Spicy Chana Chaat

Iftar manu is considered incomplete without spicy snacks. Try out this spicy Chana Chat, in which crunchy papri is also added.

Ingredients

Chickpeas ½ kg (boiled)
Yogurt ½ kg
Potatoes 2 (boiled and cubed)
Red chilies 6 (whole)
Boondi (tiny gram flour dumplings) 1 cup (soaked)
Tamarind pulp ½ cup
Whole coriander 1 tsp
Cumin seeds 1 tsp
Carom seeds 1 tsp
Green chili paste 1 tbsp
Cumin 2 tsp (roasted)
Salt ½ tsp
Onion as required (chopped)
Tomato as required (cubed)
Green chilies as required (chopped) (use less if you want it mild hot)
Coriander leaves as required (chopped)
Mint leaves as required (chopped)

Cooking Directions
Beat yogurt with cumin, green chili paste and salt.
In a serving bowl spread boiled chickpeas, top with beaten yogurt.
Now top with soaked Boondi and potatoes.
Now spread tamarind pulp, onion, tomatoes, green chilies, coriander leaves and mint leaves on top.
Toast together red chilies, cumin seeds, coriander seeds and carom seeds.
Grind finely and sprinkle on top of chaat.

Southern Style Fried Chicken

Try this amazing recipe and don't forget to share your feedback with us!

Ingredients:
2 chicken drumsticks, skin on
2 chicken thighs, skin on, bone in
3 to 4 cups milk
2 1/4 cups Latif Cooking Oil, for frying
1 tablespoon plus 1 teaspoon salt
3/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 egg, beaten

Directions:
In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional

In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.

Heat Latif Cooking Oil in oven over high heat just until it's nearly at the smoking point around 325 degrees F.

In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.

In a medium bowl, beat 1 egg.

Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.

Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate. Serve immediately.

Lemon Water Recipe

In this summer when you are also fasting, you need some refreshing drinks like lemon water in your iftar time as it can help you to recover your energy and make you fit. Just try it out!

Ingredients: 

Lemon juice 4 tbsp
Water ½ liter
Salt 1 pinch

Method:

Mix all the ingredients and add some ice to enjoy lemon water!

Mini Cauliflower Pizzas

Cauliflowers just got tastier! Have you tried this yet?

INGREDIENTS
1 large head cauliflower (about 4 cups shredded)

2 large eggs
3 cups shredded mozzarella cheese
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons garlic powder
1 cup pizza sauce
12 fresh basil leaves
1 tomato, sliced into 12 rounds
1/4 cup finely shredded Parmesan cheese

DIRECTIONS
Using a box grater or a food processor, shred cauliflower into crumbles. Reserve 4 cups; store the remainder in the fridge or freezer for future pizzas.
Cook cauliflower in microwave in a large microwave-safe bowl for 8 minutes. Allow to cool 10 minutes.
Add eggs, 2 cups shredded mozzarella cheese, oregano, basil and garlic powder and stir to combine. Preheat oven to 450°F.
Lightly grease 2 baking sheets (or pizza pans); divide mixture into 12 balls. Place balls on sheets and pat each into a thin round about 4 inches wide. Bake in oven 15 minutes until golden brown (the edges might be charred; this is OK).
Remove sheets from oven and heat broiler. Top each mini crust with pizza sauce, basil leaves, remaining mozzarella and Parmesan cheeses and tomato slices.
Broil pizzas until cheese is melted and tomatoes are slightly roasted, about 5 minutes. Remove from oven and let cool 5 minutes before serving.

Spicy Chili Chicken:

Try this delicious recipe of Spicy Chilli Chicken and don't forget to share your feedback with us.

INGREDIENTS

• 2 lbs boneless chicken (cut into 1 1/2 inch square pieces)
• 3 tablespoons tandoori spice mix
• 4 tablespoons lemon juice
• 1/2 jalapeno (sliced)
• 4 leaves curry leaves (kari patta)
• 1 1/4 tablespoons red food coloring
• 2 tablespoons red chili paste
• 1 teaspoon Mithoo Cooking Oil

DIRECTIONS

• In a pan add the chicken & stir fry till its half cooked or the water dries up
• Next add 2 tbsp. tandoori spice mix & 2 tbsp. lemon juice & cook on high heat till the chicken is completely done
• Now add the remaining tandoori masala, lemon juice, red food color, & red chili paste. Cook for 5 minutes on high-medium heat
• Add jalapeno, curry leaves (kari patta) and oil, then simmer on medium heat for another 5 minutes
• Your chili chicken is done. Serve with rice, naan or paratha with chutney, raita & salad.

Tomato Pulao Recipe

Tomato pulao is a quick, delicious and flavorful one pot meal.

Ingredients 
(measuring cup used, 1 cup = 250 ml)

main ingredients:

1 cup basmati rice or regular rice
2 large tomatoes or 150 grams tomatoes or ¾ cup finely chopped tightly packed tomatoes
1 medium onion, ? cup finely chopped onions
½ inch ginger + 3 to 4 garlic + 1 to 2 green chilies, crushed to a paste in mortar-pestle or a small grinder, about ½ tbsp ginger+garlic+green chili paste
¾ to 1 cup chopped mix vegetables likes carrots, beans, peas, cauliflower, mushrooms and potatoes
¼ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
¼ tsp black pepper or crushed black pepper
2 tbsp chopped coriander leaves/dhania patta
1 tsp chopped mint leaves/pudina patta
1.75 cups water
2 tbsp oil or ghee
1 to 2 tbsp chopped coriander leaves for garnish
salt as required
whole spices/sabut garam masala:
1 inch cinnamon/dal chini
2 cloves/lavang
2 green cardamoms/chotti elachi
1 small star anise
1 tejpataa or indian bay leaf
1 tsp cumin seeds/jeera

how to make the recipe:

1) rinse rice very well in water and then soak the grains in water for 30 minutes. you can use basmati rice or any regular rice for the pulao. i used surti kolam.
2) after 30 minutes drain the rice and keep aside.
3) when the rice is soaking, prep the veggies and keep aside. also crush (1/2 inch ginger + 3 to 4 garlic + 1 to 2 green chilies) to a semi fine paste in a mortar-pestle. you can also use a small chutney grinder to make this paste.
4) heat 2 tbsp oil or ghee in a pressure cooker. add the whole spices and fry them for a few seconds till they become fragrant - 1 inch cinnamon, 2 cloves, 2 green cardamoms, 1 small star anise, 1 tejpatta or indian bay leaf, 1 tsp cumin seeds/jeera
5) then add ? cup finely chopped onions.
6) stir and saute the onions till light golden.
7) add the crushed ginger+garlic+green chili paste along with 2 tbsp chopped coriander leaves and 1 tsp chopped mint leaves.
8) stir and saute till raw aroma of the ginger and garlic goes away.
9) then add ¾ cup tightly packed finely chopped tomatoes.
10) stir and saute till the tomatoes become pulpy and soften.
11) now add ¼ tsp turmeric powder, ½ tsp red chili powder and ¼ tsp black pepper or crushed black pepper. stir again.
12) add the veggies - about ¾ to 1 cup chopped mix vegetables. stir and saute for 1 to 2 minute.
then add the rice. stir and saute for a minute.
13) pour 1.75 cups water.
14) season with salt. stir very well. pressure cook on medium flame for about 10 to 12 minutes or for 2 to 3 whistles.
15) let the pressure settle down on its own. then remove the rid and gently fluff the rice.
16) serve tomato pulao garnished with coriander leaves. accompany plain yogurt, raita or a veggie salad by the side.

Healthy Kofta Kadhi

Ingredients

For The Koftas

• 1/4 cup sprouted moong (whole green gram)
  
• 1/4 cup chopped fenugreek (methi) leaves
• 1/4 cup chopped spinach (palak)
• 2 tbsp besan (bengal gram flour)
• 2 tsp chopped green chillies
• 1 medium sized potato, boiled and mashed
• Salt to taste

For The Kadhi

• 1 1/2 cups low fat curds (dahi)
• 2 tbsp besan (bengal gram flour)
• 1 tsp mustard seeds ( rai / sarson)
• 1/2 tsp fenugreek (methi) seeds
• 1 tsp cumin seeds (jeera)
• 1 tsp ginger-green chilli paste
• a pinch of turmeric powder (haldi)
• 2 pinches of asafoetida (hing)
• 1 tsp apna oil
• Salt to taste

For The Garnish

2 tbsp chopped coriander (dhania)

Method

For the koftas

1. Grind all the ingredients, except the boiled potato, into a fine paste. Transfer this to a bowl.
2. Add the mashed potato and salt to the paste and mix well.
3. Divide the mixture into 20 equal portions and shape them into small round koftas.
4. Steam in a steamer until the koftas are firm and tender or bake in a microwave for 1 minute. Set aside to cool.

For the kadhi

1. Whisk the curds along with the besan and 2 cups of water till it is smooth and lump-free.
2. Add the ginger-green chilli paste and turmeric powder and mix well. Keep aside.
3. Heat the apna oil in a non-stick pan and add the mustard seeds, fenugreek seeds and cumin seeds. When they crackle, add the asafoetida.
4. Add the curds mixture and continue stirring till it comes to boil.
5. Lower the flame and simmer for 4 to 5 minutes.

How to proceed

Add the koftas to the kadhi and simmer for another 5 minutes.

Serve hot and garnished with coriander.

Delicious Onion Rings with Coconut Chutney

Do try this One bite delicious snack!
Click on this picture which is given below:

Chicken Nuggets Manchurian

Manchurian is easier to make with Simply Chicken Nuggets. This can be served on a bed of fried rice for a light lunch with family on a lazy Sunday.

Recipe Ingredients

• 1 packet Chicken Nuggets, prepared as directed
• 2 tbsp  Shehroz cooking oil
• 1 onion, ground to a paste
• 1 tsp ginger paste
• 1 tsp garlic paste
• ¼ cup tomato puree
• ¼ cup tomato ketchup
• ½ cup pineapple juice
• ½ cup pineapple chunks
• 1 tbsp vinegar
• 1 tsp sugar
• 1 tbsp soya sauce
• 1 chicken cube
• Salt, to taste
• White pepper powder, to taste
• 2 – 3 tbsp cornflour

Method

Heat oil in a pot. Add onion paste, ginger paste and garlic paste. Saute for a few minutes, stirring frequently. Add tomato puree, tomato ketchup and pineapple juice and cook until well combined. Add vingar, sugar, white pepper powder, chicken cube, soya sauce and salt. Cook to combine.

Dissolve cornflour in some water. Add to the sauce and cook until thickened to desired consistency. Add the pineapple cubes and nuggets. Serve immediately with friend rice.

If not serving immediately, do not add nuggets. Add the nuggets just before serving.

Sultani kofta pulao

INGREDIENTS

Mutton mincemeat: 250 grams
Rice: 2 cups (soak in water)
Chicken stock: 3 cups
Onion: 1 (chopped)
Eggplant (bengan): cut and fry them
Eggs: 2
Bread slice: 3 to 4
Tomatoes: 5 (chopped)
Cumin: 1 tablespoon
Red chili powder: 1 tablespoon
Garlic: 2 tablespoons (chopped)
Black pepper powder: 1 teaspoon
Coriander powder: 1 teaspoon
Salt: as required
Latif Cooking Oil: as required

PROCEDURE


Soak bread slices in water and then press to remove water. Now mix together bread slice, mincemeat, eggs, cumin, coriander powder, red chili powder, salt and pepper Make round balls (koftas) and fry them in Latif cooking Oil. Using the same oil, fry onions, tomatoes and half of the garlic. Lower the flame and put fried koftas in it. Add salt and pepper and remove from flame In another pan, fry the remaining garlic using Latif Cooking Oil Now add chicken stock and salt and let it cook for a while. Boil rice in this stock and then cover the lid and put on low flame (dum) In a serving dish, plate rice, put kofte in the middle and garnish with fried egg plant

Egg Curry

Ingredients


Hard boiled eggs 6 to 8
Tomato puree 1 cup
Tomatoes 2 to 3
Tamarind paste ½ cup
Red chili crushed 2 tbsp r to taste
Cumin roasted and crushed 1 tsp
Green chilies 6 to 8 (whole)
Ginger garlic paste 2 tbsp
Oil 4 to 5 tbsp
Salt to taste
Chaat spice for garnishing
Fresh coriander for garnishing
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Cooking Directions

Heat oil in a pan and fry the hard boiled eggs.
Remove the eggs and in the same pan add ginger garlic paste, fry well.
Add in the chopped tomatoes, tomato puree, crushed red chili, crushed cumin, green chilies and salt.
Add in sufficient amount of water and cook until the gravy thickens.
Add in the fried eggs and tamarind paste.
Fry until the oil starts to separate.
Turn the flame off, garnish with chopped coriander and chaat spice and serve hot with boiled rice or chapatti.

Chicken Shawarma Recipe

Ingredients

CHICKEN:

2 tablespoons fresh lemon juice

1 teaspoon curry powder

2 teaspoons extravirgin olive oil

3/4 teaspoon salt

1/2 teaspoon ground cumin

3 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

SAUCE:

1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)

2 tablespoons tahini

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1 garlic clove, minced

Remaining ingredients:

Cooking spray

4 (6-inch) pitas

1 cup chopped romaine lettuce

8 (1/4-inch-thick) tomato slices

Preparation

1. Preheat grill to medium-high heat.

2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.

4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Creme Caramel Recipe

Creme Caramel is a classic French dessert. The creamy jelly like texture with vanilla and caramel flavor is just irresistible. 

Cooking Method:

In a caramel mould, heat 4 tbsp sugar. 
Beat together 7 eggs in a bowl then add 1/2 kg milk, 1 cup sugar and 1 tbsp vanilla essence. 
When the mixture is ready, pour into the mould and bake at 220 centigrades for 20 to 25 minutes. 
When it changes to a nice golden color, take out of the oven and cool to bring to room temperature. 
Caramel is ready.

Delicious Dessert Rasgullas

Rasgullas, the traditional dessert loved by all! Soft and spongy balls made of fresh paneer and dipped in sugar syrup

Ingredients

2 litres low fat milk - boiled and refrigerated overnight
1/4 cup lemon juice - mixed in 1/4 cup water
1 tsp refined flour (maida) or semolina
4 cups thin sugar syrup - flavored with cardamom or rosewater

Method

1) Remove whatever cream that forms over the milk.
2) Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.
3) Does not matter if you do not use up the whole solution.
4) Shut off the heat and leave mixture to rest for 5 minutes.
5) Drain off water and leave the paneer in a colander for at least 4 hours.
6) Mash paneer very smooth (no grains).
7) Add the flour/semolina and mash some more.
8) Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.
9) Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes).
10) Let cool, squeeze out of the water, transfer to syrup, chill and serve.

Jhatpat Quick Spicy Chicken Masala

It is very easy to prepare and gives you a unique taste of Chicken!

Ingredients:

Chicken 1 kg
Salt as per taste
Garlic 8-10 cloves
Ginger 1-2 inch pieces
Onions (sliced) 2 medium
Yogurt (whipped) 1 cup
Whole red Chillies 10-12
Cumin Seeds 1 tbsp
Black Pepper 1 tsp
Whole Garam Masala 1 tbsp
Cooking Oil 1/2 cup
Garnish:
Fresh Coriander (chopped)
Lemon Slices

Cooking Directions:

Marinate chicken with salt,black pepper and yogurt and keep aside for half an hour.
Coarsely grind onions with ginger,garlic,cumin and red chillies.
In a pot,slightly heat cooking oil on medium heat for 2-3 minutes and add whole garam masala.
When it pops,add ground spice mixture and stir well for 4-5 minutes.
Add chicken and mix well.
Cover and cook on medium heat until oil separates.
Garnish with some fresh coriander and simmer for 3-4 minutes.
Dish out,garnish and serve with parathas.

Chicken Shanghai Recipe

For a great dinner idea try – Chicken Shanghai.


Ingredients

Boneless chicken cut into cubes400 grams
Egg beaten1/2
Salt to taste
Cornflour/ corn starch 1 1/2 tablespoons
Oil 1 tablespoon
Garlic grated1 tablespoonGinger grated1 tablespoon
Green chillies silt3
Soy sauce 4 tablespoons
Tomato ketchup 4 tablespoons
Vinegar 1 tablespoon
Brown sugar 1 teaspoon
Carrot diced and blanched1 medium
Cabbage diced1/2 small
Green peas boiled1/2 cup
Spring onions chopped3-4
Roasted peanuts 2 tablespoons

Method

Step 1

Mix egg, chicken, salt and cornflour in a bowl and set aside to marinate for fifteen minutes. Heat sufficient oil in a deep pan, and deep fry the chicken cubes till golden and crisp. Drain on absorbent paper.

Step 2

Heat one tablespoon oil in a non-stick wok, add garlic and ginger and sauté till fragrant.Add green chillies, soya sauce, tomato ketchup, vinegar and brown sugar and sauté for three to four minutes.

Step 3

Add carrot, cabbage, green peas, spring onions and peanuts and toss to mix.Add the fried chicken cubes, salt and mix well. Serve hot.

Crispy & Flaky Lachay Dar Paratha

Paratha is one of famous bread has taken in breakfast. There are different types of paratha, in this recipe learn how you can make crispy Lachay Dar Paratha

Ingredients
• Flour 2 cup
• Wheat flour 1 cup
• Salt ½ tsp
• Clarified butter 4 tbsp
• Apna Banaspati for frying paratha

Instructions
1. Mix flour with wheat flour.
2. Add 4 tbsp clarified butter and salt.
3. Knead very well with Luke warm water till dough smooth.
4. Make lemon size balls turn each ball into a long roll, 1 cm thick and shape this roll so that a coil circle is formed.
5. Apply clarified butter inside as you coil the roll.
6. Roll out each circle into a dinner plate size disk and fry on a hot tawa applying Apna Banaspati.

Keema Kachori

An easy-to-make delicious snack recipe! Try this simple & exotic Keema Kachori!

Ingredients

• Mincemeat 1/2 kg
• Salt as per taste
• Ginger Garlic Paste 1 tbsp
• Onions (chopped) 2 medium
• Red Chili Powder 1 tsp
• Whole Coriander 1 tbsp
• Black Pepper Powder 1/2 tsp
• Cumin Seeds 1 tsp
• Green Chilies (chopped)3-4
• Fresh Coriander (chopped)1 bunch
• Lemon Juice 2 tbsp
• Plain Flour (Maida) 1 kg
• Baking Soda 1 tsp
• Oregano Seeds 1/2 tsp
• Shehroz Cooking for frying

Instructions:

1. Knead flour with salt, baking soda, oregano and 4 tablespoons of Shehroz Cooking Oil. Knead well for 8-10 minutes.
2. Cover with a damp muslin cloth and leave aside for 10-15 minutes.
3. In a pot, heat 1 tablespoon of Shehroz Cooking Oil on medium flame for 2-3 minutes. Add mincemeat with ginger garlic paste, black pepper and red chili powder & cook until tender.
4. Add whole coriander and cumin and stir well for 2-3 minutes.
5. Remove from heat and add onions, green chilies, fresh coriander and lemon juice. Mix well and cool to make the kachoris, divide the dough into small portions. 
6. Wet your hands, place a portion in the palm of your hand and spread it a little. 
7. Stuff about 1 tablespoon of mincemeat in the dough and fold up the edges to completely cover the filling.
8. Press the edges together to seal and refrigerate the kachoris for 10-15 minutes.
9. In a wok, heat Shehroz Cooking Oil on medium heat for 3-5 minutes. Wet your fingers again, lightly press each kachori on your palm and deep fry till golden.
10. Place them on a kitchen towel or absorbent paper. 
11. Serve hot with green spice chutney.

Classic Cheeseburger Recipe

For an easy entertaining idea try Classic Cheeseburger!

Ingredients:

• 2 pounds freshly ground chuck (under cut beef)
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 12 slices cheese
• 6 large burger buns, preferably homemade, toasted if desired
To garnish
• ketchup
• mayonnaise
• thousand island dressing
• sliced red onion
• sliced tomatoes
• sliced pickles
• fresh lettuce leaves

Method: 

1. In a large bowl, mix ground beef, onion powder, salt and pepper until just combined. Do not over mix, or your patties will be tough.
2. Divide into six portions and form patties, without pressing too hard. They should be uniform in thickness. Smooth out any cracks using your fingers. Make these right before you grill them, so they stay at room temperature.
3. Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.
4. Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don't flip it until it gets to this point. When burgers lift up easily, flip, add two slices of cheese to each, close lid if using a grill, and cook on the other side for another 2-3 minutes for medium to medium rare.
5. Remove burgers with a sturdy metal spatula and transfer to a plate. Allow to rest for several minutes, then transfer to buns.
6. Garnish as desired and serve immediately.