Steam chicken roast

Grill Chicken with Barista Rice:

Take chicken legs pc,
Marinate chicken for overnight in Fridge
1. 1 tbsp garam masala
2. 1/2 tsp tumeric powder
3. 1 tbsp chilli powder
4. Add 2-3 tbsp oil
5. Add 2-3 tbsp ginger garlic paste
6. Add 1 cup of yoghurt
7. Add 1/4 cup lemon juice or squeeze lemon
8. Add coriander leaves for garnish
9. 1/2 tsp mint leaves crushed
10. Red Color ½ tsp
11. Salt to taste
Make sure to coat all over chicken, add more masala if necessary.
Then Grill the chicken in Griller.

For Rice:
1. Socked Rice in water for 1 hour.
2. Take a vessel put water according to the rice will cook.
3. Put Cloves 5 pc + Cinnamon Stick (Dal chini) + Briyani Leave +Shah Zeera & Salt
4. Boil the water with all this spices then put Rice and cooked half & then drain water.
5. Take a vessel put little oil then put Round Cut Tomatoes + Capsicum + Fried Potatoes stir for a while.
6. Then put fried onion then rice then fried onion, then again same (make a layer).
7. On the top put Coriander and Mint leaves finely cut.
8. Make for Steam at least 5-7 min.
9. Then open the lid, and then close the vessel with one plate which u wants to serve, turn the rice on the plate. All the veg will come up.
10. Serve with hot grill chicken & Dahi raita .

hotshots with rice

KFC Hot Shots &Hot and Spicy Rice.....
Ingredients
Chicken Breast (Cut into 1 inch cubes) 4
Salt ½ tsp
...Black pepper ½ tsp
Paprika ½ tsp
Mustard powder ½ tsp
Chili garlic sauce 2 tbsp
Vinegar 1tb

Ingredients for batter
Self raising flour 2 tbsp
Corn flour 2 tbsp
Baking powder ¼ tsp
Salt ¼ tsp
White pepper ¼ tsp
Paprika powder ¼ tsp
Chili sauce 1 tbsp
Milk to make batter
Method for Batter
Mix all ingredients given for batter together

Method
Marinate chicken pieces with salt pepper, paprika and mustard powder. Then put all marinated chicken pieces in batter mix well, roll in self raising flour, and fry till golden brown on medium flame.

Hot & Spicy Rice
Ingredients
Rice (Soak) 250 gm
Garam masala powder ½ tsp
Oil 3tbsp
Salt 1 tsp
Green chilies 3 strips
Yellow color few drops
chili garlic sauce1tb,chilli sauce 2tb ,ketchup 1tb mix all this is sauce for topping

Method
Heat oil, adds soaked rice, and fry for a minute. Add salt, all spice powder, and 1. ¼ cup water. Cover and cook till rice water dries out. Remove 1 cup rice in a bowl. Add yellow color; add to the remaining white rice.dont mix just put them un middle . Add in green chilies. Leave on DAM for 10 minutes. Mix well before serving. Serve in a platter, top with shots. Drizzle with sauce and serve immediately

special baryani

rice 1 to 1 nd half kg.
prawns 1 nd half or 2 kg.
potato(optional) (cut in square cube)
red chilli powder 1 nd half tsp
turmeric powder 1/2 tsp
salt to taste
green chillies 8 to 9
mint leaves acordng to taste
garam masala powder 1 tsp
biryani masala 1 packet
yellow color
yoghurt 1 cup
tomatoes half kg
onion (finely choped) 4
long. ilaichi, kali mirch. daar chini, badyan phool, tez patta
oil 1 cup
ginger garlic paste 3 to 4 tb sp
forr prawns:
fry the prawns by adding some turmeric powder red chilli powder salt nd ginger garlic paste.
for rice:
add 4 to 5 tbsp oil and add sabut garam masalas nd add water rice salt nd little vinegar.
for biryani qourma:
add 1 cup oil and fry the choped onions till golden brown take out some fried onion in order to add in the dam time. then add ginger garlic paste tomatoes(cut finely) red chilli powdr turmeric powdr salt biryani masala garam masla pwdr salt nd cook well for 10 to 15 mints. (water add if req) then add potatoes in it and cook in low flame until potatoes cook. then add fried prwans in it nd cook 10 mints more..... then add mint meaves nd green chilies in it. then add this qourma with the rice layer by layer in the last layer add fried onion green chillies mint leaves nd yellow clr. nd put it in the dam under low flame.

chicken lachha biryani

ingredients.
boneless chicken (juliennes)1/2 kg
onion sliced 1 cup
yogurt 1 cup
yellow color pinch
bell pepper 1
carrot 1
tomato 2
green chillies 4
cut these in julienne
rice boil with 2 tsp salt till3/4 done 2 cups
oil 3/4 cup
mint leaves 10
salt 1 tsp
ginger & garlic paste 2 tsp
kewea 2 drops i dont like it thats why 2 drops
white cumin 1/2 tsp
chilli powder 2 tsp
all spice 1/2 tsp
turmeric 1/2 tsp
black cumin whole 1/2tsp
chopped coriander leaves2 tbs
method
heat 3/4 cup oil,fry onion till golden,add 1/2 tsp black cumin with 2 tsp ginger garlic paste,add red chilli,salt,turmeric,white cumin seeds,fry adding little water,now add chicken fry for 6 or 7 mins.add yogurt with bell pepper,carrot,tomatoes.cook till chicken tender.remove from stove,add all spices.in a pan add lillte chicken,then spread one layer of 1/2 boild rice,then cook chicken mixture.spread some mint leaves ,chopped coriander leaves & green chilli.,top with reaming rice.lastly add yellow color,water in kewra water.
simmer for 15 mins.

Crispy Fried Chicken

Chicken with skin cut in 8 pieces

marinate

Water 4 glasses
Salt 4 Tbsp
Garlic paste 2 tbsp
ginger paste 2 tbsp
white pepper 1 tsp

coating

flour 2 cups
corn flour 1/2 cup
salt 1tsp
white pepper 1 tsp

Method

in a pan put all the marinate ingredients and mix well
put chicken into it
and let it marinate in firdge over night or atleast 6 hours

after marination , drain the chicken over a wire rack and let it dry a bit
mix all the coating ingredients in a bowl
coat the chicken with flour mixture and again put on rack to fry out a bit so flour stick to chicken completely

in a deep pan heat a lot of oil on medium heat
put chicken pieces into it (chicken should fully dip into oil)
fry on medium heat and cover the lid of pan
do not turn chicken again n again
when browned on one side then turn over
keep it light golden brown
take out drain on kitchen towl and serve hot with fries 

Madraas Chicken and alu Gosht with Khushka (plain rice)

Madraas chicken:
3-4 chicken fillet
1 large red paprika
3-4 green chillies
1tblsp hot curry powder
½ tsp cinnamon powder
¾ tsp red chilli powder
½ tsp haldi powder
1 tsp salt
1tbls fresh ginger/garlic paste
1tsp corn starch(mixed in 3tbls water)
2tblsp Soya sauce
1tsp sugar
1 tsp bhoona zeera powder
½ tsp white pepper
2tblsp fresh lemon juice
1tsp sirka
½ cup oil

Wash, dry and dice fillet, same with the paprika.
Sprinkle the Soya sauce on the fillet and let it for a while say 10 minutes.

Mix all the spices except the GG paste, in a bowl along with the oil u have to use and make a thick paste. This will seem like a yellowish paste ok.

Now fry the fillet pieces in 3tblsp oil till golden brown,
add the ginger/garlic paste and stir.

Now add the mixed spices with the oil and mix well, it will give u a very hot fragrance specially of the curry , turn the heat to a lower mark and keep mixing lightly as there is no gravy it, it might stick, no worries but add no water !!!
Now fold in the paprika and 2.3 green chillies,and mix once or twice and turn the heat off.
The paprika and chilli should stay crunchy so it needs only some steam.
Its done! very tasty with khushka (white rice)

To some ppl it might seem so much haldi and curry but the main taste comes from these two spices u can use mild curry powder if u r not a fan of hot curry:)

Sprinkle NO coriander this will take away the curry taste!!!
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Alu Gosht:
600 gr Lamb meat
2 large onions
3-4 Potatoes
1tblsp ginger/garlic paste
1 ½ tsp salt
1 tsp red chilli
¼ tsp haldi
¾ tsp boona zeera powder
1tsp coriander powder
1 tsp mild curry powder
¼ tsp dry methi powder
2 tblsp tomato paste
2-4 green chilies
2-4 red round chilis
½ cup oil
1 ½ glass water

Tip for buying meat:
Normal tender meat takes around 25-30 minutes. Best is u buy the meats of a small lamb, always ask how much did the lamb weigh? it should be between 14-17 kilos , means the animal is small and the meat has taste in it. The leg of the lamb is the best, as it has both bone and meat which gives the real taste.

This is a tip we were told from a butcher here, as we started buying from him, and it’s really true!!!


So there are two ways to make Alu Gosht, you can make it with “baghaar” or all “soondh ke” I make it both ways but for starters its easy this way as I made it with “soondh ke” means mixed all at a time except the Alu, and let it cook.

For that you have to:
Wash the meat, put in a pot, add diced onions,and all the spices given above, except the oil, methi powder, green and red chilies!

Pour in the water and let all cook on a medium heat till the meat is ¾ done.

You can test it by taking out a piece of meat and pressing it with your fingers, if it breaks easily means it is over done, so better take it off a bit earlier.

Meanwhile wash and cut potatoes in nice four pieces, too small start breaking while bhooning them later:)

When there is less water left start “bhooning” it I have no better word than this here in English :( pour oil on the sides, make slits n the green chili and add in, keep bhooning, add in the potatoes and keep stirring sprinkle the methi powder, add in the red chilies keep stirring, and when the oil leaves the surface, pour some water to make a nice “shoorba” not to floaty and not too thick a bit rasmasaa, keep on a low heat so the potatoes are done, they will absorb water so u can add in a little more according to ur taste and wish.
Sprinkle garam masala and fresh coriander before serving.

Tip: The methi in Alu Gosht sounded strange at first but once at a wedding as one lady made this dish and put a hand full in the “daig” I asked her hmm Methi??? And she said wait and see the aroma when u eat it!! And really it gives a very very pleasant and tasty aroma simply delicious!!! Just experience it urself!!

ready made tikka bolti

ingredients
Chiken almost 250gms cubed
1tbs tikkaboti masalah
1tbs viniger
1tbs ginger garlic paste
1tsf tomato ketchup
1green capcicum diced
1onion diced
1tomato diced

Method:
merinate the chicken and leave for 3-6hrs, then fix em on skewers and grill for 15mins ,serve with boiled rice :

chicken macaroni hot pot ♥

Ingredients
• 250 g boiled chicken (cubed)
• ½ cup sliced carrots
• ½ onion
• ½ cup broccoli
• 1 sausage (chicken) sliced very thin
• 3 table spoon all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup cup chicken broth (hot)
• ½ cup milk (or more)
• 2 eggs
• 3 cloves of garlic
• Oil
• Boiled potatoes
• 1 tsp of chili paste
• 1 tsp thyme
• 1 tble sp butter
• 2 table sp bread crumbs
• 2 cups macaroni

Fry the sausage in 2 table spoon of oil until beginning to crisp, then add the sliced onions, carrots, garlic, chili paste, boiled potatoes and soften them in the pan with the sausage.
Melt the butter along with the sausage, and add chicken, flour and thyme (you could mix them all in a separate bowl before adding to the pan) make sure u add all the flour left in the bowl..)
Stir around with the sausage and veggies (except broccoli) until the chicken begins to color.
Pour in the hot stock and 1/3 cup milk, stirring to form a sauce and let this bubble away for about 5 minutes.
Add the broccoli at last (to save the food values) and turn off the cooker, cover n set aside.
In a separate bowl beat 2 eggs + ½ cup milk+ salt+ pepper, and soak the macaroni in the egg mix, set aside.
Add the chicken mix in to ramekins (for abt ¾ th of the each ramekin) , and pour macaroni mix, finally sprinkle some bread crumbs on top.
Bake for 15 mints (temp 200C) or until the bread crumbs turn brown.
Serve hot… ♥

Chicken Fajitas

INGREDIENTS:

¼ cup lemon juice
3-4 cloves garlic (crushed)
¾ tsp chili powder
1 tsp cumin (grounded), or use half tsp if you want less.
1 tsp ground black pepper
1½ teaspoons dried oregano
¼ cup coriander leaves chopped
500 g skinned chicken breast fillets, cut into thin strips
1 medium red bell pepper, long sliced
1 medium green bell pepper, long sliced
1 medium onion chopped
4-6 green onions sliced
2 tbs olive oil
2 cubes of Maggi bouillon (I used the less salt one coz we like mild salt)
¾ cup of water or as needed
1½ teaspoons corn flour

½ cup labneh (for spreading) you can use ketchup or any other desired sauce
8 loaves of tortilla (if you don't find tortilla, you can used thin chapatis)
1 small lettuce, chopped

PROCEDURE:

In a bowl, combine lemon juice, grated garlic, chili powder, cumin powder, black pepper, dried oregano and fresh coriander.

Add chicken strips, red and green bell pepper slices and onion slices. Stir well to combine. Marinate for at least 2 hours.

Warm olive oil in a large nonstick pan, add and cook chicken strips with the bell pepper and onion slices.

Stir the ingredients over medium heat for 6-8 minutes or until well cooked.

In a small bowl, mix MAGGI Chicken Bouillon cubes, water and corn flour to form a sauce.

Pour the sauce over the ingredients in the pan. Bring to boil and cook for 2 minutes or until the sauce thickens.

Spread a spoon of Labneh over warm tortilla bread, add some lettuce and some of the chicken fajitas mixture roll to enclose and serve. 

Murgh tikka chapatti

Ingredients:
Chicken boneless ½ kg
Onion paste 1
Yogurt 1/8 kg
Turmeric 1 tsp
All spice powder 1 tsp
Papaya paste 1 tbsp
Red chili powder 1 tbsp
Lemon juice 2 tbsp
Ginger garlic paste 2 tbsp
Ghee 3 tbsp
Salt to taste

Ingredients for chapatti:
Red flour ½ cup
White flour ½ cup
Water as required
Salt to taste

Ingredients for garnishing:
Medium onion 1
Yogurt 3 tbsp

Chicken sher

Ingredients:
Chicken ½ kg
Medium onion 1
Almonds, pistachios 50 gm
Milk 1 liter
Green coriander ¼ bunch
Oil ¼ cup
Turmeric powder 1 tsp
Kewra 1 tbsp
Ginger garlic paste 2 tbsp
Fresh cream 2 tbsp
Khara garam masala as required
Salt to taste

Red and white karahi

Ingredients:
Chicken boneless ½ kg
Beef undercut 300 gm
Finely sliced onion 1
Boiled tomato 3
Green chili 4-5
Yogurt 1/8 kg
Green coriander ¼ bunch
Ghee ¼ cup

Red and white karahi
Red chili crushed 1 tsp
Red chili powder 1 tsp
Turmeric 1 tsp
Cumin crushed 1 tbsp
Coriander crushed 1 tbsp
Dry fenugreek 1 tbsp
Ginger garlic paste 2 tbsp
Salt to taste

Qeema matar fry

Ingredients:
Ghee ¼ cup
Onion 1
Finely boiled and sliced tomato 3
Boiled peas 1 cup
Yogurt 1/8 kg
Green coriander ¼ bunch
Green chili 3-4
Garlic 4-5 cloves
Ginger 1 medium piece

Beef mince 300 gm
Cumin powder 1 tsp
All spice powder 1 tsp
Dry fenugreek 1 tsp
Turmeric 1 tsp
Coriander powder 1 tbsp
Red chili powder 1 tbsp
Salt to taste

Shakoti chicken

Ingredients:
Chicken (leg piece) ½ kg
Finely sliced onion 2
Dry red chili5-6
Cloves 5-8
Cinnamon 2 pieces
Ghee ¼ cup
Fresh coconut 250 gm
Finely sliced garlic 4-5 cloves

Ginger 1 medium piece
Poppy seeds 1 tsp
Turmeric 1 tsp
Cumin 1 tbsp
Black pepper whole 1 tbsp
Mace nutmeg powder ½ tsp
Salt to taste

Mughal shaljami

Ingredients:
Mutton (leg piece) ½ kg
Turnip ½ kg
Yogurt 1/8 kg
Medium onion 1
Dry red chili 5-6
Ghee ¼ cup
Ginger 1 medium piece
All spice powder 1 tsp
Poppy seeds 1 tbsp
Red chili powder 1 tbsp
Turmeric powder 1 tbsp
Coriander whole 2 tbsp
Coconut powder 2 tbsp
Tomato puree 2 tbsp
Salt to taste

Masalay daar qeema

Ingredients:
Chanay ki daal 200 gm
Mince 300 gm
Ghee ¼ cup
Onion 1
Boiled tomato 3
Green chili 4-5
Dry red chili 6-8
Garlic 6 cloves
Coconut powder 1 tbsp

Cumin crushed 1 tbsp
Coriander crushed 1 tbsp
Fennel seeds crushed 1 tbsp
Turmeric powder 1 tbsp
Ginger paste 1 tbsp
Tamarind paste 3 tbsp
Green coriander for garnishing
Salt to taste

Mayonnaise Chicken

Fried chili chicken

Ingredients
Chicken (cut in 16 pieces) 1 ½ kg
Water 1 cup
Ingredients for batter
Eggs 2
Corn flour 2 tbsp
Flour 2 tbsp
Black pepper ½ tsp
Salt ½ tsp
Chinese salt ½ tsp
Baking powder ¼ tsp
Ingredients for sauce
Oil 2 tbsp
Crushed garlic 2 tbsp
Soya sauce 3 tbsp
Green chilies finely chopped 6
Chili garlic sauce 2 tbsp
Ketchup 2 tbsp
Stock ¼ cup
Salt ¼ tsp
Pepper ¼ tsp
Chinese salt ¼ tsp
Method for batter
Mix together 2 Eggs, 2 tbsp Corn flour, 2 tbsp Flour, ½ tsp Black pepper, ½ tsp Salt, ½ tsp Chinese salt and ¼ tsp Baking powder. Keep aside.
Method for chicken
Boil 1 ½ kg chicken in 1 cup oil water till chicken is tender and ½ cup of stock remains. Dip chicken pieces in batter and deep fry till golden brown, keep aside. Heat 2 tbsp oil in wok, fry 2 tbsp crushed garlic till golden. Now add 3 tbsp Soya sauce, 6 finely chopped Green chilies, 2 tbsp Chili garlic sauce, 2 tbsp Ketchup, ¼ cup Stock, ¼ tsp Salt, ¼ tsp Pepper and ¼ tsp Chinese salt. Cook till sauce thickens. Add the fried chicken pieces and stir fry on high flame till the sauce coats the chicken pieces very well. Serve hot.

Chicken Vegi Pockets

Ingredients
Flour 1cup
Oil ½ cup
Eggs 3
Baking powder 1 tsp
Salt 1 tsp
Red chili flakes ½ tsp
Black pepper powder ¼ tsp
Chicken boiled 1/3 cup
Carrot ¼ cup
Capsicum ¼ cup
Spring onion ¼ cup
Green chilies 2
Cheddar cheese sliced as required
Method
Beat 3 eggs in a bowl and then add cooking ½ cup oil. Add in the mixture of 1 tsp baking powder and 1cup flour. Also add 1 tsp salt, ½ tsp red chili flakes, and ¼ tsp black pepper powder. Fold in 1/3 cup boiled chicken, ¼ cup carrot, ¼ cup capsicum, and ¼ cup spring onion, pour this mixture in a preheated sandwich maker, cover for 3 to 4 minutes, now take it out and cut it from one side. Place cheese slice in it. Chicken vegi pockets are ready to serve.