Usually, I make a lot of these during the winter time. I’ve been away for more than a year now due to various changes in life. I’ve made this for the first time last winter. Now we are almost approaching fall and I am getting ready to make a dozen batches of these pies again.


For the Stew: 

  • Whole chicken breasts tenderized – 3
  • Coriander – 1 teaspoon
  • Chili pepper – 1 teaspoon
  • Olive oil –120ml, 1/2 cup
  • Black pepper freshly ground – 1 teaspoon 
  • Chicken stock –1200ml, 5 cups 
  • Butter unsalted –  75g, 5 tablespoon
  • Yellow onion chopped- 300g, 2 cups 
  • Garlic minced- 3 cloves 
  • All-purpose flour- 96g, 3/4 cup 
  • Heavy cream- 60ml, 1/4 cup
  • Carrots medium-diced, blanched for two minutes –  100g, 2 cups or more
  • Frozen peas- 300g, 2 cups
  • Pearl onions frozen small- 200g, 1 1/2 cups
  • Fresh parsley minced 25g, 1/2 cup

For the Pastry Top:

  • All-purpose flour plus more for rolling- 150g, 1 1/4 cups
  • Granulated sugar- 2 tbsp, plus 1 teaspoon
  • Kosher salt- 1/4 teaspoon 
  • Butter, unsalted, frozen- 8 tablespoon, 113g
  • Ice water- 3- 4 tablespoon 
  1. Coat the chicken breast with olive oil, add on a pinch of salt, coriander, black pepper and a dash of chili pepper. Flip them over and repeat. Bake them in the oven for 375° F, until the center is 170°. Let the chicken rest for about 20 minutes after removing it from the oven.
  2. To make the pastry crust use a food processor. Put in flour, salt, butter diced. Pulse it and start adding in some iced water. The butter will start to become pea sized granules. Add in a squeeze of lemon juice then, pulse it a little and add in 2-3 Tbs of ice water. The dough should have little pieces of butter that is unmixed.
  3. flour your pastry mat or plastic wrap. Knead the dough briefly. Put it in the fridge for about 15-20 minutes before giving it a final roll.
  4. In a large pot, add in half a cup of olive oil and butter (5 Tbs). Let the butter melt, after which add the onions with 1/4 tsp of salt. Cook it down until it becomes translucent. Add in minced garlic.
  5. Make sure to peel, dice and blanch ( boil for 2 minutes) the carrots before adding it to the pot.
  6. Add in 3/4 of a cup of all purpose flour to the onion and garlic mixture. Cook it on medium low for about two minutes. Once it bubbles up and becomes foamy add in 4-5 cups of stock.
  7. Cube the chicken, and put it back in to the baking sheet to observe all the oil and flavor.
  8. Add the cream, frozen peas, carrots and the pearl onions to the now thickened sauce. Give it a good mix and add in the cubed chicken and minced parsley. Make sure everything is well incorporated.
  9. Make a lattice out of the pastry dough. Roll them in between the plastics. You can cook the ahead of time and keep them in an airtight container and assemble it right before serving. You can cool them in the fridge if they start to get too warm. Measure out the size of the bowl and ramekin to cut around the pastry. Carefully transfer your lattice on the baking sheet. Mix one egg and cream to make an egg wash, brush them over. Bake them for 400° F for about 15 minutes until they are golden brown.
  10. Fill up the serving dish all the way to the top. To warm them up again, pop them in the oven on 350° F for about 10 minutes. Sprinkle with chopped parsley and top it off with the pastry lid and serve.


Kolhapuri Veggies Curry

Kolhapuri Veggies Curry

This is actually one of my most festive dishes. Every time I make it, it is always devoured by everyone. I do omit three things when I follow this recipe. Watermelon seeds, hing, and kasuri methi. You can also omit whatever you like to better suit your taste and or availability of ingredients. This recipe involves an extensive amount of ingredients but it isn’t hard to prepare. And in the end, you will have something quite awesome.



  • Cumin Seeds-1 sp
  • Cloves- 6 to 8
  • Black Cardamom- 4
  • Bay Leaf
  • Curry Leaves
  • Onion Paste- 1 Cup
  • Salt
  • Garlic- 1Tbs
  • Ginger- 1 Tbs
  • Green Chillies
  • Spices
  • Hing (asafoetida)- 1/4 tsp
  • Turmeric- 1/2 tsp
  • Red Chili Powder- 2 Tbs
  • Garam masala powder- 1 tsp
  • Cumin Powder- 1 tsp
  • Coriander Powder- 1 tsp
  • Tomato Paste- 2 large tomatoes
  • Green Peas- 1/4 cup
  • Paste of Watermelon Seeds- 2 Tbs
  • Paste of Cashew nuts- 2 Tbs
  • Cauliflower- 8 florets
  • Capsicum- 1 whole
  • Paneer- 1/4 cup
  • French Beans- 8 strings
  • Carrots
  • Kasuri Methi- 1/2 tsp
  • Tadka of Red Chillies- 5 whole
  • Corriander Leaves
  • Oil for cooking
  • Ghee- 2 Tbs



  1. Pour oil into a hot pan. Add all the whole spices, cumin, black cardamom and bay leaves. Sautee everything for a little bit.
  2. Add onions and wait for the onions to turn to a nice golden brown. Add garlic, ginger and green chilies.
  3. Add all the spices. Hing, turmeric, red chili powder, garam masala powder, cumin powder, coriander powder, tomato paste, with some water to make a gravy.
  4. Add green peas with the paste of cashew nut and watermelon seeds. Slow cook it on low heat for 15 minutes.
  5. Make sure you boil the vegetables separately so they are cooked. Also Fry the Paneer separately on all sides.
  6. Add all the vegetable and Paneer to the gravy. Bring it to a boil and simmer it for 20  minutes.
  7. Fry the red chilies in a separate pan with Ghee. Add it to the mixture, and sprinkle Kasuri Methi over the top.
  8. Garnish it with coriander leaves and you are done!


  • Whole cauliflower – 1
  • Eggs –  2
  • Olive oil – 1/4 cups
  • Breadcrumbs – 3/4 cups
  • Paprika – 2 tsp
  • Garlic powder – 1 tsp
  • Salt – 1 tsp
  • Pepper – 1 tsp


  1. Preheat oven to 375 degrees F.
  2. Chop cauliflower into small bite size pieces and place in a large mixing bowl.
  3. In a small bowl, whisk together 2 eggs and 1/4 cup of olive oil.
  4. Pour the mixture over the cauliflower and stir well. Make sure the cauliflower pieces are well coated.
  5. In a separate bowl, combine 3/4 cup of bread crumbs, 2 tsp paprika, 1 tsp garlic powder, 1 tsp salt and 1 tsp of pepper.
  6. Take the cauliflower pieces and drop them into the dry mixture.
  7. Once the pieces are covered in the bread crumbs place them on a prepared baking sheet.
  8. Bake for approximately 30-40 minutes.