Tunde ke kebabs (Minced Meat kebabs) | The Novice Housewife So there is a bit of a story behind today’s recipe of tunde kebabs. There are actually two stories. One about tunde ke kebabs and the other about the source of this recipe.

But first for the uninitiated Tunde ke kebabs are finely minced lamb meat kebabs made famous by a one armed chef Murad Ali (nicknamed Tunde because of his one arm) in Lucknow. The original recipe is a close guarded secret but it is believed that the kebabs are made with a mix of 160 spices.* (I don’t think I could name 160 spices, let alone make a dish with 160 spices. But maybe I could. Mental Note: make a list of all the spices I know.)  The cooked kebabs are so delicate that they crumble when you hold them and melt in your mouth as soon as you bite into them. 

The first time I had these kebabs was during my undergrad years. When I was living in a hostel in Delhi. One of my friends, G, was from Lucknow. When she went home or if someone was coming from Lucknow, more often than not these bites of heaven would pay our stomachs a visit too. And since then I was hooked. More than a year back, I ate them again at G’s wedding. Still as good as how I remembered them to be. You know how it is when you have this memory of something or someone making you feel so good, and you keep building that feeling up and when you do get a chance to eat it (or see that person) again you realize you had just overhyped it. These kebabs were nothing like that. They were still every bit delicious. Tunde ke kebabs (Minced Meat kebabs) | The Novice Housewife Now the second part of the story happened a few months back. My dad was still in the Air Force (good times!) and posted at Allahabad. We were invited to dad’s staff officer’s house for lunch and he made mutton kebabs. Flavor wise they were delicious. He served them as tunde ke kebabs. And said he got the recipe from the guy who makes these in Lucknow. And I knew I had to try the recipe. He was generous enough to share and I tried them and loved the recipe.

Now since there are many people serving the famous tunde ke kebabs, so I am not sure how original this recipe is to the original tunde ke kebab recipe. For one, it does not have 160 spices. Just a handful, and I think for most home cooks an easy way to get a good tasting kebab. Two, I doubt such a close guarded recipe would be leaked by the cook in a drunken state, but then drunk people are known to do stupid stuff, so who knows we might have a heavily guarded secret being leaked on this site today!

Since taste wise these were pretty great even though they might not be the tunde kebab recipe, I thought they were worthy enough to share with you all today. Read More →

Nutella Crepe Cake | The Novice Housewife

Nutella Crepe Cake | The Novice Housewife

Sometimes things don’t go as planned. Yup it happens. And lately its been happening quite a lot.

While more often than not I share recipes that have worked, I have shared my failures on the blog as well. Carrot cake truffles, macaron cake – cases in point. And today I will share another one.

This crepe cake with nutella frosting.

An utter failure and waste of delicious nutella buttercream frosting.

Well……not an utter failure because it still found a way into our stomach. We as a family hardly ever waste food. And so we still ate it. Only difference is we did not relish it.

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Gluten free, Vegan Thai Glass Noodle Salad | The Novice Housewife Things have been a little busy at my end and I will be updating you soon about that, but lets talk about this Thai glass noodle salad first.

Trying to lose weight? Trying to eat healthier? Looking for salads that don’t include mayo based dressings but still taste as great? Then look no further my dear lovely faithful readers, this glass noodle salad will answer all your woes. Well, most of them anyway!

Its light, refreshing and its gluten free, fat free, nut free, vegan and thus every reason why you should be making this. Gluten free, Vegan Thai Glass Noodle Salad | The Novice Housewife Made from mung bean starch, glass noodles (or cellophane noodles) are rich in iron and zinc. But lets be clear they are not a low carb option. They have their share of carbs, but its not white carbs and they have almost zero fat. Plus, if you have your glass noodles with a good serving of the veggies (like in this salad), I think this dish pretty healthy and fresh to include in your meals.

The salad is easy to make and pretty quick to put together. The only technique required is the cooking of the glass noodles, rest is chopping and mixing.

To cook glass noodles, soak the stiff mung bean noodles for about 15 minutes in hot water. Drain and wash it with cold water and cut the noodles to a smaller size. Then boil them for 30s- 1 min and drain again. If using in soups you can skip the second step. But if using noodles for this salad, you will need to boil them till tender. Read More →