Mutton Rara … the name makes you think, doesn’t it? Why Ra-ra? Why not Ba-ba? Or Fa-fa? There’s definitely got to be a story behind it. And so the legend goes … The Chhota Nawab of Awadh, and the Rajkumari of Jaipur were madly in love with each other. They wished to be together but life had other plans. They had a clandestine love affair and their families found out. The princess was whisked away to a fortress surrounded by deep waters and guarded by an evil witch. The prince yearned for his ladylove, but was unable to get in. The witch was clever and unforgiving, but she had one weakness: mutton. The prince called down the finest bawarchis of his great empire for one task only: to create a mutton dish so delicious that it would render the witch powerless. And so the dish was prepared near the moat of the bewitched castle … Cooked slowly and patiently in whole spices – spices that had made Hindustan famous all over the world – black cardamom, green cardamom, bay leaves, cinnamon sticks, cloves, whole black peppercorns, star anise, cumin seeds and Kashmiri red chillis. They cooked and they stirred and as the masalas roasted the deep sensuous aromas arose and wafted through to the fortress. The meat simmered and began to tenderize, and the witch could not control herself and magically transported the pot to her chamber. She loved the preparation so much, that she actually gave the Rajkumari away to the Chhota Nawab and blessed them with eternal happiness. The magnanimous prince named the magical preparation after the witch, whose name was Rara … hence Mutton Rara.

Or so I’d like to believe. But the truth is, it’s most probably a concoction some North Indian dhaba-wala created for customers trudging across the Grand Trunk Road. No princely love story! The dish, however, is royal and extravagant in every way. It is a double whammy of meat – chopped up mutton leg and minced mutton, and needs to be made with a lot of love and a little bit of effort.


Mutton – 500 gram

Mutton mince or keema – 200 gram

Onion – 4 sliced

Garlic paste – 1 tablespoon

Ginger paste – 1 tablespoon

Tomato – 5 finely chopped

Green chilli – 3-4 finely chopped

Coriander leaves – 2 tablespoon chopped

Salt to taste

Turmeric powder – 1 /2 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Kashmiri red chilli powder – 2 tablespoon

Garam masala powder – 1/2 teaspoon, optional

Nutmeg powder – 1/4 teaspoon

Sugar – 1/4 teaspoon

Roasted Powdered spices – 1 teaspoon

Bay leaf – 1

Green cardamom – 3-4

Cinnamon – 1 inch stick

Cloves – 4

Mace – 1 string

Mustard oil or ghee/clarified butter – 1/4 cup

For marinating
Curd – 1/2 cup

Salt 1 teaspoon

Garlic paste – 1 teaspoon

Ginger paste – 1 teaspoon

Mustard oil – 1 teaspoon

Roasted Powdered spices – 1 teaspoon

Nutmeg powder – 1/4 teaspoon

Spices to Powder

Cumin seeds – 1 tablespoon

Coriander seeds – 1 tablespoon

Green cardamom – 4

Cinnamon – 1 inch stick

Cloves – 4

Mace – 2 strings

Heat a pan and add 1 tablespoon cumin powder, 1 tablespoon coriander powder, 4 cardamom, 1 inch piece cinnamon, 4 cloves and 2 strings of mace. Dry roast on low flame. Spices should’nt be burnt. Stir continuously. Roast until colour of the spices slightly changed and becomes fragrance. Let it cool down. Grate the nutmeg and keep aside.

Clean and wash well the mutton pieces and minced mutton or keema separately.

Marinate the mutton pieces with curd, salt, garlic paste, ginger paste, mustard oil, 1 teaspoon powdered roasted spices and 1/4 teaspoon nutmeg powder. Mix well and keep aside for 30 minutes.

Crush the cardamom, cinnamon, cloves and mace.

Heat oil or ghee or clarified butter in a pressure cooker.

I have used mustard oil but if you like you can use ghee. Add bay leaf, crushed cardamom, cinnamon, cloves and mace.

Add sliced onion and chopped green chillies. Add sugar. Fry until the onions becomes translucent.

Add the marinated mutton pieces. Fry until the mutton changes it’s colour. Stir continuously to avoid sticking from downside.

When the mutton starts to change it’s colour add the tomatoes, ginger paste and garlic paste.

Saute until the tomatoes becomes mushy.

Add salt, be careful we have already added 1 teaspoon salt while maintaining. Add cumin powder, coriander powder, turmeric powder, kashmiri red chilli powder, garam masala powder, dry roasted powdered spices and nutmeg powder.

Saute until the tomatoes mixed well and dried up completely. Keep stirring.

Now add the minced mutton or keema. Fry till oil leaves the sides.

Add the remaining marinating spices and curd. Add water to make a thick gravy. Mix well. Add chopped coriander leaves.

Close the pressure cooker with lid.

Switch off the flame after 8 whistle or till the mutton pieces becomes tender.

Let the pressure settle down on it’s own.

Open the pressure cooker and check if it is done. If not pressure cook again for 1-2 whistle.

You can garnish with chopped coriander leaves and ginger julienne.

Serve with hot steamed rice, roti or Indian flat bread, paratha, naan or puri.


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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