Monthly Archives

January 2015

Chinese easy Main Dishes

Chinese Orange Chicken

  • By
  • January 21, 2015

I wanted to try this recipe for Chinese Orange Chicken from so long and finally I DID IT!! This citrus season I wanted to make the most of these oranges and I’m glad that I made some really delicious and amazing recipes.

Since the beginning of the season I’ve been in search of a good recipe for Orange Chicken that’s according to the taste palate of my family, who generally like things a bit spicier. So after a lot of research and going through a lot of recipes on the internet, I came across one recipe that I thought to give a try and with my additions to it came with this version of Chinese Orange Chicken. It’s tangy and spicy, it’s sweet and crispy and it’s Oh! so citrusy 😀
This dish requires a bit of a preparation but the cooking time is just 10 minutes and there you have an amazing Chinese dish ready to serve. My family loved it so much that I can proudly say that this is a Make-Again kind of a dish and a must addition to Chinese Lunch or Dinner menus. The Orange Sauce prepared is to glaze the chicken pieces however I made the sauce a little more in quantity to go along with the rice – That’s how my family likes it 🙂


If you’ve viewed my previous posts, you must have seen how I have used Oranges in different dishes. If not yet, then check out these interesting recipes of Orange Chiffon Cake – a very easy to make cake and Orange Chocolate French Toast Roll-Ups – an exciting and flavorful breakfast.
Do try out this Chinese Orange Chicken recipe, it’ll definitely Tickle those Tastebuds and will become your Make-Again dish too 🙂

print recipe

Chinese Orange Chicken
by January-20-2015
The Best Orange Chicken Recipe, It’s tangy, it’s spicy, it’s sweet, it’s crispy and it’s Oh! so citrusy

Prep time: Cook time: Total time: Yield: serves 6


  • 1/2 Kg (1lb) Boneless Chicken, diced into 1 inch pieces
  • Orange Sauce
  • 1 tsp Garlic, minced
  • 1 tsp Ginger, minced
  • 1 Tbsp Oil
  • 1 Green Onion, Stalks thinly sliced, for garnish
  • 1/2 tsp Sesame Seeds, for garnish

Chicken Batter

  • 1 Egg
  • 1 Cup Flour
  • 1/2 Cup Corn-Flour
  • 1 tsp Baking powder
  • 1/2 Tbsp Oil
  • 1/4 tsp Salt
  • 1/4 or 1/2 Cup Water
  • Oil for deep frying

Orange Sauce

  • 1 1/2 Cup Chicken Stock
  • 1 Cup Orange Juice, Freshly Squeezed
  • 2/3 Cup White Vinegar
  • 1/2 Cup Soy Sauce
  • 1/2 tsp Garlic, Minced
  • 1 Tbsp Orange Zest
  • 2 Tbsp Sriracha Hot Sauce
  • 1/2 tsp Ginger, Minced
  • 1/4 tsp White Pepper powder
  • 1 tsp Black pepper powder
  • 2/3 Cup Granulated White Sugar
  • 1 tsp Salt
  • 1 1/2 tsp Red Chili Flakes
  • 4 Tbsp Cornflour + water, paste


  1. In a prepping bowl, whisk together the ingredients of Orange Sauce
  2. In another bowl combine chicken pieces with 2/3 cup of the prepared Orange Sauce mixture and marinate for 15-20 minutes
  3. In a pan add 1 Tbsp Oil, add minced garlic and ginger. Fry until fragrant. Now add the prepared Orange Sauce in the pan and bring to boil. Stir in the Cornflour+water paste, cook while stirring frequently until the sauce thickens about 1-2 minutes. Taste check, adjust salt, spice or sugar according to taste. Keep warm
  4. Mix together the ingredients of the Chicken Batter in a bowl, drain the chicken from the orange sauce and discard the marinade
  5. In a pan heat oil over medium-high flame. Dredge the chicken piece in the prepared Chicken batter and working in batches fry until crisp, golden and cooked through. Remove from oil and transfer to a paper towel lined plate to drain excess oil
  6. In a pan heat oil over medium-high flame. Dredge the chicken piece in the prepared Chicken batter and working in batches fry until crisp, golden and cooked through. Remove from oil and transfer to a paper towel lined plate to drain excess oil.Toss or drizzle the fried chicken pieces with the Orange Sauce, garnish with sesame seed and green onion and serve immediately
  7. Serve with steamed rice


  1. Recipe adapted from Cooking Classy

Tags: Main Meal,Chinese,Easy Meals

Freebie Useful Resources

Freebie! Do Whatever You Want – Free Art Print

  • By
  • January 16, 2015

Hi TTTB readers! I’m so excited to introduce the First Free Printable from Tickle Those Tastebuds 😀 I always wanted to do some free stuff for my readers and followers and what better start than a New Year, Right?

So here’s to the New Year, a start to keep yourself motivated and to “Do Whatever You Want to Do Man”. At times we tend to listen to so many voices around us that we stop ourselves from doing things that actually we want to do. In this process we lose hope and our dreams. But not anymore!

This Free Art Print will be a constant reminder to go for your dreams and do whatever you want to do as long as it keeps you motivated, satisfied and happy!

The inspiration behind this print is a Bollywood celebrity who hosts a reality show on TV and at the end of the show he says this line to his audience. I find it quite interesting and this is my interpretation of that line from him. (OK yes I watch that show – don’t judge me :p)

Hope this Art Print inspires you too and May you find a better interpretation of it to keep yourself motivated all year through 😀

So here is the Free Art Print, its high-resolution on 8.5×11 paper and can be easily trimmed to fit a 8×10 frame.

>>Download FREE Art Print Here

Till then Keep Tickling those Tastebuds and Do Whatever you Want to Do Man!

dessert Desserts & Sweets Pakistani Pakistani desserts

Qawami Seviyan – Vermicelli laced with sweetness

  • By
  • January 12, 2015

Cravings for desserts intensifies in winter season and that too for home-made warm halwas and desserts. While Gajjar ka halwa (Carrot Halwa) is the ultimate winter treat, so is the other variety of halwas and desserts, and in that variety of desserts comes the very royal Qawami Seviyan

Seviyan is a sweet prepared by roasting seviyan or vermicelli and cooking it with sugar and milk. Normally seviyan are associated with celebrations of Eid in the Muslim community but if you have a sweet-tooth every day is a celebration 😉 and you don’t need a reason to satisfy that seviyan craving of yours 😀 (Well, that’s how I am – and not guilty)

 Out of all the varieties of seviyan, Qawami Seviyan are a favorite. Qawami Seviyan has its origin from the culinary rich heritage of Lucknow – a cuisine of royalty and the name Qawami is derived from Qawam meaning Sheera in Urdu and Sugar Syrup in English. While mostly seviyan are prepared with thickened milk and are milky, Qawami Seviyan are prepared a bit dry and are laced with sweetness.


I was first introduced to this Royal Lucknowi Dessert in my childhood, when our next door neighbor aunty sent us Qawami Seviyan on Eid day. I had one spoon of it and was in love with it instantly. Her family had migrated to Pakistan from Lucknow in India,so the authenticity of flavors and richness of culinary traditions were there in the seviyan – and the flavors did their magic. Our family loved it so much that on Eid days we’d wait for her Qawami Seviyan and she knew it too how much we loved it :). She also shared her recipe with my mother and that’s how we started making it in our home too. Having good neighbors is a blessing – no doubt! Although my neighbor aunty is no longer among us, May her soul rest in peace (Amen)  but to this day I am so very thankful to her for introducing me to this amazing dessert.

The procedure for making Qawami Seviyan is very simple and it has a very unique flavor, as its laced with sweetness so the sugar content is high but to balance it out, it is eaten with whipped cream or fresh cream (balai). You can always adjust the sweetness according to your taste. When decorated with silver leaf (chandi ka warq), chopped nuts and topped with dollop of cream this dessert surely is a complete Royal Treat!


I could not find the silver leaf so the pictures are without it. But just look at that, don’t you feel like grabbing a spoon and indulging your sweet tooth with Royal Treat?

Try it out and let me know by commenting below. I’m sure you’ll love it too!

print recipe

Qawami Seviyan
by January-12-2015
Qawami Seviyan – vermicelli laced with sweetness and topped with chopped mixed nuts and fresh cream (balai)

Prep time: Cook time: Total time: Yield: serves 4-6


  • 250 grams Vermicelli (Seviyan)
  • 1/2 Cup Clarified Butter (Ghee)
  • 3-4 pods Green Cardamom
  • 4 1/4 Cups Milk
  • 1 Lemon, juice
  • 1 tsp Kewra Water (Panadanas Water)
  • 1/4 cup slivered almonds
  • 1/4 cup slivered pistachios
  • 1/4 cup desiccated coconut

Sugar Syrup

  • 1 1/4 Cup Water
  • 2 Cups Sugar
  • 1/4 tsp Yellow food color


  1. In a pan add all the ingredients of sugar syrup and cook until the sugar dissolves. Let simmer for 3-4 minutes and turn off the heat
  2. In an another heavy bottom pan add clarified butter (ghee) and pods of green cardamom, split open to begin tempering. When it gets aromatic, add vermicelli to the pan and roast it until dark brown in color. keep stirring so that they don’t burn
  3. Now add milk to the pan along with lemon juice,turn the flame to high and cook until the milk is absorbed.
  4. Add to it the prepared sugar syrup and kewra water. When it starts to bubble, turn the flame to low and cover with a lid. Cook until the milk is absorbed and vermicelli is cooked completely
  5. Take out in the serving dish, sprinkle with nuts, desiccated and decorate with silver leaf
  6. Serve warm with whipped cream or fresh cream (balai)


  1. This can be stored in freezer for a month and can also last long in the refrigerator too
  2. Pakistani/Indian vermicelli works best for this recipe but it can be substituted with any vermicelli variety

Tags: Desserts & Sweets, Pakistani Desserts

MAGGI MAGGI Recipes Press

MAGGI Cook Studio | Healthy Innovative Cooking with MAGGI

  • By
  • January 3, 2015
Year 2014 was a year of great challenges and new discoveries for me. It was a year that completely changed my life and gave me the power to stand strong. It was the year that helped me identify a new passion – a passion for cooking and a year that enabled me to connect with the world which I had almost forgotten. The past year with all its glory ended on a very different yet wonderful experience; one that brought back nostalgic childhood memories.

In December, I was invited to MAGGI Cook Studio – a healthy and tasty culinary experience! The MAGGI Cook Studio aims at providing a platform for home-cooks to experiment and learn the art of cooking unique dishes and recipes using MAGGI as the main ingredient and to enhance the culinary experience of healthy, tasty and nutritious cooking.

Nestle unleashed its brand MAGGI in Pakistan almost 20 years ago with its traditional ‘2-minutes noodles’. I still remember the advertisement from my childhood where the mommy prepares MAGGI for her child to fulfill his hunger needs saying “Bas 2 Minute”. It was with the introduction of this easy to cook snack that instant noodles became synonymous to MAGGI Noodles that were ‘Fast to cook and good to eat’
With Nestlé’s approach to being a “health and wellness” company there has been a healthier change in MAGGI too and transformed it into a healthier product.
MAGGI Noodles are one convenient food that is not only enjoyed by the children but by consumers of all age groups. MAGGI Cook Studio has been a culinary throwback to my childhood from which I remember having hot & fresh MAGGI Noodles from those MAGGI trucks in the market and during cultural exhibitions and festivals. I’m glad for the reintroduction and feel like that MAGGI Cook Studio reacquainted me with a long lost childhood friend.
We love MAGGI Noodles just the way they are; with soup or without, we even love having them in our salads or with vegetables- We simply love MAGGI! But that’s not all, if variety is the spice of life then innovation and creativity is what MAGGI Cook studio brings to your home. In this post, I’ll be sharing new ways to cook your favorite MAGGI Noodles that were shared with us in MAGGI Cook Studio.
HEARTY MAGGI TIKKA NOODLES SOUP – A 15-minutes super easy and delicious noodles soup just perfect to warm you up in cold chilly nights. Try it out!
1 pack MAGGI Spicy Chicken Tikka Flavor
¼ cup Chicken, small cubes
3 cups Water
¼ cup Chili Garlic Ketchup
1 tsp Soy sauce
½ tsp Vinegar
¼ tsp Black pepper powder
1 Tbsp. Corn flour
2 Tbsp. Spring Onion Greens, chopped
1.       Sauté Chicken pieces in MAGGI Taste Maker for 3-5 minutes till its tender
2.       In a bowl mix  together ketchup, soy sauce, vinegar and black pepper powder
3.       Add this mixture to the chicken and cook for about a minute
4.       Now add water to it and bring to a boil. Now add MAGGI Noodles and let it cool till its tender
5.       Once MAGGI Noodles are cooked, add corn flour dissolved in water to the soup until it thicken to desired consistency
6.       Garnish with chopped spring onion
7.       Serve hot with garlic bread
MAGGI TIKKA KEBABS – Super easy to make, these MAGGI tikka kebab make a fantastic side dish that the whole family will love
2 packs MAGGI Spicy Chicken Tikka Flavor
1 Fillet Chicken, small cubes
1 potato, boiled and mashed
2-3 green chilies, chopped
½ tsp Salt
½ tsp Crushed Red Chilies
1 Lemon, juice
2 Tbsp. Oil, for shallow frying
1 Charcoal
1.       Boil 2 packs of MAGGI noodles(without taste maker) in 4 cups water till noodles are tender. Drain and set aside
2.       Marinate the chicken fillet with 1 pack of MAGGI taste maker, 2 Tbsp. yougurt and 1 tsp garlic and ginger paste for 30 minutes and then grill it till cooked
3.       In a bowl mix together MAGGI noodles, mashed potato, cubes of cooked chicken, green chilies, 1 pack of MAGGI taste maker and the remaining spices.
4.       Combine all the ingredients well and make kebabs in desired shape.
5.       Heat a pan with oil and shallow fry the Tikka kebabs. Take out and place on kitchen towel to remove excess oil.
6.       To add the perfect Tikka flavor, Place all the kebabs in the frying pan, put a steamed charcoal piece in the center and cover with a lid for 3 minutes.
7.       Your Smokey charcoaled MAGGI Tikka Kebabs are ready to be served with mint chutney.
MAGGI NOODLES CHICKEN TIKKA PIZZA – Now who would have heard of MAGGI Noodles Pizza without any flour or yeast? Giving the perfect pizza taste this MAGGI Noodles Pizza is a must try for all Pizza lovers! Your Pizza fix in just 20 minutes.
3 packs MAGGI Spicy Chicken Tikka Flavor
3 Eggs, beaten
½ cup Carrot, finely chopped
½ cup Capsicum, finely chopped
½ cup Cabbage, finely chopped
½ tsp Salt
½ tsp Black pepper powder
½ tsp Red Chili Flakes
2 Tbsp. Chili Sauce
3 Tbsp. Mozzarella Cheese, grated
½ Cup Chicken, diced
1 Tbsp. Oil
1.       Boil MAGGI Noodles (without taste maker) in 4 cups water till noodles are tender. Drain and keep aside
2.       In a bowl beat eggs and add all the spices along with the 2 packs MAGGI taste makers
3.       Add MAGGI noodles and chopped vegetables in this mixture and mix well
4.       Pour oil in a nonstick pan and add the noodles in it.
5.       Keep the pan covered on low heat for 5-8 minutes and then flip it once it has changed in color
6.       Cook from the other side. When done, remove from pan
7.       Marinate Chicken fillet with 1 pack of MAGGI taste maker and grill it until cooked. Cut them in dices and top it on the noodle pizza
8.       Sprinkle cheese on the top and microwave it for 2 minutes till the cheese melts
9.       Enjoy yummy MAGGI Noodles Chicken Tikka Pizza!
CREAMY SPINACH SAUCE WITH CHICKEN TIKKA MAGGI NOODLES – a 20 minute meal and a delicious recipe!
3 packs MAGGI Spicy Chicken Tikka Flavor
1 pcs Chicken Fillet
1 cup Spinach, boiled and blended
1 Tbsp. Butter
¼ tsp Salt
½ tsp Crushed Red Chili flakes
3 tbsp. Milkpak Cream
1-2 slices Cheese
Oil, for frying
1.       Boil MAGGI Noodles in 6 cups of water until tender. Drain and place in a bowl. Sprinkle 1 pack of MAGGI taste maker on the noodles and mix well
2.       Marinate chicken fillet with 1 pack of MAGGI taste maker for 20 minutes, grill it on medium heat till tender. Cut in medium strips
3.       In a pan on medium heat add blended spinach, butter, salt and crushed red chilies and stir for a few minutes
4.       Add Milkpak cream and 1 pack of MAGGI taste maker. Mix well
5.       To assemble, on the serving plate add a layer of MAGGI noodles, now add Chicken pieces on top of it. Next, top it with the spinach sauce and finally place cheese slices on it. Warm it up in the microwave till cheese melts
6.       Serve hot!
MAGGI SPICY TIKKA NOODLES – Spicy noodle stir fry with vegetables, super healthy and easy
4 packs MAGGI Spicy Chicken Tikka Flavor
1 Tbsp. Oil
½ tsp Ginger Garlic paste
¼ cup Carrots, diced
¼ cup Capsicum, diced
¼ cup Onion, diced
2 fillet Chicken, grilled and julienne
1 Tbsp. Oyster Sauce
1 Tbsp. Soy Sauce
1 tsp Vinegar
¼ tsp Salt, if needed
½ cup, Spring Onion, for garnish
1.  Boil 4 packs of MAGGI noodles in 6-7 cups water till tender. Drain and keep aside
2. Marinate Chicken fillet with 1 pack of MAGGI taste maker, ½ cup of yogurt and 1 tsp of ginger garlic paste for 30 minutes. Grill it in 2 tbsp. Oil till its tender. Cut the chicken length wise
3.       In a pan add 1 Tbsp. oil and add garlic ginger paste, sauté’ till its golden.
4.       Now add all the vegetables and MAGGI taste maker and stir fry vegetables for 2-3 minutes
5.       Add grilled chicken pieces to along with boiled MAGGI Noodles.
6.       In a small bowl mix together oyster sauce, soy sauce and vinegar. Pour this sauce on the noodles.
7.       Toss everything together, adjust spices according to taste
8.       Garnish with spring onions and serve!
These were just a few recipes that were demonstrated in the MAGGI Cook studio but this was not all, it was a very engaging and interactive session where a lot kitchen tips and tricks were shared, a lot of cooking questions were answered, jokes were shared and it came to an end with a very healthy and learning experience with a lot of pictures and selfies!
MAGGI Cook Studio bid good-bye to its participants with MAGGI goodie bags!
For more healthy, innovative and yumilicious recipes visit MAGGI PAKISTAN

This is not a paid or sponsored post, all views expressed in this post are my own and do not reflect those of the brand.