Sanoli's Kitchen: Kabab / tikka / BBQ
Showing posts with label Kabab / tikka / BBQ. Show all posts
Showing posts with label Kabab / tikka / BBQ. Show all posts

Thursday, January 2, 2014


'Aloo Tikki' is a famous North Indian street food. I made little variation with this recipe and loaded with mashed green peas, carrot, coriander leaves with a various of Indian spices. You may use this tikki as a patties in Burger. Though it is a street food, but while made it in home, is very healthy and delicious.


2 Potatoes
1/2 Cup Green Peas (blended in mixer)
1/2 Cup Grated Carrot
2 tbsp Finely Chopped Coriander Leaves / Cilantro
2 Green Chillies (finely chopped)
3-4 tbsps Bread Crumbs
1 tbsp Fresh Lemon Juice
1 tsp Cumin Seeds (roasted & powdered)
1/3 tsp Chaat Masala
1/3 tsp Garam Masala
Salt to taste
1/2 Cup Oil For Frying


Boil, peel and mash potatoes nicely.
In a large bowl, combine mashed potato, green peas, carrot, coriander leaves, green chilli, bread crumbs, lemon juice, roasted cumin powder, garam masala and salt. Mix the whole thing together nicely. Refrigerate the dough for 1 hour.
After that, take a small portion from this dough, give a shape of ball, press it round gently to make a flat round pattie or tikki. Repeat the procedure for all pieces. I made 15 tikkis from this entire dough.
Heat oil in a non-stick pan. Fry tikkis till crisp golden brown from both sides. Drain on a paper towel.

Sprinkle chaat masala on the top. Serve hot with your favourite chutney or ketchup.
Sending to:  Lets cook Christmas party food Favorite Recipes: Christmas Recipes 2013 Let's cook for Christmas event"Eat Vegetables Stay Healthy" & JUSTEAT Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event

Saturday, December 28, 2013


Hi My Dear Friends,

It's amazing how fast a year can fly; today is the first blogging anniversary of  "Sanoli's Kitchen". Before 1 year ago, I started blogging named "Sanoli's Kitchen". I thought a blog would be an efficient way to store several recipes with theirs pictures, which I can share with my friends and other family members. When I started this food blog a year ago, my intention was to post daily, but I ended up with just 220 posts, still I am really happy with that. Today also I am a learner only, I wish to learn more and more. During this 1 year, I have visited many many food blogs with wonderful amazing new recipes to try, I felt I have been invitied so many lovely kitchens of my new dear friends whom I have met.

Tons of thanks to my subscribers, regular readers, co-blogger friends for in timing of visiting and reading my space, cooking your way through some of my favourite recipes and leaving your valuable feed back along the way. Your appreciation motivates me to further progress and improve 'Sanoli's Kitchen'.

So friends, celebrating this first anniversary with yummilicious "Murgh Tangri Kabab", a very delicious grilled chicken dish. If you try it once, trust me, it will be your next party menu surely. It has a different taste than other chicken dishes, an irresistible chicken recipe as starter of meal. Tangri kababs are nothing but grilled chicken legs along with thighs. Luciously juicy and tender on the inside, where as they are coated with a scumptious flavourful marinade from the outside.

4 Chicken Legs (with thigh)
1/2 tbsp White Pepper Powder
1/2 tbsp Black Pepper Powder
1 tsp Ginger Paste
1 tsp Garlic Paste
150 gm Hanged Plain Yogurt (Curd)
1 tsp Garam Masala Powder
1/3 tsp Saffron Strands
2-3 tbsps Olive Oil
2 tsps Lemon Juice
1/4 tsp Chaat Masala
Salt to taste

Wash the chicken pieces and make it pat dry.

Now make deep cuts on the thicker flesh of the chicken pieces upto the bone part with the tip of your knife. Make sure the marination will enter inside the chicken pieces.

In a large bowl, mix all ingredients (except saffron) nicely. 

Marinate chicken pieces in that mixture and refrigerate for atleast two hours. (I refrigerated the marinated chicken for overnight)

Take out the marinated chicken from refrigerator, sprinkle with the strands of saffron.

Preheat oven to 200 C for 10 minutes. Arrange chicken pieces on the grilled rack, sprinkle little olive oil on the top of the chicken. Now grill for 25 minutes. Turn the other side of chicken legs in between (after 15 minutes). Switch off the oven. Keep it as it is inside the oven for another 5-7 minutes.

Take out from oven. Sprinkle little lemon juice and chaat masala on the top.

Serve immediately by garnishing green salad, onion rings and lemon wedges. Enjoy!!! 

If you really like this recipe, please don't forget to send me your feedbacks...
Sending to: Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event

Saturday, September 7, 2013


Today I guest posted for a special friend, my elder sister and a wonderful blogger, who has worldwide fame, she is noone but Priya Suresh of Priya's Versatile Recipes. I know her before 1 year and since then we come close to each other day by day. A very helpful and coopertive blogger friend, who has a wonderful collection of recipes. I really admire her amazing cooking and baking skills. Priya akka is a very hard working lady, who posts her recipes daily, a great human being, juvenile and very simple in nature. Whenever I needed help, I got guidance and cooperation from her. 

Each month she introduced two of the new fellow bloggers and their recipes on her event,“Rendezvous with a foodie”. When I saw she announced about her event, I placed my request and akka approved me to give a chance to showcase my recipe on the space. Feeling immense honour and it is a great opportunity to showcase my talent on this event. I admire and respect Priya Suresh akka from the core of my heart. I am really happy to get Priya akka in this virtual blogging world, as she is an inspiration to me in cooking and baking. 

I am really thankful to her to get this opportunity and feeling very honoured today. Thanks a ton akka. Here is my super delicious mouth watery recipe “Corn Peas Kababs”, a vegan kabab, which is very easy with few ingredients and can be prepared in minutes. Hope you liked this treat Priya akka...

Please CLICK HERE to check the recipe.

Wednesday, December 5, 2012


These Fish Cakes bring back memories of a big gathering at my home, a great non-vegetarian appetizer. With the addition of Indian spices, these fish cakes were really something special. A chilled winter evening can be easilly relished with these delicious luscious fish cakes and a mug of pipping hot coffee. Enjoy!

15 OZ can of Tuna Fish (may use Salmon / Macherel / Cod / Bhetki too)
1 tbsp Butter
1/4 tsp Black Pepper powder
2 Cloves Garlic (crushed)
2 Medium sized Potatoes (Parboiled)
2 tbsps Chickpea Flour (Besan)
1 Medium Sized Onion (finely chopped)
1" Ginger (minced)
2 tbsps finely chopped Cilantro / Parshley Leaves
1/2 tsp Chaat Masala
1 tbsp Lime Juice (fresh)
1/2 tsp Roasted Cumin seeds powder
1/2 tsp Garam Masala
1-2 Green Chillies (chopped)
1/2 tsp Red Chilli powder
1/2 Cup Bread Crumb
Salt to taste
Canola Oil for frying
Heat butter in a pan. Add cushed garlic in it. Saute for 30 seconds, add drained tuna fish now.
Sprinkle black pepper powder and little salt in it. Fry for 3-4 minutes on medium heat. Set it aside.
Mash parboiled potatoes in a large bowl.
Combine fish, chickpea flour, onion, ginger, green chillies, cilantro, chaat masala, lime juice, roasted cumin seeds powder, garam masala, green chillies, red chilli powder and salt with the mashed potatoes now.
Using by hand, mix up nicely so that there should not be any lump.
Take a ball (small amount) from the dough, give it a flat oval shape by using two palms. Roll on bread crumb. Keep aside. Follow the same process to make all fish cakes.
Heat canola oil in a deep fry pan. Fry 3-4 fish cakes at a time. Fry till it turns golden brown. Remove from oil by a slotted spoon and drain on a kitchen paper towel to absorb the excess oil. Fry all cakes following the same process.
Serve hot with chilli garlic sauce.
Enjoy Winter's evening with this delectable evening snack or appetizer!

Sending to: 60 days to Christmas @ Cook like Priya & You Too Can Cook - Indian Food Recipes

Monday, October 29, 2012


A very delicious fingerlicking simple chicken tikka is chicken shashlik, a great appetizer, very healthy and attactive dish with different colourful vegetables. It is actually Pakistani kabab dish, very mouthwatering, easy but truelly delightful, loved by all.

Today my space achieved 100 blogger friends. Let us celebrate this memorable moment with luscious Chicken Shashlik - A Simple but Yummy Kabab recipe. Just try and enjoy it.

1lb Boneless Skinless Chicken Thigh, cut into 1" cubes
1 large Onion (diced)
1 Green Bell Pepper (seedless & diced)
2 medium Tomatoes (seedless and diced)
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1 tbsp Fresh Lemon Juice
1/3 tsp Black Pepper powder
1/3 tsp Garlic Pepper powder
1&1/2 tbsps Olive Oil
Salt to taste
1/2 tsp Chaat masala
2 tbsps Hot and Sweet Tomato Sauce
1 tsp Butter
7 Wooden skewers

Soak wooden skewers in water for atleast 2 hours, so that it will not burn at the time of baking/grilling.

Wash chicken nicely and make it pat dry. Marinate chicken pieces with ginger paste, garlic paste, black pepper powder, garlic pepper powder, lemon juice, olive oil and salt. Cover and refrigerate atleast for 2 hours or overnight will be preferable.

Add tomato, bell pepper and onion with the marination. Mix nicely. Combine tomato sauce and butter in a small bowl.

Thread the chicken into the skewers, alternating the chicken with cubes of vegetables as you wish (alternating, onion-chicken-bell pepper-tomato-onion chicken-bell pepper-tomato like that). Arrange the skewers on the baking tray. 

Brush with tomato sauce and butter on it.

Preheat the oven to 450 F. Bake for 20 minutes. To achieve the sizzling effect, now put the oven to broil mode for 5 minutes. Switch off the oven. Take out the baking tray from the oven after 5 minutes.

Place the chicken skewers onto the plate, squeeze little lime juice and sprinkle chaat masala on the top. Serve immediately.

TIPS: If you don't have any oven, you may pour little oil in the griddle and shallow fry
          it with the skewers. 
Sending to: 60 days to Christmas @ Cook like Priya & You Too Can Cook - Indian Food Recipes

Tuesday, September 4, 2012


This is the first time I made this dish. Fish cooked in oven (Tandoori Style). I have used Salmon fillet, which came out perfect for this dish. I hadn't used any food colour here.  Fish is marinated here in a very flovorful spices and cooked slowly, making them look extremely appetizing, which called 'tandoori' or 'tikka'. Tandoori fish is absolutely special, while it done correctly. If you follow this recipe, I can give you that assurance, you are in for a real treat. So enjoy this scrumptious and luscious treat!
2 lbs Salmon Fillet, cut in 1&1/2" slices
2 tbsps Ginger paste
2 tbsps Garlic paste
1 tsps Red Chilli powder
1/2 tsp Black Pepper powder
1&1/2 tsps Paprika
1/3 tsp dried Oregano
1 tbsp Coriander powder
1 tbsp freshly grounded Garam masala
1/2 cup thick plain yogurt (curd)
Juice of a 1/2 Lemon
2 tbsps Shan Spice Mix for Chicken Tikka BBQ (or any tandoori spices)
1/2 tsp Chaat masala
2 tbsps Olive oil
Salt to taste

Wash salmon fillets, make those pat dry.
Marinate salmon fillet with ginger paste, garlic paste, red chilli powder, black pepper powder, paprika, oregano, coriander powder, garam masala, thick yogurt, lemon juice, shan spice mix, 1 tbsp olive oil and salt. Fold nicely, so that salmon pieces are well coated with spices. Keep the marination in refrigerator for atleast 2 hours.
Grease a baking tray with 1 tbsp olive oil. Arrange salmon fillets on the baking tray. Keep little room in between in two pieces.
Preheat the oven to 450 F. Keep this baking tray on the upper rack of the oven and adjust temperature to broil. Bake it for 10 minutes. Remove tray from the oven and turn the salmon pieces on the other side. Again bake it on broil for 8 minutes. Switch off the oven.

Take out baking tray from the oven and arrange the grilled fish fillets on a palate. Drizzle with some fresh lemon juice and chaat masala on the top.
Serve hot as an absolutely palatable appetizer with salad and lemon pieces.

Linking to: Spotlight : Healthy Snacks @ Cuisine Delights & Recipe Junciton