Pepper Chicken

This is one of my top chicken recipes. I have been making this for years and it has never yet let me down. It is pretty simple and fuss free but tastes great. So give this a shot and I am sure you will keep making this delicious pepper chicken.



Chicken – 1 (cut into small pieces)

For the paste

Onion – 1

Ginger – 2″

Garlic – 6 – 10 (small ones)

Chilly powder – 2 tsp

Coriander powder- 2 tsp

Turmeric powder – 1 tsp

Salt – to taste

Pepper powder – 1 tblsp

Rest of the ingredients

Butter – 2 tblsp

Pepper powder – 1/2 tblsp

Cinnamon – 1 piece

Cloves – 2 – 3

Tomato – 2 (pureed)

Coriander leaves – to garnish



Clean the chicken and marinate with paste for an hour or two. Cook chicken in an extremely low flame for half an hour sprinkling water if necessary.

Take a frying pan add two tblsp butter. When it is hot add pepper, cinnamon, and cloves. When heated add tomato paste and sauté until water dries. Add the chicken and mix well and simmer for 5 – 10 mins. Sprinkle coriander leaves and serve hot.




Kati Rolls my way

I have never been to Kolkata, I have never eaten Nizam’s yummy Kathi Rolls, but I am in love with it. I saw an episode with Rocky and Mayur where they visited Nizam’s…. just looking at the rolls made me sallivate. I WILL go there one day and I will eat the original….till then here is my take on it.

A Kati roll is a street food delight first introduced at the above mentioned Nizam’s. It is a APF roti, stuffed with chicken kababs, onions, chillies and sprinkled with chaat masala. It is a culinary icon in Kolkata. I will visit Kolkata, not just for the Kati Rolls, but also for my love for Bengalis.

I adore the Bengalis, I think they have contributed so much to India’s cultural story. They are my second favourite people in India (after Kerala of course). Especially Kolkata, a city that is steeped in culture and history, not unlike my number one city… that is Chennai of course.

There are a lot of similarities between West Bengal and Kerala, maybe that is why I like them  so much. A proud literary and cinematic heritage, a strong leftist tradition, a great love for fish… even our traditional saris are kind of similar (kind of I said)

So here is to the Bengali Babu… the thinking men and women, my love for Kolkata… until I see you, O Kolkata, let this Kati roll be my way of expressing my love for you.


Chicken cubes – 200 grams


Red chilly powder – 2 tsp

Turmeric powder – 1/4 tsp

Ginger -garlic paste – 1 tsp

Cumin Powder – 1 tsp

Salt – to taste


Onions – 4 sliced thin

Green chillies – 7-8

Chaat masala – as you please

For the roti

APF – 2 cups

Water – as reqd

Salt – as reqd

Eggs – 2 diluted with a teeny bit of water (for brushing on the roti)



Marinate chicken in the ingredients for the marinade. Keep aside for an hour. You can either pan fry this chicken, deep fry them, or stick them in a skewer and grill it. I have, at different times done all three.

Mix the dough for the roti. Make thing roti’s and cook them as usual. When they are almost cooked brush one side of the roti with the egg. Flip and let it cook. Remove from fire. Keep aside and make the rest of the rotis.

Assemble them by placing the chicken, onions, green chillies on the side of the roti with the egg. Sprinkle chaat masala.  Wrap up tight. I place a lettuce leaf for a bit of green, it is absolutely optional. IMG_2495


Chapli Kabab

Do you like Kababs, I love them. I made this once jobless new year. I was home alone in Qatar, while my husband was in India. To make time pass on new years eve I made these, they were lovely… Of course I ate most of them myself, but the few I took to school on the 3rd of January was a big hit with my colleagues. I hope you will try this and let me know how it was.

Recipe from Fauzia’s Kitchen Fun. Find the recipe here verbatim. Thanks Fauzia 🙂


Chicken Mince – 500 gm (all water squeezed out completely)

Egg – 1 (lightly beaten)

Egg – 1 (scrambled)

Onion – 1(finely chopped)

Cumin powder – 1 tsp.

Coriander powder – 1 tsp.

Chillies – 2 (chopped)

Red chilli flakes – 1/2 tsp.

Garlic paste – 1/4 tsp.

Ginger paste – 1/4 tsp.

Tomatoes –  2 (seeded and chopped)

Salt to taste

Black pepper powder – 1/2 tsp

Fresh coriander leaves – 2 tbsp.

Breadcrumbs – 2-3 tbsp.


My new year lunch Jeera rice, chapli kabab, Dal fry, chicken fry, and lemon pickle.


Mix everything together then refrigerate the mixture for half an hour. If you leave them too long, the tomatoes will release water and make the kababs soggy, so they will end up breaking in the oil. You can even shape the patties and place them on a tray, then stick the tray in the freezer for half an hour so they firm up. Then proceed to fry them directly from the freezer…this helps maintain their shape. 🙂

Heat a small non-stick frying pan with 2-3 inches of oil, shape the patties flat and round. Fry them on high heat first then lower the heat to medium low and continue cooking the kababs until the color is nice and dark. Turn them over carefully and cook the other side. Try not to crowd the pan, it will be easier to turn if you do 2-3 at a go. Remove and drain on kitchen towels. Drizzle some lemon juice on them before serving. Serve with onions and mint chutney.

Here is a last look



Chicken Stroganoff

I am not sure when I first ate stroganoff , when ever it was; it was a long time ago. The first time I ate it I fell in love with it, the smooth sauce, the succulent pieces of chicken, the mushrooms, so underspiced unlike our Indian curries. Stroganoff, is a Russian dish with sauteed mushrooms and peices of meat. Traditionally made with beef, I made it with chicken for convenience. The recipe I used is a Jamie Oliver recipe and I must tell you it was a big hit at home. Quick to make, good to eat….that is the motto I live by. Here it is my first Russian dish ever… Chicken Stroganoff.


Chicken Breast – 3 (sliced thinly and marinated with salt and pepper )

Olive oil – 2 tsp

Butter – 1 tsp

Shallots – 4-5  (sliced)

Mushroom – 5-6 (quartered)

Chicken Stock –  200 ml

Sour Cream – 100 ml (in a pinch you can also use hung curd)

White wine – 100 ml (purely optional)

Salt and pepper – to taste



Heat oil and butter in a sauce pan, add the chicken and fry till it is cooked and golden brown. Keep aside. In the same pan add the shallots, sauté well. when translucent add the mushrooms and cook for a couple of minutes. Add the stock, the white wine and cook till the amount of liquid has reduced by half. Add the chicken and gice it a good mix. Add the sour cream and cook on low heat till it thickens.

P.S. If it doesn’t thicken a tsp of APF (maida) goes a long way to thicken this up….

It is recommended that you add a pinch of paprika on top, just for some colour.


You can have this rice, noodles or even chapathi.


Till we meet again …

Barbecued Chicken Salad



Chicken Breast – 2

Onion – 1 (Chopped)

Tomato – 1 (Chopped)

Cucumber – 2 (Chopped)

Capsicum – 1 (Chopped)

Red Currants – a handful

Salad greens – 50 grams (torn into bite sized pieces)

Olive oil – 1 tsp

Lemon juice- 1

Ingredients for barbecue sauce

Barbecue Sauce – 3 tblsp

Ginger garlic paste – 1 tsp

Red Chilly powder – 2 tsp





Cut the chicken breast half vertically. Add the barbecue sauce. Let it rest for 30 minutes. Heat a tava, add a bit of oil and cook on each side until done, about five minuted each side.

Add a bit of olive oil and a squeeze of lemon to the rest of the marinade and use as dressing.

Chop all ingredients into equal sized pieces. Add to a large bowl and toss with the dressing. Serve immediately.


Roasted Chicken with potatoes

A delicious and simple work night dinner. You can marinate the chicken before leaving to work or even the previous night. The rest is pretty simple.


Chicken – 2 whole (cleaned and with skin)

Marinade for Chicken

Chilly Powder – 6 tsp

Turmeric Powder – ½ tsp

Garam Masala – 3 tsp

Ginger Paste – 2 tsp

Garlic Paste – 2 tsp

Curd – 4 tblsp

Lemon juice – 2 (whole)

Fenugreek Leaves – 1 tsp (crushed)

Salt – To taste

Oil – As required

Onions- 2 (thinly sliced)

Potato – 2 (Wedges)

Oil for shallow frying



Make deep gashes on the chicken. Mix all the ingredients for the marinade and apply liberally onto the chicken. Keep aside for about 2 hours. Preheat oven to 220C for 10 minutes.

Take a deep kadai add a little oil, add the onions and sauté till pink. Add the whole chicken and brown it on both the sides.

Take a deep roasting pan. Add the chicken, onions and the oil. Toss in the potato wedges and cook for 45 minutes.

Remove the potatoes and onions from the roasting pan and spread on a baking tray and bake till crisp.

Just before serving broil Chicken until golden.


Serve with salad.


Potato Gratin

Creamy, cheesy French indulgence from Jamie Oliver.



Potatoes – 7-8 (medium sized)

Onions – 2

Olive oil – 2 tsp

Fresh cream – 100 ml

Parmesan cheese – to cover the surface






Cut the potato in wafer thin slices. Soak them in water. Parboil the potatoes in salted water, drain and keep aside.

Heat a oven and stove proof roasting tray, add oil, when hot tip in the onions. When pink add the stock cubes, sauté well. Add the potatoes and lightly toss. Add salt and pepper as per preference.

Flatten it on the tray. Pour in the cream and spread on the surface. Top with cheese. Broil @ 260 C till top is golden.

Broil in preheated oven @ 260 10251916_10152539900396779_2012176778113088253_n

C till top is golden brown.


Serve as a side dish with chicken or beef.