Chicken Tikka Tortilla Wraps


Chicken Tikka Tortilla Wrap/ Chicken Tikka Wrap

 Up on the blog today is an faithful delicious Wrap, stuffed with salad leaves, dressing and the most craved Chicken Tikka. The delicious inside-out flatbread rolled with an immense filling is something you can’t count on at all. It may be high on calories, but if you rely on low fat and proper diet schedule then Sunday is your Wrap day J

Wraps are far mostly considered as a Mexican delicacy but let me be a little informative, Wraps ain’t just a Mexican sandwich, rather wraps from mediterranean region are popular too. Wrap is variation of and a kind of Sandwich also known as Burrito in Mexico. Though sandwich consists of layers and wrap is one piece completely surrounded with stuffing and tortilla, yet wrap is a sandwich. Famous savoury outlets out there do serve wraps but when it comes to cooking it yourself no outlet could beat it. The Art of cooking is a blissful talent, which isn’t everyone’s cup of tea but can be your tea if you whole heartedly put all your efforts in it without worrying about the outcome. It is not necessary that a person’s first attempt may always be successful. There comes a time when you aren’t getting the appropriate taste, color, flavor of what you thought it should be. Just like my very famous Ras Malai story 😉

Mentioning the ingredients here on, I have made Tikka Masala myself at home, the recipe for the Tikka Masala is on the blog (here’s the link) and Chicken tikka masala recipe (here’s the link) I will be listing the ingredients for the marinade below. So this was the cooked ingredient, coming to the Tortilla, dressing and salad part. I have used tortilla very easily available in the supermarket. Or you can even make the tortilla at your home using white flour just like regular Chapati. In salad, I’ve used Lettuce, Yellow Bell Pepper, Red Bell Pepper, Onions and Tomatoes. And for dressing, I’ve used Mint Coriander Chutney, Mayonnaise, Milk, Lemon Juice and Chat Masala. Not just Chicken Tikka Masala, but also the Mint Coriander Chutney I used is home-made which you will find always in my refrigerator. The recipe of Mint Coriander Chutney is also on the blog (here’s the link).

Chicken Tikka Tortilla Wrap can be served at a Party as an appetizer or can be given in lunch to your beloved, young princess or superman. I’m cent-percent sure that once when you’ll try the Chicken Tikka Tortilla Wrap at home, you’ll stop eating outside. You can do variations with it too, like, Paneer Tikka and if you’re a Vegan you can simply swap the Chicken Tikka with Tofu Tikka or Chick-Pea cutlet.

Without utilizing any more minute, I’m mentioning below the Ingredients and the Method

 Best Chicken Tikka Wrap


For Marination:-

500 grams, boneless breast, cut in cubes of 2 inches

1 ½ tablespoon, Tikka masala

Juice of 2 lemons

Salt and pepper to taste

1 tablespoon, ginger & garlic paste

1 teaspoon, chili flakes for extra spiciness (optional)

1/2 teaspoon, Kashmiri chili powder

2 tablespoons mustard oil

½ cup, thick yoghurt, whisked well

For Wraps:

6 tortillas

Lettuce as required

Yellow bell pepper, juliennes as needed

Red bell pepper, juliennes as needed

Onion slices, as needed

Tomatoes, cut in thin strips, as needed

1 tablespoon, mint coriander chutney

½ cup, mayonnaise + 2-3 tablespoon milk

Chat masala and some more lemon juice

 Best Chicken Tikka Wrap


In a bowl, add all the ingredients mentioned under “For Marination”

Mix all the ingredients well.

Add chicken pieces and mix well.

Cover and allow it to marinate under refrigeration for 2-3 hours.

I prefer marinating them overnight

Pre heat the oven at 325 degrees F

On baking tray, spread the chicken evenly along with the remaining marinade.

Grill it for 30-40 minutes or until the chicken is tender.

Alternatively, you can also grill the chicken on hot grilled pan on stove top.


Whisk together Mayonnaise, mint coriander chutney and milk, well

Lightly warm the tortillas on the hot griddle.

You can lightly brush with oil and warm it.

Now, place lettuce leaves on the tortilla.

Put chicken tikka pieces over the lettuce.

Sprinkle chat masala, lemon juice and drizzle spoonful of mint mayonnaise.

Put the julienned peppers, tomato strips and onions.

Roll the wrap tightly and wrap it with butter paper or secure it with tooth pick.

Serve Immediately.


Chicken Hakka Noodles

Chicken Hakka Noodles

“Wow!! What a lovely smell of Noodles mamma!!” Exclaimed, my children as we passed a road side food vendor who was busy preparing noodles for his customers while they looked on. He added vegetables, a dash of this and that, the fumes clouding his already perspiring face. The smell of the noodles was really tempting in-spite of the hygiene lacking in the very preparation of it. My children knew better than to ask me to buy them as I was a stickler to cleanliness and healthy eating. “Mamma you know what, your noodles would taste better than any of the five star restaurants or these road side food vendors “my son said, passing a subtle hint with a beatific smile on his face that said please make noodles for dinner. My daughter whispered “Mamma add chicken in the noodles, it tastes sooooo good you know”.

Children!! How beautifully they convey their desires so nicely, isn’t it? We must learn the art of diplomacy from them.  We walked back home, while my children chattered incessantly about the proposed treat at home prepared of course by me. Thank God I always keep my larder stocked well with every possible item knowing my children’s unconditional and diplomatic demands. Not only this chicken hakka noodles, they love Chicken Fried Rice, Chicken Spring roll and Chicken Noodles Samosa which I make regularly for them at home for their meal or snack box or the kids get togethers.

I then set about doing the necessary preliminary work, put the chicken to boil, boneless variety as they would be easier to shred than with the ones having bones in them and they boil faster too. The vegetables in the noodles give an added colour and make the plain looking noodles look bright and inviting with pieces of succulent chicken peeping out shyly in between the vegetables with yummy looking eggs that add to the flavour of this dish. Green chillies (from my bountiful garden), were plucked and I started the process of chopping the vegetables. All was happening simultaneously, the chicken getting boiled, the noodles dunked in water and merrily boiling away making blubbering noises as if they were calling out for attention, singing” look at me look at me, I am boiling, take me out, take me out before I shout” The julienning of vegetables is an art indeed and when done correctly adds to the uniformity of the dish and they get cooked well too. The necessary embellishments like the soy sauce, green chilli sauce and vinegar spice up the dish. On the whole, a wonderful treat to the palate. Don’t you think so?

Let’s run through the lovely recipe which is regular affair at our table, shall we?

Chicken Hakka Noodles

Chicken Hakka Noodles

Chicken Hakka Noodles

Time: 20-25 minutes

Difficulty: Easy.


1 Cup, boneless chicken, boiled and shredded.

200 Gms, Hakka Noodles Pack

¼ cup, carrot, chopped finely

½ Cup cabbage shredded

¼ Cup, beans cut in strips (1 Inch) (blanched)

¼ Cup, yellow pepper, julienned

¼ Cup, green pepper (capsicum), julienned.

¼ Cup, spring onion whites chopped.

1/3 Cup, Spring onion greens, cut in strips (1 inch length)

2 Eggs, lightly whisked

2 Green chillies, finely chopped

½ Tablespoon, garlic finely chopped

1 teaspoon green chilli sauce

1 Tablespoon, Soy Sauce (15 ml)

1 teaspoon of vinegar

Salt, pepper according to taste.

2 Tablespoons – Sesame oil

Best Chicken Hakka Noodles Recipe

Chicke Hakka Noodles


Boil the noodles according to the instructions given in the packet.

In a wok, heat oil, add garlic and chillies and fry for few seconds.

Add onions and sauté on high for 30 seconds.

Add beans, carrots, yellow pepper, capsicum and cabbage. Sauté on high for 30 seconds.

Now shove the vegetables to one side of the pan and add the lightly whisked eggs. Let the cook for a while and then scramble the eggs well.

Then add the shredded chicken and toss everything well.

Add Green chilli sauce, soy sauce, salt and pepper and toss once again.

Add vinegar and allow everything to cook for 30 seconds.

Now add the boiled noodles along with the onion whites and green and toss.

Chicken Hakka noodles is ready to be served.

Spicy Chilli Chicken And Veggies Stir Fry

  Spicy Chilli Chicken And Veggies Stir Fry

Hello Everyone,

Up on the blog today is Spicy Chilli Chicken and Veggies Stir Fry, is an Indo-Chinese dish which is a popular starter or even served as a main course with flavoured rice. And yes, the regular Chilli Chicken may be made with bones/ boneless but here I’ve made Spicy Chilli Chicken and Veggies Stir Fry with the boneless meat (chicken) and loads of veggies.

Chicken is the magic which goes with everything, be it Pulao / Pilaf, Naan, Tandoori Roti, Parathas or even just with the Salad. Well, if I start elaborating on this topic, I might never come to an end. I am currently thinking that there are kids who really run away from healthy veggies if served casually with chapatis and gulp down the very same veggies when served by tricking them. Here in Spicy Chilli Chicken Veggies Stir Fry, I’ve used Zucchini, Bokchoy, Baby Corn, Carrot, Broccoli, Bell Peppers, Beans, Chillies, Sesame seeds and Chicken of-course.

Bok Choy or Pok Choi is a type of Chinese cabbage, easily available, Zucchini and Broccoli are also verily available in all super markets. My kids just love chinese, but yes I look forward to it that they don’t get used to the junk outside. Because all the unhealthy items used can never be trusted. So the solutions to all the problems get resolved when you yourself could try it at home. To be honest, my family just loves the Street side delicacies which I make myself at home, and all you need is a bit of effort and a dusk of dedication.

Spicy Chilli Chicken Veggies Stir Fry can be served with fried rice or Thai rice or noodles or just as an appetizer. The luxury of having such delicacy at home, not just at home but cooked ourselves is a real bliss. I’m thankful to my Almighty for blessing me such an ability. I often wonder, how do people aren’t foodie, I mean that should be a crime, 😛 Just Kidding!

Let me quickly mention the Ingredients and the Method 🙂


Spicy Chicken Stir Fry

Spicy Chilli Chicken And Veggies Stir fry

Ingredients :

2 cups, chicken, boneless, cubed ½  inch

1 & ½ cup, veggies, cut in length of 1 inch

(I have used zucchini, beans, carrots, baby corns, bokchoy, bell peppers, broccoli)

(Also, I have blanched broccoli, beans, carrots & baby corns for 2 mins)

1& ½ teaspoon, green chillies, finely chopped

1 teaspoon, green chilli sauce

2 teaspoons, soy sauce

1 teaspoon, garlic, finely chopped

¼ cup, spring onion whites, chopped

1 teaspoon, ginger, finely chopped

½ teaspoon, red chilli flakes

¼ cup, spring onion greens

1 teaspoon, oyster sauce

salt & pepper to taste

3 tablespoons, sesame or peanut oil

2 teaspoons, sesame seeds

Chicken Veggies Stir Fry

Spicy Chilli Chicken And Veggies Stir fry

Method :

In a wok, heat 1 tablespoon oil. Add chicken and toss on high flame (wok should be very hot). Cook chicken until chicken seal its juices (3-4 minutes).

Take it into plate and keep it aside

Add remaining 2 tablespoon oil and heat until hot

Add onion whites, ginger, garlic, chillies and toss for 30 seconds on high

Add all the veggies and toss on high for a minute

Add soy sauce, oyster sauce and green chilli sauce, salt and pepper & mix. Toss all until everything is coated & chicken is cooked (a minute)

Add spring onion greens and chilli flakes along with sesame seeds and toss

It’s ready to be served with rice / noodles of your choice



Chicken Fried Rice

Chicken Fried Rice

Hello there all..!!

Up on the blog today is very popular and most wanted Asian street / fast food. Though it’s a main course dish but it has no origin and is famous worldwide. Fried Rice usually made at home with the leftover ingredients, say veggies and cooked rice. Similarly, I tried making Chicken Fried Rice on great demand by my kiddos. Although, I made with all the fresh ingredients and to be honest. It was as tasty as the unhygienic one available outside on street cart.Yes, I’m not kidding at all 😀

Any popular varieties of fried rice have their own specific list of ingredients. In Greater China, the most famous varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. I understand these are undoubtedly huge details, but they may-be helpful someday I suppose, 😀

Chicken Fried Rice can be served / eaten with the Chinese sauces available in the local supermarkets or stores. The aromatic vibe of the Chicken Fried Rice is just Wow… one would surely hop into the Wok and finish it all. Especially kids, because when it comes to a dish with Chicken, toddlers without any delay get excited and even asks to give the Fried rice in their lunch box the next day. Aaaah..! and they also eat the veggies in it so easily. The Ingredients as well as the method to prepare Chicken Fried Rice is undeniably easy and worth a try.

The rice to make Chicken Fried Rice should be tender and semi cooked so that it doesn’t become mushy after it’s fried along with the veggies and chicken and the add-ons. The ingredients other than Rice and Chicken includes beaten egg, mixed Veggies, green Chilli and Soy sauce, White Pepper, Garlic, Vinegar and Vegetable oil (I’ve used Sesame oil). These ingredients can all be easily found and are short listed. Also I’ve strictly not used ajinomoto in this recipe. If you prefer you may add a bit into i

This Chicken Fried Rice can be served along with any Chinese/Thai gravy or soups as it compliments every such dishes. Not to forget the spring onion is the flavour bursting ingredient in the Chicken Fried Rice. Both the shallots as well the leaves gives an immense taste to the dish. Also, one could use black pepper powder as well but the White pepper powder gives an extreme replica of the Chicken Fried Rice available outside. Also, those readymade Fried rice packet is not required when you try with the method i’ll be mentioning below. It is such an easy task to prepare fried rice. And for my Vegetarian friends all you need to manipulate here is the Chicken and the Egg. Whereas egg is totally optional for everyone, but according to my mythology adding an Egg gives out additional taste full of flavours.

Let us now quickly rush towards listing down the ingredients and method of the very renowned Chicken Fried Rice.

Chinese Chicken Fried Rice

Chicken Fried Rice


2 cup – cooked Rice

3/4 cup – boiled and shredded Chicken

1 Egg lightly beaten ( You may add more )

1/2 cup – mixed veggies, finely chopped (I have used bell peppers, carrot & beans)

1/3 cup – Spring onions, finely chopped

3 tablespoon – Onions (whites of spring onion)

1 tablespoon – Green chilli sauce

2 tablespoon – Soy sauce

1/2 tablespoon – Garlic, finely chopped

1 teaspoon – Vinegar

3 tablespoon – Sesame Oil

Salt & White pepper to taste

Chinese Chicken Fried Rice

Chicken Fried Rice


Heat oil in a Wok or a Pan. Add garlic and fry for a minute (do not burn them). Add spring onion whites and toss on high for a few seconds. Set the onion aside in a wok itself and add beaten egg ,cook until just scrambled well. Add chicken and toss well.

Add veggies and toss on high for a minute

Add chilli sauce, soy sauce, vinegar and toss well

Add salt and white pepper to taste

Add cooked rice and toss well until combined

Add spring onion greens and mix

Take it off the heat

Dish out, garnish with some more greens and serve hot


Fish In Mustard Gravy

Fish In Mustard Gravy 

I’m here today with a recipe which is amongst the healthiest food on this planet. Loaded with necessary nutrients i.e. Proteins and Vitamin – D. The world’s best source of Omega-3 Fatty Acids, which are incredibly important for your body and brain, is found highly in Fishes. Yes…. I know some of it stinks bad or is isn’t easy to eat or those bones are pricky and thorny and annoying… I know.. I know…. But wait.. Not all fishes are the same.. There are the ones with just the spine bone… It’s truly amazing and you won’t be missing out any important nutrients either… See I have solutions too. 😀

Today, I thought of sharing with you Fish in Mustard Gravy. I’ve made this quite often at home and wanted share with you all too. The fish I have used is Bhetki Fish. Also known as Australian Seabass. Popularly used in cuisines like Thai, Goan and Bengali. Whereas in Thai language the Australian/Asian Seabass is known as Pla Kapong, in Goa it is called Chonak and very popularly known as Bhetki (Barramundi) amongst the Bengali people.

My Husband loves it, he’s by God’s grace is a foodie and loves all my innovations and inventions.. Lol 😀

This Fish in Mustard Gravy requires quick procedural marination, extremely easy and convenient. The first process consists of marinating the Bhetki Fish with just the Turmeric powder and Salt and then shallow frying it lightly in Mustard Oil, to get the white meat tendering and flavorful. The next step is making a paste of the other additive ingredients, they are Onions, Mustard Seeds, Poppy Seeds, Green Chillies, Black Pepper Corn,  and grind these into a smooth paste. And now the last list of ingredients includes Turmeric Powder, Coriander Powder, Amchur Powder (dried raw mango), Bay Leaf, Green Chilli and Kasuri Methi. So, basically it altogether includes three steps of arranging the table with ingredients and then finally turning it into a mouth-watering Fish in Mustard Gravy. Not only this Fish In mustard gravy is our family favourite, but also Methi MachliGoan fish curry, Alleppey Fish Curry has also made it to top list in their favourites and they often make it to our table. 🙂

The flavour and the techniques varies depending on how well it can be carried away with the flow. The easier you feel it, is the easier it actually will be. Trust me I’ve followed this and it makes me stress-free and gives out a positive result persistently. The family will surely be loving it and as soon as the aroma of the spices will be sparkling around the corners, your neighbours might definitely want to sneak-peak in your kitchen. J

Well well… Now without wasting any other minute.. Let us quickly checkout the list of Ingredients and the Method. 🙂

Machli ka Salan

Fish In Mustard Gravy


To marinate and fry the fishes ( marinate it for 5 minutes and then fry):

500 grams, fish slices

1/2 teaspoon, turmeric powder

Salt to taste

Mustard oil for frying

To grind to a fine paste:

½ cup onion, roughly chopped

1 & 1/2 tablespoonful, mustard seeds (around 25 grams)

½ tablespoon, poppy seeds

2 green chilies

3-4 black peppercorns

2-3 garlic cloves (optional)

Others Spices required:

¾ teaspoon turmeric powder

1 teaspoon coriander powder

¾ tablespoon amchur powder (dried mango powder)

1 bay leaf

2-3 green chilies slit

1 teaspoon kasuri methi (dried fenugreek leaves), (optional)

Salt to taste

3-4 tablespoons mustard oil (kacchi ghani)

Sarson Wali Machli

Fish In Mustard Gravy


In a pan, heat mustard oil to smoky point. Once the oil is hot, shallow fry the marinated fish slices lightly for minute on each side. Take it off the heat and keep it aside

In kadhai or handi or same pan, heat 4 tablespoons of mustard oil until smoky. Reduce the heat to low and add bay leaf, fry it for few seconds.

Add ground masala paste and sauté well on high for 3-4 minutes, until raw smell of onion goes off.

Add turmeric powder, coriander powder, salt, amchur powder and mix. Cook for another couple of minutes.

Add water depending upon the consistency of the gravy you require. Bring it a boil.

Add fish slices, green chilies slit and gently mix. Cover and cook for 5-6 minutes. Lastly, add kasuri methi and mix, cook for another half a minute.

Delicious Fish in mustard gravy is ready to be served.

Dish out and garnish wih fresh coriander leaves, and serve hot with hot steamed rice

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