The Spice Pan

Tandoori Aloo Tikka is one of the new appetizing dish for all the vegetarians out there, firstly it's "potato" and secondly the "tikka", can't resist both! The traditional method clearly states that it should be cooked in a tandoor oven, so here is my take to get the perfectly charred edges just like tandoor at home. This method will yield the same smoky and charred flavour which will depict the true identity of a kebab. Marination is the key to this recipe, also raw mustard oil is highly recommended to give the maximum desired output. You can enjoy it with some salad and chutney, or else you can wrap it up with a Lachha Paratha, Naan or any other Indian bread for a vegetarian version of Kathi Roll or Shawarma. INGREDIENTS  (7 – 8) Medium Sized Potatoes 1 tbsp Mustard Oil 1 tsp Red Chilli Powder 1 tsp Turmeric Powder 1 tsp Cumin Powder 1 tsp Coriander Powder ½ tsp Black Salt 1½ tsp Amchur Powder 1 tsp Garam Masala Powder 1 tsp Besan ¾th Cup of Hung Curd 1 ts

Dhaba Style Chicken Curry always takes me back to those good old days where we used to go for a long road - trip with our family and in the amidst of the highways these dhabas with small mud shacks, with only chaarpai's and a wooden plank for a table used to appear for a soul-satisfying lunch meal. As a kid, I still remember those dhabas never had any sort of decorative ambience but it was eventually colorful as it had a contrast of these trucks that were beautifully painted with vibrant colours. Apart from the ambience, those dhabas were not the only perfectionists in tandoori items but also serves the most commonly ordered - tandoori roti, dal - tadka and the dhaba style chicken curry. This dish is very close to my soul as the rusticness depicts the perfect flavours of that one solemn dish. This is my take on the Dhaba Style Chicken Curry, do try making it at home and let me know how it goes.  Ingredients For the Chicken Marinade 650 g chicken 1 tbsp ginger garlic paste 1 cup yog

 Chachchari is a nutritious yet lip-smacking dish with wholesome nutrition of vegetables along with a subtle – spice taste. This dish is very familiar in the Eastern Region of India where it is consumed in the second phase of a meal with some hot steaming rice, hence acting as a cooling agent for the stomach (especially the potatoes and pointed gourd). The origin of this dish is quite unique as it is said that during the British Raj when child marriage was into existenxe, it was very common for the teenage girls to be window at a young age, later on they exile to Kaashi (now Varanasi). A strict diet was followed by them in order to hold their pangs of lust. The consumption of meat, onion and garlic was strictly prohibited by the widows. So, with the course of time and with the utilization of resources they created a new one-pot dish that was free from any of the prohibited ingredients but comprised of nutritious vegetables with a base of ginger and cumin. Nowdays this chorchori is a st