Chicken Meatballs (Indian Style)


Meatballs make perfect appetizers/finger food at a party or as Teatime snacks. If I make a good number of quantity, then I add these to a spicy gravy as main course. These meatballs are also called as koftas. Goat or lamb mince can be substituted for chicken. The recipe link for meatball gravy is pasted below.


500 g finely ground/mince chicken
1 finely chopped onion
2-3 green chilies
1/2 bunch coriander leaves
Few mint leaves
Juice of 1 lime
2 tsp ginger-garlic paste
1 tsp red chilli powder
1 tbsp coriander powder
1 tsp garam masala powder
1 tsp meat or chicken masala
4 tbsp roasted gram flour (besan)
1 large egg
1-1/2 tsp salt or to taste
2 cups or more oil for deep frying



Roast gram flour in a pan for 2-3 minutes stirring constantly. Keep aside to cool.

Grind chilies, lime juice, coriander leaves, and mint leaves coarsely.

In a large mixing bowl, combine all dry spices, ginger-garlic paste, green chutney, salt, gram flour, and egg with the chicken mince thoroughly.

Cover with cling film and refrigerate overnight or for at least 3-4 hours.

Heat oil in a deep pan. Once heated, lower flame to medium.

Take about 1-1/2 tbsp mixture and, with wet hands, shape it into a ball.

Drop the balls carefully in the hot oil and fry till golden brown in color from all sides.

Remove from pan and transfer to a place covered with paper napkins to drain excess oil.

Serve with your choice of condiments or dips.

Chicken Meatballs Curry link

Chicken Meatballs Curry


This is fascinating combination of chicken mince in gravy along with chicken Meatballs. Normally, the gravy would be onion-tomato paste with added spices, but here I have added marinated chicken mince to the masala (thick gravy)…sometimes I love to complicate my own work 😁. I have pasted link for Chicken Meatballs at the end.

Ingredients for Curry:

2 medium sized onions chopped finely
3 large tomatoes grated (discard skin)
1 tbsp heaped ginger-garlic paste
1-2 finely chopped green chilies
1/4 cup finely chopped coriander leaves
1 tsp cumin seeds
1/2 tsp kashmiri red chili powder
1/2 tsp turmeric powder
1 tsp kolhapuri red chili powder (or spicy red chilli powder)
1 tsp heaped coriander powder
1 tsp garam masala powder
1/2 tsp meat masala (optional)
Salt to taste
Handful of coriander leaves, chopped
1 tbsp kasoori methi powder
1 cup warm water
1 cup marinated chicken mince (portion removed from meatballs)
3-4 tbsp olive oil
1 cup water or as needed



Heat oil in a wok/casserole. Once it’s heated, add cumin seeds and let them turn brown.

Add green chilies and coriander leaves. Stir well for few seconds.

Add onions and saute them till caramelized.

Add ginger-garlic paste and stir well with onions constantly for a minute and till the raw flavors of the paste disappears. Add little water so it doesn’t char at the bottom of the pan.

Now add tomatoes and cook them well till oil oozes out. Keep stirring intermittently.

Add the dry spices and mix well. Keep stirring till oil floats.

Add chicken mince and saute well till chicken is thoroughly coated with the masala. Cook covered for 5 minutes.

Add water as needed for gravy consistency. Cover with lid and let the curry simmer for couple of minutes.

Add salt to taste keeping in mind the chicken mince has salt too.

Now add cooked meatballs to the curry and gently simmer the curry for another 5 minutes.

Finally add crushed kasoori methi powder and chopped coriander leaves. Stir gently to prevent the meatballs from breaking apart.

Serve hot with roti/paratha/rice.

Link for Chicken Meatballs

Southern Style Fried Okra


Okra traditionally in Indian style is cooked in minimal spices but they do require a little more oil to get it crisp or even to cook. Adding water to already sticky vegetable is not a good idea.

Normally, I just cook okra in little extra oil, red chili powder, turmeric powder, and salt. To this a tempering of mustard and cumin seeds is added.

Today, I tried a new way of indulging these wonderful healthy vegetable.


25 whole small sized ladyfingers/okra/bhindi
1/2 cup thick buttermilk
1 cup all purpose flour
1/2 cup fine semolina/sooji
1 tsp Cajun seasoning
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt or to taste
1 tsp black pepper powder or to taste
1 tsp or to taste chaat masala
2 cups oil for deep frying it as needed
1/2 cup sour cream
2 tsp hot sauce or any flavored sauce


Wash the okra under running water. Leave them aside to drain excess water in a colander.

Pat dry okra with paper napkins or kitchen napkin till absolutely dry.

In a wide bowl, pour buttermilk. To this, add little salt, pepper, and chaat masala. Give it a whisk.

In another bowl, combine flour, sooji, onion powder, garlic powder, cajun seasoning, paprika, salt, and pepper. Stir well.

Soak 4-5 okra in buttermilk for 1-2 minutes, repeating the soaking with the same quantity after frying each batch.

Heat a wok/deep pan with oil. Let it reach it’s smoking point and then reduce flame to medium.

Transfer the soaked okra on to the flour mixture and roll it in the mixture making sure it’s coated thoroughly. Put next 4-5 okra in buttermilk to soak.

Fry the coated okra till golden in color. Remove to a plate covered with paper napkins to drain excess oil.

Combine sour cream with hot sauce. Mix well. Serve okra with this fkavored sour cream.

White Chocolate Lemon Cookies



1/2 cup fine granulated sugar
1/2 cup light brown sugar
2 tsp lemon/lime zest
1 cup unsalted butter softened
1/2 tbsp lemon extract
1 tsp baking soda
1/2 tsp salt
1/2 tsp citric acid
1 large egg
6 drops yellow food color (optional or use saffron water)
2 cups all purpose flour
1/4 cup almond flour (or all purpose flour)
1 cup white chocolate morsels/chips



Preheat oven at 375 deg F.

Combine sugar, brown sugar, and zest in a large mixing bowl. Beat well for couple of minutes.

Add butter and beat with handheld mixer till creamy.

Add egg, citric acid, and lemon extract. Beat again till combined.

Add yellow food color, salt and baking soda. Beat again till mixed well.

Mix 2 cups flour (one cup at a time) and beat well.

Add almond flour along with chocolate chips. Beat till just mixed.

Refrigerate the batter for 15 minutes at least.

Line a baking tray with oven proof parchment paper. Scoop about 1 to 1-1/2 tbsp of batter and place it on the tray.

Bake for 10-15 minutes or till bottom of cookies are sufficiently golden in color (not browned).

Remove from oven and keep aside to cool for 5-20 minutes and then transfer to wire rack to cool completely.


Note: The cookies when out of oven will be soft to touch but once cooled will harden.
Reduce temperature by 25 deg f if they are browning quickly and bake for additional time or cover with aluminum foil.

Mushroom Masala


A pretty simple straight forward recipe that enhance flavors to otherwise bland mushrooms. Adding eggs is just to increase nutritional value.


250g mushrooms sliced
1 capsicum or 4-5 mini peppers diced
1 zucchini diced
1 medium onion chopped
2 tomatoes grated (discard skin)
1-2 green chilies sliced in half
1 tsp cumin seeds
1 sprig curry leaves
1 tbsp ginger-garlic paste
1 heaped tsp red chili powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp mutton masala powder
2-3 tbsp olive oil
Salt to taste
Boiled eggs (if using)
Juice of 1/2 lemon

For tempering—
1 tbsp ghee
1 sprig curry leaves
2-3 minced garlic
1 green chili chopped finely
1 cup chopped coriander leaves
1-2 tbsp water
1/2 tsp black pepper powder


Heat skillet with oil. Add cumin seeds. Let them brown. Add curry leaves and chilies. Saute.

Add onions and salute till they softened and turn light brown.

Add ginger-garlic paste and stir well. Add little water so that it doesn’t stick to pan.

Add capsicum and zucchini. Cover with lid and let it steam for 5 minutes.

Add mushrooms and saute them.

Add all the dry masalas and stir well. Add tomato puree and mix well. Cover with lid and let it steam till oil separates.

Add salt to taste. Add boiled eggs if using. Stir.

Prepare tempering. Heat ghee in small pan. Add garlic, green chili, curry leaves, coriander leaves, pinch of salt, black pepper powder, and water. Add it to the vegetable and cover the pan quickly. Mix well.

Finally add fresh lemon juice and give a quick stir.

Serve with chapati/roti/naan/paratha.

Butter Brownie Cake



For brownie:

5 oz dark chocolate pieces (at least 70% cocoa)
1/4 cup (4 tbsp ) unsalted butter softened
1/4 cup brown sugar
1/4 cup all purpose flour
1 egg (room temperature)

For butter cake:

1 cup all purpose flour
1/2 cup (8 tbsp) unsalted butter softened
1/2 cup fine sugar
1/4 tsp salt
2 eggs (room temperature)
1/4 tsp baking powder
1 cup all purpose flour
3-1/2 tbsp milk
1/2 tsp vanilla extract



Preheat oven to 350 deg f (180 deg c).

In a microwave safe bowl, melt chocolate and butter. Mix well so that there are no lumps. Cool thoroughly.

Mix egg and beat well with the chocolate.

Add sugar and mix until it’s dissolved.

Add flour and fold gently with spatula till it’s all mixed.

Prepare a loaf pan. Grease it well. Pour batter in the pan and makr sure it spreads evenly. Tap it down hard on the kitchen counter 2-4 times to release any air bubbles.

Bake in preheated oven for 15 minutes.

Meanwhile, prepare the cake batter.

Beat butter and sugar with handheld mixer till pale and creamy (about 2 minutes).

Sift flour, baking powder, and salt.

Add eggs one at a time to butter mixture beating after each addition.

Add vanilla extract and mix.

Add flour in two parts alternating with addition of milk. Fold and cut batter gently with spatula (do not use hand mixer).

Remove brownie base from oven. Pour cake batter onto it and spread it as evenly as possible. Again tap it on counter.

Reduce temperature to 320 deg f (160 deg c). Place the loaf pan in the oven and bake for 30-35 minutes or until the cake is firm and wooden skewer when pierced in the cake comes out clean.

Remove from oven and let it cool down. Then transfer it to a wire rack to cool thoroughly.

Cut in desired shapes.


Note: Oven temperatures vary according to oven size and capacity, so baking time may be more or less than mentioned.

Amrakhand Cheesecake


A delicious blend of sweet mangoes with yogurt makes traditional Maharashtrian special dessert called Shrikhand. Mostly made during religious festive days, but can be savored anytime.

I thought to convert it into a cheesecake as I was celebrating my birthday and didn’t want the regular flour based cake for my special day. Amba as called in marathi (my mother tongue) is mango so combined with shrikhand is what we get Amrakhand.


2 large ripe mangoes
2 cups thick yogurt (Greek preferably)
1 cup fine granulated sugar
1 tsp cardamom powder
2-3 pinches saffron
8 oz block of softened cream cheese
1-1/2 cup almond powder
4 tbsp melted butter
4 tbsp fine granulated sugar
1 tsp vanilla extract


Hang the yogurt in a cheesecloth for couple of hours. (Hang it over a faucet to drain any water).

Remove pulp of mangoes and blend it in mixer along with cardamom powder and sugar.

Mix the pulp with yogurt and cream cheese till its smooth with no visible lumps seen.

Add saffron and let it infuse in the cheesecake mixture.

Transfer the mixture in a well greased springform cake tin.

Steam the cheesecake for approximately 10-15 minutes or till set firm. (I made it in my instant pot mode steam and set for 10 minutes).

Refrigerate the amrakhand (mango yogurt) mixture for couple of hours.

Meanwhile, preheat oven to 350 deg f.

Combine almond flour, melted butter, vanilla extract, and sugar till well mixed.

Take another cake pan similar in size to the springform pan. Grease it well. Place the almond mixture in it and spread it out evenly.

Bake for 20-30 minutes till it’s lightly golden in color (keep close watch after 15 minutes, if overbrowning quickly then cover with aluminium foil). Remove from oven and cool it for 5 minutes. Transfer to wire rack to cool thoroughly.

Once the almond biscuit has cooled, place it on the cheesecake. Press it down gently. Again refrigerate the cheesecake till it’s time to serve or for 4-6 hours.

Decorate it with mango slices if desired.

Chicken Chettinad Curry


Chicken Chettinad is one of the most popular dishes from region of Tamil Nadu, South India. It’s a spicy recipe, but of course, we can play around with spices to suit our taste buds. It can be kept dry simply by omitting the addition of water.


Chicken 1 lb
3 Onions sliced
2 tbsp yogurt
2 tsp ginger-garlic paste
1 tsp turmeric powder
2 tsp Red Chili powder
Juice of 1 lemon
1 tsp garam masala powder
1 tbsp oil for marination
1 tsp sambar powder
Salt to taste
5 dry red chilies
2 Bay Leaves
1 tbsp Coriander Seeds
1 tsp Fennel seeds
1 tsp cumin seeds
3 cloves
12 Black Peppercorns
1″ cinnamon
1 black cardamom
1 tsp kasoori methi powder
Dash of black pepper powder
2-3 tbsp oil
2 cups water for gravy


Marinate chicken with red chili powder, turmeric powder, ginger-garlic paste, lemon juice, salt, garam masala, oil and sambar powder for 1-2 hours or best overnight.

Slice 3 onions and fry them till dark brown. Make paste of half the onions with yoghurt. Keep aside.

Meanwhile, dry roast dry red chilies, bay leaf, coriander seeds, fennel seeds, cumin seeds, cloves, black peppercorns and grind coarsely (not fine powder).

Heat oil in pan/kadhai. Once oil is heated, add bay leaf, cinnamon, black elaichi, kasoori methi powder, and black pepper powder.

Add the chicken and cook till masala leaves pan.

Add half the fried onions and the onion-yogurt paste. Adjust salt and cook till chicken is 80 % done.

Add water and bring it to a simmer. Add dash of kasoori methi powder for flavor.

Remove to serving bowls. Best served hot with dosa/rice/idli/roti.

Mooli Ke Parathe (Radish Stuffed Flatbreads)


Parathe are common staple in North Indian cuisine especially devored as breakfast. These make wholesome meal by itself. Usually, they are accompanied by pickles or chutney on the side, sometimes with yoghurt. They make great option for lunchbox too.


2 radishes, washed, scraped and grated (use the green leaves too, chopped)
1/4 tsp carom seeds
1/2 tsp cumin seeds
1 tsp grated ginger
2 green chilies finely chopped
1 tsp red chili powder
1/2 tsp garam masala powder
1/2 tsp dried mango powder
1-2 tbsp olive oil
Olive oil for basting
Salt to taste

For dough:
1-1/2 cup whole wheat flour
2 tbsp olive oil
3/4 tsp salt or to taste
Water as required

Combine all the above ingredients to make semi soft dough. Adjust water as necessary. Apply little oil to the dough and wrap it in cling film. Leave it aside to rest.

For stuffing:
Apply some salt to the grated radish and leave aside for 15 minutes.

Squeeze out all the water released by the radish.

Heat oil in frypan. Add carom and cumin seeds. Stir fry for few seconds.

Add green chilies, ginger, and radish along with the greens if using. Saute for few seconds again.

Add red chili powder, dried mango powder, and garam masala powder. Mix well.

Keep stirring at intervals till it’s dry and all moisture had evaporated.

Add salt to taste if required. Leave the mixture aside to cool thoroughly.

Heat a thick bottomed skillet.

Make equal sized balls of dough (bit smaller than a dinner roll). Apply little oil to the clean kitchen platform and also the rolling pin.

Roll out the ball in a small disc shape. Place about tablespoon of stuffing in the center of the dough ball. Seal the stuffing gathering all the loose ends packing it tight.

Roll out the disc in a bigger circular shape making sure the stuffing does not come out. If necessary, apply little oil again.

Place the paratha on the heated skillet. Apply little oil on the paratha with pastry brush. Leave little oil with a spoon around the periphery of the paratha as well.

Cook for 30 seconds or so on medium high heat. Flip it and again apply little oil. Cook for 30 seconds again pressing the paratha with a flat spatula to cook evenly.

Again flip it and cook further for few seconds. Remove from the skillet and place it on a plate covered with a clean kitchen napkin or paper towels.

Serve with your choice of condiments (chutney, sour cream, pickle, ketchup, etc).

Dhaba Style Chicken Masala


Dhaba translated means a roadside small eatry joint where the food is often hot, spicy, and also on a bit of oily side totally making it unhealthy but the taste is so so delicious …. Here’s my take of a healthier version of the dish…


5 chicken boneless breasts
1 tbsp ginger-garlic paste
Juice of 1 lime
Salt to taste
2-3 large onions
2 large tomatoes
1 tbsp heaped tomato paste (canned)
2-3 green chilies, slit (deseeded if desired)
1″ ginger sliced thinly
6 garlic cloves sliced thinly
1 tsp cumin seeds
1 small stick cinnamon
1-2 bayleaves
4-5 black peppercorns
3 cloves
3 green cardamoms
1-2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp punjabi garam masala powder
3-4 tbsp olive oil or as needed
Handful of coriander for garnishing
Water as required (if desired)

Marinate chicken with ginger-garlic paste, lime juice, and salt to taste. Leave it to rest for at least 30 minutes in the refrigerator.

Coarsely pound the whole spices except the bayleaves.

Heat a thick bottomed skillet.
Add oil and let it reach it’s smoking point. Reduce flame.

Heat oil in a skillet. Add ginger and garlic. Saute for few seconds, without browning the garlic.

Add onions and stir fry them till caramelized.

Add green chilies and tomatoes. Cook till tomatoes wilt and soften.

Add turmeric and red chili powders as well as garam masala powder. Add 1/4 cup water to prevent burning or charring of masala. Switch off gas. Cool mixture thoroughly.

Blend in a mixer till smooth puree is obtained (add little water if necessary).

Heat oil in another skillet. Add cumin seeds and the pounded whole spices including the bayleaves. Lower the flame.

Add chicken and cover the pan with a lid. Flip the chicken after 5 minutes.

Add the onion-tomato paste as well as the tomato paste. Saute well to coat the chicken with the masala.

Cover with lid till oil is released and floats atop. Add this point,if using, add water to make a gravy, either keep it thick or thin. Adjust salt to taste. Saute again. Simmer for few minutes.

Remove to a serving bowl and garnish with chopped coriander leaves. Serve with naam/roti/jeera rice.