My Kitchen Stories

MONSOON SPECIALS 3
Potato bhaji with corn
www.mykitchenstories.net/post/potato-bhaji-with-co…

Shredded chicken with baked nachos and Salsa
www.mykitchenstories.net/post/shredded-spicy-chick…

Sweet potato fry
www.mykitchenstories.net/post/sweet-potato-fry

Sweet corn soup
www.mykitchenstories.net/post/sweet-corn-soup-comf…

Potato Croquettes
www.mykitchenstories.net/post/potato-coquettes-veg…

Croquettes
www.mykitchenstories.net/post/croquettes

Chicken Croquettes
www.mykitchenstories.net/post/croquettes-1

Rasam rice
www.mykitchenstories.net/post/rasam

Khichdi recipe 1
www.mykitchenstories.net/post/khichdi

Khichdi recipe 2
www.mykitchenstories.net/post/comforting-moong-dal…

Khichdi recipe 3
www.mykitchenstories.net/post/moong-dal-khichdi

Banana fritters
www.mykitchenstories.net/post/banana-fritters

PATHOLIS

East Indian Panmoris
www.mykitchenstories.net/post/east-indian-panmoris…

Patholis
www.mykitchenstories.net/post/patolis

Simple, delicious meals straight from my kitchen 👩‍🍳
Packed with quick, easy, and family-friendly recipes you’ll love
📖 Grab my ebook and start cooking stress-free today!

Delightful vegetarian recipes ebook
amzn.in/d/aXSlM5J

Simple, delicious meals straight from my kitchen 👩‍🍳✨
Made with love, just like I cook for my family every day
Quick, easy, and comforting recipes that anyone can make and everyone will enjoy ❤️
No stress, no fuss—just good food and happy moments
📖 Grab my ebook and let’s make everyday cooking simple and joyful together!
Simple delicious fish recipes
amzn.in/d/c9vRLvJ
East Indian bottle masala recipes
amzn.in/d/c9vRLvJ
East Indian bottle masala recipes
amzn.in/d/djogHaf

Traditional Indian festive sweets
amzn.in/d/gMSuI4G
As sweet as Christmas can be
Christmas sweets ebook
amzn.in/d/jhO9WgK

#monsoonspecial
#monsoonrecipes
#easyrecipes #cookbook #quickmeals #EbookLaunch
#EbookChallenge #kitchenstoriesebook
#familyrecipesebook
#familyrecipes

13 hours ago | [YT] | 5

My Kitchen Stories

MONSOON SPECIALS 2

Batata vadas
www.mykitchenstories.net/post/batata-vada-vada-pav

Samosas
www.mykitchenstories.net/post/samosas

Kanda bhaji / potato pakoras
www.mykitchenstories.net/post/onion-bhajiyas-onion…

Corn On The Cob
www.mykitchenstories.net/post/corn-on-the-cob

Aloo tikki
www.mykitchenstories.net/post/aloo-tikki



Potato and peas cutlets
www.mykitchenstories.net/post/potato-and-peas-cutl…

Chicken Frankie
www.mykitchenstories.net/post/chicken-frankie


Simple, delicious meals straight from my kitchen 👩‍🍳
Packed with quick, easy, and family-friendly recipes you’ll love
📖 Grab my ebook and start cooking stress-free today!

Delightful vegetarian recipes ebook
amzn.in/d/aXSlM5J

www.mykitchenstories.net

Skip the Carousel

1 2 3 4 5 6 7

1 day ago | [YT] | 5

My Kitchen Stories

MONSOON SPECIALS

DRY BOMBAY DUCK RECIPES

Dry bombay ducks and bitter gourd stir fry
www.mykitchenstories.net/post/dry-bombay-ducks-and…

Dry bombay duck chilli fry 4
www.mykitchenstories.net/post/dry-bombay-duck-chil…

Dry bombay ducks chilli fry 2
www.mykitchenstories.net/post/dry-bombay-duck-chil…

Dry bombay duck chilli fry 3
www.mykitchenstories.net/post/dry-bombay-duck-chil…

Sand Methi And Bombay duck Stir Fry
www.mykitchenstories.net/post/king-fish-curry-king…

Bombil Batata gravy
www.mykitchenstories.net/post/bombil-batata-gravy

DRY PRAWNS
Goan Kismoor
www.mykitchenstories.net/post/goan-kismoor

Dry prawns with Brinjal
www.mykitchenstories.net/post/dry-prawns-with-brin…

#dryfishrecipe
#drybimbayducksrecipes
#dryprawns
#mykitchenstories

Simple, delicious meals straight from my kitchen 👩‍🍳
Packed with quick, easy, and family-friendly recipes you’ll love
📖 Grab my ebook and start cooking stress-free today!

East Indian bottle masala recipes
amzn.in/d/djogHaf

Simple delicious fish recipes
amzn.in/d/c9vRLvJ

2 days ago | [YT] | 5

My Kitchen Stories

Lima Beans Curry
youtube.com/shorts/_XGGjprgDC...

Ingredients
250 grams lima beans
3 medium-sized onions, finely chopped
3 green chillies, finely chopped
1 tomato, finely chopped
1 tsp coriander powder
½ tsp cumin powder
¼ tsp pepper powder
½ tsp turmeric powder
1½ tsp tahini paste
½ cup finely chopped dill leaves
Salt to taste
1 tsp ginger-garlic paste
1 tbsp clarified butter (ghee)
Preparation
Soak the lima beans in enough water for 6 hours. Drain, rinse, and pressure cook with just enough water and salt to taste. Cook on high heat until the first whistle, then reduce the heat and cook for 2 more whistles. Allow the pressure to release naturally. Drain and set aside.
Method
Heat the clarified butter in a pan.
Add the finely chopped onions and sauté until they turn light brown.
Add the chopped tomatoes and green chillies. Sauté until the tomatoes become soft and mushy.
Add the coriander powder, cumin powder, pepper powder, turmeric powder, tahini paste, and ginger-garlic paste. Mix well.
Add a little water and cook for a minute, allowing the flavours to blend.
Add the cooked lima beans along with just enough water to achieve the desired consistency.
Simmer for 2 minutes.
Stir in the finely chopped dill leaves and adjust the salt as required.
Cook for another minute and serve hot.
Serving Suggestion
This wholesome and flavourful Lima Beans Curry pairs beautifully with steamed rice, jeera rice, chapatis, or crusty bread for a comforting meal.

#limabeans
#limabeanscurry
#pulses
#vegetarianrecipes
#pulsesrecipe

1 week ago (edited) | [YT] | 8

My Kitchen Stories

Rawas Fish Curry (Indian Salmon Curry)
A delicious and comforting fish curry shared by my dearest friend Vinita Dennis. With a few personal tweaks, this flavourful curry has become a family favourite. The combination of dried chillies, fenugreek, kokum, and fresh coriander creates a beautifully balanced curry that pairs perfectly with steamed rice.
youtube.com/shorts/4W5jJd8gkp...
Ingredients
For the Fish
300 grams  Rawas (Indian Salmon), cleaned and washed well
Salt, to taste
¼ tsp turmeric powder
½ tsp chilli powder
Marinate the fish with the salt, turmeric powder, and chilli powder. Set aside while preparing the curry paste.
For the Curry Paste
2 dried Bedgi chillies
3 dried Kashmiri chillies
4 curry leaves
½ tsp fenugreek seeds
1 medium onion, sliced
1 tsp ginger-garlic paste
Small ball of tamarind
For the Curry
1 medium onion, finely chopped
Few curry leaves
5 cloves garlic (about 10 g), lightly crushed
5 kokum petals
¼ cup finely chopped coriander leaves
Salt, to taste
Coconut oil, for cooking
Water, as required
Method
Prepare the Curry Paste
Soak the Bedgi chillies, Kashmiri chillies, and fenugreek seeds in a little warm water.
Add the tamarind, ginger-garlic paste, and curry leaves.
Allow everything to soak for about 30 minutes.
Transfer the soaked ingredients to a mixer jar.
Add the sliced onion and just enough water.
Grind to a smooth, thick paste.
Prepare the Curry
Heat some coconut oil in a pan.
Add the crushed garlic and curry leaves. Sauté until fragrant.
Add the chopped onion and cook until lightly browned.
Add the ground masala paste along with a little water. Cook for a minute, stirring occasionally.
Add most of the chopped coriander leaves, reserving a little for garnish.
Add the kokum petals and gently place the marinated fish pieces into the curry.
Add enough water to achieve a good curry consistency.
Simmer gently until the fish is cooked through.
Check and adjust the salt if required.
Finish with the remaining coriander leaves.
Serve hot with steamed rice.
Tips
This curry works beautifully with King Fish (Surmai), fresh Bombay Duck (Bombil), and Golden Anchovies (Mandeli).
For an extra layer of flavour, marinate the fish and shallow-fry it lightly before adding it to the curry.
Avoid over-stirring once the fish is added to prevent the pieces from breaking.
A simple, homely fish curry packed with flavour and perfect for a comforting meal with rice. 🍛🐟

1 week ago | [YT] | 1

My Kitchen Stories

Jowar Dosas (Sorghum Flour Dosa)

Light, wholesome, and naturally crisp around the edges, Jowar Dosas are a wonderful breakfast option when you want something nutritious and delicious. Made with jowar flour and Bansi wheat flour—known for its low glycemic index, lower gluten content, and easy digestibility—these dosas require no fermentation and can be prepared in minutes.

You can also substitute Bansi wheat flour with regular whole wheat flour.
youtube.com/shorts/9HVD2GRUx-...

Ingredients

For the Dosa Batter

1 cup jowar flour (using a 200 ml measuring cup)

½ cup Bansi wheat flour (using a 100 ml measuring cup)

Salt to taste

Spices

1 tsp coriander powder

½ tsp cumin powder

½ tsp chilli flakes or 2–3 finely chopped green chillies

Other

Water, as required, to make a smooth pouring consistency batter (not too thick and not too thin)

Clarified butter (ghee) for cooking

Method

In a mixing bowl, combine the jowar flour, Bansi wheat flour, coriander powder, cumin powder, chilli flakes or green chillies, and salt.

Gradually add water and whisk well to form a smooth batter with a pouring consistency.

Heat a dosa pan or non-stick skillet and lightly brush it with clarified butter.

Stir the batter well before each dosa, as jowar flour tends to settle at the bottom.

Pour a ladleful of batter onto the hot pan and spread gently if required.

Cook on medium heat and brush the edges with a little clarified butter.

Once the underside is golden and crisp, remove from the pan.

Serve hot with chutney, ketchup, or enjoy as is.

Tips & Variations

Herbs You Can Add

Finely chopped coriander leaves

Finely chopped dill leaves

Roughly chopped fresh fenugreek (methi) leaves

Dried fenugreek leaves (kasuri methi)

Dried pizza seasoning

Additional Tips

Stir the batter before making each dosa to maintain an even consistency.

You can add finely chopped onions for additional flavour and texture.

These dosas are best served hot and fresh.

#jowarchillas
#jowardosas
#sorghumcrepes
#savourycrepes

1 week ago | [YT] | 4

My Kitchen Stories

Tomato Chutney

A simple, tangy and flavourful tomato chutney that pairs wonderfully with dosas, idlis, uttapams, vadas  and chillas .

youtube.com/shorts/xrQrpVTAOF...

Ingredients
200 g tomatoes, roughly chopped
50 g onion, sliced
2 dried Kashmiri chillies
A small piece of ginger
2 garlic cloves
Salt to taste
1 tbsp oil
Method
Heat the oil in a pan.
Add the dried Kashmiri chillies and sauté for a few seconds.
Add the  ginger  garlic  and onions . Sauté until the onion softens.
Add the chopped tomatoes and cook until they become soft and pulpy.
Add salt and cook for another 2–3 minutes.
Allow the mixture to cool completely.
Transfer to a mixer jar and grind to a smooth texture  or according to your preference.
Serve immediately or refrigerate until required.
Tempering
1 tsp oil
½ tsp mustard seeds
A few curry leaves
Heat the oil, splutter the mustard seeds, add the curry leaves and pour the tempering over the chutney.
This chutney has a lovely balance of tanginess from the tomatoes and , gentle heat from the Kashmiri chillies, and depth of flavour from the ginger and garlic. It makes an excellent accompaniment to South Indian breakfasts and snacks.

1 week ago | [YT] | 2

My Kitchen Stories

Coconut chutney recipe:


youtube.com/shorts/Thwu-G7EZ8...

Coconut Chutney
Ingredients
100 g fresh coconut
5 green chillies
20 g peanuts
50 g onion, sliced
Small piece of ginger
A small piece of tamarind
Salt to taste
1 tsp oil
Method
Heat the oil in a pan and sauté the sliced onions until they turn lightly translucent.
Add the peanuts and stir-fry for 1–2 minutes.
Remove from the heat and allow the mixture to cool completely.
Transfer the sautéed onions and peanuts to a mixer jar.
Add the fresh coconut, green chillies, ginger, tamarind and salt.
Add a little water and grind to a smooth chutney. The consistency should be neither too thick nor too thin.
Transfer the chutney to a serving bowl.
Tempering
1 tsp oil
½ tsp mustard seeds
2 dried Kashmiri chillies, broken into pieces
A few curry leaves
Heat the oil in a small pan. Add the mustard seeds and allow them to splutter. Add the dried Kashmiri chillies and curry leaves and sauté for a few seconds. Pour the tempering over the chutney and serve.
Served 3 to 4
#coconutchutney
#chutneyfordosasidlis
#chuutney
#chutneyrecipe

1 week ago | [YT] | 6

My Kitchen Stories

Chickpea and Fresh Fenugreek Stir-Fry

A simple, wholesome, and nutritious stir-fry made with protein-rich chickpeas and fresh fenugreek leaves. This delicious dish pairs wonderfully with chapatis .

Ingredients
For the Chickpeas
250 grams chickpeas
Salt, to taste
Water, as required

Preparation: Soak the chickpeas in enough water for 6 hours. Drain, rinse, and pressure cook with just enough water and salt to taste. Cook on high heat for the first whistle, then reduce the heat and cook for 20 minutes. Drain and set aside.

For the Stir-Fry
3 bunches fresh fenugreek (methi) leaves
3 to 4 medium-sized onions, sliced
5 to 6 cloves garlic, mashed
3 green chillies, finely chopped
½ tsp cumin powder
¼ to ½ tsp pepper powder
½ cup freshly grated coconut
Salt, to taste
2 tbsp clarified butter (ghee)

Method
Remove the fenugreek leaves from the stems, wash thoroughly, drain well, and roughly chop them. Set aside.
Heat the ghee in a pan. Add the mashed garlic and sauté until fragrant.
Add the sliced onions and cook until they turn translucent.
Stir in the finely chopped green chillies and sauté for a minute.
Add the chopped fenugreek leaves and cook until they wilt and reduce in volume.
Add the cumin powder, pepper powder, and freshly grated coconut. Mix well and cook for 2–3 minutes.
Add the cooked chickpeas and mix gently until everything is well combined.
Adjust salt to taste and cook for another 2–3 minutes.
Serve hot with chapatis, rotis, or steamed rice.

A simple yet flavourful dish that combines the goodness of chickpeas, fresh fenugreek leaves, and coconut into a satisfying family meal.

#Chickpeastirfry
#chickpeawithmethi
#pulses

1 week ago | [YT] | 8

My Kitchen Stories

Spinach and Sweet Corn Pulao

A simple, wholesome, and flavourful one-pot rice dish packed with the goodness of spinach and sweet corn.

youtube.com/shorts/MdCIbdYyDp...
Ingredients
2½ cups basmati rice or pulao basmati rice
300 grams spinach (1 bunch), washed and chopped
200 grams sweet corn kernels (from 1 corn cob)
2 medium onions, finely sliced
2 medium tomatoes, finely chopped
2 green chillies, finely chopped
1 tbsp ginger-garlic paste
1 tbsp biryani masala powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp turmeric powder
1 tbsp dried fenugreek leaves (kasuri methi)
Salt as required
Oil and clarified butter (ghee) for cooking
Hot water (about ½ inch above the level of the rice)
Method
Wash the rice well and soak it in water for 10 minutes. Drain and set aside.
Wash the spinach thoroughly, drain well, and chop finely. Keep aside along with the sweet corn kernels.
Heat some oil and ghee in a heavy-bottomed pan . Add a little salt and sauté the sliced onions until they turn light golden brown.
Add the chopped tomatoes and green chillies. Cook until the tomatoes soften and become pulpy.
Stir in the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
Add the biryani masala powder, coriander powder, cumin powder, and turmeric powder. Mix well and cook for a few seconds.
Add the chopped spinach and sweet corn kernels. Cook for 2–3 minutes until the spinach wilts.
Add the drained rice and gently mix, ensuring the grains are well coated with the masala.
Sprinkle the kasuri methi over the rice and give everything a gentle stir.
Pour in hot water until it stands about ½ inch above the rice level. Adjust the salt as required.
Bring the mixture to a boil. Cover and cook on low heat until the rice is tender and all the water has been absorbed.
Allow the pulao to rest for 5 minutes before fluffing gently with a fork.
Serving Suggestion
Serve hot with raita, plain curd, pickle, or a simple salad for a comforting and satisfying meal.

#vegetarianrecipes
#vegpulaorecipe
#spinachsweetcornpulao
#pulao
#ricerecipe

1 week ago | [YT] | 0