Archive for the ‘Kebab’ Category


I wonder how simple things in life can bring so much peace to your inner self. It can be anything like your one cup of coffee or tea in the morning or one sweet gesture from a stranger. These simple little things makes your life so easy and uncomplicated. For me its my son’s sweet smile and his unconditional love. He makes my imperfect life so perfect. Same thing applies for food. You may drool over all the fancy items you see in the restaurant but when it comes to homemade food nothing can beat it. Not only its simple, healthy and nutritious but also its made with so much love. Today I am presenting you a dish which is very simple to make at home and is one of the world famous Indian dish which can be found in all or most of the Indian restaurants (Except vegetarian ones) – Tandoori Chicken or Tandoori Murgh. The dish tastes best when marinated overnight which enhances the flavor. In restaurants, its made in a Tandoor (bell shaped clay oven also used to make Naan and Roti) which is the traditional way of cooking this dish. This dish is deliciously spiced with super crisp skin to die for. Generally, in restaurants it gets its bright red color with artificial color which is not only unhealthy but also unnecessary so I skip it. The red chilli paste instead provides excellent color but it also increases spice level. The Kashmiri red chili powder or Paprika will keep the spice level low but also add rich color to the dish.
Ingredients :-

Chicken drumsticks  8 pieces
Red Chilli Paste 4 teaspoons
Ginger and garlic paste 3 tablespoons
Salt to taste
Chat Masala 1 and 1/2 teaspoon
Tandoori Masala 1 and 1/2 teaspoon
Oil 1 tablespoon
Hung Curd 3 tablespoons
Lemon juice 1 tablespoon



  • Preheat the oven at 400 degree Fahrenheit.
  • Mix everything except Drumsticks under ingredient list in a big bowl.
  • Wash the drumsticks properly and pat dry with kitchen towel or tissue paper.
  • Using a sharp knife make deep slashes in the drumsticks. This makes ensure that the marinade penetrate deep in the meat.
  • Toss the drumsticks with marinade well, cover and refrigerate it minimum for 4-5 hour or overnight. 
  • Line a baking tray with aluminum foil and place an oven proof rack over top.
  • Arrange the marinated drumsticks on the rack keeping some distance in between.
  • Cook for 30-40 minutes until the chicken is well cooked.
  • Turn the oven switch to broiler and flash each side of chicken under the broiler for about 5 minutes until the skin is super crisp and bit charred.
  • Serve it hot as a starter or a side dish.


Notes :-

  • As usual I like my Chicken dishes bit spicy but here you can adjust the chili paste according to your taste.
  • If you don’t have chilli paste you can use Kashmiri or paprika powder for color.

Being mother is hard, fun, challenging and life changing. Each day you learn so many things from your child, from the circumstances, etc., you hardly get time to enjoy yourself by having your own personal time. When things are tough, you have to find alternate ways of keeping yourself busy and overcome unwanted / unpleasant situations. Luckily, there is food to the rescue. I eat or make food when I feel sad, overwhelmed, exhausted, happy, etc. Creating something new and healthy gives inner satisfaction to my soul. Sometimes they do not turn out as I wanted (and I get mad) but slowly I start analyzing positives and learn from mistakes.

Coming back to this post, it’s one of the most delicious dishes and can be made in a jiffy. This recipe makes good use of the leftover rice (brown or white) which otherwise might be sitting idle in refrigerator. I always like fresh ingredients hence using fresh corn in this recipe will make it taste even better. The patties can form base for many dishes like burgers, wraps, sandwiches, subs etc. I have used them in the form of a wrap and it becomes the wholesome dinner/lunch OR can be enjoyed as snacks with a hot cup of tea.  You can even add grilled shredded chicken or scrambled egg to make it more hearty and meaty. The combination is endless so get your creative mind rolling and try it on. It also works well with picky toddlers/kids who likes specific type of food.

Ingredients :-

For Corn Rice Patties/Cakes:-

Fresh boiled corn/Canned corn kernels 1 and 1/2 cup 
Oil 4 tablespoons
Onions, chopped 2 medium
Cilantro, finely chopped 2-3 tablespoon
White/Brown rice, boiled 1 and 1/2 cup
Potatoes, peeled and boiled 2 medium
Salt to taste
Green chillies, finely chopped 2
Crushed red chillies 1/2 teaspoon
Fresh bread crumbs 1 cup

For Wrap/Roti

Whole wheat flour 1 cup 
Oil 1 tablespoon
Salt a pinch

Method :-

  • If you are using fresh corns take out the kernel and boil it until soft. Discard the extra water.
  • Heat 2 tablespoon oil in a nonstick pan. Add onions and saute it until onion turns light brown.
  • Add the corn kernels and saute for 2-3 minutes.
  • Take out the onion corn mixture in a bowl.
  • Add rice, mashed potatoes,salt, green chilies, crushed red chilies, cilantro leaves and mix well mashing the contents slightly.
  • Add the fresh breadcrumbs and mix well. Keep the mixture aside for 10-15 minutes.
  • Heat 2 tablespoon oil in another non stick pan. Divide the mixture into equal parts and make oval or round shape patties/cakes out of it.
  • Place the patties on the second pan and cook each side till both sides are equally golden.
  • Serve hot with any sauce, salsa or tomato ketchup. 
  • For oven spread the patties in a baking sheet and spray a little oil over them.Then cook them in a preheated oven of 350 degrees Celsius for 15 minutes.
  • If you want charred effect broil it both sides for 2 minutes each.

For wraps :-

  • Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.
  • Divide the dough into four equal portions and roll out each portion into a round circle approx of 8 inch diameter using a little flour.
  • Heat a non-stick griddle and lightly cook the rotis/wraps on both the sides. Keep aside.

Assembling :-

  • Cut julienne of a medium onion.
  • Just before serving warm a roti on griddle.
  • Place the roti/wrap on a clean, dry surface and spread one teaspoon of green chutney, ketchup or any of your favorite sauce or salsa on the wrap/roti.
  •  Arrange 2 patties/cakes in a row in the center of the roti/wrap
  • Spread some onion julienne over the patties.
  • Roll the wrap tightly and serve it hot.


Notes :-

  • Instead of rotis you can try this rolls with soft tacos.
  • You can even deep fry the patties/cakes.
  • Amount of chillies can be increased or decreased according to your taste. 
  • If you like the taste of mint leaves you can add some of it in patties.
  • Here I have used yogurt sauce for the rolls. If you want you can follow the recipe for yogurt sauce here Falafel – The Healthy Way


I can’t believe it’s August already and my Lo will soon turn 1.5 years and keeping me super duper busy. All his toddler tantrums is so overwhelming and exhausting. I was thinking of posting this recipe a month back but just could not find time to write and post the recipe. I always keep looking for vegetarian recipes that are easy to make and yummy to give any meat lovers a delight. Kebabs is one of my favorite dish, especially Chicken Kebabs. My hubby is a vegetarian so keep exploring options and try to convert non vegetarian dish into a vegetarian dish by adding some twists. This ensures that even vegetarian people can equally enjoy food as compared to non vegetarian people especially Kebabs. The type of Kebab which I am writing down make my mouth water whenever I see, eat or even dream about it. The ‘melt-in-mouth’ texture due to Paneer (cottage cheese) and regular cheese and loads of nutrition from vegetables makes it extraordinary, yummy and in way healthy. You can either pan fry or deep fry this type of Kebab. You can make the mixture one or two days ahead of party / get together and fry it on the “D day”. Its definitely a crowd winner which was evident when I won 1st prize in cooking competition at hubby’s office. This recipe is adapted from my favorite chefs website Mr Sanjeev Kapoor.
Ingredients :-

Paneer , Indian Cottage Cheese
1/2 cup
Potato, Boiled and Mashed
1 large
Carrot, Boiled and mashed
1/4 cup
Spinach, Blanched and chopped
1/4 cup
Green Peas, Boiled and mashed
1/4 cup
Cauliflower, Steamed and mashed 1/4 cup
Mozzarella Cheese, Cubed 1/4 cup
Whole wheat bread crumbs 1/2 cup
Chat Masala Powder
1 1/2 tablespoon
Garam Masala Powder
1 teaspoon
Red Chilli Powder
1/2 teaspoon
to taste
for deep/shallow frying

Method :-

  • Mix all ingredients together except mozzarella cheese, oil and bread crumbs to form a firm dough.
  • If the dough is not firm add some bread crumbs into it.
  • Keep it in refrigerator for at least one hr.
  • Divide the dough in 12-14 equal portion.
  • Make a round ball out of each equal portion and stuff one cube of mozzarella cheese into it.
  • Flatten the dough into Pattie and roll it into wheat crumbs generously.
  • Heat a non stick pan and put oil in it.
  • Shallow fry the patties into the pan until both the sides get golden brown in color.
  • You can even deep fry the patties but before that test one of the patties. If it breaks add some more breadcrumbs into the dough.


Notes :-

  • You can increase/decrease the heat of chilli powder and garam masala powder depending on your taste buds.
  • You can even use toasted oats in place of whole wheat breadcrumbs.
  • Keep in mind that vegetables should not be over boiled or over steamed. Too much moisture will leads in addition of too much bread crumbs and you will loose the real taste of kebabs.
  • You can also use Ricotta Cheese instead of Paneer.
  • You can even used crushed cornflakes in place of breadcrumbs to roll the patties. It taste yummier because of crunchy cornflakes.


Diwali is here and every household in India is buzzed with activities like cleaning, making sweets (Mithais) and snacks (Namkeen). For me Diwali means thrill, joy, happiness, fun, bursting firecrackers, etc. As kids, we use to fight for ‘who gets the most firecrackers to burst’. Diwali usually lasts 15 days before and after actual day which means 1 month of fun and happiness. During Diwali, we use to help mom with cleaning the house & making sweets, purchase new clothes, etc. Oh those were the best days of my life. Coming back from memories, let me share Diwali delight with this healthy & yummy recipe. The Tikki is one of my favorite snacks which I can relish anytime. It can be eaten in various forms like chaat, or just with chutney. This will be a very easy and yummy dish to serve to guests this Diwali and will surely give new dimension to your party.

Ingredients :-

Crumbled Paneer/Cottage Cheese 1 cup
Corn kernels 1/2 cup
Potato, Boiled and mashed 1/2 cup
Onion, Finely chopped 1/4 cup
Chilli powder 1 teaspoon or as to taste
Garam Masala Powder
1 teaspoon
Amchur/Dried Mango Powder
1 teaspoon
Fresh Ginger, Grated
1 inch
Green Chillies, Finely chopped
Black Pepper Powder
1/4 teaspoon
Cilantro, chopped
1 teaspoon
to taste
1 tablespoon
Bread Crumbs
1/4 cup
For shallow frying

Method :-

  • Boil the corn kernels, pat dry and crush it. Keep aside to let it cool.
  • Heat two teaspoon of oil in a pan and add green chilies and onion to it. Sauté it till the onion turns translucent and pink.
  • Let it cool and then mix onion mixture,  paneer (cottage cheese), potatoes, boiled corn kernels, dry masalas(spices), ginger, salt, cilantro and corn flour. Mix it well.
  • Divide the mixture into small equal tennis ball sized portions, flatten it and lightly press in the shape of tikkis/fritters.
  • Roll the tikkis/fritters with bread crumbs and shallow fry in oil till they turn golden brown in color from all the sides.
  • Serve hot with green chutney or ketchup

Note :-

  • You can increase/decrease the quantity of chillies as you want.
  • You can even stuff the tikkis/fritters with mozzarella cube cheese.


Fish to taste right must swim three times – in water, in butter and in wine. Fish is usually low in fat and high in omega-3 fatty acids. Omega-3 improves mental functions and helps in maintaining a healthy heart by lowering blood pressure. Whenever I cook fish in my kitchen I start swimming in my memories and go back to my childhood days when my Dad insisted us to eat fish due to its nutritional value. We as kids use to hate the smell, tiny & fine bones sticking in the mouth / throat. Usually, in India we use to get fresh water fish with all bones intact. But now I love fish more than anything else and I can take all the pains to cook and eat it. I like my Fish cooked with garlic. In this recipe I have marinated fish with grounded green paste and then pan fried till crisp. This is a very refined, low in calories and extremely palatable dish.


1 bunch
1 bunch
Green Chillies
1 cup/250gms
Juice of Lemon
Olive Oil
1/4 cup
Cumin Seeds
3 teaspoon
Garlic Paste
1 tablespoon
Roasted Gram Flour/Besan
2 teaspoon
Black Pepper Powder
1/2 teaspoon
Ginger Paste
1 tablespoon
Salmon Fish
4 rectangular pieces

Method :-

  • Roughly chop the Cilantro, Mint, Green chillies and put into a mixer jar.
  • Add lemon juice, sufficient water, ginger paste, garlic paste and roasted gram flour and grind to a coarse paste.
  • Cut fish into rectangular pieces and place in a bowl. Add green paste, crushed black peppercorns, salt and mix well.
  • Set aside to marinate for ½ hour.
  • Heat oil in a non stick pan.
  • When oil is hot add fish one by one, cover and cook for 2 minutes.
  • Flip and cook from the other side for 2 minutes. Transfer onto a serving plate and serve hot.


Note :-

  • You can use any fish of your choice instead of Salmon.
  • You can also cover the fish with rice flour and semolina and then pan fry it.
  • You can even grill the fish. In that case don’t use roasted gram flour.
  • You can increase or decrease the quantity of chillies as per your need.

tandoori aloo

Potatoes always finds its place in most parties. You can serve it as an appetizer, side dish, curry/main dish, sweet dish, etc. Yeah you heard it right! You can even make sweet dish out of Potatoes. I have had Gulab Jamuns (deep fried balls in sugar syrup), Jalebis and sweet pudding made of potatoes. The potatoes are great for people fasting on special occasions. For me, the baby potatoes, tastes best when roasted in any flavor/spices. Tandoori Chicken is one of the favorite Indian appetizer but you can make the same juicy and delicious dish with potatoes, paneer (cottage cheese) or cauliflower. I tried the vegetarian version with baby Potatoes to make Tandoori Aloo and its a great snack for vegetarians. I like the potato skin but I peeled it off when trying this dish. Potato skin is healthy and gives a distinct flavor so you might want to try with the skin on. The broiling technique gives the charred and slightly burnt taste which closely matches with the ‘tandoor’ flavor. When broiling, for best results, keep checking potatoes frequently otherwise it will burn more than you want. So enjoy this easy and quick appetizer!

Ingredients :-

Baby Potatoes
Roasted Chana (Bengal Gram) Powder
2 tablespoon
Fresh Hung Curd
1 1/4 cup
Fresh Cream
1 tablespoon
Dried Fenugreek Leaves/Kasoori Methi
1/4 tablespoon
1 tablespoon
to taste
Kashmiri Red Chillies, dry
4 whole
3-4 cloves
1/2 inch
Coriander-Cumin Powder
2 teaspoon
Turmeric Powder
1/4 teaspoon
Garam Masala Powder
1/2 teaspoon
Cilantro/Coriander Leaves
1 tablespoon
Lemon Juice
1 teaspoon
Chaat Masala
1/2 teaspoon

Method :-

  • Ground Red chillies, garlic, ginger and coriander-cumin powder into paste with help of little water. This is your grounded masala/spice/paste.
  • Wash the potatoes thoroughly, peel the skin off, pierce them with a fork and cook them till they get par boiled or half cooked.
  • Mix grounded paste, roasted chana powder, kasoori methi, turmeric powder, garam masala powder, salt with hung curd and whisk it until you get uniform mixture.
  • Add the parboiled potatoes to the curf mixture and let it marinate for 1 hour.
  • Heat a pan and add oil to it. When oil becomes hot add the potato-curd mixture to it and let it cook for about 15 minutes in low heat till all the liquids of masala dries up. Add  cream to it and give it a mix. Sprinkle chopped cilantro on top of it . Serve hot with some drizzled lemon juice and chat masala on top of it.
  • You can serve this tandoori aloos as appetizers with  some thinly sliced onion, tomatoes, green bell peppers and cilantro chutney. You can also serve it as filling for wraps.

tandoori aloo1

Note :-

  • You can also bake potatoes in oven. Grease your baking tray or line in the tray with aluminum foil and bake them for 5 to 7 minutes in a preheated oven at 180 degrees C/350 degrees F. Broiling will give the best taste & effect.
  • For making hung curd, tie fresh curd tightly in muslin or cheese cloth (it will look like a ball) and hang it till the water drains out completely. Usually, I hang the cloth around water faucet over the sink for about an hour for best results.
  • If you want to save time you can use store bought tandoori masala available in any Indian/Asian market instead of making grounded masala.
  • If you have time, marinate potatoes overnight for best results.
  • Remember, potatoes are to be parboiled otherwise they will break up easily while marinating.
  • Don’t forget to prick the potatoes before marinating as it will help in seeping the masala/spice inside potatoes.

falafel kebab

Mediterranean food is one of my family favorites. You name it and we cant resist it – Falafel, Hummus, Lentil soup, Shawarma, salads like Fattoush. These are really very quick and  easy to make at home. Falafel is a popular middle eastern dish in form of patties made of chickpeas or fava beans or both. These patties are common form of street food in middle east generally served in pita bread which acts as pocket and topped with salads, pickles, hummus and tahini based sauce. Generally they are deep fried but I have taken healthier route by baking them which came out pretty well. These patties are  filling and also nutritious as it contains plenty of important nutrients like vitamins A and C, iron and fibre. I have made my own low fat yogurt dressing which goes very well these patties.

Ingredients :-

For Falafel

1 cup
Spring Onion, Chopped
4-5 stalks
Bread Crumbs
1/4 cup
Green Chillies, Chopped
Garlic, Chopped
4-5 cloves
Fresh Cilantro Leaves, Chopped
2 tablespoon
Parsley Leaves, Chopped
2 tablespoon
Baking Powder
a pinch
Cumin Powder
1/2 teaspoon
Black Pepper Powder 1/4 teaspoon
To taste
Lemon Juice
1/4 teaspoon
Olive Oil
1 tablespoon
Cooking Oil Spray Preferably Olive Oil

For Yogurt Sauce

Yogurt, hung
1/2 cup
2 tablespoon
Fresh Cilantro Leaves, Chopped
1 tablespoon
Garlic, chopped
2-3 cloves
Fresh Parsley, Chopped
1 tablespoon
to taste
Lemon Juice
1/2 teaspoon

To Serve

Green Bell Peppers, thinly sliced
1/4 cup
Red Onions, thinly sliced
1/4 cup
Tomatoes, thinly sliced
1/4 cup
2 tablespoon
Yogurt Sauce
2-3 tablespoon
To taste
Lemon Juice
1/2 teaspoon
Olive Oil
1 teaspoon
Crushed Red Peppers
To taste
Lettuce, shredded
1 Cup
Pita Pockets

Method :-

Falafel Patties

  • Preheat the oven to 375 degree Fahrenheit.
  • Soak chickpeas overnight. Wash and drain it next morning.
  • Grind the chickpeas along with garlic, coriander leaves, parsley, spring onion greens, green chillies and breadcrumbs in a food processor to a coarse mixture.
  • The final mixture should be little coarse and grainy in texture.
  • Add baking powder, lemon juice, olive oil and cumin powder to it and mix well.
  • Season it with salt and pepper powder.
  • Knead the mixture well and allow it to rest for a couple of hours in a refrigerator.
  • Spray a foil lined baking pan with cooking oil spray.
  • Make small balls from the batter. Press them lightly between palms and place them on baking pan. Spray more oil on top of these balls.
  • Bake for 15-20 minutes or until dry and slightly browned. They would not brown too much but would be firm to touch when done.

Yogurt Sauce

  • Mix all the ingredients of yogurt sauce together and refrigerate till needed.

To Arrange and Serve

  • Mix green bell peppers, onion, tomato, lemon juice, olive oil, crushed red peppers, salt together and mix well.
  • Cut the pitas into halve, warm it for 30 secs in microwave and spread yogurt sauce and hummus inside the pockets.
  • Fill the pitas with 2-3 falafels, vegetable mixture and lettuce.
  • On top you can add more hummus and yogurt sauce, if needed.

falalfel wrap

Note :-

  • You can also make you own pita bread. I will try my own and let you know how it came out.
  • You can also make burgers and rolls with these patties.
  • The fried version might taste better so trying it once in a while would be a better choice.
  • If prepared in advance, the falafel batter can be stored in refrigerator and fried/baked later.
  • You can also bake/fry a large batch and freeze them. Just before assembling thaw and microwave it. Rest is a easy peasy.
  • Hummus can be bought from a store or freshly made at home. For this experiment, I have used Sabra brand Hummus bought from Wal-Mart. I’ll try to play around and experiment to make my version of Hummus sometime in the future.

dahi kebab

Kebab is thought to be originated somewhere in Middle East by some Persian Soldiers. As per some theory it was introduced in India by Moghul(Mughals) in 16th century. Since then Kebab has become integral part of Indian cusine by using its own traditional Indian spices and marinating techniques. Traditionally, kebabs are skewered meats or vegetables cooked on a grill or even under the oven broiler. But these days, kebabs can be made using paneer, chicken, seafood or even fruit. They are best enjoyed with chutneys like cilantro or mint one. My 1st recipe under Kebab section is a vegetarian one – Dahi Kebab. This is a soft, tasty, vegetarian kebab made from hung curd and cheese with crunchiness of onion and flavors of ginger and pepper.


500 gm
Onion, chopped
2 medium
Green chillies, chopped 4
Cheese, grated 3/4 cup
Coriander seeds and Black Pepper
2 Tablespoons
1 Tablespoon
Red chilli flakes
1 1/2 Tablespoon
Roasted Gram flour/Besan
1/2 cup
Paneer/Cottage Cheese
3/4 cup
2 Tablespoon
For frying
To taste

Method :-

  • Lay a muslin cloth over the bowl and pour the yogurt into it. Pick up the edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture.
  • Grate the cheese. Dry roast coriander seeds & black pepper.Grind into powder.
  • Mix grated cheese, a little coriander pepper powder, green chillies, onions, ginger and salt.
  • Take hung yoghurt in a bowl, add red chilli flakes and the rest of the coriander pepper powder.
  • Bind with besan, paneer and corn flour.
  • Put in the filling and shape into kebabs. Deep fry in oil and serve hot.
  • Remove and place onto an absorbent paper and serve hot with a chutney or sauce.

dahi kebab1


  • You can decrease/increase the quantity of chillies you want.
  • Yogurt can be hung in advance and can be stored in freeze for 2-3 days.