Showing posts with label Indian. Show all posts
Showing posts with label Indian. Show all posts

Tuesday, 27 January 2015

Chicken Seekh Kebab

Chicken Seekh Kebab recipe or How to make chicken Seekh Kebab at home

Hey Lovely People!!

How are you doing?

Well, when I started cooking, I tried my hand at the cliche dishes which were loved by all and trust me Seekh Kebabs were the favourites. The ones I tried were so easy to make that I was surprised and shocked but yet they were delicious and you did not need the Barbeque or Tandoor or Oven to make them.

Chicken Kebab
Chicken Seekh Kebabs
Now, I am sure you must be drooling over the pic here. So I won't delay and here is the recipe:


  1. Chicken Mince with Fat, preferably in 80:20 ratio. This helps in tender kebabs.
  2. Chopped Onions
  3. Salt, Pepper, Garam Masala, Dhaniya powder
  4. Chopped green chillies
  5. Woodern Skewers soaked in water for 10-15 minutes.
  6. Oil

Sausage Masala with Pav

Sausage Masala with Pav Recipe

Hi Friends,

Had a long weekend? Now back to the grind? Lol...Tuesday Blues this time...!

Well, Lets beat the blues.

When you want to have a quick dinner which is no fuss and makes for a tasty meal,  this recipe of Sausage Masala With Pav is perfect. This actually reminds me of Bombay meal.

Sausage Masala with Pav
Sausage Masala With Pav
Cooking Time: 15 Minutes

Ingredients :
  • Any chicken sausage 
  • Onions finally chopped
  • Tomatoes thinly sliced 
  • Red chilli powder 
  • Garam masala 
  • Dhaniya powder 
  • Oil and butter 
  • Pavs

Monday, 4 June 2012

Cream Chicken - Delight for people who can't handle Spicy stuff

I know its been a long time since my last post. Just that I have been busy on weekends and haven't had the chance to really cook. But yeah last weekend was a perfect opportunity to cook something new which was very easy yet challenging. Easy, because the recipe is so simple, challenging because I always cook spicy stuff but this time the guest for Saturday dinner just cannot eat spicy food and I had to cook something mild. And their visit for long due and I had always promised for  good non veg meal. So I took it upon myself to cook Cream Chicken.

Cream Chicken
The delicious rich Cream Chicken
Now, its white gravy with Kasuri Methi and ground black pepper for texture, the chicken comes out so tender and immersed in rich thick gravy of cream and yogurt. When I was eating it, it just felt like wanting to have a chilled beer and eat it as appetizer. Yeah, you can eat it as appetizer because of thick gravy. In Delhi yeah we call this type of gravy as 'Lit-pita' which basically means not too dry yet no thin gravy.

Well, I actually couldn't thoroughly savor the taste of chicken as I also tried what my wife had cooked, paneer with capsicum and dal makhani. But the guests just went gaga over Chicken and its normal for my wife to tell me that my cooking always overshadows her's. Well mind you, she cooks really well too!

Now let me tell you, this dish is generally non-spicy like all white gravy dishes are, however you can add little more black pepper to spice things up. And yeah best to have this dish with parantha, believe me, it would be amazing experience! It actually reminded me of chicken that my wife bakes in oven which is also white gravy made with cheese and some stuff (I did not ask her the recipe). I keep telling her to make that baked chicken dish but she is so lazy in cooking non-veg! LOLS!

Tuesday, 15 May 2012

Ajwaini Murg Recipe

Ajwaini Murg Recipe Or Tangri Kebab Recipe

Well, I love the dry form of chicken as much as I love curries. But I cook this dish mostly because my wife love chicken and more so in dry form than in curry. Best part is, it’s very simple. And then there are 2 ways to cook it, either in pan or in oven.  I prefer the pan version because it’s not entirely dry but with some ‘gravy-ish’ masala, you know the juices of chicken with all spices that you use in marinade will be there.
Ajwaini Murg or Tangri Kebab
Ajwaini Murg or Tangri Kebab

Ajwaini Murg or Tangri Kebab
Ajwaini Murg or Tangri Kebab

So here we go, recipe for “Ajwaini Murg’:-


  1. 6-8 chicken drumsticks
  2. Ajwain
  3. Ginger Garlic Paste
  4. Salt
  5. Kasuri Methi (Dry)
  6. Garam Masala
  7. Curd (beaten smooth)
  8. Kashmiri red chilli powder

Monday, 14 May 2012

Kacchay Gosht Ki Dum Biryani - Magic of Potli Ka Masala

Kacche Gosht Ki Dum Biryani

Hi friends, Hope you have been eating good!!!

Well this time I am going to share my experience of trying out mutton biryani and that too with a risk of mutton not cooking up well. But, in my first try, it worked out really well. Mutton was cooked nice and proper and tender & rice was not sticky and done good! I have been cooking curries and grilled/roast non-veg dishes but it was long time back that I had tried Biryani as a token of thanks to someone. (My brother-in-law). It hadn’t turned out that good though.

Well, I know, just the thought of cooking biryani gives make people headache as its very complex in nature in terms of ingredients as well as the process and you do need the skill. And it also tests your knowledge of cooking utensils.  And it’s not a recipe in which you separately cook mutton and then mixed with cooked rice. NO NO NO. It’s not call Biryani for heaven’s sake!!!! That’s cheating!!!!
Kacche Dam ki Gosht Biryani

So, this time I thought of trying mutton biryani in which mutton is not pre-cooked but marinated and cooked along with half-done rice which is difficult. Its aptly names ‘Kachay Gosht ki Dum Biryani’. You may end of having mutton half-done or rice over cooked, either of which will spoil the dish. Also, I know many people don’t like to see those whole spices in their biryani like Cardamom, whole black pepper, cloves, cinnamon, etc. So, actually prepared this ‘Potli Ka Masala’ and boiled it in water and then cooked rice in that water. This adds all the taste and wonderful aroma of those spices without leaving any whole spices in the meal. Sounds tricky? Actually it’s easy!

Now, my fingers were crossed when it was simmering away on low heat but I was lucky enough to have it done just right. Biryani came out really delicious without being spicy (even my twin boys could eat it). Well along with briyani, the best companion is the raita. You may try your own variety of raita but I did what I like the most, Jeera Raita!!! Yummy!!!

Now this recipe, you basically half cook the rice. Layer it over marinated meat in a thick flat base (not round), layer is with some spices and then again layer with rice. You also seal the cover so that steam doesn’t escape, that is why it’s called Dum Biryani. However, tricky part is to ensure mutton is tender and cooked properly along with rice. Remember, add pure ghee in marinade and also while layering the rice because IF THERE IS NO GHEE, THERE IS NO BIRYANI.
Dum Gosht Biryani

Monday, 30 April 2012

Tandoori Chicken

Tandoori Chicken or Tandoori Chicken Recipe

So, many of my friends have asked me the recipe of Tandoori Chicken and how to get that 'Grilled Look', you know to make it look like its not home-made!

Well, to all my food maniacs, here is the recipe!

Tandoori Chicken
Tandoori Chicken

Preparation Time: 4-6 Hours

Cooking time: 45 minutes


First and Foremost, you will need the strong desire of a juicy outcome!

  1. 1 Whole chicken (about 800 gms)
  2. Salt
  3. Red Chilli Powder (preferably Kashmiri chili powder as it adds less spice and more color)
  4. Garam Masala
  5. Ginger-Garlic Paste
  6. Hung Yogurt (Hang curd in a muslin cloth for 2 hours to drain out the water. It will give you a dough like yogurt)
  7. Black Pepper powder
  8. Lemon Juice
  9. Mustard Oil. This is typical to Tandoori chicken.

Tandoori Chicken - King of the Grill

Now, for many North Indian (doesn't matter whether they are living in Delhi or Yorkshire), the ever delicious bite of 'Tandoori chicken' just can't be beat! Nothing different with me. I always had this fascination of having chicken (now I prefer mutton) made me ask, how they cook it? It was just my interest and taste buds for this dish that made me cook it in home microwave oven.

So, last weekend I told my wife that I am gonna roast a whole chicken and by seeing that twinkle in her eye just at the prospect of digging into some chicken made me even more determined to cook it really nice. I was not going to lose a chance to impress her! See this Tandoori Chicken Recipe which I made.

The Juicy and Tempting 'Tandoori Chicken'

Now for this dish, preparation is 75% of cooking! Because it takes hell lot of time just to prepare to start cooking! 1st marinade, 2nd marinade, wait for 4 hrs. And yeah...before all that marinade, slicing the whole chicken at the right places! But yeah, nothing looks hard or difficult when you enjoy doing it!

Voila! the whole chicken lying beautifully on his back, coming out of oven all grilled and rusty color! It just looked so tempting! It was so mushy, juicy and waiting to be explored! And you have to eat it to believe me when I say it was such an arousing experience! It felt like an act of love! :P