I love Paneer Tikka kebab. I am yet to find a place in the bay that does taste of home. It is a widely popular vegetarian alternative to the chicken tikka kebab that you get at your local Indian Restaurants. It is usually cooked in a Tandoor (clay oven) in most restaurants which adds the smoky flavor, but at home you can use your grill, griddle or a normal cooking range oven.
I would say this the most consistent and commonly found dish around the world at your Chinese Restaurant. However every country has its own take to a rice dish which they label as fried rice.
This is a popular Indo-Chinese dish that can be found in most restaurants and road side chinese vendors. It is usually paired with Chinese Manchurian(recipe coming soon).
I came about this recipe when I was on a low-calorie diet and was trying to switch out the boring Sunday morning omelets. Just one search and Pinterest came up with thousands of different recipes. Below recipe is my take on it.
A little history about Pav Bhaji. It was introduced as a quick lunchtime dish for textile mill workers in Mumbai and has gained demand around the world. In my last trip to Mumbai there about 10-12 different variations of Pav Bhaji. My recipe below is sticking to its roots.
Hummus has been one of favourite dishes growing up and it used to be complimented with Ful Medames (recipe coming soon) for dinner. Moving away for college, I always stocked up my dorm fridge on Sabra Hummus from the grocery store. It was something I had to settle with, but not any more and neither do you. My recipe below is the quickest way to prepare humus and it enables you to have it fresh every time you want to have it.