Chicken Flautas With Sour Cream , Salsa, Guacamole

Chicken Flautas With Sour Cream , Salsa, Guacamole

Blackened Chicken, Peppery Quesadillas

Blackened Chicken ,Peppery Quesadillas With Guacamole And Kiwi Plum Salsa














Ingredients

1tsp thyme
1tbsp roasted cumin powder
A pinch of black pepper powder
1 tbsp paprika pd
1tbsp onion powder
1tbsp coriander powder
Salt to taste
1tbsp sugar

 Mix all this above mentioned in a bottle ur Cajun mix or seasoning is ready

*Chicken marination*
1 cup chicken ( raw) long shredded
1 tbsp olive oil
2 tbsp Cajun spice or seasoning mix
" Kiwi And Plum Salsa "
1 kiwi peeled, chopped
2 plum chopped
1 lemon juice
1 tbsp green chillies
1 tsp Cajun spice
1 tbsp Coriander leaves
4 tbsp mango juice

**For blackened chicken mixture**
1tbsp olive oil
Chicken marinated
1 medium capsicum green ,red, yellow thinly sliced
1 med onion sliced
Add a pinch more Cajun seasoning
Tortillas wrap as required or maida roti
1/4 grated cheese each of
Mozzarella cheese
Cheddar cheese

Method

 Prepared kiwi and plum Salsa
Set aside in a fridge till needed.
In a pan heat olive oil , add marinated chicken cook till brown it .When chicken is cooked from both side add onion sliced , three colors capsicum n saute well with Cajun seasoning .
Cool for few min .
Reheat the electric griller or tawa apply olive oil or butter as required
Take tortillas or maida home made roti wrap the chicken and cheese mixture and grilled it both ways
Serve hot with kiwi and plum Salsa , Guacamole.

 

Chicken Manchurian

Chicken  Manchurian

Ingredients

Chicken - 350 gms cut into medium size cubes,measured

For egg batter

 Egg whites - 2
Cornflour - 2 tbsp
Plain flour (maida) - 2 tbsp
Salt - 1 tsp
Pepper powder - 1 tsp
Vinegar - 1 tsp
Soya sauce - 1.5 tsp
Red chilli sauce - 1.5 tsp

For the sauce

Crushed ginger and garlic - 2 tbsp each
Green chilli - 1-2, chopped
Chicken stock/water - 2.5 cups
Water - 1.5 cups
Soya sauce - 2-2.5 tbsp
Tomato ketchup - 2 tbsp
Red chilli sauce - 1.5 tbsp
Vinegar - 1 tsp
Pepper powder - 1 tsp
Sugar - ½ tsp
Salt - ¼ - ½ tsp
Cornflour - 1.5 tbsp
Spring onion - 2-3 stalks, chopped (white and greens
separate)
Oil - I used sunflower oil

Method

1. Combine all the ingredients of the batter. Dip the chicken pieces in egg batter. Heat oil for deep frying in a pan. Once the oil is hot, reduce heat. Add chicken pieces to the oil and increase the heat to low-medium. Fry the chicken pieces till they turn light golden colour. Make sure you dont fry it too long, otherwise the chicken will harden. Keep it aside.
2. In a wok, heat oil. Lightly fry the crushed ginger and garlic. Add green chillies and white of spring onions. Stir for a few seconds. Add chicken stock/water. Add all the other ingredients of the sauce except cornflour. Cook for 2-3 minutes.
3. Add 3 tbsp water to cornflour and make a thick paste. Add cornflour paste to the sauce and give one boil. Add fried chicken pieces and cook for 2-3 mins, till sauce turns slightly thick.
Serve hot garnished with spring onion greens

Arancini - Left Over Risotto

Arancini - LEFT OVER RISOTTO


Ingredients

Leftover risotto 1 1/2 - 2 cups
Mozzarella cheese 20 grams
Eggs 4
Breadcrumbs 1 1/2 - 2 cups
Extra-virgin olive oil 1 tablespoon
Refined flour (maida) 1 cup

Method

Cut mozzarella cheese into 8 small cubes.
Divide risotto into 8 equal portions and stuff each portion with a cheese cube and shape into a ball and place them on a plate.
Break eggs into a bowl and whisk well.
Combine breadcrumbs and olive oil in a bowl and mix well. Put the refined flour in another bowl.
Roll the balls in refined flour, dip in the whisked egg and roll in the breadcrumb till well coated.
Repeat the coating in whisked egg and breadcrumbs.
Place the prepared balls in an air fryer and fry at 180º C for 15 minutes.
Arrange the prepared arancini on a serving plate and serve hot.

Burmese Khow Suey

Burmese Khow Suey

Ingredients:
* 1 pack  of Spaghetti or Rice Noodles
* 2 large Chicken breasts pieces (opt)
* 1 tbsp grated garlic (about 4 cloves)
* 1/2 tbsp grated fresh ginger (about an inch)
* 1/2 tsp turmeric powder
* 1 tsp cumin seeds
*  1 dry red chilies
* 10-15 curry leaves (can you Thai basil instead)
* 2 cans  Coconut milk
* 1/2 a lime juice
* Salt to taste

For the toppings/ garnishes:
* 6 eggs (opt)
* 6 cloves garlic
* 2-3 shallots
*3 -4 roasted peanuts
* 2-3 green onions
* handful of chopped cilantro
* lime wedges
* 1-2 red chillies chopped
* 3-4 tbsps vegetable oil for frying

Method:
 Start by cutting the chicken breasts into small bite sized pieces and toss them in a bowl.
 Add 1 tablespoon of freshly grated garlic and half that of freshly grated ginger to the chicken.
 Sprinkle over the turmeric powder and some salt. Mix everything well so that all the chicken pieces are coated in the marinade. Let the chicken sit in the fridge, marinating while you get everything else ready.
 Next, prepare all the toppings and garnishes. Hard boil the eggs, roughly chop the cilantro and finely slice the green onion and chili peppers at an angle. Set them aside in little condiment bowls.
 Finely slice the shallots and garlic
 Heat 3-4 tablespoons of oil in a small wok/skillet. Then fry the garlic slices until they turn a light golden. Remove them as soon as they turn golden (it’s literally a few seconds from golden to burnt) using a slotted spoon and place them on a paper napkins to drain the excess oil. Separate the onion layers, into strands and fry them in the same oil the same way you fried the garlic, until it t
urns golden. It’s best to do them in batches if your pan is small so that it browns evenly. Remove the fried onion with a slotted spoon and drain it as well. Transfer the same oil (now flavored with garlic and onion) to a  large pot. We’ll use it to brown the chicken and make the sauce. In the meantime, boil your spaghetti  or rice noodles according to the instructions on the packet. you can use chinese style egg noodles, but I’ve always just preferred rice noodles for this dish although it’s not traditional. Once the oil is hot in the big pot, work quickly and add the cumin seeds, dried red peppers and curry leaves to the oil. They’ll immediately start sputtering and will brown quick so give it a stir. Add the marinated chicken pieces and fry them with the spices untill they turn white or brown slightly.
Lower the heat to low-medium and pour in the 2 cans of coconut milk and season it with salt. Bring it up to a simmer, stirring occassionaly.
Once the sauce has been simmering for about 10 minutes and the chicken is cooked through, turn off the heat. You can add the noodles to the sauce and mix it together or serve the sauce separatel but before you do squeeze the juice of half a lime into the sauce for a touch of tanginess. It lifts up the whole dish, I promise!
Serve the noodles hot with all the assortment of condiments/toppings/garnishes so everyone can customise the dish to their taste. I personally like all the toppingands  lots of it!
Sluuuurp!

Prawns Pasta In White Wine.

Prawns Pasta In White Wine.

Ingredients
    250 g any pasta
    3 spoon butter
    3 tablespoons (60ml) white wine
    2 teaspoons grated Parmesan cheese
    3 cloves garlic, minced
    small handful chopped fresh parsley
    salt and freshly ground black pepper to taste
    1 kg fresh prawns, peeled and deveined

Directions

    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes
    or until al dente; drain.
    In a frying pan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and
    pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
    Increase heat to medium high and add prawns to pan; cook for about 3 to 4 minutes or
    until prawns begins to turn pink. Do not overcook.
    Divide pasta into portions and spoon sauce and prawns on top , garnish with Parmesan cheese
     and fresh  parsley.

Lebanese Tabouleh

Lebanese Tabouleh

Ingredients
    1/2 cup fine bulgur
    3 tablespoons olive oil
    1 cup boiling-hot water
    2 cups finely chopped fresh flat-leaf parsley
    1/2 cup finely chopped fresh mint
    2 medium tomatoes, cut into 1/4-inch pieces
    1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
    3 tablespoons fresh lemon juice
    3/4 teaspoon salt
    1/4 teaspoon black pepper

Method

Stir together bulgur and 1 tablespoon oil in a heat proof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
Serve hot or cold as per u like.

CHICKEN LASAGNE.

CHICKEN LASAGNE.

Ingredients
12 whole wheat lasagna sheets
chicken keema or mutton keema, as normally made..
1/2 teaspoon garlic powder
1 teaspoon dried oregano, or to taste
salt and ground black pepper to taste
1 cheese slice any
1/2 cup shredded Parmesan cheese
1 1/2 jars tomato-basil pasta sauce
2 cups shredded mozzarella cheese

Method:-　
Fill a large pot with lightly salted water,few oil drops and bring to boil over high heat. Once the water is boiling, add the lasagna sheets a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the sheets has cooked through, but is still firm to the bite, about 10 minutes. Remove the sheets to a plate and cool.
Make chicken kheema or mutton kheema as usual we make and dry it.
Add little garlic powder, oregano, salt, and black pepper to the pan( chicken or mutton keema) .
In a bowl, mix the cheese and Parmesan cheese until thoroughly combined.
Place 4 sheets side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of kheema mixture and cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
Bake in the preheated oven until the glass micro proof oven dish is bubbling and the cheese has melted, about 30 minutes.
Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
Serve hot with garnishisng of stuffed olives, or olives green or black.

WHITE CHICKEN KORMA- PAKISTANI STYLE.

WHITE CHICKEN KORMA- PAKISTANI STYLE.

Ingredients
Chicken 500 gm
Fresh cream 1/4 + 1/4 cup OR Yogurt 1/2 cup
Ghee / Oil ¼ cup
Garlic cloves 2
Ginger 2 tsp sliced

For Curry Paste:
 Onion 1  cup chopped
 Garlic cloves 2
 Green cardamoms 3 – 4
 Green chilies 3 – 4
  Salt 1 tsp
  Poppy seeds- Majaz seeds 2 tbsp( soaked )
 4 -8 badam , 4-8  kaju ( soaked)
Special White Korma masala 1, ½ tbsp.
FEW BLANCHED BADAM,KAJU FOR GARNISHING
CORIANDER FOR GARNISHING.

Method :-
Grind together poppy seeds majaz seeds, white korma powder , onion , garlic cloves, green cardamom powder, salt and green chilli.
Add in a little warm water to form a smooth paste.
Heat ghee or oil l in a pan.
Now add sliced/ chopped  ginger-garlic paste and chicken and fry for a few minutes.Add above grind masala .
Turn down the flame to very low, add in whipped fresh cream or yogurt while mixing and cook for two to three minutes.
Cover and cook on low flame till chicken is cooked through.
Finally add warm water or 1/2 milk and fresh cream and cook for two to three minutes and dish out.
Now garnish with cream and blanched badam , kaju. and serve hot with rice or naan or chapati.

Baba Ganoush – Roasted Eggplant Dip With Nachos

 Baba Ganoush – Roasted Eggplant Dip With Nachos

Ingredients:

2 eggplants
3 tablespoons tahini
2 tablespoons fresh squeezed lemon juice
2 cloves of garlic, grated .
Salt to taste
Top with olive oil, pomegranate seeds, sesame seeds , minced parsley or corainder.
Nachos any flavor.

Method

1. Using a fork polk several holes over each eggplant.
2. Place eggplants on your bbq  at high heat. Alternatively you can broil them in your oven
     for a slightly less smokey flavour.
3. Cook eggplants for 20-30 minutes, turning once, until they are soft but well charred on the outside.
4. Remove eggplants from bbq and place in a bowl covered with tin foil.
5. Once eggplants are cool enough to handle ,peel the skin off and place all the flesh in a bowl. 
    Add any of the liquid left in the bowl the eggplants were cooling in to the eggplant flesh.
6. Place all the eggplant flesh and liquid into a food processor. Add tahini, lemon juice, garlic and 
    salt and process till smooth. You can also use a fork for a chunkier texture.
7. Place baba ganoush in a bowl and top with  olive oil, pomegranate seeds, sesame seeds ,
    minced parsley or corainder
8. Njoy with Nachos

Eggplant Cheesy Keema Lasagne

Eggplant Cheesy Keema Lasagne

INGREDIENTS
1 big egg plant sliced
1 cup rice flour
2 tbsps chilli paste
Oil as needed
For stuffing
50 gms broccoli chopped and blanched
50 gms golden corn
50 gms spinach chopped
250 gms chicken keema, cooked
100 gms tomatoes
2 spoon ginger - garlic paste
2 onions
50 ml cream
Salt and pepper to taste
Grated mozzarella cheese as needed
2 tbsp butter

METHOD
Dust the slices of egg plant with rice flour and shallow fry them in a non stick
pan till they turn golden brown on both sides.
Sauté the onions and ginger-garlic in butter till they appear translucent and then add the tomatoes, spinach and chicken keema-cooked . Sauté for another 2 minutes.
Once the vegetables become soft, add in the broccoli and chilli paste and mix
well. Then add the cream, and season with salt and pepper as desired.
In a serving dish arrange the egg plant slices and vegetable mixture in
alternating layers. Top with grated mozzarella cheese and grill in the oven till
the cheese melts.
Serve  " Eggplant Cheesy Keema Lasagne " hot.

HAPPY COOKING!!!