NO BAKE OREO CHOCOLATE DESSERT

INGREDIENTS:

• 16 oreo biscuits

• 4 tbsp. of melted butter

• 200ml fresh creaam / whipping cream

• 1/4 cup sugar

• 100g of semi-sweet cooking chocolate

• 1/4 cup milk

PROCEDURE:

• Separate biscuits of 16 oreos from central cream and collect cream separately.

• In a chopper add oreo biscuits and grind, add melted butter and grind until uniformly distributed.

• Assemble the crumbs in a serving dish, use a round and smooth bottomed glass or any utensil to spread evenly throughout the dish.

• Refrigerate the prepared dish for 30 minutes.

• In a bowl beat 200ml of fresh cream until creamy add separated oreo cream and sugar and beat until stiff peaks form.

• Melt 50g of cooking chocolate and pour into the cream mixture after cooling down to room temperature.

• Add 1/4 cup milk and mix in uniformly.

• Assemble this cream into your assembled dish just out of refrigerator.

• Refrigerate the dish along with cream for 1 hour.

• Melt the other 50g of semi-sweet cooking chocolate and  bring down to room temperature.

• Pour over the assembled dish to fill up to the top of biscuit crust boundary.

• Refrigerate for 1-2 hours.

AND YOU ARE DONE!! TRUST ME THIS IS GOING TO BE THE BEST EVER CHOCOLATE DESSERT RECIPE YOU'VE EVER TASTED.

 

TOFU SALAD WITH HIN CHO RECIPE

INGREDIENTS:

• 1 cup chickpeas

• 1 cup dried red chilies

• 2 medium-sized onions(half moons)

• 25 cloves of garlic

• 1 cup oil

• 1/2 tsp. turmeric powder

• 1 cup tamarind pulp (imli ka pain)

• 1 tbsp. brown sugar

• 1/2 cup vinegar

• 10 small green chilies

• soy sauce

• Sliced cabbages, coriander and onions

FOR SOUP/ HIN CHO:

• 4 cups of water

• 1 handful of chopped cabbages

• 1 medium-sized onion (half moons)

• 1 fold of chazan (rice vermicelli)

• 10 cloves of garlic

• 15 black peppercorns

• 1 tsp. salt

• 1 sachet of knorr noodles masala or 1/2 tsp. of chicken powder

PROCEDURE:

SOUP PREPARATION:

• Take water in a saucepan and bring it to boiling.

• Add cabbages and onions, cook for 5 minutes and add vermicelli.

• Hand-grind garlic cloves and black peppercorns.

• Add this to the soup on the stove and add noodles masala, cover the lid and let cook until vegetables are tender.

SALAD PREPARATIONS:

• In a pan over the stove roast chickpeas until golden and grind them to a fine powder.

• Roast-dried red chilies, take off the pan, and grind.

• Take oil in a pan and fry onions until golden brown.

• Remove fried onions.

• Add 15 cloves of sliced garlic and add turmeric powder to it.

• Fry until golden brown and collect with frying oil.

• In the same pan take tamarind pulp and dissolve the sugar over low flame for 10-15 minutes and collect.

• In a separate bowl take vinegar, add chopped green chilies, and 10 cloves of chopped garlic.

• To prepare a single serving of salad take 250gm of sliced tofu in a bowl and 15gm each of coriander, cabbages, and onions. Add 2 tbsp. of soy sauce, 2 tbsp. of tamarind mix, 1 tbsp. of vinegar mix, 2 tsp. of fried garlic with its frying oil, 1 tsp. of fried onions, 1 tsp. of ground chickpea, 1/2 tsp. of ground red chilli.

• Mix all ingredients well.

SERVE WITH HOT HIN CHO SOUP AND ENJOY!!!

 

DOUBLE CHOCOLATE MUFFINS RECIPE

INGREDIENTS:

•  1 cup Milk 

• 1 tbsp. Lemon juice/vinegar 

• 1 + 3/4 cup Plain flour 

• 1/4 cup Cocoa powder 

• 1 tsp. Baking soda 

• 2 tsp. Baking powder

• A pinch of salt

• 1/2 cup melted butter

• 1 cup sugar

• 2 eggs

• 1 tsp. vanilla essence

• 1/4 cup chocolate chips

PROCEDURE:

• First, prepare buttermilk by adding vinegar or lemon juice to milk in a cup and leave to curdle for some time.

• In a bowl sift all dry ingredients and mix well.

• In a separate bowl add melted butter and sugar and mix well.

• Crack eggs into this and beat for 1 minute using a hand whisk.

• Add buttermilk and vanilla essence and mix for another minute.

• Pour in your dry ingredients mix and mix well.

• Add chocolate chips, and incorporate them into the batter by folding with a spatula.

• Fill your muffin cups up to the highest level.

• Bake in a preheated oven at 180℃ for 30 minutes.

• Poke with a toothpick to check if done when toothpick comes out clean.

ENJOY WITH YOUR FAVOURITE WINTER DRINK!!!

 HAPPY HOLIDAYS EVERYONE😊

#holidayrecipes #muffins #chocolatemuffins #winterrecipes

 

 

ONE POT CHICKEN CHEESE MACARONI

ONE POT PASTA? AND NOW ONE POT MACARONI? Yes! Probably the easiest and most delicious pasta you'll be making in no time. This recipe is for all of you out there who need an easy and basic pasta recipe without having the need to do your regular pasta in separate pots. And trust me you only need to taste this once, you'll make it every single time you crave for pasta.

INGREDIENTS:

• 2 tbsp. Oil

• 250gm Boneless chicken

• 1/2 tsp. of salt

• 1 tsp. of black pepper

• 1/4 cup Onions (chopped)

• 1 tbsp. of garlic chopped

• 1 cup Tomato paste

• 1/2 tsp. of white pepper

• 2 tbsp. chilli flakes

• 1/4 cup milk

• 1 tsp. of thyme leaves

• 1 tsp. of oregano leaves

• 3 cups of water

• 3 cups of un-cooked macaroni

• 3 slices of processed mozzarella cheese

• 1/4 cup of grated cheddar cheese

PROCEDURE:

• In your cooking pan take oil, and add chicken, 1/2 tsp. of black pepper and a pinch of salt.

• Cover & Let cook for 15 minutes over medium flame.

• Remove lid and wait for chicken to turn golden brown, then transfer to a separate bowl.

• In the same pan add onions, garlic, 1/2 tsp. salt and 1/2 tsp. of black pepper. And let saute for 1-2 minutes.

• When onions turn golden, Pour in tomato paste, chilli flakes and white pepper.

• Let it simmer.

• Now add milk and your oregano and thyme leaves.

• Let it cook and come to simmer.

• Add water & Macaroni. Cover with lid and let cook for 15 minutes over low-medium flame.

• Remove lid, mix a little. Place your cheese slices on top. Cover and let soften for 5 minutes.

• Remove lid and mix in your cheese.

• Now top with grated cheese and cover lid for 5 minutes until completely melted.

YOUR ONE POT MACARONI IS READY!! SERVE HOT AND ENJOY!!

 

PYAZ BOTI RECIPE

This week I am with a new unique recipe that you must not have tasted before. To be honest this was one of my crazy mix & match idea to combine the flavor of softened onions and diced beef and it turned out AHH-MAAZING!!!. And when it comes to the current Bakra Eid season it feels so easy to make this at home with beef & onions only. Trust me not only does this looks appealing but is really delish. I am sure you are going to love it.

INGREDIENTS :

• 1 cup oil

• 500gm diced beef (boneless)

• 1 tsp. salt

• 1 tbsp. ginger paaste

• 1 tbsp. garlic paste

• 1/2 tsp. turmeric powder

• 1 cup yogurt

• 1 tbsp. garam masala

• 1 tsp. red chilli powder

• 1 tsp. black pepper

• 500gm onions (cut into half moons)

• green chillies & ginger for garnishing

PROCEDURE:

• In a pan take oil and put in your beef, add salt, cover lid & let cook for 15 minutes over low flame.

• Now add ginger, garlic and turmeric powder and leave to cook (with lid covered) for 15 minutes over low to medium flame.

• Remove lid add garam masala, red chilli powder and black pepper.

• Now add yogurt, cover lid & let cook for 15 minutes over low to medium flame.

• Garnish with ginger and green chillies for 10 minutes over low flame.

Now enjoy with your favourite naan or chapati. I love it with Tandoori Roti.

 

BIHARI KABAB RECIPE

 IF you are here, you must have tasted bihari kabab and have fallen in love with the taste instantly. So you might be here for a recipe that tastes exactly like the one you've liked so much. You are at the right place because I have a recipe of Bihari kabab as juicy, spicy and flavorful as a real BEHARI KABAB should be.

INGREDIENTS:

• 500gm thin beef fillets

• 1 tbsp. coriander seeds

• 1 tsp. cumin seeds

• 1 tsp. black pepper

• 15 green cardamom

• 3 black cardamom

• 1/2 nut mace

• 1 mace

• 1 tsp. ginger powder

• 1 tsp. garlic powder

• 1 tsp. red chilli powder

• 1 tsp. kashmiri red chilli powder

• 2 tbsp. poppy seeds

• 1 tsp. chilli flakes

• 1 tsp. kachri powder

• 1 tsp. salt

• 1 tsp. turmeric powwder

• 2 tbsp. mustard oil

• 1 cup fried onions

• 1 cup yogurt

• skewers, coal

PROCEDURE :

• In a pan roast 1 tbsp. coriander seeds, 1 tsp. cumin seeds, 1 tsp. black pepper, 15 green cardamom, 3 black cardamom, 1/2 nut mace, 1 mace until fragrant and grind.

• Mix other powdered spices, including poppy seeds, re-grind after adding poppy seeds if you want more coarse.

• Put half of your spice mix into the beef fillets, mix, add mustard oil, then add remaining spice powder.

• Leave to marinate over night.

• Assemble in skewers, by folding and piercing again to adjust the whole fillet in a skewer.

• Add 2-5 fillets in a skewer depending on the size of your skewer.

• I cooked this over hot charcoal (BBQ).

ENJOY WITH YOUR FAVOURITE ROTI OR PARATHA.

ACHARI KALEJI RECIPE

ACHARI KALEJI is definitely one recipe every desi  chef needs at their home on Bakra Eid. Here is a new fusion of achari masala, that you'll definitely love. Kaleji with achari masala turned out to be the best form of Kaleji you can ever make at home.

Also this recipe includes detailed process of cleaning and washing kaleji in a way that it's cooked odourless and incomplainable. Watch video and follow steps in the recipe procedure below to get rid of smell or odour.

INGREDIENTS :

Ingredients for washing and cleaning kaleji and get rid of any odour

• 500gm kaleji (liver)

• 2 tbsp. ginger paste

• 1 tsp. salt

Ingredients for Achari kaleji:

• 1/2 cup oil or ghee

• 1 tbsp. garlic paste

• 1 tbsp. ginger paste

• 1/2 tsp. salt

• 1/2 cup yogurt

• 1 tbsp. achari masala 

• curry leaves, ginger (julienne cut), green chillies, juice of 1 lemon for garnishing

PROCEDURE :

• To wash kaleji start off with taking it in a strainer.

• Add ginger paste, salt and mix thoroughly to help reach ginger to every piece.

• Let sit for 30 minutes before you start washing.

• After 30 minutes, wash thoroughly with running water and strain well to discard all water.

•Take ghee/oil in a pan, add your kaleji, ginger paste, garlic paste and cover lid immediately.

• Let cook for 10-15 minutes, remove lid and let water in pan dry completely

• Add salt and yogurt.

• Cover lid and let cook until oil simmers.(max. 15-20 minutes)

• Add achari masala and you're done.

• Garnish with ginger, green chillies, curry leaves and lemon juice.

ENJOY WITH TANDOORI ROTI :)

 

ACHARI QEEMA RECIPE

 ACHARI QEEMA is one deadliest combo of achari masala. Here is the easiest and most delicious way of cooking your bakra eid's keema with simple ingredients. This recipe definitely needs a go and you'll love it. Best served with Tandoori naan/Roti. Also for Achari Masala recipe link to our channel also link in the video's i button.

INGREDIENTS :

• 500gm beef mince

• 1 cup oil

• 1 tbsp. ginger paste

• 1 tbsp. garlic paste

• 1 cup yogurt

• 2 tbsp. achari masala

• 1/2 tsp. salt

• green chillies and ginger (julienne cut) for garnishing

PROCEDURE :

• Pour oil into pan.

• Add mince over and cover the lid.

• Let mince cook 10-15 minutes over low flame.

• Now add ginger, garlic and recover leave over medium flame until water soaks up.

• Now add Yogurt, achari masala (Also this masala recipe on our channel) and salt.

• Cover it and let cook until oil simmers on top.(Min. 15-20 minutes over medium to low flame).

• Garnish with ginger and green chillies.

SERVE HOT WITH YOUR FAVOURITE NAAN OR CHAPATI.

CHICKEN CHEESE PUFFS

INGREDIENTS :

• 250gm boneless chicken (cut into cubes)

• 1 tbsp. tikka masala

• 1 tbsp. lemon juice

• 1/2 tsp. salt

• 1 tbsp. kashmiri red chilli powder

• 1 tsp. ginger powder

• 1 tbsp. garam masala powder

• 1 tbsp. oil

• 1/4 cup mayonnaise

• 2 eggs

• bread slices

• bread crumbs

• water for dipping

• cheddar cheese (grated)

PROCEDURE:

• Take your boneless chicken cubes in a bowl and add all your dry spices and lemon juice.

• Mix and marinate 15-20 minutes.

• In a pan take oil and cover lid immediately.

• Cook 15-20 minutes over medium flame until water released dries up.

• Give coal smoke for 15 minutes.

• Shred chicken into smaller chunks and add mayonnaise.

• Take two slices of bread at a time, roll out flat after cutting all edges.

• Momentarily dip in water.

• Squeeze out extra water, pressing length wise between your palms.

• Fill your chicken in the center, Add grated cheese.

• Seal edges by overlapping bread edges on one another like an envelope.

• Beat eggs separately, dip in eggs, coat bread crumbs.

• Repeat the egg dip and crumb coat for crispier puffs.

• Refrigerate 30 minutes at least.

• Deep fry over medium flame.

•And serve hot.

ENJOY WITH YOUR FAV SAUCES!!! HAPPY SNACK TIME

 

CAKEY BROWNIE RECIPE

 

INGREDIENTS :

• 1/4 cup butter

• 1/2 cup cooking chocolate

• 1 cup powdered sugar/caster sugar

• 4 eggs

• 1/4 cup cocoa powder

• 1 cup plain flour

• 1 tsp. baking powder

• 1/2 tsp. vanilla essence

PROCEDURE :

• In a double boiler melt butter and chocolate.

• When melts take of the chocolate mixture from boiler and add sugar and mix to combine.

• Beat a little, add eggs and beat at low speed for 1-2 minutes.

• Now add plain flour, cocoa, baking powder and vanilla essence.

• Mix until completely combined.

• Transfer to a 6*6 inches greased pan.

• Bake in a pre-heated oven for 30 minutes.

• When done cool down completely to room temperature before cutting into pieces. 

ENJOY WITH YOUR FAVOURITE TOPPING  OR ANY COMBO U LOVE :)

KERI KI CHUTNEY RECIPE

INGREDIENTS:

• 250gm green mango

• 3 medium sized onions

• 1 whole garlic

• 1 cup oil

• 1 tsp. turmeric powder

• 1 tsp. salt

• 1 tbsp. kashmiri red chilli powder

• 1 tbsp. crushed red chilli 

• 1 tbsp. chilli flakes

• 1/4 cup soy sauce

• 3 cups of water

• green chillies to garnish on top

• coriander leaves to garnish on top

PROCEDURE :

• Peel mangoes and cut smaller pieces.

• Chop coarse in a chopper.

• Transfer to separate dish.

• Chop onions and garlic in the chopper.

• Take oil in a pan and saute chopped garlic and onions until golden brown.

• Now add dry spices.

• Add chopped green mangoes.

• Let simmer for 5-10 minutes.

• Now add soy sauce and water.

• Let oil simmer on top (takes 15-20 minutes).

• Garnish with green chillies and coriander.

ENJOY WITH PLAIN RICE OR ANY COMBO U LIKE!!!

 

MANGO CHEESE CAKE RECIPE

INGREDIENTS :

・Saltish Biscuits/Butter puff biscuits 100g

・Melted butter 1/2 cup

・Cream cheese 250gm

・Fresh cream 200ml

・Condensed milk 1/2 cup

・Gelatin powder 2 tbsp.

・Warm water 1/4 cup

・Mango Essence 1 tsp.

・Water 1 cup for jelly making

・Mango jelly mix 80g

PROCEDURE :

・In a chopper add biscuits and grind coarse.

・Add melted butter 1/2 cup.

・Grind again such that mixture combines when pressed.

・Spread in a 6 inches spring form pan and press to combine and form a firm base.

・Refrigerate 30 minutes.

・Beat heavy cream, fresh cream and condensed milk for 2 minutes at high speed.

・Mix 2 tbsp. of gelatin powder in 1/4 cup warm water. Add into beaten mixture when at moderate temperature and not hot.

・Add mango essence and mix a little.

・Pour into setup biscuit base in pan.

・Refrigerate for 3 hours.

・Prepare jelly by boiling 1 cup water, pour jelly mix into water, stir until particles dissolve completely.

・Pour prepared jelly syrup, make sure it's not hot (finger dipped does not burn).

・Freeze for 3 hours.

ENJOY !!!

 

NANKHATAI RECIPE - EID SPECIAL

 

INGREDIENTS :

• 200gm butter softened to room temperature

• 1 cup caster sugar

• 1 tsp. cardamom powder

• 1 tsp. baking powder

• 2 cups plain flour

• ghee/butter to brush pan

• plain flour to dust pan

• sliced almonds to top

PROCEDURE :

• In a bowl take butter beat 1-2 minutes over low speed and other 2 minutes at high speed until creamy.

• Now add caster sugar, cardamom powder, baking powder and beat to combine.

• Now add plain flour a cup after the other with mixing in between.

• Form a soft dough and refrigerate 15 minutes.

• Arrange dough in form of your nankhatai in dusted baking pan and top with almond.

• Bake 20 minutes in a pre-heated oven.

ENJOY !! EID MUBARAK TO EVERYONE CELEBRATING :)

PAKORA PLATTER - 4 in 1 batter pakora recipe

INGREDIENTS :

• 125gm potatoes

• 125gm gourd

• 125gm big green chillies

• 125gm onions

• 1 cup rice flour

• 1 cup corn meal (makai ka atta)

• 3 cups water

• 1/2 tsp. salt

PROCEDURE :

• Cut cross sections and then longitudinal sections of all vegetables turning them into fingers.

• In a bowl take rice flour, cornmeal and salt, add water and make a batter.

• Dip each 4-5 vegetable fingers into batter together and fry until golden brown.

ENJOY WITH YOUR FAVOURITE CHUTNEYS !!!! RAMADAN MUBARAK

 

STEAMED CHICKEN BUNS RECIPE

INGREDIENTS :

CHICKEN FILLING:

• 2 tbsp. oil

• 2 chicken breasts (500gm)

• 1 tsp. white pepper

• 1 tsp. black pepper

• 1 tsp. garlic powder

• 1 tsp. salt 

• 3 cups water

• 1 tbsp. corn flour

• 1/2  cup spring onion (chopped)

• 5-6 green chillies (chopped)

DOUGH :

• 4 cups of plain flour

• 1 tbsp. sugar

• 1/2 tsp. salt

• 11g active dried yeast (1 packet)

• 2 cups warm milk

• 1 tbsp. olive oil

PROCEDURE :

Prepare Dough :

• In a bowl take plain flour, add sugar, salt, yeast, milk and olive oil.

• Knead into a uniform smooth dough.

• Brush a tsp. of oil over kneaded dough.

• Leave to rest for 1 hour.

Prepare Chicken filling:

• In a pan over medium flame add oil, chicken breasts, salt, garlic powder, black pepper, white pepper and water.

• Leave to cook until 1 cup of stock remains.

• Separate chicken & shred.

• Add cornflour, spring onion, green chillies in remaining stock.

• Add shredded chicken and roll 10-15 minutes over medium flame until dried up.

• Make dough balls, roll flat, fill chicken and seal as demonstrated in video.

• Rest prepared chicken buns for 15 minutes before cooking.

• Steam cook for 15 minutes in a steamer.

ENJOY WITH YOUR FAVOURITE DIP SAUCE, RAMADAN MUBARAK :)

 

CHILLOS RECIPE - PERI PERI BITES

INGREDIENTS :

• 2 tbsp. oil

• 250gm chicken (boneless)

• 1 tbsp. lemon juice

• 1 tbsp. yogurt

• 1/4 tsp. salt

• 1 tbsp. tikka masala

• 1 tsp. garlic powder

• 1 tsp. ginger powder

• 1/2 cup spring onion (chopped)

• 1/2 tsp. black pepper

• 1 tsp. red chilli powder

• 1/4 cup cheese 

• beaten eggs, corn flour and bread crumbs for coating

• oil for frying

PROCEDURE :

• Take oil in a pan.

• Add chciken and other spices in same sequence except cheese.

• Cook for 10-15 minutes over medium flame and add cheese.

• When cheese dissolves in let cool down to room temperature.

• Slit green chillies open, fill cooled down chicken.

• Dip into beaten eggs, roll in corn flour.

• Dip in eggs again and roll in bread crumbs. 

• Can be stored in refrigerator up to two weeks or fry instantly. 

SERVE WITH YOUR FAVOURITE SAUCES!!! RAMADAN MUBARAK

 

Tawa Seekh Kabab Recipe

INGREDIENTS :

• Chicken 500gm (boneless)

• 1/2 bunch mint leaves 

• 10 cloves of garlic

• 5 green chillies

• 1 inch ginger

• 1/2 tsp. salt

• 1 tsp. chilli flakes

• 1/2 tsp. turmeric powder

•1 tbsp. garam masala

• 1 medium sized onion

• 2 tbsp. yogurt

• 1 tbsp. ghee 

• Oil to grease pan & hands 

PROCEDURE :

• Blend chop all ingredients in a chopper to form a smooth blended kebab mix.

• Grease a tawa/pan.

• Oil skewers, oil your hands.

• Make kababs about the skewers and let fry over tawa for 10-15 minutes over low to medium flame, or until golden brown.

ENJOY WITH RAITA OR YOUR FAVOURITE SAUCES.

 

KADHI KHICHDI RECIPE

INGREDIENTS :

KHICHDI RICE :

• 1/4 cup ghee

• 1 tbsp. cumin seeds

• 3 bay leaves

• 2 cinnamon sticks

• 3 green cardamom

• 1/2 tsp. turmeric powder

• 750g pre-soaked rice

• 1/4 cup pre-soaked moong dal/yellow lentils

• 6 cups of water

• 12 tsp. salt

• fried onion 1 handful for garnishing

QEEMA CURRY:

• 1/2 cup oil

• 500g mince

• 2 bay leaves

• 2 green cardamom

• 2 cloves

• 2 cinnamon sticks

• 2 tsp. red chilli powder

• 1 tsp. garam masala powder

• 1/2 tsp. turmeric powder

• 1/2 tsp. salt

• 1 tbsp. ginger & garlic (chopped)

• 1 cup onion (chopped)

• 1 cup tomato paste

• 1 cup water

• Green chillies 3-4

• Curry leaves 10

KADHI:

• 400ml coconut milk

• 500g yogurt

• 6 green chillies

• 10-15 garlic cloves

• 1/2 cup coriander leaves

• 1 tsp. cumin seeds

• 3 tbsp. gram flour/baisan

• 1/4 cup ghee

• 1 small onion (half moon cut)

• 5 dried red chillies

• 1/4 tsp. mustard seeds

• 10-15 curry leaves

• 1/4 tsp. salt

• 1 cup water

PROCEDURE :

PREPARE KHICHDI RICE :

• Take ghee for rice in a pan and let melt completely.

• Now add all ingredients except fried onions in the same sequence mentioned in ingredients' list.

• And let cook until all water soaks up.

• When water soaks up garnish with fried onions.

PREPARE QEEMA CURRY:

• Take oil in a pan, add mince and let cook until changes colour.

• Now add whole spices, red chilli powder, garam masala, ginger garlic, turmeric, salt, onion, tomato paste and let cook until oil simmers.

• Add 1/2 cup water and let cook until oil simmers.

• Add the remaining half cup of water and garnish with curry leaves and green chillies.

PREPARE KADHI:

• In a blender pour coconut milk, yogurt, green chillies, garlic cloves, coriander leaves, gram flour, cumin seeds and blend well.

• In a pan at medium to low heat take ghee melt and add onion dried chillies, mustard seeds, curry leaves and let turn golden brown. 

• Pour blended ingredients in.

• Add salt and rinse your blender jar with 1 cup water.

• Let cook until small bubbles start appearing at edges of pot.

• DO NOT bring to boil.

SERVE HOT !!

 

CHICKEN CHEESE PARATHA RECIPE

 

INGREDIENTS :

PARATHA DOUGH:

• 1 tbsp. sugar

• 1/2 tsp. salt

• 5 tbsp. ghee/melted butter

• 1+1/4 cup Luke warm water

• 1/2 cup milk

• 5 cups of fine atta / All purpose flour

CHICKEN FILLING:

• 400gms. of boneless chicken cubes

• 1 tbsp. of lemon juice

• 2 tbsp. tikka masala

• 1/2 tsp. garlic powder

• 1/2 tsp. salt

• 2 tbsp. yogurt

• cheddar cheese

• oil for frying

• coal for smoke

PROCEDURE :

PREPARE PARATHA DOUGH FIRST :

• In  a bowl take salt, sugar, ghee/butter and add warm water and mix until all granules of sugar are not visible any more.

• Now add milk and flour , and knead until well combined.

• Oil finished dough and let rest for 30 minutes.

PREPARE CHICKEN:

• In a bowl  mix all spices with chicken and marinate 30 minutes.

• Oil a pan add marinated chicken, rinse marination dish with 1/4 cup water and add over.

• Cover lid & let cook 15-20 minutes over medium to high flame.

• Remove lid and let water dry up over high flame.

• Give coal smoke 15-20 minutes or until no smoke can be seen through a glass lid.

• Cool down chicken and shred into finer pieces.

• Roll paratha (see demonstration in video).

• Spread chicken and cheese over a paratha and cover with the other paratha.

• Seal edges.

• Fry over well oiled pan and over high flame.

ENJOY WITH RAITA :)

ANDA ALOO SALAN RECIPE

INGREDIENTS :

• 6 potatoes

• 6 eggs

• 1/2 cup oil

• 1 tbsp. ginger garlic paste

• 10-15 curry leaves

• 5 green chillies

• 1/2 cup tomato paste

• 1 tsp. red chilli powder

• 1 tsp. garam masala powder

• 1/2 tsp. turmeric powder

• 1/2 tsp. salt

• 1/2 cup fried onion

• 1 tbsp. soy sauce

• 1 tbsp. tamarind pulp/imli ka pani

• 1/2 cup water

PROCEDURE:

• Boil eggs & potatoes until done.

• In a pan take oil & saute ginger garlic paste.

• Add curry leaves & green chillies.

• Add tomato paste and all spices.

• Cook 10-15 minutes.

•Add fried onions, soy sauce, tamarind pulp.

•Put incisions on peeled eggs and potatoes and add into gravy.

• Add water & cook until oil simmers on top.

BEST SERVED WITH RICE :)