The Spice Pan

Chicken nugget is just as easy and simple as it looks. We often assume that the store-bought frozen nuggets ate the best, but the taste and excitement amplify once we make it at home. The flavour turns out to be really amazing, and the golden crispy crust adds more aesthetic appeal to the nuggets. Evening snacks are now sorted, try out this recipe and let me know how it goes. Have a wonderful day.   Ingredients 4 no. White Bread 500 g Boneless chicken salt as needed Black Pepper Powder a pinch 1.5 tbsp Ginger garlic paste 1 tsp soya sauce For coating 2 eggs (whisked) Breadcrumbs Refined Flour Method Portion the bread into small slices and blend into a fine texture. Wash and clean the chicken, cut it into small pieces. Add the chicken into the blender, along with the bread, salt, black pepper powder, ginger garlic paste. soya sauce. Whisk some eggs and keep it aside. Make small balls, and shape them into nuggets. Take three different bowls, refined flour in one, breadcrumb in the second

Mango pudding is a very simple yet delicious easy to go dessert. Here is my recipe for no over, no gelatin, and eggless mango pudding. Now that mangoes are in the season, this dish ensures that you get the proper taste of mangoes without adding any other flavors. The pudding sets perfectly, you can also play around as it jiggles. Try out this super simple recipe and your quick evening fix is ready. Ingredients 3 mango pulp 3/4 cup Sugar 1/4 tsp Salt 300 ml milk 1/2 cup cornflour Method Add the pulp of 3 mangoes into a blender, along with sugar and salt. Blend to a fine paste. Next, add 200 ml milk, give one more blend. In a bowl add 1/2 cup cornflour and the remaining 200 ml milk, and mix well. Heat a thick bottom container on low heat and pour the mango puree we made earlier. Keep stirring in between and scrape the sides if necessary. When the puree thickens add the cornstarch and milk solution. Make sure to stir continuously while adding the cornstarch slurry, or else there can be lu

Pulao is a quick fix for elevating rice to a whole new level. This is my take on masala pulao, with simple ingredients and spices, the peanuts provide the much-needed crunch. The most important element is surely the fried onions, mix it in good quantities. I personally like to have it with raita. You can also add vegetables of your choice, you can add them in between the cooking of masala. A simple and humble fix for your weekly lunch with your family.  Ingredients 3 cups Leftover Cooked Rice 4 Onions (sliced) 1 tbsp Ghee(clarified butter) 1.5 tbsp Vegetable Oil 3 Bay Leaf 2 Cinnamon Sticks 5 Green Cardamom 5-7 Cloves 1.5 tbsp Cumin seeds 4-8 strands of curry leaves 1 tbsp Ginger Garlic paste 1 tsp Coriander powder 1 tsp Cumin Powder 1 tsp Red Chilli Powder 1 tsp Turmeric Powder 1 tsp Sugar 3 green chilies (slit in between) 1.5 tsp Garam Masala Powder 1 cup roasted peanuts 2 tsp Lemon Juice 1 tsp Kewra Water Method Deep fry the evenly sliced onions on medium flame. When it starts to tu

Mango phirni is an amazing upgrade to one of the favourite desserts 'phirni'.   Summers are here, and so are the mangoes, so here is a very simple and easy recipe of mango phirni, that takes very few ingredients and the outcome? A delicious, rich and creamy pudding that melts in your mouth. The freshness from the mangoes adds a  new dimension to the 'phirni'. A must-try recipe for dessert lovers. Best served in an earthen ware kullad, with some nuts and mangoes from the top. Ingredients 1 Cup Rice 2 Mangoes 1 L Milk 1 cup Sugar 1/4 tsp Salt A pinch of Cardamom Powder Pistachios Chopped 10-12) Almonds Chopped (10-12) Method Wash the rice thoroughly until the water is clear. Soak in water for 45 minutes. Slice two mangoes, and add to a blender, blend until smooth. The smooth mango pump is ready. Once the rice is dried, add to a blender and blend coarsely, do not make a fine blend. Add 200 ml milk to the blended rice and give a good mix. Now take a thick bottom saucepan an

  A simple and humble to go breakfast recipe, that literally takes a minute sot put together with fresh and crunchy vegetables inside a protein that combines with melted cheese and caramelized onions being tucked in between two toasted pieces of bread. A perfect start to your bust breakfast morning, or a ready-to-do sandwich for both kids and adults. Method 1/2 cup Green Onions (chopped) 1 cup Carrots (juliennes) 2 cups Cabbage (juliennes) 4-5 Green Chilies (remove the membranes and chop finely) 4 eggs (for 2 sandwich) 1 onion (sliced) 1/2 tsp Sugar Red Chilli sauce Cheese Slice salt as required black pepper powder as required Butter as required Vegetable Oil as required Method Crack 4 eggs in a bowl, add some salt and black pepper powder, along with chopped green chilies, green onions, carrots, and cabbage. Mix everything well. Heat 1 tbsp vegetable on low heat, then add the egg mixture in a vertical line. Pour a little at a time so that it becomes easy to shape the omelet. Tuck in fr

Aam ka Achar \ Mango Pickle, we all know how mouthwatering it is. Every year in June my mother makes a complete batch of this amazing mango pickle, and this time I got the chance to present it to you. The main key factor is the aroma of the pickle. Personally, I love to top it with paratha and that becomes instantly my humble food. The pickle is really simple to make and takes at least 4 days to get ready. Once done the flavours seep deep inside the mangoes, even the skin becomes soft. Hope you will enjoy this family recipe, do try it out, and do let me know how it goes. Ingredients 2 kg Mangoes 4 tsp Methi seeds (fenugreek seeds) 18-20 Dry Red Chilies 1 cup White Mustard Seeds 3/4 cup Saunf (fennel seeds) 3/4 cup Jeera (cumin seeds) 2 tbsp Ajwain (carom seeds) Salt as required 2 tsp Kalonji (nigella seeds) 1.5 tsp Turmeric Powder 2 tbsp Kashmiri Red Chilli Powder 1 tsp Hing (Asafoetida) 1/2 cup Vinegar Raw mustard Oil Method Wash the mangoes well and clean them well either my hands or

No doubt this amazing dish was a gift from the Tibetan people who were eloping from Tibet after being raided by China to save their lives. Today this dish has become an icon all over India for the people. The filling and outer coating is the same but differs in the way of serving, some love it with Mayonnaise and Chutney while others love it with a Clear Soup and Chutney.  The fresh assorted veggies filled inside a thin layer of momo wrapper served with lip-smacking luscious chutney is a primary want for everyone.   Ingredients For the refined flour wrappers 2 cups Refined Flour salt as required 1 tbsp Vegetable Oil Water as required For the filling 2 tbsp Vegetable Oil 1 Onion finely chopped 3 Green Chillies (finely sliced) 2 tbsp finely chopped Garlic 1 cups finely chopped Cabbage 1 tbsp finely chopped Ginger 1 cup Capsicum (finely chopped) 1 cup Carrots (finely chopped) 1 tsp crushed black peppers 1 cup Green Onions (finely chopped) 1 tbsp Soya Sauce For the chutney 3 Tomatoes 2 Kas

Green Chilli Pickle or michi ka achar, is a very common pickle among every household in India. Some pickle takes time to process, and some are made instantly. This is how my mother makes her own green chilli pickle. It is an instant recipe meaning you don't have to wait until the complete picking process is done. The chilies used are quite spicy here, with the use of garlic and ginger for the required earthiness. If preserved this pickle can go on for a year. I love this with a hot aloo paratha topped with ghee.  Ingredients 250 g Green Chilli 1 cup White mustard 1 tbsp Ginger paste 1 tbsp Garlic paste Vegetable oil as required Salt as required 1/2 tsp Hing (asafoetida) 1/4 tsp Turmeric powder  1cup + 1/2 cup Vinegar Method Wash and clean the green chilies. Cut the chillies into 1-2 cm chunks. Blend the white mustard with 1 cup vinegar to get a thick paste. Heat 2 tbsp vegetable oil on low heat, add 1/2 tsp hing, be careful not to burn. Now add the garlic paste and ginger paste. Sa

Fried chicken is an absolute luxury, and we all want the same texture as the fried chicken we eat at KFC, don't we? This is my version of fried chicken that uses simple easy to find Indian spices, yet you get the same texture and an amazing taste. This easy recipe starts itself with the brining of chicken with buttermilk, let the chicken marinate overnight for best results, but if you are in a hurry, even 1-2 hours would do. A recipe that originated in Southern America, but now is a well knows dish across the globe, do not let it become soggy and serve with your favorite sauce. Share this recipe with your friends and family, and let me know how it goes. Ingredients For the marinade 6 chicken drumsticks, cleaned and washed  (you can use thighs or wings too) Salt as required Black Pepper powder as required 1/2 tsp Red Chili Powder 1 tbsp Ginger Garlic Paste 1 glass buttermilk For the flour mix 2 cups Refined Flour 1/2 cup Rice Flour 1/2 cup Cornflour Salt as required 1/2 tsp Red Chil