Bajre Ke Aate Ki Kebab – The Non Veg Vada Pav

Vada Pav is a very famous snack for Mumbaikers. It has a Vada, which is made of potato, sandwiched between Pav. A great veg snack like by everyone.

At our home, instead of the Vada, we place Mutton Kebab made of mutton mince and bajre ka aata. Add a slice of onion, green chutney, and a few drops of lemon, and it becomes the perfect snack for a great rainy evening. You can have these kebabs without the pav as well.

A very common dish in the Memonese cuisine, it is, I believe, easy to make and very yummy to eat.

Here is the picture of the kebab for your eyes.

Bajre Ke Aate Ki Kebab



Street Food At Home

During the month of Ramadan, the streets of Mumbai turn into food vending machines. Mostly street food, the delicacies are usually either deep fried, tawa fried or grilled.

One of the most liked food during this time is Rolls. Available in various variations of Mutton and Chicken filling, this dish is shallow fried on a big tawa, and goes well with green chutney.

We tried this at home, and it turned out to be amazing. Better than the one that we have on the streets.

Here is a click of the just made Chicken Rolls.

Chicken Roll

Will share the recipe in a couple of days.

Melt In The Mouth Caramel Custard

Caramel Custard is a kind of dessert that will melt in your mouth. It has a layer of caramel at the bottom, and then it is kept to rest in the refrigerator.

While serving, ensure that the bottom caramel layer is up, as shown in the picture.

Caramel Custard

Keep looking for some more mouthwatering posts coming up shortly.

Roll Out The Chicken Spring Rolls

Today, it was a day full of rains. Completely drenched, I visited the famous Bohri Mohalla to buy some stuff for iftaari. During the time of Ramadan, this place is buzzing with people, stalls, and food stuffs.

Somehow I managed to fight and buy my share, and reached home just in time for iftaari. At home, we had Chicken Spring Roll and the normal Onion (kanda) Bhajiyas. It was a good second day of this holy month.

Here is a picture for you guys.

Chicken Spring Roll and Onion Bhajiyas

Happy eating.

Ramadan – A month to f(e)ast?

Today, 19th June, 2015, we start with our holy month of Ramadan. During this month, Muslims around the world keep fast (roza), give charity, learn to control their nerves, pray namaz and Quran, and lead a simple life. However, over the years, this month has become a synonym for different kinds of food during the iftaari (breaking the fast) and sehri (starting the fast) time.

Every household starts preparing for this month well im advance; and durinf the month, you will get to see various food dishes being prepared at their houses. For the iftaari, we too cook dishes, which are high on calories and very high on taste.

I am very inactive on this blog. My friends told me to keep posting food pictures during Ramadan, and I thought it is a good idea to keep the blog alive. So, here I am, uploading the food pictures. Will try to post it on regular basis.

Shaami Kebabs, Potato Bhajias

Will keep posting more images, and if I get time, will post the recipes as well.

Till then, enjoy eating.

Butter Chicken – An International Dish

Butter chicken or Murgh Makhani is an Indian dish, popular all over the world. Originated in 1950s, Butter Chicken was invented by a person working in the kitchen of a famous restaurant called Moti Mahal located in Daryaganj, the central region of Delhi. Famed for its Tandoori Chicken, the cook used to recycle the leftover chicken juices in the marinade trays by adding butter and tomato. This sauce was then tossed around with the tandoor-cooked chicken pieces – Butter Chicken was ready!

Since then, this recipe has been tweaked by people as per their taste and preference. In the northern region of India, Butter Chicken is served with bone. Whereas, at some cities, such as Mumbai, it is served boneless. The best thing about this gravy is that it pairs fabulously well with naan, roti, bread, or even pulao.

We have tried Butter Chicken at different restaurants and in various cities, and everywhere the taste was different. So, to come up with our recipe, we modified it “as per our taste”. Feel free to try it out and tweak it as per your liking. Do share your thoughts on it.

Traditionally, the chicken is marinated and kept overnight before cooking it in a tandoor. However, in our recipe, we are being cost effective (blame it to the space crunch in Mumbai or high prices of the equipment), so we are making our Butter Chicken without a tandoor, or even, without a tandoori chicken. J


I am quite new to listing down the ingredients and writing a recipe. Please bear with the flow, structure, and even the image. I may improve as and when I write more recipes.  


Boneless Chicken – 250 grams

Butter – 50 grams

Dahi (Yoghurt) – 2 big tablespoon

Red Chilli Powder – ½ tablespoon

Coriander Power (Dhania Powder) – ½ tablespoon

Red Chilli Sauce – 1 teaspoon

Tomoto Sauce – 1 teaspoon

Salt – as per taste

Cashew – 50 grams

Kasuri Methi

Cumin Seeds Powder – 1 teaspoon

Ginger and Garlic Paste – 1 tablespoon

Green Chutney (Coriander, Pudina, Green Chilli Paste) – 1 tablespoon

Tomoto – 2 pieces

Onion – 2 pieces  


Butter Chicken
Butter Chicken Is Ready

Phase 1 – Cooking the chicken:

  1. In a vessel, take chicken, ginger garlic paste, green chutney paste and salt.
  2. Pour a cup of water into the vessel and let it cook.
  3. When the water is evaporated and the chicken is tender, turn off the gas and let it cool.
  4. Cut or shred the chicken in proper size, as per your requirement.

Phase 2 – Marination

  1. Mix dahi, tomoto sauce, red chilli sauce, red chilli powder, coriander (dhania) powder, cumin seeds (jeera) powder, and salt in the cut/shredded chicken.
  2. Refrigerate the marination for about 2 hours.

Phase 3 –The Gravy

  1. Boil tomatoes, onions and cashew in a vessel, and then keep it aside to cool.
  2. Grind them together to make a paste.
  3. In a vessel, put butter, (tomatoes, onion and cashew) paste, and the marination.
  4. Let everything cook for some time.
  5. Roast the Kasuri Methi and crush it into the vessel.
  6. Mix it well for and let it cook for at least 15-20 minutes.
  7. If you want to give a smoky feel to it, take a coal and heat it until it is red. Then take a small vessel, place it inside the butter chicken vessel, keep the coal in the small vessel, pour some butter on the coal, and close the lid. Remove it after some time, and it is ready to eat.
  8. Serve hot with either a tandoori roti, naan, or jeera rice.

Do try it at home, and let us know if there are any good modifications that we can do to make it better.