• Tuesday, Apr 23, 2019
  • Last Update : 12:19 pm

Cook your own way | Kitchen chronicles

  • Published at 05:58 pm November 18th, 2016
Cook your own way | Kitchen chronicles

Indian food is probably one of the most popular cuisines in the world. Its rich, spicy and full of flavour. As much as I love going to Indian restaurants, I love cooking Indian food at home too. Its much easier to cook it at home, because most of the ingredients are already available in my pantry. I cook many kinds of Indian dishes, but there are a few which I cook more often than the others. Today I am sharing some of my Indian recipes, which are very popular among my friends and family. Hope you will enjoy them too.

Chicken reshmi kabak 1b

Malabar paratha

Makes 6 medium sized parathas


2 cups all purpose flour

1/4 tsp baking powder

1/2 tsp sugar

1/2 tsp salt

3/4 cup water

2 tbsp oil

Extra oil and flour for layering

Daal makhni2


First, mix the salt, sugar and baking powder with the flour. Now add the oil and mix it well to distribute it evenly in to the flour.

Start adding the water and keep mixing. Knead for five to six minutes to make it in to a smooth ball. You might need to add more water depending on the kind of flour you are using. Put it in an oiled bowl and cover it for 30 minutes.

After 30 minutes, divide the dough into six balls. Now roll the dough thinly. Brush some oil on the top and sprinkle some dry flour over it. Now start pleating the dough in the fashion of Chinese fans. Once you reach the end of the pattern, roll the dough and tuck the end under.

Once done with all the balls, heat a frying pan over medium heat. Roll out the layered rolls to about 2mm thick.

Add two teaspoon oil in the pan and add the paratha. Fry it over medium heat until it starts to get brown on both sides. Take your time to fry these parathas as you don't want it to stay raw in the middle.

Once done, serve with your favourite curry.

Note: These parathas freeze very well. After the final roll, put parchment paper in between and freeze them in ziplock bags. Fry it straight from the freezer.

Chicken Reshmi Kabab

Serves 2 people


2 chicken breasts

1/2 tbsp ginger paste

1 tsp garlic paste

1/4 tsp nutmeg powder

1/4 tsp mace powder

1/4 tsp roasted cumin powder

1/4 tsp coriander powder

2 cardamom powder

1/2 tsp cinnamon powder

2 green chilli paste

1 tbsp fresh mint paste

2 tsp fresh cilantro paste.

4 cashew nuts

4 almonds

1/2 tbsp dried fenugreek leaves also known as kasuri methi

1/4 cup cream or very thick milk

1/4 cup buttermilk or yoghurt

2 tbsp oil

Salt to taste


Cut the chickens into medium size cubes.

Soak the nuts in water for 30 minutes and grind them into a smooth paste.

Apart from salt and cream mix everything else with the chicken. Let it marinate in the fridge for four to six hours.

Once you are ready to grill, add the salt and cream. Mix it well. Keep it aside for five minutes.

Now skewer the meat and then grill over medium heat over charcoal until they turn light brown. Brush oil on them while grilling, which helps to ensure that the meat stays moist. Make sure not to over cook them.

Once cooked through, serve with naan or paratha.

Daal Makhni

Serves 4 people


1/2 cup red lentils

1/2 cup green lentils

1/2 cup kidney beans

1/2 cup chana daal

1 small onion

1 tomato

3 green chillies

1/2 tbsp garlic paste

1/2 tbsp ginger paste

1 tsp turmeric powder

1 tsp coriander powder

1/2 tsp chilli powder

1 tsp whole cumin seeds

1 tsp garam masala

1 tsp sugar

1/2 cup plain yoghurt

1/3 cup cream or milk

1 tbsp butter

1/3 cup cilantro chopped

2 tbsp kasuri methi or fenugreek leaves (optional)


Wash and then soak all the lentils overnight in water. The next day, boil the lentils with plenty of water until they are soft. Coarsely mash the lentils. You don't want it to be smooth. The lentils should have their individual tastes and textures.

Chop the onion, tomato, green chilli finely. Now heat 1/2 cup oil in a heavy bottom pot. Add the cumin seeds and let it splatter. Add the ginger and garlic paste. Fry for 30 seconds. Add the chopped onion. Fry until onions are a little soft, about two minutes.

Add the tomato. Stir for one minute. Add the chilli powder, coriander powder, turmeric powder. Fry until the tomatoes soften and the spice mix starts to separate from the oil. (Add the fenugreek leaves if you are using, at this point)

Once the spice mix separates from the oil, add the stirred yoghurt. Cook for a further three to four minutes and then add the daal mixture.

Add two cups of water, sugar and salt. Let it come to a simmer. If it seems too thick, add a little more water. Stir continuously or else it will stick to the bottom. Add the milk. Let it come to a boil. Adjust the salt as needed. Just before taking it off the heat, sprinkle the garam masala powder and chopped cilantro. Mix and take it off the heat.

After you have transferred the daal in to a serving dish, top it off with a few knobs of butter. As the butter will melt it will give off a lovely aroma. Garnish with cream and cilantro.

Tip: You can soak and boil the lentils in big batches and freeze them. It saves a lot of time. Use any combination of lentils you have.