Lamb / Mutton Keema | मसालेदार चविष्ट मटण खीमा |

Keema which translates to “Minced Meat” in English is one of the popular meat preparations in India. One of the simple and easy recipe you can prepare for Sunday lunch and serve it with traditional Mumbai “Laadi Pav” or Vade (deep fried Flatbread). The recipe I have share here is using Kolhapuri Masala, but you can use red chili powder or smoked paprika instead.

Murg Kalimirch (Black Pepper Chicken)

Chicken Kalimirch or Black Pepper Chicken is a onion and cashew based gravy spicy gravy, with added hung curd which gives it a rich texture and creamy taste. Traditionally It is made by marinating the chicken and then cooking it until ifs half done in tandoor. But in this recipe as it’s cooked at home we will cook the chicken in oven and preserve the juices which will add more flavour to the gravy. If you haven’t tried it yet, you should give it a try. Add black pepper powder and honey according to the required spiciness and sweetness.


500 grams boneless chicken

1 large onion cut into large cubes

10-15 cashews

3-4 green chillies

2-3 cloves

2-3 cardamom

½ inch cinnamon stick

8-10 whole black pepper

½ cup hung yogurt

3 tbsp yogurt

1 teaspoon black pepper powder (add more if required)

3 tbsp Butter

2 tsp ginger garlic paste

Honey as required

½ tsp cumin powder

½ tsp coriander powder

1 tsp garam masala powder

Salt to taste

Dash of lemon juice


The Mise-en-place

Cut onions into large cubes, cut green chillies, chicken into medium pieces. Marinate the chicken with yogurt (keep aside hung yogurt for later use), half the ginger garlic paste, salt, pepper powderand refrigerate for 5-6 hours.

In a small pot add 4 cups water, onion cubes, cashews and green chillies and simmer on medium flame until onions and cashews are fully done. (If cashews are not fully cooked, they wont blend into a fine paste). Blend into a fine paste.

The Curry

Set the oven on 400F. Line the tray with foil. Place the marinated chicken and cook until half done. Remove and set aside to rest.

In a pan place butter. When butter is hot add cloves, cardamon, cinnamon stick and whole peppercorns. Add in the onion and cashew paste, remaining ginger garlic paste and saute for 10-15 minutes on medium flame.

Now add chicken and fry on high heat for 10-12 minutes. Add hung yogurt mix well and cook for 4-5 minutes. Add in cumin powder, coriander powder, garam masala powder, salt and cook for 4-5 minutes.

Add water depending on required consistency of the gravy and cook until chicken is fully cooked. Finish it off with dash of lemon juice, honey as required sweetness and pepper powder. Serve with Garlic Naan, Roti or Rice.

Moong Pakoda / Moong Bhaji

Moong dal Pakoda or Moong Bhaji as known in Mumbai, is a popular snack from the streets of Mumbai. It is made from yellow moong lentils with addition of spices and herbs. In Dadar, we used to buy moong bhajis nearby Dadar station. Soaking the moong dal overnight will give a good texture after grinding into a batter. Serve with Coriander and Mint Chutney, Raw Papaya Chutney, Tomato Ketchup etc.


2 cups moong dal soaked overnight

7 green chillies

1 inch chopped ginger

A pinch of asafoetida 

Coriander powder

Salt to taste

Oil for frying 

Water for grinding moong dal


Wash and Soak moong dal 3-4 hours or overnight (I recommend it soaking overnight, it will give a good texture to Pakodas)

Drain all the water, the next day and grind it into a fine paste with green chilies, ginger, asafoetida, coriander powder and salt. Add water as needed. Make sure it’s not too watery.

Heat oil in a Wok, using a measuring spoon, drop the batter into the wok. Cook until crispy and golden. You will need to flip it a couple of times to cook them evenly.

Remove on a napkin to remove excess oil.

Serve the Pakodas with tamarind chutney, mint chutney, tomato ketchup etc. 

Malpua Rabdi

Malpua’s are small pancakes made with flour, deep fired in Ghee / clarified butter and soaked in sugar syrup. It is generally served with chopped dry fruits and rabdi.


Malpua batter: 2 cups flour, 1/2 tsp green cardamom powder, 1 1/2 tsp crushed fennel seeds, 2 cups milk (use more if needed to make batter), milk powder or khoya optional. Mix until you make a batter without lumps and deep fry in Ghee (clarified butter). Dip in Sugar syrup when hot. Leave for a minute , remove and keep aside.

Rabdi- Milk, sugar, saffron strands, green cardamom powder.. reduce until you get a desired consistency..

Sugar syrup – water, sugar

Stuffed Bhindi / Okra masala

Stuffed Bhindi/Okra is a popular Indian dish where Okra is stuffed with spicy and tangy masala filling. Bhindi should not be wet, hence after washing we dry it with a kitchen napkin.  In this dish bhindi is slit on one side and then stuffed with the masala and then can be fried and served as a side dish or can be made into an main dish which can be enjoyed with paratha, chapati or roti. 


For the Masala

3-4 tbsp oil

2 tsp whole cumin

700 grams Bhindi / Ladyfingers

1 large onion cubes

½ inch ginger julienne

5-6 garlic pods sliced

1 tomato chopped

4-5 Kokum / Gracinia Indica

1tbsp coriander powder

Chopped fresh coriander 

For the stuffing

1 cup besan (dry roasted)

1 tsp turmeric powder

2 tsp red chilli powder

2 tsp coriander powder

1 tsp cumin powder 

1 tsp garam masala powder

 ¼ tsp Hing / asafoetida

 2-3 tsp amchur powder / Dry Mango Powder

Salt to taste


Wash and wipe the bhindi / ladyfingers. Make sure it’s dry. Cut and make a slit in between. If the Bhendi is too big cut into halves.

Cut ginger into juliennes, slice the garlic, cut the onions in large cubes and chop the tomatoes.

In a bowl mix besan, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, hing, amchur powder and salt. Stuff the Bhindi with the mixture and keep aside. Make sure there are no lumps of besan.

In a kadhai, add oil. When oil is hot add cumin, when cumin starts to crackle, add garlic and ginger, saute for a minute on high flame.

Add onion cubes and saute on high flame until they are soft, add kokum saute and add tomatoes, saute until tomatoes are cooked. Add coriander powder and saute. 

Add Bhindi and cook until bhindi are cooked, add salt, coriander and mix.  Serve with Paratha, Roti or Chapati.

Schezwan Sauce

Schezwan sauce is a fusion Indo Chinese version of a hot chilli sauce. It is made with dry red chillies, onion, ginger, garlic, soy sauce, vinegar and sugar. I prefer using sweet onion as it adds a sweet flavour to the sauce. Using Dark Japanese soy adds a light taste to the sauce. Schezwan sauce is a spicy sauce with sharp flavours of chillies and garlic. One of the favourites of all among Indo Chinese cuisine, it is a good accompaniment for chicken lollipop, momos, spring roll etc. Apart from Indo chinese dishes, it also pairs well with pakoras, tandoori, potato wedges etc. It is also used in the main course for Schezwan fried rice or noodles. So it can be called a versatile sauce. 

Try the recipe and let me know your views….


25nos dry red chillies

1tbsp chopped ginger 

12 garlic cloves chopped 

1 sweet onion roughly chopped 

3 tbsp vinegar

2 tbsp soy sauce

3 tbsp oil

2 tbsp sugar


In a pot add red chillies, chopped onion. Add water enough to cover the cillies.

Cover with a lid and let it cook on high flame until chillies are soft and well cooked.

Remove the lid, let it cook on medium flame until 90% of water is evaporated. 

Blend it into fine paste and remove in a bowl. 

Heat the same pot, add oil, garlic and ginger. 

Let it cook until it’s a bit brownish in colour.

Add the chilli paste and saute on medium flame for 2-3 minutes.

Add vinegar and let it simmer on high flame for a minute.

Add Soy Sauce and let it simmer on medium flame for a minute. (I have used dark japanese soy sauce which is dark in colour but less) 

Add Ketchup and let it simmer for 2-3 minutes on medium flame, so the sourness of ketchup fades away.

Add sugar and let it simmer until you get a desired consistency. Serve

Paneer Noorjahani

Paneer Noorjahani is a dish originated from Mughlai Cuisine. It is a preparation made of Paneer (Cottage Cheese), with creamy and mild flavour. The recipe shared is a mild version, so you can adjust the spice level according to your needs, but I recommend to keep it mild so you can enjoy the true flavours of Mughlai Cuisine.


350 grams paneer

½ cup butter 

70 grams cashews

1 tsp kasoori methi (dry fenugreek leaves)

3 green cardamoms

1.5tbsp ginger garlic paste

1 tsp red chilli powder

¼ tsp turmeric powder

½ cup beaten curd/yogurt

A pinch of garam masala

3-4 strings saffron soaked in 1 tsp of warm milk/water


In a pan saute onions until they are soft and partially caramelized. You don’t want it to be fully caramelized or it will change the colour of the sauce/gravy. Remove and keep aside

In the same pan saute cashews until golden brown. Blend together onions and cashews until fine paste.

Heat butter in a pot, add green cardamoms and saute for a minute. 

Add onion cashew paste and saute for 2-3 minutes on high flame. Add ginger garlic paste and saute for 2-3 minutes until the raw smell disappears and the butter separates from the paste.

Add red chilli powder, turmeric powder, salt and saute for a minute. Add kasoori methi (dry Fenugreek leaves) and mix. 

Add beaten yogurt, let it simmer and then add saffron mixture, let it simmer for a minute. (Do not cook for more than a minute or saffron will give a bitter aftertaste to the sauce/gravy)

Sprinkle garam masala and adjust the seasonings before you add paneer (Make sure you dont keep mixing the sauce after adding paneer, or the paneer will crumble and will spoil the texture of the sauce)

Add Paneer and let it simmer for 3-4 minutes on low flame

Serve hot with Kulcha, Roti or Jeera Rice

Paneer Schezwan Frankie

Frankie, one of the quickest to make, and one loaded with flavors. If you are looking for something quick, yummy meal then this recipe is for you. these frankies are high in protein because of paneer. I always recollect the frankie i used to have at Shivaji Park; chicken, mutton and paneer etc were some of my favourites. The recipe i have shared is quick and easy to make..and delicious. Do share your reviews……


For naan:

½ tsp dry yeast

½ tsp sugar

3 tbsp warm water

1 cup plain flour

Salt to taste

1 tbsp yogurt

1 tbsp melted ghee/clarified butter

Lukewarm milk/water as needed


1-2 tbsp oil

1 chopped onion

½ cup ketchup

1 cup schezwan sauce

450 grams paneer

Chopped coriander

For Frankie Assembling:

1/2 sliced onion

4-5 slices cheese or grated cheese


Chop onion, coriander. Cut paneer into cubes or cylindricals.

 Yeast Mixture:

In a bowl, add yeast, sugar and warm water. Mix well

 In another bowl add flour, yogurt, yeast mixture, ghee/clarified butter and knead.

Add lukewarm water/milk as needed.


In a pan heat 1-2 tbsp oil. When oil is hot, add onion, sauet until onions are soft.

Add ½ cup ketchup, saute for a minute on medium flame.

Add 1 cup schezuan sauce, saute for a minute, add paneer cubes, cover with a lid and cook for 5-10 minutes or until paneer is soft.

Add chopped coriander, mix. remove in a bowl.


By now the dough must have doubled in size and soft. Make small balls and roll.

Heat tawa/Pan and cook naan on both sides. Place sliced/grated cheese, heat for a minute. Remove when cheese is melted.

On the naan, spread some prepared sauce and some paneer. Add some onion slices, some more cheese (lemon juice and chat masala optional), chopped coriander and roll.

Enjoy delicious Frankie at home…

Soya Manchurian

Soy chunks are made of soy flour and are the bi-products left out after extracting oil from the beans. They turn soft and spongy when submerged in warm or hot water. Also called Vegetarian meat as their nutritional value is similar to various kinds of meat. Soya chunks helps in boosting metabolism, muscle building and reduce the level of bad cholesterol in the body to name a few benefits. The recipe I have shared can be enjoyed as an appetizer or can be paired with fried rice. Try out the recipe and let me know your views…


500 grams Soy chunks

2 tbsp Soy Sauce

½ cup Schezwan sauce

2 bunch green onions

1 large onion chopped

3-4 green chillies sliced

2 tbsp ginger chopped

1 tbsp garlic chopped

Salt to taste

3 tbsp Oil


Soak Soya Chunks in hot water for 15-20 minutes

In a Kadhai/Wok heat oil when oil is hot, add ginger and garlic and saute for a minute on high flame.

Add green chillies, saute for a minute

Add onion and cook until they are soft

Add green onions and saute for a minute

Add soy sauce and mix. Add schezwan sauce and mix

Add soya chunks (squeeze all the water from the soya chunks) and cook. Sprinkle water add salt mix.

Place lid and cook until soy chunks are cooked. Adjust the seasonings.

It can be enjoyed as an appetizer or can be served with Fried Rice