Reshmi Kabab Recipe

I and TH always have a love towards tandoor, tikka and kababs. It has less oil and we love the way it’s been grilled. I make different tikkas at home since it is easy to do. You just need to marinate the chicken with the paste and the grill will take care the rest of the cooking . You don’t have to bug spending time inside the kitchen near the hot oil burning with heat and all that. And more importantly it doesn’t need much oil as I previously mentioned.

TH always helps me in doing a tikka… actually he loves to do make tikka on his own. I have already posted few recipes on chicken hariyali tikka and also chickentikka. These can be served as a starter when u has party at home. Make sure u serve the tikkas to be really hot, else it will turn rubbery. So start doing after ur guest's arrival.

This time we tried making reshmi kabab. When I heard the name of it, I was wondering why the name came. It is made with almonds and onions paste. I love the taste of this raw paste itself. Since TH was rounding around to taste this kabab, I took the pics very fast. So I don’t find time to decorate it.  Serve this kabab with sliced onions. 

Peas Pulao Recipe | Simple Lunch box Recipe

Green peas are one of favorite and I try adding it in most of the rice varieties. Now am hooked on to make a rice variety which is completely dedicated to my green colored love… this recipe I make is as simple as a pulao and can be done in just 15 minutes for a one pot meal.

This pulao can be served as such with a cup of raitha. Today I served with Butter Chicken (recipe coming soon). You can even try any of the dry curries (click here for recipe) 

Khaman Dhokla | Dhokla Recipe

Chole Masala | Chana Masala Recipe- For Chapathi, Poori, Roti, Batura

This is one of the easiest recipes which I make for chapathi. Soak the chana over night - grind the ingredients – cook with masalas and its done. That’s it!!! The most awesome side dish is ready. 

Here I have a trick for getting the gravy with the right consistency. Some people get the gravy in a flowing consistency and some will get it very thick. And the trick to get it right is, just add the coarsely ground paste of the chick pea and u will get the gravy perfectly. 

This can be served either with chapathi or poori. I make poori very rarely since it consumes lots and lots of oil. But once in a blue moon it is accepted. It tastes heaven with batura, when served along with sliced onions sprinkled on top of it. 

Preparation time: 15 minutes

Cooking time :15-20 minutes

Chettinad Chicken Recipe

Vermicelli Biryani | Semiya Biryani

Preparation time: 5 minutes
Cooking time: 15 minutes

Instant Sambar | Simple way to make Sambar

Prep & cooking time: 20 to 30 minutes

Prawn Biryani | Shrimp Biryani

Preparation time: 20 mins

Cooking time: 20-30mins

Tomato Kurma | Thakkali Kuruma Recipe