Steamed Chicken Momos

Steamed Chicken Momos:

Chicken Momo is a non-vegetarian Tibetan dish famous as a street food snack. This dish is a type of dumpling and mainly relished as a main course by Tibetans.

It involves steaming process so the momos are healthy form of snacking and are comparatively lighter because of no oil used. Chicken momos, as the name says involve chicken as the main ingredient which is minced along with other veggies like carrots, cabbage and more.

Alternatively chicken momos can be fried as well. Here is the recipe for steamed chicken momos or dumplings.


For the Dough:

Refined Flour – 1 1/2 cups
Baking Powder – 1/4 tsp
Salt – to taste
Water (for kneading)

For the Chicken Filling:

Chicken (minced) – 250 gm
Onion – 1 finely chopped
Black Pepper Powder – 1/4 tsp
Oil -1 tbsp
Ginger Garlic Paste – 1 tsp
Coriander leaves – a handful (chopped finely)
Soya Sauce – 1 tsp
Salt – to taste
Vinegar – 1/2 tsp


Step 1:

Take a bowl add all purpose flour, baking powder, salt and water, and knead it to a medium stiff dough , let it rest for 15 minutes.

Step 2:

Take another bowl add chicken mince, oil, chopped onions, ginger garlic paste, pepper powder, Soya sauce , chopped coriander, salt and vinegar, mix it well and keep aside.

Step 3:

  • Take dough and divide them in to equal portions shape them into balls and roll out thinly, put a teaspoon of the filling in the middle and bring all edges together in a fancy fan fold. Steam in a steamer of about 15 minutes.
  • Serve this hot with tangy sauce.

Pepper Chicken


Pepper chicken is the spicy peppery coated masala fry, its simple and tasty to the core. It has whole lot of flavours and aroma that goes extremely well with anything.


Chicken – 1/2 kg
Oil – 3 tbsp
Fennel Seeds – 1 tbsp
Onion – 2 large thinly sliced
Green Chilly – 3 slit
Curry leaves – 1 spring
Ginger Garlic Paste – 2 tbsp
Turmeric Powder – 1 tsp
Coriander Powder – 2 tbsp
Garam Masala Powder – 2 tsp
Salt to taste
Fresh Ground Pepper – 2 to 3 tbsp
Lemon Juice – 2 tbsp
Coriander Leaves for garnishing


Step 1:

  • Heat oil in a kadai. Add in fennel seeds and let them crackle.
  • Now add in onions, curry leaves and green chilly. Saute for 5 to 10 mins till it turns light golden.

Step 2:

  • Then add in ginger garlic paste and saute.
  • Add in all the spice powders and salt and mix well.

Step 3:

  • Now add in chicken and toss well with the masala.
  • Cover the kadai and let it cook for 20 to 30 mins till the chicken is cooked.
  • Now open the kadai and cook on a high heat and let the masala gets dry.

Step 4:

  • Add in fresh ground pepper and toss well.
  • Squeeze in some lemon juice and coriander leaves and mix well.
  • Simple and tastiest Pepper Chicken is now ready to serve.

Paneer Pulao

Paneer Peas Pulao:

A delight for the vegetarians, Paneer Pulao is a delectable and easy recipe which can be prepared with readily available ingredients in your kitchen. Paneer Pulao is made with marinated paneer and is cooked on low flame along with aromatic spices. Ideally served on special occasions and festivals, this paneer recipe tastes well with dal makhni and daal tarka. You can also pair it with chicken butter masala or mutton korma.
Easy and Quick Paneer Peas Pulao Recipe:


For paneer marination:

Paneer – 200 gm
Red chilly Powder – 1/2 tsp
Garam masala – 1/4 tsp
Ginger garlic Paste – /2 tsp
Kasuri Methi – 1/4 tsp
Besan flour – 1 tbsp
Lime juice – 1 tsp

For Pulao:

Basmati rice – 1 cup
Water – 4 cups
Bay leaf – 1
Salt for rice
Oil – 1 tsp
Ghee – 1 tbsp
Cumin – 1tsp
Cinnamon stick – 1 inch
Cloves – 5
Black pepper – 10
Onion – 1 medium sized thinly sliced
Ginger – 1 inch finely chopped
Garlic – 1-2 clove finely chopped
Green chilli – 1 slit
Peas – ¼ cup
Carrot- 1 finely chopped
Salt to taste
Coriander leaf – 2 tbsp finely chopped


Step 1:

  • Cook the rice with required amount of salt, 1 tsp oil and 1 bay leaf.
  • Then, in a large pan heat ghee and saute the marinated paneer till they turn golden brown. Keep aside.

Step 2:

  • In the same, pan add cumin, cinnamon stick, cloves and black pepper.
  • Saute them on low flame till they turn aromatic.
  • Further add thinly sliced onions, ginger,  garlic , green chilly and some salt and saute well.
  • Now add carrot and peas. Saute well.

Step 3:

  • Also add cooked rice and mix gently.
  • Place the fried paneer on the prepared pulao then cover and simmer for 5 minutes.
  • Garnish with fried paneer pieces, coriander and crumbled paneer.  (crumbled paneer is optional)
  • Finally, serve paneer pulao with raita.

Prawn Masala

Spicy Prawn Masala:

Spicy prawn masala is an amazing coastal delicacy that delights any non-vegetarian seafood fan. The prawn curry is spicy, tangy and palate pleasing.

The tropical Indian signature food, prawn masala is made with stewing the prawns. You can make it at home as well by following some easy steps. Prawn is the main ingredient so you will need fresh prawns for it. Next you can make it just like any Indian spicy curry by blending it with herbs and spice mix in a pan and it will be ready in no time.

It is mostly relished with rice or roti. Here is our simple prawn masala recipe:

Ingredients for Spicy Prawn Masala:

Prawns – 1/2 kg
Onion – 2 (sliced)
Ginger garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Black pepper powder – 1/2 tsp
Salt to taste
Oil – 2 tbsp
Tomato – 2 (sliced)
Chilli powder – 2 tsp
Coriander powder – 1 tsp
Garam masala – 1/2 tsp
Coriander leaves – 1 handful

How to make Prawn Masala

Step 1

Clean and wash the prawns. Drain water thoroughly and set aside.

Step 2

  • Heat oil in a frying pan.
  • Add onions and fry until golden.
  • Add ginger garlic paste and saute for a minute or two.
  • Add sliced tomatoes and cook until it is mashed. Add turmeric powder and salt , mix well.

Step 3

  • Now add the cleaned prawns.
  • Stir fry until the prawns are curled. Add red chilly powder, coriander powder,  garam masala and pepper powder. Mix well.
  • Cover and cook for 5 minutes in low medium flame. (no need to add water)

Step 4

  • Once the masala thickens, drizzle few drops of oil to the sides and fry for few more minutes. Finally add chopped coriander leaves and switch off the flame.

    Delicious Prawn Masala is ready. Serve it with roti or rice.

Mutton Curry

If you like spicy gravies with chapathis or parathas, then you have come to the right spot. This spicy mouth watering mutton dish will make a perfect companion to different dishes like chapathis, parathas, briyani or even dosas.

Here we are giving you a simple but delicious Mutton Recipe which is a must try recipe.

Simple & spicy Mutton Curry or gravy Recipe:


Mutton with bones – 750 gm
Yogurt – 400 gm
Tomatoes – 2 large (sliced)
Onion – 2 large (chopped)
Green chillies – 3
Potato – 1 (diced)
Ginger-Garlic Paste – 2tbsp
Lime juice – 1tbsp
Kashmiri Red Chilli Powder – 1.5-2 tbsp
Garam Masala Powder – 1.5 tsp
Turmeric powder – 1 tsp
Peppercorns – 1 tsp (crushe)
Bay leaves – 2
Cardamom – 3
Cinnamon stick – 1 inch
Cloves – 3
Ghee – 5-6 tbsp
Salt to taste
A big handful of chopped coriander
A handful of mint leaves

Step 1:

Wash the Mutton nicely and drain out all the excess water and keep it ready for marination.

Step 2:

Finely slice the onions and deep fry them till golden brown. Remove on absorbent paper and keep aside.

Step 3:

  • Whisk yogurt till there are no lumps and add the chilly powder, turmeric powder, garam masala powder and salt. Add the chopped tomatoes, ginger garlic paste, lime juice and crushed fried onions. Check for seasoning
  • Add the mutton pieces and mix with hands or with a spatula. Keep in the refrigerator for an overnight marination or at least 3 to 4 hours.
  • Then remove the mutton from the fridge and bring it to room temperature.

Step 4:

  • Heat ghee in a heavy bottom pan on a medium flame and add the bay leaves, peppercorns, cinnamon, cloves and cardamom and let it splutter for a minute.
  • Pour the marinated mutton along with the marination in the pan and bring it a boil.
  • Once it comes to a boil,add diced potatoes and let it simmer on a low flame covered for around 30 mins stirring at intervals till the mutton is tender.
  • Check for salt and once the mutton is completely cooked and tender add chopped coriander and mint leaves. Switch off the flame.
  • Serve hot with paratha or some steamed rice.

Paneer Butter Masala

Paneer Butter Masala is a rich and delicious North Indian recipe made with aromatic spices, cream and butter. It is a must-have delicacy during festivals and celebrations. Try out this easy-to-make paneer recipe which is the most sought-after dish for vegetarians. Pair it with naan or parathas and you’re done for the day!

Paneer Butter Masala Recipe:

For Masala paste:

Unsalted Butter – 1 tbsp
Onion – 1 large sized (finely chopped)
Tomato – 2 large sized (finely chopped)
Ginger-Garlic paste – 1 tsp
Cashews – 10 to 15

Other Ingredients:

Unsalted Butter – 1 tbsp
Bay leaf – 1
Cloves – 3
Cinnamon stick – 1 inch
Turmeric – 1/2 tsp
Kashmiri chili powder – 1 tsp
Coriander powder – 1/2 tsp
Salt to taste
Full cream – 1/2 cup
Paneer / cottage cheese – 250gm
Garam masala – 1/4 tsp
Kasuri methi – 1/2 tsp


Step 1:

  • First, in a large pan heat butter and saute onions and ginger-garlic paste.
  • Then add tomatoes and cashews. Saute till they turn mushy.
  • Cool completely and blend to smooth paste without adding any water.

Step 2:

  • Again, heat butter and saute bay leaf, cloves and cinnamon stick.
  • Also add turmeric and chili powder and saute on very low flame for few seconds.
  • Then add prepared onion-tomato paste and saute 5 minutes.
  • Cover and simmer for 10 minutes or till the oil separates from the gravy.
  • Additionally add coriander powder and salt to taste.
  • Saute 5 minutes or till the raw smell of spices gone.

Step 3:

  • Next add cream and mix well.
  • Then add cubed paneer pieces and coat the gravy by mixing gently.
  • Cover and simmer for 5 minutes.
  • At last add garam masala and kasuri methi. Mix well.

Finally, paneer butter masala or paneer makhani is ready to serve.

Bread Samosa

It is not easy to prepare different type of snacks every week. Some snacks may take longer time than cooking the main course. Today, we will teach you a simple recipe that can be homemade and even taught to kids. Take a look to know how to prepare the crispy and crunchy bread samosa.

Bread samosa doesn’t require as many ingredients as the Normal Potato Samosa, it is more crunchier and can be prepared as an evening snack. The stuffing may change according to choice. Here we are using potato and green peas, you can modify it with onion, paneer, spinach etc as per your wish. Lets look at the easiest samosa recipe ever.
Bread Samosa:


Bread Slices – 6
Boiled Potatoes – 3
Green Peas – 150gm
Ginger Garlic Paste – 1tsp
Green Chilly – 3 (finely chopped)
Cumin Seeds – 1/2 tsp
Chilly Powder – 1 tsp
Coriander Powder – 1/2 tsp
Fennel Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Amchur Powder – 1/2 tsp
All Purpose Flour – 2 tbsp
Coriander Leaves – few
Salt – to taste
Oil – to fry

How to make tasty and easy Bread Samosa?



  • First, prepare the stuffing by heating oil. Add jeera, ginger garlic paste and chilly. Saute well. Further add in peas and saute for a minute. Then add in spices and salt.
  • Now add in boiled and mashed potatoes and mix well.
  • Add in coriander leaves and mix well. Keep aside.


  • Press the bread with roller and cut into 2 pieces diagonally. Apply maida paste to half of the bread slice. Fold and make a cone by pressing gently.
  • Now stuff in a tbsp of prepared stuffing. Now apply maida paste to the edges. Fold and secure the samosa.
  • Deep fry the samosa in hot oil.
  • Fry on medium flame stirring occasionally till bread samosa turns golden brown.
  • Finally, bread samosa is ready to serve along with tomato sauce.

Traditional Chicken Soup

There is great warmth and comfort to be found in a hot bowl of rice-laden chicken soup. And if said soup is made with fresh, local ingredients, all the better.

Some recipes may call for cooking the rice in the soup; I prefer to cook it separately so the broth stays clear, but if you’d like to save having to clean the pot, simply add another 2 cups broth or water to the pot, add the rice along with all the vegetables, and cook 15 to 20 minutes.

Tip: If you use Homemade Chicken Broth, pull the chicken out of the simmering broth after it’s cooked through, remove the meat to use in this soup, and return the bones to continue flavoring the broth.

Traditional Chicken And Rice Soup Recipe:


Skinless chicken – 250gm
Chicken broth – 4 cups
Garlic cloves – 5 (chopped)
Onion – ½ cup (chopped)
Carrot – 2 peeled and sliced
Celery stalks – 2 (chopped)
Brown rice – 1 cup
Parsley – ½ cup fresh
Dried thyme – 2 tsp
Olive oil – 1tsp
Salt and Pepper – to taste


  • In a large soup pan, cook chicken chunks and garlic in 1 teaspoon of olive oil.
  • Season with salt and pepper to taste.
  • When no pink remains in the chicken, add broth, bring to a boil.
  • Reduce heat and cover partially and simmer 20 minutes.
  • Use tongs to transfer the chicken to large bowl.
  • Now discard the bones from chicken and cut the chicken into small pieces.
  • Add a spoon of fat on the top of the chicken broth and return it to simmer.
  • Add onions, carrots, celery, and thyme, and let cook until soft.
  • Stir in rice and simmer until done.
  • Ladle into bowl, garnish with parsley, and eat.