Tava Tangdi Chicken Kebab

My boys are my toughest critics and biggest fans, and their excitement to taste every new creation keeps me inspired to keep experimenting. After making countless versions of chicken kebabs, finding something new with the same familiar spices can be a challenge. But that’s the magic of cooking—the realization that the very same ingredients can create completely different flavors when timing, technique, and the order of cooking change.

Today’s kebabs are proof that creativity in the kitchen never runs out. ✨🍢

One of the most fascinating lessons cooking has taught me is how much difference timing can make. The exact same spices can create completely different flavors depending on when they’re added and how long they’re cooked. A quick sauté versus a slow roast, a short rest versus an overnight marinade—every step transforms the final dish.

These Tangdi Kebabs are the perfect example of that idea. Despite requiring very little marination time, they turn out incredibly flavorful, juicy, and satisfying. That’s exactly why they’ve become one of my favorite recipes for busy days and unexpected guests.

When company arrives with little notice—or dinner plans come together at the last minute—these kebabs are my go-to solution. They look impressive, taste indulgent, and come together with minimal effort. Best of all, there’s no need for an oven or special equipment—just a pan and a handful of everyday ingredients.

For this version, I used chicken legs, which is why I call them Tangdi Kebabs, but the recipe is wonderfully versatile. Boneless chicken/ Chicken with bones cut into small pieces works beautifully too, especially thigh meat if using boneless. I wouldn’t recommend chicken breast here; with the short marination and simple spice blend, breast meat can become slightly firm and chewy. Thigh meat, on the other hand, stays tender, juicy, and absorbs the flavors far more effectively.

What I love most about this recipe is how beginner-friendly it is. Whether you’re just learning to cook, living on your own, or simply looking for something quick yet impressive, these kebabs are remarkably forgiving. They prove that memorable food doesn’t require complicated techniques or exotic ingredients—just a few good spices, a little confidence, and a willingness to experiment.

✨ Simple ingredients. Minimal marination. Maximum flavor.

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.