Chapli Kabab

Do you like Kababs, I love them. I made this once jobless new year. I was home alone in Qatar, while my husband was in India. To make time pass on new years eve I made these, they were lovely… Of course I ate most of them myself, but the few I took to school on the 3rd of January was a big hit with my colleagues. I hope you will try this and let me know how it was.

Recipe from Fauzia’s Kitchen Fun. Find the recipe here verbatim. Thanks Fauzia 🙂


Chicken Mince – 500 gm (all water squeezed out completely)

Egg – 1 (lightly beaten)

Egg – 1 (scrambled)

Onion – 1(finely chopped)

Cumin powder – 1 tsp.

Coriander powder – 1 tsp.

Chillies – 2 (chopped)

Red chilli flakes – 1/2 tsp.

Garlic paste – 1/4 tsp.

Ginger paste – 1/4 tsp.

Tomatoes –  2 (seeded and chopped)

Salt to taste

Black pepper powder – 1/2 tsp

Fresh coriander leaves – 2 tbsp.

Breadcrumbs – 2-3 tbsp.


My new year lunch Jeera rice, chapli kabab, Dal fry, chicken fry, and lemon pickle.


Mix everything together then refrigerate the mixture for half an hour. If you leave them too long, the tomatoes will release water and make the kababs soggy, so they will end up breaking in the oil. You can even shape the patties and place them on a tray, then stick the tray in the freezer for half an hour so they firm up. Then proceed to fry them directly from the freezer…this helps maintain their shape. 🙂

Heat a small non-stick frying pan with 2-3 inches of oil, shape the patties flat and round. Fry them on high heat first then lower the heat to medium low and continue cooking the kababs until the color is nice and dark. Turn them over carefully and cook the other side. Try not to crowd the pan, it will be easier to turn if you do 2-3 at a go. Remove and drain on kitchen towels. Drizzle some lemon juice on them before serving. Serve with onions and mint chutney.

Here is a last look




Fried Chicken Kababs

These Kababs are to die for, soft, succulent, pieces of non veg heaven. This recipe is from Ria’s Collection. Less talking not, so onto the recipe. I am copy pasting her recipe verbatim from her site for my convenience. But I really believe you guys must take a dekko at the original recipe here, if not for anything else at least to ogle her photos. Thanks Ria for the awesome recipe. This is a keeper.

4 tbsp maida/ all purpose flour
2 tbsp cornstarch/cornflour
2 tbsp red chili powder
2 tbsp ginger garlic paste
2 eggs
1 tbsp cumin powder
2 tsp garam masala
1 tsp coriander powder
Juice of 2 limes (or to taste)
3 green chilies, finely chopped
1/4 tsp red food colour,optional ( I used it)
Salt to taste

1 kg chicken, with bones (I used a whole chicken)
Oil for deep frying

Method: In a bowl, whisk together all the ingredients from maida to salt. Add a few extra drops of water if the batter is very thick. Add the chicken pieces and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours. Heat oil on high heat, in a deep vessel. Reduce the heat to medium-high and add the chicken pieces, a few pieces at a time. Fry for 3-4 mins turning the pieces occasionally. If you fry it further, the colour of the coating will change from red to brown, if you used food colour. Drain on paper towels and serve hot with a few lime wedges & onions rings.

I am repeating what I already said. This recipe is from Ria, copied VERBATIM. Original recipe is here


Channa – aloo vindaloo

Today, I have for you a very simple recipe. So simple, with a bit of planning. It is a vindaloo, a channa- aloo vindaloo. I have never heard  of a  vegetarian vindaloo, but I guess there is always the first time. It’s simple and tasty. All you need to do is remember to soak the channa the previous night. Once that is done the rest is cakewalk. The recipe is from Anglo – Indian cooking expert, Mrs. Bridget White.


image (1)

Channa – 200 grams (soaked overnight  and pressure cooked for 4 whistles)

Potato – 1 large (peeled, quartered and boiled)

Onions – 2 (chopped)

Chilly Powder- 2 tsp

Turmeric powder – ½ tsp

Ginger – garlic paste – 1 tsp

Cumin powder – 1 tsp

Tomato puree – ½ cup

Cinnamon – 1”

Vinegar – 2 tblsp

Salt – to taste

Sugar – 1 tsp


image (2)


Heat oil in a pan and sauté till golden brown. Add the ginger – garlic paste and cinnamon and fry for some time. Add the chilli powder, cumin powder, turmeric, sugar, tomato puree and fry till oil separates from the masala. Add the channa, potatoes, vinegar and a little water. Simmer till gravy is thick.


Jodhpuri Murg


Rajasthan, the mere word brings evocative images of a sea of desert, historic mehals, brightly dressed women carrying pots of water on their heads and walking across the landscape. Their awesome clothing, gorgeous flashing jewellery…. I have never been to Rajasthan, but it is on my list of places to go (my bucket list of places I want to see before I die).


So what if I am not able to go to Rajasthan, my food will take me there. Presenting Jodhpuri Murg. I got this recipe from a group I frequent in Facebook – KFG – Kannur Food Guide. Such inspiring posts and people. This recipe is from Vijesh Ram Mohan.


It is simple yet tasty, I hope you will all try it out.



Jodhpuri Chicken

Jodhpuri Chicken

Chicken – 1kg
Onion (chopped) – 5 medium
Ginger paste – 2tsp
Garlic paste – 2tsp
Tomatoes puree – 2
Beaten curd – 4 tbsp
Red chilly pwd – 2tsp
Coriander pwd – 4 tsp
Turmeric pwd – 1/2 tsp
Garam masala pwd – 1/2 tsp
Coriander leaves( chopped) – few
Salt – to taste
Cardamom – 3
Bay leaf – 1
Whole red chilly – 3
Whole pepper – 1/4 tsp

1. Wash chicken in water & pat dry.Keep it aside

2. Heat oil in a pan & add whole spices to it,allow them to crackle.

3. Add chopped onions & cook till they become golden in colour.

4. Add ginger & garlic paste,chilli pwd,turmeric,coriander pwd & salt.Cook on low fire for 5 min.

5. Add fresh tomato puree to the mix & cook till masala is done.

6. Heat some more oil seperately in a kadai & saute chicken with salt,1/4 tsp turmeric,1/2 -3/4 tsp of red chilli pwd.Cook chicken for few minutes.

7. Add masala gravy & beaten curd then cook the chicken on slow fire for 15 min or till it is done.

8. Add garam masala pwd & coriander leaves in the end & serve hot.

Jodhpuri Chicken

Jodhpuri Chicken


Jodhpuri Chicken

Jodhpuri Chicken


Dum Gosht

Dum Gosht

Dum Gosht

Good Day lovelies…I have for you a super yummy, spicy, maseldaar mutton curry. The recipe is from Paramita Bhattacharya from the Chef at Large Facebook group…  it is finger licking good. I hope everybody will try it out.


Mutton – 500 grams (Cleaned and Washed)

Curd – 100 grams

Kashmiri chilly paste – 3 tblsp

Red chilly paste – 2 tblsp

Ginger Paste – 2 tblsp

Garlic paste – 3 tblsp

Cumin paste – 2 tblsp

Coriander Paste – 2 tblsp

Onion Paste – 4 tblsp

Onions – 1 big (chopped)

Tomato – 1 (chopped)

Garam Masala Powder – 1 tsp

Mace – ¼ tsp

Nutmeg – ¼ tsp

Turmeric Powder – ½ tsp

Cumin Seeds – ½ tsp

Cloves – 4 pieces

Cinnamon – 4 pieces

Bay leaves – 4 pieces

Green Cardamoms – 6 pieces (crushed)

Brown Cardamoms – 4 pieces (crushed)

Lemon Juice – 1 tsp

Water – 4 cups (Boiling hot)

Ghee/Oil – as needed

Salt to taste

Dum Gosht

Dum Gosht


Marinate the mutton with turmeric powder (1/4 tsp), curd, Kashmiri and normal chilly paste, Ginger Paste, Garlic paste, Cumin paste, Coriander Paste, Onion Paste and chopped tomato along with lemon juice for about four hours.

Heat ghee/oil in a frying pan, add onions and sauté till golden brown. Keep aside.

Heat  more  ghee in the same pan add all the whole spices and fry for a couple of minutes. Add the marinated mutton, fried onions, mix well and cook on low heat for 30 minutes without any added water.

After 30 minutes add the boiling water to the mutton and let it come to a rolling boil. Cover and cook on low flame for another hour or until the mutton is tender.

Add the garam masala and take it off the flame.

Bengali Fish curry

Here I have for you another yummy fish curry…I keep updating more and more fish curry recipes because fish is good for health. I want my readers to be healthy, happy always… This is a bengali fish curry from Tanvi of Sinfully Spicy. Thank you Tanvi for such a yummy fish curry, my husband and I loved it.

Here is the first dekho of the fish curry



Fish – ½ Kilo (I used black Bittar)

Turmeric powder – ½ tsp

Mustard oil – 1 tblsp (recommended is mustard oil, but you can use any other oil as well)

Onion – 1 (chopped)

Ginger – 2”peices (chopped)

Garlic – 3-4 (Chopped)

Tomatoes- 2 (chopped)

Chilly powder – 1 ½ tsp

Coriander powder – 1 ½ tsp

Turmeric powder – ½ tsp

Dry Mango powder (amchur)- ½ tsp

Kasoori Methi _ 1 tsp (crushed)

Water- as required

Salt – to taste

Coriander leaves – for garnish



Briefly marinate the fish peices with turmeric powder and keep aside for a couple of hpours in the fridge.

In a kadai, add the mustard oil and till it smokes. Reduce heat to medium.Add the onion and sauté till brown. Toss in the garlic and fry for a minute. Add tomatoes, ginger, chilly powder, coriander powder, and turmeric powder. Cook until oil sepearates, (Tanvi’s advice: Cook thoroughly to reduce water. This slow cooking is very important to develop flavors and colour of the paste, please do not rush. Allow the masala to reduce till it acquires beautiful reddish to brown colour.)

Add the fish, with kasoori methi and amchur. Also add salt to taste. Stir around gently so that the fish steaks are coated in the masala. Cover the pan and let the fish cook on low for 5 -8 minutes. (This cooking time will depend on the variety, cut and thickness of steaks. Adjust accordingly.) When the fish is almost done, add the water and let simmer for another couple of minutes.

When the fish curry is ready, keep it aside for half an hour to let the flavours develop. Garnish with chopped coriander leaves and serve.