Cucumber and Raw Mango Boats


First you prepare the filling and chill it for a couple of minutes.

It has a grated raw mango, onion, green chilly, garlic, salt and coriander:IMG_20161016_132603_HDR.jpg

While its chilling, cut a cucumber and remove the seeds like this:


Just before serving fill the cavity.

Don’t tell your guests what the filing contains so you can watch their eyes go wide and then a big grin as the sourness of the raw mango hits only to be immediately mellowed by the coriander. Totally worth it.


Crab Masala



Fry some onions in oil. Add ginger garlic paste. Chopped tomatoes and saute till oil separates. Add cleaned crabs and mix it well. Cover and cook on medium heat for 10 mins.

Add red chilly powder, turmeric powder, roasted coriander+cumin powder, fennel powder. Add a little water and cook till its almost done. Make a powder of black pepper and fresh coriander. Add it to the dish. A teaspoon of vinegar just before you switch off the stove.

Enjoy at room temperature so its easier to grip and break the shells.


Prawns Masala

Marinate prawns in turmeric, red chilli powder, coriander+ cumin powder, ginger garlic paste and salt for thirty minutes.

Add some water and cook on medium heat till the prawns are almost cooked and the water has evaporated.

Remove the prawns and keep them aside.

In the same pan take a good amount of oil and saute lots of chopped onions and curry leaves. Cook them till the onions turn almost red. We want them at the sweetest can be.

Add some coriander powder, red chilli powder and turmeric. After mixing well add the prawns.

Combine them and garnish with fresh coriander leaves.

Serve hot.

Chicken Pulao…the mild type


This is a mild and simple pulao that is easy to prepare and is great for kids.

Marinate chicken in a mix of curds, coriander powder, red chilly powder, garam masala, turmeric and salt.You can pack the chicken in different boxes as a sort of a prep box that can become a quick meal.

If you want a quick dinner simply saute the chicken in ghee and your meal is ready. Want to feed more people then add rice like in this recipe and feed the full family.

You don’t really need to wait for the chicken to thaw. Just keeping it out at room temperature for 20-30 mins is enough.

The Recipe:

Soak rice in water. I have used 2 cups of Zeera-Samba rice. Its a short grained rice which has a lovely fragrance. Its called Chitimutiyalu in Hyderabad and is available in big supermarkets. Will cost you approx 80-100 a kilo and is IMHO the rice best suited for pulao and biryani.

Fry thinly sliced onions is butter and oil. Adding some cloves and cinnamon is a optional but highly recommended. Once the onions are cooked and look like in the pictures, add some ginger garlic paste and saute till the raw smell is gone.

Add the chicken. Use the lowest heat available and cover the frozen chicken with hot onions. This will speed up the thawing and in just a few mins the pieces will separate. Once the chicken is fully thawed increase the heat. Once the chicken is more than 90% cooked and do not under any circumstance ignore this point add the yogurt. Its very important that the chicken is almost cooked before you add the anything else.

After adding the 1/2 cup of yogurt, mix it well and add the rice. Add another 2.5 cups of water. Please that for 2 cups of rice, we use 1/2 cup of beaten yogurt and 2.5 cups of water.

Season with a little salt.

Pressure cook on high heat. After the first whistle, reduce the heat to low and let it simmer for 10 mins. Switch off the stove. When the pressure has released, open the cooker to enjoy your simple and mild chicken pulao.



Nalli ka Korma


Nalli is the bones which contain marrow inside them. I was lucky the last time I was visiting a butcher that he had over a kilo of these. So of course I bought a kilo.
There is no meat on them. Typically left over after someone buys boneless meat.
But they are full of marrow and IMHO that has a lot more flavor than meat. Plus my kids love it.
The recipe is fairly simple and you just need to remember two important things. Don’t over cook the onions and use ripe tomatoes.
Chop 2 onions and finely chop 6 tomatoes.
Wash the bones in water multiple times till the water runs clean.
Heat 5 tablespoons of oil and 1 tablespoon of butter.
Add a couple of sticks of cinnamon, cloves, cardamom and a bay leaf.
Once the oil has acquired a nice fragrance add the onions.
Cook till translucent.
Add ginger garlic paste.
Once the raw smell is gone add the green chilies. Add some turmeric and red chilly powder.
Also sprinkle in some coriander powder.
Mix and let it cook for a 3-4 mins.
Add the bones.
Mix well till they are fully coated in the masala.
Add the tomatoes and some salt.
Once the tomatoes soften. Add a cup of beaten yogurt.
Do this .slowly. Mixing in a little at a time.
Its also recommended to switch off the stove when doing this.
This will prevent the curd from splitting.
Once its mixed, get the heat back on and add some water.
Add lots of chopped coriander leaves and some coriander powder.
Pressure cook for 20 mins.
This will help the bones soften up. So you can chew thru them to access the lovely marrow inside.
Serve hot with Rotis or rice.

Mutton Paaya


Now this is something most people love to eat but very few want to prepare. There is hard work involved in it. But the final result is so delicious, its well worth it.

The preparation begins from the butchers shop. You must inspect every piece you buy. If there is a lot of hair or burnt skin, it will be difficult to clean. Once satisfied, bring them home and after a cursory wash, let them soak in some salted water for a couple of hours.
This helps in the actual cleaning. Take a sharp knife and shave them up.
Blunt knives have no place in the kitchen and if you try to use them, they will ruin the trotters.
Once clean, I soaked them for 5 mins in a solution made of cooking soda and salt.
Finally rinse them under running water.

Pressure cook them with some ginger garlic paste.
No need to add salt or anything else.
Usually a couple of whistles will have them softened.

Now you can either proceed or store them in a fridge.
I had no plans of cooking them the same day. So once it was cooled, left them in a covered dish for almost 48 hours.

The gelatin from the bones will form a jelly. Its expected.

The final preparation:
Heat 4 tablespoons of oil and one tablespoon of unsalted butter.
Add a stick of cinnamon, a bay leaf and some cloves.
Once they turn fragrant add a chopped onion. Fry till they get a nice shade of brown. Add two or three whole green chilies.
Add turmeric powder. If you like it spicy you can add some red chilly powder.

Add chopped tomatoes and cook till the oil separates.
Add the trotters.
The gelatin will dissolve and keep stirring.
Add coriander powder.

Take 100 gms of beaten yogurt. Add a table spoon of this and stir. Once mixed add another tablespoon. The slower you do it the better. Otherwise the curd will split and spoil the look and texture.

Add freshly chopped coriander and pressure cook on high till one whistle. Then set the heat to simmer and let it cook for another 15 mins.

Once the pressure has released, cook on high flame to reduce the sauce.

Enjoy with hot rotis.
Since this recipe uses very few spices, it will not feel heavy. It does not cause any heartburn.
Best of all. Once you wash your hands you will find that they are not sticky.

Do leave a comment if you liked the recipe.