Easiest Pan-Grilled Chicken Tikka

When one generally thinks of north Indian food, the first things that come to mind are butter chicken, tandoori chicken, chicken tikkas, dal makhani and naan. These seem to be the stereotypical food impressions that have been embedded in most people’s minds, and though the cuisine is vast and varied, there’s also a reason why these seem to be the first things…

0 Comments

Simply Delicious Potato Paranthas (Indian flatbread)

I’ve been making chicken tikka rolls pretty frequently these days since it’s quite a hit with the family and suddenly chanced upon the idea of making a potato dough, and the result is a soft and delicious parantha that goes with everything. This, combined with the flavourful, succulent spiced meat is a gastronomic wonder and the best part, you’re controlling the oil…

0 Comments

Raw Mango Lassi – Fantastic Summer Cooler

Mango season is upon us again with a bang and what better way to beat the heat than with healthy cooling drinks which add fruits to probiotics yeah? I first drank raw mango lassi in an Indian restaurant in Hanoi, Vietnam in 1997. The restaurant’s name was Tandoor, run by a very pleasant Indian gentleman. I wonder if it’s still open. It…

0 Comments

Instant Fluffy Khatta Dhokla (Cheat’s Version)

Recently, I got presented with a dhokla maker by my husband’s aunt and I am beyond thrilled! Having lived in Mumbai for many years, fluffy white fermented rice cakes were things that my palate took so well to and I really missed them when I came up north. So when presented with the apparatus, I went on the internet for some ideas and…

0 Comments

Spicy Sweet Potato Chaat – Street Foods of India

In winter, most markets around Delhi - which already has street vendors selling aloo tikki (potato cutlets with green and tamarind chutneys) and papri chaat, golgappas and stuffed pakoras and what not - get the addition of the sweet potato (shakarkandi) vendors. They have these massive roasted and smoked sweet potatoes which they cut up and mix with a huge amount of…

0 Comments

Dahi Kebab Parcels (Yoghurt Parcels)

I got obsessed with making Dahi Kebabs a month ago. I’ve made it at least three times in two different ways, and this will be the fourth. Early last month, when I realised I’d made a whole bunch of yoghurt dip for a couple of dinners and and little bits of it got left over, I got the idea to stuff it…

1 Comment

Aromatic Chicken Curry – With No Masala

In many of my posts I’ve referred to myself as being a lazy cook. That is, If the dish has too many ingredients, I couldn’t be bothered with it, so most Indian fancy curries are out. That’s the downside. The upside is, that I try to make a tasty dish with as few ingredients as possible and most of the time it…

0 Comments