Chicken Kaju Pepper

Chicken curries always demand variety. Well, all dishes are better when they are tried with new flavors, but especially with chicken, our taste buds need variety since we like having it and serving it so often. I often find people asking me to come up with new flavors and I love my experiments. I always feel though that experiments should only be done up to a point where things can be fixed if something goes wrong.

This dish was an experiment that of course was 100% successful and that’s why you see me posting this recipe and sharing it but, using pepper, especially black pepper is always a little dodgy since if you add even a little more than required, it ends up making the dish bitter. To be safe with that, I used white pepper to get the best of flavor for this dish.

Why Cashews?

Well, Cashews are best at adding that creamier and nutty flavor to a dish. While a lot of people want and do use other options like coconut or cream, or even almonds. Cashews add a little sweetness and that goes well with pepper.

Maa’s Tikka Boti

As the name suggests, this recipe comes from my Mother.

Maa’s Tikka Boti is called Tikka Boti at my mom’s place. This recipe is very close to my heart and one of my favorites. My mother, once when she went on a vacation to Mumbai, then Bombay tried something from an Iranian cafe. Now Iranian cafes in Mumbai have food to die for, especially the non-vegetarians. Iranian kheema paav is one of my favorite dishes as well.

So, getting back to my mom’s trip. She tried a chicken roll from the cafe and though she couldn’t have asked for the recipe, with what she tasted, she calculated roughly and started making this dish and this was one dish I always loved having. For the years, I always felt there should be more occasions when this should be made. I feel there was so much effort that went into making this dish that my mom always found it tough to make it on a random day and probably somewhere felt more acknowledged when there were more people around to appreciate the effort. Therefore, this was strictly only made on get-togethers. I feel that was just a way of thinking and also a shortage of resources. Like, when I was a kid back in India, the kitchens weren’t airconditioned [most aren’t airconditioned now either] plus the region I belong to, Rajasthan, was hot, and cooking in those extreme temperatures was more than tough.

Now things are so much more convenient and easier for those who want to cook at home. So, here I am with a recipe most loved by me and everyone who has tasted it, from my mother’s kitchen. The recipe is pretty simple and if you find it hard to make Rotis at home, you can always get store-bought rotis and spread some whisked egg over it and fry from both sides.

Is this dish different from Kathi Roll?

Not really. It’s different since I have not seen eggs being spread on Kath rolls and the parantha that they make is also a little different. I like both, they are made differently and have their own special flavor.

I just happen to love this more since this dish brings me beautiful memories and the flavors are just reminders of pure mother love.

This dish is great for school/office lunches, an easy road trip lunch/dinner.

Andhra Shrimp Dry

Shrimps are always easily loved by everyone. My first time trying shrimp wasn’t really good. I honestly hated them to the extent of puking out my first bite. I was 8 years old and we visited some family friends in Mumbai [Bombay then]. The family invited us for dinner and one of the dishes they cooked was Shrimp curry. I still remember that the flavor of the curry was mild and I didn’t like it one bit and promised never to have it again.

My second time was after I was in my early twenties and I visited Mumbai again with my parents and my father took me to this small restaurant somewhere in Juhu. My father ordered a dish called Tandoori shrimp and Oh my God!!! I cannot thank my Late father enough to make me try that. It just washed away all the memories of my first time and I was in love with shrimps. Before all this let me tell you that my hometown Jodhpur barely has any fresh seafood and Shrimp is out of the picture altogether, even to date. So, I never tried anything in my hometown ever.

Once married, I came to the USA and being Muslims, we only consumed halal food or sea food. With seafood, Shrimps were my favorite and after some time, I started trying different recipes with Shrimps at home. Initially, it was Pasta using Shrimps or sandwiches or rolls and wraps and soon, I got down to curries and kebabs.

This recipe is using Andhra style of cooking which makes it spicy, crispy and delicious. I used loads of curry leaves, mustard seeds, Red chilies and various other spices. This dish is easy to make and goes great as side dish with simple food like Daal Chawal.

Chicken Ghee Roast

With a wide variety of Kebabs that we like and cook, Mutton Ghee Roast is somehow very special and close to my heart. Trying out the Chicken version of it came out absolutely delicious too. If you ever need to fix something quick, this recipe is for you.

The spice mix stays good and fresh for 2 months in an airtight container. Usually, when I make Ghee roast, I always end up making extra spice mix which works out great especially when I need to make it impromptu. The best thing about Ghee Roast is that whether you make it with mutton or chicken, the flavors blend up really well and make the dish taste great. Though you can always serve Ghee roast as a side dish or an appetizer. To me, it goes best on the side with Daal Chawal. If you don’t dry it up completely, you can also serve it with Phulka.

Chicken Nihari

Nihari is hot, spicy, and very earthy. usually made with Mutton and even Beef, but tastes equally amazing with Chicken too. Nihari is one amazing and luxury dish served for breakfast. I still remember traveling to Delhi since I was a kid and I would always look forward to having Nihari. My father always preferred Chicken Nihari since we don’t consume Beef, he found it hard to believe small restaurants selling Beef Nihari as Mutton Nihari. Back in those days, almost 25-30 years ago, it was hard since the restaurants in “Purani Dilli” or the “Jama Masjid” area, restaurants weren’t as hip as what they are now and definitely not too comfortable for people to go with families. My father would always send in a servant who would travel with us to get some Mughlai Breakfast. Paaya, Kheema, Bheja and Nihari.

Nihari is always topped with some Barista, julienne ginger, green chilies, coriander leaves, and Lemon. When I was a teenager, my mom started making Nihari at home. She would make it with Mutton as well as Chicken. Even though I had the dish so many times, I never had the urge to try making it myself. Initially, my mom depended on the masala powder that used to be sold in Delhi. But as she kept cooking, she figured out how to make it by herself. The packet had the list of ingredients and my mother with a few experiments, got the knack of how much of each ingredient should be to make the perfect Nihari masala.

I had this dish so many times and honestly, it’s one of my most favorite ones too but I never felt the urge to attempt it. And then after trying different recipes for Chicken curries, I thought of giving Chicken Nihari a try. I asked my mother for the proportion of the spices and the recipe and gave it a try.

My mother always cooked the Nihari using Ghee, but during a trip to Jama Masjid, New Delhi with Mr. Parveez and I went to a restaurant and while talking to the chefs and people working there we found out that the traditional Delhi Nihari was cooked using Mustard Oil. I know that sounds weird but it’s true. Though I made my Nihari using Mustard Oil, I couldn’t just use all Mustard Oil since it’s pretty strong and I prefer mixing it with little Olive Oil. I also used Ghee for tempering.

Nihari is basically a traditional Muslim dish that was introduced by the Mughal kitchen. Nihari has a slightly different version in every region it’s made because with time every region develops and blends its flavors with the original recipe. Nihari comes from the Persian word “Nahar” which means “ early morning”. Nihari is basically a morning dish and is eaten for breakfast. I believe the way the spices blend in and the way it’s cooked, eating it for any other meal would be too heavy. Nihari always comes out more flavorful if it’s slow-cooked. Back in the day, the chefs would cook it overnight. Of course, that ain’t possible but, I still feel that cooking it on low flame slowly, makes it more flavorful. Using a heavy bottom pan is always better too.

The spice mix makes Nihari earthy and aromatic. It’s spicy but not too hot that would make you cry. The barista and thin slices of Ginger with chopped onions and green chilies are what make it more delicious. Therefore, don’t skip it if you want to get complete satisfaction. fried onion and julienned ginger at the end can be skipped but I would recommend you to definitely use it. The mild sweetness of the Barista balances the spice. Nihari has a lot of history and though the dish is simple, it does require a lot of time and a little effort, but in the end, it’s all worth the effort.

Chicken ke Sholay

With wide variety of Chicken Kebabs that we try every now and then, some cooked at home and some eaten at restaurants. This Kebab dish is from one of our favorite restaurants, which has quiet a few branches around New Jersey and a few neighboring states. This Kebab was always a family favorite and a dish we regularly ordered.

And then for some reason the restaurant nearest to our house shut down. Now, for people who live or have been to United states know that nothing is “close”, but when we think 5 miles, we mean its close. So, we basically didn’t have any of the restaurant branch anywhere close which definitely makes us sad, but there is always an option to try and make what we like. I feel this is sometimes a test just to prove ourselves our caliber.

So, I got down to trying out making these awesome bites of goodness. It did take a few trials but I think the perks of being in love with your food and being able to play with your spices makes you enjoy cooking food that satisfies your taste buds. The hard part is to just try and get the correct amount of spices to make a dish taste exactly like how we have eaten. The best part is that these experiments make get some wonderful dishes to your dining table which are always a delight and loved.

Tava Tangdi Chicken Kebab

My experiments for Kebabs always have to be innovative, different and always have to be super delicious in taste. My boys love different styles of Kebabs and always look forward to trying different varieties and I believe that’s what pushes me to try different styles.

After making so many different styles of Chicken Kebabs, it does get hard for you to come up with something different with the same set of masalas. I mean its the same spices, yet playing around with them, adding them at different times at different cooking stages makes a huge difference in the flavor of a dish.

These kebabs barely need any marinating time which makes it better for people who are trying to serve something easy and fancy and decide at the last minute or for all those times when we have uninvited relatives/guests who come unannounced, but expect a wonderful menu. For all those times, these kebabs come in very handy.

These kebabs can be made without an oven and the ingredients are also not too fancy. Though I have used Chicken Legs and names them Tangdi Kebab, but you can always use other Chicken pieces or even boneless Chicken and follow the recipe. In case you use this recipe for boneless chicken, try using Boneless thigh/Leg meat and not the Breast. The Chicken Breast meat might be too thick and chewy for this recipe and since the Chicken isn’t marinated for too long and the choice of spices isn’t too fancy either, it might be hard for the juices to get inside the Chicken Breast meat.

This recipe is great for Beginners and Bachelors and pretty easy to impress a crowd by new chefs. Try it today and leave me a feedback as well. Enjoy!!!

Bangalore Muslim Kheema

Kheema curry can be made in so many different styles. Growing up in Rajasthan, I had either tried the Kheema made at home by my Mom, which was a must for picnics and Road trips. My mom would made Kheema with Aaloo and Kheema with matar. There were never Kheema made with multiple vegetables together. I heard my mother also mention that my grandmother enjoyed adding cauliflower to Kheema, which I don’t remember trying it and honestly could’t get myself to making it since Mr. Parveez isn’t a cauliflower fan.

And then came Kheema curry that we would eat in Puraani Dilli, Jama Masjid area for breakfast when we went to Delhi and one of my other favorite was Mumbai Kheema Paav. I will be posting that recipe soon along with the recipe of the Paav. Both of those were my absolute favorite and I would look forward to them. Hot Tandoori Roti in Delhi as an early morning breakfast with Kheema, Nahari or Paaye makes anyoone’s morning special. Mumbai Kheema Paav on the other hand has Tomato base and mostly made of Chicken.

But this recipe is completely different from all of them. This recipe comes from Mr. Parveez’s family and its a recipe that most Bangalore Muslims make for Kheema. The recipe comes from Mr. Parveez’s Mom to us and we proudly call it “Ammi wala Kheema”. So, basically its chopped onions cooked with some whole spices in oil/ghee, with Ginger garlic paste, Goat Kheema, spices and tomato. Along with all these, there are a ton of veggies that make their way to this Kheema, potatoes, Beans, Fenugreek leaves and Dill leaves. This Kheema recipe is great for Breakfast, but tastes great even for Lunch and Dinner.

Kolkata Chicken Roll

We love Chicken rolls. Those of you who read my blog and follow my recipes would know that I love different styles of Chicken wraps, be it a Chicken Roll or Burrito or Tacos. I think the love for Chicken rolls came from my Mom. During one of her trips to Mumbai, she had tried some Mutton Tikka boti rolls at a Parsi eatery and tried reinventing them at home which is actually loved by the whole family.

So, when I came across a wonderful pictures of Kolkata Chicken Roll, I had to give it a try. The flavor of Kolkata roll is not just different, it actually bombards your taste buds with a joy ride of different things. From what I have read, its pretty renowned and a popular street food in Kolkata. Though I have never been to Kolkata, there is something about the food and culture that connects me to it and I find it amazingly attractive. Recipes like this are so easy and fuss free that while it connects you to your roots, which is just so important for people like me who live so far off from their home country, but also makes it easy for your kids to eat. Its healthy, nutritious and perfect for on the go too.

I grew up eating and loving my mother Tikka Boti Roll, which she initially only made with meat but then also started making with Chicken and I loved both. I have always been a fan of being able to make something that was good for road trips. See, some trips allow you to stop by at hotels on the way, but not all and for those trips or those after game hunger pangs while you might be stuck in heavy traffic, these are the recipes that just don’t come handy but also are flavorfully satisfying.

I marinated the Boneless Chicken with Salt, Ginger garlic paste, Lemon Juice and Yogurt. Spices I used were Fenugreek leaves, Tandoori powder, Red chili powder, cumin powder and fennel powder. Chicken can be marinated and left in the refrigerator overnight but if you are short on time, it can also be marinated for 30-45 minutes.

This recipe might not be exactly same as what you might have experienced in Kolkata, if you have been lucky enough to try the street food there, but after the numerous trials and efforts made by me and going through uncountable recipes of different kinds, I managed to stick to this one for the Kolkata Chicken rolls. I am not too sure how the Chicken rolls are different from the Kolkata egg rolls, but my mom would always spread some egg was on the Roti and fry it for the Tikka Boti so I did the same thing for my recipe and I feel the taste is deliciously enhanced. This recipe is inspired by numerous flavors that I have tried all my life and I feel with the numerous trials that I have made, I am able to give this dish a flavor different from my regular Chicken rolls. Hope you try it, like it and enjoy it as much as my family and I do.  

Murgh Darbari Tangdi Kebab

As the name suggests, this recipe is from the era of Mughals and I believe must have been a favorite of Mughal Emperor, Shehenshah Akbar. Going through history, its amazing to read of how different ingredients were introduced at different times. Like spices or khada Masala, like cinnamon, bay leaves or cardamoms and cloves were never a part of the Indian cuisine and were brought in by the Mughals when they migrated to India. I believe there has been no other clan unlike the Mughals who not only brought in so much with them but also adapted the cultures of India and settled with the people and built families.

Where the spices were brought in by the Mughals, India already had food enhancing flavors like Turmeric, red chilies, coriander etc. Mixed together, the food that came out was super amazing like this kebab or a lot of Biryanis that I share on this website.

The super amazing cuisines that we taste at so many restaurants today have been fusion dishes of the old era which apparently weren’t recorded under the term “fusion”. The acceptance of a culture, embracing the traditions, values and flavors and giving the best of what we have does not only result in super new flavors but also becomes a part of our cuisines for the coming generations . For me reading history about a dish is as fascinating as trying to cook a dish.

This recipe of chicken kebabs comes from the era of Mughals. I know, most all kebabs do. Kebabs are a gift to the food world by the Middle East. The variety, the flavors and the fact that they are grilled in different ways can leave your taste buds joyful and crave for more.

I believe for a fact that when the Mongolians and the Persians rulers came to India, it wasn’t an invasion. I know during that era it does look like an invasion because all the wars were for power and land and the greed to appear mightier and stronger than other rulers always seemed to drive warriors crazy where they seemed to be baffled by the prosperity of the neighboring kingdoms and invasion seemed to be the only way to satisfy your hunger for more.  But, leaving all that aside, the Mughals brought in a lot of architectural science, spices and methods of cooking. They came to settle and make India more diverse and that’s what I fail to see in Indian news today.

I am proud to be an Indian, a country where friendship and mutual respect comes much before religion. Where Eid is celebrated with as much love as Diwali. Where Hindus are always at your house on Eid to taste awesome Biryani and your mom makes sure she cooks vegetarian food separately for your 2 vegetarian friends. Where stories of Jodha Akbar is less of Akbar, the Emperor who invaded India and more of the love between a Mughal Emperor and a Rajput Queen. India a country, that proves its a place accepting all religions and stands tall with its cultural heritage. With all that, food plays a very important role. The spices like cinnamon, cloves, cardamom and saffron changed the complete look of flavors and when mixed with Indian chilies, the result was food from Paradise.

This recipe goes back to the era of Akbar and Jodha. The story suggests that Emperor Akbar had a great taste in food and his Kitchens had the most exclusive dishes made, vegetarian and Non vegetarian. Queen Jodha also seemed to have a great interest in cooking the best dishes and made sure that the chefs prepare dishes according to his taste. This recipe comes in as one of his favorites.

Now, with the history books I read, I do get an idea of the ingredients but they aren’t a 100% of what were used in the original recipe. Therefore, these recipes are mine but they should be close to what the original food must have tasted. Each recipe that I share can have common ingredients, but they are completely different for each other. The only way you can find out is by trying. Hope you enjoy these Kebabs as much as I did.