These chicken kebabs made with noodles, chicken and potato go as an excellent dish for Iftari party or a starters. I am sure your guest will be quite impressed by this dish. Especially our junior guest kids love to eat such different and wonderful tasted food. This recipe was first introduce to me after my marriage by my in laws during Ramadan month and I was quite amazed as it tasted yummm !!!
Try this for sure , as its very simple easy and quick recipe as well as it tastes delicious !!!..Read more…
Left over Chicken Bread Rolls
An innovative crispy tasty bread rolls made from mashed potatoes,left over bread slices and chicken curry. Now no need to worry about your leftovers anymore.
These bread rolls are favorite at my home and I usually pair them with the evening chai as a snack served with tomato ketchup. Hope you too will try this at home.Its very simple and easy to prepare. Watch out this step by step recipe of these yummy chicken bread rolls.Read more..
Left over Rice and Chicken cutlets
Do you always seem to have leftover rice and chicken curry on hand and you don’t want to waste them, no need to worry !!Here is some easy way to turn your leftover white and left over chicken into a new side dish!
I tried it out and it really turned out delicious.You too give it a try and do leave your feedback or comment about your experience.Read more..
Prawns Popcorn
Prawns popcorn,this crispy golden fried popcorn makes as an easy appetizer and your guest will love it ,
It can be served with fries,creamy coleslaw or a simple tomato ketchup dip.Read More…
Chicken Momos Desi style
Momos are the famous fast food Himalayan origins. It’s a traditional delicacy in Tibet, Nepal, Bhutan, Sikkim and Northeast India.
Momo(dumpling) are made with a simple flour-and-water dough—white flour is generally preferred ,it can be either steamed or fry.Read more…
Chicken Pattice
One more flavorful snacks or a side dish to a main menu, Chicken Patties cooked with meat (mutton or chicken) stuffing that is fried with a batter/covering.
This is one of my kid’s favourite and i discover that she loves having it so i made some addition to the patties and added Green Peas(Matar) to this recipe.Read More…
Spring rolls, a classic Chinese dish that is enjoyed by everyone, children in particular.
I have kept the filling for the spring rolls really simple and quick, you can experiment with bean sprouts, noodles and other vegetables.
The crunchy and delicious taste of these rolls makes it perfect to serve for Ramadan Iftar or parties.
It tastes great served with schezwan sauce.
Prep Time : 21-25 minutes
Cooking time : 26-30 minutes
Servings : 4
Ingredients
Spring roll wrappers 10
1 cup boiled and shredded chicken
1 medium Spring onions thinly sliced
2 Carrots cut into thin strips
2 medium Green capsicum cut into thin strips
1 medium Cabbage finely shredded
Salt to taste
1 tsp Red chilli powder
1 tsp ginger garlic paste
1/4 teaspoon Soy sauce
1/4 teaspoon Vinegar
1 tablespoon Cornflour/ corn starch
2 tbsps oil
Oil for cooking
For Serving
schezuan sauce
Direction || How to prepare Spring rolls
To make the stuffing, heat 2 tbsps oil in a non stick pan.
Add carrots, capsicum, cabbage and salt and toss.
Add shredded chicken ,ginger garlic paste,red chilli powder ,vineger and soy sauce and mix.
Add spring onion greens and mix. Cook till the vegetables soften.
Take the pan off the heat and set aside to cool.
Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Place a wrapper on a flat, dry surface and place a portion of the stuffing on one of its edge
Apply a little flour paste along the edges of the wrapper.
Fold the top edge over the mixture to seal it firmly.
Fold the left and the right side of the pancake in order to get a rectangle.
Roll the wrapper downwards tightly sealing the ends securely with the flour paste.
Repeat with the remaining ingredients to make 9 more rolls.
Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.
Serve hot with schezuan sauce.
Tips :
To prepare veg spring rolls , skip chicken and ginger garlic paste in the recipe.
Chicken rezala ,also know as white chicken is another royal famous Bengali dish with delicious aroma.
This dish is a perfect combination of cream and cashews in chicken and other spices which add tons of flavour to the dish.
Just a magical dish with its aroma, texture and taste and serves as a perfect food for the whole family.
Do watch the video to learn how to prepare chicken rezala with very easy steps.
Ingredients:
For marination
1/4 cup onion paste
1/4 cup curd
1 tbsp Ginger garlic paste
salt as per taste
For cooking
1 cup Onion paste
500 gms Chicken
4 nos Bay leaves
6 nos Cloves
6 nos black pepper
1 cup Cashew nut paste
1 tsp White pepper powder
1 cup Curd
2 tsp cream
1 tsp Garam masala
1 tsp Ginger garlic paste
3 nos Green chilli finely chopped
1 tsp sugar
1 tsp Oil
2 tbsp Ghee
salt to taste
Directions || How to prepare Chicken Rezala
Marinate the chicken with onion paste,ginger garlic paste, curd and salt . Mix well and rest for 2 to 3 hours.
Heat ghee in a pan, add whole garam masala bay leaves,cloves,black pepper,onion paste, ginger garlic paste and sauté well till the raw flavours are gone.
Add chopped green chillies ,cashew nut paste curd ,pepper powder and the marinated chicken.
Mix well and cook. Add little water once it comes to boil and cover the pan with lid and allow cooking for 30 minutes on slow flame.
Add cream. Cook till chicken is tender.
For tempering
Heat oil in another pan add onion rings,red chilli, and sprinkle some salt.
Cook till onions are browned and pour this into the chicken and cook for 2 to 3 minutes.
Serve it with Roti/Naan or plain Rice along with Raita/Salad
Prawns popcorn,this crispy golden fried popcorn makes as an easy appetizer and your guest will love it ,
It can be served with fries,creamy coleslaw or a simple tomato ketchup dip.
Prep time: 10 mins with 30 mins prawns to marinate
Cooking time: 10-15 mins
Serves: 4
INGREDIENTS
For marination
250gm Prawns washed and cleaned well.
½ tsp. of black pepper powder
½ tsp. of turmeric powder
½ tsp. of red chili powder
½ tsp. of ginger-garlic paste
1 tsp. of lemon juice
1 tsp of mint(pudina) paste.
Salt as required.
For cooking
1 cup all-purpose flour(Maida)
½ beaten egg
1 cup Bread crumbs
Oil to fry.
salt to taste
Directions | How to make Prawns Popcorn
First, marinate 250gm prawns for half an hour in: black pepper powder,turmeric powder,red chilli powder, ginger-garlic paste,
lemon juice, mint(pudina) and salt.
When ready to fry, take ½ cup of all-purpose flour mixed with quarter tsp. of salt and ½ egg, beaten well.
One at a time, roll the prawns in the remaining flour,then roll them once more in the bread crumbs.
This normally gets messy and sticky with hands but once you get hold of it,it will take much time.
Heat oil in a pan, then deep fry them in batches at medium heat until golden and crispy.
After frying, remove from heat and place the prawns on absorbent paper or paper towel to drain out excess oil.
Serve with fries or a simple tomato ketchup dip!!
TIP: Do not over-fry as prawns harden if over-cooked.
Chicken curry with poppy seeds, cashew nuts and spice is a very popular chicken recipe .It is a rich and aromatic curry that makes a wonderful meal for the family. It can be served with plain steamed rice or with chapatis.
Ingredients:
For the Marination
1 Kg chicken cut into desired size pieces
1 tbsp ginger-garlic paste
1 tbsp lemon juice
1/2 tsp Turmeric powder
1/2 tsp garam masala powder
For the Paste
3 tbsp Poppy Seeds ( Khus Khus/ Postaka)
6 to 8 pieces of cashewnuts fried
5-6 Green Chillies ( adjust according to taste)
For the Gravy
1 Cinnamon stick
3-4 Green Cardamons
4-5 Cloves
2 Medium Onions, finely chopped
2 Medium Tomatoes, finely chopped
1/2 tsp Turmeric
1or 2 red chilly
1/2 tsp Garam Masala Powder
1 tsp Red Chilli Powder
3 tbsp Oil.
1 tsp of milk cream.
Few chopped corainder leaves for garnishing
Salt as per taste
Direction || How to prepare Chicken Korma
Wash and clean the chicken.
Cut into desired size pieces.
Mix the ginger garlic paste, lemon juice, turmeric and garam masala powder into the chicken. Let the chicken marinate for 30 min – 1 hr.
Soak the poppy seeds in half a cup of hot water for 10-15 min.
In a grinder, add the poppy seeds ,cashewnuts and green chillies and make into a fine paste. Keep it aside.
Heat oil in a pan. Add the cinnamon stick, green cardamoms and the cloves and saute it for 10-15 secs.
Add the chopped onions and fry till the onions become soft and light pink. Then add the chopped tomatoes and fry till the tomatoes are mushy.
Add the turmeric powder, chilli powder and salt and cook till the oil starts separating from the gravy.
Add the marinated chicken pieces and mix it well so that the chicken pieces are nicely coated. Fry for another 5-6 min.
Then add the paste and cook for 5-10 min on low flame. Add a cup of water, cover the pan and cook for another 10 min till the chicken becomes tender.
Add milk cream at the end just before serving.
Sprinkle garam masala over the curry, mix well and garnish with chopped coriander/cilantro. Serve with rice or chapatis.
KomalFiesta 