Tandoori Tikka Biryani

Tandoori Tikka Biryani

 tandoori tikka biryani

I have been seeing a lot of Biryani Variations on my Friends Reema’s page, its been on my to do list !


300 gms Chicken cubes (used small bite sized pieces as it was for biryani), marinated with Tandoori Masala, ginger garlic paste, salt, lime juice for 30 mins. Fry in grill pan or cook till done in OTG.


Whole garam masala ( 3 elaichi, 1 cinnamon stick, 3-4 cloves)

4 Onions Slices

2 Tomatoes chopped

150 gms oil

1 tbsp Ginger garlic paste

2 tbsp Curd

Coriander and Mint leaves (few sprigs)

1 tbsp Tandoori Masala

Pan, add oil splutter whole garam masala, saute sliced onions till golden, add ginger garlic paste, fry well add chopped tomatoes, mint and coriander leaves chopped. Add Tandoori Masala, half of Grilled Tikka pieces & salt to taste.

Seperately par boil 200 gms Basmati Rice till3/4 done. Strain and Keep aside

Layer the rice over the cooked masala, along with grilled tandoori tikka pcs. Seal and cook on dum for 7-10 mins on sim.


Chicken Sakoti

Its challenging to create a different gravy everyday. This was experiment, based on a popular restaurant dish….rather say a satisfying one.

chicken sakoti

Chicken Sakoti

White Gravy

In a pan add little oil & butter, add whole garam masala (cardamom, loung, dalchini 1 each), 10 kaju pcs and 1-2 tsp melon seeds. Fry for a minute, add 1 cup milk and boil. Simmer for 5 mins. Cool and grind to a fine paste

Red Gravy

In a pan add little oil & butter, add whole garam masala (cardamom, loung, dalchini 1 each), 2-3 tomato paste fry well, add 1 cup milk, sugar, 5 kaju pcs, red chilli pwd 1 tsp and haldi 1/2 tsp. Simmer for 5-10 mins. Cool and grind to paste.


Pan, add oil, curry leaves, chopped green chilli 1-2, 4-5 whole red chilli. Chicken Strips 2 cups (approx 200 gms), sauté for 2 mins. Add White gravy paste & red gravy paste, chopped coriander leaves, chilli pwd 1 tsp, dhania pwd 1 tsp, salt and ½ cup water. Add pinch of red colour simmer for few mins or till done. Add 1 tsp butter and 1 tsp cream in the end. Simmer 1 minute, garnish with coriander leaves and Serve with Naan.

Its challenging to create a different gravy everyday. This was experiment, based on a popular restaurant dish….rather say a satisfying one.

Tandoori Naan

Tandoori Naan

tandoori naan

Basic Dough

2 Cups Maida, ½ cup atta, salt to taste, 1 tsp sugar, ½ cup milk, ½ cup milk, 1 tsp baking powder. Water if required

Options –

Garlic Naan – Finely chopped garlic pressed over the rolled naan and basted with butter while in Oven

Kalounji – Sprinkled, and baste with butter while baking

Sesame Seeds – Sprinkled, baste with butter while baking

Pudina – Sprinkled finely chopped pudina leaves and baste with butter while baking

Tawa Cheesy Chicken

Tawa Cheesy Chicken

Tawa Cheesy Chicken

Tawa – Add oil 2-3 tbsp, add zeera, chopped onions 2-3,

chicken pcs, chat masala toss well and keep aside

Pan – Add oil 2 tbsp, whole garam masala (cloves, ajwain, zeera, elaichi), chopped onions 2,

ginger garlic paste 2 tsp, 1/2 capciscum finely chopped, 3-4 tomatoes chopped, red chilli pwd, haldi pwd,

nutmef pwd, kasoori methi, tandoori masala 1 tsp pr butter chicken masala 1 tsp Grind the whole mix.

Add again to the pan, neap pinch of garam masala, saute 5 mins and add chicken mix mix well

Add cream 2-3 tbsp simmer for few mins. Add chopped coriamder and add grated cheese while warm

Crisp Choco Hazel Caramel Entremet

Crisp Choco Hazel Caramel Entremet

choco haze

Vanilla Chiffon Cake

Flour 1 cup (sifted)

Sugar ½ cup +1/2 cup

Baking pwd 1 ½ tsp

Eggs 4 – separated

Oil ¼ cup

Water ¼ cup

Vanilla 1 tsp

Cream of tartar ½ tsp

Sift Flour, ½ cup sugar powdered, baking powder and salt in to a mixie bowl.

Separate eggs, whip egg white, cream of tarter in a large bowl, till soft peaks form. Add remaining half cup sugar and beat till firm.

Make a well in the centre of the flour mix add yolks, oil, water and vanilla beat on high for 5 mins till satin smooth. Pour this mixture over egg white in a think stream all over and fold in well. Pour into greased bake dish. Bake @ 325 F or 165 C for 1 hour or till springs back when touched.

Allow to cool completely, cut into equal portions and dredge with sugar syrup.

For Caramel Sauce

  • Milk 3 cups
  • Vanilla essence 1/2 tsp
  • Vanilla custard powder 3 tbsp
  • Sugar 2/3  cup
  • Water 1/2 cup
  • Marie Biscuits – 1 pkt
  • Caramelize sugar and water until light golden. Add Add 150 ml Amul cream – This is Dulce de leche easy version ready
  • Make a thick custard with Milk and vanilla custard powder(dissolved in little water) and vanilla essence. Cool slightly and add to Dulce de leche.
  • Optional add 5 gm gelatine dissolved in the mix – this acts setting agent and helps neat slices.

Nutella Mousse layer


Mix whipped cream with nutella hazelnut spread as per taste and flavourful – add abt 5 gms gelatine to set.

You get ready rice crispy’s or you can substitute with corn flakes. Mix crispy with

melted chocolate. I used 1 cup cripy with 1 cup melted chocolate.

To Layer :

From Bottom

  1. Layer the individual serving moulds, layer chiffon cake,
  2. Crisp and Melted Chocolate later set for 10 mins in refrigerator till firm
  3. Caramel Sauce layer set till firm
  4. Layer Nutella Mousse
  5. Decorate, chill and serve

Cripy and Nutella need to be done simultaneously as chocolate sets fast and gelatine also takes shapes immediately

Cajun Flavoured Chicken Sizzler with homemade barbeque sauce

Cajun Flavoured Chicken Sizzler with homemade barbeque sauce

Cajun Flavoured Chicken Sizzler with homemade barbeque sauce


Flattened Chicken breast -2 ginger garlic paste – 1 tbsp salt to taste. Mixed herbs (organo, pepper, white pepper) or Cajun Spice mix – 1 tbsp Oil – 2 tbsp Mixed vegetables – 1 cup ( beans,carrot ,broccoli ) sauté the vegetables with butter for 2 minutes.keep aside .


1) Marinate the chicken with above ingredients except oil for 2 to 4 hours

2) Heat oil in a grill pan and cook the marinated chicken till it’s done ( it takes 8 to 10 minutes )

Barbeque Sauce


Sliced onion – 1 Garlic cloves – 4-5 Oil – 1 tbsp Tomato ketchup – ½ cup Tomato puree – 2 tbsp Worcestershire sauce – 2 tbsp, All in one Sauce – 2 tbsp, 2-3 tbsp Brown sugar – 2 – 3 tbsp Apple cider vinegar – 2 tbsp soya sauce – 2 tbsp white vinegar – 2 tbsp mixed herbs or Cajun spice mix – 1 tbsp Paprika – 1 tsp Add this to onion and garlic mixture boil well. Cool and blend well. ( Add pepper pwd or sugar to balance flavours)


1) In a pan add oil add sliced onions and then add garlic ,sauté for few minutes.

2) In a bowl add tomato ketch up ,tomato purée ,Worcestershire sauce , brown sugar, apple cider vinegar, soya sauce, cajun spice mix or mixed herbs , white vinegar ,mix well and

3) Add this to the onion garlic mixture ,boil it for few minutes. Cool it and blend well ( Add sugar and pepper powder to adjust the taste )

4) Heat a sizzler plate (real hot), arrange cabbage leaves, layer grilled chicken, add tossed vegetables and just before serving add the barbeque sauce for the sizzling effect.

Note : Instead of cajun spice add dukkah masala ,which will enhance the flavour

Zafrani Murg

My journey or passion for spices started after my research to understand Mughal food. Here’s a line from History….Legend has it that Mughal Emperor Jahangir had a weakness for chicken that was kept on a diet of saffron for a year ! And then the dish was cooked with a special blend of spices! – This was in mind for a long time and always wondered how the chicken would have tasted, however with our lifestyle I didn’t want to feed a chicken for a whole year….repercussions were scary !! Finally thought how if I marinated chicken with saffron alone for a hour or so….Voila…my whole house smelled of saffron ! I have used saffron before in the last stage for dum but this technique of marinating with saffrom made the chicken so flavourful and fragrant.

zafrani murg

Here’s the recipe…Zafrani Murg

Marinate ½ kg of chicken cubes with saffron (generous pinch). I mash and mixed really well so that chicken absorbs the saffron flavour.

Second marination

In a mixie grind badam 4 pcs, 4 pcs kaju, 1 tsp shah zeera, 1 mace (javitri), Brishta (fried onions) of 1 big onion, salt, kashmiri chilli pwd to taste, garam masala ½ tsp, 1 cup curd – Grind all well, add to the marinated saffron chicken cubes marinate for 15 – 20 mins.

Kadai – Add Oil 2-3 tbsp, 2 tsp ginger garlic paste, fry well and marinated chicken, sauté for 3-4 mins and cover and simmer till done. Add water if required ( I had enough moisture in my curd hence did not add more water)

Tawa Chicken – Katakat style

Tawa Chicken – Katakat style

Tawa Chicken – Katakat style

I have always been in love with Spices, each with an individuality of its own but combine for most aromatic blast of flavours. Here’s a dish that speaks my love of spices !!


300 gms chicken cubes marinated with salt and 2 tsp ginger garlic paste.

Onion Paste – ( 1 onion, 1 tomato and few sprigs of coriander leaves)

Onion – 2 slices

Capsicum – 1 large slit

Tomato puree – 1 cup

Masala ‘s (mix all in a bowl) – 1 tsp tandoori masala, 1 tsp butter chicken masala, ½ tsp kashmiri chilli pwd, ½ tsp pudina powder, ½ tsp shah zeera (roasted and crushed) 1 tsp chat masala, ½ tsp garam masala, 1 tsp kasoori methi, salt to taste

In a Tawa, heat oil 3-4 tbsp, add Onion mix paste, saute 5 mins. Add 2 slices onions fry well, add chicken cubes and sauté till white. Add all spice powders, tomato puree sauté well add capcisum. Saute on high ( I used the katakat knives to chop the chicken along with capsicum). Cook on high, add little ghee or oil. Saute well for 5 mins. Add about 1 cup spring onions in the end.

Mutton Seekh Kababs

Mutton Seekh Kababs


500 gms mutton mince

50 gms fat

2 tso ginger garlic paste

Yellow chilli pwd 1 tsp

Kashmiri chilli pwd 1 tsp

Rose petals – 1/2 tsp

Coriander leaves – finely chopped

Kabab Masala ( pls use any ready made brand makes a lot of difference)

Garam masala 1 tsp

2 onions (medium)

3-4 green chillies

Salt to taste

Grind mutton mince with fat along with ½ an onion and ginger garlic paste. Keep aside. Chop the remaining onions and fry in 1 tsp oil, add chopped green chillies sauté for 4-5 mins. Add the fried onions to mutton mince, add all seasoning including chopped coriander leaves. Mix well and shape, either barbeque/ or cook in OTG or pan grill till done.

Chicken Monte Carlo

Chicken Monte Carlo
Chicken Monte Carlo
Chicken breast 2 with side bone
Ingredients for batter
Flour 2 tbsp
Egg 1
White pepper ¼ tsp
Mustard ¼ tsp
Salt ¼ tsp
Chili powder ¼ tsp
Vinegar 1 tsp
All in One sauce 1 tsp
Wostershire sauce 1 tsp
Chopped onion 1 tbsp
Coriander leaves 1 tbsp
Capsicum 1 cut into rings and then half
Cheddar cheese 4 tbsp
Flatten chicken breast, dip in prepared batter, roll in bread crumbs, shallow fry in frying pan till half done, put in oven tray, spread on it capsicum wedges, onion slices, cover with grated cheese, put under the grill for 10 minutes till cheese melts and top is golden.