How I made Indian style pasta and used the left overs to make a new dish.

Pastas are being introduced to Indians by the Italians. Since India has served a major role in the trade world from centuries, every type of people from different parts of the world have came up with their cuisines and each time the dishes have been influenced by the Indian culture and had made an infusion to create a new version of delicacy. Generally pastas are made from wheat flour mixed with water and eggs, and are given desired shapes.

You can add anything you want with pasta; be it egg, chicken, mushroom, etcetera. 

Here I’ve made a fusion of spices and pasta, combined together and it turned out too good.

Preparation time-15 min

Cooking time-15 mins

Total time– 30 mins

Let us make a list of the ingredients that we are going to need to make our pasta.

Pasta (any type of pasta) two hundred fifty grams.

One large sized onion chopped nicely.

Green chillies chopped nicely (two to three)

Garlic ( six to eight cloves) chopped.

Ginger (half a inch) chopped into small pieces.

Tomato sauce

Chilli sauce

Soya sauce

Cheese one cube

Salt to taste

Chicken pieces boiled, eggs scrambled, mushrooms chopped and boiled ( optional)

Capsicum one medium sized- cut into pieces

Cumin seeds- half tablespoon

Steps to cook– Heat water into a pan, add the pasta to it, boil for two to three minutes and drain the water . Put it aside.Heat another pan, add some oil to it. Now add the cumin seeds, green chillies, ginger, garlic and onions to it, add salt. Fry till golden brown.Now add the capsicum, the three types sauces, pasta, chicken, mushrooms, scrambled eggs, and mix well. Put the lid on, simmer the flame and let it cook for sometime. Now add the cheese by shredding it over the pan and put on the lid once again and turn off the flame.

Your pasta is ready to be served !

Now the quick recipe for the left over pasta. You’ll be needing mayonnaise, tomato sauce, sandwich bread along with the pasta.

For this the sandwich bread needs to be grilled. We’ll take two slices of bread, in mixing bowl mix the pasta along with the mayonnaise and place it on top of a slice. Now cover it with another slice and it diagonally. Your pasta sandwich is ready to eat. Have is as breakfast, or snacks or anytime whenever you’re feeling hungry.

Try out these recipes at home and let me know if you liked it.


Cook Punjabi dhaba style chicken bharta easily at home. The recipe contains a traditional bread recipe at the end

The chicken bharta is a bengali dish and the dish we’re going to make is influenced from punjabi style of cooking blended beautifully.

Bengal has people from almost every parts of the country including the foreigners for whom it served as a centre of meeting. And all these people has contributed to the unique cuisines of Kolkata. 

Let us get started with the list of ingredients that you’ll be needing for the recipe.

Preparation time- 10 minutes

Cooking time- 30 minutes

Total time- 40 minutes

  • Chicken half a kilogram (five hundred grams) boneless pieces
  • Two onions, large size sliced nicely
  • Two tablespoon of ginger and garlic paste
  • Four tablespoon of oil
  • One tablespoon cumin powder
  • Half tablespoon turmeric powder
  • Salt to taste
  • One tablespoon coriander powder
  • Three to four eggs
  • Half teaspoon cumin seeds
  • Four to six green chillies slit from the middle
  • Butter one tablespoon
  • Curd three to four tablespoon
  • Tomato puree one – fourth cup
  • Two to three tablespoons of kasuri methi (optional)
  • Two to three tablespoons fresh cream (optional)
  • Bay leafs
  • Red chilli powder 2 tablespoon
  • Garam masala powder – two to three teaspoons ( cinnamon, nutmeg, cloves, cardamom, white pepper)
  • Rose water

Preparation of chicken- to make bharta , after washing thoroughly the chicken should boiled first in water along with some salt until the rawness goes away. Check the chicken if cooked then put it in a pan and keep the stock for later usage. After sometime when the chicken cools down shred it with a fork in to very small strands so that it mixes well the masalas. 

Preparation of the eggs– boil three to four and carefully separate the yolk and the egg whites. Cut the egg whites into small pieces for garnishing. Now take the egg yolks in a bowl and mash it thoroughly put some drops of water if needed and keep it aside.

Preparation of the masala– cut the onions into thin slices. Make a paste of half the onions, ginger, garlic, along with the curd.

Instructions for cooking- Take a pan and heat it and put the oil in it. When the oil is heated enough put the green chillies, bay leaves, cumin seeds and onions to it and fry till golden brown.

After that put the masala paste in it, add salt, turmeric powder, red chilli powder, cumin powder z coriander powder and mix it well. Keep stirring continuously until the oil starts to leave. Now add the tomato puree and mix well. After 2-3 minutes as the chicken to it and keep stirring at some chicken stock is needed. When the chicken starts to mixes well with the masala add the mashed egg yolks to eat and some more chicken stock, simmer the flame and put the lid on let it go for sometime. After sometime when the smell of the masala is gone, and some butter and mix it well. When the chicken is cooked well with the masalas, put off the flame and add the kasuri methi, few drops of rose water, and garam masala to it. Garnish it with fresh cream and egg whites.

Your dhaba style chicken bharta is ready to be served !

You can have the chicken butter with any type of traditional breads like naan,chapatis, roti, tandoori roti, etcetera.

Here I’m sharing my favourite traditional bread recipe that also goes well with this particular recipe.

You’ll be needing flour half a cup, maida half a cup, salt, curd half cup, kachha awjain one tablespoon, half teaspoon, fresh herbs (optional), baking soda, hot water for kneading the dough. Put all the ingredients except water and curd and mix well. After that add the curd and start kneading the dough. Keep adding little amounts of water until the dough turns soft. Now put it in a untensil and cover it with a moist peice of cloth. Let it rest for half an hour. After resting the dough knead it once more before rolling it length wise to cut it into small pieces. Now roll the pieces into round shapes with the help of table and rolling pin. Cook it like chapatis adding some oil to it so that it doesn’t sticks on the tawa.

Your chapatis are ready to be served with the chicken bharta. You can also serve some salad if you want . Try it at home and let me know in the comments section how you liked it!


How to make egg chicken dum biriyani at home? – Kolkata style

Biriyani is Mughal delicacy brought to Indians and since then it has become very popular among the people. It is being treated as a very luxurious food item that Indians use to have on occassions, special days and to treat people.

Biriyani is basically a gentle mixture of long grained basmati rice with chunks of flavoured chicken, mutton, potato, eggs, nuts, raisins and full of aromatic spices. Biriyani can be served with papad, salads, raita, lassi, etc. Whatever and however the way you like it. So let’s get started with the recipe.

Basically the biriyani is made in three parts. One goes with the preparations of the ingredients, the second with the making of biriyani masala and the third with the layering and making of biriyani. Let us list the ingredients that we will be needing for making biryani that serves four people.

Long grain basmati rice 500 grams.

Chunks of chicken 500 grams and put some cuts on it before marination.

Four eggs boiled and fried.

Two to three potatoes cut into large pieces blunched with some salt.

Curd 100 grams Onions chopped nicely three to four large pieces.

Ginger 1⅐ inch

Garlic 15-20 cloves

Jeera powder one tablespoon

Paprika powder 1 spoonSalt as taste

Garam masala ( elaichi, cloves, cinnamon, jaifal, nutmeg, bada ilaichi, star anise) powder

Turmeric powder

Milk one cup

Rose water

Kesar 15-20 strands

Itar / biriyani essence

Kewra jal


Vegetable oil

Preparation of rice– Into a pan boil some water with a little amount of salt and put the rice in and boil it till half along with the the garam masala ingredients without being powdered. Once the rice is half ton put off the flame and let the dice dry for some minutes. While, rice gets rid of the extra water we will be preparing our chicken for the biryani.

Preparation of chicken-We have to keep the chicken marinated with some curd, turmeric, salt, garam masala, ginger garlic paste, onion paste and rest it for half an hour. After that put some oil and ghee into heated pan. Now put the chopped onions and the marinated chicken into the pan and mix it for some time. Let it cook and keep checking. Put some water if needed. Once it’s done put off the flame and add some itar to it.

Preparation of biriyani-Basically the biriyani is made by layering the rice and chicken and putting it for cooking. Before that put some Kesar strands, garam masala powder, kewra jal two to three drops, rose water two to three drops, itar half tablespoon into the heated milk and to aside. Now keep the utensil in which Biryani is to be made and after that put two to three tablespoons of ghee and brush it all over. Now we are good to go to start the layering process of the biryani. The layering is to be done in four to five layers. Put some amount of rice and spread it on the bottom and now and a layer of eggs, the chicken curry which we have made before, the potatoes now put 3 to 4 tablespoons of milk mixture and cover it with some rice and repeat same process.

When you are done with the covering process at the extra amount of milk mixture to it from the top. This helped me and retain is moisture. Cover the top with some newspaper and then place the lid and put something heavy on the top so that the steam couldn’t get away. Cook it for about fifteen to twenty five minutes under low flame. After the above time put off the flame and leave it for thirty minutes. This will help biryani to regain its moisture and the desired texture.

Now open get rid off the newspaper and placing the lid give the pot a nice shake so that all the ingredients mixes properly. Your biriyani is ready to serve!

Here I’m sharing the recipe of my favourite side dish that I always make while I’m making biriyani. It enhances the taste of the biriyani more. Give it a try !

Raita recipe– To make this raita we’ll be needing one medium onion chopped, cucumber chopped nicely, half tomato chopped nicely, two hundred grams of curd, chat masala one teaspoon, rose water 2-3 drops, salt, jeera powder half tea spoon, red chilli powder half teaspoon. Mix all the ingredients properly and it’s ready to complement your biriyani.