Only a few more days till the Olympics Opening Ceremony on August 5th. Are any of you doing a watch party for the opening ceremony? If you are and are thinking what to make for an Olympic theme evening, Sprouts Farmers Market has you covered. Sprouts is collaborating with fellow bloggers and doing a round up of apps, sides and fun snacks from different countries for the perfect watch party and of course I had to share something Indian.
I love kebabs and tikkas and being grilling season I thought chicken seekh kebabs would be perfect as an Indian entry to your Olympic themed snacks table.
Seekh kebabs, if I may say so are an Indian’s answer to sausages or bratswurst, and are an integral part of Indian cuisine thanks to the rule of the Mughal empire. You can serve seekh kebabs as a snack along with some mint chutney, or make a meal out of it by serving the seekh kebabs with some naan, mint yogurt chutney and cucumber tomato onion salad.
This is going to be a very short post. My head’s not being supportive today, but I do want to make sure I get a GMT post out on Tuesday.
Today’s GMT is not really indian but more fusion food. Its amazing how we Indians have “indianized” almost all cuisines possibles and I have to say while I cringe on americanization of Indian cuisine I do love indian flavors in some of my favorite cuisines- Indian chinese FTW! Today I am Indianizing (is that a word?) an italian classic- pizza! Cringe all you want but its so good!
If you remember I have done this before. Remember the chicken tikka pizza from the blog? One of my friends tried it and this is what she had to say. Today I am posting a butter chicken pizza recipe. If you love butter chicken you will love this.
There are a few recipes I got courtesy my mom. One of them is this chicken tikka. Actually its part of the butter chicken (the indian version of chicken tikka masala recipe) that she handed out but now I make it stand alone too when I want a quick dinner for weeknights. Serve it with some pita/paranthas or naan, choose to make this salad or use it as a filling in chicken tikka pasties.
I love chicken tikka. I love tandoori chicken too, but when I don’t want to deal with bones, chicken tikka is the way I go. This makes a great appetizer to make for get togethers, plus leftovers are always used to make rolls the next day.
For the rolls, I half cook paranthas and break an egg on it, slather some mint chutney, ranch (or you could use mayo), some ketchup, sauteed onions and bell peppers and add the chicken tikkas. Yum! The only problem of writing a food blog is when you start writing about a particular recipe, you feel like eating that dish. I feel like eating chicken tikka wraps now. But today is Tuesday and V does not eat meat. Well…Marriage!