Tag Archives: tsp cumin seeds

Aloo Bhari Hari Mirch (Potato Stuffed Indian Green Chilies)

Long Green Chilies are stuffed with potato mix and then stir fried.

Serve it as a side dish with Dal and Roti.


  • 10 large green mirch (chili peppers)
  • 2 large potatoes
  • 2 tbsp besan
  • 1 small onion finely chopped
  • 1 tbsp cilantro leaves finely chopped
  • 1 tsp amchoor powder
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp garam masala powder
  • Salt to taste
  • Pinch of asafetida
  • ½ tsp cumin seeds
  • 3 tbsp cooking oil


  • Wash and pat dry all the chili peppers. Make one slit along the length of the chilies from just under the stem to just above the end of the chili and pluck out the thick white vein in the middle along with the seeds. Keep aside.
  • Boil and skin potatoes.
  • Heat 2 tbsp of oil in a pan. Add cumin seeds and asafetida powder. When cumin crackles, add chopped onion and fry till onion is transparent. Add boiled mashed potatoes and sauté for 2-3 minutes on medium-low flame.
  • Add besan to the potatoes and mix well. Cover the pan and cook for about 4-5 minutes on slow flame. Now add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchoor powder and salt). Mix well and cook for a minute. Stuffing is ready. Now take the stuffing off the flame and cool it down. Add chopped cilantro leaves.
  • Fill the slit in the chili with the potato mix stuffing.
  • Eat 1 tbsp oil in a non sticking shallow pan on a medium flame. When the oil is ready, arrange stuffed chili peppers in the pan, and cook without lid till done.
  • Serve with Dal and Roti / Paratha.
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Posted by on February 1, 2012 in Vegetarian


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Chicken Chattinad

Chicken Chettinad is an authentic south Indian dish. You’ll find this listed in almost every South Indian restaurant menu. Traditionally, this dish is very spicy and oily and is cooked with some distinct ingredients such as poppy seeds, fennel seeds, coriander seeds along with tamarind.

I have modified the dish according to my own personal preferences. Chicken is cooked with freshly roasted and ground aromatic spices that give a very special aroma to the curry. Heat level of chicken is also adjusted according to my family’s requirements. It tastes great with parathas (Indian Flat bread).


  • 1 pound chicken (you can use a whole chicken cut into small pieces or leg or thigh pieces)
  • 1 large onion sliced finely
  • 1 medium tomato chopped finely
  • 4-5 curry leaves
  • 1 tbsp lime juice
  • Salt to taste
  • ¼ cup fresh grated coconut
  • 2-3 tbsp cooking oil or ghee
  • Chopped coriander leaves to garnish

Chicken marinade:

  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chili powder or Paprika
  • 2 green chilies finely chopped
  • ¼ tsp turmeric powder
  • 1 tbsp cooking oil
  • 1 tbsp lemon juice
  • 2 tbsp yogurt
  • ½ tsp salt

Spice mixture:

  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 aniseed stars
  • 2 dry red chilies
  • ½ ” piece of cinnamon
  • 2-3 green cardamom pods
  • 4-5 cloves
  • 8-10 peppercorns


  • Mix all the ingredients of the marinade with the chicken and keep aside for 2 hours.
  • Heat a heavy pan or skillet on a medium flame and roast the ingredients of spice mixture for 3-4 minutes (do not burn the spices). Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
  • In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
  • Add ginger garlic paste and fry for another 2-3 minutes.
  • Add the tomatoes and little salt; stir fry till tomato becomes pulpy.
  • Add the chicken and grated coconut, cover, and simmer till chicken is tender.
  • When the chicken is done add garam masala powder and lime juice; mix well and simmer for another 2 minutes. Turn off the flame and take out in a serving dish.
  • Garnish with coriander leaves and serve.
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Posted by on January 26, 2012 in Chicken Recipes, Non Vegetarian


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Shahi Chicken Korma

Chicken is cooked in a rich sauce of onions, yogurt and nuts.

It could be served with Baghara Chaawal (Fried Rice) or Stir fried Indian Flatbread and a vegetable.


  • 2 pounds chicken cut into 2 inch pieces washed and drained
  • 2 cups plain yogurt
  • 10 raw almond powdered
  • ¼ cup heavy cream

Onion Masala:

  • ¼ cup vegetable oil
  • 1 tsp cumin seeds
  • 1 cup finely chopped onions
  • 3-4 garlic cloves
  • 1 inch ginger

Nuts Mix:

  • ¼ cup raw cashew
  • 1 tbsp white poppy seeds
  • 1 tbsp desiccated unsweetened coconut
  • 1 tbsp whole fennel seeds
  • 1 bay leaf
  • ¼ tsp carom seeds

Dry Spice Powder:

  • 1 tsp ground coriander seeds
  • ½ tsp ground cumin seeds
  • 1 tsp garam masala powder
  • Salt to taste
  • 1 tsp red chili powder (or paprika)
  • Pinch of saffron

Whole Garam Masala:

  • 1 whole brown cardamom
  • 2-3 cloves
  • 1 inch cinnamon stick


  • Prepare yogurt: Line a fine mesh sieve with two layers of cheese cloth and place over a bowl. Pour in the yogurt, cover, and refrigerate overnight.
  • Prepare marinade:
    • Onion Masala: Warm the oil in a non stick skillet over medium high heat and add the cumin seeds, then after few seconds, the chopped onions, garlic, and ginger. Sauté for about 5 minutes until the onions are lightly brown. Lift them out of the oil, leaving as much oil behind as possible, and put them in a food processor or a blender.
    • Nuts Mix: Warm a small frying pan over medium heat and add the cashews, Poppy seeds, coconut, fennel seeds, bay leaf and carom seeds. Toast for a few minutes until they change color and smell roasted. Transfer to a clean spice grinder and powder finely. Add this powder to the food processor
    • Yogurt: Scrap the strained thickened yogurt into the food processor as well.
    • Dry Spice Powder: Add the ground coriander, ground cumin, garam masala powder, salt, saffron and red pepper powder (paprika), to the food processor.
    • Mince well all the ingredients, and then transfer to a large mixing bowl.
  • Marinate Chicken:
    • Put cubed chicken in the mixing bowl and coat well.
    • Marinate for 2-3 hours in the refrigerator.
  • Cook Chicken: Warm left over oil in the nonstick skillet over medium high heat.
    • Add the whole cardamom, clove, and cinnamon.
    • Pour in the chicken pieces without its marinade and stir fry continuously for 10 minutes. By this time the moisture should have evaporated and the oil should be floating on the top.
    • Stir in marinade, reduce the heat to low and cook for 10-12 minutes. Boil off the excess liquid if any. The sauce should be very thick at the end of the cooking time.
    • Cool for 5 minutes. Powder the almonds in a clean coffee grinder and mix them into the chicken curry along with the heavy cream.
  • Garnish with chopped fresh coriander leaves.
  • Serve with Baghara Chaawal (fried rice) or crispy Ande Ka Parantha and Baghara Baingan or any other green vegetable.

Do You Know?

Mughlai cuisine is a style of cookery developed in the Indian Subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Delhi, Kashmir, and Lucknow in Uttar Pradesh.

The cuisine is strongly influenced by Persian and Turkish cuisines of Central Asia. The food served in the vast majority of Indian restaurants in the Western hemisphere draws inspiration from Mughlai cuisine.

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Posted by on January 25, 2012 in Chicken Recipes, Non Vegetarian


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Hare Dhaniye Wala Murg (Cilantro Chicken)

Chicken cooked in sauce of fried onions and tomato with lots of fresh green Cilantro (coriander leaves).


  • 5 skinless boneless chicken thighs, each cut into 6 pieces, washed, dried

For the Marinade:

  • 1tbsp vegetable oil
  • 1 tsp chicken Tandoori Masala (available in Indian Grocery Stores)
  • 1 tbsp lemon juice
  • ¼ cup plain yogurt
  • Salt to taste

For the Gravy:

  • 3 tbsp vegetable oil
  • ½ tsp cumin seeds
  • 2 medium onions thinly sliced
  • 1 tsp garlic grated
  • 1 tsp ginger grated
  • ½ cup diced tomatoes
  • 2 green chilies chopped finely
  • 1 tbsp ground coriander seeds
  • ½ tsp ground cumin seeds
  • ½ tsp red chili powder/cayenne
  • ½ tsp turmeric powder
  • ½ tsp garam masala powder
  • Salt to taste
  • 1 cup packed fresh coriander leaves and upper tender stems – chopped, washed and drained


  • In a mixing bowl mix all ingredients of marinade well. Now toss in the chicken and coat well. Refrigerate for at least 1 hour.
  • To cook, warm oil in a non stick skillet over medium to high heat and add the cumin seeds. After a few seconds, add the onions. Sauté for about 4-5 minutes, until onions are golden. Add grated ginger, grated garlic, green chilies chopped, diced tomatoes and all dry spices (without garam masala powder) and salt; cook on low heat for 5-6 minutes or until the oil separates from the gravy.
  • Stir in the chicken and its marinade. Cover, and cook at medium low for 30 minutes or until chicken is tender, stirring occasionally. Add little water if required.
  • Fold in the chopped coriander leaves and garam masala powder. Simmer for 2-3 minutes.
  • Serve hot with Boiled Rice or Roti, Sabji and Raita of your choice.
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Posted by on January 25, 2012 in Non Vegetarian


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500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste


  • Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
  • Add fish pieces to the above mixture and mainate them for about 3 hours.
  • Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
  • Serve fried fish tikka with chopped onions.
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Posted by on January 17, 2012 in Fish Dishes, Non Vegetarian


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Dal Makhani



• 1 cup Whole Urad Daal
• 1 Onion (finely chopped)
• 3 Green chilies (finely chopped)
• 1 tbsp Red Kidney Beans
• A few Coriander Leaves (chopped)
• 4-5 flakes Garlic Paste
• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1 Tomato (finely chopped)
• 1/2 cup Stirred Curd
• 1/2 cup Fresh Stirred Cream
• 2 tbsp Butter
• 1 inch Ginger Piece (chopped)
• 1/2 tsp Coriander Powder
• 1/2 tsp Garam Masala
• Red Chili Powder to taste
• Salt to taste
How to make Dal Makhani:
Soak kidney beans overnight in water.
Put urad daal and kidney beans with water and a little salt in a pressure cooker and cook for about 25 minutes.
Mash the mixture and again cook for 15-20 minutes.
Add cream and curd to the daal.
Heat oil in a kadhai.
Saute cumin seeds and add garlic paste.
Fry the paste till light brown.
Add onions and saute till golden brown.
Add tomatoes, ginger, and green chilies.
Fry till tomatoes turn soft.
Now add turmeric powder, coriander powder, chili powder, and salt.
Fry for a few minutes.
Reduce the flame to medium. Add daal and stir.
Remove from the flame as soon as it begins to boil.
Add garam masala powder.
Garnish with chopped coriander leaves and add a dash of butter.
Serve with naan or hot rice.
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Posted by on January 16, 2012 in Vegetarian


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