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WELCOME TO SPICY TIPS – An Indian Recipe Blog!

Spicy Tips is a guide to authentic Indian cuisine recipes. These homemade easy Indian recipes are made with very simple and easily available ingredients. Our recipes include Indian vegetarian recipes, Indian non-vegetarian recipes that are quick and easy to make. The best part about simple Indian recipes is that, one can always substitute a spice with another spice or a vegetable with another vegetable and still enjoy an awesome Indian meal.

Baked Boneless Chicken Thighs

November 3, 2014

I just came up with this recipe on the fly and luckily it came out awesome. Juicy, tender and succulent!

You will need:
2 lbs Skinless boneless chicken thighs
1 tbsp Minced garlic
1 tsp Crushed black pepper
1/2 tsp Turmeric
1/2 tsp Cummin Powder
Salt to taste

Pre-heat the oven to 425 degrees.
Mix all the ingredients together. Notice I didn’t use any oil, because the fat from the thighs will help cook the meat.
Place the marinated chicken on parchment paper in a deep baking pan. This will help not dry out the chicken while baking.
Bake for 20 mins in 10 minute intervals.

I served with asparagus sauted with butter, salt and pepper and baked potatoes.


Mean Green Dip

December 3, 2013

Mean Green DipMakes 1 cup
Age: 6 months up
Toddler serving size: 1/2 cup

Calories: 120

You will need:
1/2 medium sized potato
1/2 banana
1/4 avocado
1 tbsp heavy whipping cream


  1. Peel, cube and boil the potato.
  2. Mash all the ingredients.
  3. Serve as is for younger kids or with pita chips/bread sticks for older kids.

Eggless Chocolate Cake

September 2, 2011

This recipe is dedicated to all my vegetarian friends who love cake but are restricted to only the eggless variety. Now with a little experimentation here and there one can substitute chocolate with their favorite flavors and enjoy as much.

Eggless Chocolate Cake

For the cake:
1 ½ cups all-purpose flour (maida)
¼ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
14 oz sweetened condensed milk
¾ cup melted butter
2 tsp vanilla extract
¾ cup water

For decoration:
¼ cup mocha or hot chocolate powder
¼ cup melted unsalted butter
¼ cup crushed nuts (almonds, pistachios)
3 tbsp sweetened chocolate syrup


  1. Pre-heat the oven to 350 degrees F. Grease a 9” round cake tin with vegetable oil or butter.
  2. In a mixing bowl, sieve together flour, cocoa powder, baking powder and baking soda. Press the lumps gently that form in the sieve.
  3. Add in the condensed milk, melted butter, vanilla essence and water.
  4. Mix the ingredients with a spoon just until the mixture is uniform and smooth. There is a possibility for tiny lumps, but doesn’t matter too much.
  5. Pour the batter into the cake tin and bake for 40 minutes.
  6. Once done take it out of the oven and set aside to let cool.
  7. For the decoration, mix in the butter and mocha/hot chocolate powder stir until the mixture is like a smooth paste. Add or lessen butter to the desired consistency.
  8. Spread this mixture smoothly on top of the cool cake. Need to make sure the cake is cool or else the mixture will melt.  Now sprinkle the crushed nuts over this and use the chocolate syrup to draw some zig-zag design using a dripping spoon.


Rajma-Chori Dal ke Pakore

July 21, 2010

This energy packed nutrious snack is rich in Carbs, Protein, Vitamin B9, Calcium, Iron, Magnesium and Zinc. Ideal for those rainy days when you’d love playing card and table games or chit-chat over a cup of tea. Kids will love without any fuss and moms will be happy and content.

Rajma-Chori Dal ke Pakode

Makes 15-20 lemon sized pakore

You will need:
1 cup Rajma/Kidney Beans
1/2 cup Lal Chori Dal/ Adzuki Beans
1/2 medium onion, finely chopped
3-4 green chillis or to taste, finely chopped
1 tbsp ginger-garlic paste
1 tsp cumin seeds
10 sprigs of cilantro/coriander leaves
1/2 tsp red chili powder (optional)
1/2 tsp ajwain (optional)
1/2 cup rice flour
Salt to taste
Oil for deep frying


  1. Wash and soak the rajma and lal chori dal in water overnight.
  2. In a pressur cooker, cook the rajma and dal in 3 cups of water (or adjust according to the size of the pressure cooker) and let 2-3 whistles.
  3. Once cool, drain the water and transfer the cooked rajma and dal to a food processor and blend into a coarse paste.
  4. In a mixing bowl, add the chopped onions, chopped green chillies, ginger-garlic paste, cumin seeds, chopped cilantro, rice flour, salt and the rajma-dal paste. If you want add the optional ingredients too.
  5. Mix well.
  6. Heat oil in a deep frying vessel.
  7. Once hot, drop a lemon sized scope of the mixture and fry to a dark golden brown color.
  8. Serve hot with mint chutney and tomato ketchup.

Kheema Puff

July 9, 2010

Kheema Puff

You will need:
1/2 kg minced meat (you can use any meat you prefer for this recipe – personally I use lamb/mutton)
2 tbsps oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tbsp garlic -ginger paste
2 tsps coriander powder
1 tsp cumin powder
1 tsp garam masala
2 medium-sized tomatoes chopped fine
Juice of 1/2 a lime
Salt to taste
Chopped coriander leaves to garnish
1-2 sheets of frozen pastry puff sheets
2 tbsp water

Kheema filling

  1. In a wok heat oil and add the cumin seeds. Cook till they stop sizzling.
  2. Add the onions and fry till they turn a pale golden color.
  3. Add the ginger-garlic paste and fry for 2 minutes.
  4. Add the minced meat and fry for 5 minutes.
  5. Add all the spices – coriander, cumin, garam masala and salt to taste.
  6. Continue to brown the minced meat well.
  7. Add the tomatoes and cook till they are soft.
  8. Turn the fire off and add the lime juice. Mix well.
  9. Garnish with chopped coriander leaves.

Prepare the puffs

  1. Preheat the oven as per the instructions on the pastry puff box.
  2. Semi-thaw the sheets and cut them into smaller squares.
  3. Now the size depends on how much you want each puff to be, so depending cut them into 4/6/8 squares.
  4. Again cut the squares diagonally to make triangles.
  5. With a spoon, scoop kheema and place it in the center of the triangles.
  6. Now dip your fingers in the water and run them along the edges of the triangles.
  7. Bring one side of the triangle towards the centre of the triangle till you are able to cover the kheema filling on that side.
  8. Bring the other side to overlap the previous fold.
  9. Now press lightly so that the folds don’t open.
  10. Press the triangles at the base where all the folds meet each other so that the kheema doesn’t fall from the bottom.
  11. It should resemble an open envelope with the kheema filling.
  12. Now once the oven is pre-heated put the filled puffs in as per the instructions on the pastry puff box.

Your kheema puffs are nicely puffed and golden brown, ready to be served with some tomato ketchup and mint chutney.

Pudina chutney (Mint chutney)

July 2, 2010

You will need:
1/2 cup Mint leaves (no stalks)
1/2 cup Cilantro
1/2 tsp cumin seeds
1/2 medium size Tomato
2-3 cloves of garlic
Green Chilies to taste
2 tbsp Lemon Juice
Small ball of tamarind or to taste
Salt to taste


  1. Wash the mint leaves and cilantro. Blend together with all the other ingredients to a fine paste.
  2. Serve with snacks like dhoklas, samosas, pakodas, papad. Also use it as a spread on sandwiches


  1. Mint Chutney when refrigerated has a shelf life of about 7-10 days. For a longer shelf life freeze.
  2. If you want the chutney to be a little thick, add a little onion. Be careful though, you will need to adjust the spiciness accordingly.

Lauki / Doodhi Ki Sabzi

June 11, 2010

Lauki also know as bottle gourd is a vegetable with a load full of health benefits. It’s juice is known to lower cholesterol and Madhura swears by it. It is rich in iron, protein and fiber. Unfortunately, there aren’t many interesting recipes to enjoy this great vegetable. I tried this recipe I remember from childhood my mom used to prepare, of course no one can beat mom’s cooking. But here it is. Hopefully you guys will enjoy just like my husband and I did.

Serve 2-4

You will need:
10-12 inch lauki / doodhi / bottle gourd
1 cup finely chopped onion
2 tbsp chopped green chilli
2 tbsp chopped garlic
10 sprigs coriander leaves
Pinch of hing
1 tsp cumin seeds
1/2 tsp red chilli powder (optional)
1/2 tsp tumeric powder
3-4 teaspoons oil
Salt to taste
2-3 cups of water

Peel and cut the lauki into 1 inch cubes and soak in water
Heat oil and add garlic and onions. Let turn golden brown
Add the green chili
Add cumin seeds, hing, turmeric. Stir for 30 sec
Add the lauki and 2-3 cups of water
Add salt
Cover cook for 20 mins
Garnish with chopped coriander leaves
Serve with rotis, chapatis or bhakris