Invigorating Lamb-नशीली गोश्त करी


Why this recipe? How is it green? How am I contributing to making this earth green by following four steps or less recipes?

Using Pressure Cooker for this recipe will take 10-15 minutes for the meat to cook whereas it will take 30-45 minutes in a regular pan. 

This recipe saves you : more than 70% of fuel energy and 30 minutes of your precious time that is about 16 to 20% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)

Allows you to explore your creative side. For vegetarian options, substitute lamb with baby potatoes, baby pumpkins, cottage cheese or other veggies.



1 tablespoon oil
1 daal chini (cinnamon stick)
1 chakraphool (star anise)
1 brown elaichi (cardamom)
2 green elaichi (cardamom)
50 grams of khus khus (poppy seeds)
2 tez patta (bay leaf)
6 palm sized pureed or finely chopped onion
2 medium sized pureed tomatoes
1 inch frozen ginger
2 inch frozen garlic
2 teaspoons meat masala/ curry powder
1 kilo lamb shoulder cut to small pieces
1 teaspoon red chilli (if you like it hot)
1 inch frozen green chilli or 2 fresh green chilies
1 teaspoon garam masala (All spice)
2 teaspoons salt

STEP 1. Put daal chini (cinnamon), chakraphool (star anise), elaichi (cardamoms) and tez patta (bay leaf) in heated oil, after 30 seconds to a minute add pre sautéed onion and poppy seeds or if using freshly chopped onion, sauté until onion are light brown.
STEP 2. Add lamb and meat masala , Stir for 2-3 minutes, add frozen ginger, frozen garlic, green chilli, salt and red chilli powder .
STEP 3. Sauté for 5-7 minutes and then add pureed tomato, and stir it well, add half a glass of water before you close the lid of the pressure cooker.
STEP 4. Cook on low heat for 10-12 minutes (or for three whistles) in pressure cooker or for 30-45 minutes in pan with lid on and add garam masala before serving.

HANDY TIPS:lambcurry

  1. You can replace lamb with pork, chicken, beef and baby potatoes or vegetables for vegetarian option.
  2.  Always wait for the steam in pressure cooker to release by itself. This is a safety precaution as well as retains all flavour of the food.
  3. Add a few drops of Kewra essence (a floral essence) to get that unique rich muglai flavour.

Quick Spinach Stuffed Chicken Picks


GLUTEN FREE- Loaded With Proteins and FIBRE -QUICK TO MAKE

COOKING TIME: 10-15 Minutes


2 Chicken breast fillet
100 grams Baby Spinach leaves
12 Pecan or walnuts halves
6 dried apricot or dates cut into half
50 grams grated cheddar or mozzarella cheese
1 fresh green chilli or 1 inch of frozen crushed green chilli
1 inch of frozen or fresh grated ginger
1 inch of frozen or fresh crushed garlic
2 teaspoon salt
1 teaspoon all spice powder
12 Bamboo picks
Cut Chicken breast into thin layers and make long stripes
STEP 1. Mix ginger, garlic, salt and all spice and make a paste.
STEP 2. Place chicken stripes on a cutting board and rub the garlic ginger paste,. Now you need to place rest of the ingredients to cover the surface of each stripe and roll the chicken stripe.  (Suggestion- start with placing spinach leaves, then grated cheese, one half of pecan/walnut and then one half of dried apricot/date on top end of the stripe).
STEP 3. Stick in a bamboo pick/toothpick making sure you take the nut/date into the pick and place all chicken picks on a baking tray or on the grill on barbecue.
STEP 4. Bake for 5 minutes at 400 degrees C and broil for 2 minutes at 550 degrees to give it the golden colour. If using barbecue, grill on high heat for 5-10 minutes.
Serve it with one of the delicious and healthy Yogurt dips
HANDY TIPS:thumb_IMG_1435_1024
1. This can be cooked in microwave also with convection option.
2.Put a dollop of  yogurt dip to give it a moist feel.
3. Always cook chicken breast on high heat as it cooks very fast and short time of cooking retains all its juices.
4. Be creative and replace spinach with basil or other herbs of your choice or roll a bacon strip outside to give a dramatic look.

CHICKEN TIKKA-जला भुना मस्त मुर्गा




COOKING TIME: 10-15 minutes

750 grams chicken breast cut into pieces
100g yogurt
4 inch frozen garlic or 8 crushed cloves
4 inch frozen ginger or 50 grams freshly grated
1 teaspoon salt
1 teaspoon red chilli powder
1 tablespoon meat masala powder
1/2 teaspoon orange food colour
For stove cooking: 1 tablespoon of sweet chilli sauce or 1 teaspoon of sugar

STEP 1 .Mix all ingredients and add boneless chicken except sweet chilli sauce and/or sugar (if using stove method). Leave it for 30 minutes, to get best flavours, you can choose to marinate it for lesser time or just cook right away.


  • On the Stove: Put marinated chicken on a heated pan with one tablespoon of oil, cook for 5 minutes on high heat with lid on and then add one tablespoon of any sweet chilli sauce or half a teaspoon of sugar. Cook for about 5 minutes with lid open on high flame. Chicken will be dry, little burnt and crisp with smokey flavour.
  • On the Barbecue: Put chicken pieces on BBQ sticks and put them on high fire for 5 minutes turning in between.
  • In the Oven-To bake place chicken on silver foil (poke holes in foil cause the chicken will let out water) and put in oven for 20 minutes.


Serve with one of the delicious and healthy Yogurt dips

BUTTER CHICKEN-मख्खनी मुर्गा बिन मख्खन के

With ready grilled/sautéed/roasted chicken tikka



Why this recipe? How is it green and quick? How am I contributing to making this earth green by following this four steps or less recipe?

Using Pressure Cooker will take 5-7- minutes whereas it will take 15-20 minutes in a regular pan. Using frozen chopped garlic and ginger will save 5-10 minutes of your time.

By using this recipe you save: 50% of fuel energy and 15-20 minutes of your precious time that is about 8 to 15% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)

Allows you to be creative.  For vegetarian option, you can choose to add cottage cheese, baby potatoes or veggies to substitute chicken.

COOKING TIME: 15-20 minutes


2 tablespoons oil
1 cinnamon stick (small)
1 star anise
2 green cardamom
5 pieces of cloves
5 medium tomatoes (pureed)
1 inch frozen garlic or 2 fresh crushed cloves
2 inch frozen ginger or 25 grams fresh grated ginger
1 teaspoon red chilli powder
1 teaspoon salt
½ teaspoon sugar
20 cashews or almonds (powdered)
200ml full cream milk
½ kilo grilled boneless chicken/chicken tikka

STEP 1. Put cinnamon stick, star anise, green cardamom, and cloves into heated oil until they get brown

STEP 2. Once spices are brown, add crushed tomato/puree, red chilli, ginger, garlic and sugar and cover the pot. Let it simmer for five minutes, then add powdered nuts with half a glass of water and cover the pressure cooker for 4-5 minutes (or if using a pan for 10-12 minutes).

STEP 3. Remove whole spices and run the hand grinder for 2 minutes right into the pan to make gravy smooth.

STEP 4. Add grilled chicken/chicken tikka (ready made or prepared using Four Steps or Less recipe of जला भुना मस्त मुर्गा (CHICKEN TIKKA) and 1/2 cup of milk to curry as it becomes thick. Let if boil for 5 minutes before you serve. If needed, keep adding milk to get the required density.

Handy Tips:thumb_IMG_0184_1024
1. The quick option is to use already grilled/roasted chicken tikka (or even raw boneless chicken) to add to the butter chicken curry.
2. If using raw chicken, smear cut chicken pieces with meat masala or curry powder, let it rest for 5 minutes and then add to the curry, let it boil for 15 minutes or until the chicken is tender.