Grilled Tandoori chicken wings

Yumm… seriously yumm, so easy, quick (except for the marination time), it is one of my favourite starter food of late. Just marinate the chicken wings in the masala (store bought or home made) and grill it till done… that’s it.


Chicken Wings – 500 grams

Chilly powder – 2 tsp

Coriander powder – 1 tsp

Turmeric powder – 1/2 tsp

Cumin powder – 1/2 tsp

Garam Masala – 1/2 tsp

Hung curd – 1/2 cup (normal curd put through a strainer suspended over a bowl for half an hour)

Lemon juice- 1/2 lemon

Mustard oil – 1 tsp (you can use more)

Dried Mint leaves – 1 tsp (crushed)

Dried Fenugreek leaves – 1 tsp (crushed)

Salt – to taste

Water – as required

Tandoori Chicken wings

Tandoori Chicken wings


Make a paste with all the ingredients except chicken wings, using a little water. Marinate the chicken wings for at least an hour. Half an hour is barely sufficient, overnight is awesome. Preheat the oven/grill/tandoor and bake it for ten minutes on one side. Flip it to the other side and cook for 5 minutes. You can test the doneness by touching the surface. If there is any sticky masala pop it in the oven for a couple of minutes more. Thats it.. simple isn’t it?

Serve hot with Mint chutney.

Tandoori Chicken wings

Tandoori Chicken wings

Ingredients for mint chutney
Mint – 1  bunch, cleaned and leaves separated
Coriander leaves – 1/2 bunch
Green chilli – 4-5
Ginger – 1 inch piece chopped
Hung curd  – 3-4 tbsp
Salt – to taste
Oil- 1 tsp
In a pan heat oil and once it turns hot add the ginger, mint leaves and  coriander leaves. Keep sauteing till the leaves wilt. Add the green chillies and salt. Let it cool down well. Blend in mixie with 1 tblsp curd till smooth. Add the remaining curd and blend again. Khallas..
I hope you will make this, enjoy it and let me know through the comments.
Till we meet again……

Kashmiri Chicken… for my papa

Two chicken recipes back to back, am not surprised because I love chicken. It is fast replacing beef as my favourite non vegetarian food… I wonder why. This is a super tasty, but not so healthy recipe. It is my fathers favourite chicken curry and for years I used to make this for my father on his birthday. This year my father is hitting 60 and I am going to help him celebrate, so here is the recipe so that you can join me and my family in wishing my papa a very happy birthday on  the 10th of May.

My father is the most incredible person I have ever met. He is everything good in the world. Patient, kind, loving …. every time I speak to him no matter how my mood is, I feel wonderful. My father is my hero, and my prayer is that every little girl should have a father like him … I love you soo much papa.

Now for the recipe, I dont know if people in Kashmir eat this chicken curry, but I know we do … and we enjoy it as well. This is a recipe from Dr.  Lekshmi Nair, and has always worked well for me … now on to the recipe


Kashmiri Chicken

For the marinade

  1. Chilly powder – 1 tblsp
  2. Coriander Powder – 1 tblsp
  3. Turmaeric powder – ½ tsp
  4. Garam Masala – 1 tsp
  5. Jeera Powder – ½ tsp
  6. Salt – 1 tsp
  7. Ginger garlic paste – 4 tsp
  8. Food colour – a pinch
  9. Egg- 1 (slightly beaten)

For the gravy

  1. Onion – 3 chopped (big)
  2. Tomato paste- 3 tomatoes
  3. Chilly powder – 1 ½ tsp
  4. Coriander powder – 1 ½ tsp
  5. Garam Masala – 1 tsp
  6. Jeera powder – ½ tsp
  7. Chilly paste– 6 (soaked and ground)
  8. Cashew and Raisins paste  – (2 tblsp – 1 tblsp)
  9. Salt – 1 ½ tsp

Take chicken add ingredients for marinadeand marinate for half an hour. Deep fry. Keep aside.

Take a pan, pour a little oil, sauté onions till light brown. Add ginger garlic paste, chilly powder, coriander powder, jeera powder, garam masala. Add chilly paste. Pour ¼ cup water. Add tomato paste, cashew raisin paste. Add add 1 cup water, salt and let it boil. Add chicken pieces, mix well and simmer for 10 – 15 minutes.

Garnish with coriander leaves.




Pindi Channa

Today’s recipe is from the king of Indian cooking – Sanjeev Kapoor. Needless to say there is not much talking to do. I tried his Pindi Channa and loved it. It was a great side with chapathi. So here I am presenting Pindi channa from Rawalpindi district in Pakistan. I hope you will try it out and enjoy it as much as I did.

The recipe link is here.

Here are a few images of what my pindi channa looked like.



ciao then

PPC cutlet

What the hell is PPC cutlet. Its what you make when you are in a hurry to make a something special for the someone special but find you have absolutely nothing in your refrigerator. Sounds familiar. Story of my life. I lack planning of any kind. I don’t even plan my grocery shopping. I go, do random shopping, come home, and start saying , shitt I for got this I forgot that, you too, I am amazed, I thought I was the only junglee like that. Ah well Misery loves company. But we are getting sidetracked, the topic today is PPC cutlet.

PPC cutlet is nothing but Potato, peas, Corn cutlet. These are three things that will always be there in my pantry. So in a pinch these will go. The peas and corn can be substituted with carrot, beans, cabbage, if you dont mind red colour beetroot , basically anything. You get the picture rite. You can even substitute it with rajma, channa, or soya. But that is a post for another day. So now over to PPC cutlet



Potato – 1 large (or 2 medium sized), boiled & mashed

Peas – 1/2 cup (boiled & lightly mashed)

Corn – 1/2 cup (boiled & lightly mashed)

Onion – 1 finely chopped

Ginger – 1″ piece  finely chopped

Green chilly – 3 -4

Pepper Powder – 1/2 – 1 tsp

Meat Masala – 1 tsp ( can be substituted with garam masala)

coriander leaves – 4- 5 sprigs

Bread crumbs – as required (or powdered corn flakes, or roasted rava)

Eggs – 1 beaten with salt & pepper (can be substituted with maida mined with water with salt and pepper)

Oil – as required


Mix the potato, peas, and corn  and keep aside. In a kadai add 1 tsp oil and sauté the onion, with ginger, and chilly till onions are pink. Add salt, pepper, meant masala, and mix well. Add the mashed vegetables and mix well till all moisture has been dried out. Cool it and make it into small lemon sized balls and lightly flatten it. If you have the time keep it in the refrigerator for half an hour.

In a kadai heat oil, for deep frying. Meanwhile dip the cutlet in the egg / maida mixture, and roll it in the breadcrumbs/ cornflakes / rava mixture. When the oil is hot drop the cutlets and fry till golden brown. If you are a little health conscious, you can heat a tava, smear about 1 tsp oil and shallow fry / toast the cutlet. It will still taste almost as good. If you are a lot more health conscious, you can preheat ur oven to 250 C. Line you baking tray with cutlet. Sprinke a drop on each cutlet (2 drops would be better) and bake till brown. It tastes pretty good.

So ladies what are u waiting for. Grab a potato, some peas or corn or whatever  is in your pantry and make the cutlets. They are great appetizers and snacks.

Potato, Peas, Corn cutlet

Till we meet again …

Ciao ladies

Paneer Butter Masala

I love those three words. It reminds me of all the times I have gone out to North Indian restaurants and dunked my mint naan into this rich, creamy and absolutely delicious curry. I love paneer (who doesn’t), I love cream (duh again), I love tomatoes (whats not to love) and Paneer Butter Masala or PBM as I call it has all three, so like I asked before, What’s not to love girl.

Paneer Butter Masala

This PBM tastes exactly like what you get in restaurants and even if it is a little rich it is okay. It is afterall a once in a while indulgence right. I got the recipe from the website of the beautiful Nags. The recipe is here.

P.S. Mine is a little redder as I was reluctant to use so much cream. Still this is seriously yummy stuff.


photo (1)


photo (2)

Oh BTW this is for my gal Yamini who for the longesst time has been asking me to post some paneer dish on the blog. Babe this one is for you.

Till we meet again Alvida

Hey its Tuesday and this Paneer Butter Masala is Bookmarked. So over to Priya’s.

Brinjal Raita

I looooveee Curd. So does my husband so what do you think happens, we make raitas regularly. As a matter of fact it would not be wrong to say we have some raita or the other everyday for lunch. Thats how much we love our raitas. Especially after coming to Qatar,  I started buying curd, and now have absolutely thick, smooth, creamy curd, it is absolutely lovely. The raita I am going to give you the recipe for today is Brinjal Raita (obviously you know it, you read the title of this post after all).

Brinjal Raita

It is not my own recipe but one I got from some source, a source I don’t recollect now :(. No problem I make this raita so regularly that I could tell you the recipe in my sleep. hmm that should be interesting, me waking up from sleep and reciting the recipe. My husband will decide that this time I have seriously flipped.


Brinjals – 2-3 (Sliced into roundels)

curry leaves – 1 sprig (optional)


Turmeric powder – 1/2 tsp

Chilly powder – 1/2 tsp

Chaat Masala – 1/2 tsp (optional)

Cumin Powder – 1/2 tsp (optional)

Salt – 1/8 tsp (optional if using chaat masala)

For the Raita

Curd – 1 cup

Milk – 1/4 cup or as needed

Chaat Masala – 1/4 tsp (optional)

Salt – 1/4 tsp

Mint or Coriander leaves – to garnish (if not using curry leaves)

Oil – 1 tblsp (or as needed)


Marinate the brinjals and the curry leaves with the items marked under marinade for a minimum of 10 – 15 minutes. Heat a tava and add the brinjal slices, curry leaves, fry till crisp and brown. Drain on a kitchen towel.

Mix the items marked for the raita. The milk is for adjusting the consistency, you may add more or less as per your preference. Store in the refrigirator till ready to serve. Just before serving dunk the brinjal slices to the curd along with the fried curry leaves. If not using curry leaves garnish with mint leaves or coriander leaves.

Enjoy tasty, tangy, creamy brinjal raita.

Tangy, Creamy, Yummy

P.S The salt level is what it is because of the chaat masala. You may increase or decrease as per your personal choice.

Chatpata Channa Wrap

Hello Ladies it is Tuesday and here is a recipe for Aipi & Priya’s Bookmarked event. The recipe I want to share with you today is from Tarla Dalal, the queen of vegetarian cooking in India. I do love her recipes and have frequently referred to her website at times of doubt. The recipe is Chatpata Rajma Wrap. It is, my dear ladies a delight. Not a particularly easy or last minute preparation, but with a little advance planning its easy, peasy to make. The first time I made this I used Rajma but the second time I used leftover chana masala. The chana masala was made using the recipe here for rajma. The wrap was good using Rajma and using chana. You may use what you prefer. I also the second time around had a leftover roasted chicken breast. I shred it and added it to the filling. It is extremely optional and you don’t have to use it if you don’t want to. The wrap consists of chapathis, a curd dressing, and the filling. It can be eaten like shawrma or frankies with a tissue wrapped around the bottom of the wrap. It is great to go. A breakfast, lunch or even dinner item it is extremely versatile. It is a fantastic lunch box special as well so my dear ladies what are we waiting for? The original recipe is here and my slightly altered recipe follows.

4 chapathis

Curd Dressing
½ cup hung curd
½  cup grated carrots
½  cup grated cucumber

1 grated capsicum

salt to taste

For The Chatpata chana Filling
1 tsp oil
2 tsp finely chopped ginger
2 tsp finely chopped garlic
1 cup finely chopped onions
1 1/2 cups finely chopped tomatoes
1/2 tsp turmeric powder
2 tsp chilli powder
3 tsp coriander  powder
1 cup soaked and boiled chana
1/2 cup low-fat curd
2 tbsp chopped coriander
salt to taste

1 capsicum cut into strips (optional)


For the curd dressing

Curd Dressing

Take the hung curd and add the salt and vegetables and stir well. If push comes to shove and you don’t have hung curd you can always use Greek yoghurt.

Chatpata chana filling

For the chatpata chana filling

Heat the oil in a deep non-stick pan, add the ginger, garlic and onions and sauté on a medium flame till the onions turn translucent. Sprinkle a little water to avoid the onions from burning. Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook on a medium flame for 4 to 5 minutes, while stirring continuously. Add the chana, curd, coriander and salt, mix well and cook on a medium till the mixture dries up, while stirring continuously. Keep aside.

Place a roti on a clean dry surface and spread the curd dressing over it. Place ¼th of the chatpata rajma filling in a row in the centre of the roti, add the  capsicum and roll it tightly. Repeat with the remaining ingredients to make 3 more wraps. Wrap a tissue paper around each wrap and serve immediately.

Chatpata Channa Wrap


This is going to Aipi & Priya’s Bookmarked event