This dish is from the region of Kashmir. Its fascinating to see how produce from a region makes fabulous dishes that are heard to imagine. We all, as Indians use fennel in food in some way or the other. But, before I came across these kebabs, I never knew that fennel seeds can be used as the main ingredient and make kebabs that taste so delicious.
The taste of fennel bulbs or aniseed adds a lot of freshness to the flavor and the flavor stands out, no matter what other spices you add to the dish. This dish is mild, flavorful and easy to make.
I belong to the desert region of India. The land of forts and palaces, “Rajasthan”. When you think of Rajasthani or Marwari cuisine, ghee, daal baati, churmas and ker saangri are one of the first dishes that come to your mind. Very few people realize that marwari cuisine has loads of non vegetarian dishes as well, which are equally [a little more for me] delicious.
The land of Marwar brings me the memories of Khada masala Gosht, Pathreeli Raan, Laal Maas, Murgh ke Sholay, Rajasthani Malai Biryani and of course the Tangdi Kebab. Rajasthan is the land of Rajput community and most of the non Vegetarian dishes are a gift from them. Even till this date, a lot of Royal families are very fond of good food and you will see the Kings and Queens cooking for leisure.
These Kebabs make a great appetizer and have impressed my guests most of the times and have always been complimented on the great dish. These Tangdi kebabs are spicy, crunchy and flavorful and taste very different from the regular tangdi kebabs. Its a must try for every Kebab lover.
Every Indian who loves non vegetarian food and don’t like Pepper Chicken. Pepper Chicken is made in dry style and curry, both. This recipe I tried is on the drier side and serves as a great side dish. The taste or flavor is very close to Chettinad style of chicken. The pepper rules the dish with other chilies, making it spicy and the spices leave that flavor on your taste buds that lingers on for long and makes you crave to eat one more bite even though your tummy is full. Yupp!! this is that kind of dish.
I come across a lot of people who take certain flavors and spices lightly and do not realize how a perfect dish is ruined if the measurement of a certain spice isn’t accurate. Pepper Chicken has black pepper as the main spice and we need to make sure that Black pepper powder is put in the correct measurement. Less would not give a perfect flavor and more would make the dish bitter.
This recipe is fool proof and I have paid attention to the exact ingredients to make a pepper Chicken. Hope you enjoy as much as we do.
We are a hard core Non vegetarian family. But, as much as people see our love for non vegetarian food, we equally love vegetarian as well, which kind of goes unnoticed. I don’t blame anyone, since with the huge variety of Biryanis and kebabs that we make, people believe that we can never go complete vegetarian.
Anyways, so I tried this recipe not just to test my veggie cooking skills but also because most of my close friends are vegetarians and that I think is the first reason why I tried a chicken dish with cauliflower.
This dish is as delicious as the chicken one. The good thing is that being vegetarian, it keeps your belly feeling lighter and less bloated. It can be served with plain boiled rice on the side or just by itself. Makes a great side dish or an appetizer.
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.
This recipe of chutney is something you might never find in a restaurant. Its my family recipe, that I grew on.
Chutney is usually taken as a very ordinary dish and we never realize that a good or bad chutney can make our food taste better or spoil the flavor. Chutneys in Indian household is taken casually and its funny but we never realize what an amazing variety of chutneys are served on our tables. I believe even our moms never realized how many they make and serve.
Nevertheless, this recipe comes from my mother. She doesn’t even remember what inspired her to make it but whatever it was, this chutney is one of the best ones and goes really well with Kebabs.
