Method: Soak Chana dal overnight for best results. Heat Oil in a pan. Add chana dal, Udad dal, Mustard seeds, cumin seeds and fenugreek seeds. Stir fry for 1 min. Add onion, salt and turmeric powder.…
Charcoal Tawa chicken
Cut chicken in approximately 1 Inch pieces and marinade with a mix of Onions paste, tomatoes, Ginger paste and fine diced Garlic about 15-20 cloves with salt. Keep aside in refrigerator for 8 hours. In a pan take oil and…
Mini Chicken Kababs in Barbeque sauce
This is a new version of the typical recipe. Here it goes: Take about 500 gm boneless chicken and cut it in about 1 inch sized cubes . Wash and keep aside. Take about 100 ml Yoghurt and add a…
The art of Event Planning
Clearly as the name suggests, this is something which needs lot of planning and is not something which is every persons cup of Tea. Extensive research, experimenting everyday and choosing the right resources for the right occasions is Event planning.…
Mint Chicken
Making the right Mint chicken is always a challenge due to the mint factor. Little extra mint could make the chicken taste bitter and little less could defeat the purpose of the whole idea of making Mint chicken. I have…
Chicken Keema Patties
Whenever we have party, get-together or celebrations, we always look forward to the starters. I have observed that the starters decide the opinion of your guests about your food which follows in the form of Lunch or Dinner. So always…
Wet Coconut Karanji – Maharashtrian Style
Karanji is made primarily during festivals like Ganesh Jayanti, Holi and Diwali in Maharashtra. Its one of the main sweets served and is made with utmost care and precision as there is not sugar added in the process making it…
Simple Cabbage (Pattta Gobi ki Sabzi)
We will see a simple Cabbage (patta Gobi) today which can be made quickly, is good for health and has lot of fibers which help check the fat intake in the body and tastes absolutely fantastic to bland as well…
CSK Chicken – IPL Finale
This is the last of the IPL Recipe- CSK Chicken suggested by Mrs. Smita Kulkarni. Take the entire chicken and apply slashes to all pieces. Marinade the same with a paste made from Green Chili, Coriander and Ginger garlic paste.…
Mumbai Indian’s Alu wadi – UK’s Kitchen
Mix the jaggery and tamarind pulp in a bowl. Keep aside. Wash the leaves and clean the leaves with moist cloth. Mix all the ingredients together except oil in the jaggery and tamarind pulp bowl. Add enough water to make…