy and scrumptious desserts that can make you star of any party you are hosting. Just try once you will never regret. Hope you all will definitely give it a try and pour your queries, comments and suggestions ,they meant a lot to me.

Happy cooking....

20 May 2015


Hello everyone 
Pasta... I think most of us including kids and elders, love to have pasta ,But at the same time try to avoid it some time due to sauce and creams used to make it delicious. So I thought why not to give it a healthy twist that make people comfortable to have it without any guilt. I just added some veggies and oats to the regular pasta and it turned out super delicious, guilt free healthy breakfast for us. The combination is adapted from turban tadka but executed my way.
Recipe of the same is given below, just give it a try.



2 cup pasta , boiled and drained
1/3 cup oats
1 carrot, grated
1 spring onion, finely chopped 
1/4 cup green peas, boiled
1/4 cup sweet corn, boiled
1 big onion, finely chopped 
2 green chillies,finely chopped 
1 tsp ginger garlic paste 
2 medium tomatoes,finely chopped 
1/4 tsp turmeric powder 
1/4 tsp black pepper powder 
1/4 tsp chaat masala 
1/4 tsp mustard and cumin seeds(1:1)
1/4 cup green coriander leaves,finely chopped 
1/2 cup water
Salt to taste


Heat oil in a wok, add cumin and mustard seeds. Let it crackle,then add chopped onions and chilies. Fry till golden,then add ginger garlic paste and saute for 2 mins. Add oats and saute it for 3-4 mins. Then add grated carrots and spring onions, saute for 4 mins and add boiled green peas and sweet corns , again saute for 2 mins. Add tomatoes , turmeric and little salt. Saute till tomatoes become mushy and nicely cooked. Then add boiled pasta,black pepper powder , chaat masala and salt. Add 1/2 cup water and let it cook till every thing get nicely coated with saucy consistency. Finally add chopped coriander leaves and mix well.

 And your guilt free yummy pasta is ready to be served.
You can use any pasta of your choice, I added tricolor spiral pasta.
You can also add any veggies of your choice.

This pasta can be served as breakfast or can be a good option for lunch box too. You can have it any time without guilt. Hope you all will like this simple healthy touch to regular pasta. Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

18 May 2015


Hello everyone 
This is my second recipe today and exactly opposite of the former one. That was spice less and this is full of spices and you will feel a burst of flavours in it. It is a delicious treat to all mushroom lovers. Though I am not a big fan of mushrooms but love this one as it is perfect blend of Chettinad spices. This one is a lip smacking side dish goes well with roti, naan or any rice. Step wise recipe is given below , hope you will definitely give it a try.



400 gms mushroom , diced
1 big onion, finely chopped 
2 medium tomatoes, finely chopped 
2 tsp ginger garlic paste 
2 green chillies or dry red chillies, broken in two
1 1/2 tsp kashmiri red chilli powder 
1/4 tsp turmeric powder 
1/2 tsp black pepper powder 
1/2 tsp cumin seeds
1/4 tsp asafetida (heeng)
1 spring curry leaves
2 tbsp green coriander leaves 

Chettinad masala:

1/2 cup fresh grated coconut 
1 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp cumin seeds 
4 green cardamom 
4 cloves
1 inch piece cinnamon stick 
10 almonds, soaked in warm water
1/2 piece of bread ( optional)


First of all roast all spices mentioned in Chettinad masala section in 1/2 tsp oil except coconut, almonds and bread. When it become aromatic then add coconut and roast till it become light brown and aromatic.

 Let it cool and then grind with almonds and bread using little water to make a smooth paste. Keep it aside.

Heat 2 tsp oil in a wok add asafetida followed by cumin seeds, let it crackle then add curry leaves and green chillies. Saute for a min and add chopped onions. Fry till transparent pink then add ginger garlic paste, saute for two mins then add prepared paste along with turmeric powder, chilli powder and black pepper powder.

 Fry till it starts leaving edges of the wok. Now add chopped tomatoes and little salt. Again fry till it become mushy and cooked. Add chopped mushrooms and saute at high flame for 4-5 mins .

Add water as per your choice of gravy . Let it boil. Adjust salt and add chopped coriander leaves. 

Mix well and switch off the flame. Your yummy mushroom Chettinad is ready to serve.

You can omit bread as it's added only to thicken gravy. 

This is a delicious mushroom curry which can be added in any party menu. Hope you will like it.
Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....


Hello everyone
I never saw anyone saying he/she don't like chhole or chaat. If there are some people in that category then they are surely missing a divine treat. I am too fond of chaat and chhole, can dig in any time. Today I am with a very handy recipe with lots of punches of all flavours without too much effort and fuss. It is less time consuming recipe than regular chhole but no compromise in taste anyways.
Recipe is given below , hope will come up to your expectations .



3 cup dried peas, matar ( white or green) , soaked overnight 
3 medium onions, finely chopped 
2 big tomatoes, finely chopped 
2 tsp ginger garlic paste 
2-3 green chillies, finely chopped 
2 medium potatoes, boiled and slightly mashed( optional)
1 1/2 tbsp chaat masala
1/2 tsp turmeric powder 
1/2 tsp cumin seeds
1/2 tsp asafetida ( heeng)
1/2 cup green coriander leaves, finely chopped 
Salt to taste


Boil matar in sufficient water with 1/4 tsp salt , till nicely cooked. Keep it aside. Now heat 2 tsp oil in a wok, add asafetida followed by cumin seeds, let it crackle then add chopped onions and green chillies. Fry it till light brown, add ginger garlic paste and saute for 2 mins. Then add chopped tomatoes , turmeric powder and little salt. Fry till tomatoes get mushy and raw smell of it goes off. Now add mashed potatoes and fry for 2 mins. Then add boiled matar , adjust water , let it boil. Now add chaat masala and mix well. Adjust salt and sprinkle chopped coriander leaves. Now switch off the flame and it's done. Your yummy chhole is ready to serve. Serve it as either chhole or chaat , in both forms it's just yum.

For serving as chaat, take one laddle full of chhole in plate then place an aloo tikki ( optional) then chopped onions, tomatoes,some beaten curd, some khatti meethi chutney or chilli and tomato sauces. Sprinkle some chaat masala over it. Finally add some corn flakes, roasted peanuts and some namkeen mixture or sev. Just done , now immediately dig in before some one snatch it๐Ÿ˜œ๐Ÿ˜œ.  

You can add chaat masala less or more as per your taste. Add water generously as it thickens very fast on cooling. You can avoid adding potatoes if already making tikkis, I added to save myself from making tikkis ๐Ÿ˜.

You can serve it as a party snacks in edible katoris. This is one of the easiest chhole/ chaat recipe I just love to serve and have any time. Hope you all will also give it a try and believe me you will never regret.
Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....