Category Archives: NonVeg

Crisp Fried Bombay Duck – Bombil Fry

Now, Bombay Duck is not a duck from Bombay, okay. Rather, it’s a fish. Lizard Fish, to be scientifically precise. Weird, no. So is its unusual, slimy appearance. But the history, I tell you, is a lot more amusing… dates back to the British times. You have to Google it 🙂
Commonly known as Bombil, this peculiar fish has made Maharastrian kitchens its home.
And, this is one fish in particular that has intimidated me all these years. I somehow, couldn’t muster courage even to touch it. Bombil is wobbly, slippery and doesn’t have a taste of its own. It needs to be flavored with a really nice marinade and believe me, it’ll love you right back 🙂
Posting a link that shows how to clean and cut the fish. I followed it too.

8-10 medium size Bombay Ducks
8 cloves of garlic
1 inch ginger
2 green chilies
4 tsp Kashmiri chili powder
1/2 tsp turmeric powder
Juice of 1 lemon / 2 tbsp tamarind extract
1 cup rice flour (if you don’t have the flour, blitz the rice in the mixer to a really fine powder)
4 tbsp semolina
Sal as per taste
Oil for frying

1. Slit and pat dry the fish as per the link above and place them in a bowl.
2. Grind together ginger, garlic, green chilies, turmeric powder, red chili powder, salt and lemon juice to a smooth paste.
3. Apply the marinade and 1 tsp of rice flour to the fish. Leave it aside for 30 minutes.
I believe in marinating a little longer. I have it in my head that more the marinating time, the more flavored the fish will be.
4. Heat oil in a non-stick pan.
5. Mix the balance rice flour and semolina together.
6. Now dip the marinated fish in the flour+semolina mixture so it’s coated well on both sides. Dust off the extra bits and shallow fry till crisp and golden brown on both the sides.
7. Drain the excess oil on absorbent paper.
8. Serve with steaming hot rice and curry or just like that with green chutney or ketchup.

1. Oil has to be really hot for the fish to fry properly and turn crisp. Reduce the flame if you feel the crumbs are burning.
2. There’s one central bone or thorn in the fish that is soft and tender. And it cooks well while frying the fish. So don’t bother to chuck it out while slitting the fish. I too didn’t.
3. It’s best to fry the fish when you are ready to serve. That’s when you really enjoy the crispness. Keep it for long and it wears off and turns flat.
May be you can try warming it up in the OTG. I’m yet to try it.

I believe in my heart, whatever dish you cook with all your love and care, it will be the most celebrated dish ever…


Goan Sausage Pulao

A visit to Goa doesn’t need an itinerary or a plan. Because, here things just happen. You don’t plan stuff when you visit your home, do you? Goa is home. Home to its locals and tourists alike. Hire a bike or a car and jet off to make the most of its beaches, nightlife, shopping and food.
I have a proclivity to markets – the bustling Mapusa, Margaon and Panjim markets and their cheeky vendors are the places where I feel, is the actual essence of Goa.

Goan cuisine is a magical amalgamation of the Hindu, Muslim and the Portuguese influence. The indigenous Pork Sausages are a typical reflection of the Indo-Portuguese cuisine. These long, entwined, fiery red and aromatic beaded necklaces dangling from the stalls have always caught my fancy.
The ubiquitous Pork Sausage Pulao is practically every restaurant’s sweetheart and so is my husband’s.

So, I decided to try it back home. It was as inviting, gorgeous and bursting with flavors, as it did in the restaurants in Goa.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 3

1 cup (250 gms) Basmati rice
2 cups of water
14 beads of homemade Goan Sausages
2 medium size onions, finely chopped
2 medium size tomatoes, finely chopped
2 green chilies, slit
8 cloves of garlic, minced
1 tsp turmeric powder
1/2 tsp sugar
Salt as per taste
Oil for frying
Chopped coriander for garnish
Whole Spices:
2 bay leaves
4 green cardamoms
1 black cardamom
4 cloves
1 cinnamon stick
4 black pepper corns
1 tsp cumin seeds

1. Wash, drain and soak the basmati rice for about 15 minutes
2. Remove the sausages off their casings.
3. Heat oil in a non-stick pan and add the whole spices. Fry till aromatic.
4. Toss in the onions and fry till translucent and golden brown.
5. Add minced garlic and slit green chilies and saute.
6. Tumble in the chopped tomatoes and cook till they are soft.
7. Add turmeric powder and stir.
8. Now add the sausages and saute till aromatic and the oil starts leaving from the sides.
9. Add the soaked rice and mix well.
10. Pour in the water, sprinkle salt, sugar and stir gently.
11. When it comes to boil, cover it up and cook on low for about 15 minutes or till done.
12. When cooked, leave it covered for about 10 minutes. This helps the flavors and aroma to permeate through.
13. Gently toss the pulao with a fork, so you don’t harm the long, beautiful grains of rice.
14. Garnish with fresh coriander and serve with a wedge of lime.

P.S.: Here, simplicity is the key. The tangy vinegar, smoked paprika, a dash of garam masala, spicy pepper and few other ingredients together add an intense flavor to the minced pork.
The Pulao is nothing but heaven sizzling on your plate 🙂

Crispy Lamb Chops

Hello Everyone!

Sorry, haven’t posted since long. Had been busy with few other assignments. Made a short, fun-filled trip to Goa, para-sailed, ambled the golden, serene beaches and stuffed my face with tonnes of fish.
Then a long long drive to Pune. It’s definitely an adventure to try out new recipes at home. But it’s an entirely different experience to relish and cherish them in the place they were born. Steaming hot, spicy and gorgeously red Misal with Paav is one such. A specialty of Pune, every Punekar takes utmost pride in.
Cooking ran parallel as well…perhaps, not as frequently. But yes, it did 🙂

Did I mention, I participated in a beauty pageant and made it to the top six… 🙂 🙂

Coming back to business…Tried Nigella’s Crisp Lamb Chops yesterday. Fun to cook, fun to eat. The sound when you dig your teeth into them, is totally rewarding. I tweaked it a little, as I didn’t have all of her ingredients. But, they were super super yummm!
5 lamb chops (with bone in)
2 tsp red chili powder (you can also use smoked paprika or chili flakes)
1 tsp dried oregano
1 tsp dried rosemary (optional)
zest of a lemon
1 tsp lemon juice
A pinch of black pepper
Salt as per taste

For frying:
100 grams fresh white breadcrumbs (or as required)
1 tbsp grated parmesan cheese
1 large egg (beaten with salt and pepper)
Oil for frying

1. Remove the thick layer of fat from around the edge of each little chop, either by tearing it off by hand, or with a pair of scissors. Be careful not to lose the shape of the chop, though, or it will fall to pieces on frying.
2. Layer the chops between two sheets of clingfilm, and whack them vigorously with a mallet or rolling pin so that they are flattened a little. Be careful not to massacre them 😛
3. Rub the chops well with all of the marinating ingredients. Cover the bowl with a cling film and leave it in the fridge for at least two hours. This tenderizes and flavors the meat really well.
4. Then, in a wide, shallow bowl, combine the breadcrumbs and parmesan.
5. In another bowl, beat the egg and season it with salt and pepper.
6. Pour some oil, about 1cm / ½ inch deep, in a fry ban and heat it.
7. Dip the lamb chops first in the egg mixture and then press them well in the cheese and breadcrumbs before frying them in the hot oil.
8. Cook the chops for about 3 minutes each side. Adjust the flame, so that they are cooked through. They should be a deep golden brown and crunchy on the outside, tender and pinkish on the inside.
9. Serve hot with mint chutney or tomato ketchup. They taste equally good at room temperature or even cold.
10. Pack them up in an airtight container and they’ll last a good 3-4 days.


Spicy Kerala Chicken Curry

I came across this recipe while scouring the YouTube for Chicken curries cooked the Kerala way. The video was shot entirely in Malayalam (predominant language spoken in Kerala) and I am Malayalam-illiterate. But one look at the process and I was already drooling.
It tastes mind-blowing more than it looks; not to forget the super-easy part.
spicy-kerala-chicken-curryPreparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4

For curry:

500 gm chicken
3 medium size onions, sliced
2 tbsp ginger, finely chopped
10-12 cloves of garlic. Leave them whole
2 green chilies, slit (those thin, dark ones are really hot. So use accordingly)
1 medium size tomato, sliced
1/2 tsp turmeric powder
2 tbsp coriander powder
2 tbsp red chili powder (Alter as per your spice-tolerance level)
1 tsp black pepper powder
1/2 tsp fennel seeds powder
1/2 tsp cinnamon powder
3 – 4 tbsp coconut oil
Salt as per taste
1/2 to 1 cup water, as per the desired thickness

For tempering:
1 tbsp coconut oil
3/4 tsp mustard seeds
3 dried red chilies, broken
2 green chilies, slit
8-9 curry leaves

For Curry:
1. Heat oil in a kadhai or a heavy bottomed pan.
2. Add onions, chilies, ginger and garlic. Fry till soft and translucent.
3. Add all the spice powders and saute for one minute.
4. Toss in the tomatoes and fry till soft.
5. Now add water, sprinkle salt and bring it to boil. Now reduce the flame and let it simmer for 3-4 minutes, until the mixture turns into a thick gravy.
6. Slowly tumble in the chicken pieces. Stir, so they are all coated in the gravy.
7. Let the curry simmer for around 10-15 minutes or until the chicken is tender and cooked.

For tempering:
1. Heat 1 tbsp of oil in a separate pan.
2. Add mustard seeds and let them splutter.
3. Now add the curry leaves, green and red chilies and fry on slow flame for a bit. Red chilies tend to burn soon. So take care here.

Now add this tempered mixture to the simmering curry and cook for another 3-4 minutes till the curry is flavored.
Serve with steamed rice and a wedge of lime.

P.S.: *You will also enjoy it with Appams – Kerala style pancakes made with fermented rice batter and coconut milk.
In Sri Lanka, they are known as Hoppers.
*Coconut oil is the stellar ingredient here. All the flavor that the curry has, is because of the coconut oil. Do not use any other oil for this recipe except this one. 
*Do not add too much of water in Step 5. You don’t want a really runny curry.
More water can always be added in Step 7. This way you get your desired consistency and also save your curry.
* Alter the amount of green chilies and chili powder as per you tolerance level.


Apple Pancakes

A fuss-free start to a fuss-free day! That’s a catchy one :).
My fluffy Apple Pancakes are just what you need to kick off your day. Mighty easy, super yummy and with a sprinkle of health. Have them with your cuppa and you’re good to go.
One is the rule of thumb here. All you need, is a cup. Yes, a cup or…even a mug 🙂
Apple Pancakes
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2 (depending on the size of pancakes)

One cup plain flour
One cup milk
One egg, big size
One apple
One tsp sugar (optional)
One pinch salt
Butter for frying

1. Heat up a fry pan.
2. In a big size bowl, whisk together flour, milk, egg and salt.
3. Grate apple, tip it in the above mixture and combine.
4. Add butter to the pan and spoon the batter making pancakes of desired size and thickness. Keep the heat on medium.
5. If you have a larger pan, you can ladle in two to three at a time.
6. Fry for couple of minutes or until bubbles start to appear on the top; then flip them over and cook the other side.
7. Keep going until all the batter is used up.
8. Serve with a sprinkle of icing sugar and a generous drizzle of honey or maple syrup.

P.S.: 1. In place of apple, you can also use grated pear, blueberries or chopped strawberries.
2. Top them up with a dollop of curd or vanilla ice cream.
3. You can use sliced bananas, strawberries or fruits of your choice as sides.
4. Since there is no sugar added, you can make sweet or savory pancakes.
5. If the batter is extra, pack it up in an airtight container and leave it in the fridge for frying later. It stays for 1-2 days.

Have a nice day 🙂

Tortilla de Patata – Spanish Potato Omelette

This traditional and rustic Spanish dish is unimaginably simple with just five ingredients that peep from your shelf all the time. These are those humble ones that lend a hearty goodness, savory flavor and style to the otherwise basic omelette.
Spanish Potato OmlettePreparation Time: 10 minutes
Cooking time: 10 minutes
Serves: 2 to 3

4 Eggs
2 medium size potatoes – peeled or skin on, as you wish
1 medium size onion, finely chopped
Black pepper, a pinch, coarsely ground
Salt to taste
Oil for frying – Olive oil or vegetable oil

1. Cut potatoes into thick slices.
2. Heat oil in a large frying pan.
3. Add the potatoes and onions and fry gently, partially covered, stirring occasionally until softened. Do not overcook the potatoes.
4. Strain the potatoes and onions into a large bowl.
5. Set the strained oil aside. It will be used for frying the omelette.
6. Meanwhile, beat eggs together with salt and pepper.
7. Pour the beaten eggs into the bowl of fried potatoes and onions and stir gently to combine. 8. Pour this mixture into the large frying pan.
9. When the surface looks cooked, loosen the bottom of the omelette with a spatula.
10. Invert a large plate over the pan and carefully turn the omelette out onto it. Slide the omelette back into the pan with the uncooked side down.
11. Cook until the eggs are set. Garnish with chopped coriander and serve.

Buen Dia! 🙂

Hyderabadi Mutton Dum Biryani

Believe me you, cooking Dum at home is not at all formidable as it sounds. In fact, the entire process is invariably comforting and in every way, rewarding. This was my first time at Dum Biryani, but the end result…it was worth every moment of time and every bit of the effort.
Pure foodgasm!
Now, since we have a long way to go, I better keep my chatter short and start off with the recipe.

Doesn’t this pic get your tummy rumbling already 😉
Hyderabadi Mutton Dum BiryaniMarination time: 12 hours minimum
Cooking time: 1.30 hours
Serves: 4 – 5

For Marination:
Mutton – 250 gm
Ginger garlic paste – 1 tbsp
Turmeric powder – 1/4 tsp
Chilli powder – 3 tsp
Garam masala powder – 2 tsp
2 Green chillies, finely chopped
Yogurt/Curd – 2 tbsp
Juice of 1/2 lemon
Raw Papaya paste – 3 tsp
Few iMnt leaves, finely chopped
3 tbsp Coriander leaves, finely chopped
Onions fried-till-brown – 1 tbsp
Salt to taste

For Biryani:
300 gms Basmati rice
4 big onions, thinly sliced
2 big potaotes, cut into quarters or 4 small ones cut into halves
4 tbsp Ghee
1 tbsp Oil for biryani
5 tbsp Oil for frying onions
5 tbsps saffron milk. (I did not have saffron. So mixed the color in the milk instead)
Small bunch of chopped coriander
few mint leaves
Whole spices:
1. 3 bay leaves
2. 4 green cardamoms
3. 5 cloves
4. 5 black pepper corns
5. 2 medium cinnamon sticks
6. 1 star anise
7. 1 black cardamom

Chapati dough to seal the lid
Raisins and Cashews for garnishing

Vessels needed:
Big heavy bottom chatti or pot
Lid that fits perfectly
Big tawa that can sit the chatti

I have divided the entire process into 4 steps so it looks a lot simpler. Each then has its sub-steps.
Here you go:
1. Marination: Marinate the meat in all the ingredients, cover and let it sit in the fridge for at least 12 hours before cooking.

2. Frying Onions and Potatoes: Heat 5 tbps oil in a pan and fry onions till brown and crisp.
In the same oil, fry potatoes and leave aside.

3. Cooking rice:
Soak the rice for 30 minutes before boiling.
Boil water and tumble in the soaked rice.
Sprinkle little salt and let it boil, only till half cooked. Careful not to cook it completely. The rice will be cooked till completion in Dum.

4. Dum Biryani:
1. Heat 1 tbsp oil + 4 tbsp ghee in the chatti.
2. Add the all the whole spices mentioned above and fry till aromatic.
3. Gently add the marinated meat and stir. Cook for about five minutes and turn off the heat. (Do not let it cook more as the rest will be slow-cooked in Dum)
4. Layer it up with half-cooked rice and a drizzle of saffron milk.
5. Add few chopped corriander and mint leaves.
6. Here you can add fried potatoes if you wish.
7. Layer the remaining rice and saffron milk.
8. Again, add few chopped coriander leaves, tear few mint leaves. Lastly, add fried onions (leave some for final garnish).
9. Sprinkle raisins on the top.
10. Finally, cover it up with the lid and seal with chapatti dough so the steam doesn’t escape.
11. Now, keep the tava on the flame and then the chatti on the tava.
12. Let the Dum cook on low to medium for about an hour.
The pic below will give you an idea of the setting. Pardon me with the aesthetics here :p
Dum Biryani sealWhen ready, remove the seal and hold your breath.
The enticing aroma that wafts from the chatti straight into your nose… that is pure sensory overload!
While plating, garnish with fried onions, raisins and cashews and dig in.

So go on…cook up a storm that’ll tantalize the Mughal taste-buds in the heavens above.
Savour a slice of Hyderabad on your plate 🙂