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Monday, November 18, 2019

World On A Plate Chennai 2019 | Chicken Tikki On Philips Air Fryer

World On A Plate is India's first International Food Festival. One of the most exciting platforms featuring the most influential celebrity chefs from the culinary world. First time in Chennai, VR mall introduced globally acclaimed World On A Plate (popularly known as WOAP) on 10th November. Celebrity chef, model and restauranteur Sarah Todd, Vicky Ratnani and Saransh Goila kept the audience engaged with their MasterChef classes
And the food enthusiasts of Chennai came from all corners to attend a one-day culinary festival. The day was dazzled by MasterChefs, stalwarts from the food industry, food brands, restaurants, food bloggers, food critics, journalists, and social influencers. The food pops by the city's famous restaurants and patisseries offered a wide range of cuisine for the foodies. I was elated to see Goila's Butter Chicken stall by famous Chef Saransh Goila. I had to try the most popular Mumbai based restaurant 'Goila Butter Chicken' and it was delicious. Philips Kitchen Appliances was the title sponsor for the World On A Plate
Weekender event. Chef Saransh used the star kitchen gadget which hogged the limelight in his Masterclass -'Philips Air Fryer'. He made Chakli in Philips Air Fryer to make it super healthy and crispy.  

Inspired by him I made Chicken Tikki in Air Fryer and it came out excellent! Today's recipe is Chicken Tikki without deep frying but still excellent taste. These Chicken Tikkis can be best enjoyed with mint chutney and salad. Tikkis or Patties in India has many varieties like Aloo tikkis, Paneer tikkis, Oats tikkis and many more. So basically 'Tikki' means a small cutlet which are actually deep-fried spicy patties which are extremely popular in India. My earlier recipe which was made in Philips air fryer was Tandoori chicken.


300 gms Chicken Keema (minced chicken)
1 big red onion, chopped
2 Green chilies, finely chopped
2 tbsp chopped Cilantro
1 tsp finely chopped Ginger
2 tsp finely chopped Garlic
1 Egg
1/4 Besan (chickpea flour)
1/2 cup Breadcrumbs 
1 tsp Garam masala
1 tsp Chaat masala
1/2 tsp Red chili powder (I used Kashmiri red chili powder as I add green chilies)
Salt to taste
1 tbsp + Oil for brushing over the tikkis


1. I wasn't happy with the keema texture as I wanted fine grains of meat, so I used a food processor to ground fine. With the keema mixture, I added an egg and blend in the food processor just to mix both thoroughly. 

Added eggs

2. Take out the mixture in a wide plate and add chopped onions, green chilies, cilantro leaves, and all the dry spices along with besan and breadcrumbs.

3. Gently mix together everything with your fingertips. Taste and adjust the seasoning.

4. Make lemon sized balls of the chicken mixture and shape into round flatten tiikis. 

5. Pre-hear Philips Air fryer to 350 Degrees Fahrenheit for 3-4 minutes. And brush some oil on both sides of each tikki.

6. Place a sheet of aluminum foil on the air fryer basket (this will ensure that your food won't stick) and arrange 4 tikkis at a time. 

7. Bake the first batch of tikkis in air fryer for 18 minutes at 200 degrees and don't forget to flip it once in between after 10 minutes fo cooking. This step is done to make sure the food is cooked evenly from both sides. 

8. Open the air fryer basket to check if the tikkis are golden in colour and crisp. Take out the first batch and follow the same with the remaining tikkis . Serve the tikkis with mint chutney and onion rings.

Were you at World On A plate in 2018 or 2019? How was your experience?

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Thursday, October 31, 2019

Kolkata Dhaba Style Dim Torka (Egg Dal Tadka Recipe)

Dim Torka or Edd Tadka Dal is perhaps the most saleable item in Bengal, the roadside Dhaba style Dal preparation is a hit with Rumali Roti. 'Torka-Ruti' had been our must-have dish whenever we step into our local Dhaba outlets without missing a blink. The dish was tweaked to please our palate which is majorly inspired by Punjabi Daal Tadka.

 Many moons back when Yellow-Black taxis plied in West Bengal, mostly driven by Sardarjis this particular dish was a much sought-after item 'Dim Torka' along with Rumali roti or tandoori roti which was served at roadside Dhabas. That's how it became popular which can be gauged by the fact that almost all Dhabas have Dim Torka on their menu. Selling fast-selling hot! Tadka Dal is made with Whole Green Moong Dal or Green gram with scrambled eggs. It is generally served with Onion rings, green chilies and pickle.

1/2 cup Whole Green Moong Dal
1/4 cup Chana Dal ( Bengal gram dal)
2 Eggs
2 Onions, chopped
2 tbsp Ginger, chopped
2 tsp Garlic, chopped
2-3 Green chili paste
1 big red Tomato, chopped
1/4 cup Milk
1/4 tsp ground(powdered) Cloves
1 tsp Turmeric powder
2 tsp roasted coriander powder
1 tsp roasted Cumin powder
1 tsp Kashmiri Red chili powder
1 tsp Chaat masala powder
1 tsp Garam masala powder
Water needed to boil the pulses
1/4 cup oil
Salt to taste

For seasoning:
 A handful of chopped coriander leaves
2 tbsp Kasoori methi
1 tbsp Butter

1. Wash the pulses/dal and soak them overnight. If you are pressed for time then soak the pulses in hot water and let it sit for 4-5 hours. Next pressure cook the dals with a little salt, 2 cups of water and cook until well done.
 ***In the meantime in a bowl take 2 tbsp water and mix together all the dry spices (roasted coriander powder, roasted cumin powder, red chili powder, ground cloves ). 

2. After 3-4 whistles of cooker open the lid and check if the dals is cooked. Add milk and bring to simmer again; this step is one to get a creamy texture of dal. Turn off the flame and mash the dal little bit with the back of your spatula and keep it aside.

3. Heat oil in a cast oil skillet (or pan) and add onions, continue to cook until translucent, stirring continuously.

4. Add ginger, garlic and chili paste and fry until the raw smell goes away.

5. Now add the chopped tomatoes and cook until soft. When the masala starts leaving oil from the sides of pan add*** the water in which all powers were mixed.

6. Mix well for 2 minutes and cook until the oil separates. Add the cooked dal into the pan and give it a nice stir.

7. Check the consistency of the dal, if too thick add little hot water and check the seasoning.

8. Heat another pan, add some oil and add 2 beaten eggs. Stir them on medium flame with a spatula for 2 minutes. Don't cook them too long or else it will become rubbery.

9. Now add the scrambled eggs in the dal and sprinkle garam masala and chaat masala. Mix well and cook over medium flame dor 2-3 minutes.

10. Lastly, add butter, crushed methis leaves and chopped coriander leaves. Remove from heat and let it sit for 5 minutes.

11. Serve this hot with Rumali roti or naan.

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Thursday, September 26, 2019

Chingri Bhorta | Prawn Bharta

Today I am here with a Bangladeshi bhorta preparation called Chingri Bhorta or Prawn Bhorta. I prefer using Mustard Oil in all my Bhorta preparations. It kinds of gives that extra kick.
This nation is known for its love for fish, Bangladesh has some wonderful vegetarian dishes as well as non-veg dishes. Bhorta is perhaps the simplest ultimate comfort food of Bangladesh.

 Bhorta / Bharta can be made with vegetables, leafy vegetables, fish, dry fish or chicken. Basically, the star ingredient may be partially cooked or steamed and simply mashed by hand. The point to remember is no water is used, in fact, the flavor comes from the pungent lemon flavor which we add at the last, sharpness of chili, sweetness from onions brings out the earthy flavor of Bhorta. 


1 cup Prawns, deshelled and deveined
2 red Onion, large chunks
4-5 Dry red chilies (adjust to your taste palate)
9-10 Garlic cloves
1 inch Ginger, chopped
2 Green chilies, chopped
6-7 drops of Lemon juice
1/4 tsp Turmeric
2 tbsp Mustard oil
Salt to taste

Sprinkle some salt and turmeric over prawn and in the meanwhile heat mustard oil in a pan. Once the oil is nicely heated till smoking point, fry the dry red chilies until they turn dark brown. Remove from pan and save it for later use.

 Add chopped garlic in the same oil and saute the minced garlic for few seconds only. Add ginger, green chilies, onion and add a little salt to it. Cook until the onion is soft and translucent. 

 Keep aside the onion mixture and in the remaining oil fry the prawns on medium heat for 5 minutes. Prawns should be cooked properly, if required do a taste test. Let all cool down to reach room temperature and transfer the prawns, onion mixture and add some salt to a blender jar. Mix everything together till you get a smooth consistency. Transfer to a small bowl and add a few drops of lemon and add a small amount of mustard oil and crush the fried dry red chilies. Serve in your desired shape with rice.  

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Thursday, June 20, 2019

Karachi Bakery Style Tutti Frutti Biscuits | Eggless Tutti Frutti Biscuits

Fruit Biscuits from Karachi Bakery are our favorite tea time accompaniment. Any friend coming from Hyderabad and visiting our home in Haridwar back in childhood days, made sure to bring several boxes of these tutti-frutti biscuits which were an absolute delight. These Karachi Style biscuits crumble in your mouth as soon as you bite into them. Very light in texture this biscuit is full of butter flavour with chewy candied dried fruits in every bite. The delicious melt-in-mouth Karachi Biscuits are tea time favorites. In India there is no dearth of usage of candied dried papaya or popularly known as Tutti Frutti which are generously used for making cookies, sweet buns and cakes.

1 cup All purpose flour
4 tbsp Custard powder
1/2 cup Butter (room temperature)
1/2 cup + 2 tbsp Powdered Sugar
1/2 cup Tutti Frutti / Dried Candid Fruit
1/4 tsp Cardamom powder
1 tsp Pineapple essence
1-2 tbsp Milk (Only to be used if the dough isn't smooth)
Pinch of Salt

In a bowl mix together all dry ingredients - flour, salt, cardamom powder and custard powder. Keep aside. Take a hand beater and beat butter and sugar till creamy, smooth and pale in color. Don't overbeat to incorporate more air into it. Now add essence and cardamom powder. Mix well. Add in the tutti frutti and flour mix. With a mixing spatula combine everything together until it comes out a smooth round dough. Not if you find the dough little dry or see many cracks then add 1 or 2 tbsp milk gradually to knead a smooth dough. 
Pre-heat the Oven to 180 C/ 350 F. Line a baking sheet with parchment paper.
Divide the dough into 2 equal parts and make it into thick logs. Wrap the logs with a cling film and refrigerate for minimum 2 hours. 
Take out the dough logs and cut into your desired shape cookies (I shaped them in a square). Lay the cookies on the baking sheet and place them at least 2 inches apart. Bake them for 12-15 minutes. Remove from Oven and transfer to the wire rack to cool completely. Do not get fooled by the look of soft cookies, as they cool down they will be crispy. Store Karachi Style Biscuits in an airtight container and later enjoy with Chai !  


  • You can replace pineapple essence with rose essence.
  • Adding milk is totally optional as it makes the dough smooth so if your dough isn't smooth enough then add milk little by little.
  • Do not get tempted to bake the biscuits for more than mentioned time as otherwise it will become hard and loose it's light cream colour.

read more.. "Karachi Bakery Style Tutti Frutti Biscuits | Eggless Tutti Frutti Biscuits"