About Us


Hello there ! welcome to The Kitchen Clicks. Let me present myself.My name is Ashwini Thiagarajan, Iam a Happy home-creator. I like to share my cooking background.I began cooking in my school days.i recollect the main formula I learnt was making tomato rice other than making a decent coffee.once a companion of mine got jeera rice and chole masala.i truly adored it and requested the formula and imitated it.My guardians cherished it and it's diverse food for them as we eat parcel of south indian dishes and still this day the nourishment and taste I miss is of my mother.She is a great cook. Genuine cooking venture began after my Marriage.My Husband adores nourishment and my nourishment pundit as well.That made me investigating nourishment and venture up my cooking skills.My MIL is a decent cook and her claim to fame is non-veg which helped me to investigate the non-veg menus.I have a little girl who is my greatest team promoter and first devotee of my cooking.Many of my companions used to give extraordinary input of my cooking which urged me to begin a cooking channel. Yes,i began a youtube channel ENSAMAYAL as of late .you can show your affection by buying in to the channel.Also you can follow pages of ENSAMAYAL on facebook, twitter and instagram. Presently Iam here to share my plans and the narratives related with each dish.We are happy you are here to peruse and encounter our nourishment venture.

Our Recipes

Indian Shrimp and Lentils

Heat 1 tablespoon butter in a large wide pot or Dutch oven over medium-high heat. Add the shallot, garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the shallot softens, about 2 minutes. Add the tomatoes, 1/2 teaspoon garam masala, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the tomatoes are soft, about 2 minutes. Stir the lentils into the tomato mixture until coated, then add 3 cups water. Bring to a simmer and cook, stirring occasionally, until the lentils are tender and thick, 12 to 15 minutes. Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala and a pinch each of salt and pepper. Let stand 10 minutes. Heat the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes. Stir the spinach and coconut cream into the lentils until the spinach wilts; season with salt and pepper. Divide among bowls. Top with the shrimp and any juices; sprinkle with the cilantro.

Instant Pot Indian Butter Chicken

Toss the chicken with 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Set aside at room temperature. Stir the garlic, ginger, garam masala, paprika, cumin, turmeric and cayenne with 2 tablespoons water in a small bowl. Set an Instant Pot to sauté on high. When the pot registers hot, add 2 tablespoons butter and let melt. Add the spice mixture and cook, stirring constantly, until thickened and sticking to the bottom of the pot, 2 to 3 minutes. Add the tomato puree, sugar and 1/2 teaspoon salt, scraping up the bottom of the pot. Turn off the pot. Add the chicken to the pot; stir to coat. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid. Stir the remaining 4 tablespoons butter and the heavy cream into the pot.

Paneer: Homemade Indian Cheese

Line a large colander with a large double layer of cheesecloth, and set it in your sink. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient! Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect! Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta! Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes. Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.

Indian-Spiced Pepper Steak

Gather all your ingredients and place around large work area, near stove. Pat meat dry and cut it into 3 or 4 portions, then thinly slice the meat into strips against the grain of the meat. Place a small skillet with seeds and peppercorns over medium heat and toast a minute until fragrant. Place in spice mill and grind. Combine with chili powder, garam masala and turmeric. (Ready-ground spices can be substituted but toasted whole seeds and peppercorns that are freshly ground are a little deeper and bigger in flavor.) Peel and chop red onion. Seed and thinly slice bell pepper. Thinly slice or chop the fresh chili peppers. Seed if you prefer milder food or leave seeds in for extra spicy. Grate or mince ginger and garlic. Heat a large cast-iron skillet over medium-high to high heat. Add oil, 2 turns of the pan, and cook beef in single layer to brown and crisp, 2 to 3 minutes on each side. Season with salt and remove to platter. Add more oil, another turn of the pan, and add onions and peppers, toss 3 minutes. Add ginger, garlic and curry leaves and toss a minute more. Add beef back to pan, sprinkle in spice blend, toss to combine with peppers and douse with lemon juice, sherry or vinegar. Garnish beef with cilantro. Serve beef with rice or grilled naan, mango chutney and Mumbai Mule. Bring water (with or without aromatics) to a boil. Add rice and salt and cook in boiling water, 12 minutes. Rinse in strainer using HOT water, drain and remove aromatics if using.


Restaurant Manager

The Kitchen Clicks

James Roy

Restaurant Representative

The Kitchen Clicks

John Deol

Restaurant co-ordinator

The Kitchen Clicks

Edward Cren

Restaurant staff

The Kitchen Clicks

Lisaen Eddy


  • I had always made paneer by curdling the milk with buttermilk, and was afraid to use lemon juice thinking the taste would linger...but rinsing did the trick. Super easy - followed directions exactly. Great paneer.This was such an easy recipe and it turned out great the very first time. I have seen other recipes that require cooking to certain temperatures, but this method worked just fine without all the fuss.

    Rashmi Desai - Visitor

    I tend to eat vegetarian so when my husband was making chicken Tikka Masala, I decided to make my own paneer. This recipe was super easy and very delicious. The first time I made it I only chilled the cheese for 20 minutes and it fell apart in the sauce. The second time I left it in the refrigerator for several hours, which seemed to help it stick together better.

    Suresh Verma - Visitor

Get In Touch

Contact information


Lokhand Bazar, Gotane Wada, Nashik, Maharashtra 422001

  • 0253 250 3350