Chicken Tikka Masala

Probably every Indian must be familiar with Chicken Tikka and Chicken Tikka Masala. Once in a lifetime every North Indian must have ordered chicken tikka for starters. 😀 Have you ever tried chicken tikka masala curry? Well, I have never tried that, neither eating nor the cooking part.:D Though I had chicken tikka many times at restaurant. That is the only one boneless chicken dish I have ever liked and loved. Have you ever thought of cooking chicken tikka masala? If NO, then think again and must try this at home.


This chicken tikka masala is very creamy, full of flavors, not so spicy and rich chicken dish which you can prepare within 30mins. Serve this chicken tikka masala with paratha, naan, jeera rice or plain rice and some vinegar onion on the side. Taste divine. 🙂

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Serves 4


For Marination

  • 1 1/2 Pound chicken (Boneless, I prefer with bones)
  • 1/2 Cup thick curd
  • 1 Tsp cumin powder
  • 1 Tsp coriander powder
  • 1 Tsp garam masala
  • 1 Tsp turmeric powder
  • Salt as required

For curry

  • 2 Tbsp butter
  • 1 Cup finely chopped onions
  • 1/2 Cup tomato puree
  • 1 Tbsp finely chopped ginger
  • 1 Tbsp cumin-coriander powder
  • 1 Tsp garam masala
  • 1 Tsp red chili powder (optional)
  • 1/4 Cup heavy cream
  • 1/4 Tsp black pepper powder
  • 1 Tsp sugar
  • Salt as required
  • Chopped coriander leaves

Learn Step By Step Recipe With Pictures For Chicken Tikka Masala


Step 1- In a large bowl take all the marination ingredients and combine well. Cover the bowl and let the chicken marinade for 1hr or more in fridge. Preheat the broiler and place the marinated chicken pieces on the rack and broil for 8-10mins or more if required. Let the chicken pieces cool down

Step 2- Heat butter in a pan/kadhai and add chopped onions and ginger. Fry them until golden brown. Cool the onions in a plate and grind to a smooth paste. Grinding is option. You can cook also until soft and translucent. Add the onion-ginger paste to the pan again with some butter. Fry for 2mins on high flame and then add cumin-coriander powder and garam masala. Mix the spices and cook for 2mins

Step 3- Add the tomato puree and cook until the raw snell of tomato goes. Then add red chili powder, sugar, salt, black pepper powder, heavy cream and half cup of water. Mix everything and let it cook on low medium flame for 15-16mins

Step 4- Now add the broiled chicken and cook for another 5mins. Turn off the flame and garnish with coriander leaves

Serve hot with rice, naan, chapati, paratha or jeera rice and enjoy the delicious meal. 🙂

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Schezwan Maggi Noodles | Schezwan Masala Maggi

Indo-chinese food occupies a very special place in every Indian’s mind. Actually they kind of rule our mind when it comes to hot n spicy street side food. 😀 I like that street style noodles or fried rice or any Indo-chinese food over the restaurant Indo-chinese food. 😛 The street side vendors know better about Indian’s taste buds. 😉 I prefer schezwan noodles/ rice over normal noodles or fried rice because I like fiery hot chinese food. 😀 This is the simplest Indo-chinese food I have ever cooked. 😛


I am sure everybody likes maggi here? Well I can’t say NO to maggi. 😀 My life savior during hostel days. 😀 Though now I rarely eat maggi/noodles for lunch but today I was so hungry and also I was craving for some hot n spicy dish. And luckily I found this maggi packet lying in my kitchen pantry. But regular maggi is boring sometimes 😛 no? Thought of trying schezwan maggi to sooth my craving for spicy food.

You can serve this schezwan maggi with veg manchurian, chicken manchurian or chilli chicken. Enjoy the Indo-chinese meal this weekend and gain some calories. 😛

Serves 2


  • 2 Packs of maggi
  • 1 1/2 Cup chopped veggies (carrot, cabbage, onion)
  • 1 Tbsp garlic, finely chopped
  • 1-2 Thai green chili chopped
  • 2 Tbsp schezwan sauce
  • 1 Tsp white vinegar
  • 2 Tbsp spring onion greens
  • Salt as required
  • Oil

Learn Step By Step Recipe With Pictures For Schezwan Maggi Noodles | Schezwan Masala Maggi

Other related posts-  veg manchurian, chicken manchurian, chilli chicken


Step 1- Boil 2 cups of water in a pan with few drops of oil and some salt. Add maggi and cook on high flame for 2-3mins. Remove in a strainer and wash with tap water and keep aside

Step 2- Heat oil in a pan and saute garlic and thai green chili for 15secs on high flame and then add onion and carrot and fry for 1min. Add cabbage, schezwan sauce and salt as required and mix everything

Step 3- Now add the boiled maggi, spring onion greens and vinegar. Give it a nice mix and turn of the flame. Add the maggi masala again mix everything and serve


Mango Custard | How To Make Mango Custard

Before the lovely mango season ends grab all the ingredients and make this yummy Mango Custard. This recipe is for all the mango lovers out there. It’s simple, easy to make and could be the most satisfying dessert to your family. It’s a light and very creamy AAM-mazing sweet dish. 🙂 I bought custard packet to make fruit custard but then it’s Krishna’s birthday today and also Independence Day. So I had two reasons to make something special. 🙂


Happy Independence Day And Happy Janmashtmi Everyone 🙂


Serves 2


  • 1 1/2 Cup milk
  • 1/2 Cup mango pulp
  • 2-3 Tbsp sugar or as required
  • 1 1/2 Tbsp custard powder
  • 1 Tsp vanilla essence
  • 2 Tbsp tutti frutti
  • Fresh fruits (optional), for topping

Learn Step By Step Recipe For Mango Custard | How To Make Mango Custard


Step 1- In a bowl take custard powder and 2tbsp milk and mix well to a runny thick paste and keep aside

Step 2- Boil milk in a pan until it comes up. Lower the flame and add sugar, stir well

Step 3- Add the custard paste to the simmering milk and keep stirring so that no lumps formed. Keep stirring on low flame until it’s thick then add mango pulp and vanilla essence and mix well

Step 4- Mix everything well and cook only for 1-2mins. Do not cook after adding the mango pulp. Turn off the flame. Remove the custard in a bowl and refrigerate for at least 1-2hrs before serving

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When serving top with tutti frutti and some chopped fresh fruits. Serve chilled and enjoy. 🙂


Dosa Recipe | How To Make Dosa | Dosa Batter Recipe

Though traditionally the dish is from South India and a staple breakfast food which is VERY famous there but now it’s very popular all over India and every state has their own twist to the friendly dosa. 😉 Among all the dosas I have ever tried I liked the podi dosa and masala dosa the MOST. 🙂  Though every state has their own touch to the most famous masala dosa but I like the original South Indian masala dosa. 🙂

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I can eat dosa every alternate day and still not be bored if you promise to make me one. 😉 To me, making dosa used to be a tough task because you need to start a day or two before. But once you are done with the batter making it’s so convenient to have that homemade dosa batter in your fridge. A big help for those days when you are really tired or not in a mood to cook elaborated meal or you are running short of time.

I always had on my mind to post this dosa batter recipe but the lazy me was too lazy to did so. 😛 But finally this Friday while my husband was busy in making dosas I got the chance to write this dosa batter post. 😀 Thanks to him. 😛 Do try this recipe to get perfect crispy dosas and let me know your feedbacks. 🙂

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Serves 11-12 Dosas


  • 1 1/2 Cup idli rice/ parboiled rice or sona masoori rice
  • 1/2 Cup urad dal
  • 1 Tbsp chana dal
  • 1/2 Tsp fenugreek seeds/ methi seeds
  • 2 Tbsp thick poha
  • Salt as required (non-iodized)

Learn Step By Step Recipe For Dosa Recipe | How To Make Dosa | Dosa Batter Recipe


Step 1- Wash rice thoroughly with water and soak overnight in a bowl. Wash urad dal, fenugreek seeds and chana dal together and soak them together overnight

Before grinding the soaked rice and dal soak thick poha for 15-20mins separately


Step 2- Add the soaked rice and poha to the grinder with little water and grind to a thick and smooth paste. Remove in a large bowl

Step 3- Grind the dal with water as needed and grind to a smooth and fluffy and bubbly paste. Add this mixture to the rice paste. Add salt and mix well using your hands

Keep this batter in a warm place and leave overnight. It will take time to ferment depending upon the weather


Step 4- Heat a dosa pan/ tawa until hot enough and grease with few drops of oil. Sprinkle some water. Pour a scoop of dosa batter and spread it evenly in a circular shape

Step 5- Drizzle some oil and let it cook until crisp golden brown. Flip and cook from both the sides if you like. And remove on a plate

Serve with chutney and sambhar. 🙂

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Oven Roasted Corn On The Cob

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Straight from the oven, this hot butterly oven roasted corn on the cob is so simple and heavenly that you will be going to crave for it regularly. 😉 This is most probably the BEST way to cook the fresh corn on the cob I ever came across. It tastes better than boiled and it’s effortless. 😉 Well, everyone has their own way of cooking corn on the cob…I just love the corn on the cob cooked on gas stove the way my Dad used to cook. 😀 But till now I don’t know how to cook corn on the cob that way on electric stove. AND then I found this new way. The easiest way. 😀

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This is perfect for your outdoor parties. Serve oven roasted baby potatoes and some veggies as a side dish to your roasted corn on the cob. Just the few ingredients red chili powder, chat masala, black salt, butter rubbed on the corn on the cob, roasted for 20mins and squeeze some lemon on top. TADA…Ready to enjoy. I hope you love this simple oven roasted corn on the cob. 🙂

Serves 2


  • 2 Corn on the cob
  • Butter
  • 1 Tsp red chili powder
  • 1 Tsp chat masala
  • 1 Tsp black salt
  • Half lemon

Learn Step By Step Recipe With Pictures For Oven Roasted Corn On The Cob


Step 1- Pre-heat oven at 450ºF. After washing and husking corn on the cob and apply some butter all over it. Rub some red chili powder, chat masala and black salt. Line a aluminum foil and bake for 25-30mins. Turn the corn on the cob every 10min to cook evenly

Squeeze lemon on it. Rub the masala if required and serve.


Chole Recipe | Punjabi Chole | Punjabi Chole masala


Chole-Bhature is undoubtedly a match made in heaven. 😀 Did you guys ever been to Delhi NCR Haldiram’s? or any street side vendor selling Chole-Bhature? I always wondered what’s the secret for that dark color chole. And then one fine day I found the secret ingredient. I am sure many of you are already aware of that secret ingredient. 😉 Dry Amla or Tea leaves, you can use any of these two to give that perfect dark color to spicy chole. As I already said in my previous blog of Bhature that Chole-Bhature needs no introduction. This indeed is a mouth-watering, yummylicious and most famous Punjabi dish.


You can eat this combo either in breakfast or lunch. Or if you love it so just have it anytime of the day. 😉 😀 Just enjoy this homemade Chole-Bhature any day. Serve the chole/ punjabi chole masala with hot-hot fried bhatura, some lachhchhadar onions and pickle. Enjoy this spicy, exotic punjabi meal. This spicy flavorful chole goes well with parathas or pooris too.


Find recipe for Bhature here: Bhature Recipe | Punjabi Bhatura Recipe

Serves 4-5


For Boiling Chole

  • 2 Cups soaked chickpeas
  • 1 Tsp tea leaves/ 1 tea bag
  • 3 Garlic cloves
  • 2 Bay leaves
  • 2 Black cardamoms
  • 1/2 Tsp baking soda
  • 1 Tsp salt
  • 2-3 Cups water for boiling

For Masala

  • 1 Tbsp coriander powder
  • 1 Tbsp cumin powder
  • 1 Tbsp pomegranate powder
  • 1 Tbsp black salt
  • 1 Tbsp red chili powder
  • 1 Tsp cinnamon powder
  • 1 Tsp black pepper powder

Other Ingredients 

  • 1 Cup chopped onions
  • 1/2 cup chopped tomato
  • 1 Tbsp chopped ginger
  • 2 Tbsp chopped coriander leaves
  • 1 inch thinly sliced ginger
  • 2-3 Slit green chilies
  • 3-4 Tbsp oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Chole Recipe | Punjabi Chole | Punjabi Chole masala

Step 1- In a pressure cooker take soaked chickpeas with 2-3cups of water and add all the boiling ingredients (garlic cloves, bay leaves, black cardamoms, tea leaves, baking soda and salt. Pressure cook for 3-4 whistled or until the chickpeas are soft and tender

Take out boiled chickpeas in a bowl and discard the whole masala and tea leaves. Keep the water stock for later use


Step 2- In a pan dry roast cumin powder, coriander powder, pomegranate powder, cinnamon powder and black pepper powder until aromatic and keep aside

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Step 3- In a deep pan/ kadhai/ cooker heat oil and add chopped onions and garlic and fry until translucent and soft. Then add chopped tomato, salt as required. Cover the pan and cook

Step 4- Cook until the tomatoes are mushy and then add the roasted spices, red chili powder and black salt. Mix well and fry for 2-3mins on medium flame and add the boiled chickpeas. Give it a good mix and let it cook for another 1min. Add more salt if required and adjust spiciness according to your taste buds

Step 5- Add water stock to the pan and bring to a boil for at least 5-6mins. Then add coriander leaves, chopped ginger and green chilies. Cover with the lid and turn off the flame. Chole is ready to be served

Serve this spicy treat with hot-hot bhatura’s and onions rings and some tongue tickling pickle. 🙂 Enjoy 🙂

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Bhatura Recipe| Punjabi Bhatura Recipe

Chole-Bhature needs no introduction to an Indian. 😀 I wanted to post and share this recipe from a very long time but I don’t often make Chole-Bhature (No..not because it’s unhealthy or oily. But because it’s time consuming 😛 ). This is the second time I am making chole-bhature in last 1.5 years I guess :D. No actually I am sure this is the second time only. 😛 Though I have cooked chole many times but always with rice or roti. Finally, I cooked Chole- Bhature which is very satisfying and delicious recipe and relished by people all over India and Indians outside India. 😀



However you can enjoy this Bhatura with any punjabi curry but it is best enjoyed with spicy chole masala and some onion rings and pickle. The inseparable bond of Chole-Bhature is something I can enjoy anytime of the day. 🙂


Serves 4


For overnight fermentation

  • 3/4th Cup curd
  • 3/4th Cup all purpose flour
  • 1/2 Tsp sugar
  • 1/2 Tsp baking soda
  • 1/4th Cup water, if required

Other main ingredients

  • 2.5 Cups all purpose flour
  • 1 Tsp salt or as required
  • 1 Tbsp sugar or as required
  • 1 Tbsp ghee/ butter or oil
  • 1/3 Cup warm water
  • Oil for deep frying

Learn Step By Step Recipe With Pictures For Bhatura | Punjabi Bhatura 


Step 1- For fermentation we will have to start a night before. In a mixing bowl take curd, all purpose flour, sugar and baking soda. Mix all the ingredients well and leave overnight for fermentation. Add water if required

Cover the bowl with a wet cloth and leave overnight in a warm place. Next day you will see tiny bubbles on the top.


Step 2- Next day in a large bowl mix the all purpose flour with salt, sugar and ghee with your fingertips

Now add the fermented mixture and warm water. Knead for at least 8-10mins to get a soft and smooth dough

Step 3- Apply some oil/ ghee on the dough and cover with a damp cloth and again set it aside for at least 2hrs

Step 4- Knead the dough again and divide into 10-12 equal size balls and roll them 5-6inch disc

Step 5- Heat oil in a deep pan/ kadhai and fry the bhatura like you would fry the pooris. Fry until golden brown from both the sides and then remove on a kitchen towel to remove the excess oil

Serve Bhatura with punjabi chole masala, lachchadar onions and some pickle. Enjoy the heavy and the lavish breakfast/ lunch this weekend. 😀