Curry Leaves Chicken Fry | Curry Leaf Chicken 


The first time I saw this recipe on the internet, It looked delicious and since then I was drooling over this chicken dish.Though I love the flavor of curry leaf, I only use curry leaves for tadka because I am still not familiar with the uses of curry leaves other than using in tadka and chutney. But now onwards I know what to make when I buy a bunch of curry leaves. This curry leaf chicken recipe is fully packed with flavors and this recipe is an absolute keeper.


Though this recipe is great to serve as a side dish or to serve with chapati. But I love to have it without rice/chapati. I never thought I would come across something so yummy to serve as a starter which is made with curry leaves. 😀


Serves 2


For Marination

  • 1 lbs chicken (1/2kg)
  • 3 Tbsp thick curd/ yogurt
  • 1/2 Tsp turmeric powder
  • 1 Tsp salt

For Roasting Masala

  • 1 Cup curry leaves
  • 3-4 Dry red chilies
  • 4 Cloves
  • 1 Star anise
  • 3 Green cardamoms
  • 1-inch cinnamon stick
  • 1 Tbsp fennel seeds
  • 1 Tbsp black peppercorns

For Curry 

  • 1 1/2 Large onion, roughly chopped (for paste)
  • 6-8 Garlic cloves
  • 1-inch ginger, roughly chopped
  • 2 Green chilies, chopped
  • 1 Small onion, chopped
  • 1/2 Cup coriander leaves
  • 1 Tbsp coriander powder
  • 2 Tbsp coconut oil

Learn Step By Step Recipe With Pictures For Curry Leaves Chicken Fry | Curry Leaf Chicken 


Step 1- In a mixing bowl take curd, turmeric powder, salt, and chicken. Marinade well and keep aside for 15-20mins

Step 2- Dry roast all the masala over a low flame until aromatic and curry leaves are crisp. Let it cool down then grind to a coarse powder

Step 3- In a mixie jar take 1 1/2 large chopped onion, garlic cloves, ginger, and green chilies and grind to a paste

Step 4- Heat oil in a pan/skillet and fry the chopped onions until translucent. Then add the onion paste and fry for 3-4mins on medium flame

Step 5- Add the chopped coriander leaves and fry everything together for 1min. Then add marinated chicken and the powdered masala. Mix well cover and cook for 7-8mins and then open the lid of the pan

Step 6-  Add coriander powder and salt as per taste. You can add red chili powder if you want it spicier. Keep cooking until the chicken is well done. The masala will be dark in color and it will stick to the chicken pieces. Turn off the flame and garnish with few curry leaves




Sattu Paratha | Sattu Ka Paratha Recipe

A popular staple food of Bihar, Uttar Pradesh, and Jharkhand- Sattu Paratha. I am not sure how many of you know what Sattu is, Well…if you want to know then you can ask any of your friend from Bihar, Uttar Pradesh, or Jharkhand and ask them to bring you either Sattu Paratha or Litti. 😀  Well…it’s nothing but a kind of flour made of roasted bengal gram/ chana dal. Yes, it is THAT simple. But what makes it different, is the way of making this flour. Traditionally, bengal gram was roasted using sand in an iron vessel and then ground to a flour consistency. That’s enough knowledge about preparing Sattu. 😀


After moving to the USA, one thing about which I was really concerned about was where to get Sattu from. 😀 But thanks to the Indian grocery stores here, they literally have each and everything which is sometimes hard to find even in India. 😛 I have always been a die-hard fan of Sattu Paratha or Litti cooked by my mom. Actually, there is no difference is Litti and Sattu Paratha except the size and thickness, but I love Sattu Paratha more than Litti. ❤ I can have Sattu Paratha or Litti for Breakfast-Brunch-Lunch-Snack-Dinner-Breakfast-Brunch-Lunch-Snack-dinner and repeat. 😛 Yes, Seriously! As sattu has cooling effects, so it is also used to make Sattu Namkeen Sharbat in summers.


Though there is no recipe which our Google Baba cannot tell. But still, there are some tips and tricks which only your mom can tell. And this recipe is my mom’s recipe. 🙂 I cannot replicate the same but I tried. 🙂


Serves 2


For Dough

  • 3 Cup wheat flour
  • 1 Tbsp carom seeds/ ajwain
  • 1 Tsp black caraway seeds (optional)
  • 2 Tbsp oil
  • Salt as required
  • Lukewarm water, for kneading

For Stuffing

  • 2 Cup sattu
  • 1 Small onion, finely chopped (optional)
  • 5-6 Garlic cloves, finely chopped
  • 1/2-inch ginger, finely chopped
  • 3 Green chilies, finely chopped
  • 3-4 Tbsp lemon juice
  • 1 Tbsp masala of mango pickle ( preferably homemade)
  • 1 Tbsp carom seeds/ ajwain
  • 2 Tbsp mustard oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Sattu Paratha | Sattu Ka Paratha Recipe


Step 1- Add carom seeds, black caraway seeds, oil, and salt to wheat flour and knead into a soft dough using lukewarm water. Cover the dough with wet cloth and keep aside

Step 2- In a mixing bowl take sattu and add carom seeds, pickle masala, chopped onion, chopped green chilies, chopped ginger-garlic, mustard oil, lemon juice, and salt. Mix well using your hand

Step 3- Divide the dough into medium balls. Take a dough ball, roll and flatten it a bit.  Put 2tbsp of the sattu mixture in the center and start making pleats by closing the edges and bring them to the center. Again make it into a ball and roll like a chapati

Step 4- Heat a pan on a high flame and place the rolled paratha on the hot pan and when the base is slightly cooked, flip the paratha. Flip again and spread some ghee/ oil all over the paratha. Spread some ghee/ oil on the other side too. Press the paratha slightly on the edges to cook the edges well. When the paratha is cooked properly from both the sides and remove on a paper napkin


Serve Sattu Paratha with baingan ka bharta/ aloo ka chokha/ chutney or with leftover chicken curry. 🙂


Paneer Kathi Roll

What is the most famous main ingredient used in North India cooking? No doubt, it’s Paneer! 😀 Sometimes my mom used to make paneer at home and I have watched the whole process of Paneer making but never tried myself. Hopefully, someday I will try. 😛 So…other than the Paneer Curries and Paneer Starters, “Paneer Kathi” Roll is a popular classic snack which you will get in the streets of North India. If you are a Paneer Roll lover then this recipe will not disappoint you even one bit. 😉 Paneer rolls are one of the easiest and quick meal/ snack you can prepare with different variations of paneer fillings without compromising the taste. 🙂


To be very honest, when I don’t feel like cooking the proper “roti-sabji” meal, then I prepare Paneer Roll. Which is way too easy than the elaborated meal. 😛 And when you are running short of time, you can swap the homemade tortillas with store-bought tortillas. This time I used store-bought all-purpose tortillas. Though preparing these tortillas is super easy, you just need to knead well. 😀 You can use a half-half portion of all-purpose flour and wheat flour to make the rolls. But, to make it healthier you can use whole wheat flour only.


Serves 4 Roll


For Paneer Marination

  • 200 Gms Paneer (cut in cubes)
  • 6 Tbsp thick curd/ greek yogurt
  • 1 Tsp ginger-garlic paste
  • 1/4 Tsp carom seeds
  • 1/4 Tsp turmeric powder
  • 1/2 Tsp coriander powder
  • 1/2 Tsp cumin powder
  • 1/2 Tsp garam masala
  • 1/2 Tsp amchur powder
  • 1/4 Tsp chaat masala
  • 1 Tsp Kashmiri red chili powder
  • 1 Tsp lemon juice
  • Black salt as required

For Veggie Topping

  • 1/3 Cup cabbage, finely chopped/ shredded
  • 1/3 Cup carrot, grated
  • 1/3 Cup capsicum, thinly sliced
  • 1/3 Cup onion, thinly sliced
  • 1 Tsp chaat masala
  • 1 Tsp lemon juice
  • 1/4 Tsp Kashmiri red chili powder
  • Salt as required

Other Ingredients

Learn Step By Step Recipe With Pictures For Paneer Kathi Roll


Step 1- Take all the marination ingredients in a bowl, except paneer, and mix them well. Then add the paneer cubes and gently mix them. Refrigerate this for 1hr or more and let them marinade well with the masala

Step 2- Take all the veggies in a bowl, add kashmiri red chili powder, chaat masala, lemon juice, and salt. Mix very well and keep aside the topping

Step 3- Heat 2tbsp oil in a pan and fry the paneer cubes until golden brown on all the sides on medium flame. Keep stirring in between to avoid burn and fry them till they become soft. Remove them on a paper napkin. Do not overcook the paneer cubes otherwise, they will become dense


Step 4- Heat a tawa and cook tortillas from both the sides and remove them on a plate

Step 5- Take a tortilla and spread some mint-coriander chutney over it and top with some veggies. Now place the paneer tikka cubes in line and pour some tomato ketchup over it.

Roll both the sides of the tortilla and make a wrap. Wrap the half portion of the roll in aluminium foil or butter paper and TADA…Your yummy Paneer Kathi roll is ready to eat.



Chicken Tikka Biryani

Biryani should be declared as a “Happy Meal” because Biryani makes everyone happy.  I am sure every Indian family loves Biryani and they all have their own version of Biryani. And then there is a person in every family who cook delicious Biryani. In my family? Of course, my mommy (I only rest when I’m at home 😛 ) and the person who eats the 3/4th portion of that Biryani is my brother. 😛 My brother loves Biryani and he loves Biryani more than he loves me. Yeah! that’s true. 😀


Last week I posted Chicken Tikka recipe which was very delicious and some tikkas were left after having a full plate of tikka. 😀 So I decided to make this chicken tikka biryani but somehow didn’t get the time to post this recipe. Finally, today is the day for Biryani post. 😀 While writing this post, I too was amazed to see the list of ingredients this recipe requires. 😀 Though the procedure looks very time consuming but cooking Biryani is no rocket science. It just requires a little more effort than other dishes and a little more time. 😀 But let me tell you it’s definitely worth it. 🙂 And of course, the secret ingredient for every delicious Biryani is the dum-cooking procedure. 😉


Though this Chicken Tikka Biryani is a complete meal in itself and doesn’t require any side dish but if you want serves thi mouth-watering flavorful Biryani with raita and onion rings on side. 🙂


Serves 2


For chicken Tikka

  • 4 chicken breast (cut into cubes)
  • 1 Small onion, cut into cubes
  • 1 Small bell pepper (any), cut into cubes
  • 1/4 Cup hung curd/ greek yogurt
  • 1 Tbsp coriander powder
  • 1 Tsp cumin powder
  • 1/2 Tsp black pepper powder
  • 1 Tbsp ginger-garlic paste
  • 1 Tsp red chili powder
  • 1 Tsp Kashmiri red chili powder
  • 1/2 Tsp turmeric powder
  • 1/2 Tsp Kasuri methi
  • 1 Tbsp lemon juice
  • Salt as required

For Rice

  • 2 Cups Basmati rice
  • 1 Bay leaf
  • 2 Cloves
  • 2 Green cardamoms
  • 1 Tsp cumin seeds
  • 1 Tbsp ghee
  • 4 Cups water or as required

For Biryani

  • 1 bay leaf
  • 2 Star anise
  • 1-inch cinnamon stick
  • 2 Green cardamoms
  • 2 Cloves
  • 1 Tsp black peppercorns
  • 1 Tsp cumin seeds
  • 1 Tsp fennel seeds
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger, finely chopped
  • 1 Medium onion, thinly sliced
  • 3-4 Tbsp hung curd/ greek yogurt
  • 2 Green chili, slit
  • 1 Tsp red chili powder
  • 1/2 Tsp Kashmiri red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp coriander powder
  • 1/2 Tsp garam masala
  • 1/4 Cup chopped mint-coriander leaves
  • 1/4 Cup fried brown onions
  • Few drops of kewra water

Learn Step By Step recipe With Pictures For Chicken Tikka Biryani


Step 1- In a large mixing bowl take all the ingredients except chicken cubes and beat everything well until combined. Add the chicken cubes, onion and bell pepper. Marinade them well and refrigerate for 2-3hrs or more

Step 2- Arrange them in skewers alternating veggies and chicken. To prevent the skewer from the burn, soak them in water for 30mins. Preheat broiler for 8-10mins. Arrange the skewers on a baking pan and pour some melted butter over the marinated pieces. Broil them for 10-12mins, turning over once. Broil until the chicken pieces are cooked properly


Step 3- As the chicken tikka is getting ready prepare the rice. Wash and soak rice for 30mins. Boil 3.5-4 cups of water adding whole spices and salt as required. When the water comes to a boil add rice and cook until 80% done and then remove the excess water if there, any. Keep aside and let the rice cool

Step 4- Heat the clay pot on high flame and when it’s hot, turn the flame to medium. Heat 2tbsp ghee in it. Add bay leaf, cinnamon stick, cloves, green cardamoms, star anise, cumin seeds and fennel seeds to the hot ghee and saute for few seconds. Then add chopped onion and fry until they turn soft and translucent. Add in the spices, coriander powder, garam masala, red chili powder, and turmeric powder. saute the masala for 2-3mins

Step 3- Add thick curd, kashmiri red chili powder, and slit green chilies. Cook for a couple of minutes until the masala starts leaving oil from the sides. Then add the cooked chicken tikka pieces to the gravy. Take out some gravy and tikkas in a bowl and keep for adding it later

Step 4- Now start layering the biryani. Add chopped mint-coriander leaves, layer with rice, few fried onions and pour some gravy on the top with chicken tikka pieces

Step 5- Again layer it with the remaining rice, spread the remaining fried onions, chopped mint-coriander leaves, and the leftover gravy and chicken tikka. Add few drops of kewra water and cover the lid of the pot. Seal with dough and leave on low flame for 15-18mins

Serve hot with your choice of raita and some onion rings on the side. Enjoy this Chicken Tikka Biryani. 🙂





Bhoger Khichuri | Bengali Bhog Khichudi | Durga Ashtami Special Khichdi

“Bhoger Khichuri” Or “Bengali Bhog Khichudi” Or “Durga Ashtami Special Khichdi”
This khichdi is served as bhog to Maa Durga. Ask any Bengali what special place the pandals and this khichudi holds in Durga Puja. 😀 I had the chance to see the Durga Puja festival in Jamshedpur, in 2014.Though I never had a chance to see Kolkata’s Durga Puja but trust me, I am sure the craze in Jamshedpur for Durga Puja is no less than Kolkata. 😀 And I too had this Bhog Khichudi there. If you are in Kolkata or Jamshedpur during Durga Puja and you didn’t have this Bhog Khichdi, then you are missing something very important part of Durga Puja.


This Khichdi is made with very basic ingredients and it is very light. This is a one-pot delightful meal for your tummy that you can have it any day. Accompany this moong dal khichdi with some other delicacies and your yummy delightful meal is complete.


Serves 2


  • 1 Cup rice
  • 1/2 Cup split skinless moong dal
  • 2-3 Tbsp ghee
  • 2 Bay leaves
  • 1-inch cinnamon stick
  • 2 Cloves
  • 2 Green cardamom
  • 1 Tsp cumin seeds
  • Pinch of asafoetida
  • 1 Tsp red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp Garam masala
  • 1 Tsp coriander powder
  • 1 Medium potato, cut in cubes
  • 6-7 Medium cauliflower florets
  • 1 Medium tomato, chopped
  • 1/2 Cup green peas
  • 1/4 Cup french beans, chopped
  • 2-3 Green chilies, slit
  • 1 Tbsp ginger, finely chopped
  • Chopped coriander leaves, for garnishing
  • Salt as required


Step 1- Heat a pan and dry roast split moong dal until aromatic and transfer into a bowl and wash them. Wash and soak rice for 30mins and drain the water. Keep aside

Step 2- Heat ghee in a heavy bottomed pan or cooker and saute bay leaves, cinnamon stick, dry red chilies, cloves, green cardamom, cumin seeds, and a pinch of asafoetida on medium flame. Add chopped ginger and green chilies, saute for 30secs

Step 3- Add tomato and fry until mushy. Then add coriander powder, garam masala, red chili powder, and turmeric powder. Mix in the chopped veggies and fry for 2mins on high flame

Step 4- Add the roasted moong dal and rice to the cooker. Keep stirring for 20secs and then add 4cups of water with required salt and 1tbsp of ghee. Close the lid of the cooker and pressure cook for 1whistle on high flame and then turn off the flame

Step 5- When the pressure goes off completely, garnish the khichdi with coriander leaves

While serving pour 1tsp ghee on the khichdi and serve with plain curd, aloo ka chokha, baigan bhaja or any chutney. Enjoy hot khichdi. 🙂


Masala Dosa | Aloo Masala Dosa

Idli and dosas are a staple SouthIndian food that is a lifesaver when you have nothing else in the fridge and no time to cook (obviously, if you have the batter ready). 😀 They are the most popular SouthIndian meal which is now popular worldwide. Well, Dosa needs no introduction to any Indian. Right? You can find idli-dosa in any corner of the city, either in a restaurant or in a streetside food stall in India. 😀 Now that I have moved to the USA a year back I find idli-dosa easy to cook for weekend breakfast. 😀 And my weekdays morning are blissful as I already have the batter ready in the fridge. 🙂

Though there are many many and many versions of dosa you all must have heard but today I am going to share THE MOST FAMOUS and the most simple “Masala Dosa” recipe. This one is my and of course, my hubby’s all-time favorite dosa.


Generally, dosa is served with sambhar and coconut chutney/ tomato chutney or any other chutney. But this masala dosa is already filled with the spiced potato so this not really need a side dish but still who doesn’t love sambhar and chutney on the side? 😀


Follow this recipe to make crisp dosa- Dosa Recipe | How To Make Dosa | Dosa Batter Recipe

Serves- 6-7 Dosa


  • 4 Large potatoes, boiled and roughly mashed
  • 1 Medium onion, finely chopped
  • 8-10 curry leaves
  • 3 Green chilies, finely chopped
  • 1 1/2 Tbsp chana dal
  • 1 Tsp split urad dal
  • 1 Tsp mustard seeds
  • 1/2 Tsp cumin seeds
  • Pinch of asafoetida
  • 1/4 Tsp turmeric powder
  • 1/2 Tsp red chili powder
  • 1 Lemon juice
  • Salt as required

Dosa Batter Recipe- Dosa Recipe | How To Make Dosa | Dosa Batter Recipe

Learn Step By Step Recipe With Pictures For Masala Dosa | Aloo Masala Dosa


Step 1- Heat oil in a pan and let cumin seeds, mustard seeds, chana dal and urad dal splutter. Then add a pinch of asafoetida, chopped onion, green chilies, and curry leaves and saute until the onion turns translucent. Now mix turmeric powder and red chili powder

Step 2- Add this mixture to mashed potato with required salt and lemon juice. Mix everything well and keep aside for dosa filling

Step 3- Heat a dosa pan and sprinkle some water on it. Clean with a cloth and then pour a ladle full of batter in the center and spread immediately

Step 4- Add few drops of oil. When it turns brown from one side, then add potato filling on one-half of the dosa. Either roll it or fold it and remove on a plate

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Serve hot-hot masala dosa with sambhar and coconut-peanut chutney. Enjoy the meal. 🙂


Sweet Potato Sabudana Vada | Vrat Recipe

Happy Navratri To All. May Maa Durga Bless everyone with a good heart, peace, and prosperity. 🙂 In India, this festival is celebrated in different states with their own unique way. And each state has their own mouth-watering Navratri food which they offer to Goddess Maa Durga.


As many of you will be fasting these days so it’s very important to eat something which will keep you energized the whole day. Sweet potato tikkis or sabudana vadas are the best fasting snack. They not only keep you energized but they are filling too and also that tastes awesome. Even if you are not fasting you should try this sometime. Trust me, Navratri recipes are to die for. 😀



You can also try Kachhe Kele Ki Tikki, while fasting doesn’t add onions-garlic and instead of normal salt use sendha namak in this recipe.

Serves 14-15 Vada


  • 1 Cup soaked sabudana
  • 2 Sweet potato, boiled
  • 1/2 Cup peanuts, roasted and coarsely grind
  • 1/2 Cup chopped coriander leaves
  • 3 Green chilies, finely chopped
  • 1 Tbsp cumin-coriander powder
  • 1 Tsp chat masala
  • Sendha Namak as required
  • Coconut oil for cooking

Learn Step By Step Recipe For Sweet Potato Sabudana Vada | Navratri Vrat Recipe


Step 1- Drain out the excess water from the sabudana and peel the sweet potatoes


Step 2- In a mixing bowl mash the sweet potatoes and add coriander leaves, coarse peanuts, chopped green chilies, cumin-coriander powder, chat masala, and sendha namak, Mix everything well and add soaked sabudana and bind them well. Make small size balls from it



Step 3- Heat an appe pan and sprinkle some coconut oil in each and add one mixture ball in each. Let it cook on the one side until golden brown and then using a spoon/fork flip the vada and cook on the other side until golden brown and crisp. Remove on a paper towel and serve hot with coriander chutney