Simple chicken/paneer makhni


I have previously posted the recipe here. But, for the last couple of years, I have come up with a simpler , yet tasty version. The gravy will exactly be the same for paneer and chicken. For chicken, marinade chicken pieces in tandoori masala and bake/grill before adding. The measurements are approximate as I have been cooking by taste for a while now


1 tablespoon ginger paste

1 tablespoon garlic paste

1 tablespoon cumin powder

1 tablespoon honey

1 teaspoon red chilly powder

1 teaspoon turmeric

1 teaspoon Garam masala

1/2 teaspoon kitchen king masala (optional)

1 tablespoon kasoori methi

3-4 cups tomato purée (canned tomatoes are perfectly fine

1 cup heavy cream

1 tablespoon oil

salt to taste

1 lb paneer/chicken cubed


1. Heat oil

2. Add ginger and garlic and sauté for 1-2 minutes

3. Add tomato  purée and all the spices (minus honey and kasoori methi)

4. Cook till almost all the water dries up and the tomatoes don’t taste raw

5. Add the kasoori methi and cook for 1-2 minutes

6. Add the paneer or chicken and sauté for 2-3 minutes

7. Add salt to taste and half of the honey. Only add more honey if the tomatoes still taste sour

8. Add the cream and simmer on low heat  for 5-10 minutes

9. If you think it still tastes tomatoey, add more cream






My new favorite sandwich…


this is the regular indian chutney sandwich with a twist.


8 slices bread (smooth, not grainy preferably )

coriander chutney – home made or frozen from indian store

softened butter

chaat masala

1 avocado

1-2 tomatoes depending on size (beefsteaks are delicious )


Optional – thinly sliced onion and cucumber

Method :

-butter the slices of bread

-apply green chutney on one side

-apply ketchup and sprinkle chat masala on the other

-layer on tomatoes and avocado slices

-put the slices together

other options that I have tried successfully

-alternatively mash up the avocado with a little salt and pepper and spread it

-add a slice of cheese and make a grilled cheese

-use mayo instead of butter

Lemony spicy chicken


I saw Rachael Ray make this recipe It looked interesting , so, I made my own version. And it was fantastic.


4 chicken drumsticks and 4 chicken thighs *

2 tablespoons garam masala

1 teaspoon chat masala

1 teaspoon red chilli powder

1 tablespoon ground pepper

2 lemons

2-3 tablespoons chopped cilantro

1 tablespoon butter

2 tablespoons oil

8-10 cloves of garlic sliced

salt to taste


1. Heat up the oil

2. Pat dry the chicken pieces and sprinkle salt, pepper and garam masala on both sides

3. Cook the chicken on both sides till its brown on both sides and well cooked

4. Keep aside

5. Zest one of the lemons and keep aside

6. Add butter to the same pan

7. When it starts foaming add the garlic

8. When the garlic is cooked, add the rest of the pepper, chat masala, garam masala and chilli powder

9. Add the lemon juice, zest and cilantro and cook it for a minute or so

10. Add back the cooked chicken and mix to coat

11. Serve

* I am going to just use boneless chicken thighs so they cook faster

Veggie soup from CSA bounty


I make variations of this soup, but, this combination tasted pretty good , so putting it down.

Just a list of ingredients with approximate ,not exact measurements


3 cups roasted squash ( I had 3 small different varieties of squash)

4 large tomatoes

1 onion

1 cup or more of Portuguese cabbage

2 cups of frozen corn

1 cup of carrots

water ( i was out of vegetable stock)


lots of pepper

1 tsp of oregano

1/2 teaspoon harissa

a table spoon of oil

3-4 cloves of garlic

6-8 cups of water


1. Heat oil and saute garlic and onions

2. Add spices, tomatoes and water and cook for a bit

3. Add corn and carrots

4. When it comes to a boiil , simmer for, maybe 20 minutes

5. Add cabbage and simmer some more

6. Serve with grated cheese on top and some crusty bread

Chicken Satay noodles


I found this while ‘food-gawking’. It turned out really good. I didn’t mix the rice noodles with the chicken, but, served the chicken and sauce on top of the noodles.

I didn’t have the vegetables from the recipe, so, I added what I had.

From My bare cupboard: Chicken Satay noodles


2 pounds chicken breast, sliced thin
1 1/2 teaspoons ground coriander
3 tablespoons massaman curry paste ( I use Mae-Ploy brand)
3 tablespoons peanut butter
1 tablespoon light brown soft sugar
1/2 can of coconut milk
3-4 cups of vegetables – bell peppers, carrots, mushrooms, snap peas, corn (I only had bell peppers and carrots)
juice of one lemon
1/2 cup of water
1/2 cup of rice noodles
large handfuls of fresh coriander , roughly chopped
 large handfuls of scallions, finely chopped
1/2 cup chopped peanuts
  1. Heat oil in a large pan and fry the chicken , over medium heat , until golden and cooked through Add ground coriander and curry paste and fry for 1 minute .
  2. Stir in the peanut butter , sugar , coconut milk and water until combined
  3. Add vegetables and simmer for 3-4 minutes until veggies are just tender .
  4. Cook the noodles on the side
To serve:
Take noodles in a bowl and put the chicken on top
Squeeze some lemon and top with the cilantro and scallions and peanuts

Apple crisp


I wanted to use up some apples, so, I went around looking for a simple recipe and came across this Apple Crisp Recipe

It was easy to make and pretty tasty. I just subbed white whole wheat flour for the flour.


4 cups peeled, sliced apples
2/3-3/4 cup brown sugar, packed
1/2 cup wheat flour
1/2 cup rolled oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup soft butter


  1. Heat oven to 375.
  2. Place apples in greased 9″ square pan.
  3. Blend remaining ingredients until crumbly.
  4. Put over apples.
  5. Bake 30-35 minutes until apples are tender and topping is brown.
  6. Serve warm with milk, or ice cream, or whipped cream.

Maple mustard chicken


Maple mustard chicken, or World’s best chicken as Rachel Schultz calls it is another great Pinterest find. It comes out really moist and tasty. But, you need to love the mustard flavor

I make it almost exactly the same as the website suggests.


3 boneless, skinless chicken breasts
1/2 cup Dijon mustard (I have used plain yellow mustard or spicy brown)
1/4 cup maple syrup

1 teaspoon honey/brown sugar
1 tablespoon rice vinegar

1 teaspoon olive oil

1 teaspoon red pepper flakes
Salt & pepper
Fresh rosemary (I use dried rosemary because I almost never have fresh)


  1. Preheat oven to 425 degrees. In a bowl, whisk together all the ingredients except the chicken
  2. Keep a couple of tablespoons of the mixture aside to use later
  3. Dip the chicken breasts in mixture and cover them completely
  4. Line a sheep pan with foil and place the chicken breasts on it
  5. Pour the remaining sauce on top of the chicken breasts
  6. Bake at 30-40 mins.
  7. Turn up the heat to around 500 degrees for the last 5 minutes
  8. While the chicken is baking, microwave the rest of the sauce for 30 secs
  9. Serve with additional sauce on the top