In North India, we love our Tandoori Chicken, and I have grown up on the best Tandoori chicken recipes out there.
For a very long time, Tandoori Chicken was the only way I wanted my chicken. I even preferred it to the popular butter chicken. Though later came a time where the latter triumphed over the former, but now I have an equal liking for both.
Tandoori chicken- the preferred snacking choice when I have beer in my hand; butter chicken with roti or naan when sitting for a meal.
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When I was in Allahabad during my last trip to India, the cook at my parents place would make these vegetarian kebabs for us to snack on with drinks. Good times, I tell ya! Since I could not get the cook back with me to the US of A, I asked my parents’ cook to give me the recipe.
Now most of us don’t measure when we cook, so the cook gave me an approximation of the recipe. First time I tried it, I had to make quite a few changes to the recipe to get the right consistency to be able to stick together. I made them for the new year’s party at our house and they were a big hit. Luckily I had noted the changes, so it was perfect the next time I made them.
You could deep fry these, like I chose to for the party, or you could bake them basted with a little oil as well. Of course the deep fried version are always tastier, but the baked version is almost equally good as well.
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If you have been following my blog since I started it then either you are one of my friends B, the Pious Hippie or G, or my mother or V.
My point- I have posted this recipe for Pyaaz ki kachori before. Way before. Three and a half years back. Just a few days after I started this blog.
Kachoris are flaky, crispy deep fried pastries that are filled with different savory fillings and served as a snack in India. Pyaaz is the hindi word for onions, and pyaaz kachoris are very popular in the western Indian state of Rajasthan.
Since it has been such a long time and since most of you hadn’t even heard of my blog then, I decided to repost the recipe with a little update about it, instead of just updating that recipe with new pictures and a print friendly recipe. If you would like to check out the original recipe, pictures and what I was up to on August 3rd, 2010 you can check the original post here. Else continue to read on here.
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