Thai Chicken Satay

During my trips to Thailand, my favorite pastime was to try out all the delicious street food. Among them, my favorite ( and also for my kids !!!) was Chicken Satay ~ which is charcoal grilled succulent meat served with a peanut sauce. Since my kids love this dish very much, I picked up the recipe from the cook book I received on my birthday from my dearest sister-in-law ( just goes to prove, the foodies that exists in our family!) . This is a really simple recipe and it tasted just like the ones I remember having in the streets of Bangkok. Enjoy 🙂  ~ Kamakshi

Prep Time : 4-5 hrs ( for marination)               Cook Time : 25 mins
Serves : 4


  • 500 gms, Chicken Breast cut into bite size cubes
  • 4 tsp Oil for pan frying
  • 8-10 Satay Wooden Skewers

For the marination :

  • 1 Medium Onion
  • 1 tsp Red Chilli Powder
  • 2 tsp Brown Sugar
  • 2 fresh Red/Chillies
  • 4 tbsp Coconut Milk or Yogurt
  • 1″ Ginger
  • 1 tsp Soya Sauce
  • 1 tbsp Lemon juice
  • 6-7 cloves garlic
  • 1 1/2 tsp Cumin (Zeera) Powder
  • 1 1/2 tsp Coriander (Dhania) Powder
  • 1/2 tsp Turmeric (Haldi)
  • 1 tsp Sesame Oil
  • 1 tsp Salt


  1. Mix all the ingredients required for the marination into a blender and make it into a paste.
  2. Pour the marination paste over the chicken cubes and mix well into the meat. Cover the bowl and refrigerate for 4-5 hours ( preferable overnight).
  3. Soak the wooden skewers for atleast 30 mins so that they do not burn during cooking. After marination, thread the chicken pieces into the wooden skewers. Do not leave any space between the chicken pieces.
  4. Ideally, the chicken satay is grilled over charcoal but at home, you can pan fry them over a non-stick pan.
  5. Heat the non-stick pan, grease it with 1 tsp of Oil and place the skewered chicken, few at a time. Cook on medium heat until both sides are lightly browned about 2-3 minutes on each side. The chicken is very soft therefore it does not take a long time to cook.
  6. Cook them in batches. Between each batch wipe the pan clean as the sugar in the marinade caramelizes in the pan and add a tsp of oil.
  7. Serve hot as is or with Peanut sauce.
Posted in All Recipes, Chicken | Tagged | 1 Comment

Chicken in Kashmiri Masala

Chicken cooked with Kashmiri Masala ….. Being a foodie , Friends n family members have started gifting me with cooking ingredients …. My dear granny bought me some lovely kashmiri Masala all the way from Kashmir and one of my dear friend, Jyoti Shrestha, gifted me a whole uncooked chicken 😉 …… Combined both to make this delicious curry. Many of you may not have access to Kashmiri Masala, therefore, I have also provided an alternative masala paste which is nearly as close as I could get to the Kashmiri Masala my  granny gifted to me. Happy Cooking … Enjoy 🙂 ~ Kamakshi

Prep Time : 20 mins                                                                  Cook Time : 30 mins
Serves : 4


  • 1 Kg Chicken, cleaned and cut into medium size pieces
  • 1/2 tsp Turmeric ( Haldi) powder
  • 1 tsp Coriander (Dhania) powder
  • 1 tsp Cumin (Zeera ) Powder
  • 1/2 tsp Garam Masala Powder
  • 3-4 Medium size tomatoes, grated or finely chopped
  • 3 Medium size Onions, finely chopped
  • 1 tbsp Kashmiri Masala ( if you don’t have it, then try with the alternative paste given below)
  • 4 tbsp Oil
  • 1 cup hot water
  • 1 spring Coriander / Cilantro leaves, chopped
  • Salt to taste
To marinate the chicken :
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric (Haldi) powder
  • 1 tsp Coriander (Dhania) Powder
  • 1 tbsp Ginger garlic paste
Alternate to the Kashmiri Masala Paste :
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 5 Kashmiri Red Chillies ( they are not so spicy but they have a wonderful red color)
  • 6-8 cloves Garlic
  • 1″ piece Ginger
Given below is the picture of the Kashmiri Masala my grand ma bought for me from Kashmir. It is a red colored paste which also has some oil . I know it is not easy of many of you to get this ready made paste, therefore, try making an alternative which is also quite good.
To make the paste at home, mix all the ingredients given above under the alternative masala and grind it into a fine paste.

Marinate the chicken with chilli powder, turmeric, coriander powder and ginger garlic paste and keep it aside for 20-30 mins.

Heat oil in a pan and keep it over a medium flame. Add the chopped onions and and fry till they are golden brown. Keep stirring it so that it does not get burnt. Always keep the flame on low. Add the Kashmiri Masala paste or the home made paste and cook for 2-3 mins.

Add the marinated chicken pieces into the pan and mix well so that each pieces is nicely coated. Then add the turmeric powder, coriander and cumin powder, garam masala and salt and mix well again.

Add the grated tomatoes and keep cooking it over a low flame so that the spices are nicely cooked. Cook it for 15 mins till all the oil starts separating and the gravy is dry.

Add half the coriander leaves and mix well. Add 1 cup of hot water to the chicken, cover the pot and cook for another 15 mins till the chicken meat become tender.

Garnish with chopped cilantro./coriander leaves and serve hot with rice or rotis 🙂 !!

Posted in All Recipes, Chicken, Grand Ma's Recipes | Tagged , | 2 Comments

My Grandma’s Fish Pickle

Spicy and Tangy Fish Pickle ~ Another tasty recipe from my Grand Ma’s Kitchen. To be honest, I am a meat pickle fan and was not very optimistic when my Grand Ma told me that  she was going to teach me how to make Fish Pickle, but in the end I had to eat my words, when I tasted the pickle. It was amazingly good and now I am hooked forever.  It takes a bit of time to make this pickle but the end results are amazing 🙂 ….. This is a good alternative for people who prefer to skip red meat out of their diets. Enjoy … Happy Cooking 🙂 ~ Kamakshi

Prep Time : 20 mins                                                                          Cook Time : 30 mins
Serves : 6-8


  • 2 Kg Fish of your choice, cleaned and cut into medium size pieces
  • 5 Tbsp Red Chilli  Powder
  • 6 Tbsp Coriander Seeds (Dhania)
  • 4 Tbsp Black Mustard Seeds ( Rai)
  • 1 1/2 Tbsp Turmeric Powder ( Haldi)
  • 3 Tbsp Dry Mango Powder ( Amchur)
  • 500 ml Mustard Oil for frying and for the pickle
  • 1/2 cup White Vinegar
  • Salt as per taste
The first step is to get all your dry spices ready for the pickle. Dry roast the coriander seeds in a pan over a low flame till it becomes light brown and grind it coarsely in a grinder. Then grind the mustard seeds into a fine powder and keep it aside.

Marinate the fish pieces with turmeric, salt and 1 Tbsp Red Chilli powder and keep it aside for 15-20 mins.  Heat the oil in a heavy bottom frying pan  and carefully add the fish pieces in the oil and deep fry the pieces for 3-5 mins till they are crisp and golden brown. Do not attempt to fry all the fish pieces in one go. It is always best to fry the fish pieces in batches to get the best results.

After the fish pieces are fried, transfer them to a big dish. Generously sprinkle the roasted coriander powder, mustard powder, salt, chilli powder, dry mango powder and ensure that all the pieces are nicely coated with the dry powdered spices.

Next, pour the oil that was used for frying, over the fished pieces. Add the vinegar and gently mix the pieces to ensure that the oil coats all the fish pieces. Fish meat is tender therefore, mix the pieces carefully so that they do not break. The Fish pieces should be allowed to soak in the oil and spices for about an hour.

Adjust the spices ( hot and tangy) and season accordingly to your taste. Once the pickle is cooled transfer to a sealed jar and store it in the fridge. It can be stored for 2 weeks.

Last but not the least …… a glimpse of my sweet grand mother , who was busy in the kitchen teaching me how to make this pickle ….. while I go click, click with my camera 🙂 … Happy Cooking 🙂 !

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Nepali Style Oyster Mushroom

This recipe is for a simple and quick dish, when you don’t feel like spending hours in the kitchen. Even though it can be made in minutes, the taste is not compromised and it goes perfectly with any meal. Enjoy … Happy Cooking 🙂 ~ Kamakshi

Prep Time : 10 mins                                                                      Cook Time : 5-10 mins
Serves : 4


  • 1/2 Kg, Oyster Mushroom
  • 2 -3 Medium Size Tomatoes, sliced
  • 1 Large Onion, sliced
  • 4 Pods Garlic, Chopped
  • 2-3 Green Chillies, Sliced
  • 1 tsp Cumin seeds ( Zeera)
  • 1 tsp Chilli Powder
  • 1/2 tsp Turmeric Powder (Haldi)
  • 1 tsp Coriander Powder ( Dhaia)
  • 1 tsp Cumin Powder (Zeera)
  • 1/4 tsp Timmur powder/ Schewan Pepper ( Optional)
  • Salt as per taste
  • 2 Tbsp Vegetable Oil
Clean the mushroom and shred them into pieces.

Heat oil in a pan. Add the cumin seeds and the sliced onions, garlic and green chillies. Fry for about a minute, till the onions are golden brown.

Add the shredded mushroom and mix well. Mushrooms should be cooked on high heat so that it does not lose a lot of water. Stir fry on high heat for about 2-3 mins.

Add the sliced tomatoes, salt, chilli powder, turmeric, coriander powder, cumin powder and fry for another minute, so that the spices mix well and the tomatoes become slightly tender. Mushrooms should never be over cooked.

Switch off the heat. Mix in the Timmur/Schewan Pepper and serve hot.

Posted in All Recipes, Nepali Food Recipes, Vegetables | Tagged , , | 2 Comments

Pepper Chicken

Growing up in India, one of the facts that really amazed me , was the variety that one could find in the cuisine from the East to the West and North to the South. Since I love  spicy food, I was really looking forward to trying out this recipe for Pepper Chicken which is inspired by the Chettinad Pepper Chicken, which is a very popular dish, which originates from the Chettinad region of Tamil Nadu in South India.

Chettinad cuisine is famous for its use of a variety of spices ,used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground spices, and topped with a boiled egg that is usually considered essential part of a meal. I hope you enjoy this recipe as much as my family did. Happy Cooking 🙂 ~ Kamakshi

Prep Time : 20 mins                                                                Cook Time : 30 mins
Serves : 4-6


  • 1 Kg  Chicken , cut into pieces
  • 3 Medium Onions, finely chopped
  • 4 Medium Tomatoes, finely chopped
  • 2 Tbsp Ginger Garlic Paste
  • 1 Tbsp  Chilli Powder
  • 1 1/2 Tsp Turmeric Powder (Haldi)
  • 1 Tbsp Coriander Powder  (Dhania Powder)
  • 2 Tbsp Whole Pepper – Roughly grounded
  • 2 Tbsp Lemon Juice
  • 2-3 Cinnamon sticks
  • 4-5 Green Cardamom
  • 5 Cloves
  • 1 Bay Leaf
  • 1 Tsp  Sauf (Fennel Seeds)
  • 8-10 Curry Leaves
  • 1  Spring Coriander Leaves / Cilandro / Dhania Patta
  • 4 Tbsp Vegetable Oil


Clean and wash the chicken and cut into medium size pieces. Marinate the chicken pieces with 1 Tbsp ginger garlic paste, 1 Tbsp Red Chilli Powder, 1 Tsp Turmeric Powder and 1 Tsp Salt. Mix well and keep it aside for 20-30 mins

While the chicken marinates, set aside all the required spices and finely chop up the onions, tomatoes and coriander.

Take 2 Tbsp Whole Black Pepper and coarsely grind it . The pepper is always added at the end of the cooking process, so that the dish can retain the wonderful spicy flavor.

Heat oil in a pan and add in all the whole spices i.e. Cloves, Cinnamon sticks, Cardamoms, Bay Leaf , Fennel seeds and Curry Leaves. Stir fry for about 15 to 20 seconds and then add the chopped onions and fry till the onions turn translucent.

Then add the ginger garlic paste and 1/2 Tsp  Turmeric and fry for a minute. Keep stirring constantly so that the masalas do not get burnt. Keep the heat on medium. Then add the chopped tomatoes and coriander powder and stir fry. Add 1/4 cup water , lower the flame and cook for 2-3 mins till the oil separates from the masala. 

Add the marinated chicken pieces to pan and mix well. Add salt and cook the chicken for couple of minutes. Add 1/4 cup water, lower the flame, cover and cook for 8-10 mins. In between, stir the chicken so that it does not stick to the pan. If the chicken is not cooked, add little bit of water and cover and cook again till the chicken is tender. This dish is a dry chicken dish, therefore, ensure that you only add sufficient water to cook the chicken.

After the chicken is cooked, add the crushed pepper powder and mix well. Switch of the heat. Add the lemon juice and mix again. Garnish with chopped green coriander and serve hot with Chappati or Rice.

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Bogotey Sandeko ~ Nepali Style Spicy Pamelo Salad

With the onset of Winters in Kathmandu Valley, it is time for hot food and soups but we are blessed to have wonderful warm and sunny winter afternoons, where one can sit back and enjoy a meal with the family. During this season, we get the Pamelo fruit also know as “Bhogotey” in Nepali , in abundance and this spicy pamelo fruit salad is one of our favorites enjoyed by young and old , basking in the winter sun. Enjoy and have fun with your family ~ Kamakshi

This recipe is very easy to make and additionally, there are multiple benefits of eating Pamelo like helps to prevent cold and flu, anemia,osteoporosis and helps in healthy teeth and gums, regulates blood pressure and aids in weight loss 🙂

Prep Time : 25 mins                                                                    Cook Time : 5 mins Serves : 4 – 6


  • 2 Pamelo fruit ( Bhogotey / Chakotra)
  • 4-6 Medium size Oranges
  • 4 Tbsp White Sesame Seeds, lightly roasted and powdered
  • 1 Tbsp Red Chilli Powder
  • 2 Tbsp Powdered Sugar
  • 1 cup Curd/ Yogurt
  • 1 tsp Fenugreek ( Methi) seeds
  • 1/2 tsp Turmeric ( Haldi) powder
  • 2 Tbsp Mustard Oil / Vegtable Oil
  • Salt to taste


  • Peel the Pamelo and the Oranges, de-seed and cut into small pieces.
  •  To the cut pieces, add sugar, salt, red chilli powder, sesame powder and curd and mix well.
  • Heat oil in a pan, add the fenugreek seeds and fry for about 10-15 seconds till they become black, switch off the heat and add the turmeric to the hot oil. Pour the oil over the mixed fruits and mix well. Adjust sugar and salt according to your taste.
  • Serve immediately ( this salad is best eaten as soon as it is ready. If you wish to eat it later, get all the ingredients ready and mix them couple of minutes before you are ready to serve.

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Phini ~ Nepali Sweet Snack

Tihar ~ The Nepali Festival of Lights 

This Nepali sweet snack is made during the Nepali festival of Tihar ( same as Diwali in India). Tihar is a five days celebration marathon and on these days we worship the Crow ( Kaag Puja), Dog ( Kukuar Puja) , Cow ( Gai Puja) , Laxmi ( Goddess of Wealth) and then followed by  Govardhan Puja/ Mah Puja and Bhai Tika .

Tihar is all about home made sweets and snacks like Sel Roti, Phini, Anarasa, Malpua and  meat dishes of all kinds.  Phini is an all time favorite in my house and although it takes a bit of time to make, the happy smiles are all worth it . Happy Cooking … Enjoy  ~ Kamakshi

Prep Time : 30 – 45 mins                                Cook Time : 30 mins
Yields : 25 Phini 


For the Satho ( to create the layers in the Phini)

  • 200 gms Ghee (Clarified Butter)
  • 1 1/2 cup Fine Rice Flour
For the Phini dough
  • 1 Kg Maida  (All purpose Flour)
  • 50 gms Ghee (Clarified Butter)
  • 2 cups Water
Others :
  • 1 cup Sugar
  • 1 – 2 Liters Oil for deep frying


  • For the Satho, add the rice flour and ghee in a dish and mix well till you have a nice smooth texture .
  • For the dough,  add the ghee into the maida and rub it into the flour with your fingers. Now slowly add water into the flour and combine it together. Take the dough out on a well floured surface and knead it well with your hands . The dough should not stick to your hands. Take a slight damp cloth ( there should not be any extra water in the cloth) , cover the dough and keep it aside for 15 mins.
  • Meanwhile, add the sugar into your grinder and make a semi fine sugar powder. This has to be sprinkled on the phinis once they are cooked.
  • Divide the dough into 2 or 4 equal parts ( if you are not confident about rolling the dough, then make 4 parts.). Using a rolling pin, flatten it out in a long rectangular shape. It should be  about 1/2 inch thick. Using a butter knife or spoon, evenly spread generous amount of “Satho”  ( rice flour and ghee mix) all over the flattened dough. The Satho helps to creates multiple layers in the phini once it is cooked.
  • Gently roll the dough into a tight roll ensuring the dough and the satho stick as you roll the dough ( like a swiss roll cake). Cut the roll into 2 inch size pieces.
  • Flatten and roll out each dough piece with a rolling pin. Using a sharp knife , make 3 equally spaced slits on the rolled dough.
  • Heat sufficient oil in a pan and deep fry each phini individually. The phini should be fried for  2-3 mins and should be crisp and not limp. The heat should be on medium and not low.
  • Strain the fried phini onto a paper towel and while it is still hot, sprinkle a little  powdered sugar on both sides of the phini. The sugar melts and clings to the hot phini. If sugar is sprinkled after the phini becomes cold, it sugar does not stick to the phini.
  • While frying, the rice flour from the Satho comes out and mixes in the oil. If too much rice flour mixes in the oil, it is difficult to fry. In such a case, drain the oil once and remove the flour and then continue frying till the entire lot is completed.
  • Phini is served cold and can be preserved for many days.

Note : Making phinis takes some practice and you have to coordinate your timing, in terms of rolling out the dough, deep frying them and then sprinkling the sugar over the hot phinis. Therefore, if you are not confident, you should ask a friend or someone to help you with the task. One person can roll the dough and another can fry and sprinkle the sugar. A fun activity 🙂 

Posted in Nepali Food Recipes, Snacks & Appetizers | Tagged , | 2 Comments

Nepali Style Chilli Sukuti (Dried Meat)

Recipe and photo contributed by our club member : Kashyap Shakya

Prep Time : 20 mins                                                                    Cook Time : 10 mins Serves : 2-3


  • 200 gms of dry buff meat (home made or readymade)
  • 1 onion, chopped
  • 1 tomato, chopped
  • 3-4 Green chilly (adjust to your taste)
  • 1 tsp Chilly powder
  • 1/2 tsp Cumin powder
  • 2 tsp Vinegar
  • 2 tsp Sunflower / Mustard oil
  • Fresh coriander/ cilantro
  • Salt as per taste


  1. Heat  sunflower / mustard oil in a pan
  2. Shred the dry buff meat to small pieces .Fry the shredded meat in the pan for about 5-7 mins and set it aside
  3. Chop the onion and tomato to small cubes .Mince the green chilly
  4. Mix the chopped onion, tomatoes & green chilly paste in a bowl with 1-2 tea-spoons of vinegar
  5. Add salt (as per taste), cumin powder,red chilly powder, chopped coriander and mix it well . Add the fried buff meat 5 mins before serving (to maintain the crispiness of the meat)

The dish is ready to be served with drinks and perfect to accompany you and your friends.

Posted in All Recipes, Nepali Food Recipes, Snacks & Appetizers | Tagged , , | Leave a comment

Nepali Style Chicken Gizzard

Spicy Chicken Gizzard is a very popular appetizer and taste really good even as a side dish to your meal. It is spicy, hot and just perfect for any meal. Enjoy ~ Kamakshi

Prep Time : 20 mins                                Cook Time : 25 mins
Serves : 6


  • 1 kg Chicken Gizzard, cleaned and cut into bite size pieces
  • 1 Big Onion, finely diced
  • 1 tsp Ginger/Garlic Paste
  • 4 Tomatoes, finely diced
  • 4-5 Green Chillies, finely chopped
  • 1/2 tsp Cumin (zeera)
  • 1/2 tsp Fenugreek (Methi)
  • 1 tsp Turmeric (Haldi) Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tbsp Soya Sauce ( Optional –  I used it to get the rich dark brown color)
  • 3 tbsp Vegetable Oil
  • Salt to taste


  1. Clean the chicken gizzards and cut them into bite size pieces
  2. In a pressure cooker, heat the oil and add the cumin and the fenugreek seeds. Then add the chopped onions, ginger garlic paste, green chillies and fry till the onions become soft.
  3. Then add the chicken gizzard and all the other spices and fry for 5 mins. Add chopped tomatoes and soya sauce and mix well. Fry  for another 2-3 mins. Add 1 and half cup water and pressure cook for about 15 mins.
  4. Release the steam from the cooker and open it. If there is extra liquid, cook it over high heat for 2-5 mins till the gravy thickens and the oil separate from the gravy.
  5. Garnish with chopped coriander and serve.
Posted in All Recipes, Chicken, Nepali Food Recipes, Snacks & Appetizers | Tagged , , | 1 Comment

Pork Curry with Iskus

Pork Curry with Iskus or Chayote Squash ( Check out more information on )

One of my all time favorite comfort food …. Thanks to my dearest friend Sunita,  who gave me wonderful white Iskus from her kitchen garden which inspired me to make this dish … Used my Grandma’s recipe for Pork curry ( with zero oil , just cooked in the Pork fat … although I am sure the calories are not less !!!) and added huge chunks of Iskus… my Mom’s style…. With cooking delegated only to weekends ( back to a full time job !!!) , this is worth the wait 🙂 …. Enjoy and Happy Cooking 🙂 ~ Kamakshi

Prep Time : 10 mins                                Cook Time : 15 mins
Serves : 6


  • 1 Kg Pork , cut into medium size cubes
  • 4 Medium size , Chayote Squash ( Iskus) cut into big chunky pieces ( I just make 4 chunks out of 1 Iskus)
  • 2 Large Onions, finely diced or made into a paste
  • 7 Cloves of Garlic, finely diced
  • 2 tsp Ginger Paste
  • 3 Medium Tomatoes , finely diced
  • 1 tsp Turmeric (Haldi)
  • 1 tsp Chilli Powder
  • Salt to taste


  1. In a pressure cooker, first add the pork meat. On top of the meat , layer with the chopped onions, garlic, ginger and tomatoes.
  2. Sprinkle chill powder, turmeric and salt on top and add 1 cup of water.
  3. Cover the pressure cooker and cook for 10  mins till the meat becomes tender.
  4. Switch of the gas, release the steam from the cooker and open the pressure cooker. The gravy will be watery when you check the meat. Add the chunks of Iskus to the meat, mix well. Put the pressure cooker cover again and pressure cook for another 10 mins. No additional water is required.
  5. Switch of the gas and let the pork and Iskus steam inside the pressure cooker. After 5-10 mins , open the cooker , gentle mix so that the iskus pieces do not become mushy.
  6. Serve hot with plain rice.
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