Pickled Jalapeño Pepper Recipe | 10 Minute Pickled​ Jalaepños


Do you like tangy, spicy, sweet, and crunchy Pickled Jalapeño? I L-O-V-E it! I guess I am addicted to Pickled Jalapeño Peppers. 😀 Put that to pizza to pasta to salad to tacos to sandwiches to burritos or to anything and everything. 😀 It surely will give a crunchy texture and will enhance the taste of the dish.


That jar of pickled jalapeños at the store always tempts me to make one at home. I can’t believe I just made Jalapeño Peppers and that too within minutes. Awesome. Isn’t it? Skip the store-bought Pickled jalapeños and make your own batch at home with this easy recipe. Although you can store them for about 2months but I am pretty sure it won’t last longer than 2-3weeks. 😀


Serves 1 Small Jar


  • 6-8 Jalapeño Peppers
  • 1 Cup white vinegar
  • 1 Cup water
  • 2 Garlic cloves, minced or crushed
  • 2 Tbsp sugar
  • 1 Tbsp salt
  • 1 Tsp oregano

Learn Step By Step Recipe With Pictures For Pickled Jalapeño Recipe | 10 Minute Pickled Jalapeños


Step 1- In a saucepan take water, white vinegar, sugar, salt, minced garlic, and oregano. Bring the mixture to a boil. Meanwhile, thinly slice the jalapeño peppers


Step 2- When the mixture brings to a boil add the Jalaepeño peppers and stir. Turn off the flame and remove from the heat


Step 3- Pickled Jalapeño is ready. Transfer this to a glass jar and refrigerate for a month or two


Use these pickled jalapeños for pizza topping, taco, sandwiches, burger or anything you want.




Rajasthani Laal Maas (Chicken) | Instant Pot Recipe


Laal Maas is an iconic cuisine from Rajasthan and undoubtedly it is one of the most famous non-vegetarian dishes of Rajasthan and is also very famous outside Rajasthan. This dish is characterized by the vibrant and deep red color. And the specialty about Laal Maas is the red chilies use to prepare this. This dish is prepared using Mathania’s red chilies, which comes from a place called Mathania in Jodhpur, Rajasthan. While the red chilies and spices makes this dish hot and spicy, the use of curd makes it tangy. Traditionally the dish was prepared by using goat/ lamb but now even chicken is used to prepare Laal Maas.


Laal Maas is prepared with hung curd, whole spices, onions, and ghee or mustard oil and it never uses tomatoes. Whole spices are what flavors this vibrant red Laal Maas. Trust me, it is not as fiery and spicy as it looks. If you have Mathania chilies, to lessen the heat, remove the seeds of dry red chilies you are using. If you didn’t find Mathania’s red chili nearby stores then use Kashmiri red chili powder for the color or just soak the normal dry red chilies in warm water for 20mins and then make a smooth paste. Since I couldn’t find Mathania Chilies here so I replaced it with Kashmiri red chili powder for the color.


Dhungar or Smoking Technique

Any dish when smoked from the burning charcoal gives a very nice smoky flavor to the dish and works magic to the dish. This technique takes the dish to another level and you will get the taste and aroma of the tandoor.


Serves 4


For Chicken Marination ( 1cup = 235ml)

  • 2.30 lbs chicken, bone-in
  • ½ Cup hung curd or greek yogurt
  • 1 Tbsp red chili powder
  • 2 Tbsp Kashmiri red chili powder, for the red color and less heat
  • 1 Tbsp ginger-garlic paste
  • Salt as required

For Curry

  • 3 Cups onion, thinly sliced lengthwise
  • 8-10 Garlic cloves
  • 1 Tbsp ginger, roughly chopped
  • 2 Bay leaves
  • 1-inch Cinnamon stick
  • 3-4 Dry red chilies
  • 2 Black cardamoms
  • 3 Green cardamoms
  • 1 Tbsp coriander seeds, crushed
  • 2 cloves
  • 1 Tsp garam masala
  • Salt as required
  • ¼ Cup Ghee or mustard oil

For Dhungar (Smoking Technique)

  • 1 Small piece charcoal
  • 1 Tsp ghee

Learn Step By Step Recipe With Pictures For Rajasthani Laal Maas (Chicken) | Instant Pot Recipe


Step 1- In a mixing bowl, take all the marination ingredients and mix well. Add the chicken pieces and marinate. Leave the marination for 1hr

Step 2- Turn on the IP to saute mode and when it’s hot add the ghee/ mustard oil. Add the whole spices and saute for 2mins and add the whole garlic cloves and ginger and saute for another 1min

Step 3- Add the chopped onions and fry them until they become soft. Add salt so that the onions get cooked fast

Step 4- When the onions are caramelized add the marinated chicken to the IP. Caramelizing of onions will take approx 15mins. Do not burn them

Step 5- Cook the chicken until it turns white. Add required salt and ½ cup of water. Close the lid of the IP and turn off the saute more. Turn the Pressure Cook mode on and cook for 4mins with the valve on the seal side

Step 6- Let the pressure release naturally and then open the lid. Turn the saute mode and let the extra water evaporates until you get the desired gravy consistency. Sprinkle the garam masala. Laal Maas is ready to serve with rice or chapati

Dhungar | Smoking Technique (optional)

Step 7- Place a piece of live charcoal in a steel bowl and add a tsp of ghee. Immediately cover the lid of the IP and allow the smoke to infuse with Laal Maas for 2-3mins. This will give a nice smoky flavor to the Laal Maas

Serve Laal Maas with steamed rice or chapati or naan. Enjoy the delicious meal. 🙂



Chilli Paneer | Chilli Paneer Gravy | Indo Chinese Recipe

Even though I am a huge fan of Indo Chinese food and especially that street side food but I but I always try to limit eating outside. Chilli Panner is one my favorite dish and so I prefer making it at home and you know what’s the best part about cooking it at home is? You can always adjust the sauce and spices according to your taste and preference. Try this quick and easy recipe at home and treat your taste buds with this mouth-watering Chilli Paneer.


Chilli Paneer is one of the most ordered dishes at any Indo Chinese restaurant. Many prefer eating it as a starter and many order it with a side dish. You can even roll them in a tortilla and serve this as a hot n spicy mouth-watering Chilli Paneer Roll. This is a perfect recipe that goes well with Veg or Non-Veg Fried Rice or Hakka Noodles.


Serves 4


For Paneer Marination

  • 250 Gms Paneer, cut into cubes or desired shape
  • 1 Tbsp cornstarch
  • 1 Tbsp all-purpose flour
  • Salt as required
  • Oil for shallow or deep frying

Other Ingredients

  • 1 Green bell pepper, cut into squares or desired shape
  • 1 red bell pepper, cut into squares or desired shape
  • 1 Small onion, cut into squares or desired shape
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger- finely chopped
  • 2-3 Green Chilies, chopped
  • 1 Tbsp red chili sauce, or as desired
  • 1 Tbsp green chili sauce, or as desired
  • 1 Tbsp tomato ketchup
  •  ¼ Tsp black pepper powder
  • 1 Tsp vinegar
  • ½ Cup water
  • Salt a required
  • 2 Tbsp oil

Learn Step By Step Recipe With Pictures For Chilli Paneer | Indo Chinese Chilli Paneer


Step 1- In a mixing bowl take all-purpose flour, cornstarch, and required salt. Add few tbsp of water to make a thick paste. Marinate the paneer and leave for 15-20mins


Step 2- Heat oil in a deep frying pan and shallow fry the marinated paneer on the medium flame until golden and crispy and remove on a kitchen towel


Step 3- To the same pan add the chopped ginger, garlic, and green chilies. When the garlic turns a bit golden add capsicum and onions and fry on high flame for 2mins


Step 4- Then add soy sauce, red chili sauce, ketchup, black pepper powder, and required salt. Add ½ cup of water and the leftover batter from marinated paneer to make the gravy. Mix everything well


Step 5- Add the shallow fried paneer and vinegar. Mix well and turn off the flame. Serve warm with Fried Rice or Hakka Noodles




Pesto And Boiled Egg Bhurji Sandwich​ | Hard Boiled Egg Bhurji With Pesto Sandwich

Pesto sauce is my new favorite sauce for Sandwiches and Pasta. I first had Pesto spaghetti at a restaurant and since then I wanted to try making Pesto Sauce at home but somehow either I have been lazy or short of ingredients. So, I finally got a jar of fresh Pesto from Costco.


Whole wheat or whole grain bread, some scrambled or boiled eggs with veggies and a right amount of pesto is a Super Breakfast for me and you too are going to love this Sandwich. This sandwich takes hardly 15min of yours and your yummy and healthy breakfast is ready or this could be your perfect and easy lunch box recipe.


Serves 2


  • 4 Whole wheat bread Slices
  • 2 Hard boiled egg, peeled and grated
  • 1 egg
  • ½ Cup onion, finely chopped
  • ½ Cup tomato, finely chopped
  • 2 Green chilies, finely chopped
  • 1 Tbsp coriander leaves, chopped
  • ¼ Tsp black pepper powder
  • 1 Tbsp lemon juice (optional)
  • 2 Tbsp pesto sauce
  • 2 Tbsp ketchup
  • 1 Tbsp butter/ oil

Learn Step By Step Recipe With Pictures For Pesto And Boiled Egg Bhurji Sandwich | Pesto | Hard Boiled Egg Bhurji With Pesto Sandwich


Step 1- Chop all the veggies and grate the boiled eggs. Keep them in a separate plate

Step 2- Heat butter in a skillet pan, and all the veggies together and fry on a high flame. Pour the egg and black pepper powder to the pan

Step 3- Gently scramble the egg on medium flame and add the grated boiled eggs. Add Pesto and mix everything well. Mix in the required salt, lemon juice, and pesto sauce. Turn off the flame

Step 4- Meanwhile the mixture cools down a bit toast the bread slices in a toaster or in a pan until they turn crusty

Step 5- Take a bread slice, apply desired ketchup and spread the pesto bhurji mixture evenly on the bread slice

Step 6- Cover the filling with another slice of bread and gently press down with a spatula or hand. Serve warm with ketchup


Lucknowi Chicken Biryani | Awadhi Chicken Biryani | Biryani Recipes

Even though the Biryani dish is not originated in India and made its way to India with Mughals but later the mouth-watering dish began to incorporate the regional flavors and now every part of India has delicious varities of Biryani to offer. Biryani is a classic dish which I am sure needs no introduction to any non-vegeterian. Biryani is one such dish which requires patience and a little bit of experience for cooking a perfect Biryani. The chicken should be well marinated to absorb the flavors of spices, the rice should be cooked to the perfection and with the right amount of ingredients. The layering of Biryani and Dum process should be done properly so that flavors of meat is well incorporated with the rice.


As the name says this Awadhi Biryani is one such amazing and flavorful Biryani that comes from the land of Awadh and is also know as Lucknowi Biryani. This Awadhi or Lucknowi Biryani is different from the other Biryani recipe as this recipe doesn’t call for ground spices, tomatoes, or Biryani Masala. All the flavors come from using the whole spices. If you too are a fan of Biryani then you must try this aromatic Awadhi Biryani. Serve this Biryani with the your choice of Raita, and some onion rings and enjoy the Awadhi cuisine. 🙂


Serves 4


For Chicken Marination

  • 2 Lbs chicken, biryani pieces or Chicken drumsticks
  • 1 Cup curd
  • 1 Tbsp ginger-garlic paste
  • 1 ½ Tbsp red chili powder
  • 2 Bay leaves
  • 1 cinnamon stick
  • 4 Green cardamoms
  • 4-5 Cloves
  • 1 Tsp salt

For Rice

  • 2 Cup basmati rice, soaked for 20mins
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 1 Tsp cumin seeds
  • 2 Green cardamoms
  • 2 Cloves
  • 1 Tbsp ghee
  • 1 Tsp lemon juice
  • Salt as required

For Biryani

  • ¼ Ghee
  • 1 Cup onion, lengthwise thinly sliced
  • 1 Tsp cumin seeds
  • 1 Tsp fennel seeds
  • 2 Green cardamoms
  • 2 Green chilies, slit
  • Few drops of Kewda/ Kewra water
  • Saffron milk (2 tbsp warm milk + 1 Tbsp of lukewarm water + pinch of saffron strands), soak a pinch of saffron strand in lukewarm water for 30mins
  • Salt as required


  1. In a large mixing bowl take all the ingredients mention in chicken marination and mix everything well. Leave the chicken to marinate for at least an hour
  2. Boil water in a rice cooker and add all the whole spices, ghee, lemon juice, salt, and soaked rice. Cook the rice and strain the extra water from the rice, if any
  3. Heat ghee in a heavy bottom pot, and fry the onions until dark brown. Remove half of them for layering and garnishing
  4. Add cumin seeds, fennel seeds, and green cardamom to the remaining ghee and saute for 10-15secs
  5. Add marinated chicken and cook until the chicken is soft and cooked and water is reduced to a thick gravy. Adjust salt if required
  6. Take of few chicken pieces and some gravy to layer the rice
  7. Add a layer of rice to the cooked chicken and then add chicken pieces and some gravy and top it up with few brown onions
  8. Add the remaining rice, gravy, and brown onions. Add saffron strand to the warm milk and pour this over the rice
  9. Cover the lid and seal with the dough. Turn the flame to medium-low and dum for 15mins
  10. Open the lid and serve with raita and some salad

Learn Step By Step Recipe With Pictures For Lucknow Chicken Biryani | Awadhi Chicken Biryani | Biryani Recipes


For Chicken Marination

Step 1- In a mixing bowl take beaten curd, ginger-garlic paste, bay leaves, cinnamon stick, green cardamoms, cloves, red chili powder, and salt. Mix well using a spoon

Step 2- Make slits in chicken drumsticks to absorb the flavors fully. Mix everything well and refrigerate for an hour or two

For Cooking Rice

Step 3- Add 4-5cups of water, ghee, bay leaf, cinnamon stick, cumin seeds, green cardamoms, cloves, lemon juice, and salt in the rice cooker. Let the water comes to a boil and then add the soaked basmati rice. Check when the rice is almost cooked, drain  it and keep aside for layering


For Biryani 

Step 4- Heat ghee in a deep bottom pot and fry the sliced onion until they turn dark brown. Remove half of them to a plate for later use

Step 5- To the remaining ghee and onion, add cumin seeds, fennel seeds, and green cardamoms and let them splutter. Add the marinated chicken and few fried onions. Keep the flame to medium

Step 6- Cook the chicken on medium flame until the chicken is fully done and add the slit green chilies. Adjust salt if required. Make sure the gravy is thick otherwise it will make the rice mushy

Step 7- Take out few chicken pieces and some gravy to layer the Biryani. I have used a clay pot to Dum. You can continue in the same pot. Layer half of the cooked rice, chicken drumstick, and some gravy. Sprinkle few of the fried onions on the top

Step 8- Layer it again with the remaining rice, gravy, and fried onions. To the saffron water add warm milk and stir well. Pour this saffron milk all over the rice

Step 9- Add few drops of kewda water to the biryani and cover the lid of the pot. Seat it with the dough and turn the flame to medium-low and let it Dum for 15mins

If using a Clay Pot, Place a heat diffuser over the stove and then place the Clay Pot on it. Dum for 15mins. Remove the dough seal and serve the Awadhi Biryani with Raita and onion rings



Raw Banana Tikki Chat | Kachcha Kela Tikki Chaat


Indian street foods are tongue tickling and you will find different yet delicious taste at each street side stall. They all have their unique taste. And one such tongue tickling, spicy, tangy, sweet, a bit crunchy, a bit soft, and bursting with flavors street food is Chaat. Chaat! an undoubtedly a quintessential street food of India. Chaat is REALLY very much popular in North India and there are varieties of Chaat you will find at each chaat corner.


This Raw Banana Tikki Chaat is just a variation of the most popular Aloo Tikki Chaat. These Raw Banana Tikkis are perfect low carb and guilt-free Tikkis which can be enjoyed as a snack. You won’t be able to tell the difference between Aloo Tikki Chaat and this Raw Banana Tikki Chaat. They both taste same and delicious. Do give this recipe a try. 🙂


Serves 2


For Banana Tikki (Serves 6 Tikkis)

  • 3 Raw banana
  • ¼ Cup onion, finely chopped (optional)
  • 2 Green chilies, finely chopped (optional)
  • 1 Tbsp ginger, finely chopped
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp red chili powder
  • 1 Tsp coriander powder
  • ½ Tsp turmeric powder
  • 1 Tbsp cornflour (optional)
  • Salt as required
  • Oil for cooking

For Chaat

  • 1 Cup ragda
  • 1 Cup sweet curd (use sugar to make sweet)
  • ½ Cup onion, finely chopped
  • ¼ Cup tomato, chopped (optional)
  • 2 Green chilies, finely chopped
  • 2 Tbsp coriander leaves, chopped
  • 4-5 papdi
  • Tamarind-dates chutney
  • Mint-coriander chutney
  • Namkeen sev
  • Chaat masala, as required
  • Red chili powder, as required
  • Lemon juice, as required


  1. Pressure cook bananas for 2 whistle. Peel and mash
  2. Add all the ingredients (except oil) mentioned under Tikki list and mix well
  3. Give them the shape of Tikkis and shallow fry them
  4. Place Tikkis on a plate and crush papdi for the crunch
  5. Add ragda, sweet curd, green chutney, tamarind-dates chutney
  6. Add chopped onion, green chilies, tomato, coriander leaves, and sev namkeen
  7. Sprinkle some chaat masala and red chili powder. Serve immediately


Learn Step By Step Recipe With Pictures For Raw Banana Tikki Chat | Kachcha Kela Tikki Chaat


Step 1- Wash raw bananas thoroughly. In a pressure cooker add 1.5cup water with raw bananas and pressure cook for 2whistle. Let the pressure goes off completely and then open the lid. Remove boiled bananas in a plate. Once it cools down peel the skin and mashes the bananas nicely in a bowl

Step 2- To the mashed banana add chopped onion, green chili, ginger-garlic, coriander powder, turmeric powder, red chili powder, and salt. Mix very well


Step 3- In a plate take corn and rice flour, sieve well. Divide the mixture into medium size equal balls and press them to give Tikki shape. Dust these Tikkis in the flour mixture. You can skip this step if you want

Step 4-  Heat 2tbsp oil in a pan and place the Tikkis when oil is hot and cook from one side until golden brown and crisp. Then turn the Tikkis and cook from another side. Remove them to a plate and keep aside

Step 5- In a plate place Tikkis and gently press them. Crush the papdi over the Tikkis

Step 6- Add ragda and sweet curd all over the tikkis and top up with tamarind-dates chutney, and mint-coriander chutney

Step 7- Add the chopped onion, tomato, green chilies, coriander leaves, and sev namkeen. Sprinkle some red chili powder and chaat masala. Serve immediately to best enjoy


Veg Fried Rice Recipe | Indo Chinese Veg Fried Rice

An absolute comfort dish which can be made within minutes if you already have cooked rice. The best way to pair this Indo Chinese Fried Rice is to serve with Veg or Non-Veg Manchurian, Chili Paneer, Garlic Paneer.


As I always say, use a day old rice to get the perfect non-sticky fried rice. This is a perfect accompaniment to your Chinese meal and can be made with very basic ingredients available in your pantry. To make this Veg Fried Rice, you can use your favorite vegetables.


Serves 2

Ingredients: (1 Cup = 235ml)

  • 2 ½ Cups cooked rice, (preferably a day old rice)
  • 1 Tbsp garlic, finely chopped
  • 2 Green chilies, chopped
  • ¼ Cup onion, chopped
  • ¼ Cup green beans, chopped
  • ¼ Cup Carrot, chopped
  • 2 Tbsp green bell pepper, chopped
  • 2 Tbsp red bell pepper, chopped
  • 2 Tbsp green peas
  • 1 Celery Stick, chopped (optional)
  • 2 Tbsp red chili sauce
  • 1 Tbsp ketchup
  • 1 ½ Tbsp soy sauce
  • 1 Tsp crushed black pepper
  • 1 Tsp vinegar
  • Salt as required
  • 2 Tbsp sesame oil

Learn Step By Step Recipe With Pictures For Veg Fried Rice Recipe | Indo Chinese Veg Fried Rice 


Step 1- Heat oil in a wok or deep pan, add the chopped garlic and when it turns light golden add the chopped chilies and onion. Fry for a minute and then add all the chopped veggies

Step 2- Fry the veggies for 2mins on high flame and then add the red chili sauce, ketchup, crushed black pepper, and required salt. Mix well

Step 3- Add the rice and fry for 2mins on high flame and then turn off the flame. Add the soy sauce and give it a nice mix. Serve with any Indo-Chinese side dish or your choice