My Food World

Recreating Deliciousness

Coconut Chutney

Lately I have received a lot of query on how to make the perfect coconut chutney to be served with South Indian dishes like Dosa, Idli, Vadas etc. So here is my all time hit basic coconut chutney recipe!!

Preparation Time : 10 minutes 

Serves : 4- 6 persons 

Ingredients : 

Grated fresh coconut : 1 cup

Chana / But Daal : 4 table spoons

Urad daal : 1 tablespoon 

Refined oil : 2 tablespoons 

Tamarind / Imli pulp : 2 tablespoons 

Black mustard seeds / Rai : 1 tearphones

Dried red chilli (whole) : 2-3

Curry leaves / Narasingha : 10- 15

Green Chili : 2 (optional)

Salt as per taste 

Water as Required 

Method : 

Soak the Chana daal in enough water for about an hour. 

In the mean time, wash the Urad daal and let it completely dry on a kitchen towel. This will take about half an hour. 

Heat 1 teaspoon oil in a kadhai or pan. Slow roast the washed and dried Urad daal for about a minute. It should be roasted but make sure it does not turn red. Remove from flame and let it cool. 

Now in a mixer grinder jar, add in the grated coconut, soaked and washed Chana daal, tamarind pulp, green chilies, roasted Urad daal and half cup of water. Grind it to a fine paste. You can adjust the consistency according to your taste by more water. Usually the classic chutney is of a runny consistency.

Now heat oil in a kadhai or pan. Add in the black mustard seeds, dry red chili and curry leaves. Fry till the mustard splutters and add in to the chutney. Add salt to the chutney and mix well. 

You chutney is ready to be served with your favourite South Indian Dosa, Idli, Uttapam, Paniyaram or Vada along with Sambar. Do try this recipe the next time you plan a South Indian delicacy for your family and ping me how it was! 

*Store leftover chutney in the refrigerator and consume within 36 hours. 

Mutton Do Pyazza 

Surprisingly I have never tasted mutton as from childhood I was only a fan of Chicken. However after marriage I started preparing Mutton delicacies as it was my Husband’s favourite protein!  Even though I don’t taste my mutton dishes, my husband, my mother in law and now my 20 months toddler loves the ways I cook mutton. Well this time it’s the traditional Mutton Do Pyazza i.e. braised mutton with onion two ways! The more slowly you cook the meat the more succulent and juicy the meat becomes! This recipe goes very well with Ghee Rice, Pulao or Roti! Try out this recipe and lemme know how it tasted!

Preparation Time : 1 hour to 1 and half hour

Serves : 4-6 persons

Ingredients :

Mutton / lamb : 1 kg (cut into small pieces)

Red onions : 4-5 large

Garlic paste : 12-13 cloves

Ginger paste : 2 tablespoons

Red chillies : 2-3, * You can add more if you want a fiery curry

Cloves / Laung : 8-10

Black cardamom /Badi Moti Elaichi : 2-3

Cinnamon / Dalchini : 1 stick

Salt as per taste

Turmeric powder: ½ teaspoon

Cumin powder : 2 teaspoons

Mustard oil : 4 tablespoons

Water as required

Method :

Wash and clean the meat pieces well and marinate it with salt, turmeric powder and one tablespoon of mustard oil. Cover it and keep aside.

Meanwhile finely slice two large onion. Soak the red chillies in warm water for 15 minutes.

Lightly roast the cloves, cardamom and cinnamon in a non stick tawa or pan and  grind them to a fine powder using a mixer grinder or the traditional mortar and pestle. Seperately gring the red chillies to a fine paste.

Now in a deep bottom vessel, heat the mustard oil till it reaches its smoking point.Add the finely sliced onions, saute for a while till it becomes translucent. Add the ginger and garlic paste and saute on medium heat.

Now add the red chilli paste and ground spice powder, saute for a minute and add the meat pieces.

Braise the meat on high heat, till the rawness of the meat disappears. Cook the meat on medium heat for around 5-8 minutes. When the meat releases a little water add in the cumin powder and continue cooking the meat on low flame till the oil from the masala comes out. Keep mixing occasionally so that the Masala does not burn and stick to the pan.

In another pan add a tablespoon of mustard oil and saute 2-3 finely sliced onions, a pinch of sugar and a pinch of salt till the onion caramelises.

Now add hot water to the mutton pieces just enough to cover the meat pieces.

Cover and let it simmer for half an hour or more till the meat is tender and cooked throughly. Many people switch to the pressure cooker to fasten the cooking process but believe me the taste and aroma of slowly cooked meat in a pan is just delightful.

Once the meat is cooked nicely then stir in the caramelised onions and simmer for 2 minutes.

Serve hot with Ghee Rice, Roti or Pulao!

Chicken Stew

Young, old or even a toddler Chicken stew is a versatile recipe loved by all. You can add in your favourite veggies to the stew and make it more colourful and healthy. This version of Chicken stew is relished by my 20 months old baby boy! So if your toddler is 12 months + you can easily offer them this stew for Lunch or dinner! Whenever I prepare this Stew for my toddler I make enough to serve the entire family. It’s like a family comfort food. Just serve along with bread, Roti, pasta or steamed Rice, this stew is light on tummy and indeed yummy!

Preparation Time : 20 minutes

Serves : 3-4 persons

Ingredients :

Chicken : 500 grams (cut into small pieces)

Garlic / Lasun : 8-10 cloves

Potato : 2 medium

Water : 3 cups

Refined / Olive oil : 1 tablespoon

Carrot : 2 small / 1 large

French Beans : 5-6

Onion : 1 large

Whole black pepper corns : 1 teaspoon

Salt as per taste

Whole wheat flour / Atta : 1 tablespoon

Milk : 1 cup (optional) forcreaminess

Method :

Heat oil in a pressure cooker. Add in the crushed garlic cloves and sliced onion. Sauté for a minute. Add in the potatoes, French Beans and carrots. Sauté for another minute or two. Now add the chicken pieces, salt and pepper corns. Mix well and saute on medium flame for 5 minutes. Now add the Wholewheat flour and mix well. Sauté for 2 minutes.

Add in the water and pressure cook for 4-5 whistles. After the gas is released open the cooker and place it on medium flame. Stir in the milk and simmer for 2-3 minutes. Serve hot with steamed Rice, Roti or bread.

You can avoid milk if your toddler is below 2 years as cow milk is not easily digestible at this age. If your serving toddlers then you may strain the stew using a strainer and offer them as chicken soup! I’m sure they will love it! If was very sceptical about how to offer my baby chicken after he completed his first year and this tried and tasted recipe was a saviour. Mash the veggie pieces while feeding them and you can be sure you are feeding your toddler and family food which is tasty and healthy!  Share your experiences!

Quick Eggless Chocolate Sponge Cake 

There are some recipes which never fails. This quick eggless and yogurt free chocolate sponge cake recipe is a saviour if you have to plan a sudden surprise or have your toddler demanding for some sweet treats! Try your hands on this quick recipe and I’m sure it will never let you down.

Preparation Time : 40 minutes
Serves : 6-8 persons

Ingredients :

Refined flour / Maida  : 2 cups

Powdered Sugar : 1 cup / Sugarfree Natura : 2 tablespoons

Milk powder : 2 tablespoons (optional)

Milk : 1 cup

Refined oil : 1 cup / Butter : 100 grams

Salt a pinch

Baking powder : 1 teaspoon

Baking soda : 1/2 teaspoon

Vanilla essence : 1 tablespoon

Cocoa powder : 2 tablespoons

Method :

In a bowl mix the oil or melted butter and milk, now slowly add shifted flour, milk powder, baking powder, baking soda and salt while stirring in clock wise motion. Add a little water if required to make a semi thick batter like a cake batter. Now add the Vanilla essence and cocoa powder, mix well.

Now grease a pressure cooker cake tin with little oil and dust with flour. You can also line the cake tin sides with paper so that un-moulding the cake becomes easy.

Place 1 cup Salt and a pressure cooker rack at the bottom of the cooker. Now cover the cooker and preheat on medium flame for 3 minutes.

Now place the cake tin in the pressure cooker and cook without whistle for about 40 minutes. Check whether a knife comes out clean and the cake is ready to be served.

Alternatively you can bake this cake at a preheated Oven for 30 minutes.Check the middle of the cake with a toothpick or knife, if it comes out clean then your cake is ready. If you think the cake is undercooked, bake it for another 5 minutes.
You can also microwave the cake using a microwave safe cake mould at HIGH for 5 minutes. The only difference is that the cake turns out beautiful brown when cooked in a pressure cooker or oven and turns out white when cooked in the microwave.

Dust the cake with a little icing sugar and serve with a cup of tea or coffee.

Try this recipe and share your experience with me! Happy Baking!

Daulat ki Chaat 

​Daulat ki chaat as the name itself signifies is a precious treat for foodies. Mostly found during the winters as the froth begins to collapse with the ray of sunshine. It’s indeed a treasure! Daulat ki chaat, as called in the north is also known as Malaiyo in Banaras, malai makhan in Kanpur, and nimish in Lucknow. The traditional way is a tedious process but if you want to relish Daulat ki chaat this recipe is a tried and tasted one! Very simple ingredients and a delicious frothy chaat that’s what it’s all about! Try out this recipe and I’m sure your family and friends will love it! If you are making his at home an electric whisk is a must!

Preparation Time : 30 minutes – 2 hours

Refrigeration Time : 7-8 hours or overnight 

Serves : 4-6 persons 

Ingredients : 

Full cream milk : 2 litres, *I have used Amul Taza full fat milk

Fream cream : 2 and half cups *I have used Amul Cream 

Cream of tartar : 1 teaspoon, *Readily available in supermarkets/ online

Powdered sugar : 1 cup 

Rosewater / Rose essence : 1 teaspoon 

Pistachios : 3 tablespoons, chopped 

Almonds : 2 tablespoons, chopped 

Method : 

In a large stainless steel bowl mix the unboiled milk (directly from pack), fresh cream and cream of tartar. Stir in well for 2 minutes and refrigerate overnight.

Just before you are ready to serve the chaat, stir in 1/2 cup sugar and rosewater or essence.  Whisk the mixture using an electric beater at high speed. You will notice a foamy layer gathering on top of the mixture. Now collect the foam that forms on top of the mixture using a spoon or ladle and transfer to a serving bowls. 

Sprinkle a little powdered sugar on top and garnish with chopped almonds and pistachios. Serve immediately or else the foam will begin to condense.

After collecting a batch of foam continue collecting foam till by whisking the milk mixture using the electric beater until all the milk mixture is exhausted.  The idea is to collect the foam and serve immediately.

Even though laborious in preparation the final result will lure you wanting more! 

Try out this recipe and share your experiences! 

Rosella or Tengamora Jam 

Rosella is also known as Tengamora or Mesta tenga in Assamese, Belchanda in Nepali, mwitha in Bodo, Chukor in Bengali, Sougri in Manipur, Gongura in Telugu, Andhra Matha or Andhra Sakhambari Varapradasadam in Telugu, Ambadi in Marathi and LalChatni or Kutrum in Kerala. Rosella is abundantly available during the winters and on my husband’s request I prepared the first batch this season strictly following my mother’s delectable recipe. It has been my favourite Jam or Jelly since childhood and now I’m treating my little one with it. This recipe does not have any preservatives and thus is ideal for your kids daily consumption. You can store this Jam in the Refrigerator and relish for about 15 days! Try out this recipe and I’m sure your family and friends will love it!

Preparation Time : 30 minutes

Makes : 1 small bottle of James

Ingredients :

Rosella : 500 grams

Bay leaf / Tejpatta : 4

Panchporan / 5 sspices : 1 teaspoon

Water : 1 cup

Salt : 1 teaspoon

Refined oil : 3 tablespoons

Sugar : 1 cup

Method :

Rosella is neither a fruit nor a flower. However for the ease of explanation let’s call it the Rosella bud and petals.

Remote the petals from the Rosella buds.

*Don’t throw away the buds as you can add it to your favourite Daal or Lentil preparation to give it a tangy taste.

Wash properly and drain excess water using a colander or let it dry on a paper just to soak the excess water.
Heat the Refined oil in a kadhai or pan. Add the Panchporan, salt and bayleaf. Immediately add in the Rosella petals and mix well. Remember to put the flame to low otherwise the Rosella petals will burn and stick to the pan.

Saute for about 3 minutes and add 1 cup Water. Let the Rosella boil for around 6 minutes on medium flame. You will notice that the petals will start melting and it will give a bright red colour to the mixture. If you feel the water has completely dried out during the boiling stage then you can add around half a cup of water.
Let the mixture cool for around 5 minutes. Nown strain the mixture using a strainer using a ladle so that you get rid of the spices and get a smooth pulp.

Now transfer this pulp in a pan and add in the sugar.Let ithe come to a boil on medium flame. The sugar will completely dissolve and the mixture will eventually become semi thick just like the consistency of Jam.This will take about 5 to 6 minutes.

*Taste a little mixture in this stage and a little more sugar according to your taste if you think the mixture is too tangy.

Keep on stirring constantly so that the mixture does not stick to the pan. Dont let the mixture over dry or else your jam will become too dry and difficult for you to spread while eating. Turn off the heat as soon as you get a Custard like consistency.

Let it cool completely and transfer the Jelly to a glass jar.

You can refrigerate immediately or after a day and relish for about 2 weeks.

Spread over toasts, rotis or biscuits and enjoy this yummy Jelly!

Junior Dahi Chicken 

This is a healthy chicken recipe shared by Superstar Abhishek Bacchan in the television show Farah Ki Daawat. It’s cooked to perfection without a single drop of oil. Indeed guilt free for a died hard non vegetarian like me! With all credits to Junior Bacchan, try out this simple yet delicious recipe!

Preparation Time : 30 minutes 

Serves : 3-4 persons 

Ingredients : 

Chicken : 300 grams, boneless 

Dahi / Yogurt : 1 cup

Garlic / Lasun paste : 1 tablespoon 

Ginger / Adrakh paste : 1 tablespoon 

Cumin / Jeera powder : 1 teaspoon 

Coriander / Dhania powder : 1 tablespoon 

Red chili powder : 1/2 teaspoon 

Turmeric / Haldi powder : 1/4 teaspoon 

Garam Masala : 1 tablespoon 

Green Chili : 2, slitted 

Salt as per taste 

Method :

Cut chicken into small pieces. Pierce the chicken pieces with a fork or knife so that the Marination is soaked by the chicken pieces. In a bowl take the chicken and mix in the ginger garlic paste. Add the powder spices to the chicken that is turmeric powder, red chilli powder, coriander powder, jeera powder and Garam Masala powder. 

Rub the Masala with hand in the chicken pieces for 1-2 minutes. Now add the Dahi and mix well. 

*You can even keep the chicken in the Marination overnight if you are in a hurry in the morning to cook. 
Heat a pan or kadhai. Pour in the chicken pieces along with the Marination. Cover and cook for 10 minutes. Now add in the salt and slitted Green chilies. Mix well and simmer on medium heat for another 10 minutes until the chicken is perfectly cooked. Remove from flame.

Garnish with coriander and serve hot with Roti, Rice or Paratha. 

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Cauliflower or Gobi Manchurian

​Cauliflower or Gobi Manchurian is a saviour when I have vegetarian guests coming down for lunch or dinner as they often expect the same Cottage Cheese or Soya gravy or Stir Fries! I love winters as all my favourite veggies are abundantly available out of which Cauliflower tops the list. We often make Cauliflower Sabzi or Curry but this Cauliflower manchurian recipe when served with Noodles or fried rice is a much adored one! Try it out for yourself! 

Preparation Time : 30 minutes 

Serves : 4-6 persons 

Ingredients : 

Gobi / Cauliflower : 12-15 medium florets
Refined Flour  / Maida : 1/2 cup 

Corn Flour : 2 tablespoon 

Pepper powder as required 

Salt as per taste 

Dried red chilliflakes : 1 teaspoon 

Green chili : 2, slitted 

Sugar : 1/4 teaspoon  (optional)

Red / Green Chili sauce : 1 tablespoon 

White vinegar : 1 teaspoon 

Garlic / Lasun paste : 1 and 1/2 tablespoon 

Ginger / Adrakh Paste : 1 and 1/2 tablespoon 

Onion : 2 medium,  cut into cubes 

Spring Onions : 1 cup, finely chopped 

Soya Sauce : 2 tablespoons 

Tomato Ketchup : 3 tablespoons 

Green bell pepper / Capsicum : 1/2 cup, cut into cubes

Refined for deep frying

Water as required 

Method : 
Boil the cauliflower florets in a pan or kadhai with enough water and a teaspoon of salt for 3-4 minutes. Remove from flame and drain excess water. Dip in cold water and keep aside. 
Heat oil in a kadhai or pan for deep frying.
In a bowl, make a smooth batter of maida, 1 tablespoon Cornflour, 1/2 tablespoon ginger paste, 1/2 tablespoon garlic paste, 1/2 tablespoon red chilli sauce, 1 tablespoon soya sauce and little salt using water. The batter should be neither too flowy nor too thick. Dip the cauliflower florets in the batter and deep fry till until golden brown in small batches. Drain excess oil and keep aside in a kitchen towel. 

In another kadhai or pan heat 2 tablespoons oil and add the left ginger garlic paste, onion and Chilies. Stir fry for a minute and then add salt and chopped capsicum cubes. Add in the chopped spring onions. Saute for a minute and add in the sugar, chili sauce, vinegar, soya sauce and tomato sauce to it. Mix well. Add the pepper powder as per taste. Stir fry for 2 minutes and your gobi manchurian is ready if you want to have it dry as a starter. If you want a manchurian gravy then mix 1 tablespoon cornflour with 1 cup of water and add it to the pan. Mix well. Let a boil come and remove from heat. * You can adjust the consistency of the gravy by adding a little more water if you want a light gravy or a little more of cornflour slurry if you want a thick gravy.
Garnish it with finely chopped spring onions and serve hot with noodles or rice.

Fried Chicken tossed in caramel sauce 

​Caramel and Chicken really!!! Why not?? If you are a sweet lover like me then caramel and Chicken for sure!! Try out this unusual recipe and let make know how you liked it!! And hey to balance the Sweet angle serve it with a really hot Chili sauce because I know a lot of people who completely hates Sweet taste in otherwise savoury dishes just like my husband! 😉

Preparation Time : 30 minutes 

Marination Time : Minimun 1 hour to overnight

Serves : 4-6 persons 

Ingredients :

Chicken : 300 grams (You can use with Bone or boneless) (* Your favourite Chicken pieces are the best like thighs, wings etc)

Butter milk / Chaas : 2 cups (*To make butter milk, use 2 cups of full cream milk and stir in 2 tablespoons of white vinegar. Rest it for about 5 minutes and use instead if ready to use buttermilk is not available)

Pepper powder / Safed mirch / Kali mirch: 2 teaspoons  ( *You can use both black or white pepper powder)

Dried Mixed herbs seasoning: 2 tablespoons (*Readily available in the market)

Red chili flakes : 1 tablespoon 

Garlic paste / Lasun / Lasan : 1 tablespoon 

Jeera / cumin powder : 1/2 teaspoon 

Maida / Refined flour : 1 and 1/2 cups 

Cornflour : 1/2 cup 

Refined oil as required for deep frying 

Sugar / Cheni : 1 cup 

Water : 1 cup 

Butter : 1 tablespoon 

Full cream milk : 1/2 cup, lukewarm 

Salt as per taste 
Method : 
Wash and Cut into medium to small pieces as desired. Pat dry with a kitchen towel. 
Take the chicken pieces in a bowl and marinate with salt, 1 tablespoon pepper, mixed herbs seasoning, garlic paste and cumin. Mix well and add in the butter milk. Soak in the butter milk for minimum 1 hour to overnight. *The more time you marinate, the more juicy and succulent the chicken will be!
In another bowl, mix the flour and the cornflour and add the remaining pepper powder. * You can use more pepper powder if you want to balance the caramel flavor. 
Heat oil in a kadhai or pan for deep frying. Bring the flame to medium. Now drain the marinated chicken from the butter milk. Shake to remove any excess liquid and toss in the flour mixture till evenly coated. Dust excess flour and slowly deep fry the chicken pieces on medium heat till golden brown. Drain excess oil in a kitchen towel and keep aside.
To make the caramel combine the water and the sugar in a pan. Bring to a boil. Do not stir the mixture but you can shake the pan a little to distribute the sugar evenly. Let the syrup boil until it turns golden brown. 
Remove the caramel from the heat and whisk in the butter. Once the butter has melted, slowly but quickly mix in the milk and salt as per taste. Do this process quickly without any delay.
Now take the chicken pieces in a pan. Add required amount of caramel sauce and toss for 1 minute on low flame. Remove from flame. Your caramel chicken is ready!
Garnish with coriander and serve hot with caramel sauce or chili sauce.
* Yout can also use store bought caramel sauce if you are in a hurry.

* You can store any left over caramel in a bottle and use for up to two weeks in the refrigerator.

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