Garlic Roasted Chicken Wings

Ingredients (for 2 kg of chicken wings)

  • 2 kg chicken wings
  • 1 cup yogurt
  • 20 cloves of garlic, chopped
  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 1 lemon juice
  • 1 tablespoon mustard oil
  • 1 tablespoon of paprika
  • 1 tablespoon of onion powder
  • 2 tablespoons chopped fresh parsley (optional for garnish)


  1. Clean the chicken wings and pat them dry.
  2. In a large bowl, combine yogurt, Lemon Juice, chopped garlic, olive oil, mustard oil, soy sauce, honey, apple cider vinegar, salt, and pepper. Mix well to combine all ingredients.
  3. Add the chicken wings to the bowl and toss until they’re fully coated with the garlic mixture.
  4. Cover the bowl with plastic wrap and marinate the chicken wings in the refrigerator for at least 2 hours. For best results, marinate overnight.
  5. Preheat your oven to 200°C (around 400°F).
  6. Arrange the chicken wings on a baking sheet lined with parchment paper. Make sure they’re in a single layer and not too crowded.
  7. Pour any leftover marinade over the chicken wings.
  8. Roast the chicken wings in the preheated oven for 40-45 minutes or until they’re golden brown and crispy. Flip them halfway through to ensure they’re evenly cooked.
  9. Once done, remove the chicken wings from the oven and let them cool for a few minutes.
  10. Garnish with chopped fresh parsley if desired and serve.

The Result

Garlic Bread (Tej’s Baking At Home) – COVID TIMES

well, I was annoyed by buying the bread from the market every alternate day and did not like the taste. Moreover, they say wheat, and god knows what’s inside. So here is an awesome easy recipe, at least we could do this whenever is needed and know what’s inside.

INGREDIENTS (Cooking time 25 mins., Fermentation about 2 hours or overnight)

  1. 12 Gm active yeast in 1/2 cup lukewarm water
  2. 1 Tbsp (5 gm) sugar
  3. 500 gm general-purpose wheat flour
  4. Salt – 1 tsp
  5. garlic powder – 2 tsp
  6. oregano seasoning – 2 tsp
  7. onion powder – 2 tsp
  8. Milk (Lukewarm) 1/2 cup
  9. oil/melted butter (3 Tbsp)

Mix Water + Yeast + Sugar and keep it aside for 15 minutes

Mix the rest of the ingredients and knead to a soft sticky dough (add water if necessary).  Mix yeast water and keep for fermentation for 2 to overnight.

Take out the dough and knead it for 5 more minutes to push out all the air. Roll it into a thick (1/2 an inch) round shape.  Grease the baking dish and swivel dry flour all around the container. Remove access flour and place the flattened dough for baking

Bake it in a convention mode / preheated over at 200 Celsius for 25 to 35 minutes.

Results: Below is the awesome result of freshly home-baked bread and staying for days together.  Now you know what’s inside 

Never like before – Chicken Keema YUMMY!!


Minced Chicken – 500 grams
Onion – 2 (finely chopped)
Tomatoes – 2 (finely chopped)
Ginger-Garlic Paste – 2 teaspoons
Green Chilies – 2 (finely chopped)
Red Chili Powder – 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Coriander Powder – 1 teaspoon
Garam Masala Powder – 1 teaspoon
Cumin Seeds – 1/2 teaspoon
Oil – 2 tablespoons
Hung Curd – 1 cup
Salt – to taste
Fresh Coriander Leaves – a handful (chopped)
Water – 1/2 cup

Heat oil in a pan over medium heat, and add the cumin seeds. Wait for them to splutter.

Add the chopped onions to the pan and sauté until they turn golden brown.

Add the ginger-garlic paste to the pan and sauté for another minute until the raw smell is gone.

Add the chopped tomatoes and green chilies to the pan, mix well, and cook until the tomatoes are soft.

Now, add turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute.

Add the minced chicken to the pan and mix well. Cook until the chicken changes color.

Add the salt and water to the pan, curd, cover it, and let it cook for about 15-20 minutes, stirring occasionally.

Once the chicken is fully cooked, add the garam masala powder and mix well.

Garnish with chopped fresh coriander leaves and serve hot with naan, rice, or your choice of bread.

Enjoy your Chicken Keema!

Hai Hai! Karela and Pyaaz

This works amazingly all the time I have done it. Mix all the spices in the quantity mentioned below.

Peel, and Slit the karelas lengthwise as shown below. Apply light salt and keep them overnight to release bitter juices.


1. Wash the karela lightly in the morning

2. Stuff it with light masala prepared by mixing the spices mentioned above. you can proportionate the quantity of spices based on quantity you are preparing.

3. Deep fry it to dark brown.

4.  Peel off medium onions and cut them to a ‘+’ perpendicular half slit.

Stuff the slits with masala

5. Shallow fry onions  on a slow to medium heat in  3 to 4 tbsp of oil for about 5 to 6 minutes each side. Flip only once

6. Add Deep fried karela and cook together for another 5 minutes.

and the final result



curd or yogurt beaten1  Cup asafoetida (Heeng)2 pinches
red chilli powder1 tsp. curry leaves1 stalk
saltTo Taste coriander leaves choppedfor garnish
Dhania powder1/2 tsp water1 Cup
Turmeric powder1/4 tsp. ginger, garlic grated1/2 tsp each
garam Masala1/4 tsp. green chillies slit3
cumin1tsp wheat flour1/4 tsp
mustard seeds1tsp cooking Oil1tbsp
Medium potatoes boiled & peeled3   


  1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
  2. Mix all the dry masala in 1/4 cup water.
  3. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
  4. Add the masala mixture and fry for 2 minutes.
  5. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
  6. Add the remaining water and all the potato and flour. Stir well. Boil and simmer for 10 minutes or till gravy thickens
  7. Garnish with chopped coriander.

Serve hot with lacha paranthas OR rice.


Shahi Paneer – Classic Punjabi style


Paneer500 GmsShahi Jeera (roasted on Tawa)1 tsp
Hung Curd500 GmsSaltTo Taste
Onion2Red Chilli Powder1 Tbsp or as required
Tomatoes5Oil3 Tbsp
Ginger Garlic Paste2 TbspKasuri Methi2 Tbsp
Fresh Cream200 Gms/MLShahi Paneer masala OR
Chicken Masala OR
Kitchen King
1 Tbsp

Step 1
Cut Paneer into desired size pieces and mix with curd, half quantity of ginger garlic paste, chosen dry masala, salt to taste and red chilli powder. Keep aside (in refrigerator if its summer) for 45 minutes.

Step 2
Add Oil in a heated pan and add turmeric, once aromatic add onion paste,  remaining ginger garlic paste and fry till onions are just light brown.  Add salt for this mixture only.

Step 3
Add tomato Paste and fry for 5 more minutes on high heat.

Step 4
Add marinated paneer mixture  and cook on low heat for 10 minutes with stirring untill paneer is softened and all juices are mixed.

Step 5
Add Fresh cream and give it a quick mix.  Mix kasuri methi and garnish with roasted Shahi Jeera.


Magical North and South Blend

Chicken In Poha Masala– of course Yummylicious
The easiest recipe, I would say


Marinate the ingredients below for 15 minutesFry Below separately
Chicken Legs (drumsticks)4Onion1 Medium
Curd2 tbspCurry leaves10 to 15
Chicken Masala (any)1 tbspTomatoes2 medium
saltto tasteoil1tbsp
Chat Masala1tbspBlack Mustard seeds1 tbsp
Dry mango Powder1tspGreen chilli (Slit)4
oil1tbspcoriander leavesGarnishing
Chili powder1 tbsp
oil (For Frying)2 tbsp

For Masala
1. Put 2tbsp Oil
2. Add Mustard seeds
3. Once they pop up, add curry leaves
4. Add slit green chili
5. Add onion
6. After 5 minutes add chopped tomatoes

For Chicken
Mix all the ingredients listed for chicken.
Keep aside for 30 minutes.
Fry chicken legs in 2 tbsp of oil in a separate pan.

cook for 3 minutes on each side on low heat and covered with a lid.

When both are done, It’s time to mix them.

Toss them in a pan nicely to mix evenly and cook together for 5 minutes for all the juice and flavor to be mixed.

Garnish with fresh coriander leaves.

and serve it hot on a plate with Roti or even Rice. yummylicious!

Thanks for Watching.

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Makai Di roti Te…

well..rhythm goes well with Sarson ka saag. A rarely known and tried combination is with shalgam (turnip) masala (semi-dry).
Its sweet and salty, tangy tomatoes make the taste happen!

Had an amazing dinner!
A must try…

Shalgam, also known as turnip, is a root vegetable popular in various cuisines. Here’s a simple recipe for Indian-style Shalgam Sabzi:


  1. Shalgam (Turnip) – 500 gm, peeled and cubed
  2. Onion – 1 medium, finely chopped
  3. Green chili – 2, chopped
  4. Ginger – 1 inch, grated
  5. Cumin seeds – 1 tsp
  6. Turmeric powder – 1/2 tsp
  7. Coriander powder – 1 tsp
  8. Red chili powder – 1/2 tsp
  9. Garam masala – 1/2 tsp
  10. Salt – as per taste
  11. Fresh coriander leaves – for garnish
  12. Oil – 2 tbsp


  1. Heat oil in a pan, add cumin seeds, and let them splutter.
  2. Add chopped onions, green chilies, and grated ginger to the pan. Saute until onions turn golden brown.
  3. Add the turmeric powder, coriander powder, and red chili powder. Stir well and cook for a minute.
  4. Add the cubed turnips, and mix well so that they are coated with the spices.
  5. Season with salt and cover the pan. Cook on a low flame for about 15-20 minutes, or until the turnips become tender. Stir occasionally to prevent burning.
  6. Once the turnips are cooked, add garam masala and mix well.
  7. Garnish with fresh coriander leaves and serve hot.

This simple, comforting Shalgam Sabzi goes amazing with makai ki roti and ghee Jaggery . It’s a great way to incorporate this nutritious vegetable into your diet.

Compulsive chili chicken and mesmerizing mutton biryani

Surprisingly, a spontaneous, long-awaited treat with friends turned into a flavorful feast. I whipped up spicy chili chicken drenched in hot garlic sauce, a fiery dance on the palate. My friend Santosh, the hidden chef among us, prepared an irresistibly aromatic mutton biryani. The richly spiced rice, tender mutton pieces, and the beautiful blend of flavors were sheer bliss. Complementing the biryani, his baingan masala was a revelation. Its smoky, earthy notes were a perfect counterbalance. Together, the meal represented our camaraderie, each dish a symbol of our shared culinary journey, stirring cherished memories and creating delightful new ones.


thank you friends!  🙂