Non Veg Dishes

Dragon chicken -Indo Chinese style

It is a very simple dish which is originally from china but made suitable for Indian palettes with the usage of ginger garlic paste and red chillies. It is totally yummy and awesomely simple to cook.The vibrant red colour brings the dish this unique name.It is a personal hit at my kitchen too. Specially when you have a Yo-Yo type teenage boy at home, I suggest this dish for you as he is gonna give that rare compliment you are badly craving for; ” Cool mom” 😉

Click here for Creamy baked chicken and Pan fried stuffed chicken.

Preparation time      30 minutes

Cuisine                        Chinese

For marination
Chicken – 500 gm (preferably boneless breast)
Ginger garlic paste – 1 1/2 tbsp
Pepper powder – 1/2 tsp
Egg white – of 1 egg
Soy sauce – 1 tsp
Corn flour – 3 to 4 tbsp

Ingredients While cooking
Finely chopped ginger – 1/2 tbsp
finely chopped garlic – 1/2 tbsp
Red chilli flakes – 1 tsp
Soya sauce – 1 tbsp
Spring onions – 1 stalk
oil – For deep frying
Tomato sauce – 3 tbsp

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

1. Marinate the chicken pieces in the ingradients mentioned above for 30 minutes.
2.Deep fry the marinated chicken to golden brown. Do not over fry as chicken piece may turn hard.Drain the fried pieces on a tissue.
3. Heat a pan on flame and add 2 tbsp of your preferred oil. Add finely chopped ginger and garlic pieces to it and saute for 2 minutes.
4. Add red chilli flakes ( you can even use red chilli powder) and mix well on low flame for few seconds.
5.Add soya sauce and tomato sauce to the pan.
Now it’s the time to add the fried chicken pieces to the pan.
6. Mix well and saute for 3 minutes on high flame. You can add spring onions to it now.Spring onions need not be cooked too much as it may lose the colour and flavour.
7. Your dragon chicken is ready. Transfer it to a serving dish and garnish with green onions .
8. Now it’s the time for the most important ingredient of the dish. And it’s the beautiful smile you already have on your lips. 🙂

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.


Veg Dishes

Butter paneer masala

Soft paneer chunks are dunked into a rich tomato based gravy a must try for all paneer lovers!
Onions 350g
Cashew nuts ¼ cup
Kashmiri red chilly 150 g
Green chilly 75g
Butter ½ cup
Tomatoes 1500 g
Sugar 2 ts
Whole garam masala (each) 8g
Ginger garlic paste 1 tb
Kasoori methi 1/8 cup
Chilly powder ½ ts
Coriander powder ½ ts
Cream 1 ts
Paneer 250 g
Ginger juliennes 1 inch pieces

1.Add whole garma masala in the muslin cloth and tie it .Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, sauté it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone.
2.Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles). Let it cool down, remove the sachet & using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straning all, discard the seeds and peels of tomato.
3.Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required , mix it and add toasted kasoori methi (cursh it with hands) once it comes to boil switch off the flame. Cool it and store in small containers in refrigeration conditions. Use this makhani gravy in many veg and non veg dishes.
4.Heat butter in a pan add cream mix it with the butter, add makhani gravy, add pinch of sugar, ginger juliennes, add paneer in a slow flame .Once it comes to boil and then switch off the flame.
Thank you Vahchef for the exotic recipe.

Hyderabadi flavours Non Veg Dishes

Chicken Do Pyasa

It was one of the days when my husband ; out of the blue moon,announced the arrival of guests at home for dinner. I was at a fix at what to cook which is simple yet yummy . And i just did not feel like repeating any chicken dish i’ve ever cooked. That’s when an old memory flashed into my mind where we had eaten a dish called ” CHICKEN DO PYASA” in a Punjabi restaurant in Bangalore. There was something very satisfying about that dish and I’m sure that’s why after so many years, the memory of the dish was so clear in my mind. I decided to just go ahead with Chicken do pyasa that night.Thanks to Vahchef for the recipe and i’ve made my own little changes in it .The dish came out to be lip smacking and so i decided to add step by step cooking procedure of the dish here along with ingredients.
Chicken Do pyasa originates from Persia and further evolved in Hyderabad and became a staple dish of Hyderabadi Cuisine.So why not serve my guests tonight in a “Nawabi Andaaz” ;). The recipe is noted down here for my dear readers. “Enjoy Kar re. Kaiko time waste karti?” 😀

Serves 6
Preparation time 20 minutes
Ingredient Measure Units
Chicken 500 g.
Oil 4 TBSP.
Cumin seeds 1/4 tsp.
Onion 2 big
Tomato – 1 big
Salt to taste
Turmeric 1/4 tsp
Ginger garlic Paste 1/2 tsp
Yoghurt 1/2 cup
Chilli powder 1 tsp ( I used red chilli paste instead of powder. To make that you need to boil whole red chillies in water and once cooked make a fine paste in mixie.)
Coriander powder 1/2 tspCumin powder 1/2 tsp
Green chilli 3 Number
Dry red chilli 4 Number
Garam masala 1 tsp
Coriander leaves 1/2 Bunch
Lime juice 1 tsp

( 1.Cut one onion into squares and the other chop finely, 2. Mix chilli powder or ground red chilli and turmeric powder in curd).Keep aside.
1. Heat the oil in a vessel and add cumin seeds to it. Add finely chopped onion and saute till golden brown. Be careful not to burn onions.
2.Add ginger garlic paste and saute for 3 minutes on slow flame.
3. Add chopped tomatoes to the pan and mix well. Once this mixture leaves oil , you can add the curd mixed with masalas you had already kept aside.Mix well and cook on high flame for 2 minutes.
4.Add coriander powder and green chillies and mix well.
5. Now you can add the chicken pieces along with salt to taste. Mix well and cook the meat covered with lid.
5. Once chicken is 3/4 th cooked, add the squared onions to it. Cover and cook for 2 to 3 minutes.
6. Open the lid and add lime juice and garam masala in to the dish. Do not cook after this step.
5. Heat 1 tsp oil in a small pan and add red chillies to it.Garnish with coriander leaves. Use these red chillies for seasoning. Enjoy the Nawabi dish with Roti, Naan or plain rice.

Veg Dishes

Palak paneer

This dish hails from the north of India and is a good store of proteins and vitamins. Young moms, Please introduce your child to Mr. Popoye to get motivated to try out this dish. 😉 It’s easy to make and delicious to eat. It can be served as a party dish on your dinner table also.Recipe is noted down here for you.
Paneer – 250 gm
oil – 4 tbsp
Ginger garlic paste- 1 tbsp
diced onions- 1 big
chopped onion- 1/2 of small onion.
Spinch leaves – 2 bunches
green chillies – 2 to 3
fresh coriander leves – few sprigs
salt-to taste
coriander pdr – 1/4 tspn
cumin pdr – 1/2 tspn
cumin seeds – 1/2 tspn
Garam masala- 1 tspn
Yogurt – 3 tbsp
fresh cream – 3 tbsp ( optional)
1. Wash and dry the palak/ spinach leaves and keep aside.
2. Heat 2 tbsp oil in a wok/kadai and add diced onion. sauté till the colour turns slight brown . Add green chillies followed by palak leaves to it. Stir and cook for 2 to 3 minutes. Add coriander leaves and saute for 1 minutes.
3. Now this mixture will go into a blender/mixie. Make sure the temperature is not too much while u are grinding it.
4. Heat 2 tbsp oil in a wok and add cumin seeds and let it crackle. Add chopped onions and saute well. Add coriander pdr and cumin pdr and stir for 1 minute on slow flame.
5. Add the ground palak form mixie into the wok and saute well.
6. Add curd followed by fresh cream and saute n high flame for 2 to 3 minutes.
7. Add some water according to your required consistency and bring it to boil.Now add garam masala.
8. Let the paneer/ cottage cheese pieces go into the gravy now. Switch off the flame after one boil and mix slowly.
9. Serve hot with rumali roti, Phulka or jeera rice.

Desserts ( National & International)

Strawberry Panna Cotta

Whenever we had made a visit to Ice cream parlours, my boys had always preferred strawberry flavour the most. It is me who encourages them to try out other flavours also. Today i am in a mood to bring a smile on their faces by making Strawberry Panna Cotta, which is an Italian dessert made by blending thick cream and strawberry crush. It not only tastes divine but is a treat for your eyes too.Then i decided to follow Chef Sanjeev Kapoor’s recipe with a little twist here and there to add my own preferences. Panna Cotta should be considered one of the best party dishes for many reasons. The gelatine gives it a smooth mouth feel and a melt in the mouth texture. It is quick and easy to make and brings lots of compliments on your way.


Strawberry crush                             _ 1/2 cup

Fresh strawberries (chopped)         _ 4 (Optional)

Fresh cream                                    _ 2 cups

Milk                                                  _ I cup

Gelatine ( unflavoured                  _ 1 Tbsp

Sugar                                               _ 1/4 cup

Method ( Step by step)

1. Mix cream and milk and sugar in a pan and bring it to a boil.

2. Dissolve gelatine in a small cup of water and keep aside.

3.Transfer the boiled mixture to a bowl.

4. Add strawberry crush to the bowl and mix gently for a minute.

5.Add gelatine which is already soaked in water for few minutes by now to the mixture in the bowl. Mix it thoroughly with the mixture using a spoon or a beater.

6.Add the chopped strawberries to the mixture and mix it again.

7.Pour the mixture gently into small silicon moulds ( or simple glass bowls ) and refrigerate for 3 to 4 hours.

8. Once the panna cotta is set, you can place a plate on top of  the moulds and turn upside down to take it out.

9. Leave the mould in boiling water for 4 to 5 seconds so that the desert comes out easily from the mould.

10. Garnish with whole or chopped strawberries and fresh cream.  ENJOYYY!!!!