Maa’s Tikka Boti

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

🥘 Maa’s Tikka Boti: A Taste of Home and Bombay’s Irani Cafés

At my mom’s place, it’s simply called Tikka Boti. But for me, it’s Maa’s Tikka Boti—a dish that carries the warmth of her kitchen and the flavors of a memory she brought back from Bombay. Years ago, she visited an Iranian café tucked into the bustling streets of Mumbai. That experience stayed with her, and somehow, it found its way into our family’s food.

This recipe is a tribute to that moment. It’s bold, smoky, and deeply satisfying—perfect for non-vegetarians who love their meat tender and their spices unapologetic. And while kheema paav from those cafés holds a special place in my heart, it’s this tikka boti that feels like home.

A Roll, A Memory: Maa’s Chicken Creation

It started with a bite in Bombay—my mom, on vacation, tried a chicken roll at an Iranian café. She couldn’t ask for the recipe, but she carried the flavor home in her memory. What followed was years of trial, intuition, and love. Her version became a dish I adored, but it was never made casually. It was reserved for get-togethers, for moments when her effort would be acknowledged, when the kitchen’s heat—literal and emotional—felt worth it.

Growing up in Rajasthan, cooking wasn’t just about ingredients. It was about navigating 45°C summers in kitchens without air conditioning, stretching resources, and still managing to create something unforgettable. That chicken roll wasn’t just food—it was her triumph.

Maa’s Chicken Roll – A Taste of Home, Made Simple

From my mother’s kitchen to yours, this roll is a tribute to flavor, memory, and love. Inspired by an Iranian café in Bombay and perfected over years of intuition, this dish is rich, satisfying, and surprisingly easy to make.

🧄 Ingredients:

  • Boneless chicken (250g), marinated in ginger-garlic paste, red chili powder, turmeric, and salt
  • Onions, thinly sliced
  • Green chilies, chopped
  • Freshly ground spice mix (dry roasted and blended)
  • Ghee or oil for cooking
  • Rotis (store-bought or homemade)
  • Eggs, whisked with a pinch of salt

🔥 Method:

  1. Marinate the chicken for at least 30 minutes.
  2. Cook the chicken with onions, chilies, curry leaves, and your spice mix until semi-dry and aromatic.
  3. Prepare the rotis: If using store-bought, spread whisked egg on one side and fry on both sides until golden.
  4. Assemble the roll: Place the chicken filling inside the egg-fried roti, roll it up, and serve hot.

🍽️ Serving Suggestion:

Perfect for get-togethers or cozy dinners. Pair with mint chutney or a simple salad for a complete meal.

Is this dish different from Kathi Roll?

Exactly—and that’s the beauty of regional food traditions. Even dishes that seem similar on the surface, like rolls or wraps, carry distinct identities shaped by technique, texture, and taste 🌯✨.

Kathi rolls, especially the Kolkata-style ones, often use a flaky, layered paratha that’s pan-fried with egg poured directly onto it while cooking—creating a rich, crisp exterior. The filling is typically spicy chicken or paneer, accompanied by onions and sauces that add tang and heat.

My mother’s version, inspired by an Iranian café, sounds more delicate and home-style—less about street food flash and more about depth and comfort. The egg-brushed roti is a clever adaptation, and it gives the roll a softer, more tender bite compared to the crispiness of a Kath roll.

I appreciate both for what they are. Would I ever consider writing a piece that compares these two styles—my Maa’s roll and the Kathi roll—as a way to explore how food reflects place, memory, and innovation? I’d love to do that someday, maybe.

This isn’t just me sharing the love of this dish, but the memories with my mother and the love she poured into everything she cooked, and the flavor I always feel, no matter how hard I try, is never like hers. I guess that’s how we all are with food cooked by our mothers.

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

Garlic Lemon Butter Tilapia with Shrimp

Seafood has amazing recipes. I usually don’t enjoy baked fish, as I feel baking tends to make the fish dry but this recipe for baked fish is just outstanding. This recipe doesn’t require any mayonnaise, or cheese, or any kind of flour or bread crumbs. All you need is butter, lemon, garlic, a few spices, and salt. This Fish by itself is also Keto friendly. I paired the fish with baby potatoes, asparagus, and mushrooms. I also cooked the Fish and shrimp with bell pepper and jalapenos. But the choice of vegetables is always a personal choice. You can always substitute the vegetables you like. This dish is super simple, low carb, gluten-free, and amazingly delicious.

What kind of Tilapia is good?

If you have a store that sells fresh and clan fish, there can be nothing better. That kind of seafood is the best in quality. But mostly, the fish that I buy, especially Tilapia is frozen which is good too. There is always a possibility that any fish you buy has been frozen at some point in order to keep it fresh for transport.

Frozen fish sometimes are better than the Fish that appear fresh but you don’t see them live. Frozen fish is said to be freezer right after the catch, therefore feel absolutely sure to use the fish that is frozen since it is just as good to use as a live fish, and in most cases better than fish from the counter.

Tilapia is generally best and healthy if it’s wild-caught which is the case with most seafood. Farm-raised fish is also considered very healthy. Tilapia is a great source of protein. Though if you are buying farm-raised fish, make sure you check the reputation of the farm and the kind of feed they use for their fish.

I used Shrimp for some extra flavor which I feel goes fabulously with Tilapia. Baked or grilled veggies are a great source of fiber and fill you up too. This dish is great for kids too. The dish is filling, healthy, and low in carbs. Enjoy!!!

Honey Lemon Chicken Wings

Chicken wings are an undeniable favorite for many people, yet interestingly, I had never tried them until after moving to the United States. Back home in India, chicken wings rarely featured in our everyday cuisine, particularly in the form of kebabs or appetizers.

In the beginning, chicken wings were something we only enjoyed when dining out. It was not that I had never considered making them at home—rather, while both Mr. Parveez and I liked them, we were not particularly obsessed with them. There was, however, a small halal restaurant nearby that served the most delicious green masala chicken wings. Every once in a while, we would stop by just to enjoy that flavorful treat.

A few years later, the restaurant closed its doors—and with it disappeared those memorable wings we had grown so fond of.

Yet, even then, I still wasn’t quite inspired to start making chicken wings at home. A few months later, however, we discovered another excellent halal gyro spot that served hot, saucy chicken wings. For a while, they were absolutely fantastic and quickly became a favorite. Over time, though, something seemed to change. The flavors gradually faded, and the wings no longer tasted the way they once had. I often wondered if the management had changed and a new chef had stepped in—someone who simply couldn’t recreate the original magic.

That was the moment it truly occurred to me: if I wanted to continue enjoying good chicken wings, I would probably have to start making them myself. The very first wings I prepared at home were the classic Buffalo style. The kids loved them, and before long they became a regular appetizer for brunches and playdates.

After making them for several years—and watching my little fan club grow—I began experimenting with different flavors and marinades. That experimentation led to my Green Chicken Wings, followed by Haala’s Special Hot Saucy Wings, and eventually, this version.

The inspiration behind this recipe was simple: to create a balance between sweetness and heat. It is ideal for those who enjoy a gentle kick of spice without overwhelming heat—a comforting middle ground that is flavorful, satisfying, and always a crowd-pleaser.

Why Wings?

Chicken wings are best cooked with the skin on. When pan-fried or deep-fried, the skin turns beautifully crisp, giving that perfect crunch. And honestly, any saucy flavor tastes even better when paired with that crispy texture—it’s what makes wings so irresistible.

Why use honey and not sugar?

Honey blends much better with spices than sugar. Sugar often tends to crystallize or make the sauce watery, while honey gives it body and balance. It adds just the right amount of sweetness without overpowering the flavors—making it the perfect choice for sauces and glazes.

These wings strike the perfect balance—lightly sweet, lightly spicy, and absolutely irresistible. The flavors play a little game of hide and seek on your taste buds, keeping every bite exciting. Sweet and spicy together are already a winning combo, but when paired with crispy chicken wings, the result goes beyond just delicious. If you love chicken wings, this is one recipe you’ll definitely want to try.

Korean Chicken Bites

Asian cuisine is wonderfully diverse—Chinese, Japanese, Indonesian, Thai, Malaysian, and Korean—each offering its own distinctive flavors while still sharing certain ingredients and cooking techniques. Over the years, we have enjoyed sampling dishes from many of these cuisines, though often limited to seafood. Being Muslim, staying within the boundaries of halal food can sometimes be challenging, particularly when so many tempting dishes traditionally include non-halal meats.

While I do have friends who are comfortable eating non-halal chicken or meat, for us that is simply not an option. I firmly believe that when there are ways and choices available to remain true to our beliefs, it is important to honor them. Fortunately, that has never stopped us from exploring the flavors we love. The beauty of having curious taste buds—and a genuine passion for cooking—is that you can always adapt a dish and make it your own.

This recipe was inspired by a dish I once tried with scallops and instantly fell in love with. Naturally, I made a few adjustments along the way. In its original form, the scallops were neither marinated nor batter-fried, which meant they relied almost entirely on the sauce for flavor. While the sauce itself was pleasant—mild with a gentle kick—I felt the dish could benefit from a little more depth and texture.

When I decided to recreate it using chicken, I introduced a few changes to build those extra layers of flavor. The chicken was first marinated and lightly battered to add both seasoning and a satisfying crunch. Unlike seafood, chicken tends to absorb whatever flavors you give it, so even a simple marinade with spices, seasoning, or just a touch of salt can make a remarkable difference. Whether you are adding chicken to noodles or tossing it in a sauce, that first layer of flavor is something you should never overlook.

For the chicken, begin by marinating it in a mixture of buttermilk, chili flakes, onion powder, garlic powder, black pepper, white pepper, oregano, and salt. Allow it to rest for at least an hour—longer if possible—so the flavors have time to fully penetrate the meat.

Once marinated, coat the chicken pieces in a mixture of flour, cornstarch, and a little salt, then fry them until they turn golden and crisp. This step creates a light, crunchy exterior that pairs beautifully with the sauce.

The sauce is what truly brings the dish together. It is prepared with crushed garlic and ginger, soy sauce, sesame oil, gochujang—a sweet and mildly spicy Korean chili paste readily available in most Asian markets—along with honey, brown sugar, vegetable oil, and red chili flakes. Allow the sauce to cook until it thickens slightly, then toss in the fried chicken pieces, coating them thoroughly so every bite is infused with flavor.

For garnish, scallions and sesame seeds work beautifully. While scallions can certainly be added directly to the sauce, I prefer sprinkling them on top just before serving, allowing them to remain crisp and provide a pleasant contrast in texture.

Substitute for Buttermilk?

To make buttermilk at home, take the same quantity of milk as the buttermilk required and add 1 tablespoon of lemon juice to it. Mix well and let it rest for a few minutes before adding the chicken.

The flavor of this chicken is a perfect balance of sweet and spicy, making it an excellent choice for all taste buds—kids and adults alike—unless someone prefers completely mild food. I find this dish a great hit for playdates, family gatherings, or small get-together parties.

Cooking in advance

You can fry the chicken bites and keep them in the oven. The oven needs to be preheated. Keep it on warm or at 200°F. Anything above it would overcook the chicken, making it chewy or burning it.

Tava Tangdi Chicken Kebab

My experiments with kebabs always have to be innovative, unique, and, of course, absolutely delicious. My boys love trying different styles of kebabs and are always excited to see what new version I come up with next. I think that’s what keeps me inspired—to keep experimenting, mixing flavors, and creating something different each time.

After making so many different styles of chicken kebabs, it does get challenging to come up with something new using the same set of spices. It’s amazing how the same ingredients can create entirely different flavors—just by changing the order in which you add them or the stage at which they cook. That’s the real beauty of cooking: learning how timing and technique can transform familiar spices into something completely fresh.

These kebabs hardly need any marinating time, which makes them perfect for those moments when you want to serve something that’s both easy and impressive. Whether you decide on the menu at the last minute or find yourself hosting uninvited guests who show up expecting a feast, these kebabs will save the day. They’re quick to prepare, full of flavor, and always a hit at the table.

These kebabs can easily be made without an oven, and the ingredients are simple—nothing fancy or hard to find. I’ve used chicken legs for this version and called them Tangdi Kebabs, but you can just as easily use other cuts or even boneless chicken.

If you’re using boneless meat, go for thigh or leg pieces rather than breast. Chicken breast tends to be thicker and can turn chewy with this recipe, especially since the marination time is short and the spice blend is simple. Thigh meat, on the other hand, stays tender and absorbs the flavors beautifully, giving you juicier and more flavorful kebabs.

This recipe is perfect for beginners and bachelors—simple to make yet impressive enough to wow a crowd. Even if you’re new to cooking, you’ll find it easy to follow and full of flavor. Give it a try and let me know how it turns out. Enjoy!

Chicken Veggies oven special

With all the different kinds of foods that we consume, at times you just feel that your tummy needs a break. You feel you need more veggies, less oil, fewer carbs, in all just a healthy meal. But, the problem that people like me face is that we also need something that tastes scrumptious and good along with all the health benefits.

Specially, if you have children as demanding as mine, you basically fight a battle. When the demand is to make veggies look more appealing and to make their protein go leaner without them noticing. That’s when dishes like this are invented.

This Chicken is marinated with spices making it flavorful. The spices can always be switched or played around with. I added Tandoori powder and Red chili powder to make the flavors a little more spicy, but you can always reduce the quantity or omit the spices altogether. I find this a great recipe for easy lunch and dinner.

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.

Pasta with Garlic Chicken and Mushroom

This is a great recipe and cooks pretty quickly as well. I am not a fan of Alfredo sauce with my Pasta and honestly the boys were never big fans of cheese sauce either but when I came across dish that has Mushrooms and Chicken cooked with Garlic, it kind of sounded interesting.

So I got down to trying and cooking my own. I love Mushrooms, but the kids aren’t a big fan so the dish had to be interesting enough. Roasting garlic in the oven enhances the flavor in a dish. So, I roasted garlic with skin with olive oil, salt and pepper till its soft and mushy. Cook the chicken pieces in a pan with little oil, salt and pepper. Further adding butter and oil to the same pan and added the mushed garlic and a little chicken broth followed by mushrooms. After it comes to a boil added a little heavy cream and further the cooked chicken. I also added Red chili flakes and White pepper for extra flavor.

This dish can be served by itself or with Rice too, since its a little saucy, but I personally felt that it goes on best with pasta. I served it with Spaghetti Pasta and a side of Garlic bread. Trust me, my boys who do not like Mushroom at all loved this dish. This dish easily qualifies as an awesomely flavorful and delicious dish. The taste is that of a dish you’d get at a high end Italian restaurant. It might seem a little complicated but trust me if you follow the recipe and make it once, you will become pro and will manage making this dish in no time. This dish is actually perfect for those surprise dinner dates. This impresses anyone and everyone.

Cod Fish with Roasted Veggies

We love all kinds of Sea Food. Curries, Fried, Grilled, any which way we love them. This dish makes a great option if you are on a diet, or looking for low carb options or following keto recipes. This is a quick recipe for lunch and a super nutritious one too.

I used Frozen cod but if you have fresh Cod available, that would be great. My boys love fish and grilled veggies or just cold salads on the side of a pan fried fish. These kind of dishes are easy, scrumptious, fits the budget, healthy and delicious. This is a perfect recipe when you are running short on time.

I use basic spices like Red chili flakes, Garlic powder, Onion powder, White pepper powder and Tandoori masala. I also added some dry parsley for flavor. You can always mix and match and use the spices you like. I personally don’t like much of cinnamon or Red chili powder on cod fish. I also feel that Black pepper makes it a little bitter so I prefer white pepper powder. Add a little Lemon juice and the marination is just perfect.

I grill or saute the bell peppers and Asparagus in the same pan as the fish once i am done cooking the fish. I feel it adds a lot of flavor from the fish and the spices to the vegetables. This is a great dish if you want to involve your budding teenagers and teach them easy and quick dishes.

Chicken Quesadilla

These delicious wraps are filled with spicy pan-fried chicken and gooey cheese, coming together in just 30–40 minutes. It’s the kind of dish that’ll have your kids asking for seconds — and maybe even thirds! They’re easy to make, can be prepped partly ahead of time, and make for the perfect quick meal or snack. These little scrumptious bites are guaranteed to win hearts at the table.

For the chicken, you can use rotisserie chicken, leftover grilled chicken, or even kebabs — anything that’s already cooked works perfectly. I made mine in a Tex-Mex style. I sautéed some onions and green chilies, then added paprika, cumin powder, chili flakes, garlic powder, onion powder, and a touch of dried parsley. To spike it up, I mixed in a little apple cider vinegar and hot sauce. Cook everything together until the chicken dries up slightly and the sauce coats it completely — that’s when you know it’s ready for your wraps.

You can always make these quesadillas using store-bought tortillas, but I prefer making mine at home with a mix of all-purpose flour and corn flour. They’re actually quite easy to prepare — especially if you have a tortilla maker. Once your tortillas are ready, spoon some of the cooked chicken onto one half, sprinkle plenty of cheese, and fold them over. Bake in a preheated oven for about 10 minutes, just until the cheese melts and the tortillas turn lightly crisp.

For serving, you can cut the quesadillas in half — it makes them look neater and easier to eat. These quesadillas are deliciously filling, easy to make, and packed with flavor. Perfect for a quick lunch, dinner, or even a fun family snack.