Sunday, 29 December 2013

Murgh Highway/ Spicy Chicken Curry Cooked in Small Restaurants besides Highway/ Dhaba Style Chicken Curry

The small restaurants beside highway are generally known as Dhabas in our country, India, which mostly serve local cuisine and open 24/7.These serve as truck stops also. Since many Indian truck drivers are of Punjabi descents and punjabi food and music is quite popular out India,  the word dhaba has come to represent any restaurants that serve Punjabi food especially the heavily spiced and fried punjabi foods. Moreover, the food available there is very inexpensive yet it has a homemade touch.Though in the matter of hygiene these restaurants are not upto the mark and the ambience is very rustic but recently many highway dhabas are practising these norms too.

Whenever, we go to a long drive through highways we never miss the chance to enjoy our food at those small roadside restaurants. The Naan ( Open Oven Baked Indian flat bread) and the spicy chicken curry are my most favorite food out there. But unfortunately I never tried to make that chicken curry at home though I knew that they prepare this chicken with very simple and easily available ingredients and in a very simple way too. But this time I couldn't restrict myself from preparing this chicken highway curry or dhaba style chicken curry while I saw one of my food lover's friend had prepared it and posted the pic in a social networking site. I adopted the recipe from her and with few modifications I made it at home and it nevertheless to mention that the curry was just fingerlicking good.

Here, I am going to describe the detail recipe of Murgh Highway/  Spicy Chicken Curry in Small dhabas beside highway or Dhaba Style Chicken Curry.


  • Chicken:800 gms.
  • Potato: 2 Large (diced)
  • Onion:250 gms ( chopped)
  • Tomato:3/4 (Grated)
  • Ginger Garlic Paste: 1 tbsp.
  • Grated Garlic:1 tsp.(keep it separately for marinating chicken)
  • Red Chilli: 2 ( adjust the number of the red chilli according to your taste)
  • Cumin Seeds: 2 tsp.
  • Coriander Seeds:1 tsp.
  • Black Peppercorn:1 tsp.
  • Green Cardamoms: 2/3
  • Dried Fenugreek Leaves:1 tsp.
  • Turmeric Powder:1 tsp.
  • Red Chilli Powder:1 tsp. ( adjust according to your taste)
  • Black Pepper Powder:1 tsp.
  • Garam Masala Powder: 1 tsp.
  • Bay Leaves:1
  • Oil: 6 tbsp of mustard oil ( you may replace it with any other refined or vegetable oil too.)
  • Salt: As per taste
  • Vinegar: 2 tsp.
  • Water: 400 ml.


  • Dry roast 1 tsp cumin, cardamoms,coriander seeds and the black peppercorn till brown and fragrant.Coarsely grind the spices.
  • Marinate the chicken with vinegar, grated garlic, 2 tbsp of mustard oil and pepper powder and keep it inside the refrigerator for 30 mins to one hour.
  • Slightly fry the diced potatoes with little oil,salt and turmeric powder and keep them aside.
  • Heat oil in a kadhai and add the red chilli, bay leaves and 1 tsp cumin seeds.
  • When the cumin begins to splutter at the chopped onion. Saute until the onions become translucent. 
  •  Add the ginger garlic paste, turmeric powder, red chilli powder,coriander powder and salt.
  • Saute for one minute and add the tomatoes.
  • Saute until the masala is well cooked and oil starts to release from the sides.
  • Add the chicken and the potatoes and mix with all the spices very oil.Cook for more 5/6 minutes until the the chicken and the potato are covered by the spices.
  • Broil the water and pour into the kadhai and then cover it with a lid and cook for another 10 minutes.
  • Remove the lid and add the roasted spices.
  • Cook till the gravy is reduced to almost half and the potatoes and the chicken are cooked very oil.
  • Broil the fry fenugreek on a hot griddle and crush them over the curry.
  • Sprinkle the garam masala powder over it.
  • Garnish with chopped coriander leaves and serve hot with onion and green chilli salad along with naan , roti, chapati ar paratha.

                                      Enjoy Your Food....!

Monday, 23 December 2013

Vegetable Navratna Korma ( Nine Gem Curry)...!

Navratan Korma / Navratna Korma is a vegetarian dish made with vegetables , paneer ( Indian Cottage Cheese) and nuts. Navratan means nine gems and it is common for the recipe to include nine different vegetables. Basically the dish has its roots in the Mughlai Cuisine of Modern day India & Pakistan. Classically a korma is defined as a dish where meat or vegetables are properly braised and then cooked with water , stock and yoghurt / cream. In Kerala lots of coconut milk is usually added to the curry. But in true Mughlai cuisine fashion, cream or cashew nut paste is added to form the gravy.

Here the basic recipe of vegetable Navratan Korma.


  • Vegetables: 2 Cups (Approximately) I used diced carrots, french beans, potatoes, cauliflower, and peas. You may add any other vegetables of your choice too.
  • Paneer (Indian Cottage Cheese): A few cubes.
  • Cashew nuts: 10-15 ( Soak them in warm milk for 10-15 mins and then ground to a smooth paste).
  • Raisin:8-10 (Optional, I didn't use).
  • Onion: 2 medium ( smooth paste)
  • Ginger: 1" ( fine paste)
  • Garlic: 4/5 Cloves ( paste or crushed)
  • Tomato: 2 medium (boil the tomatoes in water for 5-10 minutes and blanched them and then make a smooth paste) . You may use ready made tomato puree too.
  •  Ghee ( Clarified Butter): 2 tbsp.
  • White oil: 1 tsp.
  • Low Fat  Fresh Cream: 1 Cup
  • Water: 1 1/2 cup
  •  Salt: To taste
  • Sugar: 1/2 tsp
  • Black Peppercorn: 4
  • While Garam Masala: 1 Cinnamon Stick, 2-3 Cloves and 4/5 Cardamoms.
  • Red Chilli Powder : 1 tsp.
  • Turmeric Powder :1 tsp.
  • Coriander Powder :1 tsp.


  • Heat 1 tsp of white oil in the wok and fry the paneer pieces slightly until little brown with a pinch of salt.
  • Take them out of the wok and keep separately.
  • Now heat little more oil in the same wok and fry slightly the chopped vegetables with salt and turmeric powder. Keep the vegetables separately.
  • Now heat ghee/clarified butter in the wok and add the whole garam masala along with the black peppercorn until the aroma comes out.
  • Then add the onion paste and fry until translucent. 
  • Add the ginger garlic paste and mix well.
  • Add all the spice powder (turmeric, chilli,  coriander ) and mix thoroughly.
  • Add the pureed tomato and stir to mix it with all the spices.
  • Now pour the yoghurt into the wok but don't forget to best it with a tsp. of water before adding into the wok.
  • Add the cashew nut paste and give a good stir . Cook on low heat for 5-8 minutes.
  • Add the fried vegetables.
  • Mix them with all the the spices and cook until oil separates from sides.
  • And salt and sugar and one and a half cup of water into kadhai.
  • Cover and cook until the vegetables are cooked yet firm.
  • Uncover and add the fried paneer pieces.
  • Stir and cook for half a minute only.
  • Bring it to boil and finish with fresh cream
  • Serve hot garnished with chopped  dry fruits of your choice.

                        Enjoy Your Food...!

Friday, 8 November 2013

Mocha Chingri... Banana Blossoms and Prawn Curry..!

Mocha Chingri ( Banana Blossoms and Prawn Curry) is an authentic Bengali delicacy which I love since my childhood and learned to cook from my mother only. But cleaning this vegetable properly is really a very tough job for me. For this reason I very rarely cook this . But I must admit that my extreme mocha lover husband all the time helps me in this respect.

Anyway, here is the process of making Mocha Chingri :


  • Mocha (Banana Blossoms) : 1 large
  • Prawns : 100 grams, small peeled and de-veined
  • Potato - 1 medium (diced in very small cubes)
  • Coconut Milk: 1/2 Cup
  • Whole Cumin Seeds- 1/4 tsp
  • Bayleaf - 1 medium.
  • Ginger - 1 tsp, ( Paste)
  • Cumin powder - 2 tsp
  • Turmeric Powder  - 1/4 tsp
  • Salt - to taste
  • Sugar - 1tsp.
  • Dry Red Chilli:2
  • Ghee - 1 tsp
  • Oil (Mustard) :4 tbsp.
  • Garam Masala Powder:1 tsp.
  • Water: 2/3 Cups.


Mocha/ Banana Blossoms:

  • Remove the blossoms after peeling away the outer leaves and clean. Chop finely.
  • Now Take a pressure cooker and add the chopped banana blossoms and 2 cups of water  Add little salt and oil.
  • Cook it upto 3/4 whistles.
  • Drain the excess water using a strainer.
  • Keep it aside.


  • In a deep bottomed vessel heat little oil and fry the cubed potatoes until golden yellow . Add little salt and turmeric powder while frying them. Keep them aside.
  • Now in the same pan heat little more oil and fry the prawns slightly with little salt and turmeric powder. Keep the prawns separately .


  • Heat 2 tbsp of mustard oil in a deep bottomed vessel and add the cumin seeds,dry red chili  and bay leaves.
  • When the cumin seeds start to splutter add the boiled blossoms and fried potato and mix well.
  • Then add the salt, turmeric powder, cumin powder and the ginger paste.
  • Mix the blossoms with all the spices very well and cook until the oil start to release from the sides.
  • Now mix the coconut milk with 1 cup of water and pour into the curry. Sprinkle little sugar on it and mix.
  • Cover and cook on medium flame until the blossoms become mushy and the potatoes are boiled.
  • Uncover , add the prawns and mix well cook for few minutes.
  • Check the seasoning and sprinkle the garam masala powder and pour the clarified butter (ghee) on the top.
  • Turn off the flame . Now your banana blossoms and prawn curry is ready to serve.
  • Serve it with steaming hot rice.

                                  Enjoy Your Food..!

Saturday, 26 October 2013

Chingri Bhapa ( Steamed Prawns)... With Little Twist..!

Chingri Bhapa or Steamed Prawns is a very famous Bengali recipe where usually prawns are cooked in very low flame with the poppy seed paste and mustard paste. But this time, I made it with a little twist .  Actually,I adopted the recipe from one of my dearest friends and sisters, Sanchita . 

It is also a very simple and easy recipe where the prawns are slow cooked with onion, and ginger garlic paste instead of mustard seed and poppy seed paste. Nevertheless to tell that the taste was really good.

Here is the complete recipe:


  • Prawns: 250 gm.
  • Turmeric Powder: 1 tsp.
  • Salt: As per Taste
  • Chili Powder: 1 tsp( Optional)
  • Sugar: A pinch
  • Onion Paste: 4 tbsp.
  • Ginger Paste: 1 tsp.
  • Garlic Paste: 1 tsp.
  • Tomato: 1 chopped
  • Mustard Oil: 3-4 tbsp.
  • Cinnamon Stick: 1/2
  • Cloves:3-4
  • Cardamoms:3-4
  • Green Chili: 1/2 ( as per your taste)


  • Clean and wash the prawns properly. Though I didn't remove the head and the tail of the prawns, but you may remove those.
  • Take a big bowl and mix the washed prawns with all the ingredients properly.
  • Transfer the prawns in a stainless steel container( or any other heat proof bowl) and cover it tightly.
  • Now Take a deep bottomed vessel and  put the container into the middle of the vessel .
  • Then  fill the vessel with water upto a little below the lid of the box.
  • Now cook it on a very low flame until the prawns become tender and soft and well coated with all the spices.
  • Uncover the box and sprinkle little raw mustard oil on it and serve hot with rice.

  • Alternative Way:
  • You may cook the prawns directly using a pan. Just put the mixed prawns into the deep bottomed vessel and cover. 
  • Cook it on a very low flame until the prawns are cooked.

                                        Enjoy Your Food...!

Wednesday, 23 October 2013

Molten Lava Cake ...!

Molten Lava Cake, or Lava Cake or Choco Lava Cake  is a very popular dessert which has four main ingredients : Butter, Egg Sugar and Chocolate. We love it most when it is served with vanilla ice cream. I know, almost all of you know that it's just a perfect combination. But do you know, making of molten lava cake at home is more than easy? Try it once for your beloved ones and make your celebration just exclusive.

Here is the process:


  • Semi Sweet Chocolate: 113 gms.
  • Butter ( unsweetened is preferable):113 Gms.
  • Sugar(Castor): 1/3 Cup
  • All Purpose Flour:1/4 Cup
  • Eggs:2
  • Butter for greasing the baking tins or ramekins:as per requirement.


  • Using a double boiler melt the butter and the chocolate together. You may simply melt them using a oven proof bowl inside the microwave oven. Just heat the butter and the chocolate at full power for 2 mins.
  • Now take a medium mixing bowl and mix together the egg and the sugar until smooth and fluffy.
  • Now add the butter and the chocolate mixture into the egg mixture and mix thoroughly.
  • Now add the all purpose flour into it and mix until it turns into a smooth batter. Be careful so that no lump can be formed after adding the flour.
  • Now grease the ramekins or simply the cup cake tins with the butter and preheat the oven at 180 degree celsius .
  • Now pour the batter into the ramekins about 3/4 way full.
  •  Bake it at 180 degree celsius for 10-15 mins.
  • Once it is done,let it cool for sometime and then demould the cake carefully .
  • Serve with vanilla icecream or sprinkle little powdered sugar and pour little chocolate syrup on it and enjoy.

                                        Enjoy Your Food..!

Monday, 21 October 2013

Cranberry Vanilla Cake..!

Baking and cooking always provide me fresh oxygen whenever I get bored with my usual routine works. The other day, to overcome this boredom I was searching my kitchen pantry and found a box full of dried cranberry. Though I bought them for some other reason but that time I was craving for homemade cake. With very little effort I made this cranberry vanilla cake which not only satisfied my cravings but also it made my daughter very happy.

Here is the process of making Cranberry Vanilla Cake.


  • All Purpose Flour: 11/2
  • White Sugar ( Castor Sugar):1 Cup
  • Butter:1/2 Cup
  • Baking Powder:1 3/4 tsp.
  • Eggs: 2
  • Vanilla Extract: 2 tsp.
  • Milk: 1/2 Cup
  • Cranberry (dried/fresh) : 1 Cup


  • Preheat the oven in 180 degree Celsius and grease a cake tin with little butter and dust it with little flour.
  • Take a medium mixing bowl. Cream together the butter and the sugar and then add the egg ( one at a time) and beat properly.
  • Now add the vanilla extract. Vanilla extract will help to reduce the smell of the egg.
  • Take an another bowl and mix the dry ingredients ( baking powder and the flour).
  • Add it to the creamed mixture and mix well.
  • Then add the milk and mix until the batter is smooth. Finally add the cranberries and stir.
  • Pour the batter into the cake tin and bake it for 30 -40 mins until a toothpick inserted into the cake comes out clean. If you are making cup cakes bake it for 20-25 mins.
  • Once the cake is done,let it cool for sometime and remove carefully from the baking tray and serve.

                                               Enjoy Your Food....!

Wednesday, 9 October 2013

My 100 th recipe..! A Classic Indian Dessert...! Rabdi..!

Shubho Maha Shasthi to all my dearest friends. Before I start to write the recipe I happily want to inform you that today I am going to post my 100 th recipe. It took more than one year  but never thought I would be able to post this on such an auspicious day. It's unnecessary to explain why this day is auspicious to my Bengali friends but I should give a small description about its importance to all my non Indian friends. For the Bengali people,Durga Puja(worship of Goddess Durga) is something which is celebrated with most zeal and enthusiasm in the state of West Bengal. Take the name of Durga Puja and it will bring a smile onto the face of every Bengali. It is a festival of singing, dancing, sweets & gaiety. Not only in West Bengal it is celebrated all over India ,even in abroad also in autumn every year, generally in the month of September or October.

The festival starts with Mahalaya, the day on which the finishing touches are given to the Durga  idols created for worship. Mahalaya is an auspicious occasion observed seven days before the Durga Puja, and heralds the advent of Durga, the goddess of supreme power. It's a kind of invocation or invitation to the mother goddess to descend on earth. This is done through the chanting of mantras and singing devotional songs. The main festival starts on Mahashasthi that is seven days after Mahalaya. It is believed that on Mahashasthi Goddess Durga arrives to the mortal world from her heavenly abode, accompanied by her children. She is welcomed with much fanfare amidst the beats of Dhak. Unveiling the face of the idol is the main ritual on this day. The next day is Mahasaptami on which the nine planets are worshipped as a symbol of Goddess Durga. Mahaspatami is followed by Mahaastami. The most important ritual of Durga Puja called Sandhi Puja starts on Mahaastami and continues till the next day. 

The next day is known as Mahanavami. This is the concluding day of the Durga Puja. The Navami Bhog is offered to the goddess. This is later partaken as Prasad by the devotees. Mahanavami is followed by Dashami. 

After the three days of Puja, in Dashami, in the last day, a tearful farewell is offered to the Goddess. There is a tradition called Sindur Khela in which women smear each other with red color just before the idols are taken out for immersion. The idols are carried in processions around the locality and finally are immersed in a nearby river or lake. Vijaya Dashami is an event celebrated all over the country.
It's nevertheless to describe that huge variety of puja special foods are prepared,  in every house. Well , I have grown up in such a family , where Durga Puja is a family tradition since my child hood.This is the where the pujas are being held year after year,for more than 300 years. Lots of television channels and newspapers reporters come every year to cover the story and moreover it has been declared as the most famous and oldest Bonedi Barir (traditional household) Pujo, in the entire locality.So, anybody can easily make an  assumption  what this puja means to me.

     Few Glimpses of Durga Puja At Our Home...!

Remembering my childhood memories and the puja, which I spent with my family over there I  am feeling very nostalgic. But,here in Mumbai I celebrate Durga Puja as well as Navratri with my daughter and my hubby. Usually we go to attend the puja, held by the Bengali Association and enjoy a lot. As cooking has become a part of my life nowadays, I prepare something special for these auspicious days. 

    A Few Glimpses  of Durga Puja In Mumbai..!

Maa Durga at My Home Sweet Home, Mumbai..!

 This year, for the Maha Shasthi Celebration , I have prepared an classic Indian Dessert , Rabdi , which is the 100 th post of my blog.

 Rabdi is a proportioned combination of nothing but only milk and sugar where we need to boil the milk in a very low flame and need to scrap the sides of the wok so that the milk beocmes easily thick.
Here is the process of making Rabdi with few simple steps.


  • Milk: 2 Lt ( Full Cream)
  • Condensed Milk: 1/2 Can ( I used condensed milk instead of sugar)
  • Cardamom Powder:1/2 tsp.
  • Saffron: Few Strands.


  • Heat the milk in a kadhai (wok) on a medium flame till it comes to boil
  • Simmer and cook for approx. 20 to 25 minutes or till the milk reduces to half of its quantity.
  •  While boiling, stir and scrap the sides of the wok continuously.
  • Add the condensed milk and simmer  for another 20 to 25 minutes or till the milk thickens.
  • Add the cardamom powder and turn off the flame.
  • Garish with the saffron strands and serve hot or chilled.

 Enjoy Your Food and Have A Very Happy Puja..!
May Goddess Durga Bless you and give all of you enough strength to fight all the evils.!