Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Sunday, 12 February 2017

Amritsari Fish Fry Recipe

Amritsari Fish Fry Recipe

Craving for good North Indian Food  has made me try all those amazing staple dishes which are so common in northern part of the country. Amritsari Fish Fry is one of them and I have always wondered how do they make that marinated fish on the road side 'thelas' in Punjab, especially in Amritsar where it originated. It is a real staple in Amritsar or Punjab like you have chaat in Delhi or 99 Variety Dosa in Bangalore. Punjab has 5 rivers so all the fish is river water fish.

Ever since I have moved to Bangalore, I haven't found good food as per my palette and now I make those basic ones like Chicken Curry, Tandoori Chicken, Afghani Chicken, Chicken Malai Tikka and many more at home. They are healthy and taste even better as I make them with authentic ingredients rather than cheap alternatives.

Fish is another thing that I have started enjoying but purely in form of fried fish. Somehow I do not like Fish curry. But I love fried fish so much. One of the reasons I love fish it is that it is one of the easiest of non vegetarian foods. One that that I usually make is Tawa Fish Fry.

But this Amritsari Fish Fry is totally different thing. The taste and smell of Ajwain in the batter and sourness of lemon juice and Vinegar which has seeped inside the fish is a simple blast of flavours. Ajwain has another purpose apart from adding to the taste, it counters the gastric that is produced by combination of Fish and besan (Gram flour). But that's cooking, science and art both, isn't it?

Take a look at Amritsari Fish Fry that I make this weekend.

Amrtsari Fish Fry
Amrtsari Fish Fry

Amrtsari Fish Fry
Amrtsari Fish Fry

Amrtsari Fish Fry
Amrtsari Fish Fry
 Doesn't it look awesome? Trust me, make it in the day, chill your beer and you will thank me for the idea!

Let's see how can you make Amritsari Fish Fry, I am sure you know how to chill your beer.

Amritsari Fish Fry Recipe


Famous in Amritsar (Punjab) in India, this is simple yet full of flavours and a perfect snack.

Prep time:
Cook time:
Total time:
Yield: Serves 4

Seer Fish cut in Fillets. Any fish will do which has single bone
1 tablespoon lemon juice
1 tablespoon vinegar
1 tablespoon Ginger Garlic Paste
Sale to Taste
1 tea spoon Red Chilli Powder
1 tea spoon Ajwain
2 tablespoons Besan or Gram Flour
2 tablespoons Curd
1 Egg


First Marinade:
  1. Take fish fillets in a bowl.
  2. Add salt, lemon juice, red chilli powder and ginger garlic paste and mix well.
  3. Leave it for 20 minutes to marinade,.
This will ensure that that spice and lemon seeps into the fish.

Second Marinade
  1. Now add besan, vinegar, ajwain, curd and egg.
  2. Mix well and leave for marination for 10 more minutes.
Egg will help in giving crispness to the fish. Now heat the oil and deep fry the fish till it is golden brown, a little darker shade of brown actually.

When deep frying I use the a simple method, fry on medium first so that it gets cooked from inside and then turn up the heat to give that crispness.

Amritsari Fish fry is ready, serve it with onions, green chutney. Don't forget to squeeze a lemon on onions and may be little chaat masala on the fish. Oh, must not forget the Beer that is chilling in the fridge.

Hope you loved the recipe.


Saturday, 11 February 2017

Afghani Chicken Tikka Recipe

Afghani Chicken Tikka Recipe

Ask a Delhi guy like me what's my favourite snack to go with drinks on chilly winters nights while going boom boom with music in his car, answer will be Tandoori Chicken or Afghani Chicken. While Tandoori Chicken is little spicy, Afghani Chicken is for who love mild spices but is yet rich, juicy and succulent. Marinated in rich cream with other spices, it is grilled in tandoor (clay oven). Trust me, it is heavnly. Put more cream in it and you can reach sevneth heaven of culinary world.

I moved to Bangalore a year back and despite trying many places to satisfy my craving for good north indian food, I finally decided it was time to make it at home as I was unable to find anything with same taste that you get in Delhi.

I have tried many, Tandoori Chicken being on of the, you can find the recipe here. But Afghani Chicken was always on my bucket list and finally it is checked. Yay!!

But I did not try the conventional Afghani Chicken which is done with big chicken pieces with bone. I did the Afghani Chicken Tikka which is without the bone. A similar one I have tried earlier was Chicken Malai Tikka (Recipe link here) which is almost as good but different in taste.

Afghani Chicken
Afghani Chicken

Afghani Chicken
Afghani Chicken
See, how delicious it looks. Mainly it is white in color, has little color because of barbecue and it is done medium rare which means it is super juicy and melting soft inside.

I will now take you straight to the recipe so that you can stop drooling.

Afghani Chicken Tikka


Afghani Chicken is a famous dish up in north made with mild spices and paste of cream and Cashew nuts.

Prep time:
Cook time:
Total time:
Yield: Serves 4

750 gms Boneless Chicken cut into small pieces.
1 cup Cashew Nut Paste
1 cup cream
Ginger Garlic Paste
White Pepper Powder
1 Egg
Lemon Juice
Melted Butter for Basting

  1. First Mix all these things and marinade for 30-40 minutes.
  2. Now you can grill it in Oven or over a charcoal or electric barbecue.
  3. If you are doing it in Oven, pre-heat the oven first.
  4. Roast it at 200 degrees for about 15 minutes while turning half way through and basting with butter. Use the same method in Microwave if it has convection mode.
  5. It is best to do on charcoal as you can turn it over as and when and keep basting butter to keep it juicy. You just need to do it like 5-7 minutes on each side on direct heat.
  6. Take it off the heat and let it rest for 5 minutes.
  7. Resting is very important as chicken is still cooking off its own heat. Resting helps in all the juices settling down and this is a very critical step.
  8. Serve it with Onion and green chutney.
Now how easy was that. For this obviously you need special equipment like Convection, Oven or Barbecue but let me tell you it is worth it. Do try it!

Hope you will try it and enjoy the same.


Saturday, 4 February 2017

Steam Lemony Corn

Hi Guys,

After another long disappearing act, I am back. Bangalore has been keeping me busy with hardly anytime on weekends.

However, I am back with the bang as you can see that your favorite blog has a new look and much easier on the eye. And I promise you, recipes will keep on coming.

Just yesterday my wife went for veggie shopping and got a couple of corns from market. My kids love corn and so do I. But we miss the soft 'bhutta' that they sell in Delhi which is done in sand. It is oh so yummy and juicy. And I thought I might as well try something new. Not in sand though. :-)

This is what I ended up with and I have to admit, it just came out awesome, at least if I believe my wife and kids.

Steamed Corn with Lemon and Butter
Steamed Corn with Lemon and Butter

Steamed Corn with Lemon and Butter
Steamed Corn with Lemon and Butter

Thing is corn is super healthy and full of nutrition. If you have it this way, it just adds the flavour to the health.

Let me take you through simple recipe of this juicy and yummy corn:


  1. 2 sweet corns.
  2. Lemon slice.
  3. Chopped coriander.
  4. Butter.

  1. First of all, steam the corn. Either in Microwave or in a pot. It will take only 10 minutes.
  2. Once it is steamed, take it out and let it rest.
  3. Heat the pan on medium heat.
  4. Add butter and just add corn. Don't wait for butter to melt.
  5. Saute it for 2 minutes.
  6. Add little salt as per taste.
  7. Squeeze lemon over it and give it a stirr.
  8. Garnish with chopped coriander.
Voila! it is done. This super easy corn is ready for you. Kids love it. You can find few more kids recipes on this link.

Thanks again for reading. Do rate the recipe and share your comments and feedback.


Tuesday, 14 June 2016

Litpit Kaleji (Chicken Liver)

Litpit Kaleji Recipe or How to make Litpit Kaleji

Hi People,

It seems like I have been gone for eternity and I know it is true that I have not been posting for a long time. That is because I have not been cooking. Have shifted to Bengaluru and I have been staying on office accomodation for months but now my playground (kitchen) is all set and I have already started.

So, here is my first post from the new kitchen, but one of many to come from Chicken Shicken.

Last Saturday, I went into the chicken shop and got one whole chicken to make Pot Roast Chicken which you can see on my blog but then I also picked up some chicken liver, kaleji as we fondly call it in north. :P  And why do I call it Litpit? Well, because neither it is dry nor it has gravy. All the masala is covering the liver.

And like it happens, I mostly cook very impromptu dishes which are easy to make and delicious too. This Litpit Kaleji is one of them. Perfect to go with drinks (Now that is what I love doing on weekends). I never knew that such a simple 15 minutes thing could be so easy and simple.

Chicken Liver
Litpit Kaleji

Saturday, 22 August 2015

Adana Kebab Recipe

Adana Kebab Recipe or How to make Adana Kebab

Hi Readers,

If there is one thing I really drool over is kebabs getting smoked over charcoal. The juicy, succulent, melt in your mouth kebabs just make you fall in love with them so much that you cannot get enough of it. The love is like teenage love where you want to see your beloved again and again and you will go distances to see her, or him for that matter.

Best mutton seekh kebabs I have eaten is in Karim's. They are little spicy and soft and very juicy. Though I do not know how they make it, but I came across these Adana Kebabs while going through the net. It is a Turkish kebab which has two specific ingredients, red bell pepper and cumin. Cumin is something which you will find in any Turkish dish. So, I made them at home on my Weber barbecue and enjoyed them with home made Butter Naans. Here it is below.

Turkish Adana Kebab
Turkish Adana Kebab

Friday, 14 August 2015

Chicken In Pesto sauce

Chicken In Pesto Sauce Recipe Or How to make Chicken in Pesto Sauce

Hey Friends,

Day before yesterday I has posted about Toum Chicken which is sort of fusion of stir frying and Lebanese cuisine. It sure was yummy, do check it out by clicking on the link. It was full of garlic flavor and it being one of my favorite ingredients, I tried something else too, Chicken in Petso Sauce.  This was another attempt to make something for my kiddos and my niece who were asking for chicken!!

Many of you might know how to make Pesto Sauce, but still I would share it again how to make it for those who don't know. I used a very similar method to the Toum Chicken, but the flavor was totally different even though it was filled with Garlic along with Mint and Basil.

Chicken in Pesto Sauce
Chicken in Pesto Sauce

Chicken in Pesto Sauce
Chicken in Pesto Sauce

This is another super 'quicky' dish which you love to have once in a while!! Am I right? Quick and pleasurable!! Ok, I know what you are thinking but now get your track to the kitchen!!

The wonderful strong flavor of Garlic and Mint will just amaze you. Obviously the hero is the sauce but you have ensure chicken is cooked perfectly too.

Here is the recipe:


  1. 1 Chicken breast cut into medium size pieces.
  2. Basil leaves.
  3. Mint Leaves
  4. 4-5 Garlic cloves
  5. Walnuts. You may use Cashew nut as well if you don't have walnut.
  6. Olive oil.
  7. Salt to taste
  8. Crushed Black Pepper.

Thursday, 13 August 2015

Toum Chicken - Chicken with Garlic Sauce

Lebanese Toum Chicken Recipe

You must be wondering what in the world is Toum, especially if you are not familiar with Lebanese cuisine. Toum in Lebanon means Garlic. Toum or garlic sauce which is served in Lebanese restaraunts with Kebabs. But it is also used as a marinade to cook along with chicken or fish because it is actually more of a paste than a sauce. This Toum goes very well with anything barbecue or roast. But I have tried it in a different way to come up with a finger licking snack which gets ready in not more than 20 minutes, including preperation. Yes, you read it right!

Toum Chicken - Chicken with Garlic Sauce
Toum Chicken - Chicken with Garlic Sauce 
Toum Chicken - Chicken with Garlic Sauce
Toum Chicken - Chicken with Garlic Sauce
Since, they day I started eating Shwarmas and Hummus and Falafels and Pita Breads, I have been so in love with Lebanese cuisine. So, when I was looking at making something unique and new using classic Lebanese method, I came across this and gave my own twist to it.

The chicken came out really tangy due to lemon and with oozing flavors of Garlic. Made in less oil so it was healthy too.

Here is the recipe:


  1. 1 Chicken breast cut into medium size pieces.
  2. 1 medium sized lemon
  3. 7-8 garlic cloves
  4. 2 table spoons Olive oil
  5. Salt to taste

Monday, 22 June 2015

Pathar Ke Kebab Recipe

Pathar Ke Kebab Recipe or How to make Pathar Ke Kebab

Recently I have gained some knowledge about Hyderabadi cuisine and been making an effort to try them. Hyderabad is really a house packed for meat lovers and I am a strict meat lover.

When someone suggested to me that I make Pathar Ke Kebab, I was fascinated by this unique way to make kebabs. Kebabs cooked on stone slab, as the name suggests, are done so quickly and add a unique flavour. Just the cooking process makes it interesting. Though mutton takes longer to cook but I guess the marination and the method of cooking made it really tender in short time.

It was an improvisation of a chef of a Nizam who would demand delicious mutton (goat meat) kebabs while hunting in the woods. The chef burnt some charcoal, put a stone slab on it and cooked some kebabs over it and then it became a famous dish in Hyderabad.

Pathar Ke Kebab
Pathar Ke Kebab

Pathar Ke Kebab
Pathar Ke Kebab
In hyderabad it is done on unpolished granite but I had a long marble slab which I used. Idea is to cook on stone.

Let me get straight to the recipe.

Pathar Ke Kebab


Pathar Ke Kebab literally means Kebabs cooked on stone. It includes heating stone over charcoal and then cooking meat on it.

Prep time:
Cook time:
Total time:
Yield: Serves 2

Boneless Pieces of mutton, flattened for even cooking
Curd for marination
Desi Ghee Or clarified butter
Raw Papaya
Garam Masala
Turmeric Powder
Red chilli powder
Dhaniya or Coriander powder
Black pepper powder
Juice of a lemon
Salt to taste

Saturday, 18 April 2015

Scotch Eggs

Scotch Eggs Recipe or How to make Scotch Eggs

Breakfast on weekends is something everyone always looks forward too. Though we are so much used to Paranthas or Omlettes, I love to expreriment and bring the oh-so-good chicken in my breakfast. That is why I tried these Scotch Eggs.

I have done experiments earlier as well like I did this Shakshuka which is an amazing Moroccon breakfast.

But these Scotch Eggs are as English as they can get.

Scotch Eggs
Scotch Eggs
A very typical English dish, Scotch Eggs are known to be invented in london in 1738 but then it is also very similar to Mughal dish Nargisi Koftas. In UK, packaged Scotch Eggs are easily available at departmental stores. In Netherland, they are also called "little bird's nest".

Lets get to the recipe straightaway.


  1. Chicken Mince or Keema.
  2. Eggs.
  3. Dried Mixed Herbs
  4. Oregano
  5. Piri Piri Spice Mix
  6. Salt to taste.
  7. Oil for deep frying.
  8. Bread Crumbs

Chicken Lollipop

Chicken Lollipop Recipe or How to make Chicken Lolliop

Hi Friends,

Today I am going to share an idea that will not only please your kids but also everyone else fond of kebabs, and It is my version of Chicken Lollipop.

So, it so happened that my kids were being stubborn on the fact that they wanted to have lollipop. They are my sons who are twins and when they want something, they want it. Period. And I had just got chicken mince or keema and was wondering what to do with it. And then suddenly this idea kicked into my head. What if I could just given them chicken kebabs or little patties on wooden skewers. And Bingo, I got on with it and they had their Lollipop.

Chicken Lollipop
Chicken Lollipop

Chicken Lollipop
Chicken Lollipop
They were so amused and happy that they finally got their lollipop. I found it great way to give this snack for kiddos and yet not feel bad about that they are eating junk. As a parent, it is very satisfying and also a great snack in your parties. It is almost like the Chicken Seekh Kebabs recipe that is there on my blog, but slightly different. I did not put any chillies in there because it was for kids.

Here is how you can make it.


  1. Chicken Mince 250 gms.
  2. Salt to taste.
  3. 1/2 tablespoon Garam Masala
  4. 1/2 tablespoon Dhaniya powder
  5. Chopped Onions.
  6. 2 tablespoons oil.

Tuesday, 14 April 2015

Keema Tart

An Innovative snack with goodness of Keema! Keema Tart

Ever wondered how many times you end up serving same kinda snacks to your guests? Well, I realized that actually few days ago when this thought was going in my mind. And suddenly this idea popped into my head to do something with the tarts as my sisters gifted me little Tart moulds I wanted.

Initially you won't believe that I was thinking of doing Strawberry Tart as I really want to try desserts as well just like my wife does. But then, I realized we did not get strawberries in anywhere locally. But the moment I saw Keema in the meat shop while buying mutton for my Rogan Josh recipe which I posted earlier, it rang a bell and I decided to this Keema in Tart, make a new snack. I have actually done a similar thing on Holi, served Dahi Bhalla in a new way. Check this Dahi Bhalla Katori as well.

So, here is what I actually came out with.

Keema Tart
Keema Tart
I have used Keema, you may use anything, just run your imagination.

Let me take you through the recipe now.



For 3 bowl size Tarts:

  1. 1 cup Refined Flour or Maida
  2. 200 grams butter
  3. 1 teaspoon of Salt
  4. Chilled water. Keep water in a bowl with ice cubes in it.
For Keema:
  1. Keema as required. If some keema is leftover, you can eat with chapati or something as well.
  2. Finely chopped onions.
  3. Finely chopped Green Chillies as per preference.
  4. 1 tablespoon oil.
  5. Salt
  6. Garam Masala
  7. Degi Mirch or Kashmiri Red Chilli Powder.
  8. Chopped tomatoes.
  9. Chopped Coriander.

For Tarts:
  1. Mix flour and salt in a bowl.
  2. Add butter in small pieces so that mixing is easy.
  3. Now mix butter and flour nicely with hand till it starts coming together.
  4. Add one tablespoon of chilled water at a time to ensure it gets together. If it is too dry, dough will not come together. Also, you do not want dough to be too sticky, it needs to be dry tight dough.
  5. Once the dough is tight and done, wrap it up in a cling film, just flatten it out and keep in fridge for 30 minutes.
  6. Pre-heat the oven at 220 degrees Celsius.
  7. Roll the dough thin on flat surface. Rolled big enough to fit into Tart Mould that you have.
  8. To mould, press it against the mould from inside so that there is not gap in between.
  9. Take out extra dough from edges.
  10. Prick at the bottom with a fork to ensure that tart doesn't puff.
  11. Bake it at 220 degree Celsius for about 20 minutes. It may vary depending upon oven you are using. Do check in between.
  12. Once done, let it cool down, take out from the mould and Tarts are ready. They should be crisp.

Wednesday, 1 April 2015

How to Make Egg Roll

Egg Roll Recipe

It is one of the favorites to eat when you are strolling in market. They even say Kolkata rolls are the best, well I would not disagree because I have tasted them. But what if you want to make these egg rolls at home? Well, not the Kolkata style but easy basic egg roll. There are so many varieties of egg rolls. Find out here more about egg rolls.

This is what I am going to share with you. Nothing rocket science about it and the fillings that I will tell you about are the regular ones. You can try other things but then the regular fillings are the ones to beat.

How to make Egg roll
Egg Roll
Egg Roll is something that everyone loves with their ketchup and green chutney. But I don't like these sauces and chutneys. I feel they make the roll soggy. I like it crispy.

A roll should be crispy outside and till the last bite. That is what I feel.


  1. Maida or Refined Flour
  2. 1 egg per roll.
  3. Shredded Cabbage
  4. Sliced onions.
  5. Shredded Capsicum
  6. Any other vegetables if you want.
  7. Salt
  8. Chaat Masala
  9. Green Chutney if you like it or any other chutney/sauce.

Monday, 30 March 2015

Chicken Chargha

How to cook Chargha

Hi People,

How are you? 

Well, Navratri is over and I celebrated it with inviting my sisters and their kids over and made one of my favorite chicken recipes. Kids prefer something snacky or gravy-less because somehow it appeals more to them and well to me as well. So, I decided to make Chicken Chargha, a typical Pakistani dish which is so wonderful that I have cooked it so many times at home.

Chargha is a deep fried chicken dish from Lahore, Pakistan. The authentic Chargha is little different from what I have done and used pot steam process from my Chicken Roast Recipe (click for recipe) dish as a variation. Best part is that it is cooked as whole chicken and I loooooooooooooooooooveeeeeeeeeeee cooking whole chicken. I don't know but there is so much fun in it!!! :P

Chicken Chargha
Chicken Chargha

Chicken Chargha
Chicken Chargha
Apart from the process, I have also done some variation in spices that I have used but I have kept very similar in taste which is mild and not too spicy. But, having said that, you can make it spicy if you wish to. But what really excites in this dish is the juicy and succulent meat inside and crispy outer layer. It is just too good. Also, it involves deep frying, so I really won't say that it is healthy!!

Anyway, lets get to the recipe:


  1. Whole Chicken about 1 KG.
  2. Salt as per taste.
  3. 1 table spoons Degi or Kashmiri Red chilli powder.
  4. 1 table spoon Garam Masala
  5. 1 table spoon coriander powder.
  6. 1 tea spoon Cardamom powder
  7. 1 tea spoon cinnamon powder.
  8. Oil for deep frying the chicken

Tuesday, 24 March 2015

5 Wonderful Ways to cook Chicken Breast

Chicken Recipes using Chicken Breast.

I have always found Chicken breast to be one of the easiest cuts to work with. It is so dynamic and versatile in nature that you can do wonders. All you need is your imagination and you can win hearts with the results using your improvisation and innovation. It cooks fast, easy to manage while eating, it's everyone's favorite.

My wife actually loves continental and I love non-veg. So, whenever I want to cook for my wife, first thing comes to my mind is how can I do something new with chicken breast.

But today, I will make it easier for you by sharing my best 5 recipes which I have done using chicken breast. You will see how different they are but basics are almost same. Some are stuffed, some are pan fried, some are baked in oven.

Check more Non-veg recipes here.

Lets start with the Fab Five.

1. Piri Piri Chicken

Piri Piri Chicken
Piri Piri Chicken

 Piri Piri chicken is a portugese dish which is cooked using Piri Piri spice mix. Yes, it is same as Nando's Piri Piri Chicken and after reading this recipe you will know how easy it for you to have Nando's in your own home. Spicy and colorful, it will knock your socks off. Get the recipe here.

2. Double Bed Chicken

Double Bed Chicken
Double Bed Chicken

I created this recipe on the go that means I did not have any recipe in my mind when I started cooking this amazingly sinful dish. It also involves a bit of technique like 'Butterfyling the chicken' and is a Must Do for me after every few days. Get the recipe here.

Thursday, 19 March 2015

Chicken With Mushroom Sauce

Chicken with Mushroom Sauce Recipe

Chicken breast is a really versatile cut of chicken. Not only it cooks fast, you can do so much with it that the options are unlimited. All you need is something with it to elevate it. Chicken is anyway rich in protein and also less in fat since it is white meat.

I had picked up 3 chicken breasts to make Bacon Wrapped Chicken Breast. But i could use only two and had one extra. Also, my wife said she wanted to eat something continental and my mind worked up quickly to fulfill her command. So, I came up with succulent Chicken Breast with white creamy and delicious mushroom sauce which is the actual hero. You can try this another Creamy Sauce as well which is another similar sauce but with more ingredients.

Chicken with Mushroom Sauce
Chicken with Mushroom Sauce
I love this kind of food because it is not so complex and does not take much time to cook. You will also see how easy it is.

  1. Chicken Breast whole.
  2. Salt and Pepper.
  3. Cream 100 gms.
  4. Half cup milk which is about 50 ml.
  5. White wine 25 ml.
  6. Mushroom. I used 2 medium sized buttons and chopped them fine but not too fine.
  7. Dried Mixed herbs.

Bacon Wrapped Chicken Breast

Bacon Wrapped Chicken Breast Recipe

I have experimented a lot with chicken breast with all different variations of stuffings like Peanut Crusted Chicken SteakCheese Chicken Cordon BleuKeema Stuffed Chicken Breast, Chicken Stuffed with Spinach. I have been thinking to actually wrap it up in something like bacon. Where I live, bacon is not available in normal meat shops. But I was in this new hi-fi meat shop and they had english bacon which I picked up.
Bacon Wrapped Chicken Breast
Bacon Wrapped Chicken Breast

When I got home, I also thought of stuffing the chicken breast with something to make it even more flavorful. And, when I looked into the fridge, I had this delicious Chicken Rahra from previous day. Chicken Rahra has thick keema gravy which I thought of using. Now, I will tell you how you can use normal keema stuffing for this. You can actually use stuffing of your choice. You can even add pistachio or cashew nuts or even raisins. Let your imagination fly.

I had this with a wonderful Mushroom Sauce, recipe of which you can find here.

This actually came out really wonderful as chicken was juicy and moist and bacon was crisp. Also, the stuffing inside was adding that zing and mushroom sauce added that creamy flavour and texture.

  1. Two medium size chicken breasts.
  2. Chicken keema or mince
  3. 6-7 bacon strips.
  4. Salt and Pepper.
  5. 2-3 table spoons Oil.
  6. Chopped green chillies as per taste.
  7. Dried Mixed herbs
  8. Dried thyme

Tuesday, 17 March 2015

Healthy Deviled Eggs

Deviled Eggs or Deviled Eggs Recipe

It is every morning fare at our place, especially in winters. Me and my twin sons eat boiled eggs sans the yolk. They way they don't like the yolk reminds me of my childhood and how even I used to hate the yolk in boiled eggs. Well, it is a good thing as by not eating yolk we are avoiding FAT. But then all white becomes bland.

Deviled Eggs is something that came to my mind and I have seen to so many variations of Deviled Eggs. I actually did not want to create the same thing but wanted to see if I can do something new and make it healthy as well.

So here it is, Deviled Eggs with Hummus 3 Ways. I had made Hummus a day prior and had some leftover. So, That is how I got the idea of this. See, how leftovers can be easily used in a fantastic way.

You may also want to try Egg In A Hole.

Deviled Eggs
Deviled Eggs with Hummus
Deviled Eggs can be traced back to ancient Rome. Traditionally, they are served cold. Hard boiled eggs are cut into half lengthwise. Yolk is removed and then crumbled and mixed with mayonnaise and mustard or other ingredients and then stuffed back.

But as the name I gave, my Deviled Eggs are healthy and a fusion of European and Lebanese fare. I stuffed them with Hummus in 3 different variations. Not only it makes the the eggs to colorful but also variety of flavor adds the interest and it is super healthy.

Deviled Eggs
Deviled Eggs with Hummus

Lets see how the recipe goes.


  1. 4 hard boiled eggs.
  2. Hummus. Find the recipe here.
  3. Red Bell Pepper.
  4. Spinach

Now we are using Hummus which already has a lot of flavor so we will not be adding additional salt or any other spice. If you feel the Hummus that you have made has less salt, just sprinkle some salt on top or add more salt in Hummus as with the boiled eggs it might taste bland. Make it as per your taste.

Friday, 13 March 2015

How to Make Perfect Hummus

Hummus or Hummus Recipe

Yesterday, I posted recipe for Pita Bread which came out awesome and is almost eaten in every meal in middle east. And I also talked about Hummus. so I could not really hold myself till Saturday and I called my mom in morning to soak the chickpeas so that I could make this wonderful healthy and delicious middle eastern dish on Thursday night itself.

Hummus with Tahini
Hummus with Tahini
Hummus is a traditional middle eastern dish and is actually eaten as a dip with fresh Pita Bread and is actually a snack. In Arabic, Hummus literally means ChickPeas. Today, what I am sharing is Hummus with TahiniTahini is an integral part of Hummus and cannot be substituted. It is actually white Sesame seeds paste. You can exclude it if you want.

Nutritional Information: (Source: Wikipedia)

Hummus is high in Iron and Vitamin C and also has significant amounts of folate and Vitamin B6. The chickpeas are a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas. Depending on the recipe, hummus carries varying amounts of monounsaturated fat. Hummus is useful in vegetarian and vegan diets; like other combinations of grains and pulses, it serves as a complete protein when eaten with bread.

Hummus with Tahini
Hummus with Tahini

There can be more variations for Hummus but today it is the basic traditional Hummus that you will get.


  1. 2 cups Chikpeas soaked overnight. Well boiled.
  2. Liquid left from boiled chickpeas. Around 1/2 cup.
  3. Crushed Garlic
  4. 1 and 1/2 tablespoon of White Sesame seeds. Soaked in water for few hours. Now, you may even dry roast sesame seeds and add into Hummus if you do not like the raw taste.
  5. Salt to taste.
  6. Lemon Juice.
  7. Coriander for garnishing.
  8. 4 Table spoons Olive Oil

Tuesday, 10 March 2015

Tawa Fish Fry Recipe

Tawa Fish Fry Recipe

Tawa Fish Fry is one of the few fish recipes that I just love and as a snack. It simply rocks. Kids love it, I love it, everyone loves it at home. And the gorgeous thing is ready in 10 minutes.

Once again this goes to prove how most amazing dishes can be simplest and quickest to make. Check these easy recipes like Pan Fried Fish with Pesto Sauce, Butter Garlic Prawns, Bread Pitt. Drizzle some lemon and eat with onions, oh la la!! The melt in your mouth fish does the magic! I remember my father making this very often but then in between I lost touch with the fish after he passed away. But then my wife rekindled my love with this fish fry and I am so happy about it.

Tawa Fish Fry
Tawa Fish Fry

Tawa Fish Fry
Tawa Fish Fry

Here is the recipe.


  1. Rohu (Carpo) fish cut into slices like you see in picture. You can use any fish actually. Rohu is light on pocket and has a wonderful taste as well.
  2. Salt
  3. Turmeric Powder
  4. Lime juice.
  5. Chaat Masala

Monday, 9 March 2015

Dahi Bhalla Katori

Dahi Bhalla or Dahi Bhalla Recipe

Come Holi and come those specific dishes like Dahi Bhalla or Dahi Vada ann Gujiya. Though I am not a meetha fan, but I do love Dahi Bhalla, well, not because my surname is also Bhalla. But just that it is such a nice Indian snack or chaat as you might call it.

You see in every market that you go in Delhi, there will be people eating away Pani puri, chaat, tikki and Bhalla Papdi. Even in marriages, this is a given you will get to eat it. But what we make at home is generally Dahi Bhalla sans the papdi.

So, this Holi, I thought of adding that papdi to Dahi Bhallas but in a different way. I got my idea from this Laccha Katori that is another nice indian snack. So, I came up with my own Dahi Bhalla Katori.
Dahi Bhalla
Dahi Bhalla Katori

Dahi Bhalla
Dahi Bhalla Katori

Now, as you would imagine how much fun it would have been to bite into it. The lovely taste of those Dahi Bhallas and crunch of the crispy katoris. It is actually fun when you give twist to those dishes favorite to all but in a way that it only adds and does not mess up with the flavors.

Lets get down to the recipe now.

For Dahi Bhalla/Vada:

  1. Urad Dal (skin removed from Black Gram or White Lentils)
  2. Moong Dhuli Daal. (skin removed from Green Gram) This should be 1/3rd of the quantity of Urad dal. This dal helps to avoid gastric issues.
  3. Ginger Garlic Paste.
  4. Very finely chopped ginger.
  5. Chopped green chillies
  6. Salt to taste.
  7. Beaten Curd
  8. Meethi Chutney
  9. Green Chutney Optional
  10. Raisins. This is also optional.