Sunday, May 20, 2012

MIND IT – Taste Yahi Hai

   Mind It is a vegetarian Quick service restaurant managed by Sonal Lahoti, who is an ambitious backdrop to cater South Indian delicacies in real authentic touch. In Mind It, Dosa is hero and Uttappam is heroine of the day. Delectable items stretches long and more, although Paper Masala Dosa, Kancheepuram Dosa, Olive Oil Dosa, Spinach Dosa, Podi Dosa, Special Ghee Dosa, Maharani Uttappam, Masala Idli, Five Taste Uttappam heightens the taste by dipping it in heavenly prepared Sambhar and assortment.

Mind it Plans to expand its unit very soon in Nagpur.

MIND IT, Shop No.8, Yashwant Stadium, Dhantoli, Nagpur - 440012.

For Reservations Please call: +91 -8177949231
                                                +91- 8446364846

Dedicate to Husbands by Housewives

From this colourful topic itself we would guess, this is most important write up for the housewives to impress their husbands with new food bits in their lunch box.

We know the morning situation in each house, how turbulent it is? Our dear home ministers are in heat to send their children and husband to their respective spot and more tension is there in preparing their lunch box stuff. We are in desire to include and keen to prepare different lunch box food items everyday. But it is boon for the housewives if something simple for them in morning time preparation…

Through my blog post, I produce the lunch box recipe named “Simple Pepper Chicken”. As like name this recipe is simple and viable to prepare quite easily in the morning. So taste is not same like usual pepper chicken this is something different in all spheres. 

Preparation is trouble - free but how you are going to preserve the taste and freshness till lunch time?

Please be wait.


Chicken Pieces – ½ Kg
Cumin Seeds – 1 tsp
Dry Redchillies – 1
Whole Peppercorns – 2 tbsp
Curryleaves – few sprigs
Turmeric powder – a little
Salt – to taste
Refined Oil – 2 tbsp


1. Boil the chicken separately with little turmeric powder.
2. Dry fry peppercorns, cumin seeds, curryleaves and salt. After that, make ready that in to fine masala powder.
3. Apply the masala powder in boiled chicken pieces well and reserve it for 2 hours.
4. Heat oil in kadai, drop marinated chicken pieces and fry it in the oil between 5 – 10 minutes. Better close the kadai with lid and keep the flame in simmer.

Aahh!!! Preparation over, cram the dish in lunch box might fed out the flavour and taste. For that, wrap the prepared simple pepper chicken in banana leaves which take care the freshness and taste.

As said in topic you dedicate the dish to husband and also one more is awaiting that you would adorn the kitchen queen title by your children and hubby in the evening.

Get back me with the Kitchen Queen title.


Are you ready to taste village fare, so it is a right time to taste lip smacking Sigappu Kozhi with me now.

Purely a deep South Tamilnadu gorgeous Sigappu Kozhi (dry red chicken) was on my plate in great looking which happened in my past recent village visit. After I tasted and sighed, it is a taste what I am looking in my long run recipe search to give better alternative to sukkha variety. It is a heavy task for housewives to prepare any curries, gravies that need different masalas, lots of pain in grinding, cooking attention and many more. But this all exempted in Sigappu Kozhi preparation after I heard and observed the recipe. Ohhh!!! feeling great and relax… 

Blend of masalas and oil over Sigappu Kozhi produces glossier and sure it shall be the girlfriend of other village style chicken preparation. In more, addition of small onions and country tomato merge with ginger, garlic paste guaranteed real earthy flavour to Sigappu Kozhi. A group around me broke up another secret and said use little fatty chicken parts though improves the taste and fragrance. Oh well I assumed fact, fact, fact, fact!!!!!
Lets we go to the iconic Sigappu Kozhi preparation.


Chicken Pieces – ½ kg
Refined Oil – 100ml
Chilli Powder – 2 tbsp
Salt – to taste
Chopped Small Onions – 10 nos
Chopped Tomatoes – 1 no
Cumin Seeds – ¼ tsp
Turmeric Powder – a pinch
Ginger, Garlic paste – 1 tbsp


1. Take a heavy bottomed vessel. In this add chicken pieces, refined oil, Ginger & Garlic paste, Chill powder and salt. Now mix all together well.
2. If required add 100ml of water. Now keep the vessel over flame and to be cook in simmer fire.
3. Alright take another kadai now, spoon little oil. Fine, oil starts heated, add cumin seeds. After it splutter add chopped onion and tomatoes at a time, stir it well,
4. Add little chilli powder and turmeric powder to the mixture, mix all now. Ok masala is ready now.
5. Ok come let’s see the condition of Sigappu Kozhi, Open the vessel. See, oil starts separting, chicken cooked, more fragrance and colour. Now drop the masala, mix all well.
6. Keep the Sigappu Kozhi for another 02 minutes in flame and then serve hot.  
Hey all, utmost taste is guaranteed and your comments are most welcome. Let it be sure Sigappu Kozhi on your today’s dining table. Then end up Sigappu Kozhi in little humor, at the time of hearing Sigappu Kozhi’s name I thought is this any movie mix of horror and romance?. But anyhow, later understand it is a recipe and compromise myself by saying horror = spicy / taste and romance = preparation / colour.
Happy and Enjoyable eating….


We require number of qualified / experienced professionals for following positions in our reputed restaurants in India. 

South Indian Cooks, Dosa Masters, Curry Cooks, Chettinadu Cooks, Chefs, Restaurant Managers, Waiters.

Reach us immediately.

Please feel free to contact    –
                                                  +91- 9894483445