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

 

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.

 

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 :)

EGG CHICKEN KEBAB RECIPE

 

INGREDIENTS :

• 1 tbsp. olive oil

• 1 tbsp. ginger garlic paste

• 300gm boneless chicken

• 1/2 tsp. salt

• 1/2 tsp. black pepper

• 1 cup of water

• 1 tsp. tikka masala

• 1 tsp. garam masala

• 1 tsp. chat masala

• 1 tbsp. mint leaves (chopped)

• 1 tbsp. spring onion (chopped)

• 1 tbsp. coriander leaves (chopped)

• 1 tbsp. green chillies (chopped)

• 2-3 eggs

PROCEDURE:

• In a pan take oil and saute ginger garlic paste for 5 minutes.

• Add chicken, salt, pepper , water and let cook for 15-20 minutes.

• Collect broth separately and shred chicken.

• Add in spices and herbs.

• Crack eggs and mix well.

• Mold kababs in a spoon and transfer to greased pan.

• Fry until golden brown.

ENJOY WITH YOUR FAVOURITE BREAD AND SAUCES :)

CHICKEN MALAI BOTI RECIPE

 

INGREDIENTS:

• 500gm chicken (boneless)

• 1 tbsp. oil

• 1/2 tsp. salt

• 1 tsp. chilli flakes

• 1 tsp. coriander powder

• 1/2 cup yogurt

• 2 tbsp. ginger garlic paste

• 1 tbsp. green chillies paste

• 1 tbsp. lemon juice

• 2 tbsp. papaya paste

• 2 tbsp. fresh cream

• 2 tbsp. olive oil

• 2 tbsp. butter

PROCEDURE:

• Wash your boneless chicken and cut into cubes of about 3-4 inches length and 1 inch thickness as it is done for bbq skewers.

• Maix chicken with oil, chilli flakes, salt, coriander powder, yogurt, ginger garlic paste, green chillies paste, lemon juice, papaya paste and fresh cream.  •

• Leave for 30 minutes to marinate.

• In a  grill pan apply olive oil and butter, make sure oil spreads evenly throughout pan.

• Assemble marinated chicken into skewers.

• Cook over medium flame on grill pan for 10-15 minutes each side.

• Pour marination time to time over skewers while grilling.

• Done when skewers have grill marks.

ENJOY WITH ROTI, NAAN, CHAPATI, PURI ETC. BUT DON'T FORGET THE SALAD CONSISTING OF LIMES AND ONIONS. 

ENJOY:)  

CHANA PURI RECIPE

INGREDIENTS:

FOR DOUGH:

•  4 cups plain flour 

• 1 tbsp. sugar

• 1 tsp. salt

• 1 tbsp. active dry yeast

• 1 tbsp. olive oil

• 2 cups milk

CHANA FILLING:

• 2 tbsp. oil

• 250gm mutton mince

• 1 tbsp. ginger (chopped)

• 1 tbsp. garlic (chopped)

• 1 tbsp. green chillies chopped

• 1 tsp. red chilli powder

• 1 tbsp. garam masala powder

• 1 tsp. salt

• 1 tsp. turmeric powder

• 125gm boiled chanay ki dal (split chickpeas)

• 125gm boiled potatoes

• 1/4 cup mint leaves (chopped)

• 1/4 cup coriander leaves (chopped)

PREPARATION :

PREPARE DOUGH:

• In a bowl add all the dry ingredients for dough and mix.

• Add oil, make crumbles, Now add milk and knead to form a soft dough. Cover & Let rest for 1 hour.

PREPARE FILLING:

• Take 2 tbsp. oil in a pan and add other ingredients one after the other in the same sequence as in ingredients' list and cook for 10-15 minutes.

PREPARE CHANA PURI:

• Make small lemon sized balls of chana filling.

• Roll the dough about 0.5cm thick and cut out equal circles.

• Wrap chana filling balls into these circles to make balls.

• Deep fry over medium flame until golden brown.

ENJOY  WITH SAUCES OF YOUR CHOICE :)

 

BBQ SAMOSA RECIPE

 

INGREDIENTS :

• 1 tbsp. coriander seeds

• 1 tbsp. cumin seeds

• 1 tsp. black pepper

• 5-6 cinnamon sticks

• 10 green cardamom

• 3 black cardamom

• 10 cloves

• 1 tbsp. red chilli powder

• 1 tsp. ginger powder

• 1 tbsp. garlic powder

• 1 tbsp. chaat masala

• 1 tbsp. kashmiri red chilli powder

• 1 tbsp. kachri powder(meat tenderizer)

• 1 tsp. turmeric powder

• 1 tsp. salt

• 250gm chicken (cut into small cubes)

• 1 tbsp. tikka masala

• 1 tbsp. oil

• coal for smoke

• flour glue for sealing wraps

• bread crumbs

• oil for frying

PROCEDURE :

• Roast whole spices until fragrant and grind.

• In a bowl take chicken cubes, add all powdered spices and ground roasted spices.

• Leave to marinate 30 minutes.

• Take tbsp. of oil in a pan cook marinated chicken for 15 minutes over medium flame with lid closed.

• Give coal smoke for 15 minutes by burning it red hot first, transfer to a small container, pour oil over (smoke starts evolving), place in the prepared chicken's pan, cover the lid and leave for 15 minutes.

• Let cool down and shred a little, pack samosas and seal with flour glue.

• Coat bread crumbs by spreading flour glue all over samosas.

• Deep fry over medium flame, done when turns golden brown.

ENJOY WITH YOUR FAVOURITE CHUTNEY OR SAUCES :)

Aaloo Samosa and Aaloo Paratha

INGREDIENTS :

• 4 cups Plain flour

• 1 tsp. ajwain (carom seeds)

• 1tsp. salt

• 1 cup Ghee

• 1+1/4 cup water

• 1 kg potatoes (boiled and peeled)

• 1/4 cup oil

• 1 cup onions (chopped)

• 2 tbsp. green chillies

• 2 tbsp. achari masala

• 1/4 cup mint leaves

PREPARATION :

Dough Making :

• Take plain flour in a bowl and mix in ajwain and salt add ghee , make crumbles and add water to form an intact dough.

• Cover and rest the dough for 30 minutes.

Aaloo Filling :

• Take oil in a pan and saute onions for 5 minutes, add green chillies, achari masala and mint leaves.

• Mash boiled and peeled potatoes in a separate bowl and mix into spice mixture.

•Aaloo filling is ready.

1. SAMOSA PREPARATION :

• Cut the rested dough into two equal halves to be used in samosa and paratha.

• Cut samosa dough into eight equal portions, roll each portion flat and cut approx. 6 inch circle.

• Cut the circle into two equal halves.

• Make a cone combining two pointed ends, seal the edges using flour glue, overlapping one over the other.

• Stuff the cone with aaloo filling and seal the bottom.

• Fry over medium-high flame until golden brown.

2. PARATHA PREPARATION :

• Make 8-10 portions of the dough and roll wide enough to accommodate a spoonful of  aaloo filling.

• After filling in bring all the edges together and twist combine to seal completely.

• Roll flat into parathas.

• Cook parathas over medium flame until golden spots appear.

Serve hot with your favourite chutneys and sauces.

ENJOY !!!

DOODH SHERBET RECIPE

 

INGREDIENTS :

• water 4 cups

• Pakola syrup / Icecream soda 4 tbsps.

• Roohafza syrup 4 tbsps.

• agar powder 2 tbsps.

• ice cubes 20-30

• Chilled milk 1 liter

PROCEDURE :

 Step 1 : PREPARE JELLY

• Place a pan over a stove over medium heat, add 2-cups of water and let come to boiling, when bubbles appear add 2 tbsps. of  Pakola syrup and 1 tbsp. of agar powder and let simmer.

• When bubbles start appearing turn off flame and transfer to a separate dish to let the jelly cool down and solidify at room temperature.

repeat the same procedure for roohafza syrup too.

Step 2 : PREPARE DRINK

• Take a serving jar and add 10-15 ice cubes into it.

•Add 2 tbsps. of Pakola syrup, the add 1/2 liter of milk into it and stir well.

repeat the same procedure for roohafza syrup too.

And that's it, There you go !