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Khan’sKitchen
Khan’s kitchen “There is no love sincere then the love of food”
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Home made mango pickle
Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil. In India, pickles are relished as a side in every meal. It is eaten with dal-rice, dal-roti, parathas & even with many breakfast dishes. Indian cuisine is diverse so a mango pickle is made in many different ways. I am sharing the easiest recipe to make it at home.
Mango pickle
Mango pickle is a Indian pickle variety made with raw unripe green mangoes, pickling spices and oil. Aam chunda, Punjabi aam ka achar, Rajasthani aam ka achar, mavinakayi uppinakayi, Maagaya, Avakaya & Vadu mango pickle are some of the most well known mango pickle varieties made in India.
Traditionally, chopped mangoes are pickled with the spices and oil in large ceramic pots known as bharani or barni. The ingredients ferment as the mango pickle ages and develops tons of flavor and deliciousness.
Avakaya is one of the popular variety of pickle made in Andhra pradesh, a South Indian state which is immensely known for hot and spicy foods. This mango pickle is a similar but toned down version which is also simpler to make.
Recipe

1.This step is for better shelf-life. If you skip this step, you have to refrigerate the pickle right away after making it. To make mango pickle, firstly make sure all the following are completely dry and free from moisture. It is ideal to sun dry all of them for a few hours. If you do not have sunlight, then wipe with a clean dry cloth and keep them in a dry place the previous night.
1 mixing bowl
2 large spoon
1 small blender jar (or spice jar)
1 chopping board
2 knives (1 small & 1 large)
work area (has to be super clean and dry)
2. Dry roast half teaspoon methi seeds on a low flame till they begin to smell good. Transfer these to a plate. To the same hot pan, add 3 tablespoons oil and allow it to warm up. Set aside to cool completely. You can skip warming the oil if you intend to finish it with in 10 to 12 days. If using cold pressed oil, skip heating the oil.
3. Powder 1 tablespoon mustard seeds and ½ teaspoon roasted methi seeds in a blender to a fine or coarse powder to suit your liking. A fine powder needs less oil for the pickle.
4. Wash 1 large mango (or 2 medium) well under running water. I prefer to soak mango in salted water for 30 minutes, scrub it with additional salt and wash off. If you are using organic mango, you can just wash it well and use. Dry it thoroughly. Wipe off with an absorbent cloth or tissue.
5. Chop them to slightly large cubes of 1 by 1 inch. Smaller pieces tend to turn very soft and mushy when stored for longer. Also I used up the left over pulp on the mango. I finely chopped it as well. They turn soft and add volume to the pickle gravy.
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Grilled Chicken pasta
Add grilled chicken, spinach and a light cream sauce to linguine for an easy one-dish meal.
Ingredients
Ingredient Checklist
2 (6-ounce) bone-in chicken breasts, skinned
¾ teaspoon salt, divided
¾ teaspoon black pepper, divided
Cooking spray
8 ounces uncooked linguine
2 tablespoons canola oil
3 tablespoons all-purpose flour
1 teaspoon chopped fresh garlic
1 cup whole milk
1 cup fat-free, lower-sodium chicken broth
3 ounces Parmesan cheese, grated (about 3/4 cup)
4 cups fresh spinach leaves
Nutrition Facts
Per Serving: 332 calories; fat 10.3g; saturated fat 3.2g; mono fat 4.3g; poly fat 1.7g; protein 24.8g; carbohydrates 35g; fiber 2g; cholesterol 46mg; iron 2.6mg; sodium 579mg; calcium 195mg.
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Chicken Lahori
Chicken Lahori is a South Asian curry which originated in Lahore. Served with basmati rice. It is a popular street food in Lahore.
Lahori spices
Typical spices include turmeric powder, coriander, hot green chilis, black peppercorns, red chili powder, cinnamon, cardamom, cumin, and garam masala powder.
Preparation
The oil is heated in a large pan or wok and the whole spices are sautéed. Add the onions and cook for 15 minutes, until lightly browned, then add the garlic and ginger and cook for 1 minute. Add the chicken, yogurt, enough stock or water to cover the chicken and the salt.the red chilli powder, ground coriander, ground turmeric, green chillies and tomatoes. Simmer for 20–25 minutes, or until the chicken is piping hot and cooked through, with no sign of pink in the juices when the thickest part is pierced with a skewer. Stir in the fresh coriander and garam masala.
Ingredients
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Vegetable oil,
black cardamom pods,
green cardamom pods,
teaspoon cumin seeds,
bay leaves,
onions, chopped,
ginger-garlic paste (see instructions below on how to make),
tomatoes, chopped,
red chilli powder,
ground coriander,
ground turmeric,
green chillies, chopped,
chicken thighs, skinless and boneless cut into small pieces,
tablespoons plain yogurt,
chicken stock or water,
chopped coriander,
garam masala.
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Lil extra butter for a wonder
Butter chicken
Butter chicken, traditionally known as murgh makhani, an Indian dish which is a type of curry made from chicken with a spiced tomato and butter sauce. Its sauce is known for its rich texture. It originated in the Indian subcontinent as a curry. It is similar to chicken tikka masala, which uses a tomato paste.
History
The curry was developed in the 1950sby Kundan Lal Jaggi and Kundan Lal Gujral,founders of the Moti Mahal restaurant in Delhi, India.The curry was made "by chance" by mixing leftover tandoori chicken in a tomato gravy, rich in butter (makhan).In 1974, a recipe was published for "Murgh makhanii (Tandoori chicken cooked in butter and tomato sauce)". In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan.In Toronto and the Caribbean, it can be found as a filling in pizza, poutine, wraps, roti, or rolls,while in Australia, and New Zealand, it is also eaten as a pie filling.The curry is common in India and many other countries.
Preparation
Chicken is marinated for several hours in a mixture of lemon juice, dahi (yogurt), Kashmiri red chili, salt, garam masala, ginger paste, and garlic paste.
The marinated chicken is cooked in a tandoor (traditional clay oven), but may be grilled,oven roasted, or pan-fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato, garlic, and ginger-based sauce that is simmered until smooth and much of the water has evaporated. There are many variations on the composition and spicing of the sauce, which is sieved so that it is velvety smooth. Spices may include cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala, and fenugreek (Punjabi/Hindi: kasuri methi). Cashew paste may be used as a thickener and it is finally garnished with coriander.
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Macaroni Pasta
Macaroni is dry pasta shaped like narrow tubes. Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion.
The word "macaroni" is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes.In Italy and other countries, the noun maccheroni can refer to straight, tubular, square-ended pasta corta ("short-length pasta") or to long pasta dishes, as in maccheroni alla chitarra and frittata di maccheroni, which are prepared with long pasta like spaghetti. In the United States, federal regulations define three different shapes of dried pasta, such as spaghetti, as a "macaroni product".
Ingredients
1 (8-oz.) package elbow macaroni.
2 tablespoons butter.
2 tablespoons all-purpose flour.
2 cups milk.
½ teaspoon salt.
½ teaspoon fresh ground black pepper.
¼ teaspoon ground red pepper.
1 (8-oz.) block sharp Cheddar cheese, shredded and divided.
Good for health ?
It's Part of a Good Diet
Pasta is made from grain, one of the basic food groups in a healthy diet that also can include vegetables, fruits, fish, and poultry. It's a good source of energy and can give you fiber, too, if it's made from whole grain. That can help with stomach problems and may help lower cholesterol.
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Chicken korma
Korma or qorma is a dish originating in South Asia, consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy.
Preparation
The korma style is similar to other braising techniques in that the meat or vegetable is first cooked briskly, or seared, using a high heat, traditionally using ghee, and then subjected to long, slow cooking using moist heat and a minimum of added liquid.The pot may be sealed with dough during the last stages of cooking, using a technique called dum or dampokhtak.
The korma can make use of a technique called bagar: later in the cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising; the pan is then covered and shaken to release steam and mix the contents.
There is a wide variation between individual korma and other "curry" recipes. Chilli and ginger are often used, but the precise method of preparation results in widely different flavors. Indian bay leaves or dried coconut may be added, the latter being a predominantly South Indian flavoring.A korma pilau (pilaf) is a rice and meat dish made with braised meat.
Taste ?
Taste and flavor-wise, they are both delicious. Chicken korma is a mild, creamy curry that is spiced for flavor and not for heat.
Tips to make chicken korma
Bone-in chicken tastes best in this recipe as the juices from the bones seep to the korma and make the gravy delicious.
Marinating the chicken is optional. It is just done to tenderize the meat. If you prefer to skip the step, add all of the marinade ingredients together to the pan along with chicken.
A korma curry gets its creamy texture from yogurt and nut paste. Traditional korma recipe does not use any kind of starch to thicken the curry.
The aroma comes from the fried onion paste, take care to fry the onions evenly.
If you have a nut allergy just skip the nuts in the recipe and add more yogurt.
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Let the HUMMUS be with you
Hummus is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika. In Middle Eastern cuisine, it is usually eaten as a dip, with pita bread.
Taste
Hummus is a rich, creamy paste that's full of umami flavor. Garlicky, tangy and savory, hummus has a smooth texture that pairs easily with crispy pita and fresh veggies. Its distinct flavor can't easily be compared to other dishes, so experience the goodness of hummus for yourself!
Is hummus good to eat everyday?
Hummus is a truly nutritious snack that is good to include in your daily diet in moderation and when combined with a diverse range of food. Hummus can be a part of the daily diet if consumed in moderation, and the rest of the diet contains a diverse range of foods.
Is hummus good for skin ?
Hummus is packed with things your skin loves
They are an excellent source of manganese, which combats free radicals, and molybdenum, which helps detoxify skin by removing sulphites. Other nutrients such as folate and vitamin B nourish skin cells and repair damage from the sun and harmful toxins.
History
Although multiple different theories and claims of origins exist in various parts of the Middle East, evidence is insufficient to determine the precise location or time of the invention of hummus.Its basic ingredients—chickpeas, sesame, lemon, and garlic—have been combined and eaten in Egypt and the Levant over centuries.Though regional populations widely ate chickpeas, and often cooked them in stews and other hot dishes,puréed chickpeas eaten cold with tahini do not appear in records before the Abbasid period in Egypt and the Levant.The earliest known written recipes for a dish resembling hummus bi tahina are recorded in cookbooks written in Cairo in the 13th century. A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the Kanz al-Fawa'id fi Tanwi' al-Mawa'id;and a purée of chickpeas and tahini called hummus kasa appears in the Kitab Wasf al-Atima al-Mutada: it is based on puréed chickpeas and tahini, and acidulated with vinegar (though not lemon), but it also contains many spices, herbs, and nuts, and no garlic. It is also served by rolling it out and letting it sit overnight,which presumably gives it a very different texture from hummus bi tahina.
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JALEBI Circles of sweet heaven 💛
Jalebi, is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. The south Asian variety is made by deep-frying maida flour batter in pretzel or circular shapes, which are then soaked in sugar syrup.
History
The origin of jalebi is unknown, however there is documented early history of a Middle Eastern variety known as zalabiyeh. The earliest known history of this food in Western Asia comes from the 10th century in the Arabic cookbook Kitab al-Tabikh (English: The Book of Dishes) by Ibn Sayyar al-Warraq.In the 13th century Persia, a cookbook by Muhammad bin Hasan al-Baghdadi mentioned a similar dish.
According to the Hobson-Jobson (1903) historical dictionary, the word jalebi is derived from the Arabic word zulabiya, or the Persian zolbiya.However, it is also believed that the clan leader of the indigenous population of Jhelum, Tanvir bin Uddin, inspired the name of this delicacy and found it optimal for energy levels.
Is jalebi Pakistani or Indian ?
Just like samosa, jalebi is also not ours but look at the coincidence that they both are an inseparable part of the Indian cuisine. This reminds us of the flavourful combination they both make as a morning breakfast delight or even as an evening snack after an exhausting day.
The national sweet of India
Do you know that Jalebi is the national sweet of India and you will find this sweet in every corner of India and the taste of the Jalebis of this shop is wonderful and you will like to visit it for other reasons like the liveliness of the place and the activities taking place nearby it.
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Baked potatoes 🥔
Preheat the oven to 425°F and line two baking sheet with parchment paper. Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.
How to Bake a Potato
I like to use russet potatoes here, as their skin really puffs up and becomes crisp in the oven. Along with the potatoes, you’ll just need olive oil and salt to make this baked potato recipe. Once you’ve assembled your ingredients, follow these easy steps:
First, preheat the oven to 425, and line a baking sheet with parchment paper.
While the oven preheats, prep the potatoes. Scrub the potatoes well and pat them dry with a kitchen towel. Then, poke the potatoes with a fork a few times to create small holes across their surfaces.
Next, season the potatoes. Place them on the baking sheet and rub them all over with olive oil. Sprinkle them liberally with sea or kosher salt, and transfer them to the hot oven to bake.
Bake for 45 to 60 minutes, until the skins are crisp and puffy and you can easily pierce the potatoes with a fork. Use oven mitts to remove the hot baking sheet from the oven.
Finally, dig in! Allow the potatoes cool for a few minutes before slicing them open, fluffing up their insides, and topping them with your favorite fixings. I like cashew sour cream, tempeh bacon, chives, and salt and pepper.
Baked Potato Recipe Tips
Skip the foil! The key to making a good baked potato is getting really crispy skin. If you wrap the potatoes in foil, the potato skins will shrivel and soften in the oven. For the best results, leave the potatoes unwrapped.
Don’t skimp on the salt. Are you someone who likes to eat potato skins? If you make this baked potato recipe, you will be! Coating the spuds in salt makes the skins extra-crispy and flavorful. Plus, with a bit of the salty skin in each bite, you won’t need to worry about seasoning the potato flesh as you eat.
Know that the cooking time will vary. In the recipe below, I say to bake your potatoes for 45 to 60 minutes. This is a wide range, but I list it for a reason. The cooking time will vary depending on the size of the potatoes. Be ready to take them out of the oven when they’re fork-tender and their skin is crisp. The baking time will be longer for larger potatoes and shorter for small ones.
Is backed potato considered as healthy ? 
Contrary to popular belief, baked potatoes are a nutrient-dense food rich in vitamins, minerals, and high-quality protein. Plus, they have virtually no fat.
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Thandoori chicken 😋
Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many other parts of the world.
Preparation
The raw chicken is marinated in a mixture of dahi (yogurt) and tandoori masala, a spice blend. It is seasoned and colored with cayenne pepper, red chili powder, or Kashmiri red chili powder as well as turmeric or food coloring.The skin is generally removed before the chicken is marinated and roasted.
The marinated chicken is placed on skewers and cooked at high temperatures in a tandoor oven, which is heated with charcoal or wood, which adds to the smoky flavour. The dish can also be cooked in a standard oven, using a spit or rotisserie, or over hot charcoal.
How does it taste like ? 👀
What does tandoori chicken taste like? Grilled Tandoori Chicken is succulently juicy from being marinated in a Greek yogurt and lemon spiced marinade. It is smoky from the grill and the smoked paprika and boasts a tapestry of earthy flavors from garam masala to ginger to garlic.
Is tandoori chicken healthy ?
Tandoori chicken is very healthy! It is marinated in a yogurt-based sauce that is full of seasonings that add vitamins and nutrients. The chicken is packed with protein and the whole dish has very few carbs. Serve alongside a healthy grain for a complete meal.
This Tandoori Chicken Is
Easiest and the Tastiest.
Healthy.
Without any artificial food colour.
Traditional and authentic version.
Low in carbs.
Keto friendly.
Gluten free.
Exactly like that of Indian restaurants or Dhabas.
Can easily be made in clay tandoor, in oven, on a gas stove in pan, in air fryer, Instant pot or Mealthy multipot.

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Chicken lollipops 🍗
Chicken lollipop is an hors d'oeuvre popular in Indo-Chinese cuisine. Chicken lollipop is, essentially a frenched chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. It is usually served hot with Szechuan sauce.
The name “chicken lollipop” is a nod to how the chicken wings look after trimming. To achieve the lollipop-like appearance, the meat on the chicken wing gets partially cut from the bone and pushed down, a technique known as “frenching.”
Chicken lollipops are like fried chicken wings but with a more distinct look and spicy flavor. Learn how to make this Indo-Chinese favorite at home.
Is it healthy ?
Chicken lollipop is a popular appetiser served in most restaurants in India. You may savour this dish, but this deep fried appetiser is high in both fat and calories. According to HealthifyMe, world s first Indian nutrition tracker, a single piece of chicken lollipop contains about 190.7 calories.
Recipe
Recipes vary from individuals.However, many start by using the middle segment of the chicken wing or thigh. The middle segment has one of the two bones removed, and the flesh on the segments is pushed to one end of the bone. These are then coated in a spicy red batter whose main ingredients include red chili powder, and turmeric.The coated chicken is then marinated for a couple of hours. The marinated chicken is usually deep fried in oil, but another well-known choice includes baking. The exposed bone is sometimes wrapped in aluminum foil.
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