Sanoli's Kitchen: October 2012

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

Sunday, October 28, 2012


Few years before, when we were invited by one of our Nepali friends, I got addicted with this toothsome chutney. Without any hasitation, promptly I asked them about the recipe of this scrumptious chutney and very happily they shared this recipe with me instantly. Since that time, me and my husband are great fan of this fingerlicking chutney. So, today I am sharing this here. Try, I am quite sure, you will not be disappointed!

1 large Tomato
1/2 bunch of Coriander Leaves (cilantro)
2-3 Green Chillies
2 tbsps Fresh Lemon Juice / small lemon sized tamarind ball
2 pods Garlic
1 tsp Sugar
1/2 tsp Chaat masala
Salt to taste

Wash tomato, coriander leaves, garlic pods, green chillies nicely. Chop tomato and Coriander leaves roughly.

Grind all the ingredients together and make a smooth paste.

Enjoy it with any kinds of snacks or as a side dish.

TIPS: You may store it in refrigerator and enjoy it for 5-6 days.

Saturday, October 27, 2012


This is a simple and easy recipe for quick supper. When we have cheesy enchilada, truely amazingly good and incredibly awesome. These are like restaurant-style enchiladas, because they are so similar to the versions I have had when dinning out. Give them a try, surely you will not be disappointed!

“There's more, much more, to Christmas Than candlelight and cheer; It's the spirit of sweet friendship That brightens all year. It's thoughtfulness and kindness, It's hope reborn again, For peace, for understanding, And for goodwill to men!”       

If you are going to search an Christmas appetizer's recipe, there is endless of the recipes in allover the world. The entire month of December is an open  season for parties, every house, every one is in celebration mood. Treat your guest with this delicious Mexican savory dish or you enjoy this with your loved one in a snowy Winter evening.
2 Tortillas
4 tbsps Red Chilli Sauce
1/3 cup Shredded Cheese

4 OZ Boneless Skinless Chicken Thighs (washed)
1 Medium Carrot
4 Sprigs of Green Onion  (chopped)
1/4 tsp Black Pepper powder
1/4 tsp Garlic Pepper powder
1/4 tsp Red Chilli Flakes
1/2 Green Bell Pepper
1/2 Medium Tomato
1 tsp Lemon Juice
1/4 tsp Dried Oregano
1/4 tsp Dried Basil
Salt to taste
1 tbsp Oil

1/4 of a medium sized Onion
2 Jalapenos (finely chopped)
1/4 cup Green Peas (frozen)
2 tbsps Sweet Corns
2-3 tbsps Mayonnaise


Cut chicken thighs in bite sized pieces. Marinate the chicken pieces in lemon juice and salt. Keep aside for 30 minutes.

Cut carrot, tomato and bell pepper in thin slices. Set aside.

Heat oil in a non-stick pan. Add oregano and basil in it, fry for few seconds. Now add carrot in it. Fry for 2 minutes, then add green bell pepper and little salt in it. Saute for another a minute.

Add Green onions in it. Fry for another minute.

Now add marinated chicken it. Fry till chicken turns into whitish in colour. Add black pepper, garlic pepper, red chilli flakes and tomato in it. Cover and cook on medium low heat till chicken and vegetables are tendered.Open the lid and keep stirring for a minute or two. Now chicken filling is ready. Remove from heat and keep aside.

Chop onion finely. Beat mayonnaise. Mix all salsa ingredients in it. Combine well. Set aside.

Preheat oven to 400 F. Pour 2 tbsps red chilli sauce in a baking tray.

Place a tortilla on a plate. Add half portion of salsa at the center of the tortilla.

Then add half of the chicken filling on the top of the salsa.

Roll up and place seam side down in baking tray. Follow the same proccedure for other tortilla too.

Pour the remaining red chilli sauce over the enchiladas.

Sprinkle shredded cheese on the top.

Bake for 15 minutes at 400 F, Sprinkle more cheese on the top and bake for another 5-7 minutes.

Remove from oven. Serve hot with spanish rice and beans or may serve as an fulfilling meal.
Enjoy Chicken Enchiladas!

TIPS: You may use canned enchilada sauce instead of red chilli sauce.

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

Wednesday, October 24, 2012


Lentil Fritters are one of the most loved-fried snacks in all over India and many other parts of the world too. But Indian spices give an enhancing flavour to these fritters. Before I posted relish Bengal Gram Fritters and BENGAL GRAM FRITTERS CURRY / DALER BORAR TORKARI. Let's tell about the little bombs, red lentils fritters. I love the small pieces of onion and green chilli, that come in mouth with every bite. Quick to make, a great snack in a rainy evening. These crispy fritters was my dad's favourite one, and my mom usually made these on rainy evenings, we all enjoyed with a bowl of puffed rice and pipping hot tea. Dedicate this cruspy munchy mouthwatering snack to my "Guru".

1 Cup Red Lentil (masoor dal)
A pinch of Baking Soda
1/2 of a Medium Onion (finely chopped)
2 Green Chillies (finely chopped)
2 tbsps finely chopped Coriander Leaves
2 cloves of Garlic (minced)
1/3 tsp minced Ginger
1/4 tsp Turmeric powder
1/3 tsp Red Chilli powder
1 tsp Chaat Masala
Salt to taste
Oil for deep frying

Wash and soak red lentil in water for 2 hours.
Grind soaked red lentil to make a smooth paste. Set aside.

Now mix all other ingredients, except oil with the lentil paste. Beat nicely for 2-3 minutes.

Heat oil in a pan, Keep dropping 1 tbsp of mixture in hot oil. First fry them on low-medium heat and slowly take it to high heat.

Fry till fritters turn into golden brown. Remove from oil and place those fritters on a papper towel to absorb the excess oil from it.

Serve hot as a tea-time snack or just as a side dish with dal-rice.

Subho Vijaya Dashami or Happy Dassera to all of my blogger friends.

Linking to: Feast for your Guru

Sending to: Favorite Recipes: Vegetarian Recipes

Sunday, October 21, 2012


This is an easy, quick and very flavourful Punjabi dish with full of protein. Who doesn't like eggs, paneer is a fabulous alternative to them. You can have it with rotis or parathas, make kathi roll or wrap of it or make paneer stuffed sandwiches or puffs; all are simply delightful and a great idea for lunch box. So, here is the recipe of luscious fingerlicking Paneer Bhurji! This is my Mom's favourite dish. She likes paneer too much. So here I dedicate this recipe to my Mom, my Guru.

1 Cup Grated/Crumbled Paneer (cottage cheese)
1/2 Green Bell Pepper, cut in small cubes
1 Large Onion (finely chopped)
2 Green Chillies (finely chopped)
1 Medium Tomato (finely chopped)
1/2 tsp Cumin seeds
A pinch of Asafoetida (hing)
1/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Garam masala powder
1/2 tsp Dry Fenugreek Leaves (kasoori methi)
1/2 tsp Cumin powder
1/2 tsp Sugar (for flavour)
1 tsp Chaat masala
1 tsp minced Ginger
1 tsp chopped Garlic
2 tbsps finely chopped Cilantro
1 tbsp fresh Lemon Juice
3 tbsps Oil
Salt to taste

Heat oil in a pan. Add cumin seeds and asafoetida in it. When cumin seed crackles, add minced garlic in it, saute for 30-40 seconds. Now add onion in it. Fry till onion turns golden brown.

Now add tomato, turmeric powder, red chilli powder and salt in it.

Saute for 2 minutes, then add green chillies, minced ginger, garam masala and cumin powder in it. Fry till tomato gets fully mushy and spices leave oil.

Add grated paneer in it. Mix nicely so that paneer coats well with the spices. Add sugar and stir for 4-5 minutes on medium heat.

Now add finely chopped green bell peppers in it. It gives not only a nice colour but flavour too. Keep stirring for 2 minutes.

At this time add chaat masala, lemon juice, dry fenugreek leaves and cilantro in it. Stir for a minute or two. Remove from heat.

Garnish with chopped cilantro. Serve hot with roti, naan or paratha.
TIPS: You may use your curdled milk in this way.
          May add green peas in it.
          If you use Red, yellow or orange bell peppers instead of only green bell peppers,
          it gives a very colourful and attractive look.