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Methi Mutter Malai Restaurant Style


As a kid, this was my most favorite thing to eat at a restaurant and finally I have mastered it. This is the simplest and the tastiest recipe for Methi Mutter Malai, without all the unnecessary steps and ingredients. Follow this perfectly and you will never want to eat Methi Mutter Malai, anywhere else.



Methi Mutter Malai Restaurant Style

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serving Size: 4-6 people

Methi Mutter Malai Restaurant Style


  • 4 cups cleaned and chopped methi (fresh fenugreek leaves)
  • 2 cups peas frozen
  • 2 cups half and half (feel free to use any combination of heavy cream and whole milk)
  • 2 tbsp cashew nuts
  • 2 green/red thai chili peppers chopped
  • 6 cloves garlic
  • 1" ginger chopped
  • 2 onions sliced
  • 2 tbsp ghee or butter (preferably ghee)
  • 1 tsp salt


  1. Heat a thick bottom pan and add 1 tbsp ghee, chill, garlic, ginger, onion, cashew nuts. Sauté it till onion gets transparent. Transfer the mix to a blender and make a paste. Add 1 to 2 tbsp water if needed.
  2. Heat rest of the ghee in the same pan again and add the paste. Keep stirring the paste and be careful that it doesn't stick to the bottom.
  3. Add peas, no need to cook these separately, they easily get cooked in the gravy and are tastier this way. Cover the pan and let the peas cook for 3-4 minutes.
  4. Add methi and half and half. Cook it uncovered till peas are soft and gravy thickens to your liking. Takes anywhere between 5 -10 minutes.
  5. Eat it with rice or naan/roti, doesn't need any garnish, you can garnish it with cilantro if you feel like it.
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Step by step instructions in images:

Heat the ghee and add chillies


Follow with the rest: cashew, garlic, ginger, onion


Saute’ everything and then paste it


One more time, heat ghee in a pan


Add the paste, cook for a bit without letting it stick to the bottom


Add peas directly from the packet


Cover and cook for a few minutes


Add methi


Pour half and half


Cook uncovered till it thickens to your liking.

Not Your Grand Mother’s Matzo Ball Soup



Make it exactly I say and you will have a perfect matzo ball soup. Pay special attention to making of matzo balls. Serves 2, twice. Or serves 5 people.


For soup: 

  • 2 chicken quarters with skin and bone, dark meat only (this is lots of chicken, feel free to use less)
  • 8 cups water
  • 1 chopped onion
  • 4 cloves of garlic crushed
  • Salt as per taste, somewhere between 1 tsp to 2 tsp or more

Optional Spices: these will give the additional oomph to your soup.

  • 1 ” cinnamon
  • 3 pods of cardamom (whole cardamom)
  • 5 – 10 black pepper
  • 1 tsp turmeric
  • 4 cloves
  • 2-3 bay leaves
  • 1″ ginger crushed
  • muslin cloth

For Matza Balls: I made them instant Manischewitz Matzo Ball Mix however not as per their recipe but my recipe.

  • 1 packet of Manischewitz Matzo Ball Mix
  • 2 eggs
  • 1/4 cup oil


Tie all the spices except turmeric in a muslin cloth. In a large stock pot boil water and all soup ingredients including spices in a muslin cloth and turmeric but salt. Let everything boil for a 5 minutes then let the chicken cook on medium heat. Once the chicken is cooked (when chicken is cooked it starts to separate from the bone of the drumstick.)

While soup is getting ready start with matzo balls. In a bowl combine 2 eggs and 1/4 cup of oil and beat it for a minute or till transparent strands in the egg disappear. Add a single packet or matzo meal and mix it with a fork, till there is no dry meal left. Don’t over work it. Cover it and set it aside, no need to refrigerate it.

By now if the chicken is cooked, carefully take it out on a paper towel. Debone the chicken and put the bones back in the broth. Add 1 tsp of salt to the broth and taste it, add a little more if you need more, make it little less seasoned that you need. The salt from matzo ball is going to mix with the broth too.

Discard the spices and bones from the broth.

Now divide matzo ball in 5 parts (not 8-10 as the packet says) and lightly, extremely lightly shape it somewhat like balls. If you try for a perfect ball, you will be working the dough too much and the balls won’t fluff. This is the most important part in a great matzo ball soup. Drop the balls one by one in the simmering broth. Cover the pot and let it cook for a good 10 minutes.

If making for more than 2 people take matzo balls that are ready out and add another batch of matzo balls to the broth.

Alternatively you can use the broth next day and add another batch of matzo balls then. Don’t make a huge quantity of matzo ball and save it. The balls taste good only when they are freshly made.

To serve: 

In a bowl place some chicken (the one you deboned earlier) pour some broth and 2 matzo balls. check for salt. Add a pinch or two if you need some more.


Almond and Herb Crusted Chicken: Paleo

Almond and Herb Crusted Chicken: Paleo

Love making versions of fried chicken. Especially the Paleo ones. This one is yummier than you can imagine and fragrance of herbs will remind you of thanksgiving meal.

Almond and Herb Crusted Chicken: Paleo


  • Chicken tenders: 7-8 (You can also use boneless chicken breast, cut it into strips. Want to make it even better, put it in a ziplock bag and flatten it with a rolling pin.)
  • Almond flour: 1 cup (I used blanched)
  • Dry rosemary: 2 tsp
  • Dry oregano: 1 tsp
  • Dry sage: 1 tsp
  • Dry thyme: 1tsp
  • Freshly crushed black pepper: 1 tsp
  • Lemon/lime: 1/2
  • Egg: 1
  • Oil: 2 tbsp.
  • Salt: 1/2 tsp



  • Beat an egg and lemon juice in a fowl with a fork. Soak the chicken stripes in the mix of egg and lemon.
  • While it soaks, in a plate mix rest of the ingredients except for oil and salt.
  • Heat oil in a thick bottom pan, once the oil is hot turn the heat lot medium.
  • Take one chicken tender out of the lemon+egg mix, and press it in the almond meal mix, on both sides. Then place the tender in the pan. Put them only in one layer, with some distance between two tenders. If needed fry them in two or three batches, depending on size of your pan.
  • Fry till crust turns brown on each side. should take about 7-8 minutes, based on heat settings of your stove.
  • Once all tenders are done, sprinkle with some salt, let them cool for a minute and serve immediately with a side of veggies and a lemon wedge.
  • Let me know how it turns out!





Focused Eating Competition for Passover

Snowstorm Food Festival

I love blizzards. Sit in my bean bag fort and enjoy the snow and yummy food, the whole day. And this time for days. Yea the blizzard, snow and blocked roads lasted for 2 days. All we did was watch snow, cook, eat, write/read, repeat.

Snow makes me nostalgic. Weird right? Considering I didn’t grow up with snow. Staying at home during heavy snow in Boston is like staying at home during heavy rains in Mumbai. The whole feeling of gazing outside the window for hours and food, more with food of course. So the food that I make for snow day is food from my nostalgic food set. The food that my Mom made for me. Well, I try my best.

This time on day 1, I waited for the snow with tea and pohe. At lunch time it was some flurries floating around and by the time I was working on my scooby snacks with dates and walnut for the lunch. Yea was working day so couldn’t put more effort in the lunch. By this time, snow movers were already at work. Big plans for dinner, very red mutton rassa (goat curry) and bajrichi bhakri. It took me quite a while to make 3 bhakris but was worth it. The most satisfying dinner in a long long time. Now it was all thick white weather, with snow flying around the everywhere, one couldn’t see beyond a few yards. Snow movers were working non stop. Last I saw them was with my cup of Mexican hot chocolate, at 2 in the morning.


2 3 4 5 7 8 9 11

The next day started very late. Decided to keep the breakfast light, so some idlies with shredded cheddar cheese. I dont know anyone else’s who eats that combination, but I love it. Little sourness of idlies and crispy taste of cheddar, yummy. It had been 24 hours since it started snowing, almost stopped, well almost! Couldn’t think of anything better than fish tacos, after walk in the snow and long bath. Crunch crunch crunch. Once again walk in the snow, photoshoot, admiring sunset and back for dinner. Made nice chicken biryani by mixing some of last night’s curry and some raita kind of salad to go with it. Dessert anyone? Tried the 2 ingredients cookies. Cookies with milk, you can never go wrong with that.

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10 Day 3 was Sunday, it was calmer outside. Started the day with hash brown and fried egg. I seem to have forgotten what we ate for lunch, will try to remember later. Z suggested we eat the dinner out, I didn’t think it was a good idea. Everything was closed for 3 days, so there was a good chance of getting stale food. I don’t think anyone got any supplies for last 3 days. So went home and had nice rack of lamb, marinated in italian+indian spices. Sunday evening, time to start prepping for the week ahead.



22 This was the most relaxing weekend I ever had.

The Quickest New England Clam Chowder Gluten Free

Although it was 9:30 by the time we reached home, I still wanted to make New England Clam Chowder. For various reasons, including to keep up with our that week’s theme, the American food theme and to finish clams before they were spoiled. Most recipes I looked up online were for at least a people and I just didn’t have patience to work out the quantities for 2. So I made up my own and it tasted just like any other excellent clam chowder. Additionally the recipe turned out to be way simpler and quicker than other. Make some gluten free biscuits parallel to this chowder and your quick and yummy dinner will be ready in 30 minutes. 


  • 4 stripes chopped bacon
  • 1/2 cup chopped onion
  • 1 cup peeled and cubed potatoes
  • 1 cup clams, shelled, cleaned and chopped
  • clam juice, whatever quantity is available with your clams
  • 1 tbsp rice flour
  • 1/2 tbsp tapioca flour
  • 3 cups water


  1. Fry bacon in a pan till crisp. Take the bacon out on a paper towel with a slotted spoon/spatula.
  2. Add potatoes and onion to the bacon fat. Keep turning it till it’s browned.
  3. Add flours and turn it for a while
  4. Add clams, cover the pan and let it cook for 5 minutes on simmer
  5. Finally pour clam juice and water, bring it to boil and simmer till you get desired consistency.
  6. Take out in serving bowls and finish with some crispy bacon

Crime Scene Pear

Most of the dishes with red wine sauce do look like a crime scene. This one is not an exception but tastes nice, so I ignore the crime scene and just eat it anyways. Not my recipe though. Followed it from here. Made a few changes like used almond extract instead of vanilla, I like extra zing so doubled the orange quantity etc. Tasted great. Not going to waste the space by writing it again, just the pictures. 

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