Tawa Fish Easy Recipe (Tawa Macchi)

Cuisine : Indian Main Course

Serves : 2 pax


  • Fish Boneless 500gms
  • Onion medium 3 pcs
  • Tomato medium 3 pcs
  • Ginger-Garlic Paste 3Tbsp
  • Curd 100 grams
  • Salt to taste
  • Haldi to taste
  • Garam Masala to taste
  • Red Chilly Powder to taste
  • Kasoori Methi
  • Coriander Green Chopped
  • Vegetable for Grilling


  1. Marinate the Fish with Ginger-Garlic paste, Curd, Indian Spices and keep aside
  2. Cut the onion into Jullians and cook till golden brown
  3. Add Ginger Garlic paste then tomato Purée and cook till gravy is ready
  4. Grill the Fish till golden brown then pour the gravy into it
  5. Cook for 10 minutes then add Kasoori Methi and Chopped Coriander
  6. Serve hot with garnish and plating


  • While cooking the fish make sure to cook with soft hands so that pieces of fish doesn’t break
  • The Marination of fish should be kept minimum of 20min
  • It can be served with Rice or Indian Breads



Grilled Cottage Cheese with Bell Peppers (Paneer Tikka Easy Recipe)

Cuisine: Indian Starter

Pax: 2pax


  • Cottage Cheese or Paneer 400gms
  • Hung Curd (Yogurt to be hung in a muslin cloth or strainer for minimum 2 hours)
  • Salt to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Dhaiya powder to taste
  • Ginger and Garlic paste
  • Mustard Oil 2 tbsp (optional)
  • Onion, tomato, capsicum 1pc each


  1. Cut the paneer into dice and boil them in hot water and keep and keep aside
  2. Mix Hung Curd with all the spices, mustard Oil and ginger-garlic paste
  3. Marinate the Dice paneer in the marination with vegetable like onion, capsicum, tomato
  4. Grill them on charcoal, oven or griller
  5. Serve hot with mint Chutney

TIPS: Boiling the paneer will make it soft and you can use the marinated paneer for 4-5 days keeping inside the refrigerator



Note: Vegans can use Tofu in place of Paneer and can marinate it with hummus to give a amazing flavour

Recipe of Hummus

Repost: Urooj Rishi, Chandni Chowk: Jughead Meets the Mughals — Charcoal + Gravel

You have probably experienced at least one huge buffet lunch, hosted by a visiting, green-card-holder relative, to bring everyone together in case someone passes away before the next time they visit. Fun times. I had the pleasure of being a part of one such buffet lunch and of course I was happy. Free food! I […]

via Chandni Chowk: Jughead Meets the Mughals — Charcoal + Gravel

Kukruri Bhindi with Roasted Peanuts Easy Recipe

Cuisine: Indian

Serves: 4 pax


  • Bhindi (Lady Finger/Okra) 1/2kg
  • Peanuts 100gms
  • Corn Flour 200gms
  • Refined Oil for Frying
  • Salt to taste
  • Garam Masala to taste
  • Chaat Masala to taste
  • Turmeric pinch
  • Coriander for Garnish


  1. Wash and Cut the Lady Fingers into diamond Cut (Slant cutting)
  2. Dust it with Corn flour and fry till crispy (Always fry it on a high flame to maintain its crispiness)
  3. Fry the peanuts too till golden brown
  4. Take a pan, add all the spices without adding any oil then mix the fried Lady Finger and peanuts together
  5. Toss till all the spices are mixed properly
  6. Garnish with Chopped Coriander and serve hot

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