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



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.


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



This is a must accompaniment if you are eating Hyderabadi Biryani. A spicy, tangy and mildly sweet curry made with jalapeño chilli or any other less spicy chilli and peanut being the main ingredient.


15-20 Jalapeño peppers/ Bhavnagari mirchi
4 tablespoon oil
1 small lemon size ball of tamarind dissolved in half cup water
8-10 curry leaves
1/4 teaspoon mustard seeds(rai/sarso)
1/4 teaspoon cumin seeds(jeera)
A pinch of fenugreek seeds (methi k daane)
1 large onion sliced
1 tablespoon Ginger garlic paste
1 teaspoon kashmiri red chilli powder(optional)
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/4 cup of curd, whisked smooth
1 teaspoon jaggery(optional)
Salt as per taste

1/4 cup of roasted skinless peanuts
1/4 cup of grated coconut/coconut powder
2 tablespoon sesame seeds (Til)
1 teaspoon cumin seeds
2 tablespoon coriander seeds
1/2 teaspoon fennel seeds (saunf)

  1. Heat a pan and dry roast all ingredients mentioned under heading FOR CURRY except peanuts. Cool and grind it in to a fine paste using little water.

  1. Heat oil in a pan and fry the chillies. Drain on an absorbent paper.

  1. In the remaining oil, add mustard seeds, jeera and methi seeds. Allow them to splutter.
  2. Add sliced onion to this and saute until golden brown
  3. Now goes the curry leaves, ginger garlic paste, turmeric powder, red chilli powder and saute for one minute.
  4. Now add the peanut paste and saute on a high flame for 2 minutes.
  5. Next goes in the fried chillies and 1 cup if water. Bring it to a boil then cover the pan and let it cook for about 15 minutes on slow flame.

  1. Finally add salt as per taste, strain the tamarind water, curd, jaggery and the garam masala. Mix well.
  2. Cover the lid and let it cool for another 10 minutes.
  3. Garnish with green coriander and serve as accompaniment in main course with either biryani or roti/naan.


Tambda means Red in Marathi. As the name suggests this is a yummy spicy red coloured lamb meat gravy. Originally from the KOLHAPUR district of Maharashtra State. This dish is quite popular all over Maharashtra.




  • 1 Kg. of Mutton
  • 1 Tbsp Red Chilly Powder
  • 1 Cup Oil
  • 1 large Tomato, finely chopped
  • 2 medium size Onion, sliced
  • 1 tablespoon ginger garlic paste
  • Whole spices(as shown in image.)
  • Coriander Leaves.


  • 1 medium onion slices
  • 4 tablespoon dessicated coconut/ dry coconut flakes
  • 8-10 Garlic Cloves
  • 1 inch piece of Ginger
  • 3-4 green chillies
  • 5-6 Kashmiri red chilli
  • 1/2 teaspoon Turmeric Powder
  • 1/4 teaspoon asafoetida(hing)
  • 1 tablespoon Salt
  • 2 tablespoon Sesame Seeds
  • 2 Black Cardamom
  • 3-4 green cardamom
  • 1 tablespoon Coriander seeds 
  • 1 teaspoon Cumin seeds
  • 8-10 Black Pepper
  • 2 one inch Cinnamon Sticks
  • 4-5 Cloves (laung/lavang)
  • 1 Tbsp Poppy Seeds
  • 1 teaspoon fennel seeds (saunf)
  • 3 bay leaves
  • 1/2 teaspoon shahi jeera


  • Wash and clean the meat pieces. Marinate with salt, red chilli powder, ginger-garlic paste. Keep aside for 1 hour atleast.
  • After an hour , heat some oil in a pan and add the meat pieces. Cook them till they are well browned.
  • Add 1 and half cup of hot water to the meat and mix well. 
  • Cover the pan and cook until the meat is 80% done.

* You can use pressure cooker also. 1 whistle on high flame,then lower the flame and allow the meat to cook for another 2-3 whistles. If the meat is tender cook cautiously.

For making the tambda rassa paste:-

  • In a nonstick wok heat 5 tablespoon of oil. Add onions, dessicated coconut, garlic and ginger. Sauté till they are browned. 

  • Next goes red chillies & all the whole spices mentioned under ingredients for tambda rassa. Roast for about 5-6 minutes till the mixture is fragrant.
  • Switch off the gas and allow the mixture to cool completely.

  • When the mixture is cooled, put ina mixer jar and grind it to a fine paste

  • Once this is done. Heat 8-10 tablespoon oil in a pan, add whole spices, saute for 30 seconds.
  • Next add the sliced onion, saute until golden browned.
  • Then add the tomato, cook till it turns soft and pulpy.
  • Finally add the ground paste and saute for another 5 minutes. 

  • Finally add the cooked mutton along with the stock left in the it, mix well and bring it to a boil.

  • Cover the pan, lower the flame and let this cook for another 15 minutes. 
  • Switch off the gas and let the pan be covered for another 10-15 minutes. And its done.
  • Garnish with chopped green coriander. Serve with roti/bhakri rice and lemon wedges.


This is one recipe which needs no introduction. Famous Hyderabadi dish eaten almost everyday in a hyderabadi household.




  • 1 kg Lamb meat preferably shank portion
  • 4 tbsp Oil/ ghee
  • 5 tbsp Nihari masala 
  • 3 large onions, sliced and deep fried
  • 2 tbsp ginger garlic paste
  • Salt to taste
  • 1/4 cup Whole wheat flour (atta)
  • Ginger,cut into thin strips.
  • 5-6 cups warm water


    ***Dry roast all the whole spices from the above list and mix with powdered spices.


    1. Heat ghee in a deep pan, add mutton pieces and sauté on high heat till well browned. Add ginger garlic paste and nihari masala. Continue to sauté for 3 minutes.
    2. Add half the fried onions and mix. Add 5-6 cups of warm water and salt and bring it to a boil. Cover and cook till the mutton is completely cooked.(Will take about approximately 3hrs)
    3. * For time saving you can use pressure cooker. Cook the meat for 6-8 whistles
    4. Mix whole wheat flour in half a cup of water well so that there are no lumps. Add the remaining fried onions to the mutton mixture. Add the wheat flour mixture and mix well.
    5. Cook till the gravy thickens. Add ginger strips and cook till the mutton begins to leave the bones. Serve hot.


    Same procedure and spuces to be used. Just the cooking time will be lessened to 1-1&1/2 hour.


    Winters are knocking at the door and we all feel hungry all the time. Those looking for some healthy power-packed tummy fillers this shorba is the best.

    Paya or Lamb legs are know to be the best and most inexpensive source of calcium, protein, amino acid and minerals. It also stimulates our immune system which help us combat allergies, fight degenerative joint diseases and inflammation, helps nail and hair growth and many more.

    So here’s a quick and simple 




    • Paya from one lamb (8nos)
    • 2 onions, medium sized.
    • 1 tablespoon poppy seeds (khuskhus)
    • 1 tablespoon sesame seeds (Til)
    • 10-12 garlic pods
    • 1 inch ginger piece
    • 3-4 green chillies
    • 1 teaspoon garam masala powder
    • 1/4 teaspoon turmeric powder(haldi)
    • 1 tablespoon oil.
    • 1 litre hot water.(should be hot enough but not boiling hot)
    • Salt to taste.


    • 1 medium onion finely chopped
    • 1 tablespoon oil
    • 3-4 green cardamom
    • 4 cloves (laung)
    • 6-8 black pepper (kali mirch)
    • 1 inch cinnamon (dalchini)
    • 2 bay leaves
    • 1 star anise
    • 1 teaspoon cumin seeds.
    • 2 tablespoon chickpea flour, dry roasted.(bhuna hua besan)


    • Clean the paya using salt and flour and the wash it well. Set aside in a strainer to drain water.
    • Grind together 2 onions, garlic, ginger, green chillies, poppy seeds and sesame seeds to a fine paste.
    • In a pressure cooker heat 1 tablespoon oil. Add the onion paste, salt and haldi. Saute for 3-4 minutes on a medium flame.
    • Now add the paya and saute on high for 2 minutes. Add water and bring it to boil. Close the cooker lid and let it cook for atleast 10-12 whistles.(1 whistle on high flame and rest on low flame) * It might require more or less than the mentioned time for the paya to cook so kindly adjust the cooking time accordingly.


    1. In a large sauce pan, heat 1 tablespoon oil. Add the whole spices and allow them to splutter for 30 seconds. 
    2. Add chopped onion and saute till golden brown. 
    3. Now add the chickpea flour and the cooked lamb trotters. Stir well so that no lumps of chickpea flour are formed. Add 1/2 cup hot water, garam masala and adjust salt. Bring it to a boil and done.
    4. Steaming hot yummy shorba/soup is ready to eat. Serve with roti, naan, bread or just as it is. Enjoyy!!!.


    Soya chunks/soya nuggets are also known as Meal-maker. It is a textuted form of vegetarian protein. To be konwn as one of the richest source of protein and omega-3 fatty acid.

    Vegetarian meat substitute, these soya chunks are derived after extraction of soya oil from the beans. A number of yummy recipes can be made out if . Here’s one of them.



    • 1 cup Soya chunks
    • 1/2 cup green peas
    • 4 cups of water(for cooking chunks and peas)
    • 2 tablespoon milk
    • 3 tablespoon oil
    • 1 large onion sliced
    • 2 tablespoon coconut grated. (Fresh or dessicated any can be used)
    • 2 Tomatoes, chopped
    • 1 tablespoon ginger garlic paste
    • 2 green chillies, slit
    • 1 teaspoon kashmiri red chilly powder
    • 1/2 teaspoon turmeric powder ( haldi )
    • 1 teaspoon coriander powder (dhaniya powder)
    • 1 teaspoon garam masala powder.
    • 1/4 cup coconut milk or fresh cream (optional)
    • Salt to taste.


    1. In a sauce pan, add 3 cups water and soya chunks. Also add 2 tablespoon milk ( this removes the typical smell from the soya chunks). 
    2. Boil them for 7-8 minutes and then turn off the flame. Strain excess water and cool them.
    3. Simultaneously boil 1 cup water and cook green peas. This will take approximately 6-8 minutes.
    4. In another pan, heat and 1 tablespoon oil and add onions and grated coconut. Saute them until it turns golden brown. Grind it to a paste after coing.
    5. In the same pan, add 2 tablespoon oil. Add cumin seeds amd let the. Splutter.
    6. Then add the ginger-garlic paste and saute for 30 seconds. Add tomatoes and cook till they become soft.
    7. Now add dry spices and cook for 1 minute. Now add the onion-coconut paste and cook fo 2 minutes.
    8. Finally add the soya chunks and peas. Add some water and salt to taste. Bring it to boil and cover the pan. Simmer for 10-12 minutes.
    9. Finally add coconut milk/ cream ,mix well. 
    10. Serve hot with Roti and rice.


    Gujaratis and their food love is world famous. But mind it their food is not just limited to FAFDA , Dhokla or Thepla. Gujjus are equally fond of spicy and tangy foods. One such delicacy is RINGAN NO ORO or can say Baingan ka Bharta. Winters are the best times to relish this delicacy.
    Ringan no oro is basically made from roasted AUBERGINE mashed and tossed in selective spices. Its spicy, hot, tangy and suppeerrrrr yummm. Best enjoyed with Bajra/millet flour Roti.

    Recipe Link



    • 2 medium sizes Ringan (Eggplants)
    • 1 large size Tomatoes, chopped
    • A bunch of spring onion, chopped
    • 2 tbsp Oil + for greasing
    • 1/2 teaspoon Cumin seeds
    • 1 teaspoon Red Chili powder
    • A small bunch of garlic chives
    • 1/2 teaspoon Turmeric powder
    • 1 teaspoon Coriander
    • 1 teaspoon Cumin powder
    • 1 teaspoon Garam masala
    • Salt to taste


    Grease the brinjal with a little oil, make slits all over the surface at equal intervals and roast over an open flame for 10 to 12 minutes or till the brinjal turns soft and black, while turning occasionally. Keep aside to cool slightly.

    Cut the stem and discard it. Peel the skin and mash it using a potato masher. Keep aside.

    • Heat the oil in a broad pan and add asafoetida and the cumin seeds.When the seeds crackle, add the red chilli powder and spring onions. Saute on a medium flame for 1 minute.
    • Add garlic paste and green chillies and sauté on a medium flame for a few seconds.
    • Add the tomatoes, turmeric powder and coriander-cumin seeds powder, mix well and cook on a medium flame till tomatoes become pulpy, while stirring occasionally.
    • Now.add the mashed brinjal, salt and garam masala. Mix well and cover the pan. Allow to cook for 2-3 minutes.
    • Serve hot with millet/Ragi roti, rice and curd.


    As the name suggests, this is a Kolhapuri white stew/gravy. Unlike other spicy recipes .. KOLHAPURI TAMBDA RASAA, KOLHAPURI MISSAL or the KOLHAPURI SUKKHA MUTTON this pandhra rassa is less spicy and but equally popular.

    Usually prepared from Mutton stock, but here is my vegetarian version of this dish.




    • 2 tablespoon poppy seeds
    • 2 tablespoon poppy seeds
    • 2 medium Onion
    • 3/4 cup grated coconut
    • 1 stick Cinnamon
    • 4-5 Green Cardamoms
    • 2-3 Black Cardamoms
    • 5-6 Cloves
    • 2 bay leaves
    • 4-5 tablespoon oil
    • 1 tablespoon Ginger chopped,
    • 1 tablespoon Garlic, chopped
    • 2 green chillies
    • 5 cups vegetable stock/water
    • A pinch of Nutmeg powder
    • 1 tsp White Pepper powder
    • Chopped Coriander Leaves
    • Salt to taste


    • Soak Poppy seeds in a warm water for fifteen minutes.
    • Dry roast sesame seeds in a pan.
    • Boil sesame seeds and poppy seeds together in half a cup of water for five minutes and let it cool.
    • Drain the mixture and grind with coconut to a fine paste, if required add a little water.

    • Boil onion in one cup of water for 6-8 minutes. Drain,cool and grind to a fine paste along with ginger garlic and green chillies.

    • Heat oil in a thick bottomed pan, add cinnamon, black cardamoms, green cardamoms, cloves and bay leaves.Saute for a minute.

    • Add the onion mixture paste to this and saute on a low flame for five minutes, stirring continuously.
    • Do not let this mixture change its colour.

    • Add sesame,poppy and coconut paste and cook on medium heat for 5 minutes.

      • Add salt, white pepper powder and nutmeg powder and saute for another one minute.
      • Add water and bring it to a boil. Then lower the flame.(For non vegetarian version add mutton/chicken stock)
      • Let it boil for 10 minutes.
      • Garnish with green coriander and serve.

      ** You can add sautéed veggies or soya chunks to this gravy to make VEG KOLHAPURI PANDHRA RASSA.

      Click the link to see how to make MUTTON IN KOLHAPURI PANDHRA RASSA