Fish Raita


Hello and welcome to my cozy cooking corner again.Raita is a common side dish of India.A proper and satisfying meal doesnot exclude raita from it.We make various raitas all over India like cucumber raita,mixed fruit and vegetable raita,onion and tomato raita,palak and sweet corn raita and others. Today I had some fish in my refrigerator and I decided to do something new with it.So I made this fish raita.I have taken basa fish for it.This recipe is a very simple version of making raitas with a medley of our regular spices and ingredients.It’s healthy, tasty and very easy.Come, let’s start with it’s making—


  1. Boneless Fish-4 pieces
  2. Curd-300 gms
  3. Potato(boiled)-1
  4. Roasted and crushed peanuts-1 tbsp
  5. Red Chilly Powder-1/2 tsp
  6. Dry Mango Powder-1/2 tsp
  7. Black Pepper Powder-1/2 tsp
  8. Black Mustard Powder-1 tsp
  9. Dried Mint-A pinch
  10. Chat Masala-A pinch
  11. White and Black Salt-According to taste


Step 1

20190715_140924_20190715142726977.jpgWash and cut the fish fillet in pieces.I have used basa variety here though you can try others too. Marinate it with salt, black pepper powder, red chilly powder, dry mango powder, and shallow fry it till golden and crisp. Boil and cut the potato into small pieces. Shallow fry it too by adding chat masala,red chilly powder. Roast the peanuts and crush them coarsely.

Step 2

20190715_135132_20190715142926160.jpgNow take the curd in a bowl and beat it with a beater. Add in some sugar if it is too sour. Add black salt, black pepper, dried mint, black mustard powder, chat masala and mix well.

Step 3

Mix the peanuts, potatoes and fried fish in the curd.

20190715_140927_20190715142817757.jpgNotepoint—You can add a tadka of black mustard,curry leaves,chopped ginger,chopped green chillies too to make the raita better still though it is optional and I have not done so.

Our Fish Raita is done. Serve it with biryanis or tandoori rotis and dal tadka.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!


Shallow Fried Macaroni And Potato Tikkis


Hello, and welcome everyone to my cozy cooking corner again. It is the rainy season and a well suited time to have ‘baarish wale pakore with ginger tea’.Generally, I don’t encourage eating fried dishes but yes, sometimes you can try to bend the rules a bit. We make pakoras of many types and today I am making a pakora of macaroni with potatoes and some mild spices. I think some of you guys will be knowing the recipe. You can have it at breakfast or at brunch. So let’s enjoy making macaroni and potato tikkis and celebrate the goodness and onset of pleasant monsoons in India—


  1. Macaroni-200 gms
  2. Potato-1 1/2
  3. Onion-1
  4. Green Chillies-2
  5. Ginger-Garlic Paste-1 tsp
  6. Refined Flour-1/2 cup
  7. Turmeric Powder-1/2 tsp
  8. Red Chilly Powder-1/2 tsp
  9. Cumin Powder- 1/2 tsp
  10. Garam Masala- 1 tsp
  11. Mint Leaves-1/2 cup
  12. Chat Masala-1/2 tsp
  13. Salt-According to taste
  14. Vegetable oil for shallow frying


Step 1

20190709_232332.jpgBoil the macaroni till done. Boil potatoes and chop the onions and green chilies finely. Chop the mint leaves too.

Step 2

Take a mixing bowl. Add in the boiled macaroni, mashed potato, onions, green chilies,ginger-garlic paste, turmeric powder, red chilly powder, cumin powder,garam masala, mint leaves, chat masala and salt and mix well.

Step 3

20190709_232234.jpgHeat 1 tbsp oil in a frying pan. Make out medium-sized patties from the batter and dust it in some flour. Shallow fry the patties out in batches. Drain excess oil on tissue papers.

Our Shallow Fried Macaroni And Potato Tikkis are done. Serve with mustard or tomato sauce or with any dip of your choice.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Lentil With Curd And Fish


Hello, and welcome to my cozy corner again. Today I am sharing a recipe of spicy lentil cooked with some curd and fish. This recipe is loved by all in my family. I make this recipe on weekends. You can serve it with steamed rice and stir-fries of your choice. I hope you guys too will like it. So now let’s start with the making—


  1. Moong Dal-250 gms
  2. Boneless Fish-3 pieces
  3. Curd-1 cup
  4. Onion-1(big)
  5. Ginger-Garlic Paste-1 tsp
  6. Turmeric Powder-1/2 tsp
  7. Red Chilly Powder-1/2 tsp
  8. Cumin Powder-1/2 tsp
  9. Fish Masala-1 tsp
  10. Dry Mango Powder or Amchoor Powder-1/2 tsp
  11. Garam Masala-1 tsp
  12. Salt-According to taste
  13. Oil-1 tbsp

For the tempering:-

  1. Cumin-1/2 tsp
  2. Black Mustard-1/2 tsp
  3. Oil-2 tsp


Step 1

20190702_220810_20190703073409286.jpgWash, cut and marinate the fish with salt and turmeric powder. Roast the split green gram dal in a pan and pressure cook it by adding salt and turmeric powder. You can use any kind of lentil of your choice. Here I have used moong dal. Chop the onion and beat the curd with a hand beater.

Step 2 

Now take a kadhai and add vegetable oil along with the tempering ingredients. Add in the chopped onions and fry for a minute. Add the ginger-garlic paste and fry again to remove any rawness. Next add the spices, salt, turmeric powder, red chilly powder, cumin powder, fish and garam masala and saute.

Step 3

20190702_220916_20190703073129176.jpgNext, add the tomato puree and fry again for half a minute. Add half teaspoon of dry mango powder too. Now add the boiled lentil. Adjust the quantity of water according to your need. Add the fried fish. Next, add in the beaten curd and switch off the gas. You can garnish the dish with freshly chopped coriander and cream too but it is optional.

Our Lentil With Curd And Fish is ready to serve.

Do try this recipe at home. Share your comments and feedback. Have a great day everyone. Till then healthy cooking, happy living!!!



Sweet Crispy Mathris In Jaggery Sauce


Hello, and welcome to my cooking corner again. In the evenings, we all like to eat something light and tasty as a snack to satisfy our anytime-cravings. Some like, salty crunchy snacks and some like homemade sweet snacks apart from biscuits and nonkhatais. And everybody likes to eat mathris undoubtedly. Today I am sharing with you a  recipe of mathris with a different twist, Sweet Crispy Mathris In Jaggery Sauce. In this recipe, the mathris are dipped in a creamy, sweet jaggery and sugar sauce. It is handy and easy to make. I make this recipe frequently and everybody likes it. I hope you guys will like it too. So let’s start with the making—

Ingredients:-For the mathri dough:-

  1. All Purpose Flour(Maida)-2 cups
  2. Baking Powder-2 1/2 tsp
  3. Salt-A pinch
  4. Sugar-1/2 cup
  5. Fennel Seed Powder-1/2ṭsp
  6. Oil-2 tbsp
  7. Water-As needed

For the jaggery sauce:-

  1. Jaggery Powder-1 cup
  2. Water-1 cup
  3. Cardamom-2
  4. Sugar-1/2 cup


Step 1

Take a vessel. Add all the ingredients listed for making the dough in it. Mix it well. Leave it for 20 minutes before making the mathris. Now make the jaggery sauce. For that, take a vessel and add the ingredients listed to make jaggery sauce and cook it on medium flame till the sauce becomes of pouring consistency. Switch off the flame. Let it cool.

Step 2

20190619_155807.jpgTo come to the second phase of our preparation, heat vegetable oil and make small pooris from the above-made dough. Make thicker pooris, neither too big nor too small. Prick holes in the pooris with a fork so that the pooris can absorb the sauce. You can alternately make the mathris of your desired shape and size.

Step 3

When the oil becomes hot drop the pooris in the oil and fry them out till golden browned. Take care to fry these pooris on medium heat. Keep on a tissue paper to absorb extra oils. Store the mathris and sauce in two different jars. At the time of serving, break them into pieces and pour the jaggery sauce over it with an ice cream of your choice.

Our Sweet Crispy Mathris are done.

Do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Bon Appetit!!!



Chickpea, Fish And Fenugreek Curry


Hello, and welcome to my cooking corner again. Today I am going to share a recipe of chickpeas cooked with fenugreek and fish. It is a wholesome, healthier dish to have for lunch or dinner and it can be made totally without oil too. So let’s start with the making—


  1. Chickpeas(Garbanzo Beans)-200  gms
  2. Boneless Fish-2 pieces
  3. Fenugreek Leaves-100 gms
  4. Onion-2(big)
  5. Kasuri  Methi-1 tsp
  6. Thick Coconut Milk-1 cup
  7. Green Chillies-2
  8. Ginger-Garlic(chopped)-1 tsp
  9. Tomato Puree-3 tbsp
  10. Turmeric Powder-1 tsp
  11. Red Chilly Powder-1 tsp
  12. Coriander Powder-1 tsp
  13. Chana Masala-1 tsp
  14. Garam Masala-1/2 tsp
  15. Salt-According to taste
  16. Vegetable Oil-2 tbsp


Step 1

B612_20190609_090033_510.jpgSoak the garbanzo beans overnight and pressure cook till done. Marinate the fish with salt, turmeric powder, fish masala, garlic paste and keep aside for 1 hour. Shallow fry it.

Step 2

Chop the fenugreek leaves and grate one onion and chop the other. Take a pan and add the oil and kasuri methi. Add chopped onion, chopped ginger, and garlic and fry for a minute. Now add the fenugreek leaves and fry it too. Next add the grated onion, spice mix, coriander powder, chana masala, red chilly powder,garam masala, salt and fry for half a minute. Now add tomato puree and fry again. You can use chopped fresh tomatoes instead of puree. Fry it well and then add the chickpeas. Add water for the gravy and simmer on low flame.

Step 3

B612_20190609_085854_396.jpgLastly, add the fried fish and thick coconut milk and boil for two minutes.

Our Chickpea, fish and fenugreek curry is done. Serve it.

Do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!



My Pickles for sale!!!

Hello, and welcome to my cooking corner again. Hope you all are having a great time. This is the season of mangoes and the season of pickles. Like every year, I have prepared six to seven varieties of homemade pickles which are available for sale. If anyone wants to buy these pickles then contact me on the given number. You can whatsapp me also on the given number. The seven varieties are:—-

1. Cubed Mango pickle:—250 gms, Rs. 40.

20190607_134601 (1).jpg



2.Grated Raw Mango Pickle:—250 gms, Rs.40



3.Lemon and Green Chilly Pickle:—250 gms, Rs.40



4.Sambhar Onion Pickle:—250 gms, Rs.40.



5.Yellow Mustard Pickle—250 gms, Rs.40.



6.Grated Raw Mango Sweet Pickle(Chunda)—250 gms, Rs.40.

20190607_135132 (1).jpg



7.Tomato Pickle—250 gms, Rs.40.



What’sapp number is—8527241634.

Have a great day. Stay in cheers. Thanks—Abha Jha.

Maize Flour Keema Parantha


Hello, and welcome to my cooking corner again. In India, from time immemorial, there has been a tradition of eating thick rotis apart from our regular chapatis made from wheat flour. In the region of Gujarat, we see that people eat rotis made from flours like bajra called as ‘Bhakri’ while in Punjab people eat maize flour rotis called ‘Makke di roti’ which is best teamed with Sarson ka Saag. In Bihar, people eat rice flour rotis. So it has been a continuous tradition to thrive on hand made rotis all over India as they are tastier and healthier too. I too personally like to eat one of these rotis once in a day. And so today I am going to share a recipe of maize flour paranthas mixed with a spicy keema batter which is really a great breakfast or brunch idea you can try anytime. It is handy to make too and super fun to taste. So let’s start with the making—

Ingredients:-For the maize flour paranthas-

  1. Maize Flour-400 gms
  2. Onions-2
  3. Green Chillies-2
  4. Salt-According to taste
  5. Water-According to use

For the keema batter

  1. Chicken Keema-250 gms
  2. Onion-11/2
  3. Green Chillies-2
  4. Ginger-Garlic Paste-1 tsp
  5. Tomato Puree-1 tbsp
  6. Turmeric Powder-1/2 tsp
  7. Red Chilly Powder-1/2 tsp
  8. Chicken Masala-1 tsp
  9. Garam Masala-1 tsp
  10. Dried Mint-1 tsp
  11. Red Chilly Flakes-1/2 tsp
  12. Olive Oil- For shallow frying
  13. Salt-According to taste


Step 1

20190523_155028.jpgTo make the dough, take a bowl, add the flour, chopped onions, green chilies, salt and keep aside.

Step 2

To make the keema batter, take a pan and add the olive oil. Now add the chopped onions,green chillies and saute for half a minute. Next,add the ginger-garlic paste. Fry it. Now add in the tomato puree and the spices, turmeric powder, red chilly powder, chicken masala,garam masala, dried mint, chilly flakes, salt and saute it for five minutes.

Step 3

Now add the chicken keema. Fry it for four minutes and add little water to cook it. When the keema is cooked saute it again on high flame till done. Let it cool.

Step 4

Now mix in the keema batter in the maize flour with water to get a pliable dough. Now take small portions of the dough and using a rolling pin make mini paranthas from it.

Step 5

20190523_155036.jpgShallow fry the paranthas till crisp and crunchy.

Our Maize Flour Keema Paranthas are done. Serve it with fresh homemade curd.

 Do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!