Sweet Chilly chicken


My wife has turned vegetarian now so it is getting difficult for me to cook meat these days. So what I do, is to make the main dish vegetarian and the side dish something with meat. From that came this recipe. I cooked a vegetarian fried rice and with that cooked sweet chilli chicken. But by all means all you meat eaters, make this a main dish if you wish.


¼ kilo stir fry chicken
2 teaspoon chilli paste
1 teaspoon sesame seeds
1 tablespoon peanut oil
2 teaspoon soy sauce
1 tablespoon honey
2 crushed garlic cloves
cracked pepper

Preparation time: 10 mins
Cooking time: 10 mins

In a bowl mix the honey, crushed garlic and soy sauce and set aside.

In a wok add some of the peanut oil and add the chicken. Cook the chicken until it is tender. Add the chilli paste and stir fry for 2 minutes. To the chicken add the honey mixture and crack some pepper and salt. Stir fry for 2 more minutes.

Serve with rice or eat as starter. Enjoy!

Shahi Pulao | Vegetarian Fried rice



This is my mohter in laws recipe which I am featuring as part of the Indian Indepedence day recipe roundup from my followers.  I actually made this one today. I followed her instruction and the pulao  was an absolute breeze to prepare. It also gets the seal of approval from our son. He sat down and did not say a word (which is RARE) as he enjoyed this pulao, especially the cashews and sultanas.


2 cups basmati rice

3-4 cloves of cloves

1 stick of cinnamon

3-4 pods of green cardamom

1 pod of black cardamom

4 black peppercorns

2 bay leaves

2 red chillies

1 teaspoon of cumin seeds

¼ cup of cashews

¼ cup sultanas (raisins)

½ cup of mixed frozen vegetables (corn, green peas and carrot)

salt to taste

1 tablespoon of butter


Preparation time: 10 mins

Cooking time: 30 mins

Cook the rice in a rice cooker with salt. Drain the excess water and let the rice cool to room temperature.

Melt butter in pan and add red chillies. Add the whole spices including cloves, cinnamon, cardamom, peppercorn, bay leaves and cumin seeds. Saute for ½ min and add the cashews and sultanas. Cook until the cashews are golden brown. Add the mixed vegetables and cook for 2 minutes.

Add the cooked rice and mix thoroughly and let it cook for further 5 minutes.



Shahi Dal


Shahi dal or you may call it Dal Makhani is a black lentil preparation with red kidney beans. In my variation, I have used the four bean mix. It has not changed the taste of the dal a lot but has certainly changed the texture. It is more chunky and I like it chunky. If you don’t like chunky, I would suggest just use the red kidney beans and black lentils. to make it more rich use Ghee instead of butter.


1 can black lentils

1 can of mixed beans

1 can crushed tomato

1 teaspoon of Panchporan

1 stick of cinnamon

2 red chillies

1 teaspoon of coriander powder

1 teaspoon of garam masala

1 teaspoon of red chilli powder

4 cloves of crushed garlic

½ inch of grated ginger

1 onion finely chopped

1 cup of cream

1 tablespoon of butter

salt to taste

Panchporan mix

Equal blend of-

nigella seeds

cumin seeds

fenugreek seeds

mustard seeds

fennel seeds

Preparation time: 10 mins

Cooking time: 30 mins

Melt the butter in a pan and add the panchporan mix. Add the crushed garlic, grated ginger and red chillies. Saute for ½ mins and add the onion and saute further for 2 mins. Add the crushed tomatoes and cook for 5 minutes.

Add the spices including red chilli, coriander, garam masala powder and the cinnamon stick. Cook the spices for 2 mins and add the four bean and black lentils. Cook the lentils and beans for 15 mins. Add the cream and salt and cook for another 15 mins.

Serve with rice.



Spinach Linguine with Marinara Sauce


We usually see a lot of things on sale in a store or online and then buy them. It turns out later that we had no need for that item at all. One of these items is the pasta making machine. After letting it sit in the pantry for 6 months, one fine day we decided to give it a go and make our own fresh pasta. Now along with pasta come the sauce so here is how we made the linguine and the sauce from scratch. It turned out to be one of the best pasta dishes we ever made and had.



1 ½ cup plain flour

2 eggs

1 bunch of spinach

2 teaspoon olive oil



1 can of crushed tomato

1 brown onion finely chopped

3 cloves of garlic finely chopped

1 teaspoon of dried oregano

½ teaspoon of chilli flakes

1 cup of chopped parsley

1 cup of fresh basil leaves

1 tablespoon of extra virgin olive oil

salt to taste

Preparation time: 50 mins

Cooking time: 15 mins

Chop and boil the spinach leaves and drain water.

To make linguine first sift the plain flour and salt in a mixing bowl. Make a well and crack the eggs and add the finely chopped boiled and drained spinach. Fold the flour from outside in. Mix the flour with some oil to make consistent dough. Let it rest for 10 minutes.

Roll the dough using a rolling pin and pass through the pasta machine for at least five times. Each time decrease the gap between the machine to a lower setting. Once the dough is mixed thoroughly use the linguine attachment on the machine and pass the rolled sheets through the machine. Dust the linguine with some plain flour and let it dry for at least 30 minutes. If you don’t want to go through this laborious process, use store bought pasta.

In a large pot boil water and add some oil. Cook the pasta for not more than 5 minutes. Because it is fresh pasta it does not need more than 5 minutes to be al dente. Drain all the water but don’t wash the pasta. Unwashed pasta tastes much better than the washed pasta. Usually cook the pasta just before the sauce is ready so the pasta does not stick to each other.

Heat the olive oil in a pan and saute the garlic and chilli flakes. Add the onion and saute until light brown. Add the oregano and crushed tomatoes to the pan and cook for 5-7 minutes. Add the salt, chopped parsley and basil and cook for 1 minute.

In a plate roll the linguine and serve the sauce over the top of the pasta. Grate some parmesan cheese and grind some fresh black pepper to serve.

Just to be on record the pasta machine has since been sitting in the pantry biting dust.




Stir Fried Lamb with Honey and Soy sauce


I was not a big fan of honey and meat in a single preparation but when I had the Soy Honey Stir Fried Lamb, I was not only impressed with it but hung up on trying it at home. It is effortless to make but has loads of flavours to tingle your taste buds. I am also hooked on to adding sesame seeds in all stir fried dishes. They go very well with dry garlic.


½ kilo stir fry lamb

1 tablespoon of soy sauce

2 tablespoon of honey

2 red chillies chopped

1 teaspoon of dry garlic

1 teaspoon of sesame seeds

½ cup of broccoli

½ cup of baby corn

sesame Oil

salt to taste

Preparation time: 10 mins

Cooking time: 15 mins

Add some sesame oil to the wok and add the stir fry lamb. Cook the lamb in batches until it is tender and set aside. Mix the soy sauce and honey in a mixing bowl until they are homogeneous and set aside.

In the same wok add the rest of the sesame oil and fry the dry garlic, red chillies and sesame seeds. Toss for 30 seconds and add the broccoli and baby corn. Cook on high for 1 minute while constantly tossing the mixture.

Return the lamb to the wok and add the soy and honey mixture. Add some salt to taste and cook for further 2 minutes on high heat.

Serve with white rice.


Fried Prawns


This is a quick and easy starter if you are having friends over. The fried prawns will go very well with beer or chilled white wine.


1 Kilo raw peeled prawns

½ teaspoon red chilli powder

½ teaspoon turmeric

½ teaspoon cracked black pepper

2 tablespoon rice flour

1 egg

salt to taste

oil to shallow fry

Preparation time: 10 mins

Cooking time: 10 mins

Mix the rice flour, red chilli powder, black pepper and turmeric in a plate. Add some salt to taste.

Beat 1 egg and set aside.

Heat enough oil in a pan to shallow fry the prawns

Dip the prawns one by one in the egg first and then in the rice flour mixture and shallow fry until pink. Squeeze some lemon juice on the prawns and serve hot with some sweet chilli sauce.

Tambda Rassa


Sukka Mutton and Tambda Rassa are twins so to speak. One can not exist without the other. It is essentially a soup from the stock of cooked goat or lamb. It uses the same spice blend and ingredients as the sukka mutton.


Bone goat curry pieces

1 cups of grated coconut

1 medium brown onions sliced

½ teaspoon of poppy seeds

½ tablespoon of Kanda Lasun Masala or red chilli powder

1 tablespoon of garam masala

4-5 cloves of garlic

½ inch ginger

½ cup fresh coriander leaves

3 tablespoon of cooking oil

Preparation time: 20 mins

Cooking time: 10 mins

Pressure cook the goat pieces for 15 minutes.

In a pan roast the grated coconut until golden brown and set aside. In the same pan add ½ teaspoon of oil and roast the sliced brown onion until golden brown.

In a blender blend the coconut, roasted brown onion, fresh coriander, ginger, garlic, garam masala, kanada lasun masala and poppy seeds into a fine paste.

In a pan add cooking oil and add the blended paste and saute for 4-5 minutes on medium heat.

Add the curry goat pieces and the stock. Add some salt to taste and bring it to boil.

This dish is best served with Bhakri/roti, sukka mutton and rice.  


Sukka Mutton


I would like to introduce to you the Gem of Kolhapuri cuisine, “Sukka Mutton”. This is one of my favourite meat preparations. There are plenty of restaurants in Kolhapur where you get a Kolhapuri Thali which serves sukka mutton. My favourite place is Shetkari dhaba at Phulewadi, Kolhapur. Sukka mutton or Stir fry goat has to be accompanied by “Tambda Rassa” (Goat Soup). But I will feature that in another post of mine.


1 Kilo Goat curry pieces or lamb pieces

2 cups of grated coconut

2 medium brown onions sliced

1 teaspoon of poppy seeds

1 tablespoon of Kanda Lasun Masala or red chilli powder

1 ½ tablespoon of garam masala

2 bay leaves

7-8 cloves of garlic

1 inch ginger

½ cup fresh coriander leaves

3 tablespoon of cooking oil

Preparation time: 20 mins

Cooking time: 10 mins

Pressure cook the goat or lamb for 15 minutes and separate the stock from the curry pieces. Store the stock for Tambda Rassa/Goat soup.

In a pan roast the grated coconut until golden brown and set aside. In the same pan add ½ teaspoon of oil and roast 1 sliced brown onion until golden brown.

In a blender blend the coconut, roasted brown onion, fresh coriander, ginger, garlic, garam masala, kanada lasun masala and poppy seeds into a fine paste.

In a pan add cooking oil and once hot add the sliced onion and bay leaves. Saute for 2-3 minutes or until the onion is golden brown. Add the blended paste and saute for 4-5 minutes on medium heat.

Add the curry goat pieces and coat them well with the blended paste. Cover and cook for 4-5 minutes. If you are not pressure cooking them cover and cook on a low flame for 40-50 minutes. Usually this has to be served dry but if you are not cooking the goat or the lamb in a pressure cooker keep adding the separated stock in small amount until the meat cooks and then let the water evaporate to make it dry. Add some meat tenderiser if necessary to make it tender.

This dish is best served with Bhakri but can also be served with hot Rotis.




Kolhapuri Kat Vada


My home town Kolhapur is most famous for 3 things. Kolhapuri Chappal, Sukka Mutton and chamchamit Misal. Until recently there were very few fast food joints in the city for the simple fact that if people were hungry, they would go and eat Misal any hour of the day. If it is lunch or dinner you have sukka mutton and bhakri as the preferred choice. While I will feature Kolhapuri sukka mutton and tambda rassa in a different article, I will show you how to make the “Kat” for the misal. This Kat can also be used with “Batata vada” to make “Kat- vada”.


1 brown onion

½ cup freshly grated coconut

4 cloves of garlic

½ inch ginger

¼ cup coriander leaves

4 pods of cardamom

½ teaspoon of fennel seeds

2 sticks of cinnamon

½ teaspoon of coriander seeds

½ teaspoon of cumin seeds

¼ teaspoon of black pepper

2 star anises

½ cup of milk

2 tablespoon of kanda lasun masala

½ teaspoon of turmeric


600 ml of water

5 tablespoon cooking oil

Preparation time: 15 mins

Cooking time: 15 mins

In a pan roast the cardamom, fennel seeds, coriander seeds, cumin seeds and black pepper and set aside. In the same pan roast the coconut until golder brown and set aside.

Add little bit of oil to the pan and saute the chopped onion until golden brown.

In a blender add the roasted spices, turmeric, star anise, roasted coconut, onion, coriander leaves, garlic and ginger and blend to make a fine paste.

In a pan add the remaining oil and add the kanda lasun masala to the oil and saute for ½ minute’

Adding the kanda-lasun masal at this stage ensure that you get the “tavanga” for the misal. If you do not have the kanda lasun masala substitute it with red chilli powder however add the red chilli powder while blending all the masala.

Saute the masala until oil starts separating and add the milk. Adding the milk was a tip, I picked up from my mother in law. Although milk seemed out of place in the recipe the first time I heard of it, it tapered down the spices a fair bit leaving the tavanga and the colour as it is. Let it simmer for 2-3 minutes and then add the water. Let the “Kat” boil for about 4-5 minutes and add some salt to taste.

For making Kat vada, halve the batata Vada in bowl and pour the cut over the vada. Garnish with chopped onion and juice of lemon.




Pad Thai


Pad thai is a wonderful preparation and is Thailand’s national dish. It is a street food in Thailand and very popular here in Australia. It combines the tangy tamarind, spicy chilli and crushed peanuts. It is one of those dishes that you want to keep on eating.


½ cup tamarind extract

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon palm sugar

1 tablespoon cooking oil

3 red chillies

½ teaspoon of chopped garlic

2 teaspoon of chopped onion

1 teaspoon of lime juice

uncooked prawns/shrimp

½ cup firm tofu

2 cup flat white noodles

1 cup bean sprouts

½ cup roasted and crushed peanuts

fresh coriander leaves

1 egg

salt to taste

Preparation time: 20 mins

Cooking time: 10 mins

Soak the flat rice noodles in boiling water until they are soft. Drain the water and wash with cold water and set aside.

The tamarind extract can be bought in any store but if using whole tamarind, soak the tamarind in warm water and them blend it in the blender. Strain the juice using a strainer.

Pad thai sauce

Add tamarind paste to a wok and add the fish sauce. Add the palm sugar and brown sugar,stir and let it simmer for about 3-4 minutes. Set the sauce aside in a bowl.


Coat the wok with oil add the garlic, onion and red chillies. Add prawn to the wok and cook until they are pink. Add firm tofu and the egg and cook it for 2 minutes.

Add the noodles to the wok and add 3-4 teaspoon of sauce and add lime juice. Toss the noddles until they are coated with sauce. Add the lime juice and bean sprouts and toss again.

Serve the pad thai with roasted and crushed peanuts.