Boneless Chicken Masala

Chicken breasts are notoriously difficult to cook because they can become hard in just a few minutes. 
This recipe is a simple way to get them just right. First you cut them into one inch cubes and soak them in salt water. A heaped tablespoon of salt is adequate. Soaking for fifteen minutes is ideal. Drain and wash them well. Squeeze out as much water as possible. A teaspoon or two of coriander powder, a quarter teaspoon of turmeric and as much ginger garlic paste as you want. I use a tablespoon.

Slice up some fresh chillies and remove the seeds. In a pan add a little oil and swivel it around till the pan is coated. Add the chillies and get a light sear on them. Remove and keep aside. Usually about two minutes.

Add the chicken and saute on high heat. Stir it around to prevent burning one side. Use your nose as your guide. When the raw smell of ginger garlic paste is gone, add some ghee and cook covered for ten minutes on low heat. 

Open and check. If you’re able to slice the largest pieces without resistance, switch off the stove. Do not overcook. Do not try to reduce the masala. Add the juice of one lemon. Leave covered for about 10 mins. Garnish with the fried chillies. 

Lady Fish Masala

This fish is a family favourite. So when I find them, I invariably pick them up.  If you are not planning on frying this fish, then clean it multiple times using a sharp knife. Like a razor blade to remove all the scales. If frying then you can get away with the few leftover scales since they will become crispy.

Fry two medium sized chopped onions in oil. Add a tablespoon of ginger garlic paste with three chillies. Once the raw edge is gone add two tomatoes, half a teaspoon of turmeric and a tablespoon of coriander powder.  Season with salt.

Add enough water to make a gravy and bring to a boil. Carefully place the fish without stacking. Cook covered on low heat for four minutes. Open and sprinkle chopped coriander. Cook uncovered but keep shaking the pan instead of using a spoon. It’s a delicate fish and we want to handle it with a lot of love. 

Goes great with hot rice.

Methi Mooli Mutton

If we cook everything together the greens will overcook. So we first cook the mutton. Heat oil, color it with turmeric ad then saute some onions in it. Add the meat, brown it. Fry some ginger garlic paste in the oil once the mutton has taken some color. Add chopped tomatoes and tomato puree. Add chilly powder and coriander powder. Season with salt. Pressure cook for 2-3 whistles.

Open and add a chopped up radish and methi. If your radish came with its stems and leaves. Add them as well. Since I wanted to thicken the sauce, added a boiled and chopped potato. Pressure cook for a whistle and when you open it up, add some coriander powder and garam masala powder.

Its a simple dish, which can be eaten as one pot meal or with roti’s.


Tomato Cucumber Egg Salad


I cycle to work on a regular basis. The almost 40 kilometer round trip puts my exposure to the sun at an extreme level. With the dirt and grime that rules our streets, I use tomatoes for my protection. The humble tomatoes contain Lycopene. This natural pigment has a very positive effect on dealing with sunburn and protects the skin.

This salad has just chopped de-seeded tomatoes, cucumber for hydration, onion for dealing with inflammation. Flavors come in with coriander, a little finely chopped ginger and a lot of red chilly flakes.

And boiled eggs because…..its eggs. They are good for everyone and taste awesome.


Grilled Coriander Garlic Chicken


If you want really really juicy chicken, then get yourself a good meat thermometer. Chicken is cooked when its internal temperature has reached 75 degrees Centigrade. You cannot judge this visually nor by touch. The safest and easiest way is to poke in the thermometer and check.

Rub chopped garlic, coriander, olive oil, coriander powder and salt on chicken legs and breast. I had exactly half a chicken and that is what went into the oven. I am not a big fan of full birds when time is scarce. A bird divided into four separate portions cooks much better.

Chicken is placed on an oiled grill with a flat tray underneath. Wrap the in foil and you save yourself a lot of time while cleaning.

The oven must be preheated to 200 and the chicken stays inside for almost 40 mins. Then turn the pieces over after checking the temperature. Do not let the temperature cross 77 degrees. Around 80 degrees you have started destroying its texture. Any higher and you will be eating cardboard.

Enjoy the super juicy chicken with your family.


Its NOT Dalcha.


First dry roast and grind up some coconut, dry red chilly, coriander seeds, curry leaves, cumin and fennel seeds. Soak some mung daal and masoor daal for 15-20 minutes. You can use other pulses but they may need to be soaked overnight.


To make the meat tender, rub into it some turmeric, salt and ginger garlic paste and pressure cook. When meat is tender add everything i.e chopped bottle gourd, pulses and the masala. Then pressure cook again for a whistle or two. You may need to add water before pressure cooking as these are mostly dry ingredients and bottle gourd is very stingy with releasing its water content.

Garnish with fresh coriander.

Hara Murg


Hara Murg is chicken made with coriander and dill with a spicy hit of chilies.

Its something you can eat as it is or with roti / rice.

Grind together an onion, couple of tomatoes, dill leaves, coriander leaves, ginger, garlic and salt. Marinate chicken for about 30 mins in this masala.

Heat oil+ghee in a pressure pan. Add the chicken and once the steam builds up, close the pan but don’t put the weight on it.Let it steam thru for about 10 mins, which is more than enough for cooking the chicken. Open and check the pan. Add the juice of a lemon and use it to deglaze the pan.Its ready when the consistency is just right for you.