Oil-Free Sesame Chicken


Hello, friends welcome to my corner again. Today I’ll be sharing a very flavorful and delighting recipe of chicken curry made with a slight twist in the regular ingredients of making it. I had just a bowl of chicken left today and I was having some toasted and salted almonds while going through my refrigerator and so I decided to make this curry adding some sesame too. It turned out great and my family enjoyed it with plain chapatis and some salad. I decided to share it with you all and I hope you will like it well because it is really not disappointing at all. So let’s start making it—–


  1. Chicken(curry-cut)-250 gms
  2. Onions-3
  3. Green Chillies-2
  4. Ginger-Garlic Paste-1 tsp
  5. Curd-1 tbsp
  6. Tomato Puree-2 tsp
  7. Turmeric Powder-1 tsp
  8. Red Chilly Powder-1 tsp
  9. Cumin Powder-1 tsp
  10. Chicken Masala-1/2 tsp
  11. Garam Masala-1/2 tsp
  12. Cumin-1 tsp
  13. Salt-According to taste

To be ground into a paste—-

  1. Walnuts-2
  2. Almonds-2
  3. White Sesame-1tbsp


Step 1

IMG-5092.JPGWash the chicken. Chop the onions, green chilies roughly. Grind the masalas to be made into a paste.

Step 2

Take a kadhai.  We will not add any oil in here as we are making it oil-free. Add the chopped onions and green chilies. Fry them till half browned. Now add the ginger-garlic paste, fry it for two minutes. Then add the tomato puree. Fry for a minute. Now add the dry masalas, salt, turmeric powder, red chilly powder, cumin powder, chicken masala, garam masala, and curd and fry them for five minutes. Now add the ground masala paste and fry everything again for two minutes. When the masalas are half-fried add some water and the chicken and cook it till chicken is done.

IMG-5088.JPGOur Oil-free Sesame Chicken is done. Garnish with kasuri methi and fresh cream. Serve it with steamed rice, tandoori rotis, naan, wheat chapatis or anything you like. It is the healthiest version of curried chicken being packed with hundred percent taste and health. So do make it surely and enjoy.

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


Fish Curry With Fenugreek,Dill And Radish


Hi guys. Today I went shopping as I wanted to make something unique and interesting in my kitchen to make Sunday more delightful. As I was returning back I brought back some shrimp scad, a variety of fish liked by all in my family. Shrimp scad is also called Slender Yellowtail Kingfish and Vatta Paara or Chemeen Paara in Kerala. It is heart healthy and a good source of proteins, nutraceuticals, iron, zinc, manganese, and calcium. I wanted to make a dish with whole fishes in it and so decided to do a curry with the fish, some greens and lots of health. I did all the gut cleaning myself and surely it turned out wonderful as I served it with boiled rice, some rice fritters, and gooseberry chutney. So I want to share this unique, wonderful and equally nutritious recipe with you all. Do try it and tell me how it turned out. I hope you will all appreciate this endeavor of mine. So let’s start with it…….

Ingredients:-For the marination:

  1. Fish(Shrimp Scad or any other small whole fish) – 4.
  2. Salt – According to taste.
  3. Turmeric Powder – 1 tsp.
  4. Garlic Paste – 1 tsp.

For the curry:

  1. Yellow Mustard – 3 tbsp.
  2. Fenugreek Leaves and Dill Leaves – 50 gms each.
  3. Garlic Paste – 1 tbsp.
  4. Salt – According to taste.
  5. Turmeric   Powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Coriander Powder – 1 tsp.
  8. Tomato – 1 1/2
  9. Fortune Mustard Oil – 2 tbsp.


Step 1 

Wash and clean the fish. Now, marinate it with salt, turmeric powder, and garlic paste. Shallow-fry it in a pan.

Step 2


Make a fine paste of yellow mustard. Finely chop the tomatoes, green chilies, fenugreek and dill leaves. Take a pan and add fortune mustard oil. Now splutter in some five spices and when spluttering begins add garlic paste, red chilly -coriander powder, tomatoes and the chopped greens. Add in the cut radish and half-fry it. Fry everything again for a minute.

Step 3

Now add in the mustard paste, salt, turmeric powder and fry these masalas for not more than three minutes. After all, the frying has been done add in the water and let it simmer on medium-flame for three-five minutes and when the sauce starts to thicken a bit and a boil comes in it add the fried fish. After the dish is done you can add some raw mustard oil in it as it will enhance your eating experience very well.

Our Fish Curry With Fenugreek, Dill, And Radish is done. Serve it with boiled rice, stir-fries of your choice and some homemade gooseberry chutney. I am sure it will sound unique and wonderful in your ears, for the starts!!!

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


Sweet And Tangy Pumpkin


In India, winters are late to arrive, thanks to the effect of global warming all over. But nonetheless, the winter vegetables and fruits have been available in our marketplaces without getting any effect from it. Yesterday I went to one and got a big round pumpkin for my kitchen and wanted to make a new kind of dish apart from others in my knowledge. And yes, the idea of making its sweet and tangy version came to me sooner than anticipated. This recipe is very easy, totally hassle-free and super healthy, what with pumpkin being so heart and cholesterol friendly and also able to balance the blood pressure problem very well. It is so low in saturated fats and sodium, also being a very good source of dietary fibres, Vit A, C, B6 etc. This twist to the dish was appreciated by all in my family especially my hubby as we believe in eating right to live bright. This dish is super in taste, nutrition and very easy to make, with time being no constraint for it. So let’s start with the making of Sweet and Tangy Pumpkin:—-


  1. Green Pumpkin – 1(big)
  2. Radish – 1(small)
  3. Green Chillies – 2
  4. Salt – As per taste
  5. Turmeric Powder – 1 tsp
  6. Red Chilly Powder – 1 tsp
  7. Garam Masala – 1 tsp
  8. Sugar or Sugarfree – 1/2 tsp
  9. Dry Mango or Amchoor Powder – 1 tsp

For the tempering:

  1. Five Spice or Methi – 1 tsp
  2. Dry Red Chillies – 2
  3. Vegetable Oil – 1 tbsp
  4. Asafoetida – A pinch

For Garnishing:-

Coarsely crushed roasted peanuts and chopped coriander


Step 1


Wash and scrape the pumpkin. Chop it finely. Similarly, scrape and chop the radish well. Blanch both of them. Roast your peanuts.

Step 2

Take a pan and add five spices, along with the oil, red chilies and asafoetida.  When they crackle add the blanched pumpkin and the radish.


Immediately stir in the masalas salt, turmeric powder, red chilly powder,garam masala, dry mango powder and saute the veggie for 4 minutes.

Step 3

Garnish the veggie with chopped fresh coriander and coarsely crushed roasted peanuts.

Our Sweet and Tangy Pumpkin is ready. Serve it with Chapatis, Bread and a stir-fry veggie of your choice.

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