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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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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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. 😀


Veg Burger | Veggie Burger | Red kidney Beans Patty Burger

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A patty in a burger can be made using any combination of veggies. We were on a short trip to Las Vegas when I had this red kidney patty burger there. It was yummy in every bite. Since then I wanted to try this delicious veg burger. Didn’t had courage or time to try this as I was not sure of the outcome. 😀 But trust me the outcome was more than expected. 🙂 Happy Me and Happy Tummy. 🙂

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Though I rarely eat Burger but I always loved the burger patty 😀 During my graduation days me and my friends, we frequently used to visit McDonald’s as it was kind of our second adda after Vyanjan (a fast food joint). 🙂 We always end up ordering Mac Alu-tikki burger as it was one of our favorite and the most cheapest one. 😀 After graduation I moved to another city for post graduation and I hardly remember having burger after that. Not sure whether because it was due to not having those friends to share the burger or some other reason. But I had chicken burger few times at KFC. 😉 Though that’s too much for me as I can’t eat that whole by myself.

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This homemade burger is much better and fresh than those at fast food centers. Do try this at home and let me know the outcome. 🙂


  • 4 Burger buns
  • 4-5 Tbsp ketchup
  • Cucumber slices as needed
  • Tomato slices as needed
  • Onion rings as needed
  • Lettuce leaves as needed

For Sauce/ dressing

  • 3 Tbsp greek yogurt
  • 1 1/2 Tsp mustard powder
  • 1/2 Tsp sugar
  • 1/2 tsp salt
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/2 Tsp regular vinegar/ apple cider vinegar
  • 1 Tsp tomato ketchup

For Patties

  • 1 cup soaked red kidney beans
  • 1 small boiled potato
  • 1 small boiled carrot
  • 2-3 finely chopped green chilies
  • 2 tbsp chopped coriander leaves
  • 1 Tbsp red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp coriander powder
  • 1 Tsp garam masala
  • Salt as required
  • 1/2 cup bread crumbs
  • 2 Tbsp corn flour+ water batter in a bowl (thick consistency), for dipping patties
  • 1 Cup bread crumbs in a bowl, for dipping patties
  • Oil for shallow frying

Learn Step By Step Recipe With Pictures For Veg Burger | Veggie Burger | Red kidney Beans Patty Burger


For Sauce/ dressing

Step 1- Take greek yogurt in a bowl and add all the sauce ingredients to it and mix well. Sauce is ready. Keep aside for later use


For Patties

Step 1- Boil red kidney beans with 2 cups of water and salt as required until soft and tender. Let the red kidney beans cool down completely

Step 2- Mash the red kidney beans completely and add boiled potato, boiled carrot, green chilies, ginger and coriander leaves. Again mash all the ingredients

Mix red chili powder, turmeric powder, coriander powder, garam masala and salt as required. Mix along with bread crumbs

Divide the mixture into large equal portions and shape them into patties

Step 4- Dip each patty into corn flour mixture and coat them well with bread crumbs. Do this for the rest of the patties and set them aside for a while

Step 5- Heat oil in a pan and shallow fry the patties from both the sides until golden brown and crisp

Assembling the burger

Take lower slice of a bun, spread some ketchup. Place the patty and spread some sauce/ dressing and place onion rings, cucumber slice, tomato slice and required lettuce leaves. Place the other slice of the bun. Veg burger is ready.

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Kachche Kele Ka Kofta | Raw Banana Curry | Restaurant Style Kele Ka Kofta

This Kofta curry is my favorite among all the kofta curry’s I have ever tried. This dish is actually time consuming as we have to prepare kofta, deep fry it and then preparing the  curry but trust me this is worth trying. I can count on my finger tips the times I have bought raw bananas. Most of the time I ended up preparing kofta or tikki from it. 😛 Though never got chance to share the recipe with you all because it was gone even before clicking pictures. 😀 But today I decided to share the recipe and here it is. 🙂

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This creamy restaurant style kele ka kofta is very easy to make but a bit time consuming. So whenever you have time MUST try this kofta recipe. I would you suggest to prepare this for your guests as they will love this dish and be ready to receive the compliments. 😉 😀

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Serve this melt in mouth kofta dish with roti/ paratha or rice and enjoy the lip smacking kofta curry. Happy tummy…happy you. 😀

Serves 4-5


For Koftas

  • 3 Boiled raw bananas
  • 1/2 Cup finely chopped onion
  • 2 Tbsp finely chopped spring onion
  • 2-3 Finely chopped green chillies
  • 1 Tbsp finely chopped garlic
  • 1 Tsp finely chopped ginger
  • 2 Tbsp chopped coriander leaves
  • 1 Tbsp red chilli powder
  • 1 Tsp turmeric powder
  • 1 Tsp cumin pepper powder
  • 1 Tsp coriander powder
  • 1/2 Tsp garam masala
  • 1 Tbsp lemon juice
  • Salt as required
  • Oil for deep frying

For Gravy

  • 1 Large onion, chopped
  • 1 Medium tomato, chopped
  • 4-5 Garlic cloves, roughly chopped
  • 1/2 Inch ginger, roughly chopped
  • 1/4 Cup cashew nuts
  • 1 Bay leaf
  • 1/2 inch cinnamon stick
  • 3-4 Green cardamoms
  • 1 Tbsp black peppercorns
  • 1 Tsp cumin seeds
  • 1 Tsp red chilli powder
  • 1 Tsp turmeric powder
  • 1 Tsp garam masala
  • 1 Tbsp kasuri methi
  • Salt as required
  • 2-3 Tbsp oil

Other raw banana posts- Kachche Kele Ka Kofta- Mustard Gravy, Raw Banana Tikki, Banana Chips

Learn Step By Step Recipe With Pictures For Kachche Kele Ka Kofta | Raw Banana Curry 


Step 1- In a mixing bowl take boiled bananas and mash them well. Add all the kofta ingredients, leaving oil aside

Step 2- Combine all the ingredients well and make a smooth dough like mixture. Divide the mixture into small portions and roll to a ball. Do this for the rest mixture

Step 3- Heat oil in a deep pan and when the oil is hot fry the balls till golden brown and remove on kitchen towel to remove the excess oil. Keep the koftas aside

Step 4- In a pan/ kadhai heat 2tbsp oil and add bay leaf, cinnamon stick, black peppercorns, green cardamoms and cumin seeds. Sauté for 20secs. Then add cashew nuts, onion, ginger-garlic, tomato and some salt. Fry them for 3-4mins on high flame

Step 5- When the onion-tomato looks translucent, remove them in a plate and let it cool. Then take grind them to a smooth paste

Step 6- In the same pan/kadhai heat 1tbsp oil and the masala paste to the pan. Cook the masala for 6-8mins on medium flame and then add red chilli powder, turmeric powder, garam masala and salt as required. Again cook for 2mins and then turn off the flame. Add kasuri methi and koftas to the gravy

Serve this as a side dish to roti/ paratha or rice and some salad and make your tummy happy. 🙂 Do try this recipe and let me know your feedback 🙂

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Dubki Wale Aloo | Mathura Ke Dubki Wale Aloo


A dish which is very popular and one of my favorite dish straight from Mathura, U.P (Uttar Pradesh) Dubki Wale Aloo”, this curry is specially served with khasta kachori in Mathura and in North India. Imagine a beautiful rainy morning and having Khasta kachori with this dubki wale aloo and adrak wali chaiSounds interesting…yeah? Well my weekend was kind of like this. 😀 I just replaced the kachori with masala poori. 

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This is a very simple curry for those days when you don’t want to prepare an elaborate meal or you’re running short of time to prepare a wholesome meal. Try this curry as a side dish to rice, roti/ paratha. Almost everything was added on the go and the curry was ready in less than 20-25mins. If you are making this curry I would suggest you to serve with poori/ bedmi poori/ masala poori or with khasta dal kachori for breakfast with a garma-garam chai ka cup 🙂 and enjoy the delicacy of Mathura.

Other related posts: Khasta Urad Dal Kachori, Aloo Kachori, Aloo-Matar Kachori, Sooji Kachori, Samosa

Serves 4


  • 2 Tbsp ghee
  • 4 Medium boiled potatoes
  • 1 Large tomato puree
  • 1/2 Tsp ginger powder
  • 1/2 Tsp turmeric powder
  • 1 Tsp red chili powder
  • 1 Tsp garam masala
  • 1/2 Tsp amchur/ dry mango powder
  • 2 Tbsp chopped coriander leaves
  • 1 Tbsp kasuri methi/ dry fenugreek leaves
  • Salt as required

For tempering

  • 1 Tbsp ghee
  • Pinch of hing/ asafoetida
  • 2 Dry red chili
  • 1 Tsp kashmiri red chili powder

Learn Step By Step Recipe With Pictures For Dubki Wale Aloo | Mathura Ke Dubki Wale Aloo


Step 1- Heat ghee in a deep pan/ kadhai and add the tomato puree, turmeric powder and ginger powder. Give it a mix and fry for few seconds and then add red chili powder, garam masala and amchur. Cook the masala for 2-3minutes on medium flame

Step 2- Meanwhile the masala is getting cooked, peel and cut the boiled potatoes in cubes. When the masala starts leaving oil from side add salt. Mix in the cubed potatoes and chopped coriander leaves and cook this for 2-3mins

Step 3- Add 1/2 to 1 cup water, as you like the consistency. And cook the curry for 8-10mins on medium flame. Add some kasuri methi to the curry and turn off the flame

Step 4- Heat ghee in a tempering pan and add cumin seeds and hing. When they start to splutter add dry red chili and turn off the flame. Lastly add the kashmiri red chili powder and add this tadka to the curry