My love for Mughlai dishes is hard to go unnoticed. The kebabs are not just delicious but also easier to make. The marination are pretty easy and usually its only leaving marination for a longer time that infuses the flavor in your meat or chicken and gives out fabulous taste.
I am not too sure about the origin of these dishes but I believe looking at the ingredients, it look that influence is more from the middle east. A lot of Afghani Kebabs do have a similar taste. The great thing about middle eastern kebabs are that they are an excellent option even if you are dieting. You get great great tasting food without compromising on flavors.
Murgh Paras kebab and Murgh laal tikka are both wonderful for small parties, I mean an evening tea/coffee party or a small get together or even those friends who announce their arrival 2 hours before and prefer being treated with something special. For all those occasions that come without notice or giving you time to decide, this is a go to dish.
Lucknow offers some super amazing delicacies. The old time Awadh offers numerous vegetarian recipes which are delicious and mouthwatering. And since, its also the city of Nawabs, the Non vegetarian dishes are equally delicious if not more. With all my respect to my vegetarian friends, the non vegetarian food from Lucknow is one of the main reasons why people still visit.
I remember visiting Lucknow with my parents in 2002 and tasting the super yummy Tunde kebab and awesome Biryani. Too bad, we were just there for 2 days and I am sure there was a lot to discover in the food section. Please do try the Lucknowi Biryani and Lucknowi Tunde kebab recipe too.
Nevertheless, from what we tasted, it was like a party in our mouth. One of the best things we tried were Tangdi Kebab and with a lot of research and trial and errors, I was able to get what I had tasted.
This dish fairly easy and the cooking process isn’t that tough to follow so, if you are a newbie, this should be a good one to try.
This dish is a gift of my husband, Mr. Parveez. On days when I am confused and find it hard to decide on what should be cooked, he would come up with his innovative ideas and suggest on something new he would like me to try, unless he makes his way to the kitchen and treat me something super fatabulous.
Anyways, one day I was all confused and he suggested making this chicken dish. The dish uses 4 kinds of chilies so spice factor is a little high and if you aren’t daring enough, I would ask you to cut down on the spice level. This dish makes a great side dish with dal chawal.
As a kid, Delhi was like second home to me. I hail from Rajasthan and having my maternal family from U.K., we always were either travelling or having family over and Delhi had the closest international airport. Even besides that, there were numerous reasons for visiting Delhi.
Now, if you have ever been to Delhi, you know its a food heaven and if you want to taste delicious non vegetarian food, Jama Masjid is the place. Wonderful restaurants with hot steaming food, kebabs, curries and Biryanis served with pillow soft naans.
The funny part is that many of those restaurants have opened their chains in New Delhi or other areas but the food tastes best when you visit Jama Masjid. I think its my love for the crowd and those hustling markets and the sound of Rickshaw driver yelling that connects to my childhood and memories of going to Jama Masjid with my father and enjoying the food at those restaurants, makes me relive those days and therefore, I still prefer going to puraani Dilli or Old Delhi.
This recipe is one of my favorite kebabs from Jama Masjid. I could never get the recipe of the original kebabs but through experimenting with flavors, I cracked the recipe and remembered my childhood flavor. A recipe worth trying.
Peshawar is an ancient city in Pakistan. Over the centuries, Peshawar was ruled by Mughals and then by British giving it the unique historical traditions and culture.
Peshawar is an old walled city and has rich culinary tradition. It has a famous place called “Namak Mandi” which has nothing to do with selling salt but serves variety of delectable foods. Known for using minimum spices and sometimes just salt, Namak Mandi dishes are char grilled or made in Kadhai. Not just that, the dishes are also popular for retaining the original flavors of the main ingredient. So, the first rule to make any Peshawari dish is to make sure that the main ingredient does not lose its taste and the spices added only work towards enhancing its flavor.
All along Peshawari kebabs are lip smacking delicious, easy to make and for some reason remind you of those awesome street foods in metro cities of India.
I first tried something like this in 2009 when we took a trip to Agra. The Mughal Sheraton was just not a super cozy and comfortable hotel but also the chefs there served amazing delicacies and this dish was one of those that I tried.
The first look at the dish makes you feel that it must be somewhere close to Tandoori chicken but its only when you taste it, is when you realize that both dishes are not even faintly close and share no resemblance in taste. While Tandoori is all spice and cooked on grill, this dish contains corn starch and is pan or tava fried.
The funny coincidence is that 2 years after we visited Agra is when I finally got down to trying this dish and funny enough, I do not remember the original name of the dish. This is pretty close to what we have tasted but then again this is my version and recipe. My friends and family always loved it and so I am sharing what is different and a truly fantastic recipe.
I love serving dry kebabs as side dishes with our dinner and its hard to not experiment and not come up with new recipes. After all, I am mother to boys who have energy that drives me crazy and the fact that they love looking forward to new dishes on the table and not forgetting, the born carnivores, and with genes of Mughals. All these traits makes it mandatory for a mom to come up with new recipes of non vegetarian food.
Spices mixed up differently with chicken/ meat gives out super fab and completely distinct flavor. This recipe is quick, flavorful and is sure to impress those with a great taste buds.
We love Malaysian food. The taste is so close to Indian and yet has its own flavors. I have tried making different cuisines and so far, after Indian and Mughlai, Malaysian is my all time favorite.
Chicken satay is a great kebab recipe, specially with kids. The marination is simple and does not have to be kept for long either. The kebabs come out spicy so, if you like them to be mild, you could either use less of the spice or add a little cream, roughly 1/4 cup for 1 lb of chicken. The flavor would definitely change and might not taste as authentic as the real Malaysian satay but it would still be nice and would be the closest you can get to the dish. I actually prefer adding less spice.
This is great for calorie conscious and diet needs. Its high in protein and does not require any flour coating so its quiet healthy.
This is great for tea or coffee parties, play dates, quick bite and unannounced guests. The level is great for beginners and can easily be made for those pot lucks as well.
We were in South Carolina. One of my favorite places for a vacation. Gorgeous beaches, lovely weather and awesome drives. Our vacation to South Carolina has mostly been a summer visit and since we love driving down to South Carolina, our stay is usually 8-10 days.
South Carolina being a beach front, it is rich in seafood and we love it, but staying somewhere for 10 days and not getting your meat/chicken is difficult. So, believe it or not I freeze my chicken and meat and then take them in an ice box with frozen ice bags, that ensures the chicken stays frozen till we complete our 12 hour journey.
I tried this recipe as a fluke and the result was extra ordinarily amazing. This tangdi kebab can be made with boneless chicken as well.
KFC in India introduced their masala wings and people like us became crazy as fans, swearing by those spicy wings that there would nothing else ordered or eaten as religiously as them when any KFC is passed by.
Now, living all the way in USA, we aren’t that privileged to enjoy them here, and the craving is hard to suppress, so I tried to crack the recipe for the masala and trust me, its super close or almost the same. So, if you are like us and like that spice kick on your fried chicken, this recipe is for you.
This spice can be kept in an airtight container for up to one month.
