Baguette Prawn

This Prawns dish that I cooked is great as a starter or main course.  It’s delicious and healthy.  This dish has and Indian touch to an Italian recipe.  Please try cooking and you will love it.

Ingredients for Prawns:

  • Fresh Large size prawns – shell removed, de-veined and cleaned – 1 kg.
  • Fresh Thyme Leaves – 1 tbs.
  • Extra Virgin Olive Oil – 2 to 3 tbs.
  • Pepper powder – Half tsp.
  • Salt to Taste.
  • Garlic – finely chopped – 2 tbs.
  • Red Chilli Flakes – 1 tbs.
  • White wine – 4 tbs.
  • Apple Cidar Vinegar – 1 tbs.

Method to cook Prawns:

  • Marinate the prawns with a pinch of salt and a pinch of pepper powder.  Mix it well and leave it aside for 30 minutes.
  • Take a large size Kadai or Cooking Pan and add Extra Virgin Olive oil. Heat it up.
  • Add chopped garlic and keep stirring continuously for about 2 minutes on high heat.
  • Add marinated prawns to the Kadai and keep stirring continuously on high heat for 2 to 3 minutes.
  • Add Chilli flakes and continue stirring on high heat.
  • Add salt, white wine and apple cidar vinegar to the Kadai.  Keep stirring on high heat until the prawns are cooked well and liquid is dried completely.  
  • Add fresh thyme leaves and stir it.
  • Turn off the heat.
  • Donot cover the Kadai with the lid and allow all the steam to go out.  We need this dish to be dry not liquidy.
  • Prawns dish is ready.  Keep this cooked prawns aside.  

Ingredients to prepare Red Chutney paste:

  • Tomato – finely chopped – 2 medium sized.
  • Garlic – finely chopped – 1 tbs.
  • Onion – finely chopped – 1 medium sized.
  • Extra Virgin Olive oil – 2 tbs.
  • Salt to taste.
  • Fresh Coconut – grated – 4 tbs.
  • Lime Juice – 1 tbs.
  • Sugar – 1 tsp.
  • Pepper – Crushed – 1 tsp.
  • Fresh Thyme leave – 1 tsp.

Method to prepare Red Chutney paste:

  • Take a Kadai or Cooking Pan.  Add extra virgin olive oil and heat it up.
  • Add chopped Garlic and keep stirring for about 2 minutes.
  • Add chopped onion and keep stirring on high heat until the onions become translucent.
  • Add chopped tomato and keep stirring on high heat until tomatoes are cooked well (skin start seperating from tomato when properly cooked).
  • Add crushed pepper, sugar and salt to the Kadai and keep stirring for another 2 to 3 minutes.
  • Add grated fresh coconut.  Mix it well.
  • Add thyme leaves and lime juice.  Again keep stirring for another 2 to 3 minutes.
  • Turn off the heat and allow this mixture to cool down.
  • Grind this cooked Chutney mixture into fine paste using hand grinder or in a mixer grinder.
  • Red Chutney paste is ready.

Baguette Bread with Prawn:

  • Get a Fresh Baguette Bread. Cut into 1 inch size diagonally.
  • Apply Extra Virgin Olive Oil on one side of the bread.
  • Then apply Red Chutney Paste on the same side of the bread.
  • Place a small piece of Lettuce leave on the chutney.
  • Place one cooked Prawns piece on the Lettuce leave.
  • Garnish it with fresh thyme leaves.
  • Baguette Prawn is ready to be served.
  • Happy Eating.

Bihari Bhunal Gosht


Bihari Bhunal Gosht cooked is my version.  Added few extra whole masalas and beaten yoghurt to add into it a sour element and also to give thick gravy texture.  It was delicious.  Please try this cooking this version of Bihari Bhunal Gosht.



  • Fresh Mutton – 1 kg – cleaned and washed.
  • Jeera – 2 tsp.
  • Jaiphal (Nutmeg) – 1/4th tsp.
  • Tej patta (Bay leaves) – 2.
  • Star annise – 2.
  • Green Elaichi – 4.
  • Lawang – 6.
  • Kaali Miri – 1 tsp.
  • Dagad Phool – 2 petals.
  • Whole Dry Red Chilli – 4.
  • Javatri (mace) – 2 petals.
  • Dal Chini – 2 inch stick.
  • Onion – 4 medium size – sliced.
  • Fresh Tumeric pods – 1 inch long.
  • Ginger – 1 inch long.
  • Lassun – 10 pods.
  • Red Chilli powder – 1 tbs.
  • Ghee – 2 tbs.
  • Salt to taste.
  • Oil – to fry and cook.
  • Coriender leaves – 4 tbs.
  • Yoghurt – 250 gms – whisked (beaten) in paste.


  • Take a deep frying pan or kadai and add sufficient cooking oil to fry onions.  Heat up the oil.
  • Add sliced onions and fry it until golden brown.  Remove the fried onions and keep it aside.  
  • Grate the Nutmeg (Jaiphal) about half of it into fine powder.  Add this powder to fried onions, mix it well and keep it aside.
  • Keep the oil to cook mutton.
  • Take a flat pan. Heat up the pan,
  • Add Kaali miri, Lawang, Jeera, Dal chini, Star Annise, Dagad phool, Green Elaichi, Javatri and dry roast it for few minutes.  Remove it.  Take a stone mortar and pestle and add these roasted masalas into it.  Crush them until it is a powder.  Keep it aside.
  • In the same stone mortar and pestle, add ginger, garlic, fresh tumeric pod, little water if required, crush them into a fine paste.  Keep it aside.
  • Use the same deep frying pan / kadai in which onions were fried.  Heat up the oil.
  • Add jeera to the hot oil and allow it to crackle.
  • Add all the mutton and start roasting it on high flame until it turn brown or cooked properly (3/4th cooked).
  • Add ginger/garlic/tumeric paste to the mutton and stir it.  Continue cooked and stiring for another 5 minutes.
  • Add Kaali miri, Lawang, Jeera, Dal chini, Star Annise, Dagad phool, Green Elaichi, Javatri crushed powder to the mutton.  Stir it well and continue cooking.  Add very little water if required to deglaze the pan and to avoid the masalas from burning.
  • Add red chilli powder and salt to taste.  Stir it well and continue cooking for another 5 to 8 minutes.
  • Add Tej patta, whole dry red chilli, fried onions (mixed with Nutmeg powder) to the mutton.  Keep stiring and continue cooking for another 5  minutes.
  • Add Ghee to the mutton and continue stiring.  
  • At this stage the mutton should be almost full cooked.
  • Add beaten yoghurt slowly to the mutton and keep stiring continuously while adding yoghurt.
  • Close the lid.  Reduce the flame to low-medium.
  • Allow it to cook on low-medium heat for another 10 to 12 minutes.  Ensure the masalas and mutton donot burn or stick to the kadai bottom.  If so open the lid and stir once and again close the lid.
  • Turn off the flame. Add 3/4th of the chopped fresh coriander and mix it well.
  • Serve Bihari Bhunal Gosht hot in a serving bowl and garnish it with fresh chopped coriander leaves.  
  • Bihari Bhunal Gosht can be eaten with Roti, Chappati, Naan or Jeera fried rice.
  • Happy Eating.

Basa Fish Fillet


Basa is a type of catfish and its Latin name is Pangasius bocourti. Basa, also called swai and a few other names, is native to Southeast Asia. It is farmed in large numbers in pens around the Mekong River system of Vietnam, as well as in China and Cambodia. This fish is easily available in Indian Fish market and has become a delicacy amongst Indian diners.

I used fresh Basa Fish Fillet and shallow fried it after marinating the Basa fish with various herbs, sauce and spices.  It turned out to be very succulant.  Take down the recipe and try it at home.  



  • Fresh Basa Fish Fillet – 750 gms – cut into 2 inch by 2 inch size cubes.
  • Fresh Thyme Leaves – Finely chopped – Half a Cup.
  • Peri-Peri Garlic Sauce – 1 tsp.
  • Red Chilli Flakes – 1 tsp.
  • Salt to taste.
  • White Pepper powder – 1 tsp.
  • Dark Soya Sauce -1 tbs.
  • Extra Hot Red Peri-Peri Sauce – 1 tsp.
  • Dark Balsemic Vineger – 1 tbs.
  • Mustard paste – Half tsp.
  • Extra Virgin Olive Oil (or any cooking coil) – 4 to 6 tbs.
  • Lime Juice – 2 tsp.


  • Using a Fork, pierce gently into the Fish Fillet from all sides.
  • Prepare Marination for the Fish – Take a mixing bowl and add finely chopped thyme leaves, peri-peri garlic sauce, red chilli flakes, salt to taste, white pepper powder, dark soya sauce, extra hot red peri-peri sauce, dark balsemic vineger, mustard paste and one tea spoon of extra virgin olive oil.  Mix all these ingredients well.
  • Take a flat plate and place the basa fish fillets on it.  Add the above marinate to all the fish and rub it properly on the fish from all sides.
  • Leave the fish to marinate for at least one hour in the Fridge (not in the freezer).
  • Take a flat frying pan and add the remaining extra virgin olive oil to it.  Heat it up on medium flame.
  • Once the oil is hot, gently place the marinated fish into the hot oil.  Donot stir it, as this fish is very soft and can break while stirring.
  • Allow the fish to cook on medium heat from one side for 3 to 4 minutes until it’s bottom surface turns light golden brown, and turn it over.  Repeat this process on other side of the fish too, once you turn it over.
  • Place the cooked/fried Basa Fish on a serving plate.  Squeze lime or pour lime juice on it. Garnish it with Thyme leaves. Serve hot.  Delicious Basa Fish Fillet is ready to be eaten.
  • This dish can be eaten with mint chutney or sweet chilly sauce.
  • Happy Eating.

Tuscan Cream & Garlic Salmon

I cooked this unique continental dish with rich cream and cheese based thick sauce and exotic Salmon fish.  It was very delicious and my family loved it.  Try it at your home.


  • Fresh Salmon fish – 3 to 4 Fillets (without skin).
  • Sun Dried Tomatoes – 1 cup.
  • Fresh Baby Spinach – 2 cups.
  • Onions – finely chopped – 3 tbs.
  • Garlic – finely chopped – 2 tbs.
  • Heavy Cream – 1 cup.
  • Fresh Parsley – finely chopped- Half Cup.
  • White Wine – 1 cup.
  • Butter (Cold) – 2 tbs.
  • Extra Virgin Olive Oil – 4 tbs.
  • Salt to taste.
  • Freshly grounded Black Pepper – 1 tbs.
  • Parmesan Cheese – Grated- 1 cup.
  • Ginger – finely chopped – Half tbs.
  • Lime Juice – 1 tbs.


Salmon Preparation:

  • Season the Salmon with salt and pepper on both sides.  Allow it to marinate for 20 minutes.
  • Take a non-stick pan and heat it on medium flame.
  • Add 2 tbs of Extra Virgin Olive oil to the heated pan.
  • Once the oil is heated up, add the marinated Salmon in the Pan.  Pan fry it for about 3 – 4 minutes on both sides on medium heat.  (The Frying time may vary according to the size of the Fillet). Fry the Salmon until it is light golden brown on both sides.
  • Remove it on a plate and keep it aside.
  • Use this same non-stick pan for preparing sauce.  Donot wipe the pan.

Sauce Preparation:

  • Use the same above non-stick pan and add remaining 2 tbs of Extra Virgin Olive oil to it.  Heat it up on high flame.
  • Add finely chopped onion, garlic and ginger to the heated oil and stir well continuously for 3 to 4 minutes until onion becomes translucent.  You don’t have to brown the onions.  
  • Add White Wine to the Pan and stir well on medium flame.
  • Add the Cold Butter (it is very important that the butter stays cold.  This is done to get a creamy texture in the sauce) to the Pan and stir continuously.
  • Add sun dried tomatoes, salt and pepper into the pan.  Keep stiring for a while till the mixture or sauce has reduced and the tomatoes are cooked.
  • Reduce the heat of the pan to minimum.  Pour the Heavy Cream into the Pan.  Keep stiring continuously. Cook this for 3 to 4 minutes.
  • Check the seasoning and adjust as required.
  • Add chopped Spinach to the Pan.  Keep cooking and stiring on medium heat until spinach is cooked.
  • Check the seasoning again and adjust accordingly.
  • Add the grated Parmesan cheese to the Pan and stir/cook it for 2 to 3 minutes on medium heat.
  • Remove the Pan from the flame and allow it to cool fro 2 minutes.  Add Lime juice very slowly and continuously stir the mixture.  This is done to avoid splitting of Sauce.
  • Put the Pan back on medium heat.  Add chopped Parsley and stir it well.
  • Add fried Salmon Fish to this mixture and very carefully and gently coat the Salmon with Sauce.  Donot Stir.  If you donot do this gently then Salmon may break into peices.
  • Cover the Pan with a lid and allow it to cook for 2 to 3 minutes on medium flame. Donot stir at this stage.
  • Turn of the heat and leave the pan with lid covered for 5 minutes.
  • Take a serving plate. Gently lift the Salmon from Pan and carefully place it on the serving plate.  Take some sauce and pour it on Salmon from all sides.  Garnish it for Fresh Parsley leaves.  Serve Hot.  
  • Tuscan Cream & Garlic Salmon is ready to eat.
  • Happy Eating.

Mutton Raan

Mutton Raan is one rich dish which I had couple of times in restaurants accross Mumbai. I always wanted to cook this dish at home.  I tried it and turned out to be very delicious. Mutton Raan is cooked using whole goat leg meat.  My version of Mutton Raan. 



  • Fresh and Tender Goat Mutton – One Whole Leg Piece.
  • Ginger Paste – 2 tbs.
  • Garlic Paste – 2 tbs.
  • Cooking Oil – 4 tbs.
  • Lime Juice – 3 tbs.
  • Raw Papaya paste – 3 tbs.
  • Red Chilli powder – 2 tbs.
  • Tumeric powder – Half tbs.
  • Coriander powder – 2 tbs.
  • Garam Masala powder- 2 tbs.
  • Chaat Masala powder – 1 tbs.
  • Tandoor Masala – 1 tbs.
  • Coriander leaves – 1 cup.
  • Salt to taste.
  • Whole Wheat dough.


  • Clean the mutton leg piece. Usining sharp and pointed knife, insert it on the mutton surface creating small deep cuts all over the mutton piece.  This is to ensure that the marination goes right up to the bones.
  • Take a mixing bowl.
  • Add ginger paste, garlic paste, raw papaya paste, lime juice, 2 tbs of cooking oil, red chilli powder, tumeric powder, coriander powder, garam masala powder, chaat masala powder, tandoor masala powder, salt to taste and mix them well.  The marinade is ready.
  • Apply the above marinade on the surface of mutton leg piece properly from all sides.  Rub it so that the marinade goes inside the mutton piece through the small cuts made earlier.
  • Once all the marinade is applied properly on all sides of the mutton leg piece, cover it with a silver foil and keep it in the fridge for 48 hours.
  • This will allow the marinade to combine with the meat perfectly.
  • Remove the marinated mutton leg piece from fridge after 48 hours.
  • Take a large frying pan.  Add 2 to 3 tbs of cooking oil and allow it to heat up.
  • Once the oil is heated up, add the marinated whole mutton (raan) leg piece on the hot oil.  Cover it with a lid.  Cook it on medium to high heat for 4 to 6 minutes on one side and then flip it over to other side and cook it again for 4 to 6 minutes.  This process is done so that the outer layer of mutton leg pieces becomes hard or crisp to retain maximum moisture or juices inside the meat.  Don’t cook the mutton leg piece completely.
  • Turn off the heat and remove it from the frying pan.  Place this mutton leg piece in a large microwave bowl.  Pour all the juices from the frying pay on the mutton leg piece.
  • Roll the Whole Wheat dough using Rolling Pin and Board to a thick large diameter (a little bigger in size than the microwave bowl).
  • Cover the Microwave Bowl having Mutton Leg Piece with this Whole Wheat dough (rolled) and seal it properly from all sides.  Make insertions or cut on top of the dough after covering the microwave bowl.
  • Heat the Microwave Oven on Roast mode at 170 degree C for 30 to 40 minutes.
  • Place the microwave bowl having mutton leg piece inside the microwave oven. Roast it at 170 degree C for 30 to 40 minutes.  Keep checking the mutton piece from time to time to ensure that it does get over cooked and dehydrate or burn.
  • Remove it from the microwave after Mutton Raan is cooked to perfection.
  • Cut the whole wheat dough which should be hard by now, from all sides and discard it.
  • Mutton Raan is ready to be served.
  • Cut the Mutton Raan into pieces using sharp knife.
  • Place the Mutton Raan pieces on a serving plate.  Pour the juices from microwave bowl on the Mutton Raan pieces.  Garnish it with Coriander leaves and lemon. Serve hot.  Mutton Raan should be eaten with Paratha, Tandoori Roti or Butter Naan.
  • Enjoy Eating.

Mutton (Lamb) Kofta Curry

I was amazed with the taste of this Mutton Kofta Curry when I had this for the first time.  I decided that I will cook this dish myself at home and serve it to my family.  It turned out to be very-very delicious.  You should also try this exotic dish.



  • Minced Mutton (Lamb) :  1 kg.
  • Papaya paste – 2 tsp.
  • Ginger paste – 2 tsp.
  • Garlic paste – 2 tsp.
  • Turmeric powder – 1 tsp.
  • Red Chilli powder – 3 tsp.
  • Garam Masala powder – 1 tbs.
  • Chat Masala powder – 1 tsp.
  • Coriander powder – 3 tsp.
  • Cumin (Jeera) seeds – 1 tsp.
  • Whole Dry Garam Masalas – Black pepper (6 piece), Cinnamon stick (one inch), Green Cardamom (4 piece), Clove seeds (4 piece) and Kalaonji (Onion) seeds.
  • Lime juice – 2 tsp.
  • Green Chilli – 2 piece – finely chopped.
  • Egg – 2 – beaten.
  • Mutton Masala powder (available in market): 2 tsp.
  • Salt to taste.
  • Onion – 3 medium size – grinded into a paste.
  • Tomato – 3 medium size – grinded into a paste.
  • Fresh Coriander leaves – 1 cup – finely chopped.
  • Cooking Oil – 2 cups for shallow frying.
  • Cooking Oil – 2 tbs – for gravy.
  • Water – 2 to 3 cups.


  • Clean the minced Mutton properly with water and drain all the water.  Keep it aside and allow the water to be drained.
  • Take a mixing bowl.  Add 1 tsp of ginger paste, 1 tsp of garlic paste, papaya paste, half tsp of turmeric paste, 1 tsp of red chilli powder, half tsp of garam masala, 1 tsp of chat masala, 1 tsp of coriander powder, lime juice, beaten egg, 1 tsp of cooking oil, 1 tsp of mutton masala powder and salt to taste.  Mix them well.
  • Add minced mutton into the above mixture.  Mix them well using your hand.
  • Prepare small balls of 1inch X 1 inch size and keep them on a plate.
  • Place all the mutton balls into the fridge for at least two hour for marination.
  • Remove the marinated minced mutton balls from the fridge.
  • Take a deep frying pan and add a cup or more cooking oil. Heat it up until medium hot.
  • Gently place the marinated minced mutton balls into the medium hot oil.  Do not stir it or else the balls will break.
  • Very gently turn over the balls so that it is cooked evenly until golden brown from all sides.
  • Do the above step for all minced mutton balls.
  • Take another deep Kadai or pan.  Add 2 tbs of cooking oil and heat it up.
  • Add cumin seeds and allow it to crackle.
  • Add all the whole dry garam masalas to the hot oil and allow it to crackle.
  • Add chopped green chilies.
  • Add grinded onion paste into the hot oil.  Mix it well and fry it until it turns deep golden brown.
  • Add remaining ginger and garlic paste into the cooked onion.  Stir well and let the ginger and garlic fry with onion. Don’t let it burn.
  • Add all the remaining masala powders and salt to taste in the onion.  Mix them well.  Add little water to deglaze the Kadai and avoid the masalas from burning.
  • Add tomato paste into Kadai.  Stir well and cook it until the tomatoes are cooked to perfection.  You will see oil rising from sides of the pan indicating that tomatoes are cooked well.
  • Add water into the cooked paste and stir it well.  The curry paste should be thick and not watery.  Allow it to heat up.  Keep mixing this curry well.
  • Once the curry is hot, very gently place the fried / cooked minced mutton balls into the curry.  Don’t stir the curry after adding all the fried / cooked minced mutton balls into the curry.  The mutton balls will break.  Ensure all the minced mutton balls are immersed into the curry.
  • Cover the Kadai with a lid and bring down the heat to minimum or slow.  Allow it to cook for another 5 to 8 minutes with lid covered.
  • Turn off the heat.
  • Take a serving bowl and slowly transfer all the Minced Mutton Kofta Curry into it.
  • Garnish it with freshly chopped coriander leaves.
  • Serve hot.
  • Mutton (Lamb) Kofta Curry is ready to eat and goes well with chapati or naan or paratha or jeera rice.
  • Happy Eating.

Crispy Chicken Strips

Crispy Chicken Strips – is a delicious starters that you can prepare for family and friends.  The ingredients are simple and quick to cook.  Taste really good when eaten with sweet chilli sauce or tomato ketchup.



  • Boneless Chicken (Breast Pieces) – Half Kg – cut into long strips.
  • Yoghurt (Dahi) – 1 cup.
  • Black Pepper powder – 2 tsp.
  • Garam Masala – 1 tsp.
  • Red Chilli powder – 2 tsp.
  • Coriander (Dhaniya) powder – 2 tsp.
  • Chat Masala – 1 tsp.
  • Maida (White) Flour – 1 cup.
  • Plain Corn Flakes – 2 cups – crushed to small size.
  • Salt to taste.
  • Egg – 2 to 3 – beaten nicely.
  • Cooking Oil – 2 to 3 cups – for deep frying.


  • Clean the chicken strips (pieces) and keep them aside.
  • Take a mixing bowl.  Add Yoghurt, 1 tsp of black pepper, half tsp of garam masala, 1 tsp of red chilly powder, 1 tsp of coriander powder, half tsp of chat masala, salt to taste and mix them well.
  • Add chicken pieces to this bowl and mix them well.  Let it marinate for at least 30 minutes.
  • Take a flat plate and add Maida flour, remaining black pepper powder, garam masala, red chilli powder, coriander powder, chat masala, salt to taste, and mix them well.
  • Take another flat plate and add plain corn flakes.  Crush the flakes using both hands to small size (should not be powdery).
  • Take bowl and add the eggs.  Beat the eggs with pinch of salt to it.
  • Take a deep frying Kadai (Pan) and add cooking oil to it.  Heat it up until medium hot. Oil should not be very hot.
  • Take the marinated chicken pieces from curd, and gently place it the plate having maida flour mix and coat it well. 
  • Gently take the maida flour coated chicken pieces and dip it in the beaten egg.
  • Remove the chicken pieces from the beaten egg, and gently place it on the plate having crushed corn flakes and coat is well from all sides.
  • Take the corn flakes coated chicken piece and carefully immerse it in the medium hot oil. 
  • Allow the chicken strips to fry from all sides until it turns golden brown.
  • Do the above steps for all chicken pieces.
  • Crispy Chicken Strips is ready to be served with sweet chilli sauce or tomato ketchup.
  • Enjoy Eating.