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  👇👇

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.


    A combination of BROWNIE and  a cookie makes this brookie is to die for!!!



    • 3/4 cup wheat flour
    • 3/4 cup all purpose flour
    • ¼ cup dark cocoa powder
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon baking soda
    • 3/4 cup castor sugar/brown sugar
    • 100grams softened butter(1 pack of Amul butter)
    • 1 tsp vanilla essence.
    • 2 tablespoon milk(I avoid using it)
    • ½ cup chocolate chips


    1. Grease a microwave friendly plate with butter or ghee
    2. In a bowl, sift together the flour, cocoa, baking powder and baking soda. Mix until combined.
    3. Cream together sugar to butter, add vanilla.
    4. Now combine the flour to make a soft dough.(Add milk if necessary)
    5. Add half of the chocolate chips and mix.
    6. Bring together to form a smooth dough.
    7. Chill the dough in the fridge for about 10-15 minutes so it is easier to make balls out of them.
    8. Make even sized balls and place on the greased plate, at least 2 inches apart from each other as these cookies tend to spread. 
    9. Place the other half of the chocolate chips on the balls so they can be seen on top once baked.
    10. Now microwave tis on maximum power setting for just 1 minute +/- 10-15 seconds, depending on the settings.
    11. Leave them on the tray until fully cool and then transfer to an airtight container.
    12. Enjoy this crispy on outside and soft on inside BROOKIES at leisure.


    Tiramisu in Italian dessert which liteeally means ‘pick me up’ / ‘cheer me up’. It is very light and fluffly and literally lifts up your mood due to presence of coffee. Its also known as the Italian coffee cheese cake.

    It is made with  layers of sponge cake soaked in coffee decoction and topped with mixture of MASCAPORNE and whipped cream. Here I have used EGGLESS CHOCOLATE CAKE


    Ingredients :- 

    • 1 cup MASCAPORNE
    • 1 pack of whipping cream (i used Blue bird brand)
    • 1 cup milk (approx 250ml)
    • 3 tablespoon cornflour
    • 1/2 cup powdered sugar/caster sugar
    • 1/2 teaspoon vanilla essence
    • 2 tablespoon instant coffee powder
    • Grated chocolate for garnishing.

    *If you jus can’t wait to make this then kindly substitute MASCAPORNE with hung curd/Greek style yogurt.


    1. Prepare the whipping cream as per instructions on the packet.
    2. In a small bowl take cornflour and 5 tablespoon water. Add vanilla essence and mix well.
    3. Boil the milk, add half the sugar and let it dissolve. Now add the cornflour mix. Cook until a thick and creamy. Set aside to cool.
    4. Heat 1/2 cup of water and add instant coffee powder. Mix and keep aside to cool.
    5. In a bowl add MASCAPORNE and  the remaining half of the sugar and whisk well. Add the cooled custard and mix well. To this add the whipped cream and 1 teaspoon of sieved coffee powder. Fold in carefully and gently. Fill this mixtute in a piping bag.
    6. Now line the serving tray or glass with a layer of chocolate cake. Pour the coffee decoction evenly so as to soak the cake. Now pipe some custard cheese cream mixture. Repeat this for the next layer.
    7. Now refrigerate this glasses for 1 hour for the cream to set.
    8. Garnish with grated chocolate or dust cocoa powder on top and enjoy.