Pan Fried Chicken Tikkas

Nothing like quick fix recipes. Recipes that however do not compromise on taste and freshness! My endeavour is to share with my readers, recipes that don’t need you to slog it out in the kitchen. Well, of course there are some dishes that have no shortcut but for the rest if there is a way, then why not?! With the dreaded summers fast approaching, we all like to keep it simple and easy. This Pan Fried Chicken Tikka recipe is perfect to make. Only requires a good marination and quicky fry. They could even be made in the oven.

panfried chicken tikkas 1

A perfect accompaniment to go with drinks for an evening with friends. With the cricket season on, I am sure all of us are having  lot of sessions bonding with friends. Make this for you next adda and wow your guests. Serve with a simple green salad, a fresh raita, some green chutney and a squirt of lime!

panfried chicken

Pan Fried Chicken Tikkas
Recipe type: Starters , Snacks
Cuisine: Indian
Super easy , chicken tikkas
  • Boneless chicken - 250 gms- cut into chunks - If possible use a mix of breast and thigh pieces.
  • Curd / Yogurt - 2 tbsp.
  • Ginger - Garlic paste - 1 tbsp.
  • Kashmiri red chili powder - 1tbsp
  • Besan/ chick pea flour - 1 tbsp
  • Garam Masala powder - 1 tbsp.
  • Salt - to taste
  • Lime juice - 1 tbsp.
  • Ghee - 1 tsp
  • Refined oil - 1 tsp
  1. Mix the chicken cubes with all the above mentioned ingredients except the refined oil.
  2. Cover the bowl and refrigerate for atleast 4 hrs or even overnight.
  3. In a non stick pan, heat the refined oil.
  4. Add the chicken pieces along with the marinade.
  5. Cover and let it cook. This will take around 15-20 mins.
  6. Once the water has all dried up and chicken cooked through.
  7. Remove from heat and serve with salad and raita.
  8. You can also string the pieces on a wooden skewer before serving.

Spicy Lamb Meatballs Curry

So last Sunday we had our annual KFB Bake Sale and what a beautiful event it was. We look forward to this sale every year because not only it hones our skills as an entrepreneur, a home baker but also as an event manager! Second year in row, we have managed to successfully pull it through with much fan fare. As I always say that I need to push myself when it comes to baking but for this one event I am readily willing to bake goodies in my kitchen. This year I partnered with my dear friend Arundhuti of My Saffron Kitchen , and together we had a blast, so much so that we are now toying with the idea of launching our joint venture. We are already at it and soon you will hear more about it. The collage below clearly depicts the amount of fun we had!

bake sale collage

After all that sweet treats , I had to share a different kind of a recipe with my readers and this Spicy Lamb Meatball Curry is just so perfect. The meatballs are juicy and the gravy with a hint of tanginess has the perfect balance of spices.

kofta main

The dry masala mixture that I used for this recipe can easily be bottled and stored for further use. You could add it to your chicken curry or even any egg dish, would go very well I say. I served it with tawa rotis and it complemented each other. Serve it with pulao or just plain rice and enjoy the same with your family.

kofta 2

Spicy Lamb Meatballs Curry
Recipe type: Main course
Cuisine: Indian
Juicy meatballs in a spicy tangy onion based gravy.
  • Lamb mince- 500 gms - make it into a fine paste in the blender
  • Garm flour/besan - 1 tbsp. - dry roasted in a pan
  • For the dry masala:
  • Dry red chillies - 4 whole
  • Coriander seeds - 1 tbsp.
  • Cumin seeds - 1 tbsp.
  • Cloves - 6-8 nos
  • Cardamom pods - 6-8 nos
  • Cinnamon - 1 small stick
  • Black pepper - 1 tsp
  • Turmeric powder - 1 tsp
  • Grind all the above ingredients into a fine powder .
  • For the gravy:
  • Onion - 2 medium - grounded into a fine paste
  • Tomato Puree - ½ cup
  • Ginger- garlic paste - 1 tbsp.
  • Garam masala powder - 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Ghee - 2 tbsp.
  • Refined oil - 1 tbsp.
  • Warm water - 2 cups
  • Fresh red chili - 1 nos - for garnish
  • Mint leaves - a few - for garnish
  1. In a bowl , take the mince meat, add the roasted gram flour, ginger garlic paste and salt.
  2. Mix well and make into small round balls.
  3. Keep in the fridge for 15 mins.
  4. In a pan , add the ghee and oil.
  5. Fry the onion paste, till light brown. Do this on low heat, ensure the paste is cooked welll and there is no pungent smell of onion.
  6. Next add the tomato puree , 2 tbsp. of the dry masala that we made. Keep the remaining masala in an air tight bottle and use later.
  7. Fry the masala paste well for 2-3 mins.
  8. Add 2 cups of warm water.
  9. Season with salt. Add a pinch of sugar.
  10. Now gently add the meat balls into the gravy.
  11. Cover the pan and let it simmer for 15 - 20 mins.
  12. Remove the cover, add the garam masala powder.
  13. Check seasoning. By the now the gravy would have thickened and the meatballs cooked.
  14. Garnish with chopped red chillies and crushed mint leaves.
  15. Serve hot with rice/roti/naan.

Thai Chicken Curry

Weekdays are for quick cooking and if you are tired of the same old chicken preparation, try this Thai Chicken Curry.Thai cooking is fast,fresh and flavourful and that’s exactly what you need to satiate your palate after a days hardwork. One very important lesson I learnt from my past kitchen management is that its always better to plan a rough menu weekwise and I have been following that from the start of this year. I shop accordingly and that ensures there is no wastage. I definitely do not foolow a strict regimen and often work around the dishes according to what my heart desires on that particular day. I am mighty inspired by Jamie Oliver and always try to catch up on his show Save with Jamie, currently on TLC, every weeknight @ 9. His tips are awesome and I do follow them. Like its always good to stock up on some good quality ready made sauces for whipping up quick meals.

thai chicken curry main

I am a stickler for everything fresh but this Thai curry paste is what I always have in my pantry. A few other stuffs that always find a place in my kitchen wardrobe is a good mustard paste, some cream,coconut milk, a pasta/pizza sauce and mayonnaise.  These are my staples to work around with. Now coming to this curry. I tossed up the chicken with some fresh veggies like pepper, broccoli and pak choi , added some readymade curry paste and coconut milk and voila , what you have is a flavoursome healty curry that goes perfectly with rice. Vegetarians, pls omit the chicken and add mushrooms and baby corn, will taste just as awesome.

thai chicken curry

Thai Chicken Curry
Recipe type: Main course
Cuisine: Thai
Creamy flavourful chicken broth to go with rice.
  • Chicken - 500 gms - boneless
  • Onion - 1 medium - diced
  • Brocoilli - 1 small head - cut into medium florets
  • Yellow Bell pepper - 1 small - diced
  • Tomato - 1 medium - diced
  • Ginger-Garlic paste - 1 tsp
  • Thai curry paste - 2 tbsp. - use any variety, those ready made ones
  • Coconut milk - 1 cup - around 200 ml
  • Basil leaves - a few
  • Lemon juice - half a lime
  • Sugar - 1 tsp
  • Salt - as per taste
  • Fresh red chillies - 2 nos - finely chopped - use green if red is unavailable
  • Fresh coriander - a handful - chopped
  • Olive oil - 1 tbsp
  1. Keep all the ingredients handy.
  2. In a pan, heat 1 tbsp. olive oil,toss in the onion with ginger garlic paste. Saute.
  3. Now add the chicken pieces and sauté till golden in colour.
  4. Next toss in the broccoli and bell pepper.
  5. Add the thai curry paste, sugar, lemon grass and basil leaves( if using )
  6. Mix in everything well.
  7. Keep the flame low.
  8. Add the coconut milk, season with salt and let the curry simmer for 5 to 7 mins.
  9. Finish off by adding chopped fresh red chilies,chopped fresh coriander leaves and a generous squeeze of lime juice.
  10. Serve with plain steamed rice.

Mutton Galawati Kebab

So the husband is a huge meat lover and kebabs is something we both enjoy. This particular recipe has been on my do list for a while now. I scoured the net for recipes and then developed this easy version that tastes almost like the real ones. The thing is when you eat a particular dish many times, there is a lingering taste that remains and those taste help you develop the recipe in your home kitchen. Sometimes more than following a recipe to the T its best you go with instincts, it works I tell you. Atleast with me , except baking , instincts work best!

galawati main

Like most of the recipes asked to use dessicated coconut, but I skipped that and it worked for this recipe. Just ensure that the mutton mince is fresh and tender. The softness of the kebabs depend on that. Also don’t skimp on the ghee part, its essential to the recipe!



Mutton Galawati Kebab
Recipe type: Starters
Cuisine: Awadhi - Indian
Succulent mutton kebabs that go well with parathas
  • Mutton mince - 500 gms
  • Onion - 1 larrge - finely sliced - deep fried in oil and made into a paste
  • Poopy seed paste - 2 tbsp.
  • Besan/gram flour - 2 tbsp - dry roasted in a pan
  • Salt - to taste
  • Ghee - 2 tbsp
  • Refined oil - 1 tbsp
  • Egg - 1
  • To be made into a dry powder:
  • Green cardamom - 1tsp
  • Cinnamon - 1 small stick
  • Cloves - 1 tsp
  • Mace - 1 tsp- 1 whole - roughly crushed
  • Dry red chilis - 5-6
  • Black peppercorns - 1 tsp
  • Cumin seeds - 1tsp
  • Coriander seeds - 1 tsp
  1. In a blender , put the mutton mince , dry masala powder,poppy seed paste,fried onion paste , pulse in the mixture till very smooth.
  2. Take the mix out in a bowl. Add the egg, dry roasted gram flour and salt. Mix it all up preferably with your hands.
  3. Keep the mixture in the fridge for half an hour.
  4. Heat oil in a hard bottomed pan.
  5. Make small patties out of the mutton mixture and lay it on the pan.
  6. Fry till golden on each side.
  7. Serve with mini parathas, green salad and yoghurt.

Khichdi – One of my favourite kind #Seed the Rise by Mahindra

A couple of weeks ago I came across a blog post in one of my favourite blogs – Sin-a-Mon about this wonderful fund raising campaign being run by Mahindra to help farmers in India. Through this campaign it strives to raise almost 2 crores from public and then match up this amout which will be donated to the farmers through few able NGO’s working in this field. See this video to know more :

#Seed the Rise by Mahindra

As a food blogger, I felt it is a wonderful initiative and I wanted to be a part of spreading awareness regarding this. I first had to choose an ingredient , quintessential to my country and what better than rice. Rice is my first love! And I would not leave any chance to devour it whenever I can. I love cooking up one pot rice based meals on and off , be it biryanis or pulaos and even my favourite khichdi. Khichdi is my comfort meal . While I love the Bengali runny kind of the khichudi, I completely love this particular U. P style Toor Dal Khichdi that my dear friend P used to make for us during our PG days in Delhi. I learnt it from her and still make it all the time. Usually Moong dal is used for khichdis as its extremely light on the tummy, but this one uses Toor dal that gives a nice bite to the dish. Serve it with pickles and papad and you are good to go. Joining me in this initiatve is A Homemaker’s Diary

toor dal kkhichdi 1


Khichdi - One of my favourite kind #Seed the Rise by Mahindra
Recipe type: Main
Cuisine: Indian
A simple dish made of rice and dal with tempering of spices
  • Basmati Rice - 1 cup - washed and soaked in water for 10 mins
  • Toor Dal - 1 cup - washed and soaked in water for 10 mins
  • Ghee - 1 tbsp.
  • Cumin seeds - 1 tsp
  • Black peppercorns - 1 tsp
  • Asafoetida - a big pinch
  • Dry red chillies - 3-4
  • Turmeric powder - 1 tsp
  • Salt - to taste
  1. Drain the rice and dal and keep aside.
  2. In a pressure cooker , heat the ghee.
  3. Add the asafoetida, cumin seeds, black pepper corns and red chillies.
  4. Let it splutter and release its aromas.
  5. Now add the rice and the dal.
  6. Give a good mix. Add the salt and 1½ cup water.
  7. Close the lid and cook until 2 whistles.
  8. Serve hot .

Paneer Kali Mirch – Cottage Cheese with a hint of pepper

Exactly four ingredients and you have on your table a delicious creamy paneer dish. I am not particularly a paneer person,but Tuesdays in my kitchen calls for me to be as innovative as I can get. This dish ticks on all the right boxes – creamy,subtle and delicious. A perfect accompaniment to rotis and pairs exceptionally well with pulaos. Its winters almost and we can now indulge in rich indulgent food. The use of pepper in this dish surely elevates the tastes.

paneer kali mirch 1


Paneer Kali Mirch - Cottage Cheese with a hint of pepper
Recipe type: Main course
Cuisine: Indian
A rich creamy cottage cheese dish
  • Paneer / cottage cheese - cut into small cubes
  • Onion - I medium - boiled and made into a paste
  • Cashewnut paste - 2 tbsp.
  • Ginger paste - 1 tsp
  • Garam masala powder - 1 tsp
  • Black pepper powder - 1 heaped tsp - can adjust according to taste
  • Salt - to taste
  • Sugar - a pinch
  • Kewra water - few drops
  • Butter - 1 tbsp
  1. In a non-stick pan heat the butter , add the panner cubes and sauté it lightly. Keep them aside.
  2. In the same pan , add the ginger paste and boiled onion paste. Saute till the pungent smell is cooked through.
  3. This should take around 5 mins.
  4. Now add the cashew paste, garam masala powder, black pepper powder, salt and sugar.
  5. Give everything a good mix.
  6. Add half a cup of warm water and let the gravy simmer.
  7. Add the paneer cubes and the kewra water, simmer for 10 secs and remove from heat.
  8. You can sprinkle a little more black pepper on top just before serving.
  9. Serve hot with rice/rotis/naan

Couscous Salad with Grilled Cottage Cheese

With the festival season coming to an end for the time being, now with Diwali over and before the Christmas cheer starts again, its time to give your palette some rest! How about trying this Couscous Salad with Grilled Cottage Cheese. Couscous is a versatile grain and packs a punch when served along with a variety of vegetables. With winters approaching, there is an array of green vegetables in the market, so its best to use them regularly in our meals. If your everyday Dal – sabzi doesn’t seem palatable enough, you should try this dish.

salad main

Couscous Salad with Grilled Cottage Cheese
Recipe type: Salads
Cuisine: Fusion
Vegetable packed tasty salad
  • Couscous - 1 cup - soaked in boiling water. Refer to packaging for cooking instruction.
  • Cucumber - 1 - chopped
  • Tomato - 1 - chopped
  • Mushrooms - a handful - chopped
  • Carrots - 1 - chopped
  • Raisins - a handful
  • Olive oil - 1 tbsp.
  • Black pepper - freshly crushed
  • Oregano - 1 tbsp or use any other fresh/dried herb of your choice
  • Hung curd / yogurt - 1 tbsp
  • Chilli flakes - as per taste
  • Salt - to taste
  • Black pepper - freshly crushed - as per taste
  • Cottage cheese/ Paneer - cut into fingers
  • Lemon juice - a few drops
  1. In a pan heat some olive oil and sauté the chopped vegetables along with the raisins. Season with oregano,chili flakes, salt and pepper.
  2. Add the cooked couscous, mix everything well and keep aside.
  3. In another pan , lightly grill the cottage cheese fingers. Season with salt and pepper.
  4. Now just the assemble everything together.
  5. In a serving dish, lay the cous cous vegetable mix. Place the grilled cottage cheese on top.
  6. Garnish with some hung curd and serve warm.

Milk Poached Chicken Roast – Try something different this Pujo!

Its that time of the year again! You wake up in the morning to feel that nip in the air, that pujo pujo smell all around ( Its for real I tell u) ,the blossoming of kaash phool all around , that urge to get some new clothes no matter how old you are and food ofcourse. Durga Puja for me is laden with memories. From ever since that I can remember , I have spent these 4 days at my paternal grandparents house where pujo is celebrated with much fervour. Now I make it a point to be at my Baaper Bari, no matter what. My Maa has very diligently kept up the traditions passed on to her by my Thamma(paternal grandmom) and every year we get together and celebrate Maa Durga with lots of zeal.During these three days , a strict vegetarian menu is followed. It is on Doshomi that my father gets home the choicest of fishes and meat that is cooked to perfection by my Maa and now I make a few dishes as well. Our doshomi lunch would ineveitably comprise of Bhapa Iilish, Ilish Maacher Dim Bhaja , Rui Kalia and Kosha Mangsho. I am sure most Bengalis would swear by that menu.

But sometimes too much of traditional fare can get a bit boring and at such times there is no harm in experimenting a little and churning up something different in your kitchen. This recipe of Milk Poached Chicken Roast is innovative and well as comforting to your palate. So this Durga Pujo try and rustle it up in your kitchen.


milk poached  chiken

Serve it up with some mashed potatoes and sautéed vegtables by the side and one is good to go.


roast chicken plated


Milk Poached Chicken Roast
Recipe type: Continetal
Cuisine: English
A simple twist flavourful chicken roast
  • Chicken - 4 large pieces - Cut a whole chicken into 4 pieces - make some gashes on the pieces
  • Mushrooms - 1 cup - diced
  • Onions - 1 large - diced
  • Garlic - few fat pods - crushed
  • Black peppercorns - 1 tsp - crushed
  • Thyme - 1 tbsp. - I used the dried variety
  • Rosemary - 1 tbsp. - I used the dried variety
  • Salt - to taste
  • Red chillies - finely chopped for garnish
  • Butter - 2 tbsp.
  • Milk - 1 cup
  • Lemon zest - of one lime
  1. In a non stick pan, heat the butter.
  2. Sautee the garlic till fragrant.
  3. Add the diced onions. Fry till translucent.
  4. Now add the mushrooms and cook for 2-3 mins. Let the water released by the mushrooms evaporate.
  5. Now add the chicken pieces along with the pepper, dried thyme and rosemary and salt to taste.
  6. Fry the chicken pieces till light brown on each side.
  7. Now add the cup of milk and the lemon zest.
  8. Cover and let it simmer for 5 mins.
  9. Remove from heat and transfer in to a baking dish. Sprinkle the chopped red chillies on top. Cover the dish with an aluminium foil.
  10. Roast in an oven at 180 deg C for 15-20 mins .
  11. Serve hot with mashed potatoes and sautéed vegetables of your choice.

I am sending this recipe to the ongoing Shubho Sharadiya event at KFB


Muri Ghonto – A traditional Bengali delicacy

Muri Ghonto – Fish head curry is a traditional, typical Bengali delicacy. Many would squirm with the idea of eating fish head but we Bengalis take no offence to that and continue to prepare and relish this dish with much gusto. The choice of fish here would primarily be Rohu or Katla fish head, preferably of a good size, that adds to the taste. Now every household would have their own recipe for this, what I am sharing here is what my grandmother and mother made for me and the family. To be honest I am not so much a fish person but Muri Ghonto is something I always enjoy. The addition of raw rice to the dish which cooks in the gravy is pretty unique too. Some even add Chira/chiwda/poha instead of rice but I usually stick to rice.

fish head curry 2


It is a semi dry,spicy gravy dish that pairs up beautifully with some hot rice. For people who love fish and have no inhibitions, I would suggest you definitely make this once. You will love it, I can guarantee.

fish head curry

Muri Ghonto - A traditional Bengali delicacy
Recipe type: Indian
Cuisine: Bengali
Fish head cooked in a spicy concoction of rice and spices.
  • Fish head / Macher matha - 1 medium sized, cut into half. Pereferably of rohu or katla fish.
  • Onion - 1 large - finely sliced
  • Ginger - garlic paste - 1 tbsp.
  • Raw rice - 2 tbsp. - washed and soaked in water
  • Potato - 1 medium - cubed
  • Turmeric powder - 1 tsp + 1 tsp
  • Chilli powder - 1 tsp
  • Cumin powder - 1 tsp
  • Garam masala - 1 tsp
  • Green chillies - 4-5 slit
  • Bat leaf - 2 nos
  • Salt - to taste
  • Mustard oil - 2 tbsp. + 2 tbsp.
  1. Wash and clean the fish head properly. Smear with some turmeric powder and salt and fry till browned in mustard oil. Keep aside.
  2. Discard the oil in which the fish head is fried.
  3. In another pan, head 2 tbsp. mustard oil , add the bay leaf .
  4. Next add the ginger- garlic paste and sauté till fragrant.
  5. Next fry the sliced onions till lightly brown.
  6. Add the potatoes.
  7. Now add the dry spices - turmeric,chilli powder, cumin powder, salt and the soaked rice.
  8. Fry the spices but make sure they don't burn. Add a little water if required.
  9. Add 1/1/2 cup of warm water, cover and let it cook for 10- 12 mins.
  10. By now the rice and the potatoes would have cooked and the water dried up considerably.
  11. Lastly add the fried fish head, garam masala and the slit green chillies.
  12. Check seasoning.
  13. Let it simmer for a minute.
  14. Remove from heat and serve with hot rice.

Chicken in Creamy Mustard Sauce

I am back with yet another super easy recipe to make weeknight cooking a breeze! This recipe of Chicken in creamy Mustard Sauce is a steal. It is from one of my favourite cookbook by Mary Berry. I often try out her baked goodies but not the mains so much. However I will from now on! This dish needs just 3-4 ingredients and you are done.

mustard chikcen 1


mustard chicken 2




  • Make sure to add the mustard right at the end or else the dish could turn bitter.
  • Vegetarians can replace chicken with mushrooms!
Chicken in Creamy Mustard Sauce
Recipe type: Main course
Cuisine: Continental
weeknight easy dinner
  • Boneless chicken - 200 gms - cut into thin strips
  • Olive oil - 1 tsp
  • Garlic - 2-3 pods - crushed
  • Heavy cream - 1 cup
  • Salt - to taste
  • Pepper - to taste
  • Flour - 1 tsp
  • Mustard paste / sauce - 1 tbsp. - I used the readymade bottled grainy mustard. It gave a nice texture to the gravy.
  1. Take 2 tbsp cream from the 1 cup heavy cream ,mix in the flour and keep aside.
  2. In a pan heat the oil. Lightly sauté the crushed garlic. Add the chicken strips and fry till they turn light brown in colour and is 90% cooked.
  3. Drain the chicken pieces and keep aside.
  4. In the same pan , add the heavy cream. keep mixing so that the cream doesn't split. Add the flour - cream mixture and give it a good mix. Keep it on low flame.
  5. Now add the chicken strips back into the pan. Let it simmer in the gravy for a minute. Turn of the heat and stir in the mustard sauce/paste. Season with salt and pepper.
  6. Serve hot with some plain rice or some bread and enjoy the creamy deliciousness.