Pyaz Ka Salan | Shallots Salan | Hyderabadi Recipe

The classic Hyderabadi Pyaz Ka Salan recipe that goes very well with any Biryani. I went through a lot of recipes to decide what to serve with a Chicken Biryani and then finally I came across this very easy Pyaz Ka Salan recipe which is made with baby onions. This is the best accompaniment to serve with a Biryani.


You can serve this with plain rice or pair it up with Chicken Paratha, or Keema Paratha to enjoy the Salan. Give this recipe a try and let me know your feedback. 🙂


Serves 4-5


For Grinding

  • 2 Tbsp roasted peanuts
  • 2 Tbsp roasted white sesame seeds
  • 2 Tbsp roasted coconut

For Salan

  • 18-20 Shallots/ baby onions, peeled only
  • 8-10 Curry leaves
  • 1 Tsp mustard seeds
  • 1 Tsp cumin seeds
  • 1 Tsp fennel seeds
  • 1 Tsp cumin powder
  • 1 Tsp coriander powder
  • 1 Tsp red chili powder
  • ½ Tsp Kashmiri red chili powder
  • ½ Tsp turmeric powder
  • 1 Tbsp tamarind pulp
  • ½ Tsp sugar
  • Salt as required
  • 4 Tbsp sesame oil/ cooking oil

Learn Step By Step Recipe With Pictures For Pyaz Ka Salan | Shallots Salan | Hyderabadi Recipe


Step 1- Take roasted peanuts, sesame seeds, and coconut in a mixie jar and add 2-3tbsp of water. Grind to a smooth paste and keep aside


Step 2- Heat oil in a pan and splutter mustard seeds. Add cumin and fennel seeds and when they start spluttering add curry leaves. Add the shallots and fry them on high flame for 2-3mins until the turn little soft

Step 3- Turn the flame to low and add all the dry spices and mix them well. Add 2 cups of water and bring to a boil

Step 4- Add the smooth paste and tamarind pulp. Add the required salt and add more water if required. Add sugar at this step and close the lid of the pan. Cook on low flame until the oil separates (approx 12-15mins) and then turn off the flame

Serve with any Biryani and some vinegar onions on the side. Enjoy the delicious meal. 🙂



Paneer Lahori | Restaurant Style Paneer Lahori


Paneer Lahori is a thick and creamy gravy made with a blend of flavors. This is a super duper hit combinations of spices with paneer and onion-tomato base that goes very well with roti or naan. This would be the best option to treat your guests or to include in your party menus or any other occasion.


Serves 4


For Masala Paste

  • 1 ½  Cup onion, roughly chopped
  • 1 Cup tomato, roughly chopped
  • 6-7 Cashew nuts, roasted
  • 1-inch ginger, roughly chopped
  • 4 Garlic Cloves
  • 1 Green Chili

For Curry

  • 200 Gms paneer, cut into cubes (or desired shape)
  • 1 Small onion, finely chopped
  • ½-inch ginger, cut into Julians
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 1 Black cardamom
  • 3 Green cardamoms
  • 4 Cloves
  • 1 Tbsp coriander powder
  • 1 Tsp red chili powder
  • 1 Tsp Kashmiri red chili powder
  • 1 Tsp Turmeric powder
  • ½ Tsp Cumin powder
  • 1 Tsp garam masala
  • 1 Tbsp Kasuri methi
  • 3-4 Tbsp ghee/ oil

Learn Step By Step Recipe With Pictures For Paneer Lahori | Restaurant Style Paneer Lahori


Step 1- Heat 2tbsp ghee/ oil in a pan and shallow fry paneer until golden brown from both the side. Transfer them to a plate

Step 2- In the same pan, take the ingredients mentioned under masala paste. Add onions, garlic cloves, ginger, and green chili. Fry until the onions turn translucent then add tomatoes. Add roasted cashew nuts and give it a nice mix. Remove them to a plate and let it cool down

Step 3- Transfer the mixture to a mixie jar and grind to a smooth paste. Keep aside for later use

Step 4- To the same pan add 1tbsp ghee/ oil and add the whole spices (bay leaf, cinnamon stick, cloves, black cardamom, and green cardamoms) and roast them for 30secs. Add the finely chopped onion, green chili, and ginger Julians and fry until it is cooked and then add the paste we kept aside earlier

Step 5- Fry the masala for 4-5mins on medium flame and then add coriander powder, cumin powder, red chili powder, Kashmiri red chili powder, and salt as required. Mix well and again cook until it starts leaving oil from the sides. Add 1cup of water and garam masala. Cover and cook until the gravy thickens

Step 6- Add the shallow fried paneer and Kasuri methi. Mix well and turn off the flame. Paneer Lahori is ready to be served

Garnish with a tsp of ghee and serve warm with plain naan or roti and enjoy. 🙂


Instant Gajar Ka Halwa | Instant Pot Halwa

Gajar Halwa has a charm that can please anyone and everyone. ❤ Gajar Ka Halwa is undoubtedly the most popular winter special dessert or sweet for any occasion and it’s a ritual to have gajar ka halwa in the winter season otherwise winter is incomplete.


I have shared a traditional method for cooking Gajar Ka Halwa where grated carrots are simmered in full-fat milk for hours on low flame. Cooking halwa in full-fat milk and ghee makes the halwa rich which gives a delicious taste. This takes approx 3-4hours of cooking. But in this instant world, everyone wants the instant result for everything. So here I am presenting an Instant or a quick version Gajar Ka Halwa for your instant cravings. 😀 This smells good and tastes heavenly. 🙂


Serves 4


  • 4 Cups grated carrot
  • 1 Cup whole milk
  • 1 Cup condensed milk (sweetened)
  • 1 Tbsp cashew nuts
  • 1 Tbsp raisins
  • 1 Tbsp pistachio
  • A pinch of saffron strands (optional)
  • 2 Tbsp ghee

Learn Step By Step Recipe With Pictures For Instant Gajar Ka Halwa | Instant Pot Halwa 


Step 1- Turn on IP to sauté mode and heat 1tbsp ghee. When it’s hot, add grated carrot to the IP and fry for 3mins until the raw smell of carrot goes away. Add milk and mix well. Turn the IP to pressure cook (Hi) mode and cook for 4mins with the valve on seal position

Step 2- After 5mins on natural release, do a quick release and open the lid of the IP. Turn the IP to sauté mode and cook until more than half of the milk evaporates. Now add condensed milk and keep stirring to avoid sticking at the bottom

You can add sugar at this step to adjust sweetness or if you are using unsweetened condensed milk

Step 3- Add dry nuts and saffron strands to the IP and mix well. Cook until the halwa thickens and milk is evaporated

Step 4- Add 1tbsp of ghee. Mix well and cook until all the moisture evaporates. Turn off the IP and transfer halwa to a bowl

Garnish with few nuts and serve warm or cold as desired. 🙂


Eggless Coconut Cookies

These coconut cookies are an absolute delight for everyone. These crispy from outside and melt-in-mouth from inside cookies are so addictive that you will crave for more.


What can be better than crisp melt-in-mouth coconut cookies to treat your sweetness cravings? And also to enjoy with your cup of chai. These bakery style cookies are made with very basic ingredients and are ready in very less time. They make perfect cookies for holidays to bake ahead of time and enjoy the holiday or gift to your family and friends during the holidays. Bake it, store it, and enjoy for days. As Easy As It Sounds! If you love cookies you MUST TRY this recipe and I am sure you will like very much and won’t be able to resist yourself from having few more. 😀



Serves 25


  • 1 Cup all-purpose flour
  • 1 Cup desiccated coconut, grind them to coarse powder
  • ½ Cup salted butter/ 1 butter stick (at room temperature)
  • ½ Cup powdered sugar
  • 2 ½ Tbsp milk
  • ½ Tsp Vanilla essence
  • ¼ Tsp baking powder
  • A pinch of baking soda

Learn Step By Step Recipe With Pictures For Eggless Coconut Cookies


Step 1- In a large bowl, cream butter and powdered sugar together until well combined

Step 2- Add all-purpose flour, baking powder, baking soda, and vanilla essence to the bowl and mix with a spatula to bring it together

Step 3- Add the powdered coconut and mix to form a dough. Close the lid of the bowl and keep this dough in refrigerator for 30mins

Step 4- Preheat oven to 300ºF. Take out the dough from the refrigerator and flatten it using the rolling pin. Cut into the desired shape. Place them on a baking tray and bake for 16-18mins

Take them out from the oven and let them cool completely before storing them. Store them in an airtight container and enjoy the coconut cookies with tea/coffee. 🙂



Hariyali Murgh Biryani | Clay Pot Biryani

Hariyali Murgh Biryani is my new favorite Biryani recipe. This recipe is inspired by Hariyali Murgh Curry which I made a few weeks back. 😀 The star ingredient of this recipe is mint & coriander which is very easily available and it gives a slight greenish color to your Biryani. The color will depend upon the quantity of green you use while making the paste. The proportion of mint-coriander and green chilies can be changed according to one’s taste and preference.


There are so many varieties of utensils for cooking and serving Biryani. Many restaurants serve Biryani in Handi/ matki (clay pot vessel). I wonder do they actually cook Biryani in that or they just serve in it? Anyway, I have cook Biryani in clay pot vessel at home so many times and TRUST ME, no restaurant Biryani can beat this clay pot cooked Biryani. Clay pot consumes a little extra time for cooking than regular pot and pans but the aroma & taste it gives to Biryani or any other dish is something no other vessel and cooking method can give.


A tangy and flavorful Biryani for all Biryani lovers. It tastes different and DELICIOUS. Give this Biryani a try and I am sure you will LOVE IT! Serve this biryani with plain or boondi raita and vinegar onion rings.


Serves 4


  • 1 Pound chicken (Biryani pieces, bone-in)
  • 2 Cups coriander leaves, chopped
  • 1 Cup mint leaves, chopped
  • 2 Green chilies, chopped
  • 8 Garlic Cloves, roughly chopped
  • 1-inch ginger, roughly chopped
  • ¾ Cup thick curd
  • 1 Cup onion, thinly sliced
  • 1 Bay leaf
  • 3 Green cardamoms
  • 2 Cloves
  • 1 Star anise
  • 1 Tbsp cumin seeds
  • 1 Tsp fennel seeds
  • 1-inch cinnamon stick
  • 1 Tbsp red chili powder
  • 1 Tbsp coriander powder
  • 1 Tbsp biryani masala (optional)
  • Salt as required
  • 3-4tbsp Ghee

For Rice

  • 2 Cups Basmati rice, soaked for 30mins
  • 1 Bay leaf
  • 1 Tsp cumin seeds
  • ½ Tsp fennel seeds
  • 2 Green cardamoms
  • 1 Tsp ghee
  • Salt as required

For Garnishing

  • ½ Cup mint-coriander leave, chopped,
  • 2 Tbsp saffron milk
  • Few drops of kewda water

Learn Step By Step Recipe With Pictures For Hariyali Murgh Biryani | Clay Pot Biryani


Step 1- In a mixer jar, take coriander leaves, mint leaves, ginger-garlic, green chili, curd, salt and grind to a smooth paste. In a large bowl, take chicken pieces and add the prepared paste, red chili powder, biryani masala, and coriander powder to the chicken. Let it marinade for 2hrs

Step 2- In a rice cooker/ pan boil 3 ½ cups of water and all the ingredients mentioned for rice. Add soaked rice and cook until the rice is done

Step 3- Heat the clay pot or regular pan/ cooker. Add ghee and when it’s hot fry the sliced onion until dark brown and remove half for garnishing the biryani


Step 4- Add whole spices (bay leaf, star anise, green cardamoms, cumin seeds, cloves, and fennel seeds) to the clay pot and fry for 1min. While cooking in a clay pot I keep a tawa on the stove and then I place the pot on the tawa. You can use heat diffuser if you have

Keep the flame to high as the clay pot takes more time to cook food than regular pots and pans

Step 5- Add the marinated chicken and cover the lid of the pot. Cook for 10mins with closed lid and then remove the lid and let it cook until the chicken is soft and tender. Keep stirring in between to avoid the burn. The chicken will take approx 20mins to cook or more or less depending on the size of the chicken pieces. Adjust salt and red chili powder as required

Step 6- Take out  few chicken pieces and curry in a bowl to layer the biryani

Step 7- To the remaining chicken layer with half of the cooked rice evenly and add the remaining chicken pieces and curry. Spread some mint-coriander leaves. Repeat the process of layering and add fried onions and pour the saffron milk. Add few drops of kewda water and seal the pot lid with the dough

Set the flame to medium and let it dum for 20mins. Hariyali Murgh Biryani is ready to be served

Remove the dough and open the lid of the pot. Serve warm Biryani with a bowl of raita and some onion rings on the side.



Tandoori Sizzler Plate | Tandoori Chicken And Paneer Sizzler


Don’t you just love when a hot sizzler food is served to you at a restaurant? Appealing and exotic it looks! Right? ❤ Tandoori chicken and Tandoori Paneer aka Paneer Tikka are the two most hot and famous starters of any Indian. I am sure you all must have tried them at least once in your lifetime. If not, then I would suggest trying this TODAY. 😀 And when I love these two starters equally and when the preparation is ALMOST the same then why not prepare both. 😛 I served them on a sizzler plate just to take the feel of the weekend and obviously to make it more appealing. A hot sizzling plate of Tandoori Paneer and Tandoori Chicken is perfect for this Friday night. 😉



Serves 4


  • 2 Chicken leg quarters
  • 16 Paneer cubes
  • 1 Cup green capsicum, cut into cubes
  • 1 Cup red capsicum, cut into cubes
  • 1 Cup onion, cut into cubes

For Marinade Masala

  • 1 Cup thick curd/ greek yogurt
  • 1 ½ Tbsp ginger-garlic paste
  • 2 Tbsp lemon juice
  • 2 Tbsp red chili powder (or as desired)
  • 1 ½ Tbsp Kashmiri red chili powder
  • 1 Tbsp Kasuri methi
  • 1 Tbsp chat masala
  • 1 Tsp garam masala
  • 1 Tsp turmeric powder
  • 3 Tbsp mustard oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Tandoori Sizzler Plate| Tandoori Chicken And Paneer Sizzler


Step 1- In a mixing bowl, take all the marinade masala ingredients and mix well. Make slits in the chicken leg quarters to absorb the marinade masala properly. Divide the mixture into 3 bowls and marinade paneer cubes, veggies, and chicken leg quarters separately

Keep the bowls in the refrigerator and leave for 3-4hrs to absorb the flavors. If you wish you can leave it overnight too

Step 2- Preheat oven to 450ºF. Arrange the paneer cubes, capsicum, and onion on skewers alternatively and place them on a cake pan. Keep aside. Place the marinated chicken leg quarters on a wire rack and place in the heated oven. Bake for 20mins and then turn the quarters and bake for another 25mins.

Turn the oven to Broil, place the paneer capsicum pan in the oven. Broil paneer skewers and chicken leg quarters for 10mins and then remove from the oven

Broiling gives the paneer and chicken an Indian style tandoori cooked effect. You can skip broiling and bake paneer skewers for 8-10mins at 400ºF. Baking time may vary depending upon the chicken thickness and size 

Step 3- Heat a sizzler plate and arrange the tandoori paneer and chicken leg quarters with some chopped onion rings and lemon wedges. Add few drops of melted butter all over the chicken and paneer


Garnish with some onion rings and lemon wedges and serve this sizzling Tandoori plate with mint-coriander chutney. Happy Weekend. 🙂


Mumbai Pav Bhaji | Instant Pot Pav Bhaji

An Indian street food which has been a crowd pleaser recipe for decades in Mumbai and all over India is every Mumbaiya’s and a foodie love. 😀


A blend of various vegetables cooked with few spices and served with a dollop of butter and soft and buttery pavs is enough to make anyone drool. This is one such healthy dish which is packed with nutrients of different veggies.


Traditionally, the mixture of vegetables is first steamed, mashed and then cooked with onion-tomato base and few spices and served with buttery pav. Thanks to the Instant Pot for making this recipe a One-Pot Recipe without compromising on the taste and aroma of the dish. 😀 Try this one-pot pav-bhaji for weekday night dinner. I would suggest you use butter to make the Mumbai style pav-bhaji. Pav-bhaji tastes better with a dollop of butter. 😉


Serves 4


  • 2 Cups Cauliflower florets
  • 2 Cup potatoes, chopped
  • 1 Cup green peas
  • 1 Cup carrots, chopped
  • ½ Cup green beans, chopped
  • 1 Onion (large or 1Cup), finely chopped
  • 3 Tomato (larger or 3cups), finely chopped
  • 1 Green capsicum, finely chopped
  • 1 Green chili, finely chopped
  • 1 Tbsp ginger-garlic paste
  • 1 ½ Tsp cumin seeds
  • 2 Tbsp pav bhaji masala
  • 1 Tsp red chili powder (or as desired)
  • 1 Tsp Kashmiri red chili powder
  • ½ Tsp turmeric powder
  • ½ Lemon
  • Salt as required
  • 3 Tbsp butter + butter cubes for garnishing

For Pav

  • 6-8 Pavs
  • 2 Tbsp butter
  • 1 Tsp pav bhaji masala

For Garnishing

  • 1 Small onion, finely chopped
  • 2-3 Lemon wedges

Learn Step By Step Recipe With Pictures For Mumbai Pav Bhaji | Instant Pot Pav Bhaji


Step 1- Turn IP to sauté mode and heat butter. Add cumin and when it starts spluttering add onions and sauté for 4mins. Add ginger-garlic paste and sauté  for 35-40secs

Step 2- Add capsicum and tomatoes and sauté for another 5mins until the tomatoes are mushy. Add the veggies, ½ cup of water, Kashmiri red chili powder, turmeric powder, red chili powder, and salt as required. Cancel the sauté mode and turn the IP to pressure cook mode and pressure cook for 4mins with the vent on the seal side

Step 3- Let the pressure goes naturally for 5mins and then quick release the pressure. Turn the IP to sauté mode to evaporate the water. Using a potato masher or blender mash/blend the veggies until coarse or desired texture. Turn off the IP when water evaporates

Step 4- Squeeze lemon and mix well. Adjust salt if required. Add 1cube of butter and let it melt there in the pot

For Pav

Heat butter on a pan/tawa and sprinkle some pav bhaji masala over it. Slice the pav horizontally and  toast from both the sides

Garnish with chopped onion and lemon wedges and serve hot-hot pav bhaji with a dollop of butter to enjoy the Mumbai pav-bhaji.