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.