The most simple chicken curry ever!

This is one recipe that was made very often at home when I was a child. It is simple,easy to make but taste absolutely delicious.

It takes hardly 5-6 ingredients


500 gms chicken legs

15-20 cloves of garlic chopped (the more garlic the better)

2 green chillies choppes

1 tsp of cumin seeds

1 tbsp of ginger garlic paste

1 tsp of turmeric powder

salt and pepper to taste.


  1. Start off by cleaning the chicken well and then applying salt to taste,ginger garlic paste and turmeric powder. Set aside. You can marinate this or use it straight away.
  2. Chop the green chilies and garlic.
  3. In a pan heat 2 tablespoons of ghee and add the cumin seeds.When they crackle, add the garlic and green chilies and saute for sometime.
  4. Then add the chicken and fry on a low flame turning on both sides for 10-15 minutes. The chicken should sear and fry well. Add some pepper and give it a good stir.
  5. Then add 1 cup of hot water and cover and cook for a further 15-20 minutes until the chicken is done.
  6. Taste best with rice!
Simple chicken curry
Apply turmeric powder,salt and ginger garlic paste
Simple chicken curry
Heat 2 tbsp of ghee and crackle a tsp of cumin seeds. Then add chopped garlic and green chilies. I chopped one green chilly and kept one whole to reduce the spiciness
Simple chicken curry
Add the chicken and fry for 10-15 minutes turning on both sides
Simple chicken curry
Add a cup of hot water and cover and cook for another 15-20 minutes till done

Chicken Skewers

Tried out the urban platter cajun spice seasoning!

While browsing through Amazon,something I do almost everyday, I came across this spice mix by the brand urban platter and after reading almost 5 star reviews on it, I decided that I had to try it.

So what I used in this recipe was 500gms of boneless chicken legs, that I washed ,cleaned and cut into strips, to which I added 4 teaspoons of this spice mix.

You do not need to add anything else besides this,even salt as this seasoning already has salt added to it.

I then put them on bamboo skewers and baked them in the oven for 40 minutes.

The result turned out like restaurant style chicken skewers. This spice mix was something different and unlike any of the run of the mill spice masalas you get in the indian stores.

The only gripe with this was that it was a little on the spicy side and I found it to be a little too hot even for someone like me who loves their spice.

So the next time I try it I would add 3 teaspoons instead of 4.

Urban Platter Cajun Spice Seasoning
Marinated chicken legs(boneless) overnight with cajun seasoning

Urban Platter Cajun Spice Seasoning

Urban Platter Cajun Spice Seasoning
Baked at 180C for 40 minutes. Check after the 30 minute mark if they are done

Chicken and Veg Casserole

Chicken Casserole

This is a one pot meal that would be perfect for Thanksgiving! It is hearty,filling and loaded with veggies and protein


3 boneless chicken legs

6 medium tomatoes

8-10 garlic cloves

1 medium onion

200gms mozarella cheese

pizza mix or italian mix to taste

salt,pepper to taste

1 tsp of red chilly flakes

1 cup of pasta uncooked

1 zucchini

200 gms button mushrooms


  1. Start by chopping the zucchini and mushrooms
  2. Deseed the tomatoes and cut them into rough chunks. Puree them in a food processor
  3. Chop the garlic and onion
  4. In a saucepan add a tbsp of butter( I used the garlic butter from Amul) and add the garlic to the pan. Once the garlic becomes golden brown add the onion and fry till the onion turns translucent.
  5. Add the chopped zucchini and mushroom and saute for 8-10 minutes.
  6. Add the tomato puree and let it come to a boil, simmer for 5 minutes. Add a tbsp of pizza mix and the chilly flakes.
  7. Season the boneless chicken legs with salt and pepper and fry them in a pan till it gets lightly brown on both sides. We only want to seal the chicken here.
  8. Add the chicken pieces to the tomato and veg mixture along with half a cup of water and salt and pepper to taste.
  9. Cover and cook on a low flame for 40 minutes.
  10. After that take the boneless chicken legs out and shred them into tiny pieces. Add them back into the saucepan.
  11. Boil a cup of pasta as per package instructions and drain. Add this cooked pasta to the saucepan
  12. Grate the 200 gms of mozarella cheese and add this to the saucepan as well. Give it a good mix and let the entire mixture cook on a low heat for 2-3 minutes.
  13. Put in a casserole dish and bake in the oven for 10-15 mins at 180C.
  14. Your delicious bake is ready.
Chicken Casserole
  Chop up an onion and around 10-12 garlic cloves  
Chicken Casserole
Chop up one medium zucchini and 200 gms of white button mushrooms     
Chicken Casserole
Chop and deseed 6 medium tomatoes and puree with a tsp of sugar and salt to taste
Chicken Casserole
Add a knob of butter to a saucepan and saute the onions and garlic till the onion turns golden brown

Chicken Casserole

Chicken Casserole
Add the tomato puree and a tbsp of pizza seasoning and let it cook on low flame for 5 minutes
Chicken Casserole
Add the zucchini and mushrooms and mix for 2 minutes
Chicken Casserole
Sear 3 boneless chicken legs on both sides and season them well with salt and pepper
Chicken Casserole
Add the boneless chicken legs to the saucepan and cover and cook on a low-medium flame alongwith half cup of water for 45 minutes


Chicken Casserole
Remove the chicken after 45 minutes and shred into small pieces. Add the pieces back into the saucepan
Chicken Casserole
Grate 200 gms of mozarella cheese and set aside
Chicken Casserole
Mix in the boiled pasta to the pan
Chicken Casserole
Add in the grated cheese and stir everything in till well incorporated
Chicken Casserole
Put in a 9 by 13 inch casserole dish and bake with a foil covering it for 15-20 minutes

Chicken Casserole

Chicken Casserole
This is perfect even the next day as leftovers!

White Chocolate Chip cookies

best white chocolate chip cookies

After making the yummy chocolate chip cookies that I posted on my blog, I was on the hunt for some more delicious cookie recipes and I decided to try out these white chocolate chip cookies I came across. The title of this post is aptly named ‘the best white chocolate chip cookies’.

best white chocolate chip cookies

These cookies have a wonderful almost toffee, caramelized,milky flavor to them. It reminds me very much of the milk toffee sweets made for Christmas.

The cookie dough is not very firm like normal cookie dough, its more like a thick cake batter. I baked some straight away and some I chilled for a few hours before baking and it didn’t really make a difference.

Both methods turned out equally delicious. These do spread out quite a bit though so I recommend keeping quite a bit of space between each cookie before baking.

I cut down the recipe to half because I didn’t want to make a big batch.

Recipe source: The best white chocolate chip cookies


1/2 cup butter,room temperature

1/2 cup brown caramelized sugar

1/4 cup granulated sugar that I then ground down to a powder

1 egg

1 tablespoon vanilla extract

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

1 1/4 cup flour

200 gms of white chocolate that I chopped into chunks


  1. Preheat oven to 180’C
  2. Cream together the butter and both sugars for 2-3 minutes on medium speed.
  3. Add in the egg and vanilla essence and further beat on medium speed for 5 minutes.
  4. Add in the flour, baking soda,baking powder and salt and beat on low speed till incorporated.
  5. Beat in the white chocolate chunks for a minute.
  6. Take 2 tbsp size balls of cookie dough and place them on a baking sheet and keep quite a bit of space between each cookie.
  7. I then placed them in the fridge for 3-4 hours to set. I baked a couple immediately and they turned out quite well. Keeping the dough in the fridge is not necessary.
  8. I baked them for 15 minutes at 180’c. Please check your cookies after the 10 minute mark as everyone’s oven temperatures differ. I had to keep mine in for longer.
  9. Set aside to cool. These get a lovely golden color and are chewy in the inside.

best white chocolate chip cookies

best white chocolate chip cookies
cream together butter and brown sugar. I powdered the 1/4 cup of white granulated sugar and beat it in
best white chocolate chip cookies
Add in the egg and vanilla extract
best white chocolate chip cookies
Add in the flour,baking soda and baking powder and mix well.
best white chocolate chip cookies
Place the cookies on a baking sheet. Here I used foil. Keep quite a bit of space between each cookie as these do tend to spread quite a bit. I didn’t do so and ended up with my cookies sticking to each other
best white chocolate chip cookies
This is how they turned out. I didn’t keep enough space between each cookie and it ended up sticking to one another. This doesn’t detract from the deliciousness of each cookie though!




Red kidney beans recipe(Rajma Recipe)

Kidney beans are an excellent source of proteins and fibre, besides loads of other vitamins and minerals.

Kidney bean recipe, Rajma recipe

This is a very simple,tasty recipe that involves hardly 10 minutes of prep!


1/2 cup of soaked kidney beans( soak overnight)

1 medium onion

1 tomato

1 green chilly

10 small garlic cloves

1 tsp of cumin seeds

1 tsp of Everest kitchen king masala(any garam masala will do)

1 tsp of turmeric powder.

1/2 tsp of pepper

salt to taste


  1. Wash and soak kidney beans for 8-10 hours. Drain and rinse well
  2. In a pressure cooker, add a tbsp of ghee. Once it heats up, add in the cumin seeds and let it crackle.
  3. Add the garlic and green chilly and fry till the garlic turns golden brown.
  4. Add the chopped onion and fry till the onion is translucent. Add in the chopped tomato and fry till tomato is soft and mushy.
  5. Add the kitchen king masala(garam masala) and turmeric powder and stir for a minute. The flame should be low, don’t allow the spices to burn.
  6. Add the kidney beans and stir well. Add salt and pepper powder.
  7. Add 1 cup of water. Cover and cook on a low flame for about ten minutes after the first whistle.

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Cover and cook in the pressure cooker after adding a cup of water for 10 minutes after the first whistle on low flame. Let the pressure release naturally.



Vegetable biryani recipe

What do you do when your hungry,open your fridge door and see that you only have a couple of carrots, a zucchini and some babycorn?

Why make some vegetable biryani, of course!

This vegetable biryani is a simple,hearty meal that you can throw together in just one pot.

With the exception of the time it takes you to dice a few vegetables, this is quick and easy to make.

Start by chopping one large zucchini, 2 medium carrots and 200gms of babycorn.

Vegetable biryani recipe Vegetable biryani recipe

Chop up two large red onions.

Vegetable biryani recipe

In a utensil heat up two tbsp of ghee and add whole spices like cinnamon sticks, peppercorns, cloves, green cardamon and a tsp of cumin seeds. Fry for 1 minute.


Add a tbsp of chopped green chilly, ginger and garlic and fry till the garlic turns golden brown.

Vegetable biryani recipe

Add the chopped onions and fry till the onions turn translucent.

Vegetable biryani recipe

Add the carrots and babycorn and fry for 5 minutes. Add a tsp of salt at this stage and stir well

Vegetable biryani recipe

Add the zucchini, half a green bell pepper(capsicum) and a chopped tomato. Mix well and fry on a low flame for another 5 minutes.

Vegetable biryani recipe

Now add a tsp of turmeric powder, 1 tsp of red chilly powder, 1 tsp of garam masala powder and 3 tsp of biryani masala/pulao masala. I added the Everest brand biryani masala.

Vegetable biryani recipe

Fry this well for 3-4 minutes.

I then added half a cup of curd and a handful of pudina/mint leaves. Don’t skip the mint leaves as it adds that yummy ‘biryani’ flavour.

Vegetable biryani recipe Vegetable biryani recipe

Since I am going two be using two measures of rice( each measure is a 200ml glass), I will be adding 4 measures of water to the utensil and bringing it to the boil. Add salt to taste at this stage.

Vegetable biryani recipe

Add the rice once the mixture comes to a boil. I added two measures of rice.

Vegetable biryani recipe

Once you add the rice, taste for salt and cover the utensil. Let the flame be high for 5 minutes. Then reduce the flame to low till you see bubbles appear in the rice. This should take another 5 minutes. At this point switch off the flame. Let the biryani rest for atleast 15 minutes before opening the lid and serving.

Vegetable biryani recipe

Vegetable biryani recipe




Throw together a pizza

This is a recipe for when you don’t want to order those caloric filled pizzas and want to make a ‘healthier’ version at home.

Its also a great way to utilise any leftover roast chicken or veggies.

I started by sauteeing around 200gms of white button mushrooms, 1 onion and a green bell pepper in a tbsp of butter. I  first sauteed the mushrooms and when they released water, I added the onion and bell pepper and cooked them through.

Homemade pizza Homemade pizza

Homemade pizza Homemade pizza

I used two store bought pizza crusts and added a thin layer of store bought ketchup and a mix of chilly ketchup.

Homemade pizza

I then added a generous sprinkling of pizza spice mix or oregano mix which is readily available in most supermarkets. I topped both the pizza bases with the sauteed vegetables, roasted chicken and cheese. I used a cheese cube for each pizza.

Homemade pizza  Homemade pizza

Homemade pizza

Bake in the oven at 180’c for 15 mins.


This recipe is truly delicious and way better than ordering or calling for a pizza!

Its easily customizable, you can pretty much put any topping you like!





Delicious Chocolate Chip Cookies

After watching loads of videos of chocolate chip cookies, it comes as no surprise that I wished I could jump through my pc screen and gobble some of them straight up!

So I decided to hunt through loads of recipes to find a good one and I came across a recipe with the title


and its the seriously that pulled me in. I decided to bake these and they were seriously awesome!

Recipesource:Chocolate Chip Cookies 


  • 1/2 cup (113g) unsalted butter, melted
  • 1/3 cup (66 g) granulated sugar
  • 1/2 cup (104g) regular brown sugar, packed
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (186g) all-purpose flour(I used maida flour)
  • 1 1/2 cups (255g) chocolate chips (semi-sweet or milk)( I used 4 52 gms packets of cadbury dairy milk cut into chunks)

I started by melting my butter.

Chocolate chip cookies


I then added 1/2 cup of brown sugar(packed) and 1/3rd cup of granulated sugar and beat it well.

Chocolate chip cookies Chocolate chip cookies

To this I added an egg and a tsp of vanilla.

Chocolate chip cookies  Chocolate chip cookies

Add 1/2 tsp of baking soda and 1/2 tsp of salt. Beat this well, and then add 1 and a half cup of maida flour. Do not overmix the flour.

Chocolate chip cookies Chocolate chip cookies

Fold in the chocolate chunks.

Chocolate chip cookies

Make it into rounds of around two tbsp each and cover in cling film to chill. I chilled the dough for 6 hours. It is imperative that you chill the dough.

Chocolate chip cookies Chocolate chip cookies

I baked the cookies at 180 degrees C for 20 minutes. Every ovens temperature is different so I recommend checking after 12 minutes. Allow to cool for atleast 15 minutes before taking a bite. The inside should be slightly soft and chewy.




At home we have always had a standard way of making dal and never with a tadka!

Just make a ‘bagar’ of jeera,mustard seeds, green chilly,onion,tomato and curry leaves and cook the dal in one pot. No putting a ‘tadka’ to the dal.

Now don’t get me wrong, while this method turns out delicious(check out blog post), I was bored and ready to try on something new and thankfully I came across this particular recipe for dal watching a youtube video.

This recipe is a gujurati dal recipe and it turned out tasting great, slightly on the sweet and sour side which was something different.

Do try it and let me know what you think!

I started out my washing and soaking 1/3rd cup of dal.

Gujurati dal recipe

I pressure cooked this with 4 parts of water, 1/2 tsp of turmeric powder and a tsp of salt for 3 whistles in a pressure and let the pressure release on its own.

Gujurati dal recipe

I then set aside a tsp of cumin seeds, 1/2 tsp of mustard seeds, 1 dry red chilly, a pinch of hing(asafoetida). Hing mimics the flavour of ginger-garlic as no ginger and garlic will be added to this recipe. Chop one medium tomato

Gujurati dal recipe

In a small utensil or tadka pan, I heated 2 tbsp of ghee and once it was heated up, I added the cumin seeds, red chilly and mustard seeds.

Gujurati dal recipe

Once the cumin seeds started crackling, I added half a tsp of turmeric powder, 1/4 tsp of hing, 1/2 tsp of red chilly powder, and a pinch of pepper powder. After ten seconds( make sure the flame is low and the spices do not burn) add the chopped tomato,8-10 curry leaves and 1 tbsp of jaggery powder. Fry for 2 minutes.

Gujurati dal recipe Gujurati dal recipe

Add the mixture to the dal and give a good stir. Adjust for salt.

You can add a bit of coriander leaves at this point although I did not.

Gujurati dal recipe

Sprouted Kala Chana recipe

Black gram or kala chana is a much more heartier version of chickpeas. It has a comparatively higher fibre content and a higher nutrient value, not to mention it is tastier too!

The way I like to make these is to sprout them! So what I do is, I soak the beans overnight and then rinse them the next morning and place the beans in a colander for around 24 hours.

Sprouted beans are tender and healthier than their non sprouted version.

This is what the beans look like once sprouted.

Kala Chana Recipe

The recipe I use to make this is very simple and it’s more of a dry beans recipe.

I start off by chopping one onion and around 10-12 garlic cloves.

Kala Chana Recipe

I heat up 2 tbsp of ghee in a pressure cooker and add a tsp of cumin seeds and let them crackle. I then add the garlic and let it turn golden brown before adding the chopped onion. Saute the onion till it turns translucent. To this I add a half tsp of turmeric powder and 1 tsp of everest kitchen king masala. I find that this imparts great flavour.

Kala Chana Recipe Kala Chana Recipe

Kala Chana Recipe Kala Chana Recipe

Saute the masala for 30 secs. Then add the sprouted kala chana and 1 and a half tsp of pink himalayan salt. Stir well and add 1 cup of water.

Kala Chana Recipe Kala Chana Recipe

Kala Chana Recipe Kala Chana Recipe

Pressure cook for 3 whistles on low flame. Switch the flame off and let the pressure release naturally before opening.

Kala Chana Recipe

Enjoy! I urge you to try this recipe, it truly is delicious.

Kala Chana Recipe