Grilled Stick Chicken Boti Ingredients: 1/2 kg boneless chicken 2 lemons 1 tbsp chicken tikka masala 1 tbsp ginger garlic paste 1 tbsp red chili flakes 1 tsp raw papaya paste 1 tsp black pepper, crushed 1 tsp ground cumin salt to taste bamboo sticks as required oil as required Grilled Stick Chicken Boti: Method: Cut chicken into bite size pieces. Put chicken in a bowl. Add black pepper,raw papaya paste, ground cumin, red chili flakes, chicken tikka masala, ginger garlic paste and salt. Squeeze lemon juice over it. Mix well. Marinate chicken for 30 minutes. Thread four chicken pieces in a stick. Heat oil in a grill pan on medium heat. Grill chicken sticks for 10-12 minutes or until cooked thorough. Turning occasionally. Grilled Stick Chicken Boti is ready now. Serve with Paratha and Mint Chutney.
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Chicken in Tamarind Sauce Ingredients: 1/2 kg boneless chicken 1/2 cup oil 4 cloves garlic, chopped 2 tomatoes, finely chopped 4 green chilies, finely chopped 2 tbsp lemon juice 1/2 cup tamarind paste 1/2 cup tomato ketchup 1 tbsp cumin seeds, roasted 6 whole red chilies 1 tbsp red chili powder 1 tsp black pepper, crushed 2 curry leaves 1/4 tsp fenugreek seeds Salt to taste Tamarind Sauce : Method: In a small bowl, add tamarind paste, garlic cloves, tomato ketchup,red chili, salt and black pepper. Mix well. Pour this sauce over the chicken. Turn to coat evenly. Cover and marinate chicken for 30 minutes. Now heat 2 tbsp oil in a pan or skillet. Place marinated chicken in it. Cook on low flame for 10-12 min or until no longer pink. In a separate pan, Heat remaining oil ,add garlic and cook for 1 minute. Add curry leaves, whole red chili , cumin seeds and fenugreek seeds. Stir fry for 30 seconds or until golden brown. Now add cooked chicken into it. Cover and let it simmer for 10 minutes. Put chopped tomatoes, green chilies, lemon juice Cook on low heat for 10 minutes or until sauce is thickened. Chicken in Tamarind Sauce is ready now. Serve hot with steamed rice.
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Dam Kay Kebab Ingredients: 1 kg boneless beef 1 cup natural yogurt 1/2 cup vegetable oil 4 green chilies, thinly sliced 4 lemons 1 tbsp ginger paste 1 tbsp raw papaya paste 1 tbsp garlic paste 1 tbsp poppy seeds, crushed 1 tbsp red chili powder 1 tbsp clarified butter 1/2 tbsp black pepper, crushed salt to taste Dam Kay Kebab: Method: Wash beef then cut into small pieces. Now hammer briefly. Place beef pieces in a bowl. Add yogurt, green chilies, lemon juice, raw papaya paste, poppy seeds, red chili powder, black pepper, ginger garlic paste and salt. Marinate for 2 hours. Put marinated beef in a cooking pot. Add oil and cook on low flame for 30-40 minutes or until all water is dried up and meat becomes tender. Now take it out in a platter and add clarified butter. Place it on a hot griddle. Cover with a lid and put 4 heated pieces of coal on the lid. Cook on low flame for 10 minutes. Delicious Dam kay Kebab is ready to serve. Enjoy with paratha and mint chutney.
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Mini Kebab Ingredients: 1/2 kg lamb mince 1 cup spring onion 4 green chilies 1 tsp ginger paste 1 tsp garlic paste 2 tsp cumin seeds 1 tsp coriander seeds 1 tsp red chili, crushed 1 tsp chaat masala salt to taste 2 eggs, lightly beaten oil for frying Mini Kebab: Method: Place mince in a chopped. Add spring onion, green chilies, coriander seeds, ginger garlic paste, cumin seeds, chaat masala, red chili and salt in it. Chop for 1 minute or until well combined. Take it out in a bowl. Make small kebabs out of the mixture. In a small bowl, beat egg. Heat oil in a deep pan over medium heat. Dip kebab in beaten egg. Fry kebabs on low heat for 10 minutes or until golden. Remove from the oil and drain on kitchen paper. Mini Kebabs are ready to serve. Enjoy with Yogurt Sauce.
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Beef Kabab Ingredients: 1/2 kg ground beef 2 bread slices 1 potato, boiled For Masala: 2 onions, finely chopped 2 tsp garlic paste 2 tsp ginger paste 1 tsp ground cumin 1 tsp dried fenugreek 2 tsp red chili, crushed 1/2 tsp salt 2 tbsp oil 4 green chilies, finely chopped 1/2 bunch fresh coriander leaves Oil for frying Beef Kabab: Method: Heat 2 tbsp oil in a pan or wok. Add onions and cook for 4-5 minutes or until color changes to light pink. Then add green chilies, fenugreek, ground cumin, red chili, salt. Cook for 2 minute then turn the heat off. Put ground beef in a bowl. Add mashed potatoes and soaked bread slices. Add prepared masala and mix properly. Make kababs. Fry kebabs on medium heat for 4-5 minutes or until cooked thorough. Beef kabab is ready now. Serve hot with mint chutney.
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Beef Chili with Red Sauce Ingredients: 500 gm undercut beef 2 tbsp vegetable oil 1 tbsp sesame oil 1 tbsp garlic, minced 1 tbsp vinegar 2 tbsp soy sauce 2 green bell peppers, thinly sliced 10 green chilies, thinly sliced 1 cup chicken broth 1 cup tomato ketchup 1 tsp cornflour 1/2 tsp black pepper 1/2 tsp salt Beef Chili with Red Sauce: Method: Wash beef and remove all excess fat. Then cut into thin strips. Place beef strips in a bowl. Season with salt and pepper. Then add sesame oil and marinate for a night. Heat oil in a deep skillet, add garlic. Cook for 1 minute or until fragrant. Then put the marinated beef and cook for 4-5 minutes or until juice runs clear. Add chicken broth. Bring to a boil and let it simmer for 15 minutes or until beef is tender. Dissolve cornflour in water. Pour this paste in it and cook for 2 minutes or until sauce is thickened. Add tomato ketchup, vinegar, soy sauce, green chilies and capsicum. Stir well and cook for 2 minutes. Turn the heat off. Transfer into a serving plate. Beef Chili with Red Sauce is ready to serve. Enjoy with Steamed Rice.
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Corny Chicken Wraps Ingredients: 2 boneless chicken breasts, cooked 8 flour tortillas (6 inches), warmed 1 can whole kernel corn, drained 1 cup cheddar cheese, grated 1 cup salsa How to make Corny Chicken Wraps: Cut cooked chicken in small cubes. Then put it in a hot pan. Add corn and salsa. Stir fry for 2-3 minutes or until heated through. Sprinkle grated cheese over each tortilla. Place 1/2 cup chicken mixture in the center of each tortilla. Roll up tightly. Secure with toothpicks. Corny Chicken Wraps are ready to serve. Enjoy!
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Spicy Buffalo Chicken Wraps Ingredients: 1/2 pound boneless skinless chicken breasts, cubed 2 flour tortillas (6 inches), warmed 1 cup shredded lettuce 2 tbsp crumbled blue cheese 2 tbsp Louisiana-style hot sauce 2 tsp reduced-fat ranch salad dressing 1/2 tsp canola oil How to make Spicy Buffalo Chicken Wraps: Heat oil in a large nonstick skillet over medium high heat. Place chicken into the skillet; Cook for 6 minutes or until no longer pink. Stir in hot sauce. Bring to a boil. Reduce heat to medium. Simmer, uncovered, for 3-5 minutes or until sauce is thickened and chicken is tender and all juices run clear. Place lettuce on tortillas. Drizzle with ranch dressing. Top with chicken mixture and blue cheese. Roll up tightly. Spicy Buffalo Chicken Wraps are ready now. Serve immediately!
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Buffalo Chicken Wraps Ingredients: 1-1/2 pounds chicken breasts, cut into strips 8 flour tortillas (10 inches), warmed 1 cup buffalo wing sauce, divided 1/2 cup ranch salad dressing 8 lettuce leaves, finely chopped 1 green bell pepper, cut into strips How to make Buffalo Chicken Wraps: Place chicken strips in a deep skillet . Also add buffalo wing sauce. Bring to a boil and then reduce heat to low. Let it simmer for 12-15 minutes or until chicken is tender. Remove from the flame. Place chopped lettuce on each tortilla. Top with chicken mixture, green pepper. Drizzle ranch dressing and remaining buffalo wing sauce over it. Fold the sides of the tortilla. Roll up the wrap burrito style. Buffalo Chicken Wraps are ready to serve. Enjoy!
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Chicken Satay Wraps Ingredients: 4 ( 8-inch) flour tortillas 2 cups cooked chicken, thinly sliced 1 cup coleslaw mix 2 green onions, finely chopped 2 tbsp olive oil 2 tbsp peanut butter 1 tsp soy sauce 1/4 tsp pepper salt according to taste How to make Chicken Satay Wraps: In a large bowl, combine together olive oil, peanut butter, green onions and soy sauce. Season with salt and pepper. Now add chicken slices and toss to coat evenly. Spread 1/4 cup coleslaw mix over each tortilla. Put chicken mixture on it. Then roll up tightly. Chicken Satay Wraps are ready to serve. Enjoy!
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Chicken Pesto Wraps Ingredients: 250 gm chicken mince 8 tomatoes, cut into half 4 red onion, cut into rings 1 tbsp canola oil 1 cup lettuce, shredded 1/2 cup mozzarella cheese, shredded 1/4 cup sun-dried tomato pesto 4 flour tortillas (8 inches), warmed How to make Chicken Pesto Wraps: Cook chicken in a skillet over medium heat for 5-6 minutes or until all juices run clear. Season with salt and pepper. Then drain. Spread tomato pesto over each tortilla. Spoon chicken down the center. Top with cheese, tomatoes, onion rings and lettuce. Roll up tightly and secure with wooden pick. Chicken Pesto Wraps are ready now. Serve immediately.
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Italian Chicken Wraps Ingredients: 16 ounce frozen stir-fry vegetable blend 2 packages ready-to-use grilled chicken breast strips 1/2 cup Italian salad dressing, fat free 3 tbsp Parmesan cheese, shredded 6 flour tortillas How to make Italian Chicken Wraps: Cook vegetable according to package instructions. Then drain. Stir in chicken, salad dressing and cheese. Mix well. Let it simmer for 3-4 minutes or until heated through. Spoon about 3/4 cup down the center of each tortilla. Roll up tightly and secure with wooden pick. Italian Chicken Wraps are ready now. Serve immediately.
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Ingredients: 4 boneless & skinless chicken breasts 2 cups salad dressing, Italian-style 1 cup dried bread crumbs, Italian seasoning Directions: Place chicken breast in a large bowl. Pour Italian style salad dressing over the chicken. Mix well. Cover and marinate for 1 hour. Preheat oven to 350 degrees F. Roll each chicken breast in bread crumbs. Transfer coated chicken breasts in a 9×13 inch baking dish. Cover with aluminum foil. Bake in the preheated oven for 45 minutes or until all juices run clear and chicken is cooked through. Roasted Italian Herb Chicken is ready to serve. Enjoy!
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Ingredients: 4 skinless boneless chicken breast halves 1 cup yogurt 1 cup water 1 tsp mild curry powder 1/2 tsp pepper salt to taste Directions: Cut chicken in bite size pieces. In a saucepan, add chicken and water. Bring to a boil and simmer for 15 minutes or until chicken is cooked through and no longer pink inside. When water is almost dries, season chicken with salt and pepper. In a small bowl, combine together yogurt and curry powder. Pour this mixture into the saucepan. Cook for 5 minutes to heat through and marinate. Yogurt Chicken Curry is ready now. Serve with Rice or Naan.
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Ingredients of Grilled Honey Barbecue Chicken: 1 can tomato soup 3/4 cup honey 2-1/2 tbsp vegetable oil 2-1/2 tbsp Worcestershire sauce 1 tbsp lemon juice 1-1/2 tsp prepared mustard 2 tsp hot red pepper sauce (optional) 2 pounds chicken breasts, skinless, boneless How to make Grilled Honey Barbecue Chicken: Combine all of the ingredients, except for the chicken breasts, in a saucepan and bring to a boil over medium heat, stirring occasionally. Reduce the heat to low and allow to simmer, uncovered, for 5 minutes. Place the chicken breasts on the grill, pre-heated to medium heat. Baste the chicken with the sauce. Turn the chicken once and baste the other side with barbecue sauce. Cook thoroughly (until juices run clear). Grilled Honey Barbecue Chicken is ready to serve. Serve with stir fry vegetables.
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Tandoori Grilled Chicken Ingredients: 2 pounds boneless, skinless chicken breasts 2 cups plain yogurt 2 tbsp lemon juice 2 tbsp garam masala 1 tbsp red chili pepper salt to taste lemon wedges How to make Tandoori Grilled Chicken: Place yogurt in a large bowl. Stir in garam masala, salt and pepper. Mix well. Reserve 1/2 cup for basting. Place chicken into the bowl. Toss to coat. Cover and marinate in the refrigerator for 1 hour. Preheat a grill for medium heat. Brush oil over grill grate. Place chicken breasts on the grill. Cook chicken for 6-8 minutes on each side, basting with reserved yogurt marinade frequently. Transfer into a serving dish. Garnish with lemon wedges. Tandoori Grilled Chicken is ready now. Serve with naan and mint chutney.
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Smoky Grilled Chicken Ingredients: 3-1/2 to 4 pounds chicken, quartered 2 bottles (14 ounces each) ketchup 1 cup hot water 1/2 cup packed dark brown sugar 2 tbsp ground mustard 2 tbsp instant coffee granules 2 tbsp Worcestershire sauce 2 tbsp Liquid Smoke How to make Smoky Grilled Chicken: Place sugar, mustard and coffee in a large bowl. Add hot water and stir until dissolved. Stir in tomato ketchup, Worcestershire sauce, and liquid smoke. Reserve 1 cup of sauce for basting. Cover and refrigerate remaining sauce for another use. Lightly coat the grill rack with nonstick cooking spray. Grill, covered, over medium heat for 30 minutes. Turning and basing occasionally. Then covered the grill and cook 15 minutes longer or until juices run clear. Smoky Grilled Chicken is ready now. Serve with Grilled Corn Salad.
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Ingredients: 4 skinless boneless chicken breast halves 1/2 cup vinegar 1/2 cup sugar 1/3 cup tomato ketchup 1 tbsp Worcestershire sauce 1/2 tsp mustard powder 1/2 tsp paprika powder 1/2 tsp curry powder 1/2 tsp garlic salt 1/2 tsp salt 1/8 tsp black pepper Directions: Place all ingredients except chicken in a blender or a food processor. Process until smooth and well blended. Pour this mixture into a large resealable plastic bag. Put chicken breast halves into the bag. Seal bag and turn to coat evenly. Refrigerate for 2 hours then drain and discard marinade. Preheat grill over medium heat. Grill chicken for 5-6 minutes on each side or until a chicken is tender. Busting Occasionally. Curry Grilled Chicken is ready now. Serve with BBQ Dipping Sauce.
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I ngredients 4 skinless & boneless chicken breast halves 1/3 cup Dijon mustard 1/4 cup honey 2 tbsp mayonnaise 1 tsp steak sauce 1 tsp pepper salt to taste Directions: Preheat the grill for medium heat. Lightly grease the gill grate with oil. Season chicken breats with salt and pepper. In a shallow bowl, add dijon mustard, mayonnaise, honey and steak sauce. keep aside a 1/4 cup of honey mustard sauce for basting. Dip each chicken breast into the remaining sauce to coat. Place chicken breasts on the preheated grill. Grill chicken for 18-20 minutes or until juices run clear. Turning and Basting occasionally. Honey Mustard Grilled Chicken is ready now. Serve over Rice Salad.
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Honey Fried Chicken Ingredients: 2 pound chicken, cut into pieces 1 cup all-purpose flour 1/2 cup honey 1 tsp garlic powder 1 packet chicken bouillon granules 1 tsp black pepper, freshly ground salt to taste Oil for frying How to make Honey Fried Chicken: Wash chicken and pat dry. Place chicken in a large bowl. Season with salt and pepper. Then dip each chicken piece in honey. Place garlic powder, chicken bouillon granules and flour in a large bowl. Dredge honey coated chicken in flour mixture. Turn to coat evenly. Heat oil in a deep pan or skillet over medium high heat. Placecoated chicken pieces in it. Fry for 5 minutes on each side or until chicken is tender and golden brown. Honey Fried Chicken is ready to serve. Enjoy with Chili Garlic Sauce.
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Honey Baked Chicken Ingredients: 4 chicken breast halves 1/2 cup raw honey 2 tbsp butter, melted 1 tbsp mustard paste 1/2 tsp salt How to make Honey Baked Chicken: Rinse and drain chicken properly. Preheat oven to 325 degree F. Place chicken breasts in a greased baking dish. Season with salt and pepper. Place baking dish in preheated oven. Bake for 30 minutes. In a saucepan, add honey, salt, mustard paste and butter. Cook on low heat for 2-3 minutes or heated through. Drizzle over baked chicken. Again bake, for 20 minutes or until chicken is tender and juices run clear. Honey Baked Chicken is ready to serve. Enjoy!
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Ingredients: 6 chicken breast halves, boneless&skinless 1/2 cup honey 1/2 cup prepared mustard 1 tsp dried basil 1 tsp paprika 1/2 tsp dried parsley 1/2 tsp black pepper salt to taste Directions: Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish. Place chicken breasts in the greased baking dish. Season with salt and pepper. In a small bowl, mix together honey, mustard, basil, paprika, and parsley. Pour half of this mixture over the chicken breasts. Brush to cover evenly. Place baking dish in the preheated oven. Bake for 30 minutes then turn chicken over. Busting with the remaining honey mustard mixture. Bake for another 15 minutes or until chicken is no longer pink and all juices run clear. Allow to cool for 10 minutes before serving. Baked Honey Mustard Chicken is ready to serve. Enjoy!
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Ingredients: 4 chicken breasts, boneless & skinless 1 cup seasoned bread crumbs 1/2 cup plain yogurt, low fat 1/4 cup butter or margarine 1 tbsp lemon juice 1 tbsp fresh parsley, minced 1/2 tsp garlic powder salt to taste Directions: Rinse chicken breasts and pat dry. Preheat oven to 170 degree C or 350 degree F . In a small bowl, add yogurt. Stir for a while or until smooth. Now add lemon juice. Mix well. Place bread crumbs in a shallow dish or bowl. Add garlic powder and salt. Mix together. Dip each chicken breast in yogurt lemon mixture then roll in seasoned bread crumbs. Turn to coat evenly. Place 1 scant pat of butter for each chicken breast in a baking dish. Place coated chicken breasts in the baking dish. Top each chicken breast with a full pat of butter. Sprinkle parsley over it. Place baking dish in the preheated oven and bake for 1 hour or until chicken is cooked thorough. Leave it to cool for 10 minutes before serving. Yogurt Chicken is ready to serve. Enjoy!
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Ingredients: 6 chicken breast halves, skinless & boneless 1/4 cup soy sauce 2 tbsp minced onion 2 tbsp minced garlic 1 1/2 tsp poultry seasoning 2 tsp artificial sweetener Directions: Preheat oven to 425 degrees F. Place chicken breasts in a 9×13-in. baking dish. In a small bowl, combine together onion, garlic, seasoning, soy sauce and sweetener. Pour this mixture over the chicken. Turn to coat evenly. Cover the baking dish with a foil. Bake for 50-60 minutes or until chicken is tender. Low-Cal Chicken is ready to serve. Enjoy with Rice.
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Ingredients: 2 boneless & skinless chicken breast halves 1 tbsp olive oil 1 pinch dried oregano 1 lemon 2 sprigs fresh parsley, for garnish salt and pepper to taste Directions: Place chicken breast halves in a shallow dish. Squeeze lemon juice over it. Season with salt and pepper. Heat oil in a skillet over medium low heat. When oil is hot, place chicken in skillet. Saute chicken in remaining lemon juice, pepper and oregano. Cook on each side for 10 minutes or until juices run clear. Transfer into a serving dish. Garnish with parsley. Simple Lemon Herb Chicken is ready to serve. Enjoy!
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Bow Tie Lemon Chicken Ingredients: 12 ounces skinless, boneless chicken breasts 4-2/3 cups uncooked bow tie pasta 1 cup chicken broth 1 cup frozen peas, thawed 2/3 cup shredded carrots 1/3 cup shredded Parmesan cheese 1/4 cup low fat cream cheese, cubed 2 garlic cloves, minced 1 tbsp canola oil 2 tsp lemon juice 1/2 tsp lemon-pepper seasoning 1/2 tsp salt How to make Bow Tie Lemon Chicken: Cook bow tie pasta according to package direction’s. Meanwhile,cut chicken into 1-inch strips. Season with lemon-pepper. Heat oil in a large nonstick skillet. Stir fry chicken and garlic for 5-8 minutes or until chicken is no longer pink and all juices run clear. Remove from the heat and keep warm. In the same skillet,add peas, carrots,and chicken broth. Bring to a boil and simmer for 5 minutes or until vegetables are tender. Stir in cream cheese and lemon juice. Cook for 2 minutes or until cheese is melted. Drain pasta. Add boiled pasta and chicken. Stir well until heat through. Season with salt and pepper. Sprinkle Parmesan cheese over it. Bow Tie Lemon Chicken is ready to serve. Enjoy!
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Baked Tikka Sandwiches Ingredients: 300 gm boneless chicken 2 tbsp oil 1 tsp garlic paste 1 tsp red chili powder 1/2 tsp black pepper 1/2 tsp salt For Sauce: 1/2 cup mayonnaise 2 tbsp red chili sauce 2 tbsp tomato ketchup 1 tbsp vinegar For Sandwiches: 8 bread slices 1 onion 4 green chilies 4 tbsp vinegar Tikka Sandwiches: Method: To Make Sauce: In a small bowl, combine together mayonnaise, vinegar, tomato ketchup and chili sauce. Cover and refrigerate for 30 minutes. To Make Tikka: Cut boneless chicken in small cubes. Season with red chili powder, black pepper and salt. Add garlic paste and oil. Cover and marinate for 30 minutes then grill chicken on a grill pan. Cook for 10 minutes or until chicken is tender. To proceed: In a large bowl, add grilled chicken, 4 green chilies, vinegar, onion and coriander. Now spread sauce on a bread slice. Then put grilled chicken on it. Cover with another slice of bread. Roast on a griddle or a sandwich maker. Baked Tikka Sandwiches are ready to serve. Enjoy with Chili Garlic Sauce.
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Tawa Fish Ingredients: 4 fish fillets 4 tbsp vinegar 2 tbsp oil 1 tbsp garlic paste 1 tsp red chili powder 1 tsp coriander powder 1 tsp cumin powder 1/4 tsp turmeric powder salt to taste Tawa Fish: Method: In a shallow bowl, mix together vinegar, turmeric powder, chilli powder, coriander powder, cumin powder, garlic paste and salt. Put fish fillets in this paste. Toss well. Marinate fish for at least 30 minutes. Heat oil in a shallow pan or a griddle. Fry fish on each side for 6-8 minutes or until cooked thorough. Take it out in a serving dish. Garnish with salad leaves and lemon wedges. Tawa Fish is ready now. Serve with Apricot Chutney.
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Beef Samosa Ingredients: 250 gm ground beef 3 onions finely chopped 4 green chilies, finely chopped 1 tsp ginger garlic paste 1 tsp red chili powder 1 tsp cumin powder 1/2 tsp black pepper 1/4 tsp hot spice powder Salt to taste samosa sheets or samosa wraps as required Oil for frying How to make Beef Samosa: Place ground beef in a cooking pot. Add onions, ginger garlic paste, cumin, red chili powder and salt. Cover and cook on low heat for 20 minutes or until well done. Increase the heat and dry all the extra water. Add green chilies, black pepper, and hot spice powder. Take it out in a bowl. Leave it cool completely. Now put 1 tbsp samosa filling on each samosa wrap. Shape it into a samosa. Heat oil in a deep pan. Deep fry samosas for 3-4 mins or until crispy and golden. Remove from the oil and drain on kitchen paper. Beef Samosa is ready now. Serve hot with Samosa Dipping Sauce.
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Ingredients For Dough: 2 cups all purpose flour 6 tbsp ghee or oil 1/2 tsp salt water as required For Filling: 250 gm mutton mince 2 medium onions, finely chopped 2 tbsp cooking oil 2 tbsp coriander leaves, finely chopped 4 green chilies, finely chopped 1 tsp ginger garlic paste 1/2 tsp black pepper 1/2 tsp red chili, crushed 1/2 tsp all spice powder salt to taste Oil For Frying How to make Keema Ka Samosa: For Dough: Place flour in a mixing bowl. Also add ghee, and salt. Gradually add water and knead a hard dough. Set aside. For Filling: Heat oil in a pot. Add ginger garlic paste in it and fry for 30 seconds or until its turn golden. Put onion and mutton mince in it. Cook for 5 minutes then add salt, black pepper, all spice, and crushed red pepper. Cover with a lid and cook on low heat for 10 minutes or until its own water evaporate. Take it out in a bowl. Sprinkle coriander leaves and green chilies. Let it cool for 10 minutes. To Proceed: Make small balls out of the prepared dough. Roll into small and thin chapati. Cut chapati into half. Put filling in the center of half chapati. Shape into the form of samosa. Repeat this procedure with all remaining ingredients. Heat oil in a deep pan or wok (karahi). Deep fry samosa for 5-6 minutes or until light golden. Take it out from the oil and drain on kitchen paper. Keema Ka Samosa is ready now. Serve with Samosa Dippind Sauce.
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Warqi Samosa Ingredients: For Dough: 1 cup flour Water to knead as required 1/4 tsp salt For Filling: 3 eggs 2 onions, finely chopped 6 green chilies, finely chopped 3 tbsp vegetable oil 1 tbsp fresh coriander leaves 1/2 tsp salt 1/4 tsp turmeric powder Oil for deep frying Shireen Anwer Recipe of Warqi Samosa: Method: To Make Samosa Filling: Heat 3 tbsp oil in a pan. Put onion in hot oil and cook for 5 minutes. Then add green chilies, eggs, salt and turmeric powder. Stir fry for 2 minutes or until well done. Remove from the flame. Sprinkle coriander leaves over it. Let it cool completely. To make Samosa Dough: Place flour with salt in a bowl. Knead a soft dough with water. Cover with a wet cloth and leave it for 30 minutes. To Proceed: After 30 minutes, make 10 small balls from the dough. Roll 5 balls into a saucer size. Spread melted ghee on each samosa sheet. Cover with another go on doing till all 5 have been put on top of each other. Cover with a wet cloth and leave it for 30 minutes. After 30 minutes roll out by sprinkling very little flour to a big round size of a dinner plate. Cut in four portions. Apply little water beside the edges of each portion. Put 1 tbsp filling mixture in between and press down near the filling. Do not press the edges. Repeat this procedure with all remaining ingredients. Heat oil in a deep wok over medium high heat. Deep fry the samosa on low flame for 5 minutes or until light golden. Remove from the oil and drain on paper towel. Warqi Samosa is ready now. Serve hot with Samosa Dipping Sauce.
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Chicken Samosa Ingredients: Ingredients For Samosa Filling: 250 gm chicken mince 2 tbsp vegetable oil 2 tbsp fresh coriander leaves, finely chopped 4 green chilies, finely chopped 1 tsp ginger garlic paste 1/2 tsp black pepper 1/2 tsp red chili, crushed 1/2 tsp all spice powder salt according to taste Ingredients for Samosa Dough: 2 cups plain flour 6 tbsp ghee 1/2 tsp salt water as required Chicken Samosa: Method: To Make Samosa Filling: Heat oil in a pan. Put chicken mince in it. Cook for 3-4 minutes or until no longer pink. Now add ginger garlic paste and cook for 2 minutes. Season with salt, black pepper, all spice, and crushed red pepper. Cook on low flame for 10 minutes or until cooked thorough. Remove from the heat and take it out in a bowl. Add coriander leaves and green chilies. Mix well and leave it to cool completely. To Make Samosa Dough: Place flour in a bowl. Add ghee and salt. Mix well Now gradually add water and knead a hard dough. Leave it for 20-30 minutes. To Proceed: Make small balls out of the dough. Roll into small saucer size then spread samosa filling in the center. Fold one side to form into a D shape Samosa. Heat oil in a deep wok over medium heat. Deep fry samosas for 3-4 minutes or until light golden. Chicken Samosa is ready now. Serve hot with Samosa Dipping Sauce.
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Sweet Samosa Ingredients: 250 gm ricotta cheese (khoya) or barfi 3 tbsp chopped almonds 3 tbsp chopped pistachios 3 tbsp sugar 2 tbsp desiccated coconut 1/2 tsp cardamom powder Samosa Patti as required Shireen Anwer Recipe of Sweet Samosa: Method: In a bowl, combine together khoya, sugar, desiccated coconut, cardamom powder, almonds and pistachios. Mix until well combined. Fill this filling in samosa patti and make samosas. Deep fry samosas for 2-3 minutes or until light golden. Sweet Samosa is ready now. Serve hot.
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Sweet Corn Chaat Ingredients: 2 cups boiled potatoes, cut into cubes 2 cups sweet corn 2 cups sev, divided 1/2 cup spring onion, finely chopped 1/4 cup cooking oil 2 tomatoes, finely chopped 3 tbsp lemon juice 2 tbsp fresh coriander leaves 1-1/2 tsp cumin seeds, crushed 1 tsp red chili 1/2 tsp all spice salt to taste Sweet Corn Chaat: Method:
Heat oil in a pan over medium heat. Put potatoes in hot oil and stir fry for 2 minutes. Also add sweet corn. Season with salt, chili powder, allspice powder and cumin. Stir well. Remove from the heat. Let it cool completely. Then add tomatoes, spring onion and lemon juice. Spread 1 cup sev in a serving dish. Then spread potatoes and corn mixture. Top with remaining sev. Garnish with chopped coriander leaves. Sweet Corn Chaat is ready now. Serve immediately.
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Chana Dal Gosht Ingredients: 1/2 kg mutton 1 cup gram lentil, boiled 1/2 cup brown onion 1/2 cup oil 1/2 cup yogurt 1 tbsp ginger garlic paste 1/2 tbsp whole spices 1/2 packet korma masala Chana Dal Gosht: Method: Heat oil in a deep skillet over medium high heat. Add ginger garlic paste and whole spices. Fry for 1 minute then add mutton. Cook for 10 minutes or until its change colour. Now add korma masala, brown onion and yogurt. Cover the skillet and cook on low flame for 30 minutes. Then add 1 cup water again cover and cook until meat is tender. When water dries up, add boiled lentil. Stir well and leave it on low flame for 10 minutes or until oil comes out on top. Sprinkle garam masala powder and coriander leaves over it. Chana Dal Gosht is ready now. Serve with tandoori nan.
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Tawa Chana Ingredients: 250 gm chickpeas 1/4 cup cooking oil 1 tea bag 1 onion, chopped 1 tomato, chopped 4 green chilies, chopped 1 tsp ginger garlic paste, heaped 1 tsp red pepper flakes, crushed 1 tsp red chili powder 1 tsp coriander seeds, crushed 1 tsp cumin seeds, crushed 1 tsp chat masala 1 tsp dry fenugreek leaves 1/2 tsp turmeric powder salt according to taste Tawa Chana: Method: Wash chickpeas with few changes of water. Add 1 tsp baking soda and soak overnight. Drain. Boil chickpeas with 1 tea bag for 2 hours or until tender. Drain all excess water. Heat oil on a griddle or a Tawa. Saute chopped onion for 3-4 minutes Then add ginger garlic paste and fry for a few seconds. Now add chopped tomato and green chilies. Stir well. Season with turmeric, chili powder, crushed red pepper, coriander, cumin, chat Masala and salt. Also add dry fenugreek leaves. Cook for 5-8 minutes by adding little water. Then add boiled chickpeas and cook for 10-15 minutes. Garnish with ring onions and green chilies. Tawa Chana is ready now. Serve hot with naan.
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Aloo Chana Chaat Ingredients: 500 gm boiled chickpeas 250 gm boiled potatoes, peeled & cut into cubes 4 green chilies, finely chopped 1/2 cup fresh coriander leaves, finely chopped 1/2 cup sweet and sour dip 3 tbsp tomato ketchup 2 tbsp chopped ginger 2 tbsp lemon juice 1 tbsp chat masala 1 tbsp sugar 1 tsp red pepper, crushed 1 tsp salt Aloo Chana Chaat: Method: Place all ingredients in a large mixing bowl. Stir well. Garnish with coriander leaves and sliced onions. Sprinkle Chat masala over it. Aloo Chana Chaat is ready to serve. Enjoy!
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Puri Paratha Ingredients: For Dough: 4 cups flour 1 cup water 1 tbsp ghee 1/2 tsp salt Paste for Paratha: 1/4 cup ghee or butter, melted 1 egg white 2 tbsp flour Puri Paratha: Method: For Paste In a bowl, combine together melted ghee, egg white and flour. Make a thick paste of it. Keep aside. For Paratha: Sieve flour in a large bowl. Add salt and knead a soft dough by using water. Apply ghee over the dough. Cover with wet cotton cloth. Leave it for 30 minutes. Make 8 balls out of the dough. Take 1 ball spread slightly. Apply prepared paste on it. Re-roll and form into square. Now again make a ball, apply melted ghee on each ball. Cover with a wet cloth and keep aside for 30 minutes. Heat ghee or oil in a wok or deep pan. Make thin paratha and deep fry for 2 minutes or until light golden. Puri Paratha is ready to serve. Enjoy with Chana Masala.
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Lacha Pudina Paratha Ingredients: 2 cups wheat flour 3 tbsp mint leaves, finely chopped 3 tbsp cooking oil 1/2 tsp chili powder 1/2 tsp carom seeds 1/2 tsp salt ghee as required Lacha Pudina Paratha: Method: In a bowl, combine together wheat flour, carom seeds, salt, chili powder, oil. Gradually add water and knead a soft dough. Make small balls out of the dough. Roll into a quarter plate size. Spread 1 tbsp of ghee over it. Cut a slit from the outer edge till the centre. Start rolling from the slit to form cone. Roll out to a thick paratha. Sprinkle mint leaves on it. Roll again. Heat a griddle( tawa) over medium heat. Put paratha on hot griddle. Fry paratha on each sides for 2 minutes or until light golden. Lacha Pudina Paratha is ready now. Serve hot with yogurt.
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For Paratha Filling: 1 cup boiled potatoes, mashed 2 green chilies, chopped 1 tbsp fresh coriander leaves, chopped 1/2 tsp cumin seeds, roasted & crushed 1/2 tsp red pepper, crushed 1/4 tsp salt Aloo Ka Paratha: Method: Put mashed potatoes in a mixing bowl. Add green chilies, cumin seeds and coriander leaves. Season with salt and red pepper. Mix well. Stuff paratha with the prepared filling mixture. Shallow fry paratha on each side for 2 minutes or until golden brown. Aloo Ka Paratha is ready now. Serve hot with Mint Chutney.
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Punjabi Paratha Ingredients: 250 gm mince meat 1/2 cup boiled lentils 1 egg 1 onion, finely chopped 4 green chilies, finely chopped 4 tbsp fresh coriander, finely chopped 1 tbsp lemon juice 1 tsp garlic paste 1 tsp red chili powder Paratha dough as required Clarified butter as required Punjabi Paratha: Method: In a bowl, mix together mince, boiled lentils, garlic paste, lemon juice, red chili powder, green chilies, coriander and onion. Roll dough into 2 round rotis of equal size. Brush a beaten egg on one of the roti. Spread mince meat mixture on top of it. Place 2nd roti on the top. Press gently. Roll again. Then put paratha in a hot griddle. Fry parathas in clarified butter on each side for 2-3 minutes or until golden. Punjabi Paratha is ready now. Serve hot with Mint raita.
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Reshmi Paratha Ingredients: 1/2 kg flour 1 cup fresh cream 2 tbsp sugar 1 tsp yeast 1/2 tsp salt water as required clarified butter as required Reshmi Paratha: Method: Place flour, yeast, salt, cream and sugar in a large bowl. Knead a soft dough by using water. Keep aside for 30 minutes. Now roll a roti of the dough. Spread ½ cup clarified butter on it. Sprinkle little bit of flour and make a roll. Now cut the ball with the help of knife. Refrigerate for 30 minutes. Roll balls like a roti. Shallow fry parathas on a hot griddle with hot clarified butter. Reshmi Paratha is ready to serve. Enjoy!
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Reshmi Tikka Ingredients 1 kg boneless chicken 1 cup yogurt 1/2 cup fresh cream 1/2 cup oil 4 tbsp lemon juice 2 tbsp green chili paste 1 tbsp meat tenderizer 1 tbsp coriander seeds, crushed 1 tbsp cumin seeds, crushed 2 tsp red pepper, crushed 1 tsp all spice 1 tsp chaat masala 1 tsp salt 1 bunch fresh coriander leaves, chopped Reshmi Tikka: Method: Rinse chicken then cut into pieces. Marinate chicken with yogurt, meat tenderizer, cumin seeds, coriander seeds, red pepper, green chili paste, salt, all spice, cream and lemon juice. Place in a refrigerator for 1 hour. Heat oil in a pan over medium heat. Put marinated chicken in hot oil. Cook on low flame for 20 minutes or until chicken is tender and no longer pink. Turn the flame high and cook well for 5-8 minutes or until all water dries. Dish it out. Garnish with coriander leaves. Sprinkle chaat Masala over it. Reshmi Tikka is ready now. Serve hot with naan and mint raita.
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Tandoori Fish Tikka Ingredients: 500 gm boneless fish 1 cup plain yogurt 2 tbsp lemon juice 1 tbsp ginger garlic paste 1 tsp red chili flakes 1 tsp ground cumin 1/2 tsp garam masala powder 1/2 tsp chat masala a pinch of red food color salt to taste How to make Tandoori Fish Tikka: Wash fish fillets properly and cut into 1 inch cubes. Season with salt and red pepper. Drizzle lemon juice over it. Keep aside for 10 minutes. In a small bow, add yogurt, ground cumin, garam masala powder and food color. Mix well. Pour this batter over the fish. Toss to coat evenly. Marinate fish for 4-6 hours. Thread marinated fish on thin skewers. Cook in a hot tandoor or oven for 15 minutes turning once. Take it from the oven. Sprinkle chaat masala over it. Garnish with lemon wedges. Tandoori Fish Tikka is ready now. Serve hot with mint chutney.
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Mutton Tikka Masala Ingredients: 1/2 kg boneless mutton 3 tbsp lemon juice 2 tbsp raw papaya paste 2 tbsp Tikka masala 1 tbsp ginger garlic paste 1 tbsp red chili, crushed 1 tbsp ground cumin salt to taste oil as required Mutton Tikka Masala: Method: Wash mutton and trim all excess fat. Pat dry then cut into small cubes. In a large bow, combine together lemon juice, ground cumin, red chili, raw papaya paste, ginger garlic paste, Tikka masala and salt. Put mutton in it. Marinate for 30 minutes. After 30 minutes thread mutton cubes onto skewers. Bar B.Q or cook on the grill. Turning occasionally and basting with oil. Cook for 10-12 minutes or until cooked thorough. Remove from the skewers. Mutton Tikka Masala is ready now. Serve hot with pudina raita.
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Pasanda Tikka Ingredients: 1/2 kg undercut beef 1 cup natural yogurt 4 tbsp vegetable oil 2 tbsp lemon juice 2 tbsp papaya paste 1 tbsp ginger paste 1 tbsp garlic paste 1 tsp red chili powder 1 tsp red chili flakes 1 tsp hot spices powder 1/2 tsp turmeric powder salt to taste coriander leaves as required few lemon wedges Pasanda Tikka: Method: Cut beef undercut into small slices. Make it thin by using hammer. In a bowl, combine together yogurt,red chili powder, turmeric powder, hot spices powder, red chili flakes, oil, papaya paste, ginger garlic paste, lemon juice and salt. When all the spices are properly mixed, marinate beef slices in it. Marinate for 30 minutes. Heat a greased grill pan. Grill marinated beef on low heat for 10-15 minutes or until cooked thorough. Transfer into a serving dish. Garnish with coriander and lemon wedges. Delicious Pasanda Tikka is ready now. Serve hot with naan and raita.
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Chicken Pateela Tikka Ingredients: 1/2 kg chicken, leg pieces 125 gm plain yogurt 1 cup water 1 lemon juice 4 tbsp vegetable oil 2 tbsp ginger garlic paste 2 tbsp red chili powder 1 tbsp turmeric powder Salt to taste few coriander leaves, for garnishing Chef Zakir Recipe of Chicken Pateela Tikka: Method: Make deep slits in chicken leg pieces. In a bowl, combine together yogurt, red chili powder, turmeric powder, ginger garlic paste and salt to taste. Squeeze a lemon juice over it. Mix well and make a fine paste. Apply this paste on the chicken pieces. Marinate chicken for at least 4 hours. After 4 hours, heat oil in a cooking pot. Put marinated chicken in hot oil. Cook for 5 minutes or until its change colour. Now add a cup of water. Bring to a boil then reduce the heat. Cover and let it simmer 15-20 minutes. Increase the flame to let excess water evaporate. Take it out in a serving dish. Delicious Chicken Pateela Tikka is ready now. Serve with Naan and Pudina Raita.
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White Bean Chicken Chili Ingredients: 1 pound diced, cooked chicken meat 1 (18.75 ounce) can tomatillos, drained and chopped 1 (15 ounce) can white beans 1 (14.5 ounce) can chicken broth 1 (16 ounce) can diced tomatoes 1 (7 ounce) can diced green chiles 1 onion, finely chopped 2 cloves garlic, chopped 2 ears fresh corn 2 tbsp vegetable oil 1/2 tsp dried oregano 1/2 tsp ground coriander 1/2 tsp black pepper 1/4 tsp ground cumin 1 pinch salt How to make white Bean Chicken Chili: Heat oil in a large skillet over medium high heat. Saute onion and garlic until soft. Stir in chicken broth,tomatoes, tomatillos and green chilies. Also add oregano, coriander and cumin. Bring to a boil then simmer for 10 minutes. Add chicken, corn, and beans. Cover and simmer for 5 minutes or until cooked thorough. Season with salt and pepper. White Bean Chicken Chili is ready now. Serve with Garlic Bread.
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Ingredients of Black Bean Chili: 4 Cups dry black beans 2 tbsp cumin seeds 2 tbsp dried oregano 2 cup finely chopped yellow onion 1½ cup finely chopped green bell pepper 1 tsp minced garlic ½ cup Olive Oil 1-2 tsp red chili powder 1½ tsp paprika 1 tsp salt 3 cup (1 28 oz can ) crushed tomato 1/3 cup finely chopped jalapeno chilies (2 large) ½ Pound Monterrey Jack or cheddar cheese, grated Sour Cream ½ finely chopped green onion ¼ cup chopped cilantro How to make Black Bean Chili: Sort through the beans, discard funky ones and small pebbles. Rinse well. Place the bean in a large pot and add enough water to cover them by several inches. Cover and bring to a boil. Reduce heat and cook for 1&3/4 hrs or till tender. Water should always cover the beans, so add more if the beans start to peek through. When the beans are cooked, strain, reserving 1 cup of the cooking water. Add the reserved cooking water back to the beans. Heat oven to 325 degrees. Toast cumin seeds and oregano in a small pan until the fragrance is toasty, about 10 min. Saute the onions, bell pepper and garlic in the oil over med high heat with the toasted cumin seeds and herbs, red chili powder, paprika and salt till the onions are soft, about 10 min. Add the tomatoes and chilies. Add this mixture to the beans and stir well. Add additional seasoning to taste. To serve :
Place about ¼ cup grated cheese in a warmed bowl. Add a generous cup of beans and dollop spoon of sour cream. Sprinkle with 1 tbsp green onions and cilantro. Black Bean Chili is ready to serve. Enjoy!
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Ingredients of baby Corn Salad: 2 cups Baby Corn (finely sliced) 1 cup Peas (boiled) 1 cup Black Gram (sprouted) 1 tsp Pepper Powder 1 tsp Sugar 1 tsp Lime Juice Salt to taste Boiled Water How to make Baby Corn Salad: Place the baby corn in boiled water for 10 minutes, until tender. In a large mixing bowl, add peas, black gram, pepper powder, sugar, lime juice and salt. Mix well. Filter the water and add the baby corn to the bowl. Mix well. Baby Corn Salad is ready to serve. Serve hot.
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