Chicken Pulao is actually a rice preparation made using chicken stock cubes. Chicken is not used in this dish, rather the pulao is garnished with green peas. This is a Goan dish which was always made by our Goan neighbour. She would always share it with us, and it became my kid’s favourite.

Learnt this recipe from her and started making it at our home too. I have used the imported chicken cubes here, which have a strong flavour. If using Indian made cubes, you might require two or three more cubes as they have comparatively a less strong flavour! The cubes impart a subtle, delicious and unique flavour to the rice which goes very well with any veg or non veg gravy. But in reality, the pulao tastes delicious in itself even without any accompaniment and that’s exactly how I prefer to have it!

For some more rice dishes, do take a look at the following recipes too….

  1. Lemon Rice
  2. Biryani Rice
  3. Vegetable Pulav
  4. Paneer Vegetable Pulao

Prep Time : 20 min

Cooking Time : 30 min

Serves : 4-5


  • 1 3/4 cups Basmati Rice
  • 2 medium Onions
  • 1 1/2 medium Tomatoes
  • 1/2 cup Green Peas
  • 3 Chicken Maggi Masala Cubes (Imported ones)
  • Salt to taste…. If at all required
  • 3 1/2 cups Water

For The Tempering :

  • 2 tbs Oil
  • 2 Cloves
  • 2 Cinnamon sticks (1.5″ each)


  1. To make Chicken Pulao, rinse the rice grains twice and soak in clean water for about half an hour.
  2. In the meantime chop the onions and tomatoes.
  3. Heat a saucepan and add oil to it. When it heats up add the cloves and cinnamon.
  4. When they splutter, add the onions and saute till translucent.
  5. At this point add the tomatoes and saute further till mushy.
  6. At the same time heat the water for the rice. Crush the chicken cubes slightly and add to the water. Stir to mix till they melt completely.
  7. Drain the soaked rice and add to the sauteed onion tomato mixture.
  8. Mix well and add the boiled water to it. Stir and check seasoning. Add salt only if required.
  9. When the entire mixture comes to a rolling boil, reduce the flame and cover with a lid.
  10. Cook covered on low flame till the rice is fully cooked.
  11. In the meantime, boil the green peas in a little water and garnish the cooked pulao with them.
  12. Relish this delicious Chicken Pulao with some salad or just serve it along with some delicious gravy like Methi Murg or Mutter Paneer!



Chickoo is not only a delicious fruit but a highly nutritious one too. It’s main feature is that it provides our body with iron. With the arrival of winters, the markets are flooded with a lot of seasonal fruits including chickoos.

Nowadays we even get dried chickoo chips for healthy snacking. For breakfast or for the evening snack, we all need something filling as well as nutritious, without compromising on the taste. Racked my brains to create something new and delicious using this awesome fruit and came up with this idea where I have created a fusion of tacos with our Indian chaat in the most unique way by using chickoos as the base!

Here, the chutneys can be prepared beforehand and refrigerated till use. The sweet potatoes too can be pre boiled and stored in the refrigerator. So basically, most of the task can be completed beforehand, making the task levels easier!

This dish turned out delicious and was a hit with my family. The caramelised sweet potatoes complement the chickoo tacos very well. And you won’t believe it, but the spicy green chutney goes very well alongwith the pomegranate chutney and lifts the overall taste to a different level!

For some more unique and delicious dishes, do take a look at the following recipes too…..

  1. Tandoori Chicken Coleslaw Toast Sandwich
  2. Bhoplyaache Ghaargae
  3. Corn Oats Semolina Pancakes
  4. Pesarattu Pizza And Wraps
  5. Creamy Tofu In Mint Wraps

Here’s the recipe for the delicious Fusion Chickoo Tacos…..

Prep Time : 35 min

Cooking Time : 3 min/taco

Serves : 9 (yields 36 tacos)


For The Chickoo Tacos :

  • 1 1/2 cup whole wheat flour
  • 3 chickoos
  • 2 tbsp milk
  • 1/2 cup Sugar
  • 1/4 tsp vanilla essence
  • 1 1/2 tsp Homemade Ghee (Clarified Butter)
  • 2 pinches Salt
  • Chaat Masala as required
  • Homemade Ghee as required for roasting the tacos.

For The Topping :

  • 2 cups Caramelised Diced Sweet Potatoes …. boiled

For The Caramel :

  • 6 tbs Brown/Dermererra Sugar
  • 4 tbs Water

For Garnishing :

For The Pomegranate Chatpati Chutney:

  • 3/4 cup Pomegranate Juice (1 Pomegranate)
  • 1-2 tbs Water
  • 2 tsp Sugar
  • 1/4 tsp Red Chilli Powder
  • 1/4 tsp Chaat Masala
  • 2 pinches Black Salt
  • Salt to taste


  1. For the Fusion Chickoo Tacos, start with making the chutneys.
  2. To make the pomegranate chutney, grind the peeled pomegranate and pass through a sieve.
  3. Using a little water, grind the pulp again and pass it through the sieve.
  4. In a pan, heat together the pomegranate juice extract, sugar, and the other mentioned ingredients for about 2-3 minutes.
  5. Stir till it thickens a bit. Transfer to a container and let cool.
  6. To make the Chickoo Tacos, grind the deseeded chickoos along with the peels together milk and sugar to get a smooth paste.
  7. Transfer it to a mixing bowl. Add the whole wheat flour, vanilla essence, homemade ghee and salt. Knead to get a smooth dough without using any water.
  8. Using a rolling pin, roll out some dough into a big disc of medium thickness. Use some flour for dusting while rolling.
  9. With a circular cookie cutter, cut discs of about 2.5″ out of it. Pierce each disc lightly with a fork.
  10. Repeat this process with all the remaining dough.
  11. Heat a griddle and grease it with some homemade ghee.
  12. Roast the chickoo taco discs on it as you would roast a roti using some homemade ghee.
  13. Transfer to a dish and set aside till further use.
  14. Heat a pan and add the sugar and water for the caramel. As soon as it melts, add the diced boiled sweet potato and toss to cover it with the caramel sauce. Set aside to cool.
  15. Other option, which too tastes delicious is to avoid caramelising the boiled sweet potato and just sprinkle some chaat masala over them.
  16. To assemble the fusion tacos, smear some corriander mint chutney on each taco.
  17. Place about a tablespoon of the caramelised sweet potato or the plain one on it.
  18. Top with some chaat masala and grated cheese and heat it on a hot griddle on low heat for a minute.
  19. Transfer to a serving dish and drizzle some Pomegranate Chatpati Chutney and some corriander mint chutney too, over it.
  20. Garnish with some nylon sev and the Fusion Chickoo Tacos are ready to be served!


Mangalore Chicken Masala is a delicious coconut based chicken gravy with some aromatic spices which are freshly roasted and ground, imparting a wonderful flavour to the dish. This is a dry and thick gravy, and due to this the flavours of the spices become all the more concentrated and the dish more delicious!

Traditionally coconut and tamarind are added to this dish, but I have added tomatoes as per the recipe I had. The uniqueness of this dish lies in the step, where in the end, after all the cooking is almost done, we add coconut and boil it for just a few minutes. Though the finely grated coconut is to be directly added to the gravy, I have ground it slightly for a pulse or two, to just give it a slightly less coarse texture.

For some more delicious gravies, do take a look at the following recipes too…..

1. Chicken Korma

2. Methi Murg

3. Komdi Kaleji Sukkaa Masala

4. Mutton Vade

Here’s the recipe for the delicious Manglorean Chicken Masala….

Prep Time : 30 min

Cooking Time : 40 min

Serves : 8


  • 1 kg Chicken
  • 1 1/2 cup Fresh Grated Coconut (approx 1/2 coconut)

For The Marinade :

  • 1 cup Finely Chopped Tomatoes (2 medium tomatoes)
  • 3 tbs Ginger Garlic Paste
  • 3 Green Chillies ….. Ground to a paste
  • 1/4 cup Fresh Corriander Leaves …. Ground to a paste
  • 1 tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 1/2 tsp Salt

To Be Roasted :

  • 10 tsp Corriander Seeds
  • 8 Cloves
  • 8 Green Cardamoms
  • 8 Cinnamon Sticks…. 1″ each
  • 1/4 tsp Methi Seeds (Fenugreek Seeds)
  • 8 Black Peppercorns
  • 10 – 12 Bedgi Dry Red Chillies …. Deseeded …. To be adjusted as per preference

For The Tempering :

  • 1/2 cup Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1/4 tsp Asafoetida.
  • 2 sprigs Curry Leaves
  • 1 1/4 cup Grated Onions (2 medium onions)


  1. To make Mangalore Chicken Masala, clean and wash the chicken pieces thoroughly and set aside to drain.
  2. Cut them into medium sizes and marinate with the ginger garlic and green chilli and corriander paste, turmeric and red chilli powder, salt and the chopped tomatoes. Set aside for about half an hour.
  3. Heat a kadhai and dry roast separately, each ingredient mentioned for roasting. Cool and grind them to a fine powder in the mixer grinder.
  4. Cook the marinated chicken with the lid on, adding about a cup of water to it.
  5. When the chicken is almost cooked, add the ground roasted spice powder and mix well.
  6. In the meantime grate the onions and set aside.
  7. Heat a pan and add oil to it. When it heats up, add the mustard seeds.
  8. As soon as they splutter add the cumin seeds and asafoetida.
  9. Add the grated onions and saute. Now add the curry leaves and saute further till the onions are well cooked.
  10. When the chicken is cooked, add the entire mixture to the sauteed onions and mix.
  11. Add salt to taste and bring to a boil on high flame stirring occasionally.
  12. Grind the grated coconut for a pulse or two using a very tiny amount of water, if required.
  13. Add this to the cooked chicken and mix well. Check seasoning and again bring to a boil. Keep the gravy thick and slightly dry.
  14. Add some of the chopped coriander and mix. Simmer on low heat for few minutes.
  15. Switch off the flame and garnish with chopped coriander leaves.
  16. Serve the delicious Mangalore Chicken Masala with some hot phulkas and steamed rice.


Corriander and Mint are both wonderful herbs which impart a wonderful unique flavour to dishes to which they are added! These two herbs are used on a large scale in Indian cooking. Both these herbs are healthy for us, having a number of benefits.

Corriander can be used for making pasted along with ginger garlic to be used in cooking or to make a variety of chutneys or just for garnishing. Corriander has anti inflammatory properties and is also beneficial to people having problems from bad cholesterol, diabetes, Alzheimers, digestive problems, etc.

Mint too is a beneficial herb having the highest antioxidant capacities of any food. It is anti inflammatory too. It is beneficial in the treatment of common cold, indigestion, IBS, etc. Again, this herb too is used in making of chutneys, parathas, biryanis, cocktails, moctails, raita, and many more delicious dishes.

Overall, we can sum up that the consumption of these two herbs is totally beneficial to us in terms of health as well as taste!

For some more chutneys, do take a look at the following recipes too….

1. Sukki Lasni Chutney

2. Sweet And Sour Coconut Chutney

3. NKGSB Style Lasni Chutney

4. Coconut Chutney (South Indian Style)

Prep Time : 10 min

Yields : 1 cup Chutney


  • 1 1/2 cup Fresh Corriander Leaves (alongwith the tender stems)
  • 1/2 cup Mint Leaves
  • 3 Green Chillies …. To be adjusted as per preference
  • 2 tbs Roasted Bengal Gram (Daahala /Putaanyaachi Daal)
  • 1 tsp Lemon Juice…. Optional
  • Salt to taste


  1. To make Kothimbir Pudina Chatni, wash thoroughly the green chillies, corriander leaves and mint leaves and set aside to drain.
  2. Grind together all the mentioned ingredients adding water as required to get a smooth chutney.
  3. Transfer it to an airtight container and store in the refrigerator for a few days.
  4. Use it as required in the preparation of sandwiches, curries, or just for garnishing or an accompaniment with Instant Corn Semolina Paniyarams or some parathas.


Pudding is a type of food that can either be a dessert or a savoury non sweet dish as a part of the main meal. Puddings can be baked, steamed or boiled and it’s definition varies in few countries.

We get umpteen recipes for puddings on the net, but what better than following your favourite baking master? I am not a trained chef, but have learnt baking by watching other chefs, learning from magazines, recipe books, friends or family!

I’ve always loved puddings, especially the caramelised ones! Another favourite of mine is white chocolate. So when I thought of making this pudding, I decided to add the white chocolate chips lying around in my refrigerator.

Made this awesome pudding with slight changes and my own white chocolate touch which is totally optional! And the uniqueness of this recipe is that the caramel has to be poured from the top before baking, which during the process dives in and settles down at the bottom of the pie dish.

Went on further to create this delicious dessert wherein the warm pudding is topped with vanilla ice cream, caramelised bananas and walnuts and a drizzle of some Strawberry Sweet Lime compote! The tartness of the compote helps to cut in the richness this dessert and gives it a delicious tangy edge!

For more sweet dishes, do take a look at the following recipes too…

1. Strawberry Sweet Lime Compote

2. Karwar Style Madgane With Rajgira And Oats

3. Goan Batk

Here’s the recipe for Banana Caramel Pudding…..

Prep Time : 20 min

Cooking Time : 40 min

Serves : 8

Cup Used : 200 ml


  • 1 1/2 cup Flour (Maida… 125 gm)
  • 3/4 cup Caster Sugar (115 gm)
  • 3 tsp Baking Powder
  • 1 Egg
  • 1 Large banana
  • 1 tsp Vanilla Essence
  • 1 1/4 cup Milk (250 ml)
  • 1/4 cup White Chocolate Chips…. Optional

For The Caramel :

  • 3/4 cup Brown/Dermererra Sugar (125 gm)
  • 1/4 cup Water
  • 2 tbs Honey

For Garnishing :

1. Caramelised Bananas And Walnuts :

  • 4 tbs Brown/Dermererra Sugar
  • 4-5 tsp Water
  • 1 Large Banana…. Sliced
  • 2 tbs Chopped Walnuts

2. Strawberry Sweet Lime Compote

3. Vanilla Ice Cream


  1. To make Banana Caramel Trifle Pudding, sieve together the flour and baking powder thrice and set aside.
  2. Add the caster sugar and the chocolate chips and mix well.
  3. Break open the egg in another mixing bowl and whisk it with a fork.
  4. Add the peeled banana and smash it well with the fork.
  5. Add in the milk, vanilla essence and the melted butter and mix well.
  6. Add to this the dry mixture and mix it well.
  7. Pour it in a 1.5 ltr baking pie dish and set aside.
  8. Heat a pan and add the brown sugar, water and honey to it.
  9. Stir on low to medium heat. As soon as the sugar melts, pour it over the pudding mix.
  10. This caramel settles at the bottom of the pie dish.
  11. Bake in a preheated oven at 180° C for 40 min or till it is slightly browned.
  12. When done, let it cool down slightly.
  13. In the meantime, heat a pan and add the brown sugar and water to it for caramelising the bananas and walnuts.
  14. As soon as the sugar melts, add the banana slices and walnuts and stir for about 2 minutes.
  15. Swtich off the flame and let cool.
  16. To serve, scoop out a spoonful of the warm pudding, scraping along the bottom caramel and transfer it to the serving bowl.
  17. Top with some vanilla ice cream and caramelised bananas and walnuts.
  18. Drizzle with some sweet and tangy Strawberry Sweet Lime Compote to cut in the richness of the pudding and serve it during parties!


Compote is a dessert originating from medieval Europe. Fruits or it’s pieces are slow cooked in a sugar syrup and seasoned with spices like cinnamon, star anise, cloves or some fruit juices like lemon, orange or sweet lime, etc. Generally a compote is served as a dessert in itself. But, alternatively it can be used as a delicious topping on pancakes, waffles, toasts, and in many other delicious ways!

Winters bring along some fresh fruits, especially the citrusy tangy ones. These are seasonal fruits and the best way to make the most of it, apart from consuming them is to make jams, preserves, compotes our very own Indian murabba/muramba!

Here I have made a strawberry and sweet lime compote using some spices of choice and some fresh sweet lime puree. The final product is slightly sour as I haven’t added too much sugar even though the strawberries were almost sour! During this process, the sugar has to be adjusted as per the sourness or sweetness of the strawberries and of course one’s personal choice!

For some more desserts do take a look at the following recipes too…..

1. Goan Batk

2. Shrikhand

3. Date And Walnut Eggless Whole Wheat Brownie

4. Doodhi Sabudana Kheer

5. Banana Caramel Pudding Trifle

Prep Time : 10 min

Cooking Time : 15 min

Serves : 6-8 (yields 1 1/2 cup)

Cup Used : 200 ml


  • 2 1/2 cups Chopped Strawberries
  • 1/2 cup Sweet Lime Squash (Fresh sweet lime puree)
  • 1/4 cup Chopped Sweet Lime (Skinned and deseeded)
  • 4 tbs Sugar ….. To be adjusted
  • 1/2 tsp Grated Ginger
  • 1/2 Star Anise
  • 1/4 tsp Cinnamon
  • 1 pinch Sea Salt
  • 1/2 tsp Sabja Seeds


  1. Combine all the mentioned ingredients except sabja in a pan and bring to a boil.
  2. Reduce the flame and mash the fruits slightly with a wooden masher and keep stirring on low to medium heat for approximately 12 – 15 minutes.
  3. Switch off the flame and add 1 tsp Sabja Seeds.
  4. Cool and store in a clean dry jar in the refrigerator for about 4-5 days or in a deep freezer for a month.
  5. Use as required for topping on puddings, ice cream, bread toast, etc. The choice is endless!


Winters bring along lots of fresh vegetables in the market! One such vegetable is the fresh haraa chanaa i.e. fresh green chickpeas. Again, in winters we try to include sesame and other food stuffs known for their heat creating properties to combat the chill.

Peanuts when teamed with sesame, give delicious results. Hence we can find many recipes combining these two, like Shimla Mirchi Panchamrut, especially the Tilaache Laadoo!

Here, I have created a healthy dish combining some nutritious food stuffs, whithout any compromise on its taste! As we all know, paneer, potatoes, peanuts, sesame and the fresh haraa chanaa are all very healthy. When combined in an apt manner, we get an absolutely delicious and nutritious as well as a filling dish.

For more such dishes, do take a look at the following recipes too….

1. Instant Corn Semolina Paniyarams

2. Corn Oats Semolina Pancakes

3. Kobiche Bhanole

4. Goad Poale

5. Pesarattu Pizza And Wraps

Here’s the recipe for Healthy Haraa Chanaa Peanut Sesame Balls….

Prep Time : 30 min

Cooking Time : 20 min

Serves : 4 (yields 14 balls)


  • 1 cup Fresh Haraa Chanaa (Fresh Green Chickpeas)
  • 3/4 cup Grated Boiled Potatoes (4 Medium Potatoes)
  • 3/4 cup Grated Paneer (100 gm)
  • 1/2 cup Roughly Crushed Roasted Peanuts (keeping bite size bits)
  • 3 Green Chillies
  • 1 1/2″ Ginger
  • 1/2 cup Chopped Coriander Leaves
  • 1 tsp Dry Mint Leaves…. Optional (or 2 tbs Chopped Fresh Mint Leaves)
  • 2 tsp Garam Masala Powder
  • 1 tsp Corriander Powder
  • 1/2 tsp Black Salt
  • 1 tsp Chaat Masala
  • 1 tsp Aamchur Powder
  • Salt to taste
  • Homemade Ghee for roasting the Balls

For The Tempering :

  • 1 tbs Homemade Ghee (Clarified Butter)
  • 1 tbs Sesame Seeds


  1. To make Healthy Haraa Chanaa Peanut Sesame Balls, the first step is to boil the potatoes.
  2. When done, cool and peel them. Grate the potatoes and transfer to a mixing bowl.
  3. Grate the paneer and add to the mixing bowl.
  4. Boil the chanaa in clean water till slightly soft and drain. Cool and grind coarsely and set aside.
  5. Grind the green chillies and ginger to get a smooth paste.
  6. Mix all the mentioned ingredients for the balls and check seasoning. Adjust as per taste.
  7. Form small lemon sized balls from the mixture and set aside.
  8. Heat a paniyaram pan and add 1/4 homemade ghee to each hollow.
  9. When it heats up transfer the prepared balls in each hollow and keep flipping to roast each side well.
  10. When crisp on all sides, transfer to a container and repeat the above steps for the entire mixture.
  11. Heat a kadhai for the tempering and add oil to it. When it heats up add the sesame seeds.
  12. Stir for a minute and when they crackle, add the prepared haraa chanaa peanut balls to it.
  13. Stir on low to medium heat, rolling them in the pan and giving them a slight press till the balls are well crisped and the sesame has coated the balls.
  14. Serve the delicious Healthy Haraa Chanaa Peanut Balls with some Corriander Mint Chutney dip and Tomato Ketchup e with any other dip of choice.