How to make a perfect Aloo ki Tikki

Aloo Ki Tikki

The Aloo Tikkis also known as cutlets or patties are made from boiled mashed potatoes, combined with green peas and spiced up with green chillies and flavored with coriander. The aloo tikki’s are typically pan fried with oil or even deep fried in some places.  It’s a crispy layer on the out covering and the soft inner crust.  It is sometimes referred to as a “potato burger” for vegetarians. Let me share how to make a perfect Aloo Tikkis.


  • ¼ cup green peas, boiled and crushed
  • 4 medium potatoes (aloo), boiled, peeled and mashed
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds (jeera)
  • 1 inch ginger, finely chopped
  • 1-2 green chillies, finely chopped
  • 1 medium onion, finely chopped
  • ½ teaspoon garam masala powder
  • Salt to taste 1 tablespoon chopped fresh coriander leaves
  • 2 tablespoons cornflour
  • Oil for greasing and shallow-frying
  • Tomato ketchup for serving
  • Green chutney for serving
  • Lemon wedges for serving
  • Chopped fresh coriander leaves for garnishing


Preparation for stuffing

Heat oil in a non-stick pan. Add cumin seed, ginger and sauté for 1 minute. Add green chillies and sauté for 30 seconds then add onion, green peas, and salt to taste for 1 to 2 minutes.

Lastly, add coriander leaves and mix well.

Preparation for potatoes

Boil the potatoes you will need 4 potatoes, do not overcook the potatoes they should be still firm, otherwise potatoes will be mushy, and tikki will not be crispy as desired. Peel and shred the potatoes.

Add salt, corn starch, and cilantro to shredded potatoes and mix it well with light hand. Divide the potatoes in eight equal parts and roll them, into patties. Cover the patties and refrigerate for at least 4-5 hours. This is an important step to make crispy patties.

Heat some oil in another non-stick pan. Place tikkis and shallow-fry from both sides till golden brown. Drain on absorbent paper.

Garnish with coriander leaves and serve hot with tomato ketchup, green chutney and lemon wedges.

Benifits of Carom seeds

Benefits of Ajwain seeds

Carom seeds popularly known as Ajwain seeds in Asian communities is a rare spices that fulfill the twin purpose of adding flavor and are good for health. They are rich in fiber, minerals, vitamins and antioxidants. It vary from being slightly olive green to brown in color. The seeds have a bitter and pungent flavor, somewhat like oregano, and because of its strong aromatic essence, it is often added to curries and pickles. It is important herbs for Indian kitchen to make the Indian cuisine tasty. They can even be chewed raw, added to water or tea to extract maximum benefits from them. Benefits of Ajwain seeds are listed below:


  • Helps in maintaining digestive health
  • Quick relief from acidity
  • Helps in cleaning wounds
  • Helps to cleanse the urinary bladder
  • Removes phlegm thus good for cold and cough
  • Treat ear pains that happens due to congestion
  • Helps in losing weight
  • Helps in Boosting Respiratory Health
  • Helps in Strengthening Immune System
  • Helps in balancing Cholesterol
  • Helps in treating of many pregnancy related problems

Carom seeds (100 grams) contain following nutrients:

Calories(305), fat(25gram), Saturated Fat (4 gram), Polyunsaturated Fat (15gram), Môn saturated Fat (5 gram), Sodium (10gram), Carbs (43gram), Fibre (39 gram),  and Protein (16 gram).


How to make Ajwain Paratha?


  • 3 cups of wholemeal flour (gram flour may be used)
  • 3 teaspoon of Ajwain crushed seeds
  • ½ teaspoon of turmeric powder
  • ½ teaspoon of chilli powder
  • Warm water (as per need)
  • 4 teaspoon of vegetable oil
  • ¼ cup Yogurt
  • Salt to taste

Here’s how to make:

Take a plate and pour wheat flour. Mix it along with all other ingredients.

Mix the flour (ingredients) and water very well by hand and keep adding warm water until the dough is flexible/ lumpy (You do not have to be exact about the measurements, we never are).

Leave the dough for 15-20 minutes before making savoury.

Now, we are ready to make Paratha. For this, place the dough on a chopping board and use a rolling pin to roll it out quite thinly.

Finally, heat a flat pan (tava) and cook it from both side. In this way, we can have a healthy but tasteful Paratha with pickles.

Paneer chettinad

Paneer chettinad

Paneer chettinad is spicy, yummy and tasty curry with aromatic flavors. It was named after the famous region of Tamil Nadu. Chettinad is quite popular for its fiery hot delicious cuisine that has lots of freshly roasted spices, herbs, and coconut. It is a fusion of South and North India spices and flavor in which paneer has simmered in the fresh ground masala. It goes so well with rotis, pulao or with fried rice. It’s very simple and easy to make. So, here’s the method of making a yummy, at the same time spicy Paneer chettinad.


  • 400 grams cottage cheese (paneer)
  • 4 tablespoon oil
  • 6-8 dried red chillies
  • ½ cumin seeds
  • ½ tablespoon coriander seeds
  • 3 green cardamoms
  • 3 cloves
  • 2 tablespoon ginger paste
  • ½ star anise
  • 1 inch cinnamon
  • 1 teaspoon fennel seeds
  • 8-10 curry leaves
  • 4 finely chopped tomatoes
  • ½ small bowl freshly granted coconuts
  • 5-10 black peppercorns
  • Salt to taste (normally ½ teaspoon)
  • 2 tablespoon lemon juice (half lemon)


Here’s list what to do:

  1. Heat 1 tablespoon oil in a pan over medium temperature. Add red chillies, black peeper, coriander seeds, cumin seeds, coconuts, cardamoms, cloves, cinnamon, star anise and fennel seeds. Sauté this until they are nicely toasted i.e. dark yellow in color.
  2. If you want to follow old- classic way, take a stone pounder and start pounding those until you have a thick paste. Alternatively, electronic blender can be used instead of stone pounder.
  3. Heat the remaining oil in a pan and add curry leaves, already prepared paste and ginger paste. Then sauté for 2-3 minutes.
  4. Finally, add finely chopped tomatoes, chili powder, turmeric and cottage cheese (paneer) and cook it for around 5 minutes. Then add 2 cups of water, lemon juice, salt and leave it for 2-3 minutes in medium heat.
  5. Lastly, garnish it with coriander leaves and Serve Chettinad Paneer as a starter or as a side dish for rotis, pulao or with fried rice.
  6. Here, we are ready to have Paneer chettinad. It’s sharp, hot, spicy and tangy. In short its mix of all flavors.

How to make a delicious Biryani?


Biryani is the royal dish among all the exotic rice dishes. The magic of biryani lies in the way rice is transformed into something luscious. The aromatic, heavenly and one of the most loved Mutton biryani is made with rice, meat, vegetable, saffron, and heart-warming herbs & spices. Origin of Biryani has remained a focal point of discussion among culinary experts but truth is whoever invented this has given an abundance of joy to everyone. Today I’m here writing a recipe about Biryani, not just a biryani a special homemade mutton biryani.

List of Ingredients you will need:

Ingredients for Marinade

  • 3 to 4 lbs. Mutton (leg meat)
  • 4-5 tablespoon oil
  • 4 tablespoon fresh garlic paste
  • Salt to taste (normally 1 tablespoon salt)
  • Red chilly powder to taste (normally 2 tablespoon Chilly power)
  • ½ to ¾ tablespoon peppercorns
  • 4 tablespoon fresh ginger paste
  • 6 fried golden crisp onion paste
  • ½ tablespoon turmeric power
  • ½ small bowl of finely chopped coriander
  • ½ cup of finely chopped fresh mint leaves
  • ½ of lemon juice
  • Garam masala (10 green cardamoms, 5 black cardamom, 6 cloves, 2 to 4 cinnamon sticks and ½ tablespoon cumin seeds)
  • 6 oz. to 7 oz. water
  • 1 small bowl Yoghurt or curd (thick)

Ingredients to be added to boiling water for rice

  • Salt to taste ( 1 tablespoon salt)
  • 4 bay leaves
  • 4 cinnamon sticks
  • 3 black cardamom
  • ¼ tablespoon black peppercorns
  • ¼ tablespoon cloves
  • 2 tablespoon ghee
  • 3 mugs (½ kg) basmati rice (Soaked in water for about 15 mins.)
  • 35 oz. water

Ingredients for Biryani

  • 1 tablespoon Ghee
  • Fried potatoes (optional)
  • ½ cup saffron soaked in milk
  • Dough ( for sealing, its optional)

Ingredients for Garnishing

  • ¼ bowl of fried crisp onions
  • ¼ cup of finely chopped fresh mint leaves
  • ¼ cup of finely chopped coriander

Here’s a very simple list what to do:

First, grind finely chopped fresh green coriander, fresh mint and all the marinade ingredients in a blender to make a fine paste.

Pour the mixture in a bowl and add Yogurt (Yogurt must be thick and it shouldn’t be sweet)

Cover mutton piece with the marinade mixture (make sure you mix it up with your hand until each piece is coated) and leave it for about 10 minutes. (For best result)

Now it’s time to cook mutton meat.

For that take a heavy-based large pan or just a pressure cooker. (I prefer pressure cooker because it’s quick and easy) Press the meat for 3-4 whistles i.e. for about 20 mins on a low flame/heat. (You can just smell the goodness when it’s ready)

After that, take another pan and boil 35 oz. water. Add all above ingredients for rice to boiling water and lastly, add soaked rice which is soaked for about 15 minutes. Cook the rice for about 10 to 12 minutes. (Yah, it’s a indeed time consuming process but the end result is fabulous)

When rice smells nice and seems good, drain off the water and let it cool for 5 mins.

Take another heavy-based pan, spread 1 tablespoon ghee all over or use butter. (But ghee just complement the biryani)

Finally, layer the pan with half quantity of rice then layer with mutton gravy and some fried potatoes. (Potatoes are optional)

Again, layer with remaining rice (remember don’t press the rice, just spread rice around in a thin layer)

For final touch, pour ½ cup of saffron soaked with milk. (Gives a nice yellow color). Add tablespoon ghee, sprinkle some mint, green coriander leaves and fried crispy onions. Let it cook for 15 more minutes in low heat. (Seal the vessel with dough so that air is not leaked)

Here, we are ready to have Mutton biryani with spoon or hands. You will figure out it’s a unique and aromatic biryani. Just can’t explain the flavor, these flavors dance so well together. I literally have party inside my mouth, when I have them. (It’s hot, juicy, soft, tender, crispy onions and addictive taste of mutton. I’m hungry now and it’s perfect excuse to have biryani right away.)

How to make a perfect Chicken Tikka?

How to make a perfect Chicken Tikka?

Chicken Tikka

Tandoori chicken Tikka is one the most popular chicken appetizer from Indian Cuisine. The word Tikka means bits, pieces or chunks. The Indian version BBQ is the Meat chunks that are marinated in special spices for hours and then grilled on our Clay Oven (Tandoori) on skewers to give a smoky taste.

List of Ingredients you will need:

  • 1 cup finely chopped fresh coriander
  • 2 tablespoon ginger paste
  • 2 tablespoon garlic paste
  • 2 to 3 tablespoon garam masala (Mixture of Black peppercorn, cloves, Cinnamon, mace, cumin and etc.)
  • 8 Sichuan peppercorns
  • 2 dry red chilies
  • 1/2 tablespoon orange food coloring
  • 1 cup fresh yogurt (thick curt)
  • 1 kg. skinless and boneless chicken breast or thigh (2-inch chunks per piece)
  • 2-3 onion, cut into very thin rings (optional)
  • 3 tablespoon freshly squeezed lime or lemon juice
  • Half lemon for garnish (optional)
  • Chopped carrot and other vegetables as per wish to garnish (optional)

Here a very simple list what to do:

First, grind finely chopped fresh coriander and all the marinade ingredients in a blender to make a fine paste.

Pour the mixture in a bowl and add Yogurt (Yogurt must be thick and it shouldn’t be sweet for a perfect tikka)

Cover the chunk chicken piece with the marinade mixture (make sure it’s all cover) and leave it for about 24 hours in refrigerator.

Now, it’s time to grill but before that keep the chicken tikka in a normal room temperature for about 15 minutes. Heat the oven or grill to medium heat. Place skewers and roast chicken until it turns out reddish and cooked from all sides.

Finally, chicken tikka is ready. Place chicken tikka on plate removing skewers and garnish with lemon, Chopped carrots, spicy pickles and other vegetables (You can squeeze few drops of lemon on chicken tikka as per taste. Delicious!)

How to prepare Timur Salsa?

Timur Salsa

Tomato salsa with Sichuan pepper also known as Timur achar in Asian communities is a thick watery salsa with strong accents of Sichuan pepper, green chillies and tomatoes. Timur char is best to have, when you find boredom in food. They give off a tingly, fizzy feeling in the tongue as it’s of unique taste and have a tongue-numbing sensation. It goes so well with dal-bhat, roties and naan etc. It’s very simple and easy to make. So, I will show you how to make a Timur achar.

List of Ingredients you will need:

  • 3-5 pieces of green chillies
  • Salt to taste ( normally ½ tablespoon salt)
  • ½ tablespoon Sichuan pepper power/ corn
  • ¼ tablespoon Garlic power or 2-3 cloves of garlic
  • 5 -8 finely chopped tomatoes
  • Small finely chopped onion ( optional)
  • ½ tablespoon cumin powder
  • ¼ tablespoon of turmeric powder
  • 2 tablespoon oil
  • ¼ cup of finely chopped Green coriander (optional)


Here a very simple list what to do:

First, heat the pan over medium heat. Roast the fined chopped tomatoes for about 5-6 mins until it turn out dark reddish in color. (Taste of achar depends open how you roast tomatoes)

Once, tomatoes are done. It’s time for grinding.

If you want to follow old- classic way, take a stone pounder and add all the above ingredients expect the optional once. Then start pounding until you have a thick paste. (I mostly prefer to pound chillies, Sichuan peppercorn, garlic and lastly tomatoes.)

Alternatively, electronic blender can be used instead of stone pounder. (But stone pounder gives an authentic taste/ flavor to timur achar)

Tomato salsa is almost ready. (Transfer achar from blender/ stone pounder to Bowl.)

Finally, garnish timur achar with finely chopped onions and green coriander. (You can mix them as well)

Here, we are ready to have timur achar with spoon or you can use your fingers. It has such a depth appeal and are hot, spicy and kind of funny too because i always make a silly puckered face when i have them.





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