Tava Tangdi Chicken Kebab

My experiments with kebabs always have to be innovative, unique, and, of course, absolutely delicious. My boys love tasting every new version I create, and their excitement is what keeps me inspired to keep experimenting. After making so many styles of chicken kebabs, it can be challenging to come up with something new using the same familiar spices. But that’s the real beauty of cooking — the discovery that timing, technique, and order can transform the very same ingredients into completely different flavors.

One of the most fascinating things I’ve learned is how much difference it makes when you change when a spice is added or how long it cooks. A quick sauté versus a slow roast, a short rest versus an overnight marinade — each step reshapes the final dish. These Tangdi Kebabs are a perfect example of that idea. They require hardly any marination time, yet they turn out deeply flavorful, juicy, and satisfying.

That’s exactly why this recipe has become one of my favorites for busy days or unexpected company. When guests arrive without much notice — or when the dinner menu is decided at the last minute — these kebabs come to the rescue. They look impressive, taste indulgent, and come together with minimal effort. Best of all, you don’t need an oven or any special equipment, just a pan and a handful of everyday ingredients.

For this version, I used chicken legs and named them Tangdi Kebabs, but the recipe is flexible. Boneless chicken works beautifully too, especially thigh or leg meat. I don’t recommend using chicken breast here; because the marination is short and the spice blend is simple, breast meat can become thick and slightly chewy. Thigh meat, on the other hand, stays tender, juicy, and absorbs the flavors much more effectively.

This recipe is also wonderfully beginner-friendly. Whether you’re new to cooking, living on your own, or simply looking for something quick yet impressive, these kebabs are hard to get wrong. They prove that you don’t need complicated techniques or exotic ingredients to create something memorable — just a little confidence, a few good spices, and a willingness to experiment.

If you try this recipe, I’d love to hear how it turns out for you. Cooking is always more fun when it’s shared. Enjoy! 🍗✨

Sweet Cinnamon Kachori

This is a fusion dish. I had some dough left from the kachoris I made a couple of days before. Being a Marwari, I love the mix of Onions, potatoes and loads of chilies, but that’s not the case with my family who has more of a sweet tooth and as much as they would try and appreciate everything I make, but they make it clear that gulping one down their throat is enough to prove their love for me, and anything more would come under third-degree torture… LOLzzz

So, when I had the dough left, I knew I cannot make something that I crave. I could have made Maawe ki Kachori but I was making something for evening coffee and I needed it to be different and that’s when I thought of making a mix of cinnamon, brown sugar, honey, nutmeg, and mace. So, this was when I thought of making this little scrumptious, crunchy, and buttery kachoris.

Now the sugar I used is soft brown sugar but you can use any kind you want to. White sugar is fine as well, but just remember to either use granulated sugar or just grind the sugar a little. Adding cinnamon, nutmeg and mace was a wonderful addition to the flavor. Somehow, the combination reminded me of this “cheeni ka parantha” that’s a huge hit between kids in most Indian homes and cinnamon rolls put together.

Though I made these with leftover dough, I am sharing the recipe for the dough in this recipe. The dough can be used for any Kachoris that you’d like.

Though, I don’t think adding nuts to something like this is a good idea but, you can always try crushed nuts as an addition. Any variations or creation of taste buds added to a dish is what cooking is all about. Enjoy!!!

Delhi Dumpukht Biryani

As a kid, I had at least two trips to Delhi every year. The lovely restaurants in Purani Dilli served awesome Biryanis like, Doodh Biryani and Sponge Biryani, and my favorite Dumpukht Biryani.

I love the way the the Biryani is slightly soft and have strong taste of spice as well, since it has Mace as one of the main spices. The screw pine water and saffron gives out a lovely fragrance and makes the Biryani look and smell even more delicious.

This Biryani requires you to marinate the chicken and you can do it overnight as well. The cooking time isn’t too much and its a great recipe for beginners.

Chicken Irani Tikka

Persian cuisine has been around for many years. The kebabs from the middle east have been very popular and the mix of spices and the flavors of them being cooked with veggies gives them a different kick, which makes them differ from regular kebabs. The fact that they use spices not usually use in Indian cuisine. The taste is distinct and very scrumptious.