May 7, 2020

Easy Butter Naan at home without Yeast on Tawa

Butter Naan without YeastFirst of all a Salute to all our heroes in this time of quarantine. The lock down 2020! This post, our daily lives, the ease with which we go about our day and work from homes, would not have been possible without these doctors, nurses, hospital staff, policemen, delivery boys, truck drivers, restaurant workers, farmers, factory workers, sanitation department and so many more that we don't even know about.
We all must be missing the restaurant food immensely, I'm sure. 
Especially the food that's so difficult to cook at home. For example, Butter Naan, "hello" :)
That's the one thing I've always known to order from the menu, and the curries come later. A perfect accompaniment to that butter chicken and Shahi Paneer! 

In US, it's difficult to get that Delhi style butter naan taste as most restaurants make it on grills and not ac actual tandoor/clay oven. Here's my recipe for the yummy, soft, layered, Tandoori butter naan cooked right on that tawa without any yeast!!

Now lets get started! Remember there's about 30 mins of total resting time for the dough, so take into account the time for that.  

This recipe makes 6 medium sized Butter Naans.


2 and a half cups Flour or Maida
1/3 Cup Ghee or vegetable Oil
4 tbsp Butter melted
1 tbsp Nigella Seeds or Kalonji 
Salt to Taste
1 tsp Baking Powder
Water for Kneading
1 cup water for cooking Naan
Chopped Corainder
A tawa or a pan for cooking, preferably NOT non-stick. Iron pans work best. 


  1. Take the flour, salt, ghee and baking powder in a mixing bowl and knead a dough that's not too hard and not too soft. Leave it to rest for 15 mins. 
  2. Then cut the dough into 6 equal sized portions. Make these into a ball and leave to rest again for 10 mins. 
  3. Roll the dough ball into the largest circle that you can. Do not pick up the rolled dough to turn as it'll keep bouncing back to smaller size. Leave it on the flat surface and keep rolling in all sided. 
  4. Now spread some butter on the naan and make a fan of it by alternating the turns 2 cm at a time. (Sample fold Picture attached) 
  5. Stretch this rope of dough now a little by little holding between both hands.
  6. Twist it around the center to make a chakri or a turban. 
  7. Now press it on your rolling surface with hands. Spinkle a little nigella seeds and coriander, if you like, on top and give a last roll with the rolling pin/belan. 
  8. Spread a little water on one side of the naan and put that side down on the tawa. This will help it stick to the tawa. 
  9. Let it cook on medium for 1 min. If you have a gas or flame stove, you can try turning the tawa upside down so the naan can cook on the top and get those charred bits like tandoori naan. 
  10. If you have a glass top, you can simply cook on watered side for 2 mins, and then hold it with tongs and cook the other side straight on the flame for 1 min. Hold it about 3-4 inches from the flame and keep moving it little. 
Naan is cooked! Take it off, spread a little butter on it, and gently push it inwards from all sides so the layers are separated a bit. 

Enjoy this with any curry of choice!   

Sep 25, 2019

Bhuna Chicken

Bhuna Chicken Recipe
Bhuna Chicken
This dish is for all those dhaba food lovers out there. The most rustic version of any chicken dish ever! 
Nothing compares to cold winter nights, and hot dhaba food as we drive around town exploring tapris and the night fog. Winters in India are cold esp in New Delhi (Nothing compared to Chicago though!) This is one dish you would always find in the dhabas and goes so well with hot rumali roti or naan.

Since I moved to US, there hasn’t been a day I don’t miss the warmth and food of home. I am a good cook, so I keep cooking to keep myself busy and miss home a little less. This recipe was created to live that moment on my cozy couch with finger licking yummy Chicken!

This is called Bhuna Chicken because the base cooking technique is ‘Bhuna’ i.e. sauted till cooked well.

Here’re some tips and then we'll jump straight to the recipe:
  • Use Mustard oil for the cooking. Another option can be vegetable oil. Olive oil or peanut oil might just not give the same depth of flavor.
  • The chicken drumsticks could be with or without skin as you prefer. The good thing is this cooks perfect with the fresh chicken as well, so don’t fret if you forget to marinate the chicken.
  • Chicken should be room temperature
  • Use red onions. Yellow onions cannot give the same taste of caramelization
  • Use a skillet (Kadhai) for cooking. The flat saute pans do not give the same charred effect. Non stick or otherwise, both are good. Choose the size which can fit atleast 6 drumsticks tightly.

Recipe makes 6 Chicken Drumsticks


6 Chicken Drumsticks (Leg Pieces) – Raw or marinated in Oil and salt for 30 mins
2 medium Onions halved and thinly sliced (like in Pulao)
2 medium Green Chilies
6 cloves of Garlic chopped
1-inch piece of Ginger chopped
3 tbsp Mustard Oil
2 tbsp Dry Coriander Powder
2 tsp Kashmiri Red Chili powder (or any variety you prefer)
Half tsp Turmeric
Salt to taste
2 tbsp chopped coriander

Whole Spices -

·       1 tsp Cumin seeds
·       1 Bay Leaf
·       4-5 peppercorns
·       Small piece cinnamon stick
·       1 Green cardamom
·       1 cm small flake of Stone Flower (Pathhar ke phool) Optional


  1. Heat the mustard oil in the skillet on medium high heat. As soon as the oil starts smoking (You see smoke from the skillet), turn heat to low and add the dry whole spices. Do not smoke heat if using any other oil.
  2. Immediately after whole spices, add the garlic, and onions. Sauté for 1 minute on medium heat. Then add Ginger and Green chilies. Don’t add ginger straight to hot oil.
  3. Now keep sautéing for 6-8 mins on medium heat, stirring well every 1-2 mins so onions don’t stick to bottom. Don’t let them brown at this stage.
  4. Add the chicken pieces to the skillet, give it all a good mix and cover partially with a lid. Cook for 10 mins.
  5. Now open the lid, mix well again and add the powder spices and salt. You can also add a pinch of kasuri methi (fenugreek leaves) if you like.
  6. Mix well and cover the lid fully again for 5 mins, on Low heat. After 5 mins, you’ll see that chicken has released a lot of water. Don’t worry it’ll all dry up. This stage helps cook the chicken till tender.
  7. Mix well. Add chopped green coriander or parsley and again keep the lid partially open (leave a tiny gap for steam to escape). Let it simmer for 10 mins on low heat. 

And it’s done! If you feel there’s still some water, remove the lid and let it simmer for another few mins on medium heat.
I’ve tried to explain the steps in a lot of detail which might look like a lot of steps but its really easy and delicious.
Try it this week, and let me know how it turns out. It pairs amazingly well with roti, naan or kulcha. And ofcourse, just by itself!

Oct 28, 2017

Methi Mathri - Fenugreek Crispy Savory Shortbread

Methi Mathri - Fenugreek Crispy Savory Shortbread
Methi Mathri - Fenugreek Crispy Savory Shortbread 

Methi Mathri - Fenugreek Crispy Savory Shortbread

(मेथी मठरी )

'Mathri' is an Indian snack usually served with tea/coffee or just enjoyed as it is on chilly winter evenings. This is a traditional household recipe I'm sharing that runs in every family! It takes a little patience to fry these savory breads, but the result is rewarding!
They last easily 2 months at room temp so you can make once and enjoy for times to come!
It's one of the best snacks to make in huge batches for sending away gifts/festivals/hostel stays/or just to give yourself a present this winter 💗


Flour - 1.5 lbs / 750 gms
Ghee/Clarified Butter - 1/2 cup (Melted)
Dry Fenugreek  Leaves - 1 cup (You can get these at any Indian grocery store)

Carrom Seeds - 1 tbsp
Red Chili Powder - 1 tbsp or add more depending on taste
Cumin Powder - 1 tbsp
Crushed Black Pepper - 1 tsp
Salt to taste
Oil to fry


  1. Take a big bowl for making dough. 
  2. Mix together all ingredients and make a hard dough. If dough gets soft, add more flour.
  3. Keep the dough covered in the refrigerator for 30 mins to rest. 
  4. Take out the dough and give it a soft knead. 
  5. Heat the oil for deep drying in a heavy bottomed skillet.
  6. Make small balls about 1 inch diameter and roll them with a rolling pin in circular shape with about 2-3 mm thickness. Do not leave it thick (it'll not cook the center properly, and not too thin else it'll overcook)
  7. Lay down all flatbreads on the shelf and poke with a toothpick or fork or knife  from the top till the bottom so they dont inflate when you fry them. 
  8. Keep the gas on medium flame and fry these mathris 5/6 at a time depending on the width of the skillet. Do Not crowd them. 
  9. Cook on each side for about 7-8 mins till they get light brown in color. 
  10. Take out on absorbent paper and let them cool for 10 mins. 
  11. Serve with tea, or with pickles or just grab on the go!

Jul 26, 2016

Restaurant Review - Gallery Cafe, Hyatt Place, Gurgaon

Live Kitchen at Hyatt
Live Kitchen at Hyatt
 We think about 5 star hotels and we never think about their food. The comfortable stay is the USP right? Hyatt Place is the new chain , a brand of Hyatt that’s breaking this myth. ‘Place’ is the sub-brand which focuses on lesser frills better stay and better prices kind of idea. And to top it they have a great buffet options. They have themes for each fortnight so the guests as well as other customers can have a variety to choose from without getting bored with same menu month after month.

I got a chance to attend a dinner even there last Sunday when they were running a ‘Bollywood’ theme. They have a huge parking space of course, right near the entrance. Sprawling lawns around give it a great relaxed look. As soon as we entered, we were welcomed into a brightly lit lobby with dessert counters and a vending machine with ready to eat meals. (Good concept for those late night hunger pangs when no a-la carte is available)

They have a wide sitting area spred across multiple sections for any informal/formal meetings the guests might wanna have. The lobby gives way to the dining area at the extreme left. The seating is quite enough with atleast 10-15 dining table, buffet tables and a live counter.

The menu started with many different varieties of salads and soups such as ‘Kashmir ki kali’, and ‘se-chennai express’.
The starters were varied from Indian mughlai to the continental varieties such as teriyaki fish, steamed chicken and noodles.
Also present were ‘Shammi kebab’, and Jackie C-HEN !
Main course had butter chicken aptly called Murgh Bemisaal, daal shakaal, Bachhan ki paneer khurchan, Hum saag-saag hain, hum aapke hain prawn and many more.
We all had a great time just dscussing names of dishes and savouring them!
They also had a separate section with paani poori, chaat, chole kulche and lassi. Chole were yummy and lassi was oh so refreshing.
Desserts menu was interesting and really varied.
They had kulfi in a kulhad, gulab jamun, kheer and shahi tukda in indian cuisine.
In western desserts they had a mud cake, trifle, chocolate brownie, walnut cake, Bavarian pasty, black currant pastry and so many ice creams with choice of nuts and toppings.
The waiters served our mocktails on the table. This variety isn’t that great. I tried the orange juice mocktail which was superb-best ever. We all ordered doubles. It was plain orange juice with orange wedges and some sprite and mint. Really amazing.

The price for this menu was roughly around 1300Rs, which is on the higher side generally, but for a grand five star buffet experience it’s alright I guess.
Look at the pics and see for yourself. 
For more pics click - More pics of Hyatt Gurgaon
Chicken Curry

Kulhad Kulfi

Orange Mocktail

Shahi Tukda

Chole Kulche


Jul 20, 2016

Restaurant Review - The Chatter House, Khan Market, New Delhi

My first time at Khan market since the many weeks that I’d moved here from Bangalore!
Busy streets and small entrances to the restaurants – give an impression of a small quiet place – But Chatter house was different! Straight on entering, the stairs take you to the first floor where you see quaint seating by a huge round window and a well-stocked bar. They have more seating on their 2nd floor, which is bright and well lit esp with big window and no bar. I felt this area was best suited when you’re on a date or reading alone with your drink and food.
Me and my friends took the seating by the interesting window (check pics) and placed the order. Being a big group we had the advantage of ordering may things on the menu. I’ll come straight to food ( and some drinks) which was the highlight –

Prawn and Pork – This dish came on a platter with a pork belly piece and prawn on a skewer. 4 of these on a plate. The pork skin was delicious with a nice sweet glaze.
Spicy Pork Belly Bao – this was simply a bao pocket filled with spicy pork belly cooked with caramelized onions and bell peppers. 2 of these on a plate – enough for 2 people.
Barbeque chicken wings – Fried and sauce chicken wings covered in seasame seeds – the beer lovers were happy with their combo.
Chicken Peri Peri – This was spicy in a good way – didn’t make us teary with chilis, yet I could taste the red chili. Not for you if you like it less hot.
Dahi Ke Kebab – Least favorite as it tasted too sour. Felt like they made it from cheese instead of curd. Avoidable I should say.
Butter chicken Pizza – This was the only average dish on the table. I felt the veg pizza is better than this as the crust was way too soft for a pizza and it tasted more like naan and butter chicken.
**Mediterranean Prawns – this was my favorite dish in the main course. Well-cooked prawns in southern style reg gravy served with some bread and a salad. Must try.
**Another must try dish is their Mutton Keema and pav. Hearty flavorful mutton keema served with 3 sliced pavs. Enough for 3-4 people to serve as starters on the table, or it can serve as main course for 2.
**If you’re a fish love, you must try their Grilled Sole Fish served on risotto rice. Finger licking good – though I had it with a fork ;)

All this yummy food was gulped down with following cocktails –
White wine sangria – I usually have red wine, but as they only had port that day, so I gave white a try. Very interesting with lots of chopped apples and pear.
Pina colada – this is for beginners and on a much sweeter side. Order only if you like the flavor of coconut.
Chatter Sunrise – beautiful looking cocktail which is their twist on normal tequila sunrise.
Blue Devil – made with curacao and vodka/Gin. Refreshing and interesting.

The meal came to an end with Apple crumble which was average, and the gooey chocolate cake which was delicious. They serve it with coffee ice-cream which cuts the sweetness of the dessert and tastes amazing.
We came down from this place after spending hours gorging on the food and already planning when we’ll be back for more. 
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