Mushroom & Capsicum Stir-Fry | Easy Garlic Mushroom Masala Recipe

Looking for a quick and flavourful side dish for rice or chapati? This Mushroom and Capsicum Stir-Fry is a simple homemade dry gravy loaded with the strong aroma of garlic, onion and Indian spices. Soft mushrooms combined with crunchy capsicum create a delicious and comforting dish that pairs beautifully with hot rice and sambar.

This easy mushroom recipe is perfect for busy weekdays and can be prepared with minimal ingredients.

Why You’ll Love This Recipe

• Easy and beginner-friendly mushroom recipe
• Rich garlic and onion flavour
• Perfect side dish for rice, sambar or chapati
• Quick vegetarian Indian stir-fry
• Healthy and delicious dry mushroom masala

Ingredients Required

• 1 packet mushrooms (cleaned, washed and cut into halves)
• 3–4 tsp chopped capsicum

For the Masala

• 1 onion (blended into a paste)
• 1 green chilli (deseeded and finely chopped)
• ½ tsp jeera (cumin seeds)
• 10–12 garlic pods (finely chopped)

Spice Mix

• ½ tsp salt
• A pinch of turmeric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala

Method

Step 1 – Prepare the Garlic Base

Heat oil in a kadai. Add finely chopped garlic and sauté until golden brown and aromatic.

Add jeera and chopped green chilli and sauté for a few seconds.

Step 2 – Cook the Onion Paste

Add the onion paste and cook on medium flame until it turns light brown and the raw smell disappears.

Step 3 – Add Mushrooms & Capsicum

Now add the spice mix along with mushrooms and chopped capsicum.

Cook on medium flame for about 25–30 minutes until the mushrooms are soft and well coated with masala.

Step 4 – Garnish & Serve

Finish with freshly chopped coriander leaves and a few drops of lime juice for extra freshness.

Serve hot with:

• Steamed rice
• Sambar rice
• Chapati
• Jeera rice

A simple yet flavour-packed Indian mushroom stir-fry recipe ready to enjoy!   

Nawabi Style Tangdi Kebab Recipe | Creamy Khoya & Cheese Chicken Drumsticks

If you love juicy, smoky and restaurant-style chicken kebabs, this Nawabi Style Tangdi Kebab is a must-try recipe. Inspired by the famous Hyderabad-style tangdi kebabs available round the clock, this version is made extra rich with the royal touch of khoya (mawa) and cheese along with aromatic homemade spices. The result is a creamy, flavour-packed chicken starter that is soft, succulent and absolutely delicious.

Why You’ll Love This Tangdi Kebab

• Rich and creamy Nawabi flavour
• Perfectly juicy grilled chicken drumsticks
• Homemade spice blend for authentic taste
• Great for BBQ nights, Ramadan, parties and weekend dinners
• Easy oven-grilled chicken kebab recipe at home

Ingredients Required

For Homemade Kebab Masala

• 1 dry red chilli
• 1 tsp jeera (cumin seeds)
• 8–10 garlic pods
• 1 tsp kasoori methi
• ½ tsp dhaniya (coriander seeds)
• ½ tsp peppercorns
• ½ tsp saunf/sombu (fennel seeds)
• 2 small cinnamon sticks
• 3 cardamoms
• 3 cloves

Grind all the above ingredients into a fine homemade kebab masala powder.

For Tangdi Kebab Marinade

• 2 large chicken tangdi/drumsticks (approx. 350 g)
• 1 cup homemade khoya/mawa
• 1 cheese cube
• Homemade masala prepared above
• 1 tsp salt
• A pinch of turmeric powder
• 1 tsp curd/dahi
• 1 tsp chicken masala
• 1 tsp tandoori masala
• ¼ tsp amchur powder

Method

Step 1 – Prepare the Marinade

In a bowl, combine the homemade masala, khoya, cheese, curd and all other spice powders. Blend everything into a smooth and creamy mixture for an even coating and rich flavour.

Step 2 – Marinate the Chicken

Coat the chicken drumsticks thoroughly with the prepared marinade. Make sure the masala reaches every corner of the chicken.

Cover and refrigerate for at least 10 hours for the best flavour and tenderness.

Step 3 – Grill the Tangdi Kebabs

Preheat the oven to 200°C. Grill the marinated tangdi kebabs for about 30–45 minutes, turning them occasionally for even cooking and a beautiful charred finish.

Your creamy and smoky Nawabi Style Tangdi Kebab is now ready to serve.

Serve hot with:

• Mint chutney
• Onion rings
• Lemon wedges
• Fresh veggie platter

A perfect royal chicken starter for kebab lovers!  

Aloo Paratha Recipe for Kids Lunch Box | Soft & Mild Potato Stuffed Paratha

Aloo Paratha is one of the most loved Indian breakfast and lunch box recipes for kids and adults alike. This soft and flavorful stuffed paratha is filled with mildly spiced mashed potatoes, greens, and a touch of cheese, making it both nutritious and delicious.

This recipe holds a special place in my heart because my little Varsha has loved aloo paratha ever since she was one year old. During our weekend outings, we would always order her a non-spicy aloo paratha first before choosing our own meals. This recipe is lovingly dedicated to my sweet Varsha kutty ❤️

Ingredients Required

For the Dough

• 2 cups atta/wheat flour
• ½ tsp salt
• Water as needed

For the Stuffing

• 1 cup mashed potatoes
• Ginger-garlic paste as needed
• Chopped greens (mint leaves and methi leaves)
• A pinch of hing
• Salt as needed
• White pepper powder
• 1 tsp cheese scrapings

Method

1. Prepare soft dough using atta, salt, and water. Keep aside.
2. In a bowl, mix mashed potatoes with ginger-garlic paste, chopped greens, hing, salt, white pepper, and cheese.
3. Roll a small portion of dough into a tiny circle.
4. Place a spoonful of potato stuffing in the center.
5. Fold all sides and bring the edges together to seal the stuffing inside.
6. Gently roll it into a normal paratha shape.
7. Cook on a hot tawa by drizzling little oil on both sides.
8. Roast until golden brown spots appear and the paratha turns soft and aromatic.
9. Pack warm in your child’s lunch box along with tomato sauce sachet or curd.

Lauki Ka Halwa Recipe | Rich & Creamy Bottle Gourd Halwa with Khoya

Lauki Ka Halwa is a rich and comforting Indian dessert prepared using bottle gourd, milk, khoya, sugar, and cardamom powder. Though simple in ingredients, this traditional sweet turns incredibly delicious with its creamy texture and aromatic flavor. It is a wonderful dessert for festivals, family gatherings, or whenever you crave a homemade Indian sweet.

Ingredients Required

• 2 cups lauki/bottle gourd (grated, squeezed to remove excess water, and sautéed until moisture evaporates)
• ½ cup khoya
• 4 tsp heaped sugar
• A pinch of cardamom powder
• Almond pieces for garnish
• Milk as needed

Method

1. Grate the lauki and squeeze out excess water.
2. Sauté the grated lauki on a tawa until most of the moisture evaporates.
3. Add milk to the sautéed lauki and cook for 5–10 minutes.
4. Add khoya and continue cooking until the mixture thickens well.
5. Add sugar and a pinch of cardamom powder.
6. Cook again until the halwa reaches a rich and creamy consistency.
7. Garnish with almond pieces and serve warm or chilled.

  

  

Ridge Gourd Chutney Recipe | Peerkangai Thuvaiyal for Dosa & Idli

Ridge gourd, also known as Peerkangai, is a highly nutritious vegetable packed with natural fibre and health benefits. It is light on the stomach and is often considered beneficial in traditional home remedies. Instead of discarding the peel, you can even include a little of the skin while preparing this chutney, as it adds extra nutrition and flavour.

This simple South Indian chutney pairs beautifully with hot dosas and idlis, making breakfast both healthy and delicious.

---

Ingredients Required

• 1 ridge gourd, sliced and roasted in oil
• A pinch of hing (asafoetida)
• 1 tsp tamarind (imli)
• 1/2 tsp salt
• 2 tsp chana dal
• 2 tsp urad dal
• 2 dried red chillies

---

Method

1. Heat a little oil in a pan and roast the sliced ridge gourd until soft. A little skin can be retained for added nutrition.
2. In the same pan, roast chana dal, urad dal, and red chillies until golden and aromatic.
3. Allow everything to cool slightly.
4. Transfer the roasted ridge gourd, dals, chillies, hing, tamarind, and salt into a mixer jar.
5. Grind into a smooth or slightly coarse chutney as preferred.
6. Serve fresh with hot dosa, idli, or even steamed rice.