If green chutney is a star ingredient in your kitchen, youβre going to love this recipe. Itβs juicy, flavorful, and cooks up quickly, making it perfect for both weeknight dinners and weekend grilling.Β
When the weather starts to get chilly, this is the kind of chicken you actually feel like eating. Reminding us of our favorite street food stalls, itβs warm, fresh, and unlike them, not loaded with those heavy masalas.Β
The coriander and mint give it such a clean flavour, and the whole thing cooks quickly, which is always a plus. And the colour? It just makes the plate look happy. If youβve tried simple recipes like our Chicken Curry, this has that same comfort but with a lighter, greener twist.
Chicken: Bone-in or boneless, both work well. The curd marinade helps keep it tender and juicy.
Curd (Yogurt): Adds creaminess and gently tenderises the chicken while giving the gravy a balanced tang.
Basic Seasoning: Turmeric and salt form the simple base flavour for the marinade.
Green Herbs: Coriander, mint, and a few palak (spinach) leaves come together into aΒ bright green splash of colour and fresh, herby flavour.
Green Chillies: Brings about the heat so you can adjust depending on how spicy you like it.Β
Cashews: Blended in to give the gravy a naturally rich, creamy texture without using cream.
Ice Cubes: Helps the green paste stay vibrant by keeping the herbs cool while grinding.
Whole Spices: Green cardamom, cloves, and cinnamon add warmth and aroma right at the start of cooking.
Aromatics: Finely chopped onions plus gingerβgarlic paste build the savoury base of the gravy.
Seasonings: Water, salt, crushed pepper, garam masala, and kasuri methi round out the flavours and balance the dish beautifully.
Richaβs Top Tips
Keep the greens bright: Grind the coriander, mint, and palak with ice cubes. This little trick keeps the colour fresh and green instead of dulling while cooking.
Donβt skip the marinade: Even 20β30 minutes makes a huge difference. The curd softens the chicken and helps the flavours cling better.
Roast the chicken briefly: When you add the marinated chicken to the pan, roast it on high heat for a minute or two. This helps seal in juices and gives the gravy a deeper flavour.
Adjust water wisely: Add water little by little so the gravy turns out to be thick, not watery
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can! Thaw it completely, squeeze out the excess water, and blend it into a puree. Fresh spinach gives you a brighter colour and flavour, but frozen works in a pinch and saves you the blanching step.
Why does my spinach turn dark when cooking?
Spinach turns dark when itβs overcooked or not cooled quickly enough after blanching. The ice bath is key, it stops the cooking process immediately and locks in that vibrant green colour. Skip it, and youβll end up with a dull, olive-toned curry.
Can I substitute spinach with other greens like methi or kale?
Absolutely! Methi (fenugreek leaves) will give you a slightly bitter, earthy flavour thatβs delicious with chole. Kale works too, though itβs a bit tougher, so blanch it a little longer. Amaranth leaves or mustard greens are also great options if you want to switch things up.
How do I prevent the curry from becoming too watery?
Cook the spinach puree for a good 3-4 minutes after adding it so it absorbs all the masala and thickens up. If itβs still too thin, let it simmer uncovered for a bit longer. The curry should have a thick, coating consistency, not a soupy one.
Storage Tips
Fridge: Hariyali Chicken stays well in an airtight container for up to 2 days. Reheat it on low heat with a splash of water or milk so the gravy stays soft and creamy.
Freezer: You can freeze it for up to a month. Thaw overnight in the fridge and warm gently on the stove. The colour may darken slightly but the flavour stays great.
Storing the green paste: If you want to prep ahead, make the green paste and freeze it in small portions. It stays fresh for 2β3 weeks and makes cooking much quicker.
Avoid boiling after reheating: Overheating can dull the green colour and make the chicken tough. Keep the heat low and slow.
Serving Ideas
Hariyali Chicken pairs beautifully with simple sides that let the herby flavour shine. Here are some recipes from the blog you can serve it with:
Perfect with Indian Breads
Garlic Naan: soft, buttery, and great for scooping up that green gravy.
Lachha Paratha: flaky layers that taste amazing with creamy chicken curries.
Great with Rice
Jeera Rice: light and aromatic, perfect for balancing the herbs and spices.
Vegetable Pulao: adds a bit more colour and texture to your meal.
Indian Raita: a simple, homely side dish that pairs beautifully with fresh herb-based curries.
Kachumber Salad: fresh, crunchy, and helps brighten the meal.
Customisation Ideas
Swap the protein: Use paneer, mushrooms, tofu, prawns, or even soya chunks for a vegetarian or lighter version, the green marinade tastes amazing on all of them.
Turn it into a grill recipe: Use the same marinade and grill the chicken (or paneer) on a grill pan or tandoor for a smoky, tikka-style twist.
Make it creamy: Add 1β2 tablespoons of cashew cream or coconut milk toward the end for a richer, restaurant-style gravy without changing the flavour too much.
Dry version option: Cook off the water and finish with a squeeze of lemon to turn this into a dry, starter-style Hariyali Chicken which is great for wraps or platters.
Now itβs over to you. Go ahead & try this at your home, donβt forget to tag me on Instagram @my_foodstory when you do. Iβd love to see your Hariyali Chicken and how you make it your own!
Add all ingredients listed for Marination to a bowl, give a good toss and set aside to marinate for 20-30 minutes.
500 grams bone-in or boneless chicken, 3 tablespoons curds, ΒΌ teaspoon turmeric powder, Β½ teaspoon salt
Green paste:
Add all the ingredients for the green paste to a mixer grinder and grind to a smooth paste.
1 cup coriander leaves, Β½ cup mint leaves, 3 palak leaves, 3-4 green chillies, 1 tablespoon cashews, 4-5 ice cubes
Hariyali gravy:
Heat oil in a kadai or pan, add whole spices β cardamoms, cloves, dalchini and saute on low for a few seconds. Add chopped onions and heat fry for 2-3 minutes on low till they turn translucent. Add ginger garlic paste and fry on low till they golden brown.
3 tablespoons oil, 3 green cardamoms, 2 cloves, 1 inch dalchini, Β½ cup finely chopped onions, 1 tablespoon ginger garlic paste
Add marinated chicken and roast on high for 1-2 minutes till the chicken gets coated with the aromatics.
Add ground green paste and saute for 1-2 minutes. Add water, salt, pepper and cook on low for 20-25 minutes till the chicken is cooked well. Add garam masala powder, kasuri methi, cook for 5 minutes and serve.
Β If youβve ever wished you could make restaurant-style Garlic Naan at home without any stress, youβre going to love this recipe!
Making restaurant-style garlic naan at home is easier than youβd think. All you need is a few pantry staple ingredients and 30 minutes to recreate the best, homemade garlic naan. Since this is a no-yeast recipe, the dough needs almost no resting time, which means you can whip up a batch whenever the craving for it hits.Β
This recipe keeps things really easy, even if youβre new to making naan. And once you get the hang of it, you can switch things up to add a little chilli to turn it into a chilli-garlic naan, or try our no-yeast naan variation when you want something even quicker.Β can get the same restaurant-style charred bits and a smokey flavour on the stovetop.Β Β
Dry Ingredients: Maida, salt, sugar (helps tenderize, brown and balance flavors), and baking powder (for that signature naan fluffiness)make up the base of this naan.
Wet Ingredients: Milk and water help bring the dough together, and a little oil keeps it smooth and easy to roll.
Garlic Topping: Finely chopped garlic and coriander for that classic flavour.
Finishing: Melted butter brushed on top once the naan is cooked to give it that glossy, restaurant-style finish.
Richaβs Top Tips
Make sure the pan is hot enough, but not smoking before placing the rolled dough, or it wonβt stick properly.Β
Once you make dough balls, leave them to rest on a greased plate or baking tray to prevent them from sticking to the plate or each other.Β Rest the dough properly: Those 30 minutes of resting time make a huge difference. The dough relaxes, becomes easier to roll, and cooks softer.
Roll it evenly (and not too thick): A thin, even naan puffs better on the tawa and cooks without turning chewy.
Use water to help it stick: Brushing the non-garlic side with water before placing it on the tawa ensures the naan sticks well and wonβt fall off when you flip the pan.
Cook on medium heat: Too high and the naan burns before it cooks through, too low and it dries out. Medium heat gives the perfect puff and colour.
Press the garlic in gently: Lightly pressing the garlic onto the dough helps it stay put while cooking instead of falling off on the tawa.
Frequently Asked Questions
Why isnβt my naan puffing up?
This usually happens when the dough isnβt soft enough or the naan is rolled too thick or too thin. Make sure the dough is well-rested and roll it out evenly so it has room to puff on the tawa.
Can I use whole wheat flour instead of all-purpose flour?
You can swap part of the maida for atta, but using 100 percent whole wheat will make the naan denser and less soft. A half-and-half mix works best if you want a healthier version.
How do I make the naan soft and not chewy?
Keep the heat at medium, roll the dough thin, and donβt overcook it. Removing the naan as soon as it gets those golden brown spots keeps it soft.
Do I need a tandoor or oven for this recipe?
No, this stove-top method gives you the same smoky, charred effect without any special equipment.
Storage Tips
Fridge: Keep leftover naan wrapped in foil or in an airtight container for 2 days. Warm it on a tawa with a little butter to bring back the softness.
Freezer: Garlic naan freezes really well. Cool completely, stack with butter paper between each piece, wrap tightly, and freeze for up to a month.
Reheating: Heat on a tawa for 1β2 minutes until soft. Avoid the microwave for too long because it can make the naan chewy.
Serving Ideas
Garlic Naan goes with almost any creamy curry or sabzi, but here are some tried-and-loved pairings that turn it into a full, comforting meal:
With Chana Masala: A classic vegetarian pairing that never disappoints.
With Dal Tadka: Simple, wholesome, and perfect when you want something light but satisfying.
Customisation Ideas
Extra-Garlic Loverβs Naan: Mix grated garlic directly into the dough and brush the naan with garlic butter at the end for a double-hit of flavour.
Cheesy Garlic Naan: Right after flipping the naan and letting it puff, sprinkle shredded mozzarella or cheddar on the cooked side. It melts instantly and tastes like restaurant-style cheese naan.
Chilli-Garlic Twist: Mix finely chopped green chillies into the garlic topping before pressing it onto the dough. Adds heat without changing the recipe structure.
Herb Explosion: Swap coriander for fresh chives or parsley if you want a milder, fresher flavour profile.
Did You Know?
The word βnaanβ comes from the Persian word nΔn, which simply means βbread.β The earliest mentions of naan date back to 1300 AD in the writings of Indo-Persian poet Amir Khusrau. It was originally baked in royal Mughal kitchensβmaking naan the original food of emperors.
Now itβs over to you! Make a fresh, cozy, homemade garlic naan without special equipment using simple ingredients for that amazing restaurant-style flavour. Serve it hot, share it around, and watch how quickly it becomes a favourite.Β
Donβt forget to tag me on Instagram @my_foodstory when you make it. Iβd love to see your fluffy naans!
Add all dry ingredients, maida, salt, sugar, baking powder in a bowl and mix well. Add 1 teaspoon oil, milk & water and knead for 7-8 minutes till you get a soft, smooth dough. Add oil on the surface of the dough & keep covered to rest for 30 minutes.
Divide the dough into 3-4 balls. Take a ball of dough, place it on a rolling platform and roll into a round or oval shaped naan, about 6 inches long and β inch thick. Sprinkle chopped garlic and gently press with fingers.
1 tablespoon finely chopped garlic
Brush the non garlic side with water and place the water side on the hot tawa so that it sticks well to the tava (watch video for details). cook on high until bubbles form on top, about 1-2 minutes. Flip the tava over so that the naan is directly over the flames. Set the heat to medium and move the tava around till more bubbles form and naan is brown all over and charred around the edges.
2 tablespoons water
Alternatively, if the naan does not stick to the tava or slips out while frying, you may hold the naan with tongs and fry the naan over flames on either side till they turn brown.
Transfer the naan on a plate, brush with the herb butter and serve. Repeat the same process of making naan with the rest of the dough.
Video
Notes
If the dough is extremely sticky, add a teaspoon of flour at a time till itβs workable. The dough should be soft and pliable
Roll the naan thin so that it puffs up better
To make this in the oven, heat the oven to 220C or as high as your oven will go. Place the baking tray in the oven to get it nice and hot. Roll out the naan with all the toppings. Brush the other side with water and place it water-side down on the hot baking tray, being careful not to burn yourself. Now place the baking tray back in the oven. After 3-4 minutes once you see the naan puff up and see bubbles on top, turn on the broil function (or only the top element) and cook it for another 2-3 minutes till it browns a bit. Then take it out and brush it with butter.
I bet youβve never had chole this way before! It combines the comfort of chole with the goodness of spinach to make this delicious Spinach and Chickpea Curry or Chole Palak that will make you want to lick your bowl clean!Β
Eating your winter greens has never been this delicious and this Spinach and Chickpea Curry aka chole palak is so delicious that it will make even non palak lovers fall in love! I was so excited when testing this recipe, because believe me, itβs amazing how much flavor this curry packs in just 25 minutes!Β
Save this for when youβre too tired to think, meal prep for the week ahead, or even when you want to feel like youβre eating something nourishing without sacrificing taste. If you love the classic Pindi Chole, itβs time you give this variation a shot.Β
Chickpeas (Chana): The star of the dish. Soaked overnight or at least 8 hoursΒ
Oil: Any neutral oil works; sunflower, canola, or vegetable oil
Whole Spices: Jeera (cumin seeds), bay leaf, black and green cardamoms, cinnamon, and cloves bring warmth and depth to the base.Β
Aromatics: Finely chopped ginger, garlic, onions, and green chilli add layers of flavour and that essential punch.
Spice Powders: Coriander powder, cumin powder, turmeric, red chilli powder, chole masala, and salt create the masala base that makes this curry so deeply flavourful.
Tomatoes: Finely chopped and cooked down until mushy, they add tanginess and body to the gravy.
Spinach (Palak) and Coriander Leaves: Blanched and blended into a bright green puree that keeps the curry fresh, vibrant, and packed with nutrients.
Finishing Touches: Garam masala and roasted kasuri methi (dried fenugreek leaves) go in at the end for an extra layer of aroma.
Richaβs Top Tips
Soak your chickpeas properly: Overnight soaking is best, but if youβre short on time, at least give them 8 hours. Well-soaked chickpeas cook evenly and turn soft without falling apart.
Donβt skip the ice bath for spinach: Blanching the spinach and immediately dunking it in ice water locks in that bright green colour. Itβs the difference between a dull, brownish curry and one that looks as good as it tastes.
Cook the masala well: Let the tomatoes break down completely and until the oil starts to separate from the spices before adding the chickpeas. This step builds the flavour base, so donβt rush it.
Adjust the consistency at the end: The curry thickens as it sits, so add a splash of water if it looks too thick. You want a gravy that coats the back of a spoon but still flows nicely.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can! Thaw it completely, squeeze out the excess water, and blend it into a puree. Fresh spinach gives you a brighter colour and flavour, but frozen works in a pinch and saves you the blanching step.
Why does my spinach turn dark when cooking?
Spinach turns dark when itβs overcooked or not cooled quickly enough after blanching. The ice bath is key, it stops the cooking process immediately and locks in that vibrant green colour. Skip it, and youβll end up with a dull, olive-toned curry.
Can I substitute spinach with other greens like methi or kale?
Absolutely! Methi (fenugreek leaves) will give you a slightly bitter, earthy flavour thatβs delicious with chole. Kale works too, though itβs a bit tougher, so blanch it a little longer. Amaranth leaves or mustard greens are also great options if you want to switch things up.
How do I prevent the curry from becoming too watery?
Cook the spinach puree for a good 3-4 minutes after adding it so it absorbs all the masala and thickens up. If itβs still too thin, let it simmer uncovered for a bit longer. The curry should have a thick, coating consistency, not a soupy one.
Storage Tips
Fridge: Store leftover chickpea spinach curry in an airtight container for up to 3 days. The flavours actually deepen over time, so day-two chole palak often tastes even better than freshly made.
Freezer: This curry freezes beautifully for up to 2 weeks. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheating: Warm it gently on the stovetop with a splash of water to loosen the gravy. You can also microwave it, but stovetop reheating keeps the texture better and lets you adjust the consistency as needed.
Serving Ideas
This chickpea and spinach curry is delicious on its own, but it really shines when you pair it with the right sides. Here are some easy combinations that work beautifully:
With Jeera Rice: The mild, aromatic rice lets the curry take center stage and soaks up all that delicious gravy.
With Rotis or Parathas: Perfect for mopping up every last bit of that spinach gravy. Nothing beats tearing off a piece of warm roti and scooping up the chole.
With Naan: Soft, pillowy naan is great if you want something a little richer to go with the curry.
With Pulao: A lightly spiced pulao complements the earthy, spiced flavours of the chole palak without overwhelming it.
With Raita: A cooling cucumber or boondi raita on the side balances out the warmth of the spices.
With Pickles and Papad: Add some pickles and crispy papad for that full Indian meal experience.
Customisation Ideas
Add paneer for extra protein: Toss in some cubed paneer at the end for a richer, more filling curry. It soaks up the gravy beautifully and adds a creamy texture.
Make it creamier: Stir in a tablespoon or two of cream or coconut milk right before serving for a silkier, more indulgent gravy.
Dial down the heat: Skip the green chilli or use less red chilli powder if you prefer a milder curry. Youβll still get all the flavour without the fire.
Try it with other greens: Swap spinach for methi (fenugreek), amaranth, or even a mix of greens for a different flavour profile thatβs just as delicious.
Why Youβll Love This CurryΒ Β
Spinach and chickpeas are a powerhouse combination when it comes to nutrition. Spinach is packed with iron, and chickpeas are loaded with protein and fiber, making this curry a complete, balanced meal in one bowl. The best part? The vitamin C from the tomatoes actually helps your body absorb the iron from the spinach more effectively. So not only does this chole palak taste comforting, itβs also working behind the scenes to nourish you in all the right ways.
This chole palak is comfort food at its best, and I hope it becomes a regular in your kitchen. If you make it, Iβd love to see how it turns out, tag me on Instagram @my_foodstory!
The comfort of chole along with goodness of spinach come together to make this delicious and heartwarming, winter special Spinach and Chickpea Curry that tastes delicious with garlic naan!
Heat oil in a pressure cooker, add jeera and once it crackles, add bay leaf, black & green cardamoms, cinnamon, cloves & saute for 8-10 seconds.
3 tablespoons oil, 1 teaspoon jeera, 1 bay leaf, 1 black cardamom, 1 inch cinnamon, 2 cloves, 2 green cardamoms
Add ginger, garlic and saute on high for a few seconds till fragrant. Add onions & fry till they turn golden brown.
2 teaspoons finely chopped ginger, 1 tablespoon finely chopped garlic, ΒΎ cup finely chopped onions, 1 green chilli
Add spice powders β coriander, cumin, turmeric, red chilli, chole masala, salt, tomatoes and cook on low for 3-4 minutes till the tomatoes are mushy.
Add soaked chick peas, give a good mix, add 1 ΒΌ cups of water, cover the lid of the pressure cooker and cook on high till the first whistle, on low for 20 minutes or 4-5 whistles till the chick peas are cooked well.
Β½ cup white chick peas, 3 ΒΌ cups + 2 tablespoons water
Making palak puree:
Heat a pot with 2 cups of water, bring to a boil, add palak, coriander leaves. Immediately switch off the flame, and cover the pot. Let this sit for 2 minutes. In the meanwhile, prepare a bowl with water and ice cubes in it. Strain the palak & coriander leaves and dump them in the ice water. The leaves will immediately get a bright green color. Let them sit for half a minute, strain, and grind to a fine paste.
Add palak puree and cook for 3-4 minutes till the puree absorbs all the masalas. You may add 1-2 tablespoons of water to adjust the consistency to a thick gravy and serve.
Video
Notes
Β½ cup of soaked chick peas yields approx. 1 β cups.
Leftovers will stay good for 2-3 days when refrigerated in an airtight container.
A good pickle can completely change a meal, and this Mangalorean Prawn Pickle proves it. This recipe brings together juicy prawns, roasted spices, and chillies in a finger-licking addictive punch.
If you love having a little something spicy on the side of your meals, this Mangalorean Prawn Pickle is going to make you very happy. Itβs full of the classic slow-roasted kick that coastal dishes are known for.
The flavours remind me of the same comfort you get from dishes like our Prawn Curry. Plus this one also has that same homely charm with a simple mix of prawns, chillies and spices cooked down till everything smells amazing. Itβs easy to make, stores beautifully, and only tastes better with time.
Prawns: Fresh, cleaned prawns work best here. Theyβre marinated before to help them firm up slightly before cooking.
For the Masala Paste: Byadgi chillies (for colour and flavour), cumin, black pepper, cloves, cinnamon, fenugreek seeds and turmeric. Everything is ground with vinegar for that tangy base.
Aromatics: Sliced garlic, chopped ginger, green chillies and curry leaves add freshness and that signature South Indian aroma.
Oils: Sesame oil for frying the prawns and roasting the masala, and a little coconut oil at the end for an authentic coastal touch.
Seasoning & Liquid: Salt and hot water to bring the pickle together and help it cook down to the right consistency.
Frequently Asked Questions
What makes Mangalorean prawn pickle different from other prawn pickles?
Mangalorean pickle has a deep flavour from Byadgi chillies, vinegar, and slow-roasted spices. Itβs spicy, tangy, and has a beautiful red colour without needing any food colouring.
Can I use frozen prawns instead of fresh ones?
Yes, absolutely. Just thaw them completely and drain out every bit of excess water. Pat them dry so the pickle doesnβt get watery.
How do I prevent the prawns from turning rubbery?
Cook them on low heat and only until they turn opaque and lightly golden. Overcooking is the main reason prawns become chewy.
How long does prawn pickle last?
It stays good for 2β3 months in the fridge when stored in a clean, dry glass jar. Always use a dry spoon and avoid introducing any moisture
Richaβs Top Tips
Dry the prawns really well: Any extra moisture makes the pickle watery and reduces its shelf life, so pat the prawns dry before marinating.
Fry the prawns on low heat to help them firm up without turning rubbery. They should get lightly golden on the edges, not crisp.
Roast the masala patiently: This is where most of the flavour comes from. Keep the heat low and roast until you see oil separating on the sides.
Use vinegar, not water, for grinding: It gives the masala a smooth texture and also helps preserve the pickle.
Always add hot water at the end: Cold water can reduce shelf life. Hot water blends into the masala better and helps everything come together.
Storage Tips
Fridge: Store the prawn pickle in a clean, completely dry glass jar for up to 2β3 months. The key is keeping moisture out, so always use a dry spoon when scooping.
Room Temperature: Avoid keeping the pickle out for long, especially in warm weather. After serving, pop it back into the fridge as soon as you can.
Freezer: Not recommended. Freezing can change the texture of the prawns and affect the flavour of the spices.
Shelf-Life Booster Tip: Use hot water in the recipe exactly as mentioned, it helps the pickle last longer and keeps the masala smooth.
Serving Ideas
A good prawn pickle can lift almost anything you pair it with. Here are some delicious ways to enjoy it: :
With Rice: The classic way to enjoy spicy, tangy prawn pickle. Keep it simple and comforting.
With Neer Dosa: Soft, delicate Neer Dosa balances the heat beautifully.
With Parathas: Enjoy it with flaky Laccha Paratha or even simple chapatis.
With Biryani: A tiny spoon of this pickle takes your Hyderabadi Veg Biryani to the next level.
In Tiffin Boxes: Pairs well with lemon rice, upma, curd rice, or pongal when you want something quick and flavourful.
Customisation Ideas
Add a coconut twist: Stir in a spoon of roasted coconut paste (just lightly roast grated coconut till golden and grind without water). It gives the pickle a coastal, almost-thokku style richness.
Add heat in layers: Instead of increasing just the red chillies, add Β½ teaspoon crushed black pepper towards the end. Pepper heat hits differently and gives you that Mangalorean-style punch.
Oil-cured version: After the pickle cools, top it with 2β3 extra tablespoons of sesame oil. As it rests, the oil absorbs flavour and becomes a ready-to-drizzle βprawn chilli oilβ for dosas and rice.
Whether youβre pairing it with a simple dal-chawal meal or adding it to a festive thali, it brings instant excitement to the plate. If you try this at home, donβt forget to tag me on Instagram @my_foodstory Iβd love to see how your batch turns out!
Take prawns in a bowl, add turmeric powder, salt and mix well. Set aside to marinate for 30 minutes.
Add all ingredients for ground masala except for vinegar to a mixer. Add ΒΌ cup of vinegar and start grinding the spices. Add 2-3 tablespoons of vinegar at a time and grind to a smooth paste. This method of grinding ensures the smooth grinding of paste.
Heat sesame oil in a kadai or pan, add the marinated prawns and fry them on low heat for 5-6 minutes till the moisture evaporates and prawns get roasted on the edges to a golden brown. Remove from oil and set aside on a plate.
Heat the same kadai, add garlic, ginger and green chillies and saute for 1-2 minutes till they are fragrant. Add 2 sprigs of curry leaves and saute for a few seconds. Add the ground paste, salt and roast on low for 10-12 minutes till the masala gets roasted and oil separates from the side of the pan. While frying, if the masala sticks to the sides of the pan, scrape them out and add to the masala getting roasted. This will add more flavour to the pickle.
Add roasted prawns, mix well and cook for 2-3 minutes. Add hot water, mix well, cook for 2-3 minutes, add the remaining 1 sprig of curry leaves and take off the heat.
Cool completely, store in an airtight glass container and refrigerate.
Video
Notes
Make sure you use only hot water to increase its shelf life.
Pickle stays good for 2-3 months in the refrigerator.
Glass container is ideal as its stored for a longer period.
If you thought thereβs no such thing like veg biryani, then mushroom biryani will change your mind. Itβs quicker and lighter, but carries the same depth of flavor as the classic non-vegetarian counterparts!
If you love biryani but want something lighter, quicker, and just as flavour-packed as the classic, this Mushroom Biryani is it! From caramelised onions in the base and biryani masala to perfectly cooked, fluffy basmati rice, this oneβs got it all. And because mushrooms cook so fast, this biryani feels indulgent but comes together in a fraction of the time.
This is the kind of recipe you make on a Sunday and then wonder why you donβt cook it more often. If you have tried my makhani paneer biryani or jackfruit biryani, then youβd know just how delicious and fulfilling vegetarian biryanis can be. And if you havenβt, this is your sign to find out.
Mushrooms: The hero of this biryan. The meaty texture and earthy flavors of mushroom mimic meat in biryani, and it soaks up the marinades beautifully. I would recommend cutting mushrooms in half to keep their texture intact
Curd + Spice Marinade: Curd, ginger-garlic paste, and powdered spices tenderize the mushrooms and give the gravy a creamy, spicy base. The biryani masala (I recommend Shan biryani masala) and fresh, homemade garam masala to depth and that classic biryani flavour
Whole Spices: Cumin, cardamom, bay leaf, cinnamon, cloves, and mace are bloomed in hot oil to form the aromatic foundation of the biryani. These spices add warmth, fragrance, and that signature restaurant-style aroma
Onions (Birista): Slow-cooked onions bring caramelized sweetness and richness. We add this to the gravy as well use it as a topping for flavor and texture
Tomatoes: Adds just enough acidity to balance the spices and form a thick base masala base
Fresh Herbs (Mint + Coriander): For freshness and to brighten the flavors
Basmati Rice: Long-grain basmati ensures fluffy, separate grains. Par-boiling it with whole spices seasons the rice lightly before layering
Saffron + Milk: Adds aroma and that lovely yellow color of biryani
Ghee: A finishing drizzle that ties everything together with warmth and richness
How to Make Mushroom Biryani (Step-by-Step)
1. Soak the Rice: Start by washing and soaking the basmati rice for 30 minutes. This helps the grains stay long, fluffy, and separate.
2. Marinate the Mushrooms: Mix mushrooms with ginger garlic paste, curd, biryani masala, and some basic Indian spices. Let them marinate for 10β15 minutes β they absorb flavour quickly, so this short marination is enough.
4. Cook the Rice: Heat water with cinnamon, cardamom, salt, oil, and lemon juice. Add the soaked rice and cook for 5β6 minutes until 75% done (the grains should be soft on the outside but firm inside). Drain immediately to stop further cooking.
5. Layer the Biryani: Layer the rice on top of the mushroom gravy. Sprinkle the remaining birista, saffron milk, ghee, and the leftover mint and coriander.
6. Dum (Steaming) Time: Place the biryani pot over a heated tawa and steam on low heat for 20β25 minutes. Let the biryani rest for another 30 minutes before serving β this helps the flavours settle beautifully.
Roast the onions slowly: Frying the onions on low heat gives you golden birista without burning.
Alwaysmarinate mushrooms: Even 10 minutes makes a big difference as mushrooms soak flavour very fast.
Cook rice only till 75% done: It will finish cooking during dum, so donβt wait for it to soften fully.
Use fresh mint and coriander: They brighten the biryani and add that restaurant-style aroma.
Let it rest after steaming: This step is magic to make the biryani become fluffier and more aromatic.
Storage Tips
Leftover biryani tastes even better the next day as the spices have a chance to deepen and the flavours to settle.
Refrigerator: Mushroom biryani stays perfectly fresh for up to 2 days. Add a splash of water or milk when reheating to bring some of the moisture back.
Freezer: Biryani can be frozen for up to 1 month. Cool completely, portion it, and reheat covered in the microwave or on the stovetop
Customisation Ideas
Add veggies: I love adding peas, potatoes, carrots, or cauliflower along with the mushrooms to for added texture and nutrition.
Make it richer: To make this creamer and richer, layer in a splash of ghee or extra cream. Itβs definitely indulgent, but sooo perfect for special occasions.
Make it spicier: Add in a slit green chilli or two if you like it spicy! .
Make birista in advance: I usually make a big batch of birista at home and store it in an airtight container. It stays good for up a month, and saves sooo much time when making biryani. However, you can always use store-bought birista in a pinch.
Make it vegan: You can easily make this vegan by using plant-based yogurt and skipping the ghee and saffron milk.
Frequently Asked Questions
How do I prevent the rice from turning mushy?
This trick to perfectly fluffy and separated grains of rice is to cook it only 75% done. Also avoid over mixing the layers to prevent it from breaking.
I donβt have saffron. Can I make the biryani without it?
Saffron adds aroma and colour, but you can skip it or use a pinch of turmeric mixed with milk.
Which variety of mushroom work best for mushroom biryani?
I have used button mushrooms as they are easily available here and the soft, spongy texture soaks up the flavors beautifully. But oyster, shiitake, and cremini also work really well here.
Serving Ideas
Onion Raita β The classic combo that balances the spices perfectly.
Cucumber or Mixed Veg Raita β Light, cooling, and refreshing.
Kachumber Salad β Fresh tomatoes, cucumbers, onions, lemon, and coriander for brightness.
Pickled Onions β Adds tang and a bit of crunch.
Green Chutney β Great if you like a spicy side.
Papad β Roasted or fried for texture.
Simple Dal (like Dal Tadka) β Makes the meal more wholesome without overpowering the biryani.
A squeeze of lemon β Right before serving to lift all the flavours.
Mushroom Biryani is one of those dishes that feels comforting and indulgent without being complicated. Itβs the kind of recipe that works for weeknights, weekends, or when you just want something special without too much effort.
If you try this recipe, donβt forget to send me your recreations over on my Instagram @my_foodstory. Itβs always so special to hear from you!
Aromatic, spicy, and just as flavorful as it's non-veg counterparts, this mushroom biryani is a quick and easy vegetarian biryani you won't be able to have enough of!
Heat oil in a kadai or biryani handi, add sliced onions and saute on low for 10-12 minutes till they turn golden brown. Remove approx. ΒΌ cup of roasted onions(birista) and set aside. Move the roasted onions to the side of the biryani handi, add cumin seeds, once they crackle, add bay leaf, black & green cardamoms, cinnamon, cloves, mace & saute for a few seconds till they sizzle. Add ginger garlic paste and saute for a few seconds till fragrant, add tomatoes, mix with roasted onions and aromatics and saute for 2-3 minutes till they soften. Add marinated mushrooms, saute for 10-12 minutes on low till mushrooms are cooked and the gravy thickens. Sprinkle 3 tablespoons of birista, 1 tablespoon each of chopped mint & coriander leaves.
Boil water with dalchini, cardamoms, salt, oil, lemon juice, add rice & cook for 5-6 minutes until it is 75% cooked. Drain immediately & add the rice to the biryani handi. Spread the rice to form a layer on top of the mushroom gravy. Sprinkle remaining 1 tablespoon of birista, saffron milk, ghee, remaining 1 tablespoon of chopped mint & coriander leaves.
1 pinch of saffron soaked in 3 tablespoons warm milk, 2 teaspoons ghee, 8 cups water, 2 tablespoons salt, 2 dalchini, 2 green cardamoms, 1 tablespoon groundnut oil
Place the layered biryani pot on a heated tawa and steam on low for 20-25 minutes, rest for 30 minutes and serve.
Some days you just want a meal that feels homely without taking forever, and this matar paneer pulao does exactly that.
This matar paneer pulao is the kind of dish you put together on days when you want something comforting but donβt have the mental space for a long recipe. Soft paneer, sweet peas, and fragrant basmati rice all cook together in one pot, and the result is a bowl that feels cozy, familiar, and satisfying every single time.
If you enjoy easy one-pot meals like this, you might also love trying our Tehri (UP style vegetable pulao or yellow rice) or Kabuli Chana Pulao, both are simple, flavourful, and perfect for fuss-free & delicious recipes.Β
Rice: Use a long grain variety of rice to achieve that separate, fluffy rice texture. I have used basmati rice, but any long grain rice will work here.Β Β
Paneer: Cubed paneer lightly coated in cornflour and fried until golden-brown to help it retain its shape.Β If you have 15 extra minutes, I would highly recommend making paneer from scratch using my homemade paneer recipe. It yields really soft and delicious paneer and youβll be surprised how easy it is to make!
Veggies: Green peas for sweetness and thinly sliced onions for a soft, caramelised base.
Whole Spices: Cumin seeds, cinnamon, bay leaves, green and black cardamom, cloves, and peppercorns add warmth and aroma.
Aromatics: A slit green chilli for gentle heat and brightness.
Fats: Sunflower oil and ghee for richness and a fragrant finish.
Seasoning: Salt and a splash of lemon juice for balance.
Fresh Herbs: Chopped coriander leaves to garnish.
Richaβs Top Tips
Fry the paneer lightly: A quick shallow-fry helps the paneer stay firm and golden so it doesnβt crumble when mixed with the rice.
Keep the rice soaked: Soaking basmati for at least 30 minutes ensures long, separate grains that donβt turn sticky while cooking.
Let the whole spices bloom: Give the spices a minute in hot ghee to release their aroma before adding onions. This step builds the base flavour of the pulao.
Rest the pulao before serving: Once cooked, let the pulao sit covered for 10 minutes. This allows the flavours to settle and the grains to firm up without turning mushy.
This usually happens if thereβs too much water or the rice wasnβt soaked and drained well. Stick to the recipe ratio and avoid stirring too much once water is added.
How do I stop my paneer from breaking?
Use firm, fresh paneer (homemade paneer is best), cut into large cubes, and coat lightly in cornflour. This keeps the pieces intact even when mixed with rice.
Storage Tips
Fridge: Store the pulao in an airtight container for 2β3 days. Add a splash of water while reheating so the rice stays soft and doesnβt dry out.
Freezer: You can freeze it for up to a month. Portion it into small boxes, thaw overnight in the fridge, and reheat gently on the stovetop.
Reheating: Warm on low heat with a little water or ghee. Avoid microwaving for too long because paneer can turn rubbery, short bursts work best.
Avoid leaving out: Since it contains paneer and cooked rice, donβt leave it at room temperature for more than 1β2 hours.
Serving Ideas
For a quick and light meal, matar pulao pairs well with simple sides like:
Cucumber raita: super quick and easy, this raita is refreshing & makes for the perfect accompaniment.Β
Boondi Raita: if you want to jazz up your simple side, try this variation for similar flavors in different textures.Β
Asian Slaw: another super light and fresh side fix for a healthy addition to your plate.Β
Curry: for a heartier, more complete meal, matar pulao is excellent when served alongside a flavorful curry.Β
Try this matar paneer pulao to satisfy your cravings tonight and donβt forget to tag me on Instagram @my_foodstory so that I can see how you give them your own spin.
Aromatic, textural, and absolutely delicious, this matar paneer pulao recipe is comforting enough for a weeknight meal but delicious enough to keep it fun and interesting.
add the paneer pieces to a bowl, add the corn flour, mix gently to coat the paneer well.
400 grams paneer, 2 tablespoons cornflour
Heat a pan or kadai with 3 tablespoons of oil and once the oil is moderately hot, add the paneer pieces & fry them until golden brown from both sides, transfer to a plate and set aside for use later.
3 tablespoons sunflower oil
Heat the same pan or kadai, add ghee, add all the whole spices, green chilli, stir & cook over low flame for a minute. add onions & cook over medium heat until turn light golden. Drain water from soaked rice, add to the kadai & saute gently for 2-3 minutes till they are dry. Add green peas, fried paneer pieces, salt, lemon juice, water and stir well. Once it starts boiling, set the pulao on low heat and cook for 12-15 minutes till the rice is cooked. Rest for 10 minutes, garnish with chopped coriander leaves and serve.
2 cups basmati rice, 2 tablespoons ghee, 1 teaspoon cumin seeds, Β½ inch cinnamon, 2 bay leaves, 2 green cardamoms, 1 black cardamom, 5 black peppercorns, 5 cloves, 1 green chilli, 2 onions, 1 cup green peas, 4 cups water, 1 Β½ teapoon salt, 1 teapoon lemon juice, 1 tablespoon finely chopped coriander leaves
Crispy Honey Chilli Potatoes are a super addictive snack β fried chilli potato fingers are tossed in a sesame honey chilli sauce thatβs sweet and spicy and will give you sticky fingers that youβll be lickingclean!
Letβs just say we ate these straight from the wok.
If you have ever eaten honey chilli potatoes, what really stands out is how crisp these potatoes are, in spite of being tossed in the sauce. They retain their signature crunch and thatβs really what this recipe is all about.
I really went all out to achieve that texture and taste but without all the excess oil, so hello to the crispiest honey chilli potatoes made healthier in the air fryer! But donβt worry, this does not the change the texture at all; everythingβs still crispy, crunchy, but itβs sooo much healthier that youβll want to eat it all the time!
The key to making super crispy honey chilli potatoes is to air fry the potato fingers twice. Air frying or deep frying them only once results in potatoes that donβt hold their shape and get soggy after a few minutes.
So the potatoes are first coated in a dry mixture, air fried or deep fried till they are almost cooked and then cooled for a bit. They are then coated in a second coating of batter and fried again till they are really crisp outside and cooked perfectly inside. This is a similar technique that a lot of people use to make French fries.
The last step is to coat them in a sesame honey chilli sauce that adds an extra layer of texture and is sweet and spicy.
Ingredients for Chilli Potatoes
Hereβs what youβll need for batter frying these potatoes:
Potatoes: Use old potatoes. Cut into 1/3 inch thickness, approx 2-3 inches long. Ideally cut them all the same size so they cook at the same time
Chilli Paste: Basically ground chillies made by soaking dried red chillies in hot water for 10-15 minutes and grinding to a paste
Chilli Powder: Ground red chilli powder, different from βchili powderβ that you get in the U.S. which is a seasoning mix
The honey chilli sauce is really addictive. Its sweet, spicy, sticky and like a coating on the potatoes.
Garlic: Finely chopped β lots of it because flavour bomb!
Honey: Plain honey, flavoured will not work well here
Ketchup: It has the perfect balance and umami
Soy sauce: Light soy sauce to add saltiness and rich flavour
Chilli Paste and Chilli Flakes: To pack in some heat. If you are not a fan, reduce both the quantities in the sauce
Sesame Seeds: They add flavour and crunch and stick to the potatoes because of the sauce
Cornflour: Thickening agent. You can substitute with potato starch or tapioca starch
Vinegar: To add some acidity and balance
Richaβs Top Tips
Itβs important to cut the potato fingers into aΒ uniformΒ size so that they cookΒ evenlyΒ while frying. I like to cut them into 1/4 inch to 1/3 inch thickness
TheΒ temperatureΒ of the oil should be betweenΒ 175C to 180CΒ for frying the potato fingers.Β
You will need approximatelyΒ two cupsΒ oil for deep frying, and you can use the same oil for the second frying
You mayΒ adjustΒ the quantity of honey as per your taste.
AΒ wokΒ is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you donβt have one, feel free to use a frying pan
Serving Ideas
Honey Chilli Potatoes make an incredibly addictive Indo-Chinese appetizer, but theyβre also super versatile. Here are a few ways to enjoy them:
As a Party Starter: Serve them hot, straight from the wok, as part of your Indo-Chinese spread.
With Fried Rice or Noodles: Pair with Veg Fried Rice, Hakka Noodles, or even Schezwan Rice for a restaurant-style combo.
Loaded Lettuce Cups: Spoon the crispy potatoes into crunchy lettuce leaves for a fun bite-sized party snack.
Wrap or Roll: Stuff into a tortilla or roti with some extra sauce and spring onions for an easy fusion wrap.
Once you try making these crispy honey chilli potatoes at home, thereβs no going back! I have made these as snack for the family, as a party appetiser, as well as a side dish. And let me tell you, each time theyβve disappeared within minutes!
If you make this dish, donβt forget to send me pictures over on my IG @my_foodstory. I love seeing you guys make my recipe!
Watch the Recipe Video:
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Crispy Honey Chilli Potatoes are a super addictive Indo-Chinese snack that usually deep fried, but we've made healthier in the air fryer without compromising on taste or flavor. It's sweet and spicy and will give you sticky fingers that you'll be licking to get every last bit of sauce!
4-5Potatoes450 grams, peeled and cut into fingers (1/3-1/2 inch thick, 2 -3 inches long), refer to Note 1
Oil for brushing/deep fryingrefer to Note 2
First Coating:
2teaspoonChilli powder
1teaspoonGarlic Paste
1teaspoonRed Chilli Paste
3tablespoonCorn Flour
3tablespoonAll Purpose Flour
1tablespoonSalt
Second Coating:
β cupAll Purpose Flour
β cupCorn Flour
ΒΌteaspoonBlack Pepper
ΒΌcupWater
For the Sauce:
2tablespoonOil
1tablespoonGarlicfinely chopped
1teaspoonRed Chilli Flakes
3tablespoonWhite Sesame Seeds
1teaspoonVinegar
2teaspoonsSoy Sauce
2tablespoonTomato Ketchup
2-3tablespoonsHoney
2teaspoonsRed Chilli Paste
1/4cupWater
1 teaspoonCorn Flour
2tablespoonSpring Onionchopped (green part only)
Instructions
Prepping
Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
First coating
Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix.
First frying of potato fingers
For deep frying
Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. Itβs important that you drop one potato finger at a time into the oil so they donβt stick together (watch video above to see how to do this). Remove potato fingers on a tissue lined plate and let them cool.
For air frying
Preheat the air fryer at 180C, brush the air fryer mesh with oil, place potato fingers on the mesh with some gap between them so they do not stick together (watch video to know how to do this). Brush with oil and air fry for 4 minutes just until they are half cooked. Transfer to a plate and repeat the same for the rest of the potato fingers.
For second coating
Make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water to make a thick batter. Add the half done fries and gently toss so the fries are coated with the batter.
Second frying of potato fingers
For deep frying
Heat oil in a wok or karahi and deep fry the potato fingers in hot oil till crisp and golden. Drain on kitchen paper and keep aside.
For air frying
Brush the air fryer mesh with oil, place the potato fingers on the mesh with some gap in between so they do not stick together. Brush with oil and air fry at 200 C for 6 minutes, flip once and air fry at 200C for 2 minutes till they turn golden and crisp. Transfer to a plate and repeat the same for the rest of the potato fingers.(important to note that the air fried potato fingers must be used immediately in the stir fry and served hot as they tend to turn soggy & chewy later)
Honey chilli stir fry
Heat 2 tablespoons of oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes, sesame seeds and saute for another minute to toast them. Add vinegar, soy sauce, ketchup, honey and the red chilli paste and stir together.
Mix 1 teaspoon corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce.
Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.
Video
Notes
Itβs important to cut the potato fingers in a uniform size so they cook evenly while frying.
The temperature of the oil should be between 165C to 175C for frying the potato fingers.Β
You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
You may adjust the quantity of honey as per your taste.
air fried potato fingers must be used immediately in the stir fry and served hot as they tend to turn soggy & chewy later.
A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you donβt have one, feel free to use a frying pan.
If youβve been looking for a tofu recipe that actually makes you want to eat tofu, this is it. A mix of spice, crunch, and that sweet-salty Indo-Chinese glaze β itβs everything you could want in one bowl.
If youβve been putting off eating tofu because youβre not sure how to make it taste good, this Kung Pao Tofu recipe is going to change that. Crispy, golden tofu tossed in a glossy, spicy-sweet sauce with peanuts and peppers will turn anyΒ skeptic into a fan.Β
Kung Pao Tofu is the perfect mix of heat, tang, and texture that makes every bite exciting. If youβre feeling inspired to try more, you might also loveSweet Chili Tofu Stir Fry for something sticky and bright, or Soondubu Jjigae (Korean Soft Tofu Stew) for a cozy night-in kind of meal. But first, letβs get into this fiery, flavor-packed Kung Pao Tofu.
Hereβs everything you need to bring this bold, spicy-sweet tofu dish together:
Tofu: Firm or extra-firm tofu works best here. It holds its shape and crisps up beautifully in the air fryer or pan
Light and dark soy sauces: Light soy is used in the marinade to add saltiness and umami to the tofu, while both light and dark soy sauces are used in the kung pao sauce to add umami, saltiness, and that authentic Indo-Chinese color
Rice Vinegar: Adds a hint of sourness to the dishΒ
Oyster sauce: Perfect to add a little sweetness and umami. Can be replaced with Hoisin sauce if you are a vegetarianΒ
Honey: Gives the dish a sweet, sticky glaze authentic to Indo-Chinese cooking. Can be replaced with maple syrup too
Corn flour: To coat the tofu evenly and make it crisp
Salt and sugar: For balance and seasoning
Oil: I have used a mix of sunflower oil and toasted sesame oil (for a lovely nutty flavor) for this recipeΒ Β
Spices: Pepper powder, whole black pepper, dried red chillies, and sichuan pepper for a fiery kickΒ
Aromatics: Garlic, ginger, and spring onion whites for flavor and aromaΒ
Roastes peanuts: For some added crunch and textureΒ
To Finish: Cornflour slurry to thicken the sauce, and a handful of chopped spring onion greens for freshness and color.
Richaβs Top Tips
Use an air fryer: The air fryer makes this recipe a solid winner with less oil, more crunch. Just remember to give the tofu some space in the basket so it cooks evenly.
Donβt skip the prep boil: Briefly boiling tofu in salted water seasons it from the inside and gives it a firmer, bouncier texture that holds up perfectly in the sauce.
Keep the stir-fry quick: Once the sauce hits the pan, everything moves fast. Have your tofu, peanuts, and spring onions ready before you start so nothing burns.
Adjust the heat your way: The spice level is totally flexible, use fewer dried chillies or skip the Sichuan pepper if you prefer mild, or add extra for a fiery kick.
Finish strong: A drizzle of sesame oil right at the end brings out that nutty, restaurant-style flavor and makes everything taste a little extra special.
Frequently Asked Questions
What is Kung Pao flavor like?
Kung Pao flavor is a mix of spicy, tangy, and slightly sweet. Itβs got that umami kick from soy sauce and some heat from Sichuan peppers and dried chillies to warm you up without being overwhelming.
What is Kung Pao made of?
Traditional Kung Pao dishes use a combination of chillies, garlic, ginger, peanuts, and a soy-based sauce thatβs thickened slightly for that glossy, sticky coating. This tofu version keeps all the same flavors but swaps the chicken for crispy tofu.
Can I make Kung Pao Tofu without an air fryer?
Absolutely. You can pan-fry the tofu in a little oil, the key is to make sure the tofu is well-marinated and cooked until the edges are crisp before tossing it in the sauce.
Is Kung Pao Tofu healthy?
Yes, especially when air-fried! Tofu is high in protein and low in saturated fat, while the dish itself uses minimal oil and plenty of natural flavor from spices and aromatics. Just go easy on the sauce if youβre watching sodium or sugar intake.Β
Can I make this kung pao tofu recipe vegan?
Absolutely, you can! Simply swap honey with maple syrup and oyster sauce with hoisin sauce for a vegan version.
Storage Tips
Fridge: You can store leftover Kung Pao Tofu in an airtight container for up to 3 days.Β
Freezer: Itβs best to freeze the sauce and tofu separately if possible. The tofu may lose its crispness once thawed but will still taste great when reheated. Store in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating Tip: If you want to revive that just-cooked crunch, pop the tofu pieces into the air fryer for 3β4 minutes before mixing them back into the reheated sauce.
Avoid: Leaving cooked tofu out at room temperature for more than 2 hours, as the sauce contains soy and sugar, which can spoil quickly in warm conditions.
Serving Ideas
Here are some serving ideas, all of which pair beautifully with the sweet-spicy, nutty flavors of this dish:
Veg Fried Rice: A classic pairing! The mild, savory notes of fried rice balance out the punchy Kung Pao sauce perfectly.
Egg Fried Rice: Adds a little richness and protein for a wholesome, balanced meal.
Garlic Noodles: The garlicky aroma and soft noodles soak up that glossy Kung Pao sauce beautifully.
Crispy Veg Nuggets: Serve them alongside Kung Pao Tofu for a crunchy, crowd-pleasing appetiser combo.
Add a veggie overload: Toss in broccoli florets, zucchini, or snap peas for extra crunch and color. They soak up the Kung Pao sauce beautifully while keeping the dish vibrant and fresh.
Go nuts (in the best way): Swap peanuts with cashews or almonds for a richer bite. Lightly toast them before adding to the stir-fry for a deeper flavor.
Try a protein remix: If youβre not in a tofu mood, swap it with paneer for a more Indian-style version or use tempeh for a chewier texture that still holds up to the sauce.
Make it saucier: If you love extra gravy with your rice or noodles, double the sauce ingredients and add a splash of water or stock while cooking to thin it slightly.
Kung Pao Tofu proves tofu doesnβt have to be bland, it can be bold, satisfying, and genuinely addictive when cooked right. Once you try it, youβll probably find yourself making it again and again (and maybe even skipping takeout altogether).
If you make this Kung Pao Tofu, donβt forget to tag @my_foodstory on Instagram, Iβd love to see your version and how you make it your own!
This kung pao tofu recipe is easily the most delicious way to eat tofu. It's spicy, tangy, sweet, and has is a flavor and texture bomb. This recipe is a total must-try!
2tablespoonssunflower oil or any neutral flavoured oil
1teaspoontoasted sesame oil
4dried red chilliesbroken into 2
1tablespoon+ 1 teaspoon finely chopped garlic
2teaspoonsfinely chopped ginger
4spring onion whitesthinly sliced
1teaspoonsichuan peppercrushed
ΒΌcupgroundnuts roasted and de-skinned
Other
1teaspooncornflour mixed in ΒΎ cup water to make a slurry
1tablespooncooking oiladditional ΒΌ cup cooking oil if deep frying
ΒΌcupfinely chopped spring onion greens
Instructions
Prepping tofu
Heat water in a pot with salt and when it boils, add tofu, cook on low for 2 minutes, take off the heat and rest for 5 minutes. Drain water and set aside to cool for 10 minutes. Discard the water.
500 gms tofu, 4 cups water, 1 ΒΌ teaspoon salt
Marinating tofu
Take tofu in a bowl, add all ingredients listed under marinade, give a good toss and set aside.
Pre-heat air fryer at 180 C. brush the airfryer basket with oil. Place the marinated tofu with some gap between each other and air fry at 180C for 5 minutes, brush oil, DO NOT FLIP and air fry at 190 C for 4 minutes. Air fry them in batches and set aside. Itβs important to wait for 4-5 minutes until the fried tofu cools a bit to remove them easily from the basket as they stick to the basket when they are too hot.
1 tablespoon cooking oil
Deep Frying tofu
Heat oil in a wok or kadai and once itβs medium hot, drop the marinated tofu & fry on medium heat for 2-3 minutes or until they turn golden and crisp. Fry them in batches and set aside.
1 tablespoon cooking oil
Kung pao sauce
Take all the ingredients mentioned under kung pao sauce in a bowl & mix to combine well. Set aside.
Heat oil & toasted sesame oil in a wok, add garlic, ginger, red chillies, spring onion whites and saute on high for 30 seconds until fragrant. Add sichuan pepper, groundnuts and toss them once. Add kung pao sauce and cook for 2 minutes. Add cornflour slurry while stirring continuously and cook for 2 minutes(see note 2). Add the fried tofu, spring onion greens and toss to combine well. Serve.
2 tablespoons sunflower oil or any neutral flavoured oil, 1 teaspoon toasted sesame oil, 4 dried red chillies, 1 tablespoon + 1 teaspoon finely chopped garlic, 2 teaspoons finely chopped ginger, 4 spring onion whites, 1 teaspoon sichuan pepper, ΒΌ cup groundnuts roasted and de-skinned, 1 teaspoon cornflour mixed in ΒΎ cup water to make a slurry, ΒΌ cup finely chopped spring onion greens
Video
Notes
Tofu is prepped in this way to season them well, so do not skip it.Β
Cornflour slurry forms lumps if it is not stirred continuously.
If comfort had a flavor, it would taste like Dal Tadka. Creamy lentils, a smoky tadka, and flavours that instantly make any meal or day better.
Who doesnβt love a warm bowl of dal with rice? Itβs every Indianβs comfort food β simple, satisfying, and something you can never really go wrong with. Dal Tadka is that familiar, homely dish thatβs a staple in every Indian household, whether itβs a busy weekday dinner or a Sunday lunch.Β
If youβve never tried making it yourself, this dal tadka recipe is the perfect place to start. The process is simple and easy to follow. With a handful of basic ingredients, some slow simmering, and a final sizzle of ghee and spices, you can recreate this dish that always feels like a big hug.
Lentils (Dal): Toor dal is the classic choice here, but you can also use moong dal or a mix of both for a different texture.
Aromatics: Onion, tomato, garlic, and ginger form the base and add flavor and aroma.Β
Spices: A simple mix of turmeric, red chilli powder, cumin seeds, garam masala, and salt is all youβll need.
For the Tadka (Tempering): Ghee or oil, mustard seeds, dried red chillies, asafoetida (hing), and curry leaves make the sizzling mix that brings the dish to life.
Finishing Touches: Fresh coriander leaves for garnish, a squeeze of lemon for brightness, and an optional spoon of ghee on top for that rich, homely touch.
How to Make the Dal
Start by pressure cooking the lentils (dal) with turmeric and salt. Once cooked, mash it slightly and add oil, aromatics and spices and cooked until the dal is smooth and creamy. Keep the dal warm while you make the tadka.
For the Tadka
Heat ghee or oil in a small pan on medium heat.
Add mustard seeds and let them pop.
Stir in cumin seeds, dried red chillies, curry leaves, and hing. The spices will sizzle and release their aroma in seconds.
Swirl the pan gently to keep everything from burning, the colour should turn golden, not dark.
Pour the tadka over the hot dal and listen to that satisfying sizzle! Mix gently, garnish with coriander, and serve immediately.
Richaβs Top Tips for Tastiest Dal Tadka
Use enough water for soaking: Lentils absorb a lot of water as they cook. Start with a good amount and add more as needed to get that thick-yet-pourable consistency.
Donβt rush the simmering: Dal tastes best when itβs allowed to simmer slowly.
Get the tadka right: The tadka is where all the magic happens. Make sure the oil or ghee is hot before adding mustard and cumin seeds,Β they should crackle and release their aroma instantly.
Adjust spice to your liking: If you prefer mild flavours, reduce the red chilli or skip the green chillies in the tadka. You can always add more later.
For creamier dal: Mash a small portion of cooked dal with the back of your spoon and mix it in, it instantly makes the dal richer and smoother.
Frequently Asked Questions
What is Dal Tadka?
Dal Tadka is a comforting Indian lentil curry made by cooking dal (lentils) until soft and finishing it with a flavorful spiced oil called tadka. Itβs simple, hearty, and full of aroma from spices like cumin, garlic, and mustard seeds.
What kind of dal is used for Dal Tadka?
Toor dal (yellow split pigeon peas) or moong dal (yellow lentils) are the most common choices. You can also use masoor dal (red lentils) or a mix of two types for more texture and flavor.
Whatβs the difference between Dal Fry and Dal Tadka?
Both are lentil-based dishes, but Dal Tadka gets a fragrant tempering of spices poured over the cooked dal, giving it that smoky, restaurant-style flavor. Dal Fry, on the other hand, is made by cooking the lentils directly with the spices.
Is Dal Tadka spicy?
Itβs mildly spiced, just enough to warm you up without overpowering the dish. You can always reduce or skip the red chillies if you prefer it milder.
Can I make Dal Tadka without ghee?
Absolutely! Use neutral oil or coconut oil for a vegan version, itβll still taste delicious.
Storage Tips
Fridge: Store leftover dal tadka in an airtight glass container for up to 3 days. Reheat on the stove with a splash of water to bring back the creamy texture and if you have a few extra minutes, add a quick fresh tadka before serving for that just-made aroma.
Freezer: Dal freezes beautifully! Portion it into freezer-safe containers and store for up to a month. Thaw overnight in the fridge and reheat gently on low heat while stirring.
Room Temperature: Since dal contains cooked lentils, avoid leaving it out for more than 2 hours, especially in warm weather.
Serving Ideas
Dal Tadka is that dish that instantly makes a meal feel complete. Here are a few easy, comforting ways to serve it:
With Jeera Rice: The most classic combination, soft, fluffy rice that soaks up every bit of that spiced dal goodness.
With Garlic Naan: For a little indulgence, pair it with Homemade Garlic Naan, restaurant-style comfort at home.
As a Bowl Meal: Spoon it over rice, top with onions, coriander, and a squeeze of lemon, your quick, wholesome meal is ready.
With Vegetable Sides: Try it alongsideAloo Gobior Bhindi Masala for a full North Indian-style spread.
Customisation Ideas
Smoky Dhaba-Style Twist: For that signature restaurant-style smokiness, add a piece of hot charcoal to the cooked dal, drizzle ghee over it, cover with a lid for a minute, and let the smoky aroma infuse through.
Vegan-Friendly Swap: Stick to sunflower or coconut oil and skip the ghee entirely. Youβll still get that beautiful flavor and aroma.
Mix of Dals: Try combining toor dal and moong dal in equal parts for a creamier texture and more depth of flavor.
A comforting bowl of dal will never get old or boring. So whether youβre cooking for one or feeding a crowd, this recipe will always bring people to the table. Serve it fresh with rice or roti, and donβt forget that drizzle of ghee or squeeze of lemon before you dig in.
If you make this, tag us on Instagram@myfoodstory, Iβd love to see how your cozy bowl of dal turned out!
Quick, cozy, and comforting with a finishing tadka that adds the most perfect flavor bomb to an otherwise simple dish, this dal tadka recipe will make you fall in love with dal.
Β½teaspoongroundnut oil or any neutral cooking oil
1 Β½cupswater
For dal tadka
2tablespoonsgroundnut oil or any neutral cooking oil
Β½teaspooncumin seedsjeera
β teaspoonasafoetidahing
1Β½teaspoonsfinely chopped garlic
Β½teaspoonfinely chopped ginger
1green chillifinely chopped
1medium onionfinely chopped (ΒΌ cup)
1tomatofinely chopped (Β½ cup)
ΒΌteaspoonsalt
ΒΌteaspooncumin powder
ΒΌteaspoonred chilli powder
Β½teaspooncoriander powder
3tablespoonsfinely chopped coriander leaves
For tempering
1 Β½teaspoonsghee
ΒΌteaspooncumin seedsjeera
1teaspoonsfinely chopped garlic
3red chillieswhole
ΒΌteaspoonred chilli powder
Instructions
Add soaked dal to a pressure cooker with salt, turmeric powder, oil & water. Cook on high until the 1st whistle & on low till the 2nd whistle and take off the heat. If you prefer mushy dal, cook till the 3rd whistle. Let it depressurise by itself. Mash the dal using a whisk or ladle to get a smooth texture.
Β½ cup tur dal, ΒΌ teaspoon salt, ΒΌ teaspoon turmeric powder, 1 Β½ cups water, 2 tablespoons groundnut oil or any neutral cooking oil
Heat 2 tablespoons of oil in a pan or kadai, add cumin seeds and once they crackle, add asafoetida, garlic & saute on high for a few seconds till garlic is fragrant. Add ginger, green chilli and saute for a minute. Add onions & saute on low for 1-2 minutes till onions turn light golden. Add tomatoes & cook for 1-2 minutes till they soften. Add salt, cumin powder, red chilli powder, coriander powder & saute for a few seconds. Add the cooked dal, give a good mix and cook for 8-10 minutes till dal absorbs all the masalas. Take off the heat.
While dal is hot, heat a tempering or tadka pan with ghee. Add cumin seeds and once they crackle, add garlic & fry for 1-2 minutes on low till the garlic is light golden. Add red chillies & let them roast for a few seconds till they turn deep red but not dark. Take the pan off the heat, add red chilli powder, mix well and pour the tadka on the hot dal. Garnish with coriander leaves and serve.
Make street style momos at home with this super easy recipe! Learn how to make the dough for momos, pleat them and make a vegetarian and chicken stuffing. Trust me, youβll never call for takeaway again!
Making momos at home is easier than youβd think! And this recipe makes really juicy and delicious momos, just like the one from your favorite street-side momo place!
Momos is the kind of dish that looks complicated, but is actually really quick & easy. And this recipe is also super versatile, because you can stuff it with just about anything β vegetables, paneer, cheese and mushrooms, chicken or pork. In this recipe, I am sharing instructions for steamed momos, but you can shallow or deep fry them just as easily.
This street-style momo recipe makes for a really hearty and filling snack or appetizer. But tbh, sometimes these even double up as dinner with some sweet corn soup or thukpa, and no one complains!
Flour: All purpose flour or maida forms the base of the dough. You can use whole wheat flour but the wrapper will be really dense and chewy. All purpose flour or maida also adds more gluten and makes the wrapper easier to roll and pleat.
Oil: Helps make the dough moist and pliable. I have used sunflower oil, but any neutral-flavored oil like canola or rice bran will also work.
Lukewarm water: This is important to make the dough soft, pliable, and easy to work with. Hot water can make the dough tough and stringy, while cold water can make the wrappers dense, chewy and difficult to roll out.
Salt: For seasoning
Corn flour: For dusting (if needed)
Chicken filling
Chicken: Boneless chicken thigh pieces or minced chicken. Thigh chicken works best here as itβs juicer, and stays tender throughout the cooking process.
Other ingredients:Onion, celery, spring onion greens, ginger, and garlic, salt, pepper, and oyster sauce for flavor, aroma, and texture. Sesame oil helps make the filling moist and adds a nice nutty flavor, while corianderleaves add freshness.
Veg filling
Veggies: Finely chopped carrots, mushrooms, onions, cabbage, and celery form the base of the filling.
Soya granules: Add texture and a boost of protein.
Soy sauce: For umami and saltiness
Other ingredients:Salt, sugar, pepper, ginger, and garlic for flavor, aroma, and balance.
Making the Dough
The dough is a simple mix of all purpose flour, sunflower oil, salt, and lukewarm water. Kneading with lukewarm water creates some steam and a really pliable dough which is perfect for making momos. Once you finish kneading the dough, cover it with a damp towel and allow it to rest for 10 minutes before cutting it into small pieces β each piece should be approx 7 grams.
Filling β Veg and Chicken
The chicken filling is made simply by mixing all the ingredients together and is raw. It cooks along with the momos as they steam
For the vegetarian filling, we stir fry all the ingredients together. When steamed, veggies release a lot of water. So if theyβre not precooked, youβll end up with soggy, unappetizing momos.
How to Wrap Momos
Once the dough has rested, divide the dough into 2 parts & roll one portion into a cylinder roll on the counter top. Cut out small pieces of dough, each weighing 9 grams. This is about Β½ tablespoon of dough.Β
Prepare a greased plate or parchment paper and damp towel.
Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc. Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so make it as thin as you can.
Place about a tablespoon of the prepared filling in the centre of the rolled out wrapper. Shape and seal the wrappers as shown in the video. In order to ensure that it is properly sealed, apply a little bit of water along the edges with your fingertip.
Place the stuffed momo on the greased plate and cover with the damp cloth.
How to Freeze Momos
Donβt get overwhelmed by the number of steps in this recipe; everything is really straightforward. I usually make a large batch and freeze the rest for later to save so much prep time. Frozen momos can easily last for up to a month without going bad. Hereβs what you need to do:
Step 1: Make your filling, roll out the wrappers and stuff them.
Step 2: Place the stuffed momos on a silicone lined baking sheet in rows, making sure none of the pieces touch each other. Cover the tray with a clean, wet towel as you prep to prevent them from drying out.
Step 03: Once all your momos are ready, place the tray straight into the freezer and freeze for 1-2 hours.
Step 04: Transfer the frozen momos to a ziplock bag after divding them to into smaller portion. This why you can pull out only one bag at a time to prevent the rest from going bad.
Step 05: When you are ready to cook, just place the frozen momos straight into the steamer and steam for an extra minute or two. There is no need to defrost them first.
Richaβs Top Tips
Make sure to roll the dough thin to prevent thick and chewy momos.
Feel free to customise the stuffing based on what you like and have available. Just avoid adding really water-y veggies like cucumber and tomatoes as those will break the momos during the steaming process.
Do not overcrowd the pan when steaming the momos. These tend to expand on steaming and overcrowding the pan will make the momos stick to each other.
To check for doneness, check the skin. It should be transparent-ish and non-sticky. If it feels sticky, steam for another minute or two.
Storage Tips
Fridge: If the momos are cooked, allow them to come to room temperature and store in an air-tight box and refrigerate for up to a day. Cooked momos tend to dry out fast, so itβs best to eat them as quickly as possible.
Reheat: Steam for 3β5 minutes to soften and refresh. Avoid microwaving as they can turn chewy.
I bet everyones going to get super excited when you set the table with these homemade momos that taste street style!!
I love serving these with an assortment of dips to keep each bite interesting. Some of my favourite dips to serve these with include my homemade schezwan sauce and thai sweet chilli sauce. I recently drizzled a bit of chilli oil over my momos, and I donβt think I am ever have it any other way!
Make momos at home with this easy recipe for momo wrappers, veg and chicken filling. The result are momos that have a thin wrapper and are stuffed to the brim with the most amazing fillings
2teaspoonssunflower oilor any neutral flavoured oil like canola or rice bran
ΒΌcup+ 4 teaspoons lukewarm waterweβve measured this accurately so please stick to this water measurement
1-2tablespoonscornflour for dustingif needed
Chicken Filling
200gramsboneless chicken thigh or chicken minceground chicken
ΒΌcupfinely chopped onion
2tablespoonsfinely chopped celery
Β½cupfinely chopped spring onion greens
Β½teaspoonfinely chopped ginger
Β½teaspoonfinely chopped garlic
1tablespoonoyster sauce
1teaspooncornflour
ΒΌteaspoonsalt
ΒΌteaspoonpepper
1tablespoonsesame oil
2tablespoonsfinely chopped coriander leaves
Vegetarian Filling
1tablespoonoil
2teaspoonsfinely chopped garlic
1teaspoonfinely chopped ginger
2tablespoonsfinely chopped celery
Β½cupfinely chopped onion
Β½cupfinely chopped cabbage
Β½cupfinely chopped carrot
ΒΌcupfinely chopped mushrooms
Β½cuphydrated soya granulessee note 1
1teaspoonsoy sauce
ΒΌteaspoonsugar
Β½teaspoonsalt
ΒΌteaspoonpepper
Instructions
Momo Wrapper
Add the flour, salt and oil to a mixing bowl. And lukewarm water and stir using a wooden spoon or your hands to combine. Do not over knead at the stage, just bring the dough together till you donβt see any dry spots & set aside for 5 minutes covered with a damp towel.
After 5 minutes, remove and place the dough on a counter and knead for 2 to 3 minutes to a smooth dough. You do not need to dust the surface with flour unless the dough is very sticky. The dough is supposed to be slightly tacky, but not sticky.
Place the dough back into the bowl and cover with a damp towel to rest for 10 minutes.
Chicken Filling
To make chicken mince: Cut chicken thighs into large cubes and pulse in a chopper or mixer to get coarse mince. Do not grind it too fine as it will turn very dry when cooked.
Combine all the ingredients for the chicken filling in a bowl. If the filling is very loose, you can add some extra cornflour. Cling wrap or cover with a lid and store in the refrigerator until the momo wrappers are ready.
Take 1 cup of chicken filling, 1 cup of vegetarian filling in a bowl, mix them well and use as a filling in the momo
Wrapping and Pleating Momo
Once the dough has rested, divide the dough into 2 parts & roll one portion into a cylinder roll on the counter top. Cut out small pieces of dough, each weighing 9 grams. This is about Β½ tablespoon of dough.
Prepare a greased plate or parchment paper and damp towel.
Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc. Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so make it as thin as you can.
Place about a tablespoon of the prepared filling in the centre of the rolled out wrapper. Shape and seal the wrappers as shown in the video. In order to ensure that it is properly sealed, apply a little bit of water along the edges with your fingertip.
Place the stuffed momo on the greased plate and cover with the damp cloth.
Steaming Momo
Bring the water in the steamer to a boil and grease the steamer plate. Place the stuffed momo on the greased steamer plate. Ensure that they are not sticking to each other. Brush each momo with oil so they cook to be soft. Cover the lid of the steamer and cook for 14 minutes on medium flame. Rest for 5 minutes, remove from the steamer and serve immediately.
Video
Notes
To hydrate soya granules: Soak the soya granules in 1 cup of boiling water for 10-15 minutes, drain & squeeze out water & use.Β Β
Let the dough rest for 10 minutes for best results.
Itβs best to roll each momo wrapper, stuff them with the filling & roll the next momo wrapper.Β
If you roll all the wrapper at once, they dry out very fast, and it will not be possible to shape momo.
Wrapped momo (uncooked) can be kept frozen for up to 2 weeks in an airtight container, separated by parchment paper.Β
If you love idlis and dosas but want to make them a little more nourishing, this Ragi Idli Dosa Batter is the perfect place to start; simple, healthy, and absolutely delicious.
Starting your day with a plate of soft idlis or crispy dosas fresh off the pan is 100% guarantee of a wonderful day ahead. This Ragi Idli Dosa Batter recipe will only add a lil more to the same joy. Itβs packed with all the wholesome goodness of finger millet that gives the idlis and dosas a little health and flavor boost.Β
If youβve loved our Idli Dosa Batter recipe before, this version will feel like the healthier cousin thatβs just as easy to make. Ragi, or finger millet, is rich in calcium, iron, and fibre, making every bite nourishing and satisfying.Β
This Ragi Idli Dosa batter recipe calls for simple, pantry-staple ingredients. Hereβs everything youβll need:
Ragi (Finger Millet): The star of this recipe. Gives the batter its earthy flavour and a big nutritional boost with calcium, iron, and fibre.
Idli Rice: The base of the batter. I have used idli rice, basically parboiled short grain rice, as its higher starch content delivers great results. But any short grain rice variety such as sona masoori or kollam will work in a pinch too.Β
Urad Dal: Makes the batter light, creamy, and airy.Β
Poha (Flattened Rice): Keeps the batter light and helps make crisp dosas.
Fenugreek Seeds (Methi): Aids the fermentation process and adds to the taste too. A little goes a long way.Β Β
Ice cubes/Ice cold water: To prevent the batter from heating up when grinding.Β
What is Ragi & What Are The Benefits of Ragi?
Ragi is also known as finger millet and it is a nutritious gluten-free cereal grain rich in fiber, protein, calcium, and iron. Because of its high fibre content and low glycaemic index, benefits of ragi include aiding digestion, promoting bone health, managing weight and blood sugar, and improving your skin and hair.
How to Make Idli Dosa Batter
The process of making idli dosa batter takes about 20 minutes over a day. Yes thats all!! Hereβs the timeline that you can follow.
DAY 1 (Morning) β Washing and Soaking
In the morning, you need toΒ wash and soak the ragi, rice and lentils. While itβs a pretty straightforward process, here are some tips I find helpful:Β Β Β Β
When washing the ragi, rice and lentils,Β rub them between your fingersΒ as you wash, andΒ rinse in clean water 3-4 timesΒ till theΒ water starts running almost clean. Doing so helps get rid of dust, impurities, and excess starch from the rice.Β Β
Soak the ragi, rice and lentils in clean water. They should beΒ completely submerged and have at least an inch of water over them. Soaking the lentils makes it easy to grind and makes the batter nice and fluffy which is very essential for the texture.Β
DAY 1 (Evening) β Grinding, Fermenting
In the evening, itβs time toΒ grind the ragi, rice and lentilsΒ to make the batter. To do so:Β
Drain the excess water, transfer to a mixer jar, and grind. Using a mixer grinder can heat up the batter, which affects the flavour.Β Use ice cold water to prevent overheatingΒ and maintain the desired temperature.Β
TheΒ consistencyΒ should be such that itΒ leaves a thick coat on the back of a spoonΒ andΒ falls in a ribbon like consistencyΒ when poured with a ladle. The ground batter should feel veryΒ slightly gritty between your fingers.
Pour the batter into aΒ bowl thatβs large enoughΒ so that there isΒ room for the batter to rise. Mix the batter with clean hands as shown in the video β this is an important step as it helps in the fermentation so please donβt skip it.Β
Cover the bowl and set aside to ferment. Leave it in aΒ warm, dry place away from direct sunlight to ferment. Fermentation takes anywhere between 12-24 hours depending on the humidity and temperature at your place. The warmer it is, the faster itβll ferment.Β
DAY 2 (Morning) β Using or Storing
The next morning or after, the batter should have increased by almost 1.5 times, and thatβs how you know itβs fermented and ready for use. If you follow the exact measurements of this recipe, you should have approxΒ 1.75 litres (6-7 cups) of idli and dosa batter -1 cup batter makes 6-7 idlis or 4-6 dosas depending on the size.
How To Tell If The Batter Is Fermented
The batter will expand and almost double in size as it ferments.Β
When you mix the batter, you should be able to see tiny air bubbles in the batter (watch the video to see how fermented batter looks). It should look and feel frothy and airy
The batter should smell mildly yeasty or sour
If the batterΒ smells very sour or smells bad,Β then it may have over fermented or gone bad. Unfortunately, thereβs no coming back from this, so make sure the batter doesnβt get over fermented!Β
Which is The Best Blender to Grind Ragi Dosa Batter
If you make idlis and dosas frequently, I highly recommend using an electrical wet grinder which produces a light, fluffy batter without heating it up. The disadvantage is that they take up more counter space and are quite big and bulky.Β
Richa Recommends
I use a blender and mixer grinder at home and my favourite is the Sujata Dynamix Mixer Grinder. The disadvantage of using a mixer grinder is that it heats up the batter as it grinds, which is not ideal. To keep the batter from heating up, I use ice cold water while grinding.Β
Frequently Asked Questions
Is ragi dosa healthier than regular dosa?
Yes, it is! Ragi is packed with calcium, iron, and fibre, which makes it more nutrient-dense than traditional rice-based dosa. Itβs also gluten-free and helps keep you fuller for longer.
Can I make ragi dosa without fermenting the batter?
Technically, yes. You can make an instant version by adding curd and a pinch of baking soda to the batter. However, fermenting naturally gives it a softer texture, better flavour, and that classic dosa rise.
Why didnβt my batter ferment properly?
Fermentation depends on warmth. If your kitchen is too cold, keep the bowl near a warm appliance or wrap it in a thick towel. You can also preheat your oven for a minute, switch it off, and let the batter rest inside overnight.
Can I use ragi flour instead of whole ragi?
Yes, but the texture will be slightly different. Whole ragi grains give a more natural, slightly coarse texture. If using flour, mix it with urad dal and rice batter for better consistency.
Top Tips to make the best Ragi Idlis & Dosas
Add salt later: Only salt the portion you plan to use immediately. This keeps the rest of the batter from turning too sour while stored.
Soak everything well: Give the ragi, rice, and dal enough time to soak. This helps them grind smoothly and ensures the batter ferments properly.
Use cold water while grinding: Adding ice cubes or chilled water prevents the batter from heating up, which can slow down fermentation and affect flavour.
Mix with your hands: Donβt skip this step! Mixing the batter by hand helps kickstart fermentation and gives the batter that light, airy texture.
Watch the consistency: The batter should be thick but pourable, it should coat the back of a spoon and fall in ribbons when lifted.
How to Make Ragi Idlis
Step 1: Once your batter has fermented and doubled in volume, take the portion youβll use and add Β½ teaspoon salt just before steaming.
Step 2: Grease your idli plate with a little oil (or ghee), which helps the idlis demould easily.
Step 3: Pour the batter into the molds, filling them just shy of the rim (the batter will rise a little more during cooking).
Step 4: Steam on medium heat for about 10 minutes until a toothpick inserted in the centre comes out clean. Over-steaming makes ragi idlis dry.
Step 5: Let the idlis rest in the steamer for 2 minutes with the lid on, then cool for another 2-3 minutes before removing them gently with a spoon.
Tip: If the batter is slightly sour, skip adding sugar at this stage. If it tastes flat, a tiny pinch of sugar helps the idlis rise better and improve flavour.
How to Make Ragi Dosas
Step 1: Using chilled batter helps you spread the dosa thin and crisp. So make sure itβs either cold or room temperature, avoid using hot temperature batter.
Step 2: Heat your non-stick pan or seasoned cast iron tawa until water droplets sizzle and evaporate instantly. Thatβs your cue.
Step 3: Pour a ladle of batter onto the centre of the pan and spread in circular motion (for a thin dosa) or keep thicker for soft-roast style. Drizzle a teaspoon of oil or ghee around the edges.
Step 4: For a crisp edge keep heat on medium-high, cook for 30 seconds with lid, then another minute uncovered. For a softer version: cook on medium heat, cover for 30 seconds, then finish without flipping.Step 5: Flip once and cook for 30 seconds if you prefer it both sides roasted; otherwise, keep it single-sided for maximum crisp.
Tip: Serve immediately with chutney or sambar. Do not wait, as ragi dosas lose their crispness if left too long.
Equipments To Make Ragi Idlis & Dosas
For Idlis:Β You can make idlis in an idli stand in a regular Idli steamer. Alternatively, you can also place the idli stand inside a pressure cookerΒ without using the whistle. If you donβt have an Idli stand β no worries! You can make idlis in greased steel tumblers that can withstand high heat!
For Dosas:Β A well-seasoned cast iron tawa or pan is the best for making dosas. A cast iron tawa will last you a lifetime, but keep it exclusively for making dosas and uttapams. A non-stick tawa is an easier alternative. I prefer the cast iron tawa because it heats up evenly, it stays hot for longer and the dosas come out extra crispy. Non-stick pans tend to overheat faster and spreading the dosas can become difficult after a while.
Recipes with Ragi Idli Dosa Batter
DhoklaΒ
Idli
Dosa
Appe / Paniyaram
Mysore Masala
Uttapam
Dosa Waffle
Schezwan Idli FryΒ
Storage Tips
Fridge: Store unsalted ragi idli dosa batter in a clean, airtight container for up to 3β4 days. When ready to use, take out only what you need and add salt before making idlis or dosas.
Freezer: The batter can be frozen for up to a month. Portion it into smaller airtight containers or silicone trays so you can thaw just what you need. Let it defrost overnight in the fridge before using.
Room Temperature: Once fermented, avoid leaving the batter out for more than a few hours. Warm weather can cause it to over-ferment and turn too sour.
Serving Ideas
This ragi idli dosa batter gives you endless breakfast (or dinner) options, itβs light, wholesome, and goes beautifully with a variety of sides. Here are some ideas to get you started:
Recipes to try:Idli, Ragi Dosa, Appe / Paniyaram, Mysore Masala Dosa, Dosa Waffles etc.Β
With Coconut Chutney: A classic combo that never fails. Try our Coconut Chutney for that perfect creamy, nutty balance.
With Sambar: Pair your hot idlis or crisp dosas with a bowl of Homemade Sambar for a hearty, protein-packed meal.
With Tomato Chutney: Add a tangy twist with Tomato Chutney, itβs slightly spicy and brightens up every bite.
Ragi Idli Dosa Batter is now one of the regular recipes that has become part of my kitchen. Itβs wholesome, light, and gives you that comfort of a homemade South Indian breakfast, but with a healthy twist.
If youβre already a fan of classic Idli Dosa Batter, this version is the perfect next step. Tried it out? Tag me on Instagram @my_foodstory, Iβd love to see your breakfast table!
Wash & soak ragi, idli rice, urad dal, poha, fenugreek seeds in enough water in a bowl so that there is at least an inch of extra water over the rice and dal. Soak for 8 hours.
Day 1 evening
Once the grains have soaked for 8 hours, drain the excess water from the bowl.
Grind till almost smooth with approx. 1 cup of water and 4-5 ice cubes in a mixer grinder. Add additional water if required. The consistency should be such that it can leave a thick coat on the back of a spoon and falls in a ribbon like consistency when poured with a ladle. The ground batter should feel very slightly gritty between your fingers.
Pour the batter into a bowl thatβs large enough so that there is room for the batter to rise. Mix the batter with clean hands as shown in the video β this is an important step as it helps in the fermentation, so please donβt skip it.
Cover the bowl and set aside to ferment. Leave it in a warm, dry place away from direct sunlight to ferment. Fermentation takes anywhere between 12-24 hours depending on the humidity and temperature at your place. The warmer it is, the faster itβll ferment.
Day 2 β morning
Once fermented, the batter should have become almost 1 Β½ times its size with a slight dome shape and a wrinkle, bubbly layer on top. You should be able to smell a little sourness in the batter. This smell means it has fermented. If it is too sour, it has fermented too much! You can use a spoon to check the batter β the texture should be frothy with air bubbles.
Take out 2 cups of batter in a bowl, add Β½ teaspoon of salt and make idlis, dosa etc.
Making Idlis
Heat water in an idli steamer and bring to a boil. Grease the idli plate with oil or ghee so its easier to demould the idlis.
Only once the water in the steamer comes to a roaring boil, pour batter into the idli mould and fill them up almost to the top (as shown in the video)
Place the idli mould in the steamer and steam on medium for 10 minutes till the idlis are cooked. To check doneness, insert a toothpick in the centre of idlis and it should come out clean.
Let the idlis rest in the steamer for 2 minutes, then take it out and let it cool for another 2-3 minutes. Use a spoon or butter knife to demould idlis from the idli plate.
Making dosas
Take 1 cup of batter in a bowl, add β teaspoon salt, β teaspoon sugar and mix well.
Heat a non-stick pan or seasoned cast iron dosa tawa over medium heat. Once hot, reduce the heat to low & pour one ladle of dosa batter and pour in the center of the tawa. Spread by using the back of the ladle, moving it in concentric circles to form a big round dosa.
Increase the heat to medium, drizzle a spoon of oil or ghee around the edges and in the center, cover with lid & cook for 30 seconds.
Remove the lid and let this roast for 1-2 minutes till golden brown on medium. Flip it over and roast for 30 seconds. Flip it back, fold and serve hot.
Follow the same steps for making the rest of the dosas.
Video
Notes
Ice cubes are added to avoid the batter from getting too hot while grinding.
Batter should be thick & fall in ribbons without being too runny.
Salt to be added to the quantity of batter you are using to avoid the batter getting too sour.
If you are not using all of the batter, store the remaining unsalted batter in an air tight container in the fridge for up to 3 days or freeze the batter for up to a month.
Do not over steam the idlis as they become dry & hard.Β
Demoulding idlis easier, if they are cooled for a few minutes.
To check if the pan is hot enough to make dosa, sprinkle a few drops of water over the tawa & if it is ready, it should sizzle.
For best results, dosa should be fried on medium heat.
Chicken Lollipops are everyoneβs favourite party starter for a reason. And making them at home is so much easier than you think!
If thereβs one appetiser that never lets you down, itβs Chicken Lollipop. Crispy edges, juicy meat, and that hint of spice that hits just right. Thereβs a reason you will find it at every celebration, from family get-togethers to late-night takeout orders.Β
With this recipe you can bring that crunchy, flavourful magic straight to your kitchen. I usually serve this with my homemade schezwan sauce, or Thai sweet chilli sauce, but it tastes really good with ketchup, mayo, or any other dip of your choice.Β
Chicken Lollipops: These are the middle segments of chicken wings that are trimmed into a βlollipopβ shape.
Marinade: A mix of soy sauce, red chilli sauce, vinegar, tomato ketchup, chilli powder, garlic paste, and salt.
Batter: Cornflour, all-purpose flour, and rice flour make a light, crisp coating.Β
Egg: Helps the batter stick to the chicken while frying.
Oil: Use any neutral oil with a high smoke point, like sunflower or vegetable oil, for frying.
Ginger Paste: Adds warmth and a sharp kick.Β
Frequently Asked Questions
What are Chicken Lollipops made of?
Theyβre made using the middle segment of chicken wings. The meat is cut and pushed down to one end to form a βlollipopβ shape thatβs easy to hold and perfect for snacking.
What cut is a Chicken Lollipop?
Itβs the mid-joint or βdrumetteβ part of the wing. You can trim it yourself or buy them ready-made from most butcher shops or supermarkets.
Can I make this recipe in an air fryer instead of deep frying?
Yes! Lightly brush the lollipops with oil and air fry them at 200Β°C for 10β12 minutes, flipping halfway through. Theyβll still be crispy and juicy with much less oil.
How can I make it spicier or milder?
For extra heat, add a pinch of red chilli flakes or a splash of hot sauce to the batter. To make it milder, use Kashmiri chilli powder instead of regular chilli powder, it gives colour without too much spice.
Is Chicken Lollipop healthy?
Like most fried foods, itβs best enjoyed in moderation. For a lighter version, you can air fry or bake them and skip the second fry step.
Richaβs Top Tips
Marinate long enough: Even 30 minutes makes a difference, but if you have time, let the chicken rest in the fridge for a few hours. The flavours go deeper, and the meat stays juicier after frying.
Use rice flour for crunch: Donβt skip it! Itβs the secret to that light, crispy texture that stays crunchy even after a few minutes.
Keep the oil hot but steady: Around 175β180Β°C is perfect. Too hot and the coating burns before the chicken cooks; too low and the lollipops turn soggy.
Double fry for extra crispiness: If youβre making these ahead for a party, fry them once to cook through, and again for a minute just before serving.Β
Storage Tips
Fridge: Store leftover chicken lollipops in an airtight container for up to 2 days. Reheat them in an air fryer or oven at 180Β°C for 4β5 minutes to bring back some of the crispiness.
Freezer: You can freeze marinated or fried (but un-sauced) lollipops for up to a month. To reheat, let them thaw in the fridge overnight and air fry or deep fry for a few minutes before serving.
Room Temperature: If youβre serving them later the same day, keep them loosely covered on the counter for no more than 2 hours to maintain their texture.
Serving Ideas
Chicken Lollipops fit right into any setting, from game nights to festive dinners. Here are a few delicious ways to serve them:
With Schezwan Sauce: The classic combo that never fails, spicy, tangy, and just the right amount of heat.
With Noodles: Serve alongside Hakka Noodles for that restaurant-style experience right at home.
With Drinks: They pair beautifully with chilled drinks, mocktails, soft drinks, or even iced tea, balancing out the spice with a bit of freshness.
Customisation Ideas
Turn it saucy: Instead of serving them dry, coat the fried lollipops in a quick honeyβgarlic glaze or toss them in a sweet chilli sauce for a sticky, glossy finish.
Make it cheesy: Add a little grated mozzarella or processed cheese to the batter for a melty surprise once you bite in.
Try a fusion twist: Swap the usual Indo-Chinese flavour with peri-peri or tandoori masala for something new but equally addictive.
Experiment with the coating: Use crushed cornflakes or breadcrumbs in the batter for an extra layer of crunch that holds up longer.
And there you have it, crispy, juicy Chicken Lollipops that taste just like your favourite restaurant ones, maybe even better. Once you nail this recipe, itβll easily become your go-to for parties, weekends, or those days when youβre craving a little indulgence.
If you give this a try, tag @my_foodstory on Instagram, Iβd love to see how they turn out in your kitchen!
Make chicken lollipop at home with this detailed, easy to follow recipe. These lollipops are crunchy, juicy and taste just as good as takeout! Plus when you make them at home, no more soggy lollipops.
Whisk together soy sauce, red chilli sauce, vinegar, tomato ketchup, red chilli powder, garlic paste, salt in a bowl and toss the chicken lollipops in it. Marinade for half an hour.
In the same bowl, add cornflour, all purpose flour, rice flour, egg and ginger paste and mix well to create a thick batter and coat the lollipops in it.
Heat about two inches oil in a wok or kadhai to 350F/ 176C. Add the battered lollipops one by one to the oil in such a way that the meat is at the bottom and the bone is on top (watch the video to see how I do it). Fry these on medium high heat till golden brown β approx 3-4 minutes.
Take these out on a tissue paper to blot out any excess oil and serve hot with schezwan sauce.
Video
Notes
Cutting chicken lollipop: Chicken lollipops are prepared using the middle segment of the chicken wing. You can watch this video to learn how to do this at home or just buy them pre-prepared from the store.
Marinade:Β marinade for at least 30 minutes. For the best results, marinate the chicken in the refrigerator overnight. Remove the chicken from the refrigerator 10 minutes prior to frying.Β Β
Oil temperature:Β Ensure the oil is at 350F/ 176C for frying the chicken. This temperature is ideal for perfectly cooked crispy chicken.Β
Make these in advance: You can also make these ahead by frying them once and storing them for a couple of hours. When ready to serve, heat the oil to about 400F/204C and flash fry the lollipops for the second time for just a minute. This will give it a super crispy coating and youβll have hot chicken lollipops ready to go.
Some days, you just need a one-pan wonder that makes you feel good without making a mess. Thatβs where this Basil Fried Rice comes inβlight, aromatic, and ready in minutes.
If youβre like me and could happily eat fried rice every other day, youβll love how quick this Basil Fried Rice is to make. Itβs light, herby, and feels fresher than the usual Indo-Chinese stir-fries.Β
A handful of basil, some leftover rice, and ten minutes in the kitchen, thatβs all it takes to make this comforting bowl of Basil Fried Rice. The mix of garlicky aroma and fresh basil instantly lifts your mood and turns old plain rice into something crave-worthy. And if fried rice is your thing, you should also check out my Veg Fried Rice or Egg Fried Rice recipe next, theyβre just as easy, just as delicious.
Rice: Use cooked basmati or long-grain rice. Day-old rice works best since itβs a bit firm and doesnβt turn mushy while stir-frying.
Basil: Fresh Thai basil is key here. It brings a lovely fragrance and peppery flavor that makes this dish special.
Veggies: Finely chopped carrots and baby corn add crunch and color. Feel free to add beans, bell peppers, or peas if you have them on hand.
Aromatics: Garlic gives the rice its signature stir-fry aroma.
Seasoning: Just salt and pepper to keep it simple.
Oil: Any neutral oil works well. Sunflower or vegetable oil keeps the flavors balanced.
Richaβs Top Tips
Use day-old rice: Freshly cooked rice tends to clump together. Cold, leftover rice gives you that perfect, non-sticky fried rice texture.
High heat is key: Cook everything on high heat to get that signature smoky, restaurant-style flavor.
Donβt overdo the basil: A little goes a long way. Add it right at the end so it stays bright and aromatic.
Add soy sauce sparingly: If you decide to season further, start with a light splash, too much can overpower the basil.
Chop small, cook fast: Keep the veggies finely chopped so they cook quickly and blend well with the rice.
Frequently Asked Questions
Whatβs the difference between Thai fried rice and basil fried rice?
Thai fried rice uses soy sauce or fish sauce for seasoning, while basil fried rice gets most of its flavour from fresh Thai basil and garlic. Itβs a little spicier and more aromatic.
Can I use regular basil instead of Thai basil?
You can, but Thai basil has a stronger, slightly peppery flavour that really makes this dish stand out. Regular basil will give a milder, more Italian-style taste.
Can I add chicken, shrimp, or tofu?
Absolutely! Stir-fry your protein first, then mix it in with the rice and basil at the end. It turns this quick side into a full meal.
Why is my fried rice sticky?
That usually happens if the rice is freshly cooked and still warm. Use cold, day-old rice for the best texture, it stays fluffy and doesnβt clump.
Is basil fried rice healthy?
Yes, especially when you use minimal oil and load it up with veggies or lean protein. Thai basil also has antioxidant and anti-inflammatory benefits.
Storage Tips
Fridge: You can let the fried rice cool completely before transferring it to an airtight container. Itβll stay fresh for up to 3 days.Β
Freezer: Basil fried rice freezes well for up to a month. Portion it into freezer-safe containers, thaw overnight in the fridge, and stir-fry again for a few minutes before serving.
Reheating: Cook it in a pan with a splash of water or oil to bring back that just-cooked texture.
Serving Ideas
Basil Fried Rice is one of those dishes that goes with just about anything β here are a few ways to make it shine:
With Chilli Paneer: The spicy, tangy sauce of Chilli Paneer pairs perfectly with the freshness of basil rice.
Add Protein: Toss in some pan-fried tofu, prawns, or shredded chicken to turn it into a hearty meal.
More Veggies: Throw in bell peppers, mushrooms, or snap peas for extra crunch and colour.
Make it Spicier: Stir in a spoonful of homemade Chilli Oil or finely chopped Thai chillies for that fiery edge.
Fried Egg on Top: A sunny-side-up egg makes this feel like comfort food with a little extra flair.
Saucy Twist: Drizzle some soy sauce or a dash of fish sauce at the end for a deeper umami flavour.
And there you have it, a quick, flavourful Basil Fried Rice that tastes just as good as your favourite takeout version (maybe even better). Itβs fresh, fragrant, and endlessly adaptable, whether you want to keep it veggie-loaded or toss in some protein.
If you give it a try, donβt forget to tag@my_foodstoryΒ on Instagram. Iβd love to see how your version turns out!
This Chettinad Chicken Curry is a beautifully layered, spicy, coconut-y, herby curry. Serve with rice, dosa, or roti, for a meal thatβs delicious and unforgettable!Β Β
If thereβs one chicken curry that never fails to impress me, itβs this Chettinad Chicken Curry. When you make this at home, thereβs something magical about the way your whole kitchen comes alive with the smells of pepper, curry leaves, and that nutty coconut. aroma fills up every corner.
This recipe has strong spicy flavors but itβs also comforting in the way only homemade food can be. A slow-roasted spice paste and a touch of coconut bring everything together into a rich curry thatβs perfect for when you want something hearty and deeply satisfying.Β
Chicken: We have used boneless thigh chicken pieces as they remain juicy through the cooking process. You can use bone-in chicken, however I would not recommend using breast pieces. Β
Coconut oil: For that nutty, authentic South Indian flavors. You can use a neutral-flavored oil or ghee in a pinch, but it will alter the flavors slightly.Β
Whole spices: Mustard seeds, fennel seeds, and curry leaves for an earthy fragrance.
Aromatics: Sliced sambar onions (or shallots), green chilli, red chilli, and ginger-garlic paste.
Tomato puree: To bring slight sweetness and tang.
Chettinad spice paste: Freshly ground cumin seeds, coriander seeds, dried red chillies, black pepper, fennel seeds, cinnamon, green cardamoms, and grated coconut; this is what gives the curry its peppery kick.
For finishing: Chopped coriander leaves and a final handful of curry leaves.
Richaβs Top Tips
Take your time with the spice paste: Slowly roast the spices and coconut till they smell nutty and just start to change colour.Β
Grind it fine: A smooth spice paste gives you that restaurant-style curry texture that coats every piece of chicken beautifully.
Avoid chicken breast: Chicken breast pieces cannot withstand the longer cook time of this chicken curry and tend to become dry and stringy.Β
Donβt rush the simmer: Once everythingβs in, let it bubble away gently. The chicken turns tender, and the flavours come together perfectly.
Frequently Asked Questions
What is special about Chettinad Chicken Curry?
Itβs all about the freshly roasted spices. The unique blend of coconut, black pepper, fennel, and curry leaves gives it an earthy flavour thatβs spicy but perfectly balanced.
Is Chettinad Chicken very spicy?
Traditionally, yes. Itβs meant to have a good kick from black pepper and dried red chillies. But you can easily tone it down by using fewer chillies or milder varieties like Kashmiri red chillies.
Whatβs the difference between Madras curry and Chettinad curry?
Madras curry usually has more tomatoes and relies on pre-made curry powder. Chettinad curry, on the other hand, is made with freshly roasted and ground whole spices, giving it a more layered flavour.
Storage Tips
Fridge: You can store leftover Chettinad Chicken Curry in an airtight container for up to 3 days. The flavours actually deepen over time, so it tastes even better the next day.
Freezer: You can freeze the curry for up to a month. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheating: Warm the curry gently on the stovetop, adding a splash of water or coconut milk if itβs thickened in the fridge. Avoid high heat, slow reheating helps keep the chicken tender.
Tip: If youβve made a big batch, store the chicken and gravy separately. It keeps the texture just right when you reheat.
Serving Ideas
This spicy, rich curry deserves sides that balance and complement its strong flavours. Here are some of my favourite pairings to make it a complete South Indian-style meal:
Over Steamed Rice: Simple basmati or sona masoori rice lets the flavours of the curry shine through.
With Coconut Rice: Doubles up on the coconut goodness and adds a subtle sweetness that balances the spice.
With Lemon Rice: A bright, citrusy side that lifts the warmth of the curry beautifully.
With Ragi Dosa: A light, earthy pairing that turns this into a wholesome weekend lunch.
Alongside Appams: The soft, lacey texture of appams works beautifully with the thick, spiced gravy.
With Chapati or Phulka: If you prefer a simple bread option, this makes for an easy, comforting meal.
Customisation Ideas
Make it richer: Stir in a bit of thick coconut milk or ghee toward the end for a creamy, slightly luxurious version thatβs perfect for special occasions.
Add veggies: Potatoes, mushrooms, or even drumsticks soak up the spicy Chettinad masala beautifully and make the curry more hearty.
Use the spice paste elsewhere: The Chettinad masala is so versatile! Try it with paneer, prawns, or boiled eggs for a quick variation thatβs just as flavourful.
Swap the protein: If youβre not in the mood for chicken, this masala works equally well with mutton, fish, or tofu. Just adjust the cooking time to suit the protein.
Did You know?
Chettinad cuisine comes from the Chettiar community of Tamil Nadu, known for its vivid use of freshly ground spices and complex flavours. Itβs one of the spiciest and most aromatic cuisines in India, with each household often blending its own secret masala mix.
Interestingly, traditional Chettinad curries were always cooked in clay pots over firewood, which gave them that signature smoky depth. And while chicken Chettinad is now famous across restaurants, the original versions often featured local meats like quail or crab!
This curry is a reminder on how simple ingredients can turn into something special with just a little time and care. The freshly ground spices, coconut, and curry leaves come together to create that unforgettable Chettinad aroma that lingers long after the meal.
Once you make it from scratch, youβll see why people love this curry so much. Donβt forget to tag @my_foodstory on Instagram when you try it!!
500gramschickenboneless thigh, cut into 3/4th inch cubes
Β½teaspoonturmeric powder
2tablespoonscoconut oil
1teaspoonmustard seeds
Β½teaspoonfennel seedsor saunf
3β 4 sprigs curry leavesdivided
25sambar onions approx. ΒΎ cupthinly sliced
1green chillislit
1red chilliwhole
1teaspoonginger garlic paste
ΒΌcuptomato puree
ΒΎteaspoonsalt
1 β 1 ΒΌcupwaterdivided
1tablespoonchopped coriander leaves
spice paste
1tablespooncumin seedsor jeera
1tablespooncoriander seedsor dhaniya
6byadgi or kashmiri red chilliesdry
1teaspoonblack pepperwhole or kali mirch
Β½teaspoonfennel seedsor saunf
1inchcinnamon
4green cardamoms
ΒΌcupgrated coconut
ΒΌ β Β½cupwater
Instructions
Marinate chicken with turmeric powder and set aside.
500 grams chicken, Β½ teaspoon turmeric powder
Add all the ingredients under spice paste except water and dry roast on a low flame for 3-4 minutes till they start smelling nutty and the coconut is a light golden. be careful not to burn the spices. grind with ΒΌ β Β½ cup of water into a fine paste.
1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 6 byadgi or kashmiri red chillies, 1 teaspoon black pepper, Β½ teaspoon fennel seeds, 1 inch cinnamon, 4 green cardamoms, ΒΌ cup grated coconut, ΒΌ β Β½ cup water
in a pan, heat coconut oil and add mustard seeds and fennel seeds. Once they start crackling, add 3 sprigs of curry leaves, onions, green chilli, red chilli and ginger garlic paste. Cook until the onions are a light pink. add the ground spice paste and cook for 5-7 minutes. Add tomato puree and cook for 5-6 minutes till the rawness goes & oil separates from the masala.
Add marinated chicken and saute for 2 minutes. Add ΒΌ cup of water and salt, cover and cook on low for 15 minutes till the chicken is cooked well. Keep checking the gravy every 5-6 minutes as it tends to stick to the bottom of the pan. If so, add 2-3 tablespoons of water and continue cooking.
1 β 1 ΒΌ cup water, ΒΎ teaspoon salt
garnish with the remaining 1 sprig of curry leaves and chopped coriander leaves.
1 tablespoon chopped coriander leaves
Video
Notes
I prefer coconut oil for this recipe, but you use an oil of your choice or even ghee
Feel free to increase or reduce the number on chillies based on your preference
We have used boneless chicken pieces, but bone-in chicken pieces would work equally well.Β
If you love takeout-style chicken but want something lighter and homemade, this Bang Bang Chicken is your answer. Itβs saucy, crispy, and ready before your food delivery would even arrive.
If you love recipes that balance spicy, creamy, and crispy all in one bite, then this Bang Bang Chicken Skewers is one to bookmark. Itβs coated in a sweet-chilli mayo sauce thatβs bold and comforting at the same time, and the airfryer does all the work to give you that perfect crunch without any deep frying.
This recipe willΒ fit almost any mood; quick dinner, weekend snack, or party appetizer. If you enjoy dishes like Honey Chilli Potatoes or Air Fryer Chicken Wings, youβll love how easily this one comes together with just a handful of pantry staples and minimal cleanup.
Chicken: Boneless chicken thighs work best as they stay juicy in the airfryer.
Sauce Mix: A creamy blend of mayonnaise, chilli sauce, sweet chilli sauce, and soy sauce gives that signature bang bang flavor.
Aromatics & Seasoning: Garlic, salt, pepper, and Kashmiri chilli powder add depth and color to the marinade.
Oil: A light brush of oil helps the chicken crisp when air frying.
Toppings: White sesame seeds and chopped spring onion greens add crunch and freshness.
Skewers: Optional but handy if you want an easy-to-handle presentation.
Richaβs Top Tips
Get the sauce right: The bang bang flavor depends on the balance of creamy, spicy, and sweet. Taste and tweak before using; every brand of chilli sauce hits differently.
Airfry in two rounds: First to cook the chicken, and again after brushing with sauce. This double-cook method gives that glossy, caramelized finish, and depth of flavor.
Keep pieces even β Uniformly sized chicken pieces cook evenly, so you donβt end up with a mix of dry edges and raw centers.
Brush, donβt dunk: Instead of tossing all the sauce in one go, brush it lightly while airfrying. It helps the flavor stick without making the chicken soggy.
Try my homemade mayo: My homemade boiled egg mayo is made with just three ingredients and is wayyy lighter and healthier than store-bought ones.Β
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Yes! Just pan-fry or grill the chicken on medium heat till itβs golden and cooked through. Youβll still get that sticky, flavorful finish when you brush on the sauce.
Can I use chicken breast instead of thighs?
You can, but chicken breast tends to dry out faster. If youβre using it, marinate it for a bit longer and brush with extra sauce during cooking to keep it juicy.
Is Bang Bang Chicken spicy?
It has a mild-to-medium kick depending on the sauces you use. If you like things hotter, add a dash of sriracha or extra chilli sauce to the mix.
Can I make it ahead of time?
You can marinate the chicken a few hours in advance and store it in the fridge. Air fry fresh right before serving for the best texture.
Is Bang Bang Chicken healthy?
Compared to the deep-fried version, yes! Airfrying uses far less oil and keeps the chicken tender while giving it that crisp edge.
Storage Tips
Fridge: Store leftover chicken in an airtight container for up to 3 days. Reheat in the airfryer at 180Β°C for 3β4 minutes to bring back the crispness.
Freezer: Freeze cooked chicken pieces in a ziplock bag or airtight box for up to 1 month. Thaw overnight in the fridge before reheating.
Sauce: The bang bang sauce keeps well in the fridge for up to a week. Store it separately and brush it over freshly reheated chicken before serving.
Serving Ideas
Bang Bang Chicken is delicious on its own, but it gets even better with the right sides. Try one of these easy pairings for a meal that feels complete and restaurant-worthy:
With Garlic Fried Rice: A quick, fragrant side that soaks up all that sweet-spicy sauce beautifully.
With Hakka Noodles: Soft noodles tossed in soy and veggies pair perfectly with the crispy chicken.
With Stir-Fried Veggies: Toss together bell peppers, mushrooms, and bok choy for a crunchy, colorful, and wholesome plate.
With Cucumber Salad: The cool crunch balances the heat and creaminess of the chicken.
Pair with Iced Apple Tea or Virgin Mojito: Light, refreshing drinks that cut through the richness.
Customisation Ideas
Try it with shrimp or tofu: The bang bang sauce tastes amazing on both. Just adjust the air frying time,Β shrimp cook faster, tofu a bit slower.
Add crunch: Toss in some chopped roasted peanuts or sesame seeds before serving for extra texture.
Play with the spice: Use sriracha for more heat or tone it down with extra mayo if you prefer it milder.
Go fusion: Use the chicken as a filling for wraps, sliders, or even tacos, the sauce pairs beautifully with lettuce and pickled onions.
Crispy, spicy, and just the right amount of saucy, this Bang Bang Chicken proves that great flavor doesnβt need deep frying or fancy prep. Itβs quick enough for weeknights and fun enough for weekends, especially when youβre cooking for friends.
If you give this recipe a try, tag @my_foodstory on Instagram, Iβd love to see how it turns out in your kitchen!
Crunchy, sticky, saucy chicken skewers with the same street style flavor, but in a healthier and lighter preparation that comes together faster than takeoutβthese Bang Bang Chicken Skewers are a must-try!
Add chicken to a bowl. Add garlic, salt, pepper & chilli powder, 2 tablespoons of sauce mix and mix well to marinate the chicken. Set aside for 25-30 minutes.
Thread the marinated chicken pieces onto the skewers. Make 3-4 skewers.
4-5 skewers
Pre-heat the airfryer to 200C and brush the basket with oil. Place the chicken skewers on the basket with some gap in between, spray or drizzle oil and air fry at 200C for 3 minutes until they are cooked through. brush with sauce mix & air fry at 200C for 2 minutes, flip the skewers, brush with sauce mix and air fry at 200C for 2-3 minutes until they are slightly browned around the edges.
1-2 teaspoons cooking oil for brushing
Garnish with sesame seeds & spring onion greens.
1 Β½ teaspoons white sesame seeds, 1-2 tablespoons finely chopped spring onion greens
Craving that spicy, tangy, street-style Chilli Paneer you get from your favorite Indo-Chinese joint? This version brings the same bold flavors home and that signature glossy sauce you canβt stop eating.
Chilli Paneer has that perfect balance of spice, crunch, and comfort that makes it everyoneβs go-to Indo-Chinese dish. The soft paneer, crisp veggies, and glossy, flavourful sauce come together so beautifully that itβs hard to stop at just one bite.Β
Making it at home is so much easier than you might think. You just need a handful of pantry staples and a hot wok to get those street-style flavours right. These go perfectly with dishes like Veg Hakka Noodles or Egg Fried Rice, to make up the perfect meal for a cosy night in with family & friends.
Paneer: Use fresh, firm paneer so it holds shape when fried but stays soft inside.
Coating Mix: A blend of cornflour, maida (all purpose flour), Kashmiri chilli powder, soy sauce, salt, and a splash of water to give the paneer a crisp outer layer.
Aromatics: Ginger, garlic, and green chillies add that signature Indo-Chinese punch and depth of flavour.
Veggies: Onion and capsicum (green bell pepper) for added textureΒ
Sauces: Soy sauce, red chilli sauce, ketchup, vinegar, and a touch of cornflour creates the glossy, spicy-sweet base.
Oil: For frying and stir-frying.
Spring Onions: To garnish and add freshness.
Frequently Asked Questions
Can I make this recipe vegan?
Yes! Simply replace the paneer with firm tofu. Pat it dry before coating and frying so it crisps up nicely and holds the sauce well.
Can I make this with gravy?
Absolutely. Just add about half a cup of water or vegetable stock to the sauce when cooking, and let it simmer for a few extra minutes. Youβll get that perfect saucy consistency thatβs great with rice or noodles.
Is Chilli Paneer healthy?
It can be! While itβs usually fried, you can air fry or pan-fry the paneer instead of deep frying. Use less oil, add more veggies, and youβll have a lighter version that still tastes amazing.
Richaβs Top Tips
Use quality paneer: Good paneer will take on flavours really well and stay soft instead of becoming rubbery when deep fried. Store bought paneer will do, but if youβve got that extra 15 minute window, try out my Homemade Paneer Recipe!
Fry on high heat: Keeps the paneer crispy on the outside and prevents it from turning chewy.
Keep the veggies crunchy: Onions and capsicum should be just cooked, still bright, crisp, and full of bite. Thatβs where the street-style texture comes from.
Donβt skip the wok toss: Once you add the sauce, toss everything quickly on high heat to coat the paneer evenly and get that glossy finish.
Storage Tips
Fridge: Store leftover Chilli Paneer in an airtight container for up to 2 days. The paneer might soften a bit, but itβll still taste delicious.
Freezer: Itβs best to freeze just the sauce (without paneer) for up to 10 days. When ready to eat, thaw and toss with freshly fried paneer cubes.
Reheating: Warm it up in a pan over low heat. Add a splash of water to loosen the sauce and keep it from drying out. Avoid microwaving too long, as paneer can turn rubbery.
Serving Ideas
This Chilli Paneer tastes amazing on its own, but if youβre putting together a full Indo-Chinese spread, here are some delicious pairings to try:
With Schezwan Fried Rice β Double up on bold flavors with this fiery rice that complements the paneer perfectly.
Make it saucier: Want that restaurant-style gravy version? Just add an extra half cup of water to the sauce and let it simmer till slightly thickened.
Try it with tofu: Swap the paneer with firm tofu for a vegan-friendly version thatβs just as satisfying.
Add veggies: Toss in diced bell peppers, mushrooms, or baby corn for more texture and flavor.
Use baked or air-fried paneer: Skip deep-frying for a lighter, equally tasty version that still has that crisp bite.
Add crunch: Sprinkle toasted sesame seeds or crushed roasted peanuts on top just before serving for a fun twist.
And thatβs your street-style Chilli Paneer, mouth watering crispiness, spicy, and full of flavor. You can trust it to always hit the right spot, whether youβre cooking for friends or just craving a quick fix for yourself. Every bite has that balance of heat and tang that makes you reach for another piece before you even realize it.
If you try this recipe, Iβd love to see how it turns out! Share your version and tag @my_foodstory on Instagram, I canβt wait to see your kitchen magic.
Add cornflour, maida, kashmiri chilli powder, soy sauce, salt to a bowl. Add the paneer cubes and toss to coat. Sprinkle a little water just to get the coating to stick to the paneer. Toss and set aside.
Heat oil in a wok or pan and add the paneer piece by piece to prevent them from sticking to each other. Fry them on high heat for 2-3 minutes, turning once or twice till they are golden brown. Take them out on a plate and set aside.
Whisk together all the ingredients under sauce and set aside.
Remove any excess oil from the wok, leaving behind 1.5 tbsp oil. Once the oil is hot, add ginger, garlic and green chillies. Saute for a minute or two and add onions and capsicum.
Stir fry for 2-3 minutes on high heat and add the paneer cubes. Toss the paneer with the aromatics for a minute.
Give the sauce a whisk and add it to the wok. Toss together on high heat for 2 minutes till the cornflour is cooked and the sauce takes on a thick, glossy finish and coats the paneer pieces. Add a little water if you want a little more sauce. Sprinkle with chopped spring onions and serve hot.
Video
Notes
Chilli Paneer Gravy: For saucier chilli paneer, add an extra half cup of water to the sauce
Vegan Chilli Paneer: You can easily substitute the paneer for tofu to make chilli tofu
You can substitute the store bought chilli sauce with homemade chilli garlic paste. I highly recommend making it yourself. I used Kashmiri Red Chillies for this recipe which have more colour than heat
If using homemade chilli paste, once you add it to to the wok, be sure to fry it until almost allΒ of the raw aroma goes. This will help you avoid the raw chilli taste and smell in the dish.Β
These Falooda Paan Shots are everything you love about Indian dessertsβ fun, colourful, and bursting with flavour π
Some desserts make people smile the moment they lay their eyes on them and these Paan Falooda Shots do exactly that. They look colourful, festive, and are bursting with that nostalgic paan flavour we all love after a big Indian meal.Β
If youβre putting together a festive spread soon, these pair beautifully with our Masala Chai Panna Cotta for a modern twist, or Rasmalai Cake, if you want something rich and indulgent alongside. This recipe is simple to make, easy to serve, and 100% guaranteed to impress.Β
Paan Leaves: The heart of the recipe thatβs responsible for the vibrant green color, and fresh, minty, slightly bitter flavoursΒ
Gulkand and Saunf: Give the drink its signature sweetness and a floral, paan-shop-style aroma.
Vanilla Ice Cream: Makes the paan milk smooth, creamy, and perfectly balanced.
Sabja Seeds: Also known as basil seeds.Soaked until they puff up for a fun, chewy falooda texture.
Vermicelli: For added texture
Cardamom Powder: For warmth, fragrance, and to lift the flavour.
Rose Petals and Crushed Pistachios: For garnishΒ
Richaβs Top Tips
Blend smooth: Make sure the paan milk is blended really well so you donβt get bits of leaf while sipping.
Donβt skip soaking: Let the sabja seeds sit in water for at least 10 minutes to an hour till they puff up properly.
Layer neatly: Spoon each layer carefully so the shots look pretty and donβt mix too soon.
Chill before serving: Keep the paan milk in the fridge for a bit, it tastes way better cold.
Frequently Asked Questions
Can I replace sabja seeds with chia seeds?
Yes, you can. Chia seeds have a similar texture once soaked, though theyβre slightly less chewy than sabja.
What if I donβt have paan leaves?
You can skip them and still make a tasty falooda using gulkand, saunf, and cardamom for a similar flavour.
Can I make this without ice cream?
Yes, use chilled milk and a spoon of condensed milk for sweetness. Itβll be a little lighter but still creamy and delicious.
Storage Tips
Fridge: Store paan milk in an airtight glass bottle for up to 2 days. Keep it chilled and shake well before using.
Freezer: You can freeze the paan milk for up to a week in small airtight containers. Thaw in the fridge and blend again before using.
Room temperature: Avoid leaving assembled shots out for more than 30 minutes. The ice cream will melt and the layers will lose their texture.
Serving Ideas
Paan Falooda Shots are a total showstopper on any dessert table, bright, festive, and fun to serve. Here are a few ways to make them shine even more:
After Paneer Tikka Skewers β A refreshing, sweet bite to end a spicy, savory meal.
With Savoury Snacks β A classic combination for your indulgent festive parties
For more such recipes check out some more Unique Diwali Sweets Recipes, perfect for planning your next celebration spread!
Did You Know?
Paan leaves have been part of Indian tradition for centuries not just as a mouth freshener but as a symbol of hospitality and celebration. Theyβre packed with antioxidants and are said to help with digestion, which is why youβll often find paan served after a big meal.Β
ConclusionThese paan falooda shots are all about fun, flavor, and celebration, a little desi, a little fancy, and a lot of delicious. Theyβre easy to put together yet feel festive enough for any celebration. If you make them, share your version on Instagram@my_foodstory, Iβd love to see how you serve yours!
Add 2 teaspoons of sabja seeds to a shot glass, add 1 teaspoon of vermicelli as the second layer, fill ΒΎ of the glass with paan milk. Add a teaspoon of vanilla icecream, garnish with a few rose petals & crushed pista. Repeat the same for all the shot glasses and serve immediately.
Β½ cup soaked sabja, Β½ cup cooked vermicelli, ΒΌ cup vanilla icecream, 1 tablespoon dried rose petals, 1 tablespoon crushed pista, 8 shot glasses
Firecracker Crispy Potato is the most PERFECT snack to serve if youβre hosting this festive season! Itβs a fun, crunchy appetizer thatβs bursting with Indo-Chinese flavors, and ready in no time.Β
Meet my ultimate party trick: Firecracker Crispy Potatoes! These crunchy, golden bites are bursting with Indo-Chinese flavours and wrapped to look like little firecrackers πΒ Β
The filling combines a spicy, aromatic potato, paneer, and Schezwan sauceΒ filling, rolled in thin samosa sheets, and fried (or air-fried!) till crisp and irresistible. Perfect for Diwali, house parties, or even along with your evening chai, these crispy potatoes are fun to make, look super impressive, and taste even better.Β
Filling Base β Potatoes and paneer Aromatics β Garlic, ginger, onions, green chillies, and capsicum for a fragrant, spicy punch. Sauces β Homemade Schezwan sauce, and soy sauce bring the signature Indo-Chinese heat and umami. Binders β Oats powder or cornflour to make the coating batter and hold everything together. Wrappers β Thin samosa sheets rolled around the filling for that firecracker look + crunch. Oil β For deep frying or brushing if air-frying.
Richaβs Top Tips
Donβt overfill, make sure to make a lemon-sized ball for easy wrapping.
Make sure to cut the samosa sheets in 2 for the perfect bite-size firecrackers.Β
Work in batches for even frying and perfect crispness.
Want to prep ahead? Shape and freeze the rolls and fry straight from frozen when ready.
Frequently Asked Questions
Can I air-fry instead of deep frying?
Yes! Air-frying still gives you that crisp texture but with less oil. Just make sure to brush lightly with oil for an even golden crust.
What can I use instead of samosa sheets?
Spring roll wrappers could alternatively work well here, just cut them into thin strips.
Can I make these ahead of time?
Absolutely! Shape and store them in the fridge for up to a day, or freeze for longer. Fry or air-fry just before serving for best results.
Crispy, spicy, and full of fun, these Firecracker Potatoes are guaranteed to light up your snack table. Quick to make, endlessly addictive, and bursting with flavour β theyβre the perfect bite for your next festive get-together!
Recreate this and send me pictures of your festive spread over on my IG @my_foodstory!Β
A fun, crunchy appetizer thatβs bursting with Indo-Chinese flavors, and ready in no time, this Firecracker Crispy Potato is the ultimate Diwali party snack of this season!!
10samosa sheetscut into 3mm wide x 6-7 cm long, strips
Instructions
Potato-paneer filling
Heat 3 tablespoons of oil in a pan or kadai, add garlic, ginger and saute for a few seconds on high until fragrant. Add green chillies, onions, capsicum & saute for 2-3 minutes till onions turn translucent. Add mashed potatoes, paneer, schezwan sauce, soy sauce, salt, pepper, oats powder and saute for a few seconds till the sauces get absorbed well. Set aside to cool.
Samosa sheet strips
Cut each samosa sheet into 2 & cut out 3mm wide x 6-7 cm long strips. Transfer the strips to a plate.
Making firecracker potatoes
Mix cornflour in water to make the coating batter. Take approx. 2 tablespoons of the potato mix and make lemon sized balls. (You may grease your hands with oil if needed) set aside. Dip each ball in the coating batter, roll on the samosa sheet strips, dip again into the coating batter and roll again on the samosa sheet strips to form a fire cracker (watch video for more details) and set aside. Coating & rolling ensures that the strips stick well & firecrackers hold shape, so do not skip it. Repeat the same process for rest of the balls.
Deep frying method
Heat β cup of oil in a deep kadai or pot and deep fry the firecracker potatoes on medium heat till they turn crisp & golden. Do not overcrowd the kadai so they get fried well. Fry in batches and set aside.
Airfrying method
Preheat the airfryer at 140C and brush the basket/tray with oil. place the firecracker potatoes, gently brush or drizzle oil on them. Air fry at 140C for 12-15 minutes & at 190C for 3 minutes till they turn golden brown and crisp.
Spicy, nutty, and full of personality, this classic Maharashtrian thecha is the easiest way to give your everyday food a desi twist.
Somewhere between its smoky heat from green chillies, the sharp bite of garlic, and the crunch of roasted peanuts, thecha finds its magic. This Maharashtrian classic is unapologetically flavourful and instantly wakes up any simple plate of food.
Traditionally pounded by hand for that rustic texture, thecha is quick to make and needs just a few pantry staples. Itβs one of those condiments you will always find in my fridge, right alongside my trustychilli oil, homemade tomato ketchup, and green coriander chutney. If you love big, punchy flavours, this is one recipe you should save.
Green Chillies: The heart of thecha recipe. Use the spicy ones for that iconic fiery kick or a milder variety if you want a less intense heat.
Garlic: Adds a sharp, earthy depth that balances the spice beautifully.
Peanuts: Roasted and de-skinned, they bring texture and a nutty flavour that mellows the heat.
Coriander Stems and Leaves: A touch of freshness that brightens the chutney.
Oil: Helps blister the chillies and garlic, and adds a smokey flavor. Use any neutral-flavored oil with a high smoke point.Β
Salt: To season
Richaβs Top Tips
Use a mortar and pestle: Thecha gets its signature texture and flavor when pounded by hand. A mixer works too, but keep it coarse.
Adjust the heat: Green chillies vary in spice, so taste as you go. You can mix hot and mild chillies for better balance.
Roast the ingredients right: Let the chillies and garlic blister nicely, that smoky aroma is what gives thecha its bold flavor.
Add peanuts last: Pound or blend them at the end so they stay slightly chunky and add crunch.
Frequently Asked Questions
What is the meaning of Thecha?
Thecha literally means βto poundβ or βcrushβ in Marathi. Itβs derived itβs name from the way it is madeβby pounding chillies, garlic, and peanuts together to create that coarse, fiery chutney.
What is Thecha made of?
The basic version uses green chillies, garlic, peanuts, and oil. Some versions add coriander, sesame seeds, or even lemon juice for extra flavour.
Can I add lemon juice or curd to Thecha?
Yes, adding a little lemon juice gives it a bright tang, and curd can make it milder if you want to balance the spice.
Is thecha healthy?Β
Thecha is a locally consumed Maharashtrian condiment thatβs traditionally eaten like chutney or pickle in smaller portions. Itβs loaded with good fats from peanuts, and can help you stay fuller for longer. If eaten in smal quantities, it can be quite healthy and a rich source of minerals and essential nutrients.Β Β
Thecha Dishes Youβll Love
Once you make a batch of thecha, youβll want to put it on everything (& honestly you should). Here are a few easy, flavour packed recipes for you to try
Thecha Naan:Β Imagine this soft buttery thecha naan with a generous amount of butter mouth watering bold desi flavour. Itβs the perfect sidekick for some dal & chilled raita on the side.
Thecha Paneer: Crispy on the outside and soft on the inside, this paneer appetizer will disappear right off the plates. Serve them hot at your diwali party and wow your guests.Β
Thecha Chicken: Juicy chicken pieces marinated in thecha air fried to crisp golden perfection will be the talk of your diwali get together. This one a total winner for spice lovers.Β
Storage Tips
Fridge: Store Thecha in a clean, airtight glass jar for up to 3-4 days. Add a thin layer of oil on top to help preserve its freshness,flavor, and color.
Freezer: You can freeze this thecha recipe for up to a month. Portion it into small airtight containers or silicone trays for easy use.
Room temperature: Avoid leaving it out for more than a couple of hours, especially in warm weather, as the garlic and peanuts can turn rancid.
If you love bold, fiery flavours, Thecha deserves a spot in your kitchen. Itβs quick, rustic, and adds instant excitement to any meal. Whether you pair it with bhakri, spoon it over rice, or use it as a dip for snacks, this little chutney packs a big punch.
Try it once, and it might just become your go-to condiment for when you need something that wakes up your taste buds. And if you make it, donβt forget to tag @my_foodstory, Iβd love to see your versions!
Crispy, sticky, and the perfectΒ amount of spicy, this Korean-style crispy lotus stem has an addictive crunch & comes covered in glossy gochujang glaze that makes every bite impossible to stop at one.
Lotus stem, also known as lotus root, might not be something you cook often, but this dish might just change that. Every bite is a mix of crunch, spice, and a glossy red glaze that makes it oh-so-special. Thereβs a little heat, a touch of sweetness, and a whole lot of flavor that sneaks up on you in the best way.
If you want to bring a surprise element to your Diwali party table with familiar flavours in new textures, then crispy lotus stem recipe is it. Make it a part of your charcuterie board, or serve it as is with some mayo or my garlicky yogurt dip for an appetiser that truly feels like the star of the evening!Β Β
Lotus Stem: The hero of the dish. Thinly sliced for even cooking. You can find it fresh or frozen in most Indian or Asian stores, both online and offline (I get mine from BlinkIt).
Oil: A neutral one like sunflower or canola oil.
Aromatics: Finely chopped ginger and garlic for flavor and aroma.Β
Sauce Base: Seasame seeds, gochujang (Korean chilli paste), gochugaru (Korean chilli flakes), soy sauce, and oyster sauce bring in that signature Korean heat and umami depth.
Sweetness & Balance: A drizzle of honey rounds out the spice, while a splash of water helps create that glossy, sticky coating.
Garnish: Spring onion greens for crunch, freshness, and a little visual pop right before serving.
Richaβs Top Tips
Slice lotus stem evenly: Thin, uniform slices make all the difference. Thicker ones stay chewy instead of crisping up.
Dry well: After soaking, pat the lotus stems completely dry so they donβt steam in the air fryer. This is an important to step to achieve crispy results.
Donβt overcrowd: Give the slices space in the basket so hot air can move around freely.
Balance the sauce: Taste before adding all the gochujang and gochugaru. Adjust spice and sweetness to your liking.
Toss just before serving: Add the sauce only when youβre ready to eat, so the stems stay crisp and donβt go soggy.
Frequently Asked Questions
What is a lotus stem?
Lotus stem or lotus root is the edible root of the lotus plant. It has a mild flavor and a crisp, slightly starchy texture that stays crunchy even after cooking.
What does lotus stem taste like?
Itβs mildly sweet, with a crunch similar to water chestnuts or bamboo shoots. When fried or stir-fried, it develops a lovely nutty bite.
My lotus stem turned chewy. What went wrong?
They were likely sliced too thick or not air-fried long enough. Keep the slices thin and dry them well before cooking for maximum crispiness.
Can I make this without gochujang?
Yes! Mix red chilli paste with a little soy sauce, vinegar, and sugar for a quick substitute. It wonβt taste exactly the same but will still give you a bold, flavorful glaze.
Storage Tips
Fridge: Store leftovers in an airtight container for up to 2 days. The lotus stem will soften slightly but still taste great.
Freezer: Not recommended, as the sauce and texture of lotus stem donβt hold well once thawed.
Reheating: Reheat in an air fryer or a hot pan for a few minutes to bring back some crispness. Avoid microwaving, as it makes the stems soggy.
Make ahead: You can air fry the lotus stem slices in advance and store them separately. Toss them in the sauce just before serving to keep them crunchy.
Serving Ideas
These crispy lotus stems are great on their own, but even better when you pair them with the right dishes. Try one of these easy combos:
With Vegetable Hakka Noodles β The sticky, spicy glaze on the lotus stems is perfect with these wok-tossed noodles.
With Veg Fried Rice β The mild, savoury flavours of fried rice balance the bold spice of the lotus stem.
With Jeera Rice β A mild, aromatic side that complements the bold Korean flavours.
With Bibim Guksu β For a full-on Korean-inspired meal with layers of flavour.
With Mango Sago β End on a sweet note with this creamy, tropical dessert that cools the palate.
With Indian Breads β Explore a mix of festive flatbreads that pair beautifully with spicy starters like this.
Customisation Ideas
Add crunch with peanuts β Toss in roasted peanuts at the end for extra texture and a nutty twist.
Make it milder β Use fewer green chillies or replace gochugaru with Kashmiri chilli powder for a gentler heat that still keeps the colour.
Add sesame oil β A small drizzle at the end deepens the nutty flavour and adds a beautiful gloss to the sauce.
Try a fusion twist β Replace gochujang with schezwan sauce for an Indo-Chinese version thatβs just as bold.
Use different veggies β If lotus stem isnβt easily available, try the same recipe with baby corn, mushrooms, or cauliflower florets for a similar crisp bite.
Did You Know?
Lotus stems are natureβs own little engineering marvels. Each slice has a honeycomb of air channels that help the plant breathe underwater, and those same pockets give it that irresistible crunch when cooked. The stem stays crisp even after frying or simmering, which is why chefs across Asia love using it for texture. Plus, lotus stems have been part of traditional medicine for centuries, said to cool the body and boost digestion.
So go ahead and make this crispy Korean-style lotus stem at home. And if you try it, donβt forget to tag me on Instagram @my_foodstory so I can see your beautiful plates!
Crispy, crunchy, sweet, sticky, and spicy, this Korean Crispy Lotus Stem is a medley of flavors and textures that come together quickly and alleviate a boring meal in minutes!
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