Crispy Chicken Fillet

Ingredients for Marination:

Boneless Chicken Breast 3 nos
Ginger Garlic paste 2 tbspn
Green Chilli 15 to 20 chilli paste
Lemon Juice 2 tbspn
Salt as per taste
  

Ingredients for Coating:

Maida 1-1/2 cup
Egg 4 to 6
Cornflakes crumb 2 cups
Red chilli flakes 3 tbspn
Black pepper  1 tbspn

Method :

1. Clean chicken breast and slit from center & cut in to half means from each breast piece make 4 pieces.

2. Now add ginger, garlic, chilli paste, lemon juice & salt in chicken and mix nicely and keep for 1 to 2 hours.

3. Now arrange for coating, first in a dish beat egg add little salt as chicken already hv salt & 1 tbspn red chilli flakes. In another dish take maida and add black pepper and mix it. Now finally take cornflakes crumb and add 2 tbspn red chilli flakes and mix it.

4. Now take 1 piece of chicken and dip in maida nicely covering full chicken and then dip in egg and then in cornflakes crumb and cover nicely and fry on a low medium flame till it is done. Enjoy hot chicken fillet with hard or soft drink.  🍺🍺🍺🍺

Dahi ke Kababs

Ingredients:

Hung Curd - 1 kg
Grated Paneer - 1/2 kg
Onion Finely Chopped - 1 medium size
Capsicum different colors finely chopped - 1 cup
Green chillies - 6 to 8 finely chopped
Garam Masala - 1 tsp
Coriander Powder - 1 tsp
Bread Crumbs - 1-1/2 cup
Salt as per taste
Corn Flour - 1 cup

Method:

1) To make hung curd, put curd in  a muslin cloth and tie tight and keep on a stainer on a bowl overnight in fridge.

2) Next day take hung curd, grated paneer, finely chopped onion, capsicum, green chillies, bread crumbs, garam masala, coriander powder & salt in a bowl and mix nicely.

3) Heat oil on high-medium flame and start making Dahi ke Kabab in a shape you desire & dust it on corn flour and fry them.

4) Serve them with schezwan sauce / green chutney.

Chicken Kabab Roll

Ingredients:
For Kabab:
Chicken Mince - 1kg
Garlic Pod - 10 to 15 Nos.
Ginger - 2"
Green Chillies - 15 to 20 Nos.
Coriander Leaf - 1 cup
Mint Leaf - 1/2 cup
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Red Chilli Powder - 1 tsp
Gram Masala - 1 tsp
Salt as per taste
Egg - 1 no.
Bread Crumbs - 1cup
Mozzarella Cheese - 1 cup

For Chappati:
All Purpose Flour / Atta - 1 cup
Salt  1/2 tsp
Oil 1-1/2 tbspn

For Filling:
Mint Chutney - 1 cup
Cabbage (patta gobi) - 1 cup Juvenile fine cut
Carrot - 1 cup Juvenile fine cut
Onion - 1 cup Juvenile fine cut
Chat Masala as per taste

Method:
For Making Kababs:

1) Take all ingredients accept egg, bread crumbs & cheese in a blender and grind it to a fine paste.
2) Now remove the paste in a big bowl and add egg, bread crumbs & cheese and mix well and refrigerate for minimum 30 minutes.
3) After 30 minutes or more remove the kabab paste from freeze and take small part of paste with wet hand and put on a skewer (incase you don't have skewer then just make shape of kabab) and roast on grill plate on a medium gas and keep on rotating  till it is done all sides. Do the same with with also like this and keep a side. You can make about 15 kababs with this ingredients depend on the size of kabab.

For Making Chapatti:

1) Take flour / atta in a bowl, add salt & oil and knead nicely. Now add cold water little by little to make a dough which should be not soft nor too tight.
2) now take a small piece of dough and roll the same in chapatti shape and roast on tawa till it is half done and keep aside. Now make the same with balance dough. You can make about 15 chapatti with this ingredients.

For Assembling:

Take chapatti put 1 tbspn of mint chutney all over the the chapatti and then put Juvenile cut cabbage, carrot & onion in the center of chapatti and sprinkle chat masala over it. Now keep kabab above cabbage, carrot & onion and roll the chapatti tight and roast on the Grill pan from all sides. Do the same with other and serve hot .. hot along with some french fries.

Murgh ae Laban

Ingredients :

Boneless Chicken 1kg
Laban (lassi) 1 litre
Ginger Garlic paste 2 tbspn
Green chilli 8 - 10 nos.
Dry red chilli (kashmiri) 10 nos.
Coriander powder 1 tsp
Garam masala 2 tsp
Red chilli powder 1 tsp
Onion big 5 nos.
Grated coconut 3 serving spoon
Curry powder 2 tsp
Ghee 6 tbspn

😊

Method :1. Clean the chicken and cut in medium size pieces.
2. Now take 1 inch ginger, 10 to 12 garlic pods, dry dred chilli, green chilli, coriander & red chilli powder, garam masal & 100ml laban in grinder and make a fine paste.
3. Now take big bowl and mix balance laban with paste grinded earlier and mix well and add chicken pieces and mix well and keep aside for abt 1 to 2 hours for marination.
4. Now take a thick pan add 3 tbspn ghee & add cut onion and grated coconut and saute till its pinkish in color on slow gas.
5. When onion & coconut is warn grind them in paste.
6. Now take balance 3 tbspn ghee in a pan and add curry powder & then add onion - coconut paste and saute for 5 minutes. 
7. Now add marinated chicken, mix well and cover the pan & cook on a slow gas for 30-40 minutes or till chicken is tender. Once ready garnish with fine cut coriander leaves & serve with hot rotis or naan .... 😊😊😊

Nargisi Kofta

Ingredients:

For Preparing Kofta:

6 Hard Boiled Eggs

1 kg Mutton Minced

2 Tbspn Ginger Garlic Paste

1 cup Coriander

2 Tsp Garam Masala

1 Tsp Coriander Powder

1 Tsp Turmeric Power

5 - 6 Green Chilli Paste

2 Cups Bread Crumbs

Salt to taste

2 Cup Oil for Frying

For Gravy:

4 - 5 Medium Onion

3 - 4 Tbspn Almond Paste

5 Medium Tomatoes Paste

1-1/2 Cup Curd

1 Tsp Coriander Powder

1 Tsp Turmeric Powder

2 Tsp Garam Masala

1 - 2 Tsp Red Chilli Powder

1 Inch Cinnamon stick

5 Cloves

8 - 10 Black Pepper Corn

1 Tbspn Shahi Jeera

Salt to taste

3 Tbspn Butter

For Garnishing:

1/4 Cup  Fresh Coriander (finely chopped)

Method of Making Kofta:

1) Take eggs in a pan and cover the egg with water and add little salt and boil the same for about 10 minutes till it is hard boil. After it is boiled wash it in a cold water and remove the shell & keep aside.

2) Now take Mince wash it under running water & then put in a blender and add ingredients except Oil and grind it nicely. (please don't add water).

3) Now take as enough part of Mince mixture and flatten the same and keep 1 egg in center and cover the egg with mince mixture. Please cover it nicely so that egg should be not seen and then roll it on Bread crumb and with help of both hand press the bread crumb nicely and keep aside and prepare balance Kofta.

4) Now heat the oil in pan on a very low flame as you have to fry each Kofta individually on a low flame so the mince is cooked nicely.

5) After all Koftas are fried keep aside.

For Gravy:

1) Grind Onion, Ginger, Garlic & Green Chilli to a fine paste.
2) Now take a thick pan add butter on medium flame and add cinnamon, cloves, black pepper corns & shahi jeera and cook till you hear tackling sound.
3) Now add Onion paste and saute the same for 5 - 10 minutes. Once it is pinkish in color add tomatoes puree along with badam paste, coriander, turmeric, garam masala powder and mix nicely and add little water & cover the pan with a lid for 10 to 15 minutes.
4) Once you see gravy is thicken add salt as per taste and let it cook for more 5 to 10 minutes on low gas flame.
5) After gravy is ready cut all the Fried Kofta in half piece and now take the gravy in serving bowl and add cut kofta pieces and add gravy on top of the same and garnish with fine chopped coriander and serve with hot Naans ..... ☺☺☺☺

Fried Chicken Roll

Ingredients:

Bread Slices 18 

Boneless Chicken Breast 400 grams

Egg 3

Fresh Bread Crumbs 2 - 3 cups

Green Chilli 3 - 4 finely chopped

Peri Peri Herbs 1 tsp

Tarragon Herbs 1 tsp

Chilli Flakes 2 tsp

Garlic Powder 1 tsp

Red chilli powder 2 tsp

Black pepper powder 1 tsp

Cheese cubes 5 Pcs

Mayonnaise  4 to 5 tbsp

Salt as per taste

Method:
1) First clean & boil the chicken with little salt.
2) Now cut all the edges of bread slices & grind the edges in a chopper / grinder  to make bread crumbs & add 1 tsp red chilli powder.
3) Now with the help of Roll Pin roll all the slices flat one by one and keep in side.
4) After Chicken is boiled & cooled, shred the chicken in small pieces in a bowl and add green chilli, peri peri, tarragon, red chilli flakes, garlic powder, cheese cubes cut in a small pieces & mayonnaise and mix well and test if salt is needed?
5) Now take each slice and take a small quantity of chicken and keep on top of slice in center making sure you keep little space on both sides. Then fold the both sides and then roll the slice from top to bottom tightly and keep aside and do the same with other slices also.
6) Now take the egg in a bowl along with little salt, black pepper & red chilli powder and beat well and take bread crumb in another bowl.
7) Now take each roll and dip in the egg bowl nicely and then in a bread crumb and see that bread crumb cover full roll nicely and then press them firmly and keep on the plate and follow the same with other rolls.
8) After finishing keep the rolls in a freezer for 3 to 4 hours or overnight (overnight is better) and when it is done heat the oil in karahi on a medium flame and fry them 2 - 3 rolls at a time till its golden in color.
9) After all rolls are fried serve hot hot along with schezwan chutney or garlic chutney .... enjoy

Yakhni Ghost (Mutton prepared in Yogurt) - Kashmir Speciality

Ingredients: 

Mutton 1 kg 

Ladles of mustard oil 1/2 cup 

Fennel powder 3 tbsps 

Green Chilli 5 - 6 (as per the spicy you require)

1 tsp Salt (adjustable) 

Read more at: http://www.spoonforkandfood.com/yakhni-gosht-mutton-prepared-in-yogurt-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Ingredients Mutton 1 kg Ladles of mustard oil. 1 cup Fennel powder 3 tbsps 1 tsp Salt (adjustable) Whole Spices : Shah Jeera 4 tbsps Bay Leaves 2 Asafoetida ½ tsp Cloves 5 Black Cardamom 6 Cinnamon 1 inch Yogurt (whisked) 4 cups Ghee 5-6 tbsps Fresh Coriander (chopped) 2 tbsps Steps Wash the mutton and drain water. Keep aside. Heat 1/2 cup of oil in a pressure cooker and add mutton in it. Add salt and hing, fry for five minutes on full flame. Now add around ½ glass water and add fennel powder, black cardamom, cinnamon stick & bay leaves. Pressure cook it up to 3-4 whistles or till the mutton is cooked. Take a frying pan, put one remaining oil and heat it till well, remove it from gas and put shah jeera and cloves in it. Again put the pan back on low flame and stir for one minute, add whisked yogurt and turn flames on high, keep stirring continuously so that it doesn't curdle till it boils. Now add this boiling yogurt and pure ghee in the mutton and keep it on low flame for 5-6 minutes. Turn off the flames and garnish with fresh chopped coriander. Serve hot white boiled rice.

Read more at: http://www.spoonforkandfood.com/yakhni-gosht-mutton-prepared-in-yogurt-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Ingredients Mutton 1 kg Ladles of mustard oil. 1 cup Fennel powder 3 tbsps 1 tsp Salt (adjustable) Whole Spices : Shah Jeera 4 tbsps Bay Leaves 2 Asafoetida ½ tsp Cloves 5 Black Cardamom 6 Cinnamon 1 inch Yogurt (whisked) 4 cups Ghee 5-6 tbsps Fresh Coriander (chopped) 2 tbsps Steps Wash the mutton and drain water. Keep aside. Heat 1/2 cup of oil in a pressure cooker and add mutton in it. Add salt and hing, fry for five minutes on full flame. Now add around ½ glass water and add fennel powder, black cardamom, cinnamon stick & bay leaves. Pressure cook it up to 3-4 whistles or till the mutton is cooked. Take a frying pan, put one remaining oil and heat it till well, remove it from gas and put shah jeera and cloves in it. Again put the pan back on low flame and stir for one minute, add whisked yogurt and turn flames on high, keep stirring continuously so that it doesn't curdle till it boils. Now add this boiling yogurt and pure ghee in the mutton and keep it on low flame for 5-6 minutes. Turn off the flames and garnish with fresh chopped coriander. Serve hot white boiled rice.

Read more at: http://www.spoonforkandfood.com/yakhni-gosht-mutton-prepared-in-yogurt-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Whole Spices: 

Shah Jeera 4 tbsps 

Bay Leaves 2 

Asafoetida ½ tsp 

Cloves 5 

Black Cardamom 6 

Cinnamon 1 inch 

Yogurt (whisked) 4 cups 

Ghee 5-6 tbsps (optional)

Fresh Coriander (chopped) 2 tbsps 

Steps: 

1) Wash the mutton and drain water. Keep aside. 

2) Heat 1/4 cup of oil in a pressure cooker and add mutton in it. Add salt and hing, fry for five minutes on full flame. 

3) Now add around ½ glass water and add green chilli, fennel powder, black cardamom, cinnamon stick & bay leaves. Pressure cook it up to 3-4 whistles or till the mutton is cooked. 

4) Take a frying pan, put one remaining oil and heat it till well, remove it from gas and put shah jeera and cloves in it. 

5) Again put the pan back on low flame and stir for one minute, add whisked yogurt and turn flames on high, keep stirring continuously so that it doesn't curdle till it boils. 

6) Now add this boiling yogurt and pure ghee in the mutton and keep it on low flame for 5-6 minutes. 7) Turn off the flames and garnish with fresh chopped coriander. Serve hot white boiled rice.