Friday, 16 February 2018


Today I am sharing one of my all-time favorite recipes chicken matar keema parathas. This is a delicious and healthy dish. A complete meal by itself. You can just have this anytime you want. Good for lunch box too. I love this with plain curd. It goes well with green chutney or aachar( pickle) too. Ingredients for this recipe are mentioned below.


For dough

2 1/2 cups Plain wheat flour
A pinch of salt
1 tablespoon refined oil
Water as required

For stuffing

250 grams chicken keema
50 grams green peas
2 tablespoons refined oil
1 bay leaf
1 finely chopped onion(big size)
1 tablespoon ginger-garlic paste
1/4 teaspoon chopped green chili
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
1/2 finely chopped tomato (medium size)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder
Salt to taste
1/4 teaspoon lime juice
2 tablespoons chopped cilantro

Oil for cooking the parathas


Making the dough

  • Combine wheat, oil, and salt in a bowl. Slowly add water and knead a soft dough. Cover it with a wet cloth and let it rest for 30 minutes.

Making the stuffing


  • Heat oil in a pan. Add bay leaf and chopped onion. Saute until onion becomes slightly golden brown.

  • Add turmeric and chili powder. Saute for some seconds. Add ginger-garlic paste. Saute on medium flame for 1-2 minutes or until the raw smell goes.

  • Add chopped tomatoes, chopped green chilies, and salt. Saute for 1 minute or until tomatoes become soft.

  • Add cumin powder, coriander powder, and garam masala powder. Mix well.

  • Add chicken keema and green peas. Saute for 1 minute. Cover and cook until it is cooked and became dry.

  • Add chopped cilantro and lime juice. Mix well.

  • Remove from flame and let it cool down completely.

Making of chicken matar keema paratha


  • Divide the dough into equal ball size portions.  Take a ball. Flat it with a rolling pin like a small chapati by dusting some wheat flour over it.

  • Take equal amount of chicken matar keema stuffing and spread it over the flat chapati. Fold the edges to the center and seal it by pressing with your hand.

  • Now roll it carefully and make a thick chapati like shape.

  • Heat a nonstick tawa or a skillet. Add that rolled paratha. Cook one side. Flip it over and add 1/2 tablespoon oil. Cook and flip it again. Add 1/2 tablespoon oil again. Cook until both sides becomes slightly golden brown.

  • Repeat the process until all parathas done.

  • Serve hot with some plain curd or green chutney or aachar(pickle).

Saturday, 10 February 2018


Thinking about some heart shaped veggie delights for Valentine's day..? Then you have come to the right place. These pinkish hearts will surely impress your loved ones. You can also serve it as a starter or appetizer. It is a no onion-garlic recipe. To get this pink color I have used beetroot with some other vegetables and potatoes and to maintain that I have not added any extra breadcrumbs layer to it. You can shallow fry it to make it healthier. Ingredients for this recipe are mentioned below.


1 cup chopped potato steamed or boiled
1/2 cup chopped carrot steamed or boiled
1/4 cup chopped beans steamed or boiled
1/4 cup chopped beetroot steamed or boiled
1/4 cup green peas steamed or boiled
1 teaspoon ginger paste
1 teaspoon chopped green chili
2 tablespoon chopped coriander leaves
1 tablespoon chopped curry leaves
1 tablespoon lime juice
1/2 teaspoon garam masala powder
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon fennel(saunf) powder
1/2 teaspoon cumin powder
2 tablespoons chopped fried cashew nuts
1 tablespoon cornflour
4 bread slices
Salt as required
Oil for frying


  • Heat 4 tablespoons oil in a pan. Add chopped green chili, ginger paste, and chopped curry leaves. Saute for some seconds.
  • Add all steamed vegetables, turmeric powder, salt, red chili powder, cumin powder, fennel powder, and garam masala powder.
  • Saute well and let it cook for 3 to 4 minutes. 
  • Turn off the flame. Transfer the prepared mixture to a bowl and let it cool down completely. 
  • Soak the bread slices in water. Then squeeze tightly all the soaked pieces to drain excess water and add in the prepared mixture.
  • Add lime juice, cornflour, chopped coriander leaves and chopped cashew nuts.
  • Mix well. Slightly mash them. Divide them into small portions. Give  a round shape with your hand. Use a heart-shaped cookie cutter and press it slightly or you can shape them with your hand too. Repeat the process to shape all the cutlets.  
  • Heat oil in a pan. Now deep fry the cutlets. Cook each side till it changes its color. 
  • Serve with some tomato ketchup.

Enjoy reading!

Do try this recipe and do not forget to let me know how it turns out for you. 

Tuesday, 6 February 2018

Prawn with mustard curry is a very popular prawn side dish in India. Though there are many versions of this recipe. But the version which I am presenting today is generally cooked in Odia's homes. They called it 'Chingudi Besara'. I always love this curry cooked by my mother. I have twisted it slightly like I always do. This is an absolutely delicious and healthy side dish for the prawn lovers. I have explained the recipe in step by step. Follow each step to get the best result. Ingredients which I have used are mentioned below.

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500 grams prawns
1 teaspoon turmeric powder
1 teaspoon salt
1/2 thinly sliced onion ( medium size )
10-12 fresh curry leaves
2 big size tomato cut into slices
1-inch size dry mango or 1/2 teaspoon amchur powder
6 tablespoons mustard oil
1 1/2 cup water

For masala paste

1 tablespoon mustard seed
1/2 tablespoon cumin seeds
3 garlic cloves
1 dry red chili deseeded


1. Properly clean and devein the prawns. Marinate with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Mix well and leave it for 10 minutes.

2. Soak deseeded dry red chili, cumin seeds, and mustard seeds together in water for 1/2 an hour.

3. Drain it and add 1/2 teaspoon salt and make a fine smooth paste. You can add 1-2 tablespoons water but not much.

4. Heat a pan/ kadhai. Add oil. When oil becomes hot enough add marinated prawns. Fry them for some seconds but not much. Then take them out from the oil and keep them aside.

5. In the same oil add sliced onions. Fry for 1 minute in medium to low flame.

6. Now at this point add curry leaves. Fry for another minute or until the onion becomes translucent.

7. Add remaining turmeric powder and the masala paste. Stir for a minute or two in low flame. Or until oil separates.

8. Add prawns and tomato slices. Stir and cook for 1 to 2 minutes.

9. Add 1.5 cups of water. Do not add too much water or it will spoil the taste. Cover and cook for 6-7 minutes.

10. In between add approx 1-inch size dry mango or 1/2 teaspoon amchur powder.

11. The thickness of the curry is not too thick or too thin.

12. Its ready to be served. Serve hot with some steamed hot rice.

Try this recipe and you will be amazed by the result. Feel free to ask any doubt related to the recipe in the comment section below.

Enjoy reading!