Lucknow here I come


Lucknow here I come
Mumbai to Lucknow is the next destination. A friend from my UK university is coming around to India. He asked me to join him, I thought -> why not!.
I’m gonna try and get hands on the different types of kebabs being offered. For some reason I’m getting the biryani word but i thought it was hyderabad which was famous for it. Anyways, the plan is to meet up, eat up, drink up, and explore the city. While at it, try and get a few culinary tips for the locals if there is anything to learn.
Other than that, enjoying my overpriced bad coffee at the airport. On a positive note – I recall the Indian airports being much more Shabbir than this -definitely good job handling airports, the way forward!


How to make chinese chicken

Chinese chicken comes in many forms and varieties, I called it Chinese because it uses vinegar and soy sauce for the main flavors.  I was bored with the regular Indian tastes and asked my cook to show me something new, this dish is her sons favorite one.

Chinese Chicken
Chinese Chicken

Ingredients list –

  • Garlic chopped – Whole flower
  • Red Onion chopped x 3
  • Green Bell Pepper Chopped  x 1
  • Rice Vinegar (or white) x 2 1/2 Tsp
  • Tabasco Sauce x 1 Tsp
  • Soy Sauce x 1 Tsp
  • Salt x 1 Tsp
  • Black Pepper Powder x 1 Tsp
  • Maggi Chicken Stock Cube x 1
  1. In a pre-heated pan with 1 tablespoon of oil, add the chopped garlic and onion and keep stirring until the onion softens and becomes brown.
  2. Once its brown, add the seeds from within the bell pepper and stir well.
  3. Mix in the vinegar, Tabasco, soy sauce, the diced bell pepper, salt and black pepper and stir well until the bell peppers soften a bit.
  4. Drop in the chicken stock cube and keep stirring util the cube has properly dissolved in the mixture.
  5. Let it cook for until the spices and cube stock have mixed into the protein and vegetables. – DONE


What defines us, separates us

What defines us, separates us. If you stop to to think about this statement, your actions on society, you will come to see that it is a fact that by whatever measure, we tend to define ourselves – by species, culture, gender, lifestyle, appearance or convictions – while doing this and becoming part of something, we are also detaching ourselves from the ones who believe otherwise.

What is baffling is that we do it in the blink of an eye, we could say – Im American – in a second you have detached yourself from the other 194 countries in the world. – Sure this is not a bad thing, the bad thing is the habit of choosing a side, a definition, without giving it a second thought.  Essentially what is happened is that you have removed yourself from those who do not think alike – but its not the arabs fault for not being american, or viceversa.

If they suffer, it means nothing to us, for they are “something” else, beyond the reach of our compassion. We are who we are and they are who they are. There will be many who will go against this text, believing they do care about global affairs and have empathy towards others – what it boils down to is choice. –

Should you have a choice to choose under pressure or no pressure a side, which side would you choose? You will always choose a side because you are a fabric of the conditions of the society which you have chosen sides with.

Be free – Namaste.




How to make Koki – Indian wholewheat flatbread

Koki – Indian whole wheat thin bread – Koki is ideal for breakfast, for me its a sunday thing, for others its an everyday thing – it depends on how you prepare it, what you add and your taste buds.

Koki - Whole wheat flatbread
Koki – Whole wheat flatbread

Ingredients list – (yielded 4 x plate sized koki)

  • 2 x red onion chopped
  • 1 x Dhaniya (bunch)
  • 3 x Cups of whole wheat flour
  • 1Tsp x Salt
  • 1/2 Cup x Oil
  • 1 Tsp x Jeera (cumin) Powder
  • 1 Tsp x Dhaniya (coriander) Powder
  • 2 Tbsp x Water
  1. Mix Flour, Salt, Jeera, Dhaniya
  2. Add Onions and mix well
  3. Add Water and oil and mix well
  4. Kneed the dough thoroughly (the more you kneed, the better the taste).
  5. Leave for 30mins.
  6. Take a piece, flatten into disc shapes and heat on a pan. (you can spread some oil on the koki while they are being made if they start to stick to the pan).

Done – Enjoy. This is usually served with yogurt – some people like it with their Indian teas. – It definitely helps having a few pre-made if you keep eating every other hour.


How to make Keema (Dry)

Keema, or mince meat in English, is simply what it is – a dish made of mince meat and spices to give it a juicy aromatic flavor. This is one of my favorite dishes and has scope for usage with other recipes. I am going to use chicken mince as lamb is a bit heavy for me, however lamb will always have much more taste.

keema dry
keema dry

You will need the following ingredients –

  • 3 x Medium Onions Diced
  • 1 x Whole Garlic Flower (5 pieces) finely chopped
  • ½ x Thumb size garlic – finely chopped
  • 2 x Tomatoes -> I grated them into a lumpy puree
  • 1 x Small red chili – chopped
  • 2 x Tsp Salt
  • 1 x Tsp Haldi (turmeric)
  • ½ x Tsp Red Chili Powder ( The coloring one)
  • ½ x Tsp Dhaniya (coriander) powder
  • 1 x Tsp Garam Masala
  • 500gr x Mince Chicken
  • Coriander for garnish
  1. In the order above add the ingredients.
  2. First let the onion get brown, then add the rest up to tomatoes and let it cook.
  3. Halfway of the tomatoes cooking add the everything leaving just the chicken mince out.
  4. Once you see the gravy you have made is properly mixed together, add the mince chicken. – mix in well and let it cook by covering the pan for a while.
  5. Stir to mix gravy into the mince properly.
  6. Garnish with coriander and eat.

There you have it, Keema. Usually it has some gravy that goes with it and resembles the mexican chilli con carne dish. This particular dish can be used for many other dishes such as – Lasagne, steamed buns, hotdogs, mexican food. etc


How to make Chicken with Spinach

indian chicken with spinach
indian chicken with spinach

Chicken with Spinach -> I like Indian chicken dishes and I like spinach, so why not make a combined dish. (and they were the only protein and greens I had at home).

So the dish is nothing exceptional from other indian dishes – you will notice that most spinach dishses resemble the Sindhi Palak dish I made earlier – that’s how spinach is made in India.

Ingredients list –

  • 2 x Spinach bunch chopped
  • 500gr x Chicken breast (or any other part you prefer)
  • 3 x White Onion
  • 5 x Garlic pieces – grated
  • 1 x thumb size ginger
  • 1 x Green Chilli
  • 3 x Diced Green Onion
  • 1 x Tsp – Salt
  • 1/2 Tsp – Haldi (turmeric), Dhaniya (coriander), Garam Masala
  • 1/2 x Red Bell Pepper
  • 1/2 Tbsp – Soy Sauce
  • 1 Tsp x Oyster Sauce
  • 1 Tsp x White Vinegar
  1. In a pressure cooker – Add the spinach, haldi, dhaniya and garam masala powder, add salt – close the lid and let it cook for 20mins – aprox 7 whistles.
  2. In a pan, heat up some oil – add garlic and sautee until light brown
  3. Add onion, green onion, ginger and green chilli – mix everything together.
  4. Add the leaves of the green onion (finely chopped), thinly slieced bell pepper and keep mixing.
  5. Add the chicken ( I dice my chicken).
  6. Add the soy sauce, oyster sauce and white vinegar.
  7. Add the spinach to the chicken mix you just made – regulate water / salt.

DONE. – Enjoy.


How to make Egg Bhurji

Egg Bhurji is a simple dish you can prepare in no time for breakfast or lunch – some people like having eggs for dinner too but I would not recommend it. –

Egg Bhurji
Egg Bhurji

You need the following ingredients –

  • 6 x Eggs (I used 3 egg yolks and 6 egg whites) – to reduce the cholesterol amount in the dish.
  • 2 x Finely chopped Onion
  • 1 x Tsp Jeera (cumin) seeds
  • 1 x Tsp Red Chilli Powder
  • 2 x Chopped Tomatoes
  • 1 x Tsp Salt (according to taste)
  1. Heat up oil in a pan and add the Jeera (cumin) powder.
  2. Add the onion and mix until its light brown.
  3. Add the tomatoes and mix until the water content has gone down.
  4. Add the Egg and mix.
  5. Add the salt – mix and taste – Done.

A very simple recipe which can be used with any tasteless ingredients – ie eggs dont really have much taste to them. – Tofu, Paneer, Cottage Cheese, other veggies etc


How to make Lassooni Palak (Garlic Spinach)

Lassooni Palak / Garlic Spinach dish is probably a generic dish which is used in many cuisines. For me, the first time I tried it, was at an Italian restaurant in Gran Canaria. It was served with a toasted baguette which was sliced – you were to get a spoonful of spinach and spread it on top of the bread – to enjoy as a starter with drink. This version of lassooni palak is more Indian oriented – it tasted pretty much like the Sindhi Palak recipe but much more bitter.

Lassooni Palak
Lassooni Palak

Ingredients List –

  • 2 x Spinach Bunch
  • 1 x Chopped Potato
  • 1 x Garlic (Whole piece, chop them all)
  • 1 x Finely chopped onion
  • 1/2 Fresh Coriander Bunch
  • 1 x Chilli / Non Chilli Pepper (optional)
  • 1 x Tomato (optional)
  • 1 x Tsp – Garam Masala, Jeera (Cumin), Dhaniya (Coriander) powder
  • 1/2 x Tsp – Red Chilli (Coloring – not spicy)
  1. In a pressure cooker – add the onion and garlic – move until light brown (under no circumstance let it burn).
  2. Mix in the potatoes.
  3. Add the garam masala, jeera and dhaniya powder – mix well.
  4. Add the red chilli powder.
  5. DONE –
  6. Optional – I like my spinach to have a tangy taste – this is usually achieved by adding tomatoes – I did not have them this time – so I added some aamchoor. (unripened mango powder)
amchoor powder
amchoor powder

To be honest, this dish doesnt really have much variation when compared to the sindhi palak – it just has loads of garlic – hence the name.


How To Make Lauki ki Sabzi – Bottle gourd

Lauki (bottle gourd) is a vegetable which has been grown in India for centuries. Its one of the first vegetables planted by mankind and its perfect for many recipes due to its taste.

Lauki ki Sabzi - Bottlegourd
Lauki ki Sabzi – Bottlegourd

For people who are trying to keep off carbs and calories, this vegetable is perfect, it has only 12Kcal/100gr and most of the vegetable contains water. – ideal for weight loss.

Ingredients List –

  • 250gr Chopped Lauki (Bottlegourd)
  • 3 x Chopped Red Onions
  • 6 x Chopped Garlic cloves
  • 1/2 Thumb size chopped garlic
  • 1 Tablespoon oil
  • 1 small green chilli
  • 3 x Chopped Tomatoes
  • 1 Teaspoon Jeera seeds (Cumin)
  • 1 Teaspoon Haldi Powder (Turmeric)
  • 1 Teaspoon Jeera Powder (Cumin)
  • 1 Teaspoon Dhaniya Powder (Coriander)
  • 1 Teaspoon red chilli powder
  • 1/2 cup of water
  1. Heat up pressure cooker and all oil.
  2. Add jeera seeds, ginger and garlic – sautee for 1 minute
  3. Add onion, green chilli, and stir until the mixture is brownish
  4. Add the tomatoes, haldi, dhaniya, jeera and keep mixing until its all meshed together and is brown.
    (with excess oil, you will know the mix is ready if the oil is visible from the bottom sides.)
  5. Add the lauki, add the red chilli powder and mix well
  6. Add the cup of water and close the pressure cooker lid, cook minimum for 5 whistles.
  7. DONE


How to make Sindhi Palak

Sindhi Palak, a traditional Indian, primarily made of spinach which also carries other vegetables such as onions, tomatoes, carrots and potatoes.  The dish provides you with a healthy dose of Iron, Vitamin K and others – and its tasty.

So I do not eat breads or chapatis with my indian food, I prefer to eat the dish by itself and if still left hungry, I can always eat more of the same dish. – therefore, this recipe is made for 1 cereal sized bowl.

Sindhi Palak
Sindhi Palak

Recipe Ingredients –

  • 2x Spinach
  • 3 Tomatoes
  • 1 Carrot
  • 2 Small Potatoes
  • 2 small onions
  • 1 tablespoon salt
  • 1 teaspoon Jeera Powder (cumin)
  • 1 teaspoon Haldi Powder (turmeric)
  • 1 teaspoon Dhaniya Powder (coriander)
  • 5 Small Garlic – chopped
  • 1 Cup of water
  1.  Cut the spinach and clean it by leaving it to soak in a bowl of water.
  2. Peel carrots and tomatoes and dice them (I leave the tomato skin on), chop onions, chop spinach, chop the potatoes,
  3. Put all the ingredients mixed together into the pressure cooker
  4. Add salt, haldi, jeera and dhaniya powder
  5. Add 1 cup of water
  6. Close pressure cooker with lid and let it cook for 4-5 whistles.

Tadka Mixture

To the final dish, we add a tadka ( a spice mix to give an external flavor to the dish)

In a small pan, add 1 tablespoon of oil, 5 chopped garlics, dhaniya powder, jeera powder – mix around until garlic comes to a light brown color

7. Once the cooker is done, open it, add the tadka mixture into the pressure cooker and mix.



Living the hindustani life in India, Mumbai, Rajasthan and exploring the entire nation by food, sarcasm, nightlife, high and low life.