Friday, September 18, 2015

Chilli Chicken

Chilli Chicken is a popular indo-chinese dish of chicken which needs no introduction. The spicy and juicy fried chicken pieces, sauteed with onion and bell peppers tastes delicious in mouth. Here, I'm using a basic version of chilli chicken with basic ingredients for an indo-chinese recipe. So, just gather the ingredients, grab your pots and pans and start cooking with "Flavors of Sneha's Kitchen".


250 gms of chicken cubes (with bones or boneless)
1 egg
Chilli Chicken
2-3 tbsp of cornflour
1 tbsp of soya sauce
1 tsp of tomato chilli sauce
1 tsp of vinegar
1 tsp of ginger-garlic paste
1 tsp black pepper powder
1 big onion cut in cubes
1/2 capsicum cut in cubes
1-2 slit green chilli
1 tbsp of finely chopped ginger and garlic 
Salt to taste
Oil for frying
Cilantro and sesame seeds for garnishing


  • In a mixing bowl, add chicken cubes, soya sauce, egg, salt, pepper, cornflour and ginger-garlic paste. Mix well and let it marinate for half an hour. (Here I'm taking half of the amount of every ingredients except egg & ginger-garlic paste)
  • Heat oil and deep fry the marinated chicken cubes till they are brown. Take out on a tissue paper to absorb the excess oil.
  • Now in another pan, heat 1 tbsp oil. Once hot enough, add chopped ginger & garlic and saute for 1 minute.
  • Now add onions, green chilli, capsicum and saute on high flame for 1-2 minutes.
  • Add fried chicken, salt, pepper, soya sauce, tomato chilli sauce and vinegar. Mix well and saute for a minute.
  • In a small bowl, take 1 tbsp of cornflour and water and make a lump free paste. Add this in the mixture and boil till it thickens.
  • Garnish with cilantro and sesame seeds and serve hot.

Note: Since soya sauce is added, be careful while adding salt. While frying the chicken pieces, make sure that it is not over fried. The chicken is ready when it becomes golden brown.

Friday, September 4, 2015

Tandoori Chicken

Tandoori Chicken or Grilled Chicken is a yummy North Indian chicken delicacy served as a starter/appetizer. Tandoori chicken tastes yummy and tender because of the flavourful and spicy marinade. Traditionally, tandoori chicken gets grilled in Tandoor (clay oven). However, I don't have one, so I use the regular oven in my kitchen. This recipe was shared by one of my friend and believe me, this tastes as good as the restaurant one. So, like I did, you also give this recipe a try in your kitchen with "Flavors of Sneha's Kitchen".

4 whole chicken leg piece
Tandoori Chicken
1/2 cup of hung yogurt
1 tbsp of roasted cumin powder
2 tbsp of kashmiri red chilli powder
1 tbsp of coriander powder
1 tbsp of tandoori chicken masala
1 tbsp of ginger-garlic paste
1/2 tsp of turmeric powder
1 tsp of garam masala powder
1/2 tsp of chaat masala powder
2 tbsp of ghee/oil
Juice of one big lemon
Salt as per taste

  • Wash and pat dry the chicken legs. Make some random slits so that marination and go inside the chicken.
  • In a bowl, mix the ginger-garlic paste, salt, 1 tbsp of red chilli powder and lemon juice. Nicely marinate the chicken in this and keep it aside for 10-15 minutes.
  • Now, for the second marination, mix yogurt, little bit of salt and all other spices in a mixing bowl. Put this marination nicely on chicken and rub inside the slits you made. Keep this marinated chicken in refrigerator for minimum 4 hrs. For better result let this marinate overnight.
  • Now 2 hrs prior to grilling, mix the ghee in chicken. This helps to keep the chicken moist.
  • Preheat the oven at 420C and bake the chicken for 20 minutes both sides. Once cooked, brush some ghee on both sides and broil for 3-4 mnts each side.
  • Take it out from the oven and sprinkle some chaat masala. Serve with mint chutney.  

Note: To make the chicken even more spicy you may use the regular chilli powder rather than using kashmiri red chilli powder. You can also use pinch of food color to give this dish a vibrant color. To make the grilling easy in oven, you can directly place the leg pieces on oven rack and place a baking tray covered with aluminium foil on lower rack of the oven to catch the extra drippings. This way, your oven will be less dirty and grilling the chicken will be easier.

Friday, August 7, 2015

Kadhi Pakora

Kadhi Pakora is a classic dish from North India and very popular. This is a spiced up yogurt based curry cooked with crisp and fresh besan pakora. This is my Mother-in-law's recipe which I am sharing. Kadhi Pakora tastes well with rice and makes a great lunch. So lets start with "Flavors of Sneha's Kitchen".


For Kadhi:
1 cup of yogurt
Kadhi Pakora
3/4 cup of gram flour (besan)
6 cups of water
2 tbsp of clarified butter (ghee)
Pinch of asafoetida
1/2 tsp cumin seeds
1 tsp of turmeric powder
1 tsp of chilli powder
1 tsp of garlic paste
4 dried red chilli
1 stem of curry leaves
Salt to taste
Chopped cilantro for garnishing

For Pakoras:
3/4 cup of gram flour (besan)
2/3 cup of water
1/4 tsp of baking powder
1/4 tsp of turmeric powder
1/3 tsp of red chilli powder
1/2 tsp of garlic paste
salt to taste
Oil for deep frying


  • To make the pakoras add all the ingredients in a mixing bowl and whisk them together to make a lump free smooth batter. Whip the batter until light and fluffy.
  • Now heat the oil in a pan and drop about 1 tbsp of batter in round shape. Fry on high heat until both sides get golden brown. Take out and keep it aside.
  • To make the Kadhi, mix gram flour, turmeric powder, salt and yogurt in a mixing bowl and whisk until smooth. 
  • Add three cups of water slowly and mix well.
  • Add the garlic paste and red chilli powder together and make a paste.
  • Heat ghee in a pan and crackle the cumin seeds, dried red chilli, asafoetida and curry leaves. Now add the garlic paste and fry for one minute.
  • Add the yogurt mixture and keep stirring until it comes to a boil.
  • Add 3 cups of water and let it come to a boil. Turn the heat to medium low and let the kadhi cook for 5-6 mnts. Stir occasionally.
  • Add the pakoras and mix well. 
  • Add chopped cilantro and simmer for a minute.
  • Serve hot with freshly made onion pakora and rice.

Note: You may also add eggplant pakora which tastes very well with kadhi. Consistency of kadhi shouldn't be very thin on thick.

Wednesday, August 5, 2015

Pakistani Style Fish Curry

Fish Curry is traditionally a simple dish where the fish is the star and this version of fish curry is so delectable that will leave you licking your fingers. An aromatic dish that can be made in less then half hour. You may use any fish of your choice but this recipe goes very well with Salmon or Tilapia. I learned this recipe from one of my pakistani friend and my husband and I have had it a number of times now. Fish curry tastes well with rice, however this can be eaten with roti, paratha or naan as well. So, lets learn the simple Pakistani Style Fish Curry recipe with "Flavors of Sneha's Kitchen".

500 gms of fish cut into medium pieces
Fish Curry
3 tbsp of thick yogurt
1/2 tomato chopped
1 tsp of turmeric powder
1 1/2 tsp of red chilli powder
1 1/2 tsp of coriander powder
1 large onion chopped
8-9 cloves of crushed garlic
few fenugreek seeds
1/2 tsp of cumin seeds
1 stem of curry leaves
2 tbsp of oil
Salt to taste
1 tsp of lemon
Water as required
Cilantro for garnishing

  • Marinate the washed fish in 1 tsp of lemon, 1/2 tsp of turmeric powder, 1/2 tsp of red chilli powder, 1/2 tsp of coriander powder and 1/2 tsp of salt. Coat the pieces in spice mix and keep it aside for 15 mnts.
  • Heat oil in a pan. Add the fenugreek seeds and cumin seeds. Let it crackle. Add the curry leaves and let the oil infuse.
  • Add the chopped onion and cook until the edges of the onion gets brown a bit.
  • Now add the crushed garlic and cook until the garlic is slightly brown.
  • Add the chopped tomatoes and cook until it gets tender.
  • Take it out and let it cool. Put the masala and yogurt in a blender and make a fine paste.
  • Now heat oil in a pan and shallow fry the marinated fish on medium-high heat until both sides get brown a bit. Take it out on an absorbent paper.
  • In the same pan add the prepared paste and rest of the spices (coriander powder, turmeric powder and red chilli powder). Mix well and add salt. Cook for 2 mints on medium flame. You may add little water to get the desired consistency but make sure to keep the gravy little thick.
  • Now add the fried fish pieces and stir continuously Handle the curry with care as the fish is very delicate, it may break into pieces. 
  • Add chopped cilantro and let it simmer for 1 minute.
  • Serve hot.

Note: To make this curry even tastier, you may add quarter cup of coconut milk at the end. And cook for 2 more minutes. This totally depends on your taste bud.

Sunday, August 2, 2015


Chole-Bhature is one of the tasty, mouth-watering, spicy and a very popular Punjabi dish. This dish is very filling and has all the essentials of a great brunch. However, this can be eaten as an evening snack, lunch or dinner as well. This is my husband's favorite weekend brunch. Chole and Bhature are made for each other. The crispy puffed Bhatura makes an excellent combo with hot and spicy Chole. So without wasting any time, lets learn the quick recipe of this tasty dish with "Flavors of Sneha's Kitchen".


For Chole:
1 cup chana/white chickpeas (soaked in water overnight)
4 tbsp of oil
1 tsp of cumin seeds
2 bay leaves
2 whole dried red chilli
Pinch of asafoetida
2 onions finely chopped
1 tbsp of ginger-garlic paste
1/2 tsp of turmeric powder
1 tsp of coriander powder
1 1/2 tbsp of chole masala powder
1/2 tsp of red chilli powder
1 tsp of garam masala powder
1 medium tomato finely chopped
1 green chilli
Salt as per taste
2 cups of water or as required

For Bhature:
2 1/2 cup of all-purpose flour (maida)
1 cup of yogurt
1/2 teaspoon of baking powder
Pinch of baking soda
2 tsp of sugar
1 tsp of salt
Oil for deep frying
Water as required


  • To make chole, heat oil in a pressure cooker. Once hot enough, add the cumin seeds, bay leaves, dried red chill and asafoetida. Saute till it crackles.
  • Now add the chopped onion and fry until it gets golden brown.
  • Add the ginger-garlic paste and fry for a minute. In between add the broken green chilli also.
  • Now add the turmeric powder, coriander powder, red chilli powder and salt. Cook it for another minute.
  • Add the chopped tomatoes and cook till tomatoes get soft.
  • Add the chole masala powder and garam masala powder. Cover and cook until the oil starts appearing from the corners.
  • Now add the soaked chole and water. Mix well and pressure cook for 6-7 whistles or till the chana is cooked tender.
  • Serve hot and garnish with slices of onion and lemon wedge.
  • To make bhature, combine the flour, baking soda, baking powder, sugar, salt and yogurt in a big bowl and give it a good mix.
  • Now add little water at a time and make a dough. The dough should not be too hard or too soft on touch.
  • Now rub little oil on the dough all over and cover with a wet cloth. Let it rest for half and hour.
  • Make medium sized ball and keep it aside for 10 mints. Make sure the balls have no holes otherwise the bhature will not puffed up very well.
  • Now roll these balls into round shaped rotis. It should not be too thick or too thin.
  • Heat oil in a thick vessel and then put it on medium flame. Slide the bhature slowly and keep pressing the centre and edges and it will puff slowly. Now flip over and fry until it gets golden brown. Take it out on an absorbent paper. 
  • Serve hot with the spicy and tasty chole and enjoy.

Note: Adding the green chilli gives a very good taste to chole but ofcourse makes it spicy too. So instead of using the regular red chilli powder you may use the kashmiri red chilli powder which makes this dish medium spicy and gives a great color too. And here, one of my secret tip; if you have MDH chicken curry powder use this instead of using chole masala powder and I'm sure you will never go wrong with this dish. 

Monday, January 26, 2015

Mutter Paneer

Mutter Paneer is a very popular North Indian dish that you find in almost all restaurant menu. The delicious combination of soft paneer and healthy green peas is a treat to taste buds at anytime. Mutter Paneer goes well with parathas, naan and even steamed rice. So lets learn, how to cook this tasty dish with "Flavors of Sneha's Kitchen".

Mutter Paneer
250 gms paneer
1/2 cup frozen green peas
2 medium onions finely chopped
1 tomato puree
1 bay leaf
2 whole dried red chilli
whole garam masala
1 tbsp ginger-garlic paste
1 tsp cumin powder
1 1/2 tsp coriander powder
1 tsp red chilli powder
1 tsp kasoori methi
Salt to taste
Pinch of asafoetida
4 tbsp oil
2 tbsp butter (optional)


  • Heat oil in a pan. Add whole garam masala, bay leaf, dried red chilli and asafoetida. Let it infuse.
  • Now add the onions and saute until it starts changing the color.
  • Add the ginger-garlic paste and saute for a minute.
  • Add cumin powder, coriander powder, turmeric powder and red chilli powder. Fry till oil starts loosing out from the spices.
  • Now add the tomato puree and salt. Cover and cook till the raw flavor of tomatoes are gone.
  • Now add the green peas and fry for a minute.
  • Add the paneer cubes and mix well.
  • Add little water and let it come to a boil.
  • Now add kasoori methi and butter and let it simmer for 5 mints or until the gravy reaches the desired consistency.
  • Garnish with cilantro and serve hot.

Note: For a slight creamier version, you may add cashew paste or cream. You may slightly roast the paneer cubes on a tawa or frying pan, if you want lil browning on your paneer cubes. You may also use the fresh green peas instead of frozen. Just boil the green peas till it gets soft, before adding in the spice mixture.

Saturday, January 24, 2015


Rasmalai needs no introduction. Its a lip smacking Indian dessert and my husband's favorite. This rich dessert is usually prepared on special occasions and is served after meals. So, today we are gonna learn the easiest version of this sweet dish with "Flavors of Sneha's Kitchen".


For Rasgullas:
3/4 cup chhena
1 cup sugar
2 cups water

For Rabri:
3 cups of full fat milk
2 1/2 cups of sugar
1/8 tsp of cardamom powder
Few saffron strands
Few drops of vanilla essence (optional)
Chopped almond and pistachio for garnishing

  • In a pressure cooker mix the water and sugar and let it come to a boil.
  • Knead the cheena very well till it gets smooth like a dough.
  • Make small and crack free balls out of this dough.
  • Once sugar syrup comes to a boil add the chenna balls and cook for three whistles.
  • Take it out from the flame and wait till the pressure is gone.
  • Let it come to the room temperature and put it in the refrigerator to chill.
  • Take 2 tbsp of cold milk in a bowl and soak the saffron strands in this and keep it aside.
  • Now in a pan boil the milk on medium flame for 10-15 mints. Make sure to stir on regular intervals to avoid sticking to the pan.
  • Now add the sugar and again boil it for 5 mints.
  • Add the cardamom powder and soaked saffron milk.
  • Boil it for few more minutes until you get the perfect consistency. At this point of time you may add few drops of vanilla essence for added flavor. Take it out from the heat and let it come to the room temperature. 
  • Squeeze all the sugar syrup from the rasgullas and drop one by one in the prepared rabri.
  • Let the rasgullas soak in the rabri for couple of hrs in the refrigerator.
  • Garnish it with some chopped pistachio and almond flakes and serve chilled.

Making Chenna at Home:
Boil the milk in a heavy bottom pan on medium high heat. Dilute lemon juice in some water and add in the boiling milk. Allow the milk to curdle and stir gently. When the milk is curdled completely, line a strainer with a muslin/cheesecloth and set it over a deep bowl. Strain out the curdled mixture. Now wash the curdled mixture under cold running water to remove lime juice. Now squeeze out water and place heavy weight on it to remove all moisture. In about 5 mints your chenna will be ready to use.

Note: Make sure you make small balls of rasgullas because it gets double in size after boiling. Try to make the balls faster. If you wait too long to cook the rasgullas after the balls are made, it might turn out hard.

Wednesday, January 21, 2015

Paneer Pakora

Paneer Pakora is a delicious yet simple snack which melts in your mouth. This can be a great choice at any party or on a rainy day. When guest come, serve the piping hot paneer pakora with chutney and I"m sure they'll be licking their fingertips ;) So, lets learn how to prepare this with "Flavors of Sneha's Kitchen".


Paneer Pakoras with Green Chutney
1"square thinly sliced paneer
2 tbsp yogurt
4 tbsp cornstarch
1 tsp grated ginger
1 green chilli minced
1/2 tsp salt
1 tbsp finely chopped cilantro
Oil to fry

For Batter:
1/2 cup gram flour
1/2 tsp carom seeds (ajwain)
1/8 tsp baking soda
1/2 tsp garlic paste
Salt to taste
Water as needed


  • In a bowl, add the yogurt, cornstarch, ginger, green chilli, coriander leaves and salt. Mix well and coat the paneer pieces gently in this mixture. Cover this with plastic foil and let it marinate in the refrigerator for 1-2 hour.
  • In another bowl, add gram flour, carom seeds, baking soda, garlic paste, salt and little water to make a thick pasty batter.
  • Heat the oil in a frying pan over medium high heat.
  • Dip the marinated paneer slices in the batter one at a time and drop slowly into the frying pan. Fry the pakoras on medium heat.Turn them occasionally, until both sides are golden brown.
  • Serve it with your choice of dip. I personally like this with coriander green chutney. 

Note: Before frying the pakoras, test the oil temperature by putting one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color. If you want your pakoras to be little more spicy then you can add some red chilli powder in gram flour batter.

Wednesday, January 7, 2015

Pepper Chicken

Pepper Chicken is a hot and spicy chicken dish. This recipe is quite popular in southern part of India. If you want to add flavor and little spice in your taste bud then try this delicious and hot recipe. Its a perfect preparation to serve to your guests along with paratha, roti or naan. So lets try this with "Flavors of Sneha's Kitchen".


Pepper Chicken
500 gms boneless chicken
2 large onion sliced
2 medium tomatoes sliced
1 tbsp of ginger-garlic paste
2 tbsp of grated coconut
2 tsp of coriander powder
2 tsp of chilli powder
1/2 tsp of turmeric powder
2 sprigs of curry leaves
1 tsp of fennel seeds
1 tbsp crushed black peppercorns
Salt to taste
2 tbsp oil
2 tbsp of chopped coriander leaves

  • Heat 1 tbsp oil in a pan. Add sliced onion and salt. Saute until translucent.
  • Add ginger-garlic paste and saute for a minute.
  • Now add tomatoes and saute for one minute.
  • Add grated coconut, coriander powder, chilli powder and turmeric powder. Mix well, cover and cook for 2 minutes.
  • Let it cool down and put it into the blender. Add little water to make a smooth paste.
  • Now heat rest of the oil in a pan. Crackle the fennel seeds.
  • Add curry leaves and immediately add the chicken pieces. 
  • Sprinkle some salt and saute for 2 minutes.
  • Now add the crushed peppercorns and onion tomato paste.
  • Cover and cook for 20-25 minutes until chicken is tender. Make sure to stir in regular intervals to avoid sticking this in pan.
  • Now add some more crushed peppercorns and saute for a minute.
  • Add the finely chopped coriander leaves, cover and let it simmer for 2 minutes. Serve hot.

Note: Since, I have used chilli powder and peppercorns both, you will find this recipe very spicy. So feel free to adjust the spice level according to your taste bud. Though, I have used boneless chicken but this recipe tastes good with bone in chicken too.

Tuesday, January 6, 2015

Rajma Masala

Rajma Masala is one of the tasty dish in North Indian cuisine. This dish is very popular and favourite in Punjab. There are endless variations to make this dish but this version of rajma masala is worth giving a try. The best accompaniments to Rajma Masala is steamed basmati rice and next comes some hot Naan or rotis. So lets see how to prepare a punjabi style Rajma Masala with "Flavors of Sneha's Kitchen".

Rajma Masala

250 gms rajma
2 large onions finely chopped or grated
2 large tomatoes puree
2 tbsp of ginger-garlic paste
2 bay leaves
3-4 black or green cardamom
2 tsp of coriander powder
1 tsp of roasted cumin powder
1/4 tsp of turmeric powder
1 tsp of garam masala powder
1 tsp of kashmiri red chilli powder
2 slit green chillies
Salt to taste
2 tbsp oil
1 tbsp dried fenugreek leaves

  • Soak rajma in water for overnight. Pressure cook the soaked rajma in 1 cup water and 1/2 tsp of salt. 
  • Separate the boiled rajma and leftover liquor and keep it aside.
  • Heat oil in a pan. Add the bay leaves and cardamom. Let it infuse.
  • Add the grated onion and fry on medium heat until light golden color.
  • Add the ginger-garlic paste and saute for 3-4 minutes.
  • Now add the tomato puree and slit green chillies. Cook this mixture for 7-8 minutes until the raw flavor of tomatoes are gone.
  • Once tomatoes are cooked add coriander powder, cumin powder, chilli powder, turmeric powder, garam masala powder and salt. Saute till spices are well cooked and oil starts appearing from the corners.
  • Now add the boiled rajma and leftover liquor and mix it well.
  • Cover and cook for 10 minutes on medium flame. Keep stirring on regular intervals.
  • Mash some of the rajmas from back of the spoon.
  • Crush the dried fenugreek leaves and add in rajma.
  • Let it simmer for 5 minutes and serve.

Note: I prefer my Rajma to cook till they become soft enough to melt in the mouth. To make this dish little rich you can mix 1 tbsp of cream at the end, before switching off the flame.