Category Archives: Cooking

Easy Butter Chicken

Butter chicken is one of the always ordered dishes at any Indian restaurants. This dish is a wonderful combination of spices and the chicken which is so moist and tender. I have not added cashewnuts as I have to give this to my daughter and she is still in a nut free diet. But you can always add cashew nuts to enhance the taste and rich texture.



  1. Chicken – 1 kg (I have used boneless breast pieces)
  2. Red Chilli Powder  – 1 tsp (used kashmiri chilli powder for the color)
  3. Garam Masala – 2 tsp (I usually use the garam masala my Mother in law prepares – she uses Cloves, Cardamom, Star ainse, Cinnamon to make the masala)
  4. Black Pepper – 1 tsp (crushed and grinded, thanks to my Mother in law for this as well)
  5. Coriander Powder – 1 tsp
  6. Garlic – 3 tsp (Crushing garlic/ginger gives more taste than slicing it)
  7. Ginger – 3 tsp
  8. Turmeric Powder – ½  tsp
  9. White pepper powder – 1 tsp
  10. Lemon juice
  11. Chive leaves
  12. Butter – ½ cube
  13. Onion – 1 cup (chopped)
  14. Tomato – 2 nos (juicy ripe ones)
  15. Kasthuri methi – ½ tsp
  16. Heavy cream – 3 tbsp
  17. Salt – as required
  18. Oil – 1 tsp
  19. Coriander Leaves
  20. Yogurt – ¾ cupBC2


  1. Clean and cut the chicken to cube pieces.
  2. Add salt and ingredients 2 through 11 to the chicken pieces. Add yogurt to this as well and mix.Keep it aside for at least ½ an hour so that the masala gets into the chicken pieces. (For best results, you can keep this in the refrigerator for overnight).
  3. Heat a pan and add some butter. Saute the onions in that. Add some salt and saute until the onions become transparent. Keep it aside to cool.
  4. Take the tomatoes and make a puree in a mixer.
  5. Use the same pan used to saute onions and add some more butter or oil. Add the chicken pieces into this and cook it until it becomes tender.
  6. Once the marinated chicken is taken there would be masala paste left on the dish, add the sauted onion to that so the onion gets the leftover masala. Make a paste of the onion too using a mixer.
  7. Once chicken is cooked, take it from the butter\oil and keep it aside.
  8. Add the onion gravy to the pan, saute it for few. Add the tomato paste and saute it for few.
  9. Add some butter and ginger garlic paste to this. Later add the kasturi methi.
  10. Take a bigger pan, add little butter and add the chicken pieces (salt if required). Saute it for few and then add the masala from Step 9. Mix the chicken pieces well.
  11. Once the gravy is coated on the chicken,add the heavy cream to that.

  12. Close it with a lid and cook it for 5 mts.
  13. Use coriander leaves to garnish.






  1. Cucumber  (Vellarikka) – 1 handful
  2. Yogurt – 1 cup
  3. Coconut (Grated) – ½ cup
  4. Green Chillies – 2 medium size
  5. Shallots (small onions) – 3 medium size
  6. Mustard seeds – few
  7. Oil (Coconut oil is preferred)
  8. Red Dried Chillies – 3
  9. Curry Leaves – 1 stem
  10. Cumin Powder – 1 spoon
  11. Salt – as required


  1. Remove the skin of cucumber by peeling. Clean the inside by removing the seeds and washing it thoroughly.
  2. Cut the cucumber into cubes.
  3. Make a smooth paste by grinding the coconut, green chillies, shallots, some yogurt and very little mustard seeds. Keep this aside.
  4. Cook the cut cucumbers, adding very little water, dried red chillies, salt and cumin powder.
  5. Cook it until the cubes becomes soft and transparent.
  6. Add the smooth paste prepared in step 3 to the above.
  7. Keep cooking this on very low flame for a 3-4 minutes. Remove from the stove.
  8. Once this cools a bit, add yogurt and mix well.
  9. Heat oil in a kadai\pan.
  10. Add mustard seeds and once it splutter add shallots and red chillies.
  11. Fry for few seconds and then add Curry leaves.
  12. Add this to the contents kept on step 7.


This is similar to the Chicken ulathiyathu (a typical christian dish from Kerala, India) with the subtraction of onions and bit more towards the spicy side. This is a very easy chicken dry dish. I even use this as filling for Puff pastry, cutlets. I have a friend from Chile and this is her favorite item from my menu. Spiciness of this dish can be altered depending on your tolerance level.

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  1. Chicken – 1 kg (I normally use thigh instead of breast)
  2. Dried Red chilles – 1 handful (crush it in a grinder)
  3. Garam Masala – 2 tsp (I usually use the garam masala my Mother in law prepares – she uses Cloves, Cardamom, Star ainse, Cinnamon to make the masala)
  4. Pepper – 1 tsp (crushed and grinded, thanks to my Mother in law for this as well)
  5. Coriander Powder – 3tsp
  6. Coconut – 1 cup (I normally don’t find the dried ones, so I take the frozen grated coconut, keep it in microwave for a minute and thaw it).
  7. Garlic – 3 tsp (Crushing garlic/ginger gives more taste than slicing it)
  8. Ginger – 3 tsp
  9. Turmeric Powder – 1 tsp
  10. Salt – as required
  11. Oil – 1 tsp
  12. Curry Leaves
  13. Lemon juice


  1. Heat a Kadai\pan (no oil needed), add shredded coconut and fry it until it turns slight brown and keep it aside.
  2. Add grinded dried red chillies and saute it until the raw smell goes.Add coriander powder, garam masala, pepper powder and turmeric powder and mix well.
  3. Cut the chicken and marinate the pieces with 2 tsp of the above mixture we just roasted in Step 2. Add a bit of turmeric powder, ginger garlic paste,salt and coriander powder
  4. After 20 minutes, add the marinate into a pressure cooker, little water (chicken would ooze out water, so add little water only). I usually keep it for 2 whistles.
  5. Heat Oil in a kadai, add curry leaves and then add the rest of the mix from step 2 to the oil. Saute for few seconds. Add the slight brown shredded coconut from step 1 to this . Saute this until all turn golden brown.
  6. Add the chicken pieces from the pressure cooker. Use a thick bamboo/wooden spatula/spoon and mix the chicken pieces with the ingredients in the pan. (I tend to make the chicken little shredded before adding, so that it is easy to mix. Also I add the broth from the pressure cooker to get the aroma and flavor).
  7. Add the rest of the mixture from step 1, lemon juice and salt (as required). Saute it until the chicken is dry and golden brown.
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  8. Enjoy the spicy shredded chicken with white rice or chappathi.


Fish Fry (White Pomfret)

As I have already told in my old posts that I was born and brought up in Kochi (south India near to Arabian Sea) where there was no scarcity of fish or fish related dishes in our family menu. My mom is really an expert in cutting the fish in no time and making fish fry with the homemade masala’s. I have learnt most of the tips and technique’s of cooking from her. Thanks to her for any interest I got in cooking. This is an easy recipe and can be made in 15 mts.


  1. White Pomfret – 1 medium or 2 small ones
  2. Oil – 2 tsp (I use olive oil)
  3. Lemon juice – 1tsp
  4. Red Onion – to garnish
  5. Curry leaves – to garnish
  6. Lemon – to garnish
  7. Salt – to taste
  8. Ginger – 1 small piece (very finely crushed)
  9. Garlic – 2 small pods (very finely crushed)

Masala Powders:-

1.Chilly powder – 2 tsp
2.Pepper powder – 1 tsp
3.Garam masala – ½  tsp
4.Turmeric powder – ½ tsp

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  1. Clean the fish.
  2. Mix all the masala powders together and make it into a paste by adding the lemon juice and little water. Add ginger and garlic to this and mix well.
  3. Marinate the fish in this mixture and allows it to be in room temperature for 15 mts.
  4. Heat oil in a non-stick pan. (Optional – Add few curry leaves to the oil)
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  5. Fry the fish in this oil until it turns to orange-brown.
  6.  Garnish the fried fish with curry leaves/ cilantro , lemon and red onions.



  1. Chicken Broth – 4 cups (I use homemade broth, but can use the store bought low sodium one)
  2. Ground ginger – ⅛ tsp
  3. Ground white pepper – to taste
  4. Chopped Fresh green chives – 1 tbsp
  5. Cooked Carrots – 1 cup
  6. Cooked Green peas – 1 cup
  7. Cornstarch – 2 tbsp
  8. Eggs – 2
  9. Egg yolk – 1
  10. Egg white – 1
  11. Salt – as required
  12. Green onions (Scallions) – to garnish


  1. Take 3 cups of Chicken broth in a large saucepan.
  2. Add ingredients 2 through 6 and bring to boil.
  3. Make a mixture with cornstarch and 1 cup of chicken broth and set it aside.
  4. Take the eggs and egg yolk & whisk it well.
  5. To the boiling broth gently add the whisked eggs and yolk (on to the fork to give the restaurant style texture).
  6. Once the eggs are dropped, add the egg white (still use the fork to get the ribbon format).
  7. Add the cornstarch and broth mixture to this. Stir is lazily.
  8. Boil it for 1-2 minutes.
  9. Garnish with scallions

Notes :

  1. In order to get the yellow color for the soup, while making the chicken broth I had added some turmeric.
  2. Use the fork as a medium to create the ribbon format for the egg.
  3. Soy sauce can be used for taste.
  4. As I make this soup for my 3 year old, I add the carrots in different shapes (star, mickey, heart) which she enjoys.


Strawberry Ice Cream (Eggless)

I am still to meet a person who doesn’t like ice-cream in my friend’s circle. We had a get together at home last September. Day before the get together I had to come up with a full vegan (no egg) dessert as few of our friends joining were fully vegan on that particular day. I had never tried making any ice creams before and as I had plenty sweet strawberries at home I thought why not I try this. Thanks to my dearest friends Diana and Nitha who always support all my ideas, I decided to try that. My mom was with me here in states and she is my biggest motivator. No matter what terrible result I do she always finds something positive even in that. But this time lady luck (my mom with her milk powder idea) helped me create this wonderful recipe. I would say this is a very easy recipe and I have tried it few times after the first time and I have always got consistent result. So here you go…the eggless easy strawberry ice cream (my munchkin’s fav).


  1. Fresh Strawberry – 15nos (Choose juicy and sweet ones)
  2. Powdered Sugar – 2 tsp (Depending on the sweetness of strawberries)
  3. Heavy Whipped Cream – 16 oz (473 ml)
  4. Sweet condensed milk – 13 oz (375g)
  5. Milk Powder – ¼ cup
  6. Pink Color (Optional) – Strawberry pulp would give the color, so I haven’t used it.


  1. Wash, clean the strawberries.
  2. Chop them into small pieces.
  3. Grind them in the blender. Keep the pulp aside.
  4. Add heavy whipped cream in a mixing bowl (refrigerate at least for an hour before use) and whisk it for 3 minutes (If in a standing mixer or if whisking by hand for about 5 minutes). End result should be the soft and fluffy look.
  5. Add milk powder to this. Slightly stir.
  6. Add the sweet condensed milk and the strawberry pulp.
  7. Mix it all together and add the sugar as needed.
  8. Use parchment paper and transfer the content in an air tight container.
  9. Keeping it for at least 6 hours.

Christmas Countdown – Day 7

Christmas tree with chicken pizza, broccoli, strawberry, blueberry,raspberry, carrot, corn, green piece!

#christmascountdown #SindhusKitchen


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