1) 1 Sear Fish or any single bone fish, cleaned and washed
2) 1/2 Cup coriander paste
3) 1/2 Teaspoon Salt
4) 1/2 Teaspoon Turmeric Powder
5) 1/2 Teaspoon Red Chilli Powder
6) 6-7 Garlic Cloves chopped
7) 1/2 Tablespoon Borges Olive oil
8) 1 Lemon juice
9) 1 Tomato cut into wedges for garnish
10) Few Leaves of lettuce for garnish
11) 1 Lemon wedge for garnish

PREPARATION TIME: 1 hour Marination, 15 mins to cook

* In a Tupperwre bowl add all ingredients except ingredients for garnish
* Mix well and keep aside to marinate for an hour
* In a serving dish arrange the lettuce leaves
* In the center arrange tomato wedges and lemon wedge
* In a greased tray arrange the fish pieces and grill it
* Grill for 8 minutes for both sides
* When fish is done, arrange the fish pieces on the lettuce
* When fish is grilled, it leaves some juices and oil on the tray
* Add some water to the tray, mix well and take out in a pan
* Heat the pan so that the liquid reduces to a thick consistency
* Pour this liquid on the fish and serve hot!

This is a low cal version of shahi paneer where kaju paste and cream is added
Here instead of Kaju we will use potato to get a thick gravy

1) 250 gms Paneer/Cottage Cheese
2) 3 Boiled and Mashed Potatoes
3) 2 Onions made into paste
4) 2 Tomatoes made into paste or Tomato Puree
5) 1 Tablespoon Ginger Garlic paste
6) 1 Teaspoon Coriander Powder
7) 1 Teaspoon Garam Masala
8) 1/2 Teaspoon Jeera Powder
9) 1/2 Teaspoon Red Chilli Powder
10) 1/2 Teaspoon Jeera/Cumin
11) Salt to taste
12) 1 Tablespoon Cream (optional)
13) 1 Chopped Capsicum
14) 2 Tablespoon oil
15) 1 Chopped green chillies


* Cut the paneer in cubes and keep aside
* Mash the potatoes with little water and oil till its smooth like batter
* In a Wok heat oil and crackle jeera, then add Ginger Garlic paste
* Saute for few mins then add mashed potatoes and mix well
* Saute till potatoes paste get a golden color
* Then add Onion paste and saute it for few minutes
* Then add tomato paste and green chillies, saute till oil releases
* Add coriander powder, garam masala, and jeera powder
* Add Red chilli powder, salt to taste and mix well
* Add 500ml water and give it a boil
* Add Capsicum and paneer and mix well
* Give 2 – 3 boils till gravy thickens
* If you have added too much water then add cornflour to thicken gravy
* Atlast add cream, mix well and take it off gas/flame
* Garnish with coriander and Serve hot with chapatis

1) 12 pcs Chicken Drumsticks
2) 1 Cup Curd
3) 1 Lemon Juice
4) 1/2 Cup coriander leaves paste
5) 1/4 Cup Spinach Paste
6) 1 Teaspoon Garam Masala
7) 2 Teaspoon Red Chilli Powder
8) 2 Tablespoon Ginger garlic paste
9) 1 Teaspoon Jeera Powder
10) 1/4 Teaspoon big elaichi Powder
11) 1 Pinch Red Color
12) 1 Ltr Water
13) 1 Teaspoon Sugar


* Warm water and add 4 Teaspoon salt and 1 Teaspoon sugar, Mix well
* Add all the chicken drumsticks for 4 – 5 hours for brining
* Brining is like a marinade which keeps chicken moist and tender
It increases the moisture holding capacity of the chicken. Salt Changes
the structure of muscle tissue in chicken which results in swelling up
and absorbtion of water and flavorings and makes chicken juicy.
* Take out all the chicken drumsticks from salted water in a bowl
* Add ingredients numbered 2 to 11 to drumsticks and mix well
* Keep it marinated overnite so that chicken absorbs all the flavours
* Next Day put everything in a wok and let it cook on simmer
* Cook till marinate gets thick and starts sticking to chicken
* At this time chicken seems to be cooked but its not
* Take it off from gas and let it cool enough to be handled
* Apply foil to drumsticks ends and arrange them on a greased tray
* Put the tray in oven for 15 mins at 180 Degrees
* When done then serve hot as snacks with ketchup and coriander chutney

1) 2 Eggs
2) 1/2 Cheese Cube
3) 1/4 Cup Chopped Onions
4) 1/4 Cup Chopped Capsicum
5) 1/4 Cup Chopped Tomato
6) 1/4 Cup Chopped Mushroom and Broccoli
7) Black Pepper to taste
8) Salt to Taste
9) 1 Tablespoon Oil
10) 1 Green Chilli chopped
11) 4-5 cloves of garlic chopped
12) Coriander to garnish


* In a wok heat 1 tablespoon oil, add chopped garlic and broccoli
* Then add onions, capsicum, Tomato, Green Chillies and mushrooms
* When Veggies get soft then add salt and pepper to taste
* Take off from gas and keep aside to cool
* In a bowl break 2 eggs, add grated Cheese and beat well
* In a flat pan apply oil and make an big omlete
* Put the sauted veggies in the centre and spread it on omlete
* Roll the omlete carefully as its soft, do not break
* Cut in half and garnish with coriander and serve hot with ketchup

1) 250 gms Lauki/Bottle Gourd Chopped
2) 3 Chopped Tomatoes
3) 1 Chopped Onion
4) 1 pc Chopped Mushroom
5) 7 – 8 florets of Broccoli
6) 1 carrot chopped
7) 1/2″ ginger grated
8) Black Pepper to taste
9) Salt to taste
10) 2 pinch Cinnamon Powder
11) Coriander Leaves and Lemon to garnish
12) 1 Tablespoon Ghee/Clarified butter
13) 1 Teaspoon Jeera
14) 1/2 Teaspoon Jeera Powder


* In a pressure cooker add 1/2 Tablespoon ghee and crackle some jeera
* Add Lauki, ginger, tomatoes and saute for few minutes
* Add 2 cups of water and give one whistle in cooker and put off from gas
* In a wok add rest of the ghee, then onions
* Add Carrots, Mushrooms and Broccoli, saute for few minutes and keep aside
* Blend lauki and tomato mix in mixer or with blender and put it back in cooker
* Add all sauted veggies and mix well
* Add Salt, Black Pepper, Jeera Powder and cinnamon powder
* Pressure cook for 10 mins or give one whistle
* Garnish with lemon wedge and coriander and serve

1) 2 Bunches of Cholai Saag/Amaranth Leaves
2) 2 Tablespoon Oil
3) 2 Teaspoon Garlic
4) 1 Teaspoon Coriander seeds
5) 1 Tomato Chopped
6) 1/2 Teaspoon Turmeric Powder
7) 1/2 Teaspoon Red Chilli Powder
8) 1/2 Teaspoon Coriander Powder
9) 1/4 Teaspoon Garam masala Powder
10) 1/2 Teaspoon Jeera
11) Salt to Taste
12) 1 Tablespoon Cream
13) 1 Cup Onion Chopped
14) 1/2 Cup Peas


* Chop the Cholai saag in a food processor/mixer and keep aside
* Heat oil in a wok and add jeera seeds and turmeric powder
* When Jeera crackles then add garlic and saute till light brown
* Add Onions, Tomato and Peas and saute for few mins
* Add Red Chilli, Coriander, Garam Masala and Salt and mix well
* Add Chopped Cholai saag and 1/2 cup water and mix well
* Cook covered for 10 – 15 mins till water dries up
* When done garnish with cream and serve hot with parathas

1) 4 Pcs Frozen Chicken Seekh Kababs
2) 1 Onion diced
3) 1 Capsicum Diced
4) 2 Tablespoon Oil
5) 5-6 Chopped Garlic pcs
6) 1 Tomato Chopped
7) 1/4 Teaspoon Black Pepper Powder
8) Salt to Taste
9) 4 Teaspoon Soya Sauce
10) 2 Teaspoon Green Chilli Sauce
11) 1 Teaspoon Fish Sauce
12) 2 Teaspoon Tomato Ketchup
13) 2 pcs Green Chilli
14) Coriander Leaves to garnish


* Cut the Seekh Kababs into 1″ pieces and keep aside
* In a wok heat oil and add chopped garlic
* Cut the green chillies into half and add to oil
* Add Tomato, Onion, and Capsicum and saute for few minutes
* Add Soya, green chilli, fish sauce and tomato sauce
* Add Salt and Black Pepper
* Finally add seekh kababs and mix well
* Let it cook for few minutes on simmer
* Serve in a bowl and garnish with coriander and lemon wedges

* It can be spread onto a Pizza base with Cheese and eat a chinese style pizza!

1) 2 Cups Babycorns
2) 4 Green Chillies
3) 1/2 Teaspoon Red Chilli Powder
4) 1/2 Teaspoon Garam Masala
5) 4 garlic psc chopped
6) 1/2 Teaspoon Turmeric Powder
7) 1 Teaspoon Lemon Juice
8) 1/2 Teaspoon Mustard Powder
9) 1/2 Cup Mustard Oil
10) Salt to taste


* Wash babycorn and cut them into 1″ pieces
* Boil the babycorn pieces in water for 5 mins
* Heat mustard oil in a wok
* Add Garlic and green chillies and rest of the masalas
* Add and mix Babycorn and Lemon juice
* Remove from heat and when cool then fill it in a jar and store
* Serve with Hot Parantha’s in breakfast.

1) 7 – 8 Carrots, Peeled and shredded
2) 1 Cup Pineapple pieces chopped or diced
3) 1 Cup Raisins, Soaked overnight
4) 1/4 Cup Powdered Sugar
5) 1/2 Cup Mayonnaise
6) 1 Teaspoon Dijon Mustard
7) 2 Teaspoon Honey
8) 1/2 Cup Apples diced (Small)
9) 1/4 Cup Walnuts
10) 2 Teaspoon Lemon Juice


* Combine all ingredients, Mix well and chill
* Serve Chilled with Fried Chicken/Fish or Before Dinner

I’ve written mine favorite recipe for east US people who are gonna face Sandra and will be staying home. So stay put and be safe at home and have this tasty treat and enjoy at home with family.
This recipe is a favorite among Delhi people and can be found everywhere in Delhi eateries.
Most liked during rainy season and winters in India and around

1) 5 Medium sized boiled potatoes mashed

 2) 3 Tablespoons of chopped Cilantro/Coriander/Dhania Leaves
3) 2 Teaspoons of Red chilli powder
4) 2 Teaspoons of Dry Mango/Amchur powder
5) 1/2 Cup of Mint/Pudina coriander chutney
6) 1/2 Teaspoon of Black salt/Rock Salt

 7) 1/2 Cup of Boiled peas mashed
 8) Thin Slices of Onion
 9) Thin Slices of Paneer/Cottage Cheese
10) Chaat Masala to Taste
11) Salt to Taste
12) 2 Chopped Green Chillies

1) 4 Cups of Besan/Chickpea powder
2) 2 Teaspoons of Red chili powder
3) 2 Teaspoons of Garam Masala powder
4) 1/2 Teaspoon of Ajwain/Carrom seeds

 5) A pinch of Asafoetida
6) 8 Slices of Brown or White Bread
7) Water according to use
8) Salt to Taste
9) Oil for frying Bread Pakodas

 1) 100 gms Saonth/Dry Ginger Powder
 2) 100 gms saunf/Fennel Seeds
3) 50 gms Elaichi/Cardomom
 4) 50 gms Big Elaichi/Black Cardomom
 5) 25 gms Dalchini/Cinnamon
 6) 25 gms kalimirch/Black Pepper whole
7) 25 gms Long/Cloves whole

* Grind all the Chai masala ingredients in a grinder and keep it in an air tight  
   box for furter use
* Chai masala can also be made without dry ginger powder
* If Both Dry and fresh ginger is added then tea becomes very spicy
* Add eighter of Fresh or Dry Ginger as per preference



 * First prepare the filling and keep aside –
    * Mix Mashed Potatoes and Mint Coriander chutney in a bowl
    * Add Mashed Peas, Red Chilli, Amchur and Mix well
* Add Cilantro and Chopped Green Chillies and Mix
* Add Black Salt and Salt according to taste and keep aside

* Second prepare the batter –
* In a bowl mix besan, asafoetida, red chilly & garam masala
* Add Ajwain and Salt to taste
* Add 1/2 Cup water and mix well to form a lump free batter
* Batter should not be too thick nor too thin
* Dip a spoon in batter to check batter consistency
* If batter leaves a thick coating on spoon then it is ok
* Add a spoon of oil and mix well
* Frying Bread Pakoras –
* Heat oil for deep frying the pakoras in a wok
* Apply mint-coriander chutney on 4 slices of bread and
on rest 4 slices apply tomato ketchup
* Apply 1 tbsp of the potato filling on each slice evenly
* keep Paneer and Onion slices on all chutney spread bread slices
* Sprinkle Chaat Masala on paneer and onion slices
* Cover it with Ketchup spread bread slices
* Just slightly press the sandwich well
* Take the sandwich and dip it in besan batter
* Coat the stuffed bread sandwich evenly with besan batter
* Do not to keep the sandwich a long time in the batter
* Deep fry the pakodas till they are crisp and golden brown
* Cut the Pakodas in triangular shape as shown in picture
* Sprinkle some chaat masala and   

    * Serve them hot with tomato sauce/Mint coriander chutney 

* Boil 2 cups of water in a pan 
* Add 1 Teaspoon of Chai masala(See Above for chai masala receipe) 
* Add 1 Teaspoon of grated ginger 
* Let it boil for few mins 
* Then Add 2 cups of milk and let it boil for few mins 
* Finally add Tea Leaves/Chaipatti 
* After few boils sieve the tea in cups 
* Serve with hot Bread Pakodas