The bright, colorful, and refreshing fruit chaat is a perfect starter to a Ramadan Iftar meal.
A combination of fruits and chat served with sev and tamarind chutney makes it delicious and energetic food. A must make item in Iftar. Chill before serving for more nice taste.
Prep time: 15 min
Watermelon as Required
Musk melon as Required
Pineapple as Required
1cup Finely chopped apple and banana
½ tsp Chat masala
Tamarind chutney as Required
As Required Sev
Pomegranate as Required
Direction || How to prepare fruit chat
Make scoops of watermelon, musk melon with a scooper.
In a cup take finely chopped apple and banana and add chat masala and mix it well.
Now fill the mixed fruits in the scoops, and tamarind sauce, pomegranate and garnish with sev.
Your cool fruit chat is ready.
You can add any fruits of your choice to fill in the scoop like strawberry, papaya, orange and kiwi.
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
Preparation time : 10 mins
Cooking time : 10 mins
Serves : 4
1/2 cup left over chicken
8 bread slices( I used brown bread, you can use any breads of your choice)
2 medium size potatoes(boiled peeled and mashed)
1 tsp of ginger garlic paste
1 tsp red chili powder
1 tsp garam masala powder
1 tsp salt
1 tsp soya sauce
1 tablespoon Cilantro (hara dhania), finely chopped
Oil to fry
Directions || to prepare Chicken Bread Rolls
To prepare the filling
Pick up all the chicken pieces from the curry and shred them all.
In a bowl mix all the ingredients shredded chicken,mashed potatoes,ginger garlic paste,red chilli,garam masala,salt,soya sauce,chopped coriander
and knead lightly to form a soft dough.
To prepare the rolls
Trim the edges of the bread slices and set aside.
Fill a small bowl with water to wet the bread.
Dip one side of a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the bread
Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an oval shape. Repeat to make all the rolls.
Heat the oil in a frying pan on medium high heat. Drop the rolls slowly into it, taking care not to overlap them.
Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes. Take them out over a paper towel.
Serve them hot with any chutney or ketchup.
Before frying, let the roll sit for about five minutes. This will evaporate some of the water from the bread so that it
absorbs less oil while frying; also making the bread rolls crisper
Malai kebab or Malai Tikka gets its name as malai/fresh cream which is one of the key ingredient of this dish.
I wanted to try this juicy, melt-in-mouth succulent tikka from a long time ,finally I succeeded !!!
Sharing with you this recipe of delicious and aromatic spicy creamy base chicken malai tikka.
500gms Boneless chicken, cut into 1½ pieces
2 cubes of cheese grated
¼ cup Fresh cream
¼ corn starch powder
1 tsp Ginger garlic paste
½ tsp black pepper powder
1 tsp nutmeg powder
1 tsp lemon juice’
1 tsp sugar powder
Butter for cooking
1½ tsp Salt
Directions || To prepare Malai tikka Kebab
For the first marination
Clean, cut and dry your chicken cubes using kitchen towels.
The marinade works best if the chicken is dried thoroughly from any moisture.
Add ginger/garlic pastes, nutmeg powder, pepper powder and lemon juice and half of the salt.
Mix well and refrigerate for an hour.
For the second marination
Take the grated cheese and mash the cheese to form a smooth paste
Add the cheese to the chicken and corn starch mix it well.
Next add fresh cream to the chicken and mix it gently, combine well and refrigerate again for 4 hours or preferably overnight.
How to cook the tikka’s
Thread the chicken pieces on skewers (if you’re using wooden skewers, remember to soak them for 30 minutes before using to prevent them from burning).
Turn on your oven’s grill/broiler to 200 C and grill for about 10-12 minutes per side.
Turn the skewers over once they begin to color; keep an eye that the chicken doesn’t burn.
You can brush them with some melted butter midway through grilling. You can even grill these on a proper charcoal grill.
Alternatively, you can shallow fry the skewered chicken on a pan on both sides until cooked through.
I have used a grill stand and placed it on the gas stove and barbeque it slowly on the medium flame.
Serve hot with accompaniments of your choice or garnish it with carrots, onion rings or lettuce leaves.
Marinate the chicken and cheese at room temperature else both will leave water.
Shahi Tukda as the name suggests means royal dessert which is nothing but a crisp bread pudding flavored with milk rabri and nuts.
Shahi Tukda is said to be origin of Pakistan , its mostly prepared on Eid Al Adha or Bakrid menu.
Shahi Tukda along with biryani is prepared and distributed to the neighbors and friends.But why wait for Eid,lets try this exotic dessert at home and treat yourself royally 🙂
Prep Time: 15 mins
Cooking Time: 35 mins
6 White Bread slices
Ghee (clarified butter), for shallow frying
1/4 cup Sugar
1/2 cup Water
2 cups Full Fat Milk (500 litre)
1/4 teaspoon Cardamom Powder (Elaichi)
1/4 cup Sugar
1 teaspoon of rose water
1 tablespoon sliced pistachio
4-5 Saffron Strands(kesar) for garnishing (optional)
Directions || How to prepare Rabri
Heat milk on medium flame in another small size non-stick or heavy based pan.
When it starts to boil, reduce flame to low and cook until milk quantity is reduced to half around 1 cup and turns thick.
Stir in between occasionally to prevent sticking. Add saffron strands and cardamom powder, rose water and mix well.
Remove it from flame and keep aside. Transfer it to bowl and cool it at room temperature.
Place it in refrigerator until required.
Direction ||How to prepare crisp bread
Take water and sugar in a pan to prepare sugar syrup.
Boil it over low flame until slightly thick and sticky or slightly 1-string consistency syrup for approx. 5-6 minutes. Stir in between occasionally.
Turn off flame and set it aside.
Remove edges of bread slices and cut each slice into 2 triangles.
Now make the breads crispy. Brush bread pieces with ghee and toast on medium heat in non-stick pan or tava until crispy and golden brown on both sides
Dip each crispy bread pieces into prepared sugar syrup.
Direction || For Plating
Arrange them in a deep serving plate.
Pour Rabri over it. Garnish shahi tukda with pistachio.
Serve it at room temperature or place it in refrigerator for 30 minutes to chill before serving.
Tips and Variations:
Shallow fried bread helps to reduce the calorie of the dish.
Roast dry fruits in ghee for a minute before garnishing for crispy taste.
You can also use sliced almonds for garnishing.
Bread bhajiya ,also know as pakora are usually served as snacks or appetizers.The most popular varieties are pyaaz pakora, made from onion and aloo pakora, made from potato.I tried to give slight new variation to it using bread and cheese. If you are feeling hungry and you have some left over breads at home and kind of bore to have the same sandwiches or jam butter bread.Try out this new simple and easy recipe. My kids just loved it and I am sure your kids will too 🙂
Prep Time : 10 Mins
Cooking Time : 20 Mins
6 Bread Slices
3 cheese slices
1 tsp ginger garlic paste (optional)
2 tsp Garam Masala Powder
2 tsp Pav Bhaji Masala Powder
1 tsp Chilly Powder
250 gm Chana Powder (Gram Flour)
1 cup Water
2 tsp Salt
½ cup Oil
Direction || How to prepare Bread Bhajiya’s
Take one piece of bread ,place cheese slice over the bread in a single layer. Top with another slice of bread.
Cut the bread evenly into 9 pieces. Repeat this will the remaining bread and cheese slices.
Take chana powder, ginger garlic paste (if u don’t have paste ready skip it) garam masala powder, pav bhaji masala powder and chilly powder in a bowl and mix well.
Pour water in it and blend into medium thick batter. Flavor with salt to taste.
Immerse the bread pieces into the chana batter.
Heat oil in a pan and fry the each bread piece until light brown in colour.
Serve hot with ketchup or any green chutney.
Coat the bread evenly with the batter so avoid the cheese spread out into the oil.
Prep time: 30 mins
Cooking time: 30 mins
To Marinate chicken
1/2 kg of boneless Chicken cut into 12 pieces
2 teaspoons Ginger Garlic chopped
1/2 cup Dahi
To prepare gravy
1 bunch of fresh spinach leaves (palak) chopped
1 large size Onion finely chopped
1 small size tomato finely chopped
1 small Green chillies finely chopped
1 teaspoon of Red chilli powder
1/2 teaspoon Garam masala powder
1/2 turmeric powder
1/2 teaspoon Coriander powder
1/2 teaspoon Cumin powder
1 cinnamom stick
2 to 3 green cardamoms
1 to 2 cloves
1 large size bay leaf
Salt to taste
oil for cooking
Direction || How to prepare Palak(Spinach) chicken curry
Marinate the chicken with Salt , ginger garlic paste and Dahi and keep it aside for some time.
Meanwhile boil the chopped palak in the hot water.Keep it aside to cool.
To make the gravy, heat oil in a non-stick pan.
Add bay leaf,cinnamon, green cardamoms and cloves and sauté till fragrant.
Add onions and saute till golden brown and then add chopped tomatoes fry it for few seconds.
Add red chilli powder, coriander powder, turmeric powder, cumin powder,garam masala powder and boiled palak and mix well.
Transfer the mixture into a mixer jar and let it cool slightly.
Add a little water and grind into a purée. Transfer the puree into a bowl and set aside.
Again add a little oil in a non-stick pan and mix the puree and marinated chicken.
Cook both the puree and chicken well till the chicken is tender.
Serve it hot with any green salad or carrots or chopped Onions.
Don’t over boil the palak ,the longer you cook dark, leafy vegetables, the more nutrient loss they experience.
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.
We can also add more veggies to it,specially its good for kids who loves chicken and hate having veggies,this will add nutritional value to the patties.
Please leave any comments or feedback if any.
Prep time: 30-40 mins
Cooking time: 10-15 mins
250 grams of boiled Shredded Chicken
1 cup boiled green peas(Matar)
1 boiled potato
1 tsp of Ginger garlic paste
1 tsp of Red Chilli powder
1 tsp of Garam Masala powder
1 tsp of Tomato Ketchup
1 cup of Bread Crumbs(optional)
Salt to taste
Oil for frying.
Directions | How to make Chicken-Green Peas Patties
In a bowl mix all the ingredients (shredded chicken,green peas,potato,ginger-garlic paste,red chilli,garam masala and tomato ketchup)
and knead lightly to form a soft dough.
Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.
Whip the egg in a bowl and dip each patty into the egg beaten and then roll it in the bread crumb
Deep-fry the patties in hot oil until they are golden brown in colour and drain on absorbent paper.
Fry it for about 10 minutes and serve hot with tomato-garlic sauce or any chutney of your choice.
You can any veggies of your choice like shredded cabbage or carrots.