Clay Pot Chicken Biryani


It’s been 1 whole week since I have not used my Clay Pot and I am missing it already 😛 and I’m sure my clay pot too is missing me. So this time I am going to prepare the authentic Clay Pot/ Matka Biryani 😀 We all know that Biryani is the MOST POPULAR dish in India and in fact it’s everyone’s favorite dish too. Every state in fact even every house has it’s own version of Biryani. Many of you must have eaten that “Matka/ Clay pot Biryani” which is generally served in many restaurants. But I’m not sure whether they cook biryani in clay pot only or they just serve in it. Whatever it is, looks inviting and tempting.


This chicken biryani is nothing different than what I always prepare BUT the flavor of clay pot makes the biryani so delicious and special. This is a MUST MUST MUST try recipe for all the Biryani lovers. Do try and don’t forget to tell me the feedback. 🙂

Serves 2-3


For Rice

  • 1 Cup basmati rice
  • 1 Bay leaf
  • 1 Tsp cumin seeds
  • 2 Green cardamoms
  • 2 Cloves
  • Salt as required

For Marination

  • 350gms chicken
  • 1/2 Cup thick yogurt
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp mint-coriander chutney (optional)
  • 1 Tbsp Tandoori masala
  • 1 Tbsp red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp coriander masala
  • 1 Tsp cumin powder
  • 1 Tbsp lemon juice
  • Salt as required

For Gravy

  • 2 Tbsp ghee
  • 2 Bay leaves
  • 1 inch cinnamon stick
  • 1 Tsp fennel seeds
  • 1 Tsp cumin seeds
  • 1 Tsp black pepper corns
  • 1 Star anise
  • 2-3 Cloves
  • 1 Tsp red chili powder
  • 1 Tbsp biryani masala
  • 1 Medium onion finely sliced
  • 2 Green chili
  • 1/4 Cup hopped coriander leaves
  • 1/4 Cup fried onion
  • Kewra water

Learn Step By Step Recipe With Pictures For Clay Pot Chicken Biryani


Step 1- Marinate chicken with all the spices mentioned in marination section and keep in fridge for 5-6hrs


Step 2- Wash and soak rice for 30mins. Boil 3 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 the remove the excess water. Keep aside and let the rice cool

Step 3- Heat the clap pot on high flame and when it’s hot turn the flame to medium. Heat 2tbsp ghee in it. Meanwhile take bay leaves, cinnamon stick, cloves, green cardamom, start anise, cumin seeds and fennel seeds in a mortar and crush a little. Add the crushed whole spices to the ghee

You can even use the whole spices as it is. I like it this way 😀 It gives extra taste to the biryani. Sauté the spices for 15-20secs

Step 4- Add sliced onions and fry till translucent and soft and then add the marinated chicken. Mix well and fry until half done

Step 5- Add red chili powder, biryani masala, green chilies and required salt. Mix well and fry the masala. Cover the lid and cook the chicken until done

Once it’s done take out the gravy in a bowl. We will add the gravy while layering the rice

Step 6- Add some chopped mint-coriander leaves and layer with some rice. Spread 1/2 cup gravy and again add mint-corinader leaves

Add the remaining rice and add the remaining gravy. Spread some mint-coriander leaves and fried onions on the top, place 1-2 boiled eggs (optional). Add few drops of kewra water to give a nice flavor and aroma

Step 7- Cover the lid of the pot and seal with dough. Heat a tawa and put the clay pot and let it dum on low heat for 15-18mins. And the beautiful, flavorful steaming hot biryani is ready

Serve hot with cucumber raita and some salad.




Pomfret Fish Fry

It was a lazy day and too healthy meals I had today. Enough of those boring salads. 😛 I was just lying on the couch and thinking about what to prepare for dinner.Huh! AND as it was Friday so I had to prepare something yummy for my tummy. 😀 Suddenly the pomfret fry came to my mind and also the store is near to my apartment so without thinking and any delay we went for a walk till the store of course, picked pomfret and came.


This is so yummy, melt in mouth fish fry and the most comfort food for you lazy days. Just marinade the fish with some spices and then pan fry it. TaDa…It’s ready. 🙂


Yields 2


  • 2 Pomfret fish
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp mustard paste
  • 1 Tbsp cumin-coriander powder
  •  1 Tsp black pepper powder
  • 1 Tbsp red chili powder/ or as required
  • 1 Tsp turmeric powder
  • 1 Tbsp lemon juice
  • Salt as required
  • 2-3 Tbsp coconut oil/ cooking oil

Learn Step By Step Recipe With Pictures For Pomfret Fish Fry

Step 1- Take all the spices in a bowl and add lemon juice, salt and mix well. Take pomfret fish and make small slits both the sides to allow spices to stuff. Now marinade the pomfret fish the spice mixture well and stuff the masala in the slits too

Leave the marinated fish for 10-15mins

Step 2- Heat oil in a pan/tawa and cook the pomfret fish on medium flame from both the sides until golden brown and cooked

Your Pomfret Fish Fry is ready. Serve hot with some lemon wedges and onion rings and enjoy the delicious meal 🙂


Instant Rava Idli

The regular way of making ildis would take two days. But this Instant Rava Idli recipe is much quicker and easier and tastes delicious too. This is a no fail recipe for soft and spongy idlis. This is a light meal for your dinner or you can enjoy this as snacks too.


Give this recipe a try and I am sure you will love it too. 🙂 Serve this idlis with your favorite chutney and sambar and enjoy the healthy and light meal anytime. 🙂

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Serves 2


  • 2 Tbsp ghee/ oil
  • 1 Cup rava/ semolina
  • 1/2 Cup yogurt/ curd
  • 1 Green cili, finely chopped
  • 1/2 inch ginger, finely chopped
  • Pinch of baking soda
  • 1/2 Cup water
  • Salt as required

For tempering

  • 1 Tbsp oil
  • 1 Tsp mustard seeds
  • 8-10 curry leaves
  • Pinch of asafoetida

Learn Step By Step Recipe With Pictures For Instant Rava Idli


Step 1- Heat ghee/ oil in a pan and roast rava until it changes the color and aromatic. Keep on stirring and don’t over roast or burn it. Remove the roasted rava in a mixing bowl

Step 2- Heat oil in a tadka pan and add mustard seeds. Let the mustard seeds splutter a bit and then add curry leaves and pinch of asafoetida. Add the tempering, chopped green chili, ginger, curd, salt and water to the roasted rava and mix. The batter shoul be thick yet flowing. Leave the batter for 30mins

Step 3- Heat water in a steamer/ idli maker. Just before steaming add pinch of baking soda to the mixture and mix. Grease the idli mould and pour the batter in it. Close the lid and steam it for 12-14mins.

To check insert a tooth pick and if it comes out clean, idlis are ready. Remove in a plate and serve

Serve the hot idlis with choice of your chutney and sambar and enjoy the soft and spongy idlis. 🙂


Clay Pot Chicken Curry

I have never tried making in a clay pot before and if you also never have tried this then you may want to think about giving it a try like me. 😀 It has number of health benefits and enhances the taste of the food too. People often says “Cooking in clay pot makes the food more delicious” and after tasting this chicken curry I must say IT’S TRUE.

This is the simple chicken curry recipe which I often make at home either in pressure cooker or in kadhai. This time the only difference is I used a Clay pot AND it turned out superduper delicious.


Before cooking in clay pot soak it in water for 12-15mins (for first few times). While cooking in clay pot keep the flame to medium as the food cooks fast in clay pot compared to other cookwares.

Serves 2


  • 500gms Chicken
  • 2 Large onion finely sliced
  • 1 Medium tomato chopped
  • 7-8 Garlic cloves, finely chopped
  • 1 Inch ginger, finely chopped
  • 2 Green chili sliced
  • 1 Bay leaf
  • 2-3 Dry red chili
  • 1 Tbsp cumin seeds
  • 1 Tsp black pepper corns
  • 1 Inch cinnamon stick
  • 2-3 Cloves
  • 1 Tsp pomegranate seeds
  • 1 Tbsp red chilli powder
  • 1 Tsp turmeric powder
  • 1 Tsp coriander powder
  • 1 Tsp chicken masala
  • Salt as required
  • Mustard oil
  • 2 Tbsp chopped coriander leaves

Learn Step By Step Recipe With Pictures For Clay Pot Chicken Curry


Step 1- Heat the pot on high flame and once it’s hot turn the flame to medium and add oil and heat until the oil is hot. Add bay leaf, dry red chili, cumin seeds, black pepper corns, cloves and cinnamon. Sauté for 20-25secs and then add chopped ginger- garlic and fry till the raw smell goes away

Step 2- Add onions and fry till translucent and soft and meanwhile take pomegranate seeds in a mortar and crush them

Step 3- Add tomatoes and fry until they turns mushy and then add crushed pomegranate seeds and chicken and keep cooking until the chicken is half done

Step 4- Then add chopped green chilies. Mix well and add turmeric powder, red chili powder, coriander powder and salt as required

Give everything a mix and then let the chicken cook. Do not add water. The chicken will cook on its own water. Cover the lid and cook for 12-15mins until done

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Step 5- Add the chicken masala, coriander leaves and give it a mix. Tun off the flame and again cover the lid

The delicious clay pot chicken curry is ready.

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Serve steaming hot chicken curry with plain rice/ jeera rice or chapati and some vinegar onion. Enjoy the HOT and delicious meal this weekend. 😀 🙂


Indo-Chinese Veg Sizzler


Sizzler is undoubtedly a great idea of presenting a dish. The sizzler plate helps you to present the dish- Hot and Sizzling. AND that itself is enough to make anyone drool. 😀 There is no one way to make sizzler. Indo- chinese cuisines are so popular for making sizzlers but you can decide any combination of your choice. 🙂


As me and my Husband are fond of Indo-chinese food so I decided to prepare Veg fried rice, noodles and chilli paneer for my sizzler plate. 🙂 I know the list seems really BIG but trust me once you start preparing it doesn’t take much time. I prepared this sizzler in 45mins starting from preparation till presentation. 😀 AND this was my first time and I did pretty well. 😀


Serves 2


For Fried Rice

  • 2 Cups cooked rice
  • 1 Tbsp garlic, finely chopped
  • 1 Small onion, finely chopped
  • 1/4 Cup green+ red capsicum, finely chopped
  • 1/4 Cup french beans, finely chopped
  • 1/4 Cup paneer, chopped/ scrambled
  • 1 Tbsp red chili sauce
  • 1 Tbsp green chili sauce
  • 1 Tbsp soy sauce
  • Salt as required
  • 2 Tbsp oil

For Noodles

  • 1 Packet noodles
  • 1/4 Cup sliced onion
  • 1 Tbsp garlic, finely chopped
  • 1/4 Cup celery, sliced
  • 4-5 Broccoli florets
  • 1/4 Cup Capsicum, sliced
  • 2 Tbsp Sweet red chili sauce
  • 1 Tsp black pepper powder
  • Salt as required
  • 2 Tbsp oil

For Chilli Paneer

  • 100gms Paneer, cut in cubes
  • 1/2 Cup green+ red capsicum, chopped in cubes
  • 1/4 Cup onion, chopped in cubes
  • 2 Tbsp corn flour
  • 1 Tsp black pepper powder
  • 1 Tbsp red chili sauce
  • 1 Tbsp green chili sauce
  • 1 Tbsp soy sauce
  • Salt as required
  • Oil

For Sauce

  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger, finely chopped
  • 1 Small onion, finely chopped
  • 1 Tbsp spring onion leaves, finely chopped (optional)
  • 2 Tbsp capsicum, finely chopped
  • 2 Tbsp corn flour
  • 1 Tbsp red chili sauce
  • 1 Tbsp ketchup
  • 1 Tsp red chili powder (optional)
  • 1 Tsp black pepper powder
  • 1 Tbsp soy sauce
  • 1 Tsp vinegar
  • Salt as required
  • Cooking oil

Learn Step By Step Recipe With Pictures For Indo-Chinese Veg Sizzler


For Fried Rice

Step 1- Heat oil in a pan and saute ginger-garlic for 10secs and then add all the chopped veggies and paneer and half fry them on high flame.Once the veggies and half done add all the sauces and salt as required. Mix well

Step 2- Now add the cooked rice and mix everything well. Add salt or anything if required. Turn off the flame and keep aside

For Noodles

Step 1- Boil water in a pan and add noodles, 1tsp oil and 1/2tsp salt. Cook the noodles and wash with cold water and keep aside. Remember to drain the water completely

Step 2- Heat oil in a pan and sauté garlic for 10secs and then add all the veggies and fry on high flame until half done. Add sweet red chili sauce, black pepper powder and salt as required. Mix everything well

Step 3- Add the boiled noodles and black pepper powder (optional) and mix well. Fry for another 2mins on high flame and then turn off the flame. Noodles are ready too

For Chili Paneer and Sauce

Step 1- Take paneer cubes in a bowl and add corn flour, red chili sauce, green chili sauce, soy sauce, black pepper powder, salt and mix everything well. Add 1tbsp water if required

Step 2- Heat oil in a pan and shallow fry the paneer cubes on medium flame from both the sides and remove in a plate

Step 3- In the same pan fry capsicum and onion cubes on high flame for 2mins and remove in the same plate

Step 4- In the same pan add some oil and sauté ginger-garlic for 15secs and then add onions and spring onion leaves and fry till translucent. Then add capsicum and fry for 2-3mins until the capsicum is soft

Step 5- Now add corn flour, red chili powder, red chili sauce, ketchup, black pepper powder and salt. Mix the masala well and add 1/2 cup water. Keep stirring

Step 5- Add soy sauce and vinegar, mix well and turn off the flame. Sauce is ready too

Now heat the sizzler plate on gas stove and keep it on wooden base. Place cabbage leaves on the plate. Now Put noodles on one side, paneer chili on middle and fried rice on one side. Pour the hot sauce all over and serve immediately.


The whole idea behind this is to serve Hot and Sizzling 🙂


Aloo-Gobi Fry

I am going through a phase where I am CRAVING for Indian food. Obviously I know how to cook India food but I don’t know why somehow I am not getting the exact taste. 😦 Any way I still tried to make that “Maa ke hath” wala Aloo-Gobi and Voila! Successful 🙂


This delicious Aloo-Gobi fry is one of my favorite dish from my Mom’s temtping mouthwatering dishes. 😀 During my recent India visit she gave me homemade masala specially for this dish. 😀 This is a traditional dish from my Mom’s recipe list. 😀 Though I have made aloo-gobi curry so many times but THIS TIME it was just like the way you cook mommy. 🙂


Enjoy this aloo-gobi curry with hot-hot phulkas, parathas or as a side dish to rice and dal tadka. Weekends are for relaxing, so try this simple, easy and yummy curry and enjoy the rest of the day.

Serves 4


  • 2 Cup cauliflower florets
  • 1 Medium potato chopped
  • 1 Cup sliced onions
  • 7-8 Garlic cloves
  • 1 Tbsp cumin seeds
  • 1 Tbsp black pepper corns
  • 1 Tsp roasted cumin powder
  • 1 Tsp roasted black pepper powder
  • 1 Tsp turmeric powder
  • 1 Tbsp red chilli powder
  • 2 Tbsp chopped coriander leaves, for garnishing
  • Salt as required
  • Mustard oil

Learn Step By Step Recipe With Pictures For Aloo-Gobi Fry


Step 1- Heat oil in a kadhai/ deep pan and meanwhile in mortar crush garlic cloves, cumin seeds and black pepper corns

Add the crushed masala in oil and sauté for 10secs. Then add onion slices and fry till translucent

Step 2- Add the cauliflower florets and chopped potatoes. Mix well and cook on medium-high flame without covering the lid of the kadhai/pan and fry for 8-10mins till the cauliflower and potato are soft and tender

Step 3- Add homemade roasted cumin- black pepper powder, turmeric powder and red chili powder, give it a mix

Add salt and chopped coriander leaves, mix well and cover the pan. Let it cook for another 5mins on low flame and then turn off the flame


Serve steaming hot aloo-gobi fry with phulkas and some pickle and green chili on the side. Enjoy the simple delightful meal. 🙂


Quinoa And Roasted Veggies

Finally getting over the Jet Lag phase but what to do about the weight I gained during my India trip? Well here’s the answer to this- EAT HEALTHY and TRY to avoid greasy and junk food (which I know I can’t). 😛

After an hour of deep thinking 😛 I decided to make Quinoa with Roasted Veggies. This is one of the healthiest and easy recipe to avoid taking too many calories. This is a healthy and filling dish to keep you sailing through the day. A complete meal for healthy food lovers and Guess what? That includes me too now 🙂

Serves 2


  • 1 Cup quinoa
  • 1/2 Cup onion, cubes
  • 1/2 Cup celery
  • 1 Tbsp chilli-garlic sauce
  • 1 Tsp soy sauce
  • 1/2 Tsp black pepper powder
  • 1 Tbsp olive oil
  • Salt as required

For Roasted Veggies

  • 12-14 Asparagus
  • 7-8 Sugar snap peas peas
  • 4-5 Broccoli florets
  • 1/2 Cup green capsicum, cubes
  • 2-3 Brussel sprouts, cut into 4 parts
  • 2 Tbsp garlic, finely chopped
  • Black pepper powder, as required
  • 1 Tbsp Chilli flakes (optional)
  • Sea Salt as required
  • Olive oil

Learn Step By Step Recipe With Pictures For Quinoa And Roasted Veggies


Step 1- Wash quinoa thoroughly. In a rice cooker add 2 cups of water with quinoa and cook. Once done, keep aside and let it cools down completely

Step 2- Heat olive oil in a pan and add onions and celery and stir fry them. Then add black pepper powder, salt, soy sauce and chili-garlic sauce

It’s ready 🙂 Just serve with quinoa and enjoy.
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For Roasted Veggies

Step 1- Wash all the veggies thoroughly and drain the excess water. Grease a pan and spread the veggies. Don’t overload the pan with veggies

Sprinkle some sea salt, black pepper powder and some chili flakes and garlic on veggies. Add some olive oil on the veggies

Step 2- Pre-heat oven at 425ºF at least for 10mins. And then bake the veggies for 10-12mins. Once done, remove pan from the oven. Serve with quinoa and enjoy the healthy meal atleast once in a week.