This is second kind of Chicken Lollipop that I invented and all because my older one came in asking that he needs sauce “dripping” on the lollipops. I have mentioned it numerous times in my other food stories of how well demanding my boys are. So, after thinking out in detail about how I can make them extra juicy, I came up with this recipe.
It requires a little marination and further its cooked in little oil, unlike other chicken lollipop recipes, where they are deep fried, so its kind of a guiltless pleasure that lets you over indulge. Further, more sauces are mixed in and you let it cook further in the sauces.
This recipe is super saucy and the chicken lollipops are not too crunchy but soft and juicy.
I have never met a kid or a person who enjoys chicken and does not go crazy over chicken lollipops. I, myself go overboard and hate to admit, but I go overboard when it comes to these little round juicy, crunchy creeps. After all, no one eats one chicken lollipop, NO, NEVER. In my books, if you don’t indulge and go crazy with them, you are committing a sin, BIG TIME.
This dish is meant to be enjoyed with friends/family and made enough so, everyone can enjoy to the max. I am posting a video as well that teaches you the easiest way to make lollipops out of your wings. The video isn’t just easy to follow but its the safest way to not cut your fingers. So, if you wish to try making these, please do watch the video and follow.
So, coming back to the lollipops. My boys love chicken wings and I would serve those on play dates/ game nights/ get together. The chicken wings I made gained so much popularity between our friends that I believe a lot of people went out of their way to be at our every party only to devour the juicy wings…LOLzzz. So once in Bangalore, my boys tried chicken lollipops and the dish just earned themselves a new fan. That’s when the mommy had to try her skills to make a new dish. Now, I make 4 different flavors of chicken lollipop but I still have not tried making something close to what my boys had tried but, I came up with my own recipes and they all are lip smacking delicious.
So if you are a fan of chicken lollipops like us, this recipe is a must try. Just like other recipes with chicken wings these will surely impress you and your loved ones.
These boneless chicken kebabs are one of the mildest and juiciest kebabs that I make. The softness comes from Khoya, which also relatively makes the kebabs a little sweet and soft. They are rich without being creamy and the taste of kasoori methi with spices adds a slight bitterness enhancing the taste of these fabulous kebabs.
These are easy to make and make a great dish for people who prefer milder flavor. I don’t think it will be a favorite among kids since the flavors are strong, unless your kids love experimenting with different flavors. Otherwise, these go great as kebabs themselves, just served over as snack or an appetizer at a party or as a side dish.
This recipe was an invention on a kids play date. The kids wanted fried chicken, well kind of fried and something that tastes close to tandoori, and it shouldn’t be something that they have already tasted. Oh Boy! Do you have kids who can test your creativity to a complete different level. Well, fortunately I do…LOLzzz. And as much as it tires and drains me out at times, it leaves me with the happiness of being able to create more recipes and compete with my own self to come up with something better.
A lot of people these days are giving up on red meat for health reasons. Though we do not consume Beef at all, and most of my red meat is either Goat or Lamb, a lot of my friends do not consume red meat altogether. Considering that I came up with this recipe of Chicken ke Seekh.
Though nothing beats the juicy lamb when it comes to seekh kebabs, but this recipe does satisfy your taste buds without a fuss.
As the name suggests, this recipe is from the era of Mughals and I believe must have been a favorite of Mughal Emperor, Jahangir, made by Noorjahan Begum, thus named after her. Going through history, its amazing to read of how different ingredients were introduced at different times. Like spices or khada Masala, like cinnamon, bay leaves or cardamoms and cloves were never a part of the Indian cuisine and were brought in by the Mughals when they migrated to India. I believe there has been no other clan unlike the Mughals who not only brought in so much with them but also adapted the cultures of India and settled with the people and built families.
Where the spices were brought in by the Mughals, India already had food enhancing flavors like Turmeric, red chilies, coriander etc. Mixed together, the food that came out was super amazing like this kebab or a lot Biryanis that I share on this website.
The super amazing cuisines that we taste at so many restaurants today have been fusion dishes of the old era which apparently weren’t recorded under the term “fusion”. The acceptance of a culture, embracing the traditions, values and flavors and giving the best of what we have does not only result in super new flavors but also becomes a part of our cuisines for the coming generations . For me reading history about a dish is as fascinating as trying to cook a dish.
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.
I came up with this recipe on a Friday night, returning after my son’s soccer match, with 2 tired and hungry boys. Looking at the thawed chicken on my chicken island reminded me how I assumed that I would be home by 6 PM and will have enough time to cook the chicken and I spent the time leisurely enjoying the evening traffic on NJ turnpike.
Anyways, I had to make something out of this chicken, something yummy and before my boys were done with their shower. This is when this super quick chicken was invented. The name comes after all the masalas and spices used.
Chicken Frontier is a simple kebab made with spices and Ginger garlic paste. I believe the recipe is originated somewhere from Punjab. During the time of wars, when supplies would be limited is probably when this recipe came into existence. With time, improvements were made and the recipe I share is my improvised version of this lip smacking delicious kebabs.
I am from a small town in India, living in a big town in USA. Married to a man who shares the same passion for travelling and food as me. That kind of makes me believe that marriages are made in heaven and yes, I make sure I remind that to Mr. Parveez at least a hundred times during the day…LOLzzz. Jokes apart, where I love the cozy and cold destinations, he loves the sun, and our boys have taken completely after him, not just their faces and habits, but also their choices match his more than mine.
On our 5th and 11th anniversary, we have traveled to Mexico and Puerto Rico. Not only were the beaches clean and beautiful, the water was shallow enough for us to let the kids play. Besides the beautiful views, what also attracted us was the food. We loved the food, specially guacamole, Empanadas and Mufungo. Out of all the foods we tried, Empanadas became my favorite. I feel that might be their faint resemblance to samosas and the fast that they are baked [Empanadas have baked and fried option] gives you the liberty of over eating.
Being Muslims, we couldn’t try the pork or chicken and beef empanadas, but the shrimp and veggie options helped me get a faint idea of how I’d like my chicken stuffing to be. I baked them instead of frying and the taste was fantabulous. It is a family favorite and perfect for tea/coffee get togethers or play dates.
Chicken’s versatility has earned it a place on the table at least three times on our dinner table in a week. And while a fried chicken and golden fried samosas will always be a classic favorite, making these hearty chicken Empanadas come in second being a very close favorite. To avoid a dry filling, it’s best to seek out ground chicken made from dark meat. In most cases this means you’ll need to get it from boneless thighs and leg meat. This recipe will leave you with some leftover filling, which freezes beautifully for future Empanada endeavors. Baked Empanadas can be cooled, covered in plastic wrap, and frozen for up to 2 months; you can thaw and reheat them in the oven until warmed through.
