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.