50 shades darker

Bang on sweets..
Well said. Men defined as tall dark handsome & matrimonial ads
For brides be like, slim fair, beautiful, homely..#$@%
People in our country should be literally shot dead for this hyneous discrimination. Bahu gori chahiye apna beta bhale hi koyla kyu na ho.. Lolz


It’s been over a year and somehow I just remembered this one incident today morning while getting ready for work. My then boyfriend and I had been dating for a while and decided to take it a step further. Introducing each other to the families and all those formalities. A few days later he asked me to send him some pictures. I asked “What kind? 😉 He sure as hell must’ve blushed at what I was hinting and said “No, not for me. It’s for my cousin, she is very curious to see you what you look like.” So I sent him a few. Same evening we met and naturally I asked him what his cousin said. Like on cue, his phone beeped with a text and it was her with a reply “Isn’t she DARK?”

I live in a country where people hate the Westerners for discriminating us…

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  •  1 chicken breast
  • 2 spring onion leaves, chopped
  • 3-4 spring onion bulbs, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 inch ginger grated
  • 1 tsp black pepper powder/sichuan pepper, roast n powder it
  • 1/4 cup skinless roasted peanuts, can coarsely pound or use as it is
  • 4-5 dried red chillies
  • 2 tbsp dark soy sauce
  • 1 tbsp red chilli sauce
  • 1 tbsp tomato ketchup
  • 1 tbsp honey
  • 2 tbsp cornflour
  • Oil for shallow frying & sauteeing
  • 1 tsp salt


  1. Wash, clean & cut chicken in half to one inch cubes
  2. Take in a mixing bowl. Add salt, pepper powder and cornflour. Mix well & keep aside
  3. In another bowl mix soy sauce, red chilli sauce, tomato ketchup and honey. Mix and keep aside.
  4. Heat a pan, add 5-6 tbsp oil, add chicken in batches and shallow fry until almost done.
  5. Remove on an absorbent paper.
  6. Take out excess oil from the pan, leaving behind 1 tsp for sauteeing.
  7. On high flame, add garlic and ginger. Saute for 30 seconds
  8. Next add the finely chopped onions, saute for a minute.
  9. Add dried red chillies, saute for 30 seconds.
  10. Next goes the fried chicken. Mix well.
  11. Add the soy sauce mix and saute on high until the sauce coats each piece and the moisture dries.
  12. Add the peanuts and chopped spring onion leaves. Mix well and serve.



Winters have arrived and so have the colours in the markets. But green is evergreen. This is a vegetarians delight. Creamy, spicy just a bit sweet with a hint of bitterness from fresh fenugreek leaves makes it a treat to palate.

So here’s presenting my way






  • 1 small bunch of fenugreek leaves(methi)
  • 1/2 cup green peas.
  • 1 medium onion
  • 6-8 garlic cloves
  • 1/2 inch ginger piece
  • 2 green chillies
  • 1tsp poppy seeds (khus khus/ posto)
  • 6-8 cashewnuts
  • 1 tsp Sugar
  • Salt to taste
  • 2tsp butter
  • 1tsp oil.
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp cumin seeds(jeera)
  • 1/4 cup fresh cream
  • 1/4 cup milk


  1. Remove the stems from methi n wash the leaves well. Now chop the fenugreek leaves finely. Sprinkle some salt and keep aside.
  2. Blanch the green peas in boiling water for 7-8 minutes. Drain and wash with tap water. Set aside.
  3. In a mixer jar, add roughly chopped onion, ginger, garlic, green chillies, cashewnuts, melon seeds and poppy seeds. Grind into a fine paste by adding some water.
  4. Heat a wok. Add oil and butter. Add cumin seeds and let this crackle.
  5. Now add the paste (made in step 3). Cook till the oil leaves the masala. Add the blanched peas.
  6. Squeeze the methi leaves to remove the moisture from them. Add to the wok. Mix well.
  7. Add garam masala powder and cumin powder. Adjust seasonings.
  8. Finally add the fresh cream & milk. Cook for 2-3 minutes and its done.
  9. Serve hot with paratha or naan



Crispy crunchy from outside and soft juicy from within. Basic recipe calls for addition of onions too, but coz I, at times, make in bulk & freeze so avoid using onions. And i have added a dash of cheese to make it more appetizing for kids.

Recipe Link



  • Boneless chicken 250 gms, (boil & shred using fork)
  • Potatoes 2 medium, (boiled & mashed)
  • Green peas 1/2 cup, (blanch & mash)
  • Capsicum, green 1 small, (finely chopped)
  • Carrot 1 medium, (grated)
  • Garlic 6-7 cloves
  • Ginger 1 inch
  • Green Chilli 2
  • Salt as per taste
  • Maida 1 tbsp, roasted
  • Lime juice 1 tbsp
  • Cheese 1/4 cup, (grated)
  • Fresh coriander 1/4 cup (finely chopped)
  • Oil for shallow frying & 1 tsp for cooking veggies


  • Eggs 2
  • Vermicelli (sevayi) 1 cup


  • Grind garlic, ginger & green chilli to a paste
  • Heat 1 tsp oil in a pan. Add the ginger garlic chilli paste and saute for 30 seconds on medium flame
  • Next add the capsicum & carrot and saute them until soft.
  • Then goes the shredded chicken, mashed potato & mashed green peas.
  • Cook for a 2 minutes.
  • Add roasted maida, and salt. Mix well & cook for 2 minutes.
  • Switch off the gas and then add lime juice and mix well. Allow the mixture to cool completely.
  • When the mixture cools, add grated cheese & fresh coriander. Mix well.
  • Grease palms with little oil and make kababs of desired size and shape.
  • Now break the eggs, add a pinch of salt and whisk them.
  • Now first dip the kabab in egg mix and then coat with vermicelli. Do the same for all the kababs.
  • Heat 4 tbsp oil in a pan, shallow fry the kababs till they turn golden brown on both sides.
  • Serve hot with green chutney & tomato sauce.


With Eid-u-Adha around,  here is one royal recipe which can be made easily. Korma was a  popular curry amongst the Nawabi & Nizams.  The creamy texture of the gravy and the soft succulent meat pieces makes it the most loved curry to all.  I love making korma because it’s a hassle free process.  Even you should try it once. Here’s my take on this fingerlicking korma recipe

Korma lovers in the house, give a cheer.

Check out the video recipe bere

1. 1kg. Mutton on bone,  1 tsp salt,  2 heaped tablespoon ginger garlic chilli paste(10-12 garlic cloves,  1 inch piece of ginger &  2-3 green chillies) , 1/2 cup of raw papaya and 1 cup thick curd. Keep aside to marinate for 1 hour(if keeping on kitchen counter) or 2 hours if in refrigerator.

Overnight marination in refrigerator is always best.

2. Slice 2 onions and fry them crisp. Drain on absorbent paper. Once they cool, crush or grind them.

3. In the same pan take 3-4 tbsp oil, add whole spices(elaichi, zeera, tejpatta, badi elaichi, Kali mirch, dalchini,etc). Saute for 30 seconds.

4. Now add marinated mutton pieces and bhuno till they change colour. In the left over marinate add dry spices(haldi 1/2tsp, Kashmiri all mirch 1 tbsp, dhaniya pwd 2 tbsp, zeera powder 1 teaspoon).

Mix and add to the mutton. Cook till the the oil starts to separate from the mutton.

5. At this stage add 750 ml(2&1/2 glass) warm water. Bring it to boil. Then lower the flame. Cover and cook until mutton if almost cooked.

Roast 15-20 almonds and powder them.

6.  Add the roasted almond powder,  rushed brown onions and 1 tbsp garam masala powder.

7. Mix and cook for 5-7 minutes. Serve with naan/roti and rice.


Many if us around the world are vegetarian.  And most of them love mix blend of vegetables.  Be it Gobi Aloo Matar, Veggie pulao,  Pav bhaji, Fried rice with loads of veggies. Here’s my take on a simple restaurant style Mix veg curry. 

A creamy flavourful mix veg curry called


Recipe Link  👇👇


So here’s me back back with a yummy weekend curry recipe. A creamy silky recipe whose taste would linger in your mouth for a really long time. 


  • 1. Roughly chop 2 medium onions &  boil with 1 cup of water.  Cool and grind to fine paste. 
  • 2. In a pan heat 2 tbsp ghee(can use oil also).  Add 3-4 hari elaichi,  1 badi elaichi,  5-6 cloves &  1 inch dalchini.  Let then splutter. 
  • 3. Add the onion last,  1 tbsp ginger garlic paste and 3-4 green chillies(I used less spicy).  Saute for a while till raw smell us gone.  Do not let the paste change its colour. 
  • 4.Mix 300 ml milk & 100gms curd n keep aside for 10 minutes. 
  • 4. Add 500gms boneless chicken or 750-800gms chicken on bone.  Add 1/4 tsp salt and saute on high flame till the chicken turns white. 
  • 5. Lower the flame &  then add milk curd mix.  Stir and let the chicken cook in the covered pan. 
  • 6. Soak 12-15 cashews and 8-10 Almonds.  Peel Almonds after soaking.  Grind to a fine paste. 
  • 7. To the cooked chicken add the almond Cashew paste,  2 tbsp kasuri methi, 1/2 tsp black/white pepper powder,  1/2 cup water mix and cook for 3-4 minutes. 
  • 8. Adjust salt.  Mix and serve with roti/rice

Besan Bharwa Bhindi



  • Wash and dry 300 GM’s okra/bhindi
  • Make a vertical slit on one side.
  • In a pan dry roast 1/4 cup gram flour/ besan.
  • Cool it and add 1/2 tsp turmeric powder,1 tsp red chilli powder, 1 tsp coriander powder, 1{2 tsp garam masala powder and salt as per taste. Mix everything well.
  • Stuff the slit bhindi with this mixture.
  • Shallow fry these styffed okras in a nonstick pan using oil until they are fully done and crisp.