Honey Glazed Pork

I have been promising all and sundry that I’ll pen down this recipe – ever since December. Well, finally here it is.


  1. Pork – 1/2 kg, washed and cubedPork 1
  2. Garam Masala* – 1/2 tbspPork 4
  3. Red Chilli powder – 1 tbsp
  4. Kashmiri Chilli powder ** – 1/2 tbsp
  5. Turmeric powder – 1/2 tsp
  6. Coriander Powder – 1 tspPork 3
  7. Green Chillies – 3 or 4, slit open
  8. Garlic – 20-25 cloves
  9. Ginger – a small piecePork 2
  10. Large onion – 3-4, sliced thinpork 6
  11. Tomato – 1, diced
  12. Curry Leaves – 1 stem
  13. Honey – 2 tbsp
  14. Curd – 1/2 tbsp
  15. Cooking oil – as required
  16. Salt – to taste

Rather than buy from outside, you can make the masala at home. Just take some cardamon, cumin seeds, cinnamon, cloves, pepper kernels and grind them up. You can even store it for future culinary ventures.

** You can even skip Kashmiri Chilli powder as it is for the colour, rather than the taste.

How to Make:

  1. Rub all the powders – garam masala, chilli powder, kashmiri chilli powder, turmeric, coriander, salt – together on the cubed pork pieces.
  2. Add the curd to this mixture. Rub them all together so that the meat is well covered with this mixture, and leave to marinate for 30 minutes to 1 hour.
  3. Once marinated, take the meat in a pressure cooker, and it will look something like this.Pork 8
  4. Add the green chillies, tomato and a handful of the diced onions to the cooker.Pork 9Pork 7
  5. Now close the pressure cooker lid, put on the whistle, and cook on low flame till one whistle blows. After that, increase the flame to medium and cook for another 15 minutes.
  6. Once this is done, turn off the flame, and keep the cooker aside. Do not attempt to open it now, as some more cooking will happen as the pressure goes off by itself.
  7. Next, we are going to saute the onions. Get a non-stick pan, and add oil to it. Heat it and once the oil is hot, add the remaining onions to it.
  8. Saute the onions for 5 minutes, then add the ginger, garlic and curry leaves. Saute again till the onions turn translucent.Pork 12
  9. Now, we are ready to open the pressure cooker. You will see that the meat is swimming in water even though we had added no water during the cooking process. This is because the water content in the meat oozes out while it is being cooked.Pork 10
  10. Add the meat to the non-stick pan, and start reducing the water content. You can also discard some of the water to speed up the process.
  11. Once the water has evaporated, then we are left with something like this-
    Pork 13
  12. Now, add the honey to the meat and cook for a few more minutes.
  13. You can stop at this point, if you wish to have a semi-dry dish. It is wonderful served with rice or chappathys.

For those of you who wish to have a dry dish, then read on. You would need some more sauces at this point of time –

  1. Plum sauce
  2. Worcestershire sauce (also called W Sauce)

Making a dry dish:

  1. Continue stirring the meat in the saucepan, while adding W Sauce and Plum Sauce. Caution: Plum Sauce means a slight sweetness, unless you want a very sweet dish, please use with discretion.Pork 14
  2. Keep stirring the meat in a medium flame. As it progresses, the meat keeps changing as shown –Pork 14Pork 15Pork 16Pork 17
  3. The end product should look something like this –DSCI0581

The best part about making a dry dish is that the meat and the fat becomes indistinguishable and equally tasty. So, cholestrol-watchers, beware!

Enjoy with chappathy or rice.



Paneer Butter Masala

Paneer Butter masala

This weekend I tried my hand at a perennial Indian favourite – Paneer Butter Masala.

reI don’t know if this is really how Paneer Butter Masala is made – but the following recipe is definitely a very tasty one.


  1. Paneer –  250g, cubedPaneer - Cubes
  2. Butter – a small stick
  3. Cumin seeds (jeera) – 2 pinches
  4. Tomato – 2
  5. Cashewnuts – half a handful
  6. Ginger – a small piece, finely chopped
  7. Garlic – 5-6 cloves, finely choppedGinger-garlic
  8. Kashmiri chilli powder – 1 tbsp
  9. Turmeric powder – ½ tsp
  10. Garam masala – 1 tspChilli-turmeric-garam masala
  11. Sugar – 2 tbsp
  12. Salt – to taste

How to Make:

  1. Leave the cashews to soak in hot water for 30 minutes or so.
  2. In the meanwhile, puree the tomatoes in a food processor, making sure there are no pieces left. Keep aside.Tomato Puree
  3. Take a saucepan and heat it on high flame. Once hot, add the butter and turn down flame to simmer.
  4. Add cumin seeds and sauté for 15 seconds before adding the next set of ingredients.Butter and Sumin seeds
  5. Add 1 tbsp sugar and again keep sautéing, till the sugar turns sticky and brown.
  6. Add the chopped ginger and garlic, and sauté for a minute or two, till it starts turning brown.
  7. Now, pour the tomato puree into this, and increase the flame a bit. Add the chilli powder. Turmeric powder and garam masala to this mixture and turn down the flame again to simmer.
  8. Now, we need to keep stirring the mixture, till the water has almost evaporated and the oil starts separating out (as shown in the pictures).Oil separating
  9. Pour  one and a half glasses of water in the pan and keep stirring. Add salt to taste.
  10. Take 3 or 4 cubes of the paneer and crumble it up. Add it to the pan – this is to add some thickness to the curry.
  11. Now, puree the cashewnuts along with the hot water in which it was left to soak. You will get a milky liquid – again, make sure that there are no cashew bits left, else the curry will have a gritty texture, instead of the creamy one we are aiming for.
  12. Now, increase the flame, and once the mixture starts boiling, add the remaining cubes of paneer.Paneer added
  13. Once the paneer is in, don’t stir too much, or it may crumble.
  14. Pour the cashew milk into the saucepan.  Stir a bit more and finally add the remaining 1 tbsp sugar.Cashew milk added

Paneer Butter masala

Your paneer butter masala is ready.

Garnish with chopped coriander leaves to add that extra fragrance. Serve hot with chappathi, roti or parathas.

Chinese Spaghetti

The Final Product

Yesterday, I tried my hand at cooking spaghetti – and it turned out to be pretty good, even though I do say so myself. Here is the recipe I followed –


  1. Spaghetti
  2. Garlic – 8-10 cloves, chopped
  3. Onion – 2, chopped Garlic and onion
  4. Carrot – 1, gratedGrated Carrot
  5. Beans – 8-10, choppedChopped beans
  6. Eggs – 2, beaten
  7. Olive oil – as required
  8. Spaghetti
  9. Sweet and Sour Chilli Sauce – as required
  10. Dark Soy sauce – 4-5 drops
  11. Salt – to taste

Mode de Cuisson (a.k.a How to Make the Stuff):

The Mixture –
  1. Take a non-stick pot, and heat it on a stove to get it completely dry.
  2. Add olive oil, turn up the heat, and wait till the oil heats up.
  3. Once the oil is hot enough, put the heat on simmer, and add the chopped garlic and onions to it.
  4. Stir, so that it doesn’t burn, till the onion has turned colourless.
  5. Add the beans and grated carrots to the mix, and keep stirring.Carrots added
  6. Now, make a small pit in the centre of the vegetable mix in the pot, and add the egg inside. Wait a bit for the egg to start cooking, and then start stirring just the eggs in the pit till you see egg lumps forming inside. Wait a bit more and then mix it with all the vegetables. [By waiting till the egg lumps start forming before mixing with the vegetables, we can ensure that the veggies don’t go all soggy and will retain its crispness.]Egg pit
  7. Once the eggs have cooked well and mixed with the vegetables, add the chilli sauce. Keep stirring till this also blends in. You will start to get a wonderful aroma now.Cooked eggs
  8. Add salt to taste, and the soy sauce to the vegetables. Keep stirring to mix well.
Now you can turn off the heat, and get to work on the spaghetti.
The Spaghetti –
  1. I first broke the dry pasta in half, so that the spaghetti fitted into my boiling pan. But you can also go without this step, if you half a large enough pan.
  2. Take some water in a pot, and get it boiling.
  3. Pour some olive oil over the water, and drop the pasta into it.Olive oil and pasta
  4. Now wait for about 10-12 minutes for the spaghetti to cook fully. You can test it by stirring the strands around, and trying to take a bite of it to see whether it is done. When the spaghetti is done, it will have lost its deep golden hue, it will no longer resemble a stick and will instead be limp and you can bite into it.
  5. Add some salt to the pasta before straining out the water.Strained pasta
The Grand Finale –
 For the final act, once again turn on the heat over the pot of vegetables, and add the spaghetti to the veggies. Toss them together, till the spaghetti is well coated with the veggies and sauces.
The Final Product
Now enjoy with a glass of wine and some ketchup.
Mmmmmm….the aroma is quite appetizing. Let me go ahead and take my advice to enjoy it 🙂

Egg Chutney

This is the first time I am venturing into the scary world of posting recipes – beware to all and sundry. It tastes good to my palate and hence shared on my blog.

Alright, now to get on to the business at hand – How to Make an Egg Chutney.

Take 2 onions and peel them neatly – like this:Onions

Also, take a tomato, some green chillies and curry leaves.Green chillies, Tomato and curry leaves

Now, slice up the onions, tomatoes and green chillies.All Diced

Get some garlic and ginger and again, dice them up as well. You just need to dice them up since you will be sauteing them in oil and them will blend in with the dish.garlic and ginger

Also, you need some spices for this preparation – about 1/2 tsp garam masala, 1/2 tsp chilli powder, 1/2 tsp coriander powder.

Pour some oil in a non-stick pan (I used coconut oil for the lovely scent) on a low-flame and add the diced onions to it.

When the onions have turned translucent, add the ginger and garlic.

After sauteing this for a while, add the green chillies.

Then add the curry leaves to the sauteed mixture.

Stir this for a minute or two, and add the diced tomatoes.

Stir this and try to blend the tomato into this mixture. Then add the powders and blend well.Tip: Adding the powders directly to the hot vessel will ensure that the spices are roasted well and helps in enhancing the flavor.

Next, add about 3/4 glass of water to the mixture.

Add some salt to taste. The dish should look something like this by now.

Now, for our main ingredient – 2 eggs.

Crack open the eggs and pour it directly into the mixture.

Blend the eggs into the dish by stirring continuously. Remember to always keep the pan on a low flame.

Stir, stir, stir. There’s nothing more you can do now. The dish is done when it looks like this –It will be a semi solid mixture which will easily come off the sides of the pan.

Serve and enjoy with chappathis or roti.