tandoori chiken penne

recipe of tandoori chicken penne

Ingredients

Chicken (thinly sliced) 2 cup

Garlic paste 1 tsp

Lemon juice 2tbsp

Tandori masala 2 tbsp

Oil 2 tbsp

Tomato paste 2 tbsp

Ketchup 2 tbsp

Pasta sauce 2 tbsp

Crushed red pepper 1 tsp

Onion 2 tbsp chopped

Mix herbs 1 tsp

Water ½ cup

Penne pasta boiled 3 cups

Method

Heat oil. Add garlic paste; add onion sauté for 2 minutes. Add chicken, tandori Masala, lemon juice, ketchup, tomato paste, pasta sauce, crushed red pepper, mixed herbs. Fry till chicken done. Add in all sauce and seasoning with water. Fold in boil penne. And serve

pishawary chiken

\Recipe of peshawari chicken

Ingredients

Chicken 1whole

Potato ½ kg

Tomato ½ kg... See More

Yogurt ¼ kg

Black pepper 2 tsp

Ginger garlic paste 2 tsp

Saffron ½ tsp

Salt 1 tsp

Green chilies 10

Oil 1 cup



Method

In a bowl mix yogurt, ginger garlic paste, saffron and salt. Marinate the chicken with this mixture for 1/2hour.peal potatoes cut into two pieces. Cut green chilies lengthwise. Put some oil in a pan, put potatoes along with tomatoes in pan, put spiced chicken on it. Spread green chilies and black pepper and cover. Seal with knead flour. Cook for 5 minutes on high flame, then cook for 40 minutes on low flame, seal out and fry till water dries.

schewan chowmien

Recipe for schewan chowmein

Ingredients:

Chicken (Boneless)

(Chop into thin match stick strips) 200g

Cabbage 1 cup, thinly sliced

Green onions 2-3, thinly sliced

Carrots ½ (half), cut into match stick size

Onion ½ (half), thinly sliced

Crushed garlic 1 tsp

Ketchup 3 tbsp

Chili garlic sauce 2 tbsp

Vegetable oil 6-8 tbsp / ½ cup

Egg noodles 200m / 1 packet

Shan Chinese Chowmein seasoning Mix one sachet



Method:

1. Boil egg noodles in 15 cups of boiling water. Cook for only 6 minutes. Then drain and wash in running cold water. Drain and set aside.

2. Heat oil in a large wok. Stir-fry meat on high heat for 1 minute. Stir frequently.

3. Stir-in vegetables and add Shan Chinese Chowmein seasoning Mix. Stir-fry on high heat for 2 minutes. Stir continuously.

4. Add the boiled egg noodles, 1 tsp crushed garlic, 3 tbsp ketchup and 2 tbsp Chili garlic sauce. Stir-fry for 2-3 minutes. Hold forks/spoons in both hands toss and turn the noodles to mix all the ingredients.

5. Cover and simmer on low heat for 5-6 minutes.

pickled koftae

Recipe of pickled koftae

Ingredients

Chicken mince ½ kg

Ginger garlic paste 1 tsp

Salt 1 tsp

Chili powder 1 tsp

Cumin powder 1 tsp

All spice powder 1 tsp

Gram flour 1 tbsp

Coriander leaves chopped 2 tbsp

Yogurt 2 tbsp

Ingredients for Achari Masala

Coriander seeds 1 tbsp

Mustard seeds 1 tsp

Fennel seeds 1 tsp

Cumin seeds 1 tsp

Onion seeds 1 tsp

Fenugreek seeds ½ tsp

Red chilies whole 6

Curry leaves 10

Ingredients for gravy

Oil ½ cup

Brown onion grinded 4 tbsp

Ginger garlic paste 1 tbsp

Yogurt ½ cup

Salt 1 tsp

Chili powder 1 tsp

Coriander powder 1 tsp

Turmeric powder ½ tsp

Method for Kofta

Mix together mince, ginger garlic paste, salt, chili powder, cumin powder; all spice powder, gram flour, coriander leaves chopped and yogurt. Mix well, shape into round balls and keep aside.

Method for Achari Masala

Grind together coriander seeds, mustard seeds, fennel seeds, cumin seeds, onion seeds, and fenugreek seeds coarsely. Mix wel.

Method for Curry

Heat oil. Add curry leaves, ½ tsp onion seeds, and whole red chilies. Add ginger garlic paste, yogurt, grinded Achari Masala, 6 green chilies; also add salt, chili powder, turmeric powder, coriander powder and brown onion. Fry well. Add 1 cup water. Cook till boiling. Add koftas. Cook for 10 minutes. Serve with chopped coriander leaves and Nan.

mutten leg roast with paper

Recipe of mutton leg roast with pepper sauce

Ingredients

Mutton leg 1 - ½ kg

Salt 1 tsp

Black pepper 1 tsp

Mustard powder 1 tsp

Worcester sauce 2 tbsp

Vinegar 2 tbsp

Water 4 cups



Ingredients for pepper Sauce

Butter 2 tbsp

Oil 2 tbsp

Flour 2 tbsp

HP sauce 2 tbsp

Salt 1 tsp

Crushed black pepper 1 tsp

Water 1 cup

Fresh cream ½ cup



Method

Boil mutton leg, with salt, pepper, ginger garlic paste, mustard powder, vinegar, Worcester sauce and water for 1 hour till tender and dry.

Method for pepper sauce

Heat butter and oil; add flour with salt, pepper. Cook for 1 minute. Add water, HP sauce, Cream. Cook till thick. Pour this sauce over the cooked mutton leg. Simmer on low flame for 10 minute. Serve garnish with boiled vegetables and fries.

jalapeno cheese burger

Ingredients

Beef Mince ½ kg

Salt 1 tsp

Black pepper 1 tsp

Paprika 1 tsp

Mustard paste 1 tsp

Worcester sauce 1 tbsp

Thyme powder ½ tsp

Oregano powder ½ tsp

Bread slices 2

Milk ¼ cup

Onion 1 chopped,

Sauté in1 tbsp oil

Burger bans 4

Mayonnaise as required

Salad leaves as required

Tomato 1 sliced

Onion 2 cut into rings

Mushrooms 6 sliced

Brown sugar 2 tbsp

Oil 2 tbsp

Jalapeno papers 6 sliced

Salt pinch

Black pepper pinch

Cheddar cheese 4 tbsp



Method

Mix together salt, black pepper paprika oregano, thyme, mustard paste, Worcester sauce, onion bread slices in mince. Mix well; make into patty and shallow fry for 8 minutes.

Heat 2 tbsp oil fry onion rings till soft add mushrooms, with salt, black pepper, brown sugar, cheddar cheese, jalapeno sliced. Cook for 2 minutes. Keep a side.

To serve

Cut the ban in half, heat it spread with butter and mayonnaise. Put salad leaves, tomato slice, the fried patty, sautéed vegetable mixture with cheese. Slightly cover with second piece of bun. Serve with French fries.

grilld chiken with peri sauce

Grilled chicken with peri peri sauce

Ingredients

Chicken (cut in to 4 pieces) 1 kg

Soya sauce 2 tbsp

Black pepper ¾ tsp

Garlic paste 2tsp

Worcester sauce 2 tbsp

Lemon juice 4 tbsp

Salt 1 tsp

Paprika 1 .½ tbsp

Peri Peri sauce 3 tbsp

Meat tenderizer 1 tsp

Oil 4 tbsp

Method

Marinate chicken with all the ingredients for 2 hours. Grill chicken pieces in a pre heated oven 180 degree for 30 minutes,. Remove in a frying pan with its marinade and fry for 8 minutes, adding 2 tbsp peri sauce. Serve with fries.



Peri peri sauce.

Ingredients

red chili large whole ( kashmiri) 6

red chili small whole ¼ cup

Crushed red chili 2 tbsp

Garlic 1 tsp

Mustard seeds, 1 tbsp heaped

Crush coriander 1 tbsp

White vinegar ½ cup

Onion 1 small

Lemon juice 2 tbsp

Citric acid ½ tsp

Oil ½ cup

Method

Soak the large red chilies and small red chilies over night in 1 cup water. Place all the ingredients in a blender and blend well for 5 minutes. Store in air tight container.