Asian Chicken Vegetable Pasta

A very famous and probably a favorite of all age groups. Normally people add all the veggies and the sauce right after the chicken is cooked and then pasta at the end which makes veggies soggy and discolored and obviously everything taste like sauce and lose their own taste, so this is my technique below where you know when to add what and you get a perfect pasta


500 gms pasta boiled (any pasta)
½ cup oil
1 chicken breast cut into thin strips
Cracked black pepper to taste
½ cabbage sliced (3 cups approx.)
2 carrots julienne (1 ½ cup approx.)
1 capsicum sliced
3 green onions sliced
1 tspn minced garlic
1 tspn crushed ginger

For sauce:

½ cup soy sauce
¼ cup vinegar
¼ cup chilli sauce of your choice
2 tbspns ketchup
1 tspn ground black pepper
¼ tspn white pepper


In a cup combine all the ingredients given for sauce and mix well.

Heat oil in a wok and fry chicken strips with garlic and ginger. Add salt when the chicken turns white. Now add cabbage and carrots and stir fry for 5 minutes.

Add the boiled pasta and mix. Add the sauce we prepared earlier and stir for 2 minutes on medium heat. Add scallions and capsicum, top it with some freshly cracked black pepper and mix.

Cook further for another minute with constant mixing and stirring and serve hot.

Easy to make and yum to eat!

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Chana murgh, also known as channay or chole murgh, is a dish from the Indian subcontinent; notable in Indian and Pakistani cuisine.


1 cup chickpeas ( I prefer very less amount of chickpeas but if u want, u may add around 2 cups)
2 medium sized onions (sliced)
¼ cup oil
1 tbspn ginger (freshly crushed)
1 tbspn garlic (minced)
2 green chillies
2 tbspns coriander leaves (chopped)
1 tspn red chilli flakes
1 tbspn chaat masala
1 tspn garam masala
1 tspn cracked black pepper
1 tspn coriander powder
1 tspn cumin seeds
1 kg chicken pieces


Some water to boil chickpeas
1/3 tspn of baking soda
½ tspn cumin powder
½ tspn garam masala
Some salt


-In a large saucepan with a lid, put soaked chickpeas with water, baking soda, cumin powder, garam masala and salt and boil covered until the chickpeas are very tender.

-Meanwhile they are boiling, in a separate large, deep pan, melt butter; add oil, ginger, garlic, red chilli flakes and chaat masala and fry. Add onion and fry until onion are golden brown.

-Add chicken and cook until the chicken is golden. Now add 1 cup of water and all the spices except garam masala.

-When the chicken is tender and very little water remains, add chickpeas with the water we used for boiling and stir.

-Cook on low heat to simmer.

-Top with some garam masala, coriander and chillies and serve hot with chapattis, naan, dahi, and red onion salad.

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Boneless chicken simmered curry, inspired by Delhi food joints.

This is probably the most easy and handy recipe you will find, go for it! and make your weekend desi 🙂


1 kg chicken (boneless preferred)
3 medium onion (sliced)
2 cups cooking oil
1 tbspn minced garlic
1 tbspn crushed ginger
6 – 8 green chillies, few cut into slices
2 tbspns fresh fnugreek leaves (chopped)
2 tomatoes sliced
2 tbspns yogurt
Fresh coriander chopped
Ginger julienne (if desired)
Salt to taste
1 tbspn red chilli flakes
1 tspn red chilli powder
1 tspn turmeric powder
½ tspn cracked black pepper (very coarse)
1 tbspn coarsely ground coriander
1 tspn garam masala
1 tspn cumin seeds, pan roasted, coarsely ground
1 tspn cumin seeds
1 tbspn desi ghee (if desired)
1 tspn ground pomegranate seeds (optional but recommended)


Heat oil and fry onions on medium heat with constant rotation, until its crispy golden.

Add ginger and garlic and fry for 30 secs. Add chicken and stir fry until the chicken changes the color.

Add salt, chicken salt, tomatoes and few green chillies. Cook on medium heat until tomatoes lose the stiffness.

Meanwhile mix all the spices (except garam masala and black pepper) in a small bowl and add it to the chicken. Add yogurt as well. Mix.

Put the lid on and reduce the flame to low- medium and let it cook for 15 minutes or until the oil starts to separate.

Add chopped fenugreek, desi ghee, black pepper and garam masala and give it a final mix.

Serve hot with roti, salad and raita.

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Murgh masala or spicy chicken is most common dish prepared in every Indian houses. It varies from place and to place and almost all have their own set of spices to go for this chicken and make it a delicacy… It tastes almost like the curries we get in dhabas near highways.


1 kg chicken (korma pieces)

2 large onion, slices

1 tbspn ginger and garlic (crushed)

6 – 8 green chillies

Cardamom- 3-4

Bay leaves -2

Cloves- 2-3

Cinnamon – 1″ stick

3 medium tomatoes, chopped

1 cup oil

Salt to taste

1 tbspn red chilli powder

1 tbspn cumin (pan roasted & coarsely ground)

1 tbspn coriander (coarsely ground)

1 tspn garam masala

Fresh green coriander (chopped)

Fresh green chillies as per taste (chopped)

Juice of 1 lemon


Wash the chicken and put It in a colander to remove excess water.

Heat oil in a pan and add chicken. When it starts changing color, add ginger and garlic, Fry until its golden. Take it out in a plate and keep aside.

In the same oil, fry onions till they are golden, add green chillies, whole spices, ginger-garlic paste and tomatoes. Cook until tomatoes leave the stiffness. Add all the spices, except garam masala and simmer the curry.

Add a splash of warm water and cook on medium heat till oil separates.

Add chicken, garam masala and ½ the amount of coriander.

Mix and cook on low heat with lid on for 15 minutes or until the chicken is fully tender.

In a bowl mix chopped coriander, chopped green chillies and lemon juice.

Transfer the chicken in your serving dish, garnish with coriander-chilli mix.

Serve. Hot with steamed rice.



Shami Kabab

Shami Kabab is local variety of kebab from Indian Subcontinent. It’s a part of Indian, Pakistani and Bangladeshi Cuisines.


1 kilogram Beef

1 cup Gram Lentils

½ tsp. Cumin Seeds

10 Red Chilli Pods

4 Black Cardamoms

12 Black Peppercorns

12 cloves of Garlic

1″ piece of Cinnamon Stick

1 small piece of Ginger Root

½ tsp. Coriander Seeds

1 tbsp. Plain Yogurt

1 Egg (beaten)

Salt to taste

Cooking Oil (as needed – for frying)

For filling

1 bunch of Fresh Coriander Leaves, finely chopped

1 small piece of Ginger Root (finely chopped)

1 large Onion (finely chopped)

Juice of 1 lemon


Soak the gram lentils in enough water for about 3 hours.

Pour 5 cups of water in a pan, add beef, washed lentils, all of the dry spices, plain yogurt, ginger, and garlic. Boil mixture on medium heat until the meat becomes tender.

Remove from heat. Let it cool.

Meanwhile prepare the stuffing. Mix all the ingredients together.

Grind beef mixture in a food processor. Pour in the beaten egg and knead well.

Break off 1 tablespoon of the mince paste, wet your palm and place it in the center of your palm. Shape it into a smooth ball. Indent the center with your thumb and press a little of the stuffing mixture into this. Fold the sides over carefully and reshape into a smooth half flat round shape.

Repeat this with the remaining mince.

Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3 to 4 kababs at a time and fry on low heat to a crisp golden color on both sides.




Chicken Chaap is a Bengali dish where chicken pieces are marinated and cooked in rich poppy seeds based gravy. This is a dry type of fish which is served with Biryani, pulao, Naan, or any Indian bread of your choice.


1 tsp Caraway seeds,
1 Bay Leaf,
4 cloves,
4-5 pods cardamoms
4 whole legs of chicken
3 large onions ground to a paste with a little water ( should make about 3 cups)
3 tbsp ginger garlic paste
2 tomatoes grated
1 tbsp poppy seeds ground to a paste
1 cup hung yogurt
¼ cup milk
1 tbsp red chilli powder
2 Thai green chillis
1 tsp turmeric powder
2 tsp garam masala powder
1 tsp Kewra essence ( found in Indian stores)
1 tsp rose water
1 cup oil
2 tbsp Ghee

Marinade the chicken in half of ginger-garlic paste and salt for at least an hour or more.

In a pan large enough to hold the chicken pieces, heat oil.

Season with caraway seeds, Bay Leaf, cloves and cardamom.

Fry the onion paste. The oil should float on top.

Stir and fry for 15 minutes. As the water dries out, it will splatter, so cover with a screen.

Once the onion turns golden, add the remaining ginger garlic paste.

Put in red chilli powder, turmeric powder, salt.

Now ad grated tomatoes.

As the gravy thickens, and oil leaves sides, lower the flame, and add in poppy-seed paste.

Then spoon in hung yogurt.

Fry the gravy till oil is leaving sides.

Once the gravy looks thick, add garam masala powder (save ½ tsp for later) and stir well.

Add one glass of water and lower the flame.

Simultaneously, while the gravy is cooking, in a another pan, heat Ghee.

Fry the chicken pieces one by one, till they are light golden in color.

Add the golden chicken ‘chaap’ pieces to the gravy.

Bring it to a boil.

Lower the flame, add ¼ cup milk. Cover, and cook for an hour.

The chicken needs to stew in its juices, cooking slowly to achieve the flavors.

Check for tenderness.

Finally, add remaining garam masala, rose water and kewda essence.

Serve hot with Biryani, Naan, rotis/Chappatis or Rice.


*You may always fry the chicken first and then start with the gravy

*Using whole chicken legs gives a different texture to the dish. If using pieces, try to use korma pieces




Mango mousse is a crowd-pleasing dessert. From kids to adults, everyone loves this dessert. It is also easy to make this dessert. Gelatin is used in these type of sweet desserts to give it a thick consistency. As you know, Gelatin is a protein made from animal products and popularly debated for many health issues. I totally avoided gelatin in this recipe, so this mousse will be creamy and not as thick as you would find in restaurants. However, I liked it this way and did not find a significant difference, though.


Mango 2
Whipping Cream 2cups
Powdered sugar 1/2 cup


Wash, peel and chop the Mango flesh roughly. Discard the mango seed and skin.

In a blender or mixer puree the mango flesh into a smooth paste. Two fresh alphonso mangoes yield 1 cup of puree. If you are using store bought mango pulp, use a cup of pulp for 2 cups of whipped heavy cream.

Gently mix the whipped heavy cream using a spoon until smooth. I used land o lakes whipped heavy cream.

Mix whipped heavy cream, mango puree and powdered sugar together gently and chill it in a refrigerator for at least 2 hours. Garnish it with mango puree.