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Zero oil Chicken Tangdi in pressure cooker

Tangdi Kebab is a very popular North Indian starter recipe, where only the drumstick chicken or chicken leg pieces are marinated in a yoghurt-spice marinade and grilled to juicy, flavor infused chicken kebabs.

“Tangdi” simply means chicken legs without thighs. It tastes absolutely irresistable with soft, moist & aromatic spicy flavor. These famous grilled drumsticks can be cooked easily at home using an OTG or without it in pressure cooker.

This is Chicken lover’s delight. A quickie recipe that can be made in minutes. Absolutely lip-smacking and can be served as snack as well as main course. Next time when you have surprise guests at home try this amazing recipe, which is very easy & quick to make, turns out super delicious without a drop of oil and in a pressure cooker. Definitely a crowd pleaser.


Chicken leg 6 pieces, plus chicken breast cut into medium pieces
curds – 1 cup
tandoori chicken masala – 1 tsp                Salt as per taste                                       Garam masala powder – 1 tsp               Ginger garlic paste – 2 tsp                       Maggi masala cubes – 2                         Tomato chilli sauce – 3 to 4 tsp               Haldi/ Turmeric – 1 tsp                                 Red chili powder 1 tsp                              Dhania powder 2 tsp                               Onion rings for garnishing                       Fresh chopped coriander for garnishing Lemon wedges

How to make Chicken Tangdi in pressure cooker

Clean & wash chicken.
Marinate for 2 hours with all the ingredients.
Take non stick pressure cooker.

Transfer marinated chicken into cooker.
Cook on a medium flame for about 2 whistles. Turn the flame on low and cook for few more minutes.
After cooling check if water is remaining there then,  cook uncovered till gravy thickens.

Serve hot with onion rings and chopped coriander leaves and wedges of lemon.

Royal Amritsari Tikki


Royal  Amritsari Tikki

As the name suggest this Vegetable and nuts tikki is a healthy nutritious snack that is delicately flavoured with garlic and other spices. Besides being very simple to make, it packs in quite a textured and delicious punch with the addition of powdered nuts, paneer and khoya. Make the vegetable tikki recipe as a tea time snack or make them into tiny bites for a party.

You can relish them with your main meals or as an evening chai accompaniment. Check out how to cook up crunchy in your kitchen.

Prepration time : 20 minutes               Cooking time : 15 minutes                               Serves : 6

To make tikkis
Oil 2 tsp
Ginger garlic green chilli paste 1 tsp
French beans boiled 1/4 cup.                         Carrot 1 chopped and boiled.                            American corn boiled 2 tbsp
1/4 cup blanched walnuts                               1 spoon Cashew nuts powdered
1 spoon almonds powdered
Haldi powder
Black pepper powder
Lalamirch powder
Dhania powder
1 tbsp feeka mawa/khoya
1/4 cup boiled & mashed potatoes
1 bowl paneer.                                                    Cheese cubes as required
Cornflakes to coat tikkis



To make slurry
Take 3 spoon maida. Add water to make thick paste.


Take a pan. Put oil into it. Add ginger garlic and green chilies into it. Add boiled vegetables to it. Add blanched walnuts to it.  Add masalas like turmeric powder, black pepper powder, red chilli powder, coriander powder. Now add cashew powder and unsweetened khoya/mawa. Switch off the flame. Remove this mixture into a bowl.

Now to this add boiled and mashed potatoes. Add crumbled paneer and powdered almonds. Mix everything together to make smoith dough.Divide them into equal portions.

Make round tikkis. Make a deep well in the centre of tikki. Keep a cheese cube in the centre and roll the tikki.

Dip tikkis in maida slurry.
Coat them with cornflakes.
Deep fry all the tikkis first on fast flame and gradually reduce the flame. Fry them till colour of tikkis become golden brown.
serve with achaari dip or Mustard sauce.


To make achaari dip
Mustard seeds 1/2 tsp
Sounf 1/2 tsp
Cumin 1/2 tsp
Onion seeds/kalonji. 1/2 tsp
Methi dana 1/2 tsp
Hing a pinch
Blend everything into coarse powder.
Green chillies 1
Fresh coriander leaves handful
Lemon juice 1-2 tsp
Salt to taste
1 cup hung curd
Mix green paste to hung curd. Your achari dip is ready.

Kala Chana Seekh Kababs


Kala Chana is very high in protein and provides a nutritional meal. It has a low glycemic index and is a good protein option for people with Diabetes. Kala Chana is a variation of the commonly found chickpea but it is dark brown in color and smaller in size. It is also known as Bengal gram.

These super yummy and flavorful kebabs were on my to-cook list for quite some time. As we always  love to have chicken or mutton seekh kababs,  this variation with kala chana was a pleasant welcome change. You can serve these kababs with any curry – rice preparation or as finger food to your  guests. Seekh kebabs a wonderful mix of flavors and is a perfect addition to any meal. They are very healthy kebabs that are packed with nutrients and pan-cooked in very little oil. To add more nutritional value i just soaked them previous night and made sprouts out of it.

So here goes the receipe which is so easy to make and for keeps.

Prepration time : 30 minutes                 Cooking time : 20 minutes                                 Serves : 6


2 cups sprouted and boiled kala chana
2 medium sized boiled and mashed potatoes
2 tsp rice flour
4 tsp dry bread crumbs
1 tbsp chopped green chillies
1big onion finely chopped
3 to 4 tsp finely chopped coriander
Salt to taste
1 tsp red chilly powder
1 tsp chat masala
1tsp coriander powder1 tsp jeera powder

Wooden skewers or seekh soaked in water for 10 minutes so that the dough stick to it nicely & it doesn’t catch fire.

Method                                                         Soak kala chana for 8 hours minimum with enough water so that chana gets submerged into it. Next day drain water and keep it in airtight jar/container in warm place so that it gets nice sprouts next day. You can use soaked chana also for making kebabs.

Boil the kala chana in pressure cooker for about  2 whistles on high flame and then lower the flame and simmer it for 15 minutes or till they are finely cooked.

Grind the boiled chanas in a mixer. Transfer it into bowl. Now add mashed potatoes and all the other ingredients together.


Make equal sized balls out of seekh dough. Take a seekh/skewer and stick dough to it with your fingers by rotating the seekh and stick nicely to the skewers one by one.


Roast them in a non stick pan or oven. Or you can airfry also. I did it on a nonstick pan.

Roast it by brushing very little oil.  Keep turning it on regular intervals till  it becomes golden brown from all the sides.


Serve it with tomato ketchup or hung curd dip. I added green mint chutney to hung curd for dip.


1)You can prepare the seekh kababs and store in fridge for later use.

2)While roasting them in pan please don’t use much oil to cook it as it may be the cause of breaking and falling off the skewers.

3)Just add 1to2 tsp oil and later on brush it up while turning all the sides.




Moong Sprouts Papad Pocket Rolls

Moong sprouts Papad Pocket rolls


As we all know sprouts are very good source of fiber and rich source of protien.

Sprouts are known as health rejuvenator and mood fresher. Sprouts are rich in fibre, protein, minerals, vitamins and enzymes, that’s why, they are known as miracle food.
I try to incorporate sprouts in every day meals at least twice a week. Sometimes i make sprouts salad or sabzi or misal. But my children always say it’s so boring now make kuch aur😦

So decided to make this starter by using papads.

Preparation time : 15 minutes
Cooking time 10 minutes
1 cup whole moong sprouted(or you can take mix sprouts also)
1 small onion chopped
1 tsp Ginger garlic paste
1/2 tsp turmeric powder
1 tsp Garam masala
1 tsp lemon juice
1/2 bowl Green chutney (coriander mint)
12 urad dal Papads ( 2 papads for one roll)
6 pieces of bread
Salt to taste
Pepper powder 1 tsp
Oil to deep fry


Make whole moong sprouts by soaking moong in enough water for at least 8 hours. Drain the water and tie it in cloth and put in container for 24 hours.
Next day boil this with salt and pressure cook it till it softenes but not mushy.
Drain the excess water and pat dry it with cloth or tissue paper. Pulse this in mixer to make paste.

Now in a pan put oil. Saute onions till pink. Add all the spices. Add ginger garlic paste. Saute for few minutes. Now add sprouts paste. Saute again. In the end add lemon juice and switch off the flame. Cool it.


Meanwhile cut the brown edges of the bread. Take one piece and slice it vertically in to 2 equal pieces.


On one side apply green chutney and on the other side apply sprouts paste. Keep both pieces on each other as how me make sandwich.


Now soak Papad in water that is filled in plate for few seconds and lay it on cotton kitchen towel (here i have used 2 papads by overlaying on each other for one roll as it was difficult to make a roll with single papad).

Put the chutney+sprouts laden bread piece in the centre of papad and start folding it like roll( exactly as how we fold spring rolls sheet).

If necessary apply water on the edges of papad to close it neatly.


Likewise make all the rolls ready. Deep fry it on medium to high heat otherwise it will soak more oil.
Crispy, crunchy and chatpata rolls are ready.
Don’t fry and keep them for long as it would turn soggy.
Serve hot with tomato sauce.
Enjoy with tea/cofee.

Leftover Chapati/Roti Cutlets


What you would do if you are left with many Chapatis lying in the casserole? May be just give it away or feed it to the birds. Stop stop….don’t do either of the things. Come let’s make some cutlets out of it. Yeah you read it right….

I have always seen my mom never wasting anything. She always used to make something very interesting out of it. We always used to look forward when she used to rush to the kitchen with some leftovers. Crazy na….😃

So today sharing with you all leftover chapati cutlets, following her footsteps. Enjoy and have fun making  them.

Leftover Chapati/Roti Minty Cutlets



Leftover rotis 6-7
Half cup thick poha soaked & drained
Masala peanuts 3-4 tsp grind coarsely.
Chaat masala 1 tsp
Hing/ Asafoetida a pinch
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Salt to taste
garam masala powder 1 tsp
Dhania powder 1 tsp
Soonth/sukhi adrak powder 1/2 tsp
Dhania pudina(mint)chutney 2 spoons or as required to bind cutlets
Chopped fresh coriander leaves
Lemon juice 2 – 3 tsp

Crush leftover rotis in mixer.

Add soaked poha & above mentioned masalas.

Add dhania pudina chutney slowly & gradually. Make cutlets.


Deep fry.

Sprinkle chaat masala on it. Serve hot with onion rings.

Moong/Green gram Kebabs

Moong/green gram Kebabs


Green gram/ moong  is one of the best vegetarian superfoods that has been praised for its amazing health benefits. It’s basically a tiny circular shaped bean that is green in colour.

Sprouted moong dal is a powerhouse of nutrition. They contain abundant enzymes, protein, chlorophyll, vitamins, minerals and amino acids.
It helps in weight control, lowers blood pressure and  is lean source of protein.

My family  loves to eat moong preprations. Be it  parathas or sabzi or in form of tikkis/kebabs.

So this time i dedided to make kebabs of moong. And they turned out delicious.



Preparation time : 20 minutes

Cooking time: 10 minutes

Boiled whole moong around 200 gms ( don’t overcook moong, around 2 whistles). Drain water if any.
Boiled & mashed potatoes 2
Spring onion green part chopped few leaves.
Bread pcs 4 soaked & drained
Garlic & green chilli paste( 8 garlic flakes)
Chaat masala 1 tsp.                                       Salt to taste                                                   Red chilli  powder 1tsp
Lemon juice approx 2 tsp
Onion rings to garnish


Soak green gram/moong for 10 minutes in hot  water. Pressure cook it upto 2 whistles. Drain water if any.

In a bowl put boiled moong, boiled potatoes soaked & drained bread pieces and  chopped spring onions greens. Add above mentioned masalas.

Gently mix everything together and give shape of kebabs. You can make round, oval or any shape of your choice.
Keep in fridge for about half an hour.
Take out and deep fry. Serve hot with green chutney or tomato