Posted in Cuisine

Recipe -Chicken Pakora Pulao

Preparation Time

Total         50 mins

Prep          15 mins

Cook          35 mins

Serves       4 people

Step 1

Ingredients for chicken stock

Chicken (with bone)     500 grams

Garlic                             1 medium

Onion                            1 small

Bay leaf                          2 small or 1 big

Cumin seeds                 ½ tsp

Salt                                 1 tsp

Cloves                             4

Cinnamon                    1 stick

Black cardamom         2

Chicken Stock

Add chicken, 1 small onion, 1 garlic, bay leaf, cinnamon stick, black cardamoms, salt 1 tsp, black pepper cloves & 1 Litre of water all in a cooking pot. 

Cook it for 20 minutes or until the chicken is tender.

Now strain the stock separately from the chicken. Keep chicken pieces and stock aside for step 2.

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Step 2

Ingredients for rice

Oil                      3 Tbsp

Rice                   1 cup (soaked for half an hour)

Onion               1 medium ( Julienne cut)

Tomato             1 medium (Cut into cubes)

Ginger & garlic paste    1 Tbsp

Chicken stock (made in step 1)    3 cups

Salt                     1 tsp (to taste)

Red chilli            ½ tsp

Coriander powder           1 tsp

Turmeric powder             1/4 tsp


Heat cooking oil in a deep pan on a medium flame until it is hot.

Add onions & fry them until they are slightly soft & translucent.

Now add chicken from step 1 along with Ginger & garlic paste and fry for 3-4 minutes.

Next, take these chicken pieces out & set them aside for step 3.

After taking out chicken, add tomatoes into the pan along with spices. Cook for a few minutes until they get soft and make paste.

Now add stock from step 1 & bring it to boil.

Drain rice & add them into the pan, stir them gently.

Cook until the rice is done completely. Towards the end of the cook cycle simmer the flame & cover the pot. Cook on a low flame for 3 to 5 minutes

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Step 3

Ingredients chicken pakora

Oil                           3 cups (deep-frying)

Chickpeas flour    1½ cup

Salt                          to taste

Red chilli powder    1 tsp

Turmeric powder    1/4 tsp

Coriander powder       1 tsp

Garam masala powder    1/4 tsp

Baking powder         1 tsp

Cumin seeds             ½ tsp

Chicken pakora

Add chickpeas flour & spices into a bowl & stir well to combine.

Gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon.

Heat oil in a deep heavy-based frying pan.

Coat chicken pieces from step 2 with this batter and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown.

Add them to you cooked rice (step 2).

Your Chicken Pakora Pulao is ready! Serve with yoghurt, salad.


Posted in Cuisine

Recipe – No Bake Chocolate Tart

Level   Easy

Prep   15-20 min

Serves   5-6 people


Milk Chocolate                 200 g

Chocolate Ice-Cream    3 scoops

Table Cream                     120 ml

Wheat Biscuits                10-15

Unsalted Butter              1 teaspoon

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You can use any cookie or graham cracker.  I used “Digestive” to be exact.

Grind your cookies in a grinder, add some melted butter and  press into a tart pan to make crust.

PS: I didn’t have tart pan at hand so I used Pyrex dish,  you see you can use any dish of your liking for this recipe 😉

Place chopped chocolate in the top of a double boiler or a heat-proof bowl set over a saucepan of simmering water; cook, stirring occasionally, until melted, 2 to 3 minutes.

Tip: If you want to keep your filling soft 200 g chocolate is fine, to change its texture towards harder increase chocolate in your mixture.

Now add cream in this melted chocolate and mix well, then add 3 scoops of chocolate ice-cream into this mixture and again mix well.

Pour this mixture on your prepared crust, level it with spatula.

Refrigerate for minimum 2 hours.

Enjoy your sweet dish & do tell me if you like it. Would love to hear from you guys..!


Posted in Cuisine

Recipe – Potato Egg-plant

Preparation Time

Total         40 mins

Prep          10 mins

Cook          30 mins

Serves       4 people


Oil                                      3 tablespoons

1 large eggplant               Diced

2 large potatoes               Cut into cubes

1 large onion                      Julienne cut

2 large tomatoes              Cut into cubes

Salt                                          To taste

Cumin seeds                     1 teaspoon

Coriander powder           1 teaspoon

Turmeric powder             1/4 teaspoon

Red chilli powder             1/2 teaspoon

Garnish (OPTIONAL)       Fresh coriander (chopped), green chilli


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Heat cooking oil in a deep pan, on medium flame until it is hot.

Add onions & fry them until they are slightly soft and translucent.

Now add Cumin seeds, coriander powder, turmeric powder, red chilli powder and salt. Stir to mix everything well and then sauté for another 2 to 3 minutes.

Next add tomatoes and cook for few minutes until they get soft and make paste along with spices.

Then add potato cubes, stir & mix well. Sauté it for about 2 minutes.

TIP: If you like your egg-plant in the form of a paste then add it at the same time as potatoes. If you prefer eggplant cubes and formed like potatoes then add them 6-7 minutes after you add potatoes.

Sprinkle water on top of the vegetables and stir everything to mix well.

Cover the dish and cook it until the vegetables are done to your liking. Check occasionally and stir to prevent burning or sticking to the pan.

This is meant to be a dry dish so cook off any extra water.

Then garnish with chopped, fresh coriander and chillies.

You can serve it with rice or chapatis as you like. Pickles are a great optional add-on!