CatFish And Potato Curry


Hello friends. Welcome to my corner again. Usually, I try to make healthy dishes for my family and friends for every occasion. Today my blog is on Catfish. It is also called Shingi and in my region, it is called Magur. It is eaten in many parts of the world and preferred in  Assam. It is found in ditches, ponds, small lakes and is black in colour. It is a fish having a lot of medicinal value. It is helpful in making blood in the body. It also has a lot of omega-3 fatty acids and no mercury. So today, I want to share the recipe of catfish with potatoes in mild spices. I hope you will like it. So this is the recipe—–


  1. Catfish or Magur Fish—250 gms
  2. Potato—2
  3. Onions—2
  4. Green Chilly—1
  5. Ginger-Garlic Paste—1 tsp
  6. Turmeric Powder—1 tsp
  7. Coriander Powder—1 tsp
  8. Cumin Powder—2 tsp
  9. Red Chilly Powder—2 tsp
  10. Fish Masala—1 tsp
  11. Tomato Puree—1 tbsp
  12. Vegetable Oil—1 tbsp

For garnishing-–Chopped Coriander(optional)


Step 1

IMG-4919.JPGWash and clean the fish. Marinate it with salt, turmeric powder, and garlic paste. Make a paste of onion and green chilly. Peel and cut the potatoes. Shallow fry them till browned.

Step 2

Take a thick bottomed kadhai and add vegetable oil to it. Add the onion and chilly paste. Fry for three minutes. Next, add the ginger-garlic paste. Fry again. Now add the masalas, salt, turmeric powder, red chilly powder, coriander-cumin powder, fish masala and tomato puree and fry everything for five minutes.

Step 3

Add water to make the gravy and let it simmer on medium flame for ten minutes. Now add the potatoes and cook for two minutes. Lastly, add the fish pieces in and cook for a minute before switching off the gas.

IMG-4920.JPGOur Catfish And Potato Curry is done. Serve it over steamed rice, lemon-onion rings, and some green chutney.

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







Jack fruit And Potato Kebabs


Hello friends, welcome to my site again. Happy Saturday to all of you. From yesterday I was in search of a new recipe and there was some jackfruit in my fridge so I decided to make these jackfruit and potato fritters in the evening. I think you guys will definitely like it as well. So let’s get started. Here is the recipe —


  1. Jackfruit – 250 gms
  2. Potato – 2
  3. Onions – 1
  4. Green Chillies – 2
  5. Gram Flour or Besan – 3 tbsp
  6. Turmeric Powder – 1 tsp
  7. Red Chilly Powder – 1 tsp
  8. Garam Masala – 1 tbsp
  9. Asafoetida – A pinch
  10. Coriander Powder – 1 tsp
  11. Dry Mango Powder – 1 tsp
  12. Salt – According to taste
  13. Sugar – 1/2 tsp
  14. Lemon Juice – 1 tsp
  15. Chopped Coriander – A small bunch
  16. Vegetable Oil – For Frying


Step 1

Wash, cut and boil the jackfruit and the potatoes. Peel the latter. Finely chop the onions, green chilies, coriander.

IMG-4833.JPGStep 2

Take a bowl. Add to it the jackfruit and potatoes. Mash them. Keep aside.

Step 3

Take a pan and add the chopped onions and green chilies in it. Also, add the pinch of asafoetida. Saute it for a minute. Now add the gram flour, salt, turmeric powder, red chilly powder, coriander powder, garam masala, dry mango powder and dry roast them on a medium flame for two minutes. Add the sugar. Take care not to burn them.

IMG-4836.JPGStep 4

Now add this roasted spice mix in the mashed batter. Also, mix in the chopped coriander and squeeze some lemon juice in. You may also add cashews and raisins but it is optional.

Step 5

Make out patties from it of any desired shape you want. And then fry it.

Our Jackfruit and Potato Kebabs are done. Serve them with mayonnaise and freshly cut salad.

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

Potato Rajma And Keema Tikki Burger


Hello and welcome back friends to my food corner again. In one of my earlier blogs, I have prepared a burger recipe similar to this one the only difference being that in that blog I had used basa fish patties and in this one, I have made patties from potato, kidney beans, and chicken keema. Both of the burgers were super and I hope you too have liked them. Burger is a super fun, instant fast food recipe which is healthy, tasty and the most important thing is its made instantly. You can count on this recipe when you are very busy to cook up meals or when you are having other works in hand. So let’s make the burgers—–


  1. Burger Buns-2
  2. Chicken Keema-100 gms
  3. Potato(boiled)-1
  4. Rajma or Kidney Beans-50 gms
  5. Onion-1
  6. Ginger-Garlic Paste-1 tsp
  7. Dry Mango Powder-1 tsp
  8. Cumin Powder-1 tsp
  9. Turmeric Powder-1 tsp
  10. Red Chilly Powder-1 tsp
  11. Garam Masala- 1tsp
  12. Lettuce-2 leaves
  13. Cucumber and Carrot spread-2 tbsp
  14. Peri Peri Dip-1 tbsp
  15. Mayonnaise-2 tsp
  16. Tomato ketchup-1 tsp
  17. Green Chilly Sauce-1 tsp
  18. Raisins-1 tsp
  19. Egg-2
  20. Gram Flour(for binding)-1 tbsp
  21. Green Chillies(finely chopped)-2
  22. Vegetable Oil-2 tsp


Step 1

Boil the potato and the rajma. Mash them together. Beat the eggs in a bowl. Finely chop the onions and green chilies.

IMG_4625.jpgTo prepare the keema tikki, take a pan, add vegetable oil to it. Add the finely chopped onions and green chilies, fry for one minute. Add the ginger-garlic paste and beaten egg and fry again for two minutes. Next add the turmeric powder, red chilly powder, cumin powder, dry mango powder, chaat masala, garam masala and saute them. Now add the keema, mint leaves and gram flour and saute for five minutes. Next mix in the potato-rajma mixture in the pan.Fry everything together again. The addition of beaten eggs and gram flour helps in binding the mixture well. Lastly, sprinkle some raisins.

Step 2

Make patties out of the batter. And shallow fry them. To make the burger cut out the burger buns in half. Apply the cucumber carrot sandwich spread, mayonnaise on one of the buns and the peri peri garlic dip on the other. Place the lettuce leaf and then put the keema tikki on each of them. Add the tomato and onion cut into rounds earlier. You may also add cheese to the burgers but here I have not done so. Also, add tomato ketchup if you wish to.

Our yummy Potato Rajma and Keema Tikki Burger is done. Enjoy it as a snack along with some french fries and a fruit juice 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!!!

Potato-Fenugreek Pakoda Kadhi


Hello dear buddies.Welcome back to my site. We all want to sometimes eat something unique and special. As we all know home cooked meals are the most sought-after ones, being equally tasty and healthier so I decided to make a good dish with curd and fenugreek being in a large amount in my refrigerator. Curds are used in almost all homes in India and also in the world either as a standalone dish or in combination with other ingredients to make something quite perfect. In one of my earlier blogs, I have made a similar recipe titled Plain Pakora Kadhi. This recipe is the second version of it with crunchy fritters of potato and fenugreek dipped in a tangy creamy yoghurt sauce. It’s a very sumptuous, likeable dish being one of my personal favourites. If you really want to enjoy the short-spanned winters as they are appearing to be, with complete fun, then you must all try the seasonal fruits and veggies and churn out beautiful eatables from them. If you promote healthy eating habits and lifestyle then this dish is a must try for all. Wishing everyone a very zesty, fun and healthy new year 2018. I hope you will try this recipe out and let me know how it went. Love you all. So let’s start with the fun part, it’s making—-

Ingredients:-For the pakodas-

  1. Potatoes(boiled)-2.
  2. Fenugreek Leaves-200 gms.
  3. Green Chillies(finely chopped)-3.
  4. Onion(finely chopped)-1.
  5. Gram Flour-250gms.
  6. Red Chilly Powder-1/2 tsp.
  7. Garam Masala-1 tsp
  8. Ginger-Garlic paste-1 tsp.
  9. Salt-According to taste.

For the kadhi—-

  1. Gram Flour(Besan)-4 tbsp.
  2. Yoghurt-2 cup.
  3. Onion(finely chopped)-1.
  4. Green Chillies(finely chopped)-2.
  5. Turmeric Powder-1 tsp.
  6. Red Chilly Powder -1 tsp.
  7. Asafoetida-A pinch.
  8. Garam Masala-1tsp.
  9. Coriander Powder-1 tsp.
  10. Kadhi Masala-1tsp.
  11. Water-As required.
  12. Vegetable Oil-1 tsp.
  13. Fresh chopped coriander-For garnishing.


Step 1

IMG_4461.jpgTo make the pakodas firstly boil the potatoes and cut them into very small pieces. Chop the fenugreek, onion, green chilies finely. Now take a bowl and add to it the boiled potatoes, fenugreek leaves, onions, green chilies, gram flour, salt, red chilly powder,garam masala and ginger-garlic paste and mix everything well. Now heat some vegetable oil in a kadhai and making medium-sized balls from the batter drop these in the oil and fry them out in batches. Alternatively, you can shallow-fry them in a pan or you can just roast them in the pan without using any oil.

Step 2

Take a kadhai and add vegetable oil to it. Next add some cumin, bay leaf and asafoetida to it. When it splutters add in some chopped onions and green chilies. Fry them for a minute. Take a bowl and add in the given amounts of gram flour or besan, yogurt and 1 cup of water to make a thin batter from it. Next add the masalas, salt, turmeric powder, red chilly powder, coriander powder,garam masala,kadhi masala and fry them for a minute. Now pour the curd gram flour batter in the kadhai with more water if need be to make a uniform sauce in the kadhai. Let it simmer for five to eight minutes on medium flame. Garnish it with finely chopped coriander.

IMG_4458.jpgOur Potato-Fenugreek Pakoda Kadhi is ready. Serve it with steamed rice, stir-fries of any vegetable and some tomato chutney.

Note:--You may drop in the pakodas in the kadhi and let it sit on gas for one minute and then serve or preferably you can dip the pakodas in the kadhi just at the time of serving as the pakodas may break being softer. The pakodas can be made from other greens too like spinach, spring onions, dill, and amaranth. You can also go for mixed vegetable and panir pakodas. They will taste equally nice.

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

Zucchini Fritters


A crunchy, tasty snack pack of zucchini fritters with potato and paneer, it is a real fun food in both preparing and eating it. It has a unique taste because of the zucchini and the known goodness of paneer and potato. It is really great to make for fun times, parties and picnics and will really make things better. So let’s start—


  1. Zucchini – 200 gms.
  2. Gram Flour or Besan – 250 gms.
  3. Rice Flour – 25 gms.
  4. Onion – 1.
  5. Green Chillies – 2.
  6. Potato – 1.
  7. Ginger-Garlic Paste – 1 tsp.
  8. Salt – According to taste.
  9. Panir – 1 slice.
  10. Garam Masala – 1 tsp.
  11. Red Chilly Powder – 1 tsp.
  12. Peanuts – 2 tbsp.
  13. Coriander Leaves – A handful.
  14. Cheese – 1/2 cup.(optional).


Step 1

Wash, scrape and grate the zucchini. Boil, peel and mash the potato. Finely chop the onions, green chilies, coriander leaves. Grate the paneer cube and crush the peanuts coarsely in a mortar-pestle or spice grinder.


Step 2 

Take a bowl. To it add the given amounts of gram and rice flour, remaining spices, i.e, salt, garam masala and red chilly powder. Now add to this mixture the grated zucchini, onions, mashed potato, green chilies, peanuts, coriander leaves, grated paneer and some grated cheese, though the last ingredient is optional. Now adding some water make a batter so that you can form small pakoras out of it on your hand.

Step 3

Heat oil in a kadhai and when it is hot start dropping small balls of the above-made batter into it. You can flatten the balls as I have done and give it some other shapes too. Fry them till browned and crisp.

Our crunchy and tasty Zucchini Fritters are ready. Serve it with yoghurt, mayo dip, mustard sauce or any other dip that you like.

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


Beaten Rice And Potato Cutlets


Hi everyone. This is one of my ‘ideas come alive‘ dish, cutlets made of beaten rice and potatoes having a funky marination and coated in gram flour. This is a tasty and a very new idea which I had some time back and I decided to share it with all of you. It can also be microwaved and the use of oil can be totally omitted. It combines crunch, taste, and class in itself and in here we see a modern usage of beaten rice apart from it being used traditionally in making pohas or eaten with curd. So let’s start to make our Beaten Rice And Potato Cutlets.


  1. Beaten Rice or Poha – 250 gms.
  2. Potato – 2.
  3. Gram Flour or Besan – 100 gms.
  4. Onion – 1.
  5. Green Chillies – 3.
  6. Salt – According to taste.
  7. Red Chilly Powder – 1 tsp.
  8. Garam Masala – 1 tsp.
  9. Ginger – A small piece.
  10. Water – As needed.
  11. Vegetable Oil – For shallow frying.
  12. Coriander Leaves – A small bunch.


Step 1

 Wash and drain the water from the poha. Boil the potatoes. Chop the onions, green chilies and coriander leaves finely. Grate the ginger.

Step 2

In a mixer grinder add the poha and boiled potatoes and grind them slightly coarsely.

IMG-3973.JPGStep 3

Now take a bowl and add the ground batter, the finely chopped onions, green chilies, coriander, grated ginger, gram flour, salt, red chilly powder, garam masala and mix everything well to make a dough. If the stuff of the dough is stiffer add a little bit of water but it depends on the consistency of the dough. You can also add panir in it. Make small cutlets of any shape you want from it.

Step 4 

Heat oil in a frying pan. Drop in the above-made cutlets in the pan and shallow fry them till lightly browned and crisp. Take them out and drain on tissue paper.

Our Beaten Rice or Poha Cutlets are ready. Serve them as a morning or evening snack with any dip of your choice.

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

Potato and Keema Tikkis


Hello friends. Today I’ll be sharing with you a tikki recipe made with chicken keema and potatoes which is perfect as evening snack quite tasty and spicy. I like this recipe a lot and is great for weekend surprises to be had with friends and family. So let’s start with making it—-


For the tikkis:

  1. Potato – 4.

To prepare keema fry:

  1. Chicken Keema – 100 gms.
  2. Onions(finely choped) – 1.
  3. Ginger – Garlic paste – 1 tsp.
  4. Tomato Puree – 1 tbsp.
  5. Cumin Powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Turmeric Powder – 1 tsp.
  8. Asafoetida – A pinch.
  9. Garam Masala – 2 tsp.
  10. Cashews and Raisins – A handful.
  11. Cumin – A pinch.
  12. Vegetable Oil – For shallow frying.
  13. Mint Leaves – 3-4.
  14. Salt – According to taste.

For Garnishing: Coriander Leaves.


Step 1 

To make the keema fry, take a pan and add 1 tsp of vegetable oil along with a sprinkling of cumin to it. When the cumin crackles add a pinch of asafoetida and finely chopped onions. Fry it till half done and then add the remaining ingredients- Cumin powder, red chilly powder, turmeric powder,garam masala,ginger-garlic paste, salt and the dry fruits mentioned above. Now add 2 tbsp of tomato puree and fry it all for two minutes. Next, add the chicken keema and mint leaves and adding some water fry all again for five minutes till the water dries up. The keema fry is ready. Let it cool.

Step 2

Boil 4 potatoes, deskin and mash them along with some freshly chopped coriander leaves. Mix the mashed potatoes in the keema fry and make tikkis out of them in any shape you want.

Step 3

Shallow fry the tikkis by coating them in some cornflour or gram flour and serve them with green chutney and onion rings.

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