Tandoori Biryani

1/2 kg basmati rice washed and soaked for 30 minutes
6 medium onions
3 medium tomatoes
1 pods of garlic
1 inch ginger pieces
2 green chillies
handful of chopped coriander and mint leaves
1 tsp full kashmiri red chilli
powder(kashmiri laal mirch)
1 tsp cumin seed powder (jeera)
1/2 tsp turmeric(haldi)
salt to taste

1/2 kg chicken
1 pod of garlic
1 inch ginger pieces
2 green chillies
1 tbsp full of yoghurt
1 small sized lemon juice
1 and half tsp full kashmiri red chilli powder
salt to taste

3 cloves
3 cardomons
1 inch cinnamon stick
4 peppercorns
1/2 star anise
1 bay leaf

Grind ginger garlic green chillies into fine paste

Marinate chicken with ginger garlic green chilli paste yoghurt lemon juice red chilli powder and salt for 2 hours

Heat 1 tbsp oil in a pan add marinated chicken pieces and cook over high heat till all water from chicken is evaporated(it is important to cook over high heat we are just drying its water out we dont need to cook the chicken here it will cook with rice later)

Cool completely put them on skewers and roast over gas fire for just few seconds till black spots appear on them or grill them in oven tandoori chicken is ready

U can also barbeque or make them in tandoor if it is available at home

Grind 3 onion 3 tomato 1pod garlic 1 inch ginger pieces and 2 green chillies into a coarse paste

Heat oil in vessel golden brown 3 sliced onions drain and set them aside

Add whole garam masalas to the same oil then add the ground onion tomato ginger garlic chilli paste also add red chilli powder turmeric powder salt and cumin powder roast well till oil comes out

Add the prepared tandoori chicken to this masala now also add fried onions and chopped coriander mint leaves add half cup water mix well

The masala is ready

Boil water with salt once water starts boiling add soaked basmati rice cook till rice is 70 percent done drain water and set rice aside

Spread the boiled rice over the prepared tandoori chicken masala sprinkle little water over rice as well spread ghee all over rice cover lid cook on high heat for 2 to 3 minutes then simmer and cook for next 20 minutes remove from heat

Do not open immediately give standing time of 10 to 15 minutes and the serve the biryani


Fish Curry



❇ Ingredients :-

▪ 1/2kg fish, cleaned

▪ ½ onion, sliced

▪ ½ cup tomatoes, chopped

▪ ½ green chili, chopped (optional)

▪ 1 tbsp mint leaves, chopped

▪ 1 tbsp coriander leaves, chopped

▪ 2 garlic cloves, minced

▪ 3 pepercorn

▪ 2 cloves

▪ 1 Tbsp peanut butter

▪ ½ cup water

▪ 1 tsp black pepper

▪ ½ tsp turmeric powder

▪ 1 tsp cumin powder

▪ 2 tsp garam masala

▪ Salt to taste

▪ Oil for frying

▪ Lime wedges for garnish (optional)


1. Season fish with salt and chili powder or lime juice.

2. Heat the pan with frying oil and deep fry the fish.

3. Heat oil in the pan, add sliced onions and saute until golden brown.Add tomatoes, garlic and the rest of the spices.Mix and saute for a few minutes.

4. Remove from heat and blend sieve to get a smooth paste.

5. Return the mixture into the pan, add peanut sauce, pepper corns, cloves, and water. Mix well and bring to a boil.

6. Reduce heat and simmer for 10 minutes. Add fish pieces, chopped mint and coriander into the curry let simmer for few 2 minutes.

7.Garnish with mint leaves and lime wedges and serve hot with rice. Enjoy!

Chicken Curry



⚫1 whole chicken with bones or without bones

⚫2 Tbsp yoghurt

⚫2 Tbsp ginger paste

⚫2 Tbsp garlic paste

⚫2 tbsp ghee + 1 tbsp oil

⚫4 medium sized onion sliced

⚫3 bay leaves

⚫1 cinnamon stick

⚫4 green cardamom

⚫10 black peppercorn

⚫3 cloves

⚫1 tsp cumin seed

⚫¼ cup coriander leaves

⚫1 tsp mustard seed

⚫2 tsp coriander seed

⚫2 tbsp fresh coconut (optional)

⚫1 tbsp red chili powder

⚫1 tsp garam masala powder

⚫¼ tsp turmeric powder

⚫2 tomatoes chopped finely

⚫Few more coriander leaves for garnish

⚫2 potatoes peeled and chopped into squares

⚫2 cups water

⚫1 tsp sugar

⚫Salt as per taste

1. Marinate the chicken with ginger paste,garlic paste, yoghurt and some salt for 30 mins.

2. In a pan add ½ tbsp oil + 1 tbsp ghee. Once hot add all whole ground spice .

3. Saute until they leave aroma. Switch off the gas. Remove the fried spices.

4. Add little more oil to the pan and fry the onion until light brown in color.

5. Combine fried spices, fried onion, and coriander leaves into a blender.

6. Grind until smooth paste is formed add little water if required.

7. Add rest of oil and ghee in the pan .Once hot saute mustard seeds and add the grounded paste and sugar.

8. Saute for 2 mins then add tomatoes, marinated chicken, potatoes, garam masala powder, turmeric powder, red chili powder and salt.

9. Cook covered for 3-4 mins then add water as per consistency required.

10. Simmer until the potatoes are cooked.Check the taste and alter any spices if required.

11. Lastly garnish with chopped coriander leaves.

12. Serve the chicken masala curry hot with rice, roti





▪ 1/2 kg beef steak

▪ 1 1/2 tablespoons soy sauce +2 Tbsp

▪ 1/2 tablespoon white vinegar

▪ 1/2 tablespoon sugar

▪ 3 tablespoons vegetable oil, divided

▪ 1 1/2 medium green bell pepper, sliced

▪ Any spicy chili, small thin slices (optional)

▪ 1 1/2 tablespoons cornstarch

▪ 2 tablespoons garlic chili sauce



1. In a medium bowl, mix beef with 1 1/ 2Tbsp soy sauce, vinegar and sugar. Set aside for 30 minutes.

2.Heat 1 tablespoon oil in a wok or pan over high heat. Add peppers with a sprinkle of salt. Stir and fry for a minute, and remove from heat, set aside.

(The peppers should still be crisp. After the peppers rest for a few minutes, they will excrete some liquid (amount varies with different peppers). Drain and discard the liquid.

3. Mix cornstarch into marinated beef and heat 2 tablespoons oil on high heat.

4. Add beef and stir quickly, separating the slices. When beef has started turning color, add the remaining soy sauce and stir quickly to combine.

5. Add peppers back in. Give a few good tosses and serve with rice immediately.

Vegetable Samosa


Ingredients for the veggies:-

⚫3 tbsp vegetable oil

⚫½ tsp mustard seeds

⚫1 onion chopped

⚫1 cup frozen peas

⚫1 tsp cumin powder

⚫½ tsp garam masala powder

⚫ ½ cup chopped potatoes

⚫1 cup chopped carrot


1. Heat a pan with oil fry mustard until they flutter

2. Add onions and fry for until soft then add all veggies ,little water and spices, cook until veggies are full cooked and dry

3. Let cool then make samosas and fry on medium heat until golden brown. Serve hot with chutney or sauce. Enjoy!