Sizzling Dishes

experience the special sizzle recipes…


Khati rolls are wrapped in a paratha filled with lamb meat,chicken or minced meat.This is a very simple and extremely delicious.Kati rolls make a really nice casual dinner, and are a fantastic wrap to take for lunch.


  • For the Filling:
    • 1/2 kg Minced meat
    • 1 tbsp Oil
    • 1/2 cup Onions - finely chopped
    • 1 tbsp Ginger and Garlic paste
    • Salt to taste
    • 1/4 tsp Turmeric Powder
    • 1/2 tsp Garam Masala
    • 1/2 tsp Red Chili Powder
    • 1/2 tsp Cumin Powder
    • 1/2 tsp Coriander Powder
    • 1 tsp Chaat Masala
    • Large ripe tomato pureed or 2 tablespoons tomato sauce-optional
    • Medium green chili - chopped (remove seeds to reduce heat)
    • 1 tbsp plain Yogurt optional
    • Coriander and Mint leaves-chopped
    • 1 tbsp Lemon juice
    • 1 Egg
  • For the Paratha or Wrap:
    • 2 cups All Purpose Flour
    • 1 cup Whole Wheat Flour
    • Water or as needed for making the dough
    • Vegetable oil for making the wraps
    • Ready made Frozen parathas

  • Prepare the Filling:
    • Wash the mince meat well . In a pan, heat oil on medium heat.
    • Add in the onions and right after that add the ginger and garlic paste.
    • Sprinkle a little salt to help the onions cook a little faster.
    • Cook for 2-3 minutes and add in the tomato sauce and cook till the mixture comes together to form a lump and releases a little oil.
    • Add in the Spices: turmeric powder, garam masala, red chili powder, cumin powder, coriander powder and chaat masala.Mix quickly to avoid the spices from burning.
    • Right after that add in the minced meat and mix to coat the minced meat with the masala.
    • Once the it starts changing the color, cover and allow to cook.
    • Keep stirring frequently to prevent the it from burning.Take the lid off the pan and cook and dry any excess liquid.
    • Once done, take the pan off the flame and keep aside till ready to use. check salt and spices and adjust as needed.
  • Prepare the Wrap:
    • Add all purpose flour and wheat flour in a mixing bowl, add a little water at a time and knead until it forms into a soft dough and just the right rolling consistency.
    • Knead the dough with greased hands make a ball, then cover it and keep it aside at least half hour.
    • You can aslo take the ready made frozen parathas.You could even use roti or tortillas too.I used readymade frozen paratha.
    • Cook the paratha in a pan, according to packet instructions
    • Then, onto one side pour on 1/2 beaten egg, and spread it with the back of a spoon. Immediately turn the paratha over so that the egg can cook underneath.
    • Drizzle a tiny amount of oil around the paratha, and cook for about a minute.
  • Assembling:
    • To assemble, place the paratha with egg side up, on a plate. Spread on the chutney of your choice, fresh mint chutney.
    • Add some of the cooked mince,pour some lemon juice and add some onion slices and chopped coriander leaves.You can add any salad vegetable, you prefer,lettuce,green chillies,bell pepper slices.
    • Finally, roll up the roll.

Serve hot for a delicious meal!


Chicken puff a perfect snack ,stuffed with delicious chicken mixture.

  • Puff Pastry Shells or Sheets
  • 1 cup Chicken-boiled and shredded
  • 1 Onion-finely chopped
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 tbsp Flour
  • 1/2 cup Milk
  • 2 tbsp Oil or Butter
  • 1 Egg-for brushing
  • Take puff shells out of the freezer and thaw them at room temperature for 30 minutes.
  • Preheat the oven at 350 degrees F.
  • For the filling: Heat oil/butter and add the chopped onions.Fry till onions are translucent.
  • Next add salt,pepper,flour and mix properly for 2-3 minutes.
  • Now add milk, and stir immediately to avoid lumps.Cook till you get thick mixture.
  • Add in the boiled and shredded chicken to the mixture and coat it well.
  • Transfer the mixture in a bowl and allow to cool completely.
  • Now firstly bake the puff shells for 10-15 minutes.Fill the shells with mixture on top or you may take out the top round cover and fill it and cover with its top.
  • Brush the puffs with beaten egg and bake for 20 minutes or until golden color on top at 350 degrees F.
  • Serve hot with ketchup.


Marag is a spicy mutton thin soup served as a starter in India. It is prepared from tender mutton with bone.I got this recipe over the internet.But my mom prepares in a different way, will post that recipe in next post soon.

  • 1/2 kg Mutton pieces with bones
  • 2 Onions-chopped
  • 1 1/2 tbsp Ginger and Garlic Paste
  • 2 tsp Black Pepper Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala powder
  • 3 tsp Salt or as per taste
  • 1 bunch Coriander and Mint Leaves-chopped
  • 1/2 cup Almonds
  • 1/2 cup Cashews
  • 1/2 cup Pistachios
  • Cooking Oil
  • In a cooking saucepan, add oil. When the oil is hot, add chopped onions. Stir till golden brown. Add ginger and garlic paste and stir well.
  • Add turmeric powder,black pepper powder, garam masala powder, 1 tsp salt, mutton (big pieces), water and coriander and mint leaves.
  • Pressure cook for 4 whistles on medium flame, approximately for 10 minutes.
  • Take out the lid, cook well till the water gets dry. Keep stirring in between till it leaves the oil.
  • Add the grinded paste of almonds,cashews and pistachios.
  • Add one and a half liters of water, add 2 tsp of salt, chopped coriander and mint leaves and black pepper powder.
  • Cook on medium flame for 10 minutes till it comes to boil and then simmer for 20 minutes.
  • You can add more water depending on required consistency.I kept a bit thick.

Marag is ready, serve with naan or roti.


Tahari rice dish is a very popular and is easy to cook, made with rice,chicken or mutton and vegetables. I usually prepare mutton tahari,but tried chicken tahari for the first time.It really tastes great and can be enjoyed with raita. Check out the recipe.

  • 1 kg Chicken (medium size pieces)
  • 4 cups Rice
  • 1 Onion -finely chopped
  • 4 Tomatoes -chopped
  • 2 tbsp Ginger and Garlic Paste
  • 1 tsp Turmeric powder
  • 2 tsp Red Chilli Powder
  • 1 tsp Spices (Garam Masala Powder : Grinded powder of cinnamon, cardamom, cloves and caraway seeds)
  • Salt to taste
  • 3 cups Curd
  • 1 tsp Caraway seeds (Shahzeera)
  • 2 Cardamons,Cloves
  • 2 Bay leaves
  • Coriander and Mint leaves- chopped
  • Green chili paste
  • 3 Whole Green Chillies
  • Juice of 1 Lemon
  • 2 tbsp Cooking Oil or Ghee
  • Wash and soak the rice in water for 30 minutes.
  • Wash and marinate chicken pieces with ginger and garlic paste,1 1/2 tsp salt,turmeric powder, red chili powder,green chili paste,spices or garam masala powder.
  • In a cooking pan, add oil and chopped onion.Saute till brown in color. Add the chopped tomatoes and cook till mushy.Cover and cook for few minutes. Next add the marinated chicken,whipped curd,coriander and mint leaves. Mix well and close the lid.
  • Cook for approximately 10 to 15 minutes, till the water gets dry and chicken gets tender.
  • Add 5-6 cups of water to rice. Add salt, caraway seeds,cardamons,cloves,bay leaves, coriander and mint leaves, whole green chillies. Mix well and close the lid.
  • When the water comes to boil, add rice and add juice of lemon . Mix well and close the lid, keep stirring in between. Cook on medium flame for 10 minutes and simmer for 15 minutes until rice is done.
  • Serve with dahi ka raita.


Nutella is kids as well as adults favorite chocolate spread,eating it straight from the jar or on a toast.Take a look at our delicious Nutella Marshmallow Puffs.These puffs are easily made with frozen puff pastry, nutella and marshmallows. Simple to bake and yet a decadent treat.Surely kid’s will love it.:)

  • 1 package Pepperidge Farm puff pastry sheets
  • Nutella spread
  • Mini marshmallows
  • For egg wash-1 egg white whisked with 1 tbsp water
  • Powdered sugar for dusting
  • Thaw the puff pastry sheets according to package directions,at room temperature for approximately 30 minutes.
  • Preheat the oven to 350 degrees.
  • Cut each pastry square into 4 equal sized pieces.
  • Place about 2 or 3 tbsp of Nutella in the center of each square.
  • Top the Nutella with mini marshmallows appx 10-12 marshmallows nicely packed onto each pastry sheet. (if using regular,cut into half).
  • Fold each puff pastry sheet into a triangle. Crimp the edges with a fork to form a seal.
  • Brush each pastry with the egg white wash
  • Bake on a parchment paper-lined baking sheet for 25 minutes, or until puffed and golden brown.
  • Remove and let cool for 5 minutes, sprinkle with powdered sugar and serve.


Chicken Korma or Murgh Korma is one of the most popular mughai dishes, enjoyed with naan or bagara khana(rice) and mostly served at get together parties.

  • 1 kg Chicken (Medium sized pieces)
  • 1 1/2 cup Yogurt
  • 1 cup Sliced dry coconut
  • 1 cup Peanuts
  • 3 Onions (Medium sized) chopped- (2 onions for making the masala & one for making the curry)
  • 1-2 Potatoes-cubed (optional)
  • 1 1/2 tbsp Ginger and Garlic Paste
  • 2 tsp Salt
  • 3 tsp Red Chilli powder
  • 1 tsp Turmeric powder
  • 1 tsp Spices or Garam Masala powder
  • 1 bunch Coriander and Mint Leaves-chopped
  • 5 Green Chillies
  • 4 tsp Cooking oil
  • Dry roast slices of dry coconut till they turn brown.Next add peanuts and roast.Peel the peanuts when still hot.
  • Add 1/4 tsp of cooking oil and saute 2 chopped onions.
  • Now we are ready with roasted coconut, peanuts and sauted onions. Mix them and grind into a very fine paste.
  • Now in a cooking saucepan add oil and when it is hot, add one chopped onion which we kept aside for cooking this curry. Stir till it turns brown and now add ginger and garlic paste and cook till the raw smell disappear.
  • Next add turmeric powder and then salt. Stir and then add the grinded paste of coconut, peanuts and onions.And then add yogurt.
  • Keep on stirring as this paste have the tendency of getting sticked to the container. Close the lid and then keep stirring till it gets dry.
  • Now add red chili powder and stir well.
  • Add chicken and mix thoroughly and close the lid, let it cook for 10-15 minutes but do not forget to keep stirring in between. Let it cook till it leaves the oil.
  • Add 5 cups of water and mix it well and add chopped coriander and mint leaves. Add whole green chillies and spices;mix well.
  • Add the potatoes and close the lid and let it cook on high flame for 10 minutes and then simmer for 20 minutes.
  • Garnish with coriander and mint leaves.Serve hot.
  • Note: Spices mentioned here, is the grinded powder of cinnamon, cardamom , cloves and caraway seeds.Cinnamon 10 grams(2 tbsp), Cardamom 15 grams(2 tbsp), Caraway seeds or Shahzeera 10 grams (2 tbsp) and Cloves 8 in quantity. Use the required quantity and store the remaining powder for next use.


Naan khatais are eggless Indian shortbread style cookies.They are rich, buttery and crispy that can be made for evening snack with a cup of tea.

  • 1 stick Unsalted Butter –at room temperature
  • 1 cup All Purpose Flour (Maida)
  • 1/2 cup Powdered Sugar
  • 1/4 tsp Baking Powder
  • 1/4 tsp Cardamom Powder
  • 1/4 tsp Nutmeg Powder
  • 1/8 tsp Salt
  • Preheat oven to 300 degrees F.
  • In a mixing bowl, combine powdered sugar (little at a time) with the softened butter until mixture is light and creamy.
  • Add Nutmeg Powder and Cardamom Powder and mix well.
  • In a separate bowl, sift All Purpose Flour with Baking Powder and Salt.
  • Combine Flour mixture (little at a time) with Butter Mixture to form a soft dough.
  • Wrap dough in plastic wrap and let it rest for 15-20 minutes.
  • Knead dough once again and divide into 12 equal portions.
  • Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with wax/parchment paper or lightly greased foil. Leave ample space between dough balls.
  • Bake on the middle rack for 22-25 minutes.Do keep a close eye as nan khatai should remain white.
  • Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.
  • Store in an air tight container at room temperature.


This spicy gravy can be enjoyed with pulao or naan.

  • 200gms Shrimps/Prawns
  • 1 medium Onion-finely chopped
  • 8 Garlic cloves
  • 8 Dry Red chilies
  • Ginger-chopped
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • Salt to taste
  • Coriander leaves-finely chopped
  • 3-4 tbsp Water
  • Oil
  • Clean and wash the shrimps and keep aside.
  • In a blender blend together garlic cloves,dry red chilies by adding water into a fine paste.
  • Take a pan add oil.Once the oil is hot add the cumin seeds,chopped garlic,chopped ginger and fry for a minute.
  • Next add chopped onion and saute it for a minute.Add the shrimps and fry it along with onion for 5 minutes till the color changes to light brown.
  • Now add turmeric powder,coriander powder,garam masala powder and salt.Give it a mix and allow it to cook for a minute with lid on.
  • Add the blended red gravy mixture and mix well.Cover and cook for 5 minutes.Keep and eye as not to burn the gravy.
  • Finally add the coriander leaves and cook for 2 minutes.
  • Serve hot spicy red chili shrimp masala with naan or pulao.


Coconut Macaroons are an elegant treat,yet quick and easy to make.Coconut macaroons are made with just sugar, egg white, and shredded coconut Enjoy these soft, chewy and full of coconut flavor macaroons.

  • 1 cup Castor Sugar
  • 2 cups Dessicated Coconut Powder
  • 1 cup Egg white
  • 1 tsp Vanilla Essence-for extra flavor
  • Preheat oven to 350 degrees F. In a bowl,add sugar and egg white and mix well.Then mix the remaining ingredients, vanilla essence and coconut powder.
  • Transfer the mixture to a pan and cook on a slow flame till the sugar melts. Keep stirring it continuously to avoid the mixture from burning.
  • Remove from stove and allow it to cool.
  • Using a small ice cream scoop, drop the macaroons about an inch apart onto a baking tray lined with parchment paper. You can also take a piping bag with a star nozzle and put this mixture in it and pipe it into small round cookie shapes.
  • Bake it for 15- 20 minutes.
  • Let it cool on the baking sheet for 5 minutes.Allow the macaroons to cool completely.
  • Serve and enjoy the soft chewy macaroons :)


A simple and tasty garlic bread that can be served as a starter or as an accompaniment. It also goes great with pastas, soups, even salads.

  • 1 Loaf French Bread or any bread of your choice
  • 1 stick unsalted Butter-softened at room temperature
  • 2-3 Garlic cloves-crushed
  • 1/4 tsp Salt
  • Dried or Fresh Parsley-chopped
  • 1/2 tsp Oregano
  • 1/4 cup grated Parmesan or Mozzarella cheese
  • Preheat oven to 370 degrees F.
  • Slice the bread into 1 inch thick half. Stir together the butter,crushed garlic,salt,parsley in a small bowl.
  • Spread the mixture over the sliced bread.You can top it with cheese if you like Bake it in the oven for 10-12 minutes.
  • Serve hot and enjoy.