Bread Pakora/Pakoda

Monsoon season calls for something hot and tasty delicacy. Whenever rain starts, we Indians like to have tea/coffee with some hot Pakoras!!!

Pakoras is liked by everyone and during monsoon it tastes great with hot tea/coffee. Here I’m showing the recipe of Bread pakoras made along with tasty potato stuffing. Perfect when Guests arrive at your home. You can even have this at breakfast. Lets make hot Bread pakoras. cover photo.jpg


For stuffing:

  • Potatoes-3 to 4 (medium sized, boiled and grated)
  • Green peas- 1/4 cup(boiled)
  • Chilli-garlic paste- 2 tbsp
  • Curry leaves- 6 to 8
  • Mustard seeds- 1 tsp
  • Coriander leaves- 3 tbsp (finely chopped)
  • Turmeric powder- 1/2 tbsp
  • Red chilli powder- 1/2 tbsp
  • Coriander powder- 1 tsp
  • Garam masala powder- 1 tsp
  • Asafoetida- 1 pinch
  • Salt- as required
  • oil- 1 tbsp

For cover

  • Bread slices- 6 slices
  • Gram flour(besan)- 1 cup
  • Carom seeds- 1 tsp(crushed)
  • Salt- as needed
  • Water- (3/4 cup or as needed)
  • Baking soda- 1 pinch
  • Oil- for dip frying pakoras.


  1. For chilly-garlic paste:In a plate take 8 to 10 garlic cloves, 1/2 inch ginger, 3 green chillies, 1 tbsp cumin seeds. Add these ingredients in a mixer and grind it to paste(The paste will be coarsely grounded due to cumin seeds).  bread pakora step 02.jpg
  2. Boil potatoes and let them cool. Grate and keep aside. Boil green peas and keep aside.bread pakora step 01
  3. In a pan, heat oil and add curry leaves, mustard seeds. Let mustard seeds crackle. Then add chilly- garlic paste. Fry it for a min. Then add turmeric powder and saute.



  4. Then add Grated potatoes and green peas. Mix well. Then add all powdered spices. Mix them.Finally add chopped coriander leaves. Turn flame off. Your stuffing is ready. Let it cool completely. Till then lets prepare batter.


  5. In a bowl add Gram flour, salt, baking soda and carom seeds.bread pakora step 08.jpg
  6. Add water little by little and make batter. The batter consistency should be thin.bread pakora step 09.jpg
  7. Take two slices of bread, place stuffing on one slice and close it another slice. Repeat this with all slices of bread. Then cut it into triangles.



  8. In a frying pan heat oil . Add enough oil to dip fry bread pakoras.bread pakora step 12.jpg
  9. Dip the stuffed bread in gram flour batter. Fry the pakoras one by one.bread pakora step 13.jpg
  10. Fry Bread pakoras on both sides till golden on medium flame. When done remove pakoras on paper towel. bread pakora step 14.jpg
  11. Your bread pakoras is ready. Serve hot with tea. Serve along with sauce. Enjoy with friends and family._20170701_163424.jpg

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Veg. Momos

Recipe of delicious street food Veg. Momos…………………Momos are famous in Mumbai and everyone loves it. Momos can be made in variety of stuffing’s and can be a little time consuming…….. but they are really very tempting and delectable. Today I’m gonna show you the recipe of simple Veg. Momo’s. Lets make them..Veg. momos 2.jpg


for outer cover-

  • All purpose flour- 1 cup
  • Water- 1/3 cup or as required
  • Oil- 1 teaspoon
  • 1/4 tsp salt

for stuffing- 

  • Onion- 1, finely chopped
  • Cabbage- 1/2 cup, finely chopped
  • French Beans- 1/3 cup, finely chopped
  • Carrots- 1/4 cup, grated
  • Capsicum- 1/4 cup, finely chopped
  • Spring onions- 1/2 cup, finely chopped
  • Shallots (optional)
  • Ginger-garlic paste- 2 tbsp
  • Soya sauce- 1 tbsp
  • Chilly sauce- 1 tbsp
  • Vinegar- 1 tsp
  • Garam masala power- 1 tbsp
  • Red chilly powder- 1 tsp
  • Black pepper powder- 1/4 tsp
  • oil- 1 tbsp
  • Salt- as required(add less salt as water can come out making momos soggy)


  1. Check out ingredients for making Veg. momos Veg. momos recipe ingredients
  2. First make dough, in a bowl add all purpose flour, salt and oil. Make dough by adding water step by step and make a soft, firm dough. Keep aside.


  3. Lets make stuffing. In a pan add 1 tbsp of oil. Add ginger-garlic paste and saute for 1 min. Add chopped onion and fry till golden brownVeg. momos recipe step 03
  4. Add chopped cabbage, french beans and carrot. Cook them on a medium – high flame for 5 to 7 mins. Veg. momos recipe step 04.jpg
  5. Add red chilli powder, garam masala powder, black pepper powder, soy sauce,red chilly sauce, salt and mix well.Veg. momos recipe step 05.jpg
  6. Add spring onions, mix and turn the flame off. The stuffing is ready. Let the stuffing cool completely.


  7. Make small balls from dough and dust it little. Roll it using roll pin of 3 inch diameter. IMG_20170618_001046
  8. Add water with your finger tips to the corners. Then stuff 1 tbsp of stuffing and start pleating the Momos. Then join them to center. If you know how to make modak then it will be simple for you to make momos.


  9. Similarly make momos of every ball. Veg. momos recipe step 10
  10. Then in a steamer add around 1/2 to 1 cup of water. Grease the streamer plate with oil and place momos one by one. Cook them for 10 to 12 mins. When done the cover will look translucent and will not be sticky. Veg. momos recipe step 11
  11. When done, remove steamer plate and let momos cool.  Remove one by one. Your Homemade veg momos are ready. Serve them with Schezwan sauce /mint chutney /mayo.Veg. momos 1.jpg


Veg. momos cover pic 01.jpg





Ferrero Rocher shake

Rich taste of Ferrero rocher is loved by everyone. Ferrero Rocher shake have an unique and awesome taste loaded with chocolate…. So lets make Ferrero Rocher shake

Ferreeo Rocher shake 03.jpg

Ingredients:  (serves 2)

  • Ferrero Rocher chocolate- 4 to 5
  • Chilled Milk- 1 cup
  • Nuetella spread- 2 to 3 tbsp
  • Sugar- 2 tbsp
  • Chocolate Ice cream- 3 scoops(for shake)
  • Chocolate Ice cream- 2 scoops- (for garnishing)
  • Chocolate sauce- for garnishing.



  1. Check the ingredients for making Ferrero Rocher Shake.Ferreeo Rocher shake step 01.jpg
  2. Remove Ferrero rocher from pack and add it to the grinder.
  3. Add Milk, sugar, Nutella, chocolate icecream and blend them. If you want more Ferrero Rocher, you can add 2 more 😀Ferreeo Rocher shake step 04.jpg
  4. Your Ferrero Shake is ready, lets start garnishingFerreeo Rocher shake step 05.jpg
  5. In a glass, add 1 tablespoon of Chocolate sauce each.Ferreeo Rocher shake step 06.jpg
  6. Add shake. Top them with chocolate icecream. Swirl chocolate sauce and add crushed Ferrero Rocher.



Your Ferrero Rocher shake is ready. Enjoy with your Family and Friends. _20170604_142255


Rajma Chawal

Rajma chawal step wise recipe- simple and easy recipe. Its my special recipe which I have make in my own way…My whole family including my children loves Rajma chawal 

Rajma chawal is a famous punjabi dish made of Kidney beans in soft and creamy curry. Kidney beans are soaked overnight and then pressure cooked till its soft. And later the rajma masala is made. The rice i have used is Basmati rice which is soaked in water for an hour then cooked. So lets make Rajma chawal.

Rajma Chawal cover pic.jpg


  • Kidney beans- 250 grams(soaked overnight and pressure cooked for 25 mins)
  • Onions- 4 large, sliced and pureed
  • Tomatoes- 5 to 6 , sliced and pureed
  • Curd- 4 tablespoons or small bowl
  • Jeera or cumin seeds – 2 teaspoons
  • Bay leafs- 2 or 3
  • Cloves- 2 to 4
  • black pepper- 2 to 3
  • cinnamon- 1/2 inch
  • turmeric powder- 1/2 tablespoon
  • Red chilli powder- 1 tablespoon
  • Coriander powder- 1/2 tablespoon
  • Garam masala powder- 1/2 tablespoon
  • salt – As per your requirement


  1. Checkout all ingredients for making Rajma masala.Rajma Chawal step 01
  2. In a saucepan, add oil and add cumin seeds, bay leaves, cloves, blackpepper, cinnamon and saute till seeds pops. Rajma Chawal step 02
  3. Add onion puree and cook till golden brown Rajma Chawal step 03.jpg
  4. Add tomato puree. Cook till oil oozes out. Rajma Chawal step  04.jpg
  5. Add turmeric powder and red chilli powder. Saute for 1 min. Rajma Chawal step 04
  6. Next add the curd. Cook till oil oozes out of it. Rajma Chawal step 05.jpg
  7. When done, add the cooked Kidney beans and mix well.Rajma Chawal step 06
  8. Add coriander powder, garam masala powder and salt. mix again.Rajma Chawal step 07.jpg
  9. If the gravy is thick, add 1/2 cup of water and cook with lid for 2 to 3 mins.Rajma Chawal step  08.jpg
  10. Your Rajma masala is ready. Serve it with rice. You can also have it with roti.Rajma Chawal.jpg

The delicious Rajma chawal is ready. Enjoy with your family 🙂


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Misal Pav

Misal Pav cover pic 1.jpg

Misal pav is Maharashtrian recipe. Its served in different ways in different parts of Maharashtra. It is made with sprouts,  spices and later served along with Farsan and Pav (Bread). But it tastes delicious  and its a must try recipe. If you love to eat spicy food then Misal pav will become one of your favorite. So lets begin…….


  • Sprouts – 250 grams (you can use matki  or you can use mix sprouts too)
  • 3 cups of water to boil

For Masala

  • Onions- 2, sliced
  • Tomatoes- 2 sliced
  • Dry coconut- grated or chopped 2 tablespoons
  • Garlic cloves- 4 to 5
  • Ginger- 1/2 inch

For gravy

  • Curry leaves- 8 to 10
  • Green chillies – 2 or 3
  • Mustard seeds- 1/2 tablespoon
  • Asafoetida – 2 pinch
  • Turmeric powder- 1/2 tablespoon
  • Red Chilli powder- 1 tablespoon
  • Coriander powder- 1 tablespoon
  • Garam masala powder- 1 tablespoon
  • Tamarind paste- 1 tablespoon (here I have used home tamarind)
  • Jaggery – 1  small peice (optional, to balance the taste)
  • salt- as per your taste

For kat (soup)

  • 4 Tablespoons oil
  • crushed garlic- 4
  • 1 or 2 tablespoons of Red chilli powder (It depends how much spicy you prefer)


  1. Soak Matki overnight for 6 hours and remove water. Tie matki in a muslin cloth for next 6 hoursMisal Pav step 1.jpg
  2. Boil  3 cups of water in a pot or vessel.Misal Pav step 2.jpg
  3. Add sproutsMisal Pav step 3.jpg
  4. Boil it for 10 mins to 15 mins. See to it does not overcook.Misal Pav step 4.jpg
  5. Drain the water in a bowl and later we will need the water for kat(soup)Misal Pav step 5
  6. Now next we will prepare  masala.Misal Pav step 6.jpg
  7. In a pan add dry coconutMisal Pav step 7.jpg
  8. Roast them till its golden brown. Remove and keep it aside.Misal Pav step 8.jpg
  9. Now add little oil about 1 teaspoon and heat.Misal Pav step 9.jpg
  10. Add sliced onion and fryMisal Pav step 10.jpg
  11. Fry them till they are golden brownMisal Pav step 12.jpg
  12. Add ginger and garlic and saute them for 2 minsMisal Pav step 13.jpg
  13. Add tomatoes. Misal Pav step 14.jpg
  14. Cook them for 5 mins until they are soft. When done, turn flame off and let thiscool.Misal Pav step 15.jpg
  15. In a mixture/grinder addroasted dry coconut.Misal Pav step 16.jpg
  16. Add the pan mixture in it .Misal Pav step 17.jpg
  17. Grind it into fine paste. Your masala is ready, keep it asideMisal Pav step 18
  18. Keep your ingredients ready for gravyMisal Pav step 19.jpg
  19. In a pot/vessel Add heat oilMisal Pav step 20.jpg
  20. Add mustard seeds, curry leaves and asafoetida.Misal Pav step 21.jpg
  21. Add green chilles and fry it for 1 minMisal Pav step 22
  22. Add turmeric powder and mixMisal Pav step 23.jpg
  23. Now add masala and saute for 2 minsMisal Pav step 25.jpg
  24. Add red chilli powder and mix very wellMisal Pav step 26.jpg
  25. Add Coriander powder, garam masala powder and saute it.Misal Pav step 27.jpg
  26. Add sprouts and mix well Misal Pav step 29
  27. Add around 1 cup of water and salt to taste.Misal Pav step 30.jpg
  28. Add the tamarind paste and jaggery.Misal Pav step 31.jpg
  29. Mix it well and boil the gravy for 5 mins.Turn flame off. Keep ready 4 crushed garlic cloves for katMisal Pav step 32.jpg
  30. In a small frying pan, add oil. The oil should be more so that it floats on the soup. Thats called kat.Misal Pav step 33.jpg
  31. Add crushed garlic, fry till golden.Misal Pav step 35.jpg
  32. I have already removed the sprouts water in an vessel. Add this oil to the soup.Misal Pav step 36.jpg
  33. On a slow flame, heat the soup. Add a pinch of Turmeric powder.Misal Pav step 37.jpg
  34. Add salt. Mix well.Misal Pav step 38.jpg
  35. Your Kat is ready. Now lets start searving. Pour one spoon of sprouts and gravy in a bowl. Add 2 spoons of kat(soup) on it. Add farsan on top and sprinkle some onion and coriander. Misal Pav step 40.jpg
  36. Your Homemade Misal pav is ready. Serve it with paav (bread) and lemonIMG_20170425_113513.jpg


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Mac n cheese pasta

Easy mac n cheese pasta. Cheesy macaroni tastes delicious, you can never resist from having this……. simple and easy recipe, lets start making mac n cheese 🙂


  • Macaroni pasta- 1 cup
  • all purpose flour- 3 tablespoons
  •  cheese- 1 and 1/2  cups
  • butter- 5 tablespoons
  • milk – 2 cups
  • black pepper – one pich or as per your taste
  • salt- 2 or 3 tablespoons
  • onion- 1/2
  • cloves-3
  • bay leaf- 1



  1. In a big pot or a vessel, boil around 4 cups of water.mac n cheese step 01.jpg
  2. Add 2 tablespoons of salt.mac n cheese step 02.jpg
  3. Add the elbow macaronimac n cheese step 03
  4. Boil pasta till its al dente, means it should be cooked to firm to the bite. when cooked, drain the water and add some oil so that the pasta does does not stick to each other.mac n cheese step 04.jpg
  5. Now we are going to prepare the white sauce. For that we require 1/2 onion, one bay leaf and 3 cloves. Pierce the clove in onion such that the bay leaf should be in middle as shown below in picture.mac n cheese step 05
  6. Now in a pan, melt butter.mac n cheese step 06.jpg
  7. Add all purpose flour. With the help of spoon or whisk, mix it very well. mac n cheese step 07.jpg
  8. Cook it flour, till a nice aroma comes. The colour of the flour will change to golden.mac n cheese step 08.jpg
  9. Add Milk. Keep stirring so that no lumps are formed. Cook this for 2 mins on low flame.mac n cheese step 09
  10. Now we will add peirced onion. Boil the sauce for another 5 mins. If the sauce is getting thick add more milk. mac n cheese step 10.jpg
  11. After boiling, remove the onion. mac n cheese step 11.jpg
  12. Now we are going add the cheese.  Keep stiring the sauce till the cheese meltsmac n cheese step 12.jpg
  13. Add a 1/4 tsp of salt and black pepper.  Your white sauce is ready.mac n cheese step 13
  14. Shift the boiled pasta in a oven- proof bowl. Add white sauce on top of pasta.mac n cheese step 14
  15. See to it that your whole pasta gets covered in sauce.mac n cheese step 15.jpg
  16. Bake this at 300 degrees for 15 mins. Serve hot.mac n cheese step 16.jpg

Try this at your home and share your experience. Thank-youmac n cheese pasta cover pic

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Chicken pulav

Chicken pulao or pulav is very simple and easy to make dish for lunch or dinner…….This recipe takes less time and effort to make when it comes to non-veg.

Chicken pulao can be eaten with raita(curd) or kachundar(salad). Perfect when some special guests arrive at home. So lets start preparing our dish Chicken pulav

chicken pulav recipe.jpeg


For marination :

  • Chicken-500 gms
  • Yogurt/curd-1 big bowl
  •  Ginger-garlic paste- 2 tbsp
  • Turmeric powder- 1/2 tsp
  • Red chilly powder – 1 tsp
  • Coriander powder- 1 tsp
  • Garam masala powder- 1 tsp
  • Salt – As per your taste

for Pulao:

  • Basmati Rice- 2 1/2 cups
  • Onions- 3 (sliced)
  • Tomatoes-2(sliced)
  • Ginger- garlic paste-2 tbsp
  • cumin seeds- 1 tsp
  • Bay leaf-2
  • Cinnamon stick-1
  • Black pepper- 4 to 5
  • Cloves- 4
  • Star anise- 2
  • Green cardamom- 4 to 5
  • Red chilies- 3
  • Turmeric powder- 1 tsp
  • Red chilly powder- 2 tbsp(you can even add less chilly powder for less spicy version)
  • Coriander powder- 1 tbsp
  • Garam masala powder- 2 tsp
  • Oil – 4 tbsp(you can add less oil)
  • Salt – as per your taste


  1. Check ingredients for making chicken pulav.chicken pulav recipe  step 01.jpg
  2. In a bowl add all marination ingredients except chicken and mix very well. Then add chicken and marinate chicken for 3 to 4 hrs in refrigeratorchicken pulav recipe  step 02.jpg
  3. In a heavy bottom saucepan, add oil. Add whole spices and saute for few seconds.chicken pulav recipe step 03
  4. Now add onions and saute. Fry the onions till they are brown and crispchicken pulav recipe step 04
  5. When the onions are half-cooked, add ginger-garlic pate and saute for 4 to 5 minschicken pulav recipe step 05
  6. Add tomatoes and cook till they are soft. Add tomatoes and fry for 3 to 4 mins .chicken pulav recipe step 06
  7. Now add turmeric powder, red chilly powder and saute . chicken pulav recipe step 07
  8. Add the marinated chicken and add 1 cup of water. Cook chicken with lid for 15 mins on medium flame.chicken pulav recipe step 08
  9. After that add rice and water.chicken pulav recipe step 09
  10. Now add coriander powder, garam masala powder, red chilly powder (I thought it was less spicy) and salt. Mix well.chicken pulav recipe step 10
  11. Cook pulav on a medium flame for 30 mins.Keep lid. Check pulav in between so that it does stick to the bottom.chicken pulav recipe step 11
  12. Your chicken pulao is cooked. Now carefully remove rice and chicken pieces so that it looks well.chicken pulav recipe step 12

Chicken pulao is ready to serve. Enjoy with your family and friends. chicken pulav recipe step 13

Thank you for visiting our blog. Do like and share…..


Arbi fry/ Besan wali arbi


Cover pic 01Hello!!!! Today I’m posting a recipe of yummy root loved by everyone….. its tarot root. Tarot root tastes similar like potatoes and can be made as side dish or main dish. In India it called Arbi/Arvi. Today I’m preparing recipe of Fried arbi or besan wali arbi that can be served as appetizers or main dish. Lets start making fried arbi..Besan arbi pic01.jpg


  • Arbi/Tarot root- 250 gms
  • chickpea flour/besan- 4 tbsp or 1 small bowl
  • Turmeric powder- 1/2 tsp
  • Red chilly powder- 1/2 tsp
  • Coriander powder-1/2 tsp
  • Amchur powder-1/2  tsp
  • Garam powder-1/2 tsp
  • Carom seeds- 1/4 tsp
  • Green chilies- 3 to 4, finely chopped
  • Fresh coriander- finely chopped
  • Asafoetida- one pinch
  • ginger garlic paste- 1/2 tsp
  • Salt- as per your taste
  • Oil- for frying arbi


  1. Check ingredients for making besan wali arbi. Besan arbi recipe step01
  2. Wash Arbi with enough water. In a pressure cooker add 1 cup of water and arbi. pressure cook arbi till three whistles. Don’t overcook arbi otherwise it will turn soggy.



  3. Till arbi cooks, we will prepare the mixture of besan/chickpea flour. In bowl, take chickpea flour and add red chilly powder,turmeric powder, amchur(raw mango powder),coriander powder, garam masala powder and salt.Add water little by little to make a thick mixture. Mix it well and keep aside.
  4. Remove arbi and let it cool down completly. Peel the skin of arbi. Cut it into two halves, take one half on your palm and press them with your both hands.



  5. Heat 4 to 5 tbsp oil in a pan. Dip arbi one by one in chickpea flour/besan mixture and fry arbi


  6. Turn arbi and fry them till they are crisp. When done, remove arbi and keep them in paper towel. Besan arbi recipe step12
  7. In the same pan, heat 1 tbsp of oil and add green chilies, carom seeds, asafoetida, ginger garlic paste and mix


  8. Add Arbi and mix well. Finally add coriander leaves and turn the flame off.Besan arbi recipe step15

    Your Besan wali arbi or Fried arbi is ready to serve. You can have it as starter or you can have it with roti or daal-rice. Besan arbi pic02.jpg

    Thankyou so much for visiting our blog. Do like and follow us for more recipes. byee……..:D

Coconut Burfi

Coconut burfi is one the simplest sweet which is loved by everyone. The authentic taste of coconut burfi cannot be replaced by any sweet…….I love it so much and I’m sure you will love it too. Coconut burfi can be made with desiccated coconut or fresh coconut , I made using fresh coconut. Coconut burfi can be made on any festive but its made specially during diwali…lets start making Coconut burfi._20170617_211442.jpg


  • Fresh coconut- 1 whole, grated (skip the brown part)
  • Sugar- 3/4 cup
  • Milk- 1/2 cup
  • Ghee(clarified butter)- 2 tbsp
  • Crushed green cardamom – 1/4 tsp
  • Almonds/pistachios/cashews- sliced


  1. Check ingredients for making coconut burficoconut burfi step 01
  2. In a non-stick pan,add ghee. Add the grated coconut and saute on a high flame for few seconds


  3. Then add sugar, milk and let it come to a boil. On a medium flame, keep stiring continuouslycoconut burfi step 04
  4. Then add the cardamom powder when its half dried. Stir continuously so that it does not stick to the bottom pan.coconut burfi step 05.jpg
  5. Mix continuously till the mixture gets completely dried. coconut burfi step 06.jpg
  6. Grease ghee on a plate and add the mixture on platecoconut burfi step 07.jpg
  7. Then with the help of knife, shape the mixture like square. coconut burfi step 08.jpg
  8. Garnish with sliced nuts (I sprinkled some sliced almonds). Let it cool completely. cut into square/diamond peices.



Your coconut burfi is ready to serve. Store it in refrigerator for 3 to 4 days. coconut burfi cover pic 04.jpg


Thankyou ….:D

coconut burfi cover pic 02

Chicken Korma

Recipe of restaurant style Chicken korma. Chicken korma cooked in ghee (clarified butter) is rich and different compared to other dishes of chicken cooked in oil……….. Delicious chicken korma tastes best with rice.. Lets make chicken korma.Chicken korma cover pic 05.jpg


  • Chicken- 1 kg
  •  Onions- 4, sliced and fried
  • Hung curd – 500 gms
  •  Ginger garlic paste – 2 tbsps
  • Red chilli powder- 1 tbsp
  • Garam masala powder- 1/2 tbsp
  • Coriander and cumin powder- 1 1/2 tbsp
  • Cumin seeds- 1 tsp
  • Bay leafs – 2 or 3
  • Black pepper corns – 5 to 6
  • Cloves- 4 to 5
  •  Star anise- 2
  • Green cardamom- 4
  • Clarified butter (ghee) – 4 tbsp or quarter cup
  • salt – as per your taste


  1. Checkout ingredients for making chicken korma.Chicken korma recipe step 01.jpg
  2. In a mixer grinder, add the fried onions. Grind it into powder


  3. In a saucepan, heat clarified butter and add the dry whole spices (cumin seeds, Bay leafs, Black pepper corns, Cloves,Star anise,Green cardamom) and saute.Chicken korma recipe step 04.jpg
  4.   Next add the chicken. Let it cook for 5 to 6 mins on medium flame. Keep mixing in between.Chicken korma recipe step 05.jpg
  5. Add Ginger garlic paste, Red chilli powder, coriander cumin powder, garam masala powder and salt. Cook for 3 to 4 mins 


  6. Add the fried onions and hung curd. Keep lid and cook for 20 to 25 mins until its cooked. (If the chicken is too dry, you can add 1/2 cup of water) Chicken korma recipe step 08.jpg
  7. When done, remove chicken from flame and serve.  Chicken korma cover pic 06.jpg
  8. Your restaurant style chicken korma is ready. Serve with rice/roti.

Chicken korma cover pic 04.jpg
























Aam Papad (Mango papad)

Aam papad recipe…How to make aam papad step by step recipe. Sweet and sour in taste. Mango papad can be made with any variety of Mango, Lets make Aam papad.


Aam Papad 01.jpeg





  1. Mangoes- 4
  2. Sugar – small bowl (If mangoes are less sweet, add more sugar)
  3. Cardamom powder – 1/2 tsp


  1. Check ingredients for making Aam papad.Aam Papad step 01.jpeg
  2. Remove pulp of mango and grind into fine paste. In a pan add mango puree.


  3. Add sugar, cardamom powder and boil it for 8 to 10 mins. Stir continuously on medium flame.
  4. When the mixture becomes thick turn the flame off.  Aam Papad step 06.jpeg
  5. Grease a plate with oil and add the mango mixture. Spread them thin on plate immediately because it starts to set after removing from flame.Aam Papad step 07.jpeg
  6. Keep this in sun’s heat and it will start drying up. It will be done in 6 to 8 hrs. If you are drying it in a room it will require 2 days. Aam Papad step 08.jpeg
  7. Start removing it from the sides of plate by overturning the plate.  Cut it into desired shape. Start removing one by one slowly. Aam Papad cover pic 03.jpeg

Your Aam papad is ready. Jelly like Aam papad will be loved by everyone. Enjoy!Aam Papad cover pic 02.jpeg