Mathania Mirchi Mutton

Ingredients: 1kg mutton, 

16 fully grown mathania mirchis, ghee (clarified butter), and

1. In a pan, add ghee and 16 mathania mirchis. 

2. In a few minutes, the mirchis will begin crackling. Add 1 kg mutton to the pan.

3. Stir well. The mutton will release some water. Wait for it to dry out.

4. Once the pan dries out, sprinkle about 5 ml water over the mutton and cover the pan with a lid. Cook the mutton till it is tender by repeating the same process. It takes roughly 50 minutes.

5. Serve with rotis.

Chicken Malai Tikka


Two Chicken Breasts, cut into tikka sized pieces

1/2 cup hung curd

1 cube processed cheese, grated

3 tbsp fresh cream/ malai

2 tbsp ginger garlic paste 

1 tsp coriander powder

Salt and black pepper to taste

1. Mix the hing curd, cheese, cream, ginger garlic paste, coriander powder, pepper and salt in a bowl.

2. Take the chicken pieces. Pierce each a few times using a fork.

3. Add the chicken to the marinade. Mix well. Set in the refrigerator for about three hours.

4. Pre-heat the air fryer at 180 deg C for three minutes.

5. Brush the rack with a few drops of oil. 

6. Add the chicken pieces. Set the air fryer to 180 deg C and cook for 16 minutes, or till the chicken is done. 

Tip: toss the tikkas around the halfway mark at about 8 minutes.

Tomato and Cheese Cold Soup

150 gms Homemade cottage cheese/ ricotta cheese

Half a tomato, diced

2 pods of garlic, finely chopped

Half a cube of processed or Parmesan cheese,  grated

2 tbsp extra virgin olive oil

Salt and pepper for garnish according to taste


Take a blender and add all the above ingredients to it, and blend till they reach the desired consistency. You may add a little water if you want.

Serve with garlic bread, or crackers.

Sugarless Mango Pudding




2 mangoes, puréed

1 packet of Digestive biscuits

2 tbsp cream or malai

1 tbsp museli/ mixed cereal

1 tsp vanilla essence

1 tsp chocolate ganache/ chocolate chips

3 cherries (cut into spherical halves without seeds)

A few small pieces of watermelon without seeds and watermelon juice




1. Pulse the digestive biscuits in the mixer and make a crumble. Set aside.

2. Add the malai and the vanilla essence to the mango purée. Set aside.

3. Make a watermelon granita or freeze the watermelon pieces.

4. Assemble the pudding, just before serving, in layers as shown in the photograph. First add the crumble, then the mango purée. Add a few pieces of the watermelon and sprinkle some juice with it. Remember to decorate with cherries, sprinkle some museli or mixed cereal for the crunchiness, and chocolate chips or small cubes of frozen chocolate ganache for the extra zing!


My Mother’s Sari

My mother’s sari fills the void she left behind.
It is her essence, it still carries her fragrance.
The nine yards are:
the nine years symbolic of her absence.
In the pleats of her sari,
I used to bury my head and
wish the cares of my life away.
And, they’d actually be gone.
Clinging on to the fall of her pallav,
I knew I was holding my anchor.
It was also my touchstone.
And sometimes, I would wipe my brow with it.
My mother’s saris, so fondly collected,
to be passed on to her daughters,
are still hanging in her closet.
I visit it time and again, and borrow from it.
In wearing her saris, I feel a sense of pride;
a surreal embrace that envelops me,
of clutching on to the nostalgic past,
which slowly slips away into memory.
But, there is this one sari belonging to Ma,
which I will never wear.
Never will I ever take it out of her closet.
I dare not move it or, wash it, or air it.
I will not share it,
when everything else is a matter of the mind
and all words and deeds of comfort fail,
this one sari is what I can hold in my hand
bury my head in,
still smell Ma in it.
My only way of filling the void, that she left behind.
– Shraddha 10/5/15

Easy Lunch fix: Kathi Roll in Homemade Baida Roti


Baida Roti is a roti made using Maida (all purpose flour) filled with egg, and is fried on the tawa/ non-stick pan using some oil. Here, I’ve tried a wheat flour no-oil version for a healthier, yet equally tasty meal.

For Baida Roti

Wheat Flour (kneaded into a dough)
2 eggs, whipped
Salt to taste

1. Make a round ball with the dough and roll it into a circle using a rolling pin in the shape of a roti.
2. Heat a non-stick pan and place this roti on the pan. Flip it once or twice till it gets done.
3. Remove from the pan and let it cool a little.
4. Whip the eggs and add a little bit of salt for taste.
5. Make a small incision on any side of the roti so that the egg mix could be poured into it.
6. Seal it and let it cook till the egg is done.
7. The Baida Roti is ready to be served.

Serving suggestion as a Kathi Roll

1 Baida Roti
1 Kakori or Shammi Kebab
Half an onion cut into rings
Some grated cabbage
Lemon juice
Coriander mint chutney
Chilli powder

1. Cook the kebab till it is done.
2. Mix the onion and cabbage. Sprinkle lemon juice on it and add red chilli powder and salt according to taste. Keep aside for at least 15 minutes for it to absorb the flavours.
2. Place the Baida Roti on a plate. Spread the chutney on it. Place the kebab. Sprinkle the onions and cabbage. Roll it together and secure it with half-a-toothpick.
3. Serve with coriander-mint chutney, onions and raita.

Orange Cupcakes


Ingredients (makes about 12-15 cupcakes)

1 and 1/2 cups flour (maida)
1 cup sugar
1/2 cup cooking oil
2 eggs (at room temperature)
1 tsp baking powder
1/2 tsp baking soda
1/2 cup orange juice (I used fresh orange juice. You can try the tetra packs but make sure the batter doesn’t become too sweet.)
1 tsp vanilla essence
Pinch of salt


1. Pre-heat the oven to 180°C.
2. Blend the sugar, oil and eggs. Add the dry ingredients along with the orange juice, little by little, and fold them into the mix.
3. Line 12 muffin cups with paper liners and spoon the batter into them. Bake for 15-20 minutes, so a skewer poked into the cake comes out clean.
4. In case the cupcakes aren’t ready, bake for another 4-5 minutes at 120 deg C. If you continue baking at 180 deg, the cupcakes might burn.

Gujiya or gooje for Holi (Guest post by Sakshi Mathur)



For the Gujiya cover:
500 gms maida/ all purpose flour
6 tbsp Oil
2 tbsp water + 1 tbsp maida for sealing the gujiya

For the Filling: 
500 gms Khoya 
2 cups sugar, pulsed in a mixer
300 gms shredded coconut
50 gms dry Raisins

Refined oil for frying


1. Knead the maida into a dough using 6 tbsp oil, and some water. Keep it aside and cover it with a damp cloth.
2. In a dry frying pan, sautée the khoya till it turns light brown. Add the sugar, coconut and raisins. Check how it tastes, but be careful since the mixture is hot. Add more sugar if required. Remove from the pan and allow this mixture to cool.
3. Divide the dough into small balls. Make little round roti-type circles using a rolling pin and oil on the surface so that it doesn’t stick. Make sure that they are neither too thin nor too thick.
4. Use a gujiya mould, and spread the round rotis on it covering the edges. Fill this with the khoya mixture. Apply the maida+water paste on the edges and seal the gujiya. Remove excess dough. (Excess dough can later be used for making more rotis).
5. Keep aside the gujiyas and cover them with a cloth.
6. Heat the oil in a pan and deep fry the gujiyas till they turn golden.

Carrot Cake


2 cups grated carrots
3/4 cup flour
1cup caster sugar
2 eggs
100 gms butter
1 tsp baking powder
1 tsp vanilla essence
2 tbsp boiling water
1/2 tsp cinnamon powder

1. Preheat oven to 180 degrees C.
2. Grease and flour a cake tin.
3. Mix ingredients together in a large bowl.
First add the butter, the eggs and the sugar and beat them till they are mixed well. Then add the dry ingredients and the carrots. Make sure water is boiling otherwise the batter will be thin. 
5. Pour the batter into the pan and bake for 30 to 35 minutes, or till the toothpick comes out clean.

Corn and Cheese Macaroni



1 packet Macaroni pasta
250 gms American sweet corn, boiled
1 small onion, chopped and minced
2 small tomatoes, finely chopped
4 pods of garlic, peeled and chopped
1 small capsicum, chopped
2 cubes of processed cheese, grated
Black pepper
Olive oil


1. Boil the macaroni as per the instructions on the packet till al dente.
2. In a pan, heat olive oil. Brown the chopped garlic and add the onions. After the onions change colour, add the capsicum. When the capsicum softens, add the tomatoes and sweet corn.
3. Season with oregano, basil, black pepper and salt.
4. Add the pasta.
5. Remove the dish from the pan and serve in a bowl.
6. Garnish with cheese and serve.