Mains, Side dish

Butter Chicken Masala 

Butter Chicken is a very famous Punjabi dish which is believed to have been first created in the 1950s by Kundan Lal Jaggi at his restaurant Modi Mahal Delux in Delhi. Its popularity has grown leaps and bounds to all corners of the world and is one of the favourite dishes to many.It is mildly flavoured and gets a bright orange colour naturally from the tomatoes and the Kashmiri chilli powder used in the recipe. Though traditionally the chicken is cooked in a tandoor, here we cook it in a pan or grill. 
Enjoy this much sought after dish liked from kids to adults. Truly a mouth watering restaurant style Butter chicken recipe.
 Ingredients: serves 2-3
For marinade:
1. Chicken breast or with bone( your choice )- 500 gms

2. Kashmiri chilli powder- 1 tbsp

3. Ginger garlic paste- 2 tsp

4. Yogurt- 2-3 tbsp

5. Salt as needed 

6. Lemon juice- few drops 

7. Garam masala- 1 tsp

8. Oil- 3 tbsp
For base gravy:

1. Onion- 1

2. Tomatoes- 3 (used roma)

3. Butter- 60 gms

4. Oil- 2 tbsp

5. Cardamom pods- 3-4

6. Garlic- 4 cloves

7. Ginger- 1 /2 inch size into juliennes 

8. Green chilli deseeded- 3-4

9. Kashmiri chilli powder- 1 tbsp

10. Garam masala- 1/2 tsp

11. Kasthuri methi 1 tsp crushed. I used dried coriander leaves instead.

12. Cashews – 10 or double cream 1/4 cup
Please watch video for recipe.

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Chettinad Mutton curry

Chettinad Mutton curry is a very popular dish from one of my favourite cuisine, Chettinad cusine, from the state of Tamil Nadu in India. It is packed with flavours from the freshly ground spices which gives its unique taste.This dish can also be replaced with lamb instead of mutton. This curry can be served with rice, dosa, idli, roti or any Indian bread.
Enjoy the recipe.

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INGREDIENTS (serves 3)
1. Mutton or Lamb- 500 gms

2. Onion- 2

3. Tomato- 1

4. Ginger garlic paste- 1 tbsp

5. Curry leaves- few

6. Oil as required 

7. Bay leaf- 1

8. Coriander leaves- to garnish 

9. Turmeric powder- 1/ 2 tsp
To grind to powder: 

1. Dry red chilli- 3

2. Coriander seeds- 2 tbsp

3. Cumin seeds- 1 tsp

4. Pepper corns- 1 tsp

5. Fennel seeds- 1 tsp

6. Cinnamon stick- 1 small 

7. Whole Cardamom- 2

8. Grated coconut- 3 tbsp
Please watch video for recipe.


Sambar -a lentil based curry with Vendakkai Poriyal

A very tasty and scrumptious meal for lunch/dinner is the steamed rice with Sambar and vendakkai(okra) poriyal.


Varuthu Aracha Sambar:

The sambar is a very common curry in most households in South India. This version goes the extra mile of adding freshly ground spices into the lentil based curry. It is popularly called as Varuthu aracha (roasted and ground) sambar. Because of the fresh masala, it has a very rich aroma and additional taste which is truly divine. The sambar goes well with steamed rice, dosa or vadai. Add a hint of ghee along with the sambar while mixing with rice to make it extra tasty.

Please find the video recipe to make the Varuthu Aracha Sambar below:

Vendakkai (Okra) Poriyal

A poriyal is generally referred to a dish which is dry and not a gravy. The vendakkai (okra) poriyal pairs very well with steamed rice which has a curry. This recipe is very easy to make with less ingredients.

Please find the video below to make the vendakkai poriyal.

Mains, Side dish

Dal Tadka

A super easy and nutritious side for rice or roti made with Indian pulses. Tadka means ‘tempering’. The Dal which I am using in my recipe is the Toor dal which goes by many names including Pigeon Pea.

Things you need:

1. Toor dal – 1/2 cup
2. Turmeric powder -1 tsp
3. Onion – 1
4. Tomato -1
5. Cumin seeds – 1 tsp
6. Curry leaves – 1 spring
7. Mustard seeds – 1 tsp
8. Dried red chilli – 2 or 3
9. Oil – 3 tblsp
10. Coriander for garnishing – optional

Please watch the video for the method:

Mains, Side dish

Cauliflower (Gobi) Manchurian

This is a hot favourite in the Indo-Chinese cuisine and every Chinese restaurant in India will have this as part of their menu.The recipe below is sure to be a big hit at your home and it compliments well as a side dish to any fried rice or noodles. A little extra effort when it comes to frying the cauliflower but it will be well worth it in the end. Do try and let me know how it went.

Things you need:
1. Cauliflower – 1 medium
2. Onion – 2 medium
3. Green capsicum – 1
4. Tomato sauce – 3 tblsp
5. Soy sauce- 2 tblsp
6. Chilli powder- 2 tsp
7.Ginger garlic paste – 2 tblsp
8. Spring onion 1 – for garnishing, Red chilli – 1 – Optional

For batter:
1. Plain flour – 1/2 cup
2. Corn flour – 1/4 cup
3. Ginger garlic paste -1.5 tblsp
4. Turmeric powder – 1/2 tsp
5.Chilli powder – 1 to 2 tsp
6. Salt and water as required

For the method please watch the video.

Mains, Side dish

Egg Masala Curry

This is a tasty, delicious dish which goes very well with rice, roti or dosa.

Things you need (Serves 2):
1. Eggs – 4 nos
2. Onion – 1 big
3. Tomato – 1 big
4. Bayleaf- 1
5. Curry leaves – 1 spring
6. Chilli powder- 1 tsp
8. Coriander powder – 1 tblsp
9. Turmeric powder – 1/2 tsp
10. Salt to taste

To grind:
1. Ginger and garlic – little
2. Few peppercorns
3. Jeera (cumin seeds) – 1/4 tsp
4. Fennel seeds – 1/4 tsp
5. Cardamom – 1

For the method, please watch the video


Mains, Side dish

Paneer tikka masala


Things you need:

  1. For the marinade:
    1. Paneer -3/4 cup. If making at home, milk 1.5 litres and half a lemon.
    2. Onions: 1/2 cup
    3. Green capsicum: one half
    4. Ginger garlic paste: 1 tblsp
    5. Tandoori masala: 1 tblsp
    6. Yogurt: 1 tblsp
    7. Salt
  2. Butter/oil: 3 tblsp
  3. Bay leaf:1
  4. Cardamom pod: 1
  5. To grind into paste:
    1. Tomato: 1 big
    2. Onion: 1 no
    3. Cashewnuts: 8 nos
  6. Fresh coriander/kastoori methi – to garnish
  7. Chilli powder (I used Kashmiri chilli) : 1 tsp
  8. Fresh cream (Optional) : 1 tblsp


  1. How to make homemade paneer: Boil 1.5 litres of full cream milk and add the juice of half a lemon and continue boiling till the milk completely curdles. Strain the water out of the paneer and squeeze out any excess water using any sieve cloth. Optionally add salt and pepper to the mass. Make it into a block and place heavy weight to compress it down and leave it compressed for ~20 mins. Remove the pressed paneer and refrigerate for 30 mins. Then cut into cubes. Fresh paneer is ready to use.
  2. Marination: Cut into cubes onion and capsicum and add the cut paneer. Combine yogurt, tandoori masala, ginger garlic paste to them.
  3. Pan fry the marinade to turn it slightly brown/cooked with little oil and keep it separately.
  4. Gravy Preparation:
    1. Grind together tomato, onion and cashew nuts into a paste. Pour little oil/butter and add cardamom, bay leaf and ginger garlic paste. Saute for a minute to remove the raw smell.
    2. Add the ground paste and saute for around 4 mins to bring it into a mass.
    3. Then add chilli powder, coriander/kastoori methi and mix for a further 1 min along with required salt.
    4. Add 1.5 cups of water to the mixture which forms the gravy and simmer for 1-2 mins.
5. The final step: Add the pan fried mixture to the gravy and combine for 1 min.
6. Optionally pour a tablespoon of fresh cream on top.
7. Delicious and creamy paneer tikka masala is ready to be served with any roti/naan. Enjoy!!!