Sunday, July 8, 2018

Khasta Kachori - Street Style Kachori

Khasta Kachori is deep-fried, delicious puffed pastry which is stuffed with mouthwatering masala made especially for the kachori. It has a unique sweet, salty, spicy flavour which you will not find in any other snack.

It's a north Indian snack, folks from UP, Uttaranchal, Bihar have it with Dahi (Yoghurt) as breakfast. You can also have it with sweet tamarind chutney or plum sauce (as shown in the video).

They are also sold in other parts of India in different variations of this recipe, such as Onion kachori etc

Recipe & Method of Preparation


Wednesday, June 28, 2017

Masale Bhaat (Rice with Spice)

Masale Bhaat

This recipe is courtesy Mohini, whose preparation turns out so delicious that even if you've resolved to skip rice for the meal, you will end up having it!


1. 1 Cup Rice

For the paste: (Ingredients #1)
1. Grated coconut -1 table spoon
2. Green Chillies - 3/4
3. 1 Onion (large)

For the Masala: (Ingredients #2)
1. Bay leaf - 1
2. Dalchini - 1-inch piece
3. Badi Elaichi (large cardamom) - 1
4. Garam masala - 2 teaspoons
5. Chilly powder - 1 teaspoons
6. Turmeric - 1 teaspoon
7. Ginger+Garlic paste - 2 teaspoons

1. Potatoes - 2 or 3 cut in large pieces
2. Cauliflower - 1 small cut in large pieces
3. Green Peas  - half cup


Step #1:
Rinse rice and keep it aside for 10-15 mins. After 10-15 mins, take a small amount oil in the pan, pour rice and a half a teaspoon of turmeric and sauté rice for a few mins. Keep rice aside once done.

Step #2:
Put ingredients #1  in a mixer and make a paste and keep it aside.

Step #3:
Fry potatoes and cauliflower separately in low heat. Add pinch salt and turmeric while frying. Keep them aside

Step #4:
Heat 2 tablespoons of oil in a large pan.
Add bay leaf, dalchini, cardamom and stir for a few seconds.
Add Ginger/Garlic paste and stir for a couple of minutes.
Add the paste prepared in Step #2 and fry in low flame until all water is evaporated.
Add garam masala, chilly powder, turmeric and fry for a couple of minutes.
Add potatoes and cauliflower and mix it well for a couple of minutes.
Add green peas & rice and mix them well with rest of the ingredients.
Add a couple of cups of hot water and cover the pan with a lid and let it cook.

Once rice is cooked, garnish with coriander and server with yoghurt!


Tuesday, July 19, 2016

Puru Uncle's Maggie


1. 3 packs of masala Maggie
2. 2 medium sized tomatoes finely diced
3. 3/4th cup frozen peas
4. 1/2 capsicum finely diced
5. 1/2 tsp turmeric
6. 1 tsp red chilly powder (more if you want spicy)
7. 2 Maggie veg masala/chicken masala cube
8. 1 table spoon oil
9. Salt to taste


1. Dice tomatoes, capsicum in small cubes
2. Heat oil in a pan and put capsicum, tomatoes and frozen peas in. Stir them for 3-4 minutes in high flame.
3. Put turmeric, chilly powder, Maggie masala cubes and salt and mix it well.
4. Let it cook for a while until all the water from tomatoes is gone. Keep stirring from time to time.
5. Once all the water is evaporated and the tomatoes and peas are cooked add 3.5 cups of water and bring to just below boiling temperature.
6. Put 3 packs of Maggie and let it half cook. Put the masala from 3 Maggie packets on the noodles and stir well.
7. Cook it until the noodles are done.

Add salt if necessary.

YOUR Puru Uncle's Maggie is done.

Let it cool a bit and serve warm. You can add boiled eggs or fried eggs on the side.

Kids love this!

Friday, November 13, 2015

Spicy Chicken Curry

Spicy Chicken Curry

This is a simple, spicy and delicious chicken curry recipe. One of our friends prepared this once and it was absolutely awesome.
So we had to try it ourselves! And boy! Was is YUMMY!

Courtesy: Sangeeta Parihar


  1. Chicken  - 1/2 kg (Curry cut or Chicken Drumsticks. I personally Love the drumsticks)
  2. Onions - 4 large
  3. Tomatoes -2 large
  4. Cashew nuts (kaju) - 10 to 12 pieces
  5. Badaa phool (Star Anise) - 3 or 4 petals
  6. Dalchini (Cinnamon) - 1 inch
  7. Kaali Elaichi (Black cardamom) - 1
  8. Jeera (cumin seeds) - 1tsp
  9. Black pepper - 10 seeds
  10. Coriander Seeds - 2tsp
  11. Turmeric powder - 1/2 tsp
  12. Red Chill Powder - 2 tsp
  13. Bayleaf (Tejpatta) - 1
  14. Marathi garam masala (or normal garam masala)  - 2tsp (Marathi garam masala has fried onion in it, so it gives a distinctive taste, but any other masala will also do)
  15. Lazeez chicken masala (or any other chicken masala) - 2 tsp
  16. Oil  - 2 table spoon
  17. Ginger paste - 1 tsp
  18. Garlic Paste - 2 to 3 tsp
  19. Water - 2 cups
  20. Salt to taste


  • Fry 3 Onions until Golden brown. Once Onion becomes soft, add all ingredients above from Points #5 to #10 in the Ingredients section. Saute for 2 minutes and keep it to cool. Once this is cool, grind this in a mixer to make a paste. This is your Masala Paste
  • Take 1 Tomato and Cashew nuts and prepare a paste of it in the mixer. This your Tomato-Cashew Paste.
  • Saute 1 Onion, Bayleaf and 1 Tomato in the frying pan with 2 tablesppon of oil until they are cooked, Put Chicken pieces in the pan and let the chicken cook for sometime. 
  • Add the Masala Paste prepared above & Ginger paste and garlic paste and cook in low flame until the chicken and masala are mixed properly.This takes about 10-15 minutes
  • Add the Garam Masala + Lazeez Masala + Turmeric Powder + Red Chilli Powder in the chicken and continue to cook in low flame for another 5-7 minutes
  • Add Tomato-Cashew Paste and let it all mix up and cook for another 5-7 minutes
  • Once all the masala attain some level of consistency, add 2 cups of of water and pour the entire preparation  in a pressure cooker and let it cook for 2 whistles. If you dont have pressure cooker then let everything cook in the pan with lid cover for about 30-40 minutes, while stirring occasionally.

Your Yummy Spicy Chicken Curry is ready! 

Serve with Roti or Naan!



Saturday, September 26, 2015

Baingan Ka Bharta (Spicy)

Baingan Ka Bharta

  1. Big Brinjal  1 Approx 500gm
  2. Chopped Onions  2 medium ones
  3. Chopped Tomatoes 3 medium ones
  4. Chopped Garlic 10-12 (Kaliyan)
  5. Garam Masala 1 tsp
  6. Chilli Powder 2 tsp
  7. Turmeric Powder 1 tsp
  8. Salt For taste
  9. Oil

  • Apply oil on Brinjal & roast on gas flame till it's roasted well. Let it cool. Peel off the skin after it cools down and mash the pulp
  • Add oil in a pan, chopped garlic, onion & cook till it turns golden brown.
  • Add chopped tomatoes, turmeric powder, garam masala, salt, chilli powder & cook till oil oozes.
  • Add roasted peeled off Brinjal into the pan & cook till 5-7 mins. Garnish with fresh corriander leaves & serve with hot chapati

Saturday, September 5, 2015

Karela (Bitter Gourd) sabzi

Karele ki Sabzi
This is simple yet a very simple & handy recipe. It takes about an hour to make it, but the effort is well worth it.
Courtesy: My friend Shweta Singh
1. Karela - 3 big ones
2. Onion - 7-8 medium ones
3. Oil - 3 tbs
4. Turmeric powder - 1 tsp
5. Red chili powder - 2-4 tsp depending on your need for hotness
6. Amchur powder - 2 tsp
7. Saunf powder - 2 tsp
8. Coriander powder - 3 tsp
Cut onion in slices and karela in rounds. Put karela in bowl of salt water (which u will drain off before cooking) so that the bitterness is reduced.
1. Take good amount of oil in pan, add onion, fry it for about 5 mins, until its translucent
2. Add karela, fry them for about 10 mins
3. Add Salt,turmeric,red chilli powder,coriander powder,saunf powder. Mix well, close the lid and let them cook
4. Once it is half cooked,add anchur powder
5. Let it cook until Karela leaves oil
Serve with rotis...

Saturday, July 13, 2013

Stuffed Brinjal (Aubergine) In coriander gravy



    Stuffed Brinjal in Coriander Gravy
  1. Brinjal (aubergine) -  5/6 small
  2. Coriander -  1 bunch
  3. Tomatoes -  2/3 medium size – grated
  4. Garlic cloves -  5/6 mashed
  5. Chilli powder - 1 heaped teaspoon (depends on how spicy you need it)
  6. Salt to taste
  7. Coriander powder -  1 teaspoon
  8. Turmeric powder - 1/2 teaspoon
  9. Oil - 2 tablespoons


    • Cut coriander leaves coarsely. Add chilli powder, turmeric powder, coriander powder, garlic paste,  tomatoes and salt to the cut coriander leaves and mix it properly. Keep the masala aside.
    • Cut Brinjals in half (leave the 2 pieces sticking together at one end for stuffing).
    • Stuff the Brinjals with above masala.
    • Take 2 tablespoons of oil in pressure cooker or pan (with lid) and heat the oil. 
    • Place the Brinjal in the cooker and also put the remaining masala in the cooker. Put 1 cup of water and close the lid and let it cook. 
    • Check to see if the brinjals are tender and remove from heat.
    • Serve with chapatti or paratha with curd!!