Chai Masala Recipe | Masala Tea Powder Recipe | Homemade Chai Ka Masala

A dash of  Masala Tea Powder can make your cup of Tea and morning more interesting and beautiful. ❤


It won’t be wrong to say Tea is a National beverage of India. This is the most common welcoming drink in almost every household to serve to your friends, guests, relatives. Tea is such a beautiful companion when you are having a bad day- have a nice strong cup of tea, when you are having a good day- share a cup of tea with your loved ones, when unexpected or expected guests arrived, when you are sick- nothing feels better than a strong cup of Masala tea, to shoo away the bad mood, to overcome that groggy mornings…the list is endless for Indians. I can go on and on. 😛


There is no thumb rule to make Masala Tea Powder. Masala Chai can be made in so many flavors to suit’s ones liking. A handful of green cardamoms, a few cloves, a spoon full of black peppercorns and a bit of this and etc, can kick-start your dull mornings. Every household has its own version of Masala Tea and they all taste good in their own way.


These spices have a lot of benefits and you can have this cup of Masala Chai during Monsoon or Winters to keep your body warm and prevents cold, though we Indians are addicted to it and can have it in any season. Holding a warm cup of tea in cold winter days is pure BLISS! 😀 It’s been a week I have not seen the sun and today it’s raining which made me prepare this Masala Tea Powder.


Like I always say, nothing beats the taste of freshly grounded homemade masala. Ditch the store-bought Tea Masala and make your own at home with your choice of spices and adjust the measurement of spices according to your likings.


Serves- ½ Cup masala (loosely packed)


  • 1/4 cup cinnamon stick
  • 2 Tbsp green cardamom
  • 2 Tsp Cloves
  •  Tsp black peppercorns
  • 2 Tsp dry ginger powder
  • 1 Tsp nutmeg powder
  • 1 Tsp dried and crushed Tulsi leaves

Learn Step By Step Recipe With Pictures For Chai Masala Recipe | Masala Tea Powder Recipe | Homemade Chai Ka Masala


Step 1- Take the whole spices (cinnamon stick, green cardamoms, cloves, and black peppercorns) in a grinder jar and grind to a coarse or smooth powder

Step 2- Transfer the coarse mixture to a bowl. Add dried and crushed Tulsi leaves, dry ginger powder and nutmeg powder to the mixture and using a spoon combine well. Store this masala powder in an airtight jar up to 45days to 2months


To make masala tea ( 2 cups of tea)

Step 1- Take 1 cup water in a saucepan and add ¼tsp of chai masala powder and 2 ½ tsp of tea leaves. Let it simmer on medium-low flame for 4-5mins or until the water reduces to half

Step 2- Add 1 ½ cup milk and simmer it for 5-6mins or more. Tea tastes best when simmered on low flame 😉

Step 3- Add sugar as required and bring it to boil on high flame for 2-3mins. Turn off the flame. Strain and serve hot



Thai Green Curry With Chicken | Instant Pot Recipe- Green Curry With Chicken Recipe

Made with lots of fresh vegetables, chicken/ tofu, coconut milk and green curry paste, this curry makes a delicious and comforting meal for any season. This curry is a balance of a bit sweet, savory, a bit tangy, and hot. Adjust the heat according to your taste buds.


Few dishes are delicious and soul-satisfying with its taste and aroma. In spite of its bursting flavors and creamy texture, this is the easiest recipe to cook any time. This Thai Green Curry is easy, perfect and simple enough for a quick meal for Lunch or Dinner on weeknights too.

This is the best dish to try out when you are cleaning the fridge. Use those leftover veggies to make this curry. I had a couple of green and red bell peppers, 2-3 Carrots, 3-4 asparagus, a handful of green beans, and a bunch of basil leaves and few more veggies which I will use in my next dish. 😀 And it’s been days the can of coconut milk is sitting there in my pantry. So, without thinking much I bought the rest of the required ingredients and green curry paste (I already had red curry paste but that I will use later 😛 ) and cook this delicious curry.


The curry is a bit on the watery side. To make this more like a restaurant style add 1tbsp of cornstarch with 2tbsp of water and stir in while simmering the curry. You will get a creamy and thick textured curry. I would suggest avoiding that if you can. Replace chicken with tofu if you are a vegetarian. Serve this curry on a bed of jasmine rice with lime wedges and enjoy the meal.


Serves 2


  • ½ Lbs boneless chicken or boneless chicken breast, cut into ½ inch thick strips
  • 1 Can coconut milk
  • 3-4 Tbsp green curry paste
  • 1 Small green bell pepper, cut into strips
  • 1 Small red bell pepper, cut into strips
  • 1 Small carrot, sliced thin
  • ¼ Cup green beans with ends trimmed
  • ¼ Cup onion, cut into strips
  • 6-8 Broccoli florets
  • 3-4 Baby Bok Choy leaves
  • ¼ Cup spring onion whites
  • ¼ Cup spring onion greens
  • A handful of basil leaves, chopped
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger, finely chopped
  • 1 Tsp lime zest
  • 1 Tsp-1 Tbsp chili flakes (as desired)
  • 1 Tbsp coconut oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Thai Green Curry With Chicken | Instant Pot Recipe- Green Curry With Chicken Recipe 


Step 1- Turn the IP to saute mode and heat 1tbsp coconut oil. Add the chopped ginger-garlic and saute for 30secs and then add the spring onion whites and saute it for a min

Step 2- Add green curry paste and cook for 1min then add the chicken. Cook the chicken for 2min

Step 3- Add the coconut milk with ½ cup of water. Add the required salt and pressure cook for 4mins with the valve on the seal side. Quick release the pressure and open the lid

Step 4- Turn the IP to saute mode (low) Add all the veggies, spring onion greens, and basil leaves. Let it simmer for 10mins and then add the chili flakes, lime zest, and bok choy leaves. Let it simmer for 1-2mins more and then turn off the IP

Serve over jasmine rice and garnish with basil leaves and lime wedges. 🙂


Basic Veggie Noodle Soup | Soup Recipe | Instant Pot Recipe


It’s a bit cold here or maybe I am sick that’s why I am feeling it. 😛 And which obviously means I am not in a mood to cook a full-fledged meal. Don’t you all agree with me on this, that whenever we are in no mood to cook a proper elaborated meal we came up with something super easy yet comforting meal? Yes? Isn’t it! 😀  This Veggie Noodle Soup is perfect for this cold evening to have a comforting warm bowl of soup. A handful of veggies cooked in chicken broth with noodles and few herbs is all I need to feel better. 😀


Nothing fancy or new here, include veggies that are available in your kitchen and make this comforting bowl with minimal ingredients. This is one of the easiest and comforting meals you can put together in less than 15mins when you want to eat a healthy meal and don’t feel like cooking an elaborated meal. Add protein of your choice (tofu/ paneer/ or any meat) if required.


Serves 2


  • 1 Cup sweet corn kernels
  • ¼ Cup carrot, finely chopped
  • ¼ Cup green beans, finely chopped
  • 4 Cups chicken broth/ vegetable stock
  • 1 Pack noodle
  • 2 Tbsp spring onion whites, finely chopped
  • 1 Tbsp garlic, finely chopped
  • 1 Tbsp chili flakes (optional)
  • 1 Tsp mixed herbs
  • 1 Tsp crushed black peppercorns
  • 1 Tbsp olive oil or cooking oil
  • 2 tbsp spring onion greens, for garnishing
  • ¼ Cup Croutons, for garnishing

Learn Step By Step Recipe With Pictures For Basic Veggie Noodle Soup | Soup Recipe | Instant Pot Recipe


Step 1- Turn on IP to saute mode and heat oil. Add chopped garlic and when it turns brown add the spring onion whites and saute for 20secs


Step 2- Add all the veggies and give them a nice mix. Saute for a minute and keep stirring to avoid sticking at the bottom. You can include more veggies as per your likings


Step 3- Cancel the saute mode on IP and turn the IP to pressure cook mode. Add chicken broth, noodle, crushed black peppercorns, chili flakes, mixed herbs, and required salt. Give everything a stir and close the lid of the IP. Pressure cook for 1mins with the valve on the seal side


Step 4- Once the pressure cook mode is off, quick release the pressure and garnish with spring onion greens


Sprinkle chili flakes, herbs, and add croutons. Serve this warm bowl of goodness and enjoy. 🙂



Eggless Chocolate Mousse | Easy Chocolate Mousse Recipe | 3 Ingredient Chocolate Mousse

Chocolate Mousse is a “to-die-for French dessert” which has occupied a very special place in almost every American restaurant now. Chocolate Mousse is amazingly light, soft, fluffy, and airy in texture and absolutely delicious in taste.


There are so many variations of Chocolate Mousse recipe and they all are truly amazing in taste. I have been looking for a tried and tested recipe for Chocolate Mousse with no fancy ingredients and raw eggs as I can’t stand the smell or taste of a raw egg, AT LL! Though to be frank, I have never felt any smell or taste of raw egg at any restaurant’s Chocolate Mousse but I was a bit skeptical about trying that recipe at home. So, to be on the safer side I tried Eggless Chocolate Mousse and trust me, just like any other Mousse recipe this too came out pretty well, fluffy and with nice airy texture.

Traditionally mousse was made using fine quality dark chocolate and also it tastes best when dark chocolate is used while making this. Feel free to use dark/ semi-sweet/ or milk chocolate or a mix of both. I have used 3:1 ratio of dark and milk chocolate as I like the mousse to be on a bit sweeter side. I have used heavy whipping cream in my recipe but many recipes call for heavy cream too.


You need only a handful of ingredients and you are all set to prepare this super easy dessert. No fancy ingredients have been used while making this still it can easily please a crowd with its fancy look. ❤  This dessert can be made ahead of time so, the next time you are hosting a house party make this dessert beforehand and serve to your friends and guests.


Eat this Chocolate Mousse as it is or layer it on a cake, ice-cream cake, or brownies cake. This classic French dessert is so versatile that you can use this in your dessert recipes. Do share your ideas of using this Chocolate Mousse other than just eating it as it. 😀

Serves 4


Note- you can use only dark chocolate morsels. I prefer my mousse to be a bit on the sweeter side that’s why I have used the combination of dark and milk chocolate morsels 

Learn Step By Step Recipe With Pictures For Eggless Chocolate Mousse | Easy Chocolate Mousse Recipe | 3 Ingredient Chocolate Mousse


Step 1-  In a saucepan take 1cup heavy whipping cream and just when it starts to simmer turn off the flame. In a bowl take chocolate morsels and pour the simmered heavy whipping cream and using a spatula mix well. Cover the bowl and refrigerate the mixture for 30-40mins

Step 2- Take the rest 1cup of heavy whipping cream and sugar (optional) in a deep bowl and using an electric hand mixer beat for 3-4mins on high speed. Cover the bowl and refrigerate for 30mins

Step 3- Take out both the bowls from the refrigerator. Using the electric hand mixer give the chocolate mixture a nice whisk and gently fold with whipping cream

Step 4- Using an ice-cream scoop fill the dessert bowl/ glass with mousse. Cover each bowl/glass with cling wrap and let it sit in the refrigerator for 1hr at least to set. Serve and enjoy



Dhaba Style Punjabi Chana Masala | Chana Masala Recipe | Instant Pot Recipes


I have tried Chana Masala at an Indian restaurant here in the USA and I must say they totally messed up with the taste and almost all the restaurant serve the same bland yellow dish. 😦 I remember having best Chole-Bhature in Delhi. That dark color Chole and nicely puffed up Bhaturas with pickle and onions. The best part about Dilli wale Chole other than lip-smacking taste is its dark brown color. I just love it. ❤ I have already shared authentic Punjabi Chole recipe in my earlier posts. Do try this recipe if you are looking for Punjabi Chole recipe with.


Dhaba food is very much popular in North India and is known for its finger-licking taste and not to forget the generous amount of spices used while preparing the food. 😀  This Chana masala recipe will give you an authentic taste and Dhaba food experience. Serve this Dhaba style spicy Chole with puffed Bhaturas or steamed rice and do not forget to have a glass of buttermilk after this heavy meal. 😉


Okay! I have to say this, just because I am cooking this in an Instant Pot doesn’t make it a quick recipe. Do not judge me for this. 😛 The recipe is a bit time consuming but worth all your efforts.


Other related recipes- Amritsari Aloo Kulcha, Bhatura Recipe, Pindi Chole Recipe, Punjabi Chole Recipe

Serves 4-5


For Boiling

  • 2 Cups soaked chickpeas (8hrs or more)
  • 2 Tsp tea leaves
  • 2 Black cardamoms
  • 4-5 Cloves
  • 1-inch cinnamon stick
  • ½ Tsp amla powder or 2-3 dried amla
  • ¼ Tsp baking soda
  • 1 ½ Tsp salt

For Masala

  • A pinch of asafoetida
  • 2 Cups onion, finely chopped
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp coriander powder
  • 1 ½  Tbsp red chili powder
  • 1 Tsp Kashmiri red chili powder (optional)
  • 1 Tsp turmeric powder
  • 1 Tsp garam masala
  • 1 Tsp cumin powder
  • ½ Tsp amchur powder
  • ½ Cup thick curd
  • ½ Cup tomato, chopped
  • 1 Tbsp chana masala
  • 1 Tsp ½ Kasuri methi
  • Salt as required
  • 2-3 Tbsp ghee or mustard oil
  • 2 Green chilies
  • Ginger Julians
  • 1 Tbsp ghee (optional)

Learn Step By Step Recipe With Pictures For Dhaba Style Punjabi Chana Masala | Chana Masala Recipe | Instant Pot Recipes


Step 1- Turn IP to pressure cook mode.  In a tea infuser, take tea leaves, cloves, and black cardamoms. Take 3 cups of water in the pot and add soaked chickpeas, cinnamon stick, amla powder, baking soda, and required salt. Pressure cook for 3mins and let the pressure goes off naturally


Step 2- Open the lid and discard the whole spices. Transfer the chickpeas and water stock to separate bowls. Mash a chickpea between your fingers to check if it has cooked properly or not


Step 3- Wash the inner pot with water and turn the IP to saute mode. Add ghee/oil, a pinch of asafoetida, onions and saute onions until light brown. Add ginger-garlic paste and saute until the raw smell goes away



Step 5- Add the dry spices (coriander powder, cumin powder, red chili powder, Kashmiri red chili powder, turmeric powder, garam masala, and amchur. Mix and saute for 1min and then add the curd and cook for 2-3min until the oil starts to leave from the sides



Step 6- Add the chopped tomato and cook until they are mushy and then add the chana masala and give it a nice mix



Step 7- Cancel the saute mode and turn pressure cook mode. Add the water stock, boiled chickpeas, 1tbsp ghee green chili julians, ginger julians and Kasuri methi. Adjust salt if required and close the lid of the pot. Pressure cook for 1min with the valve on the seal side



Step 8- After 4mins quick release the pressure and serve with Naan, Bhatura, or steamed rice and pickled onion rings



Eggless Vanilla Cupcakes | Vanilla​ Choco Chip Cupcakes With Chocolate Fudge Frosting | Eggless Cupcakes

I have been on a serch for a simple dessert recipe where I can use my open can of condensed milk before I use the whole can in making tea. 😛 And what’s better than a soft, moist, vanilla flavored mini cakes/ single serving cakes…Yeah! I mean cupcakes! 😀 Vanilla cupcakes are the most basic cupcakes recipe and the best to start with. Nothing fancy about them yet they are delicious and addictive. ❤ Just a handful of ingredients and you are good to go.


I have used condensed milk in my recipe, though you can replace condensed milk with sugar and instead of using milk and vinegar mixture use 1cup buttermilk. Top and decorate these vanilla cupcakes with your choice of frosting and enjoy. Well, I like to eat them as it is. To me, they taste even better without any frosting.



Serves 12 Cupcakes


  • 1.5 Cups all-purpose flour
  • 2 tbsp corn flour
  • 1 Tsp baking powder
  • ¼ Tsp baking soda
  • ¼ Tsp salt
  • 1 Cup milk + 2tbsp white vinegar
  • ¾ Cup + 2tbsp canola oil or vegetable oil
  • ¾ Cup Cup condensed milk or as desired
  • A handful of choco-chip
  • 1 Can chocolate fudge frosting
  • Cupcake sprinkles

Learn Step By Step Recipe With Pictures For Eggless Vanilla Cupcakes | Vanilla Choco Chip Cupcakes With Chocolate Fudge Frosting | Eggless Cupcakes


Step 1- Preheat oven to 350ºF. In a bowl take milk and add white vinegar. Leave it for 7-8mins and it will curdle

Step 2- Meanwhile, In a mixing bowl take all-purpose flour, corn flour, baking powder, baking soda, and salt and whisk

Step 3- In another bowl, take oil and condensed milk and using an electric or hand mixer, mix until well blended. Add the vanilla essence and whisk

Step 4- Add the flour mixture and crudled mix in parts and mix it until well combined and make sure no lumps are formed

Step 5- Add the choco-chips and gently fold the batter. The batter will be thick yet flowing

Step 6- Line a muffin tray with cupcake liners and using a scoop fill the liners with the batter. Pour 2/3rd mixture into every cupcake liner. Place the muffin tray in the heated oven and bake for 16-17mins or until the toothpick inserted comes out clean from the center. Remove tray from the oven and let the cupcakes cool down

Step 7- Top the cooled cupcakes with your choice of frosting and sprinkles


Beary Biryani | Beary (Mangalorean Muslim) Chicken Biryani

This show on Hotstar “Raja, Rasoi, Aur Anya Kahaniyaan” has won my heart. They take you through the history of food prepared in the royal kitchens of India and the history behind them. I am a food lover and learning the new recipes from different regions and then trying them out is something that I enjoy. ❤  I came across so many dishes that are now on my “must try dishes” list 😀 After trying several dishes from my “must try dishes” list I decided to try Beary Biryani. Biryani is one such dish that we both enjoys and I don’t want to try all kinds of Biryani. 😀


The Beary Briyani is a specialty of Beary (also known as Byari) Muslim community in coastal south Kannada, a district in the South Indian state of Karnataka. The word ‘Beary’ is said to be derived from the word ‘Byara’, which means trade or business. This Beary Biryani is a specialty of the Beary Community and is very different in taste from other types of Biryani prepare elsewhere.


This Biryani was made by merchants and traders using lots of green chilies and coconut while cooking Biryani. Rest of the preparation is same as we do for Dum Biryani. Rice and chicken are cooked separately and then it is layered and dum for hours. Over the time, the recipe has changed and customized according to one’s taste and preference. There are many recipes for Beary Muslim Biryani you will find on the internet. Do feel free to adjust the heat by increasing or decreasing the number of green chilies.


Serve this Biryani with cucumber raita and salad and enjoy the Beary Biryani, a delicacy of Mangalore.

Serves 4


For Chicken Marination

  • 2 Lbs bone-in chicken, biryani pieces
  • ¼ Cup thick curd
  • ½ Cup coconut paste, grind fresh or desiccated coconut to a smooth paste
  • ½ Cup coriander leaves, for grinding
  • ¼ Cup mint leaves, for grinding
  • 8-10 Green Chilies, or according to your taste, for grinding
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp cumin seeds
  • 1 Tbsp fennel seeds
  • 1 Tbsp coriander powder
  • 1 Tsp turmeric powder
  • 2 Bay leaves
  • 1-inch cinnamon stick
  • 1 Star anise
  • 3 Green cardamoms
  • 2 Cloves
  • Salt as required

For Rice

  • 2 Cups Basmati rice, soaked for 20mins
  • ¼ Cup coconut milk (optional)
  • 1 Tsp fennel seeds
  • 2 Cloves
  • 1 Star anise
  • 1 green cardamom
  • 1-inch cinnamon stick
  • 1 ½ tsp salt, or as required
  • 1 Tbsp ghee

For Biryani

  • ¼ Cup Ghee
  • 1 Large onion thinly sliced lengthwise
  • Salt as required
  • A handful of coriander leaves, for garnishing
  • A handful of mint leaves, for garnishing
  • Few drops of kewra water

Learn Step By Step Recipe With Pictures For Beary Biryani | Mangalorean Chicken Biryani | Beary (Mangalorean Muslim) Biryani

For Chicken Marination

Step 1- Take coriander leaves, mint leaves, and chopped green chilies to a blender and add 2tbsp of water. Blend to a smooth paste and keep aside

Step 2- In a mixing bowl, take all the ingredients mentioned under marination and add the prepared green paste. Mix well using a spoon and add the chicken pieces. Refrigerate for 4-6hrs

For Rice

Step 3- Wash and soak basmati rice for at least 20mins before cooking. To a tea infuser, take fennel seeds, green cardamom, star anise, and clove. Drop this in the rice cooker and add 4cups of water, ghee, coconut milk, and required salt, Bring this to a boil and then add the soaked rice. When the rice is 80-90% cooked drain the excess water if any. Gently fluff the rice

For Biryani

Step 4- Heat ghee in a heavy-bottomed pot and add the sliced onions. Turn the flame to high and caramelize the onions. Remove a handful of fried onions for layering and garnishing the Biryani

Step 5- Add the marinated chicken to the pot. Turn the flame to medium and keep cooking. Do not add water as the chicken will release water

Step 6- Cook until the chicken is well done and stir in between to avoid sticking at the bottom of the pot. Adjust salt as required. Add red chili powder to increase the heat or else skip. Turn the flame to medium-high and cook until the water evaporates and you get a very thick consistency gravy

Take out few chicken pieces and some gravy for layering the Biryani

Layering Biryani

Step 7- I have used a Clay Pot to Dum the Biryani. You can use the same heavy-bottomed pot in which you cooked chicken.

Place a heat diffuser on the gas stove and then put the Clay Pot on it. Turn the flame to high as the clay pot takes time. When the clay pot is hot enough turn the flame to medium-low. Add a tbsp of ghee to the clay pot and spread some gravy and chicken pieces. Add a layer of rice, spread few fried onion, add few pieces of chicken, and sprinkle some coriander and mint leaves

Step 8- Add a second layer of rice, fried onions, and garnish with coriander-mint leaves. Add few drops of kewra water. Use a foil to seal the lid or make a dough to seal. And Dum the Biryani for 20mins on medium-low flame. Turn off the flame and leave it for 10mins

After that, open the lid of the pot and gently fluff the rice and serve along with raita and salad.