Methi Murg Tangdi Kebab

It’s the last weekend before school re-opens (Yay!) and I decided to treat Nabeel with his favourite food – Chicken. It’s Ramzaan too so I narrowed down on an Indian recipe this time which would double up as our iftar treat 🙂
On an average, Non-Indian recipes (read baking recipes) out number Indian recipes on my blog, why? Because, I usually am bored cooking up the everyday (& boring) dal, chawal subzi, that’s why the blog recipes are an exclusive affair to keep the interest alive. Therefore, today’s recipe is a sumptuous Indian Grill – Methi Murg Tangdi Kebab.

methi murg tangdi kebab

Before moving onto the recipe here is a bit about why this title. Honestly, this is the very first time I struggled to name my dish. I like my recipe titles to be very clear and straightforward, so that even before you get to the recipe you get a fair idea of what it’s going to be just by reading the title. Methi Murg was incorrect because that name is commonly used for a gravy based dish…so misleading. Since it’s a grill I wanted to use the word kebab, but technically kebabs are made of minced meat and this one is not. I had to fit in the word “tangdi” (chicken drumsticks / leg) any how along with kebab and this is the best I could come up with. I personally find the title a bit too long and if you too, then please bear with me.

Sorry, let’s get back to the recipe.

chicken kebab

I made the most of the sun these last few days by drying leafy vegetables in order to preserve them for a longer duration. I dried Methi / Fenugreek, Mint / Phudina and Lemon Grass, it’s so simple to do so; the flavours also intensify giving the dish a very good aroma and taste. Plus, it is very easy to store as the bunch of fresh leaves reduces to 1/4th (or even less) of its original size.
I used part of the dried methi to make khakhras, a snack the family loves. And then, some of it to make this grill.
I have shared a short note on how to dry methi leaves at home. I urge you to do so. But, if you are not in the mood to do so use the readily available “kasuri methi” for the dish.

How to dry fresh methi / fenugreek leaves at home?
1. Separate out the leaves from the stalks and spread them out on a big steel or glass plate.
2. Keep the leaves to dry out in the sun till they wilt. Direct drying in sunlight will take about 6 hrs.
3. Alternatively, dry roast the leaves in the oven at a low temperature of 50C for an hour or so.

Yes, finally coming to the recipe.

indian grilled chicken

Methi Murg Tangdi Kebab is quite simple using few ingredients and requiring even less amount of your time to prepare it. Long hours of marination is the trick here. The succulent chicken legs have a dominating flavour of methi complimented by creamy texture lent by cream and yoghurt. You could even try replacing methi with dried phudina. I grilled few of the drumsticks on the gas stove and tried grilling a few in the oven. The oven ones cook better but lack the look. Choose whichever cooking method suit you. However, a real Tandoor is anyday the best choice 😉

I have compiled the step by step pictures into a video to create an interesting way of browsing through the recipe. Let me know how you like it and if you prefer to see recipes in this format, henceforth.


Methi Murg – Tangdi Kebab Recipe


1 kg drumsticks approx 10 to 12nos
1 cup grated cheese
1 cup curd (yoghurt), whisked
½ cup cream
4 tablespoon dried methi
2 tablespoon lemon juice
Pepper powder, as per taste
Salt, as per taste
Butter for cooking

Step 1 – Marinate chicken legs with lemon juice and salt. Keep aside for 30 minutes.
Step 2 – Meanwhile, mix cheese, yoghurt (curd), cream, dried methi, pepper powder and salt in a bowl.
Step 3 – Coat the chicken well with the prepared marinade.
Step 4 – Leave the chicken overnight in the fridge or for at least 6 hours for the flavours to seep in.
Step 5 – To cook the chicken legs, take a pan and sizzle butter in it. Place chicken and cook.
Step 6 – Cook the chicken legs on both sides for 10 minutes or till the meat tenderizes.

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Till then, Love Being a Mommy!


It’s time to bid goodbye to carrots with this scrumptious creamy dessert that is apt for the upcoming festival. Here’s a quick pictorial recipe of the easy dessert which will complete your Holi celebrations. 

Carrot Rabdi

Makes 4 portions

4 cups Milk (I used cow’s milk)
6 tablespoon sugar
1.5 cups grated carrots
1 tablespoon ghee
½ cup fresh milk cream (malai)
½ teaspoon cardamom powder
1 teaspoon ghee + ¼ cup slivered almonds
1 8’ inch pizza bread (cut into 8 triangles) (can use 1.5 to 2 pizza breads i.e total of 12 to 16 pieces to make 4 portions of the dessert)
Pistachio powder

Carrot Rabdi - step 1Step 1 – Heat milk with sugar and simmer till it reduces to 3/4th.

Carrot Rabdi - step 2Step 2 – Meanwhile, heat 1 tbsp ghee in a pan and sauté carrots till tender.

Step 3 – Cool the carrots and whiz them 2 times for 5 seconds each. We don’t need a puree.

Carrot Rabdi - step 4Step 4 – Add the carrot, malai and cardamom powder to the milk and simmer for another 10 minutes till thick Rabdi consistency is achieved.

Carrot Rabdi - step 5Step 5 – Heat 1 tsp ghee and sauté almonds in it.

Carrot Rabdi - step 6Step 6 – Fry the pizza bread triangles in hot oil till golden brown on the outside but still soft inside.

Shahi Tukda with carrot & malai rabdiStep 7 – To serve, place few bread triangles in a wide deep dish and pour the Rabdi over it. You can choose to keep it hot or cold. Top with slivered almonds and pistachio powder.


You might want to try this other Holi Special Recipe

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Till then, Love Being a Mommy!

It’s time for some Thandai!

Thandai basically means “cool” and is essentially a milk based drink that is flavoured with a rich masala made of dry fruits and spices called Thandai. This special blend, typically consumed for Holi, has amazing properties to energize as well as cool the body, something very apt considering the upcoming Holi festival and the weather.

Thandai Pannacotta


This year, I have observed, the Holi buzz is missing mainly due to the acute drought situation that has gripped the state. Most people have pledged to observe a “dry Holi” while many have decided not to play it at all. Well, it’s a wise thing to do! Considering the long weekend you might as well take a short vacation and spare some H2O.

Last year, Nabeel played Holi for the first time and I can say he had a blast. This year he is definitely looking forward to relive the same but whether it will involve water or not is still unclear. Anyways, to keep his spirits high I introduced him to Thandai.

The ingredients required to make Thandai Masala are easily found in any Indian kitchen and the process involved is quite simple.

Nabeel loves milk and moreover doesn’t mind consuming it in different flavours and styles. Thandai masala is a very humble yet powerful blend of ingredients that is recommended to be consumed daily, not necessarily only for Holi. So, I decided this was the perfect time to make some Homemade Thandai Powder for him.
The ingredients required to make Thandai masala are easily found in any Indian kitchen and the process involved is quite simple. I have worked around to arrive at my secret blend of spices and herbs which doesn’t include some common Thandai ingredients like cashew nuts, poppy seeds, melon seeds, etc but tastes just fine.
As expected, Nabeel loved his glass of chilled Thandai and has been relishing it for a few days now. I urge you to make Thandai masala at home, this year and experience the difference.


With a jar of Homemade Thandai Powder at my disposal I decided to experiment and treat hubby and myself with some Thandai Panna Cotta.

Panna Cotta is an Italian dessert which is not as fancy as it sounds but infact the simplest of recipes I have ever come across. With some cream, flavours and a setting agent you can prepare the Thandai Panna Cotta under 10 minutes, which sets in less than an hour.

Before you set out to play Holi whip this dessert and leave it to chill so that on your return you are welcomed by traditional flavours wrapped in International feel in the form of Thandai Panna Cotta.

indian holi sweet_lr


Easy Thandai Panna Cotta Recipe
Makes 4 servings


For Homemade Thandai powder

1/4th cup shelled pistachios
1/4th cup almonds
3 teaspoons black peppercorns / sabut kalimirch
2.5 teaspoons cardamom / elaichi powder
3 teaspoons badi saunf / fennel seeds / variyali
A pinch of salt
1/4th teaspoon turmeric / haldi powder
½ teaspoon saffron / kesar strands

For the Thandai Pana cotta

200ml or 1 cup fresh cream, unsweetened (I used Amul tetra pack cream)
6 teaspoons sugar
2 tablespoons Thandai powder
1 teaspoon gelatine granules or agar – agar / china grass powder


Step 1 – To make Thandai powder; grind everything together to get a fine powder. If you want to make a paste, then soak the ingredients together in ½ cup of water for 20minutes and then grind to a smooth paste.

Thandai powder_lr

Step 2 – To make Thandai Pana cotta, soak the gelatine / agar – agar in 3 teaspoons of water and let it swell for 5 minutes till you work with the cream.

Step 3 – Pour fresh cream in a clean, thick bottomed vessel and heat on simmer while stirring continuously. It’s better if you use a whisk to stir as it will ensure no lumps are formed.

Step 4 – Once the cream is hot, add in sugar and continue to stir and simmer.

Step 5 – Mix the Thandai powder with enough water to make a smooth thick paste. Add this paste to the simmering cream and mix well.
If you have prepared Thandai paste then mix it with soaked gelatine / agar – agar before adding to the cream.

Step 6 – Add the soaked gelatine / agar – agar to the cream and whisk vigorously to avoid any lump formation.

Step 7 – Simmer the Thandai Pana cotta mixture for another 5 minutes. Switch off the flame and let it cool.

Step 8 – While the Pana cotta mixture cools, grease your moulds with little oil followed by rinsing them with water. Use oil which doesn’t have a very strong flavour or aroma or else the Pana cotta will smell of that. This dessert can be unmolded like a jelly or eaten directly from a fancy mould, depending on how you wish to serve it choose the mould. I used muffin tray (for unmolding) and serving cups since I wanted to experiment with both the styles.

Step 9 – Pour the Panna cotta mixture in greased moulds, cover with cling film and refrigerate. The Panna cotta should set in an hour.

Step 10 – To demould the Thandai Panna cotta, run a knife through the sides of the mould and loosen the dessert, upturn the mould on a plate and shake giving a few jerks. A well set Panna cotta will demould immediately.

Step 11 – Garnish Thandai Panna cotta with saffron strands and slivered pistachios. Serve cold.

holi Thandai panna cotta_lr


Happy Holi & Play Responsibly

Till then, Love Being a Mommy!

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 Disclaimer: This article was originally written for Babychakra and published here.

Gajar Halwa / Indian Carrot Sweet

Gajar ka Halwa or the famed Indian Carrot Sweet is best relished during Indian winter’s when crimson, sweet carrots flood the markets.

This year, the family gorged on Gajar ka Halwa (and, is still doing so) like there is no tomorrow! In fact Nabeel, my boy, who is not so fond of sweets also couldn’t resist himself to endless portions of the beloved Indian dessert. I think he has mood swings when it comes to sweets, for eg. on a recent trip to Gujarat he just ate jalebis, which is usually a no-no for him when in Mumbai. Guess, he has the instinct to identify and savour the seasonal and local delicacies. Ain’t I happy? 🙂

gajar ka halwa

Crisp carrots with high water content are ideal for preparing the halwa. It is essentially milk based and one can use any form of milk like powder, thickened, condensed, etc to make this mouth-watering sweet.

There are many ways in which you can make the halwa, I, myself have made it in 5 different styles. The reason we indulged so much, this season, was because I made a huge batch of it, instead of the little portions I usually make for one time consumption, all thanks to my latest, 6th, halwa making style.

It is a pretty good 3 ingredient Gajar Halwa recipe which is easy to make however, I will be honest, not very quick. Albeit, very delicious due to the time it takes to cook and bring out the flavours. All the recipe calls for is fresh carrots, milk and sugar; most of the time is spent in reducing the milk which lends a rich and creamy taste to the dish. I prepared sizeable quantity of the carrot dessert and froze small portions, to satiate our never ending greed of it.

carrot & milk sweet

The versatility of this sweet is such that it can be served at any temperature and each way it tastes different. I have known cooking enthusiasts serve hot Gajar Halwa on a sizzler plate with Vanilla Ice-cream or even as a stuffing for Gulab Jamuns, another Indian sweet. We like it piping hot dressed with copious amounts of dry fruits. Let me know how you serve the halwa; do leave me a comment on this page.

Gajar Ka Halwa Recipe


1 kilo crisp, sweet carrots, thickly grated
1 litre milk, whole or cow, avoid milk with low fat content or else be ready to compromise on the taste
3/4th to 1 cup sugar, start with lesser amount of sugar as the carrots also lend their sweetness and the joy of this dish is in the sweetness of the carrots which the commercial sugar shouldn’t overpower.
Handful of dry fruits, slivered/chopped, as per your choice

indian carrot dessert

The versatility of this sweet is such that it can be served at any temperature and each way it tastes different.

Step 1 – Start by boiling the milk, in a thick bottomed vessel. Choose a vessel which is 3 times bigger than the quantity of the milk because while reducing the milk splatters a lot.
Step 2 – Simultaneously, put the carrots in another thick bottomed pan with 1 cup of water. Cover and steam the carrots over a medium flame for 10 minutes.
Step 3 – Once the milk has boiled reduce the flame to simmer and let the milk bubble. Keep a long handle spoon in the vessel to prevent milk from flowing over. Every 2 minutes give it a stir.
Step 4 – Once the carrots have steamed add sugar in it and mix well. Cook the mixture, uncovered, a slow flame till the sugar dissolves completely and the carrots are soft. Also ensure the mixture is moist but not watery.
Step 5 – Once the simmering milk is almost 3/4th its original quantity, add the carrot mixture to it. Stir and cook the halwa on low flame, stirring every minute. This step needs utmost attention; ensure the mixture doesn’t burn from the bottom or the sides. You will need to spend at least 20 minutes on this step.
Step 6 – Slowly, the mixture will start coming together. The colours will change and you will see more red than white. At this stage you can add some ghee or clarified butter in case you wish to. Taste the dish for sweetness and add sugar if needed. Cook further till you get a mixture that looks less like a batter and more like dough.
Step 7 – The halwa is ready and you may choose to garnish it with nuts of your choice. Serve hot, cold, or warm as desired.

carrot halwa

Till then, Love Being a Mommy!

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Hearty Valentine Soup

Love is in the air! This Valentine’s Day show some love to your body and see how it loves you back.


Try this wholesome “red” soup which is prepared with the best of season’s vegetables. The soup is the best ever Valentine gift you can give your family for it is oil-free, packed with mixed vegetable goodness providing vigour and nourishment and yes there’s an element of love the form of Love Apples, which is what tomatoes were referred to formerly.

Valentine’s Day, this year, falls on a Sunday and the soup is the right thing to start off the day as a brunch item. Not only does the soup look deliciously red, it is also yum to the core given the nutrition and flavour it draws from its ingredients. The soup has an aromatic flavour that is obtained by the “oil free” tempering of curry leaves and whole spices. It is also a good make-ahead recipe as a huge batch of the puree can be prepared in advance and frozen. Use it as and when the need for something nourishing and good looking arises 🙂

Hearty Valentine Soup Recipe

1 cup bottle gourd / lauki / doodhi, cut into bite size pieces
1 cup tomatoes cut into bite size pieces
½ cup beetroot cut into bite size pieces
½ cup carrots cut into bite size pieces
5 -6 cloves of garlic
1 green chilli, slit
4 – 5 spinach leaves
1 teaspoon cumin seeds / jeera
1 teaspoon mustard seeds / rai
Handful of curry leaves / kadhi patta
Salt as per taste
Lemon juice as per taste
½ no, chicken or vegetable soup seasoning cube

Step 1 – Put bottle gourd, tomatoes, beetroot, carrots and green chilli in a vessel along with 3 cups of water. Boil the vegetables on a medium flame till soft. Partially cover the vegetables while boiling. Do not cover completely as the water will overflow from the vessel on boiling.

Step 2 – Once you switch off the gas, put the garlic, green chilli and spinach leaves in the vessel and cover it completely for 10 minutes. The will soften the garlic and spinach leaves while not overcooking them.

Step 3 – Cool the vegetables and then puree them in a blender. Make sure to pick out the chilli before pureeing. This puree is very precious, I often use it to make pulaos or also add it to my gravies for added flavour and nutrition.

Step 4 – Pour the puree in a thick bottomed pan; add about 1 to 2 cups of water depending upon the consistency you like for the soup. If using a soup seasoning cube then add it now. Season the soup with salt and keep it on simmer while you make the tempering.

Step 5 – Meanwhile, heat a dry griddle (tawa) on a medium flame, once hot dry roast the cumin and mustard seeds till you get their aroma. Next, put the curry leaves and roast them till they curl up and give out a lovely aroma.

Step 6 – Immediately transfer the tempering to the soup and mix well. Simmer the soup for another 10minutes, taste it and adjust seasoning and consistency.

Step 7 – The soup tastes good hot as well as cold. Serve as per your liking.

Till then, Love Being a Mommy!

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 Disclaimer: This article was originally written for Babychakra and published here

Indian Republic Day Dessert Ideas

It’s India’s 67th Republic Day this year and what better way to celebrate than by creating some themed desserts? As they say, kuch meetha ho jaaye for most Indian occasions. Here are few ideas that you can use to whip up Indian tricolour desserts.

Indian Tricolor Dessert

Tangy Trail

Whip 1 cup cream with powdered sugar and divide in 3 parts. For orange layer, add orange flavoured tang to one part till desired colour and flavour is achieved. For green layer, add kiwi crush to one part of whipped cream till desired colour and flavour is achieved. Assemble the three layers in a glass, as per the Indian tricolour. Chill the dessert for 20 minutes before serving and garnish with sprinkle of Tang powder and few drops of Kiwi crush.

Tirangi Kulfi

Get 3 flavours of Kulfi; Saffron(Kesar), Pista and Malai. Soften them in separate bowls and mix in chopped roasted Almonds. Assemble the three layers in a glass, as per the Indian tricolour. Freeze for 20minutes and serve. Alternatively, you could also fill up kulfi moulds with the three layers and serve as a Tirangi Kulfi on stick.

Indian Tricolour Sundae

Soften 1 cup Vanilla ice-cream and divide into 3 parts. To one part of ice-cream add orange essence, orange food colour and candied orange pieces. To one part of ice-cream add apple essence, green food colour and chopped pieces of grapes. To the last part, add chopped pieces of Litchi or Sitaphal or Fresh Coconut Meat (Malai). Freeze the ice-cream till hard. Assemble the sundae with scoops of prepared ice-cream as per the Indian Tricolour. Pour chocolate sauce and throw in some nuts and chocolate chips for garnish. Serve immediately with a spoon.

It’s a good idea to involve kids in preparing the desserts while you narrate some patriotic stories to them. What a great way to spend the Republic Day holiday!

Desh ki Kheer

Dig out your best recipe of Kheer, rice or sabudana both will do, make a huge batch, divide it into 3 parts and colour one part with orange, other with green and let the last part remain as it is. Section the 3 as per the Indian flag in a shallow serving bowl and chill. Place few chopped blueberries in the centre of the white section to symbolize the chakra. Serve chilled.

Trio of Fruit Trifle

A simple fruit truffle can also be made in the colours of the Indian flag. Take a tall serving glass, put some sponge cake bits and pour a tablespoon of orange juice over them. Top the cake with chopped green fruits like kiwi, grapes, green apple, etc. For the white layer, pipe out sweetened whipped cream which is flavoured with Vanilla. The top orange coloured layer can be of chopped fruits like musk melon, orange, papaya, peach, gooseberries, mango or even dried apricots. Pour orange juice once again and chill for 30 minutes before serving. Garnish with a dollop of whipped cream and serve chilled.

 Jelly Delight

For the bottommost green layer, prepare readymade lime jelly. Add few drops of green food colour to it and pour in serving glass or transparent serving bowls. Refrigerate till it sets. Meanwhile, prepare Vanilla flavoured readymade custard (roughly about a cup), cool it and mix in cream to get an off white colour custard. Pour this over the set green jelly and refrigerate once again till the custard layer is set. For the orange layer use readymade orange flavoured jelly and proceed in similar manner as the green layer. Chill the serving glass or bowl for a good 30 minutes before serving. Garnish the dessert with orange pieces and a dollop of whipped cream.

The above suggestions are as simple as they can get, the ingredients are handy and available at most grocery stores. The best part is these desserts are ready in no time and most need a basic judgement of ingredients to assemble them. It’s a good idea to involve kids in preparing the desserts while you narrate some patriotic stories to them. What a great way to spend the Republic Day holiday!

Happy Republic Day!

Till then, Love Being a Mommy!

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 Disclaimer: This article was originally written for Babychakra and published here