Amritsari Aloo Kulcha | Whole Wheat Amritsari Kulcha | Stuffed Kulcha

Amritsari Aloo Kulcha is a delicious Punjabi recipe which is very much popular in Delhi NCR too and is served with Chole masala by the street vendors. These Kulchas are stuffed with a mildly spicy and tangy potato mixture and are packed with flavors.


You can make these Kulchas without a Tandoor. How cool is that? 😀 Use your regular tawa to make these delicious Kulchas at home. The making of Kulcha dough requires all-purpose flour but I have replaced the all-purpose flour with whole wheat flour to make it healthier. So, the next time when you crave for Kulcha and want to avoid the extra calories too, then try this Kulcha and I am sure you won’t get disappointed by the taste. These Kulchas are so easy to prepare at home with various other stuffings of your choice.


Serve the Kulchas with homemade Aam ka achaar and a bowl of curd or a hot cup of Ginger tea. 🙂 



Serves 6 Kulchas


For Dough

  • 1 ½ Cups whole wheat flour + ½ Cup all-purpose flour
  • 1 Cup curd
  • 1 Tbsp ghee
  • Salt as required
  • Warm water, for kneading the dough

For Stuffing

  • 3 Cup potato, boiled and mashed
  • ½ Cup onion, finely chopped
  • ¼ Cup mint-coriander leaves, chopped
  • 1 Tbsp green chili, finely chopped
  • 1 Tbsp ginger, finely chopped
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp carom seeds (ajwain)
  • 1 Tsp crushed pomegranate seeds (anardana)
  • 1 Tsp crushed coriander seeds
  • 1 Tsp black salt
  • 1 Tsp cumin powder
  • ½ Tsp red chili powder
  • Salt as required

Other Ingredients

  • 1 Tbsp ghee + 2 Tbsp Ghee/ butter
  • ¼ Cup mint-coriander leaves, chopped
  • 1 Tbsp garlic, finely chopped


Step 1- In a mixing bowl, take whole wheat flour, all-purpose flour, salt, ghee, and curd. Mix everything well and using warm water knead the mixture into a smooth dough. Apply some ghee on the dough and cover with a wet kitchen towel. Leave the dough for  30 mins

Step 2- In a bowl, take every ingredient mention in stuffing section and mix well using a fork or spoon. Keep aside for later use

Step 3- Dust a rolling board or kitchen counter with some flour and roll the whole dough into a large and thick size roti. Apply 1 tbsp ghee all over the rolled dough. Roll the dough into a cylindrical shape and cut into 6 equal portions

Step 4- Divide the stuffing mixture into six equal portions. Take one dough ball, roll into a thick poori and place one stuffing ball into the center. Take the edge and start pleating bringing to centre. Flatten the ball, sprinkle few mint-coriander leaves and chopped garlic. Roll into an oval or a round shape

Step 5- Heat a tawa or pan. Take one Kulcha and apply water on the back side. Gently flip over a hot tawa and press gently. After a minute, gently flip the tawa upside down and cook the kulcha directly on the flame until crisp and brown


Learn Step By Step Recipe With Pictures For Amritsari Aloo Kulcha | Whole Wheat Amritsari Kulcha | Stuffed Kulcha 


Step 1- In a mixing bowl, take whole wheat flour, salt, ghee, and curd. Mix everything well and using warm water knead the mixture into a smooth dough. Apply some ghee on the dough and cover with a wet kitchen towel. Leave the dough for 30mins


Coconut Milk Chicken Biryani | Instant Pot Recipe

This is a new recipe which I tried recently and loved it. Addition of coconut milk with few whole spices gives a nice twist and flavor to the regular IP or pressure cooker Biryani and is prepared under 30mins.  Making a flavorful Biryani can’t get easier than this Coconut Milk Chicken Biryani. If you too are a Biryani lover, then you must try this recipe soon.


Other Biryani Recipes- Hariyali Murgh Biryani, Instant Pot Chicken Biryani, Chicken Tikka Biryani, Clay Pot Chicken Dum Biryani


Serves 4


  • 1.2 Lbs chicken, small pieces
  • 2 Cups basmati rice (here 1cup = 160ml)
  • 2 Cups coconut milk
  • 1 Cup onion, thinly sliced
  • 1 Tbsp coriander powder
  • 1 Tbsp red chili powder
  • 1 Tsp Biryani Masala
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 2 Dry red chili
  • 1 Tbsp cumin seeds
  • 1 Tsp fennel seeds
  • 4 Green cardamoms
  • 2 Tbsp ghee/ cooking oil
  • Salt as required
  • ¼ Cup mint-coriander leaves

Learn Step By Step Recipe With Pictures For Coconut Milk Chicken Biryani | Instant Pot Recipe


Soak rice for 30mins. Drain and keep aside

Step 1- Turn on IP to sauté mode and heat ghee or oil. When the display shows hot, splutter the whole spices (bay leaf, dry red chilies, cumin seeds, fennel seeds, green cardamoms, and cinnamon stick) and add sliced onion

Step 2- Fry the onions until they turn golden brown and then add chicken. Along with chicken add red chili powder, coriander powder, biryani masala, and salt as required. Mix everything and well and fry the chicken for 8mins on sauté mode. Stir in between to avoid sticking at the bottom. The chicken is 80% cooked now

Step 3- Add the coconut milk and 2 ½ cups of water. Add the soaked rice, mint-coriander leaves, and adjust salt as required. Stir gently to mix. Cancel the sauté button and press RICE (low pressure) button. Close the lid and turn the valve to seal position. The default display of time will be 12mins. You will hear a beep once it is done. Let the pressure goes off naturally

Step 4- Open the lid, gently fluff the rice and garnish with coriander leaves. Serve with boondi raita and onion rings


Pineapple Fried Rice | Vegetarian​ Pineapple Fried Rice

This Pineapple fried rice looks pretty tempting and has a nice blend of sweet and savory flavor. This is absolutely a refreshing twist to the regular fried rice as the fresh pineapple chunks give a nice tropical taste to the fried rice. A healthy and delicious fried rice.


Any fried rice tastes delicious to me as I am a true rice lover. 😀 And obviously, it’s comparably easy to cook fried rice than cooking the whole elaborated meal. Just toss up the required ingredients and add the cooked rice. Fry for few minutes and your meal is ready in less than 15mins. Every time I buy Pineapple I end of using it either in smoothies or eat as it is. Nor that I hate using this way but there are so many recipes that tempt me to try at least once. So finally, after going through plenty of Pineapple dessert recipes I decided to try Pineapple fried rice as there was enough leftover rice from yesterday’s lunch. What’s better than using it in fried rice. This is the simplest Pineapple fried rice recipe I am sharing today and I am sure you will like the flavors. And for that, you just have to try this recipe once. 😀


I would suggest using a day-old rice because they don’t have any moisture and if you use same day rice they will have a lot of moisture and will get mushy. Hence not suitable to cook fried rice with the same day cooked rice. For vegetarians, you can add paneer or tofu for protein and for non-vegetarians, add few chunks of your favorite meat and enjoy the warm plate of Pineapple fried rice.


Serves 2


  • 4 Cups cooked jasmine rice or regular rice, use a day-old rice
  • ¼ Cup red banana pepper, chopped
  • ¼ Cup yellow banana pepper, chopped
  • ¼ Cup orange banana pepper, chopped
  • ¼ Cup Celery, chopped
  • ½ Cup fresh pineapple, chopped
  • 1 Tbsp garlic, finely chopped or minced
  • 1 Tbsp green chili, finely chopped
  • 1 ½ Tbsp less sodium soy sauce
  • 1 Tbsp chili garlic sauce
  • 1 Tsp brown sugar
  • ½ Tsp crushed black pepper
  • Salt as required
  • 2 Tbsp olive oil or coconut oil

Learn Step By Step Recipe With Pictures For Pineapple Fried Rice | Vegetarian Pineapple Fied Rice 


Step 1- In a large skillet pan or wok, heat oil on medium flame and add the chopped garlic and green chili. When the garlic turns golden add the chopped veggies and fry on high flame for 2-3mins

Step 2- In a bowl, take soy sauce, chili-garlic sauce, brown sugar, salt and mix well. Pour this mixture into the skillet pan and add rice. Fry for a minute

Step 3- Add the chopped pineapple and crushed black pepper to the rice. Fry for 2mins and then turn off the flame. Serve with choice of your side dish



Khada Masala Chicken Curry | Instant Pot Recipe

There are few Indian dishes which tastes amazingly delicious when cooked with the whole spices. And one such dish is this finger-licking Khada Masala Chicken Curry. If you have the basic whole spices in your pantry you can easily try this recipe. I would suggest you not use powdered or crushed spices but the whole spices to give this curry an extraordinary taste and flavor.


Anything cooked with whole spices and on low flame for hours will definitely taste delicious. I will try the slow cook method next time though. 😀 This is an Instant Pot recipe to save some time and effort. Do try this recipe on weekend and serve for lunch with steaming hot rice and onion rings. And take a nap after this meal. 😉


Serves 4


For Marination

  • 1 Kg chicken, medium pieces
  • 1 Tsp ginger-garlic paste
  • 1 Tbsp red chili powder
  • 1 Tsp  Kashmiri red chili powder
  • 1 Tsp turmeric powder

Whole Spices

  • 2 Bay leaves
  • 5-6 Dry red chili
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1 Tsp black peppercorns
  • 1 Cinnamon stick
  • 1 Star anise
  • 3 Cloves

For Curry

  • 500 Gms onion, finely sliced
  • 2 Medium tomato, chopped
  • 8 Whole garlic cloves
  • 1-inch ginger
  • ½ cup beaten curd (optional)
  • Salt as required
  • 1 Tsp chicken masala
  • Mustard oil for cooking

Learn Step By Step Recipe With Pictures For Khada Masala Chicken Curry | Instant Pot Recipe


Step 1- Marinade chicken with all the ingredients mentioned under marination and leave for 20mins


Step 2- Turn on IP to sauté mode and heat oil. Add all the whole spices and sauté them for 1min. Add the ginger-garlic and fry them in hot oil until they slightly change their color

Step 3- Add the sliced onions and fry them until they turn soft and golden brown. Sprinkle some salt to cook them fast. And then add the tomatoes and cook them until they turn mushy

Step 4- Add the marinated chicken and sauté for 4mins. Add the beaten curd and give it a nice mix. Add 1cup of water and cancel the sauté mode. Turn the IP to pressure cook(hi) mode and cook for 4mins (more or less depending on the chicken piece sizes)

Let the pressure goes off naturally for 15mins and then QR

Step 5- Open the lid of the Ip and sprinkle chicken masala. Turn the IP to sauté mode and cook for 4-5mins to adjust the thickness of the gravy. Turn off the IP and leave it for 10-15mins before serving

Garnish with coriander leaves and serve with steaming hot rice or chapati and enjoy the meal. 🙂


Kung Pao Chicken | Instant Pot Kung Pao Chicken

Kung Pao Chicken is a highly addictive dish from Chinese delicacies. Kung Pao Chicken is one of the most popular to-go dishes here in the USA. This is one of those dishes which you will find in every alternate American restaurant and this is a must to have in any Chinese restaurant. This is a hot, mildly sweet and saucy chicken dish which is a favorite take out of everyone I guess. P.F.Chang’s Kung Pao Chicken is absolutely one of the best Kung Pao I have ever had. ❤


My husband loves this dish as it has roasted peanuts too other than his favorite chicken. Whenever I ran out of options to cook something for dinner or just ask him to bring something from outside, at least once he will suggest having Chicken Kung Pao.  Actually, he likes anything which has peanuts in it. 😀 As this is quite spicy so I serve it with brown rice to enjoy the best. You can serve this with fried rice too. And don’t forget to serve a glass of soda. 😀


Making this is not at all difficult if you are not deep frying the chicken. I skipped that deep frying part to keep it little healthy. Add more veggies if you want like broccoli, asparagus, sugar peas, Brussel sprouts. If you feel it’s too hot for your taste buds then feel free to increase or decrease the amount of sauce/ spices used in this recipe. Adjust them according to your taste buds and likings.


Serves 4


  • 2 Chicken breast, cut into bite-size pieces
  • ½ Cup  yellow bell pepper, cut into cubes
  • ½ Cup orange bell pepper, cut into cubes
  • ¼ Cup onion, cut into cubes
  • ¼ Cup zucchini, chopped
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger, finely chopped
  • 2 Tbsp roasted peanuts
  • 3 Dry red chilies
  • ½ Tsp crushed black pepper
  • 1 Tsp corn flour + 2tbsp water
  • 2 Tbsp olive oil
  • Salt as required
  • ¼ Cup spring onions, chopped, for garnishing

For Sauce

  • ¼ Cup less sodium soy sauce
  • 3-4 Dry red chilies
  • 5 Tbsp honey (or use 1-2tbsp sugar)
  • 1 Tbsp garlic, finely chopped
  • 1 Tbsp chili flakes
  • 1 Tbsp red chili sauce
  • 1 Tsp white vinegar
  • 1 Tsp sesame seeds
  • ½ Tsp crushed black pepper
  • 1 Tsp salt
  • 2 Tbsp water

Learn Step By Step Recipe With Pictures For Kung Pao Chicken 


Step 1- In a bowl, take all the sauce ingredients and combine them well. Make a flowing sauce and keep aside

Step 2- Turn on the IP to sauté mode and add 1tbso of olive oil. When it shows hot add the chicken pieces and fry until they turn white from pink

Step 3- Pour the sauce all over the chicken and turn the IP to pressure cook mode. With the valve on the sealing side pressure cook the chicken for 4mins. Let the pressure release naturally for 15mins and then manually release the pressure.

Step 4- Press the sauté button and cook for 1min and then transfer the chicken to a bowl and keep aside

Step 5- Add 1tbsp of olive oil. When it’s hot add garlic and dry red chilies. Sauté for 30secs then add all the veggies and roasted peanuts. Add salt, crushed black pepper and fry for 2mins

Step 6- Add the cooked chicken and corn flour water to the IP and fry for 2-3mins until the sauce thickens. Turn off the IP and garnish the Kung Pao Chicken with spring onions and serve


Serve this hot and spicy Kung Pao Chicken over a bowl of brown rice and enjoy the bowl with a glass of your favorite soda/ drink. 🙂


Khada Masala Mutton Curry | Whole Spices Goat Curry

Mutton cooked with whole spices is what Khada Masala Mutton Curry means. A spicy, tasty, and perfect dish for the next occasion or weekend. 🙂 A pure delight for meat lovers. ❤ With this recipe discover the taste of cooking mutton with the whole spices on low flame until the mutton is infused with spices and cooked till it falls off the bone easily. This Khada Masala Mutton Curry is one such dish which takes a lot of time but the result is SUPERDUPER delicious.


In this world, where everybody loves Instant recipes (yeah! including me too 😛 ) try this amazingly delicious slow-cooked Khada Masala Mutton Curry and I guarantee you, you won’t be disappointed AT ALL. I would suggest you cook this recipe in a pan/Kadhai and do not use a pressure cooker for this. Serve this mouth-watering mutton curry with steaming hot white rice or with plain naan and enjoy the scrumptious meal and don’t forget to take a nap after this heavy meal. 😉


Serves 4


For Marinating Mutton

  • 2 Lbs mutton (medium piece)
  • 1 ½ Tsp Kashmiri red chili powder
  • 1 Tsp Turmeric powder
  • 1 Tsp ginger-garlic paste

Whole Spices For Roasting

  • 2 Bay leaves
  • 1 Cinnamon stick
  • 3-4 Dry red chilies
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1 ½ Tsp black peppercorns
  • 3 Cloves

For Mutton Curry

  • 2 large onion (4 Cups), finely sliced
  • 1 Large tomato, chopped
  • 9-10 Galic cloves
  • 1-inch ginger, roughly chopped
  • 2 Tbsp red chili powder (or as desired)
  • 1 Tbsp mutton masala (or 1 Tsp garam masala)
  • Salt as required
  • ¼ Cup mustard oil (adjust quantity of oil as per your preference)
  • ½ inch ginger, cut into Julians, for garnishing
  • Coriander leaves, for garnishing

Learn Step By Step Recipe With Pictures For Khada Masala Mutton Curry | Whole Spices Goat Curry


Step 1- Marinade mutton with Kashmiri red chili powder and turmeric powder. Keep aside for 2hrs


Step 2- Dry roast the whole spices on low flame for 2mins and then remove the pan from the gas stove

Step 3- Turn the flame to medium. Heat oil in a deep pan/ Kadhai, add whole garlic cloves, ginger, and the roasted spices. Saute for 1-2mins until the whole spices start to sizzle

Step 4-  Add sliced onion and chopped tomato. Saute them for 2-3mins on high flame and then add the marinated mutton. Add salt and red chili powder as required. Mix everything well and turn the flame to medium

Step 5- Cook the mutton for 20mins without covering the lid of the pan/Kadhai and then add 1cup or more water as required and cover the lid of the pan. Cook until the mutton pieces are soft and tender. It will take around an hour and a half to two hours depending on the size of the mutton pieces. Stir 1-2times in between

If you want you can pressure cook for 4-5 whistles to cook faster but I would suggest cooking in a pan/Kadhai to get the perfect taste and blend of flavors

Step 6- When the mutton is almost cooked, remove the lid of the pan and sprinkle mutton masala all over the mutton gravy. Let it simmer for another 20-25mins on low flame until you get the desired consistency of the gravy. Turn off the flame. Garnish with ginger Julians and coriander leaves

Serve with a plate of steaming hot white rice and some onion rings on the side. That’s it. Enjoy the meal. 🙂

IMG_5810 2

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. 🙂