Chicken Pakoray

Ingredients for marination

1 Chicken breast (cut into small cubes)
Salt to taste
Crushed Red Chilli/Chilli flakes 1 tsp
Soya Sauce 1 tbsp
White vinegar 2 tbsp
Tikkah or Tandoori Masala 2 tbsp
Garlic paste 1 tsp
(marinate chicken & keep it aside atleast for half N hour)

Ingredients for batter

Gram flour\Baisan 4 to 5 tbsp's heaped
all-purpose flour/Maida 2 tbsp's
salt to taste
Ajwain (Caraway seeds) 1/4 tsp
Crushed Black pepper 1/2 tsp
1 egg
Chilled Water 4 to 5 tbsp
Baking Soda 1 pinch (optional)*
Spring onions Chopped 1/2 cup (optional)*
Corainder leaves/Cliantro chopped 2 tbsp
Oil for frying

Method

In a large mixing bowl add all the ingredients for batter except baking soda,whisk it till nice & smooth batter (You may need to thin with additional water if the batter is too thick)add marinated chicken mix it,
add baking soda just before frying,
Deep fry till light golden.Serve hot with your favorate dip : !

*Note : If u want Crunchy Crispy pakora's then dont add spring onions & baking soda !!

Chicken Pakoray

Grilled Tandoori Fish

Ingredients

Fish Half kg
Salt to taste
Red chilli Powder 1tsp
Coriander Powder 1 tsp
Roasted & crushed Cumin 1 tsp
Lemon juice 4 tbsp
Ginger/Garlic paste 1 tsp
Curd 2 tbsp
Crushed black pepper 1/4 tsp
Shan Tandoori Masala 1 tbsp
Melted Butter 4 tbsp or 2 tbsp oil

Method

Take a bowl and add in all the ingredients and mix well.
Add in the fish pieces and mix well with the marination.
Leave this to marinate for atleast 30 mins.
now bake it or grill it on a non stick grill pan & serve :)

Grilled Tandoori Fish

Baked Pasta Cups

Ingredients
Boiled Macroni 1 cup
White Sauce 1cup
Chicken Tikkah chunks 150gms approximately (home made or store bought)
Pasta Sauce 4 tbsp
Onion,Capsicum,Olives,mushrooms,jalapeno pepper,tomato, (optitonal u can add remone any)
Cheddar Cheese 4 tbsp grated
Mozzerralla Cheese half cup grated
Boiled & mashed Potato 1cup
Garlic Powder 1 tsp
Bread Crumbs 4 tbsp
Mix italian herbs 1/2 tsp
Crushed black pepper 1/2 tsp
Crushed red chilli 1 tsp (optional)
Method
Mix mashed potato,garlic powder,black pepper & italian herbs,keep aside.
Mix boiled pasta and white sauce,
Grease 12 cupcake liners,
Divide pasta equally into 12 cupcake liners,drizzle pasta sauce, then spread a layer of Chicken tikkah,veggies & cheddar n mozzeralla cheese lastly spread a layer of prepared potato mixture(u can use piping bag & a nozzle for this step..its easier ),sprinkle bread crumbs ,Crushed red chilli & bake on 180 c for atleast 20 mins then grill from top till golden.

Recipe for White Sauce* :
Butter 4 tsp
All purpose flour/maida 4tbsp
milk 4 cups
white pepper 1/4 tsp (optional)
Method
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens.add pepper.
Add more milk depending on desired consistency. ( I always add 4 tbsp of grated cheddar cheese in my white sauce)

Chicken falafel* (Falafel with a twist)

Ingredients

Grams (White chana) = 2 cups (Unsoaked)
Chicken mince = 100 gms
Onion = 1 big
Garlic = 8 cloves
Cumin (Zeera) = 1 tb
Green chillies = 5 to 6
Coriander leaves = 1 bunch
Baking powder= 1 tsp
Seasame seed = 1 tb (heaped)
Salt = to taste
Water = 4 to 5 tb

Method

Soak grams (chana) in water over night.In morning discard water again wash & fine chopperized along with chicken mince +onion + garlic + coriander leaves+ green chillies & zeera . Use 4 to 5 tb of water while chopperizing.Take out falafel mixture in a bowl mix salt & seasame seed. Add baking powder just before frying.
Now make falafel with the help of two spoons .Deep fry on medium flame till nice golden.Serve with garlic sauce

Chicken falafel* (Falafel with a twist)

Pizza Tarts

Ingredients

1 kg package frozen puff pastry
1/3 cup plus 2 teaspoons Pizza sauce
1/2 packet KandNs Frozen Chicken tikka chunks
½ cup shredded mozzarella
Thinly sliced onion, green capsicum and tomatoes remove seeds.
Mixed herbs and oregano to sprinkle on top

Method

Place oven rack in the center of the oven, and preheat oven to 400 degrees F. Defrost frozen Chunks inside refrigerator until thawed. Heat a non-stick or lightly oiled pan. Spread already thawed Chunks in the pan turning them gently through heating over medium heat. Set aside.

Remove frozen pastry sheets from box and paper wrappings. Thaw pastry sheets at room temperature for about 40 minutes or until pastry unfolds easily, but pastry is still cold. Unfold pastry on a lightly floured surface. Now take muffins tray and grease each tray generously with butter or oil to avoid sticking of your tart. Coming back to our puff pastry, now roll it with your roller take flower shape cookie cutter and cut out as flowers as I did. Re-roll the scraps and cut more flowers, you should be able to get 24 flower shaped dough pieces. Center each flower over a mini muffin depression carefully.

Spoon 1 teaspoon pizza sauce into the center of each pastry flower tart, and spread to a thin layer. Place chunks over it and then sliced onions, capsicum and tomatoes. Sprinkle each tart with ½ tablespoon shredded mozzarella cheese. Generously sprinkle each with mixed herbs and oregano.

Bake in 400 degree oven for 13-17 minutes, rotating trays halfway through baking time, until the pastry is golden brown and puffed. Carefully remove from oven, place on a serving tray, and garnish with fresh herbs. Enjoy

Pizza Tarts

Shaami Kebab

Ingredients

Boneless Beef (i prefer undercut) half kg cut into small cubes (botia)
Whole button Red chillies (saabit laal mirch) 5 to 8 (if u want spicy kabab u can add more)
Ginger 1 small piece juliend
Garlic 6 cloves peeled & sliced
Salt to taste
bengal gram spilt and skinned (Chanay ki daal) 1cup washed and soaked for at least 30 mins
Mix Garam Masala powder 2 tsp
Cumin (safaid zeera) 1 tsp
Coriander seeds crushed 1 tbsp
Yogurt 4 tbsp beaten
Onion 1+1 (1 sliced & 1 finely chopped)
Green Chillies finely chopped 1 tbsp
Mint leaves (podina) finely chopped half bunch
Corriander leaves (hara dhania) finely chopped 4 tbsp
Eggs 2

Method

In large sauce pan add water (approx 2 glass) ,beef,ginger,garlic,1 sliced onion,coriander seeds,cumin,chana ki daal,salt & button red chillies cook until beef tender and waters dries up completely, now add garam masala powder & yogurt cook till mixture dries (bhoonofy the mixture)
now let it cool for a while then choprize it in a chopper till nice smooth mixture then add eggs,chopped onion,coriander leaves,green chillie and mint leaves mix it really well & before making kebabs if ur mixture is very sticky keep it in a refrigerator for few hours then take small amount on ur greased hands shape the kababs into flat discs and shallow fry them until golden brown on both sides. done !

Shaami Kebab

Chicken nuggets Burger

Ingredients for nuggets

Chicken breast 4 boneless cut in 2 inch cube
Egg 1 beaten
Salt ½ tsp
White pepper ½ tsp
Chili powder ½ tsp
Mustard powder ½ tsp
Lemon juice 2 tbsp
Corn flour 2 tbsp
Bread slices 4 made into crumbs

Method for nuggets

Make smooth batter with Egg 1 beaten, Salt ½ tsp, White pepper ½ tsp, Chili powder ½ tsp, Mustard powder ½ tsp, Lemon juice 2 tbsp, Corn flour 2 tbsp, marinate your chicken in this for 30 minutes spread each chicken piece in dry flour then in bread crumbs, press with palms to give shape deep fry till light golden.

Ingredients for Burger

Burger Buns 6
Mayonnaise 6 tbsp
Butter 6 tbsp
Pickled Cucumber
Ice burg lettuce (optional)
Cheese slice (optional)
Hot Sauce 6 tsp

Assembling

Cut your buns in two and heat, spread butter , mayonnaise, ice burg lettuce, fried nuggets, pickled cucumber and top with the second part of bun, serve with fries and Chilli Garlic Sauce.

Chicken nuggets Burger

Sev Puri

Ingredients for puri/papri

Flour/maida 250 grams
Salt 1 tsp
Cumin/zeera 1 tsp
Clarified butter/ghee 25 grams
Water

Method

Mix flour,salt and cumin...melt ghee add and rub,mix well then use water and knead into a medium d0ugh.(make sure ur d0ugh should n0t get sticky)
C0ver and Keep it aside for atleast 1 h0ur.
Roll it and cut into small r0unds using a c0okie cutter,prick ;deep fry on a medium low heat till golden

Ingredients for sev ki chutney

Sev 1 cup
C0rriander leaves/hara dhania 1 bunch
Lemon juice 1/4 cup (2 large lem0ns)
Green chili 6 to 8
Salt 2 taste
R0asted and crushed cumin 1tsp

Method

Blend all ingriedients in a blender and make sm0oth n creamy paste,u can use water if required.

Assembling

Boiled n mashed potatoes 1 large
Sev 4 tbsp
In a large serving dish/platter arrange papri/puri ; then,on each puri/papri, put a small amount of mashed potatoes; pour half tsp of sev chutney on each & every puri...sprinkle sev nd serve immediately

Sev Puri

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Dry Chicken Chilli

Ingredients for marination

250 grams boneless chicken
½ tbsp. chilli sauce
½ tbsp. soya sauce
¼ tsp pepper powder
¾ tsp. vinegar
2 tbsps. Corn flour
¼ tsp. red chili powder
Salt little
1 egg white for ½ kg chicken (optional)

Seasoning

¾ tbsp. soya sauce
1 tsp chilli sauce
½ tsp. red chilli powder
½ tsp. sugar

Veggies

1 small onion thinly sliced
¾ tbsp. garlic
¼ cup  capsicum
1 to 2 green chilies slit and deseeded
1 sprig of spring onion chopped (optional)
4 to 5 leaves of celery chopped finely (optional)
Spring onions for garnish

Method

Marinate chicken with chilli sauce, soya sauce, pepper powder and vinegar. Set aside for at least 45 minutes. 2 hours is best. Meanwhile you could chop your onions,capsicum and make the sauce ready for seasoning.
Sprinkle the flours on the chicken along with salt and mix well. Add chili powder. If you wish to use egg, you can add it now. Mix well.
Prepare the sauce .Add ¾ tbsp. soya sauce, 1 tsp. chili sauce, ½ tsp. red chili powder and ½ tsp sugar (optional) to a bowl and mix well.
Heat oil in a pan and deep or shallow fry till the chicken is done. Keep stirring to fry evenly. Do not over fry, it tends to turn hard. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven for a healthier version.
Remove off excess oil from the pan, just keep 2 spoons oil in the pan. Add garlic fry for about a min, add onions, capsicum, spring onions, and celery and green chilies and fry till they turn slightly soft for about a minute or so.
Pour the sauce that was prepared at step 3. Let the sauces bubble up well.
Add the fried chicken, saute on high flame for 2 to 3 minutes.
Serve chilli chicken hot as appetizer with fried rice or noodles.

Tip: If your chicken is not tender, you can even soak it in buttermilk for 45mins to 2 hours. It tenderizes the meat very well. drain off completely and use.

Dry Chicken Chilli

Chicken Pot Pie

Ingredients
Puff Pastry 250 gms
Egg 1 beaten
For filling
Chicken mince 250 gms
Salt to taste
Soya Sauce 2 tbsp
Oil 2 tbsp
White vinegar 2 tbsp
Garlic Crushed  tsp
Crushed Black pepper 2 tsp
Sweet Corn half cup
Mushrooms diced 4 to 5 tbsp
Crushed white pepper 1/2 tsp (optional)
Capsicum 1 small (diced)
Mayoniese 4 tbsp
Cream half cup
Cheddar Cheese grated half cup
Method
For filling mix
heat oil add garlic fry till golden add chicken cook till colur changes then add soya sauce.vinegar,salt,black pepper and cook till water dries up completely,remove from stove and let it cool then add mayoniese,cheese,cream,white pepper sweet corn,mushrooms,capsicum mix well.
Divide puff pastry dough into 2 equal parts
Roll 1st part and place it on oven proof pie dish (u can use pyrex/Corning bowls as well),Prick the base with fork,spoon chicken mixture,then roll remaining puff pastry, Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips, weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry,brush egg and Place onto a baking sheet.
Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.

Chicken Pot Pie

Masala Peanuts

Ingredients

Peanuts 2 cups
Baisan/gram flour 1/2 cup
Rice flour 1/4 cup
Coriander powder (dhania) 1 tbsp
Turmeric (haldi) 1/4 tsp
Crushed Red pepper  1tsp
 Black pepper 1 tsp
Finely chopped green chili 1tbsp
Soonth/dried ginger powder 1/2 tsp
Salt to taste
Citric Acid/taatri 1/4 tsp
Water as needed
Oil to frying

Method

In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.
Mix all the ingredients together in a large bowl.
Add water as needed making sure the spices and flour stick to the peanuts uniformly.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.
put few drops of oil in your hand it helps droping the penuts before putting peanuts on the oil.
While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.
Fry the peanuts until they turn light brown, turning them occasionally.
When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
After cooling to room temperature, the peanuts should be crispy.

Masala Peanuts

Peri Peri Bites

Ingredients For Filling

Jalapeño peppers* 12

Chicken boiled N shredded 1/2 Cup
minced onion 2tbsp optional
Chopped fresh cilantro 1 tbsp
Cream cheese 3/4 cup
Mayociese 2 tbsp
Tabasco Sauce (Red) 2 tbsp
Salt 1/2 tsp (more or less to taste)
* When buying jalapeños for this recipe, if you want mild peppers, look for peppers with smooth skins. Striations tend to indicate that the pepper has been stressed while growing, and that can mean a hotter pepper

For Coating

Eggs 2
Flour/Maida 2 tbsp heaped
Panko Crumbs 1 cup

Method

Mix all the ingredients of filling.
Slit Jalapeño's in half lenth wise and remove the seeds fill in the cream cheese mixture.
For coating beat in flour & eggs,dip Jalapeño's in this batter then coat crumbs,repeat once again then freeze for 15 mins before frying,
Deep fry till golden,Serve hot with Peri Peri Sauce or Garlic Mayo.

Peri Peri Bites

Crunchy Chicken Strips

Ingredients

1 Chicken Breast– Skin removed & Cut into thin strips
Freshly Ground  black Pepper 1tsp
1 tablespoon Vinegar
Plain Flour/Maida 3 tbsp + 1cup
Corn Four 2 tbsp
Garlic Paste 1 tsp
Paprika or Chilli Powder (if u want them spicy) 1tsp
Salt to taste
1 Egg
Baking Powder 1/2 tsp
Chilled Water if required
Oil to deep fry

Method

In a bowl add chicken, vinegar, paprika, pepper,salt,garlic and mix well.
Leave to marinate for at least 5-10 minutes
In a second bowl add 3tbsp flour, corn flour,egg,baking powder & salt and whisk.. make batter use few tbsp of  chilled water if reqired
Dip the strips in the batter then roll in to flour coat nicely
Shake off excess flour and place in a plate in a single layer
Heat oil...add the chicken pieces and fry for 5-8 minutes or till the chicken is cooked and the crust is golden brown and crispy
Drain on kitchen towel
Serve with fries & any of ur fav dip!

Crunchy Chicken Strips

Layerd Mince Pie

Dough Ingredients

all purpose flour/maida 1/2 kg
Yeast 2 tbsp
Sugar 2 tbsp
Salt 1/2 tsp
Oil 2 tbsp

Filling Ingredients

Beef mince 750 gms
Onions finely chopped 1 cup
Oil 1/4 cup
Salt to taste
Red chilli powder 1 tbsp
Ginger Garlic paste 1 tbsp
Crushed Corriander Seeds 2 tsp
All spice/Mix garam masala powder 1 tsp
Green chillies finely chopped 1 tbsp
Corriander leaves chopped 4 tbsp

Egg batter Ingredients

Eggs beaten 4
Clarified butter/Ghee 4 tbsp

Method for dough

mix dough ingreints in a bowl knead into soft dough using luke warm water.
leave it to rise for 1 hour then divide into 3 equal balls ,roll out into thin discs.

Filling

heat oil add onions fry till golden,
add ginger/garlic paste,salt,red chilli,crushed corriander,all spice & mince cook till tender.
add corriander leaves & green chilli ,keep aside let it cool.

egg batter

mix all ingredients in a bowl.

Assembling

Spread 3 tbsp of egg batter in a 9 inch pie plate
layer with 1 disc,then half mince filling & 3 tbsp of egg batter,
second disc,remaining mince,3tbsp of egg batter,last disc ,
press edges of pie,spread remaining egg batter on top.
Bake in a preheated oven at 200 C for 40 mins.
Flip over on a plate when cooled,cut into pieces & Serve.

Layerd Mince Pie

Frankies

Ingredients for filling

Beef Undercut or Boneless Chicken breast 250 gm cut into small cubes
Ginger garlic paste 1 tsp
Salt 1 tsp
Yogurt ½ cup
Water 1 cup
Potatoes 2 cubed and boiled
Onion 1 cubed
Capsicum cut in tiny cubes 1
Black pepper ½ tsp
Crushed red pepper 1 tsp
All spice powder ½ tsp
Ketchup 2 tbsp
Chile sauce 2 tbsp
Lemon juice 2 tbsp
Oil 2 tbsp

Ingredients for paratha

Flour 2 ½ cup
Yeast 1 ½ tsp
Oil 3 tbsp
Salt ½ tsp
Sugar ½ tsp
Oil for frying
(Or u can use Frozen paratha's but make sure dunt use oil/butter)

Method for paratha

In a bowl add flour, yeast, oil, salt, sugar and knead into a soft dough with luke warm water, let it rise for 1 hour, make into small rotis and fry like paratha.

Method for filling

Cook undercut with ginger garlic paste, salt, yogurt and 1 cup of water till water dries and undercut tender, heat oil in pan add ketchup, chili sauce, black pepper, crushed red pepper, all spice and lemon juice also add in it boiled potatoes cubes, onion, capsicum and meat mixture, remove from heat and cool, put the filling on paratha and seal with a toothpick.

Frankies

Fried Seekh Kebab Croquettes. (Instant Recipe/jhatphat recipe)

Ingredients

Mince Beef/Mutton/Chicken 1/2 kg
Ginger garlic paste 1 tbsp
Onion 1 large finely chopped
Coriander leaves finely chopped 4 tbsp
Green chillies 2 finely chopped
Salt to taste
Seekh kebab Masala (Shan or any other brand) 4 tbsp
Egg 1
Oil for frying

Method

Add all ingredients with mince in large bowl,mix well and leave aside for 30 mins
then make kebabs (croquettes shape) and deep fry.
Serve hot with Paratha,salad and imli ki chutney.

Fried Seekh Kebab Croquettes. (Instant Recipe/jhatphat recipe)

Oriental Chicken Kebabs

Ingredients

Chicken 1 kg Karahi cut (16 pieces)
Salt to taste
Red Chilli Powder 2 tsp
Roasted and Crushed cumin seeds 1 tsp
Roasted and Crushed corriander seeds 1 tsp
White Vinegar 2 tbsp
Ginger Garlic paste 1 tbsp
Mix Garam masala powder 1 tsp
food colour Tandoori colour 1 pinch
Egg 1
Cornflour 2 tbsp
Oil for frying

Method

Marinate Chicken with salt,red chilli,cumin seeds,corriander seeds,vinegar,ginger garlic paste,garam masala,food colour and egg.
leave aside for atleast 30 mins,then add corn flour and mix well.
Heat oil in a wok and deep fry chicken till nice golden and crispy.
Serve hot with mint raita & paratha.

Oriental Chicken Kebabs

Chicken Shawarma

Ingredients

Chicken (boneless) 1/2 kg thinly juliened
Garlic paste 1 tsp
White pepper 1/2 tsp
Black pepper 1/2 tsp
Soya sauce 1 tbsp
White vinegar 2 tbsp
Hp sauce 2 tbsp
Chilli sauce 3 tbsp
Dp sauce 2 tbsp
Yogurt whipped 3 tbsp
Cinnamon powder 1/2 tsp
Salt 1 tsp
Oil 2 tbsp
Pita bread 4
Onion julienne 1 cup
Salad leaves (chopped) half cup
Jalapeno half cup
Gherkins half cup

For Tahini Sauce

Tahini Paste 3 tbsp homemade* or store bought
Salt 3 tsp
White pepper 1/2 tsp
Garlic paste 1 tsp
Whipped yogurt 1 cup
Lemon juice 2 tbsp

Method

Marinate chicken with garlic paste, salt, white pepper, black pepper, cinnamon powder, soya sauce, vinegar chilli sauce, D.P sauce, yogurt and oil for about 30 minutes.
Heat oil in a fry pan.
Put chicken and fry for 10 minutes till tender.

Method for Tahini Sauce
Mix together tahini, salt, white pepper, garlic paste, yoghurt and lemon juice.

Wrap chicken in pita bread with jalepenos, gherkins and drizzle tahini sauce.Serve warm with remaining Tahini Sauce & Fries.

Homemade Tahini Paste*
Roast sesame seeds let them cool for a while.Add them to a food processor & start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency.

Chicken Shawarma

Spring Onion Bites

Ingredients

Spring onions with greens 250 gms finely  chopped
Gram flour/Baisan  3/4 cup
Ginger-garlic paste 1 teaspoons
Red chilli powder 1 1/2 teaspoons
Salt to taste
Crushed Corriander seeds 1 tsp
Water
Oil to deep fry

Method

Make thick batter of Gram flour/Baisan using water and all the remaning ingredients,mix well.
Heat oil in a wok. Drop small portions of the spring onion mixture with your fingers into hot oil and deep-fry till golden and crisp.

Spring Onion Bites

Bajray k kebab

Ingredients

Bief Mince ½ kg
Green chilies finely chopped 2 tsp
Ginger garlic 1 tsp heaped
Coriander seeds coarsely crushed 1 ½ tsp
Crushed red pepper 1 tsp
Allspice ½ tsp
Black pepper ½ tsp
Salt 1 tsp heaped
Spring onion finely chopped 1 cup
Coriander leaves finely chopped 2 to 3 tbsp
Tomato 1 large finely chopped
Bajra flour 2 tbsps heaped*
oil for frying

Method

Marinate Mince with salt, black pepper, ginger garlic, allspice, chili powder, coriander crushed, crushed red pepper and chopped green chilies for 30 minutes, then add in it chopped spring onions, tomato,corriander leaves & bajra aata, mix well then make round balls and deep fry kababs till light golden.
*note:If u dunt like flavour of bajray ka ataa use wheat flour.

Bajray k kebab