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

Fried Chicken Liver (Spicy)

Ingredients for marination
Chicken liver (Kaleji) half kg
Salt to taste
Yogurt 2 tbsp
Crushed black pepper ½ tsp
Ginger/Garlic paste 1 tsp
Red chilli flakes ½ tsp
Garam masala powder ¼ tsp
Ingredients for frying
Oil 4 tbsp
Crushed black pepper ¼ tsp
Lemon juice 2 tbsp
Method
Marinate liver with the marination ingredients leave it aside for atleast 30 minutes.
Heat oil add marinated liver fry till its completely dry and nicely roasted,
Dish out sprinkle lemon juice and black pepper ; Serve immediately !

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 Shami kabab

Ingredients

500 gm
boneless chicken, cut into cubes
1 tbsp.
chopped fresh coriander stems
1 tsp.
garlic paste
1 tsp.
ginger paste
3
green chillies chopped
(or to taste)
1 tsp.
salt
1
medium onion, chopped
1/3 cup
chickpea lentils/channa daal
(soaked for at least 4 hours)
1
potato, peeled and cubed
1 tsp.
cumin powder
1/4 tsp.
turmeric powder
1 tbsp.
lemon juice
Other Ingredients
1
egg, lightly beaten
1 tsp.
garam masala
2-3 tbsp.
chopped fresh coriander
1 tbsp.
channa/lentil flour
1-2 tbsp.
breadcrumbs
(if needed)
1 tbsp.
lemon juice

Method

Put the chicken with all the ingredients in the first batch into a pan. Add half a cup of water and simmer gently until the chicken is cooked and the rest of the ingredients (lentils/potatoes/onion) are all soft. Increase the heat and dry off any excess moisture.

Allow this mixture to cool completely. Then grind the mixture until smooth. Turn it out into a bowl and add the channa flour and HALF of the beaten egg. Add the garam masala, lemon juice and chopped coriander. Give everything a good mix. If the mixture feels dry, you can slowly add the rest of the egg one teaspoon at a time and mix. If it feels too sticky, add 1-2 tbsp of a breadcrumbs and mix.
When ready to fry, shape the kababs into flat discs and deep fry them until golden brown on both sides.

Chicken Shami kabab

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

1. 
   

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

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

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

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

Super Bird Sandwich

Ingredients

Chicken breast 2 (flattened)
Egg 1
Bread slices 4
Tomato sliced 4
Cheese slices 2
Wooster sauce 1 tbsp
Ketchup 1 tbsp
Flour 1 tbsp heaped
White pepper 1/4 tsp
Mustard paste 1/2 tsp
Salt 1/2 tsp
Bread crumbs as required
Butter spread on bread slices

Method

- Marinate chicken breast pieces with salt, pepper, mustard paste, Wooster sauce, ketchup, egg and flour,
- Coat marinated chicken in bread crumbs, and shallow fry.
- Apply butter on bread slices, put 2 cheese slices and grill for 2 minutes, top with salad leaves, fried chicken breast, 2 slices of tomatoes, cover with second slice of bread cut sandwich into halves.
- Serve with fries and Coleslaw salad.

Super Bird Sandwich

Chicken Samosa

Ingredients

Chicken mince 250 gm
Oil 2 tbsp
Ginger garlic paste 1 tsp
Salt 1 tsp
Black pepper ½ tsp
All spice ½ tsp
Crushed red pepper ½ tsp
Coriander leaves 2 tbsp (chopped)
Green chillies 4 (chopped)

Ingredients for dough:

Flour 2 cups
Ghee 6 tbsp
Salt ½ tsp
Water to knead

Method for filling:
In a pan, heat oil.Add mince with ginger garlic paste.
Then add salt, black pepper, all spice, and crushed red pepper, cook for 10 minutes or till done.
Remove in a bowl add coriander leaves and green chillies.

Method for dough:In a bowl add ghee, flour and salt; gradually add water and knead to make a hard dough.Knead well, make into small balls then roll into small saucer size.Spread filling in centre and fold one side to form into a "D" shape Samosa,and mark/press with fork.& deep fry till light golden.Serve with tamarind sauce or ketchup.

Chicken Samosa

Thread Chicken

Ingredients

Boneless chicken 500 gm
Chili sauce 3 tbsp
Tomato ketchup 1 tbsp
Green chili 5-6 (chopped)
Soya sauce 2 tbsp
Coriander as required (chopped)
Salt as required
Black pepper 1/2 tsp
Ginger garlic paste 1 tbsp
Egg 2
Plain flour 2 tbsp
Spring-rolls sheets1000 gm

Method

Cut chicken into strips of about 3 inches.
Add chili sauce, tomato ketchup, green chilies (chopped), soya sauce, coriander (finely chopped), ginger garlic paste, salt & pepper.
Mix it all together and leave it covered for half an hour.

Coat

Make batter of eggs and plain flour.
Cut spring-roll sheets in thin strips.
Pour batter in marinated chicken and mix it.
Take each chicken strip and wrap it in spring-rolls sheets strips.
Deep fry it, on medium flame till golden.

Thread Chicken

Yakitori Chicken

Ingredients

Boneless Chicken 1/2 kg
Spring onins 10 stalks
Salt to taste

Ingredients for yakitori sauce

Soya sauce 1cup
powdered jaggery 1/2 cup
white vinegar 5 tbsp
lemon juice 3 tbsp
Refined flour dissolved in water 1 ibsp

Method for sauce

put all the ingredients of sauce (except flour,in a sauce pan and cook with little water,
when it comes to boil add flour and cook till thick.

for chicken

Dice chicken.cut green part of spring onions inti small pieces.
Immerse chicken pieces and onions into sauce;skewer then on bar b q sticks and keep in a tray.
Bake for 20 minutes in a preheated oven at 200c
During baking process brush sticks atleast twice with yakitori sauce.
Serve with plain rice and yakitori sauce.

Yakitori Chicken

Beef Wontons

Ingredients

1 medium head cabbage, finely shredded
1 (300g) packet beansprouts
3 stalks celery, chopped
2 spring onions, chopped
400g (14 oz) prawns - peeled, deveined and coarsely chopped
500g (1 1/4 lb) lean mince
3 tablespoons oyster sauce
5 tablespoons soy sauce
2 cloves garlic, minced
1 packet wonton skins (wrappers)
250ml (8 fl oz) vegetable oil

Method

Place cabbage, beansprouts, celery and spring onions in a large wok and stir-fry over high heat until vegetables cook down (add a little water if necessary). Mix in prawns, stir fry until cooked.
In a large frying pan, brown the mince. Drain off fat and add the meat to the vegetable and prawn mixture. Continue to fry over a high heat; add oyster sauce, soy sauce and garlic. When well blended, remove mixture from heat.
Place a tablespoon of the meat and prawn mixture (or more, depending on how large your wonton wrappers are) into the centre of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together.
Fry the wontons in vegetable oil until golden brown.

Beef Wontons