Wednesday, March 29, 2017

Kadai Chicken

One of the simplest, quickest and tastiest dish that is prepared using very few ingredients that are almost readily available at every home. 

Ingredients: (Serves 4)

Kadai Masala:
  • 3 Cloves
  • 2 tbsp Coriander Seeds
  • 1 tbsp Cumin Seeds
  • 2 Dry Red Chillies
  • 1 inch Cinnamon 
  • 5-6 Black Peppercorns
  • 1 tsp Fennel Seeds
For Onion Tomato Masala:
  • 2 Onion cut lengthwise
  • 1 Tomato roughly cut
For Gravy:
  • 2 tbsp Ginger Garlic Paste
  • 3 Cardamom Pods
  • 2 Green Chilies cut lengthwise (Optional)
  • 1 Capsicum cut in cubes ( You may use any colour capsicum of your choice)
  • 1 tsp Red Chilli Powder
  • 2 tbsp Cream or Homemade Malai
  • 500 gms Chicken cut in pieces
  • Juice of 1 Lemon
  • Water to cook 
  • Salt as per taste
  • 2 tbsp Oil for cooking 
  • 1 tsp Kasuri Methi Powder (Dry Fenugreek Leaves)

  • 2 tsp Kadai Masala

For Kadai Masala:

  • Dry roast the whole spices mentioned above for the Kadai Masala till they release their aroma, ie approx 3 minutes on a medium flame.
  • Once roasted transfer the spices onto a plate and let them cool to room temperature.
  • In a blender add the above cooled spices and grind to a powder.
  • Kadai Masala is ready.
Chicken Marination:
  • Marinate chicken for 30 minutes with a tablespoon of ginger garlic paste and juice of 1 lemon.
For Onion Tomato Masala:

  • In a pan heat 1tspn of oil and add onions and saute till translucent, add chopped tomato and saute till both onion and tomatoes are cooked. Switch off the flame and let this mixture cool to room temperature.
  • Once this onion tomato mixture comes to room temperature, blend it to a fine paste.Add a teaspoon of water if required while blending. 
 For Gravy:
  • In a kadhai heat oil, add cardamom pods and saute for a mintue till it releases its aroma. Then add green chilies along with 1 tbsp ginger garlic paste. Saute till raw smell of ginger garlic fades away.
  • Add the onion tomato paste and mix well. Saute this paste till oil separates from the mixture. Add red chilli powder, 2 teaspoon of kadai masala which we prepared and mix well.
  • Now add marinated chicken and saute till the chicken pieces are nicely coated with the onion tomato masala. Add salt and 1/4th cup water, cook till chicken is 3/4th done. Stir occasionally in between.
  • After chicken is 3/4th cooked, add capsicum that is cut in cubes along with cream and mix well. 
  • Cover and cook for 5-7 minutes till chicken is tender.Stir occasionally. 
  • Lastly when chicken is almost cooked add kasuri methi and cook for another 2 minutes.
  • Kadai Chicken is ready.
  • Serve hot with flat bread of your choice.
Tip: 1) Use Chicken on bone instead of boneless chicken.

2) You can make this kadai masala in advance and keep it in an airtight container for almost 3 months and use it when needed. 

3) You can also use storebought kadai masala or use any type of chicken masala. 

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Tuesday, March 28, 2017


Gudi Padwa is incomplete without Shrikhanda Puri at our Home. 
A simple homemade curd magically transformed into one of the delectable sweet dish of India known as Shrikhanda. Thick creamy yogurt flavoured with elegant spices and dry fruits. Best served with garma garam puris.

Gudi Padwyacha hardik Subhecha (Happy Gudi Padwa)!!

  • 500 gms Hung Curd (Chakka)
  • 500 gms Powdered Sugar
  • 1 tsp Cardamom Powder (Velchi Powder)
  • Few strands of saffron dissolved in hot water(Optional) 
  • For making chakka at home, place the curd onto muslin cloth and place it over a colander (sieve) and place in the fridge so as to drain all the water from the curd. Let the water drain from the curd.The thick curd is your chakka.
  • In a mixing bowl add chakka & powdered sugar. Mix well till the sugar is nicely incorporated into the curd. Adjust the sweetness as per sourness of the curd.
  • Once the curd and sugar are mixed well add cardamom powder and saffron mixture (optional) mix well.
  • Make sure mixture has no lumps. 

  • Refrigerate for 6-7 hours.
  • Garnish with slit almonds & posts.
  • Shrikhanda is ready. 
  • Serve chilled.
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Tuesday, March 21, 2017

Methi Puri - Fenugreek Puffed Fritters

Methi enhanced puris, deep fried and served with pickle / curd or along with hot cup of tea! These puris are irresistibly yummy and filling too.

Ingredients: (Serves 3)
  • 1 Bowl Methi Leaves (Fenugreek) finely chopped
  • 2 Bowls Wheat Flour
  • 2 tsp Red Chilli Powder (adjust as per taste)
  • 1 tsp Sugar
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • Salt as per taste
  • Water for kneading the dough
  • Oil for frying
  • In a mixing bowl, add finely chopped methi leaves, wheat flour, red chilli powder, cumin and coriander powder, salt, sugar.
  • Mix all the ingredients well and start kneading the dough by adding small amount of water at a time. Knead a stiff dough.
  • Drizzle little oil over the kneaded dough. Cover and let it rest for about 30 minutes.
  • After resting the dough, grease the rolling board with oil & roll out puris into 3" diameter circle.
  • Roll the puris little thick and deep fry in hot oil. Fry from both sides till golden brown.
  • Transfer the puris onto an absorbent paper to drain excess oil.
  • Methi Puri - Fenugreek Puffed Fritters are ready.
  • Serve hot with a cup of tea or with your favourite pickle or vegetable or curd. 
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Thursday, March 9, 2017

Dadpe Pohe

Dadpe Pohe is one of our most versatile maharashtrian dish in itself. Very unique in taste, healthy & filling at the same time. Dadpe or Dadapne means pressing or keeping an item under weight. Just like "Dum" process. Normally after all the ingredients are mixed in this poha it is covered with a lid so that all the flavours are absorbed by the thin poha and they become soft so that they can be easily eaten. However this keeping of lid method takes 10-15mins. Instead of that I sprinkle little fresh coconut water or normal water which helps the poha get little moist and can be eaten immediately.

 Ingredients: (Serves 2)
  • 2 cups Thin Poha (Beaten Rice Flakes)

  • 1 Big Onion finely chopped

  • 1 Tomato de-seeded and finely chopped

  • 1tbsp Red chilly powder

  • 1/2 cup or 4 tbsp Shredded Coconut

  • 1/2 Lemon

  • Salt to taste

  • 1 tsp Sugar (Optional)

  • 1/2 cup Coriander Leaves

  • 4 Poha Papad (Optional)

For Tempering:

  • 1tbsp Oil

  • 1tsp Mustard Seeds

  • 1/4th tsp Hing

  • 1/4th tsp Turmeric Powder

  • 2 Green chilles


  • In a mixing bowl add thin poha, onion, deseeded tomatoes, red chilly powder, salt, sugar and shredded coconut. Mix all the ingredients well. Due to coconut, poha will become moderately moist which is what we want. Incase your poha is dry and not getting moist just sprinkle little coconut water or normal drinking water.

  • Now in a small kadhai add oil and mustard seeds. When mustard seeds begins to crackle add hing , turmeric powder and finely chopped green chillies. Be careful while adding chillies as they will splatter.

  • Now add this tempering over the poha and with a spoon mix well till all the tempering is properly incorported into poha.

  • Squeez lemon and add chopped coriander leaves.

  • Dadpe Pohe is ready.  Garnish with shredded coconut, coriander leaves and fried & hand crushed poha papad (optional).

  • This dadpe pohe is eaten at room temperature only. No need to  cook them on stove.
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Tuesday, March 7, 2017

Marie Fudge

Amazingly simple yet delicious Marie Biscuit Fudge!!

Ingredients: (Make Approx. 12 pieces)
  • 20 Marie Biscuits
  • 3 tbsp Cocoa Powder
  • 200 ml. Condensed Milk
  • 2 tsp Nutella
  • 1 tsp Sugar only if needed
  • Grind marie biscuits to fine powder and transfer it to a mixing bowl.
  • Add rest of the ingredients and mix well. Check for the sweetness and transfer the mixture into a glass or aluminum tray.
  • Refrigerate for 4-5 hours till the mixture sets well.
  • Once mixture is set, cut into bite size pieces and serve.
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