tikka, tikki & spicy bites - global twist on indian kebabs, tikka, chutneys and more

Tikka, Tikki & Spicy BitesGlobal Twist on Indian Kebabs, Tikka, Chutneys and More

by

Peri Avari & Rohit Kapoor

Copyright © 2015 by Peri Avari

All rights reserved worldwide, including resale rights. This publication is protected under the USCopyright Act of 1976 and all other applicable international, federal, state and local laws. No part ofthis publication may be reproduced, distributed, or transmitted in any form by any means, or stored ina database or retrieval system, without the prior written permission of this publisher.

Please do not give or sell this cookbook directly to anyone; if you have this book (or a printout) anddidn’t pay for it, you are depriving the author and publisher of their rightful royalties. However, feelfree to promote and recommend this cookbook to family and friends, who might like to purchase it.

First Edition: May 2015

Cover created by Book Design

DISCLAIMER

This cookbook ‘Tikka, Tikki and Spicy Bites’ contains personal recipe creations and writings, basedon the authors’ passion for food and professional experience in the hotel industry. They are definitelynot meant to replace any medical or expert advice. Check the list of ingredients carefully if you haveallergies.

When trying out a recipe from this cookbook, please keep in mind that you can have different possibleoutcomes, based on your ingredients and spices, cooking equipment and expertise. Maintainingcomplete safety during the cooking process (especially when grilling outdoors) and the outcome to arecipe is solely your responsibility.

Enjoy the culinary experience!

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Table of Contents

About Peri’s Spice Ladle

Here’s What our Readers are Saying

Introduction

List of Recipes in ‘Tikka Tikki and Spicy Bites’

Things-to-Know about Indian Kebabs, Tikka & Grills

Tools of the Trade

Charcoal or Gas, What Works Best?

Succulent Meaty Bites

How to Make Homemade Indian Naan Flatbread

Sensational Seafood Grilling

Versatile Vegetarian Kebabs

Must-Have Accompaniments: Chutneys, Raita & Beyond

Trio of Beverages That Work Wonders with Spicy Bites

Metric Conversion Chart

Special Thanks

Meet Peri and Rohit

About Peri’s Spice Ladle

Three things have always inspired me: Family & Friends. Food. Travel.

In January 2012, my blog Peri’s Spice Ladle was born out of a passion for exploring food, with a focus on the flavors of my native Indian

and Parsi cuisines.

Making Indian food at home tends to look complicated, but it really isn’t. Though most people will happily devour popular classics at

Indian restaurants around the world, the fear of ethnic ingredients and specific techniques often keeps non-Indians from trying their hand

at much-loved Indian favorites in their own kitchen.

From vegan to vegetarian, gluten-free to dairy-free and meaty kebabs to meatless meals; if you’re looking for newer and healthier food

choices to match your lifestyle, the answer lies in a cuisine that’s as old as the earliest civilizations: Indian food.

Aided by my years of experience in the food industry, my Parsi family background and extensive travel; ‘Peri’s Spice Ladle’ experiments

with the versatility of India’s smorgasbord of regional flavors, to create recipes with a more global appeal; something any home cook, in

any part of the world can put together with everyday fresh ingredients and basic spices from their pantry.

Peri’s Spice Ladle isn’t alone in this endeavor. In Indian kitchens around the globe, food trends are changing just as rapidly. Ancient

family recipes are being revamped and simplified by busy working moms and dads to create modern Indian meals. International chefs are

getting equally adventurous with India’s classics, presenting dishes that taste fresh on the palate.

It’s easy to add a spicy bite to just about any meat, fish or vegetable with a few Indian touches.

Join in by signing up for weekly updates at Peri’s Spice Ladle, Facebook Page: Peri’s Spice Ladle, Twitter: Peri’s Spice Ladle.




Here’s What our Readers are Saying

“I am a huge fan of Peri Avari’s cooking; she breathes new, exciting life into traditional recipes,whether Parsi or Indian. Her first book on celebration dishes is totally addictive, I’ve made manyfoolproof recipes from it, each one delivered with style and so easy to follow, which is what a greatcookbook is all about!”Azlin ~ LinsFood and author of Simply Singapore, the cookbook

“The almond boti kebab is perfection on a grill! The meat turns out oh-so-soft every time we makethis, and double use of the marinade as curry sauce is brilliant. I love the texture and flavor of groundnuts in a sauce; this one always hits the mark.” Nazneen Nathani Mirza ~ Southern California

“Fabulous introduction and explanation of Indian food and culture! Peri's detailed approach withmany innovations places her at the top of Indian cuisine bloggers, presenting the Indian food in aglobally applicable way." Jasmina Brozovic, Author ~ Beyond the Cake

“We have been fortunate to have tried Grill Master Rohit’s lamb chops & pork ribs on severaloccasions, each time with a different sauce dished out by Peri. Oh me! Oh my! One of the best wehave ever tried. Not just juicy, tender and deliciously tasty, but grilled to perfection. Can’t wait tohave them again…”

Hilla & Jude Dsouza ~ Austin’s foodie couple

“I love Peri’s seafood and vegetable kebabs; they are delicately flavored with spices, healthy and soeasy to make – her Grilled Shrimp Tacos is now becoming a major staple in our home! With her cleardirections, lovely, easy to make condiments for pairing and options for indoor and outdoor grilling,Peri makes kebab making a joy for all family to enjoy. We will treasure all these wonderful recipes!”Ozlem Warren, Cookery Instructor ~ Ozlem's Turkish Table

http://linsfood.com/

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“Peri is a culinary magician who conjures up ancient recipes with the distinctive touch of her Persianroots. Her kebabs, tikkas and chutneys are a celebration of all things wholesome and delightfullyedible.”Mark Ulyseas, Publisher Editor ~ Live Encounters Magazine

"Sublime deliciousness in every bite! Buttermilk chicken tikkas are mild on the spices, but have tonsof flavor - an instant hit with my kids and one of our favorite weekday dinners. Quick and simple toprepare in advance and even easier to cook –the perfect meal for our busy family. Like the majorityof Peri and Rohit’s recipes, these healthy versatile little chicken nuggets are gluten free."Gillian Burns ~ Austin, Texas

"Peri is a kitchen sorceress; skillfully taking India’s perplexing flavors and presenting them in aglobally accessible, yet highly drool-worthy format! I can’t recall not falling in love with theintoxicating aromas of her Parsi-inspired Sali Boti and Saas ni Macchi as they simmered away on mystove."Rahul Panchal ~ CookingFever

“Peri’s Spice Ladle has been my go-to blog for Indian food that is made accessible to the everydaycook, with a bonus – a website and blog full of fascinating tidbits and images about Indian culture andcuisine. Peri’s style invites you to sit down with a cup of Chai and bring Indian-inspired dishes intoyour own kitchen!”Kathy (Kat) Bray ~ Travel.Garden.Eat.

“Me and my family were lucky to be hosted several times by Peri and Rohit. Every time it was a joyto taste their colorful and flavourful food and to enjoy their precious company. We especially lovedthe grilled meats like the chicken tikka (very refreshing served with cilantro chutney) or the drumstickchicken and the classic chicken tikka masala. Just writing these few lines, my mouth is starting towater...”Giada Cometta Balmeli, Switzerland

“There are food bloggers and then there are bloggers who blog because they love food. My dearfriend Peri Avari comes in the second set. The recipes on Peri’s Spice Ladle can be replicated with

http://liveencounters.net/

https://cookingfever.wordpress.com/

http://travelgardeneat.com/

silken ease. I have personally tried most of the recipes and each time they have come out stupendousmuch to mine and my guest delight. I would surely recommend a try to all the recipes on the site. Berest assured you will come out trumps. A personal suggestion, try the chicken tikka. Thank me later.”Elson Sequeira ~ The Tummy Tale

https://thetummytale.wordpress.com/

Introduction

Rohit and I followed a simple mantra with ‘Tikka, Tikki & Spicy Bites’ – we wanted to bring you ourglobal twist on Indian kebabs, tikka, chutneys and raita. Our recipes showcase regional cuisines ofIndia using everyday fresh ingredients, basic spices, and easy step-wise directions so you can makeyour own Indian inspired meals.

From tikka and tikki, to kebab and dumplings; from patties to pakoras, and ribs to chops – andeverything in between – our recipe collection covers the gamut of kebabs with Indian flavors. Most ofthese recipes are naturally gluten-free and many vegetarian kebab and condiment recipes are vegan.

But first a brief background on your co-authors. Rohit and I are life-partners, with a combinedprofessional experience of 23 years working in India’s 5-star hotel industry, specializing in Food andBeverage. Our top level management roles gave us an insider’s peek into the world of the rich andfamous, global leaders and film celebrities; while also allowing us to travel as culinary ambassadorsof Indian food.

In a world filled with computer geeks and sports fanatics – we are what you’d call the ‘Super-foodies’ (we’re also potterheads, LOTR ringers and trekkies from the 80s!)

Rohit’s culinary passion is grilling. He has a keen knack of conjuring up meat kebabs, marinades andtikka. Like an artist and his canvas, he’s best left undisturbed during the experimental process ofpairing different meats with traditional Indian spices, garden fresh herbs and varying cookingtechniques. Growing up in a Punjabi family, Rohit has an insider view of Northern India’s cuisines,which represent most of what is served in Indian restaurants globally.

I am a Parsi Zoroastrian. I was born and raised in the west coast city of Mumbai, and was also avoluntary vegetarian for a decade. So my approach in this book comes with an entirely differentperspective and skill sets. Most days, I can dream up seafood spice rubs and veggie tikki kebabs,while humming a tune, standing in the grocery store checkout line. Creating globally inspired chutneysand raita are my special talent…I can sing too, but a soprano is not much help in a busy kitchen!

Sit down to a meal with us, and the conversation will inevitably center around foodie chatter - 'Thiscould do with more chaat masala or black pepper,' or 'Wow, if only I could add tamarind to this meat,'or 'Let's try making a bhoot chili sauce at home.' - You get the drift. It's pure food talk around here,and our two young boys are catching on quickly.

In this book, as in life, Rohit and I divide and conquer during the creative process. Interchanging ourroles between chef and sous-chef for any given recipe, one of us takes the lead of creating andperfecting the flavors of a recipe, while the other stands back and offers taste-tester constructivecritiques (& cleans the mess thereafter!)

Going hand in hand with Succulent Meaty Bites, Sensational Seafood Grilling and VersatileVegetarian Kebabs; you’ll find condiment pairing recommendations from a list of Must-HaveAccompaniments: Chutneys, Raita and Beyond. And then we take it up a notch with cloud-like softbites of homemade garlic thyme Naan and a refreshing trio of chilled Indian beverage inspirations.

Catch up on some fun facts and tips in Things-to-Know about Kebab, Tikka & Indian Grills. Learnhow a few handy inexpensive kitchen tools can make kebabs and tikka easier to create in Tools of theTrade. And Rohit shares his own insightful wisdom on Charcoal or Gas, What Works Best? - perfectfor fellow outdoor grilling enthusiasts and newbies alike.

Rohit and I hope our book gives you an insight into the tastes and flavors of India’s varied and richcuisines - let us take you on a mouthwatering journey of spicy kebabs and tikka bites.

So without much ado – choose your favorite kebab and chutney, grab a glass of chilled beer or cooler,and raise a toast to the joy of healthy, simple good food the Indian way.

Cheers!

List of Recipes in ‘Tikka Tikki and Spicy Bites’


Buttermilk and Thyme Chicken Tikka Grilled South Indian-style Lamb ChopsChicken Drumstick Tangdi KebabsFennel Spiced Pork Ribs with Onion Cilantro TemperingGourmet Spiced Turkey BurgerAlmond and Cardamom ‘Boti’ KebabClassic Chicken Tikka in Kathi Roll



Grilled Shrimp TacosParsi-style Coconut Chutney TilapiaMasala Scallops in Lemon Mint DressingShashlik-style Shrimp and Vegetable KebabSpiced Batter Halibut Fish Tikka

Versatile Vegetarian Kebab

The Ultimate Indian Veggie BurgerThyme and Mint Paneer TikkaKale and Potato Dumplings - Batata VadaLentil and Cheese PattiesBaked Jalapeño Pepper PakorasPeas and Potato Kebab - Aloo TikkiSpinach & Chickpeas Kebab Sliders


Cilantro Yogurt ChutneyMango Cranberry ChutneyMasala Garlic Tomato ChutneySpicy Date Chutney

Two-Step Mango Pickle RelishPickled Red Onion RelishPeanut Cucumber SaladSweet and Spicy Mustard RaitaYogurt Tartar Sauce RaitaParsley and Potato RaitaChilled Yogurt Raita Slaw


Ginger Mango LassiLemony Mint Watermelon CoolerJal Jeera Iced Tea

Things-to-Know about Indian Kebabs, Tikka & Grills

From fun facts and word meanings, marinades and spice rubs, to grilling-griddling-baking and servingideas - this must-read list takes you through things you definitely want to know about Indian kebabs,tikka and grills.

What Does it Mean?

1. What is Kebab? Spiced and flavored pieces of meat, seafood, vegetables, grains or anythingedible – in whole or ground form, not in a gravy or curry. Traditionally kebabs are roasted overan open fire. But in today’s modern India, kebabs are also oven baked and griddle cooked.

2. What is Tikka? A 2-bite sized piece of flame-grilled meat, seafood or vegetable - about 2-3inches in size. Tikka is a type of kebab.

3. What is Tikki, then? ‘Tikki’ is mini bite-sized tikka kebab, most often made with ground meat orminced vegetable and flavorings.

4. What is Boti? Traditionally refers to a piece of red meat like mutton or lamb in raw or cookedform – it could be bone-in or boneless...’Boti Kebab’ is a fire roasted piece of red or white meat.

5. What is Shashlik? A concept of skewering meat and then roasting over an open fire. A traditionalShashlik only used mutton or lamb, with vegetables. Nowadays, the term is applied loosely forany combination of meat, seafood or vegetables cooked the same way on an open fire or a hotgriddle.

6. What is Chaat Masala? An Indian street-food spice blend, which gives a signature tang to kebaband tikka. Typically made with amchur (dried mango powder), cumin, coriander, asafetida (treeresin ground to a powder, used in Indian cooking,) ginger, black salt, and black pepper. Thisblend can be adapted to suit one’s taste.

7. What is Raita? A lightly spiced yogurt based accompaniment. Great with spiced food, especiallykebabs and tikka. Served chilled with additional ingredients of choice. I've included a few of myown Raita creations for you in this book.

8. What is Chutney? A classic Indian condiment with sweet, spicy & tangy flavors, either in achunky or dip-like consistency. Tikka and kebabs depend on chutneys to kick their flavor quotientup a notch.

Fun Facts:

1. Tikka and Tikki are types of Kebabs.2. Kebab originated in the Eastern Mediterranean and is indigenous to cuisines in the Middle East

and the North West Indian subcontinent.3. The word ‘kebab’ has many different pronunciations. Some well-known ones are kebap, kebapi,

kabob, kebob…and my native Parsi way is ‘kavab.’4. Chicken has become a preferred meat in Indian cooking only in the past 3-4 decades. The popular

meat of choice used to be mutton or goat's meat (even when I was a child).5. India’s extensive coastline has given the regional cuisines of southern, western and eastern India

many creative ways to spice and cook seafood. Fish and seafood are typically deep-fried, batterfried, sautéed or steamed. I’ve included some of my seafood kebab creations in this book.

6. As you may know, the majority of India’s population does not eat beef. A cow is consideredsacred by most communities (including in Rohit’s and my religions.) However, on a personal note- neither of us discriminates between animals for consumption, domestication and worship! We

eat everything that appeals to our palate and believe in having a healthy natural outlook to all foodin general.

7. Pork ribs are not a common grilling meat in India. But we’ve found they work amazingly wellwith Indian spices and marinades. Not to be missed - Rohit’s Fennel Spiced Pork Ribs – they’reoutstanding!

Tips on Marinating & Spice Rubs:

1. Marinating is essential for all red meat kebabs and tikka - preferably overnight, even those with adry spice rub.

2. Make sure to add oil in every meat marinade; applying oil externally to the meat before cooking isnot a replacement for this step.

3. Ziploc bags (plastic bags that seal well) are a simple and effective means of marinating meats,especially tikka.

4. An old trick, common in the meat-centric North West Indian cuisine is to tenderize tough cuts ofred meat with papaya fruit (or use any squash as an alternative) juice, paste or puree. It helps

denature or break down muscle fiber, rendering a succulent kebab.5. Lemon is also a great tenderizer for meat, but not recommended with fish or seafood marinades –

you’ll end up with a ‘ceviche!’6. Lactic acid in yogurt also helps tenderize meat. Yogurt is used extensively in small quantities for

Indian tikka marinades.7. The lactose (sugar) in yogurt helps give the grilled tikka its delicious crusty coating.8. Dry roasting whole spices before grinding them into a spice rub is an amazing way to maximize

flavor and aroma.9. A tempering style warm marinade is a popular Indian cooking method to bring out the full strength

of spices. Our South Indian style lamb chops use this tempering method to create delicious deepflavors.

10. Seafood marinated with a spice rub can be refrigerated overnight. If the marinade contains lemonor another acidic element, marinating time should be kept to 20 minutes at most.

11. Roasted Indian spice blends like garam masala and chaat masala work wonders when sprinkledover vegetables – add either before grilling or when they are hot-off-the-grill.

12. When a recipe calls for a tangy flavor, use any of the following as a substitute: chaat masala,amchur (dried mango powder), black salt, tamarind, lime and lemon.

13. Chopped fresh herbs tend to burn while cooking, when added to any kind of marinade. Topreserve their flavor, grind herbs to a paste with yogurt, oil and other ingredients as we did in theThyme & Mint Paneer Tikka recipe.

Grilling, Baking Griddling and Serving Tips:

1. You will often need to estimate the cook-time and temperature for tikka and ground meat kebab;meat thermometers are not always an option with these preparations. One way to tell: the meatshould look visually plump, juicy and have a brown crispy charred look on the outside.

2. You need that classic sizzle sound when meat hits the grill grates or hot griddle pan. If there’s nosizzle – remove the meat and wait for the perfect temperature. The right heat is key to sealing inthe meat’s juice and flavors. To check if a pan is hot - add a drop of water or oil, it should sizzleinstantly.

3. A vegetable grilling tray with holes isn’t only for vegetables...they are handy for grilling bite-sized tikka, mini tikki, small seafood and flaky fish.

4. Soak wooden sticks (used for skewering meat) in water for 10 minutes before use, so they don’tburn while cooking.

5. When cooking on a griddle pan, make sure the pan is only ‘lightly’ greased. Too much oil and thekebab will fry instead of being ‘grilled.’

6. When it comes to uniform baking, convection-style ovens rule. If you have this feature on youroven - use it!

7. Broiling pre-cooked vegetable kebabs in the oven is better than baking to get that classic outerchar on a kebab.

8. Use this fail proof serving trick for Indian grills: Sprinkle lemon juice and chopped cilantro overany Indian grilled meat, fish or vegetables when it is hot-off-the grill, griddle or oven. Let themeat rest while the lemon and cilantro add additional flavor.

9. Pairing a tikka or kebab with a chutney-style sauce or dip will increase or decrease the spicelevel and augment the dish’s flavors. Sweetened versions of chutney and yogurt-based sides willreduce the heat of a kebab. Or try condiments with fresh or ground chili peppers to ramp up thespice level a few notches.

10. Indian lentils or Daal make a healthy and flavorful side dish to serve with kebabs and tikka.11. You’ll find Indian curry and grilled kebab both use similar spices like red chili, cumin and

coriander – which can create an over spiced taste on the palate. Avoid pairing them together oruse yogurt condiments like raita to balance the meal.

12. What’s the best way to eat tikka and kebab Indian style? Roll a bite sized piece of meat, fish orvegetable into a bite-sized piece of Indian bread like Naan, dip it in chutney and savor a mouthfulof delicious kebab flavors. Chase your bite with a spoonful of Daal lentils or yogurt raita.

Tools of the Trade

Our idea behind 'Tools of the Trade' is to draw your attention to fairly inexpensive kitchen items.These practical everyday tools will help in your journey towards crafting any of the kebabs and tikkarecipes in our book. Our aim – to make your job as the cook much easier and more enjoyable!

When it comes to kitchen tools, there are two culinary trains of thoughts…

There are the gurus of cooking, who prefer specialized tools for every kitchen chore. And then there’sthe other side - believers in caveman wisdom of using what you’ve got on hand, to create the best youcan in the kitchen.

Of course, in a real kitchen that churns out daily meals for the family, most of us will fall somewherein between these two thought processes.

Personally, I like to apply my ‘apple corer’ rule (based on an unwieldy apple corer I once owned – Iused it 5 times in 5 years!) before choosing to buy or replace a kitchen tool. The only time you needan apple corer taking up space in the kitchen cabinet, is if you make apple pies for a living.Otherwise, a standard kitchen knife is a pretty good tool for cutting apples.

I will presume that you already have the pre-requisite tools for grilling, baking and stovetop cooking.Therefore, my list below will not include items like baking sheets and oven mitts, cooking pots andpans, spoons and spatulas, ovens and grills. Check Rohit's article on Charcoal or Gas grills - a must-read for useful tips on outdoor cooking.

Wire Rack to Place on a Baking Sheet

If there’s one “must have” on this list – for me it would be a wire rack. Nothing replaces the ease andconvenience of cooking tikkas and kebabs on a wire rack in an indoor oven. Sitting the rack on abaking pan allows the heat to circulate evenly around the meat creating a well-browned outer coatingbut keeping the meat moist and tender inside.

Talking of ovens, it’s worth a reminder that baking in a convection oven is always preferred overconventional ovens - that uniform circulation of heat is a cooking genius! Most modern ovens comeequipped with a convection feature.

Griddle Pan with Grill Marks

This heavy bottom pan helps mimic the look and feel of outdoor grilled kebab or tikka, on an indoorstovetop.

I prefer using a griddle to cook fragile vegetable kebabs - you still get the crispy char marks but avoidsmaller vegetable pieces falling through the outdoor grill grates.

Plus, it’s a very useful pan to have on hand during cooler winter evenings or busy weekdays, when ameal of classic chicken tikka kathi roll sounds perfect, but neither of us feels like stoking up theoutdoor grill.

Grilling Tray with Holes

Generally sold as a vegetable grill pan, this tray has large holes and is extremely useful for grillingsmall pieces of meat tikka and vegetable tikki kebab. It is a tray of many uses – we also use ours forgrilling seafood kebabs, especially small shrimp and flaky fish.

Kebab Stand

If you plan on making tikkas, kebabs or vegetable grills often and for larger numbers (upwards offour); I would suggest investing in this fairly inexpensive and versatile tool.

It’s a rectangular metal stand which is placed on top of a grill’s grates. There are small nooks forholding either metal or wooden skewers. Since the kebab is raised off the grill grate, the cookingprocess is more uniform.

Wooden Skewers

Wooden skewer sticks have a variety of uses when cooking batches of small pieces of meat, seafoodor vegetables, including combination kebabs like Shashlik.

If you rarely make kebab-style food on the grill, skip the kebab stand mentioned above, and use theseinexpensive space-saving sticks instead.

Tip: Wooden skewers will burn if placed directly over a grill’s flame – making your kebab a ratherunattractive serving. To avoid the burnt look, soak the sticks in water for 10 minutes prior to use.If you plan to serve food on its skewer, wrap a small piece of foil at the end of the stick for a neathandle.

Good Quality Tongs

Metal tongs are indispensable when grilling, flipping, or handling bite-sized pieces of kebabs andtikka - and for so many other baking chores.

It's prudent to use long wooden-handled tongs for outdoor grilling. Shorter tongs work fine for indoorstove-top and oven baking needs.

Basting Brush

A basting brush is not a common tool in an Indian kitchen. However, we’ve found this handy brush isperfect for brushing leftover marinades and oil over meat and vegetables, when they’re cooking.

Silicone brushes are a modern take on the traditional bristle brush with wood handle. The siliconeversion can withstand high temperatures and lasts longer since no bristles fall out. And the best part -they hold up better in the dishwasher.

Pepper Mill

In our house, everything gets a generous sprinkling of freshly cracked black pepper - even fried eggs!

A pepper mill makes it easy to use this fragrant spice freshly ground. Pepper is an ingredient you willfind in almost all our recipes. Rohit sprinkles it over hot kebabs and tikka right before serving, for anextra punch of unbeatable flavor.

Meat Thermometer

A common tool for all meat based grilling, baking and cooking – larger chunks of meat like almondboti kebab and south-Indian lamb chops require a reading of their internal temperature for doneness.I recommend using a thermometer which can withstand high temperatures.

Measuring Cups and Spoons

I fondly refer to measuring cups and spoons as the secret language between recipe creators and theirreaders. Ideally if you're preparing recipes from cookbooks, you should already have measuring cupsand spoons on hand. If not - it’s worth getting a set.

Wooden Chopping Board

A well maintained wooden board (one that is periodically oiled) serves two purposes - it can be usedfor cutting cooked meat and as a serving platter. I like the rustic elegance of bringing kebab and tikkato the dinner table on a wooden board.

Tip: I prefer keeping a plastic chopping board purely reserved for the purpose of cutting/preparingraw meat and fish. It’s easier to clean in a dishwasher and avoids harmful bacterialcontamination with other foods.

Toothpick Sticks

You’re probably a little surprised to see this on our list! But honestly - I can’t tell you how usefultoothpick sticks are to pick up and eat any of our bite size tikkas like buttermilk thyme chicken tikkaand aloo tikki kebabs.

Buy slightly nicer ones with colorful tops when entertaining.

Charcoal or Gas, What Works Best?

By Rohit

As an avid griller or a beginner, the one question that occurs to all of us - what works best to grillyour meats, seafood and vegetables? A traditional charcoal grill or modern day gas fired version.

It’s a personal choice and no matter what purists say, there really is no ‘right’ answer. I’ve alternatedbetween the two methods through my grilling years. Right now, I’m back to charcoal grilling after 9years on a gas grill.

So, it all depends on what is the best fit for you and your family’s needs.

I believe there are 3 aspects to consider before picking a path:

1. Heat2. Flavor3. Convenience

Let’s look at what each form of grilling brings to the table.

Heat

Searing is one of the most critical aspects of grilling, and contrary to popular belief, it does not reallylead to ‘sealing in the juices.’ New studies have shown a higher net loss of moisture by searing thanby cooking on even heat. Searing does create a more flavorful taste because of caramelization at thesurface of the meat, fish or vegetable. It also provides textural contrast by creating a brown crust andmaking food far more appealing to the palate.

High heat is needed for searing, and both gas and charcoal grills will provide the necessary heat,usually in the range of 550 -600F. However, charcoal will do a better job of searing, as the heat fromcoal is more intense and typically closer to the food.

Important Tip: For charcoal grilling, create a dual heat zone by creating a double layer of coal onone side of the grill from the start, this way once the meat is seared on intense heat, you can moveit to the cooler side to finish cooking.

Flavor

Smokiness is the other draw of cooking on an outdoor grill, and both gas and charcoal will providethis, but charcoal grills offer the natural benefit of smoky grilled flavors from the charcoal itself.

It’s worth knowing why. In outdoor grilling, the smokiness comes from food drippings falling on theburner plates of a gas grill or hot coals of a charcoal grill, which then vaporize and settle back on thefood.

Tip: You can always add in wooden smoke chips to give a smokier taste to your meat in either typeof grill.

Convenience

Usage: When it comes to actual use, grilling equipment boils down to ease of use vs. the joy ofoutdoor cooking. A gas grill is as simple to use as an indoor oven, turn the dial, light the flame andyou are good to go - the only thing you have to worry about is ensuring there is a supply of gas.In the case of a charcoal grill, in addition to making sure you have the charcoal on hand, you’llneed to go through the process of lighting the coal; either by using a chimney or lighter fluid, (oruse self-lighting coal to make it simpler) and then a wait of 15-20 minutes till the coal reaches theright temperature.

Temperature control: In the case of a gas grill it’s easy to work with temperature changes thatoccur due to frequent opening of the grill, with the turn of a dial. For charcoal grills, maintainingdual temperature zones from start to finish is a little more intuitive and requires pre-planning.Cleaning: Though both are relatively easy to clean, gas is easier. With charcoal, you’ll need toclean the ash after every use.Safety: Either type of grill has to be dealt with extreme care as there is a fire hazard involved ingrilling outdoors. The risks are higher in charcoal, since you’ll deal with open unpredictableflames, lighter fluid and sparks when you light the coal. Careful handling and using the rightequipment is important - gloves, tongs and shovels will help make sure you don’t have to come indirect contact with coal and fire.

My Parting Advice

Charcoal grills can create a smokier and flavorful meal, but they do require more time, effort andcalibration. The easiest answer, if you have the space and luxury, keep both. Use the gas grill for theshort quick grilling needs like hot dogs, burgers, chicken and vegetables. Use the charcoal grill forheavier meats like steaks, ribs and lamb chops, where the traditional charcoal flavor is irreplaceable.

If like me, you’ve got to choose between a gas and charcoal grill, I’d recommend a gas grill, it’seasier to use, safer than charcoal and for most meals; it will do a really good job. Plus, you’ll end upgrilling more often...and that’s the most important aspect to consider.


Buttermilk and Thyme Chicken TikkaGrilled South Indian-style Lamb Chops

Chicken Drumstick Tangdi KebabsFennel Spiced Pork Ribs with Onion Cilantro Tempering

Gourmet Spiced Turkey BurgerAlmond and Cardamom ‘Boti’ KebabClassic Chicken Tikka in Kathi Roll

Buttermilk and Thyme Chicken Tikka

This chicken tikka recipe is our own version of the traditional Indian ‘Malai Chicken Tikka.’ Marinated in creamy buttermilk infused with fresh thyme and warm spices, these tikka bites aremildly spiced but high on flavor - and deliciously succulent cooked on the grill! I love that thechicken can be marinated in advance - perfect for a quick and healthy weekday dinner or as anappetizer when guests come over.

Our Recommended Pairings:

Sweet Mango Cranberry Chutney

Masala Garlic Tomato Chutney

Sweet and Spicy Mustard Raita

Lemony Mint Watermelon Cooler

Makes: about 20 chicken tikka pieces

Ingredients:

1½ lb chicken thighs, cut each thigh into 4 pieces2 tablespoons chopped thyme (or use 1 teaspoon dried thyme)½ cup buttermilk3 tablespoons lemon juice1 teaspoon minced garlic1 teaspoon grated ginger1¼ teaspoon salt¼ teaspoon ground coriander¼ teaspoon ground cardamom1/8 teaspoon (pinch) cinnamon4 whole cloves1 teaspoon brown sugar1 tablespoon canola oil

Preparation:

1. Put the chicken pieces in a large bowl or a Ziploc bag. Drizzle lemon juice over the chicken and

mix to coat the pieces evenly. Let the chicken tenderize in lemon juice for 10 minutes.2. Next, add the thyme and buttermilk, ginger and garlic, spices and salt, brown sugar and canola oil

to the chicken pieces. Mix well, cover, and let the chicken marinate in the refrigerator for at least4-6 hours.

Cook on an Outdoor Grill:

Preheat a charcoal or gas grill to 450F and grease the grates well (if you’ve got a kebab standfor the grill, this is the time to use it.)Skewer the chicken pieces on well-oiled metal or pre-soaked wooden skewers. Space thechicken pieces out, don’t let them stick together.Cook for 10-12 minutes - turning once. The chicken pieces are ready when they have a brownchar on the outside, but are plump and juicy inside.

Cook on a Stovetop:

Heat a well-oiled griddle pan.Cook the chicken pieces on all sides to get an all-over brown char on the outside –about 8-10minutes.

Cook in an Oven:

Preheat to 425F. Stand a metal wire rack on a baking sheet. Place the chicken pieces on the rack and cook for15-18 minutes. Turn to get an evenly cooked brown crust coating. (Note: chicken gets soggyif cooked directly on a sheet pan.)

3. Squeeze lemon juice over the chicken bites while they are still hot. Cover and allow to stand for 5minutes so the meat retains its juices.

4. Serve hot.

Grilled South Indian-style Lamb Chops

When I first posted Rohit’s signature grilled lamb chops on my blog, they were an instant hit, andtoday, 3 years later, they are still one of my most popular dishes. Inspired by flavors from southernIndia, Rohit’s signature warm marinade is the secret to these aromatic and tender lamb chops. I likeserving a mixed green salad as a light side to balance with the deep flavors of the lamb. Cooked onthe grill, this is a simple yet flavor-filled summer meal – and easy on the clean up too!


Two-Step Mango Pickle Relish

Parsley and Potato Raita

Peanut Cucumber Salad

Jal Jeera Iced Tea

Makes: 6-8 lamb chops

Ingredients:

2 lbs lamb chops (6-8 pieces)1 tablespoon lemon juice½ teaspoon salt½ teaspoon cracked black pepper

Warm Marinade:

3 tablespoons canola oil2 teaspoons finely chopped garlic1 teaspoon chopped ginger8 whole peppercorns¼ teaspoon whole black mustard seeds5-6 curry leaves (optional)¼ teaspoon red chili powder or cayenne pepper¼ teaspoon Indian garam masala¼ teaspoon salt½ teaspoon smoked sweet paprika1 tablespoon lemon juice

Tip: This marinade works with any cut of lamb including rack of lamb and boneless lamb cubes ormutton (use only 1½ lbs if boneless meat is used.)

Preparation:

1. Season the lamb chops with salt, pepper and lemon juice and set aside so the meat can tenderizewhile you prepare the marinade.

Warm Marinade:

Get all the marinade ingredients ready. Heat canola oil in a small skillet.When the oil is hot, reduce flame and add mustard seeds, curry leaves, garlic, ginger andpeppercorn (stand back - they will crackle in the oil.)

Tip: Fresh curry leaves add amazing flavor to this marinade. Found in ethnic or specialty foodstores, they freeze well. The leaves will darken when frozen, but once they hit hot oil, you’ll get allthe right flavors. Alternatively, use dried curry leaves.

Stir for about 30 seconds and add the ground spices and salt. Stir for another 30 seconds. Turnoff the flame and add lemon juice to the hot marinade.Pour hot marinade over the lamb chops. Cover and refrigerate for 5-6 hours or preferablyovernight.


Preheat a charcoal or gas grill to 500F.Cook lamb chops on a greased wire rack, turning halfway through the cooking process.When the chops have a brown grilled char on the outside, usually takes 3-4 minutes per side,reduce the heat and finish cooking on a lower temperature (or move to the cooler side of thegrill). Lamb should reach an internal temperature of 140F for medium and 155F for mediumto well done.

Bake in an Oven:

Preheat an oven to 450F.Place a greased wire rack on a baking sheet.Cook lamb chops on the rack for 15-20 minutes till they reach an internal temperature of 140Ffor medium and 155F for medium to well done.

2. Drizzle the lamb chops with fresh lemon juice. Cover with a foil and let them stand for 10-15minutes.

3. Serve hot.

Chicken Drumstick Tangdi Kebabs

The literal translation of “Tangdi” in Hindi is leg. Tangdi kebab is a popular sight at Indianrestaurants in western countries. Using chicken drumsticks or legs, restaurants often use artificialcoloring to give the kebabs a bright orange color. We decided to make our own homemade Tangdirecipe using all natural ingredients for a healthier dish. Rohit adds paprika, cayenne and turmericspices which provide their own wonderful red and yellow colors to these simple but flavorful spicybites.


Cilantro Yogurt Chutney

Pickled Red Onion Relish


Ginger Mango Lassi

Serves: 6-8 persons

Ingredients:

2 lbs chicken drumsticks, skin removed1½ tablespoon yogurt1 teaspoon grated ginger1 teaspoon minced garlic2 tablespoons lime or lemon juice1 tablespoon canola oil½ teaspoon ground red chili or cayenne pepper½ teaspoon smoked paprika¼ teaspoon ground coriander¼ teaspoon Indian garam masala (optional)Pinch of ground turmeric½ teaspoon salt

Preparation:

1. Mix yogurt, ginger, garlic, lime or lemon juice, oil, spices and seasonings together in a bowl tomake the marinade. Coat the chicken in the yogurt marinade. Cover and refrigerate for at least

4-6 hours or overnight.

Tip: Smoked sweet paprika (or smoked paprika) gives these kebabs their amazing natural red colorand smoky flavor without increasing the spice-level. Widely available in grocery stores, paprika isa seasoning Rohit always keeps on hand to add a delicious smoky touch to any grilled meats andvegetables.


Preheat a charcoal or gas grill to 450F. Cook chicken on a well greased wire rack.Cook for 7-10 minutes - turning through the cooking process. The meat should have a nicelygrilled exterior and an internal temperature of 180F.

Bake in an Oven:

Preheat a convection oven to 425F.Place a metal rack on a baking sheet. Arrange chicken on the rack and bake for 25-30 minutesuntil evenly browned on all sides. (Note: chicken gets soggy if cooked directly on a bakingsheet.)

Tip: I don’t recommend cooking chicken drumsticks on the stovetop. It results in uneven cookingand the meat close to the bone being undercooked.

2. Drizzle fresh lemon juice on the hot drumstick or leg kebabs. Cover with a foil and allow tostand for 5-10 minutes before serving hot.

Fennel Spiced Pork Ribs with Onion Cilantro Tempering

Rohit has a knack for whipping up his own simple but amazing spice rubs for pork ribs. This is one ofour favorites. Pork ribs are marinated overnight in an earthy blend of Indian spices and richlyfragrant fennel seeds, or ‘Saunf’ as they’re called in Hindi. The secret lies in the overnightmarinating to ‘lock in’ the spices and the long slow cooking time gives these ribs a moist and falling-off-the-bone tenderness. Top with Rohit’s onion cilantro tempering relish for a meal that will becomean instant favorite with everyone.



Sweet & Spicy Mustard Raita

A chilled beer or my non-alcoholic Lemony Mint Watermelon Cooler

Serves: 6-8 persons

Ingredients:

2½ lb rack of pork ribs, thin membrane & extra fat removed2 teaspoons of saunf (dried fennel seeds)1 teaspoon cumin seeds6 whole cloves2 whole cardamom, seeds and shells½ teaspoon onion powder½ teaspoon garlic powder½ teaspoon ground coriander½ teaspoon ground red chili or cayenne pepper1 teaspoon cracked black pepper½ teaspoon salt1 tablespoon canola oil

Onion-Cilantro Tempering:½ cup finely chopped onions1 small Thai or serrano pepper, finely diced1 teaspoon chopped garlic

¼ cup chopped cilantro1 tablespoon canola oil¼ teaspoon salt

Preparation:

1. In a heavy bottom skillet, dry roast the fennel seeds, cumin seeds, whole cloves and cardamom for5-7 minutes. You’ll smell the delicious warm aroma of the spices as they roast. Grind the seeds ina spice grinder or with a mortar & pestle.

Tip: The term ‘dry roast’ means to toss dry spices in a hot pan, without oil, water or any cookingliquid. Spices burn quickly, so this step needs constant attention.

2. In a mixing bowl, add the ground spices with onion powder, garlic powder, ground coriander, redchili/cayenne, black pepper and salt.

3. Lay the rack of pork ribs on a sheet pan or large platter and rub the dry spice mix on both sides ofthe meat. Drizzle canola oil over the spice rub. Cover and refrigerate the marinated ribsovernight.

Tip: You may have read that spice rubs don’t need time to marinate. But what gives Rohit’s porkribs so much flavor is the long marinating time. Leaving the dry rub on the ribs overnight allowsthe spices to permeate the meat so the flavor is “locked in” and doesn’t burn or drip off whencooking.


Prepare the grill for indirect grilling by preheating to 250 degrees. (Note: Indirect grilling means not putting meat directly over the flame on a grill. Place meat onthe unlit side of the grill so meat is cooked slowly with indirect low heat).Cook the ribs for 2-3 hours till they reach an internal temperature of 165F. Remove from thegrill. Cover with foil and allow ribs to rest for about 30 minutes.

Bake in an Oven:

Preheat a convection oven to 250F.Place marinated ribs on a greased baking sheet. Cover tightly with aluminum foil and cook for2-2 ½ hours.Remove the foil and continue cooking ribs uncovered for another 30-45 minutes until meatreaches an internal temperature of 165F.

Allow the ribs to rest for 30 minutes before serving.

Rohit’s Onion- Cilantro Tempering:

Heat canola oil in a pan & sauté the onions, chili pepper, garlic and salt, till the onion iscooked pink, about 5-7 minutes.Turn off the flame and add chopped cilantro to the hot mixture, stirring well to combine.

4. Spread the onion cilantro tempering over the Pork Ribs. Cut ribs into portions between the bonesand serve warm.

Gourmet Spiced Turkey Burger

I’ve taken my cue from the popular Indian ‘Seekh Kebab’ for this burger recipe using a similar varietyof spices and aromatic fresh ginger and garlic to create a more intensely flavored punch to otherwisebland ground turkey. Play around with different chutneys as a smear to create your own gourmet styleburger and top it off with fresh lemon-flavored avocado slices.

My Recommended Pairings:

Spicy Date Chutney



Chilled beer or non-alcoholic Jal Jeera Iced Tea

Makes: 4 burgers

Ingredients:

Burger Patty:

1 lb ground turkey (or ground chicken)½ + ½ tablespoon canola oil½ cup chopped onion1 teaspoons minced garlic1 teaspoon grated ginger3 tablespoons lime juice¼ teaspoon ground cumin¼ teaspoon ground red chili or cayenne pepper¼ teaspoon ground coriander¼ teaspoon Indian chaat masala (optional)1 teaspoon salt (reduce to ¾ teaspoon if using chaat masala)2 tablespoon chopped cilantro Assemble the Burger:

4 burger bunsSmear of chutney (see suggestions above)

Sliced avocado1 tablespoon lemon juice

Preparation:

1. In a large bowl mix all the burger patty ingredients together.

Tip: Be gentle mixing the ground turkey, it tends to toughen with over-handling.

2. Refrigerate the ground turkey mixture for at least 3-4 hours, for the flavors to marry.3. Place sliced avocado on a plate and drizzle lemon juice over it. Cover and refrigerate until

required. (Note: Lemon juice adds flavor to cut avocado and stops it from browning.)4. Prior to cooking, divide the meat into 4 equal portions and gently form each into round burger

patties with an even thickness.


Heat an outdoor gas or charcoal grill to around 350F. Lay the burger patties directly on awell-oiled grill grate or use a grilling tray with holes.Cook the burgers evenly for about 3-4 minutes on each side till they get a golden brown crustand reach an internal temperature of 160F. Keep an eye on the cooking time as ground turkeygets dry if over cooked.

Cook on a Stovetop:

Heat canola oil in a griddle pan.Cook the patties for 4-5 minutes on each side till they have a golden brown crust and reach aninternal temperature of 160F

Bake in an Oven:

Preheat the oven to 400F or use the broil setting.Lay the burger patties on a greased baking sheet. Bake or broil at 400F for 6-7 minutes, toreach an internal temperature of 160F.

Assemble the Burgers:

Smear your chutney of choice on a burger bun (see suggestions above).Lay a freshly cooked burger patty over the smear.Top with lemon flavored avocado slices.Burgers are best eaten straight away.

Almond and Cardamom ‘Boti’ Kebab

‘Boti’ means a piece of meat in Hindi. Rohit was inspired by the ‘Mughlai’ cuisine from northernIndia for this red meat marinade which uses highly flavored ingredients like almond, cardamom andyogurt. Historically, these kebabs were cooked in a Tandoor – an intensely hot fire in a clay oven -and served at royal feasts. While lamb or mutton is the preferred choice of red meat in Indiancooking, Rohit used a prime cut of beef in his version of this royal recipe. Or try traditional lambwith the same marinade – both cuts of meat work equally well. This dish is also a meal within ameal - we’ll show you how to make a curry sauce with the leftover marinade.


Curry Sauce made with marinade

Spicy Date Chutney


Chilled Yogurt Raita Slaw

Ginger Mango Lassi

Serves: 4-6 persons

Ingredients:

1½ lb sirloin or top round beef, cut into 2 inch squares (lamb or mutton works too)1½ tablespoon lime or lemon juice½ teaspoon salt½ teaspoons cracked black pepper

Marinade for ‘Boti’ Kebab:

10 whole almonds2 whole cardamoms, deseeded OR ¼ teaspoon ground cardamom½ cup chopped red onion4-6 garlic cloves, peeled1 teaspoon grated ginger1 teaspoon chopped Thai or serrano chili pepper (for a spicy edge)2 tablespoon chopped cilantro leaves¼ teaspoon ground cinnamon

½ teaspoon ground coriander½ teaspoon salt2 tablespoons plain yogurt1 tablespoon canola oil

Leftover Marinade Curry Sauce:

½ cup of stock2 tablespoons of tomato paste or crushed canned tomatoes

Preparation:

1. Arrange the steak pieces in a shallow bowl and drizzle with lime or lemon juice. Add salt andpepper. Allow meat to tenderize for about 15 minutes.

2. In a mini food processor, grind together almonds, whole and ground cardamom, onion, garlic,ginger, fresh green chili pepper, cilantro leaves, spices and seasonings to create a paste.

3. Add yogurt, canola oil and briefly blend to combine ingredients and make a smooth marinade.

Tip: I would suggest a sensory culinary experience here – step in and take a deep whiff of thedelicious aromatic flavors coming together in this marinade.

4. Coat the meat pieces well with the marinade, and keep refrigerated for at least 5-6 hours,preferably overnight.


Preheat the grill to 400F.Grease a grilling rack and place the Boti kebab pieces directly on the rack.Cover the grill and cook for 2-3 minutes on each side till the meat reaches an internaltemperature of 155F for medium to well done.

Cook on a Stovetop:

On the stove-top, heat a well-oiled griddle pan.Based on the cut and type of meat - cook the meat on each side till it reaches an internaltemperature of 155F for medium-well.

Bake in an Oven:

Preheat a convection oven to 400F.Lay the Boti kebab pieces on a greased baking sheet.

Based on the cut and type of meat, bake the kebab till it reaches an internal temperature of155F for medium to well done.

5. Cover and let the Boti kebabs rest for 10-15 minutes before serving. This step helps seal thejuices into the meat. Serve hot.

Make Curry Sauce with Leftover Marinade:

Cook the leftover marinade in a pan till the mixture is well browned.Add stock or water and tomato paste or crushed canned tomatoes.Cook the curry for 5 minutes on a medium flame and serve as a sauce topping over the Botikebabs.

Classic Chicken Tikka in Kathi Roll

As a child, my parents often made Kathi rolls as a weekend family meal – it was one of those ‘all fiveof us working in the kitchen’ kind of meals. And too many cooks didn’t spoil the broth - or the roll inthis case! Kathi Roll, originally from Kolkata, or Calcutta as it used to be called, is one of India’smuch loved street foods simply made of paratha flatbread with a filling of grilled kebab meat. For ourown twist on this popular wrap, Rohit and I use our signature recipe for classic chicken tikka as themeat filling.


Cilantro Yogurt Chutney (as a smear)

Spicy Date Chutney (as a smear)

Pickled Red Onion Relish (as a topping)

Chilled Yogurt Raita Slaw (as a topping)

Makes: 4 Kathi rolls

Ingredients:

1 lb skinless boneless chicken thighs, cut into 2-3 inch pieces2 tablespoons lime or lemon juice½ teaspoon salt

Chicken Tikka Marinade:

1 teaspoon minced garlic1 teaspoon grated ginger1 tablespoon thick yogurt (Indian or Greek-style works well)1 teaspoon tomato paste or puree2 tablespoon chopped fresh mint leaves¼ teaspoon ground red chili or cayenne pepper½ teaspoon smoked paprika¼ teaspoon Indian garam masala¼ teaspoon ground coriander

For the Kathi Roll:

4-6 homemade or store-bought Roti-Chapati or Plain Paratha2 well-beaten eggsIndian chaat masala (optional, to sprinkle over the filling)

Preparation:

1. Place chicken pieces in a bowl and add the salt, pepper and lime or lemon juice. Allow to sit for10-15 minutes so the lemon juice tenderizes the chicken.

2. Mix all the marinade ingredients with the chicken. Cover and refrigerate chicken for at least 4-6hours or overnight.


Preheat a gas grill to 450F and grease the grates well.If you’ve got a kebab stand for the grill, this is the time to use it! Skewer the meat on well-oiled metal or pre-soaked wooden skewers. Space the chicken pieces so they don’t sticktogether.Cook the chicken tikka for 10-12 minutes turning once. The meat is cooked when they get acrispy grilled char on the outside and are plump and juicy inside.

Cook on a Stovetop:

Heat a well-oiled griddle pan.Cook the tikka for 8-10 minutes until they have an even all over grilled char on the outside.

Bake in an Oven:

Preheat an oven to 450F.Stand a well-greased metal rack on a baking sheet. Cook the chicken tikka on the rack for 15-18 minutes until evenly roasted on all sides. (Note: chicken gets soggy if cooked directly on abaking sheet)

3. Squeeze lemon juice over the tikka while they are still hot. Cover and allow to stand for 5minutes so the chicken retains its juices.

Assemble the Kathi Rolls:

Heat a flat griddle. Place roti-chapati or paratha on the griddle and evenly spread 1-2tablespoons of well-beaten egg on the side facing up. Flip the flatbread, so the egg can cook.(Note: Make your own homemade paratha or chapati with my own simple recipe. CheckPeri’s Spice Ladle for details)


Lay the roti-chapati or paratha, egg side up on a flat surface. Add a smear of your favoritechutney (see recommended suggestions above), and a generous helping of hot chicken tikkadown the middle.Top with suggested relish or slaw and a sprinkling of Indian chaat masala.Fold the flatbread and wrap a piece of parchment paper around the middle, tucking it in at thebottom to hold the Kathi roll together.Serve Kathi rolls freshly assembled to enjoy them at their best!


Originating in Northern India, Naan flatbread needs little introduction to the global palate. But it doesdeserve an explanation on how simple and versatile this flatbread is to make at home. In this Naanrecipe, I’ve given you step-wise instructions to make cloud-like soft Naan that will leave youwondering why you haven’t tried making it sooner!

Traditionally Naan is cooked in a Tandoor oven, some can reach an impressive 900F (480C) and arenever turned off in order to maintain their core temperature. The best way to mimic the flavor of‘flame-cooked bread’ at home is to grill Naan on a hot outdoor grill (or see my instructions for oven-baking and stovetop griddle cooking).

Naan shows off its versatility with the wide choice of herbs, seasonings and spices you canexperiment with to create your own flavors. For this recipe I’ve chosen my personal favoritecombination of garlic and thyme.

First, Gather the Ingredients:

Makes: 6-8 Naan or 10-12 mini Naan.

3 cups all-purpose flour1 teaspoon active dry yeast or ½ teaspoon baking soda1 teaspoon sugar1 teaspoon salt¾ cup milk2 tablespoons butter, at room temperature3 tablespoons thick plain yogurt (Indian or Greek whole milk yogurt works best)1 egg, well-beaten2-3 garlic cloves, chopped1½ tablespoon chopped fresh thyme (or 1½ teaspoon dried thyme)

Next, Make the Dough:

1. Naan dough comes together well in a food processor. However, the dough can also be made byhand in a deep bowl.

2. In a small bowl, mix 1 teaspoon of dry active yeast with milk. Set milk aside until required.3. In a food processor bowl mix the dry ingredients - flour, sugar, salt and baking soda (if using in

place of yeast) using the ‘pulse’ button.4. Next add the wet ingredients - milk, butter, yogurt, egg and the chopped garlic and thyme (you can

replace garlic and thyme with your flavoring of choice.)

A note for vegetarians - Egg adds depth of flavor to authentic Naan, but omitting it doesn’t affect

the texture of Naan dough in any way. Leave the egg out, if required.

5. Run the food processor till a soft elastic dough ball has formed. Pull out the dough and knead it ina large bowl, with enough space for the dough to rise.

Kneading Tip: Apply flour to your hands if the dough is too sticky, or add a teaspoon or two ofmilk if the dough is not elastic enough.

6. The Naan dough should be soft and pliable, almost elastic (similar to a pizza dough texture).7. Mark an X on top of the dough with a knife. Cover the bowl tightly with plastic wrap. Plastic

wrap retains humidity which helps the dough rise.8. Leave Naan dough to rest and rise in a warm place for 2 hours.

Tip: You’ve probably heard this before, but inside an oven, when it’s ‘not on,’ is a great warm spotin your kitchen for dough to rest and rise. I generally put a post-it note on my oven controls, so Idon’t mistakenly turn the oven on, when dough is resting inside.

Now, Make the Naan:

Remove the risen naan dough from the bowl. Divide into 6-8 equal parts for regular Naan or 10-12 portion for mini sized flatbread.Dust a clean counter top or wooden board with flour. Use a rolling pin to make tear-drop or ovalshaped flatbreads with each portion.

Tip: With some practice, you can create Naan shapes in your hands. Dust your fingers with flourand flatten a dough portion in the palm of your hands. Press and turn the flat dough around withyour fingers, to form the oval shaped flatbread.

Cook Naan on an Outdoor Grill:

Heat an outdoor charcoal or gas grill to around 450F. Grease the grill grate and lay the Naan directly on the well-oiled grates. Close the lid and let Naan cook for 2-3 minutes on each side till you see a good char on thesurface. Keep an eye on them after the first minute, since the bread chars quickly, based on theheat of the grill.

Or Bake Naan in an Oven:

Preheat a convection oven to 450F.Place the Naan on a lightly greased baking sheet. Space the pieces apart, so they don’t merge as

the Naan cook.Bake the Naan for 6-7 minutes (if using a regular oven, flip the Naan halfway through the cooktime) till the surface has browned.

Alternatively, Cook Naan on a Stovetop:

Heat a well-greased griddle pan on the stovetop.Cook the Naan one at a time or in smaller batches of 2-3 mini Naan.Cover the flatbread with a dome-shaped lid for uniform cooking. Each side takes 3-5 minutes on amedium high flame.

Lastly:

Apply a dab of butter on the hot Naan and serve freshly made.

Warning:

Prepare to watch the well known Naan disappearing act! The warm aromatic and freshly baked naanbread will be eaten very VERY quickly!!


Grilled Shrimp TacosParsi-style Coconut Chutney Tilapia

Masala Scallops in Lemon Mint DressingShashlik-style Shrimp and Vegetable Kebab

Spiced Batter Halibut Fish Tikka

Grilled Shrimp Tacos

My mom is a huge seafood fan. Growing up in coastal Mumbai meant shrimp was used liberally inour Parsi curries and kavabs. My cooking mantra with shrimp (and seafood in general) is - keep itsimple. I want the shrimp’s sweet, delicate flavors to be the star of the dish in this recipe. You canmarinate the shrimp in my mild Indian spice rub a day in advance. A quick sear on the grill, thenwrap the shrimp in a warm chapatti or tortilla, top with Raita Slaw, a chutney or relish, and you havean easy but very tasty anytime meal!

My Recommended Pairing:

Yogurt Tartar Sauce Raita

Spicy Date Chutney


Glass of Jal Jeera Iced Tea

Makes: 4-6 tacos

Ingredients:

½ lb shrimp (peeled and deveined)½ teaspoon ground red chili or cayenne pepper¼ teaspoon ground cumin¼ teaspoon turmeric¼ teaspoon cracked black pepper½ teaspoon salt1 teaspoon canola oilStore-bought or homemade mini chapati or tortilla

Preparation:

1. Mix red chili/cayenne pepper, cumin, turmeric, black pepper and salt together in a small bowl tocreate a dry rub.

2. Wash shrimp and dry completely with paper towels (wet shrimp will not absorb the spice rub.)

3. Mix shrimp into the spice mix, making sure each piece is evenly coated. Then drizzle canola oilover the spiced shrimp. Cover and refrigerate for 15 minutes so spices can blend with the shrimp.

Cook on the Stovetop:

Heat an outdoor grill to 375F.Grease the grates and place shrimp directly on the grill. Cook briefly for 1-2 minutes on eachside. Keep your eye on the shrimp - they cook very quickly.

Cook on the Stovetop:

Heat a pan and when it’s hot, add a teaspoon of oil.Make sure the oil is heated, before adding the shrimp. Cook briefly for 1-2 minutes. Keep awatchful eye on the cooking time – shrimp continue cooking in steam after the heat is turnedoff and can easily get overdone.

Assemble the Tacos:

Warm flatbread – small chapati or mini soft tortilla – on a flat pan or griddle.Add a smear of chutney and/or relish to the flatbread. Lay the shrimp on top, add a dollop ofchilled raita and finish off with a squeeze of fresh lemon – wrap – and serve!

Parsi-style Coconut Chutney Tilapia

Fish is considered celebratory among us Parsi folk. This recipe is inspired by one of my favoriteParsi dishes we call ‘Patra ni Macchi’ served at weddings and occasions. Tilapia or any firm whitefish can be used with the green coconut chutney in this popular dish. It is traditionally steamed infresh green banana leaves; a natural way to seal in the juices for a moist flaky fish. But for thisrecipe, I’ve used parchment paper to steam cook the fish on the grill to achieve the same ‘sealed-inflavor.’ Simply serve with a crusty baguette or on a bed of steamed fragrant Basmati rice to soak upthe delicious juices from the grilled fish and chutney. It’s a uniquely simple no-mess way to cook fish!

Our Recommended Pairing:


Serves: 4-6 persons

Ingredients:

1½ lb tilapia or Indian pomfret fillet (4-6 fillets) or any firm white fish like cod, monkfish or halibut2 tablespoons lime juice (or lemon juice) ¼ teaspoon salt½ teaspoon pepperSlices of lemon to top the fish

Coconut Chutney:

3 teaspoons cumin seeds8-10 medium-sized garlic cloves¼ cup shredded coconut (desiccated coconut flakes work too)2 cups cilantro leaves1 cup fresh mint leaves2-4 Thai or serrano green chili pepper (reduce amount for less spice)3 teaspoons sugar¼ cup rice vinegar½ teaspoon salt3 tablespoons lime juice (or lemon juice)

Preparation:

1. Wash and dry fish fillets with paper towels. Cut 3-4 length-wise slits on both sides of each filletand season with lime or lemon juice, salt and pepper. Cover and refrigerate to let flavors blend.

2. In a food processor, blend ingredients for the coconut chutney, except the lime or lemon juice,adding a few teaspoons of water to create a smooth paste consistency. Then stir lemon or limejuice into the chutney using a spoon.

3. Cut large squares of parchment paper or aluminum foil, one for each fillet of fish. Place one filletin the center of a paper square and coat generously with coconut chutney on both sides. Top with aslice of lemon. Seal the fish fillet in the foil or paper by folding the sides together tightly to makean envelope-like packet. Repeat this step for each piece of fish.


Heat an outdoor grill to 350F.Place the fish packets directly on the grill grates. Cook for only 10-12 minutes.Remove packets from the grill and allow to sit for 5 minutes. Check to make sure the fish iscooked and flakes easily.

Bake in an Oven:

Preheat the oven to 350F.Bake the fish pouches on a baking sheet for 13-15 minutes.Let the fish rest for 5 minutes, then check to make sure the fish is cooked.

Cook in Steam:

Traditionally ‘Patra ni Macchi’ - is cooked in steam.Place a steamer steam basket or a wire rack in a large pot with an inch of boiling water.Lay the fish packets on the rack or basket.Cover the pan and steam cook for 10-12 minutes. When finished cooking, allow fish packetsto sit for 5 minutes.

4. Serve hot.

Masala Scallops in Lemon Mint Dressing

Scallops are not a commonly used seafood in Indian cuisine. In my opinion one of the reasons couldbe that they cook very quickly and Indian spices don’t! After moving to the United States, Rohit and Ihave been experimenting with Indian flavors and scallops; this is one of our favorites. Scallops havea subtle, delicate flavor that need no more than this recipe’s light coating of spices and our lemon andfresh mint infused dressing to complement the flavors.




Ginger Mango Lassi, for a sweet refresher

Serves: 2-4 persons

Ingredients:

½ lb scallops1 teaspoon lemon zest½ teaspoon ground red chili or cayenne pepper¼ teaspoon ground turmeric¼ teaspoon Indian chaat masala (optional)½ teaspoon salt (add ¼ teaspoon more if not using chaat masala)Olive oil for searing the scallopLemon and Mint Dressing:

1 tablespoon lemon juice1 tablespoon chopped fresh mint leaves¼ teaspoon cracked black pepper1 tablespoon extra virgin olive oil

Preparation:

1. In a medium bowl, mix lemon zest, chili or cayenne, turmeric, chaat masala (if using), and salt tocreate a dry spice rub. Coat the scallops with the spice rub, cover and refrigerate for at least 30minutes.

Tip: The scallops can be marinated up to 6-8 hours in advance.

2. To make the dressing - mix lemon juice, mint and cracked black pepper in a bowl. Slowly whiskin the olive oil. Leave to one side till required.


Heat an outdoor grill to 375F.Grease the grill grates. Cook scallops directly on the grill for a brief sear of 1-2 minutes oneach side. Keep a watchful eye on the cooking time as scallops cook very quickly.

Cook on a Stovetop:

Heat a pan and when it’s hot, add a teaspoon of olive oil.When the oil is hot, add scallops and very briefly cook for 1-2 minutes on each side. Watchthe cooking time - scallops cook very quickly.

3. Drizzle the lemon and mint dressing over the scallops and serve hot immediately.

Shashlik-style Shrimp and Vegetable Kebab

‘Shashlik’ is skewered meat and vegetables grilled over an open flame. Growing up in coastalMumbai where fresh quick cooking shrimp is easily available, inspired me to create this lighter takeon the original dish. Rohit helped me balance the flavor of the Shashlik with his signature warmmarinade of olive oil, fresh herbs and spices. Each shrimp and vegetable skewer is a meal in itself,best served over a bed of fragrant Basmati rice to absorb their aromatic juices.

My Recommended Pairing:

Chilled Parsley and Potato Raita


Masala Tomato Garlic Chutney


Makes: 4-6 skewers

Ingredients:

1½ lb large shrimp, peeled and deveined1 zucchini cut in 2 inch dices1 medium red onion, quartered1 bell pepper of choice, cut in large dices

Marinade:

2 tablespoons olive oil2 garlic cloves, chopped1½ tablespoons fresh thyme½ teaspoon ground red chili or cayenne pepper½ teaspoon garam masala½ teaspoon salt½ teaspoon lemon zest1 tablespoon lemon juice

Preparation:

1. Put the shrimp and cut vegetables together in a large bowl.

Make the Warm Marinade:

Heat olive oil in a pan.Add garlic, thyme, spices and salt. Sauté for only a minute, stirring constantly to avoid burningspices.Turn off the flame and stir the lemon zest and juice into the hot oil. This will also cool downthe marinade, before adding it to the shrimp.

2. Using a large spoon, coat the shrimp and vegetables. Cover and marinate in the refrigerator foronly 20-30 minutes.

Tip: Do not leave the shrimp and vegetables in the marinade for too long, the lemon creates anacidic effect and breaks down the seafood.

3. Make Shashlik skewers by alternating the shrimp and vegetables on either well-oiled metal, orpre-soaked wooden skewers.

Tip: Soak wooden sticks in water for 10 minutes so they don’t burn while cooking.


Preheat an outdoor grill to 400F.Grease the grates and place skewers directly on the grill. Cook for 2 minutes on each side sothe shrimp is light pink in color and vegetables have a crunchy texture.

Cook on a Stovetop:

Heat a well oiled griddle pan on a stove top.Cook the skewers for about 2-3 minutes each side until the shrimp is light pink in color andthe vegetables are still crunchy.

4. Drizzle lemon juice over the cooked Shashlik skewers and serve straight away.

Spiced Batter Halibut Fish Tikka

Indian fried fish is generally made with a batter of chickpea or gram lentil flour called ‘Besan.’ It’s apopular dish especially in the coastal regions of India where each community seems to have their ownversion of a batter-fried fish. Inspired by these coastal cuisines, I’ve created my simpler versionwith firm flesh Halibut (or use any fish of your choice) and a delicate blend of spices andseasonings. Grill the tikka on your outdoor grill or bake in the oven.

Our Recommended Pairing:


Spicy Date Chutney

Sweet Mango Cranberry Chutney


Jal Jeera Iced Tea

Serves: 2-4 persons

Ingredients:

1 lb halibut fish (or tilapia, cod, mahi-mahi, Indian pomfret or rawas)1 teaspoon grated garlic½ teaspoon ground red chili or cayenne pepper¼ teaspoon ground turmeric1 teaspoon salt½ teaspoon cracked black pepper2 tablespoons chickpea flour (also called gram flour or ‘besan’)1 tablespoon red wine vinegar (cider or red vinegar also works)1 teaspoon canola oil1 well-beaten eggLemon juice, for serving

Preparation:

1. Cut the fish into even tikka-size pieces, about 2-3 inches each.2. In a bowl, add the minced garlic, spices and seasonings, chickpea flour, red wine vinegar, oil and

mix well together.

Tip: Chickpea or lentil flour is available at ethnic or natural grocery stores. It’s made with driedchickpeas or yellow gram lentils, ground to a flour consistency. For this recipe, it can besubstituted with all-purpose flour, if required.

3. Add the fish pieces, making sure all the pieces are well coated with the spices and flour mixture.Cover and refrigerate for at least 20 minutes or up to a couple of hours.

4. Prior to cooking, add a well beaten egg over the fish and coat well.


Preheat the outdoor grill to 400F.I recommend using a grilling tray with holes for this fish.Grill the halibut on each side for 4-5 minutes. Oven temperatures vary, so keep an eye on thefish; they overcook quickly.

Bake or Broil in an Oven:

Preheat a convection oven to 450F.Lay the halibut pieces on a well-oiled wire rack placed on a baking sheet pan.Bake the fish for 8-10 minutes only.Ideally, broil the fish by setting the oven rack on the highest position and broiling the fish at450F for 8-10 minutes – broiling gives an attractive golden crust to the fish.

Tip: I rarely, if ever, deep fry food. But traditionally this fish preparation is meant to be deep fried.If you prefer, try deep frying the fish until you get a golden yellow crisp exterior.

5. Serve crisp fish tikka fresh and hot with raita and condiment of choice.

Versatile Vegetarian Kebabs

The Ultimate Indian Veggie BurgerThyme and Mint Paneer Tikka

Kale and Potato Dumplings - Batata VadaLentil and Cheese Patties

Baked Jalapeño Pepper PakorasPeas and Potato Kebab - Aloo TikkiSpinach & Chickpeas Kebab Sliders

The Ultimate Indian Veggie Burger

This veggie burger takes pride of place on the burger podium with its fresh wholesome vegetablestastefully paired with aromatic Indian spices and fresh herbs. No one’s gonna miss the meat at thismeal! Burgers have long been a western trend in India, and the large vegetarian population has givenrise to spiced-up options like this one appearing in homes and at restaurants. My gluten-free burgercan easily be given a vegan twist by leaving out the cheese. Try my recommended toppings to put thefinishing touches on your burger. If you’re looking for an out-of-the-ordinary taste sensation, try mySpicy Date Chutney.


Masala Tomato Garlic Chutney


Spicy Date Chutney



Makes: 4 burger patties

Ingredients:

1 cup diced carrots½ lb or 1 cup diced potatoes1 teaspoon minced garlic½ teaspoon grated ginger½ teaspoon ground red chili or cayenne pepper½ teaspoon ground cumin½ teaspoon ground coriander¼ teaspoon ground nutmeg1 teaspoon salt½ teaspoon cracked black pepper½ cup yellow sweet corn (thawed if frozen)2 tablespoons chickpea flour (also called gram flour or ‘besan’)1 tablespoon chopped parsley

2 tablespoons lemon juice¼ cup shredded cheese (choices: cheddar or mozzarella)½ teaspoon amchur - ground dried mango (optional)

For Making Burgers:

Canola oil for cooking the burgersBurger buns (regular or gluten-free) or large lettuce leaves for a wrap versionBurger fixings and toppings as desired

Preparation:

1. Put one cup of water in a sauté pan and add the diced potatoes, carrots, garlic, ginger, groundspices and seasonings. Bring the vegetables to a boil over a medium heat. Reduce the heat, andcook the vegetables covered for a further 10-15 minutes.

2. The vegetables will have absorbed the water and softened completely. Let the mixture cool for 10minutes so it is easier to handle. Transfer the mixture to a large bowl.

3. To the slightly warm vegetables, add yellow sweet corn, chickpea flour, chopped parsley, lemonjuice, shredded cheese, ground dried mango - amchur (if using).

Tip: Chickpea or lentil flour is available at ethnic or natural grocery stores. It’s made from driedchickpeas or yellow gram lentils, ground to a flour consistency.

4. Use a large spoon or your clean hands to mix all the ingredients together. Then divide the mixtureinto 4 equal portions.

Tip: The burger mixture can be prepared up to a day in advance and refrigerated.


Heat an outdoor gas or charcoal grill to about 375F. Lay the burger patties directly on greasedgrill grates or use a vegetable grilling tray with holes.Cook the burgers evenly for about 4-5 minutes on each side till the outside has a golden browncrust. Keep an eye on them as outdoor grill temperatures vary.

Cook on a Stovetop:

Heat canola oil in a griddle or regular pan.Cook the burger patties for 4-6 minutes on each side till they have a golden brown crust.

5. Assemble the burgers on bread buns or for a healthy alternative, create a burger wrap with largelettuce leaves. Top with chutneys and burger fixings of your choice.

Thyme and Mint Paneer Tikka

Paneer is India’s favorite cheese and commonly used among the varying cuisines of South Asia. It’s amild cottage cheese and what makes it so popular is the ease and simplicity of making fresh paneer athome – I’ll show you how in this recipe. I’ve taken inspiration from the popular Haryali (meaninggreenery) Tikka and used thyme and mint to add a bright freshness to this paneer tikka-style kebab. Try my Pickled Red Onion Relish - it gives a great bite with the soft paneer.





Jal Jeera Iced Tea

Serves: 2-4 persons

Ingredients:

Fresh Homemade Paneer: (double these quantities if required)

6 cups whole milk (yields 6 oz or 200 grams fresh Paneer cheese)4 teaspoons rice vinegar or 2 tablespoons fresh lemon juice½ teaspoon fresh thyme leaves (optional, for additional flavor)

Tikka Marinade:

¼ cup fresh thyme leaves (use the very thin stalk too)¼ cup fresh mint leaves2 garlic cloves½ teaspoon ground cumin¼ teaspoon cracked black pepper¼ teaspoon Indian chaat masala (optional, reduce salt to ½ teaspoon if using) ¾ teaspoon salt (½ teaspoon if using chaat masala) 1 teaspoon sugar1 tablespoon lemon juice

Preparation:

Fresh Homemade Paneer:

(You can also use store bought Paneer for this recipe.)Heat milk in a saucepan until it comes to a boil (stir in thyme leaves, if using, at this stage foradditional flavor).Turn off the flame and stir in the rice vinegar or lemon juice.The milk will instantly curdle when the white vinegar or lemon juice is added.Stir for a couple of minutes until the milk completely separates into curds and whey.Lay a double layer of cheesecloth, muslin cloth or a clean kitchen towel over a strainer orcolander with a bowl underneath. Drain the curdled milk through the cloth covered strainer,discard or use the whey (watery strained liquid) elsewhere.Fold the cloth around the curd mixture and squeeze the liquid out of the cheese. Create asquare shaped cheese block in the towel.Cover the cheese square with the same cloth and place it on a plate. Place a heavy weight onit (any flat-base jar or bowl weighing about 1-2 lbs) and refrigerate the cheese block for aboutan hour. The weight helps set a firm block of cheese, which is required for tikka.Cut the block of cheese into 2 inch pieces to use for the paneer tikka.

Make the Marinade:

In a mini food processor or blender grind all the marinade ingredients together with onetablespoon of water until you get a smooth paste.Smear the marinade over the cut 2-inch paneer pieces, cover and refrigerate for 2-3 hours.


Heat an outdoor gas or charcoal grill to about 375F.Skewer the paneer on well-oiled metal or pre-soaked wooden skewers. Space the tikkapieces so they don’t stick together.Alternatively, put the cheese tikka directly on well-oiled grill grates or use a vegetablegrilling tray with holes.Cook tikka about 3-4 minutes on each side until you see a golden char. Keep a watchful eye onthe cheese to make sure it doesn’t burn - outdoor grill temperatures vary.

Cook on a Stovetop:

Lightly grease a griddle or a regular pan. Cook the tikka for 2-3 minutes on each side so theyhave an even brown coating.

Paneer Tikki Kebab is always best served fresh off the grill or pan, with a dash of lemon juice, andcondiment of choice.

Kale and Potato Dumplings - Batata Vada

‘Batata Vada’ was my favorite childhood street-food snack - a deep batter fried potato dumplingserved hot and crispy in a bread roll. Now, I’ve got Rohit hooked on these delicious dumplings too. Idid a little reinventing of the recipe and came up with a much healthier potato dumpling with greenleafy kale. Then I tweaked the cooking method and instead of deep frying, I bake the Batata Vada –which gives the dumplings the same crispy crunchy coating I enjoyed so much as a child. And thebest part is – the dumplings still have all the street-food flavors of the authentic version.





Ginger Mango Lassi

Serves: 8-12 dumplings

Ingredients:

½ lb potatoes, boiled, peeled and lightly mashed (or 1 cup mashed potatoes)1 cup chopped kale leaves, tough stalk removed (spinach works too)1 tablespoon canola oil½ teaspoon cumin seeds½ cup chopped onion1 teaspoon minced garlic½ teaspoon grated ginger2-3 fresh curry leaves (optional)1 teaspoon chopped Thai or serrano green chili pepper (optional)¼ teaspoon turmeric½ teaspoon salt1 tablespoon lemon or lime juiceChickpea Flour Batter:

½ cup chickpea flour (also called gram flour or ‘besan’)¼ teaspoon baking soda

¼ teaspoon salt¼ teaspoon ground cumin

Preparation:

1. In a medium bowl, make the chickpea batter by mixing the batter ingredients together. Add 2tablespoons of water and mix well. Keep adding more water, one teaspoon at a time as requiredto reach a thick coating consistency. Let the batter sit at room temperature for at least 30 minutes.

2. Heat oil in a pan and add the cumin seeds and chopped onion, cook for 3-4 minutes till the onionis translucent.

Tip: Take it up a notch to create a spicy and more authentic flavor – sauté a couple of curry leavesand a finely chopped green chili pepper with the cumin seeds and onion. Be careful when addingingredients to hot oil, as they will splatter.

3. Next, add in the minced garlic and grated ginger, mashed potatoes and chopped kale to the pan.Sprinkle turmeric and salt over the mixture and cook for 3-4 minutes.

4. Drizzle lemon juice into the potatoes and kale. Turn off the flame and allow mixture to cool down.

Tip: The kale and potato mixture can be prepared a day in advance. The chickpea batter can alsobe made up to a couple of hours ahead of time.

Kale and Potato Dumplings:

Once cooled, make 2 inch round balls with the cooked potato and kale mixture.Dip the potato and kale rounds in the chickpea batter.

Bake in an Oven:

Preheat a convection oven to 425F.Place a well-greased wire rack on a baking sheet and arrange dumplings on the wire rack.Bake on the highest rack for 20-25 minutes. The Batata Vada should have an outer goldenyellow crust.

Cook on a Stovetop:

Heat a greased pan.Slightly flatten the potato and kale rounds before dipping them in batter. This helps dumplingscook more evenly on a flat pan.Since the potato mixture is pre-cooked, you’re only looking for a golden crisp outer coating.

5. While they taste delightful served just as-is; take it a step further and try the Vada in a sandwich -

add a smear of Masala Garlic Tomato Chutney or Spicy Date Chutney to a bread roll, add thepotato kale dumpling and a topping of Pickled Red Onion Relish.

Lentil and Cheese Patties

These patty-style kebabs pay homage to the much loved king of legumes in Indian cuisine – lentils!Prepared and cooked in a myriad of different ways, lentils or Daal, are the foundation dish ofeveryday meals in Indian households. These kebabs have three very different textural qualities – thewholesome soft cooked lentils, tangy cheese and crunchy sweet red bell peppers. These bite-sizedkebab appetizers are packed with nutrition and delicious flavors, and are an absolute favorite withmy kids.


Sweet & Spicy Mustard Raita



Ginger Mango Lassi

Makes: 10-12 lentil patties

Ingredients:

½ cup lentils (choices: green moong, red masoor or yellow toor)1 cup peeled and diced potatoes½ cup finely chopped red bell pepper1 teaspoon minced garlic2 tablespoon (1 oz) fresh cheese (choices: goat’s cheese or fresh mozzarella)1 teaspoon chopped dill2 tablespoons chopped cilantro¼ teaspoon ground cumin1 teaspoon salt½ teaspoon cracked black pepper2 teaspoon lemon juice2 tablespoons breadcrumbs1 tablespoon canola oil

Preparation:

1. Wash and drain the lentils. Bring lentils and diced potatoes to a boil in 3 cups of water, reduce the

flame to medium-low and cook for 20-30 minutes. The lentil grain should be cooked but have aslight bite to it. Drain the water.

Tip: Cook time for lentils depend on the type of grain used. Red and green lentils cook faster thanyellow and darker brown-black lentils. Also split lentil grains cook faster than the whole variety.

2. In a large bowl, combine the cooked lentils and potatoes with red bell pepper, garlic, cheese,chopped dill, cilantro, ground cumin and seasonings, lemon juice, breadcrumbs and canola oil.Cover and refrigerate for 30 minutes. It’s easier to form the patties when the mixture is cold.

3. Prior to cooking, create patties from the mixture – take two tablespoon of the kebab mixture in thepalm of your clean hands and create circular slightly fattened patties. Place tikki pieces on aparchment covered baking tray. Repeat till all the mixture is used up.


Heat an outdoor gas or charcoal grill to around 375F.Lay the patties directly on a well-oiled grill grate or a grilling tray with holes.Cook for about 4-5 minutes on each side until each patty has an even all over brown crust.Make sure patties don’t burn - outdoor grill temperatures vary.

Bake in an Oven:

Preheat an oven to 450F.Lay patties on a greased baking sheet and bake for 20-22 minutes - turning halfway so thepatties get an even golden brown crust on both sides.

Cook on a Stovetop:

Heat about a tablespoon of canola oil in griddle or a regular pan. Cook the patties for 3-5minutes on each side for an all over golden brown crust.

4. Squeeze lemon juice over the lentil and cheese patties. Serve hot with one of my suggested dipsor sides mentioned above.

Baked Jalapeño Pepper Pakoras

Pakoras or Pakodas are one of India’s most popular street foods. It’s also one of Rohit and myfavorite snacks, especially on a grey rainy day which reminds us of the monsoons of Mumbai. Thesesavory batter fried fritters are made with every kind of vegetable imaginable. Crisp and crunchy andfairly effortless to make, Pakoras are naturally gluten-free, vegetarian and vegan. I’ve used Jalapeñopeppers as my vegetable in this recipe and defied the norm of deep-frying the Pakora by shallowfrying or baking them in an oven instead.


Spicy Date Chutney




Ginger Mango Lassi

Makes: 12 pakoras

Ingredients:

6 jalapeño chili peppersIndian chaat masala (optional, to sprinkle over pakoras)

Chickpea Flour Batter:

1 cup chickpea flour (also called gram flour or ‘besan’)½ teaspoon baking soda½ teaspoon salt¼ teaspoon ground red chili or cayenne pepper½ teaspoon ground cumin½ teaspoon ground ginger (powder)1 tablespoon canola oil

Preparation:

1. Prepare the batter by mixing chickpea flour, baking soda, salt and spices together in a mediumbowl.

Tip: Chickpea or lentil flour is available at ethnic or natural grocery stores. It’s made with driedchickpeas or yellow gram lentils, roasted and ground to a flour consistency.

2. Add ¼ cup of water, mixing well to combine. Then adding one teaspoon of water at a time, ifrequired and mix until the batter reaches a smooth thick coating consistency.

Tip: The best way to tell if the batter has reached the right consistency is when it coats the back ofa spoon.

3. Cover and allow the batter to rest at room temperature for 1 hour. This “resting” step gives thebatter a light and fluffy texture.

4. Cut each jalapeño pepper in half. Remove the seeds if you prefer a less spicy flavor.5. Dip each half of the pepper in the batter, and make sure it’s completely coated.

Cook on the Stovetop: (recommended method for pakoras)

Heat a pan with about a tablespoon of oil.Shallow fry the pakoras, on both sides, until they have a crisp golden yellow coating.Alternatively, you can deep fry the pakoras in hot oil.Drain on a paper towel.

Bake in an Oven:

While I often bake these pakoras for convenience and a healthy touch, the batter tends tospread on the baking sheet as it bakes, lessening the visual appeal of the fritters. Pan fryinggives a better outcome to this dish.Preheat an oven to 425F.Arrange batter dipped pakoras directly on the baking sheet.Bake for 20-22 minutes, till the pakora fritters achieve a golden yellow coating.

6. Serve the freshly made pakora fritters, with a sprinkling of chaat masala and your condiment ofchoice.

Peas and Potato Kebab - Aloo Tikki

Aloo Tikki is a North Indian dish and another popular street food. For a quick explanation of theTikki/Tikka terminology you’ll have seen on many an Indian restaurant menu, read my article on‘Things-to-Know about Indian Kebabs, Tikka & Grills.’ Rohit and I have created our own signatureversion of these simple spicy potato bites with the addition of lemon zest, shredded cheese and ahandful of green peas. I like serving these tikki on a bed of lettuce or on their own as an appetizersnack with chutney dip on the side.




Spicy Date Chutney


Makes: 10-12 kebabs

Ingredients:

1 lb potatoes, peeled and well-boiled (or 2 cups thick mashed potatoes)¼ cup green peas (thawed if frozen)1½ tablespoons shredded cheese (choices: cheddar or mozzarella)2 garlic cloves, finely chopped1 teaspoon finely chopped Thai or serrano chili pepper (for a spicy touch)1 teaspoon lemon zest½ teaspoon ground cumin¼ teaspoon ground red chili or cayenne pepper¼ teaspoon amchur - dried mango powder (optional)¾ teaspoon salt½ teaspoon cracked black pepper¼ cup chopped cilantro leaves5-6 mint leaves, chopped1 teaspoon canola oil

Preparation:

1. In a large bowl, mash together the boiled potatoes, peas, cheese, chopped garlic, chili pepper andlemon zest. Then mix in the spices and seasonings. Lastly, add the cilantro, mint and canola oil.Use clean hands or a large spoon to combine all the ingredients together.

2. Cover and let the potato mixture cool for 30 minutes in the refrigerator. The cold mixture is easierto handle when making the tikki.

Tip: The tikki mixture can be made up to a day in advance and refrigerated till ready to serve.

3. To make the tikki - take a tablespoon of mixture in your clean hands, roll to create slightlyflattened circles. Place tikki pieces on a parchment covered baking tray. Repeat till all the mixtureis used up.

Tip: Make smaller tikki if you’re serving this as an appetizer and larger ones for an entree.


Heat an outdoor gas or charcoal grill to around 400F.Place tikki pieces on a well-oiled grill grate or a grilling tray with holes.Cook evenly for about 3-5 minutes until each side has a crisp coating. Keep an eye on the tikkias they cook since outdoor grill temperatures vary.

Bake in an Oven:

Preheat the oven to 425F.Grease a baking sheet with canola oil.Lay the tikki on a greased wire rack placed on a baking sheet. Alternatively, place the tikkidirectly on the baking sheet.Bake in the oven for 25-30 minutes turning the kebab halfway until they have an all-overbrown crust.

Cook on a Stovetop:

Heat canola oil in a regular or griddle pan and cook the tikki on both sides till they get abrown crust; they take about 3-5 minutes per side.

4. Drizzle lemon juice over freshly made tikki and serve as a bite size appetizer with your favoritechutney on the side.

Spinach & Chickpeas Kebab Sliders

Rohit and I like serving small flavor-rich kebabs in slider buns (best described as portion controlledmini-burgers) to give a global twist to a kebab. For these mini kebab sliders, we’ve created a healthyand hearty kebab with creamy chickpeas and leafy spinach along with our signature blend of spices toraise the flavor level. These colorful little sliders make an attractive appetizer platter for entertainingor serve them simply as is, with your favorite dipping sauce on the side.



Mango Cranberry Chutney

Spicy Date Chutney

Chilled Jal Jeera Iced Tea

Makes: 8-12 sliders

Ingredients:

2 cups cooked or canned chickpeas (also called garbanzo beans or channa)½ cup frozen spinach, thawed with water squeezed out1/3 cup finely chopped onion1 clove finely chopped garlic¼ cup finely diced bell pepper, any color1 teaspoon finely chopped Thai or serrano chili pepper (for a spice kick)¼ teaspoon red chili powder or cayenne pepper¼ teaspoon cumin powder¼ teaspoon coriander powder¼ teaspoon amchur - dried mango powder (optional)½ teaspoon salt¼ teaspoons cracked black pepper2 tablespoons lemon juice (use 3 tablespoons, if not using dried mango powder)1 slice of bread, soaked in waterSliders:

8-12 mini slider bread buns

Topping of choice: sliced tomatoes, onions and lettuce

Preparation:

1. In a large bowl, crush the chickpeas with the back of a fork to break them down into a chunkykebab mixture. Add spinach, onions, garlic, bell pepper, chili pepper, spices, seasonings andlemon juice -combine them in the bowl.

Tip: It’s important for the vegetables to be chopped very fine, so you don’t end up with big chunksof vegetable in a small kebab. If you have a potato masher on hand, use it for crushing the mixture.

2. Squeeze the bread to remove the water and crumble it into the kebab mixture. Cover andrefrigerate for at least 30 minutes for the flavors to blend. It’s easier to make the kebab when themixture is cold.

Tip: This kebab mixture can be prepared up to a day in advance.

3. To form the kebab – take two tablespoons of mixture in the palm of your clean hand, roll andcreate a slightly flattened circular shape (think of a mini burger shape). Place kebab sliders onparchment covered baking tray until ready to cook.


Heat an outdoor gas or charcoal grill to about 375F. Lay the kebab sliders directly on thegrill’s well-oiled grates or use a vegetable grilling tray with holes.Cook the burgers evenly for about 3-4 minutes on each side till they get a golden brown crust.Watch the cooking time as outdoor grill temperatures vary.

Cook on a Stovetop:

Heat canola oil in a griddle or regular pan. Cook the kebab sliders for 4-6 minutes on eachside till they have a golden brown crust.

Assemble the Kebab Sliders:

Cut the slider buns in half. Add a smear of chutney and top with a freshly cooked kebab,lettuce, tomato and onion rings.


Cilantro Yogurt ChutneyMango Cranberry Chutney

Masala Garlic Tomato ChutneySpicy Date Chutney

Two-Step Mango Pickle RelishPickled Red Onion RelishPeanut Cucumber Salad

Sweet and Spicy Mustard RaitaYogurt Tartar Sauce RaitaParsley and Potato Raita



Chutney is an established staple of Indian cuisine and its uses and variety are limited only by yourimagination. My cilantro based chutney is a particular favorite because it’s easy to make and easy toserve with meat, fish or vegetables. In fact, it will pair perfectly with the entire kebab collection inthis book. This chutney is also versatile enough to use as a smear for sandwiches and wraps.

Storage & Shelf Life:

Refrigerate in an airtight glass container for up to 2 weeks.Do not freeze.To avoid spoilage, always use a clean spoon to serve chutney.

Makes: 1 cup

Ingredients:

1 cup cilantro leaves7-9 mint leaves2 garlic cloves¼ teaspoon ground cumin¼ teaspoon salt1½ teaspoon sugar3 teaspoons lemon juice4 tablespoons thick yogurt (like Indian or Greek style yogurt)

Preparation:

1. In a mini food processor, blend the cilantro leaves, mint leaves, garlic cloves, ground cumin, saltand sugar till you get a paste

Tip: Add 1 teaspoon of water at a time to help with the blending process, till you get a smoothpaste (it should not get too watery.)

2. Add yogurt and lemon juice to the mix. Pulse a few times to bring the chutney together. 3. Serve as a dipping sauce alongside any Indian kebab.

Mango Cranberry Chutney

A unique flavor mix of sweet ripe mango, fresh or dried cranberries and earthy ginger – this chutney

was one of my Thanksgiving Day creations, which won 1st place in Very Good Recipes ‘ThanksgivingYour Way’ competition a couple of years ago. Since then this sweet tangy chutney has became a year-round favorite. It makes an outstanding topping with many of my kebabs and grills, as well as a greatspread for wraps and sandwiches.


Cool the chutney to room temperature before bottling.Refrigerate in an airtight glass bottle for 3-6 months.Can also be frozen for 3-6 months. To avoid spoilage, always use a clean spoon, exclusively kept for serving the chutney.

Makes: 1 to 1½ cup

Ingredients:

1½ cup ripe mango cubes, thawed if frozen1½ cup fresh or frozen cranberries (or ¾ cup dried cranberries)1 teaspoon grated ginger3 tablespoons sugar (add more, as required)¼ teaspoon salt1 cinnamon stick, about 2 inches¼ teaspoon ground cardamom1 tablespoon balsamic vinegar

Preparation:

1. Cook all the chutney ingredients in a saucepan over a medium-low flame for 7-10 minutes.

Tip: The amount of sugar used in this recipe is highly dependent on 3 variables - the sweetness ofthe mango, the tartness of fresh cranberries vs. sweetness of dried cranberries and lastly, yourtaste palate. Add more sugar, as required.

2. Once it reaches a chunky chutney consistency, turn off the flame. Discard the cinnamon stick priorto serving warm or at room temperature.

Tip: Keep in mind that cooked chutneys thicken further upon cooling.

3. Serve the delicious sweet condiment with kebab or grill of choice.


This is my spiced up, high-on-flavor homemade version of tomato ketchup. For me, this chutney haslimitless uses and it’s one I always have on hand. Try it as a spread with burgers, sliders, sandwichesand wraps. It also makes a delicious dip for tikka, tikki and all kinds of kebabs. Hope it becomes oneof your kitchen staples too!


Cool the chutney before bottling.Refrigerate in an airtight glass container for 3-4 weeks.Can be frozen for 3-6 months. To avoid spoilage, always use a clean spoon, exclusively kept for serving the chutney.

Makes: 1½ to 2 cups

Ingredients:

2 cups fresh or canned tomatoes – as puree or sauce or crushed or strained2 teaspoons canola oil1 teaspoon minced garlic½ teaspoon cumin seeds1 teaspoon red chili powder or cayenne powder¼ teaspoon Indian garam masala1 teaspoon salt1 tablespoon brown sugar (or white refined sugar)1 teaspoon molasses or jaggery2 tablespoons red or cider vinegar1 tablespoon lemon juice

Preparation:

1. If you’re using fresh tomatoes, blend them completely in a food processor or blender. Or, usestore-bought tomato sauce, preferable with no sodium added. (Tomato sauce is sold in differentcountries under terms like pureed, crushed or strained tomatoes.)

2. In a sauce pan on a medium flame, start by heating the canola oil. When the oil is hot (but notsmoking,) add the cumin seeds and minced garlic; stir for about a minute.

Tip: Watch for splattering while adding ingredients to hot oil.

3. Next mix in the blended tomatoes or tomato sauce, spices and salt, brown sugar, molasses orjaggery, red or cider vinegar and ½ cup water.

4. Cook covered, stirring occasionally for 20-25 minutes over a low heat till the mixture reaches thedesired dipping consistency.

5. Drizzle lemon juice into the sauce and turn off the flame. The chutney will thicken further, uponcooling.

6. Use as a dip or spread for kebab, wraps and burgers.

Spicy Date Chutney

Spicy. Tangy. Sweet. This Indian dip-style chutney has a unique blend of three distinct flavors -drawing its tanginess from tamarind, the sweetness from jaggery and traditional Indian spices addtheir flavor-packed punch. Try as a dipping sauce for savory snacks or create a chunky version to useas a spread or topping.


Cool the chutney before bottling.Recommend refrigerating in an airtight glass container for up to 6 months.Freeze for 6 months to a year.To avoid spoilage, always use a clean spoon, exclusively kept for serving the chutney.

Makes: about ½ cup

Ingredients:

½ cup (about 10) seedless dates, chopped½ teaspoon ground red chili or cayenne pepper½ teaspoon salt1 tablespoon tamarind paste (or 2 tablespoons lime juice)1½ tablespoon crushed jaggery (or 2 tablespoons brown or refined white sugar)

Preparation:

1. Put ½ cup of water, chopped dates, ground red chili or cayenne pepper, salt, tamarind or limejuice, and jaggery or sugar in a saucepan.

2. Bring the ingredients to a boil and cook for 5-7 minutes.3. For a dipping sauce consistency; use an immersion blender or mini food processor to completely

blend the chutney until it has a smooth texture. To get the right dipping consistency of the sauce,add a few drops of hot water, only if required.

4. If you prefer to keep the chutney in a chunky spreadable consistency, cook it for another couple ofminutes, till it reaches the desired consistency.

Tip: The chutney will thicken further upon cooling.

5. The spicy date chutney can be consumed immediately or stored as per the instructions.


This is my Dad’s homemade recipe for a healthy mango pickle relish. It’s full of fresh bright flavorswith the tanginess of the raw mango mixed with ginger and cumin. A simple way to add deliciousflavor to a variety of meals - especially red meat kebab like lamb chops and beef ‘boti’ kebab. Try itas a smear in burgers, wraps and sandwiches for a great taste sensation.


Store in the refrigerator for up to 2-3 weeks.Freeze for 2-3 months.To avoid spoilage, always use a clean spoon, exclusively kept for serving the relish.

Makes: ¾ cup

Ingredients:

1 cup (¼ lb) raw mangoes cubes (mango should be peeled and seed removed)1 teaspoon chopped Thai or serrano chili pepper (optional, for a strong spicier kick)½ teaspoon garlic powder (or 1 teaspoon minced fresh garlic)¼ teaspoon ground dry ginger (or ½ teaspoon grated fresh ginger)½ teaspoon ground cumin¼ teaspoon ground red chili or cayenne pepper1 tablespoon refined sugar1 teaspoon salt

Preparation:

Step 1:

Heat an empty sauté pan.When the pan is hot, turn off the flame and ‘dry roast’ the following for about 1 minute – drygarlic powder, dry ground ginger, cumin, red chili, salt and sugar (add sugar last to the pan orit will melt.).

Tip: The term ‘dry roast’ means tossing dry ingredients around in a hot pan, without using oil,water or liquid cooking medium.

Step 2:

In a food processor or blender - grind the mango cubes, fresh green chili pepper, (if you're

using fresh garlic and ginger, add them at this stage) and dry roasted spices & seasonings.

The pickled relish is best served fresh or stored as per the instructions above.


Sliced red onion is a traditional accompaniment with kebabs, tikka and Indian spicy grills. I’ve turnedthings up a notch on regular sliced onion, by pickling them with herbs and fresh chili, in spicy andsweet vinegar. For an authentic Indian touch, serve this simple onion and carrot relish as a side dishwith kebabs and tikka.


This relish is best consumed freshly-made.Cover and refrigerate for up to a day, if required, although the onion will lose its fresh crunch.

Ingredients:

1 cup thinly sliced or chopped red onion½ cup thinly sliced or shredded carrots4-6 large mint leaves, finely shredded1 tablespoon chopped cilantro leaves1 Thai or serrano green chili, very finely minced (optional)2 tablespoon red or cider vinegar½ teaspoon salt½ teaspoon brown sugar or white refined sugar

Preparation:

1. In a bowl, mix the vinegar, salt and sugar together to make a pickling liquid.2. Add red onion, carrots, mint, cilantro and fresh green chili.

Tip: Raw fresh green chilies have a very strong spice kick; use with caution.

3. Mix all the ingredients together; making sure the vinegar solution has coated the onion and carrots.4. Leave to rest at room temperature for at least 1-2 hours for the flavors to marry.5. Serves as an accompaniment with kebab, tikka and grills.


The cooling juice and crispy texture of a cucumber makes it such an easy ingredient to cook with. Onevery versatile little vegetable! This refreshing salad and its warm dressing was inspired by flavorsfrom Southern India. Throw in a touch of shredded coconut and the salad takes on a whole new tastedimension.


I highly recommend preparing and consuming this salad freshly made to preserve the crunch ofthe cucumber and peanuts.

Serves: 6-8 persons

Ingredients:

1 large or 3 small (12 oz or 350g) cucumber, peeled and diced small2 tablespoons chopped fresh mint1 tablespoon chopped cilantro½ teaspoon salt½ teaspoon cracked black pepper1 teaspoon sugar2 tablespoons lemon juice

For the Warm Dressing:

1 tablespoon canola oil¼ cup peanuts, chopped½ teaspoon cumin seeds½ teaspoon mustard seeds1 tablespoon fresh grated or desiccated coconut (optional)

Preparation:

1. I recommend preparing this salad close to serving time, since cucumber tends to release liquid onstanding.

Tip: If excess water from the cucumber does get released at any stage, drain it out of the bowl.

2. Create a Warm Dressing:

Heat canola oil in a small pan.When the oil is hot, stir in the peanuts, cumin, mustard seeds and grated coconut (if using.)

Tip: Watch out for splattering while adding whole spices to hot oil.

Turn off the flame and put the dressing to one side till required.

Note on Shredded Coconut: Fresh coconut adds great flavor to this salad, but can be left out if notdesired or unavailable. Frozen packs of fresh pre-shredded coconut are available at ethnic andgourmet food markets. Alternatively, use desiccated coconut.

3. In a salad mixing bowl, combine the diced cucumber, chopped mint and cilantro.4. Add salt, cracked black pepper, sugar, lemon/lime juice and the peanut spiced tempering from the

pan.5. Mix well and serve freshly made.


A family heirloom recipe – Mom handed her classic Raita yogurt salad down to me when I left hometo start out on my own. It takes a fine balance of flavors to get it just right – so this recipe is worthholding on to! Mom’s Raita goes well with kebabs, tikka and especially my meat and spicy seafoodrecipes. It’s my go-to salad for potlucks and casual or formal gatherings any time of the year. Hope itbecomes one of yours too!


This raita is best consumed on the day, chilled well.Cover and refrigerate for a day or two, if required.To avoid spoilage, always use a clean spoon, exclusively kept for serving the raita.

Makes: 3 cups (6-8 persons)

Ingredients:

½ cup finely chopped red onions½ cup peeled and finely diced cucumber½ teaspoon finely chopped Thai or serrano chili pepper (optional, for a spicier kick)

Yogurt Raita Dressing:

2 cups plain yogurt2 teaspoon mustard (yellow or Dijon works best)½ teaspoon cumin powder½ teaspoon salt2 teaspoon sugar3 tablespoons chopped fresh cilantro1 tablespoon chopped mint leaves

Preparation:

1. In a bowl (the one you plan to serve the raita in), whisk together 2-3 tablespoons of water with theyogurt to thin it down for a smooth consistency.

Tip: The yogurt should have the consistency of a smooth thick batter.

2. Add the mustard, ground cumin, salt, sugar, cilantro and mint to the yogurt. Mix well.3. Next stir in the finely chopped onions, cucumber and chili pepper; combine well.

Tip: Fresh green chili pepper adds a spicier element to the flavors of this yogurt salad. If you canhandle spice, I strongly suggest adding it to this raita.

4. Cover and refrigerate the raita for at least an hour, for the flavors to blend.

Tip: Raita can be prepared and refrigerated up to 6-8 hours in advance.

5. Serve well chilled, topped with a pinch of ground cumin.


Using yogurt as a healthy alternative to mayonnaise is always my preferred choice when making raitaor condiments. Yogurt brings a cool, light and refreshing balance to the tart crisp crunch of pickle inthis raita-style version of a tartar sauce. Serve chilled with your favorite seafood kebab and tikka.


Leftover raita can be stored refrigerated in a glass container for 2-3 days.To avoid spoilage, always use a clean spoon, exclusively kept for serving the raita.

Makes: ½ cup

Ingredients:

½ cup thick yogurt (Greek or Indian-style)2 teaspoons finely chopped dill pickle or dill relish2 teaspoons white vinegar1½ teaspoon fine white sugar½ teaspoon coarse grain mustard¼ teaspoon salt¼ teaspoon cracked black pepper¼ teaspoon ground cumin

Preparation:

1. Mix all the ingredients for the yogurt raita in a serving bowl.

2. Refrigerate for at least one hour prior to serving, so the flavors can blend.

Tip: This raita can be prepared and refrigerated up to a day in advance.

3. Serve chilled as a topping.


Here’s an Indian twist on potato salad. I replaced the richer, heavier mayonnaise base with yogurtand flavored it with smoky cumin and green chili pepper for a spicy kick. Fresh parsley adds a mild,refreshing touch to bring all the flavors in this salad together. You’ll enjoy my Potato Raita as a sidedish with any of the meat, chicken or seafood recipes in this book.


This raita is best consumed on the day, chilled well.Cover and refrigerate for a day or two, if required.To avoid spoilage, always use a clean spoon, exclusively kept for serving the raita.


Ingredients:

1½ cup (about ½ lb) potatoes, boiled, peeled and cut in ½ inch cubes1½ cup plain yogurt1 teaspoon Dijon mustard1½ teaspoon sugar½ teaspoon ground cumin¼ teaspoon ground red chili or cayenne pepper1 teaspoon salt1 teaspoon cracked black pepper1 teaspoon finely chopped Thai or serrano chili pepper2 tablespoon chopped parsley

Preparation:

1. In a large glass bowl, mix yogurt with mustard, sugar, ground spices and seasonings, green chilipepper and chopped parsley.

2. Gently stir in the potato cubes. Taste for salt and sugar at this stage, adding more if desired.

3. Cover and refrigerate the raita for at least 2-3 hours for the flavors to come together.

Tip: Raita can be prepared and refrigerated up to a day in advance.

4. Serve chilled.


Where there are burgers, sliders, wraps and kebab - there’s got to be a slaw. This is my yogurt-basedraita version of that quintessential accompaniment - Coleslaw. Of course, I’ve added red onion andsome spice to it – not too much - just a touch for flavor. Enjoy this as an accompaniment with meatburgers, seafood tacos and vegetable kebabs.


This slaw is best consumed on the day, chilled well.Cover and refrigerate for a day or two, if required.To avoid spoilage, always use a clean spoon, exclusively kept for serving the raita.


Ingredients:

2 cups finely shredded cabbage (green, red or a mix of both)½ cup thinly sliced red onion

Yogurt Dressing:

1 cup thick yogurt (Greek or Indian-style)2 teaspoon cider or red vinegar1½ teaspoon sugar¼ teaspoon salt½ teaspoon ground cumin1/8 teaspoon (pinch) ground nutmeg½ teaspoon finely minced Thai or serrano green chili pepper (optional, for a spicy edge)

Preparation:

1. In a bowl, whisk together the yogurt with vinegar, sugar, salt, ground cumin and nutmeg, plus greenchili, if using.

2. Mix in the shredded cabbage and thinly sliced red onion.

3. Cover and refrigerate the slaw for at least 5-8 hours so the cabbage can absorb the yogurt flavor.

Tip: This raita slaw can be prepared and refrigerated up to a day in advance.

4. Serve chilled as an accompaniment.


Ginger Mango LassiLemony Mint Watermelon Cooler

Jal Jeera Iced Tea

Ginger Mango Lassi

Lassi. It’s the beverage that Indian farmers drink from an earthen pot on hot sunny days as they workin the fields. It’s the beverage that teenagers in urban India sip as they chat around tables in trendychic cafés. And it’s the beverage offered globally in Indian restaurants as part of an authentic mealexperience. This is without doubt, India’s favorite beverage. Made with sweet or salted yogurt, Lassiis the predecessor to our much loved modern day western ‘smoothie.’ I really like adding fresh gingerto my mango Lassi – it creates a refreshing play of fruit vs. spice taste sensation and pairs really wellwith most kebabs, tikka and spicy bites.

Serves: 2 persons

Ingredients:

2 cups diced fresh ripe mango (thawed if frozen)1¼ cup plain or vanilla yogurt3 to 6 tablespoons sugar (based on sweetness of mango and yogurt)1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger powder)

Preparation:

1. In a blender, add the diced mango, yogurt, sugar and ginger with 5-6 cubes of ice and pulse to asmooth thick liquid. Taste for sweetness and add more sugar if required.

Tip: Mango lassi can be prepared 4-6 hours in advance and refrigerated.

2. Serve chilled topped with a sprig of mint or finely diced fresh mango.

Tip: Don’t add too much ice to Lassi while serving; it will dilute the taste of the beverage.


Freshly cut watermelon whisked through a blender with seasonings and spices and served over ice isa very common Indian street food beverage – especially during India’s steamy hot days of summer. Itfeels like there’s a stand on every street corner in Mumbai selling these chilled watermelon drinks.Rohit has created his own homemade version that comes close to this cooling fruit concoction. Usingthe fresh clean flavors of mint and lemon juice with some cracked black pepper thrown in, this drinkgives a refreshing balance to a meal of spicy kebab and tikka. And don’t skip the salty-sweet rim onyour glass...it adds a delicious finishing touch.

Makes: one serving

Ingredients:

1 cup watermelon cut into cubes3-4 fresh mint leaves, shredded1 tablespoon lemon juice¼ cup lemon-lime soda (like Sprite or 7Up)¼ teaspoon salt¼ teaspoon cracked black pepperSugar or sugar syrup (optional, for additional sweetness)

Preparation:

1. Put all the ingredients in a blender and process until the watermelon chunks have completelydissolved into a liquid with a drinking consistency.

Note on sweetness: This cooler depends on the sweetness of watermelon and soda. Take a taste testand add sugar at the blending stage if needed.

A great mixture to have on hand is ‘sugar syrup’ made by boiling together equal quantities ofsugar and water (example: ¼ cup of sugar in ¼ cup of water.) This syrup can be stored in therefrigerator for 4-6 months and used as an instant sweetener for cold beverages.

2. Create a salt-sugar rim on the glass:

On a flat plate, add ½ teaspoon each of salt and sugar.Moisten the rim of a tall serving glass with a cut lemon.Dip the glass in the salt-sugar mix to create a rim.

3. Add ice cubes and fill the glass with the watermelon cooler.4. Serve chilled with a sprig of fresh mint on top.

Tip: Watermelon juice tends to separate and settle at the top. Make this cooler just prior toconsumption and serve it with a stirrer in the glass.

Jal Jeera Iced Tea

Jal Jeera in Hindi literally translates to ‘Cumin Water’ which fortunately doesn’t taste as boring as itstranslation. It is instead a highly flavorful beverage of tangy, sweet and spicy elements, generallyhomemade as a digestive. Here’s our twist on India’s popular beverage using the flavors of Jal Jeerato create an outstanding Iced Tea. It is a refreshing pairing with kebab and tikka. And there are manyhealthy aspects of spices, ginger and black tea to keep in mind...so go ahead, have another glass!

Makes: 4-5 glasses

Ingredients:

2 teaspoons cumin seeds1 teaspoon saunf – dried fennel seeds 1 teaspoon whole black peppercorn1 teaspoon black salt or sea salt½ teaspoon ground cumin1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger powder)4-6 tablespoons sugar6-8 fresh mint leaves, shredded4 teaspoons or 4 teabags black tea4 tablespoon lemon juice

Preparation:

1. In a saucepan, bring 4 cups of water to a boil with whole and ground cumin, fennel, peppercorn,salt, ginger, sugar and mint leaves.

2. Boil for 3-4 minutes so the spices infuse the water.3. Add tea leaves or teas bags. Turn the heat off and let the tea steep in the flavored water for 5

minutes.4. Let the tea cool and add lemon juice.

Note on Sweetness: Taste the flavored tea for your desired sweetness. Start with 4 tablespoons ofsugar and add more only if you need it.

‘Sugar syrup’ is a great sweetener to have on hand. Make your own by boiling equal quantities ofsugar and water together (example: ¼ cup of sugar in ¼ cup of water). This syrup can berefrigerated for 4-6 months. It adds an instant sweetness to cold beverages.

5. In a serving jug, add 2 cups of ice cubes. Using a fine strainer pour the flavored Jal Jeera Iced Teaover the ice cubes into the jug.

6. Refrigerate for at least 1 hour for up to 4 hours. The flavors will intensify on cooling.7. Stir well and serve chilled over ice, with a fresh sprig of mint and a slice of lemon.

Metric Conversion Chart

Oven Temperatures212F = 100C, 350F = 180C, 375F = 190C, 400F = 200C, 425F = 220C, 450F = 230C F= Fahrenheit C= Celsius

US Teaspoons : Tablespoons: Cups

I use solid or dry ingredient measuring cups to measure liquids as well. Metric measurements have been rounded off.

¼ teaspoon = 1 ml or 1g

½ teaspoon = 2 ml or 2 g

1 teaspoon = 5 ml or 5 g

1 tablespoon = 3 teaspoons = 15g

4 tablespoons = ¼ cup = 60 g

5 1/3 tablespoons = 1/3 cup = 75 g

8 tablespoons = ½ cup = 115 g

12 tablespoons = ¾ cup = 170 g

16 tablespoons = 1 cup = 225 g

2 cups = 450 g (about ½ kg)

4 cups = 900 g (about 1 kg)

g= grams, kg= kilograms

Weight Measurements

1 oz = 28 g (about 30 g)

¼ lb or 4 oz = 113 g (about 120 g)

½ lb or 8 oz = 230 g (about 250 g or ¼ kg)

1 lb or 16 oz = 450 g (about ½ kg)

2 lbs or 32 oz = 900 g (about 1 kg)

lb= pounds, oz= ounces, g= grams, kg= kilograms

Special Thanks

It takes a village to write a book!

And behind the scenes of this book, Rohit and I had an expert team of editors and advisors, who gavethis book critical direction, making sure it kept up with its core vision.

To these amazing much-loved family and friends, who took time out of their busy lives to make ‘TikkaTikki & Spicy Bites’ a reality – a Huge Thank You.

This book is dedicated to our parents, our role-models; we’ve called them the ‘original foodexplorers.’ You see, in today’s modern world, access to food outside our native cuisines comeseasily. But that wasn’t the case when our parents were young. Rohit and my parents inspire useveryday – by stepping out of the mould, always ready to explore global foods and cultures with zest.

Special hug-filled thanks to our two amazing little boys for their enthusiastic unwavering support ofour food endeavors - the next generation of food adventurers is ready and set to go!

No one knows my writing weaknesses better than my Mom; she catches errors and missingingredients in my recipes quicker than anyone else. While my Dad uses his well-traveled foodiesense to offer insightful suggestions to the big picture. They have our eternal gratitude for being keeneditors to this book.

Would a simple thank you suffice for my dear friend Gilly? Not really. As an editor and advisor, shevirtually held my hand through the process of putting this book together. She sure knows how to takemy words to the next level, and create beautiful poetry with them. My mantra – if in doubt, ask Gilly!

I invited a new editor for this book, knowing her expertise would be priceless – and it definitelyturned out to be more than that. My friend Ozlem, whose Turkish roots mean she knows kebabs just asa well as we do, offered spot-on suggestions to turn each chapter into a well-crafted masterpiece.

Only two people in this world will ‘tell it like it is’ with me! My sisters – Del and Mehr – came in asmarketing and food advisors. Using their current professional expertise, they are my sounding board,always on the mark with a ‘yay or nay’ to critical aspects of the book.

Big thanks to our friends (real and virtual), fellow bloggers and editors, who took the time to offertheir testimonial for my website and our recipes. Your genuine words add tremendous value to thisendeavor.

And lastly, huge thanks in no small measure to all our family, friends and amazing readers around theworld, who’ve placed their trust in our food and made any of this possible.

Meet Peri and Rohit

Peri Avari and Rohit Kapoor currently live in the San Francisco peninsula area with their two youngsons. They recently moved from Texas, where they spent ten years, evenly divided between Austinand Dallas.

Peri and Rohit met while working for the Taj Hotels, a luxury chain in India, where they garnered acombined 23 years of professional experience in management positions, much of it in Food andBeverages.

Rohit grew up in a Punjabi family – as the son of an Indian diplomat, he spent an interestingchildhood, moving every three years to different countries around the world. This helped him developa love for food and travel, which continues to this day.

Peri is a Parsi Zoroastrian and a native of cosmopolitan Mumbai in western India. The stunningflavors of simple home-cooked Parsi meals (that’s Indian food with Persian influences) set the stagefor her love for good wholesome ‘real’ food.

Peri follows her passion and promotes the versatility and adaptability of India’s varied cuisines onher blog Peri’s Spice Ladle, by creating simple recipes that appeal to a global palate. Rohit ishotelier turned techie in his day job, while helping with the blog in his spare time.

Their parting wisdom - ‘Step out of your ‘comfort zone for food’ and embrace the diverse cuisines ofour beautiful world. You’ll be glad you did!’

Other Books:

Spice Up Your Celebration by Peri Avari - Indian Inspired Food for Occasions, Holidays andEntertaining

http://www.amazon.com/gp/product/B00PX4C64Q/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00PX4C64Q&linkCode=as2&tag=persspilad-20&linkId=QE3TUGUPR4V5QUZN

tikka, tikki & spicy bites - global twist on indian kebabs, tikka, chutneys and more

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