Monday, July 27, 2015

Moroccan Red Bean and Chickpea Salad

Hello losers, weight losers and weight watchers, I'm here to save your lives. I bring you something which will not only satisfy your hunger but will also satisfy your flavor needs(what's yo flava tell me what's yo flava).

Moroccan Red Bean and Chickpea Salad. The recipe I used here is authentic but my improvisation cannot rest. So, I added some vegetables and spices to it to make it up to my standards which are not so high but maybe a little higher than your life.


1/2 teaspoon garlic paste

1 teaspoon salt

1/2 cup olive oil

1/4 cup lemon juice

2 tablespoons ground cumin

1/4 teaspoon ground cinnamon

2 15-ounce cans red kidney beans

1 15-ounce can chickpeas, rinsed

1 cup finely diced tomato

1 cup finely diced onion

1 1/2 cups chopped fresh coriander leaves

1/2 cup chopped fresh mint leaves

1 15-ounce can of sweet corn


1/2 teaspoon chaat masala

1/2 teaspoon black pepper

1/2 teaspoon red chili pepper

First of all we will mix together the chickpeas, red beans, corn, coriander, mint, tomatoes and onions in a bowl of course.

Now mix salt, cinnamon, cumin, in the lemon juice and then add the oil to it.

Now pour the oil and lemon juice mixture in the mix beans and vegetables. Mix it up like your health depends on it.

This step is totally optional as I wanted a more spiced up flavor. I sprinkled the above mentioned quantity of red chili powder, black pepper and chaat masala.

The extremely healthy, full of protein and other nutrients that I don't know about. The Moroccan Red Bean and Chickpea Salad is ready and it will give the time of your life better than the people around you.

I'm still coping, still mourning and still trying to get everything together. Cooking everyday because I have no other option.

Would love some feedback. Ladies and gentlemen Moroccan Red Bean and Chickpea Salad.

Saturday, July 11, 2015

Firecracker Shrimp Macaroni And Cheese


If you do not appreciate my sarcasm or find it offensive you can tell me in my comments to tone it down a little bit. I'll probably not care about it but who knows, miracles happen over here.

Nothing can come between my love for shrimps not even a good looking woman who happens to like me for other reasons than my cooking.

This recipe is going to be a combo of Macaroni & Cheese (yes ladies your favorite CHEESE CHEESE CHEESE) and Firecracker Shrimps with one of my favorite sides which is Butter fried Coriander Peas.

I'm hot and all about hot/spicy recipes. This my friends is one of them.

Involves baking which I'm not so good at. This is my very first attempt of BAKING. I have broiled before but that's a lot faster than baking.


1 pound raw, peeled & deveined shrimp, tails off

1 cup Texas Pete hot sauce or Hot Frank's buffalo sauce

1 cup panko breadcrumbs or plain breadcrumbs

1 tablespoon crushed red pepper

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon red chili powder

1 pound uncooked pasta of your own choice (I used cavatappi)

1 cup cold milk (I used low fat milk)

1 tablespoon cornstarch/flour

1 tablespoon butter

1 cup cheddar cheese, shredded (I used lowfat cheese)

2 chopped green onions for garnish (optional)


Put the shrimps in a bowl and pour a cup of Texas Pete or Buffalo Sauce in it. Let it marinate for at least 30 minutes (put it in the refrigerator). The longer the better.


You can boil the pasta in the mean time.

Put a cup of bread crumbs in a bowl and mix it with, red chili powder, salt, crushed red chili peppers and garlic powder. Mix it like your life depends on it.

Take out the shrimps after the desired marination. I marinated them for GOD knows how long because I fell asleep. Lazy me rollin'

Coat well each shrimp with the breadcrumbs mixture and put it on a baking tray. Apply light oil on the base before putting shrimps on it. Look how pretty they are, prettier than your firstborn child.

Preheat your oven, well not YOUR oven but the oven at 350 degrees. Bake these pretties for 15 minutes. That's the time required to make the shrimps pink and the breadcrumb layer all crunchy.

I hate my stove because it always tries it's best to burn my food but I always happen to save it somehow.

Now its time to prepare the macaroni and cheese.

Put a cup of milk in a pan. Whisk in a tablespoon of cornstarch/flour. Bring it to a boil, add butter and also salt & pepper according to taste.

The best part is now which is putting the cheese in the milk. Sounds nasty. Put a cup or more of the shredded cheese and mix it till it becomes a thick liquid.

Add in the pasta and mix for one last time. (if you want to spice it up you can also add a little crushed red chili pepper)

Serve it with a side which can be anything from french fries to dead relatives. JOKING.

I served it with peas fried with coriander in butter with a pinch of salt.

Ladies and gentlemen (who probably have learned nothing from this blog because who wants to ease up the lives of their mothers, sister or wives) I give you the one and only and surprisingly very tasty Firecracker Shrimp with Macaroni and Cheese.

Thursday, July 2, 2015

Chicken Malai Tikka

50th recipe of my blog and I'm kinda happy about it even though I only have 2 followers and only 10,000 views with over 30 comments but I guess for an ugly guy in the late 20s I'm doing okay.

At this very point I would like to state a fact that more than 90% recipes I have made for this blog were made for the very first time with fear and fingers crossed hoping they turn out well.

Just want to say thank you to everyone who has been kind towards my attempts so far. I hope you all keep showing me this kindness and even if you don't then who cares.

This recipe is one of my favorite type of BBQs and also is kinda effortless to make. Since ya'll so lazy in Ramadan. I though I would share something that ya'll could make without putting a leg into it.

Why am I talking like that?
Anyway, I have made some changes to it and my version of Chicken Malai Tikka consists of cream cheese where as some people use cheddar cheese or yogurt instead.

Also, the original recipe has white pepper in it but I dislike that so I replace it with black pepper cause I SAY NO TO ANY SORT OF RACISM.


500 grams boneless chicken (preferably thigh or leg) cut into 2 inch cubes

1/2 cup heavy whipping cream

2 tablespoon cream cheese

Salt per taste

1 tablespoon ginger garlic powder

1/2 teaspoon black pepper

1/2 teaspoon garam masala

1/2 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon crushed red chilies

1/2 teaspoon green chili paste

1 lemon juice

Add the salt, black pepper, cumin powder, garam masala, coriander powder, green chili paste, ginger garlic paste, lemon juice and crushed red chilies in the chicken. Mix and marinate it for an hour.

Now after an hour add cream cheese and heavy whipping cream in the chicken. Mix it properly and let it marinate for another 2 hours. My marinade was a little extra so I added extra chicken so its not wasted. I am a good human unlike the rest of you and I never ever waste my food even if I have to eat a little extra I BURN it out in the gym next day.

Depending on what you are using to cook it, you can either use a grill pan, a desi angeethi with coals or a oven broiler to to make it.

I used an oven broiler and I preheated the oven on 250 degrees for 10 minutes before inserting the chicken. Cooked it around 6-8 minutes on each side and it was ready. I will recommend you to keep a check on the chicken as stoves and ovens here are very different from back home.

Put it on a nice plate if you want to show it off like me. Sprinkle a little chopped corander place to slices of lemon on the side and you're good to go. Chicken Malai Tikka is ready.
Comment to h app logo ne marr ke bhe nahi kerna iss liye kehne ka faida bhe nahi. Thanks anyway.

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