Chicken Shawarma



Shawarma, also shaurma and other spellings, is a Middle Eastern meat preparation based on the doner kebab of Ottoman Turkey. Originally made of lamb or mutton, today’s shawarma may also be chicken, turkey, beef, or veal, cut in thin slices and stacked in a cone-like shape on a vertical rotisserie.

Shwarma is origin from the Middle East. Shawarma is prepared from thin cuts of seasoned marinated lamb, mutton, beef, chicken, or turkey. The slices are stacked on a long skewer. Lamb fat may be added to provide extra fat for juiciness and flavor. A motorized spit slowly turns the stack of meat in front of a heating element, continuously roasting the outer layer. Shavings are cut off the rotating stack for serving, customarily with a long, sharp knife. Shawarma may be served on a plate but is most commonly prepared as a wrap inside of a flatbread such as a pita bread. It is often served with diced tomatoes, cucumbers, and onions, pickled vegetables, and tahini sauce.

As we don’t have gears to cook Shwarma at home, I roasted it on a nonstick pan. Pita bread was bought from the store for Shwarma today. I have used chicken breast to make Shwarma, but chicken thigh, mutton, and other meat can also be used.



1 fillet of chicken breast (thinly sliced in the layer)

1 1/2 tsp red chili powder

2 tsp of cumin powder

2 tsp of black pepper

4 to 5 garlic clove minced

2 tbsp greek yogurt or hung curd

2 tsp lemon juice

salt to taste

coriander or mint or parsley chopped or mix

Olive oil for roasting chicken.



  • In a mixing bowl mix all the ingredient except chicken and olive oil
  • Mix the ingredients well then add chicken and coat with the marination nicely. Marinate chicken for half an hour or more the better.
  • In a nonstick pan or griddle pour a tablespoon of olive oil, when it heat place marinated chicken on high flame.
  • When it starts getting a dark brown flip to another side, cook well.
  • Serve with red onion, tomatoes, cucumber, lettuce, vegetable pickle, and tahini sauce.
  • I spread hummus and tahini sauce on pitta bread and placed chicken and other garnish.

Chakli (Bhajni chi chakli)


Chakli is a savory snack from India. It is a spiral-shaped snack with a spiked surface.

Chakli is typically made from mix flours and spices. It has several variations, depending on the types and proportion of flours used. Murrukku a similar snack typically made without the Bengal gram flour and is also sometimes called “chakli”.

The flours and seed powders are mixed, and boiling water is added to make a dough. The dough is kneaded and shaped into circular forms, using a mould. In commercial food processing units, usually, a chakli extruder is used for shaping the dough. The shaped dough is fried in hot oil until it becomes brown in color. It is then removed from the oil, drained and cooled.

I would like to mention here that I have made the flour of chakli by making powder of roasted rice and all the below ingredients using mixer grinder. Generally, In India, this flour is freshly given in flour mills. I am giving a proportion of brown rice, but instead can use only white rice or rice flour.



1 cup brown rice

1 cup rice flour

1 cup chana dal ( split chickpeas)

1/2 cup moong dal (split green gram)

1/2 cup udid dal (split black gram)

2 tablespoon of butter

1/4 cup sesame seeds

3 tsp caraway seeds

2 tsp cumin seeds (roasted)

2 tsp coriander seeds(roasted)

1 tbsp chili powder

salt to taste

water half in the proportion of the total flour (total flour should be measured with cup and water should be taken accordingly)



  • Heat kadai to medium flame, roast rice till it changes color to bright color, here we have taken brown rice so it should change color to bright light color.
  • Remove it from kadai and place to cool.
  • In same kadai roast chana dal, roast on medium to low flame, keep on stirring at intervals. Let it change color to bright than its usual one. It gives a nutty aroma when it is roasted well.
  • Remove it from Kadai and place it to cool.
  • In same kadai roast udid dal and moong dal, stir it well, roast and let it change the color. It gives a nutty aroma when it is roasted well.
  • Roast jeera and coriander on low flame. Roast till it leaves aroma.
  • Let all the ingredients cool.
  • In a mixer, jar make a fine powder of rice. Followed by moong, udid and chickpea dal.
  • Make a powder of roasted jeera and coriander.
  • Heat water, add butter into it. Let water boil and butter melts.
  • In a mixing bowl take rice flour and the powder we ground of brown rice and dal’s pour boiling hot water salt chili powder, sesame seeds, and salt.
  • Mix with spatula well and keep covered for half an hour.
  • Later knead well and form a soft dough, use normal water if necessary.
  • Heat kadai and pour oil to heat.
  • Now make a small portion of dough and fill in chakli mold to make chakli.
  • Fry in oil, let the oil be on medium flame.
  • Flip in between. Fry till it changes color to light golden or light brown color.
  • Fry chakli’s four to five at a time not more than this.


Note: Don’t use turmeric, it will not give a good color to chakli




Amritsari Kulcha

Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent. It is a Punjabi variation of naan.

Kulcha is made from refined flour (maida) water, a pinch of salt and a baking soda and butter, mixed together by hand to make a very tight dough. This dough is covered with a wet cloth and left to stand for an hour or so in a warm place. The flour is pummelled again by hand and then rolled out using a rolling pin into a flat, round shape. It is baked in an earthen clay oven until done.  I cooked on tava or skillet here.

When baked, it is often brushed with butter or clarified butter (ghee) although this is not necessary. It is then eaten with any Indian curry. In particular, a spicy chickpea curry (chole) is the dish of choice for being eaten with kulcha. I cooked Pindi chole, but instead, I used green chana.



2 cup refined flour (maida)

1 tsp salt or per required for taste

1/2 tsp baking powder

2 tbsp soft butter

Stuffing Ingredients For Kulcha

4 to 5 boiled potatoes

1 small onion chopped

2 to3 green chili

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp black pepper powder

1 tsp kasoori methi

1 tsp ginger chopped

1 tsp amchur powder

1 tsp black salt

2 tsp chopped coriander

1 tsp red chili powder

dry refined flour if needed.


  • In a mixing bowl add maida (all purpose flour), salt and baking powder.
  • Add little by little water and knead the dough. Knead until the dough is soft.
  • Apply about 1/2 tbsp butter and keep covered for about 20 to 30 mins.
  • Later knead once again and make a flat circle out of it, no perfect shape required.
  • Apply butter all over and fold half a way, apply butter on the folded layer and then fold the other half on it.
  • Now make an equal size cut on this roll, almost 6 to 8 pcs are formed.
  • Keep covered and let it rest for 10 mins.
  • In another bowl mash potatoes and mix all the ingredients mentioned above. Spice can be adjusted according to your preferences.
  • Now fill the stuffing in the dough and make a flatbread spreading with the fingers evenly, like stuffed parathas. Here you want to roll you can but making with the hand will give a nice uneven texture.
  • Heat cast iron skillet or Tawa, don’t use a nonstick utensil.
  • Brush water on the kulcha and place the water brush side on tawa, now spread chopped coriander leaves on kulcha and brush water on top of kulcha. Let the flame be on medium to low.
  • After a minute or two, flip entire tawa on naked flame and cook Kulcha evenly on low to medium flame all over. Kulcha will not get off the tawa while cooking upside down.
  • Once cooked keep the tawa on flame for few minutes and try to remove kulcha from tawa.
  • Apply butter on Kulcha and serve hot.
  • It can be eaten with any curry or sabji.



Fish fry ( Malwani Cuisine)

img_3435Kokan is a rugged section of the western coastline of India. I belong to Sindhudurg, which is an administrative district in Konkan Maharashtra. The staple food in all over Konkan is rice and fishes. Rice crop is grown and harvested in large quantity in the Konkan region. The Arabian Sea is to the west, so fishes are consumed more.

As seafood is the staple food, the cooking and making are famous all over the world. Many tourist places like Goa and Malwan are getting importance because of food and beaches.

I have fried the fish in typical Konkani style. The procedure involves cleaning the fish, marinating with salt and lemon juice and then shallow or deep fry, applying special masala consisted of kokam( Garcinia Indica), Tamarind pulp, chili powder, malwani masala and coated with the rice flour.

The same recipe can be used to fry any fish you like. Let us take a look at how to make this fish fry recipe.


Whiting fish (sule) 5 to 6 piece. ( You can take any fish you like)

1 tbsp to marinate fish

1/2 lemon (marinate fish)

1 tbsp or more for frying

1/2 tbsp kokam pulp (in 3 tsp of water add 6 to7 kokam and soak for 15 to 20 mins, squeeze the pulp out of it)

1/2 tbsp tamarind pulp

2 tsp malwani masala

2 tsp red chili powder

a pinch of salt.

1/2 cup rice flour

2 tsp semolina (rava) optional.


  • Clean and wash fish. Slit fish about 1 inch at the interval. This will help the marination go through.
  • Apply salt and squeeze lemon juice on fish and keep for half an hour to marinate.
  • After half an hour, wash fish again to remove excess salt.
  • Bloat all the water from fish, use kitchen roll or tissue paper.
  • Now mix kokam pulp, tamarind pulp, malwani masala, red chili powder, and salt.
  • Apply evenly on fishes and keep this to marinate for 10 to 15 minutes.
  • Meanwhile, heat skillet or tawa( thick bottom), pour 1 tbsp of oil or more.
  • Now spread rice flour on a plate, if using semolina. mix together.
  • Now dust flour on fish or dip the fish in the flour dust extra off.
  • Place it on heated tawa. Keep it in mind that when you place to fish for frying the flame should be high and the should be medium to low with whole frying procedure.
  • If oil is needed, pour tsp by tsp on it.
  • Shallow fry on both the side til dark brown.





Besan Ladoo

besan ladoo.jpg

Laddu or laddoo are sphere-shaped sweets originated in the Indian subcontinent and Nepal. Laddus are made of flour, ghee/butter/oil, and sugar, with other ingredients that vary by recipe, like chopped nuts or dried raisins. They are often served at festive or religious occasions Besan laddu is a popular Indian sweet dish made of gram flour (Besan), ghee sugar and dry fruits like raisins, cashews and etc. Besan is roasted in ghee till golden brown appearance with a nutty fragrance. Then sugar is added to it. Dry fruit pieces are also mixed in this mixture optionally. Sweet balls are then made from this mixture. It has a long shelf life. It is often served at festivals, family events and religious occasions in India.

Only to take care while making laddoo is gram flour roasting part. It needs to be roasted till it gives a nutty aroma. It should be roasted on medium to low flame. While making this laddoo patience is a key role, hurrying and turning the flame will cause the flour burn. It almost takes 25 to 30-minutes roast. So be patient till then. Making balls out of it is very easy so the time taken is only roasting. The measurement given makes 6 laddoos, you can double the proportion accordingly. The binding matters only if ghee is in the right proportion. Please note what can happen to go wrong tips below in NOTE.

besan ladoo1.jpg


1 cup besan

1 tsp cardamon powder

1/2 tsp kesar strand

1 tsp warm milk.

1/2 cup powdered sugar (less or till 3/4 cup depending on how sweet you like)

1/3 cup ghee

chopped dry fruits (raisins, chopped cashews)

besan ladoo12.jpg


  • Heat nonstick kadai or thick bottom utensil. Add ghee and flour.
  • Roast till it gives the nutty aroma and golden brown.
  • Mix saffron in warm milk and sit for a minute or two.
  • Mix in the roasted flour and roast till the milk evaporate. Followed by raisins and chopped dry fruits, if you want it to add. Roast till raisins size doubles. It almost takes 1 to 2 minute.
  • Let it cool.
  • When it cools till warm, add sugar and cardamom powder.
  • Let it cool, later bind to a ball according to the size you want.

besan ladoo123.jpg


  • If binding gets difficult to apply ghee to your hand or add ghee to flour to make it bindable.
  • If flour gets runny then add the roasted flour and adjust the sugar accordingly.
  • The reason for flour getting runny causes due to finess of flour. If you use laddoo besan, it is a bit rough not powdery so it might happen that even proportion of ghee is right it might lead to runny consistency.

besan ladoo1234.jpg

Komdi wade


Kombdi Wade is a dish native to the Konkan region in the Indian state of Maharashtra. The dish consists of a traditional chicken curry, wade, onions, lemon juice, and solkadhi. This dish is majorly prepared on “Gatari” “Gauri Ovase”, “Dev Diwali” and “Shimga” in Raigad, Ratnagiri and Sindhudurg districts of Konkan.

Komdi wade is said to be Kombdi wade because it is eaten with komdi (chicken) curry. It is made with the mixture of jowar and rice flour mixed with some spices.

This an authentic recipe and famous in Konkan region.

I thank my friends (Amruta Patahre Gandhi) mom who gave me the exact proportion and method how to make. She is one of my friend from Chiplun (Konkan), so the method they follow is the same as we people from Sindhudurg(Konkan) follow. Thanks “Kaku”.



8 cup Jowar flour

4 cup Rice flour

2 cup Gram flour

1 1/2 cup urad dal( split black lentil)

1 1/2 cup coriander seeds

1/4 cup jeers seeds

5 tbsp fennel seeds

1 tbsp methi seeds

1 cup wheat flour (optional)

Salt accordingly.



  • Roast 1 1/2 cup urad dal( split black lentil), 1 1/2 cup coriander seeds, 1/4 cup jeers seeds, 5 tbsp fennel seeds, 1 tbsp methi seeds and make a powder in a mixer grinder.
  • Mix all the flour and the roasted powder. You can store this mixed flour for a month or more.
  • When you want to make Komdi wade, take the required quantity. Example 2 cup mixed flour and half a cup of hot water. Mix well and keep covered for at least two hours. Here you can give a charcoal flavor. (burn charcoal till red, put in a glass bowl and place it in. Keep in between this center of the dough and put oil on to charcoal, smoke will appear, cover immediately and keep covered till 2 hrs)
  • Heat Kadai and oil to fry.
  • Knead the flour adding little by little water to make a tough dough. Don’t make flour soft, it should be hard.
  • Divide dough into equal parts almost a small ball sized. Make an even flat circle, pressing in between both the palms. Apply oil before making flat circles. Don’t make thin.
  • Fry on medium to high flame on both the side.

Find the recipe for chicken curry for Komdi Wade.


Kebab hara bara(Spinach and Potato)


Kebabs are one of the dishes which are originated from Middle Eastern cuisine. They are very popular throughout Asia. Kebabs are generally cooked on skewers and grilled on charcoal, but many are not. Kebabs were invented much more before the gas or electric oven was. The tradition itself was that it was cooked on burning charcoal on skewers.

Kebab dishes can consist of cut up or ground meat or seafood, sometimes with fruits and vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan or in an oven, or as a stew; and served with various accompaniments according to each recipe. The traditional meat for kebabs is most often chicken, chicken, mutton and lamb, but regional recipes may include goat, beef, fish, chicken, and pork.

According to Wikipedia The word “kebab” most likely of Arabic origin, came to English in the late 17th century partly through Urdu, Persian and Turkish. In Ibn Sayyar Al- Warraq’s 10th-century cookbook Kitab al-Tabikh, kabāb is described as cut-up meat either fried in a pan or grilled over a fire.

I try making kebab’s in many forms and experimenting including different ingredients and try making it simple and easy. Here I tried making Kebab’s with Palak (spinach) and Aloo (potato) and wooden skewer and cooked on a nonstick pan. Tawa or skillet can also be used for this. I suggest not to cook on the grill as this kebabs cant hold on grill bars.

Let’s have a look at how these are made.

palak kebab.jpg


2 cup chopped Spinach (Palak)

1 cup boiled potato

2 tsp of butter (Don’t use melted butter)

1 tbsp melted butter for brushing

2 tsp chopped coriander

1 tsp green chili paste

1 tsp ginger paste

2 tsp kasuri methi

1 tsp fennel powder

1 tsp cumin powder

1 tsp chili powder

1/2 tsp turmeric(optional)

salt to taste



  • Mix all the ingredients and make an elongated shape.
  • Poke the skewer all the way in an elongated shape(kebab)
  • Heat the skillet/ tawa and place on it.
  • Cook on low flame so it can become bit hard and crisp from outside.
  • Brush butter in intervals.
  • Cook uncovered.


Aloo Wadi ( Colacassia Leaves fritters)


Colocasia is the leaves which are huge in size and shape like an elephant ear. Many different recipes are made throughout India. In Maharashtra, few different types of curry and snack are made from this leaves. The recipe I made is a snack usually made in Gujrat and Maharashtra state.

The procedure making wadi is rolling of Colacassia leaves coated with gram flour and steamed and then fried. This is one of the authentic recipes made in India.

Let’s have a look at what ingredients make this wadi so tasty.


6 to 7 huge colacassia leaves( remove vein of the leave, slice directly till the end. Leave should be intact)

2 cup of besan (gram flour)

1 tbsp sesame seeds

1 tsp red chili powder

2 to 3 tsp tamarind pulp Or lemon juice

2 tsp green chili and garlic paste


Salt to taste.


  • Mix gram flour and rest of the ingredients with water and make a thick batter, except leaves.
  • Apply batter on leaves evenly and place another leaf on it.
  • Apply batter on the second layer and place another leave.
  • If leaves are too big then make a layer of three or four leaves.
  • Apply batter on the last leave and start rolling it tightly. Fold both the side edges inward and then roll.
  • Make same with the remaining leaves.
  • Two to three rolled rolls are formed.


Sheera( Godacha Sheera)


Sheera is made of Semolina called Rava in Marathi. It tastes sweet and full of dry fruits. Godacha Sheera means sweet Semolina. It is very easy to make and taste yummm. Generally, sweet dishes are made during festivals and auspicious occasions.

The specialty of Sheera is that it is offered as a Prasad (material or substance of food that is a religious offering in both Hinduism and Sikhism. It is normally consumed by worshippers after worship.)

The Sheera made for Prasad has a banana and made with few different ingredients than godacha sheera, although the procedure and ingredients are almost the same. The sheera I made is a snack and can be eaten any time of your meal or between meal when hungry.

It is healthy and tasty as well.



1 Cup Semolina( rava)

1 cup milk

1/2 cup of sugar

1 tsp Cardamom powder

1/2 cup ghee (clarified butter)

1/4 cup mix of few dry fruits ( cashew nuts, pistachio, raisins, almonds)

I used pistachio, cashew nuts, and raisins.

Saffron for garnish (I added during cooking as well)


  • Heat kadai and add ghee followed by semolina and dry fruits.
  • Roast Semolina till it changes color to light brown. This is very important that it should be roasted to light brown and be on low to medium flame.
  • Now add sugar and milk at once. Make sure lumps are not formed, keep stirring and add if more milk is required.
  • The consistency should be runny when milk is added, later it gets thick when it starts boiling and semolina absorbs milk.
  • Cover for two to three minutes and cook well till it gets soften.
  • Add cardamom powder, mix well
  • Garnish with saffron and serve.

Kachori(Pyaaz aur Aaloo)


Kachori is a spicy snack and categorized under chaats recipes. According to Wikipedia Kachoris are originated in an Indian subcontinent, and common in places with Indian diaspora and other South Asian diasporas, such as Trinidad and Tobago, Guyana, and Suriname. Alternative names for the snack include kachauri, kachodi and katchuri.

There are various type of Kachoris and are made differently. Kachoris are made with refined flour dough stuffed with stuffings and definitely the different ingredients in it gives a different name to Kachori. They are served with red tamarind chutney and green chutney or fried green chilies. I never thought making Kachori at home will give the best out of best taste than the market one. Today I made one with Onion (Pyaaz) and Potato (Aaloo) and few spices. Let’s take a look.


Ingredients Dry spice

1 tsp coriander seeds

1 tsp fennel seeds

1 tsp kasoori methi

1 tsp jeera seeds

2 to 3 red chili

Roast this together and make a crush or grind


2 tbsp Oil

1 pinch Hing

1 tsp chili and Garlic crushed

1 1/2 tbsp Besan

1 tsp Amchoor powder

1/2 tsp Black salt

1/2 tsp rock salt

1/2 tsp Garam masala

1 small onion finely chopped

1 Potato (boiled, peeled and mashed)

Kachori Dough

Maida – 1cup Ajwain –

a pinch Salt – as per taste

1  to 2 tbsp – Ghee (melted)

Water – to make a soft dough

Oil – to deep fry Kitchen


  • Mix ajwain (caraway seeds), ghee and salt into flour and knead without water till crumb type consistency, keep on adding ghee till you get the crumb like consistency
  • Add water step by step to make a soft dough.
  • Keep covered with damp cloth for 10 to 15 minutes
  • Till then roast Dry spice ingredients and crush all evenly.
  • Next, heat a pan or kadai, add oil followed by crushed chilies and garlic.
  • Let the raw smell goes, add gram flour till it gives a nice nutty aroma.
  • add chopped onion, and grounded dry spices, asafoetida, salt, and potato,
  • Let this mixture cool.
  • Now, make an equal sized ball of the dough ( approx 6)
  • Roll into a small circle and fill the stuffing and close the mouth of the circle and make it flat by pressing evenly.
  • Next Heat oil to deep fry. Let the oil heat well on high flame put kachoris and flip and remove uncooked, ie. when color o coating still white.
  • Once done, add a little more oil to the same kadai to lower the temperature and low the flame, now on low flame fry kachoris till golden brown from both the side. Keep in mind that it should be fried on low flame.
  • kachorinw2.jpg