Chicken in Mint Sauce

You Need:

  • Two Drumsticks and Thighs of Chicken. Dry and slightly salted.
  • Mint Puree with a bunch of mint leaves, two green chillies, garlic cloves and a little olive oil.
  • 100 ml fresh cream.
  • A tablespoon of butter.

Heat a heavy bottom pan and melt butter. Add the chicken and cook till it’s about 80% done. You will know this as the color will have fully changed and it may leak out almost clear oils.

Add the mint puree and immediately after that the cream. Mix everything. Season with salt after checking. Cook covered on the lowest heat setting for about ten minutes. Sprinkle some chilly flakes for color.


Beans, Corn and Paneer : Color me up


A simple and healthy snack or even a meal.

You Need:

  • French Beans : Cut into small 1cm pieces. These are low in calories but loaded with vitamins C and A. Other benefits include minerals including iron, calcium and magnesium.
  • Fresh Corn Kernels:¬†Contains zeaxanthin and lutein, two antioxidants linked to eye and skin health.
  • Paneer, cut into small pieces : Vegetarian Protein.
  • Mint : To give a burst of flavor and freshness in every bite.
  • A spoonful of cumin seeds.
  • A teaspoon of garlic paste.

Heat oil or butter. Crackle the cumin and then add the french beans. Cook for almost 15 mins on medium heat in an uncovered vessel. These take time to cook and fully soften up. When they are easy to bite in, mix in the garlic paste and season with salt.

Add the corn kernels and paneer. Cook for about 7-10 mins. Check when its done by tasting each of the ingrediants.

Take the mint leaves. Roll a couple of them into a joint. Use a sharp knife to cut into thin strips. Use the knife’s sharpness instead of brute force.

Mix in the mint leaves into the hot vegetables.

Enjoy a fresh summer salad.


Boneless Chicken Fry


Chicken fry that melts in your mouth, a simple guide.

You Need:

  • 2 boneless chicken breasts at room temperature. Cut them all into small pieces. But have at least two pieces per batch that are almost double in size.
  • A half teaspoon of turmeric.
  • 1 tablespoon of Garlic or ginger+garlic paste. Use whatever you have at home.
  • 1 teaspoon of Paprika Powder. You can use plain red chilly powder as well. Paprika gives it a nice color and I prefer it.
  • Salt as per taste.
  • 1 tablespoon of Corn Flour.
  • Oil, you can use any oil that can tolerate high heat. Sunflower oil is quite good for this.

Combine all the ingredients in a steel container. Use a steel spoon to mix them. Do not use your fingers. Keep stirring inside the container till all the masala is on the chicken and nothing is stuck to the container. The container will look almost clean. Leave it aside for about 15-20 mins.

Heat oil. It should be hot enough that anything added to it will immediately sizzle. Add the chicken pieces one by one. They should not be stacked on top of each other. Don’t forget to add the two extra large pieces. Cook on medium heat. When you start feeling that the chicken is cooked, using your steel spatula, slice one of the larger pieces. Inspect if its cooked. There should be no pink in the middle. Its recommended you do this test around the 4 minute mark. Depending on its state, you may want to slice the second large piece after 2-3 mins. When the large pieces are cooked thru, waste no time in getting all the pieces out. You can see one of those sliced pieces in the picture.

Let it cool for a min or two before you give the plate to your family and forget about it.

It only looks like Laal Maas


Food needs to look bright and cheery on a holiday. Adding natural colors in your daily diet helps a lot and Beets are one of the best things to use.

You need:

  • 300 grams of mutton. Cut into small 1 cm squares.
  • 500 grams of beets, cut into small 1 cm squares.
  • 1 large onions, finely diced.
  • 3 tomatoes, finely diced.
  • 1/2 teaspoon of turmeric.
  • 1 teaspoon or more of red chilly powder.
  • 1 tablespoon of coriander powder.
  • 1 tablespoon of garam masala.
  • 1 tablespoon of ginger and garlic paste.

In a pressure cooker, saute onions till they are translucent. Add the ginger garlic paste and fry till the raw smell has fully dissipated. Add the mutton and let them roast away for at least 7-8 mins. Stir occasionally. Add the turmeric, red chilly powder, coriander powder, salt and garam masala. Mix well. Add the tomatoes and deglaze the pan.

Cook for about 5-6 mins on medium heat.

Add the beets along with half a cup of water.

Pressure cook on low for at least 20-25 mins after the first whistle. This amount of time is needed to soften the beets and completely cook the mutton.

You will need to use some high heat to dry up the pan.

Serve with a garnish of coriander. This goes great with roti’s as the natural sweetness of the beets is the star.

A Ten Rupee Hack


You need:

  • Any of those instant cup-a-soup (12 grams) packets from Knorr or Maggi.
  • A small head of cabbage, shredded.
  • 200 grams of button mushrooms, diced.
  • A capsicum, diced.
  • Olive oil
  • A teaspoon of garlic paste.

Heat olive oil, saute the garlic paste for less than 30 seconds. Add the mushrooms and capsicum. Cook on high till they are not releasing any moisture. Add the cabbage. Cook on high. Keep stirring occasionally. Saute till they are almost dry.

Take about 50 ml of hot water. Dissolve the soup powder. Leave it aside for about a min.

Mix the concentrated soup into the vegetables and switch off the heat. Keep mixing, allowing the latent heat to spread the soup all over the vegetables.

Enjoy a very yummy side dish for lunch or dinner.

Fish en Croute

There are just four simple elements that come together to make this gorgeous dish.

  • A Puff Pastry at room temperature. Divide into two equal parts.
  • Fish Fillets. I used black Pomfret. Run your fingers over the fish multiple times to be absolutely sure that there are no bones. You can also use fishes like Sea Bass, Salmon etc.
  • Creamed Spinach. Simply saute some garlic in butter. Add the spinach. Cook till it dries up. Add fresh cream. Take care that the consistency is a little thick and not runny.
  • Egg Wash : Crack an egg and mix the yolk and white using a fork.

Preheat an oven to 180 C.

Lay out some parchment paper. Keep one part of the puff pastry. Spread out the creamed spinach. Leave a margin of about 1 inch on all sides. Keep fish on top of the spinach. Cover with spinach.

Brush the egg wash all over the margin. Close with the second part of the puff pastry. Pinch and seal the edges. Use a fork and tap in many holes all over the top of the pastry. Do not fully puncture the pastry. A few deep holes are fine but keep most of the hole no more than an mm deep. Brush the egg wash all over the top.

Bake for 45 minutes in the oven at 180C.

Let it cool for at least 10 minutes before you slice it.


Roasted Eggplant with Creamy Sorrel Prawns

One of those things that just fall into place as you stare into the refrigerator.

You need:

  • 100 grams of prawns.
  • 100 grams of Green sorrel Leaves, chopped up.
  • 6-7 Small Eggplants. Sliced vertically into 3 pieces.
  • Fresh cream about one cup, at room temperature.
  • Salt and pepper.
  • Butter.

Heat a non stick pan and place the eggplants. Let them get roasted on both sides. Remove and keep aside.

Melt butter in the pan. Saute the prawns on medium heat till they are fully white on the side but while they are still raw add the sorrel leaves. Let them wilt and release moisture. Do not let it dry up. Slowly add in the fresh cream and cook on low heat. When it comes to a light boil, keep stirring. This is avoid scalding the cream and protect it from curdling. Season with salt and pepper. Keep it just a tad more salty than you usually keep.

Serve into a plate and cover with the roasted eggplants.

Do not let your family taste it. The tasting session will end up finishing the dish.