Saturday, July 23, 2016

Siddique Kabab Centre Grill Chicken Recipe

I had lot of requests for Siddique Kabab Center Grill Chicken Recipe. The grill chicken from the restaurant is my favorite too. After months of taste testing and experimenting I've nailed this recipe. All of us at home were really surprised with the outcome. 

I've also avoided adding food color and msg. A tip I can share please check the heat setting of your oven and adjust the temperature as per the heat. I've used usha halogen oven to grill my chicken the dry air baking in halogen is awesome to prepare grill meats. We can use any metal or glass dishes to bake in halogen oven.

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First Step: Strat to brine the chicken. This step is very important.
1 1/2 Kilo Chicken with Skin, 3 Liters of Warm Water, 1/2 Cup Vinegar + 1/4 Cup Salt...

We can use a whole chicken for this recipe since i was experimenting I got the chicken cut in half for easy handlening and cooking.

Rub the chicken with salt and vinegar add warm water allow the chicken to soak in brine water for 20 minutes. After 20 Minutes Remove Chicken from brine and wash thoroughly atleast thrice place the chicken in a colander allow all the excess water to drain chicken should be dry before adding to marination.

Second Step: Prepare Marination...
2 Tbsp Garam Masala, 2 Tbsp Chilly Powder, 1 Tbsp 
Jaljeera Powder, 1 Tbsp Pepper Powder, 2 Tbsp Ginger and Garlic Paste...

In a mixing bowl add all the above mentioned ingredients mix well and add the chicken to the marination spread the masala all over the chicken cover and place in refrigerator over night.

I've avoided adding salt to the marination since all the sauces already contain huge amount of salt. We can always adjust the salt content by adding seasoning salt before consuming.

Third Step: Prepare Seasoning Salt...
1 Tbsp Chilly Powder, 1 Tbsp Jaljeera Powder, 1/2 Tsp Pepper Powder and Salt as per taste.

Mix all the above mentioned ingredients in a bowl and reserve this has to be served with the grilled chicken.

Bake the chicken...
Once the chicken has marinated over night remove from fridge allow to thaw for 1/2 hour on kitchen counter.

Place the chicken in a glass or metal baking dish apply the marination all over the chicken before placing in halogen oven. Bake at 250 degrees for 25 minutes. Once the chicken has cooked on one side flip and baste the chicken with the gravy which has oozed from the chicken and bake for 15 minutes at 250 degrees. 

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Once the chicken has cooked remove from gravy and place the chicken back in the oven skin side up and brush with a tbsp of salted butter and bake for 15 minutes till the skin is crisp.

Serve grill chicken with seasoning salt and enjoy...:)

I've compared my grilled chicken pic with 3 other people who have posted their pics raving about the chicken on Facebook and Zomato. First pic is my creation bottom 3 pics are from Siddique Kabab Center Frazer town.

Thursday, July 21, 2016

Vangibath Masala Powder Recipe and Mixed Vegetable Ricebath Recipe

Vangi Bath is a South Indian dish originated in Karnataka, popular among the Brahmin community. Literal translation could be thought of, as fried brinjal rice. 

There are few steps to prepare this rice which consists of home made masala powder, cooked rice and vegetables of choice. 

One can also use this home made vangi masala powder to prepare other recipes like vegetable stir fries and curries. This masala powder can be stored upto three months time in a air tight container.
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Recipe for Vangi Masala Powder 
1 Tbsp Sesame Seeds
2 Tbsp Channa Dhal
2 Tbsp Coriander Powder
1 Tbsp Shredded Dry Coconut
1/2 Tbsp Fennel
2 Inch Sticks Cinnamon
1 Star Anise
3 Cloves
8 Dried Red Chilies
1 Tbsp Peppercorns
Heat a wok on medium flame. Start dry roasting chickpeas. The process of dry roasting all the ingredients should be done on low to medium flame. 

Once the chickpeas starts to turn light pink in color add the spices dry roast the spices a bit. Add the sesame seeds allow to splutter keep stirring and dry roasting all the ingredients. Add dry red chilies, coriander and shredded dry coconut once all the ingredients have dry roasted transfer to a plate and allow to cool.

Before grinding all the ingredients make sure there is no moisture in the mixer jar. Normally when preparing such bulk masala I make sure to air dry or place my mixer jar under the sun so that there is no moisture. If there is moisture in the mixer jar and the masala is ground it has to be used fast. The masala powder needs to be stored in the freezer.

Grind the roasted red chilies, cinnamon and star anise first. Once the chilies have ground well add rest of the dry roasted ingredients and grind to form a powder. Allow the masala powder to cool completely, Store in a air tight container until use.

Mixed Vegetablebath Recipe
1/2 Cup Frozen Mixed Vegetables (The frozen vegetable i purchsed contains cauliflower, french beans, carrots and peas) We can also use fresh vegetables. I always have a bag of frozen vegetables in my frezer to prepare quick masala upma and so on...
1 Potato Cubed
3 Medium Egg plants Cubed
1 Large Onion Roughly Chopped
3 Slit Chilies
Fist Full Mint and Coriander
1 inch Cinnamon Stick
2 Cloves
2 Pods Cardamom
2 Tbsp Vangi Powder
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
2 Cups Cooked Rice
1 Tbsp Ginger and Garlic Paste
2 Tbsp Ghee
1 Tbsp Oil
Salt as per taste
Lime Juice and coriander for garnish...

The frozen vegetable i purchsed contains cauliflower, french beans, carrots and peas. We can also use fresh vegetables. I always have a bag of frozen vegetables(Safal brand) in my freezer to prepare quick masala upma and so on...

Make sure to chop all the vegetables into bite size cubes.Which will cook easily without water...

Heat a wok on Medium flame add oil and ghee. Once the oil and ghee is hot add spices allow to splutter add onions. chilies, coriander, mint, chilly powder, turmeric powder, ginger and garlic paste fry all the ingredients until the raw flavor has gone..

Since all the vegetables are chopped into tiny bit size cubes it will cook fast, we need not add water. Once the onion starts to turn light pink in color add all the veggies and fry. Add salt cover and cook until the veggies are cooked till well done. 

Once the veggies have cooked add vangi powder and fry for a minute add the rice and mix well until the vegetable masala has incorporated in the rice. Add lime juice mix well garnish with coriander and serve hot...Enjoy...:) 

Tuesday, July 19, 2016

New Menu @Skylit, Citrus Hotel - Cunninghamroad, Bengaluru

Hi Friends, Skylit-Citrus welcomes you to  enjoy the exquisite and luxurious new menu. A mix of mughlai, mediterranean and asian cuisine consisting...16 starters, freshly baked breads, followed by a king size buffet and delectable desserts. 

The rooftop setting makes it all the more inviting and wonderful spot for an Indian culinary experience. Service was efficient, waiters were impressively knowledgeable about every aspect of the menu, and gave some very good recommendations for drinks.

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We started our tasting session with a cocktail called tequila sunrise followed by bread basket.  

Focaccia, Nachos herb butter and dips..

Grilled Vegetables

Bharwan Murgh Tikka: Stuffed pieces of chicken morsels spiked with tandoori masala and grilled.

Crispy Fried Prawns served with mint chutney..

Mewa Mawa Ki Sheekh: Indianised version spicy fried milk..

Bagha Crabs: Crabs shells stuffed with spicy crab meat and topped with cheese and grilled.

Amritsari Macchi : Boneless filet of fish spiked with spices and grilled on coals.

Grilled Halomi Cheese: Cubes of salty halomi cheese marinated in yogurt based masala and grilled on coals.

Borek: Pastry sheets filled with spinach caramelized onion and cheese and baked..

Herb Butter Grilled Fish..

BBQ Chicken Supreme..

Some Millet Breads...Makki ki roti

Subj Shammi: Soya Based Shammi Kababs..

Ice golas as palate cleansers..

Tawa Ghost: Meat grilled in iron skillet..

Achari Mushroom and Cheesy Broccoli: Mushroom grilled in pickle spice and broccoli grilled with cheddar cheese..

Jalapeno Frittata..

Buffet Spread...

Chicken Biryani, Mutton Rogan Josh, Paneer Butter Masala, Ghobi Mutter, Schezwan Noodles, Baked Corn Florentine, Veg Pulao, Dhal Palak, Veg Pulao, Curd Rice...

Salad Bar..

My Plate..

Dessert Spread consisting of 16 desserts including icecreams and Cut Fruits...
 Strawberry Mousse..

 Shahi Tukda..

 Black Forest Cake..


 Caramel Custard..

 Mango Cake..


 Plum Pudding..

 Apple Pedas...


My Dessert Plate..

Overall the new menu has amazing mix of 8 veg and 8 nonveg starters and drinks. Table booking is recommended if your planning a weekend visit...cost 750/- + taxes per person. I enjoyed the ambiance and company of my friends. Citrus-Skylit has always been our favorite place for meetups. 

Thanks to Citrus-Skylit and PR company for inviting me. For more info please click on zomato spoon backs.

Skylit - Citrus Hotels Menu, Reviews, Photos, Location and Info - Zomato 

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