Magical North and South Blend

Chicken In Poha Masala– of course Yummylicious
The easiest recipe, I would say


Marinate the ingredients below for 15 minutesFry Below separately
Chicken Legs (drumsticks)4Onion1 Medium
Curd2 tbspCurry leaves10 to 15
Chicken Masala (any)1 tbspTomatoes2 medium
saltto tasteoil1tbsp
Chat Masala1tbspBlack Mustard seeds1 tbsp
Dry mango Powder1tspGreen chilli (Slit)4
oil1tbspcoriander leavesGarnishing
Chili powder1 tbsp
oil (For Frying)2 tbsp

For Masala
1. Put 2tbsp Oil
2. Add Mustard seeds
3. Once they pop up, add curry leaves
4. Add slit green chili
5. Add onion
6. After 5 minutes add chopped tomatoes

For Chicken
Mix all the ingredients listed for chicken.
Keep aside for 30 minutes.
Fry chicken legs in 2 tbsp of oil in a separate pan.

cook for 3 minutes on each side on low heat and covered with a lid.

When both are done, It’s time to mix them.

Toss them in a pan nicely to mix evenly and cook together for 5 minutes for all the juice and flavor to be mixed.

Garnish with fresh coriander leaves.

and serve it hot on a plate with Roti or even Rice. yummylicious!

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Makai Di roti Te…

well..rhythm goes well with Sarson ka saag. A rarely known and tried combination is with shalgam (turnip) masala (semi-dry).
Its sweet and salty, tangy tomatoes make the taste happen!

Had an amazing dinner!
A must try…

Shalgam, also known as turnip, is a root vegetable popular in various cuisines. Here’s a simple recipe for Indian-style Shalgam Sabzi:


  1. Shalgam (Turnip) – 500 gm, peeled and cubed
  2. Onion – 1 medium, finely chopped
  3. Green chili – 2, chopped
  4. Ginger – 1 inch, grated
  5. Cumin seeds – 1 tsp
  6. Turmeric powder – 1/2 tsp
  7. Coriander powder – 1 tsp
  8. Red chili powder – 1/2 tsp
  9. Garam masala – 1/2 tsp
  10. Salt – as per taste
  11. Fresh coriander leaves – for garnish
  12. Oil – 2 tbsp


  1. Heat oil in a pan, add cumin seeds, and let them splutter.
  2. Add chopped onions, green chilies, and grated ginger to the pan. Saute until onions turn golden brown.
  3. Add the turmeric powder, coriander powder, and red chili powder. Stir well and cook for a minute.
  4. Add the cubed turnips, and mix well so that they are coated with the spices.
  5. Season with salt and cover the pan. Cook on a low flame for about 15-20 minutes, or until the turnips become tender. Stir occasionally to prevent burning.
  6. Once the turnips are cooked, add garam masala and mix well.
  7. Garnish with fresh coriander leaves and serve hot.

This simple, comforting Shalgam Sabzi goes amazing with makai ki roti and ghee Jaggery . It’s a great way to incorporate this nutritious vegetable into your diet.